Tuesday, February 11, 2014

The Fudgiest Chocolate Brownies

I found this recipe a few years ago.  These are quite possibly the best brownies ever to be created.  I only make them once or twice a year due to the fact that more often would likely kill me.  They are definitely not something that should be eaten often, but saved for special occasions. 

I'll post the recipe as it was when I found it. 

Chocolate Brownies

Gourmet | February 2000

The Farm of Beverly Hills, Beverly Hills, CA

"The Farm of Beverly Hills has the most incredible, delectable giant brownies!" says Cindy Grand of San Francisco, CA. "They taste more like fudge with a light, crunchy surface. Would you help me get the recipe?"

These are probably the fudgiest brownies we've ever tried—in fact, they seemed too rich to serve in giant squares, so we've cut them smaller. They taste even better the day after they're baked.

Yield: Makes 20 brownies
Active Time: 20 min
Total Time: 3 hr

3 sticks unsalted butter, cut into pieces
12 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
6 large eggs
1 1/4 cups cake flour (not self-rising)
1 cup plus 2 tablespoons unsweetened cocoa powder (not Dutch process)
3 cups sugar
1/2 teaspoon salt

Preheat oven to 350°F. Butter and flour a 13- by 9- by 2-inch metal baking pan, knocking out excess flour. Melt butter with chocolate in a large metal bowl set over a saucepan of barely simmering water, stirring until smooth. Remove bowl from pan and whisk in eggs, 1 at a time. Sift together flour and cocoa powder in a separate bowl and stir into batter with sugar and salt. Pour batter into pan and bake in middle of oven until top is firm and a tester inserted into center comes out with crumbs adhering, 40 to 45 minutes. Cool completely in pan on a rack, about 2 hours, before cutting into 20 squares.

Cooks' note:
· Brownies keep, layered between wax paper in an airtight container, 5 days.

Saturday, February 8, 2014

Pumpkin Crockpot Oatmeal

I decided to try a little something different with the oatmeal today (or last night if you will).  I had a can of pumpkin left over from the holidays, and wondered if it would work in the breakfast.  Come to find out, the kids love it!  They say it's like pumpkin pie for breakfast.  

Pumpkin Crockpot Oatmeal

4 1/2 cups oats (not quick cooking kind)
10 cups water
1 cup brown sugar
1/2 tsp salt
1/2 tsp nutmeg and cloves
1 tsp cinnamon
1 tsp vanilla
1 - 29oz can of Pumpkin

Combine all ingredients in crockpot. Chunk up pumpkin and try to distribute chunks evenly. It will cook and separate on its own.  
Cover with lid.
Turn to warm for 8-10 hours. Mix well.  Serve.  

It's a full crockpot of oatmeal. ;)