Grandma's Fudge Brownies

If you don't already have a favorite homemade brownie recipe, this is your chance. This recipe is adapted from my grandmother's, and I have made lots of people around the world happy with these delicious fudgy brownies.

Whenever I make a plate of these brownies for a party, they disappear in a flash - and my European friends all swoon with delight, begging me for the recipe. Here it is for your enjoyment:

Grandma's Fudge Brownies

1 cup (250 g) butter
1/2 cup (50 g) unsweetened cocoa
3 eggs
1 3/4 cups (380 g) sugar
1 Tbsp. milk
1 Tbsp. rum
1 1/2 cups (150 g) flour
pinch of salt
4 oz. (100 g) bittersweet chocolate, chopped
1/2 cup (100 g) pecans or walnuts, chopped (optional)

Preheat oven to 350ºF (175ºC). Butter and flour a 9 x 13" pan.

Melt butter in a saucepan, stir in cocoa until well blended. Remove pan from heat, and let cool.

Meanwhile, beat eggs in a bowl and add sugar. Beat until foamy. Add milk and rum. Then stir in the cooled butter/cocoa mixture. (Don't get impatient at this point - it is important to let the butter mixture cool down first, or you will cook the eggs in your batter!)

Gradually, add flour and a pinch of salt. Fold in chopped chocolate and nuts (if desired). Spread into pan, and bake for 25-35 minutes or until tests done.

Especially wonderful warm. Try not to eat them all at once ;)

Greek Village Salad

This Greek salad is delicious with quiche or fish dishes, or as a light lunch served with hot bread. It is also a great way to boost your immune system this time of year with fresh vegetables, raw garlic, and lemon juice.

Greek Village Salad

1 large or 2 medium size cucumbers, sliced into rounds, then halved or quartered
3-4 medium tomatoes, seeded and diced
1 red onion, minced
1 red or yellow bell pepper, diced
salt and pepper

2 cloves garlic, minced
juice of 1/2 lemon (or more to taste)
4 Tbsp. olive oil
1 tsp. dried oregano
6 oz. / 180 grams Feta cheese, crumbled or diced
1 cup Calamata or best quality black whole olives

In a large bowl, combine cucumbers, tomatoes, red onion, and bell pepper. Season with salt and pepper and set aside.

In a small bowl, whisk together garlic, lemon juice, olive oil, and oregano. Add the Feta cheese and olives to dressing, then pour mixture over vegetables. Toss well and refrigerate for at least one hour before serving.

Enjoy!

Amazing French Toast

I was convinced that I didn't like French Toast until I tried this recipe over the past weekend. Maybe this French Toast recipe will make a believer out of you too! I think the secret lies in using slices of French baguette or Italian ciabatta. It's an excellent way to make a delicious breakfast from the bread leftover from the evening before. The recipe for the egg/milk mixture was inspired by one I found in the "Joy of Cooking" cookbook.

French Toast

1/3 cup milk
2 eggs
1 Tbsp. maple syrup
1 tsp. rum
pinch of cinnamon
pinch of salt

8-12 slices of French or Italian bread, cut into 1/2" (1 cm) slices
butter as needed
powdered sugar

Mix milk, eggs, maple syrup, rum, cinnamon, and salt together and blend well. Heat up a generous amount of butter in a non-stick skillet. Dip each piece of bread in the milk/egg mixture, then immediately place the bread pieces into the buttered skillet. Brown the toast on both sides, and serve hot dusted well with powdered sugar.

Note: My husband told me that in German, a similar recipe is called "Arme Ritter" - "Poor Knight" - interestingly enough. After enjoying our "French Toast," he decided it should be called "Lucky Knight." Hope you feel lucky when you try it too!

Maple Pecan Cake

Autumn has arrived, and simple nut and maple-flavored cakes like this one are perfect for the season. I made this for a Sunday morning brunch, and it was delicious warm with a pot of coffee. The ingredients for the cake are mostly light and healthy, so you won't have a guilty conscience after indulging.

Maple Pecan Cake

Pecan Topping:

1 1/2 cups chopped pecans
1/2 cup brown sugar
1 tsp. cinnamon
6 Tbsp. melted butter

Cake:

1 cup whole wheat flour
1 cup all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/2 cup maple syrup
1/2 cup canola oil
2 eggs, lightly beaten
1 cup plain yogurt
1 tsp. vanilla

Preheat the oven to 350º F. Butter and flour a 9" round springform pan.

For the pecan topping: Mix together pecans, brown sugar, and cinnamon. Drizzle over melted butter and stir well. Set aside.

For the cake batter: In a large bowl, combine flours, baking powder and soda, salt. In a separate bowl, beat maple syrup, oil, and eggs until well blended. Stir in yogurt and vanilla. Add wet ingredients to dry ingredients all at once, and mix by hand until evenly combined.

Spread half of the batter in the prepared pan, then sprinkle on half of the pecan topping. Cover with remaning batter, and sprinkle over the rest of the pecan mixture.

Bake for 38-45 minutes, or until cake tests done with a toothpick.

**I adapted this lovely recipe from The Natural Health Cookbook. Enjoy!

Curried Pumpkin Soup with Creme Fraiche

This pumpkin soup recipe is one of our autumn favorites. Healthy, hearty, wonderful!

Curried Pumpkin Soup with Creme Fraiche

1 onion, minced
2 Tbsp. olive oil
1 small pumpkin, peeled, trimmed, and cubed (about 6 cups)
3-4 medium potatoes, peeled and cubed
1/4 tsp. cumin
1/4 tsp. chili
1/4 tsp. curry powder
8 cups vegetable stock
1 tsp. salt
1-2 Tbsp. lemon juice
1/2 cup creme fraiche or sour cream

In a large soup pot, saute onion in olive oil for 1 minute, then add pumpkin, potatoes, and spices. Saute, stirring constantly for 2-3 minutes, then add vegetable stock. Bring to a boil and simmer for 20-25 minutes or until vegetables are tender.

Remove from heat, and puree with an immersion mixer or in a blender. Add salt and lemon juice to taste. Reheat soup, as necessary, and garnish each bowlful with a spoonful of creme fraiche or sour cream before serving, if desired.

Pumpkin Seed Dip with Chili and Lime

This exotic sounding dip tastes amazing with tortilla or pita chips. The lime juice and chili in the recipe are the perfect accents to the nutty, roasted pumpkin seed flavor. You will be pleasantly surprised!

Pumpkin Seed Dip with Chili and Lime

1 1/2 cups hulled pumpkin seeds
3 Tbsp. olive oil
2 cloves garlic, minced
1/2 tsp. cumin
1/2 tsp. chili powder
3/4 cup vegetable stock
juice of 1 lime
salt to taste
paprika

Dry roast pumpkin seeds in a skillet, stirring constantly until they begin to pop. Remove from heat, cool slightly, then grind finely in a food processor. Set aside.

Heat the olive oil in the skillet, add garlic and saute for about 30 seconds before adding spices. Stir in ground pumpkin seeds and vegetable stock, and cook down until creamy. Add lime juice and salt to taste.

Puree the mixture once more in the food processor for a smooth consistency. Put into your favorite serving bowl and sprinkle with a bit of ground paprika, if desired. Serve warm or at room temperature with tortilla or pita chips. Addictive!

Note: Do be sure to use the "hulled" pumpkin seeds; this is important for the success of this recipe. Enjoy :)

Pumpkin Coconut Cookies

The pumpkin in this recipe makes these cookies especially moist and tender. A delicious, sweet treat for the autumn kitchen!

Pumpkin Coconut Cookies

1/2 cup butter, softened
3/4 cup brown sugar
1 egg
3/4 cup pumpkin puree
1 tsp. rum or amaretto

3/4 cup plain flour
3/4 cup whole wheat flour
1/2 tsp. baking soda
dash of salt
1 tsp. cinnamon
1/2 tsp. cloves

1/2 cup shredded coconut
1/2 cup chopped walnuts or pecans

Preheat oven to 350º. Grease or line a baking sheet. Cream butter and brown sugar together until blended, then beat in egg, pumpkin puree, and rum. In a separate bowl, mix flours, soda, salt, and spices. Add dry ingredients all at once to pumpkin mixture. Fold in coconut and walnuts. Drop by rounded teaspoonfuls onto baking sheet, and bake for 12-15 minutes or until golden.

Variation: Add 1/2 cup raisins to the batter for a fruity touch.