Tag Archives: chocolate


Brownies are good for two reasons. 1. They are a delicious chocolate treat. 2. When you cut them out of the pan, there are always little remnants. Bits of brownie stuck in the pan. Chocolate bits on the knife. These are the bonus bits that taste just as good as the actual dessert.


If I would have had walnuts, I would have thrown them in here. But in this case, mini chocolate chips were the lucky mix-in.



I love the crackly tops and deep craters the brownies make when you cut them. Its like they are really eager to show you whats underneath the surface.


I hear they are even good for breakfast, but I wouldn’t know from experience.

You can find the RECIPE here, except:

Use about 4 oz of unsweetened chocolate

Use cold coffee.

Remember to add the vanilla before adding the chocolate chips.

Use mini chocolate chips.

Be amazed at how many bowls are dirty.

Share with friends, and have a happy weekend.


Nothing makes me feel more accomplished than making pie crust. When it goes wrong, it tends to go terribly wrong, but when it goes right, you feel like the most successful homemaker of all time. The pie filling ingredients march by in a tiny parade to celebrate you.


We find that people have many different opinions about pie crust. Some have old family recipes, some swear by adding this ingredient or that. I say, the one that you can rock, that is the one you should make. A graham cracker or cookie crust would work just as nice. Chocolate pudding is very forgiving.


In a perfect world, this pie would have a fluffy layer of whipped cream, and then a dusting of curly chocolate shavings. I was feeding a hungry pack of impatient pie consumers, so the final product photo does not exist. But like the pie, the memory will live on forever.


Prepare 9″ pie shell of your choice, and cool.

Pour 1 1/2 cups sugar, 1/2 tsp salt, 2 1/2 tbsp cornstarch, and 1 tbsp flour into saucepan and mix.

Stir 3 cups milk in gradually. Add 3 oz of chopped chocolate.

Cook over medium heat, stirring almost constantly, until it starts to thicken, and then bubbles and boils. Boil one minute.

Meanwhile, in a separate bowl, slightly beat 3 egg yolks.

Stir part of the hot mixture into the eggs to temper them. Then pour the egg mixture into the saucepan. Boil one more minute, stirring constantly. Remove from heat.

Add 1 tbsp butter and 1 1/2 tsp vanilla.

Cool mixture, then pour into cooled pie crust. Chill for several hours, and top with whipped cream and chocolate shavings if desire.



After a long day in the garden, or a short day in the garden when its 90 degrees outside, there is a hunger that is only satisfied by bbq. And then after that hunger is conquered, a new one comes along that can only be satisfied by cookies.


These blondies are packed with stuff. You just keep throwing food from the cupboard into the bowl until it can’t mix anymore. They fill the house with that cookie aroma when they are baking. They stay moist and chewy for a couple days, which is useful when two people are trying to eat an entire pan of cookies.

farmerblondies4 farmerblondies2

Farmer blondies. Emptying out your cupboards while filling up your tummies.


Preheat oven to 350. Spray a 9×13 pan. Cover with foil or parchment if you have trouble with things sticking.

Melt 3/4 cups butter. Stir in 1 1/2 cups brown sugar. Heat again until its all hot, then let cool.

Pour butter mixture into bowl. Mix in 1 cup flour and 1 cup whole wheat flour, 2 1/2 tsp baking powder, and 1 tsp salt.

Add in 1 tbsp vanilla and 3 eggs.

Add one cup granola, one cup nuts (I used walnuts and sunflower seeds), and one cup chocolate chips.

Spread mixture into pan and bake for 30-35 minutes.

Let cool and cut into bars.