I'm thinking about my dad today, so I have to post something by Everything, a band my dad did sound for when they were on the college circuit. They have so many good songs, but this was the only one I could find a link for, so it will have to do. "Hooch" by Everything
My dad loved chocolate, so as recipe posts go, I guess it's time to write down some chocolate chip cookie deliciousness. I've had many a bad chocolate chip cookie in my day. I can't even begin to tell you how many recipes I've tried, looking for the perfect one. Low and behold, I purchased a baking sheet from Nordic Ware and on the back of the cover paper attached to it was the perfect chocolate chip cookie recipe. The only changes I made was the type of flour and the sea salt (I omit it).
This is one of those situations that further proves my point; you never know where you will find the perfect recipe.
The batter needs to be refrigerated for at least an hour before baking, so keep that in mind when figuring your prep time. This makes about 80 cookies at 1 T of batter per cookie, so feel free to half the recipe. Or double it. They're that good.
Chocolate Chip Cookies
2 1/4 C whole wheat pastry flour
1 1/2 C all purpose flour
1 1/4 tsp baking soda
1 1/2 tsp baking powder
1 tsp salt
2 1/2 sticks unsalted butter, softened
1 1/2 C light brown sugar
3/4 C granulated sugar
2 large eggs, room temp
2 tsp vanilla extract
20 oz semisweet chocolate chips (I prefer to use the mini ones)
* In a medium bowl, sift together the flours, baking soda, baking powder, and salt.
* In a large bowl, cream the butter and sugars. Add the vanilla and eggs, one at a time, to sugar mix and combine.
* Add dry ingredients to the sugar mix and stir until just combined. Add chocolate chips and incorporate by hand.
* Cover and refrigerate at least one hour. Can be refrigerated up to 48 hours before baking.
Preheat oven to 350 degrees
Cover baking sheet with parchment paper and measure batter w/ T, shape into cookie form, and place on baking sheet.
Bake at 350 for about 15 min or until golden brown. I bake a little longer for my husband because he likes crunchy cookies.
Friday, September 12, 2014
Thursday, September 11, 2014
Zucchini Bread
I recently received a request for my zucchini bread recipe, so I figured now was the perfect time to post it and get some post-garden bitching done. Don't get me wrong though; I am very grateful for the wonderful food the soil in my yard produced.
This was my second year of gardening, and I still haven't learned that I only need to plant one zucchini seed for all of my zucchini needs. I guess I just got a little nervous because my garden didn't do so well last year, so I planted three zucchini seeds.
Wow! There was an entire month where we ate zucchini for breakfast, lunch and dinner. Aside from that, I was also able to fill an entire freezer shelf with shredded zucchini, make a double batch of zucchini relish, cook up a nice zucchini crusted pizza, and bake four loaves of zucchini bread plus muffins. Oh! I also gave some away and guess what! It's still growing!
So without further Ado:
Zucchini Bread
1 1/2 C whole wheat pastry flour
1 1/2 C all purpose flour plus a little extra
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
1/4 ground clove
1/4 ground ginger
1/4 nutmeg
2 C granulated sugar
3 eggs
1 C oil (I use safflower)
3 tsp vanilla extract (optional)
2 C shredded zucchini
1 C chopped walnuts
1 C chopped dates
*Combine sugar, oil, eggs, vanilla in a large bowl.
* In med bowl, sift together flours, baking powder, baking soda, salt, cinnamon, clove, ginger, and nutmeg.
* Place walnuts and dates in a separate bowl and dust with a little all purpose flour.
* Add flour mix to sugar mix and combine. Add shredded zucchini, walnuts, and dates and combine.
* Separate into 2 greased and floured loaf pans and bake at 350 degrees for 50-60 minutes or until an inserted toothpick comes out clean.
This was my second year of gardening, and I still haven't learned that I only need to plant one zucchini seed for all of my zucchini needs. I guess I just got a little nervous because my garden didn't do so well last year, so I planted three zucchini seeds.
Wow! There was an entire month where we ate zucchini for breakfast, lunch and dinner. Aside from that, I was also able to fill an entire freezer shelf with shredded zucchini, make a double batch of zucchini relish, cook up a nice zucchini crusted pizza, and bake four loaves of zucchini bread plus muffins. Oh! I also gave some away and guess what! It's still growing!
So without further Ado:
Zucchini Bread
1 1/2 C whole wheat pastry flour
1 1/2 C all purpose flour plus a little extra
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
1/4 ground clove
1/4 ground ginger
1/4 nutmeg
2 C granulated sugar
3 eggs
1 C oil (I use safflower)
3 tsp vanilla extract (optional)
2 C shredded zucchini
1 C chopped walnuts
1 C chopped dates
Preheat oven to 350 degrees
* Grease and flour 2 loaf pans. Set aside.
*Combine sugar, oil, eggs, vanilla in a large bowl.
* In med bowl, sift together flours, baking powder, baking soda, salt, cinnamon, clove, ginger, and nutmeg.
* Place walnuts and dates in a separate bowl and dust with a little all purpose flour.
* Add flour mix to sugar mix and combine. Add shredded zucchini, walnuts, and dates and combine.
* Separate into 2 greased and floured loaf pans and bake at 350 degrees for 50-60 minutes or until an inserted toothpick comes out clean.
Friday, July 4, 2014
Lumpia
Occasionally I come across something on Facebook that pleasantly surprises me, like my new love, Sylvan Esso. Wow! I've bought two copies of their CD and two tickets to their Seattle show this August.
My favorite song on their self-titled album is "Could I Be," but I couldn't find a good quality recording to link, so I settled for my second favorite song, which is "Play It Right".
I also occasionally happen across a recipe that brings what was beginning to feel like a life-long search, to an end. In this case, it's lumpia. For those of you who don't know, lumpia is a Filipino egg roll consisting mainly of meat.
When I lived in Portsmouth, Virginia I fell in love with this little hole-in-the-wall restaurant called Lee's Garden because of their "skinny" egg rolls. They just called them egg rolls, but they weren't like any egg roll I'd ever had. I didn't even like egg rolls until I had these.
Sadly, after years of bliss, Lee's Garden closed. A year later I moved to Naples, FL (possibly out of disappointment) and finally, after living there for four years, I found The Golden Leaf. Their egg rolls weren't quite as good as Lee's Garden, but after four years of risky egg roll endeavors, it was close enough for me.
Then, after a year of driving 30 minutes across town in hot-ass Florida several times a month just for egg rolls, they stopped making them. Why!? Dear God, Why!?
Lucky for me, I'm not afraid to voice my disappointment, which is a nice way of saying I'm a complainer; a food snob; a picky bitch. In the middle of one of my egg-roll-shitty-restaurant rants to my mother, she informed me that her roommate made pretty good "skinny" egg rolls. I demanded to speak to him at once!
The recipe wasn't perfect, but it was damn close. I made a few changes here and there, and after about the third batch, I had it. Lee's Garden, baby! My search was over. Of all places to find a near-perfect recipe, I did not expect to locate it over the phone from a guy living 1000 miles away that was down on his luck.
This recipe is something you can totally play around with. Sometimes I grind shrimp to put in with the ground pork, which adds a really nice flavor. It probably sounds weird, but I smell the batch before I roll it. Once I really like the smell, I know it's properly seasoned. I tend to just throw things together and then estimate the seasoning. What I have here is about as exact as I could get it.
Lumpia
1 lb ground pork
1 1/2 to 2 C carrots (grated and chopped)
1/2 to 1 C cabbage (finely shredded)
1/2 to 1 bundle green onions (sliced very thin)
pinch of ground ginger or 1/2 tsp minced fresh
1 clove minced garlic
salt and pepper to taste (I use 1tsp salt and a dash of pepper)
1 1/2 T Worcestershire sauce
1 tsp soy sauce
1 T white sherry
1/4 tsp fish sauce
1 package lumpia wrappers
1 egg (beaten)
vegetable oil for frying (I use safflower oil)
*Mix pork, carrots, cabbage, onions, ginger, garlic, salt, pepper, Worcestershire, soy sauce, fish sauce and sherry in a large bowl.
*Put 1 T of mix on edge of lumpia wrapper, spread it out along the edge, and tightly roll it half way, fold sides in and continue tightly rolling until there is about 1/2" to 1" left of the wrapper. Rub egg on the end so it will seal and complete rolling.
*Heat oil to between 325 and 350 degrees. Deep fry it in hot oil for 3-4 minutes or until golden brown. Remove from oil and place on a plate lined with paper towel so it can cool. You can fry these ahead of time and then warm them in the oven before serving.
*Please note that the temperature of the oil is important. If the oil is too cool, they will be very greasy. If the oil is too hot, they will overcook on the outside and be under cooked on the inside. Use a deep fry thermometer to be sure the temperature is accurate.
*Sweet chili sauce is a great dipping sauce for these, as is Duck sauce. Or just eat them plain.
Even though they're at their best when they're fresh, I usually triple my batch and freeze them in bundles of five so I can have them whenever. It's worth the effort to have something super quick and delicious to snatch out of the freezer and cook for dinner. I usually thaw them before I fry them but have cooked 'em up while frozen as well.
This is certainly one of those Little-Red-Hen recipes.
"Who will help me make the lumpia mix?"
"Not I," barked the dog.
"Who will help me roll the lumpia?"
"Not I," purred the cat.
"Who will help me cook the lumpia?"
"Not I," quacked the duck.
"Who will help me eat the lumpia?"
"We will!" said the dog, cat, and duck.
This recipe is easy but tedious. I usually give it to people when I share my lumpia with them in hopes that they will one day make some for me. It has yet to happen. But maybe you'll make some for me. Please?
After rolling about the 50th one, my back starts to hurt. My husband no longer volunteers me to make these since I made him help one time. But if you're up for it, they are sooooo good! And if you're nice to me, maybe I'll put you on my lumpia list.
My favorite song on their self-titled album is "Could I Be," but I couldn't find a good quality recording to link, so I settled for my second favorite song, which is "Play It Right".
I also occasionally happen across a recipe that brings what was beginning to feel like a life-long search, to an end. In this case, it's lumpia. For those of you who don't know, lumpia is a Filipino egg roll consisting mainly of meat.
When I lived in Portsmouth, Virginia I fell in love with this little hole-in-the-wall restaurant called Lee's Garden because of their "skinny" egg rolls. They just called them egg rolls, but they weren't like any egg roll I'd ever had. I didn't even like egg rolls until I had these.
Sadly, after years of bliss, Lee's Garden closed. A year later I moved to Naples, FL (possibly out of disappointment) and finally, after living there for four years, I found The Golden Leaf. Their egg rolls weren't quite as good as Lee's Garden, but after four years of risky egg roll endeavors, it was close enough for me.
Then, after a year of driving 30 minutes across town in hot-ass Florida several times a month just for egg rolls, they stopped making them. Why!? Dear God, Why!?
Lucky for me, I'm not afraid to voice my disappointment, which is a nice way of saying I'm a complainer; a food snob; a picky bitch. In the middle of one of my egg-roll-shitty-restaurant rants to my mother, she informed me that her roommate made pretty good "skinny" egg rolls. I demanded to speak to him at once!
The recipe wasn't perfect, but it was damn close. I made a few changes here and there, and after about the third batch, I had it. Lee's Garden, baby! My search was over. Of all places to find a near-perfect recipe, I did not expect to locate it over the phone from a guy living 1000 miles away that was down on his luck.
This recipe is something you can totally play around with. Sometimes I grind shrimp to put in with the ground pork, which adds a really nice flavor. It probably sounds weird, but I smell the batch before I roll it. Once I really like the smell, I know it's properly seasoned. I tend to just throw things together and then estimate the seasoning. What I have here is about as exact as I could get it.
Lumpia
1 lb ground pork
1 1/2 to 2 C carrots (grated and chopped)
1/2 to 1 C cabbage (finely shredded)
1/2 to 1 bundle green onions (sliced very thin)
pinch of ground ginger or 1/2 tsp minced fresh
1 clove minced garlic
salt and pepper to taste (I use 1tsp salt and a dash of pepper)
1 1/2 T Worcestershire sauce
1 tsp soy sauce
1 T white sherry
1/4 tsp fish sauce
1 package lumpia wrappers
1 egg (beaten)
vegetable oil for frying (I use safflower oil)
*Mix pork, carrots, cabbage, onions, ginger, garlic, salt, pepper, Worcestershire, soy sauce, fish sauce and sherry in a large bowl.
*Put 1 T of mix on edge of lumpia wrapper, spread it out along the edge, and tightly roll it half way, fold sides in and continue tightly rolling until there is about 1/2" to 1" left of the wrapper. Rub egg on the end so it will seal and complete rolling.
*Heat oil to between 325 and 350 degrees. Deep fry it in hot oil for 3-4 minutes or until golden brown. Remove from oil and place on a plate lined with paper towel so it can cool. You can fry these ahead of time and then warm them in the oven before serving.
*Please note that the temperature of the oil is important. If the oil is too cool, they will be very greasy. If the oil is too hot, they will overcook on the outside and be under cooked on the inside. Use a deep fry thermometer to be sure the temperature is accurate.
*Sweet chili sauce is a great dipping sauce for these, as is Duck sauce. Or just eat them plain.
Even though they're at their best when they're fresh, I usually triple my batch and freeze them in bundles of five so I can have them whenever. It's worth the effort to have something super quick and delicious to snatch out of the freezer and cook for dinner. I usually thaw them before I fry them but have cooked 'em up while frozen as well.
This is certainly one of those Little-Red-Hen recipes.
"Who will help me make the lumpia mix?"
"Not I," barked the dog.
"Who will help me roll the lumpia?"
"Not I," purred the cat.
"Who will help me cook the lumpia?"
"Not I," quacked the duck.
"Who will help me eat the lumpia?"
"We will!" said the dog, cat, and duck.
This recipe is easy but tedious. I usually give it to people when I share my lumpia with them in hopes that they will one day make some for me. It has yet to happen. But maybe you'll make some for me. Please?
After rolling about the 50th one, my back starts to hurt. My husband no longer volunteers me to make these since I made him help one time. But if you're up for it, they are sooooo good! And if you're nice to me, maybe I'll put you on my lumpia list.
Thursday, May 22, 2014
Cheese Biscuits
I heard this song on the radio the other day. It had been so long since it graced my ears. I was quite pleased to hear it again. It made me think of my daughter (as if I ever stop). Even though it's a love song about a wayward girlfriend, it's still relevant 'cause no matter what, I still love her and I still worry about her.
Nothing In This World by The Kinks
Which leads me to the oh so soothing and comfortable cheese biscuit. Stressful day? Have another biscuit. I adapted this recipe from something I came across online years ago. I made these a part of the menu at Food and Thought when I worked there. I've been stopped on the street in Florida by people wanting to rave about these cheese biscuits. For real.
These are a super quick and easy drop biscuits. There is no rolling out dough and cutting little rounds. All you have to do is mix the ingredients (barely) and drop batter by the spoonful on a baking sheet and cook 'em. Yay simplicity! I appreciate all things simple, especially these days.
Cheese Biscuits
2 C all purpose unbleached white flour
3 tsp baking powder
1 tsp salt
1/2 tsp garlic
1/4 tsp dry mustard (optional)
1/4 tsp ground cayenne pepper
2 T palm shortening
1 C whole milk
1 C shredded cheese (I use cheddar)
1/2 C unsalted butter (melted), reserve 2 T
Preheat oven to 450 degrees
In a medium to large size bowl, combine flour, baking powder, and seasonings. Add the shortening and stir to break it up until it has lumps about the size of peas (you can use your fingers). Add milk, cheese, and all but 2 T of the melted butter. Stir until just combined. Do not over mix as it will make for tough biscuits.
Drop by the spoonful onto a baking pan. How big of a spoon? I measure about 2 T per biscuit, plop 'em down, and push on them a little to shape them how I want. Brush the tops of the biscuits with the reserved 2 T of melted butter.
Bake at 450 degrees for about 11 minutes.
They are done when they're golden brown on top.
These go great with meatloaf, soup, roast beef...I could keep going here but you get my point.
Enjoy!
Nothing In This World by The Kinks
Which leads me to the oh so soothing and comfortable cheese biscuit. Stressful day? Have another biscuit. I adapted this recipe from something I came across online years ago. I made these a part of the menu at Food and Thought when I worked there. I've been stopped on the street in Florida by people wanting to rave about these cheese biscuits. For real.
These are a super quick and easy drop biscuits. There is no rolling out dough and cutting little rounds. All you have to do is mix the ingredients (barely) and drop batter by the spoonful on a baking sheet and cook 'em. Yay simplicity! I appreciate all things simple, especially these days.
Cheese Biscuits
2 C all purpose unbleached white flour
3 tsp baking powder
1 tsp salt
1/2 tsp garlic
1/4 tsp dry mustard (optional)
1/4 tsp ground cayenne pepper
2 T palm shortening
1 C whole milk
1 C shredded cheese (I use cheddar)
1/2 C unsalted butter (melted), reserve 2 T
Preheat oven to 450 degrees
In a medium to large size bowl, combine flour, baking powder, and seasonings. Add the shortening and stir to break it up until it has lumps about the size of peas (you can use your fingers). Add milk, cheese, and all but 2 T of the melted butter. Stir until just combined. Do not over mix as it will make for tough biscuits.
Drop by the spoonful onto a baking pan. How big of a spoon? I measure about 2 T per biscuit, plop 'em down, and push on them a little to shape them how I want. Brush the tops of the biscuits with the reserved 2 T of melted butter.
Bake at 450 degrees for about 11 minutes.
They are done when they're golden brown on top.
These go great with meatloaf, soup, roast beef...I could keep going here but you get my point.
Enjoy!
Tuesday, May 20, 2014
Maple Roasted Sweet Potatoes
I have an excruciating headache that started yesterday and has managed to hold tight despite water, acupuncture pins, massage, hot shower, rest, and as a last resort, ibprofen. However, I love this song so much I still have the volume turned up. It's one of those tunes that gives me chills. I heard it the other day on kexp of course.
Dancer by Fairchild
Maybe you'll like it too. And maybe...just maybe, you'll like this sweet potato recipe as well. I got it from a friend and adapted it to my taste. Feel free to do the same. But just so ya know, I've never had any complaints and people are always happy to take any leftovers home, so you might want to try my version first before you go altering the ego.
Maple Roasted Sweet Potatoes
3 large sweet potatoes, peeled and cut into 1-inch cubes
1/4 C pure maple syrup, divided
1/4 C extra-virgin olive oil, divided
1 tsp kosher salt
1/4 tsp black pepper
2 large shallots, peeled and thinly sliced
2 T balsamic vinegar
Preheat oven to 400 degrees F
In a large bowl add sweet potatoes, 2 T of the maple syrup, 2 T of the olive oil, 1 tsp salt, and 1/4 tsp black pepper. Mix to evenly coat the potatoes and arrange in a single layer on a sheet tray. Roast until caramelized, golden brown and soft. This will take 20-30 min. Be sure to check them after 15 min and stir.
Meanwhile, in a large skillet over medium-low heat, add the remaining 2 T of olive oil and the sliced shallots and saute until they start to caramelize. This will take about 5 min. Add the remaining 2 T maple syrup and balsamic vinegar. Lower heat and cook until golden brown and caramelized, about 5 more min. Add water, 1 T at a time if the pan becomes dry. It should be a sticky sauce to mix with the potatoes.
Once the sweet potatoes are done roasting, add them to the caramelized shallots. Salt and pepper to taste (I don't ever add more) and transfer to a serving dish.
It's a pretty amazing concoction if I say so myself. And I do. I admit when I don't like something I've made, and I brag when I love it. It's official. I'm bragging.
Dancer by Fairchild
Maybe you'll like it too. And maybe...just maybe, you'll like this sweet potato recipe as well. I got it from a friend and adapted it to my taste. Feel free to do the same. But just so ya know, I've never had any complaints and people are always happy to take any leftovers home, so you might want to try my version first before you go altering the ego.
Maple Roasted Sweet Potatoes
3 large sweet potatoes, peeled and cut into 1-inch cubes
1/4 C pure maple syrup, divided
1/4 C extra-virgin olive oil, divided
1 tsp kosher salt
1/4 tsp black pepper
2 large shallots, peeled and thinly sliced
2 T balsamic vinegar
Preheat oven to 400 degrees F
In a large bowl add sweet potatoes, 2 T of the maple syrup, 2 T of the olive oil, 1 tsp salt, and 1/4 tsp black pepper. Mix to evenly coat the potatoes and arrange in a single layer on a sheet tray. Roast until caramelized, golden brown and soft. This will take 20-30 min. Be sure to check them after 15 min and stir.
Meanwhile, in a large skillet over medium-low heat, add the remaining 2 T of olive oil and the sliced shallots and saute until they start to caramelize. This will take about 5 min. Add the remaining 2 T maple syrup and balsamic vinegar. Lower heat and cook until golden brown and caramelized, about 5 more min. Add water, 1 T at a time if the pan becomes dry. It should be a sticky sauce to mix with the potatoes.
Once the sweet potatoes are done roasting, add them to the caramelized shallots. Salt and pepper to taste (I don't ever add more) and transfer to a serving dish.
It's a pretty amazing concoction if I say so myself. And I do. I admit when I don't like something I've made, and I brag when I love it. It's official. I'm bragging.
Tuesday, February 11, 2014
Maple Oatmeal Raisin Cookies
It's a pretty funky morning. Funky good. I had some weird dream about helping a woman give birth. It made me want to write. So here I am, posting this maple oatmeal raisin cookie recipe I created when I was avoiding all refined sugar. I love this recipe! I should make them again soon. It's been awhile.
Maple Oatmeal Raisin Cookies
1/2 C white unbleached all purpose flour
1/2 C whole wheat pastry flour
2 C rolled oats
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1 C maple syrup
1 T molasses
1 tsp vanilla extract
4 T unsalted butter (melted or softened)
4 T palm shortening
1 egg (slightly beaten)
1 C raisins
1/2 C chopped dates
Preheat oven to 350 degrees
In a medium bowl, combine the first seven ingredients. In a large bowl, combine syrup, molasses, vanilla, and egg. Add the dry ingredients to the wet and stir to combine. Add the butter and palm shortening and stir to combine. Now add the raisins and dates and mix them in.
The batter will be a little wet. That's okay. You can add more raisins and/or dates if you like. Place parchment paper on a baking sheet and measure out the batter into cookie form and place on the sheet.
I use a T measuring spoon and make each cookie 2 T. Place them a 2 or 3 inches apart on the baking sheet, as they will spread out a bit.
Bake at 350 degrees for @ 15-18 minutes. Allow them to cool a bit before you try and take them off the baking sheet.
Nom nom nom!
Nom nom nom!
You know, I am happy to have work today. But at the same time I totally want to chill at home, making cookies and listening to music.
I would play this while cooking today Keep You by Wild Belle. And I would have it on repeat.
Friday, February 7, 2014
Brownies
So here I am on a Friday night, drinking a can of bud that I snagged from my landlords and poured into a glass hoping to make it taste better (I think it worked), listening to various covers of the Talking Heads "This Must Be The Place," acknowledging that no one ever has or ever will do it as good as them, and thinking to myself, "I should post that brownie recipe."
I really want to listen to Sharon Jones and The Dap Kings "Making Up and Breaking Up" but it's nowhere to be found on youtube, and I'm being too frugal at the moment to purchase it. It really is the perfect brownie song though. Especially since I'm such an emotional eater. Add to that the Budweiser that's bringing back teenage memories of sneaking out with boys and doing bad things and it's a total breaking-up-making-up-brownie kind of night.
Good thing Josh is at work so he doesn't have to witness the nostalgic overload taking place. Not that he ever complains if he gets something sweet to eat out of the deal. This is the guy that eats brown sugar by the spoon full.
I know what you're thinking now. "Surely, you jest!" Oh no...it's the truth. We were buying one of those Costco bags of brown sugar a month for about a year when I finally inquired about the sugar deficit. I was only teasing when I said, "What are you, eating it by the spoonful?" To which he replied, "Well, yeah. You know I have a sweet tooth." My God! Somebody call a doctor!
I got this recipe from a cook at Food and Thought, the little cafe I use to bake in. It is all about the brown sugar and the butter. If you don't have sucanat you can substitute brown sugar and have even more brown sugar! Just make sure you have room to run around. I ate one of these before giving a massage one time and about freaked out.
The quantity here makes two 9"x13" pans of deliciousness. I half it if I'm just making it for home.
I really want to listen to Sharon Jones and The Dap Kings "Making Up and Breaking Up" but it's nowhere to be found on youtube, and I'm being too frugal at the moment to purchase it. It really is the perfect brownie song though. Especially since I'm such an emotional eater. Add to that the Budweiser that's bringing back teenage memories of sneaking out with boys and doing bad things and it's a total breaking-up-making-up-brownie kind of night.
Good thing Josh is at work so he doesn't have to witness the nostalgic overload taking place. Not that he ever complains if he gets something sweet to eat out of the deal. This is the guy that eats brown sugar by the spoon full.
I know what you're thinking now. "Surely, you jest!" Oh no...it's the truth. We were buying one of those Costco bags of brown sugar a month for about a year when I finally inquired about the sugar deficit. I was only teasing when I said, "What are you, eating it by the spoonful?" To which he replied, "Well, yeah. You know I have a sweet tooth." My God! Somebody call a doctor!
I got this recipe from a cook at Food and Thought, the little cafe I use to bake in. It is all about the brown sugar and the butter. If you don't have sucanat you can substitute brown sugar and have even more brown sugar! Just make sure you have room to run around. I ate one of these before giving a massage one time and about freaked out.
The quantity here makes two 9"x13" pans of deliciousness. I half it if I'm just making it for home.
Brownies
2 Cups sucanat sugar
1 1/2 Cups brown sugar
2 Cups unsalted butter (melted)
1 1/2 T vanilla extract
6 eggs
2 Cups all purpose flour
1 1/3 Cup baker's cocoa
1 tsp baking soda
1/2 tsp salt
2 Cups walnuts (optional)
1/2 Cup chocolate chips (optional)
Preheat your oven to 350 degrees or 325 if you have a convection oven
Combine the butter and sugar then add the eggs and vanilla and mix together. Now add all the rest of the ingredients, mix well, and pour into two greased and floured 9"x13" pans. Bake for 30 to 40 minutes. I have a convection oven and bake at 325 for 35 min. I like mine semi-gooey and that's how they turn out.
Allow them to cool for a bit before diving in. Sometimes I put cream cheese icing on them when I'm feeling especially naughty. But that's usually a hormonal thing as opposed to an emotional thing. Or maybe there's no difference between the two.
Anyway...
Enjoy!
Now for the music. This Talking Heads journey has taken me all over the place tonight. There are some absolutely terrible covers out there! But there are some good ones too. I came across this guy doing a cover of the Talking Heads' "Don't Worry About the Government" on a ukulele of all things. If the song doesn't impress you, the mustache certainly will.
This lead me to click on his other cover songs, which lead me to his cover of "Between Friends" by Get Set Go, a band I had never heard before tonight. "Between Friends" is the perfect brownie song! It worked out after all!
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