Brownies: A Dungeon Master's Fuel

So a few weeks ago I got a request for brownies and was provided box brownie mix, however a years ago I used to make homemade brownies out of an amazing cook book by Maida Heatter. They were called "All American Brownies" with melted chocolate and all of the ingredients subsequently mixed in. Which is mildly difficult, as the first time I made it (a few years ago) I just made chocolate covered scramble eggs. These, luckily turned out much better.

           

                               (Walnuts included!)                                          (I got the DM to help with the dishes!!)

Maida Heatter's All American Brownies

- 1/4 lb (1 stick) butter

- 2 oz unsweetened chocolate

- 1 cup granulated sugar

- 1/2 teaspoon vanilla extract

- 2 eggs (large)

- 1/2 cup sifted all-purpose flour

- pinch of salt

-2 oz (generous 1/2 cup) chopped walnuts

Prepare and 8X8 inch cake pan, first lining the bottom and sides with foil and then butter the foil.

Place butter and chocolate in a heavy 2, or larger saucepan over low heat. Stir occasionally until all melted or smooth. Set aside to cool while you measure out the rest of your ingredients.

Stir in sugar and vanilla. Add eggs one at a time, stirring until completely incorporated each time. Add the floor and salt and stir until all incorporated. Mix in nuts

Pour into prepared pan and bake for 20 to 25 minutes until a toothpick inserted in the center comes out clean but not dry. They will be moist.

Set aside to cool and then remove from pan, cut and enjoy! I would advise a nice glass or milk.

Comments-

"Delicious and Moist!"

"So chocolately..."

Stay tuned for my Chicken Parm dinner!!

May your d20 always roll high and your stomachs hunger for adventure!

Homemade Cookies of +2 Comfort

I haven't made these recently but since I posted the ice cream sandwich post I felt it only fair to share with you the recipe for my chocolate chip cookies. These are different from the cookies I used in the ice cream sandwiches however, those were gluten free and from a Betty Crocker box mix.

Ingredients

• 2 1/4 cup flour
• 1/2 teaspoon salt
• 3/4 cup granulated sugar
• 3/4 cup lightly packed brown sugar
• 12 oz semisweet chocolate chips
• 1 teaspoon baking soda
• 1/2 lb (2 sticks) softened butter
• 2 large eggs

Directions

1. Preheat oven to 375 F
2. Stir together flour baking soda and salt in a small bowl
3. Beat butter, granulated sugar and vanilla extract in electric mixer on medium-high speed until creamy
4. Add eggs and beat well, until they are completely incorporated
5. Gradually add flour mixture while mixing
6. Manually stir in chocolate chips
7. Drop walnut sized drops of dough, using a spoon, onto an ungreased baking sheet about 2 inches apart
8. Bake 8 to 11 minutes or until light golden brown
9. Cool for 2 minutes on baking sheet
10. After 2 minutes remove cookies to wire cooling rack. Let cool completely before storing

For the Love of Mint Chocolate Chip Ice cream

Dinner of Champions:

So I realized, as I'm writing this entry that I should probably take pictures of the food I make, however since the food I made for the session was consumed in less than 20 minutes I really didn't get a chance. So I tried to find pictures that best represented the dishes.

Caprese Salad

Source

Now if anyone has ever made caprese salad maybe you could provide me with advice on how small to cut the ingredients, as mine was pretty chunky. I used golden grape tomatoes, and vine ripe tomatoes, fresh mozzarella (which I highly recommend using if you can get your hands on it, my local grocery store makes it everyday), and fresh basil. A dash of extra virgin olive oil and balsamic vinegar to finish it off, I chilled it until we were ready to eat.

Breaded Chicken

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This was my first time making breaded chicken outside of my family's dinners and it went rather strangely. The first chicken strips I put in the frying pan turned out beautifully, they were crunchy and golden and beautiful (I'm sorry you'll have to imagine what it looked like because it was eaten so quickly). The second batch I forgot that the pan was already really hot. The coating almost immediately burnt and the chicken inside didn't cook through all the way. I popped it the oven and it cooked through completely. And well the 3rd was almost perfect. But all in all it tasted great!

Mint Choco Chip, Chocolate Chip Cookie Ice Cream Sandwich

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To finish off the meal Betty Crockers gluten free chocolate chip cookies (Amazing!!) and mint chocolate chip ice cream. I don't know why mint chocolate chip, it just seemed the best and honestly I'm glad that's what I choose. Even Aaron, who couldn't remember if he liked mint ice cream was quick to eat it once he got a taste. As soon as the ice cream sandwiches were presented silence descended and mouths were filled with cookie with ice cream! An event I am quite proud of.




This was a meal the was greeted with great gusto, very little talking, however after I received many compliments and during groans of joy and much lip smacking. This dinner seemed to be a perfect dinner for a hungry group of adventurers who have been faced with double crosses and intrigue.

Thank you to my Kitchen Full of Nerds tasters for this meal- Eli, Katherine, Nathan, Tommy, Jess, Alex, Aaron, and Sean! I hope your bellies are full and your hunger for adventuring lives on!

Best quote for today-
 "KT, you're the best mom ever."- Aaron

May you d20s always roll high!
KT


A special thanks to Jane Spice, Genaw, and Candy Stilletos for pictures


And just incase you would like the recipes-

Caprese Salad-

• 3 vine-ripened tomatoes, thinly sliced
• 1/2 lb mozzerella, sliced
• Approx. 10 golden grape tomatoes, sliced in half
• Handful of fresh basil leaves, chopped coursly
• Dash of extra virgin olive oil (EVOO)
• Dash of balsamic vinegar

    Mix it all together in a bowl and serve cool with a spoon.

Breaded Chicken

• Plain flour (leave out if gluten free)
• 3 large eggs, beaten
• 2 tablespoons cheddar or parmesan cheese
• 1.5 cup breadcrumbs
• Dash of salt, pepper, oregano, and thyme (or any other spices you'd like to experiment with)
• 24 chicken tenderloins (the original recipe I got the inspiration from called for 16, however it was a large party and you can adjust other measurements to fill the need, it doesn't have to be exact)
• Olive oil, for cooking
• Barbecue sauce or ketchup

• Take 3 bowls or small pans and place the flour in 1, egg in another
• Place cheese, breadcrumbs and seasonings in 3rd bowl or pan and mix together
• Working in batches dip one chicken strip in flour, then the egg and then to bread crumb 
• In breadcrumb pan, bury chicken strip and pat breadcrumbs down to coat each one well
• Repeat with all chicken strips
• Place enough oil in a non-stick frying pan to cover the bottom. Heat over medium heat. Cook the chicken in two batches (or more depending on how many strips) for two minutes on each side or until golden brown
• Remove and place on plate covered in paper towel to drain excess oil

Ice Cream Sandwiches

• Cookies, any flavor you'd like, I enjoy chocolate chip the most (mix or from scratch, my recipe to come)
• Quart of any flavor ice cream

• Make up cookies and then let cool thoroughly
• Once completely cool place in freezer for 10-15 minutes
• Remove ice cream and allow to soften a bit
• Using a large spoon, spoon a generous amount of ice cream on to a single cookie and sandwich with another one of equal size
• Stick back in the freezer for about 10 minutes or until ice cream is hard again and serve

       Makes as many servings as you have pairs of cookies.