Fudgy skillet brownies

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I’ve been craving sweets a lot lately (probably because I can’t drink alcohol for a few more months), but starting two weeks ago I am really trying to reduce the amount of sugar I am eating. I’ve been told my fair-freckly skin puts me at higher risk for gestational diabetes. Something I don’t want to experience for several reasons….Anyways the fudgy skillet brownies looked too good to pass up!

This was a simple brownie recipe with the average brownie ingredients, which are staple in most pantries. Unfortunately, I found out the evening I was going to make the brownies that the bittersweet chocolate wasn’t a staple in my pantry anymore. So, I strayed from the recipe a little bit. I used semi-sweet chocolate and removed the ¼ cup of sugar. Other than that I stuck to the recipe, baked the brownies for about 45 minutes and let them sit for about 15 before I dug in.

The warm fudgy skillet brownies were a hit! P and I had them warm that evening and they were delicious. They came out of the cast iron skillet like perfect pie wedges and completely satisfied my sweet craving. The brownies sweetened perfectly, so using the semi-sweet chocolate and removing the sugar, worked out just fine.

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Later that night I cut the rest of the brownies into ‘squares’, to store them in an airtight container. The brownies didn’t come out of the skillet quite as nicely as they did earlier. Maybe these brownies are made to be ate in one sitting by a group of people!

The next day I couldn’t wait to get home and have a brownie for my afternoon snack before I walked the dog. The snack may have turned into two brownies (I have no self-control when it comes to food). The fudgy texture was very apparent the following day. I hadn’t noticed the dense texture the night before. The day old brownies had something new to bring to the table. Nothing beats a warm brownie, but a cold fudgy brownie comes pretty close.

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Scones: One of the best sweets ever!

Scones are one of my favorite things to make, and I love trying new recipes. I do have my favorite scone recipe but it changes every so often. My number one scone recipe has held its rank almost a year now. Before that, my number one held its title for three years. Will the Everyday Food, March 2009, currant scone recipe claim the number one spot?!

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For this recipe, I used powdered buttermilk (it doesn’t go bad), and I chose to use dried cherries instead of currants. The recipe was very easy to follow and they took no time at all to make. I think that’s another reason I like making scones: Simple Goodness.

Several years ago my mom bought me a scone pan for Christmas. Best pan ever. Worth every cent. Before the scone pan was a part of my kitchen, I had a hard time baking the scones evenly. The specialized pan has 8 metal wedges so each scone bakes evenly. You also don’t have to worry about shaping your scones. Just divide the dough into 8 relatively even balls and then squish them into one of the spaces in the pan. I would highly recommend the scone pan if you make scones frequently.

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I baked the scones for 15 minutes, and put them on a cooling rack as soon as they were cool enough to get out of the pan. If you leave the scones in the pan to cool, they get a bit soggy. I saved four scones for P and me, and gave the other four to our friends. Spread the sugar wealth! The cherries were an excellent choice! Blueberries are usually my scone add-in, but I am glad I tried something new. The buttermilk added a nice flavor that is lacking in scones with just milk or heavy cream. I must admit it is a pretty good scone recipe. Our friends even asked for the recipe.

The million dollar question is: Did this scone recipe become my Number 1?!……I don’t think so. However, the recipe has secured a spot in my Top 3!