Exhibition Baking Competition

It's that time of year again! The annual fall exhibition is in town for the week. The exhibition includes a wide variety of activities for people of all ages to enjoy, including rides, games, horse shows, amusements, food stalls, music, barrell racing, farm animals, and much more. There are also competitions, where people can enter there own home items, such as quilts, cross-stiches, photographs, knitting, crafts, vegetables, flowers, plants, and of course my personal favourite, home cooking!
Naturally, I entered a few things into the home cooking competition. I entered five different things twice; because I qualified for both the junior and the senior categories, I entered each of the five items in both of the categories.

CHOCOLATE CAKE - Classic Chocolate Cake
CHOCOLATE CHIP COOKIES - Jumbo Soft & Chewy Chip Cookies
GINGERSNAP COOKIES - Ginger Crinkles
BAKED SQUARES - Chocolate Smacks
NO-BAKE SQUARES - Peanut Butter Ice Box Squares

I was quite busy on Tuesday, trying to bake as much as possible on the day of judging so it would be at its best quality, then cutting, selecting, bagging, labeling, and unfortunately, cleaning. All of these items have appeared on my blog at some point, three of them in the past few days. Here is a picture of all of my items lined up and ready to go to the competition.

I'll have the results for you tomorrow!

Jumbo Soft & Chewy Chip Cookies

This is my own recipe for Chocolate Chip Cookies. They are big, chocolatey, soft, and delicious! Aside from the usual ingredients, I have a secret ingredient in these cookies, but I can't tell you what it is! Only a few select people know the recipe for my chocolate chip cookies, and even then, it takes special technique and practice to get these cookies just right. I know because I came up with the recipe myself. I have made these cookies a few times now, and they always turn out great. I have also tried making regular-sized cookies,  mini cookies, and crisp cookies with the same dough. They all turned out good, but the jumbo cookies are still my favourite!

Ginger Crinkles

I know, I know, Christmas is still nearly four months away, but I decided to make gingersnaps anyway. Gingersnaps are great any time of the year! And no, I'm not trying to get a head start on my Christmas baking either - although I like to start baking early and freeze cookies, I don't start this early! These gingersnap cookies are very good, and very spicy. They have a secret ingredient. Aside from the usual spices of ginger, cinnamon, and cloves, these cookies also contain a small amount of ground black pepper. That's right, pepper. Not enough to make it taste like supper instead of dessert, but this small amount of pepper enhances the spicy ginger flavour of the cookies. The cookies are rolled into balls, lightly coated with granulated sugar, and baked at a low temperature for a long amount of time; giving them their crinkly appearance and texture. Time to get in the Christmas spirit!

Peanut Butter Ice Box Squares

Today I made creamy, rich Peanut Butter Ice Box Squares. They are as good as they look and sound - actually, better! They are extremely rich, creamy, gooey, peanut buttery, and delicious. 

The recipe is from a Kraft magazine. It only makes an 8x8 inch square pan, but they are so rich, you will get at least 36 squares out of it. They are easy, no-bake, refreshing squares; perfect for a hot summer day. I have made these before, and although I do not often make the same thing twice (I prefer to try new recipes), these are so good, I had to make them a second time (and maybe a third, and a fourth, and a fifth....). They look a bit messy, but they are in a good way, and they actually hold together pretty well.

Peanut Butter Ice Box Squares.” http://www.kraftcanada.com/en/recipes/peanut-butter-ice-box-94688.aspx. Kraft, n.d. Sunday, August 28, 2011

40th Anniversary Cake

Here is the cake I made on the weekend for a family gathering in honour of my great aunt and uncle's fortieth wedding anniversary. It is my trusted moist chocolate cake with my signature buttercream icing. I piped a reverse shell border around the bottom of the cake, and a star border on top. I used a letter stencil for the writing, and made buttercream roses for the top of the cake, all in red - the traditional colour for the fortieth anniversary. I also made a special candy modelling clay (similar to modelling chocolate), and put this into some flower molds for the bottom of the cake. Then I used the clay to form more roses to put around the circumference of the cake. Forget fondant, gum paste, and modelling chocolate; this candy clay is by far the easiest to make, work with, mold, and shape, and it also tastes pretty good too.
I really enjoyed making this cake, and it was definitely worth it when I received comments like, "This is amazing." "You've outdone yourself." and my personal favourite, "Who are you, the next cake boss?"

"A+" Foods

Just for fun I am going to name as many foods that begin with the letter "A" as I can. To establish a brief set of guidelines here, brand names do not count (Americano Cheese would be just cheese), flavours do not count (apple cinnamon muffins would just be muffins) and no search engines, books, or other resources may be used - answers are strictly from the head.

Apple, Apricot, Avocado, Asparagus, Artichoke, Anchovy, Arrowroot cookies
Arrowroot flour, Applesauce, Arborio rice, Atlantic salmon, Applesauce
Almonds, Amaranth, Allspice, Atlantic char, Anise, Anadama Bread, Asian Endive
All-purpose flour

Can you think of any more?

How To Beat Egg Whites

The step of beating egg whites, to soft, firm or stiff peaks, appears in many recipes, such as meringues, souffles, and cakes. Beating egg whites sounds easy enough, but sometimes problems arise. Here are a few tips to help ensure success at beating egg whites, and to help achieve the most volume from the whites.

1. Separate the eggs. Eggs separate more easily when they are very cold, the whites should be brought to room temperature after separation to ensure maximum volume. To separate eggs, make a clean crack as close to the center of the egg as possible, hold it over a bowl and allow the white to seep out, transferring the yolk between the two shell halves. You may also crack the egg into your hand and hold the yolk in your palm, allowing the white to run off, but this is messier. Ensure there is absolutely no trace of yolk in the white (a trace of white in the yolk is usually not a problem). Separate each egg over an empty bowl, so if some yolk does leak in, only one egg white is ruined and not all of them.
2. The best type of bowl to use is copper, followed by stainless steel then glass. Plastic does not work well, and metal and aluminum bowls may have a negative reaction with the egg whites. Ensure both the bowl and the beaters are very clean, free of any grease, fully dry, and at room temperature.
3. Always begin beating at low speed, then gradually increase to high speed. Adding cream of tartar will help to stabilize the egg whites, add it once the whites are foamy, 1/8 teaspoon per white. Sugar also helps to stabilize and flavour the whites. Sugar should be added once soft peaks form, a tablespoon at a time, beating well after each addition.
4. Beaten egg whites should form moist, shiny peaks. Soft peaks just begin to hold, and will deform after a few seconds. Firm peaks will hold, but the tips will deform after a few seconds. Stiff peaks will fully hold, and will not deform. They can stand straight up without collapsing at all, and the whites are thick and heavy. Beaten egg whites should never be dry or grainy, if they are, they have been over-beaten. To fix this, add one unbeaten egg white to the mixture, beat again to form peaks, and remove 1/4 cup before proceeding with the recipe.
5. Beaten egg whites must be used immediately. When adding egg whites to a batter, always use a rubber spatula to gently fold the whites into the heavier mixture. Start with a small spoonful, then add the remaining whites all at once. Whites should be folded in very gently so they do not deflate, do not stir, beat, or overmix. A few streaks of white left are actually preferable.

“Eggs.” hhttp://www.joyofbaking.com/eggs.html. Joy of Baking, n.d. Friday, August 26, 2011

Spritz Cookies

Spritz Cookies are made with a cookie press, which easily produces cookies with unique shapes. A cookie press is a device where cookie dough is fed through a cylindric tube and pressed through a plate containing a design. There are many different plates available containing many different designs, including hearts, stars, flowers, trees, animals, numbers, letters, shapes, characters, and much more. My set contained 24 different plates: ten numbers, two flowers, a heart, a fish, a tree, two circles, and six other concentric shapes. My set also contained six tips so the cookie press can also be filled with icing and used to decorate cupcakes. I recently received my cookie press as a gift, and decided to try it out. Pressing cookies is a bit of extra work, takes a bit of muscle, and is a little frustrating at times, but it makes very unique, professional-looking shapes very quickly. It is not my first choice when making cookies, I prefer those hand-rolled, but it is a nice change. The spritz cookies also had a very nice, crisp flavour and texture. Next time I will try chocolate spritz. Spritz, a basic sugar cookie, is the traditional dough used in cookie presses, but it is possible to use other cookie doughs as well. The dough must be fairly stiff, and it should not contain ingredeints such as chocolate chips or raisins, which may not go through the plates evenly. Other than that, feel free to experiement!

Brown Butter Blueberry Muffins

These are Brown Butter Blueberry Muffins from Woman's Day Magazine, and they are delicious! Brown butter is a step in the recipe where you melt the butter in a saucepan, and then cook it for a few minutes more until it is brown and smells nutty. This gives a deeper, rich aroma and taste to the finished muffins. Browning the butter sounds like an extra step, but the results are definitely worth it! It's easy, and it really doesn't take any longer; just let the butter melt in the saucepan as you whisk together the dry ingredients. I like these better than the usual blueberry muffins I make!

Brown Butter Blueberry Muffins
2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/2 cup plus 2 Tbsp. granulated sugar
1/2 cup unsalted butter
1 cup milk
1 large egg, beaten
1 1/2 cups fresh blueberries

Heat oven to 400◦F. Line a 12-cup muffin tin with paper liners or coat with cooking spray.
In a large bowl, whisk together the flour, baking powder, salt and 1/2 cup of the sugar; make a well in the center.
Melt the butter in a saucepan over medium heat. Once it melts, swirl the pan until the butter begins to brown and smell nutty, 2 to 3 minutes; remove from heat.

Pour the butter, milk and egg into the well of flour and stir to combine (a few lumps are OK - don't overmix); fold in the blueberries. Divide the batter among the muffin cups; sprinkle with the remaining sugar. Bake until a toothpick inserted into the center of a muffin comes out clean, 16 to 20 minutes.

“Brown Butter Blueberry Muffins.” http://www.womansday.com/recipe-search/find/keyword-brown%20butter%20blueberry%20muffins/. Woman's Day, n.d. Wednesday, August 24, 2011.

Blueberry Heaven!

Well, as I mentioned yesterday, it is blueberry season and that means indulging in as many fresh blueberries as humanly possible! Due to a recent purchase of a five kilogram box of fresh blueberries from the local farmers market, there are plenty of blueberries in the house to go around! The berries were sorted through on the weekend; a bowlful of fresh berries were set aside for eating out of hand, a container of fresh berries was kept for baking, and the squishy berries were set aside and turned into jam. Here is the small jar of jam and some of the fresh blueberries being saved for tomorrow's baking.

The remaining blueberries were frozen, enabling us to add blueberries to baked goods all year round. Ahh, blueberries bring back memories to when my family and I used to go blueberry picking every summer when we visited my grandparents. Even those who didn't like blueberries (gasp) would join us. That way, at least some blueberries ended up in the baskets and not just in our stomachs. Blueberry picking was fun, peaceful, and enjoyable. I didn't even mind coming home and having to pick through them and clean them. That was quite therapeutical too!

Yesterday my mother and I made blueberry yogurt cake. Tomorrow, we will be making another baked blueberry delight, blueberry muffins. We have decided to step away from our standard blueberry muffin recipe to try something new. We came across a recipe for brown butter blueberry muffins in a magazine. This recipe not only looked mouthwatering, the concept also very much intrigued us. So, we are trying something different this blueberry season, and who knows, maybe it will become a blueberry traditon too! I'll let you know tomorrow in my post.

Blueberry Yogurt Cake

Ahh, blueberry season! You gotta love it. Here is the perfect recipe to use up some fresh blueberries. My mother and I made it together this morning before it got too hot. The recipe was featured in a local newspaper years ago, and we have been making it every year at blueberry season ever since. It is delicious piping hot from the oven, slightly warm, room temperature, slightly chilled, cold, or reheated in the microwave; I have tried it every way, and I still cannot pick a favourite! It also freezes very well and will keep for several months in an airtight container in the freezer. It can be covered and stored at room temperature for a day or two, but since blueberry season tends to be very hot, we like to keep it in the refrigerator; it will last for a few days longer.

Blueberry Yogurt Cake
1/2 cup light brown sugar, packed
1 tsp. ground cinnamon
1/2 cup butter or hard margarine, softened
1 cup granulated (white) sugar
3 large eggs
1 cup plain (not vanilla) yogurt (not fat free)
1 tsp. vanilla extract
2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
2 cups fresh blueberries

Preheat oven to 325◦F. Grease a 9x13 inch pan (we use glass).
In a small bowl, mix the brown sugar and cinnamon, set aside.

In a large bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, bating well after each addition. Add yogurt and vanilla, beat. Sift in flour, baking soda, and salt, beat until smooth. Gently fold in the blueberries.

Spread half of the batter into the prepared pan. Sprinkle the brown sugar-cinnamon mixture evenly over top of batter in pan. Carefully and evenly spread with the remaining batter. Bake for 40-45 minutes or until cake is a light golden brown, a toothpick inserted into the center comes out clean, and cake springs back when pressed.

The recipe also reccommends to dust with icing sugar before serving, but we don't bother with that, it really doesn't need it. It also includes 1/2 cup chopped almonds in with the brown sugar-cinnamon filling. We don't do that either, but you can try it if you like. Enjoy!

Potatoes

I'm on a potato kick today, and I don't know why. Maybe I am going through withdrawl; after all, I haven't had potatoes for a few days now. 

I love potatoes, I particularly love sweet potatoes, but they are difficult to get year-round. Potatoes are so versatile, there are just countless ways to prepare them and dress them up! 

Here are some ideas.


Preparations

• Baked, Boiled, Broiled, Fried, Deep-fried, Mashed, Whipped
• Grilled, Microwaved, Roasted, Poached, Stir-fried

Dishes

• Soups, Stews, Casseroles, Salads, Stir-frys, Breads/Rolls
• Pasta, Side dishes, Alone

Common Go-Withs

• Cheese, Sour Cream, Ketchup, Chives, Dill, Garlic, Onion
• Butter, Oil, Salt, Pepper, Carrots, Steak, Fish

Popular Potato Dishes

• Fish and Chips, Shepherd's Pie, Gnocchi, Chips
• French Fries, Potato Skins, Hashbrowns, Potato Bread
• Potato Salad, Baked Potatoes

There are so many different varieties of potatoes: new, sweet, red, white, fingerling, baby, russet, Yukon, gold, Idaho, even blue potatoes! Well, that's enough about potatoes for today!

“Potatoes.”
http://www.kraftcanada.com/en/cookingtips/Ingredients101/Vegetables/Potatoes.aspx. Kraft Canada, n.d. Sunday, August 21, 2011.
PHOTO CREDIT:Potatoes. Hillsdale Potato Inc. Adams Seed Farms, New Denmark, New Brunswick. http://www.hilldalepotato.com/sitebuildercontent/sitebuilderpictures/potatoes.jpg. Sunday, August 21, 2011.

Chocolate Fudge Swirl Cake

Here is the finished cake! It is a marble cake smothered in a thick vanilla glaze with cherry piping details. The marble cake batter was enriched with yogurt, which I thought would make it extra-moist, and although it certainly wasn't dry, it wasn't outstandingly moist either. Oh well, it is still a pretty good cake with no unneccesary steps, or separating eggs or anything. Just a straight-forward cake batter baked in a bundt pan. Bundt cakes eliminate the tough work of filling and stacking two round cakes, but bundt cakes are a bit more troublesome to frost. I prefer to use a glaze on bundt cakes, and just let it slip down the sides of the cake. Whatever you do, make sure you grease and flour the bundt pan very well (since bundt pans are impossible to line), otherwise you will be stuck with a broken cake!

“Fudge Marble Swirl Cake.” http://www.simplyhomemade.ca/recipes/recipe-details.aspx?rid=4493. Simply Homemade, n.d. Friday, August 19, 2011.

Cake and Glaze

Tomorrow I will be assembling a Fudge Marble Swirl Cake from a little Robin Hood Flour booklet. It is in the oven baking now, and it is starting to smell really good! I had to wait until the evening when it finally cooled down a degree or two to make it, since it was such a lovely warm day today! It is in the oven now. I'll allow it to cool completely overnight, and early tomorrow I will drizzle it with a simple vanilla glaze. I'm hoping it will be good! Here is a picture of it right before it went into the oven.

I'll share my vanilla glaze recipe that I plan to use with you, but it is nothing special. Short, sweet, and simple. Foolproof.

Vanilla Glaze
1 Tbsp. unsalted butter, melted
1 cup icing sugar, sifted
1 Tbsp. milk
1/2 tsp. pure vanilla extract

In a medium bowl, mix all of the ingredients together until smooth. Add more icing sugar or milk, depending on the consistency, to suit your needs. Drizzle or pour over cake.

This glaze is also great for cookies, cinnamon rolls, muffins, bars, and almost any other baked good. It's flavour can be changed by substituting another flavour extract for the vanilla and/or using juice or liquor in place of the milk. Chocolate glaze can be obtained by adding a touch of cocoa.

“Fudge Marble Swirl Cake.” http://www.simplyhomemade.ca/recipes/recipe-details.aspx?rid=4493. Simply Homemade, n.d. Friday, August 19, 2011.

Mixer versus Hand

Nowadays updated kitchen technologies are allowing bakers to be in and out of the kitchen faster than ever! But if baking is your passion, something you enjoy doing, something that always fills your spare time with joy; why rush through it? Is it better to quickly use these high-tech machines or do it all by hand and enjoy the process? Does this choice affect the final outcome of the baked good? Electrical handheld mixers, food processors, minichops, blenders, and standmixers are just some of the many new technologies available to us today. But is the old-fashioned never-failing hand the best choice?

Personally, I prefer to do as much by hand as possible. Whether it is for cookies or cakes or squares, I always cream butter and sugar together by hand. When mixing up a simple blend of wet or dry ingredients, I always use a whisk or a wooden spoon. And for kneading bread, I always do that by hand too; it's therapeutical.
However, I do turn to my trusty handheld electric mixer for beating cake batter, whipping egg whites, whipping cream, and mixing up buttercream icing, but not much else.

So which technique is better? Well, back before technology, obviously everything was done by hand. Cake batters had to be mixed for at least three times as long as we do today with electric mixers. Egg whites had to be whipped up by hand until they formed stiff peaks. This was very time consuming and led to many sore arms. But creaming butter and sugar and mixing dry ingredients takes just as long by machine as it does by hand. In fact, often when machines are used, ingredients tend to become overmixed.

There is also the concern about the reliability of technology. Technology has failed us in the past, and will continue to do so in the future. Power outage? You may find a recipe for no-bake squares, but you can't whip the cream for the topping without electricity! The standmixer breaks, how are you supposed to knead the bread you have already started? The blender leaks, and now there is chocolate flung all over the walls. The lid of the food processor flies open, pie crust dough is caked on everything! Your beaters break apart, now there are bits of metal stuck throughout your buttercream icing.

 I believe that technology is helpful in some situations, but we should never rely on it. And this goes for everything - not just cooking appliances. I prefer to do most things by hand, I find this part of the joys of cooking; it is fun and relaxing. However, there are a few things that are just so much quicker and easier to do by machine. The only tools I own are an electrical handheld mixer, a very small, old food processer, and a modest blender. I don't have a heavy-duty standmixer or a minichop, or an ice cream maker, or a popcorn popper. And that is all I need.

Cherry (Almond?) Squares

Tonight's dessert was Cherry Almond Squares (or triangles, or rectangles) from (surprise, surprise) Company's Coming "150 Delicious Squares". I titled this as Cherry (Almond?) Squares because I left out the almonds, even though they are a part of the title. And I certainly did not miss them. These squares are a brown sugar shortbread base with cherries, and a cherry butter icing. They are delicious, and a big hit in my house because we have some shortbread lovers, some cherry lovers, some brown sugar lovers, and some shortbread cherry brown sugar lovers. They are also fairly quick and simple to make.

Cherry Almond Squares
1 cup butter
1 cup brown sugar, packed
1/2 cup glazed cherries, finely cut (I used maraschino from a jar)
1/2 cup blanced almonds, finely cut
1 1/2 cups icing sugar
3 tbsp. butter or margarine
1/2 tsp. cherry flavouring + 5 tsp. water (I used 5 tsp. juice from the jar of cherries)

Combine butter, sugar and flour in a bowl. Mix together like you were making pie crust. Add cherries and nuts squeezing in as best you can to distribute as evenly as possible. Press into ungreased 9x9 inch pan (I used a parchment-lined 8x8 inch glass pan, and found the squares still weren't very high). Bake at 325◦F for 20 to 30 minutes until set and a golden brown.

For icing, beat together remaining ingredients and smooth over cooled squares.

Paré, Jean. "Cherry Almond Squares." Recipe. 150 Delicious Squares, Edmonton Alberta: Company's Coming Publishing Limited, 1981. 79.

Potato Patties

This is what I made as a side dish to go with the chicken from last night. They are called Potato Patties and the recipe is from Company's Coming "Barbecues". These patties can be grilled in a vegetable basket on the barbecue or fryed in a frying pan on the stove. I fried them and they were quite tasty. I bet they would be good if you barbecued them, spread them with BBQ sauce, and put them inside hamburger buns. Then they would make a nice vegetarian burger, just like grilled portebello mushroom caps do! Anyway, they are a great alternative to the usual mashed potato side dish.

To make them, all you have to do is boil as many medium potaotes as people you are serving until barely tender. Then give them a litle grate in the food processor. Add some chopped onion, salt, and pepper, and form them into patties. Then grill or fry for 7-10 minutes per side, until golden and crispy. That's it! Quick, easy, and yummy!

Paré, Jean. "Potato Patties." Recipe. Barbecues, Edmonton Alberta: Company's Coming Publishing Limited, 1995. 141.

Cheese & Broccoli Topped Chicken

Today I am posting a savoury dish instead od the usual sweet stuff. I got this recipe from a magazine I picked up at a local grocery store. It is quick to prepare and easy to do. I did a few things different than listed in the recipe, so I will post the recipe with the changes I have made.

Cheese & Broccoli Topped Chicken
2 cups small, fresh broccoli florets
1 medium onion, chopped
3/4 cup shredded cheddar cheese (mozzarella would probably be nice too)
1/4 cup mayonnaise-style dressing
1 Tbsp. Dijon mustard
salt and pepper
4 boneless skinless chicken breasts, butterflyed

Preheat oven to 375◦F. Line a baking sheet with foil. In a medium bowl, mix all ingredients except for the chicken. Place the chicken on the baking sheet. Top each breast with an equal portion of the above mixture. Bake until the internal temperature reaches 165◦F (about 15-30 minutes, depending on thickness).
I doubled this recipe to get eight servings.

“Cheese & Broccoli Topped Chicken.” http://www.compliments.ca/en/Recipes/Recipe.aspx?ID=12246. Compliments, n.d. Monday, August 15, 2011.

Bull's Eyes

Despite the heat, I was really in the mood to bake squares today. I decided to try Bull's Eyes from "Mrs. Fields Cookie Book". This recipe simply involves making a batch of chocolate chip cookie dough (about 3 1/2 dozen), pressing it in a 9x13 inch pan, and sprinkling it with one cup of sweetened shredded coconut. Then, mix up half a batch of double chocolate chip cookies (2 dozen), shape them, and place one on top of each square, making a toal of twenty-four squares. Then bake at 300◦F for 50-60 minutes. This format makes the squares really easy to cut, and easy to know how much one serving size is. You could probably use any recipe for chocolate chip and double chocolate chip cookies to make these squares. Maybe you could even experiment with other types of cookies; try peanut butter cookies with chocolate chip banana cookies or molasses cookies with rasin cookies. The possibilities are endless. These truly are delicious squares, it's like eating two cookies in one!

Fields, Debbi. "Bull's Eyes." Recipe. Mrs.Fields Cookie Book, United States of America: Time Life Custom Publishing, 1992. 80.

Brownies: Master Recipe

Here is the recipe for the best, easiest, quickest, and most yummy brownies ever (well, in my opinion). I cannot really credit the recipe to anyone, as it is a universal recipe that has been published in many different places, and no one person can take credit for it. The recipe is so easy, I have it memorized even though I don't bake them very frequently.

Brownies

1/2 cup butter or hard margarine

1/4 cup unsweetened cocoa powder

2 large eggs

1 cup granulated (white) sugar

3/4 cup all-purpose flour

pinch salt

1/2 cup chopped nuts or mini chocolate chips (optional)

Preheat oven to 350◦F. Line an 8x8 inch pan with foil.

In a small saucepan over medium-low heat, melt the butter with the cocoa, stirring frequently. Remove from heat and set aside.

In a medium bowl, beat the eggs until frothy. Add the remaining ingredients, but do not stir. Slowly pour the butter and cocoa mixture over the top of the bowl and then stir all together until combined. Spread in prepared pan.

Bake for 25-30 minutes or until the edges begin to pull away from the sides of the pan. Do not overbake. These can be frosted while still warm for a glossier look, or throughly cooled and then frosted.

Paré, Jean. "Brownies." Recipe. 150 Delicious Squares, Edmonton Alberta: Company's Coming Publishing Limited, 1981. 134.