Now Playing – “Prophecy” – Remy Zero with a side of “Chocolate” – Snow Patrol

Uh oh. It has been three weeks since my last post. I am legitimately cringing as I write this. I don’t really have an excuse, so I’m not going to make one up. Over the past few weeks, I have been busy at work but I have also been eating and cooking some delicious food. Then, as I drift off asleep every night, my mind wanders with clever stories and opening lines I could use for allanabytes, and then I wake up, forget them and spend my day trying to deconstruct the dream I had where I was a bridesmaid in the Royal Wedding and magically teleported myself from my lobby, to Paris, to the dressing room of Kate Middleton and the Queen.

Okay, but seriously, I am sorry. Sorry for not posting in so long and sorry for breaking the news that you (yes, you) are no longer the only one having insanely strange dreams about Prince William and Kate Middleton, champange colored bridesmaid dresses and castles, flowers and the knighting ceremony.

To truly express my apologies and to beg all and any readers of this blog to stay, I want to show you something that conveys how much I mean business.

This makes it real.

My work of art is now permanently taped above my desk. So, if I don’t post at least twice a week, I will most likely feel especially guilty, binge eat on cupcakes and fried food, gain a hundred pounds and wonder to myself why I ever started this blog in the first place. But hopefully, my little reminders will do their job and seriously kick my ass into gear.

Now, for the food. I stumbled upon this recipe in a new cookbook that we received in the mail, Crazy About Cookies, by Krystina Castella. Oddly enough, I like brownies but I don’t love them. Yet, I was intrigued by the recipe. A couple months back I discovered the joys of browned butter, in particular, adding browned butter to brownies, a’la Bon Appetit. One bite of those brownies, I was hooked – legitimately in love, never going back to regular brownies,  box mix, anything like that ever again. So, I played around with this brownie cookie recipe and added brown butter, changed things up a bit’ – making things, “allanabytes,” – you know, the usual.


Brownie Cookies – recipe adapted from Crazy about Cookies.

  • 1/2 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 cup (1/2 stick) butter
  • 12 ounces bittersweet chocolate
  • 3/4 cup light brown sugar
  • 2 teaspoons vanilla
  • 2 large eggs
  • 1 1/4 cup walnut pieces (optional)
1. Combine the flour and baking powder in a small bowl, set aside
2. Heat the butter and chocolate in a double boiler over simmering water, stirring constantly until melted. ( * I did things a bit different – I browned the butter first, then I put the chocolate on the double boiler, then I added the butter and stirred for about 5 minutes until they melted together and smelled like absolute perfection * ). 
3. Remove from the heat, and stir in the brown sugar and vanilla. Let cool for 5 minutes. Transfer to a large bowl and blend in the eggs and walnuts, if using. 
4. Gradually add the flour mixture. Cover and refrigerate for 20 minutes. 
5. Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper. 
6. Drop 2-tablespoon mounds of dough on the cookie sheets 2 1/2 inches apart and bake for 12 to 16 minutes. 
If you can’t tell, I’m clearly a child and like to play with my food. However, I am lactose intolerant, so my lucky self got to wash down those rich, chocolately, gooey,  brownie cookies with a nice big glass of water. YUM. Please, feel free to drink milk with yours – I think I remember hearing somewhere chocolate and cold milk actually go pretty well together.
( **** It is my dream of all dreams to perform in a flash mob. Seriously. **** )

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