School on Sunday

The boys announced this evening–6ish–that they were going to make dinner.  Since I hadn’t bothered as of that time.  They didn’t know that Mr. Detail and I were perusing the Transmet menu.  But soon thereafter, they must have tired, as I did, of coming up with an entree for the menu and declared that they’d just be in charge of dessert.  Now who is going to argue with homemade dessert–specifically cookies?

So Mr. Detail called in the pizza order and the boys pulled out my 1960s era Better Homes and Gardens Cookbook and I turned to the cookie chapter.  They chose brownies.  The fudge-like ones.  I was not disappointed.  At all.  They made them independently.  I was there.  Just as a guide.  It was so much fun.  I told them how to set the microwave to soften the butter versus melt it.  And they did it.  They even took turns stirring and measuring and dumping.  (The taking turns part is what really tickles Mama.)  Oh, and Bradford totally got the entire adding fractions.  And dividing.  It rocked.  (Even more so for me because I’ve been reading a book by John Holt called Teach Your Own.  And it just was putting what I’ve been learning in the book into action and it was sweet.)  So my 8 year-old figured out that if he needs 6 tablespoons of cocoa and 1/4 cup is 4 tablespoons that he doesn’t have to scoop the cocoa in that little measuring spoon 6 times.  He can measure 1/4 cup and then scoop two of the tablespoons.  (Yes.  I’m proud and excited.  Just had to share in detail.)

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The brownies are over half gone and are the best ever.  (Family cooks, ever notice how things taste so extra delicious when you didn’t have to be the cook/baker?)

And here’s the recipe they used if this made you hungry for brownies.

Brownies (Fudge-like)

  • 1/2 c. butter, softened
  • 1 c. sugar
  • 1 t. vanilla
  • 2 eggs
  • 2-1 oz. squares of unsweetened chocolate OR 6 T cocoa + 2 T melted butter
  • 1/2 c. flour
  • 1/2 c. walnuts

Cream butter, sugar, and vanilla.  Beat in eggs.  Mix in chocolate or cocoa-butter mixture, then flour and nuts.  Bake for 35 minutes at 325 F.

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