The Ultimate Brownie

My Grandmother is a chocoholic.  Chocolate crumbs are often found on her recliner, as are See's candy wrappers in the pocket of her robe.  But I love her for it.  I suppose, if you have to be addicted to something, chocolate isn't necessarily a bad choice.

When I finally had a 3-day weekend of which to take advantage of and go home, I instantly knew what I wanted to make.  Not these.

No, I had dreamt of individual cherry pies for months.  The butter tarts and pumpkin pie still left me hankering for more flaky pie dough...Mmmm.  So, when my grandmother batted her long lashes at me and asked, "So, Courtney...are you going to bake anything while you're home?  Maybe something chocolate?  Brownies?" my initial response was:

"Well, I wanted to try something new..."

How can you resist an octogenarian?  You can't, especially once you realize that it is very possible that the dessert you make could very well be the last desert they EVER eat.  Sorry to sound morbid, but it's true, and maybe I secretly wanted these brownies too.

This is the same recipe as the one here, although the "surprise" has been replaced by chopped walnuts (what is called for in the original recipe).  One can't go wrong with Ghirardelli, and the crunch of the nuts is an even lovelier surprise.

A side note: I have upgraded to using the camera on my new iPhone, and I am loving the results!

Butter Tarts

I'll admit that picture looks pretty gross; but that just goes to show that it is what is on the inside that matters.

My favorite food is raisins.  They are nature's candy, and they become (candy)^2  when combined with butter, brown sugar, and corn syrup in this lovely family recipe (which, sorry, but I won't share).  

The crust is a basic pie pastry (something I have certainly improved in making since the pumpkin pies of Thanksgiving and Christmas), both buttery and flaky.  

On my last day at home during winter vacation my best friend (aka Mom) and I made these together.  Not once did I attempt to commandeer the baking process (another improvement), and the tarts tasted all the better for it, I'm sure. 

I won't bake again until I go home for the 3-day weekend in February, but I see much baking in my future.  Why, you ask? 

Today I found out that my application has been approved and I will have my own studio apartment in June!  I will be able to bake, cook, and blog to my heart's content with reckless abandon, without fear of the countless germs that loom in the dorm kitchen but will be recognized enemies in my pristine studio. 

Truly home, sweet home (away from home).

(only remembered to take a plated photo after I had taken a few bites, oops)

Italian Almond Macaroons

This is a classy cookie.  It is the kind of cookie I imagine eating as I sit in a cafe in some little Italian town while sipping at my white china cup of espresso.  Please ignore the lack of class in the photo exhibited by the Gadware container these cookies sit in.  They were popular with company, and it wasn't until evening that I noticed they were almost gone.  I could waste no more time!

These cookies are unique, using no flour whatsoever, but almond flour (ground up almonds).  This adds even more to the almond flavor that comes from the almond extract in the batter and crushed almonds on top. 

Even though this cookie was popular with others, I didn't particularly like them.  The recipe (which I won't bother pasting here) was a bit bizarre.  It claimed it would make 24 cookies, and instead made 50!  Also, almond flour is very temperamental to work with--it literally sweats in your hands!  Who needs hand lotion?  The texture was what bothered me the most though, they were hard upon first bite, and instead of being crumbly, felt like a stale cracker on the tongue.

They are tasty dipped in coffee, but I'd save myself hours of work and buy a biscotti from the store any day.

Mint Brownies

In returning home for Christmas I was so looking forward to doing some holiday baking and documenting my tasty adventures on this here blog.  It simply wasn't meant to be, however, as just a few days after arriving home my computer did not want to cooperate, the screen broke, and I was without it for three weeks.  This may have stopped the planned blogging, but not the baking.  Thankfully the oven didn't break too.

The first dessert I baked was this pan of mint brownies to satisfy my grandmother's chocolate craving.  "Forget See's!" she said as she finished the first brownie.  This along with my grandmother's prediction that I will become a "great baker" were two of the nicest compliments I've received since I've been busying myself in the kitchen. 

There really isn't much to this recipe; but, simplicity can be delicious.  Bake up your favorite brownie recipe (mine comes from the back of the can of Ghirardelli cocoa powder can), and after the pan comes out of the oven, just cover the top with Ande's mints (creme de menthe candies).  The heat on the brownies will help to melt the chocolates; swirl until covered, and place in fridge until top is hard.

Is there anything better than melted chocolate?

Pumpkin Pie

Until about a week and a half ago I had not baked anything, or at least completely baked anything on my own!  I am fortunate to have a friend at college who lives in an apartment, and during this quarter I helped her to bake a cake, but using a box mix just ain't the same. 

You can imagine, then, my excitement to go home for Thanksgiving.  This was my first attempt at making pumpkin pie.  It was my first attempt at making any pie not made with a Jell-O mix!   I am pleased with the results, and I must say, for a beginning baker, the Betty Crocker Cookbook is practically the Bible. 

The pie crust was a challenge.  I think I may have "overpulsed" it in the the food processor, causing it to tear when I tried to unfold it into the pie plate.  However, I think I have answered the great debate of what makes a pie crust flaky: shortening!  Betty's recipe called for shortening, and this was a delicious, crumbly crust. 

Admittedly, I used canned pumpkin, so perhaps this wasn't completely from scratch, but who really cares when it tastes great?

Coconutty Pumpkin Snack Cake

Even the deliciousness of this cake cannot erase the sadness I must share.  I have baked my last this summer, and in one day I must return to college.  To ring in the new school year I decided to make something reminiscent of autumn and all its warm flavors, yet I wanted something easy and with as little mess as possible.  Snack cake! 

I suppose it is called snack cake because you can throw it together, like a snack; but this cake really sticks to your bones, so don't let the name fool you.  For a little extra decadence I added a broiled coconut and almond topping.

The cake is prepared in the pan, leaving you with barely any clean up and more time to enjoy your dessert!

Cake adapted from Betty Crocker's Cookbook; and "Broiled Coconut Topping" from the Better Homes and Gardens Cookbook

Cake ingredients:

1-2/3 cups all-purpose flour

1 cup packed brown sugar

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup water

1/2 cup canned pumpkin

1/3 cup vegetable oil

1 teaspoon apple cider vinegar

1 teaspoon ground allspice

1 teaspoon cinnamon

1/2 teaspoon ginger

Directions:

Preheat oven to 350 deg. F.  Mix flour, brown sugar, baking soda, salt, and spices with fork in an ungreased square pan, 8x8x12".  Stir in remaining ingredients.

Bake for 35 minutes or until wooden pick inserted in center comes out clean.  While cake is baking prepare broiled coconut topping: beat 1/4 cup packed brown sugar and 2 tablespoons softened butter until combined.  Stir in 1 tablespoon milk, 1/2 cup flaked coconut and 1/4 cup chopped nuts (I used almonds because that was all I had).  Immediately spread mixture on top of cake when it comes out of oven.  Broil for 3 to 4 minutes about 4 inches from heat until golden brown.

Cool in pan on wire rack.  

Serve warm.

For even more decadence, add a scoop of vanilla ice cream!

 

Baked Banana Splits

Craving the symbol of old-timey ice cream parlors but missing a key ingredient, ice cream?  Well, even if you aren't, you should make this and eat it anyways.  It is yummy, easy, and fast to make.  Don't let the garish black peel scare you off, obviously you don't eat that.  The peel is simply the vessel in which warm, gooey, sugar heaven is preserved until reaching your mouth via spoon. 

Ingredients:

Ripe bananna

(everything that follows is optionable, tweakable, etc.  The flavor combinations are only limited to what you find in the cupboard)

Cinnamon

Sweetened shredded coconut

Peanut butter chips

Chocolate chips

Mini-marshmallows

(other fillings: butter and brown sugar, dried fruit, candy pieces, nuts...)

Directions:

Heat oven to 350-375 deg. F (depending on how firm/mushy you want the banana).  Cut off banana stem.  Slit peel at base of banana (where stem would be) and slit lengthwise cutting into fruit, but not through the peel on the other side.  Fill center with anything that pleases your fancy.  My only suggestion would be, if you are using marshmallows, save that for the very top, as that creates a nice crunchy crust that is fun to crack into, and that also helps to keep everything below from melting out. 

 

Prop bananas up on an upside down donut or muffin pan.  Bake for 8-12 minutes.  You can tell when the bananas are done because the skin will have turned black, and the bottom of the banana should be soft to touch.  If you are worried about the marshmallows burning, drape tin foil over top in last 2 minutes of baking.  Serve warm.