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.

RECIPE: HOW TO MAKE HOMEMADE CHOCOLATE BOURBON ICE CREAM

What’s not to like? Chocolate. Kentucky bourbon. That makes magic in my book. The only question that remains is: one scoop or two?

HOMEMADE CHOCOLATE BOURBON ICE CREAM

Prep Time: 20 minutes plus 4 hours chill time and spin time

Cook Time: 25 minutes

INGREDIENTS

2 cups whole milk

2 cups heavy cream

1 cup granulated sugar

Pinch fine salt

7 large egg yolks

1 teaspoon pure vanilla extract

4 ounces quality semi-sweet chocolate, chopped

2 ounces bittersweet chocolate, chopped

1/2 cup Kentucky bourbon (optional)

 DIRECTIONS:

Prepare an ice bath in a large heat-proof bowl. Have a large fine mesh sieve or strainer ready.

Add the milk and cream to a heavy saucepan. Heat over medium heat until little bubbles start to form around the edges but do not let it come to a boil. Remove from heat. Set aside.

In a medium bowl of your mixer using the whisk attachment, whisk the egg yolks with sugar and salt until they are thick and pale yellow. With the mixer on low, very slowly add a cup of the hot milk to the eggs to temper them, adding a little at a time. Whisk the egg mixture into the remaining milk in the saucepan. Cook over medium low heat, stirring constantly until the custard thickens enough to coat back of a wooden spoon. (You will know it is done if you use your finger to draw a line down the back of the spoon and it holds.) This will be around 160 degrees if you are using a thermometer. Do not let the mixture boil. (If it goes over 180 degrees F, it will likely curdle.)

Add the chopped chocolate to a large, fine mesh sieve. Strain hot custard through the sieve into large heat-proof bowl placed over the ice bath; the chocolate will melt as you strain it. Add the vanilla and bourbon. Stir the custard until cooled. Taste. Add additional salt or vanilla as desired. Cover and refrigerate until thoroughly chilled; up to 24 hours before freezing. Freeze according to manufacturer instructions. Serve as soft serve or remove from your machine to a freezer-safe container and freeze until hard, about 5 hours.