Green Giant Valley Visit and Year-Round Pea Soup

6 Comments | Written on October 28, 2011 at 5:00 am , by Kristina Vanni

The more things change, the more they stay the same….

Kristina and Lil’ Sprout circa 1992, and again in 2011.  (He hasn’t aged a bit!)

Earlier this summer, I had the privilege of traveling to Minnesota, to visit the headquarters and farms for Green Giant along with an outstanding group of bloggers.  As you can see, I quite literally “grew up” with their products!  From my first experience with the Pillsbury Bake-Off at age 12 to today, Green Giant products have always been a staple in my pantry and freezer.

(Visit the Better Recipes Facebook page for a full gallery of photos from the events!) 

I had always known that using their products was a great option for enjoying the produce off-season.  It is harvested and canned or frozen at the peak of freshness, sealing in all the vital vitamins and minerals for year-round enjoyment.  What I didn’t know, until visiting the farms first hand, was the Green Giant dedication to sustainably, and responsible farming practices.  They also do not use any GMO’s in their products.  It was fascinating to be a part of  essentially a “farm to table” experience with these familiar grocery store products.

When I returned home, I couldn’t wait to experiment with these products I had been so “up close and personal” with on the trip to Minnesota.  I decided to transform a bag of frozen sweet peas into a new and exciting soup.  This fresh and light recipe has a unique twist, a glass of champagne!  The dry sparkling wine adds interest and dimension to the soup, and, of course, you are free to sip the leftovers from the bottle.

I encourage all of you to pop open a bottle of bubbly, and open up your pantry or freezer to discover new and exciting ways to enjoy Green Giant vegetables.  For generations this jolly fellow has been the symbol of abundant and accessible healthy and  delicious produce for all Americans.

BUBBLY PEA SOUP  (click here to view and print recipe) 

1 bag (12 ounces) frozen green peas

2 cups vegetable broth

1 cup dry sparkling wine

1/2 cup creme fraiche

1 teaspoon thyme

Salt and freshly ground black pepper, to taste

Add vegetable broth and frozen peas to a pot and bring to a boil.  Reduce heat to medium and add sparkling wine.  Using an immersion blender (or regular blender in small batches) puree the pea soup.  Over low heat blend in the creme fraiche.  Add thyme and season with salt and pepper, to taste. Serve immediately.  Serves 4.

After all this talk of Green Giant, wouldn’t you like to win some free products for yourself?  You are in luck!  In honor of our “Thanksgiving Side Dish” prize package this week, I have included a bunch of coupons for free Green Giant veggies.  Your family can enjoy delicious vegetables harvested at the peak of freshness at the holiday dinner table!  Click here to read all about it and enter!

Disclaimer:  Green Giant paid for the Valley Visit to Minnesota, and provided the coupons for this giveaway. 

Moroccan Tagine – Weekly Blog Giveaway

32 Comments | Written on October 10, 2011 at 5:00 am , by Kristina Vanni

Happy Monday everybody!  I get so excited to start every new week with a fun giveaway.  This week we are taking a turn to the exotic spice markets of Morocco.

Enter to win this amazing Moroccan Tagine Prize Package:

-Moroccan Tagine

-Tagine Cookbook

-Marrakesh Design Dish Towel

Official Rules

Here is all you have to do:

Leave a comment here on the blog telling us your favorite spice.  It could be something you find in your home pantry or something only available in the famous spice markets of Morocco.  I can’t wait to see what everyone has to say…best of luck to you!

In the meantime, check out these delicious tagine recipes from the site:

Quick Chicken Tagine with Instant Rice

Okra and Chickpea Tagine

Kumquat Tagine

Chicken Tagine with Pomegranate

Lamb Tagine with Prunes and Cinnamon

As American As Apple Pie and Karjalanpiirakat

4 Comments | Written on October 6, 2011 at 5:00 am , by Kristina Vanni

Welcome to “The Great American Dinner Party!”  This is an online celebration of the debut of “Made in America:  Our Best Chefs Reinvent Comfort Food” written by the outstanding Lucy Lean.

Now, what exactly is a “virtual” dinner party you ask?  All this week a group of fabulous food bloggers are celebrating the release of Lucy’s cookbook with posts about comfort food, party planning, recipes from the cookbook, and more.  We are all “bringing something to the party” if you will!  (Below you can find links to others who have RSVP’d.)

The cookbook features reinvented comfort food favorites from acclaimed chefs from all over  the country.  I haven’t seen the book yet, but from the previews I am simply  drooling with anticipation.  The list of contributing chefs read like the program at the James Beard Awards.

I pondered the idea of Made in America, what it means to me, and how I might contribute to the party.  I thought about my favorite comfort foods and the memories they evoke. In the end, I kept coming back to two things:  Apple Pie and Karjalanpiirakat.  

I know, it sounds wild…let me explain….

You see these two recipes most adequately represent the two sides of my family, my background, and my culinary point of view.  First off, the idea of this book so appeals to me because I am quite literally “As American as Apple Pie.”  My mom’s side came over only a few boats after the Mayflower.  They were pilgrims, pioneers, and Revolutionary War heroes.

My passion for food first began with this apple pie.  I used to enter it every year  in the Lake County Fair, and it brought home too many ribbons to count.

View Recipe:  “Grand Champion Apple Pie”

But America wasn’t built only by our first settlers, we grew and thrived through immigration and a patchwork quilt of international influences.  My background  follows a similar path as my Dad’s family came here from Finland.   That’s where my next contribution to the party comes in:  Karjalanpiirakat.

Nope,  don’t even try to pronounce it.

These rice filled rye pastries are a Finnish staple.  They can be enjoyed any time of day with a hearty spread of egg butter.  I will be the first to admit they are a pain in the neck to prepare.  The old Finnish rule of thumb is the rye should be rolled so thin,  if held up to the light you should be able to see “seven churches” through the  paper thin pastry.

View Recipe:  “Karjalanpiirakat”  (Finnish Karelian Pies)

Both of these foods evoke the visceral memories of warmth, togetherness and love.  Comfort food defined.

The apple pie is on the Thanksgiving table every year.  The Karelian pies remind me of summers in Helsinki, chatting around the table with my cousins until the wee hours of the morning.  Oblivious of the time because of the laughter and the bright Midnight Sun.

I hope all of you can check out this new book, explore the pages filled with  similar memories and recipes from some of the nation’s greatest chefs.  Leave a comment here with your favorite comfort food memory or tweet it with the  hashtag  #MadeinAmericaDinner .  I can’t wait to hear what you have to say!  The diversity of our backgrounds and our experiences  is what makes this country and our cuisine so beautiful.

Interested in attending the Made in America launch party?  Read all about it here.  Even better, how about the Made in America weekend coming up October 27-30 at the Four Seasons Resort Hualalai in Hawaii!  (I mean, what’s better than celebrating America with our 50th state?)

Finally, if you want to purchase the book, simply follow this link to Amazon.  Lucy is even willing to send you personal signed bookplates if you are interested in an author signed copy.

Follow these links for other participating bloggers and their contributions to the dinner party!

Lucy   http://www.ladlesandjellyspoons.com/ – http://www.ladlesandjellyspoons.com/2011/10/made-in-america-great-american-dinner-party/

Rachael  http://www.lafujimama.com/ – http://www.lafujimama.com/2011/10/poached-alaskan-king-crab-salad/

Nicole  http://pinchmysalt.com/

Greg   http://www.sippitysup.com/

Jaden  http://steamykitchen.com/

Maggy  http://threemanycooks.com/

Georgia  http://georgiapellegrini.com/ – http://georgiapellegrini.com/2011/10/04/blog/made-in-america/

Gaby  http://whatsgabycooking.com/

Marla  http://www.familyfreshcooking.com/ – www.familyfreshcooking.com/2011/10/04/gluten-free-pumpkin-pie-tart-recipe/

Brooke  http://www.foodwoolf.com/

Michael http://foodforthethoughtless.com/

Nancy  http://www.acommunaltable.com/

Amanda  http://iammommy.typepad.com/i_am_baker/ – http://www.iammommy.typepad.com/my_weblog/2011/10/made-in-america-lucy-lean.html

Amanda   http://www.kevinandamanda.com/

Esi  http://dishingupdelights.blogspot.com/ – http://dishingupdelights.blogspot.com/2011/10/chocolate-walnut-oatmeal-freezer.html

Carrie   http://deliciouslyorganic.net/ – http://deliciouslyorganic.net/crawfish-etouffee-made-in-america/

Molly   http://www.organicspark.com/

Aida  http://www.aidamollenkamp.com/ – http://www.aidamollenkamp.com/2011/10/made-in-america-book-release/

Debbie  http://www.theculinarycellar.com/

The Urban Baker – http://www.theurbanbaker.com/a-traditional-lasagne-recipe-and-dinner-with-lucy-lean/

 

 

Week 4 – Pizza Winner

3 Comments | Written on October 4, 2011 at 5:00 am , by Kristina Vanni

It looks like we have a resident Italian cooking expert here at Better Recipes!  Remember Lou and his outstanding Saltimboca Alla Romama from the “Italian” themed contest last time around?  Well, he has done it again, this time with pizza!  Lou says, “cook what you love for those you love.”  Wonderful words to live by!  Now, let’s check out his winning pizza.

Pizza Bianca Con Rucola E Prosciutto  (click here to view and print recipe)

The title means “White Pizza With Prosciutto and Arugula.”

Ingredients:

Dough

1/2 cup  Warm (105 – 110 Degrees F) Water

2 Tbsp Honey

1 Envelope Active Dry Yeast  (about 1 1/8 Teaspoons)

1 1/4 cups Bread Flour, plus additional for work surface

2 tsp  Salt

2 Tbsp  Extra-virgin Olive Oil

Topping

4 – 8 oz slices  Fresh Mozzarella Cheese, sliced into 1/4″ disks

1/4 lb Prosciutto Ham, about 8 thin slices

1 cup Arugula

8 Parmesan Shavings

Directions:

Dough

1. In a 1 cup measuring cup, combine the water and honey stir to combine and sprinkle the yeast over it. Let sit until the mixture is foamy, about 10 minutes. If the yeast doesn’t “proof” (get “foamy”) pour it out and start again it is important to have a live yeast mixture.

2. Meanwhile place the flour and the salt into a sifter and sift it into the medium bowl of a stand mixer. Make a well in the center of the flour and pour in the olive oil and the “proofed” yeast mixture. Turn the mixer fitted with dough hooks to high (labeled knead on my mixer) and turn on. Continue kneading (mixing) until the dough comes cleanly away from the sides of the bowl and forms a ball around the dough hooks (scrap the sides of the bowl to move flour into the path of the hooks as needed).

3. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky (add flour gradually as needed to reach the slightly tacky state), 3 to 5 minutes.

4. Lightly oil a large mixing bowl with about 1 1/2 teaspoons olive oil. Place the dough in the bowl and turn to oil the ball on all sides. Cover the bowl with plastic wrap cloth and set in a warm, draft-free place until nearly doubled in size, 1 to 1-1/2 hours.

Construction and Baking

1. Place an appropriately sized pizza stone on the bottom (not on a shelf, putting the stone in contact with the oven bottom will allow it to get hotter and provide the slight charring on the bottom of the pizza that is the signature of a good Italian pizza) of your oven and pre-heat the oven to 450 degrees F.

2. On a clean, flat, lightly floured work surface, place the ball of dough and, with fingertips and working from the center of the flattened ball out to the edge, press it into a disk of dough approximately 10 to 12 – inches round about 1/8 inch thick (if necessary use a rolling pin to achieve the 1/8-inch thickness [don’t worry if the pizza isn’t perfectly round . . . that’s called “rustica” and it’s the way “real” Italian pizza looks in Italy]).

3. Distribute some cornmeal over the surface of a pizza peel (this will act as “ball bearings” and allow the dough disk to move easily over the surface of the peel) and transfer the formed pizza base onto the peel. Evenly distribute the sliced (or shredded) mozzarella over the dough disk (leave about 1/2-inch rim of uncoated dough around the edge of the “pie” to form a crust). Gently shake the peel to insure the pizza moves freely (if it doesn’t gently lift the edges of the pizza and distribute additional cornmeal until it does), using the peel slide the pizza onto the stone and bake the pizza until the cheese is melted and bubbly, about 10 – 12 minute in a 450°F oven.

4. Using the pizza peel remove the pie from the oven and allow it to cool slightly. Once the pie has cooled for a minute or two distribute the sliced prosciutto, arugula and Parmesan shavings over the top of the pie. Slice into 8 slices and serve!

Helpful Tips:  If your oven heats unevenly, after about 5 minutes check the pizza and rotate to insure even cooking.

The winning recipe is one I’ve been making for  years, I’ve been experimenting with pizzas since high school when I worked in a “pizza parlor” as a teenaged pizzaiuolo (Italian for pizza chef).  This particular recipe was one I came up with about 30 years ago when “pizza pies” began to become “fufu-ized” and were moving from  tomato sauce, cheese, and traditional toppings to more eclectic combinations of ingredients.  Over the years I’ve been a United States Marine and had a career as a computer software engineer but my first love has always been cooking, Better Recipes has become a vehicle for me to share my recipes with other people who share that love.  While I don’t enter recipe contests often, I do enter them when the themes match what I consider my specialties.  I have won one other contest with my recipe for  Saltimboca alla Romana.  I don’t have any plans for the present prize money but if I were fortunate enough to win the grand prize I’d probably use it for another trip to Montalbano Jonica in the Basilicata region of Italy where my ancestors came from.

Congratulations Lou!  We all look forward to enjoying more of your outstanding Italian dishes! 

Wok This Way! Weekly Blog Giveaway

26 Comments | Written on October 3, 2011 at 5:00 am , by Kristina Vanni

Do you like to explore new cuisines?  Fiddle with fun cooking gadgets?  Then you have come to the right place!  Every Monday we have a new themed giveaway here at The Daily Dish, filled with exciting cookbooks, appliances, decorations, and more.

This week is all about the fast, fresh and fabulous recipes you can prepare in a wok.  Who needs take-out when you can prepare healthier versions of your favorite foods at home!  Here is what you can win:

-Crate and Barrel Wok Set

-Wok Cookbook

-Three “take-out” style Sauce Bowls  (These are so adorable!  The look like mini take-out containers and are perfect for your favorite dipping sauces.) 

From now until midnight on Saturday, simply leave a comment here on the blog telling us why you would prefer to cook at home rather than order in.  One lucky winner will be randomly selected at the end of the week.  In the meantime, check out this great Mixing Bowl Group – “Learning How To Use A Wok”  for fun recipe ideas.  Good luck everyone!  Remember there is a new prize package and a new chance to win every Monday here on the Better Recipes blog.

Official Rules

Paris Prize Package – Weekly Blog Giveaway

3 Comments | Written on September 26, 2011 at 10:00 am , by Kristina Vanni

Bonjour Mon Ami!

I am tres excited for the blog giveaway this week.  Take a look at this Paris Prize Package – everything you need for an easy and romantic French dinner at home!

-”Barefoot In Paris” cookbook by Ina Garten

-Set of 4 Parisian plates

-Decorative Paris dishcloth

-Eiffel Tower candle holder (I love this one!  Just put a tea light in the bottom half of the tower and your tabletop is transported to the “City of Lights!”) 

 

 

Here is all you have to do: 

Leave a comment here on the blog describing your ultimate romantic dinner for two.  For example:  Who would be your date?  Where would it be?  What would you eat?  (Links to your favorite recipes are more than welcome!)  One lucky winner will be drawn at midnight on October 2nd.  Good luck everyone and Bon Appetit! 

Love French Cuisine?  Join one of our French-themed groups!

Cuisine Francaise

Wine with Everything

Easy Ethnic Recipes

Le French Toasters  (Hey, why not!?)

Grilled Pesto Pizzettes and An Italian Tour of Los Angeles

No Comments | Written on September 21, 2011 at 5:00 am , by Kristina Vanni

I recently had the pleasure of joining a few of my fellow Los Angeles food bloggers on an Italian Tour of LA with the folks from Bertolli.  For over 150 years, Bertolli has been dedicated to bringing the authentic flavors of Italy to the dinner table.  Their passion for  high quality ingredients shaped our tour as we explored everything from a morning cappuccino to handmade pasta and even the perfect wine pairing.

Head on over to our Facebook page for a gallery of photos from the day!  An Italian Tour of Los Angeles

Cafe Bella Roma – This was our first stop of the day!  The chef came to the US from Rome and made the perfect cornetti and cappuccino to kick off our tour.

Obika Mozzarella Bar – Authentic ingredients, such as the perfect Mozzarella di Bufala, are what make Italian meals shine.  Check out my recipe below for a great way to highlight mozzarella in a dish.

Primi al Mercato – Pasta is a staple of Italian cuisine and it is fascinating to watch it being made by hand.  The shapes, fillings and sauces offer endless meal possibilities!

Il Norcino Salumeria – Right across from “Primi” is the salumeria. I am constantly searching for the perfect proscuitto in LA and here I just may have found it!  Served with a splash of Prosceco and it was a little slice of heaven.   (I need to start savoring the authentic Italian lifestyle more often!)

Cafe Bellagio – Next we were in for a sweet Italian treat – gelato.  It is the perfect snack on a warm afternoon or a great way to finish off an Italian meal.

Osteria Mamma – We finished off our tour in this cozy and friendly family-owned Italian restaurant.  The dishes were simple and respected the traditions and flavors of the Veneto region.  You know a meal is authentic when it’s made by Mamma!

After a day of exploring authentic Italian food and savoring the carefully selected ingredients, I was inspired to come up with a recipe of my own!  Since our recipe contest theme this week is pizza, I wanted to offer an easy and unique twist on this classic favorite.

These are “Grilled Pesto Pizzettes” or mini-pizzas.  All you need is frozen dinner roll dough, prepared pesto, fresh cherry tomatoes,  bocconcini (mini mozzarella balls), and, of course, Bertolli olive oil.

Grilled Pesto Pizzettes (click here to view and print recipe)

Frozen dinner roll dough

Olive oil

Prepared pesto sauce

Cherry tomatoes

Bocconcini (mini mozzarella balls)

Thaw dinner roll dough and stretch into pizzette crusts.  Brush with olive oil and grill over medium heat for 30-45 seconds on each size.  Top with pesto sauce, halved cherry tomatoes and halved bocconcini.  Warm on grill or in oven to melt the mozzarella.  Finish off with a drizzle of olive oil and enjoy!

This recipe is fast and fun with a few simple Italian ingredients.  When you are short on time, Bertolli offers an array of fantastic Italian meals and sauces so you can experience a taste of Italy in your own home.  From frozen meals, to olive oils and pasta sauces, and even a new line of frozen soups!

Other bloggers on the tour:

Andrea from Savvy Sassy Moms

Stacie Hunt – http://www.ustream.tv/Bertolli

Chrystal and Amir from The Duo Dishes

Romy from Romy Raves

Sharon from Cupcakes and Cutlery

Melanie and Adam Waldman from Travels with Two

Lingonberry Cake – Happy Birthday to ME!

6 Comments | Written on September 9, 2011 at 5:00 am , by Kristina Vanni

Guess what tomorrow is…..my birthday!!!

This year for a birthday cake I thought I would try something a little different.  This Finnish “Puolukkakakku” looks like a quick bread, but this recipe really is a loaf cake.  The tart berry jam along with sour cream keeps the dessert moist and flavorful.  I love that the recipe can me made ahead of time, wrapped, and frozen.  I found it slices even better the next day.

Cheers!

Lingonberry Jam Cake (Click here to view and print recipe)

1/2 cup (1 stick) unsalted butter, at room temperature

1 cup sugar

2 eggs

1 1/2 cups flour

1 teaspoon ground cardamom

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup sour cream

1/2 cup lingonberry jam *

Preheat oven to 350 degrees.  Grease and flour a 9-by-5-inch loaf pan.  In a large mixing bowl, cream the butter with the sugar and eggs, until light and fluffy.  In a separate bowl, thoroughly mix the flour, cardamom, cinnamon, ginger, baking powder, baking soda, and salt.  In another bowl, combine the sour cream and jam.  Blend the dry ingredients and the sour cream mixture into the butter mixture, mixing until smooth.  Turn into the prepared pan and bake for 55 to 60 minutes, or until a wooden skewer inserted in the center comes out clean.  Let cool in the pan for 5 minutes, then turn out onto a rack to finish cooling.  Serves 8-10.

Lingonberry jam is my personal favorite, but you  can substitute whole-berry cranberry sauce or seedless raspberry jam.

A Lesson in Tongan “Ota Ika”

No Comments | Written on August 24, 2011 at 5:00 am , by Kristina Vanni

Last night for dinner, we enjoyed a very special treat!  My Aunt Va’inga is visiting from Tonga and I asked her to teach me how to make a traditional Tongan dish.  She suggested one of her favorites, “Ota Ika.”  If you like Mexican ceviche or Hawaiian poke, you will fall in love with this flavorful raw fish preparation.

Here we are showcasing the completed dish and wearing our leis.  I even found a hibiscus flower in the garden for my hair!

Start by cubing some gorgeous pink Ahi tuna steaks.  It is easy to find here in the US and is the same fish she uses in Tonga.  She says that Mahi Mahi or Red Snapper also tastes great in this recipe.

Here Va’inga is tossing the cubed fish with salt.  We then covered the bowl with plastic wrap and put it in the refrigerator for about an hour.  In the meantime we minced the onion and peppers, juiced the lemon and prepared the coconut milk.  (More on that below!)

The dish was so easy to prepare and absolutely delicious.  This recipe for Ota Ika is fresh and bright, with the sweetness of the coconut and the bite of the hot chili pepper in perfect harmony.   

Tongan Ota Ika (click here to view and print recipe)

1 – 3/4 pound fresh Ahi tuna, diced into 3/4 inch cubes

3 teaspoons salt, divided

1/3 cup lemon juice

3/4 cup coconut milk (fresh or canned)

1/2 cup minced onion

2 minced red chilies, or more to taste

In a large bowl, combine diced Ahi tuna and 2 teaspoons of the salt.  Refrigerate for 45 minutes to 1 hour.  Add lemon juice and toss to coat.  Refrigerate for 10 minutes.  Add coconut milk, onion, chilies and 1/2 to 1 teaspoon of the remaining salt, to taste.

When it comes to the coconut milk in the recipe, you have two choices:  Make it fresh or use the canned coconut milk.  The canned version is easy to find in our grocery stores, but it doesn’t compare to what Va’inga can make from scratch at home in Tonga!

Let’s play a quick round of “Guess the Gadget.“  Can you guess how this tool is used?

The bench/tool above is called a “Hakalo” and is used to grate fresh coconut meat from the shell.  Imagine straddling the bench and taking a coconut half and scraping the inside on the sharp teeth.  The shredded meat and juice fall into a bowl placed underneath.

Normally Va’inga will just pick up a fresh coconut from her backyard and make fresh coconut milk anytime using the hakalo.  Here in the US, we had to improvise!

Warning: Professional!  Do not attempt!

With a few short whacks from the back of the knife, Va’inga opened up the coconut with ease.  (I once tried to do the same and ended up having to use a hammer!  Looks like I need some practice…)

She then grated the coconut meat using the fine side of a cheese grater.  We then added a dash of Fiji Water (they are island neighbors to Tonga!) to moisten the coconut and create the milk.  We figured the unique mineral profile of the Fiji Water would best imitate what Va’inga uses at home.

Whether you use the canned coconut milk or attempt the make your own, I recommend giving this unique and delicious recipe a try.  Ha’u Kai! (Come eat!)

How to make fresh coconut milk:

Grate fresh coconut meat to make 1 – 1/2 cups.  Place in a bowl and stir in 1/2 cup of lukewarm water until the liquid looks milky.    Squeeze the coconut to release the liquid.

Brownies – The Key to Longevity!

2 Comments | Written on August 23, 2011 at 5:00 am , by Kristina Vanni

This weekend my family threw a huge birthday celebration!

It was my beloved Grandma’s 90th birthday!  Can you believe it?  Here she is donning her birthday lei and crown, and ready to party!

Ninety candles might have been difficult, so we opted for the numbers.  This was an outstanding German Chocolate Cake from the local bakery inscribed with the words “Aho Fiefia Nena Peti” meaning “Happy Birthday” in Tongan.  My Uncle Paul and his wife Va’inga flew all the way from the South Pacific island for the celebration.  (Stay tuned for an authentic Tongan recipe tomorrow!)

Besides the decadent cake, we needed another dessert to feed all of the guests.  My grandma suggested several batches of brownies, so I decided to give them an extra special birthday twist!  I made a giant pan of my favorite “blondies” (recipe here) and then another pan of Malted Fudge Brownies (recipe below).

They were a huge hit!  I cut most of the brownies and blondies into 2-inch squares and then saved a few of the brownies and trimmed them into 1-inch squares.  Then I created the special “90″ birthday platters above.  It was fun to choose between a brownie or a blondie, and a big bite or little nibble!

My grandma has been known for her sweet tooth, so go ahead and enjoy a treat every once in a while.  It has carried her all the way to 90 and beyond!

Malted Fudge Brownies (click here to view and print recipe)

1-1/2  cups all-purpose flour

1/3 cup malted milk powder