Fudgy Salty Brownies


These are the brownies.

The. Brownies.

Sure, it takes three bowls, but look at that fudgy layer under that crispy layer!


And yeah, I added salted caramel sauce. It was the next logical step. If I’d had ice cream, I’d have done that too.

HOWEVER! These brownies are more than capable of standing on their own.

No extra flair needed.

Bowl #1



Bowl #2


Bowl #3




And done!



Fudgy Salty Brownies


1 cup butter
1 (heaping) cup chocolate chips
1 1/4 cup flour
1 tsp baking powder
2 tbsp cocoa powder (I have used both Dutch processed and dark chocolate with great success)
3/4 tsp salt
2 cups sugar
4 eggs
2 tsp vanilla extract
1 tsp extra course-grained salt for finishing

Preheat the oven to 350F, then grease an 8×8″ pan and line it with parchment paper.

Add about three inches of water to a sauce pan. Then place a heat-safe metal or glass bowl over the top, making sure that the bottom of the bowl doesn’t touch the water underneath. Turn the burner on to medium heat, and then add the chocolate chips and butter to the bowl. Stir frequently so the chocolate doesn’t burn, and melt everything together until smooth. Turn off the heat, but leave the bowl over the pan.

In another bowl, whisk or sift the flour, baking powder, cocoa and salt together.

I use my stand mixer to beat the eggs, sugar and vanilla together, but regular beaters will also do the trick. Slowly add the chocolate mixture while continuing to beat the eggs until it’s all combined. Add the dry ingredients and mix until combined. Pour the batter into your prepared pan, and sprinkle the course-grained salt over the top.

Bake for 1 hour or longer. If you insert a knife into the center of the brownies to see if they’re done, the knife will never come out clean! You sort of have to go by sight, which I know can be frustrating. I know they’re done when the brownies just barely start to pull away from the edges of the pan. Just be careful not to over bake. Allow the brownies to cool for 10 minutes in the pan, and then use the parchment paper to lift them out of the pan onto a flat surface. Allow them to cool for another 10 minutes before slicing.

Food Bowl Day!

Happy Super Bowl!

I have to admit that I don’t really have a team today (or any day, for that matter). I really enjoy watching the super bowl, and I watch football on occasion, but we live in Montana. No professional teams here. I usually pick the team that isn’t getting cheered for at our house and root for them. I like the friendly rivalry. I think that this year our group will be pretty evenly split though, so maybe I’ll cheer for both teams 🙂

Super bowl is all about the food and commercials for me, and I’m really ok with that! Especially when your husband is making the amazingness that is smoked, bacon-wrapped meat.

But I’m contributing too! I’m making the absolute best brownies in the world! (Recipe coming soon) And no brownie will ever be complete again without this caramel sauce. There might even be ice cream involved (Salted Starship Brownie, Missoulians?)

I’d love to make these Settlers of Catan nacho bowls, but I think I will end up making spicy baked potato bites instead, since we’ll have plenty of chips and salsa.

Oh and wings! Those are absolutely happening today too!

What are you making?


Where’s the salt?

Messy cabinet

How can anyone find anything in here?

You can’t! Not without taking everything out, at least. This was driving me crazy. It was driving everyone else crazy, too. So I decided to actually do something about it.

Organized Spices

Nick put all of this together for me, and I couldn’t be happier!

Under Cabinet LightShelf Bracket

Dual Layers

This is so much better!!

He glued boards together, and gave them a light stain. Then he just mounted everything to the wall using brackets that we picked out.

The two different shelves mean I can actually see behind the first row. I only have to move one or two jars to find what I’m looking for now, instead of all of them.

I actually mounted the LED light under the cabinet (which is why you can see my marks all over the place. I was trying to eyeball the placement, and it didn’t work). It makes a really nice night light. And in the evenings when it’s a little darker in the kitchen, I can read all the labels.

This has actually sparked all kinds of other organization ideas, but I need more planning time before I attempt any of them.

In the mean time, I love being able to find everything!

Am I the only one?

Please tell me you do this too.
It’s like that little slot on the handle of my cast iron skillet was made for holding my wooden utensils.

Utensil holder

Oh! And I also flatten the ground beef before I freeze it.
You wouldn’t believe how fast it defrosts this way!

Ground Beef

I just wanted to check in and see if I was the only weirdo doing this.

Curried Butternut Squash Soup

Curry Butternut Squash Soup

Holy moly. You know when you’ve been really busy, and then when someone asks you what you’ve been up to, you automatically say, “Not much.”

What’s up with that?

I think it’s mostly because you can’t just say, “Well I’ve been dancing and working and playing and watching Netflix and helping with homework and taking pictures and and and…”

Moving on.

Look at the size of this sucker!!
Curry Butternut Squash Soup
Soup pot for scale

I am so stinking excited for summer! We joined a CSA for the first time, and I can’t wait to end up with too many vegetables. It is my goal to not let any of them go to waste, so I might be asking for recipes soon. This is an easy one, so you should totally make it.

Curry Butternut Squash Soup

Just the right amount of creamy goodness and chewy texture.

Curry Butternut Squash Soup

Curried Butternut Squash Soup
Serves 6-8

1 large butternut squash, peeled and chopped into cubes
1 onion, diced
1 quart vegetable broth
1 tsp salt
1/4 tsp pepper
1 1/2 tbsp curry powder
1/2 cup half and half or coconut milk
1 15oz can of Garbanzo beans, drained and rinsed

In a large stock pot, heat a splash of olive oil over medium heat. Add the onions and saute for about 5 minutes. Add the squash cubes and vegetable broth. Turn the heat up to high, cover the pot with a lid, and allow the soup to come to a boil. Reduce the heat to low and cook for 30 minutes, still covered and stir occasionally.

Turn off the heat, and use an immersion blender to puree the onions and squash. Or transfer the vegetables to a food processor and puree until smooth, then add the paste back into the vegetable broth. Next add the Garbanzo beans, seasonings, and half and half or coconut milk. Allow the soup to cook over low heat until it’s warm enough to serve.

You should also serve this with Naan. It’s so right.
This soup makes really good leftovers, either hot or cold!