There’s nothing I like better than seeing my wife drive off for a few errands–now, now, now, let me finish–so I can dive into a baking project.
The best part? When she returns, she is enveloped in the aroma of chocolate decadence at 350 degrees.
[Even better? When I have time to clean the kitchen before she gets back. Nailed it!]
The task at hand was Fudgy Mocha Bars from Dorie Greenspan’s Dorie’s Cookies.
I eased up a bit on the flour [adds to the candy bar effect] and pushed the cocoa [measuring? I don’t think soooo.].
The 30-minute cooling-off period [in other words, infinity] gave me some mulling time:
- Since when did manufacturers [aka the insidious “they”] start making chocolate chip packages ‘adult-safe’? Am I now so pathetic that I need to pack a trusty pair of scissors wherever I go? And am I now so lame that I’ll also need a scissors-holster? [“T, how many times have I told you?! No hobbling through the house with scissors!”]
- Since when did I drift into a parallel universe where I started dicing, spreading, and/or kneading along the edge of the counter? Have I suddenly forgotten gravity’s peculiar powers? I can see it coming– Roombas pre-programmed with: “Clean up at the east wing of the kitchen!”.
Result on the Fudgy Mocha Bars: I broke off an ample hunk for breakfast. [Note: food tastes better in hunks. Well, except for soup…and salads…okay, you know what I mean.]
When I saw the photo of the Fudgy Mocha Bars, I wondered how different they would be from just plain brownies. And yet, there was a different, and welcome, consistency.
Speaking of brownies [and I can’t think of a reason not to speak of them], here is my favorite recipe: Best Cocoa Brownies from Alice Medrich’s Cookies and Brownies.
Gotta tell you…these two ladies know their way around an oven.