It really just blows my mind when I think about the number of books in the world. I feel like I’m in a race to read as many as I can before I die. There’s just not enough time.
That’s how I feel about recipes, too. I have tons of cookbooks (and keep buying them!), piles of recipes I have clipped or printed out, a computer file of saved recipes, and a list of my own recipe ideas. JUST NOT ENOUGH TIME! I think I need some kind of a plan of action to help me tackle some of these recipes and gain a little sense of control in my kitchen.
My first step has been to put a lot of the recipes I have made in this blog. The second step was to join in with the Barefoot Bloggers and other online cooking and baking groups so I would be encouraged to work through some of my cookbooks. But then I see some other fabulous looking dish on someone else’s blog and I end up adding it to my list! I’ve decided it’s something akin to being a shopaholic – you know you don’t really need it, but you’re just compelled to get it anyway.
Maybe my next step should be some kind of 12 Step Program for recipe addicts.
In the meantime, I made this Brownie Pudding by Ina Garten that is a BB bonus recipe chosen by Tia of Southern, Eh?. I was having a craving for some sugar this weekend, and thought I would whip this up to satisfy it. And I got what I asked for with this! A cross between a brownie and a pudding, this dish is very rich and very sweet. It bakes up with a crust on top and soft pudding-cake underneath. It is so rich, actually, that you really have to serve it with the ice cream (some sugar to cut some of the sugar!). My family liked it, especially the kids. Warm with the ice cream and even a little whipped cream, too, it tastes just like a restaurant dessert. Definitely a special occasion dessert for us.
Go ahead, you know you want it.
from Barefoot Contessa Back to Basics
- 1/2 pound (2 sticks) unsalted butter, plus extra for buttering the dish
- 4 extra-large eggs, at room temperature
- 2 cups sugar
- 3/4 cup good cocoa powder
- 1/2 cup all-purpose flour
- Seeds scraped from 1 vanilla bean
- 1 tablespoon framboise liqueur, optional
- Vanilla ice cream, for serving
Directions Preheat the oven to 325 degrees F. Lightly butter a 2-quart (9 by 12 by 2-inch) oval baking dish. Melt the 1/2 pound of butter and set aside to cool.
In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, until very thick and light yellow. Meanwhile, sift the cocoa powder and flour together and set aside.
When the egg and sugar mixture is ready, reduce the speed to low and add the vanilla seeds, framboise, if using, and the cocoa powder and flour mixture. Mix only until combined. With mixer still on low, slowly pour in the cooled butter and mix again just until combined.
Pour the brownie mixture into the prepared dish and place it in a larger baking pan. Add enough of the hottest tap water to the pan to come halfway up the side of the dish and bake for exactly 1 hour. A cake tester inserted 2 inches from the side will come out 3/4 clean. The center will appear very under-baked; this dessert is between a brownie and a pudding.
Allow to cool and serve with vanilla ice cream.