Some of my favorite things.

A few of my favorite things. Calendar - I'm obsessed with all things organizational. Tulips - my favorite spring flower, it's always the first to bloom. French press - yum. Fresh fruit bowl - I love always having it full. And finally butter : )

Anways, today I thought I would share with you some of my favorite recipes Chad and I have been cooking up lately.

BIG FLUFFY PANCAKE
from Mamma Mayer

1/2 Cup Milk
1/2 Cup Flour
4 Large Eggs
3 Tbsp Butter

Preheat oven at 425 degrees. Whisk the milk, eggs, and flour well, smoothing out any lumps. Melt butter in a pie dish in the preheating oven. Swirl the butter around the dish to coat evenly. Then pour the rest of the butter into the other mixed ingredients, whisk into the mixture. Place pie pan into the oven and bake for 20 minutes, or until pancake has risen to form high peaks and is golden brown. Enjoy with a little bit of lemon juice and powdered sugar.

THE BAKED BROWNIE
from 'Baked: New Frontiers in Baking'

1 1/4 cups all purpose flour
1 tsp salt
2 Tbsp dark unsweetened cocoa powder
11 ou. dark chocolate (60-72% cacao) coarsely chopped
1 cup unsalted butter, cut into 1" pieces
1 tsp instant espresso powder
1 1/2 cups granulated sugar
1/2 cup firmly packed light brown sugar
5 large eggs, at room temperature
2 tsp pure vanilla extract

Preheat oven to 350 degrees, butter a 9x13 pan.
In a medium bowl, whisk the flour, salt, and cocoa powder together.
Melt the chocolate, butter, and espresso powder in a large bowl over a simmering saucepan. Stir occasionally, until completely melted and smooth. Turn off the heat and whisk in the sugars.
Add 3 eggs to the chocolate mixture and whisk until combined. Then add the remaining 2 eggs. Add the vanilla. Do not overbeat the mixture or the brownies will be too cakey.
Sprinkle the flour mixture over the chocolate mixture. Using a spatula (not a whisk) fold in the flour mixture just until just a bit of the flour is visible.
Pour the mixture into the buttered pan. Bake for 30 minutes, rotating pan 1/2 through the baking time. Remove from the oven when a toothpick comes out with a few moist crumbs. Watch very carefully, don't let them come out too down or not done enough.

POTATO SALAD
from 'Roast Chicken and other Stories'

1 pd red potatoes (or another waxy type)
6 sprigs mint
2 Tbsp red wine vinegar
1 Tbsp dijon mustard
2 Tbsp olive oil
6 Tbsp vegetable oil
chopped spring onion, or chives

Boil potatoes in well salted water with the mint. Strain after done.
While the potatoes are boiling, whisk together the vinegar, mustard, and oils. Along with a little salt and pepper.
Pour the dressing over the warm potatoes. Top with spring onion.
Eat warm or cold.