Archive | June, 2011

Indescribable Brownies (with a Gluten-free option)

29 Jun

For Elizabeth, I just took a normal brownie recipe that had little flour – 1/4 cup – and substituted gluten free flour.  Yum.  Didn’t change the texture much to use rice flour.  A little bit grainy but nothing that anyone will complain about because they’re so fudgy.

  • 8 oz good semisweet chocolate
  • 1/2 cup unsalted butter
  • 2 large eggs – room temp
  • 1/4 t salt
  • 2/3 c granulated sugar
  • 1 t vanilla
  • 1/4 c flour (gluten-free or regular)
  • 1-1 1/4 c chopped walnuts (optional)

Preheat oven to 350.

Melt butter and chocolate together in microwave until satiny.  Let cool to room temp.

Beat eggs until thick and light.  Add salt and sugar while beating 8 minutes or until soft peaks.  Beat in vanilla.

Pour in chocolate mixture.  Fold in gently.  Fold in flour and optional nuts.

Pour in pan and bake 30 minutes.  Cool before cutting.  Don’t refrigerate.



Gluten-free EASY peanut butter cookies

28 Jun

These are the rocking peanut butter cookies we had at Emily’s bachelorette party.  And best of all, they are super moist since they require no flour at all.  Take that, gluten!!!

Flourless Peanut Butter Cookies

One cup creamy peanut butter
One cup white sugar
One teaspoon baking powder
One egg

Preheat the oven to 350°.

Cream the peanut butter and sugar in a bowl. (As much as I love my KitchenAid, I have found that this is a hand-stirring job). Beat in the baking powder. Add the egg. Mix until it is all well combined.

The dough will be sticky, so be prepared to get your hands messy. Roll some dough into a ball. (How big? That depends on you. I have found, however, that the smaller these cookies are, the better they hold together. Eat two instead of one!) Roll the ball into white sugar. Line a baking sheet, covered in parchment paper, with sugary balls of dough.

Bake in the oven for about ten minutes. You will know the cookies are done when they feel coherent, but still a little soft. Take the tray out of the oven and let the cookies rest for at least five minutes. Afterwards, carefully transfer them to a cooling rack. After ten minutes or so, they will have hardened and be glistening with sugar.

Eat them.

Makes ten to twelve cookies.

Easy Meatloaf

14 Jun

I made meatloaf for the first time last night and it was GREAT!


  • I made the loaf the night before and kept it in a ziplock bag, then cooked it the next evening. Apparently you can also freeze the uncooked loaf flat and defrost and shape it whenever you want to use it. Great if you want to have something ready at any time, or make something the night before that can wait in the fridge ’til the next day.


  • I used less meat (about 1 pound), so the cook time got all messed up. In the end, I raised the oven temp to 375 degrees (from 350), inserted a meat thermometer, and left the meatloaf in the oven until the thermometer hit a bit above 160 degrees. All that’s to say, if you try it, make sure you have a little bit of time, and can check on it. It took about 45 minutes for me to cook at 350, then when I raised the temp to 375 it went more quickly.
  • I only used 1/2 an onion
  • Added some garlic salt

Blackberry Buttercream

14 Jun


I love finding a new recipe and, rather than trying the whole recipe, just take a piece of it that looks particularly good. With that in mind, here’s a recipe I just found for a chocolate cake with blackberry buttercream. I’ve already found what is, in my mind, the perfect chocolate cake and chocolate frosting recipe (on the back of the Hershey’s cocoa box), so I’m planning to throw out most of what this recipe says, and just try the blackberry buttercream for the middle layer. We’ll see how it goes?

Would anyone like to give it a try with me?

The First Post!

13 Jun

Hello lovely Jesuscorps ladies!

This is a blog to facilitate the sharing of recipes we like and love. Anything goes, as long as you can eat it. 🙂

I’ll be creating labels and/or tags we can use so that the recipes stay nicely organized and it will be easy to find something (say you have chicken and want a chicken recipe – it’ll be easy to find one!).

Feel free to be involved as much or as little as you like. I’m the creator of the blog, but I’d love all of you to contribute ideas or change things as much as you’d like.

Looking forward to even tastier and more varied meal plans! 🙂