I used to have a reputation for my "from scratch" brownies. It has been four years since I made brownies so my daughter has no recollection of my awesomeness.
For her birthday today, we made brownies.
We started with a trip to Target to get the necessary supplies: applesauce, butter, chocolate, heavy whipping cream.
Because I'm planning on making homemade whipped cream.
Imagine my delight when I found the following on clearance: Ghiradelli 60% cocoa baking chocolate ($1.60 for four ounces); Toll House stuffed morsels ($2.30 for the following stuffed chocolate chips: caramel, cherry or mint).
We preheated the oven to 350 degrees.
In a saucepan we melted:
1.5 sticks unsalted butter
6 ounces of the Ghiradelli chocolate
In a separate bowl we mixed:
1.75 cups sugar
3 individual serving cups no sugar added applesauce (replaces the egg, they didn't have a full sized bottle)
2 teaspoons pure vanilla extract.
We added the fudgy mix and then a heaping cup of organic white flour.
Then we stirred in about half a bag if the caramel morsels.
We poured into into a greased jelly roll pan. It's a travesty I don't own a brownie pan these days.
I wove a thread of Justin's maple almond butter, another of Justin's vanilla almond butter and a third of Nutella across the top.
I wanted a Somali style stew and thought I could toss something in the crock pot to cook for the day. And I thought I'd use chicken thighs, even though they aren't common in Somali cuisine.
But all I had were drumsticks.
For the stew (toss in crockpot):
- one cup white/great northern beans (no salt)
- one can garbanzo beans, rinsed
- about 1.5 cups frozen butternut squash
- about 2/3 cup frozen zucchini
- one cup homemade chicken stock (no salt)
- one cup water
- garlic powder
- black pepper
- 1 teaspoon fresh chopped chives
- 3 whole cloves
- a pinch cinnamon
Now the drumsticks:
I marinated six drumsticks in spiced apple cider, smearing them with a small amount of orange marmalade and sprinkling them with a 1/2 teaspoon or so (each) of brown sugar. Left them in the fridge all afternoon.
Cooked them for 20 minutes at 350, basted thoroughly with the juice from the pan and then increased temp to 425 for an additional 45 minutes.
I've been writing professionally since 1991 for a variety of weekly and daily newspapers. I've written on every topic imaginable from politics to education, prostate cancer to concrete houses. I am president of the board of trustees at my local library and 2008-09 and 2010-11 president of the Greater Lehigh Valley Writers Group.
If that's not enough, I am currently querying agents for my sexy paranormal trilogy based in the world of high fashion. And I'm working on a second bachelor's degree (in International Affairs), with hopes of a masters degree in some sort of French studies after that.