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Posts with tag brownies

The Varied Victuals of YumSugar

squash pudding

Savory Squash Pudding. Photo: YumSugar.

Each Thursday, we round up a selection of scrumptious links from our friends over at YumSugar. Here's what they've got cooking this week:

Because Thanksgiving is merrier with more, have back-up table settings waiting in the wings.

There's something for everyone in this almost meatless Thanksgiving menu.

If you want to skip the bird, try this savory squash pudding with kale and shallots.

Costco has blacklisted Coca-Cola from its wholesale empire.

During a downpour, the only thing to do is make brownies -- of course!

Coming soon: RS103-130, the mutant, near immortal apple.

How appealing is vegan tofurky & gravy soda?

Butterscotch and Whiskey Bars - Feast Your Eyes

butterscotch and whiskey bars

Photo: jwannie, Flickr.

Though we've never been able to choose sides on the vanilla-versus-chocolate debate, blondies as unique as these render the traditional brownie somewhat uninspired.

Frites & Fries' recipe for Butterscotch and Whiskey Bars inventively pairs the dulcet butterscotch with a not-so-subtle dash of whiskey (a quarter cup!), adding a pleasurably harsher nuttiness to what becomes a complex, sweet-savory confection. The grown-up recipe aims to please both those with a penchant for sweets and those with a weakness for whiskey -- and provides an easy, soul-warming wintery treat.

The flexible blondie serves as a vessel to showcase whatever ingredients you favor, from cranberry and white chocolate, to coconut and lime. What are your favorite blondie additions? Share your recommendations in the comments!

Become a member of the Slashfood Flickr pool to get a shot at having your photos featured in Feast Your Eyes.

Sweet Stack - Feast Your Eyes

Brownies. Photo: little miss amanda, Flickr.

Whether they're packed with walnuts, shaped like ghosts and goblins or infused with bacon and bourbon, brownies rarely fail to satisfy. Maybe it's the fact that their texture is somewhere between cake and cookie (when done properly), or just that they're always packed full of chocolate. Even a simple brownie -- with no bells, whistles or bourbon -- can be absolute perfection. Just ask Flickr user little miss amanda, who made these using a recipe from the New York City bakery Baked.

On her blog, Slow Like Honey, Amanda admits that while they're actually her second favorite brownies, they'll still "render you senseless" and are -- like any brownies worth their weight in chocolate should be -- better the next day.

Become a member of the
Slashfood Flickr pool to get a shot at having your photos featured in Feast Your Eyes.

Halloween Treats - Spooky Brownies and Blondies

ghost blondie
Ghost blondie in the spotlight. Photo: Monika Bartyzel.
Zombies, ghosts, bats and creepy crawlies -- these are the gems of Halloween, the lone holiday that lets the masses get dark and scary, the only time of the year when ghoulish elements are actually welcome in baking.

One of the easiest ways to get into the Halloween spirit with minimal special equipment is baking Halloween-themed brownies and blondies.There's no special skill required, yet the resulting treats are just how we like them: dense, rich and classically sweet. They can also be embellished with frosting to give the witch creepy eyes, the pumpkin a green stem or the ghost the proper shade of white.

Read on for two recipes prime for the task, with little twists that make these treats thrive.

Gallery: Halloween Brownies and Blondies

Halloween ghost to set the tone.Ghost in the SpotlightBeware spindly cutters!Treats and DecorationThree Lone Owls

Continue reading Halloween Treats - Spooky Brownies and Blondies

Prosecco, Plants and Produce - The Chicago Tribune in 60 Seconds

milkshake
Milkshake.
Photo: Rev Dan Catt, Flickr

Basking in Brownies - The Detroit News in 60 Seconds

brownies
  • A look at the "veritable chameleon" that is the brownie, plus a tasty recipe for coffee-flavored bars.
  • To those who cling to their Hellman's: An ode to the ease and wonder of homemade mayonnaise.
  • A doctor explains why fish is great for diabetes and all around good health.
  • Columnist Kate Lawson shares recipes for May morels in Michigan, and provides some tips for amping up your dip with chive-infused oil.
  • Do you know how many calories are hiding in your favorite treats?
  • A cookie the kids can eat for breakfast? Grab 'n' Go Breakfast Cookies answers that question with a big "yes."
  • A mustard taste test that dips into six tasty options from Laurent du Clos All Natural Whole Grain to Honeycup Stone Ground.
  • Questions and answers: Sandwiches to perk up a picnic and the difference between fresh and frozen veggies.

Substitute Honey for Sugar - Tip of the Day

With a little experimentation you can use honey as a vitamin-packed sugar substitute. Here's how.

Continue reading Substitute Honey for Sugar - Tip of the Day

Bacon Bourbon Brownies



Sure, many folks go to an Alice B. Toklas place when creative brownie making is mentioned, but for a goody two-shoes like me (with a cop pal as my afternoon's company to boot!), there's much swoony satisfaction in a recipe that highlights some of my favorite legal vices. I'm hardly the first to alight at bacon brownies, but I decided to borrow a step from the bourbon balls I'm often rolling up 'round this time of year for holiday party purposes. A double-soak -- once pre and once mid-toasting of a half cup of pecans in bourbon, and a swap-in of the nut-infused bourbon for the traditional vanilla brings a slightly tipsy edge to a deeply fudgy brownie. A grind of fresh black pepper (inspired by a Chanterelle Staff Meals brownie recipe, which credited the technique to Maida Heatter) strums the palate to life; a subtle note of smoked salt lets the bolder bacon sing.

Had there not been half a foot of snow atop my grill cover, I'd have seen what came of an attempt to tobacco-smoke the pecans and chocolate, but for now, these are more than sufficiently wicked.

Recipe for Legal Vice Brownies is after the jump.

Continue reading Bacon Bourbon Brownies

Tate's Bake Shop

Tate's Bake Shop CookiesTate's Bake Shop is a Hamptons-based company who makes cookies, brownies, cakes, and squares.

That's right. Squares. That's how quaint they are.

Inside Kathleen King's adorable yellow and turquoise Victorian-style shop in Southampton, sweet smells, smiling faces, and flowers abound. King grew up on a farm near Southampton and sold cookies from the age of 11 at her family's farm stand.

Tate's Bake Shop has a loyal following across the country. Their secret is in their simplicity. Quality products, nicely packaged, and as my friend Lora says: "By rich people, for rich people."

You can order the delicious cookies and other baked goods online here, for a wonderfully classy host gift or party favor for the holiday season.

Faves from the Fancy Food Show, Day 1



Most trade shows are the stuff of, if not nightmares, then at least a sleepwalk from one charmless kiosk to the next. Not so at the 54th Summer Fancy Food Show, where 20,000+ gourmet retailers, restaurateurs, chefs, media folks and plain ol' food fans spend three days chomping their way through a fever dream of some 180,000 specialty foods. The throwback "Fancy" is a bit of a misnomer by now, as there's a very wide slice of products on offer, ranging from swankity wines, oils, cheeses and caviar to humble chewing gums, ketchups, chili seasonings and snack mixes.

Here are my first day favorites from the more wallet-friendly end of the spectrum. More thorough reviews will follow, but I've gotta recover from hauling around a 21lb* shoulder bag of collected samples and press releases first.


Continue reading Faves from the Fancy Food Show, Day 1

Tip of the Day: Helpful hints for making brownies

If you've ever made brownies, they're not as easy as they look. Here are a couple of hints for a better brownie.

Continue reading Tip of the Day: Helpful hints for making brownies

The Boston Globe in 60 seconds: Sake and Sauerkraut

egg and cheese sandwiches

Slashfood Talks: Nicole Weston of Baking Bites

A former Slashfoodie herself, Nicole is the extraordinary baker behind Baking Bites -- a recipe blog for anyone with flour on their sleeves and a taste for the divine. She stepped away from the kitchen (actually, the horse stable) to chat with us a bit about life since Slashfood, and why her brownies are fudgier than mine.

What have you been up to since leaving Slashfood?

I write Baking Bites now. That's pretty much what I've been doing food-wise since I left Slashfood. It's not a very exciting answer.

So are you dedicating more time Baking Bites now?
Well, before I wrote for Slashfood, I had a blog for a couple of years called Baking Sheet, which I updated a couple of times per week. I kept that going while writing for Slashfood, but after I left, I changed the name of the site and made it more formal. I dedicate more time to my personal blog now than I did while I was writing – and before I was writing – for Slashfood.

It's clear from reading about you that you love to cook everything, so why a site mainly baking?
Because I like baking. All cooking is great, but for me, baking is really interesting. I like the flavors and how everything comes together. I love the magic and the science of the oven. Cooking for me is ... I don't want to say it easier, because I don't find baking difficult, but it is just not just as interesting to me usually. You can go from grilling a chicken to grilling a steak, but baking a cake is a little more special.

Anything happening in the kitchen today?
Not at the moment. Last night I made a lemon cake and later I might make some flatbread. The flatbread isn't set in stone yet. I'll make a list of things that I want to make but it changes. I'll get a whim for something with mint or vanilla and I'll totally change my mind.

Continue reading Slashfood Talks: Nicole Weston of Baking Bites

One Pot Wonders: The Boston Globe in 60 seconds

molasses brownie

Ready for more chocolate? Check out these brownies!

heart shaped browniesI realize that some of you out there might just be ready to take a break from chocolate (this is never a problem that I have) after the candy-indulgences of Valentine's Day. However, for those of you are ready for another round of cacao-based based deliciousness, then do I have a recipe for you. This is not one I discovered on my own, but I am bookmarking it for future reference.

You see, last night we had a birthday dinner for Scott. Some friends came over and we ate roasted chicken, mashed potatoes, roasted brussels sprouts and a really lovely baguette from Metropolitan bakery. Because Scott is something of a champagne fan, I made the Champagne Chiffon Cake that Nicole created for New Year's Eve. In addition to that dessert, Joe brought a pan of brownies that he had made earlier that afternoon, when the baking bug had struck. He found the recipe on Al Dente, the Amazon.com food blog. He used the variation that included pecans and dried cherries and they were so good. Fudgy and thick, with a great consistency. This recipe is a keeper.

Next Page >

Tip of the Day

December may have peppermint bark, but have you thought to incorporate the taste of autumn into white chocolate with a rich pumpkin swirl?

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