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Most Amazing Brownie in the WORLD

I'm not shy - I'm going ahead and calling it.

These were the MOST AMAZING BROWNIES IN THE WORLD!

What started off as a Pinterest "test" and subsequent HUGE failure, was revamped and edited and tweaked and adjusted and wow... they turned out so good. And bonus - I will never have to buy another boxed brownie mix again. And if I'm really feeling motivated - I could get all my dry ingredients together and bag them myself for future home or work use!

First we have the BEFORE photo set from the failed attempt - at least the photos looked cute, too bad they tasted so bad they had to be thrown out. I mean really, I had to THROW OUT CHOCOLATE! Grrrr.

Then out of the rubble a phoenix was born! Yep - corny I know, but I can't help it... these were just SO GOOD! Look at the photos below... the batter was glossy, they cooked with the most crunchable crust on top, AND were soft and chewy inside! Booyah baby... these brownies ROCKED!

The Most Awesome Brownies in the World by Heather

1 1/2c sugar
1c flour
1/2c cocoa powder
1/2 tsp salt
2 tsp baking powder

2 eggs
1/2c vegetable oil
2 tsp vanilla
5 tbsp water

Pre-heat oven to 350'

Sift all dry ingredients together. Very important to do this or the cocoa will not evenly mix in the batter and you'll have tasteless lumps of cocoa in your brownies. Yuck.

Mix in the wet ingredients. Blend thoroughly until the batter is smooth, lump free and glossy (see photo).

Line 8x8" pan with parchment paper. Pour batter into prepared pan.

Bake at 350' for 45-55 minutes or until done.

Let cool in pan, then flip them out and peel off parchment. You'll be able to cut perfect squares when they're cool.

Feel free and post back with your adoration and love. I have no doubt you'll want to. These bad boys are that good, and you'll NEVER have to buy a box mix again.

Vanilla French Toast Fingers

Best Ever Turkey Pot Pie

Turkey Pot Pie

A few years ago we were having a new member of the family over for lunch the day after Thanksgiving. We weren't sure what to serve so I suggested to my mom that we make a turkey pot pie. Of course we couldn't find a recipe we liked - so I made one up, and it has been a family favorite ever since.

HEATHER'S TURKEY POT PIE

Filling
1 large onion, diced
1 med. red bell pepper, diced
6 small or 3 large stocks of celery, diced
1 - 1 1/2 c chopped carrots
3 - 4 cloves garlic minced (or use a garlic press)
1/4 c chopped fennel bulb (optional)
3/4 - 1 c chopped green beans

2c chopped left over cooked turkey (could also use chicken)
2-3 tbsp. flour
2 tbsp. butter
3 - 3 1/2 c chicken stock

1 - 1 1/2 tsp. each: dried basil, oregano, thyme, rosemary

Saute vegetables in olive oil - start with onion & garlic, then add other vegetables and saute until tender. Add turkey, mix thoroughly. Add butter & 2 tbsp. flour - mix.

Slowly start adding in stock till you get a juicy blend (add more stock for a soupier inside, less for a chunkier one). Add dried herbs and mix. Spoon mixture into a greased baking dish (I used 2 pie plates for this amount). Cover with crust (see recipe below) and bake at 400'F, 20-35 minutes or until crust is brown & flakey.

NOTE - all pot pies bubble over when cooking, to prevent burning goo on the bottom of your oven, put an empty baking sheet on the rack below the pies as they cook, this should catch any overflow during the cooking process.

Crust
2c flour
1 tsp. Kosher salt
2/3c + 2 tbsp. butter
4 tbsp. COLD water

Blend thoroughly, makes enough for 2 pot pie tops (not bottoms)

These freeze great - this year, I made one large pot pie, and four individual sizes that are now sitting in my freezer for a no-stress winter meal.