âSometimes sitting and doing nothing is the best something you can do.â – Karen Salmansohn
NOTE: I spend my Wednesdays Unplugged from appointments. Itâs my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian âQuote Cupâ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipesâŚand love getting recipes you would like to share!
It is hard to believe that two weeks ago in-person classes were suspended in schools at all levels and the photo above of empty banana racks was taken after the announcement on March 13th that social gatherings of more than 250 people were cancelled. People did panic buying similar to before a blizzard, and the big joke was empty toilet paper shelves. There have been new announcements almost daily since then, and this week all non-essential businesses will be closed for two weeks starting Friday night, March 27. For those of us not on the front lines it’s time for us to do the essential work of staying home to slow the spread of the Coronavirus.
RECIPE OF THE WEEK
It felt like this was a good week for chocolate, and this brownie recipe by Lauren Miyashiro, food director for Delish.com, was the winner. We didn’t have family to report on it, but John said these brownies are good!! Just sayin’, grocery stores remain open…
DEATH BY CHOCOLATE BROWNIES
- 1 1/4 cup flour
- 1 teaspoon kosher salt
- 1/4 cup unsweetened cocoa power
- 2 cups chocolate chips, divided
- 1 cup (2 sticks) butter, cut into 1 inch pieces
- 1 1/2 cup white granulated sugar
- 1/2 cup packed brown sugar
- 5 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
Preheat oven to 350 degrees. Butter a 9 x 13 inch baking pan and line with parchment paper. In a medium bowl, whisk together flour, salt and cocoa powder.
Set a large heat-proof bowl over a saucepan of simmering water (or use a double boiler). Add butter and 1 1/2 cups chocolate chips to bowl. Heat, stirring occasionally until the chocolate and butter are completely melted and smooth. Remove bowl from heat, then whisk in sugars and stir until combined.
Add eggs one at a time, stirring well between each addition, then stir in vanilla. Add flour mixture to chocolate mixture and fold in dry ingredients with a rubber spatula until just combined. Fold in remaining 1/2 cup chocolate chips.
Pour batter into prepared pan. Bake until a toothpick inserted into center of brownies comes out with a few moist crumbs, about 30 minutes. Let cool completely in pan.
