Oh, my Grandmother’s brownies! I remember and crave them still. She never made any secret about using a box mix for the brownies. I vaguely remember a Betty Crocker box. But she always made this frosting. It was more like fudge, but she wouldn’t put fudge on a brownie, or would she?
The frosting was thick and chocolatey. It had a graininess that let you know how much sugar was in the frosting, but it was so good. The whole brownie was sweet yet not cloying. My Grandmother always put nuts in her brownies., usually walnuts or pecans. I know that cooks are hesitant with nuts these days. I say give nuts a chance!
I tried many “southern” fudge frosting recipes and none matched my grandmother’s. So, I went to a good old-fashioned fudge recipe and changed it up a little.
It’s not too late for a quick Valentine’s Day bake so quickly run to the store and get your ingredients and get to it!
Follow the directions on the box for your brownies. While they are baking get started on your frosting. If you can pour the frosting over the brownies when they come out of the oven its great!
This summer I had the greatest trip to Spain with my husband. I’ve written about many parts of the trip and shared many recipes. However, it has taken me months to duplicate a most important recipe. Double Dark Chocolate Chip Cookies from The Principal hotel. You have to understand my husband is not much of a sweet eater and chocolate would never be his first choice. So, when he asked the maître d’ if he could have some cookies to take on the airplane home, I almost fell over.
When we did finally arrive at home I made it my quest to duplicate the recipe. I wrote to the chef. I explained how my husband coveted his cookies and asked if he would share the recipe with me. While I waited for his response I played around with some other recipes. I found a few online and even tried a couple of Dorie Greenspan’s. Each time he tried them and each time the verdict was, “Not the same.”.
I was delighted when I got an email from the chef with his recipe, but it was just chocolate chip cookies. I wrote back and explained it was the dark chocolate chip cookies and he replied right away with the adjustments to make the recipe into the dark cookies. I will say that there were still adjustments to be made. For example, Celsius to Fahrenheit conversion wasn’t an exact science, nor were weight measurements versus cup and tablespoon measurements. So again, I made many versions and they were “Not the same”.
One more try and I got it. Let me tell you that my husband really likes a crunchy cookie and it was hard to get that right without having either burnt or just dry cookies. Remember every oven is different and every taste too. Adjust for your oven and preference.
I hope you enjoy these as much as my husband did. Please put your comments. I love to hear from you. Happy Holidays!
Dark Chocolate Chip Cookies with White Chocolate Chips
Preheat oven to 425° F.
Grease and line with wax paper a 9x5x3 loaf pan.
Melt chocolate and beat in butter with a spoon or spatula.
Beat egg whites with a hand mixer to stiff peaks; set aside. With same beaters beat egg yolks until thick and light in color.
Slowly add the sugar, beating constantly. Add the flour and beat until just combined. Stir egg yolk mixture into chocolate mixture, then fold egg whites into this mixture. You will have some egg whites still showing.
Pour batter into prepared pan. Reduce oven heat to 350°F and bake 25 minutes.
Let cool completely in pan. Cake will settle like a cheesecake. Turn out. Refrigerate for 4 hours until well chilled. Decorate with abandon!
Toss florets with 2 T. olive oil, salt and pepper in a bowl
Arrange in a single layer on a baking sheet.
Broil, turning once, half way through, until charred and tender, about 15 minutes.
Meanwhile, heat garlic and remaining oil in skillet an cook, over medium heat until golden, about 5 minutes. Be sure to watch and stir, so garlic doesn't burn. Transfer oil and garlic to a a medium bowl an let cool.
Stir almonds, parsley, chocolate, sherry, salt and pepper into garlic oil.
Toss with cauliflower while it is still hot. Garnish and serve immediately.
Using a mortar and pestle or coffee grinder (depending on hoe fine you want the rub) grind the cacao nibs and fennel seeds, together. Add the brown sugar, cocoa powder, salt cinnamon and cayenne powder. Combine thoroughly. The mortar and pestle will give you a coarser rub and a more pungent flavor. A coffee grinder or food processor will give you a finer rub and a more subtle flavor.
Massage the tenderloin with 1 T. of oil and then rub with the cacao mixture until well coated.
In a large skillet, over a medium-high flame, heat the remaining oil. Brown the tenderloin on all sides, turning often.
Transfer to a roasting pan and cook until a meat thermometer reads 145, about 15 minutes. Pork can cook very quickly so check at 10 -12 minutes. Adjust time for beef.
Once at proper temperature, take out, tent with foil and rest for 5 minutes. Slice and serve.