Best Cocoa Brownies

Ingredients

• 10 tablespoons (1 1/4 sticks) unsalted butter
• 1 1/4 cups sugar
• 3/4 cup plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process)
• 1/4 teaspoon salt
• 1/2 teaspoon pure vanilla extract
• 2 cold large eggs
• 1/2 cup all-purpose flour
• 2/3 cup walnut or pecan pieces (optional)

Directions

1. Position a rack in the lower third of the oven and preheat the oven to 325 degrees Fahrenheit. Line the bottom and sides of the baking pan with parchment paper or lightly-greased foil, leaving an overhang on two opposite sides.
2. Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and set the bowl in a wide skillet of barely simmering water. Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot.
3. Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Stir in the nuts, if using. Spread evenly in the lined pan.
4. Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25 minutes. Let cool completely on a rack.
5. Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares. Store brownies in an airtight container.

Dessert Crepes

Ingredients

• 4 eggs, lightly beaten
• 1 1/3 cups milk
• 1 teaspoon vanilla extract
• 2 Tablespoons butter, melted
• 1 cup all-purpose flour
• 2 Tablespoons white sugar
• 1/2 teaspoon salt
• Whipped cream, Nutella, fruit preserves or jam, chocolate sauce, or other desired fillings and toppings

Directions

1. In large bowl, whisk together eggs, milk, vanilla, melted butter, flour sugar and salt until smooth.
2. Heat a medium-sized skillet or crepe pan over medium heat. Grease pan with a small amount of butter or oil applied with a brush or paper towel. Using a serving spoon or small ladle, spoon about 1/4 cup crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated. Cook over medium heat, 1 to 2 minutes on a side, or until golden brown. Top and fill, if desired. Serve immediately.

Onigiri (rice balls)

Ingredients

• Cooked medium-grain white rice (NOT vinegared sushi rice, which is seasoned)
• Water
• Salt
• Desired fillings (look below)*
• Sheets of nori (dry seaweed), cut into 1-2 inch strips
• Sesame seeds

*Filling options for onigiri:

• 2 Tablespoons bonito flakes (dried fish flakes) mixed with soy sauce
• Grilled or flaked salmon
• Umeboshi (pickled plums)
• Beef
• Pork
• Turkey
• Tuna with mayo

Directions

1. After cooking the rice (according to package directions), allow it to cool until you can hold it without burning yourself, but do not let it cool completely.
2. Combine water and salt together in a small bowl. Use this water to dampen hands before handling the rice. Divide the cooked rice into about 1/2-cup portions.
3. Create a dimple in the rice and fill with a heaping teaspoon of desired filling. Press the filling into the rice, then use your hands to mold and press the rice around the filling. Gently press the rice ball to form a triangle, sphere, or other shape. Wrap shaped onigiri with a strip of nori. Sprinkle with sesame seeds. Repeat until all the rice is used.
4. Wrap tightly in plastic wrap, store in airtight container, and store in refrigerator if not eating immediately.