Preheat oven to 350 degrees. Line an 8×8-inch square baking pan with foil, letting ends extend beyond edges on 2 sides. Coat foil with nonstick cooking spray. In a large bowl, whisk together butter, vegetable oil, and sugar. Add eggs, coffee, and vanilla; whisk to combine. Add flour and cocoa powder; stir until smooth. Spread into prepared pan. Bake until a toothpick inserted in center comes out with moist crumbs attached, 25 to 30 minutes. Cool completely on a wire rack. Remove brownies by lifting foil ends; peel off foil. Place on a cutting board and cut into squares. Makes 16 brownies.
Easy recipes that can be prepared in a short amount of time are as welcome as a summer breeze. And when they make good use of seasonal ingredients, they’re even better.
By combining a package of cream cheese and a few other ingredients with garden-fresh herbs, a flavorful appetizer can be whipped up in a matter of minutes. Just cover and refrigerate for an hour or up to three days, and spread over assorted crackers.
In a medium bowl, combine cream cheese, butter, and milk. Beat with an electric mixer until creamy. Stir in chives, parsley, garlic, and salt to taste. Cover, and refrigerate at least 1 hour. Serve with assorted crackers. Makes 8 servings.
DIY recipes like this one that make good use of sliced fresh strawberries, a touch of strawberry jam, and a splash of prosecco help make every occasion extra special.
Ideal for spring and summer celebrations, these refreshing strawberry cocktails are brimming with effervescent goodness. Whether it’s to honor Mom on Mother’s Day, to sip during the warm months, or whenever you need impressive holiday recipes, these vibrant cocktails are sure please.
So raise your glass and toast to crowd-pleasing cocktails overflowing with a fresh taste of the season. Cheers!
STRAWBERRY JAMMER COCKTAILS
2 cups sliced strawberries 2 tablespoons strawberry jam 1 teaspoon sugar 1 teaspoon fresh lemon juice Prosecco, chilled Fresh strawberry slices (optional)
In a blender or food processor, combine sliced strawberries, jam, sugar, and lemon juice; process until smooth. Strain through a fine-mesh sieve; discard seeds. Divide puree into six champagne glasses; slowly add prosecco. Garnish each glass with a strawberry slice, if desired. Makes 6 servings.
Short on time but still want to make homemade treats for those near and dear? Then grab a bag of chocolate chips, miniature marshmallows, and chopped walnuts and you’ll be on your way to crowd-pleasing confections in no time.
Simply melt the chocolate chips in the microwave, stir in the marshmallows and walnuts, and refrigerate until firm. Cut into squares and store, covered, at room temperature for up to one week.
You can substitute milk chocolate chips in place of semisweet chips, and chopped peanuts for walnuts, if desired. However you make it, this quick and easy recipe will help make the season bright.
EASY ROCKY ROAD CANDY
1 (12-ounce) package semisweet chocolate chips 1 1/2 cups miniature marshmallows 1/2 cup chopped walnuts
Line an 8×8-inch square baking pan with foil, letting ends extend beyond edges on 2 sides. In a medium microwave-safe bowl, melt chocolate chips in the microwave according to package directions. Stir in marshmallows and walnuts. Spread into prepared pan. Refrigerate until firm, about 1 hour. Remove candy by lifting foil ends; place on a cutting board. Remove foil; cut into squares. Makes 24 candies.
Quick and easy recipes are always in demand, and during the summer months, they’re especially welcome.
By simply combining packaged coleslaw mix with on-hand ingredients, a familiar side dish can be prepared in no time. Whether it’s for a picnic, potluck, or family reunion, this classic favorite is a time-honored addition to summertime get-togethers.
EASY CREAMY COLESLAW
1/2 cup regular or light mayonnaise 1/4 cup regular or light sour cream 2 teaspoons white vinegar 2 teaspoons sugar 1/2 teaspoon celery seed 1/4 teaspoon salt 1/8 teaspoon pepper 1 (14-ounce) package coleslaw mix 2 teaspoons grated onion (optional)
In a large bowl, combine mayonnaise, sour cream, vinegar, sugar, celery seed, salt, and pepper. Add coleslaw mix and onion, if desired; toss to combine. Cover, and refrigerate at least 2 hours. Makes 8 servings.
Satisfy the craving for chocolate and peanut butter by baking a batch of these flavorful cookies. Just in time for July Fourth celebrations, these no-fuss treats are an excellent choice for summertime get-togethers.
Whether it’s a picnic in the park, a hike through the woods, or a day at the beach, these little goodies are terrific for toting anywhere. Enjoy!
Mini Chocolate Peanut Butter Cookies
1 1/4 cups flour 1/4 cup unsweetened cocoa powder 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt 1/4 cup (1/2 stick) butter, softened 1/4 cup vegetable shortening 1/2 cup peanut butter 1/2 cup sugar, plus more for finishing 1/2 cup packed light brown sugar 1 egg 1 teaspoon vanilla
Preheat oven to 350 degrees. In a medium bowl, combine flour, cocoa powder, baking soda, baking powder, and salt. In a large bowl, combine butter, shortening and peanut butter. Beat with an electric mixer on medium speed for 1 minute. Add 1/2 cup sugar and brown sugar; beat until combined. Add egg and vanilla; beat until combined. Gradually beat in as much flour mixture as possible; stir in the rest. Shape dough into 1 1/4-inch balls. Roll in additional sugar, place 2 inches apart on ungreased cookie sheets. Press cookies with the bottom of a flat-bottomed glass to slightly flatten. Bake until centers are set and edges are crackled, 7 to 9 minutes. Cool 2 minutes before removing to a wire rack. Makes about 3 dozen cookies.
Sweeten your valentine’s day with gourmet-style confections made fresh in your kitchen. Quick and easy to prepare, these time-honored treats are the ultimate Valentine’s Day indulgence.
Made with minimal ingredients, they can be stored in the fridge for up to a week. When ready to serve, roll again in confectioners’ sugar, if desired. For the best flavor, allow truffles to come to room temperature before serving.
With rich chocolate goodies like these, Cupid is sure to strike. Happy Valentine’s Day!
2/3 cup heavy (or whipping) cream 12 ounces high-quality semisweet chocolate, finely chopped 2 tablespoons unsweetened cocoa powder 2 tablespoons confectioners’ sugar
In a medium saucepan, bring heavy cream to a simmer. Remove from heat. Add chocolate. Whisk until smooth. Transfer to a medium bowl; refrigerate until firm, about 1 hour. Meanwhile, line a baking sheet with waxed paper. Drop 24 portions by tablespoons onto prepared baking sheet. Refrigerate until firm, about 15 minutes. Shape into balls. Roll 12 of the balls in cocoa powder; place in a container with a tight-fitting lid. Roll the remaining 12 in confectioners’ sugar; place truffles in a container with a tight-fitting lid; refrigerate at least 1 hour. Makes 24 truffles.