Choco-gooey!

Brownie Rubble

Ingredients

• 2 sticks plus 2 tablespoons butter, plus more for the pan
• 1 cup all-purpose flour, plus more for dusting
• 6 ounces bittersweet chocolate, chopped
• 2 cups sugar
• 3/4 cup unsweetened cocoa powder
• 1/2 teaspoon salt
• 4 large eggs, cold
• 2 teaspoons vanilla extract
• 1 cup mini marshmallows
• 1 cup semisweet chocolate chips
• 3/4 cup unsalted roasted peanuts

Directions

Line an 8-inch-square baking pan with foil, pressing it into the corners and up the sides; leave an overhang on 2 sides. Butter the foil and dust with flour. Position a rack in the lower third of the oven; preheat to 400 degrees F.

Bring 1 inch water to a gentle simmer in a medium saucepan over medium-low heat. Put the chocolate and 2 sticks plus 2 tablespoons butter in a heatproof bowl; set the bowl over the saucepan (do not let the bowl touch the water). Stir occasionally until melted and smooth. Remove the bowl from the saucepan.

Add the sugar, cocoa and salt to the bowl and stir vigorously with a wooden spoon until smooth. Add the eggs one at a time, beating well between each addition, until the batter is thick and shiny. Add the vanilla, then add 1 cup flour and mix until combined. Spread in the prepared pan.

Bake the brownies until a toothpick inserted into the center comes out with just a few crumbs, about 35 minutes. Remove from the oven and scatter the marshmallows, chocolate chips and peanuts on top. Return to the oven; continue baking until the marshmallows are golden, about 5 more minutes.

Let cool in the pan on a rack, 30 minutes. Lift the brownies out of the pan using the foil and transfer to a cutting board to cool completely before slicing.  12-18 brownies

Photograph by Lisa Shin

The Love of Chocolate!!

Chocolate The Love Potion That Goes Straight To The Heart

Give chocolate to someone special this Valentines Day, & you'll not only satisfy their sweet tooth, you'll put them in a sweet mood, and maybe help them live longer, too! Chocolate contains a natural substance known as the "love chemical" it's what makes you feel "giddy" when you fall in love, & produces feelings of excitement and euphoria. But dark chocolate, and especially cocoa, contain natural compounds that, in addition to producing that loving feeling, are good for your heart, helping to keep cholesterol levels in check & lowering the risk of heart disease.

Make an irresistible "love potion" for someone special with Watkins Pure Cocoa the recipe is right on the can!
Brenda Koth, MS, RD Watkins Inc.

The Benefits of Chocolate

Chocolate contains flavonoids, which are naturally-occurring compounds found in plant based foods. When you consume foods rich in flavonoids, you benefit from the antioxidant effect. Antioxidants are believed to help your body's cells resist damage caused by free radicals, formed by normal bodily processes such as breathing or environmental contaminants. When your body lacks adequate levels of antioxidants, free radical damage ensues, leading to increases in LDL-cholesterol oxidation and plaque formation on arterial walls.
More good news, the fat in chocolate isn't all bad! The fat called cocoa butter, is made up of equal amounts of oleic acid - a heart healthy monounsaturated fat, stearic and palmitic acids - saturated fat. You don't need to feel guilty about

Homemade Biscuits

Fresh from the oven!

Homemade Biscuits are so easy to make, and if you follow a few simple rules, they will always turn out fluffy and delicious. I use what I call the Grandma Method. I don't use a pastry cutter, or a fork, I use my clean hands to work in the butter with the flour. It's messy, but it works for me.

Whether you do this or another method, it's important not to overwork your biscuit dough. Mix until it's all moistened, and then GENTLY fold it over rather than kneading, then roll it out, or pat into shapes.

Baking Powder Biscuits

(from a 1933 Recipe)

Ingredients:

2 cups sifted flour
2 tsp. baking powder
4 tablespoons butter or shortening
1/2 tsp. salt
about 3/4 cup milk

Sift flour once, measure, add baking powder and salt, and sift again. Cut in shortening or butter. (this is where I use my hands by rubbing the butter into the flour). Add milk gradually, stirring until soft dough is formed. Turn out on slightly floured board and lightly "knead" for 30 seconds, enough to shape. Roll 1/2 inch thick and cut with 2 inch floured biscuit cutter. Bake on ungreased sheet in a 400 degree oven for 12-15 minutes. Makes 12 biscuits. You can also make tiny tea biscuits that are only 1 1/2 inches wide with a small cutter or glass bottom. These are great served with tea, jam or honey. Makes 24.

Thyme and Cheese Biscuits

Ingredients:
2 cups flour
3 tsp. baking powder
1 tsp. fresh minced thyme
1/2 tsp. minced fresh parsley
1/2 tsp. minced fresh rosemary
1/2 cup cheddar cheese
5 tablespoons butter
1/2 cup milk

Preheat over to 400 degrees. Grease a cookie sheet and set aside. Mix flour, baking powder, herbs and cheese in a large mixing bowl, using a fork. Cut in the butter. Mixture will be crumbly. Add the milk and stir until dough holds together, you may add more milk if necessary. Drop by large spoonfuls on the cookie sheet an inch apart. Bake 10-12 minutes.

Pecan Biscuits

Ingredients:

2 1/2 cups biscuit baking mix
1/2 cup chopped pecans
1 cup whipping cream
2 tablespoons melted butter or margarine Preheat over to 450 degrees. In a large bowl, combine baking mix and pecans. Add cream and stir until a soft dough forms. On a lightly floured surface, use a floured rolling pin to roll out dough to 1/2 inch thickness. Use a floured 2-inch biscuit cutter to cut out dough. Place on greased baking sheet and brush tops with butter. Bake 7-10 minutes or until light brown.

Almond Biscuits with Berry Butter

Ingredients:
2 cups all-purpose flour
1 tablespoon baking powder
1 tsp. salt
1/2 cup butter (1 stick)
3/4 cup milk
1/2 cup toasted sliced almonds
2 tablespoons honey Preheat oven to 450 degrees. Combine flour, baking powder and salt in medium bowl. Using a pastry blender cut in butter until mixture is crumbly. Combine milk, almonds and honey. Add to butter mixture, mixing just until flour is moistened. Knead dough gently; shape into a ball. Roll out or pat down dough on a lightly floured surface to 3/4 inch thickness. Using a floured 3 inch heart shaped cutter, cut out the dough, rerolling as needed. Place about 1 inch apart on unbuttered baking sheet. Bake 10-12 minutes or until golden. Serve warm with Berry Butter.
To make butter:

Place 1 stick softened butter, cut into pieces, 1/3 cup strawberry preserves and 1/4 cup sliced fresh strawberries in work bowl of food processor; process until smooth. Or, you may stir together by hand. Transfer to covered container; refrigerate until ready to use.

Yogurt Herb Biscuits

Ingredients:
2 cups buttermilk baking mix
2/3 cup plain yogurt or sour cream
2 tablespoons snipped parsley

1 tablespoon snipped chives Heat oven to 400 degrees. Mix all ingredients until soft dough forms; beat an extra 20 strokes. Smooth dough into a ball on a surface dusted with baking mix. Knead 5 times. Roll dough 1/2 inch thick. Cut with floured 2 inch cutter. Place on ungreased cookie sheet. Bake until golden brown; 8-10 minutes. Makes 10-12 biscuits.

CROCK POT APPLE BUTTER

  This is a simple recipe!

 

12 - 14 Granny Smith apples (16 c. chopped)
2 c. cider
2 c. sugar
1 tsp. watkins cinnamon
1/4 tsp. cloves

Core and chop apples, do not peel. Combine apples and cider in crock pot. Cover and cook on low for 10 - 12 hours or until apples are mushy. Puree in a food mill to remove peels. (Leaving the peels on during the cooking gives the apples a nice color and flavor.)Return apples to Crock-Pot, add sugar, cinnamon and cloves. Cook uncovered until thickened to your desired consistency. May be canned for 15 minutes in a boiling water bath or frozen for up to 12 months.
Makes 8 cups.