I finally broke down and made a Facebook page for the blog. I have even started tweeting again!
No, the world has not gone topsy turvy, I just had some extra energy. after all, spring is here, and I am always energized at this time of year. (Even though the weather is not cooperating with me)
So here is a link to my Facebook page. I currently have 40 “likes”. When I get to 50, those 50people will be entered into a giveaway contest. What am I giving away you might ask? Well, that is to be determined when I take my day trip to Massanutten next week. It is exciting isn’t it? Being entered into a contest where you don’t know the prize.
I can assure you it will something super fabulous. I may even do another giveaway for the next 50 folks that like my page (from 50-100).
I am not one to have a bucket list per se. I am a very happy woman who has an extremely satisfying life, so if there is something I really want to do I will plan for it and do my best to get it done.
I have traveled, loved well, had amazing friends, a loving family, so although there are things I would like to do, I don’t have a list of things that just *must* be done before I kick the bucket.
I do however have a culinary bucket list of sorts. There are many things I would love to make or bake or at least attempt to make. I have compiled a list of 50 things I have always wanted to try to make. Some have already been accomplished with varying results, but since I didn’t blog about it they are on the list to re-do.
I am going to post how each of these things turned out, whether they are a win or a flop. I am a home cook, definitely not a chef. There are a few things I make from memory, but I am mostly a recipe follower.
So here is my:
CULINARY BUCKET LIST
2. Chocolate Souffle
4. Three layer Red Velvet Cake
5. Petits Fours
9. Julia Child’s Coq Au Vin
10. Steamed dumplings
12. Home made tortillas
13. Pernil (Puerto Rican pork roast)
16. Chocolate Lava CakeResults here.
18. Shepherd’s pie
19. Monkey Bread
20. Cinnamon Rolls
22. Homemade egg nog
24. Apple dumplings
25. Bananas Foster
26. Cheese Fondue
27. Chocolate Fondue
28. Homemade Dressing
29. Homemade coffee creamers
30. Chicken Tikka Masala
31. Homemade whole wheat bread
34. Soy free vegan ground beef (For my friend The Vegan Virtuoso)
35. Homemade ravioliRead about it here
36. Homemade ice cream
37. Homemade jellyBlackberry honey jelly , and Strawberry honey jelly
39. Make a pumpkin pie from a pumpkin
40. Can some homemade apple butter
41. Eggs benedict
42. Make all of the mother sauces
43. Homemade Reuben (for my Bluebell)
45. Korean short ribs
46. Grilled steak with black bean shrimp, roasted eggplant and broccoli dust (for the NewYorRican)
47. Stuffed cabbage
49. Egg rolls
50. Crab Rangoon
Well, there you have it. I will attempt one per week or at least every other week. And will blog about them so y’all know how they turned out.
If you think I should add something you would like to see me make, please make a comment and I will add it to my list.
I am a brownie connoisseur. I LOVE them. However, since starting Weight Watchers I no longer indulge in brownies that are made the regular way. For myself I find low fat low sugar alternatives. But I still like baking things the “regular” way, and it is a good thing for me that I have three people in my house that enjoy eating them! (the teenaged boys of course). So I was looking up Brownie recipes and came across one called the Baked Brownie. Apparently a bakery in New York City called Baked developed these brownies which have been replicated and made by America’s Test Kitchen as well as Oprah and the Today Show. They are apparently Oprah’s “favorite” brownie. With those kind of endorsements how could I not try them? So into the kitchen I went, and here is the result.
1¼ cups all-purpose flour
1 teaspoon salt
2 tablespoons dark unsweetened cocoa powder
11 ounces dark chocolate, coarsely chopped
1 cup (8 ounces) unsalted butter, cut into 1-inch pieces
1 teaspoon instant espresso powder
1½ cups granulated sugar
½ cup packed light brown sugar
5 eggs, at room temperature
2 teaspoons vanilla extract
1. Preheat the oven to 350 degrees F. Butter the sides and bottom of a 9×13-inch glass or light-colored baking pan.
2. In a medium bowl, whisk the flour, salt, and cocoa powder together.
3. Put the chocolate, butter and instant espresso powder in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, then remove the bowl from the pan. The mixture should be room temperature.
4. Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Add the vanilla and stir until combined. Do not over-beat the batter at this stage or your brownies will be cakey.
5. Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.
6. Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely, then cut into squares and serve.
7. Store at room temperature in an airtight container or wrap with plastic wrap for up to 3 days.
And here are the pictures:
It is important that the eggs are room temperature, so put them out for about 30 minutes prior to starting to bake.
It is very important that you FOLD the dry ingredients into the chocolate so the brownies are dense and fudgy.
NOTE: I actually folded too much. When done you should still see a few streaks of flour in batter.