One month ago, on this very day, Measuring Cups, Optional was born. You all caught a glimpse of my measuring cups and got to know me, Mrs. Measurement, and my blog in its early stages. So here we are one month later, and we’ve done a little bit of growing up:
- My food photography has improved greatly from my first recipe posts.
- My salmon salad photo was posted on foodgawker (the first and hopefully not the last).
- Measuring Cups Optional now has a Recipe Requests feature, as well as a Re-Creations feature.
So let’s celebrate with chocolate and a birthday song.
Chocolate Brownies with Walnuts Recipe
Ingredients
1 stick Unsalted Butter 1/4 cup Cocoa 3 Eggs 1 cup Sugar 1 cup Flour 1 teaspoon Baking Powder 1 cup chopped Walnuts 1 teaspoon VanillaDirections
Grease and flour a baking pan. In a small saucepan, melt butter with cocoa. Beat eggs until foamy, then gradually beat in sugar. Add cocoa-butter mixture to egg mixture. Sift flour and baking powder then sift half of it into batter. Mix walnuts into the remaining flour; add to batter; stir to blend. Add vanilla. Spread batter into the pan Bake at 350° for 20 to 25 minutes Ice cooled brownies with icingChocolate Icing Recipe
Ingredients
2 cups Powdered Sugar 4 tablespoons Cocoa Heavy Cream 1 teaspoon VanillaDirections
Sift powdered sugar and cocoa into a mixing bowl. Add vanilla and enough cream to be of desired spreading consistency.
Happy one month 🙂