Chipotle chocolate brownies

ALSO technically known as Cinco de Mayo pt. 3, but it is really too late in the month for me to include that in the title. Shame on me.  SHAME.

My half-week blog neglect came as a result of this kid visiting Ottawa for the past few days.  With Matt having left last night, I declare today to be my day of refocus.  I intend to clean my bedroom (which is a complete hole), do piles and piles of laundry, and clear out the grocery store in a haul that is worthy of a king (on my bicycle of course).  I start my summer job at University Affairs magazine tomorrow, and am hoping to quickly get into a routine that sees me working, biking, and food-ing out in a hardcore way.

But first, I must tell you about these brownies.

Yum, yum, yum.

In the spirit of Cinco de Mayo, I decided to do a spiced chocolate/Mexican chocolate brownie adaption.  My choice of dessert was also swayed by sheer laziness, and a lack of desire to create the complicated (but traditional) deep fried banana/ice cream combinations that Cinco de Mayo websites were suggesting.  And so, the chipotle chocolate brownie was created.

I half made up the recipe, combining a variety of ingredients and instructions from a few different websites.  The result was a gigantic 9×13 pan of brownies.  Please note, there are currently two people living in my house.  Much brownie was eaten for breakfast, lunch, supper and the occasional midnight snack.  Half was given to my landlord’s wife as a “thank you for fixing our dryer/thanks for letting us live in this awesome house” gift.

I bake for people, that’s just what I do.

Turns out my spontaneous purchasing of a $6 bottle of chipotle chili pepper was totally worth it.  The brownies had a divine spicy kick and were moist and slightly undercooked on the inside (just the way I like them).  On top, a generous spoonful of dulce de leche ice cream to cool off the spiced hotness of the brownie.  Delicious on so many different levels.

And with that, my friends, I bid an “adios” to Mexican cuisine for another few months!

Continue reading

Advertisements

Chocolate Brownie Turtle Cake

Mom: if you’re worried as to why I’m posting this at 11:30 at night, it’s because this is the only free second I have had today.  As much as you say blogging should not be my priority, I can’t help it, and this cake needed to be shared with the world.  I will sleep soon, green tea is making me drowsy.

This past Sunday night I was all prepared to make a nice end-of-the-weekend dinner for myself, and was pleasantly surprised when I found out that Natalie’s dad was in town and was making all the roomies supper!  Seeing that I could no longer make dinner, and obviously wanting to show off my culinary skills to an outside audience, I knew I had no choice but to make dessert.

I had post-it noted this recipe from way back in the summer.  It is from my 1980’s Canadian Living family cookbook and is so old that it can’t even be found on the website’s recipe index.  With no picture to go off of and the request for loads of chocolate, I went into this one blind-sighted, on nothing but a wing and a prayer.  I don’t think I’ve ever bought so many packages of Baker’s chocolate squares (two boxes of semi-sweet and an unsweetened box).  The amount of chocolate I had at my check-out could only be matched by the amount I once bought to make my gluten-free chocolate cake. Mind blowing.  This recipe also incorporated a beloved Duff family chocolate: the turtle.  For as long as I can remember my parents have shipped over boxes of turtles to my relatives in Ireland for Christmas (can you believe they don’t have them?!), and this cake was just like a walk down memory lane.

Now I don’t know why, but I always seem to insist on making some sort of complicated layer cake, which requires baking, chilling, heating and freezing.  This being said, this cake was under progress the entire day.

Anatomy of the Cake:
Layer 1: delicious brownie
Layer 2: crushed pecans (only because I totally forgot to mix them in with the brownies, my bad!)
Layer 3: melted caramels
Layer 4: chocolate glaze garnished with pecan halves

The result of this dessert was chocolate comas all around the table and an overall hyper state of mind.  To put things into perspective, this is how high on sugar some of us were:

Overall rating: delicious, but in SMALL quantities.  I could take the chocolate rush because I am used to frequent sugar fixes, but poor Brittany (amateur!) was suffering from a chocolate hangover for a full day.  Be wary, non-chocoholics.