Baking Beaucoup

 The BEST BrowniesThis recipe is an adaption from the Toffee Brownies in the Ottolenghi Cookbook, converted to US measurements!  7 tablespoons unsalted butter (1 cup, or two sticks, minus one tablespoon), plus melted butter for greasing the pan1.75 cups sifted plain flour or 1.25 cups unsifted flour½ tsp salt10.5 oz dark chocolate, broken into pieces2 free-range eggs1 1/8 cup

 Roasted Butternut Squash Soup!1 large butternut squash (about 3 pounds), halved vertically & horizontally cut into 4ths * and seeds removed1 tablespoon butter1 cup chopped shallot (about 2 shallot bulbs)1 apple, chopped1 teaspoon salt1-2 teaspoon thyme, to your taste4 garlic cloves, pressed or minced1 teaspoon maple syrup⅛ teaspoon ground nutmegFreshly ground black pepper, to taste3 to 4 cups (24 to 32 ounces) of chicken or vegetable broth1 to 2 tablespoons olive oil for drizzling3-4 tablespoons pumpkin of roasted