Sienna's Bye Bye Brownies

I baked these with my daughter for her last day of pre-school (therefore the name). These brownies are deliciously rich without being too sweet and easy to make - perfect for a day that needs some chocolate goodness..

You Need
Soft Butter for greasing the pan
Flour for dusting the buttered pan
4 large eggs
1 cup sugar
1 cup brown sugar
4 oz melted butter 
2 oz olive oil
1 1/4 cup cocoa sifted
2 teaspoon vanilla extract
1/2 cup flour sifted
1/2 teaspoon kosher salt
1 handful small dark chocolate chips

Directions
Preheat oven to 300 degrees f. 
Butter and flour a 9" pan 
Mix the eggs with a mixer until fluffy and light yellow. 
Add both sugars and mix.
Add remaining ingredients and mix.

Pour the batter into the greased and floured pan and bake for 50 minutes. Check for doneness with a toothpick; a toothpick inserted in the center should come out clean (or almost clean - I personally like them a little bit "wet")
Let brownies cool - once mostly cool cut into squares

Portabello Mushroom Burgers

These burgers are just the most delicious, healthy summer eat; they are literally better than a meat burger!! The recipe is inspired by Webers Art of the Grill by Jamie Purviance

You Need: 

4 fresh Portobello mushrooms
2 red bell peppers
2 green zucchinis
1/2 cup olive oil
1 tablespoon fresh chopped rosemary
1 tablespoon finely chopped red onion
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons balsamic vinegar
1 large ripe tomato
Raw red onion cut into rings
8 oz fresh goats cheese
12-16 fresh basil leaves
8 buns (we use Oetzer One Buns - whole wheat, 100 calories and taste great)
ketchup & mustard

Directions:
Remove stems from mushrooms. Cut the bell peppers into planks. Cut zucchini lengthwise into 1/2" thick slices. Put all of this into a ziplock bag.

In a small bowl mix oil, rosemary, chopped red onion, salt and pepper. pour mixture into the bag of vegetables and seal bag tightly. Marinate at room temp. for 15 minutes.

Prepare Grill for direct cooking over medium heat (350-450 degrees F)

Remove veggies from the bag and grill them over direct heat with the lid closed until tender, turning once. The mushrooms will take 12-14 minutes; bell peppers 10-12 minutes, zucchini 8-10 minutes.
Transfer to a large platter and drizzle wit the balsamic vinegar. season with salt and pepper.

Build your burger with grilled vegetables, a slice of goat cheese, raw onion, sliced tomato and basil leaves and add ketchup and mustard if you so desire.