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Professional Pruning

I rarely resort to hiring help in the garden but I'm learning that sometimes it is wise to do so and worth every penny. Case in point - some hideous out-of-control trees that were beyond my ability to deal with. If I were smarter, I would have tackled these issues from the beginning but I didn't know better. The first is a pear tree that was planted along the back fence line. I've worked on this for the past several years, every year with the intent of reducing the height or possibly removing it altogether. As you can see in the photo, I had cut back everything but three limbs and finally realized that it would be dangerous for me to try and bring them down. The limbs grow straight up into the air and the remaining three are about 20 feet tall.  After -- there is a hole in the sky view but the tree should fill in nicely for a good screen and I can keep it trimmed down from this point forward. Farther down along the fence line, and the view from the deck, are two massive pho

Denver Brownies


These are sooooo good. I think these may rank as one of my favorite of Maida's numerous brownie recipes (my favorites are the Palm Beach Brownies and the Santa Fe Brownies).

Maida Heatter says she got the recipe at a television station in Denver and was told that Julia Child had raved about them. I can see why. 

3/4 cup all-purpose flour
1/4 tsp. baking powder
1/4 tsp. salt
1/3 cup honey
2 tbsp. water or coffee
4 oz. (1 stick) unsalted butter, in pieces at room temperature
6 oz. semi-sweet chocolate, finely chopped
1 tsp. vanilla extract
2 eggs
1 1/2 cups (6 oz.) walnuts or pecans, cut into medium-sized pieces
2 tbsp. bourbon, brandy, or rum

Preheat oven to 325. Line a 9-inch square pan with foil. Butter the foil and set aside. (Note: It is helpful to cut the foil large enough so that it drapes over the sides of the pan. This will make it easier to remove from the pan).

Sift together the flour, baking powder, and salt. Set aside.



Place the honey, water or coffee, butter and chocolate in a 2-3 qt. saucepan over low heat. Stir occasionally until the mixture has melted.



Stir in the vanilla with a wooden spoon.

Stir in the eggs, one at a time.

Add the flour mixture and mix well.

Stir in the nuts.


Transfer to the prepared pan and smooth the top.


Bake for about 25 minutes until tester comes out barely clean. Do not overbake.

Remove from the oven and brush the hot cake with the liquor.

Cool slightly and carefully remove from the pan. Transfer to a wire rack to cool completely before applying the frosting.

White Icing

4 oz. (1 stick) unsalted butter
1 tsp. vanilla extract
2 cups sifted confectioners sugar

Beat the butter until soft. Add vanilla and gradually add sugar, beating until soft and fluffy.

Spread the icing over the cake and smooth the top.

Refrigerate.



Chocolate Icing

6 oz. semi-sweet chocolate, coarsely chopped
1 tbsp. shortening
1 tbsp. unsalted butter

Place the chocolate, shortening and butter in the top of a double boiler over hot water. Bring water to a boil, turn off the heat and cover for a few minutes until the mixture has melted. Whisk until smooth.



Pour the icing in ribbons over the cake and use a spatula to smooth it out.

Refrigerate.

Use a sharp serrated knife to cut the brownies into 1" squares.







Comments

  1. I would SO much rather have one of those brownies than the fish stew my husband is making for dinner...

    ReplyDelete

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