Irish Soda Bread with a Citrus Twist

Irish Soda Bread with a Citrus Twist
From http://www.rightathome.com/view.aspx?pid=890

Traditionally served on St. Patrick's Day alongside corned beef and cabbage, Irish soda bread is great any time of the year. Enjoy this version toasted and served with jam for breakfast, or as a side for hearty soups and stews at lunch or dinner.


* Total Time : 1 hour 5 minutes
* Prep Time : 15 minutes
* Cook Time : 40 minutes
* Servings : 10

ingredients

* 2 3/4 cups all-purpose flour
* 1 cup whole-wheat flour
* 1/3 cup sugar
* 1 teaspoon baking soda
* 1 Tablespoon baking powder
* 1/2 teaspoon salt
* 1/2 cup butter or margarine, chilled and cut into 1/4-inch pieces
* 1/2 cup chopped walnuts
* 1/4 cup golden raisins
* 1/4 cup dark raisins
* 2 teaspoons grated orange zest
* 1 1/2 cups plus 2 Tablespoons low-fat buttermilk
* 1 egg, beaten

directions
step 1 Preheat the oven to 375 degrees F. Lightly grease a large baking sheet or line it with parchment paper.

step 2 In a large bowl, whisk together the all-purpose and whole-wheat flours, sugar, baking soda, baking powder and salt until evenly combined. Add the butter pieces. Using clean fingertips or a pastry cutter, rub the butter pieces into the mixture until it forms coarse crumbs. Then add in the walnuts, both types of raisins and the orange zest; mix to distribute evenly.

step 3 Gradually stir in 1 1/2 cups of buttermilk and the beaten egg. With your hands, knead the dough in the bowl until it just comes together and all ingredients are evenly combined. Form the dough into a round (see Chef’s Note) and place it on the prepared baking sheet. Brush the round all over with the remaining 2 Tablespoons of buttermilk. Use a sharp knife to cut an "x" into the top of the round.

step 4 Bake in the oven for 35 to 40 minutes or until nicely browned and a toothpick inserted into the center of the bread comes out clean. Remove from the oven and allow the bread to cool on the baking sheet for 10 minutes. Serve warm or at room temperature, plain or with a bit of jam or butter.

chef's notes
To form the dough into a round, gather it into a ball, place it in the center of the baking sheet, and press down to flatten the top slightly into a thick disk.

Zest is the grated peel of a citrus fruit. The fragrant oil in the zest adds flavor to your recipes. To grate orange zest, remove any stickers from your orange and then wash and dry it. Using a medium-fine kitchen grater, grate just the colored peel of the orange, using a bowl or piece of wax paper to catch the zest. Avoid grating the white pith of the orange because this part tastes bitter.

Apple Scones

Apple Scones
From http://www.rightathome.com/view.aspx?pid=208#

These scones, created by Carrie Levin, restaurant owner and author of The Good Enough to Eat Breakfast Cookbook (Warner Books © 2001) are in a class by themselves, inspired by the first ones she ate 30 years ago in a restaurant overlooking the white cliffs of Dover. (The British serve their "skahns" with strawberry jam and clotted cream.) Try Carrie's with her extra-special Strawberry Butter.

* Servings : Makes 8 scones

Ingredients

* 4 Tablespoon (1/4 cup or 1/2 stick) cold butter
* 1-1/2 cups all-purpose flour
* 1/2 cup wheat germ
* 1/4 cup sugar
* 1/2 teaspoon cinnamon
* 1 Tablespoon baking powder
* 1/4 teaspoon baking soda
* 2 eggs (1 for glazing)
* 1/2 cup buttermilk
* 1 Granny Smith apple (peeled and cut into ½-inch cubes, about 1 cup)*


*You can also substitute other fruits like blueberries, pears, or pineapple in the same proportion, depending on what's in season.

Directions
step 1 Preheat the oven to 350°.

step 2 Cut the butter into small (1/4-inch) chunks, rewrap it in the paper, and return it to the refrigerator.

step 3 In large bowl mix all dry ingredients, including the sugar.

step 4 In separate bowl or measuring cup, beat 1 egg and combine with buttermilk.

step 5 Take butter chunks out of fridge and combine with dry mix a few at a time. Put both hands in the bowl and roll the flour between thumb and fingers, letting contents drop back into bowl each time. Finished batter should have a gravelly texture—shot through with uneven-sized pebbles of butter.

step 6 Comb the buttermilk-egg mixture into the butter flour "gravel" using a fork (or fingers), then add the apple cubes, blending though the batter just enough to be able to make two equal-sized balls. (Sooner is better than—don't overwork this dough!)

step 7 Gently flatten the balls into two disks about 5 to 6 inches in diameter.
"Pizza-slice" each disk into 4 triangular sections.
step 8Place the scones on an ungreased cookie sheet.
step 9Beat the second egg and brush it on the scones as a glaze.
step 10Bake for 20 minutes until golden brown.

Frittata With Red Peppers and Peas

Of course I find this when I have no red pepper which I normally have but I used it up in the stir fry :-( and I don't know what they are thinking but I love frozen peas in any tuna, chicken or even with salmon dishes. How could you even have a Pot Pie without peas? Frankly I question the less than 2 eggs per person ratio as a main course unless you are serving plenty of other things (but it's those other things like bacon and fruit that are the expensive part of the meal); so why skimp? I say it serves 5 or even 4 if you have men eating.

Frittata With Red Peppers and Peas
From http://www.nytimes.com/2008/07/31/health/nutrition/31recipehealth.html

By MARTHA ROSE SHULMAN
Published: July 31, 2008

This is one of the best destinations I can think of for frozen peas, and reason enough to have a bag on hand in your freezer at all times. Red peppers keep very well in the refrigerator, and you can also use jarred red peppers for this if you don’t have a fresh one on hand. The frittata looks beautiful on a buffet.

2 tablespoons extra virgin olive oil

2 bunches scallions, trimmed and cut in thin slices

1 large red bell pepper, seeded and diced

1 to 2 plump garlic cloves (to taste), minced

Salt and freshly ground pepper

1 cup frozen peas, thawed (you can do this by covering with boiling water for 10 minutes, then draining)

10 large or extra-large eggs

3 tablespoons low-fat milk

2 tablespoons minced flat-leaf parsley

1. Heat one tablespoon of the olive oil in a 12-inch nonstick frying pan over medium heat and add the scallions and red pepper*. Cook, stirring often, until the scallions are tender and the red pepper beginning to soften. Add the garlic, salt (about 1/2 teaspoon), and a few twists of the pepper mill, and continue to cook until the pepper is tender, another 3 to 5 minutes. Stir often. Remove from the heat and scrape into a bowl. Rinse and dry the pan.

2. Beat the eggs in a large bowl. Stir in 1/2 teaspoon salt, some freshly ground pepper, the milk, peas, parsley, and the cooked scallions and red pepper.

3. Heat the remaining olive oil over medium-high heat in the 12-inch nonstick skillet. Hold your hand above it; it should feel hot. Drop a bit of egg into the pan and if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.

4. Turn the heat down to low, cover (use a pizza pan if you don’t have a lid that will fit your skillet), and cook 10 minutes. From time to time remove the lid and loosen the bottom of the frittata with a wooden spatula, tilting the pan, so that the bottom doesn’t burn. It will however turn a deep golden brown. The eggs should be just about set; cook a few minutes longer if they’re not. Meanwhile, light the broiler.

5. Finish the frittata under the broiler for 1 to 3 minutes, watching very carefully to make sure the top doesn’t burn (at most, it should brown very slightly, and it will puff under the broiler). Remove from the heat, shake the pan to make sure the frittata isn’t sticking, and allow it to cool for at least 5 minutes and for up to 15. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter. Cut into wedges or into smaller bite-size diamonds. Serve warm, at room temperature, or cold.

*If using jarred red peppers, drain, rinse, pat dry and dice. They do not need to be cooked with the scallions.

Advance preparation: The filling can be made a day or two before making the frittata and held in a covered bowl in the refrigerator. The frittata can be made several hours ahead of serving, or a day ahead if serving cold. It does not reheat well.

Yield: Makes one 10-inch frittata, serving 6 as a main dish, 12 as a starter

Bean and Cabbage Soup

I think I should try this tomorrow
From http://www.nytimes.com/2010/03/22/health/nutrition/22recipehealth.html


Bean and Cabbage Soup

A thick, simple soup for a chilly afternoon, this dish is easy to make and tastes even better a day later. The Parmesan, which can be pricy, is optional — the soup will be great without it.

1 heaped cup red or white beans (1/2 pound), rinsed and picked over

2 quarts water

2 tablespoons extra virgin olive oil

1 onion, chopped

2 to 4 garlic cloves (to taste), minced

1 stalk celery, chopped

1 carrot, chopped

1/2 head cabbage (about 1 1/4 pounds), cored and shredded

1 14-ounce can chopped tomatoes, with juice

1/4 to 1/2 teaspoon crushed red pepper flakes, or 1/8 to 1/4 teaspoon cayenne

A bouquet garni made with a few sprigs each parsley and thyme, a bay leaf, and a Parmesan rind

Salt to taste

Freshly grated Parmesan for serving (optional)

1. Combine the beans and water in a large saucepan or pot. Discard any of the beans that float. Bring to a boil, reduce the heat and simmer one hour. Season to taste with salt.

2. In a large, heavy soup pot, heat the olive oil over medium heat, and add the onions, celery and carrot. Cook, stirring, until tender, five to eight minutes. Add the garlic, stir together for 30 seconds to a minute until fragrant, and add the cabbage and a generous pinch of salt. Cook, stirring often, for five to 10 minutes until the cabbage has wilted. Stir in the tomatoes, salt to taste and the red pepper flakes or cayenne, and continue to cook, stirring, until the tomatoes have cooked down and the mixture smells fragrant, about 10 minutes. Add the beans and their liquid. If the vegetables aren’t covered with liquid, add more so that they’re just covered. Add the bouquet garni, bring to a boil, reduce the heat, cover and simmer 45 minutes to an hour. The beans should be soft. Taste and adjust seasoning. Serve, passing Parmesan if desired to sprinkle on.

Yield: Serves six.

Advance preparation: The cooked beans will keep for four days in the refrigerator. The soup also will keep for that long and can be frozen.

Soft Black Bean Tacos

Soft Black Bean Tacos
From http://www.nytimes.com/2008/08/14/health/nutrition/14recipehealth.html

By MARTHA ROSE SHULMAN
Published: August 12, 2008

These tacos are a beautiful way to serve black beans, which contain at least eight different flavonoids — phytonutrients with anti-oxidant properties. One caution, though: canned beans may contain high levels of sodium, which usually can be reduced by rinsing the beans in water. These black beans can't be rinsed, of course, and in fact will be reduced. Avoid the temptation to add salt to this recipe.




1 tablespoon canola oil

1 teaspoon chili powder

1 teaspoon ground cumin seeds

2 cans black beans, with liquid

8 corn tortillas

1 cup fresh or bottled salsa*

2 ounces queso fresco or feta cheese, crumbled

*Some jalapeño and serrano peppers from Mexico were implicated in the recent salmonella outbreak, so be sure to check the source if you use fresh salsa.

1. Heat the canola oil in a large, heavy nonstick skillet on medium-high, and add the chili powder and ground cumin. Allow the spices to sizzle for a half-minute, then stir in the black beans and 1/2 cup water. Mashing the beans with the back of your spoon, cook for 10 to15 minutes, until thick and fragrant. As a crust develops on the bottom of the pan, mix the crust into the beans. If they seem too dry, add more water. Remove from the heat.

2. Heat the tortillas, two or three at a time, in a dry skillet on medium-high, or in a microwave. Top with the black beans, about two rounded tablespoons for each tortilla. Spoon on some salsa and sprinkle on the cheese. Fold the filled tortillas in half and serve.

Advance preparation: The refried black beans will keep for three days in the refrigerator. You will have to moisten and thin them with water when reheating.

Yield: Eight tacos

Fabulous Chocolate and Red Velvet Cakes

No way am I making a cake today or even this week but I certainly will try these once the dust settles from the major spring cleaning, rummage, purge/EBay sale.

Myra Lee’s $80.00 Depression Red Velvet Cake-Takes the Cake
From http://bitchesonabudget.com/myra-lees-8000-depression-red-velvet-caketakes-cake/#more-2682

Jenny Lee is the winner of Contest #7: The Best Dessert for Terrible, Horrible, No Good, Etc. Days. We loved her story that her great-aunt bought this recipe for what would have been a zillion depression-era dollars. And, of course, we loved her Red Velvet Cake recipe. Honorable mention goes to Brandy Bates for her Mile High Chocolate Cake that she said ”will make your husband forget just how much you spent on those really cute new shoes that just could not live without.”

RED VELVET CAKE

Family legend says my great-aunt Myra Lee bought this recipe during the Depression for $80 in Chicago. It looks deceptively easy. Its not, especially the icing, which requires constant attention. But it is well-worth the time and effort to make this amazing cake. Enjoy.

1/2 cup shortening
1 1/2 cup sugar
2 whole eggs
2 oz. food coloring
1 tsp vanilla
1 tsp cocoa
1 tsp salt
1 cup buttermilk
2 1/4 cup Cake flour
1 tsp vinegar
1 tsp soda

DIRECTIONS FOR THE CAKE

1) CREAM shortening, sugar & eggs (this is your Short Mixture).

2) PASTE food coloring & cocoa.

3) MIX vanilla, salt, buttermilk, cake flour, vinegar, soda.

4) ADD your Short Mixture along w/Paste of food coloring and cocoa. Don’t beat hard, just blend in.

5) BAKE 30 minutes in 2-9 inch pan at 350 degrees.

6) COOL and SPLIT each layer in half.

INGREDIENTS AND DIRECTIONS FOR THE ICING

5 tablespoons flour
1 cup milk
1 cup sugar
1 tsp vanilla
1 cup butter

1) COOK flour and milk until quite thick on low heat. Keep it stirred.
2) CREAM sugar, butter & vanilla until fluffy.
3) ADD sugar/butter/vanilla Mix to the Flour/Milk mix. Do not beat for too long.
4) COVER icing between layers and all over cake.

***********************************************************

Honorable Mention: Brandy Bates

Mile High Chocolate Cake

For Mile High Chocolate cake that will make your husband forget just how much you spent on those really cute new shoes that just could not live without.

5 ounces fine-quality unsweetened chocolate, chopped

2 1/4 sticks unsalted butter, softened

2 3/4 cups sifted cake flour (not self-rising; sift before measuring)

1/4 cup unsweetened cocoa powder (not Dutch-process)

2 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon salt

4 large eggs, at room temperature 30 minutes

1 cup granulated sugar

1 cup packed light brown sugar

1 1/2 teaspoons pure vanilla extract

2 cups sour cream

For frosting 1 cup sugar

6 tablespoons all-purpose flour

6 tablespoons unsweetened cocoa powder

1 1/2 cups whole milk

4 ounces fine-quality unsweetened chocolate,

finely chopped 1 tablespoon pure vanilla extract

6 sticks (1 1/2 pound) unsalted butter, at room temperature

Make cake: Preheat oven to 350°F with rack in middle. Butter cake pans, then line bottom of each with a round of parchment paper and butter parchment. Flour pans, knocking out excess. Melt chocolate with butter, then cool. Sift together flour, cocoa powder, baking soda, baking powder, and salt. Beat eggs, sugars, and vanilla in a large bowl with an electric mixer at medium speed until pale and thick, 3 to 5 minutes. At low speed, mix in melted chocolate until incorporated, then add flour mixture in 3 batches alternately with sour cream, beginning and ending with flour mixture and mixing until each addition is just incorporated. Spread batter evenly in pans and rap pans several times on counter to eliminate air bubbles. Bake until cakes pull away from sides of pans and a wooden pick inserted in center of each comes out clean, 40 to 50 minutes. Cool in pans on a rack 10 minutes, then run a knife around edges of pans. Invert onto racks and discard parchment, then cool completely, about 1 hour.

Make frosting and assemble cake: Whisk together sugar, flour, cocoa powder, and a pinch of salt in a small heavy saucepan over medium heat, then add milk and cook, whisking constantly, until mixture boils and is smooth and thick, 3 to 5 minutes. Remove from heat and whisk in chocolate and vanilla until smooth. Transfer to a bowl to cool to room temperature, covering surface with parchment paper to prevent a skin from forming. Beat butter with an electric mixer until creamy, then add cooled chocolate mixture a little at a time, beating until frosting is fluffy and spreadable. Cut each cake horizontally into 2 layers with a long serrated knife. Put 1 layer on a cake stand or large plate and spread top with 1 1/4 cups frosting. Repeat with 2 more layers, then add remaining layer and spread top and side of cake with remaining frosting.

Beef Tenderloin With Marsala-Mushroom Sauce Recipe

Beef Tenderloin With Marsala-Mushroom Sauce Recipe
From http://www.everydayhealth.com/health-report/heart-health/recipes.aspx?p=5

Prep Time: 10 mins
Cook Time: 24 mins
Total Time: 34 mins
Beef Tenderloin

Ingredients

* 10 ounce(s) mushrooms, shiitake
* 16 ounce(s) beef, tenderloin steaks, 4 (4 ounce) steaks, trimmed
* 1/2 teaspoon pepper, black ground
* 1/4 teaspoon salt
* 1 teaspoon oil, olive
* 1/4 cup(s) shallot(s), minced
* 1/2 cup(s) wine, dry Marsala
* 3/4 cup(s) broth, beef
* 1/2 teaspoon mustard, dijon-style
* 1 tablespoon butter, light


Preparation

1. Remove and discard stems from mushrooms; slice mushrooms.

2. Sprinkle steak with pepper and salt; coat with cooking spray. Heat a large nonstick skillet over high heat. Add beef; cook 3 to 4 minutes on each side or until desired degree of doneness. Place beef on a platter; keep warm.

3. Heat oil in pan over medium heat until hot; add shallots, and sauté 1 minute. Add sliced mushrooms; sauté 4 minutes or until tender. Add wine; bring to a boil, reduce heat, and simmer 2 minutes.

4. Add broth and Dijon mustard; boil 5 minutes or until liquid is reduced by half. Remove from heat. Add butter; stir until butter melts. Spoon sauce over beef.

Yield: 4 servings (serving size: 1 steak and 1/3 cup mushroom sauce).

Nutritional Info (per serving): Calories: 231, Saturated Fat: 4g, Sodium: 404mg, Dietary Fiber: 1g, Total Fat: 10g, Carbs: 6.5g, Cholesterol: 75mg, Protein: 26.5g, Carb Choices: 0.5



Recipe Source: Oxmoor House®

Mediterranean Frittata

Mediterranean Frittata
From http://www.everydayhealth.com/health-report/heart-health/recipes.aspx?xid=ibs

A nutritious diet without hidden fats, sugars, and salt is best for your heart. Try these delicious recipes for breakfast, lunch, dinner, and even dessert.
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Prep Time: 5 mins
Cook Time: 5 mins
Total Time: 10 mins
Mediterranean Frittata

Ingredients

* 1 teaspoon oil, canola
* 1/2 cup(s) asparagus, cuts, frozen or fresh
* 1/2 cup(s) mushrooms, sliced
* 1/3 cup(s) egg substitute
* 1/8 teaspoon parsley, fresh, chopped
* 2 slice(s) bread, whole-wheat, thin
* 2 teaspoon margarine with plant sterols, such as Take Control or Benecol


Preparation

1. Heat oil in small saute (fry) pan.

2. Add asparagus and mushrooms; saute over low-medium heat until almost cooked.

3. Add egg substitute and cook until egg is set. Remove from heat.

4. Toast bread and spread with margarine while hot.

5. Place cooked frittata on serving plate and sprinkle with parsley. Enjoy.

Nutritional Info (per serving): Calories: 300, Saturated Fat: 2.5g, Sodium: 420mg, Dietary Fiber: 4g, Total Fat: 13g, Carbs: 26g, Cholesterol: 0mg, Protein: 16g, Carb Choices: 1.5


Recipe Source: An Everyday Health original recipe.

Diane's Colcannon

Diane's Colcannon
From http://allrecipes.com/Recipe/Dianes-Colcannon/Detail.aspx?ARBMID=2530&ARFMTID=1

recipe image
Rated: rating
Submitted By: DianeF
Photo By: amandak23k
Prep Time: 20 Minutes
Cook Time: 20 Minutes

Ready In: 40 Minutes
Servings: 8
"While Colcannon seems to be associated with St. Patrick's Day, I love the combination of potatoes, cabbage, onion and bacon all through the cooler months of Fall and Winter! I attend an annual St. Patty's Day party and this is the dish I'm always asked to bring... and I'm happy to say that the bowl comes home empty every time!"
Ingredients:
2 1/2 pounds potatoes, peeled and cubed
4 slices bacon
1/2 small head cabbage, chopped
1 large onion, chopped

1/2 cup milk
salt and pepper to taste
1/4 cup butter, melted
Directions:
1. Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook for 15 to 20 minutes, until tender.
2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, crumble and set aside. In the reserved drippings, saute the cabbage and onion until soft and translucent. Putting a lid on the pan helps the vegetables cook faster.
3. Drain the cooked potatoes, mash with milk and season with salt and pepper. Fold in the bacon, cabbage, and onions, then transfer the mixture to a large serving bowl. Make a well in the center, and pour in the melted butter. Serve immediately.

LOWER-FAT CHOCOLATE BROWNIES

LOWER-FAT CHOCOLATE BROWNIES

Makes: 24

Source: foodnetwork.com

* 8 oz. bittersweet chocolate, coarsely chopped
* 2 T. butter
* 1 c. flour
* ¼ c. unsweetened cocoa powder
* ¼ t. salt
* ¼ t. baking soda
* 4 large eggs
* 1 c. packed light brown sugar
* ½ c. plain low-fat yogurt
* ¼ c. canola oil
* 2 t. vanilla
* ¾ c. Heath Bar bits, mini chocolate chips, or chopped walnuts

Preheat oven to 350. Spray a 9×13”pan with cooking spray.

Melt the chocolate and butter in a double boiler or heatproof bowl set over a pot of barely simmering water, stirring occasionally.

In a medium bowl, whisk together the flour, cocoa, salt, and baking soda.

In a large bowl, whisk the eggs and sugar until smooth. Add the yogurt, oil, and vanilla and whisk until combined. Add the chocolate-butter mixture and whisk until blended. Add the flour mixture and mix until just moistened. Transfer the batter to the prepared pan and sprinkle with your topping of choice. Bake for 20-25 minutes or until a toothpick inserted into the center comes out with moist crumbs attached (do not over bake). Cool completely in the pan. Cut into 24 squares and serve.

Calico Beans

Calico Beans

I made these for dinner last night and they were goo...od!

Ingredients

* 1/2 cup bacon, chopped
* 1 pound lean ground beef
* 1 (15 ounce) can pork and beans
* 1 (15 ounce) can kidney beans, drained
* 1 (15 ounce) can baby butter beans
* 1 (15 ounce) can great northern beans, drained
* 1/2 cup ketchup
* 1/4 cup barbeque sauce
* 1 cup packed brown sugar
* 1 cup chopped onion
* 3 tablespoons white wine vinegar
* 3 tablespoons spicy brown mustard


Directions

1. Preheat oven to 350 degrees F (175 C).
2. Place bacon and ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
3. In a four quart casserole dish, mix together the bacon, ground beef, pork and beans, kidney beans, baby butter beans, great northern beans, ketchup, barbeque sauce, onion, vinegar, and mustard.
4. Cover and bake for 1 hour.

Spicy Brownies

From http://www.huffingtonpost.com/rosalyn-hoffman/spice-up-your-night-with_b_489246.html

Warm out of the oven simple to make brownies accompanied by a tall glass of cold milk are just the things for a night at home with friends gathered around the television. Rich and chocolaty, not too sweet these little babies finish with a sexy, spicy zing.

The Bitches' Devil Brownies

Pre-heat oven to 350 degrees

5 ozs unsweetened chocolate

1 1/2 sticks unsalted butter

3 eggs

1 3/4 cups sugar

1 cup flour

1 tsp vanilla

1/2-1 tsp crushed hot pepper flakes (up to you how hot you like it)

Pinch of kosher salt

3/4 cup walnuts (optional)

8" square buttered baking dish

Melt chocolate and butter in microwave for one and half to two minutes.
Stir to completely dissolve chocolate.

Add sugar and mix until you can't see granules.

Beat eggs and vanilla with a fork, add to chocolate and sugar mixture, and stir until glossy and smooth.

Mix in hot pepper flakes, salt, and walnuts.

Stir in flour until everything is mixed evenly together.

Pour into buttered baking dish.

Bake approximately 25 minutes or until a toothpick comes out smooth.
(Our advice is to slightly under-bake these, they taste even better).

So easy and you'll look like a hip baking genius-you owe us big time.