RECIPE: LUNCHROOM BROWNIES

These brownies remind me of the ones they would serve at my elementary school on Fridays… more like a cake than fudge but still moist. Using a good quality bittersweet chocolate and cocoa powder makes them more decadent. If you want to make these more fudgy, reduce the flour to 3/4 cup and omit the baking powder.

LUNCHROOM BROWNIES

INGREDIENTS

1 cup (2 sticks) melted unsalted butter plus more to grease the pan

4 ounces bittersweet chocolate, chopped

2 cups granulated sugar

4 large eggs, room temperature

2 teaspoons vanilla extract

¾ cup natural unsweetened cocoa powder

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon kosher salt 

DIRECTIONS:

Preheat the oven to 325 degrees Fahrenheit.

Butter an 8-inch square pan and line with parchment paper. Butter the parchment paper also.

Using a large glass heatproof bowl over a pot of simmering water, melt the butter and the chocolate together. Remove from the heat. (Be careful not to allow water to find its way into the chocolate because it will seize.)

Mix the sugar into the warm chocolate mixture. Stir so that the sugar dissolves into the chocolate. Add the vanilla.

Using a wire whisk, add the eggs, one at a time, taking care to incorporate well after each addition. Add the cocoa with the last egg.

Sift the flour, salt, and baking powder together. Using a spatula or large spoon, gently fold the flour into the batter, ½ cup at a time, making sure there are no streaks of flour or flour pockets remaining in the batter.

Pour the batter into the prepared pan and bake for 40 minutes. Check for doneness with a toothpick. It should come out clean when inserted into the center of the pan. When done, remove the pan to a wire rack to cool. Once completely cool, lift the brownies from the pan using the parchment paper. Slice into squares.

RECIPE: THREE CHEESE GRITS (SO EASY!)

Do you need something quick, easy, and comforting for breakfast or brunch during the holidays? This super fast grits recipe is perfect for Christmas morning or any holiday brunch because it's not only delicious, it's quick to fix and affordable, too.

I call these my 3G Grits; it is the Gouda, Gruyere, and Goat cheeses that take these grits from everyday to gourmet. You can use whatever combo of cheeses you have... it is the perfect way to use the leftover cheese you have hanging around in the fridge.

THREE CHEESE GRITS

INGREDIENTS

2 cups quick cooking grits or stone-ground grits; cooked to package instructions

2 tablespoons unsalted butter, divided

Kosher salt & fresh cracked pepper to taste

1/4 cup heavy cream

1/2 cup Gouda, coarsely grated

1/2 cup Gruyere, coarsely grated

1/2 cup goat cheese, crumbled

Pinch cayenne pepper (optional)

Smoked paprika (optional, to lightly sprinkle on top)

DIRECTIONS:

Preheat oven to 425 degrees Fahrenheit.

Generously butter a shallow baking dish with 1 tablespoon of the butter. Make grits according to package directions. Stir in butter, heavy cream as the grits are almost done. Add the peppers, and stir in the cheeses, reserving a bit of each for the top. Stir until the cheese is almost completely melted and pour into the buttered dish.

Bake at 425 for 12 minutes or until the top is golden brown. Serve immediately.

SIGNATURE COCKTAIL: BLACKBERRY MOJITO RECIPE FOR 2 OR 100

We had a request for a signature cocktail in plum and green. Well, I could think of nothing prettier nor more delicious than a blackberry mojito. You can find blackberries and fresh mint in storesyear 'round. A mojito is typically made one or two at a time. If you are serving these in a large dispenser, you will have to strain the mixture so the berries and seeds do not clog the spigot.  You don't have to strain the cocktail if you are serving in a pitcher.

BLACKBERRY MOJITOS

For 2

INGREDIENTS

12 large blackberries

12 mint leaves

4 teaspoons sugar

1 tablespoon fresh lemon juice

1 tablespoon fresh lime juice

3 ounces light rum (you can substitute vodka if you like)

Ice

Club soda

Lime wedge, mint, and blackberries for garnish

DIRECTIONS:

Chill two glasses. Put the mint and the berries in the bottom of a cocktail shaker with the sugar. Use a wooden spoon to muddle (bruise) the mint and crush the berries. Add rum, lemon and lime juice. Fill with ice. Shake until well chilled. Put mint leaves in the bottom of the glass. Add ice. Strain the cocktail over the ice. Top with club soda for a little sparkle.

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BLACKBERRY MOJITOS FOR A CROWD

Serves 50 (approx 4 ounce servings)

INGREDIENTS

5-6 pints blackberries plus some for garnish

4 bunches mint leaves plus some for garnish

6 cups sugar

4 cups cold water

1 1/2 cups fresh lemon juice

1 1/2 cups fresh lime juice

6-7 cups light rum (depending on how strong you want the drinks. This is based on 1 ounce per drink which is light. Add more if you like. You can also substitute vodka if you prefer)

Ice

2 bottles of chilled club soda (to taste)

DIRECTIONS:

Put the berries in the bottom of a container with the sugar. Use a wooden spoon to crush the fruit. Add the mint and gently muddle to release the essence of the mint. Add 4 cups of water and stir well to make sure the sugar is dissolved completely. Refrigerate and let sit for at least an hour. If you are using a dispenser with a spigot, you will need to strain off the mixture so the skin from the berries and the mint leaves do not clog the dispenser. Add the strained mixture to your dispenser. Add rum, lemon and lime juice. Fill with ice. Stir well. Top off with a bottle of club soda- to taste. Float mint leaves, lime wheels, or blackberries in the dispenser as garnish. Or thread berries onto a cocktail skewer and have those ready in glasses filled with ice. Then guests can help themselves to the beverage.

Martie's Tips: To make this easier, I usually just put the berries, sugar, and water in a large container. Then whir them together with my immersion blender. I strain off the seeds and any flesh remaining and am left with the juice.  

Often, I will chill or even freeze my drinks for a party so I need less ice and the beverages are not as diluted. For this one, you can freeze lime juice or lemon juice into ice cubes and use that in lieu of adding the juice to the recipe.

You can also substitute mint simple syrup instead of using sugar to make this process easier for such a large batch.