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Posts Tagged ‘rich’

I’m not much for hyperbole when it comes to describing recipes.  In fact, I get annoyed when bloggers talk up their recipes a lot, only to get ho-hum results myself.  So it means something when I feel no hesitation calling these some of the best brownies you’ll ever make.  My friends Nat and Jen brought these to a party a few months ago, and the crowd went wild.

If you love fudge brownies, these babies are for you.  They’re moist, rich, and deep, dark chocolatey.  Blondie lovers, look elsewhere.  This is some serious chocolate.  And by the way, some toasted walnuts would not be a crime here. Just don’t delay in making these!

Adapted from Joy of Baking

-5 oz. (140 g.) semisweet or bittersweet chocolate, chopped (I used 70% chocolate)
-1/2 c. (1 stick/113 g.) butter
-2 Tbsp. (15 g.) cocoa powder
-1 c. (200 g.) sugar (raw sugar OK)
-1 tsp. vanilla extract
-3 large eggs, room temperature
-3/4 c. (95 g.) all-purpose flour*
-1/4 tsp. salt

1. Preheat oven to 375F. Grease an 8×8-in. square or 9-in. round pan.

2. In a medium metal bowl, melt the chocolate and butter over a pot of simmering water.

3. Whisk until completely melted, then remove from the heat and stir in the vanilla extract, cocoa powder, and sugar until fully combined.

4. Add the eggs one at a time, mixing thoroughly after each addition.

5. Stir in the flour and salt just until combined. Do not overmix.

6. Pour the batter evenly into the prepared pan. Bake on the middle rack for 28-35 min., or until a toothpick inserted in the middle comes out mostly clean, with just a little batter and a few crumbs clinging to it. Do not overbake.

7. Cool 10 min. before cutting.

*This recipe adapts well for those avoiding gluten. Just substitute an equal amount of gluten-free “all purpose” flour. Mine was a combination of rice flour, cornstarch, and potato flour. I honestly could not tell the difference.

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chocolate-pudding 

I love recipes that are handed down in families.  My friend, Stephanie, whips up a batch of this decadent chocolate pudding anytime she wants to pamper someone special.  The recipe came from her grandmother, who (as you’ll see by the end of the recipe, transcribed from her recipe card) is quite the funny lady. 

This is a little labor-intensive with all the stirring, but I like to think that earns the cook a second helping. 😉

(more…)

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Martha Stewart takes a lot of flack for pushing all things rich and fattening, but you know, she’s met her match in Paula Deen.  Paula just can’t stop herself: an extra pat of butter here, a hearty dollop of bacon grease there.  And she has a sense of humor—something Martha can only aspire to.  Just check out the mischievous look she flashes at 00:00:14 in this video.  She can barely contain her laughter.  It’s clear she’s up to something very, very naughty.

Credit: Food Network

And is she ever.  It all starts out innocently enough with a chilled tray of macaroni and cheese.  But then Paula pulls out all the stops.  Hey folks, why don’t we dip this here mac in egg and bread crumbs?  And what do you say we deep fry it? I know—let’s be really decadent and wrap it in bacon first, just for the hell of it!

It’s a slippery, lard-greased slope, my friends.  I swear this entire segment must have been the result of a bet.  Paula claims the recipe came in a chance moment of inspiration: “A lot of recipes kind of come to you by accident. . .”  What she fails to mention is that she just won $50 by getting bacon-wrapped, deep fried mac ‘n cheese squares onto national television.  Beat that, Martha!

For some, more is…more.

For the uninitiated: the Red Derby bar here in D.C. serves fried mac ‘n cheese triangles.  Yes, I enjoyed them.  No, I don’t want to talk about it.

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