Homemade Fudgey Brownies

You can never go wrong with brownies.  These brownies are moist, fudgey (not sure if that is actually a word), and delicious!  I used to be intimidated by brownies because I was always scared of burning chocolate, but these could not be easier.  I melted my chocolate in the microwave, but if you prefer stovetop, that is fine to, just be very careful not to burn it.  

Ingredients:
5 oz bittersweet or semisweet chocolate (I used semisweet choc. chips, you can also get a bar and coarsely chop it)
2 oz unsweetened chocolate (1/2 a bar), coarsely chopped
8 Tbsp (1 stick) butter
3 Tbsp. cocoa powder
1 1/4 cup sugar
3 eggs
2 teaspoons vanilla extract
1/2 teaspoon salt
1 cup all purpose flour

Directions:

1) Put your oven rack in the middle position and pre-heat oven to 350 degrees.  Line an 8 inch square baking dish with a foil sling by placing 2 long sheets of foil perpendicular to each other and pressing down in the corners and smoothing out any wrinkles in the foil (mine is never perfect).  This just makes it so much easier to remove the brownies from the pan. Grease the foil.

2) Melt the butter, cocoa powder, and both chocolates in the microwave, stirring often, about 1-3 mins.
Let the mixture cool slightly.

3)  Whisk together the eggs, sugar, vanilla and salt.  Then add the melted chocolate and whisk until well combined.  Stir in the flour until just combined. Do not over mix.   Over mixing can make the brownies very airy.  

4) Pour the batter into your foil lined baking dish and smooth the top.  Bake for 35-40 mins, rotating the pan half way through baking.  Check doneness with a toothpick.  If it comes out with just a few crumbs, they are ready.  Let the brownies cool completely in the pan.  Remove the brownies from the pan using the foil.  Cut and serve.

Enjoy!
~Amanda

Tomato, Arugula, Roasted Red Pepper Pasta

This pasta dish is light, fresh, delicious, and super easy.  The combination of the herbs and vegetables are wonderful.  Finishing it with mozzarella and parmesan makes it even better!  You can really use any type of pasta.  We just happened to have angel hair on hand. It also works really well with shells and bow tie pasta.  The leftovers are great too!

Ingredients:
8 oz. pasta
2 teaspoons olive oil
1 shallot, minced
2 cloves garlic, minced
1 cup grape tomatoes, halved
1/2 cup roasted red peppers (I used the one in the jar, you can roast your own too)
1/4 cups chopped fresh basil
1 teaspoon paprika (smoked paprika is even better if you have it)
1/2 teaspoon crushed red pepper (I added more to my plate of pasta because I like it spicy)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup white wine
2 cups fresh arugula
1/2 cup shredded Mozzarella
1/4 cup shredded parmesan (for topping)

Directions:
1.  Cook the pasta according to package directions.  Reserve 1/4 cup of the pasta water.

2. Heat 1 teaspoon of olive oil in a large skillet and cook the shallot and garlic until t becomes soft and fragrant.

3.  Add the tomatoes, roasted red peppers, half of the basil, paprika, salt, red pepper flakes, and pepper and stir to combine.  Cook about 3 minutes.  Deglaze the pan by adding the wine and scraping the bottom as you stir.  Let the wine reduce, about 2 mins.

4.  Add the arugula to the pan and the remain teaspoon on olive oil.  Stir and cook until the arugula begins to wilt.  

5.  Turn heat to low and stir in the mozzarella.  Add the cooked pasta and the pasta water and toss until well combined.  Top with parmesan and the remaining basil.  

Enjoy!
~Amanda