Monday, July 16, 2012

Peach Jam

My mom and I used to do things together a lot. We used to go to watch movies, play board games, and for about a year or two, we went to ceramics classes every week. This wasn't even that long ago either. Just a couple of days ago, I was in the car, and I saw a ceramic figurine in the backseat. So, I decided that it was time for my mom and I to do something together again. We went to Michael's and got a puzzle, rented a movie, and most importantly, busted out the ball-mason jars for a taste of Summer that can last through the year.

Ingredients:

  • 12 fresh peaches, peeled, pitted, and chopped
  • 4 1/2 cups granulated sugar
  • 1 (2 ounce) package dry pectin

  • Directions:

  • 1. Crush 1 cup chopped peaches in the bottom of a large saucepan. Add remaining peaches, and set pan over medium-low heat. Bring to a low boil, and cook for about 20 minutes or until peaches become mostly liquid (it's better with some chunks left in)

  • 2. Pour peaches into a bowl, and then measure 6 cups back into the pan. Add sugar, and bring to a boil over medium heat. Gradually stir in dry pectin, and boil for 1 minute.

  • 3. Remove from heat after 1 minute, and transfer to sterilized jars. Use a paper towel to wipe the rim clean, then fasten the lid tightly. Process in hot water bath for 10 minutes. Let cool, and place on shelf.

Note: To sterilize jars, simply place them in boiling water for about five minutes, then leave them in the hot water until you are ready to use them. (After the five minutes, you don't need the water to be boiling, just hot)

Homemade Chewy Brownies

Admit it. You like brownies from the boxed mix. No matter how intense you are about cooking or baking your food from scratch, very few brownie recipes can match the texture of a boxed brownie. However, this recipe changes that, involving both the great taste of a homemade brownie with the texture of the box-mixes.

All you need is:
1/3 cup unsweetened cocoa powder
2 ounces unsweetened chocolate
4 tablespoons unsalted butter
1/2 cup vegetable oil
2 eggs
2 egg yolks
2 teaspoons canilla extract
2 1/2 cups sugar
1 3/4 cups all-purpose flour
3/4 teaspoon salt
6 ounces bittersweet chocolate (cut into 1/2 inch pieces)
Some aluminum foil
2 extra tablespoons vegetable oil

Directions:
1. Adjust oven rack to lowest position and heat oven to 350 degrees. Line the inside of the pan with the aluminum foil. Spray with nonstick cooking spray.

2. Whisk cocoa, espresso powder (if using), and boiling water together in large bowl until smooth. Add unsweetened chocolate and whisk until chocolate is melted. Whisk in melted butter and oil. (Mixture may look curdled.) Add eggs, yolks, and vanilla and continue to whisk until smooth and homogeneous. Whisk in sugar until fully incorporated. Add flour and salt and mix with rubber spatula until combined. Fold in bittersweet chocolate pieces.

3. Scrape batter into prepared pan and bake until toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached, 30 to 35 minutes. Transfer pan to wire rack and cool 1½ hours.

4. Using foil overhang, lift brownies from pan. Return brownies to wire rack and let cool completely, about 1 hour. Cut into 2-inch squares and serve.
Note: Allowing to cool thoroughly before cutting is very important, as it helps give the brownies their chewiness.