Hanna (my mother) is an outstanding, classically trained chef.
My cooking: ehhhhh.
But I do really enjoy baking and I think im pretty damn good at it, better than Hanna anyway.
You'd probably never know that because, well, I don't blog about it.
(I kinda suck at blogging)
Either way, I am obsessed with cooking/baking shows.
I attempt to imitate what I see/read.
And have you ever noticed that most chefs, (at least the good ones) are always boozin?
Confession: Sometimes, drink wine when I cook
because for some reason I think it will make me produce delicious food.
ridiculous: yes
fun: absolutely
Here's a little somethin somethin I whipped up today
{im home from work, cashing in on some PTO time}
Supernatural Brownies
{Makes 24 2-inch brownies}
Ingredients
2 sticks (1/2 pound) unsalted butter
8 ounces bittersweet chocolate, cut into 1/4-inch pieces (I use Ghirardelli bars)
4 large eggs
1/2 teaspoon salt
1 cup granulated sugar
1 cup firmly packed brown sugar
2 teaspoons vanilla extract
1 cup all-purpose flour
parchment paper
13 x 9 x 2-inch pan
1. Set the rack in the middle of the oven and preheat to 350 degrees.
2. Line your pan with parchment paper: bring the parchment up the sides of the pan so that there is a slight overhang and grease with butter or nonstick cooking spray.
3. Bring a saucepan of water to a boil and turn off heat. Combine butter and chocolate in a heat proof bowl and set over pan of water. Stir occasionally until melted. (Alternatively, melt butter and chocolate in a bowl in the microwave, stopping at 20 second intervals to stir and prevent scorching.)
4. Whisk eggs together in a large bowl, then whisk in the salt, sugars, and vanilla. Stir in the chocolate and butter mixture, then fold in the flour.
5. Pour batter into prepared pan and spread evenly. Bake for about 45 minutes, until top has formed a shiny crust and batter is moderately firm. Cool completely in pan on a rack. If not serving right away, wrap pan in plastic wrap and keep at room temperature or refrigerated until the next day.
6. To cut brownies, first lift them out of pan using the parchment overhang and transfer them to a cutting board. Separate parchment from edges. Using a sharp knife, trim away edges and cut brownies into 2-inch squares.
2. Line your pan with parchment paper: bring the parchment up the sides of the pan so that there is a slight overhang and grease with butter or nonstick cooking spray.
3. Bring a saucepan of water to a boil and turn off heat. Combine butter and chocolate in a heat proof bowl and set over pan of water. Stir occasionally until melted. (Alternatively, melt butter and chocolate in a bowl in the microwave, stopping at 20 second intervals to stir and prevent scorching.)
4. Whisk eggs together in a large bowl, then whisk in the salt, sugars, and vanilla. Stir in the chocolate and butter mixture, then fold in the flour.
5. Pour batter into prepared pan and spread evenly. Bake for about 45 minutes, until top has formed a shiny crust and batter is moderately firm. Cool completely in pan on a rack. If not serving right away, wrap pan in plastic wrap and keep at room temperature or refrigerated until the next day.
6. To cut brownies, first lift them out of pan using the parchment overhang and transfer them to a cutting board. Separate parchment from edges. Using a sharp knife, trim away edges and cut brownies into 2-inch squares.
7. Enjoy.
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