Learn How to Cook!
Author: Saleama A. Ruvalcaba, MATS
With so much fear of Covid happening right now, we continue to stay so concerned with our children and their learning.
Are they learning?
Are we failing them?
I have said it before and will say it a hundred times; learning is done in many ways.
My oldest daughter is learning every week – by cooking. She’s fourteen and has had a love for baking for a while now. Every weekend she makes our family homemade desserts all by herself. (Well, I am at least in the kitchen with her) but I don’t do anything. She finds recipes, we buy the ingredients – and she reads and follows the instructions all by herself. Learning how to read and following instructions is a vital component in life! You likely won’t stay at a job very long if you cannot follow simple instructions so don’t underestimate the power of learning how to cook!
Not to mention; it doesn’t hurt to know how to cook, I mean, we all have to eat.
My daughter just made these absolutely yummy brownies for us just the other day. I cannot begin to describe how amazingly delicious these are! Mouthwatering in every bit. You will not be disappointed. We found this recipe at Bakerita.com
6 oz. dark chocolate coarsely chopped
½ cup (4 oz.) unsalted butter
¾ cup (5¼ oz.) granulated sugar
¼ cup (2 oz.) light brown sugar
1 teaspoon vanilla extract
1 teaspoon peppermint extract
½ teaspoon salt
1 tablespoon cocoa powder
⅔ cup (2¾ oz.) all-purpose flour
½ cup Andes mint chips
4 oz. dark chocolate
¼ cup heavy cream
Crushed candy canes
- Preheat oven to 350ºF. Line with parchment and lightly grease an 8×8” baking pan.
- In a medium bowl, whisk the flour, salt, and cocoa powder together.
- Put the chocolate and butter in a large glass bowl and microwave for 30 seconds. Stir, and repeat until the chocolate and butter are completely melted and smooth. Add the sugars. Whisk until completely combined. The mixture should be room temperature.
- Add 2 eggs to the chocolate mixture and whisk until combined. Add the vanilla and peppermint extracts and stir. Do not overbeat the batter at this stage or your brownies will be cakey.
- Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible. Fold in the Andes mint chips. Spread the batter in the prepared pan.
- Bake in preheated oven for about 30 minutes or until a toothpick comes out with moist crumbs attached. Cool brownies completely.
- Heat the heavy cream for 30 seconds until the microwave until bubbling. Add the dark chocolate and let sit for 1 minute before stirring until smooth. Spread evenly over the cooled brownies and sprinkle with crushed candy canes.
- Place in the refrigerator for at least 1 hour or until the ganache is set before cutting into 16 equal squares with a very sharp knife.