This recipe seemed particularly apt today … Those of us (myself among them) who are feeling down about last night, well the chocolate will boost that endorphin level!
And Governor Palin, if you’re reading this, know that this is one mother who still thinks you’re extraordinary, and if I had to do it all again I’d STILL vote for you! I have a hard time finding the right words — it’s just too sad — so I’ll turn you to this lovely tribe I found, courtesy of Sarah Reinhard, by Carter Clews at GetLiberty.com.
This morning at “Aussie Coffee Shop,” Therese also offers some consoling perspective … as well as the notice that she is gathering information about “Type 1 diabetes” in children. Please drop me a note or comment if you have found any particularly useful resources. Thanks!
As the weather turns, some cards are released from the big black recipe box and seem to take up permanent residence on my window sill for the season. This is one of them. The recipes are rich and cakey … and because the shortening is melted, it only takes a minute to whip up! Which is a good thing … that 9×13 pan is empty in no time.
3/4 C cocoa
1/4 C corn or canola oil
2/3 C shortening
2 C sugar
4 eggs, beaten lightly
1 tsp vanilla
1-1/2 C flour
1 tsp baking powder
1 tsp salt
1 tsp cinnamon
1 C chopped nuts (optional)
Preheat oven to 350 degrees. Lightly grease 9×13 cake pan. In a saucepan over low heat, combine cocoa, oil, shortening, and sugar. Remove from heat and beat in eggs and vanilla; add dry ingredients. Stir in nuts.
Spread in pan and bake 30-35 minutes, until brownies pull away from the side of the pan. Cut in squares … and try to keep them away from little fingers until they are cool enough to touch. (This may be difficult, because the aroma of these little gems will draw husbands and children like flies!)