The 7 Deadly Sins Eating Habits of A This College Student:

1. Panini topped with Sour Cream & Onion chips  (noms x10)
2. Eating straight from the pint of Ben & Jerry’s froyo (no shame lots and lots of shame)
3. Honey Bunches of Oats with Almonds – dry – after hitting the gym (epitome of logic)
4. Rice Krispies for breakfast, lunch, or dinner
5. Pizza after midnight
6. Frozen Back to Nature Fudge Mint Cookies (better than Thin Mints!)
7. Daily square of Lindt Touch of Sea Salt Dark Chocolate (addicted, much?)

Twas a healthy year, indeed.  (Let’s not even talk about finals week…)

I suppose that’s why, since coming home, I’ve tried to make a few healthy substitutions here and there when baking.  (Even if I then negate cutting back on butter or oil by slathering said baked goods in cream cheese frosting.  I repeat: epitome of logic.)

Today we’re making brownies.  In case you forgot, brownies inspired the name of TMB and I’ve made quite a few of them. Remember the first post - Dark Chocolate Brownies with Pretzel-Almond Topping?  These Cherry Garcia Brownies?  Those Ina Garten Outrageous Brownies?  Yum!

These brownies are everything that a brownie should be – chocolaty, chewy, fudgey, and all-around indulgent.  The beets keep these brownies nice and moist, while also adding a bit of a fruity (almost raspberry-like) undertone and of course a hint of beautiful (and natural) red color.  The cream cheese frosting is incredibly simple, creamy, tangy, and the perfect accent for the brownies.

Head over to The Next Great Generation for the recipe!

Every once in a while I make a dish that makes me go “OH. MY. GOD.” when I take my first bite.  Then I have a moment of silence.  Then I take another bite and repeat.  It’s more or less a religious experience.

These are one of those dishes.

Realistically, there’s nothing all that groundbreaking about a stack of pancakes with some strawberries and sprinkles.  But that doesn’t mean they’re not delicious, pretty, and (most importantly) fulfilling for my inner 7 year-old.

These pancakes were not the first thing I made since coming home for the summer, but I decided to post about these first cause I was so excited to share them.  And I have tons of pictures!

I”ve been home for about a week, and I have to say I’ve probably spent the most time in the kitchen.  Here’s a little list of how I’ve been spending my time:

• Sleeping – 33%
• Cooking – 35%
• Cleaning up after cooking – 5%
• Exercising – 10%
• Going out – 10%
• Other – 7%

Let’s be honest, I’m most likely overestimating the time I spend working out.  I mean, there’s only so much Winsor Pilates and treadmill running a girl can do without having legs that turn to complete Jell-O.

Bathing suit season is just so scary, eeeeeeeeeeeeeeeeeep! (Apparently that’s the noise I make when I find something scary…?)

Pancakes are a fantastic coping mechanism.

These pancakes are tender and fluffy, like any good pancake should be.  The strawberries add a nice juicy and slightly acidic bite, while the nonpareils lend a bit of a crunch (and, of course, make for a beautiful, fun and playful looking plate of pancakes!). These pancakes are sweet without being overpoweringly so; a dusting of powdered sugar was all I needed on top, but butter and syrup would be lovely as well.

Strawberry Funfetti Pancakes

Adapted from Joy of Baking

- 1 C. all purpose flour

- 2 Tbsp. granulated sugar

- 1 ½ tsp. baking powder

- ¼ tsp. kosher salt

- 1 C. whole milk

- 1 egg

- ½ tsp. vanilla extract

- 2 Tbsp. butter, melted

- 5 or 6 medium-sized strawberries, sliced about ¼ in. – ½ in thick

- nonpareils

additional butter or cooking spray for greasing pan/ griddle

In a small bowl, mix together milk, egg, and vanilla extract.  In a medium bowl, mix together flour, sugar, baking powder, and salt.  Make a well in the flour mixture and pour in the milk mixture.  Stir until just combined.  Add in melted butter and stir to combine.

Head a griddle or sauté pan over medium-low heat.  Butter or spray with cooking spray.  Once hot, scoop ½ C. of batter onto surface.  As soon as batter is poured, lay 3 to 4 strawberry slices on each pancake, pressing each slice in lightly.  Generously sprinkle each pancake with nonpareils.  Let cook about 2 minutes, until the top bubbles and begins to look dry around the edges.  Flip when golden brown.  Cook another 1-2 minutes, until golden brown.  Serve strawberry side up.

Yields 6 Pancakes

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I have news!  And sandwiches!

I recently joined the crew over at The Next Great Generation as a food writer!  I’m just getting started, but so far it’s given me the chance to explore the Boston food scene which is definitely exciting.

For my first post on the site, I decided to make three really simple but really delicious panini using five or less ingredients (salt, pepper, and butter or oil excluded).  Incidentally, I think these may very well be the first savory recipes I’m sharing.  Groundbreaking!

Check out these beauties:

Breakfast. Lunch. Dinner. Dessert. Snack.  These cover all the bases.  You can find the simple but super satisfying recipes right here!

Happy panini making!

Hello, hungry readers!  It’s been quite a while!

2012 has been pretty crazy for me so far… new classes, a decent amount of traveling, exploring summer opportunities.  Pure craziness.  In a good way, of course!

But despite being so busy, I’ve decided, as a sort of New Year’s resolution, to cut back on caffeine.  What what what am I thinking?  Not exactly a decision that is compatible with the college-freshman lifestyle.  (Ironic side note: I just drank a medium iced coffee from Au Bon Pain.  Oops.)

I don’t just love coffee, though.  I love coffee shops as a whole.  The atmosphere, the aroma, the tantalizing displays of baked goods.  Such a great combination.

Lately, I’ve been especially tempted by the varieties of muffins and cakes at these cafes.  Blueberry, chocolate chip, triple berry, banana walnut – the list goes on and on.

Generally speaking, whenever there are bananas in my house, half of them are eaten and the other half become overripe.  In other words, that other half becomes banana muffins.  As in this very case.

These muffins are the quintessential coffee shop muffin.  They are big, messy, moist, cake-y, full of cinnamon, and all around over-indulgent.  The banana flavor is somewhat subtle as the focal point of these is, not surprisingly, the streusel.  The streusel, which creates a lovely ribbon through the muffins as well as a hearty topping, adds wonderful crunchy texture that contrasts nicely with the smooth, melt-y chocolate chips.

Banana Coffee Cake Muffins with Chocolate Chip Streusel

Slightly adapted from Epicurious

1 ¼ C. semi sweet chocolate chips

2/3 C. (packed) brown sugar

½ C. chopped walnuts

1 Tbsp. ground cinnamon

1 ½ C. all purpose flour

¾ tsp. baking soda

¾ tsp. baking powder

¼ tsp. kosher salt

¾ C. sugar

½ C. unsalted butter, room temp.

1 large egg

1 1/3 C. mashed banana (about 3 bananas)

¼ C. sour cream, room temp.

Preheat oven to 350 degrees F.  Prepare a muffin tin with muffin liners.

In a bowl, stir together chocolate chips, brown sugar, walnuts, and cinnamon in a small bowl.  Set aside.  Sift flour, baking soda and powder, and salt into a medium bowl.  Using an electric mixer, beat sugar, butter, and egg in a large bowl until fluffy.  Beat in mashed banana and sour cream.  Add dry ingredients and blend well.

Fill each muffin cup half way with batter.  Top generously with streusel.  Spoon remaining batter over streusel layer.  Top  each muffin generously with remaining streusel.  Bake 28 – 30 minutes, or until a cake tester comes out clean.  Cool on wire rack.

Yields 12 Muffins

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I didn’t think it would be this long before I blogged again.

I guess I got caught up in first semester chaos – exploring the city, adjusting to classes, working on papers, rehearsing presentations, fighting the dreaded Freshman Fifteen.

Despite my intentions to continue TMB while away at school, blogging definitely took a backseat to everything else going on in my life.

But just because I wasn’t blogging doesn’t mean I wasn’t thinking about it.  Or baking.  Or food in general.  In fact, almost every time I walked into a bakery, café, restaurant, or specialty grocer, I thought “this would make a great post.”

I could have written each of those times, but I felt like I was missing a few key ingredients: my camera and, more importantly, the motivation.

I was excited to come home for winter break for a variety of reasons.  Getting back into the kitchen was definitely one of them. (Of course, I would choose a school with kitchen-less freshmen dorms.  Typical.)

Above is just a snapshot of the past four months.  My “cooking” is limited to mixing up a bowl of Cheerios, sliced banana, and milk.  That’s not to say, however, that I haven’t eaten well since getting to Boston.  I’ve had really good ice cream sandwiches from a food truck called Frozen Hoagies (pictured is  a pumpkin cookie and maple ice cream sandwich).  I’ve also had amazing Italian pastries from Mike’s Pastry, a Boston institution.  (In case you were wondering, tiramisu makes a great breakfast after staying up late working on a paper and then going out early the next moring to pick up Ameretto cannoli for a friend’s birthday.)  I was able to come home for Thanksgiving, which was a lovely break late into the semester.  I baked Paula Deen’s Pumpkin Pecan Pie and it was a huge success.  It even got the Grandmother Stamp of Approval.

I’m not sure why snickerdoodles were the first thing I baked when I got home – I ate more than my fair share of cookies while at school.  I suppose I just wanted to go with a recipe that is simple and straight-forward – two words that describe these cookies perfectly.

If you’re unfamiliar with the snickerdoodle cookie, let me fill you in.  These guys do not contain a trace of peanuts or caramel (sorry, Snickers-lovers).  These cookies are all about the chewy center, the slightly crunchy exterior, and the cinnamon sugar coating.  I tweaked the recipe a tiny bit by substituting brown sugar for some of the white sugar; this gives the cookies a nice, molasses-y undertone.

Enjoy with a cup of coffee, tea, or, my favorite way to eat any cookie, fresh from the oven!

Happy holidays, everyone!

Brown Sugar Snickerdoodles

adapted from Martha Stewart, via Smitten Kitchen

2 3/4 cups all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/4 teaspoon salt

16 tablespoons (2 stick or 8 ounces) unsalted butter, at room temperature

1 cup granulated sugar

3/4 cup brown sugar

2 tablespoons ground cinnamon

2 large eggs

Preheat the oven to 400°, with one rack in top third and one rack in bottom third of oven. Line baking sheets with parchment paper; set aside.

Sift together flour, cream of tartar, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment, combine butter, brown sugar, and 3/4 cup granulated sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs, and beat to combine. Add dry ingredients, and beat to combine.

In a small bowl, combine remaining 1/4 cup granulated sugar and the ground cinnamon. Use a small ice-cream scoop* to form balls of the dough, and roll in cinnamon sugar. Place about two inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, rotating the baking sheets after five minutes. Transfer the sheets to a wire rack to cool about five minutes before transferring the cookies to the rack.

* Martha recommends a size 30 (1 1/4 ounce) ice cream scoop.

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I’ve traveled quite a bit this year.

Florida, Louisiana, Massachusetts, Seattle, Alaska (yes, Alaska!), and Canada. A lot of miles under my belt!

I went to Montreal back in March; it was a short trip, but I made sure to maximize every second that I was there. My first time in the super-chic city, I wanted to see as much as possible. But, more importantly, I wanted to taste everything.

Montreal’s culinary scene really surprised me – in a good way, that is. The cuisine is rich, hearty, warming, while still being edgy and refined. I tried poutine (from La Banquise, to die for…so delicious!), the best braised short ribs, and a variety of desserts and pastry.

Not surprisingly, however, was an ingredient that seemed to be in every dish on every menu: maple syrup. Real, thick, dark, caramel-y syrup. Yum!

I was recently asked to do a product review for a super cool London-based company called Bags of Love. They offer a whole host of photo gifts, ranging from personalized aprons to canvas prints (it’s never too early to start thinking about Christmas gifts!).  I designed my own apron, opting to use a black and white picture (taken during that trip) of the streets of Old Montreal. I loved the way the picture looked on the apron template. As the finishing touch, I added “The Moonlight Baker” text.

Original.

Print on apron.

When I received the apron in the mail, I was very pleased with how it turned out. The picture looked great – very crisp with a nice black/white contrast. The image really translated well. I also liked the text – a simple script, in a modest (though still legible) size.

The apron is made of a soft, but durable fabric. The neck and waist ties are a simple black ribbon, which look nice with the black and white design.

A pocket and an adjustable neck tie would be a welcome addition to the apron, though I don’t feel like they are necessities. Overall, I’m really happy with how it turned out. Bravo, Bags of Love! We have a winner!

In keeping with the Montreal theme of this post, I thought I’d share a recipe for Maple Caramel Corn. It’s a straight-forward caramel corn recipe – crispy, crunchy, sweet, and just a bit savory; but, a slight twist comes with the maple syrup. It enhances the caramel flavor of the brown sugar and, in the words of Emeril, “kicks it up a notch.”

Maple Caramel Corn

slightly adapted from joyofbaking.com

1/2 cup (110 grams) popcorn kernels or about 10 cups of popped corn

1 1/4 cups (300 grams) granulated white sugar

1/2 cup (110 grams) packed dark brown sugar

1/2 cup (120 ml) light corn syrup

1/3 cup real maple syrup

1/3 cup (120 ml) water

2 tablespoons (28 grams) butter

2 teaspoons kosher salt

2 teaspoons baking soda

Caramel Corn: Preheat the oven to 120 degrees F (49 degrees C) and place the oven rack in the center of the oven. Pop the corn and place in a large stainless steel bowl that has been lightly buttered or sprayed with a non stick cooking spray. Place the bowl, with the popcorn, in the oven (this will keep the popcorn warm).

In a large heavy bottomed saucepan, stir together the sugars, corn syrup, maple syrup, and water. Place the saucepan over medium heat and bring to a boil, stirring occasionally. Once the mixture boils, cover, and boil the mixture for about one to two minutes. (This allows steam to form which then condenses and washes off any sugar crystals that have attached themselves to the sides of the saucepan.) Uncover the saucepan and clamp a candy thermometer to the side of the saucepan. Boil the mixture over medium heat, stirring occasionally, until the temperature reaches the soft ball stage, 240 degrees F (116 degrees C). At this point, stir in the butter. Continue to cook the caramel, stirring occasionally, until the temperature reaches the hard crack stage, 300 degrees F (149 degrees C). (Brush down the sides of the pan, with a heatproof pastry brush that has been dipped in warm water, to remove any sugar crystals that may have formed on the sides of the saucepan.)

Then remove the saucepan from the heat and carefully stir in the salt and baking soda. (The caramel will foam up when you add the baking soda so be very careful.) Pour the caramel over the popcorn and toss, with two heatproof spatulas or wooden spoons (not your fingers), to evenly coat the popcorn. The caramel corn will be in large clumps so spread the caramel corn onto a large sheet of aluminum foil. Then, while the caramel corn is still hot, separate it into bite-size pieces, with two forks or by wearing heatproof gloves. Cool completely and then store in an airtight container, at room temperature, for about 10 days.

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I feel like this summer has been dragging… and simultaneously flying by.

Does that make any sense?

Probably not.

Nope, none whatsoever. (Maybe it’s the heat that’s frying my brain’s ability to be rational. Or maybe that just sounds like a semi-viable excuse.)

Anyway, this post is a little bit different than most in the fact that I have both a recipe and a product review to share with you. Exciting, right?! A first in The Moonlight Baker history!

Photography is a big part of this blog, and though I’m not a “hardcore” photographer, I do love a gorgeous photo. A crisp, clean, visually captivating photo. Beautiful.

Why not have one printed on a canvas?

I worked with the lovely folks over at Easy Canvas Prints to create a custom canvas with one of my favorite photos. If you recall from my very first post, this is a picture of my dog Ginger. (I know, I know, this is a food blog, not a show-off-your-dog blog. But had I put a food photo on the canvas, I would get hungry every time I’d look at it. I had to make alternate arrangements!)

After designing my canvas on the user-friendly website, I submitted the order and received the 8”x10” canvas just under a week later. It was carefully packaged so as to prevent any damage while in-transit.

Original photograph.

Canvas print. Nice, huh?

I have to say, I was really impressed by the quality of the product. The photo maintained its clarity and sharpness, which is complimented by the black and white (though I’m sure a color print would have been just as aesthetically pleasing). I also opted for the “gallery” wrap option, wherein the canvas is 1.5” thick. Very professional looking!

Detail.

Though the canvas is printed, it looks very similar to a hand-painted piece. I think a custom canvas (they come in a variety of sizes) from Easy Canvas Prints would make a great gift for just about any occasion. Check it out!

Now, let’s get back on track with the recipe, shall we?

With these high temperatures, frozen desserts are definitely the way to go. I happen to love semifreddos, so I decided to make one with one of my favorite ingredient combinations – Greek yogurt and honey. The Greek yogurt makes this dessert slightly tangy, which is offset by the floral tones of the honey as well as some fresh orange zest. Whipped together with heavy cream, this dessert is light, refreshing, and a super satisfying summer sweet.

Stay cool and enjoy!

Greek Yogurt & Honey Semifreddo

- 3 egg yolks

- 1 C. Greek yogurt (I used 2 %)

- 1 C. heavy cream

- 1/3 C. granulated sugar

- scant ¼ C. honey

- ½ tsp. orange zest, freshly grated

- 1 tsp. vanilla extract

Line a metal loaf pan with plastic wrap, making sure that all edges are covered (this will help release the semifreddo later after freezing).

In a heat-proof bowl, beat together egg yolks and sugar. Cook over a double boiler on medium heat, whisking constantly. After continuing to whisk over the double boiler for about 4-5 minutes, the mixture should be like a thick, pale-yellow ribbon. Remove from heat and set aside to cool.

In another bowl, beat heavy cream until it forms stiff peaks. Set aside.

In a separate bowl, beat together yogurt, honey, and vanilla, until smooth, about 1 minute (I recommend a hand-mixer for this). Add in thickened egg yolks, and continue to beat until smooth and lighter in color, about 1-2 minutes. Mix in orange zest.

Take ¼ of the whipped cream and gently fold into the yogurt mixture (this helps lighten it before adding the rest of the cream). Once incorporated, fold in the remaining cream until combine.

Pour semifreddo mixture into prepared loaf pan and freeze overnight.

To serve: Unmold semifreddo and slice to desired thickness.

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I used to be weird about sharing recipes. Really weird.

I suppose I can explain myself with two simple reasons:

a.) I never used to write my recipes down. I tend to be an “intuitive” cook and like to make decisions in the moment, rather than follow ones pre-made on paper.

b.) My pride for my “propriety” of a recipe was excessive.

My pride – for creativity and culinary “voice” – got in the way, for sure. That was the primary reason I kept my recipes, written out or not, under lock and key.

Nowadays, I think of my recipes with an entirely different attitude. I’ve taken to actually planning out a recipe, which often involves a certain amount of research. Sometimes I look to the internet for guidance, and other times to my trusty cookbooks. More often than not, though, I probably resort to both. Ingredients, proportions, methods, degrees, time… there are just so many variables.

Once I have the foundation for a recipe, I head into the kitchen and get to work. I make changes as I go, allowing my intuition to guide me the rest if the way. It’s not long before I have a finished product to try. Is it a keeper? A failure? In need of adjustments?

I know, now, that a recipe is truly successful when someone asks if I’m willing to share it. It’s a huge compliment. Huge. What’s could be a bigger pat on the back than saying, “I enjoyed this so much that I’d like to make it!”?

Not much.

I have to admit, when I started this blog I was still hesitant about sharing recipes. I still feel an attachment to my creations, however innovative or not. It’s a prideful attachment, for sure, but no longer a selfish one.

When my post about Nuttella Cheesecake Layer Bars was recently featured on WordPress’ Freshly Pressed (perhaps the most exciting day, to date, in the history of The Moonlight Baker), I got such an overwhelmingly positive and appreciative response from you, my lovely readers. Lots of “thank yous.” So many.

I couldn’t possibly respond to all of them, as much as I wanted to. But, again, I say you’re so very welcome. And thank you. Really.

It’s a really rewarding feeling to hear that people trust my pictures and posts enough to try one of my original recipes. And then to hear such rave reviews and see pictures of their end products… without question, it’s the icing on the cake.

This recipe is a combination of something “borrowed” (the waffles) and something new (the syrup). I found the recipe for the waffles in one of my go-to cookbooks, U.S.A by Sheila Lukins, and altered it ever so slightly. These waffles are super light due to the whipped egg whites and a bit earthy thanks to a healthy dose of cinnamon. Quite a versatile waffle recipe, all around!

The syrup is what makes these waffles unique. Bacon, cayenne pepper, and brown sugar make this syrup sweet, spicy, smoky, and salty. On its own, the syrup is incredibly pungent and, perhaps, a bit aggressive; but with the waffle… oh my, is it delicious.

Be adventurous and give this recipe a try!

Cinnamon-Scented Waffles

adapted slightly from Sheila Lukin’s U.S.A Cookbook

- 2 C. all purpose flour

- 2 Tbsp. dark brown sugar

- 1 Tbsp. baking powder

- ½ tsp. kosher salt

- 4 eggs, separated

- 1 ½ C. milk (whole, preferably)

- 4 Tbsp. unsalted butter, melted

- 1 tsp. vanilla extract

- 1 tsp. cinnamon

Preheat non-stick waffle iron.

Combine flour, brown sugar, baking powder, salt, and cinnamon in a bowl. Set aside.

In another bowl, whisk together egg yolks, milk, melted butter, and vanilla. Add in flour mixture and stir until just combine.

In a separate bowl, beat the egg whites until they form stiff peaks (you can do this by hand). Using a rubber spatula, gently fold egg whites into the batter.

When ready, lightly grease waffle iron. Add just enough batter to cover the plates (you may need to use a rubber spatula to spread the batter out towards the edges). Cook until desired doneness (or according to manufacturer’s instructions). Repeat with remaining batter.

Keep waffles warm in a 200 degree F oven until ready to serve.

Yields 6 Waffles

Bacon, Cayenne, and Brown Sugar Syrup

- 4 slices thick-cut bacon

- 2 Tbsp. honey

- 1 ½ C. water

- 1 ½ C. dark brown sugar, lightly packed

- ½ tsp. cayenne pepper

- 1 cinnamon stick

In a medium-sized sauce pan over medium heat, cook the bacon until crisp. Remove from pan and drain on paper towels, leaving bacon renderings in the pan.

Lower the heat to low and add honey. Whisk immediately; mixture will begin to bubble. Continue whisking and slowly add in water, then brown sugar. Whisk until smooth. Add in cayenne pepper and cinnamon stick.

Raise the heat to medium. Cook syrup for 15-20 minutes, stirring occasionally, allowing syrup to reduce by a third to a half (depending on desired thickness). Remove from heat and let cool slightly before serving.

To Serve: Generously pour syrup over warm waffle. Garnish with reserved bacon (can be crumbled or left in whole strips). Enjoy!

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As the inspiration for the name of this blog, brownies naturally have a certain sentimental value for me. They remind me of my best friends – our late nights crowded around the TV watching Law and Order: SVU, our candid conversations, and our tendency to drift off into a light sleep after finishing off a warm, comforting square of chocolate-y goodness.

But these brownies – this recipe. They are extra special to me.

When I first started high school, my mom made a batch of Ina Garten’s infamous “Outrageous Brownies.” As she chopped the chocolate, stirred up the eggs, and assembled the batter, I criticized the recipe for being excessively decadent. “A pound of butter? That’s ridiculous!” I told her. “You don’t need a pound of butter to make good brownies.”

“The recipe makes a lot of brownies, and they’re really good,” she responded.

After tasting the brownies, I knew that I was right. You don’t need a pound of butter to make good brownies. You do, however, need a pound of butter to make great, no – outrageous, brownies.

Since that time, the recipe stayed in the back of my mind.

I took out this recipe back in April for a friend’s birthday. I had told him about my baking a few months beforehand, promised that I would bake him brownies “sometime.” This was that perfect “sometime.”

I baked the brownies early on a Sunday morning. As they cooled, I went out and picked up some bakery boxes (the kind with the square “window” in the center), as well as a package of large white baking cups.

When I returned home, I sliced the brownies into generously sized rectangles. I set aside the twelve best looking pieces and carefully placed them in the fluted white baking cups. I then placed them in the big box. Two layers, each layer with two rows of three brownies. I slid the cover on the box and tied a criss-cross of raffia around it.

It was perfect.

The next day, I gave the heavy box of brownies to him. He noted how professional the whole thing looked, and later told me that the brownies were really good. I was happy that the gift went over so well.

I baked these brownies once again earlier this week – this time, as a “thank you” to my guidance counselor who has always been there for me with advice and support throughout my high school career.

I packaged them up in the same way. Bakery box, fluted cups, raffia. Perfect, once again.

I brought them into her office, the morning heat helping the sweet aroma escape from the box. After talking with her about my baking many times prior, she was incredibly appreciative and excited to finally receive something from my kitchen.

It’s hard to do these brownies justice when describing them. They’re rich in chocolate flavor, smooth and chewy in texture, and just dense enough to be extra satisfying. You have to make them to fully appreciate the greatness of this recipe.

For a happy birthday, for saying “thank you,” and for, well, anything – a pound of butter is more than worth it.

Outrageous Brownies

 adapted slightly from Ina Garten

- 1 lb. unsalted butter

- 1 lb. plus 12 oz. semisweet chocolate chips

- 6 oz. bitter chocolate (100% cocoa)

- 6 extra-large eggs (at room temperature)

- 1 ½ Tbsp. instant espresso grounds

- 2 Tbsp. pure vanilla extract

- 2 ¼ C. granulated sugar

- 1 ¼ C. all-purpose flour

- 1 Tbsp. baking powder

- 1 tsp. kosher salt

Preheat the oven to 350 degrees F. Butter and flour a 12 x 18 x 1-inch baking sheet.

Melt together the butter, 1 pound of chocolate chips, and the bitter chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.

In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the remaining 12 ounces of chocolate chips in a medium bowl with the ¼ cup of flour, then add them to the chocolate batter. Pour into the baking sheet.

Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about another 15 minutes, until a toothpick comes our clean. Do not overbake! Allow to cool thoroughly. Cut to desired size and enjoy!

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I’ve been on hiatus lately.

For the first time in close to four years, I’ve really started to slow down… started to relax.  It’s a weird feeling, to be honest.  I feel… lazy, almost.  I treasure the freedom of carefree afternoons, yet despise the now inevitable feeling of being unproductive.

It’s a simultaneous love-hate relationship.

But I’ve also reached the point where everything around me, so it feels, is speeding up.  The final days of school, the last few days of work, the leap from home to a new city.  Part of me just wants to press my hands to the calendar and make sure no more time slips away.

I’m trying to catch every last grain falling through the sand-timer.

I’ve been trying to distract myself from this urge to dig my heels in and stop the clock.  Baking is my distraction.

I go home, walk back and forth in my kitchen a few times.  Cakes, cookies, custards, decisions, decisions, decisions.

Since when have I become so indecisive?

And then an idea hits.

Chewy Chocolate Cookies with White Chocolate Chips, Caramel-Topped Brownies, Aunt Sassy Cake from the Baked boys, double chocolate muffins (…or were they cakes?).  Two batches of rice pudding.

Ironically, with all this time and all this baking, I have not made a post in over a month.  And I’m being completely honest when I tell you I don’t know why.

I don’t have much of a plan for this summer.  I’m not much of a planner lately either.  But what I do know is that I’m going to spend a lot of time in the kitchen – and, hopefully, that energy and enthusiasm will carry over to my blogging too.

Now, let’s get to what we’re really here for.  Let’s talk about some bread pudding, shall we?

I know, I know . . .  it’s pretty much summertime and bread pudding isn’t necessarily the most
“appropriate” dessert for the season.  But just imagine taking a few bites of this warm and inviting bread pudding on a chilly summer night.  Oh, and did I mention that it’s served with a few generous spoonfuls of brown butter caramel sauce?

I think we’re on the same page now.

This bread pudding is tender, decadent, and has an intense almond flavor.  The oils of the almonds really infuse nicely into the cream and milk, which is then absorbed by the buttery challah bread.  And topping it off with the thick, velvety caramel?  You simply can’t go wrong.

*Note that the recipe pictured was made with a higher proportion of milk and cream.  I reduced the amounts in the recipe below to allow for the challah to “hold its own” a little better.  Also, you can use as many or as few almonds (reserved from infusing the milk) when assembling the bread pudding . . . it’s really up to your personal tastes and preferences. 

Toasted Almond Bread Pudding

- 2 C. Sliced Almonds

- ¾ C. Whole Milk

- ¾ C. Heavy Cream

- 8 C. Cubed Challah Bread (1” pieces)

- ¼ C. Amaretto

- 4 Egg Yolks

- ½ C. Granulated Sugar

- ½ tsp. Kosher Salt

Toast almonds in the bottom of a medium sauce pan over medium-low heat until lightly golden, about 6-8 minutes.  Add milk and cream and bring to a simmer.  Cover and remove from the heat.  Let sit for 20 minutes.

In the meantime, preheat the oven to 200 degrees F.  Spread cubed challah on a sheet pan and toast in prepared oven until slightly dry, about 8 minutes (toss every 2-3 minutes to keep bread from burning).  Remove from oven.

After 20 minutes, strain the almonds from the milk and cream.  Reserve almonds.  Beat together infused milk mixture with eggs, sugar, salt, and amaretto.

Raise the oven to 325 degrees F.  Butter an 8 x 11.5 x 2 in baking dish.  Layer half of the bread in the dish, followed by half of the custard and desired amount of reserved almonds.  Repeat with remaining ingredients.  Press down layers and let sit for at least 30 minutes.

Bake bread pudding in a hot water bath in the oven (middle rack) for 45-55 minutes, until custard is set.  Remove from oven and cool.

Brown Butter and Amaretto Caramel Sauce

-1/2 Stick Butter

- ¾ C. Brown Sugar

- ¼ C. Amaretto

- 1 C. Heavy Cream

- ½ tsp. Kosher Salt

In a medium-sized sauce pan, cook butter over medium-low heat until it browns, about 6 minutes.  Add in brown sugar and whisk until smooth.  Carefully add in amaretto (be extra careful as the alcohol may cause the sauce to catch fire momentarily; don’t be alarmed as it will burn off).  Finally add in heavy cream and whisk until smooth.  Let simmer over low heat for 3-5 minutes.

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