Kenrick's Brownies

- 1.5c butter, melted
- 3c sugar
- 1.5c flour
- 1.5c dark chocolate cocoa powder
- 6 eggs
- 1 cups semi sweet morsels

Preheat oven to 350.
Combine the first 5 ingredients in a mixer and mix until well combined.
Fold in the semi sweet morsels. Pour into a 9 x 13 inch baking pan lined with parchment.
Bake for 35 minutes then check with a toothpick. It should almost come out clean but not quite. You may need to give it 5-10 more minutes, check every couple minutes and re-test.
You may want to wrap the edges of the pan in foil to prevent the edges from overcooking.
Let cool and slice.
Top with powdered sugar and vanilla ice cream.

Passion Fruit Bars

https://thebakingwizard.com/california-passion-fruit-bars/

California Passion Fruit Bars

These are best served cold. Store the pan of baked bars in the refrigerator and cut and dust them with powdered sugar just before serving. 

Brown Sugar Shortbread Crust

• 1 cups unbleached all-purpose flour (spoon flour into dry measuring cups to overflowing and level off; 5 ounces by weight))
• 1/4 cup firmly packed dark brown sugar
• 1/8 teaspoon salt
• 6 tablespoons (3 ounces) cold unsalted butter, sliced into 6 pieces

Passion Fruit Filling

• 2 large eggs
• 1 large egg yolk
• 3/4 cup granulated sugar
• 1/2 cup fresh passion fruit juice (from about 8 passion fruit; pulse seedy fruit a few times to juicify the pulp into juice; strain to remove seeds) or bottled passion fruit juice (see Final Note at end of recipe)
• 2 tablespoons all-purpose flour
• Powdered sugar for dusting or sour cream

Adjust an oven rack to the center position and preheat the oven to 350 degrees. Line an 8-inch square baking pan with two 16-inch lengths of aluminum foil, criss-crossing them into the pan with the excess projecting about 2 inches above the pan edges. Coat lightly with cooking spray.

For the shortbread crust, in a large bowl, whisk together the flour, brown sugar, and salt and add the butter. Work the butter into the dry ingredients with your fingertips or a pastry blender until the butter is broken up into medium-size pieces, about ¼-inch. If your kitchen is warm, and you find the butter getting too soft while you work it, put the bowl into the freezer for 10 to 15 minutes. Pour the crumbs into the prepared baking pan. Press firmly and evenly on the bottom to make a compact layer. You’ll see pieces of butter here and there.

Bake for 20 minutes, until the crust is golden brown.

While the crust bakes, whisk the eggs and egg yolk in a medium bowl to combine well. Add the granulated sugar and whisk in well. Add the passion fruit juice and flour and whisk until smooth. Try not to create large bubbles. Pour over the hot crust and return the pan to the oven.

Reduce the oven temperature to 300 degrees and continue baking until the filling is set, about 30 minutes. If you jiggle the pan the filling should not budge.

Cool completely on a wire rack, then refrigerate for an hour or two until cold. If you want to serve the next day, cover the pan tightly with foil and refrigerate.

Lift the dessert out of the pan by the foil ends and carefully peel foil away from the sides of the crust. With a wide metal spatula, carefully transfer the uncut sweet to a cutting board. Put a few tablespoons of powdered sugar into a small strainer, and dust onto the dessert. Or spread with a thin layer of sour cream. Cut into bars without a sharp knife.

Makes 8 to 12 bars.

Vegan Chocolate Chip Cookies

https://bakerbynature.com/the-most-wonderful-vegan-chocolate-chip-cookies-ever/

Ingredients

1/2 cup coconut oil, solid but scoop-able
1 and 1/4 cups light brown sugar, packed
2 teaspoons vanilla extract
1/4 cup coconut milk (I like to use the thicker Thai variety, but any coconut milk will work)
1/4 cup unsweetened applesauce
2 and 1/3 cups all-purpose flour (be sure not to pack your flour)
1 teaspoon baking soda
1/2 teaspoon salt
2 cups chocolate chips (use vegan chocolate chips if vegan), divided
Flaky sea salt, optional

Instructions

Preheat oven to 375 degrees (F). Line a large baking sheet with parchment paper; set aside.
In a large bowl whisk together the coconut oil, brown sugar, and vanilla, beating until well combined. Add in the coconut milk and applesauce and whisk until well combined; set aside. In a separate bowl combine the flour, baking soda, and salt; whisk well to combine.
Add the dry ingredients into the wet mixture and, using a wooden spoon or very sturdy spatula, stir until ingredients are combined. The batter will be very thick! Fold in 1 and 3/4 cups of the chocolate chips.
Scoop three tablespoon sized mounds of dough onto the prepared cookie sheet, leaving a few inches between each cookies for spreading. Bake for 9 to 10 minutes, or until the edges are golden and the centers have set. Press remaining chocolate chips on top of warm cookies, and sprinkle with sea salt, if using. Cool cookies on the baking sheet for 15 minutes before transferring them to a cooling rack.

Notes

If the dough appears too sticky, add a little more flour, one tablespoon at a time; if the dough appears too dry, add a tablespoon of coconut milk.

*DO NOT refrigerate dough overnight - just make and bake!

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HALF RECIPE:

1/4 cup coconut oil, solid but scoop-able
2/3 cups light brown sugar, packed
1 teaspoon vanilla extract
1/8 cup coconut milk (I like to use the thicker Thai variety, but any coconut milk will work)
1/8 cup unsweetened applesauce
1.1 cups all-purpose flour (be sure not to pack your flour)
.5 teaspoon baking soda
1/4 teaspoon salt
1 cup chocolate chips (use vegan chocolate chips if vegan), divided
Flaky sea salt, optional

(Do not make in advance - bake better when dough is freshly made)
Preheat oven to 375 degrees (F). Line a large baking sheet with parchment paper; set aside.
In a large bowl whisk together the coconut oil, brown sugar, and vanilla, beating until well combined. Add in the coconut milk and applesauce and whisk until well combined; set aside. In a separate bowl combine the flour, baking soda, and salt; whisk well to combine.
Add the dry ingredients into the wet mixture and, using a wooden spoon or very sturdy spatula, stir until ingredients are combined. The batter will be very thick! Fold in nearly all of the chocolate chips.
Scoop three tablespoon sized mounds of dough onto the prepared cookie sheet, leaving a few inches between each cookies for spreading. Bake for 9 to 10 minutes, or until the edges are golden and the centers have set. Press remaining chocolate chips on top of warm cookies, and sprinkle with sea salt, if using. Cool cookies on the baking sheet for 15 minutes before transferring them to a cooling rack.

Dill Salad Dressing

1c Sour cream
1/4c Mayo
Dill
Lemon juice
Honey
Salt
Pepper

Tea Sandwiches

Tea Sandwiches:

Egg salad: boil 7 or 8 eggs (start in a pot covered with cold water going an inch above the eggs, bring to full boil, then turn off heat and cover for 12 minutes), cool peel and slice, add some mayonnaise, dijon mustard, chopped chives, salt/pepper

Smoked salmon: softened cream cheese mixed with some lemon juice and chopped dill, add salt

Cucumber: mix softened cream cheese with some mayo, add chopped chives and dill, peel and then thinly slice English cucumber

For the kids: cream cheese and jelly, peanut butter and jelly

Passion Fruit Curd

Makes 1 1/2 cups:

• 3 large eggs, or 1 large egg plus 3 large egg yolks
• 1/2 cup strained passion fruit juice*
• 1/2 cup sugar
• 6 tablespoons unsalted butter, cut into chunks

1. Set the strainer over a medium bowl.
2. Whisk the eggs (or egg and yolks) in a small nonreactive saucepan to blend. Whisk in the passion fruit juice and sugar. Add the butter. 
3. Whisk over medium heat, reaching into the corners and scraping the sides and bottom of the pan, until the butter is melted and the mixture is thickened and beginning to simmer around the edges, then continue to whisk for about 10 seconds longer.
4. Remove from the heat and scrape into the strainer, pressing gently on the solids. Scrape any curd clinging to the underside of the strainer into the bowl.
5. Refrigerate until chilled before using. Curd keeps in a covered container in the refrigerator for up to 1 week.

*if you're using fresh passion fruit it takes forever to separate out seeds and squeeze pulp through a cheesecloth. There's an easy hack: if you put all of the pulp (seeds and all) in a good blender and blend for a few seconds at a time, the juice will separate from the pulp and seeds remarkably well, and then if you strain it one time through a fine strainer you'll get almost all of the juice!

Madeleines

Dominique Ansel's Madeleines

INGREDIENTS

8 tbsp unsalted butter

1 tbsp dark brown sugar
2 tsp honey

1⁄2 cup granulated sugar
1⁄2 tsp kosher salt
1 cup all-purpose flour, sifted 

1⁄2 tsp baking powder

3 large eggs, at room temperature

1⁄2 lemon grated lemon zest
1⁄2 orange grated orange zest
As needed nonstick cooking spray
As needed confectioners’ sugar (for serving)

EQUIPMENT

Spatula
Microplane (for grating zests) 

Uncut piping bag
Nonstick mini madeleine pan 

Small sieve


DIRECTIONS

1 day in advance: Make batter

In a large bowl, combine the granulated sugar, salt, flour, and baking powder and mix well with a whisk.

In a medium pot, melt the butter, brown sugar, and honey over low heat. Stir gently with a heatproof spatula to ensure nothing burns. Keep the mixture warm over very low heat, or reheat if necessary.

Form a well in the center of the dry ingredients and add the eggs one by one, whisking to incorporate each before adding the next.

Slowly whisk in the warm butter mixture. 

Whisk in the lemon and orange zests. 

Cover with plastic wrap pressed directly onto the surface
Refrigerate overnight to rest.

Day 2: Pipe, Bake, and Serve

Preheat oven to 350 convection

Spray pan
Pipe batter into mold
Place a rimmed sheet pan upside down on the oven rack then place the mold on top and bake the madeleines for about 2 to 2.5 minutes on the center rack. 

When you see the batter puff up in the center, rotate the mold 180 degrees. 

Bake for 2 to 2.5 minutes more, until the sides of the madeleines are golden blonde and the center has set.

Unmold immediately. Bang the corner or sides of the madeleine pan against your work surface so that the fresh madeleines drop out.

Using a small sieve, sprinkle confectioners’ sugar evenly over the fresh-baked madeleines. Eat immediately (do not wait for more than even a few minutes!).

You can keep the batter in a closed airtight container, with plastic wrap pressed onto the surface, in the refrigerator for up to 3 days.