The Dumpling Diary

Dis cooking so you cooking too.

Risen from the Bread! (No bread in this post though, to be fair) April 22, 2010

Filed under: Uncategorized — Meg @ 1:28 am

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Long time, no see!  Bleghhhhh. Hey. Sorry I haven’t posted in EONS (getting precocious here), but I’ve been busy. Yes, too busy for even you, WordPress! Namely, I started working full-time again, at the Paris Bakery. By the time I get home from work, dinner has already been cooked! How do you like that?!
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Well, today’s (this season’s, more like) recipe is for Brownies. Nice, humble little brownies. Remember the Little Debbie Crocker Vachon-brand blah blah blah brownies? The ones that got smushed really bad in your lunch at school? With those terrible, stale walnut morsels (uh, well, specks, is probably more suitable). These brownies aren’t like that, and they are separated by one main difference. These ones are good.
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I recently bought Julia Child’s “Mastering the Art of French Cooking,” because I was interested in becoming a total cliché. I also updated this blog because I was inspired by Julie Powell, but that’s beside the point. Hah. I was browsing through the Desserts and Cakes section, looking for something simple to make, and couldn’t find anything besides Bavarian Cream-type desserts. Where the hell were the brownies and crumbles, and quick breads?! Goddamn it! I searched around on my favourite recipe sites instead, too lazy to read further than a paragraph. Boo-urns to me. HOWEVER, the results of my laziness were phenomenal. I mish-mashed a bunch of recipes together, added some little touches of my own, and VOILA! These kickass brownies were born! They’re not cakey brownies, more of a “fudge,” variety, if you will. They’re chewy, under-baked (JUST LIKE YOU LIKE THEM), crunchy, and chocolatey enough to bring a grown man to tears, and a peri-menopausal woman to, uh, non tears.
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Without further adieu, I present:
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Kickass Bronwies Amande (Not a typo! A mere salute to my place of employment.)
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– 1 cup cocoa
– 1 cup butter + 3 Tbsp
– 2 cups sugar
– 1/4 tsp salt
– 4 large eggs
– 1 Tbsp instant coffee powder mixed with 1 tsp water
– 1 cup flour
– 3/4 cup + 1/4 cup coarsely chopped almonds, toasted
– 1/4 cup almonds, ground into a powder in blender

In a large mixing bowl, combine cocoa, butter, salt and sugar, and cream (mix it till your arm gets tired, is what I mean, here. It should all be one consistent, evenly coloured mass of awesome. Eat some, it’s good).  Beat in eggs, until everything is well-blended. Next, add your coffee-water-slurry-stuff. I find coffee just enhances the flavour of chocolate to no end, however, if you want a mocha kind of brownie, a little more zazz, just add more coffee. Don’t go crazy though. Espresso powder will work equally well too, by the way. If you’re that kind of person. Next, mix in the flour, don’t worry too much about over-mixing. This ain’t no biscuit. Mix, mix, mix! Then stir in the 3/4 cup of toasted almonds (coarsely chopped ones), ground almond dust-powder-magic, and then pour into a well-greased (Pam’d?) 9″ square pan. That’s what I used, anyhow. Sprinkle the remaining 1/4 cup almonds over the top, and bake in a 350 degree F oven for 20-25 minutes. The top will be crunchy, but the inside should still be gooey. Check with a toothpick if you don’t believe me!
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Now, I feel that since this is my blog, it is the perfect place to spam my pride and cake-making. So, here’s what’ I’ve been up to, while I was, uh, on holiday.

Just for giggles. You know.
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Until another day, or 3 months or something, MEGOHM! Over and out!

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One Response to “Risen from the Bread! (No bread in this post though, to be fair)”

  1. Mego that recipe looks fantastic makes me drool a little
    nom nom nom
    and omg those cakes are beeea-u-ti-ful!
    whenever I get married or need a cake for some reason I will call upon your cake expertise (note: Sarah can not spell lol)


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