Brownies

I love baking. I love baking from scratch. I like knowing everything that is going into what I make and I don't like a lot of the chemicals that come from boxes. HOWEVER, I must admit...I prefer box brownies to scratch. There, I said it.

Sometimes we get a craving for brownies, but I don't have a box on hand. I have tried many brownie recipes trying to find one that will at least satisfy me the way a Betty Crocker box brownie does. It's been tough, but I think I have found a close facimile. It's pretty doggone good. The even better thing...my family likes them, especially Anthony. The real test will be if my friend Laura likes them. She shares my box brownie love. Enjoy.

Brownies
1/2 cup white sugar
2 Tbsp. butter
2 Tbsp. water
1 1/2 cups semisweet chocolate chips
2 eggs
1/2 tsp. vanilla extract
2/3 cup all-purpose flour
1/4 tsp. baking soda
1/2 tsp. salt

1. Preheat oven to 325 degrees F. Grease an 8x8 inch square pan.

2. In a medium saucepan, combine the sugar, butter and water. Cook over medium heat until boiling. Remove from heat and stir in chocolate chips until melted and smooth. Mix in the eggs and vanilla. Combine the flour, baking soda and salt; stir into the chocolate mixture. Spread evenly into the prepared pan.

3. Bake for 25 to 30 minutes or until brownies set up and toothpick comes out clean. Do not overbake. Cool in pan and cut into squares.

Okay, I just took a batch of these out of the oven as I was posting this and I have a little to add. Literally. They need even more chocolate. I'd either increase the chocolate chips by 1/2 cup originally, or toss them in at the end before putting into the pan. Wow, these are yummy! Anthony said, "Don't ever give me store bought again. These are so good!"

Mongolian Beef

Jack found this recipe in Cooking Light magazine one day and wanted to make it. I purchased everything for the recipe and did wonder if we ever would use things like hoisin sauce and chile paste again if nobody liked the meal. I have to say that this recipe became an instant favorite! Not only did we use the sauce and paste again, I have had to replenish them a couple of times.

Mongolian Beef

2 Tbsp. low-sodium soy sauce
1 tsp. sugar
1 tsp. cornstarch
2 tsp. dry sherry
2 tsp. hoisin sauce
1 tsp. rice vinegar
1 tsp. chile paste with garlic (Go easy on this. It's spicy! Might want to try 1/2 tsp. to start)
1/4 tsp. salt
2 tsp. peanut oil (I prefer coconut oil)
1 Tbsp. minced, peeled fresh ginger
1 Tbsp. minced fresh garlic
1 pound sirloin steak, thinly sliced across the grain (I use stir fry strips or chunks)
16 medium green onions, cut into 2-inch pieces (I think I use one whole bunch)

1. Combine first 8 ingredients, stirring until smooth.

2. Heat oil in large nonstick skillet over medium-high heat. Add minced ginger, minced garlic, and beef. Saute for 2 min. or until beef is browned.* Add green onion pieces; saute 30 seconds. Add soy sauce mixture; cook 1 min. or until thickened; stirring constantly.

*Watch beef and cook until it's just before how you like it.

Serve over wide rice noodles and with some good, crusty bread.
Makes 4 servings. I always double it for our family.