Recipes ala Mode

2 c. sugar

4 eggs, beaten

2 tsp. vanilla

4 tbsp. baking cocoa

2 c. flour and nuts

Bake 20 minutes at 350F in a jelly role pan or 30-35 minutes in a cake pan, or until brownies begin to pull away from sides of pan.  Cool completely

1/2 c. butter

2/3 c. baking cocoa

3 c. powdered sugar

1/3 c. milk

1 tsp. vanilla

Melt butter.  Stir in cocoa.  Alternately add sugar and milk, beating on medium speed to spreading consistency.  Add more milk, if needed.  Stir in vanilla.

1/2 c. butter

8 oz. semisweet chocolate

1 c. sugar

1 c. brown sugar

4 eggs, at room temperature

2 tsp. vanilla

1/2 c. purple puree (see below)

1 1/2 c. flour

1/2 tsp. salt

1 c. chopped walnuts or pecans

Heat the oven to 350F.  Lightly butter a 9"x9" pan and dust with flour.  Melt the butter and chocolate in the microwave at half power, then whisk until smooth.  Combine the sugars in a large mixing bowl.  Add the eggs.  Using a hand mixer, beat the ingredients on medium-high until well blended.  Add the vanilla extract, the cooled chocolate, and the purple puree; mix on medium just until evenly blended.  Sift the flour and salt into a medium-size bowl, then stir them into the chocolate mixture until no streaks of flour remain.  Stir in the nuts.  Scrape the batter into the prepared pan and smooth the top with a spoon.  Bake the brownies in the center of the oven until they rise and the top has a thin, brittle crust, about 30-35 minutes.  Transfer the pan to a wire rack to let the brownies cool.  

3 c. (packed) raw baby spinach leaves

1 1/2 c. fresh or unsweetened frozen blueberries (slightly thawed)

1 tsp. lemon juice

2-4 tbsp. water

Boil the spinach for 2 minutes, then drain.  Puree the spinach, blueberries, lemon juice and 2 tablespoons of water.  If necessary, add more water at tablespoon at a time, blending until smooth.