Monday, January 23, 2017

Valentine's Day Red Velvet Brownies

I love Valentine's Day and have many fond memories of the simple ways we celebrated as a family.  When the boys were little, we would always make a special Valentine's Day dessert for their daddy.  It might be homemade heart shaped sugar cookies with an edge dipped in chocolate, a heart shaped cheese cake, or my husband's favorite chocolate chip cookies. Our Valentine's Day dinners usually consisted of a heart shaped meatloaf. Yes, you heard me correctly!  No fancy restaurants for my guys.  They loved meatloaf and thought it was really special in the shape of a heart!

This year I thought I would make a batch of my red velvet brownies.  They are the perfect color for Valentine's Day and especially delicious. You have to try these!!
Let's take a look at this easy recipe:

Red Velvet Brownie Layer:
1 stick butter
1 cup of sugar
1 teaspoon of vanilla
1/4 cup of cocoa powder
Pinch of salt
1 tablespoon of red food coloring
1 teaspoon of vinegar
2 eggs 
3/4 cup all purpose flour

Cream Cheese Layer:
8 ounces cream cheese, softened
1/4 cup sugar
1 egg
1/8 teaspoon vanilla extract

Directions:  
Preheat the oven to 350 degrees F.
Butter an 8 by 8-inch baking pan, and set aside.

Brownie layer: In a saucepan on medium heat melt the butter. Remove the butter to a large bowl and add the sugar, vanilla, cocoa powder, salt, food coloring, and vinegar, in that order, mixing between additions. Whisk the eggs in a small bowl and stir it into the cocoa mix. Fold in the flour until lightly combined. Pour the batter into the prepared baking pan, saving 1/4 cup of the batter for the top.

Cream cheese layer: Blend together the cream cheese, sugar, egg, and vanilla in a medium bowl. Gently spread the cream cheese layer on top of the brownie batter in the pan. Dollop the remaining brownie batter over the cream cheese layer. Using a skewer, drag the tip through the cream cheese mixture to create a swirl pattern. Bake the brownies for 30 minutes. Remove to a cooling rack and allow them to cool completely before cutting.

These would be a great addition to a Valentine's Day dessert bar.  Who doesn't like a little sugar on Valentine's Day? Have a wonderful week!

Blessings from Lynda at Still Woods Farmhouse

Thursday, January 19, 2017

It's Brunch Time!

This Saturday, our church will welcome our new Children's Minister to our church!  Our previous Children's Minister retired after 39 years of dedicated service to the Lord.  Isn't that something?  So now it's time for our new Children's Minister to get to know everyone.  The day will begin with a brunch with the church staff, deacons and their wives.  I decided to bring this delicious casserole.  The south is known for grits and there are many types of grits casseroles.  Southerners eat grits anytime of the day...breakfast, lunch and/or supper! Shrimp and grits are one of my favorite dishes, but a good ole plain bowl of grits with butter, salt and pepper for breakfast can't be beat. So what is in the photo below?  It's a Green Chilies Cheese Grits Casserole.  A simple, but terrific recipe. Nothing better than that!   This recipe is a twist on a cheese grits casserole.  Let's get started!
The Starting Line-Up:
3 cups of water
1 teaspoon of salt
1 cup of quick cooking grits
2 cloves of garlic, minced
1/2 cup of butter
3 tablespoons of chopped green chilies
1-1/2 cups of cheese, sharp cheddar, divided
2 eggs, beaten
1/2 cup of milk
In a large pot, bring to a boil 3 cups of water with 1 teaspoon of salt.  Slowly stir in grits.  Reduce heat and continue cooking, stirring frequently for 4-5 minutes as the grits thicken.  In a separate pan, saute minced garlic with 2 tablespoons of the butter until softened.  You can actually skip this step and add the raw minced garlic to the grits, but I like to saute the garlic. It seems to take away the bitter taste of raw garlic.  When the grits are cooked, remove from heat and add the garlic and the remainder of the butter.  Now add 1 cup of cheese and three tablespoons of green chilies, mixing all ingredients well.   At this point, you can do a taste test to check the flavor, adding salt or pepper as needed.  If you want to kick it up a notch or two (think Emeril Lagasse), add red pepper flakes or a little Tabasco.  

Meanwhile, in a separate bowl beat two eggs with the milk.  Add the egg and milk mixture to to the grits, mixing thoroughly.   Pour into a greased 2 quart baking dish.  Bake at 350 degrees for 45 minutes.  Remove from the oven and sprinkle with the remainder of the cheese.  It will smell wonderful!  Serve warm.
This dish serves 8.  It would also be terrific as a side dish with a meat and vegetable for dinner. Let me know if you try it and what you think.  

Saturday, December 31, 2016

It's A Vintage New Year!

Happy New Years Eve Everyone!
First, let me apologize for my epic fail at the 12 Days of Christmas Cookies!
Did I have 12 cookie recipes? Yes!
Did I take photos of 12 variety of cookies?  Yes!
Did I post 12 different cookie recipes? No!
Do  feel like a cotton-headed ninny-muggins? YES!!
Oh well...I will try to do better next year!
I'll put my epic fail behind me and share some beautiful vintage New Years cards with you! She's a cute, plump snow girl!
I love the holly I found in most of the vintage cards.  So delightful!
Hearty good wishes going out to all of you!
Papa Albert signed this card.  I don't know who he is, but I wonder why he didn't sign the inside?
Another pretty girl who is about to throw a snowball wishing you a Happy New Year!
This one is a little blurry.
Guess these gentleman couldn't get a date!
No matter the language, everyone loves to dance in the New Year!.
This is a perfect example of why I love vintage cards...the art work is vivid and colorful.
This is where we may be tonight...in front of the fire instead of at my sister's for our family party.  We have 100% rain predicted with thunderstorms.
Ugh...okay?
This look like a joyful group!
So from my house to yours, I wish you a Happy Vintage New Year!
Blessings from Lynda at Still Woods Farmhouse