These are the best fu*king brownies I’ve ever made.
No joke, no lies. They’re definitely not the easiest brownies in my arsenal: definitely not as easy as the Divine Cocoa Brownies that are literally dubbed “the easiest brownies you will ever make”, nor as easy as using the Kitch+Table mix I adore, nor as easy as the booze-bursting Boyfriend Breakup Beer Brownies. They’re definitely easier than the Peppermint Patty Brownie Bars, though, but those are all Christmasy. And, while all of those brownie recipes (and I obviously adore brownies) are awesome; while they definitely fix a sweet tooth and are ready while the “I can’t believe he just broke up with me” snot is still running down your sister’s face; they’re not these brownies.
These brownies are the best. They come from Chef Johnny Iuzzini’s new book, Sugar Rush, on stands and digital clouds everywhere. And they’re my new favorites for when I have serious brownie people to impress.
Welcome to my first installment of Pro Pastry. This series focuses on recipes from chefs I’ve worked with, adapted with the gluten and dairy removed so that my body can indulge in them. I’ll also be simultaneously posting long-form interviews or book reviews of the chefs over at WordsFoodArt.com. Take a look at the why’s behind this series, and click on the links within to sneak into the fun little life I have as a chef writer. xoxo
My Creme Brûlée Recipe Needed an Update
It’s been one of the most popular posts on this site for years now and, though I haven’t made it recently, creme brûlée so easy and fun to make that I used to devour it often.
But the original recipe went up in 2011. Time fricken flies, man. In that time I shifted from blogging and playwriting to “chef writing” and, 150 some-odd chefs later, I’ve lived so many beautiful moments and seen countless plates of breathtaking food. Recently, I was chatting with a bartender while Brent shot away in a neighboring dining room, when a “creme brûlée” hit my ears, and inspired this first Pro Pastry recipe. Continue reading
In general I’m a lady of simple pleasures. But now and then I need a little ooh-la-la!
These bars pack a ton of ooh-la-la and a bit of fa-la-la-la-la and a heaping scoop of ho-ho-ho to boot!
I’d had a package of candy canes on my baking shelf since October. Yes, October. Because that’s when my roommate (kinda sorta) lets me at least bring up the subject of Christmas without throwing something at me. But with all the molasses-ing and ginger-ing and cookie-ing of various sorts, I didn’t play with peppermint until last weekend. Continue reading
Snappy cookies with dried, fresh and candied ginger!
“If you want really spicy cookies, go try those ginger snaps…”
This was said to me last Monday at the Serious Eats 5th Annual Cookie Swap, a fun little shindig with an impressive variety of sweets and some serious cocktails that I was told (but had a hard time believing) were somehow even stronger last year. Of course I didn’t actually get to try anyone else’s cookies (or the gorgeous canelles that Dessertbuzz brought and we were all oohing and aahing over!) because mine were the only gluten-free option of the bunch. I wasn’t going to even label them as such, but did just in case there was another “me” in attendance. When Niko (Dessertbuzz) told me to check out the “really spicy cookies” and I responded, “They’re mine!”, I was rewarded with a happy face standing next to them, noshing away. He’d been trying to stick to a gluten-free diet, and was psyched to find my little plate amongst the gorgeous spread.
So, yes, these are really spicy gluten-free ginger snaps! Continue reading
Chewy molasses cookies – lots of flavor, no gluten!
I love spicy molasses cookies. They’re like gingersnaps’ saucier big sister.
I made these for The Great Food Blogger Cookie Swap benefiting Cookies for Kids’ Cancer, and an online auction Bake Sale for the Philippines, since they travel well and lack the gluten and dairy my swap matches can’t digest.
They’re rather easy to make and have that crackly, sugary top that makes me think of the holidays, for some reason!
They’re also 100% kid tested and approved. I can say that because the tiny little baby friend I had in my apartment the night I was making them gobbled one up. So 1 outta 1! Woohoo! She then got naked and started playing with the silver shakers at my living room bar, so I don’t know if we can trust a 1-year old with a drinking problem, but whatever.
Anyway, they’re delicious on their own, and even better when crumbled into another cookie, sandwiched around frosting or dunked in ice cream. A classic, chewy in the center and crispy at the edges. Yum. Continue reading