So what’s been happening at Sweetest Kitchen HQ lately? Well, to make a long story very short, my daughter turned 9 and she received a cat for her birthday. This was a decision I was against from the beginning, as soon as my husband mentioned that it might happen. I have nothing against pets, nothing at all – I love animals – , but I knew who would be taking care of it. And I have enough to take care of already….
My kitchen was abuzz with excitement yesterday – the sounds of baking tins and saucepans clanking, whisking eggs, spoons scraping against the bottom of the bowl, happy and nosy children who were curious to see what I was doing….
My husband’s a bit of a worry wart. By “a bit”, I mean he worries almost constantly about a lot of things….
Valentine’s Day isn’t really very special in our family; it’s just any other ordinary day. My daughter made everyone a heart-shaped card this morning, though, and I stuffed heart-shaped watermelon pieces and heart-shaped sandwiches into my kids’ lunch boxes for school today….
It’s been very hot in Sydney lately. I don’t mean to complain, but we’ve had days where it’s been near (or right at) 110F; that’s seriously crazy! As you may understand, I haven’t been baking very much because of this heat….
Do you love Biscoff? And chocolate? And ice cream? If you answered yes to all three questions, then you’re going to love this post….
Last week my 3-year-old son had his tonsils and adenoids removed. What a stressful time for all of us! Even though this type of surgery is the most common one performed on children, any parent would still be worried about this happening to their own child….
I have become a frequent visitor to TasteSpotting.com. There are so many different types of lovely and amazing food on the website, I just start drooling every time I go there! This was where I found the recipe for bittersweet chocolate brownies.
To start at the beginning, I received a couple of bars of Ghirardelli bittersweet chocolate in a chocolate haul I got for Valentine’s Day from my husband. I searched through my cookbooks and online to find a recipe using bittersweet chocolate, but most used semisweet. I began to crave brownies over the past couple of days and just today came across the recipe for bittersweet chocolate brownies (from Slow Like Honey), via TasteSpotting.com.
The baker, Amanda, at Slow Like Honey, claimed that these brownies were the best ever, and when I read that, I knew this was the recipe I would use my bittersweet chocolate for. They looked too tempting to pass by.
I did do a couple of things differently from the posted recipe, which is originally from Alice Medrich’s book Pure Dessert. I used a double boiler to melt the chocolate and butter, instead of sitting the bowl of chocolate and butter in simmering water and I used parchment paper to line the pan instead of aluminum foil. I think that my brownies are just a touch under-baked, although I went about 2-3 minutes over the recommended baking time, but I’d rather have under-baked brownies than over-baked brownies. I think my brownies are just extra gooey, but that makes them all the better, right?
Unfortunately, I don’t have any vanilla ice cream, or any ice cream at all for that matter, but I do think a scoop of vanilla ice cream would compliment a square of these brownies perfectly. They taste really nice, and I can assure you that I will definitely be making these again.