SWEETS

Recipes

Two-Ingredient Nutella Brownies For Your Valentine

Look at this gloriousness.

Confession: I totally went into this experiment expecting to end up writing a post about (another) epic baking fail. Because when I saw this recipe in People Magazine and noted that it contained exactly two ingredients - neither of which were butter or flour - I did not see how, exactly, the result would be brownies. I mean, maybe there are bakers out there who are more talented than me (all of them) who can work this kind of magic, but what I was picturing ending up with was basically Nutella Soup. Or maybe Blackened Husk Of Nutella. Something along those lines.

But not only did this 20-minute project result in brownies...it resulted in the best brownies that I have ever had in my life. They are better than my beloved Duncan Hines Family-Size Fudge Brownie Mix, and that is not a thing that I ever thought that I would say about any edible item on the planet. The best part is the taste, obviously - just sweet enough, with a hint of hazelnut - but what sets them apart from other brownies is the texture: so light it's almost spongy, almost like a mousse.

Recipes

The Everpresent Orange

Homemade orange infused vodka recipe

Today in Things That I Do That Make Very Little Sense: I take enormous, completely unfounded pride in our orange tree (you know, the one that I freaked out over when we first arrived at our new home).

When people come over, I announce to them, "Would you like an orange? Because we grow them ourselves. Did I mention that they're DELICIOUS?" I send people baskets of oranges and write "From our backyard!" on twee little cards. I make orange-flavored cakes, and make sure that anyone who's eating one is aware that it all that lovely orange-y flavor came from my very own oranges that are mine and that exist because I MADE IT SO. (I'm aware that this is obnoxious, and also that orange-growing is hardly cause for national celebration in California, but whatever, I'm from New York City and in New York City oranges are born in supermarkets, so this is all very thrilling to me.)

Let us now be absolutely clear: I had virtually nothing to do with the fact that this particular tree produces oranges, delicious or otherwise. In fact, I tried extremely hard via a refusal to water it (thanks partially to drought-related water restrictions but mostly to my own forgetfulness) to make sure that it never produced fruit again, and yet it persevered. It would be more accurate for me to take pride in the fact that my orange tree absolutely refuses to die.

Eat

The Popcorn Problem

I have this problem:

I eat so much microwave popcorn. 

It's kind of my thing; I'm very weird and hoarder-y about it and extremely particular about how much butter and salt goes on it. I eat it in highly specific little ways, like nibbling off the tiny bits around the center first. In my very weakest moments, I also have been known to apply a dose of I Can't Believe It's Not Butter (I'm aware that this stuff is essentially one big chemical, but I can't help it because it is DELICIOUS).

Eat

Kids In The Kitchen

the new york times perfect chocolate chip cookie recipe

On the menu for today: we're making cookies for Santa. And when I say "we," I don't mean "I'm making them while the kids watch Bubble Guppies and I yell from the kitchen 'COME HELP YOUR MOTHER'"; I really do mean that we're making them together.

Indy is really into cooking - he has announced that his plans for when he grows up are "to cook and to work at eBay" - which is ridiculously exciting for me. I remember a couple of years ago I posted a photo to Instagram of him standing next to the stove, helping me stir some pasta sauce, and got a bunch of blowback for it (THERE IS FIRE NEAR YOUR CHILD AND KNIVES ALSO, both of which were true). And while I do of course believe in making sure that children are safe when they're in or near a kitchen, my feeling has always been that the safest thing I can do for them is to let them participate in something that they're obviously going to be interested in, if only because it's so clearly a big part of their mother's life. To me, it's always seemed like telling them to stay out of the kitchen ("DON'T TOUCH THAT!") would be equivalent to transforming the room in our house where I spend the most time into an exciting mystery house of stuff they're not allowed to touch but desperately want to. It seems more reasonable to me to open the doors and not just "tell" them, but actually show them how a kitchen can be both safe and fun, so long as you're careful.

But the biggest reason why I encouraged my son to get into cooking from a (to some) bizarrely young age: it's our special time together, standing there side by side and talking about flavors and the difference between penne and rigatoni and what, exactly, happens when water comes to a boil. Indy knows how to measure, how to mix, how to put walnuts into a ziploc bag and whack them with a rolling pin to break them into smaller pieces. We taste sauces together and decide if they need more seasoning; he's responsible for doing virtually all of the pouring. I love that when he's older he'll have so many memories of sitting on the countertop in a warm kitchen, dipping measuring spoons into flour and breaking eggs while his mom chatters away about stuff he doesn't quite understand, but will one day.

It makes me something way beyond "happy."

Entertaining

Holiday Cocktail: The Paloma

Paloma cocktail with grapefruit juice and tequila

You know what's fun about Palomas (besides everything)? They're light and fruity - so you'd imagine they'd be a strictly-for-summer cocktail - but the deep pink color and snowy (or, to be specific, sugary-salty) rim and general fabulousness make them perfect for the holidays.

(MAN that sugar-salt rim is good. I've never tried doing this before, and for real: you have to give it a shot.)

Tequila hasn't really been my beverage of choice for...oh, maybe a decade now (due in large part to a couple of tequila-inclusive incidents during my college years that turned me off the stuff for awhile), but I've recently rediscovered it. Not the bottom-shelf swill that we used to drink straight from the bottle during our dorm room dance parties - ohhhh god, I get a headache just thinking about that - but rather the good (or at least pretty good) stuff. When it comes to tequila, it's always worth spending a little extra money, because bad tequila is a bad time. And good tequila? Whee.


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