Thick & Chewy Brownies

I’m so devastated! I was so excited to find this recipe because literally the best brownie ever is a thick and chewy one. I followed the recipe exactly. I have an oven thermometer and it was correct. I also used an 8×8 pan. However, I baked for 45 minutes because every time I would check it after 35 minutes, the stick would be completely wet. At 45 minutes, it looked moist but wasn’t runny. There was no crackle on top and I let it cool in the pan. Afterwards, there was a huge random crack and it almost looked hollow underneath. I cut it and it completely fell apart. The top was super crispy and the bottom was still somewhat raw. I’m so sad that this recipe didn’t work out for me because I tasted the batter and it was delicious.

Original recipe: https://www.handletheheat.com/ultimate-brownies/

Eggless Chocolate Chip Cookie Dough

This is the original recipe: http://lmld.org/2014/04/10/eggless-cookie-dough-two/#_a5y_p=1530501


I didn't make any adjustments to this recipe besides using mini chocolate chips instead of normal-sized ones. This was incredibly delicious and at first I thought there wouldn't be enough, but it turned out that there was MORE than enough. I had limited ingredients readily available and searched for something to make without baking soda and without eggs. I just wanted some cookie dough without actually having to bake any cookies and this was the perfect recipe.


Ingredients:
2 tbs butter, softened
2 tbs brown sugar
1 tbs sugar
1/4 tsp vanilla
1 tbs milk
1/4 tsp salt
6 tbs flour
1/4 cup milk chocolate chips


Preparation:
1. In a small bowl, cream together your butter and your sugars until mixed.
2. Add in your vanilla and milk and stir to combine.
3. Add in your salt and flour and mix until all combined (add a little more flour if mixture is too wet).
4. Dump in your chocolate chips and stir them into the cookie dough.
5. Enjoy!
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Enchilada Casserole

This is the original recipe: http://www.myrecipes.com/recipe/slow-cooker-enchilada-casserole-50400000113493/

I made a couple changes to the original recipe. I'm not a fan of corn so I just removed it from the recipe. Also, the original uses a slow cooker. I needed dinner to be ready somewhat soon, so I popped it in the oven instead. The casserole dish I used was probably 7x11 or 8x12.

Ingredients:

9 6-inch corn tortillas

2 10-oz canned enchilada sauce

1 15-oz can black beans, rinsed and drained

2 cups shredded cheddar cheese

Preparation:

1. Preheat oven to 350 degrees.

2. Use a pan to slightly brown the tortillas. Reserve about 5-oz of enchilada sauce (half a can). Combine beans and remaining sauce in a bowl.

3. Mist casserole dish with cooking spray. Place 3 tortillas in bottom, breaking one into pieces if necessary to cover bottom. Spread half of bean/sauce mixture over tortillas. Sprinkle with 1/2 cup cheese. Repeat with 3 more tortillas, remaining bean mixture, and 1/2 cup cheese. Top with 3 remaining tortillas, reserved sauce and remaining 1 cup cheese.

4. Bake for 40 minutes at 350 degrees.

I shared this dish with my two 12 year-old exchange student girls and there was plenty for seconds as well as leftovers for my lunch the next day. (I apologize for the poor picture quality.)

Putting all the ingredients together in the casserole dish.

Finished and ready to cook.

The final outcome of Enchilada Casserole.

After dinner.