So I have this book called Baking: From My Home to Yours by Dorie Greenspan. I’ve had it for a couple of years and I’ve made a few things from it, but really not much, which is a shame because it seems like a great book. I guess I sometimes forget about it though.
Then I found this whole group of people from all over the world that have this book too and they bake a recipe from the book every week, and then they all blog about it. Isn’t that so cool? So here I am, writing my first Tuesday with Dorie post. Yes, I know it’s Wednesday all ready, but I’m still figuring out the timing for all this.
So first let me admit that I don’t have a money shot of the brownies. It just got too late and I was tired and sunburned. I’ll post some more pics to Flickr and this post later today, including a money shot of the cooked brownies in all their glory (if there are any left when I get home).
So the recipe was pretty easy. I had a couple of bumps, mostly of my own doing. First, I though there was instant coffee around, but I was wrong. Ok, no biggie. Then I found out the nuts I had were really old. Like scary old. So no nuts. Alrighty, no problem full steam ahead.
Then as I as melting the butter I realized I needed to sift the cocoa. Fuck. I’m sure if you direct your attention to the following picture you’ll understand. That metal thing? Yeah, that’s my “sifter”.
Is it resting in a measuring cup? Yes, yes it is. Let’s just say my wrist is still smarting from that and leave it at that for now.
Despite all that it came together pretty well. I was a little concerned about the texture of the batter, not that it looks scary here or anything.
And I was a bit worried about my “oven”, but no way was I turning on the real one.
It baked for exactly 30 minutes, and it turned out swell in the end. The Italian (aka my husband) asked that if I make them again I make them just the same: no coffee, no nuts. The cinnamon was not prominent last night but after resting it definitely comes out more. The texture is great with a crispy top layer and super gooey inside. Very decadent, very yummy.
You don’t need the book to try these! You can find the recipe on the NPR site (scroll down a bit).
I will work on my note taking and photo documenting abilities for future installments. Promise.
2 Comments, Comment or Ping
wow, i’d love to raid your cookbook collection! how do you decide which to buy? there are so many choices.
August 4th, 2009
The really sad thing is that that’s only part of them. I have another shelf in the bedroom and I’m starting to run out of room on it too!
I did the Good Cook book club and that’s how I got a lot of them. Basically, anytime I get interested in some new aspect of cooking or baking or some new type of cuisine I’m on Amazon making a list of books I want. And I read reviews to see if my expectations will be met. Plus, the Look inside feature on Amazon (and the Good Cook site too) is great and let’s you get an idea of what the book is like.
August 5th, 2009
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