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Easy Brownies to Bake
By, Umaiza Fatima and Jackson Fernandez
Ingredients
1½ cups granulated sugar
¾ cup all-purpose flour
⅔ cup cocoa powder, sifted if lumpy
½ cup powdered sugar, sifted if lumpy
½ cup dark chocolate chips
¾ teaspoon sea salt
2 large eggs
½ cup extra-virgin olive oil
2 tablespoons water
½ teaspoon vanilla extract
How to make the brownies
Preheat the oven to 325°F. Lightly spray an 8x8 baking dish with cooking spray and line it with parchment paper. Spray the parchment paper.
In a medium bowl, combine the sugar, flour, cocoa powder, powdered sugar, chocolate chips, and salt.
In a large bowl, whisk together the eggs, olive oil, water, and vanilla.
Sprinkle the dry mix over the wet mix and stir until just combined.
Pour the batter into the prepared pan and use a spatula to smooth the top. Bake for 40 to 45 minutes, or until a toothpick comes out with only a few crumbs attached (note: it's better to pull the brownies out early than to leave them in too long). Cool completely before slicing. Store in an airtight container at room temperature for up to 3 days. These also freeze well!
Easy Baked Churros
By, Umaiza Fatima and
Jackson Fernandez
Ingredients:
Butter: I used unsalted butter but salted may be substituted. Slice it so it melts faster.
Sugar: Granulated sugar – just a small amount to lightly sweeten the dough.
Flour: All-purpose flour is what is normally used for churro dough. Be sure to measure it correctly.
Eggs: Large eggs should be room temperature.
Cinnamon Sugar: For coating the hot churros. You can use a basic cinnamon-sugar blend or use brown sugar, add some nutmeg, or use pumpkin pie spice!
How to make it:
1. Melt water and butter together in a medium saucepan. You want the water and melted butter mixture to boil.
2. Before adding to a stand mixer, beat the flour into the boiling butter mixture with a wooden spoon. You’ll get a thick paste-like mixture.
3. Turn the mixer on low speed for 1 minute to cool the dough. This is a super important step so you don’t cook the eggs! Add in eggs one at a time and mix for one minute until you get a smooth dough.
4. Place the dough in a piping bag fitted with a large star tip (Wilton 1M or similar). Pipe churros onto baking sheets covered with parchment paper.
5. Bake until light golden brown – turning the churros halfway through baking. Then brush with melted butter and roll in cinnamon-sugar mixture to coat.
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