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By mlb, on April 17th, 2011%
What’s better than fudgey, chocolately, crinkley-topped, walnut-filled brownies? Brownies made with browned butter so they are even nuttier and tastier.
These are good for a weekend because you have two whole days to eat a lot of them before you decide you really should take them into work Monday, so you don’t eat them all.
Or something like that…
Browned Butter Brownies with Walnuts
From Bon Appétit Magazine
Nonstick vegetable oil spray
10 tbsp (1 1/4 sticks) unsalted butter, cut into 1-inch pieces
1 1/4 cups sugar
3/4 cup natural unsweetened cocoa powder (spooned into cup to measure, then leveled)
1 tsp vanilla extract
2 large eggs, chilled
1/3 cup plus 1 tablespoon unbleached all purpose flour
1 cup walnut pieces
Position rack in bottom third of oven; preheat to 325 degrees F. Line 8x8x2-inch metal baking pan with foil, pressing foil firmly against pan sides and leaving 2-inch overhang. Coat foil with nonstick spray.
 . . . → Read More: Weekend Browned Butter Brownies
By mlb, on January 21st, 2011%
I love this chili! I’ve made it twice in the past month. It’s really good…not mouth-burningly spicy (but it has a kick), very complex and if you are not from Texas, it’s perfectly appropriate to add beans, imho. Hooray! If you want your chili all meaty and Texas-like, just increase the meat to 3 pounds and loose the beans. How you prefer your chili is between you and your kitchen, that’s what I say. This is just how I like it.
The second time I made it, I actually grabbed a boneless rib eye steak from Trader Joe’s, cubed that up and used that for the meat. I think it was about $5 and I liked that better than the $12 worth of short ribs I used originally. Go figure.
Oh and this leftover chili makes EPIC NACHOS. Seriously. Just load some tortilla chips up on a baking . . . → Read More: Not Really So Texas-Style Chili
By mlb, on April 5th, 2010%
I once spent the better part of a day making a Rick Bayless Mole Sauce recipe. Hours and hours and the end result was…fine. Which I’m pretty sure had much more to do with my execution than the recipe, but there it is. I wasn’t in love with it and jwa actually didn’t like it. Then I make this recipe not expecting much and it is really good. I guess you just never know.
Of course I have absolutely no problem spending all day on a sauce, but I’m okay taking a short cut or two, which is no way should be interpreted as a “semi-homemade’ anything. Seriously. Don’t make me come over there.
Anyway, even though this is “easy” it still takes about an hour or so to prepare. I also found it very beneficial to make the sauce earlier in the day so it has 4+ . . . → Read More: Easy Mole Sauce (and what to do with it)
By mlb, on November 2nd, 2009%
This was an experiment that I took to work for a Halloween party last week. It was an extra fun cake to make, as I had just bought myself a new bundt cake pan in honor of National Bundt Cake Day coming up on November 15!
Where did I learn that bit of trivia? Why here: Food Librarian’s ‘I Like Big Bundts’ extravaganza! Now that is an awesome task right there. While I am not delightfully crazy enough to make a bundt a day, I did make one — this Sour Cream Pumpkin Bundt with a Streusel-y inside.
The recipe is from Libby’s (the makers of canned pumpkin), although I used a can of Trader Joe’s Organic canned pumpkin. The cake turned out so well! I added orange zest, pecans and a few more spices to the streusel and I also used a chocolate ganache as a glaze, rather . . . → Read More: Sour Cream Pumpkin Bundt Cake with Streusel
By mlb, on March 17th, 2009%
If I am going to eat something bad, it’s most likely going to be a (some) (all the) peanut butter cup(s). And most likely the white chocolate ones. A couple of years ago I bought bags of those for Halloween candy to hand out and, uh, well, jwa and I ate most of them. I have not made that mistake again (note to self: buy candy you don’t like!)
Anyway, I don’t know why, but I love the white chocolate ones better than the regular chocolate ones. And normally, dark chocolate is my favorite. Weird.
I made these last weekend and oh my, are they good. I approximated cup measurements for the ounces. I also found eating them upside down helpful, as the chocolate hardens a bit more than the peanut butter. I mixed it up a little and melted a little dark chocolate too, . . . → Read More: Oh Yeah, It’s Peanut Butter Cups
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About Me I like to cook. I like to eat. I like to take photos. I live in SE Portland with my husband jwa and a grumpy, old lady cat named Chelsea. That is all.
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