My Weekly Dessert

I bake brownies regularly and have tried more recipes than I can count, including any number designated as “best brownie ever.” Most were delicious as, unless they are overbaked, it’s hard to ruin a brownie. I’ve even had box-mix brownies that were good. Nevertheless, I have my own recipe and it’s a bit different but has become one of Scott and my favorites. My recipe makes a thin brownie, but see below for thicker options.  Here's the recipe (and it will likely work with a gluten-free baking flour): Brownie 2 eggs ¾ cup sugar 1 t. vanilla ½ cup butter 1 round of Mexican chocolate 2/3 cup flour ½ t. cinnamon ¼ t. baking powder Pinch of slat ¼ cup chocolate chips Frosting 2 ounces bittersweet chocolate, melted 1 T. butter, softened 2 cups powdered sugar 4-6 T. milk, ½ & ½ , or heavy cream ½ t. vanilla One brand of Mexican chocolate Directions 1.        Preheat oven to 350 and prepare a 9 x 12 baking pan with either ...

Husband #1 loves cherries and, no matter what I bake, he prefers they be included. This cake satisfies his craving. And it has alcohol, which I always add more of than the recipe calls for. Don’t know if that’s a bad habit or a good one. So, what is a gateau you ask? It's a cake, technically one with a rich filling between the layers, often with fruit. Call it whatever you like. Here is the link: https://www.butterandbrioche.com/home/black-forest-gateau Changes I made If you’ve been reading this blog regularly, you know I tend to use what I have in the house and make all kinds of substitutions. I took some liberties with this cake, though I did send Husband #1 to the store for mascarpone. However, I would have been happy to blend heavy cream, cream cheese, and sour cream instead. To start, I halved everything, including the filling and the topping, since I was bringing this cake to someone’s house for dinner and there were only four of us. I baked it in a single round cake ...