This was a very celebratory week! Ryan finished and submitted a fellowship he applied for through the National Science Foundation. Although we won’t find out until the spring, I am so proud of him because what he submitted is a really great demonstration of who he is and where he wants to go in the field of science, and I am so lucky to be his wife!
We’re getting excited about heading home to Minnesota for Thanksgiving, but before we do I have 2 recipes to share because they’re too good not to.
The Baked Brownie
Don’t even think about changing a thing in this recipe because they are so moist, chewy and amazing!
1¼ cups all-purpose flour
1 teaspoon salt
2 tablespoons dark unsweetened cocoa powder
11 ounces dark chocolate, coarsely chopped
1 cup (8 ounces) unsalted butter, cut into 1-inch pieces
1 teaspoon instant espresso powder
1½ cups granulated sugar
½ cup packed light brown sugar
5 eggs, at room temperature
2 teaspoons vanilla extract
1. Preheat the oven to 350 degree. Butter the sides and bottom of a 9×13-inch pan.
2. In a medium bowl, whisk the flour, salt, and cocoa powder together.
3. Put the chocolate, butter and instant espresso powder in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, then remove the bowl from the pan. The mixture should be room temperature.
4. Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage or your brownies will be cakey.
5. Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.
6. Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Enjoy right away!
1 pound boneless, skinless chicken breasts or tenders
1/2 cup Dijon mustard
1/4 cup maple syrup
1 tablespoon red wine vinegar
Salt & pepper
1. Preheat oven to 375 degrees. In a small bowl, mix together mustard, syrup, and vinegar. Place chicken breasts into 9×13 baking dish. Season with salt & pepper.
2. Pour mustard mixture over chicken and season with rosemary.
3. Bake for 30-35 minutes. We ate it with mashed potatoes and corn!