I always felt like baking was my escape from reality. When I am stressed, annoyed, frustrated, whatever -I go bake something. It’s therapeutic to me. In the same way that cleaning and organizing are my happy places. I dont need any music or any other distractions to keep my mind active, just give me the kitchen and my cookbook and I’m happy.
Clearly, that wasn’t the case Wednesday night. I have these great vanilla beans that my sister in law gave me from South Africa and I’ve been meaning to use them so I found a great Vanilla Bean Cupcake recipe. I had a lot on my mind and managed to mix and bake an entire batch of cupcakes – minus the 5 eggs. Needless to say, those cupcakes are sitting in a tupperware glaring at me from across the kitchen. I guess some things really do take priority in my head no matter how much I love baking.
The cupcakes have amazing flavor otherwise, so definitely be expecting those in the future. Just maybe when my head is cleared up so I dont forget major ingredients again.
In attempts to not feel defeated by the kitchen, I made some brownies tonight for a co-worker. We sneakily (is that even a word?) asked him what his favorite dessert was the other day and so I made some brownies. A simple amazing dessert. Always. Unless you forget, oh say, the chocolate or something.
As a kid, my mom and I would make the box mix of Ghirardelli Double Chocolate Brownies and all you would need is a bowl, a spatula, and a wooden spoon. These days, when I bake it requires half of the kitchen appliances. But I must say, there is something seriously amazing about batter on a wooden spoon.
Chewy, Fudgy Triple Chocolate Brownies
5 oz. semisweet or bittersweet chocolate, chopped
2 oz. unsweetened chocolate, chopped
8 tbsp. unsalted butter, cut into quarters
3 tbsp. cocoa powder
3 large eggs
1¼ cups (8¾ oz.) sugar
2 tsp. vanilla extract
½ tsp. salt
1 cup (5 oz.) all-purpose flour
Preheat the oven to 350° F. Line an 8-inch square baking dish with foil and spray lightly with nonstick cooking spray; set aside.
In a heatproof bowl set over a pan of barely simmering water, melt the chocolate and butter, stirring occasionally until smooth. Whisk in the cocoa powder until smooth. Set aside to cool.
In a medium bowl, combine the eggs, sugar, vanilla and salt; whisk until combined, about 15 seconds. Whisk in the warm chocolate mixture until incorporated. Then stir in the flour with a wooden spoon until just combined. Pour the mixture into the prepared pan. Bake until slightly puffed and a toothpick inserted in the center comes out with a small amount of sticky crumbs clinging to it, 35-40 minutes. Transfer the pan to a wire rack and let cool to room temperature.
Remove the brownies from the pan using the foil and transfer to a cutting board. Cut into squares as desired.
Recipe courtesy of the amazing Annie’s-Eats blog. If only I was 1/4 of as awesome as she is.