Gigi’s Fudge Brownies

This recipe has been passed down over generations, standing the test of time! It’s delightfully crumbly and fudgy and pairs wonderfully with a chilled white milk.

Ingredients: 1 c. butter, 3/4 c. cocoa, 1 c. brown sugar, 1 c. white sugar, 1/4 tsp. salt, 4 eggs, 1 tsp. vanilla, 1 1/4 c. flour, 1 c. walnuts (optional)

Directions: Melt butter in large saucepan. Add sugar, cocoa, and salt and mix well. Add eggs and beat well. Add vanilla. Add flour and mix thoroughly. Add chopped walnuts. Put in greased 9×13 baking dish and bake 25 minutes at 350 degrees F.

Omnipotent Onigiri

I’ve noticed most of the people on Sanriotown like Japanese culture.

And I like food.

What better would make a better post than a how-to-make-onigiri page?

You will need:

cooked Japanese rice

nori (roasted dried seaweed)

filling (Anything goes, as long as it’s mashed to a pulp. Meat and fish is usually best.)

Directions:

1. Wet hands and sprinkle them with salt. Grab a handful of rice and shape it into a ball.

2. Shape the ball into a cupped shape in your cupped hand. Place a small amount of filling into the cup.  Fold the edges over the filling, sort of.

3. Shape the rice into a triangle. Wrap with a small rectangle of nori to help you hold it.

4. Eat!  I think that the cutest edible thing ever is a perfectly-made onigiri. Plus, it’s ultra-yummy, filling, and easy, great for on-the-go.

Vanilla Pound Cake

2 1/4 cups sugar

1 1/4 cups softened butter

1 tablespoon vanilla extract

3/4 teaspoon salt

6 large eggs

3 cups cake flour (not self-rising)

1. Preheat oven to 325 degrees. Grease and flour 10″ Bundt pan (although I used an ordinary cake pan). In large bowl, with mixer at low speed, beat sugar and butter until just blended (whatever that means). Increase speed to high; beat about 5 minutes or until light and creamy.

2. Add vanilla, salt, and eggs. Reduce speed to low; beat until well blended, frequently scraping bowl with rubber spatula. Increase speed to high; beat 3 minutes, occasionally scraping bowl. With wire whisk, fold in flour just until smooth.

3. Spoon batter into pan. Bake 60 to 70 (although for me it was nearer 80)  minutes, until toothpick inserted near center of cake comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan; cool completely on rack. Devour.