Christine and the Big Scary Kitchen

my sous chef this post, Jo Anna

Like many people, I’m not that great at New Years’ Resolutions.  I make them, I write them on my blog, then I promptly forget about them until three weeks later.  That’s when I’m on the phone with a random relative, I look down and see my nails are nubs and my dad asks me, his voice filled with confidence in me, “So how goes the nail biting?”  I mumble something along the lines of “Oh, just fine.” though I should just respond with the truth.

Terribly, Dad, terribly. It’s a good thing he’s 1,800 miles away or he could see the nail polish stuck in my teeth.

This year, I was resolved to be resolved.  Except I didn’t really write down my resolutions.  I just know there are little things I need to do to improve myself.  Stop biting my nails.  Walk when I have the chance.  Stay away from boys.  Volunteer.  Be nice. Read more books. Update my blog more.  Mostly, eat out less, eat fewer processed foods, cook more.

So far, my resolutions are going much better.  Disregard the fact I did just bite one of my nails and my blog needs my attention.  I still have eight getting a little too long and it’s February.  There are ten more months to improve. . . or slack.  No, improve.  I am resolved!

Being that there are ten more months, also that these are not just for the year but as long as I possibly can.  There is one late resolution and, of course, it’s about food.  Not one of my resolutions involves “cutting back,” though I do try to stay away from eating SO much sugar, I’m more on the look out for finding recipes that are worth the slip of the diet.

Now, look, everyone who has or ever will name a recipe.  Please, do your best to avoid superlatives.  Why?  Last weekend, Jo Anna was over and we decided to make some Valentine’s baked goods.  A friend sent me a cute book, The Buttercup Bake Shop Cookbook, for my birthday a few months ago and I had yet to try anything from it.  I handed her the book and said, “Pick one.”  Almost immediately, she’d chosen a recipe simply named “The Greatest Brownies Ever.”  When someone names anything the “greatest” or the “best”, it automatically sets a standard no one can really relate to.

These brownies will never stack up to my true brownie love– Betty Crocker brownies from the red box with an extra egg to add the extra fudgey-ooey-gooeyness.  Though the self-proclaimed “Greatest Brownies Ever” were chocolate-y and tasty, we had to wait OVERNIGHT until they were firm enough to eat.  They were moist, but thin and without that mysterious chocolate layer that I love. They were not the greatest brownies ever.

So in 2010, since I’m resolving to do things, I’ll be looking for a go-to brownie recipe, looking under every nook and cranny for a chocolate concoction good enough to be referred to as, “Christine’s Favorite Brownie Recipe.”

DECEPTORS!

Adapted from The Buttercup Bake Shop Cookbook

Ingredients:
1 1/3c semisweet chocolate chips
3 ounces unsweetened chocolate
1c unsalted butter
1/2c all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1c sugar
3 large eggs, at room temperature
1T instant espresso powder
1T vanilla extract
1T rum

Serving size, recipe says 12 3-inch brownies, but i’d actually use a smaller pan next time and get thicker brownies.

Preheat the oven to 350 degrees. Prepare a 9 x 13 inch baking pan for about 1 inch thick brownies.

Melt the chocolate however you prefer to melt chocolate in a saucepan with the butter, stirring occasionally until smooth. Carefully pour into a large bowl and set aside to cool (about 20-25 minutes, keep an eye on it.)

Combine flour, baking powder, and salt in a separate bowl while you wait for the chocolate to cool and measure out the other ingredients.

Once the chocolate is cool, add the sugar, eggs, espresso powder, vanilla extract and rum in the large bowl and mix with a wooden spoon. Combine the dry ingredients until everything is mixed thoroughly. This batter will be very runny.

Pour the batter into the pan and bake for 25-30 minutes (they’re done when you insert a toothpick and crumbs are attached. If you wait until the toothpick comes out clean, they are overbaked. Cool for a really long time, even overnight. We waited a few hours and it still wasn’t enough. Next time maybe stick them in the fridge to speed up the process.

I’m still a little bitter about these guys, I most likely won’t be making them again.