In a recent post, I mentioned that I’d just gone up to my family’s Tahoe cabin for a few days with my dad. I mentioned ice cream and lounging by the lake. What I didn’t mention is the grand renovation that’s taken place this past year making our humble, rather tiny cabin into something a bit less humble and much less tiny. When I really think about it, our Tahoe cabin is the one stable house in my life. My folks are divorced and live in different houses than the one I grew up in, and if you’ve been around the blog for any period of time, you know I’m a serial mover. So the Tahoe cabin is it. It’s where I’ve been coming at least twice a year since I was two years old. Same little town, same street.
During the renovation this year, my dad just kept saying how I wouldn’t believe it–how much different it was. I’d overheard conversations about reclaimed barnwood and tile, about a courtyard breezeway and flat screen TV’s. So when I drove up, I’ll be honest: I expected to be a little sad. I braced myself to put on a big happy face for my dad and thought of all the ways I could tell him how great it was. I figured I’d miss our funky little cabin and all its quirks. After a record breaking personal best of 3 hours and 15 minutes, I pulled up, parked, and saw a totally new house. The funny thing? I wasn’t at all sad or nostalgic or disappointed. Don’t get me wrong: it was different. But it was great, too. The sleeping loft was still there, the windows looking out onto the lake were still the center of the house, and the stools at the kitchen counter–all there. It just got a face life. A fancy face lift.
Kind of like these brownies. Now if you’re anything like me, you have your go-to brownie recipe and probably aren’t interested in hearing all about someone else’s. And up until just a few days ago, I was like you: married to the brownie recipe I’ve been making for years. But I was encouraged by some friends who love this new recipe I’m about to share with you, so I gave in. The thing I like about these brownies is their insanely dark flavor and the way the gently straddle the line between fudgey and cakey (although they definitely err on the fudgey side). They’re studded with bits of dark chocolate, have some definite heft, cut beautifully, and would be the perfect brownie to serve with ice cream. Or alone. Like the Tahoe house, they’re a little fancier. A little different. But no less fabulous for it.
So it turns out brownies and vacation homes share a little something. Who knew? They’re both a good lesson in not anticipating your reaction to something before it happens. Allow yourself to be surprised. Allow yourself to feel (or taste) in the moment. I so often try to prepare for new situations by anticipating what it’ll be like, who will be there, how it’ll all go down. Pre-judging. I’m all about pre-judging–it’s how we Capricorns navigate our way through the world. But the truth of the matter? You can’t always plan for everything. You can’t always anticipate how it’ll all go down, how you’ll feel as you pull up to a new house, sit down next to a new acquaintence, or cut into a brand new brownie recipe. Be open to surprises…and whatever may come. Because of this, I’m looking forward to new memories in a new house and many, many more batches of these brownies.
After making countless brownies in my lifetime, I’ve come to realize there are a few important considerations that honestly make a ho-hum brownie kind of amazing. Here they are, along with the much anticipated recipe. Oh, and if you’d like to share your very favorite brownie recipe in the comments, I’d love to hear about it. I’m on a little bit of a brownie kick these days.
A Few Brownie Tips:
-Use room temperature eggs. Just do it. I won’t go into the chemistry of it all, but it helps immensely when mixing them evenly into the batter.
– Buy the absolute best chocolate you can afford. I know people say that a lot with baked goods, but with brownies you really should because chocolate’s the star here. Splurge. For this recipe, I used Scharffen Berger 62 % for the chopped chocolate and Valrhona 100% cocoa powder.
-A note on cocoa powder: it’s important to pay attention to whether your recipe calls for natural or Dutch-process (also known as alkalized) cocoa powder. Natural cocoa powder is quite bitter and acidic on its own, but in baked goods imparts a deep fudgey flavor. The recipe below calls for alkalized cocoa powder. This cocoa powder has been treated with a tiny bit of alkaline to reduce its natural acidity, giving it a smoother flavor. Read your recipe carefully; don’t swap one out for the other.
-Let those suckers cool. The composition of the brownie changes so much after cooling. So while I’m not going to lie and say I never cut off a little square warm, you really should let them cool all the way before slicing or doing any heavy sampling.
-How to make your brownies look a little more professional and a little less ‘my-kid-sister-hacked-into-the-brownies’? Get a hot cup of water, dunk a sharp knife in it, and wipe away the water each time you slice through a row. This will allow for clean, easy cutting. To be honest, with this recipe I haven’t needed to use this trick. They slice beautifully.
Adapted from: Ad Hoc
Preheat the oven to 350 F. Butter and flour the bottom of a 9 X 9 inch glass or metal baking pan and set aside.
Sift together the flour, cocoa powder, and salt and set aside.
Melt half the butter in a small saucepan over medium heat, stirring occasionally so that it won’t burn. Put the remaining butter in a heat-resistant bowl. Pour the melted butter over the bowl of butter and stir to melt. After a minute or so, the butter should have a creamy appearance and should be close to room temperature. Don’t worry if there are bits of unmelted butter.
In the bowl of a stand mixer fitted with the paddle, mix together the eggs and sugar on medium speed for 3-4 minutes or until it’s thick and very pale. Mix in the vanilla. Then, on low speed rotate adding in 1/3 of the dry ingredients and 1/3 of butter. Continue until both have been incorporated. Don’t overmix here–just combine. Add in the chopped chocolate and quickly mix to combine (This batter can be refrigerated for up to 1 week).
Spread the batter evenly in the pan. Bake for 35-40 minutes or until a cake tester comes out clean. If it comes out wet and chocolaty, you may have hit a chip so try again. You don’t want to overbake these brownies. Cool until the brownies are at room temperature, run a knife around the edges of the pan, and invert onto a cutting board. But into 9 large 3″ brownies or 12 smaller brownies. They can be stored in an airtight container for up to 2 days although they’re best eaten the same day.
Healthy Comfort Food
People describe raising young kids as a particular season in life. I hadn't heard this until we had a baby, but it brought me a lot of comfort when I'd start to let my mind wander, late at night between feedings, to fears that we'd never travel internationally again or have a sit-down meal in our dining room. Would I ever eat a cardamom bun in Sweden? Soak in Iceland? I loved the heck out of our tiny Oliver, but man what had we done?! Friends would swoop in and reassure us that this was just a season, a blip in the big picture of it all. They promised we'd likely not even remember walking around the house in circles singing made-up songs while eating freezer burritos at odd hours of the day (or night). And it's true.
Oliver is turning two next month, and those all-encompassing baby days feel like a different time, a different Us. In many ways, dare I say it, Toddlerhood actually feels a bit harder. Lately Oliver has become extremely opinionated about what he will and will not wear -- and he enforces these opinions with fervor. Don't get near the kid with a button-down shirt. This week at least. He's obsessed with his rain boots and if it were up to him, he'd keep them on at all times, especially during meals. He insists on ketchup with everything (I created a damn monster), has learned the word "trash" and insists on throwing found items away on his own that really, truly are not trash. I came to pick him up from daycare the other day and he was randomly wearing a bike helmet -- his teacher mentioned he'd had it on most of the day and really, really didn't want to take it off. The kid has FEELINGS. I love that about him, and wouldn't want it any other way. But, man it's also exhausting.
I just finished washing out Oliver's lunchbox and laying it out to dry for the weekend. My favorite time of day is (finally) here: the quiet of the evening when I can actually talk to Sam about our day or sit and reflect on my own thoughts after the inevitable dance party or band practice that precedes the bedtime routine lately. Before becoming pregnant for the second time, I'd have had a glass of wine with the back door propped open right about now -- these days though, I have sparkling water or occasionally take a sip from one of Sam's hard ciders. Except now the back door's closed and we even turned on the heat for the first time yesterday. The racing to water the lawn and clean the grill have been replaced by cozier dinners at home and longer baths in the evening. You blink and it's the first day of fall.
I'd heard from many friends that buying a house wasn't for the faint of heart. But I always shrugged it off, figuring I probably kept better files or was more organized and, really, how hard could it be? Well, I've started (and stopped) writing this post a good fifteen times which may indicate something. BUT! First thing's first: we bought a house! I think! I'm pretty sure! We're still waiting for some tax transcripts to come through and barring any hiccough with that, we'll be moving out of our beloved craftsman in a few weeks and down the block to a great, brick Tudor house that we wanted the second we laid eyes on it. The only problem: it seemed everyone else in Seattle had also laid eyes on it, and wanted it equally as much. I'm not really sure why the homeowner chose us in the end. Our offer actually wasn't the highest, but apparently there were some issues with a few of them. We wrote a letter introducing ourselves and describing why we'd be the best candidates and why we were so drawn to the house; we have a really wonderful broker who pulled out all the stops, and after sifting through 10 offers and spending a number of hours deliberating, they ended up going with ours. We were at a friend's book event at the time when Sam showed me the text from our broker and I kind of just collapsed into his arms. We were both in ecstatic denial (wait, is this real?! Did we just buy a house?) and celebrated by getting chicken salad and potato salad from the neighborhood grocery store and eating it, dazed, on our living room floor. Potato salad never tasted so good.
If your house is anything like ours, last week wasn't our most inspired in terms of cooking. We're all suffering from the post-election blues -- the sole upside being Oliver's decision to sleep-in until 7 am for the first time in many, many months; I think he's trying to tell us that pulling the covers over our heads and hibernating for awhile is ok. It's half-convincing. For much of the week, instead of cooking, there'd been takeout pizza and canned soup before, at week's end, I decided it was time to pour a glass of wine and get back into the kitchen. I was craving something hearty and comforting that we could eat for a few days. Something that wouldn't remind me too much of Thanksgiving because, frankly, I can't quite gather the steam to start planning for that yet. It was time for a big bowl of chili.
Porridge is not the sexiest of breakfasts, it's true. It doesn't have a stylish name like strata or shakshuka, and it doesn't have perfectly domed tops like your favorite fruity muffin. It doesn't crumble into delightful bits like a good scone nor does it fall into buttery shards like a well-made croissant. But when you wake up and it's 17 degrees outside (as it has been, give or take a few, for the last week), there's nothing that satisfies like a bowl of porridge or oatmeal. It's warm and hearty and can be made sweet or savory with any number of toppings. The problem? Over the years, it's gotten a bad rap as gluey or gummy or just downright boring or dutiful -- and it's because not everyone knows the secrets to making a great pot of warm morning cereal. So let's talk porridge (also: my cookbook comes out this month! So let's take a peek inside, shall we?)