Flourless Brownies that are Actually Good

INGREDIENTS
6 tbsp. unsalted butter OR coconut oil
¾ c. granulated sugar
8 oz. semisweet chocolate, chopped*
2 eggs, room temperature
1 tsp. vanilla extract
1 tbsp. unsweetened cocoa powder
3 tbsp. cornstarch
¼ tsp. salt

Makes 16ish brownies


DIRECTIONS
Preheat oven to 350 degrees. Line an 8x8 or 9x9 inch square pan with foil (prefer a metal one), then lightly spray or butter, set aside.
In a small saucepan set over low heat, melt the butter, then add the sugar. Once the sugar is incorporated, add the chopped chocolate, stirring until smooth. Remove from the heat beat for 2 minutes with a hand mixer or whisk. Add the eggs, one at a time, then the vanilla extract.
Using a mesh sieve (or a sifter), sift the cocoa powder and cornstarch into the saucepan, then add the salt. Stir together, then beat the batter vigorously for 1-2 minutes. I like to use a hand mixer for this on a medium speed. Beat until the batter is smooth and shiny.
Pour the batter into the prepared pan and bake for 22-30 minutes or until the brownies are set in the center, taking care not to over-bake. Remove from oven and let cool in the pan for 45 minutes before removing and slicing.


NOTES
*I like to use 2 semisweet Ghirardelli baking bars... as they are 4 oz. each.
-Fruit, nuts, chocolate chips/chunks, a sprinkle of sea salt, or a swirl of dulce de leche all make great additions to these brownies!

Source: http://lifemadesimplebakes.com/2014/07/rich-fudgy-flourless-brownies/2/

Flatbread

INGREDIENTS

• 4 cups / 500g plain flour (level cups, unsifted, not packed), + keep ¼ cup extra for dusting & adjusting dough
• 1 teaspoon salt
• 3.5oz / 100g butter
• 1½ cups / 375ml milk
• 2 to 3 tbsp olive oil

Makes 8 large pieces

INSTRUCTIONS

1. Combine butter and milk and heat until butter is just melted - on stove or in microwave.
2. Combine 4 cups flour, salt, butter and milk.
3. Sprinkle work surface with flour then knead for a few minutes until it is smooth - it doesn't need much kneading. Add extra flour if the dough is too sticky.
4. Wrap with glad wrap and rest at room temperature for 30 minutes or so.
5. Dust bench top with flour, cut dough into 8 pieces, roll into balls, then roll out into about ⅛" / 0.3cm thick rounds - the thinner it is, the more pliable the cooked bread will be.
6. Tip: Roll out the rounds, ready to cook. Just make sure you use baking paper or cling wrap to keep the pieces separated, flour will not suffice. (paper towel works too)
7. Heat 1 tbsp olive oil in a pan over medium high heat - or lower if you have a heavy based skillet.
8. Place one flatbread in the pan, cook for around 1 minute - it should bubble up - then flip and cook the other side, pressing down if it puffs up.
9. Stack the cooked bread - the moisture helps soften the surface, making them even more pliable.
10. Continue to cook with remaining pieces.
11. Optional: brush or spray bread with olive oil to give it a glossy look, like I did for the photos. Brushing with butter melted with crushed garlic while cooking also adds a beautiful garlic flavour!

NOTES

1. Higher heat = crispier crust, though still pliable inside, the thin crispy crust on the outside might crack when you roll it.

2. Dough keeps in the refrigerator for around 3 days.

Source: Flatbread by Julie Goodwin

Garlic Mashed Potatoes

INGREDIENTS

• 3 lbs Yukon gold potatoes, peeled and cut into quarters
• 4 cloves roasted garlic
• 1 cup half and half
• 1 tsp salt
• ½ tsp black pepper
• 4 tablespoon butter
• garlic powder to taste

Serves 4-6

INSTRUCTIONS

1. Add to a large pot all potatoes. Fill with water until the water level is 3 or 4 inches above potatoes.
2. Put the pot over high heat and allow to come to a rolling boil. Boil until potatoes are fork tender, about 20 mins.
3. Drain potatoes well (too much water left in mashed potatoes can make them gummy)
4. Add to a medium bowl, cooked potatoes, garlic cloves, butter, salt and pepper.
5. With hand mixer on lowest speed, mix potatoes and add-ins together until the biggest chunks are about 1" in diameter.
6. Slowly drizzle half & half into potatoes while continuing to mix on low speed. Allow the potatoes to have a few small chunks in them so they don't get over-mixed.
7. OPTIONAL: garnish with a pat of butter and chives.

Source: http://www.louloubiscuit.com/easy-garlic-mashed-potatoes/

This Needs Karla's Rolls. Badly.

I have created this post because I am appalled at the fact that Karla's rolls aren't on here. Please rectify this stiflingly awful situation.  I would but I don't have the recipe so I don't have that power. Thank you!!

~LJ :)

   P.S. I love you all I just really want Karla's rolls please help me thanks ^-^  xx

Taco Soup - Weight Watchers

1 lb. ground beef (or turkey)
1 onion (diced)
1 can pinto beans
1 can black beans
1 can chili beans
1 can diced tomatoes
1 can Mexican diced tomatoes
1 pouch ranch dressing mix
1 pouch taco seasoning
1 can corn

***IMPORTANT - DO NOT DRAIN ANY OF THE CANS BEFORE DUMPING THEM IN THE CROCKPOT!

Serve with any combination of the following:
Tortilla chips
Grated cheese (Mexican or cheddar)
Sour cream 
Avocado
Olives

Brown the beef and add the onion to cook for 2ish minutes.  Meanwhile, dump all the cans of beans and tomatoes into a crockpot.  Add the beef and onion.  Add the ranch mix and taco seasoning and stir.  Cook on high for 4ish hours or low for 6ish hours.  Add the corn in the last hour (or if you know you'll forget that step, go ahead and add it at the beginning--I do).

Sharmon's pancakes

Combine ingredients and cook on griddle to your preference:

4 Cups of milk (create sour milk by adding 3 Tbsp vinegar and waiting 5ish minutes)
3 eggs
6 Tbsp oil
3 Cups flour
1 1/2 tsp baking powder
1 tsp baking soda
1-1 1/2 tsp salt

Add extra flour to thicken if desired.

This makes a lot of pancakes.  If you are cooking for less than 6-8 people, definitely consider cutting this recipe--thirds is easier than halving it.

Taryn Kucala’s Spinach dip

1 pkg. frozen spinach thawed and drained of excess water
1 pkg. cream cheese
1 C. sour cream
2-3 Cups cheddar cheese
1 pkg Good Seasons salad mix
artichokes hearts (i buy the jarred kind marinated in olive oil) chopped up - amount varies on my mood... haha...

Mix it all up except 1 cup of the cheddar cheese reserved for the top!  Bake at 350 for 20-30 minutes...
(no one said it was healthy!)