Zebrownies(Zebra Brownies)

Zebrownies(Zebra Brownies)

The Brownie

3/4 c. cocoa powder

1/2tsp. baking soda

2/3 c. butter

1/2c. boiling water

2 c. sugar

2 eggs

1 1/3 c. flour

1 tsp . vanilla

1/4 tsp. salt

Cream Cheese Filling

8 oz. cream cheese, softened

1/2 c. sugar

1 tsp. vanilla

1 egg

Heat oven to 350. Grease a 13x9 inch pan. Stir together coca powder and baking soda in large bowl; stir in 1/3 c. butter. Add boiling water, stir until mixture thickens. Stir in sugar, eggs and remaining 1/3 c. butter, stir until smooth. Add flour, vanills, and slat; blend completely. Pour into preapared pan. Make cream cheese filling by beating all the ingredients together until smooth. Dot the cream cheese filling in 4 rows of three on top of the brownie batter. Swirl in into batter with a knife. Bake for 35-40 min. till tooth pick comes out clean. 

Makes about 24-36 small brownies

Herb Baked Eggs

Herbed-Baked Eggs
From Ina Garten’s “Barefoot in Paris”
1/4 teaspoon minced fresh garlic
1/4 teaspoon minced fresh thyme leaves
1/4 teaspoon minced fresh rosemary leaves
1 tablespoon minced fresh parsley
1 tablespoon freshly grated Parmesan
6 extra-large eggs
2 tablespoons heavy cream
1 tablespoon unsalted butter
Kosher salt and freshly ground pepper
Toasted French bread or brioche, for serving
Preheat the broiler for 5 minutes, and place the oven rack 6 inches below the heat.
Combine the garlic, thyme, rosemary, parsley, and Parmesan, and set aside. Carefully crack 3 eggs into each of 2 small bowls or teacups (you won’t be baking them in these) without breaking the yolks. (It’s very important to have all the eggs ready to go before you start cooking.)
Place 2 individual gratin dishes on a baking sheet. Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish, and place under the broiler for about 3 minutes, until hot and bubbly. Quickly, but carefully, pour 3 eggs into each gratin dish, and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper. Place back under the broiler for 5 to 6 minutes, until the whites of the egss are almost cooked. (Rotate the baking sheet once if they aren’t cooked evenly.) The eggs will continue to cook after you take them out of the oven. Allow to set for 60 seconds, and serve with hot toasted bread.

Coffee cake!

Here are a few pictures of our little sister who was very glad to pose in a few "coffee cake" pictures for us.......and yes we did let her really eat the whole thing............:-) mom wasn't home..................

Rhubarb Coffee Cake

I came across this recipe from Spicy Icecream, and since we had the ingredients on hand I decided to make it:-) It was really good, please don't hesitate to try it!

Rhubarb and Almond Cake
Serves 10
Adapted from Home Beautiful

• 125g butter
• 1 cup raw sugar
• 3 eggs
• 1 ½ cups plain flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• ¾ cup ground almonds
• ¾ cup milk
• 1 ½ teaspoons vanilla extract
• 1 cup rhubarb, sliced into 2cm lengths

Topping
• 80g butter
• ½ cup plain flour
• ½ cup raw sugar
• ¼ cup flaked almonds ( I used chopped since I didn't have slivered)

1. Preheat your oven to 180°C. Grease and line a 23cm springform cake tin.
2. In an electric mixer, cream butter and sugar until soft and creamy. Add the eggs one at a time, beating until fully incorporated after each addition
3. Sift flour, baking powder and sugar into egg mixture. Add the ground almonds, milk and vanilla and fold through gently with a metal spoon until just combined, do not overmix. 
4. Spoon mixture into the prepared cake tin and then scatter the sliced rhubarb over the top.
5. To make the topping, rub butter and flour using your fingertips until the mixture looks like coarse breadcrumbs. Stir through sugar and almonds. Scatter topping over rhubarb.
6. Bake for 1 hour and 15 minutes or until a skewer inserted into the center of the cake comes out clean. Allow cake to cool for 10 minutes before removing from the tin. Serve sliced, with double cream or mascarpone if desired.