Angela's Blog
A Bit About me

Welcome to my personal weblog! I have many areas of interest as a Christian wife and home schooling mother of 6 girls: writing, poetry, website design, digital photography, a home business (sewing); however, this blog will focus more on the wonderful journey the Lord has brought our family through and what the Lord has shown me in His Holy Word.


I know that my devotionals don't often speak of specifics in our lives, but I want my readers to know that what I write comes most often from what the Lord is doing in our lives, or has done. I don't just repeat words by this preacher or that one. My devotionals are often written through a haze of tears, sometimes in grief, sometimes in peace at God's goodness for what He is doing for our good. At other times, after a flood of tears over my lack of faith in His great plan for us, especially after I've seen Heaven's gates open in another miraculous answer to prayer. What I write is what God shows me through those trials which He brings because of His great goodness as He works out His perfect plan. - Angela.


Church Membership:
People's Baptist Church
Independent,
Old Fashioned, KJB

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Chocolate Chunk Brownies

 

Chocolate Chunk Brownies

For One 8 by 8-inch pan of brownies you will need:

½ cup butter or margarine

½ cup all purpose flour

1 cup granulated sugar

½ tsp. baking powder

2 eggs

½ cup toasted almonds, pecans or walnuts

¼ cup unsweetened cocoa powder

1 tsp. Vanilla

4 oz. sweet chocolate chips, or chocolate

1. Melt butter. Add the sugar, eggs, cocoa and vanilla. Combine the flour and baking powder. Stir into the chocolate mixture.

2. Toast the nuts by spreading in a single layer in a shallow pan. Bake at 325F for 10 to 15 minutes.

3. Add the chips or coarsely chop the chocolate squares, keeping in large chunks. Stir in the nuts and chocolate to batter. Spread batter in an 8 by 8 inch baking pan that is lightly greased.

4. Bake at 350F for 35 to 40 minutes or until a toothpick comes out barely moist. Cool in pan on a rack. Cut into squares and serve.

 

Microwave Directions:

(I don’t generally like micro-waved pastries, etc., but this recipe actually turns out quite nice.)

1. In a micro-safe bowl, microwave the butter at Medium High power 1 minute until melted. Beat in sugar, eggs, cocoa powder and vanilla. Combine flour and baking powder. Stir into the chocolate mixture.

2. Spread the nuts evenly on a micro-safe pie plate. Microwave at High power for 2 1/2 minutes. You will know the nuts are toasted by the toasted fragrance. Chop coarsely.

3. Add the chips, or coarsely chop the chocolate. Add nuts and chocolate to batter. Spread the batter evenly in a micro-safe-baking dish. Place on top of a micro-safe cereal bowl in the oven.

4. Microwaves at Medium power for 8 minutes, rotating a quarter turn 2 or 3 times. Microwave at High power for 1 to 2 minutes. Let stand on counter 10 minutes or until cool.