Cooking and an upcoming concert
In a move totally unlike me, I picked up a couple of tickets to see Grateful Dead-inspired jam band, FURTHUR toward the tail end of next month at the University of Delaware's Bob Carpenter Center (aka The Bob). I've decided since it's not long after Valentine's Day (yes, that ruddy holiday) I'm calling it a good overall gifty-type thing so I don't have to worry another minute about it.
Basically, these dudes are a bunch of old fossils jamming out on stage for a bunch of not-quite-as-fossilized-but-certainly-plenty-crispy-'round-the-edges fans. This should be a hoot.
And now, for something completely different, I have a fantabulous (and easy!) recipe to share:
Superfudge Brownies with Reese's Peanut Butter Cups
(Adapted from Ben & Jerry's Homemade Ice Cream & Dessert Book)
Makes 12 brownies, 3 x 3 inches each
4 ounces unsweetened chocolate
1/2 cup (1 stick) butter
4 large eggs, at room temperature
1/2 TSP salt
2 cups sugar
1 TSP vanilla extract
1 cup all-purpose flour
32-35 miniature Reese's Peanut Butter Cups
Preheat the oven to 350F. Butter and lightly flour a 13 x 9-inch baking pan. If you've got a can of PAM butter/flour baking spray, give your pan a couple of solid hits and you'll be good to go.
Melt the chocolate and butter in the top of a double boiler over simmering water. Let cool in the pan to room temperature. If you're in a hurry, you can quickly cool it in the refrigerator, but be sure it doesn't get solid again.
Beat the eggs and salt in a mixing bowl until very fluffy. Gradually beat in the sugar and vanilla. Fold in the cooled chocolate mixture. Add the flour and fold just until blended. (It is important to fold in the chocolate and flour gently to keep the batter as fluffy as possible.)
Pour the batter into the prepared pan and smooth the top.
Cut 20 of the cups in half.
Arrange them evenly on top of the batter. Lightly press the cups into the batter.
Bake about 23 minutes. Place 1 whole peanut butter cup in the middle of each brownie-to-be.
Return to the oven and bake 2 minutes. Let cool in the pan completely before cutting.
I've been following a lot of blog recipe sites the past year or so, and found this one over at Almost Bourdain and knew right off the bat that I just HAD to try it.
We made a batch over the weekend, and all I can say is "JUMPIN' JESUS ON A POGO STICK THIS IS GOOD!" The brownies are moist and super, super rich (so a little goes a looooong way!), but if you're a complete chocolate-peanut butter fiend like I am, it's pure heaven. Especially if you allow the brownies to firm up in the refrigerator.
And this? Totally cracks me up.
Basically, these dudes are a bunch of old fossils jamming out on stage for a bunch of not-quite-as-fossilized-but-certainly-plenty-crispy-'round-the-edges fans. This should be a hoot.
And now, for something completely different, I have a fantabulous (and easy!) recipe to share:
Superfudge Brownies with Reese's Peanut Butter Cups
(Adapted from Ben & Jerry's Homemade Ice Cream & Dessert Book)
Makes 12 brownies, 3 x 3 inches each
4 ounces unsweetened chocolate
1/2 cup (1 stick) butter
4 large eggs, at room temperature
1/2 TSP salt
2 cups sugar
1 TSP vanilla extract
1 cup all-purpose flour
32-35 miniature Reese's Peanut Butter Cups
Preheat the oven to 350F. Butter and lightly flour a 13 x 9-inch baking pan. If you've got a can of PAM butter/flour baking spray, give your pan a couple of solid hits and you'll be good to go.
Melt the chocolate and butter in the top of a double boiler over simmering water. Let cool in the pan to room temperature. If you're in a hurry, you can quickly cool it in the refrigerator, but be sure it doesn't get solid again.
Beat the eggs and salt in a mixing bowl until very fluffy. Gradually beat in the sugar and vanilla. Fold in the cooled chocolate mixture. Add the flour and fold just until blended. (It is important to fold in the chocolate and flour gently to keep the batter as fluffy as possible.)
Pour the batter into the prepared pan and smooth the top.
Cut 20 of the cups in half.
Arrange them evenly on top of the batter. Lightly press the cups into the batter.
Bake about 23 minutes. Place 1 whole peanut butter cup in the middle of each brownie-to-be.
Return to the oven and bake 2 minutes. Let cool in the pan completely before cutting.
I've been following a lot of blog recipe sites the past year or so, and found this one over at Almost Bourdain and knew right off the bat that I just HAD to try it.
We made a batch over the weekend, and all I can say is "JUMPIN' JESUS ON A POGO STICK THIS IS GOOD!" The brownies are moist and super, super rich (so a little goes a looooong way!), but if you're a complete chocolate-peanut butter fiend like I am, it's pure heaven. Especially if you allow the brownies to firm up in the refrigerator.
And this? Totally cracks me up.