Who doesn’t love a good chocolate brownie? For me, the best brownies are fudgy instead of cakey. Fudgy brownies often start by melting butter and chocolate, and then adding sugar, eggs, and the dry ingredients. The brownies don’t rise in the oven like a cake, but rather set into a solid form.
The recipe I used for these brownies is from the blog Scientifically Sweet. This particular recipe uses coconut cream to make an overall terrific brownie. Hopefully all of the chocolate lovers at NCCU will enjoy them.
For the second week of the semester, I’ve prepared strawberry cookies. The key ingredient is ground up dehydrated strawberries. Since they’re freeze-dried, the flavors of the strawberries are more concentrated. Adding the powder to the cookies gives them a pronounced fruit flavor.
The recipe comes from Nancy Baggett’s book, Simply Sensational Cookies. They’re coated in a mixture of powdered sugar and strawberry powder. The cookies themselves are light, a little chewy, and moist. A definite winner.
This week is the first full week of classes at North Carolina Central University. For the first week of the social experiment that is The Food Samaritan, I’m setting out these oatmeal cookies with blueberries and ginger. The cookies are chewy, studded with dried blueberries, and have a background ginger flavor. My idea was to make something homey yet interesting to help students acclimate themselves to their new classes.
The recipe comes from one of my favorite cooking blogs: Eat the Love. Irvin Lin is a San Francisco-based food blogger who has a fantastic repertoire and takes jaw-dropping photos to boot.