Archive for November, 2012

Best-Ever Brownies

Many years ago, when I dabbled in baking (and I was NOT very good), I found a recipe in Maidia Heatter’s cookie book (name now forgotten) in which she claimed that they were the ‘best brownies ever!’

So, I made them.

Then I entered them in a bakeoff contest (something I had never done) because I was convinced that if these were the ‘best brownies ever’ then I was sure to win a bakeoff.

Right?

Wrong.

Of course I didn’t win.

I did not win because all brownies are the ‘best ever’ unless you have a preference for super moist over cakey. Or you hate chocolate (blondies don’t count as a brownie in my land. . . )

I also did not win because I was a darned awful baker and entering a contest on a whim, well, it had to be beginner’s luck (which wasn’t in my corner at the time.)

However, in the present I can say that these turned out pretty darn good. I added walnuts because the man in the house casually mentioned the organic walnuts in the freezer (hint, hint) and so I threw them into the batter.

After they cooled I sliced them up, wrapped them and threw them in the freezer to take to family on Thanksgiving. Only I forgot to take the photo of them looking nice on a plate. So I pulled them out and unwrapped one and here’s the picture.

Best-Ever Brownies

Best-Ever Brownies: Packed for the freezer

Happy Thanksgiving to one and all! 

And if you can’t have pumpkin pie – have a brownie because there are

NO BAD BROWNIES!

Buttermilk Crumb Muffins

Pretty darn easy! No concerns, no worries, just a straightforward recipe. I liked them but wasn’t thrilled by them. They were not all that challenging to make and the flavor was good, but there wasn’t a WOW factor for me. That being said, it was a pretty challenging week here in New England and a comfort food like this one was not unwelcome. As you can see from the pictures, they were pretty flat on top – I don’t think I put in enough batter to have the muffin top factor (actually, that is resting above my jeans right now . . . ) But, I was able to pull them out of the cups (I used liners because I just didn’t want to add more oil/ shortening to the muffins) and they came out nicely. They were pretty good warm, but this morning they had that heavy, dead dough quality that day old muffins acquire. So I sent them with my husband to take to his staff meeting at work. My own experience with staff meetings is that one will eat anything to keep from having to respond or volunteer for extra tasks!

Later that night:  The Husband came home with the news that the muffins were a hit at work and disappeared. Then he added, “But they are used to those box coffee cakes so, I guess (my italics) these were a real treat!”

Hmmmm . . . I’m going with the compliment.

Buttermilk Crumb Muffins on Plate

Buttermilk Crumb Muffins Cooling