Brownies

Hello All!  Quick buzz in and out this morning.  I hope you survived the week in one piece, leaving yourself ready to celebrate with your family this Easter weekend.  Hoping the celebrations are many.  I'm throwing another goodie at you.  Lots of people make homemade brownies, and they are of course, delicious.  These are no different, with the exception that they are Paleo.  That doesn't mean they are weird or funky or anything like that.  Or that you will have a hard time getting the ingredients.  Not that either.  Not all grocery stores will carry both of the flours but they can be found. And as for the coconut sugar it can be ordered or an organic sugar would substitute, it would just no longer be Paleo.  And we think they are well worth it.  This is one of those recipes for a goodie that just seems a lot lighter to me.  Hope you enjoy!

Brownies

2 tablespoons tapioca flour

3 tablespoons coconut flour

1 tablespoon cocoa powder

1/4 teaspoon baking soda

1 cup chocolate chips or a 6 oz chocolate bar cut into chunks

1/2 cup butter, plus more to grease pan

1/3 cup coconut sugar

1/4 teaspoon salt

1 teaspoon vanilla extract

2 eggs

Preheat oven to 350°.  Lightly grease an 8 x 8 x 2-inch baking dish.

Whisk together tapioca flour, coconut flour, cocoa powder, and baking soda in small bowl.

Melt butter, sugar, and chocolate together in either a bowl (via the microwave) or a sauce pot (via the stove).  Stir in vanilla extract and salt.  Whisk in the eggs.

Pour the dry ingredients into the wet ingredients.  Whisk to combine.

Pour the batter into baking dish, and bake until brownies are puffed in the center and not too jiggly when (gently) shaken, about 20 to 25 minutes.  Allow to cool in pan before cutting into 2 x 2-inch squares.

Recipe courtesy of Primal Cravings written by Megan Mccullough Keatley and Brandon Keatley

Homemade Pierogi

Hello you crazies, thanx for stopping by.  So, Sunday is Superbowl XLIX.  Sadly it's the first time in many many years that I don't have a meal planned.  Life has just thrown me a few curve balls.  However we are still going to have to eat so I'm going to attempt something that scares me.  Yep, that's right I still get scared in the kitchen!  LOL  Pasta or pastry and I don't make a very good match.  My recipe choice is going to challenge me.  I hope you take time to try it with me.  I'll post back how things turn out!  Good Luck to us all, see you Saturday

Homemade Pierogi Recipe

(makes 1 to 2 dozen pierogi, depending on size)

Ingredients

Dough:

• 2 cups unbleached all-purpose flour (recommended: King Arthur brand)
• 1/2 teaspoon salt
• 1 large egg
• 1/2 cup sour cream
• 1/4 cup butter, room temperature

Filling:

• 1 cup warm mashed potato
• 1 cup sharp cheddar cheese, shredded

To Finish:

• 1/4 cup butter
• 2 large shallots, diced; OR one medium onion, thinly sliced

Directions:

1. To make the dough: Mix together the flour and salt. Add the egg to the flour and combine. The dough will be quite clumpy at this stage.

2. Work in the sour cream and soft butter until the dough comes together in a slightly rough, slightly sticky ball.

3. Using just your fingertips, knead and fold the dough without adding additional flour until the dough becomes less sticky but still quite moist.

4. Wrap the dough well in plastic wrap and refrigerate for 30 to 60 minutes, or up to 48 hours.

5. To make the filling: Combine the warm mashed potato and cheese. Stir and mash until the cheese is melted and the filling is cool to the touch. Taste and adjust the seasonings with salt and pepper.

6. To fill the pierogi: Roll half the dough 1/8" thick. Use a 2" round cutter to cut circles of dough. Repeat with the other half of the dough. Save the scraps; these can be snipped into small pieces and added to simmering soups.

7. Place 2 teaspoons of filling on each round of dough. Gently fold the dough over, forming a pocket around the filling. Pinch the edges of the pierogi to seal, then seal again with the tines of a fork.

8. At this point the pierogi can be frozen for up to 4 weeks, or refrigerated overnight, or cooked in a large stockpot of boiling salted water. Only cook about 10 pierogi at a time, so that they have room to float without sticking. When the pierogi float after about 10 minutes, they're done.

9. Sauté the shallots or onion in the butter i a large skillet until the onion begins to brown. Add the drained pierogi and cook until browned and crisped. Serve hot with additional sour cream, applesauce, or other condiments.

Recipe adapted from King Arthur Flour.