Monday, December 9

Good Eating Monday: Devil's Food Brownies

I just read recently that common Extra Virgin Olive Oil brands sold in the U.S. aren't pure. "The UC Davis Olive Oil Center in cooperation with the Australian Oils Research Laboratory in Waga Waga, New South Wales, tested 14 imported olive oils and five California brands to see if they met extra virgin standards: Bertolli, Pompeian, Colavita, Carapelli, Newman's Own, Mezzetta and Mazola" These listed brands all FAILED those tests for purity! 
Despite saying "imported," on their labels, many U.S. companies tend to dilute their brands with other oils, so you're not getting pure Extra Virgin Olive Oil!
However, there's a simple way to test your bottle of Extra Virgin to see if it's pure: put in in the refrigerator for a couple hours.
If it's pure, the oil will become slightly cloudy once it's chilled.
If it's not pure, it won't.
 I had a bottle of Pompeian I tried in the frig and it definitely failed the test!
I purchased a Spain import Extra Virgin Brand called "Napolean" which passed the refrigerator test with flying colors!
 It clouded right up!
So, if you want to know if you're using a pure Extra Virgin Olive Oil, there you go. 

Today's Good Eating recipe is called "Devil's Food Brownies."
This is a from-scratch recipe that makes delightfully rich and moist brownies! Great for your holiday cookie tray!


Devil's Food Brownies
Ingredients:

3/4 cup melted butter, lite butter or margarine.1 1/2 cups sugar (Sugar in the Raw or a Splenda baking mix could be substituted.)

1 1/2 tsp vanilla
2 eggs, beaten
1 3/4 cups unsifted all-purpose flour
1/2 cup Hershey's cocoa
1 tsp baking soda
1/4 tsp salt
1/2 cup sour milk or buttermilk.
(To quick sour milk, combine 1 1/2 tsps vinegar in your measuring cup with enough milk to equal 1/2 cup.)

1/2 cup boiling water.
Optional Ingredients: 2 Tbsp unsweetened applesauce to bump up moistness. And, if you like nuts, you can stir in some nuts. Or even peanut-butter chips! 
For Optional Frosting: 1 cup semi-sweet chocolate chips. Makes a decadent, quick frosting!

Directions:
Combine butter with sugar & vanilla. When slightly cool, stir in eggs and beat well. Combine flour, cocoa, baking soad & salt, then add alternately with buttermilk/sour milk, stirring in. Finally add boiling water stir until well combined and smooth.
Pour into an oil-sprayed or greased 10 x 13 pan. Bake at 350 degrees for 35- 40 minutes or until a tooth pick comes out clean. Remove from oven and place on cooling rack. While brownie is still hot, sprinkle cup of chocolate chips in a single layer over top, keeping away from pan walls. Let sit for 10 minutes, then using a knife, spread the softened chips over surface of brownies. Let cool completely, then cut into 24 squares. Yum!
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Eat up, me hearties, ho-yo!

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