Brownies

Butter - 1 lb.

Chocolate Chips - 1 lb. 12 oz.

Chocolate - 6 oz.

Eggs - 6

Coffee - 3 tbsp.

Vanilla extract - 2 tbsp.

Sugar - 2 1/4 cups

All-Purpose Flour - 1 1/4 cups

Baking powder - 1 tbsp.

Salt

Walnuts - 3 cups

Preheat the oven to 350 degrees. Grease and flour a 12 x 18 x 1-inch baking sheet. In a medium bowl over simmering water, melt the butter, 1 pound of chocolate chips, and the unsweetened chocolate. Let it cool slightly. In a large bowl, gently stir the eggs, coffee granules, vanilla, and sugar (do not beat). Mix the warm chocolate mixture into the egg mixture and let it cool to room temperature.

In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Combine this with the cooled chocolate mixture. In another medium bowl, toss the walnuts and 12 ounces of chocolate chips with 1/4 cup of flour, then fold them into the chocolate batter. Pour into the prepared baking sheet.

Bake for 20 minutes, then tap the baking sheet against the oven shelf to release air trapped between the pan and the brownie dough. Continue baking for about 15 minutes, until a toothpick inserted comes out clean. Be careful not to overbake! Let cool completely, refrigerate, and cut into 20 large squares.

Starbucks Lemon Loaf

Lemon Loaf

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/4 cup unsalted butter melted and at room temperature

1/4 cup vegetable oil

1 cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

1 teaspoon lemon extract* or add an extra ½ tablespoon of lemon zest

1 tablespoon lemon zest

2 tablespoons lemon juice

1/2 cup sour cream or buttermilk

Lemon Icing

1 cup powdered sugar add more until desired consistency is reached

1 tablespoon lemon juice

1-2 tablespoons cream or milkadjust as needed for consistency

Lemon Loaf

Preheat the oven to 350F degrees. Grease and flour a 9×5-inch loaf pan, or line it with parchment paper.

In a medium bowl, mix the flour, baking powder, baking soda, and salt. Whisk them together and set aside. 

In a large mixing bowl, use an electric mixer on medium speed to blend the granulated sugar and eggs for 2 minutes. This helps incorporate air into the batter, making the bread fluffier.

Add the melted butter and oil, mixing to combine.

Include the vanilla, lemon extract, lemon zest, and lemon juice. Mix on medium speed until fully combined.

Add the sour cream and mix thoroughly. 

Gradually add the dry ingredients to the wet mixture, about ⅓ at a time. Mix until almost incorporated before adding more. Continue until all the flour is mixed in, being careful not to overmix. You might use a hand mixer initially but finish with a spatula when only a little dry flour remains.

Pour the batter into the prepared loaf pan.

Bake for 50 minutes or until a toothpick inserted in the center comes out clean and the top feels firm. If the top browns too quickly, cover with aluminum foil after 30-40 minutes and continue baking.

Allow to cool completely. Once cooled, prepare the glaze by mixing all the ingredients together.

Lemon Icing

In a medium bowl, whisk together the powdered sugar, lemon juice, and cream/milk until smooth. Adjust with more powdered sugar or cream as needed for the desired consistency.

Remove the cooled loaf from the pan and drizzle or pour the icing over it. 

Pie Crust

All-Purpose Flour - 1 1/2 cups

Sugar - 1 tbsp.

Salt - 1/2 tsp

Butter - 6 tbsp., diced

Shortening - 3 tbsp.

Place the flour, sugar, and salt in a food processor. Blend for 30 seconds until just combined. Add the butter and shortening; pulse until a crumbly mixture forms. Sprinkle 4 tbsp. of ice-cold water over the mixture and process until moist clumps develop. Gather the dough into a ball and flatten it into a disk. Wrap in plastic wrap and chill for about 1 hour. Roll out the dough on a floured surface into the desired circle. Transfer this circle to a baking dish, trim the edges, and crimp decoratively. Pierce the bottom of the crust with a fork and freeze for 15 minutes before using it in your favorite recipe.

For recipes requiring a pre-baked pie crust, preheat the oven to 375°F. Line the entire crust with foil and fill it with dry beans. Bake for 20 minutes. Remove the foil and beans, then bake for another 10 minutes.