Best Homemade Brownies

I had a house full of boys last weekend and all they wanted were brownies.  I pulled out my favorite all time BEST homemade brownie recipe.  I haven’t made them in forever and, now I know why, they ruined my diet! I think I ate more than the boys.  Actually, I know I did.  I loved every.. single .. bite.  I have never been so happy to cheat on my diet and I had a large ice cold glass of milk to go with them.  Yum!

For a little Friday fun, check out the first time I posted this recipe (4 years, almost to the week, ago!) and see how different things were back then.  It is so cool to look back and see how I was blogging and taking pictures .. things sure have changed around here.. What do you think???  And for a FREE BONUS RECIPE Click Here!
Best Homemade Brownies | Ridgely's Radar

 

Best Homemade Brownies | Ridgely's Radar

 

Best Homemade Brownies | Ridgely's Radar

 

SoNo Brownie Recipe
 
Author:
Recipe type: Dessert
Cuisine: American
Ingredients
  • ½ cup all purpose flour
  • ½ cup unsweetened Cocoa powder
  • ½ teaspoon coarse salt
  • ¼ teaspoon baking powder
  • pinch of baking soda
  • ½ cup (1 stick) unsalted butter
  • 1 cup sugar
  • 1 tablespoon light corn syrup
  • 2 large eggs, room temperature
  • 1 tablespoon pure vanilla extract
  • 1 cup semi-sweet chocolate chips
Instructions
  1. Preheat the oven to 350° F degrees and place rack in the middle of oven. Butter or spray a 8x8 square baking dish
  2. In a bowl combine flour, cocoa, baking powder, baking soda and salt
  3. In a saucepan melt the butter. Remove from heat and add sugar, corn syrup whisking until combined. Add the eggs one at a time, mixing thoroughly. Add vanilla. Add flour mixture and whisk until blended together.
  4. Fold in chips.
  5. Spread mixture evenly in prepared pan
  6. Bake for 30 minutes or until cake tester comes out clean.
Notes
I made a double batch and froze half of the cooked brownies in individual portions. I let them come to room temperature before serving and they were delicious!

 

Best Homemade Brownies | Ridgely's Radar

 

Best Homemade Brownies | Ridgely's Radar

To buy: Juliska Baking Dish

A Very Berry Fourth!

Every Fourth of July my nieces make a pie, this year Gigi and, her best pal, Charlotte, made a Very Berry Pie.  They both love to bake and came up with the recipe on their own.  I was so impressed and loved watching them interact in the kitchen.  They used two pre-made frozen pie crusts; one for the bottom and the other one they rolled out to make stars for the top.  It took them all-in-all about 15 minutes to complete and the end result was to die for.  It proves that you don’t have to a master baker to create a prize worthy dessert! I hope you have a wonderful Fourth!

Mixed Berry Pie | Ridgely's Radar

 

Mixed Berry Pie | Ridgely's Radar

 

Mixed Berry Pie | Ridgely's Radar

 

Mixed Berry Pie | Ridgely's Radar

 

 

Mixed Berry Pie
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: American
Serves: 6-8
Ingredients
  • 2 cups Blueberries
  • 2 cups Strawberries, washed and sliced
  • 3 Tablespoons cornstarch
  • ½ cup sugar
  • dash Lemon juice
  • 2 pre-made frozen pie crusts (Pillsbury is our favorite)
  • 1 egg
Instructions
  1. Pre-heat oven to 375F
  2. Leave out pie crusts while prepare berries
  3. In a medium sized bowl, mixed cornstarch and sugar.
  4. Add in berries to cornstarch/sugar mixture.
  5. Toss well and sprinkle with lemon juice.
  6. Let berry mixture sit for about 15 minutes.
  7. Add Berries to one of the pre-made pie crusts
  8. Use the 2nd pie crust to make a topping for the pie.
  9. Roll out crust and design top as desired.
  10. We cut out stars and layered fro July 4th
  11. Lay pie topping over berries and rush with egg wash
  12. Bake in the middle of oven for about 30 minutes or until bubbles and the crust is golden brown
  13. Cool to room temperature
  14. Serve with ice cream

Mixed Berry Pie | Ridgely's Radar

Chicken Salad Sandwiches

We spend many weekends in the Summer going down to our local beach with a picnic dinner.  It is hard to come up with easy to make, easy to eat meals that travel well.  On a recent evening, I was in charge of the main dish and couldn’t think of anything to make other than sandwiches.  I figured I could wrap them in paper and we wouldn’t need plates or utensils.  I made Ina Garten’s Chicken Salad with tarragon and celery.  Talk about a simple recipe that packs lots of flavor and a little crunch! The recipe called for adding mayonnaise to the bread but I felt the salad was already dressed enough and am glad I didn’t add more to the bread.  I changed up the spring mix to romaine for a little extra crunch and swapped out the multi grain bread for soft rolls.  They were a huge hit!  Luckily, I made extra and we enjoyed it the next day for lunch. Need other picnic ideas?  Check out this post and this one for recipes.

 

Chicken Salad Sandwiches | Ridgely's Radar

Chicken Salad Sandwiches | Ridgely's Radar

Chicken Salad Sandwiches | Ridgely's Radar

Chicken Salad Sandwiches | Ridgely's Radar

Chicken Salad Sandwiches | Ridgely's Radar

Recipe: Chicken Salad

Lemon Cakes

I am a chocoholic and I seldom stray from making anything without chocolate, but every now and again I surprise myself, and my family, by making something out of character.  This time I went way out of my comfort zone and made lemon cakes.  We were invited to a large party and I was asked to bring a dessert that would be in individual portions but not a cookie.  What??  That is not an easy request or task..good thing I am friends with the hostess or I might have aborted the mission and brought cookies!  So after much looking around at recipes, I made lemon cakes in mini loaf pans.  I followed the recipe exactly but then separated the batter into the mini loaf pans.  The only thing I was worried about was how long to cook them.  I watched them very carefully after 20 minutes of cooking and tested them with a cake stick along the way.  I hate to say that I didn’t make a note of the actual cooking time (my Bad!!).  The pictures do not show how small they are, but if you think of the size of the lemon and compare that to the loaf you get the idea. I wrapped them in wax paper for transport and then sliced them in bite size pieces at the party.  I think they were a hit because there were no leftovers…

Lemon Cakes | Ridgely's Radar

Lemon Cakes | Ridgely's Radar

Lemon Cakes | Ridgely's Radar

Lemon Cakes | Ridgely's Radar

Lemon Cakes | Ridgely's Radar

 Recipe: Ina Graten’s Lemon Cake  / mini loaf pans /  Cooling Racks

 

The Most Delicious Shepherd’s Pie

If I am looking for a crowd pleasing, make ahead meal, that looks like I spent hours in the kitchen, I make Shepherd’s Pie.  It is fool proof and is better if you make it the morning of the day you want to serve it.  We usually cook it on a Sunday morning to serve to a group coming over that night.  I love knowing dinner is ready and the kitchen is clean before I get to my lunch!  We then can go about our day and not worry about what’s for dinner. We serve it with a big green salad and a side of Pickapeppa Sauce. The sauce is a blend of mild spices and lightly sweet taste that marries well with the pie. It really is the most delicious Shepherd’s Pie, one that you will go back to over and over again.

Tulips on Ridgely Brode's table when she serves up Shepherd's Pie

 

The Most Delicious Shepherd's Pie | Ridgely's Radar

 

The Most Delicious Shepherd's Pie | Ridgely's Radar

 

The Most Delicious Sheperds Pie | Ridgely's Radar

 

The Most Delicious Shepherd's Pie | Ridgely's Radar

 

The Most Delicious Shepherd's Pie | Ridgely's Radar

 

The Most Delicious Shepherd's Pie | Ridgely's Radar

 

The Most Delicious Shepherd's Pie | Ridgely's Radar

The Most Delicious Shepherd's Pie
 
Author:
Recipe type: Main
Cuisine: American
Serves: 6
Ingredients
  • 2½ Lbs Idaho Potatoes, Peeled and cut into chunks
  • salt
  • ½ cup (1 stick) unsalted butter, at room temperature
  • 1 cup heavy cream
  • freshly ground black pepper
  • 2 Tablespoons olive oil
  • 1 large onion, chopped
  • 1 garlic clove, minced
  • 1½ pounds lean ground beef
  • 1½ teaspoons dried Thyme leaves
  • ¾ teaspoon ground allspice
  • 2½ cups frozen corn kernels ( I prefer fresh, briefly cook about 5 ears in boiling water first)
  • ¾ cup white Cheddar cheese
Instructions
  1. Preheat oven 350F
  2. Put the potatoes in a large saucepan and cover with cold water. Add a pinch of salt and bring to a boil. Uncover and cook until potatoes are tender. Drain and mash with the butter and heavy cream. Season generously with salt and pepper
  3. While the potatoes are cooking, heat the oil in a large saute pan and sauté onions until soft, about 5 minutes. Add the beef, thyme, and allspice, and cook until the meat is just cooked through, breaking up the pieces so it becomes almost crumbly. Add the corn and season with salt and pepper.
  4. Transfer the beef mixture to the baking dish. Spread the mashed potatoes on top, making sure to completely cover the meat.
  5. bake for 20 minutes, or until hot through and through.
  6. Remove the pie from the oven and heat the broiler. Sprinkle the cheese on top and broil until golden brown, about 4 minutes. Serve immediately..

The Most Delicious Shepherd's Pie | Ridgely's Radar

to buy: Juliska Au Gratin Dish

Sweet Salty Sundae

This is one of the most delicious desserts EVER!  I have to give all the credit to my husband because he is the one who came up with it and I would never have made it unless he suggested it.  A few weeks ago we went to a dinner party and were in charge of dessert.  I had visions of making an elaborate cake.. icing and all.  Unfortunately, the day started to get away from me and I realized a cake was not going to happen. My husband, seeing that I was torn between producing a masterpiece to eat and share on the blog, stepped in and saved the day.  We rounded up three ingredients, yes, that is all…just three…really good vanilla ice cream, hot fudge sauce (we used  Smucker’s Hot Fudge) and  Werther’s Caramel Corn. OMG!!!! The puffy, salty caramel corn explodes alongside the dark chocolate and then mixed with vanilla ice cream… it’s an awesome combination!!!  I wanted seconds and thirds…it is that good and that easy.  You have to make this sweet salty sundae. If you don’t believe me, give it it a try and come back to let me know what you think…

Sweet Salty Sundae (1) | Ridgely's Radar

Sweet Salty Sundae (2) | Ridgely's Radar

Sweet Salty Sundae (3) | Ridgely's Radar

Sweet Salty Sundae (4) | Ridgely's Radar

Sweet Salty Sundae (5) | Ridgely's Radar

Sweet Salty Sundae (6) | Ridgely's Radar

Sweet Salty Sundae (7) | Ridgely's Radar

Sweet Salty Sundae (8) | Ridgely's Radar

Sweet Salty Sundae (9) | Ridgely's Radar

Sweet Salty Sundae (10) | Ridgely's Radar

Sweet Salty Sundae (10) | Ridgely's Radar

Sweet Salty Sundae (11) | Ridgely's Radar

Smucker’s Hot Fudge  /  Werther’s Caramel Corn  /  Glass Ice Cream Cups  (Similar ones here  and here)