Qiller Brownies

Brownies Qiller

50 min | 15 min prep - 15 brownies

1 1/3 cups all-purpose flour 

1 teaspoon baking powder 

1/2 teaspoon salt 

1 cup butter, melted 

1 cup cocoa (a little less) 

1 cup white sugar 

1 cup brown sugar 

4 eggs 

1 1/2 teaspoons vanilla 

1 cup semi-sweet chocolate chips

Icing

1/2 cup butter 

1/4 cup milk 

1/4 cup cocoa 

3 cups powdered sugar 

1 teaspoon vanilla

1. Combine flour, baking powder and salt (set aside).

2. Combine melted butter, cocoa, sugars, eggs and vanilla.

3. Blend dry mix into moist mixture.

4. Add chips and pour batter into a greased 9x13-inch pan.

5. Bake at 350°F degrees for 30 - 35 minutes or until it just starts to pull away from sides.

6. ICING: Melt butter in saucepan with milk on medium/low.

7. Combine cocoa with sugar and stir into milk mixture.

8. Add vanilla and let cool until spreading consistency (will be runny at first).

9. Frost brownies right away – do not cool. Cover with saran wrap.

Dinner Impossible Roast

What's cooking?

Today I made a recipe from the Dinner Impossible Guy, Robert Irving. I had an extra 3 lb. pork loin in the fridge and needed to use it. I have another one in the fridge as well (5lb.) waiting for Christmas dinner. Actually had the butcher cut it in half as it was a whopping 8 pounder to begin with. So, my daughter suggest that instead of freezing the smaller one, just use it today for dinner. I like her idea and looked up a simple recipe with most ingredients on hand (had to go buy a red onion). We were ready to cook. It turned out nicely. The roast was done a little early, only needed to cook about 70 minutes or so in a dutch oven. I actually might even post a comment as poor Mr. Irving doesn't have any comments on this recipe.

The roast turned out very tender and juicy. The red onion/ketchup marmalade was nice and slightly crunchy even though the onions were cooked slowly 50 minutes, to a point of carmelization. The meal is very mild in flavor, but with a nice tangy sweetness from the marmalade. I served it with cheesy mashed potatoes and mixed green salad. I used a favorite dressing of mine for the salad, Toby's Jalapeño Ranch (Eugene, Or.) which has enough of a bite to it that is fun and flavorful.

I might even use this recipe for the larger roast in the fridge. IMHO, it is good enough for a Christmas roast.

Here is the link:

http://www.foodnetwork.com/recipes/robert-irvine/pork-loin-with-ketchup-and-onion-marmalade-recipe/index.html

Happy roasting :-D