Oreo Brownies

I've seen a lot of Oreo brownies on the web recently. So much so that I had to make them too, naturally! (With double stuffed Oreos of course!)

I decided to go with the Oreo stuffed brownie technique. They were the perfect finger food for a picnic dessert. They also look really cool before cutting into squares.

I hope every one's summer is going well! PS These brownies go well with vanilla ice cream!

Supernatural Brownies (basic brownie recipe from the NY Times - oreo addition from my mind)

2 sticks (16 tablespoons) butter

8 ounces bittersweet chocolate

4 eggs
1/2 teaspoon salt
1 cup dark brown sugar, such as muscovado (Erika's Extra Note: light brown sugar works fine as well)
1 cup granulated sugar
2 teaspoons vanilla extract
1 cup flour
1 bag of double stuffed Oreos

1. Butter a 13-by-9-inch baking pan and line with buttered parchment paper. (Erika's note: This recipe is so buttery I've never needed to use parchment paper.) Preheat oven to 350 degrees. In top of a double boiler set over barely simmering water, or on low power in a microwave, melt butter and chocolate together. Cool slightly. In a large bowl or mixer, whisk eggs. Whisk in salt, sugars and vanilla.

2. Whisk in chocolate mixture. Fold in flour just until combined.

3. Pour in HALF of the batter into prepared pan. Line batter with Oreos. Pour rest of batter over Oreos and make sure they are completely covered.

Bake for 35 to 40 minutes or until shiny and beginning to crack on top. Cool in pan on rack.

Note: For best flavor, bake 1 day before serving, let cool and store, tightly wrapped.

Bake well and prosper!

Fresh Blueberry Pie

As promised, the recipe for the blueberry pie that I showed in my post yesterday. But first, fireworkrk pictures!

This year I watched the Macy's fireworks show from NJ. This view has the backdrop of Manhattan and was lovely!

I love this shot because it shows the crowds of people in the green park below.

With FOUR fireworks barges, the sky really lit up!

Yay for celebrating America's birthday!

Fresh Blueberry Pie (adapted from all allrecipes.com)

Ingredients

1 prepared 8 inch pastry shell, baked and cooled (click here for no fail pie crust recipe)

2 pints fresh blueberries

1 tablespoon all-purpose flour
1 tablespoon butter
1 tablespoon lemon juice
1/2 cup white sugar

Directions
1. Pour one pint of the blueberries into the baked pie shell. (Make sure to rinse the blueberries thoroughly before adding to pie.) (Pie shell should be relatively cool.)
2. Combine flour, butter, lemon juice and sugar in a pan over low heat.. Mix thoroughly until butter is almost completely melted. Add the remaining pint of blueberries and bring just to a boil over medium heat. Berries might begin to pop open.

3. Pour cooked berries over fresh berries. Chill pie and serve chilled or at room temperature with whipped cream.

Bake well and prosper!

Happy Fourth of July, Y'all!

Happy Fourth of July! Question: What's red, white, and blue?

Well, yes. Blueberries in a red colander with a white table.

 But I was thinking more patriotic...

Ah! There we go. The American flag!

The fourth of July is my favorite holiday and I made a blueberry pie. 

Isn't it pretty with the red, white, and blue? I will share the recipe tomorrow. As for now, I'M dressed in my red, white, and blue outfit and I have parties to get to and fireworks to watch.

 Bake well and prosper!

God Bless America!