skillet brownies

the goods:

1 and 1/4 cups sugar
3 large eggs
1 cup all-purpose flour
1/4 cup Dutch-process cocoa powder
1/2 teaspoon salt
4 tablespoons unsalted butter
1/4 cup heavy cream
8 ounces bittersweet chocolate, coarsely chopped



Preheat oven to 350 degrees. In a large bowl, whisk together sugar and eggs. In another bowl, whisk together flour, cocoa, and salt.



In a medium ovenproof nonstick skillet, bring butter and cream to a simmer over medium. Add chocolate; reduce to medium-low. Cook, stirring constantly, until chocolate has melted, about 1 minute. Remove from heat and let cool 5 minutes.



Add chocolate mixture to sugar and egg mixture, whisking until blended (reserve skillet). Fold in flour mixture. Pour batter into skillet.



Bake until a toothpick inserted in center comes out clean, about 40 minutes. Serve from skillet warm with vanilla ice cream!

warm berries and dumplings

the goods:

1 pound frozen mixed berries
1 tablespoon fresh lemon juice
6 tablespoons sugar plus 1 teaspoon sugar
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
2 tablespoons unsalted butter, melted
1/2 cup buttermilk
1/8 teaspoon ground cinnamon

In a medium skillet, cook berries, lemon juice, 4 tablespoons sugar, and 1/4 cup water over medium until slightly thickened, 10 minutes.



Meanwhile, in a bowl, whisk together flour, baking powder, baking soda, salt, and 2 tablespoons sugar; add melted butter and buttermilk, and stir until a moist dough forms.



Dividing evenly, spoon 6 dollops of dough over fruit. Combine cinnamon and 1 teaspoon sugar and sprinkle over dough.



Cover pan tightly with foil, and cook over medium-low until dumplings are set and tops are dry to the touch, about 15 minutes. Check after 10 minutes to make sure fruit isn't burning.



Serve warm over vanilla ice cream.

banana bread

the goods:

6 tablespoons unsalted butter, room temperature, plus more for pan
1 cup sugar
3 very ripe bananas, coarsely mashed
3 large eggs, lightly beaten
1/2 cup buttermilk
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground nutmeg
1/2 teaspoon salt

Preheat oven to 350 degrees. Grease and lightly flour a 9-by-5-inch loaf pan
In a heavy-duty mixer fitted with the paddle attachment, beat together butter and sugar on medium speed until creamy, about 1 minutes. Add the bananas and eggs and beat until smooth. Add the buttermilk and beat just until combined.
Add the flour, baking soda, baking powder, nutmeg, and salt to the banana mixture and beat just until combined. The batter should be slightly lumpy. Scrape down the sides of the bowl.



Pour batter into the prepared pan. Bake until the loaf is dark golden brown, 55 to 60 minutes. A toothpick inserted into the center should come out clean. Let rest in pan for 5 minutes, then turn out onto a wire rack and let cool completely. Cut into thick slices and serve with butter.

carrot bread with cream cheese frosting

the goods:

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
1 and 1/4 cups all-purpose flour, plus more for pan
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup packed dark-brown sugar
2 large eggs
1 and 1/2 teaspoons vanilla extract
1 cup packed grated carrots (from about 2 carrots)
1 bar (8 ounces) cream cheese, room temperature
1 cup confectioners' sugar



Preheat oven to 350 degrees. Butter and flour a 5x9 inch loaf pan.



In a small bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.



Using an electric mixer, beat butter and brown sugar until light and fluffy; beat in eggs and 1 teaspoon vanilla.



Beat in carrots. With mixer on low, gradually add flour mixture; beat just until combined.



Transfer batter to prepared pan; bake until toothpick inserted in center comes out clean, 40 to 45 minutes.



Let cool in pan 5 minutes. Turn cake out onto a wire rack, and let cool completely.



Using mixer, beat cream cheese, confectioners' sugar, and 1/2 teaspoon vanilla until fluffy.



Frost top of cooled loaf.



Enjoy!



And smile at the thought of getting your veggies this way instead of steamed ;) (thanks Martha!)