on the 5th day of Christmas: ultimate chocolate brownies and the Dolly Llama

Today's doings in the kitchen?  Mixing up the most delectable chocolate batter for Maida Heatter's brownies, and listening to Dylan Thomas read his glorious Christmas poem, A Child's Christmas in Wales ( which you can hear him read in his plummy voice here).  

When my children were younger, they would suffer through this poem every Christmas season, but they have now escaped parental obligation ( though I'm waiting for the day when one of them says to me, "Remember that cool poem about snowball fights and firemen on Christmas Day? ".  I expect it will be a long wait). Dolly Llama smiles her mysterious smile on the tree, humoring my fantasy.

Shepherd's pie on the menu for tomorrow, with lots of butter and fresh rosemary.  I've been hearing the *snow* word in the weather reports!  Are you ready?

delicious steamy summer recipes

This has been the most unusual summer I've ever known since I moved to New Hampshire in 1978.  Day after day of my outside thermometer registering 100 degrees in the sun.  Rain promised, but not delivered.  Moose Brook dwindles to a trickle - I feel sadly for those in the farmbelt who are watching their crops wither.

Eating in this kind of weather is a challenge.  Enjoying it?  Not so much.  A cold shower at 10 pm helps, and so do all those tried and true recipes I have right at my fingertips.  I've sent Maida's delectable brownies to my son in almost-chilly San Francisco,  Tuscan Bean salad for suppers with the kids and grandkids,  Finnish cucumber salad, cold, sweet and sour - always welcome at any meal.  Blueberry muffins with toasted walnuts, made early in the morning, before it gets too hot.  Yogurt and fresh fruit with honey any morning - or evening!  Composed French salads, pickled red onions, lots of lemon cucumber mint water, eggplant appetizer with tortilla chips, Italian bread salad, zesty with garlic and tomatoes.  HB eggs with mayo ( Hellman's, please) with fresh basil and arugula, and embarrassing amounts of juicy watermelon chunks, strawberries, and blueberries.  Raspberry season came and went in a day, unhappy with the lack of rain.  I hope you all are holding up as well as can be.

For some reason, I've had no desire for cold soups, but you can find lots and LOTS of recipes here;  until this summer I've cherished soup in all seasons.  

On a sad note, my beloved 15 year old pussycat died the Friday before last:  I miss her hugely.  She was a playful, loving, darling Domino, and I hope she is at last with her beloved Indiana Jones, our Golden Retriever.  That gives me comfort.  

buffaloes, brownies, and a life change

Excuse the long silence, but I've been out wandering.  I visit the buffalo herd down the road almost every day - now I see black pigs in the field next to them, but too far away for a picture.  Longing to meet the new owners of this 80 acre field just down the hill from town and find out what they're planning  - seeing the wild West come to New Hampshire is somewhat mind-boggling.


Lots of walks, a little hiking, and making a batch of these brownies in memory of my Dad on Father's Day.  Even though I've been working on a super duper healthy diet, I couldn't resist taking a (LARGE) bite out of one of them.  These brownies are undercooked, then frozen, then thawed to room temperature and cut into luscious, almost mousse-like squares. The recipe is here, and it is lovely!

I watched an amazing movie about changing up your eating habits and diet:  Fat, Sick, and Nearly Dead, that has me now drinking green stuff - me?  Got to say, if I can get rid of the two auto-immune diseases I have (CFS and Fibromyalgia), I would be so grateful, so I'm giving it a try.  And if I lose the ten extra pounds I've gained from too many tasty bites of nachos and those brownies, that's even better!


Hope you have a grand and beautiful day, dear friends!

dark and chewy brownies

We are expecting another three days of snow, and most everyone I know is at the "enough already" point. During our recent 12 below zero weather, I did what any sensible person would do - putter around in a warm kitchen. First I made a batch of marmalade from my now enormous orange tree, then I made two batches of brownies - one with toasted walnuts, and one without nuts for my mother. Dark, chewy, solid - these are marvelous brownies to have around when cabin fever hits.

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I used a recipe from Maida Heatter's American Desserts, and the only thing I changed was to add a little more vanilla and a few less walnuts. Tempted to add a pinch of chile powder, though!

To make one 8"x 8" pan of brownies

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Preheat oven to 325F.

Turn your brownies pan over, and fit a piece of foil (shiny side down) over the pan, pressing to form the foil to the pan. Remove the molded foil gently, flip the pan over, and fit into the pan, smoothing well against the corners. Butter the foil and set aside the pan.

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2 ounces unsweetened chocolate

4 ounces semi-sweet chocolate ( I used 1 cup of semisweet chocolate chips)

1 stick ( 8 oz) unsalted butter

1/4 t. kosher salt

1 t. good vanilla extract

1 cup sugar

2 large eggs

1/4 cup King Arthur all purpose flour

1/2 cup toasted, chopped walnuts ( the recipe called for 1 cup)

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Place the chocolates and the butter in a heavy bottomed saucepan and melt, stirring well until completely melted. Remove from heat.

Scrape the melted chocolate and butter mixture into a mixer bowl, then add the salt, vanilla and sugar and mix. Add the eggs one at a time and mix, then add the flour and nuts. This makes the most delectable batter - you'll be tempted to skip the baking part!

Scrape the mixture into the pan, smooth the top, and bake for 40 minutes.

Remove from oven and cool completely, then cover with plastic wrap and place in freezer for an hour.

Remove the plastic, lift out the now-frozen brownies by the foil, and turn over onto a counter or board. Peel off the foil, trim off the edges, and using a ruler, cut the brownies to the size you wish.

Enjoy!

dense, dark fresh raspberry brownies

I might have fibbed a little last night when I promised TWO brownie recipes. I meant to, but the second recipe needs some fine tuning - which means yet another batch of brownies. It's one of those "give away those things as fast as possible before you gain ten pounds" situations- which delighted Janet at the Post Office and David at the store. And I sent a care package to my Mom.

Note to my daughter, Gree: Don't worry - I stuck some in the freezer for you! While my chocolate desires waft to and fro, that can't be said about her. You dare have a crumb of chocolate hanging around and she'll find it.

Anyhow, this is a great brownie. I beat a cup of fresh raspberries into the batter, then popped raspberries on top for a pretty garnish . The brownie is dense, dark, and moist - and it's even better chilled in the fridge a bit , at least on a hot day like today.

To make:

Preheat oven to 350F.

Grease a 9x13 inch baking pan, then press in waxed paper and grease and flour the paper. ( much easier to remove)

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2 sticks unsalted butter

4 ounces unsweetened chocolate ( I might try bittersweet sometime)

4 eggs

1 1/2 cups sugar

1 1/4 cups King Arthur all purpose flour

2 t. vanilla

1 cup fresh raspberries, plus more for garnish

pinch of kosher salt

Melt the butter and chocolate in a heavy-bottomed pan set on medium-low heat until completely melted, stirring often. Set aside to cool.

In a mixer bowl, beat the eggs and sugar until thick , then add the vanilla and salt.

Add the cooled chocolate/butter mixture to the eggs and sugar mixture and mix well.

Add the flour and gently fold in, then add the raspberries and mix gently until well incorporated.

Pour into the prepared baking pan, and space fresh raspberries across the top. Keep in mind how you want to cut them when baked - tiny rectangles, or big squares.

Bake about 25-35 minutes, or until the center is just set. Let cool at least 30 minutes before cutting into bars.

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You might also like:

Dark chocolate coconut pudding

Chocolate chunk cookies with toasted pecans

Quick, dairy-free French chocolate mousse

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