My husband’s a bit of a worry wart. By “a bit”, I mean he worries almost constantly about a lot of things. He worries about the effects of the environment (i.e. exhaust fumes from cars and trucks, flecks of paint, particulate matter in a waft of chimney smoke) on our children mostly, and at times his worries consume him and he becomes a totally different person for days.
This, combined with the daily endless responsibilities of caring for our children, had us drifting slowly apart. Sometimes it was obvious to me what was happening, that we just didn’t have time for each other, but mostly we just ignored it as there just wasn’t time to address it.
Last month, however, we did make a few moments to discuss our situation and we came up with a great result. We talked it out as much as we could about what our problems actually were, and how we could approach future situations in a more manageable and appropriate manner, rather than fall into a spiraling pit of worry for days on end, which would make us both quite miserable.
So, it’s been a month now and I am happy to say that we’re back on track. In fact, my husband even wrote me a love note (you may have seen this if you follow me on Instagram!) one day! How sweet! I think we’re both realizing life’s just too short, so you have got to be happy about where you are and if you’re not happy, find out how to be happy and do it!
I made a little sweet twist on a vintage “breakfast in bed” theme by serving “dessert in bed”! Now, I know that sounds a little naughty, but trust me, I’m not going in that direction!
For our dessert in bed, I’m serving coffee fresh from the Bodum Chambord 3-cup coffee press in two tiny Le Creuset espresso mugs (both available from Kitchenware Direct, and previously reviewed here. In the heart ramekin, what else but a warm, squidgy brownie!
The brownie’s slightly sunken in the middle just because it’s so squidgy! But we’re not quite ready yet. We’re filling the hole in the brownie with Madagascan vanilla bean ice cream swirled with salted caramel.
Now we’re ready to dig in!
Once again, I have to comment on how adorable the tiny espresso mugs are! And the heart ramekin? It’s perfect for a single serving of most things, especially savory pies. It’s oven-safe, microwave-safe, freezer-safe and dishwasher-safe. It’s Le Creuset, so of course you know it’s made from high quality stoneware. The non-porous enamel coating means it’s resistant to stains and cracking, which, in a household like ours, is very comforting to know!
The squidgy brownie recipe comes from Lurpak; I halved the recipe and filled the heart ramekin plus a couple other plain ramekins with the batter. The heart ramekin required a longer baking time than the plain ramekins because it’s deeper and wider than the average ramekin. I didn’t really know how long to bake it; I just went by how it looked visually and how it felt when I gently tapped on it! When I stuck in a wooden skewer, it came out with moist crumbs so I took it out of the oven straight away so as not to over-bake it, since I wanted gooey-ness.
The Lurpak squidgy brownie is one of my favorite brownie recipes, by the way! I highly recommend it if you love gooey brownies!
In closing, the moral of the story is to always make time for your loved ones. Also, there’s nothing better than sharing a delicious gooey brownie in an adorable heart ramekin! 😉
A big thank you to Brad Russell for sending me the heart ramekin to review!
- 200g slightly salted butter*, chopped
- 350g 70% dark chocolate, chopped
- 3 eggs
- 250g dark muscovado, or dark brown, sugar
- 50g self-raising flour
- Heat the oven to 190°C and line an 20cm brownie tin with baking paper.
- Fill a small saucepan 1⁄4 full of water, place the chocolate and butter in a heatproof bowl resting on top of the saucepan, but not touching the water. Warm on
- a low heat, stirring occasionally, until everything has melted.
- Whisk the eggs in a bowl until they’re pale and fluffy, but not too stiff. Add the sugar and whisk until it thickens up. Gently fold in the chocolate mixture and then sieve in the flour. Continue to fold until smooth.
- Slowly pour the mixture into the tin and bake for 30-35 minutes. When you see the satisfying crust on top they’re done. They should be all squidgy inside too.
- Allow to cool completely, then cut into 16 squares.