My daughter Nina and I love chocolate. Every so often we get the urge to make something real chocolaty. One day brownies sounded good, but not just any plain brownies they had to be full of chocolate. So putting our heads together we came up with Double Chocolate Fudgy Brownies. They are so rich, fudgy and full of chocolate it will satisfy any chocolate craving. If you take them to any potluck or gathering, I’m sure your going to be asked for the recipe. So feel free to share and let eveyone know you got the recipe from Little Country Wagon.
Double Chocolate Fudgy Brownies
1 1/2 cups flour
1 cup plus 1 Tablespoon of unsweetened cocoa powder
3/4 teaspoon baking powder
3/4 teaspoon salt
1 1/2 cups of vegetable oil
3 cups sugar
3 teaspoons of vanilla paste
3/4 cup of mini chocolate chips
or 1 cup of regular chocolate chips
1/2 cups of nuts (optional)
Powdered sugar for dusting
Pre-heat oven to 325
1) Prepare a 9×13 inch baking pan. Line with parchment paper, spray lightly with non stick spray. Make sure parchment paper hangs over sides of pan for easy removing.
2) In a medium bowl mix flour, cocoa powder, baking powder and salt. Add chocolate chips and nuts (optional), mix to coat chips and nuts with flour mixture. Set aside.
3) With mixer beat oil and sugar until well combined. Add eggs one at a time, mix well between eggs. Add vanilla paste. Mix until light and fluffy.
4) Hand fold flour mixture into oil mixture just until combined. Do not over mix.
5) Bake for 35 to 40 minutes. Test with toothpick, done when toothpick has a few most crumbs on it.
6) Cool completely, dust with powdered sugar.
Enchilada pancakes are one of my family’s favorite dinners. You have a two thick crispy homemade corn tortillas, creamy enchilada sauce with cheese, lettuce and marinated onions nestled in between. I serve everything in separate dishes/bowls so eveyone can build their own enchilada stack. You can add ground beef or chicken if you like, but there is so much flavor you do not need it. Rice and beans make a great side dish.
Marinated chopped onions (onions with a little apple cider vinegar and a pinch of oregano)
Enchilada Sauce (recipe below)
Enchilada Pancakes (recipe below)
Dip one enchilada pancakes in sauce, pile with cheese, lettuce and onions. Take another enchilada pancakes dip in sauce, place on top. Add more sauce and cheese. Top with olive. (Not pictured)
2 Tablespoons canola oil
2 Tablespoons flour
1 Tablespoon New Mexico chili powder
2 Teaspoons California chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon cumin powder
Pinch of oregano
2 cups chicken broth
Salt to taste (I do not add salt due to the chicken broth having salt in it)
1) Heat oil until hot then add flour, mix while cooking over medium heat for about 1 to 2 minutes or until a light tan color.
2) Add chili powders and seasonings mix well. This will become a dry thick paste.
3) Slowly add chicken broth, mix well. Reduce on low heat about 15 to 20 minutes or a nice sauce consistency. Stir occasionally.
4 cups of Maseca (instant corn masa flour)
3 cups warm water
1/4 to 1/2 teaspoon salt
Oil for frying
1) Mix masa flour and salt, add warm water.
Mix by hand, until a soft play dough consistency.
2) Scoop into balls, I like using an ice cream scooper.
3) Take a gallon size zip plastic bag, cut the sides and the zip part off. Slightly dampen inside of bag with water. Place masa ball in between plastic and press until ball is flatten to about 1/4 inch thick pancake.
4) Fry on both side untill golden brown and cooked through.
Fresh corn on the cob is in season! And the BBQ is ready to go! Durning corn season we eat it at lease once a week, if not more. Grilled Corn on the Cob is our all time favorite way to eat corn and Big V makes the best. The way he grills the corn, it turns out so moist and has that little snap when you bite into it. Most of the time it does not make it into the house because we have to “test it” to make sure it’s good. We have been asked so many times how he makes such yummy grilled corn. So here I share with you on how Big V makes Grilled Corn on the Cob. It’s so simple and easy, you might want to run out and get some fresh corn on the cob..
Pick the freshest corn you can find. Soak the unshucked corn in water for minimum of 3 hours, up to 5 or 6 hours.
Preheat grill and then turn it on low. Add corn to grill and grill for 30 to 35 minutes. Rotate corn every 5 minutes. Spray or sprinkle with water a couple times during grilling. This helps steam and keeps the corn moist. See how simple and easy it is. You might want to buy extra corn to make sure you have enough, just in case you have to “Test it” to make sure it’s good!
Lemons Lemons Lemons…
What do you make when you have a bunch of lemons? Yummy Lemon Bars of course! These super yummy lemon bars are so sweet and tart at the same time, once you take that first bite there is no stopping. They are also so quick and easy to make, they will be done before you know it. So while you are making that batch of Yummy Lemon Bars, you might want to double it because one batch will not be enough.
Yummy Lemon Bars
1/2 cup sugar
2 cups flour
1 cup cold butter cut into small pieces
1 Tablespoons of lemon zest
4 eggs slightly beaten
1 1/2 cups sugar
1/4 cup flour
1 Tablespoons of lemon zest
3/4 to 1 cup lemon juice (fresh is best)
Powdered sugar for topping (optional)
Pre-heat oven to 350
1) In food processor or blender, mix all crust ingredients until you have a sand consistency.
2) Press into a parchment lined 9×13 baking pan. Make sure the parchment paper hangs over the sides a little, for easy removing after baking.
3) Bake for 20 to 25 minutes. The edges should be slightly brown.
1) While crust is baking, mix all the lemon layer ingredients together until sugar in dissolved. Set aside for at least 10 to 15 minutes.
2) When crust is done, mix lemon mixture well before pouring over crust.
3) Bake for 20 to 25 minutes or until lemon filling apears to be set and slightly browned.
4) Cool completely, dust with powdered sugar if desired.
Since zucchini season is just around the corner, I thought I would share another yummy recipe using zucchini. This Chocolate Zucchini Cake has become the most requested cake from my family during the zucchini season. I normally make it in a bunt pan, but today I decided to make cupcakes instead. It is so most and full of chocolate flavors, I am sure it will soon become a favorite with your family as well.
Chocolate Zucchini Cake
2 cups flour
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1 1/2 cups canola oil (vegetable is ok)
2 cups white sugar
1 teaspoon vanilla
3 cups shredded zucchini
3/4 cup nuts (optional)
1 1/2 cups semisweet chocolate chips
6 Tablespoons butter
2 Tablespoons light corn syrup
1/2 teaspoon vanilla
1/2 cup toasted nuts (optional)
Pre-heat oven to 350. Grease and flour a bunt pan or for cupcake line tin with liners.
1) In a medium bowl add flour, cocoa powder, baking soda, baking powder, salt and cinnamon mix together.
2) In a large bowl beat oil, eggs, vanilla sugar. Add flour mixture. When well combined add zucchini and nuts.
3) Pour into prepared bunt pan or cupcake tin.
4) Bake cake for 50 to 60 minutes/cupcakes for 15 to 18 minutes or until toothpick comes out clean. Cool.
For Chocolate Glaze
1) In a microwave safe medium bowl add semisweet chocolate chips, butter and light corn syrup, mix together.
2) Microwave mixture for about 15 seconds. Stir until well combined and smooth. May need an additional 5 seconds depending on your microwave.
3)Drizzle over cake, let it run down the sides. For cupcakes dunk tops in glaze or drizzle on top.
4) Add nuts on top, if you have any left over glaze, drizzle a little on top nuts.