Chewy Chocolate Brownies and an update to Jury Duty

I’m a bit grumpy today :-(. It’s not because it’s Wednesday, or that it rained ALL day, or that it’s STILL winter, or that we’re NOT drinking wine during the week (or other libations, in effort to be healthier) — no, it’s because I have been called, YET AGAIN, my FOURTH TIME to jury duty. Few Canadians are bestowed with this honour (read extreme sarcasm here). In fact, my 87 year old father-in-law has NEVER been called, nor had his 75 year old wife (who sadly passed away many years ago), nor had either of my parents (both deceased), brother, brother -in-law, sister-in-laws, or for that matter, any of my friends. JT was called, twice! FOURTH FOR ME. Why ME? The second time I was called was about 2 months after the first time so I was excused (why can’t I be this lucky in the lotto? Hmmmm? WHY?). The third time I was simply warned that I may be called, thank goodness it never happened. And now it is the real deal, again. February 15. I am to show up at 8:30 at the main courthouse downtown. There is nothing even remotely interesting down there. Oh god, I hope they have WIFI so I can blog about it (you are allowed to do that, aren’t you?) Rest assured I’ll be texting all my friends and emailing; you really don’t want me bored, do you? I guess I can read. I hope there is no weird-o, freak-job case on the docket this time — last time I was spared a week away from serving on the Bernardo jury (I don’t think I could have stomached that). I wonder if they will let me off, after all, I am one of two people in a two person company? Bleh. Sorry about all the caps, I’m really grumpy.

A quick update that I received a questionnaire on September 23, 2014 to see if I am eligible AGAIN, DAMN, DAMN, DAMN! I’m hoping that my current employment status will eliminate my requirement.

We were invited to a brunch this past weekend and were asked to bring nothing! Nothing? I am not one to show up empty handed so I made chewy chocolate brownies. There will be a whole mess of kids there so the sugary, chocolatey squares will certainly be appreciated, even hours after we’ve bid our fair wells!!! 😉 Good thing I made dessert, because another guest brought 4 of them! Yup, we had a lot of delicious food. JT and I didn’t even have dinner (well, unless you call the saganaki we experimented with, I wish I had taken a photo).

I left out nuts as I am unsure if there are any allergies, but go ahead and add them, if you choose. What’s interesting about this recipe is the absence of large quantity of fat, in fact, most of the calories are derived from the variety of sugars used in the concoction; but fear not, they are moist and chewy and not as tooth numbingly sweet as you might think. The original recipe came from the Toronto Star about 20 years ago, and approved by the Heart and Stroke Foundation at that time.

Oh, and don’t forget to enter the giveaway! The entries are pouring in, some more correct than others ;-). I noticed that some of you questioned a particular year, and yes, that was a trick question. I hope you can get all 5 entries to make it a real challenge. I can hardly wait to make the grand prize draw for a very lucky winner!

Chewy and chocolatey brownies. A treat for all ages.

Would you care for coffee or tea with that? or maybe an Irish Cream over ice?

Chewy Chocolate Brownies

Makes about 20 brownies (or make them in mini muffin pans for a smaller, bite-sized treat)

Ingredients:

• 1 cup all purpose flour
• 1 cup icing sugar
• 4 1/2 tbsp cocoa powder
• 1 tsp baking powder
• 1 1/2 oz (45g) semisweet chocolate chips
• 3 tbsp butter or margarine
• 1/2 cup brown sugar
• 2 tbsp light corn syrup
• 1/2 cup water
• 2 tsp vanilla extract
• 2 egg whites

Directions:

1. Sift flour, icing sugar, cocoa powder and baking powder.
2. Melt butter or margarine with brown sugar and chocolate chips, add vanilla, corn syrup and water.
3. Beat in the egg whites (if the liquid is still hot, temper them so you don’t get scrambled eggs!)
4. Add dry ingredients and stir well.
5. Pour into a prepared 9″ x 9″ pan, or mini muffin tins (I generally just use Pam in the muffin tins or line the pan with parchment paper). Bake for 20-25 minutes until firm (10-12 minutes for the mini muffin tins). You can also bake these in mini muffin cups, like I did in 2008!
6. Option to frost with a butter icing, but not necessary as this brownie is very moist and flavourful.

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Gentle readers, start your ovens! May the Christmas baking frenzy begin! Christmas Baking 2011: Mexican Spiced Macaroons

The oven is on, baking supplies are stock piled and I’m ready for my marathon baking for Christmas. I make little packages for all our friends and neighbours; each of two if you’re a couple, or four if you’re a team! I generally bake 10-15 things. This year I’m going to try to downsize, but it’s impossible to decide what to cut! Plus, what about all the goodies I’ve bookmarked from my blogging buddies recipes? …this can’t end well! I have a sweet feeling in my belly… 🙂
I’m starting the bake-off with the Mexican Chocolate Macaroons. These are coconut balls, flavoured with chocolate, Moroccan Cinnamon (I’m talking’ the real deal!) and a pinch of cayenne. They are baked until slightly crispy on the outside and chewy in the centre. Everything you dreamed a macaroon would be! And I can use up the egg whites I stock piled from the Crème Brûlée!

Mexican Chocolate Macaroons

Mexican Spiced Macaroons

Makes at least 44, but it depends on how big you make them! I use a very small guage ice cream scooper, it’s about 1 1/4″ in diametre. They do get a smidgen larger as they are baked.
Don’t be afraid of the cayenne in these macaroons, it adds just a little heat and it pairs perfectly with the chocolate. These cookies are moist, rich and chewy, with just a hint of warmth.

Ingredients

• 14-ounce package sweetened coconut flakes
• ¾ cup sugar, divided
• ¼ cup all-purpose flour or almond flour if making gluten free
• ¼ teaspoon salt
• 1 teaspoon cinnamon, divided
• ¼ teaspoon cayenne
• 6 ounces semi-sweet chocolate chips
• 2 teaspoons vanilla extract
• 4 egg whites

Directions

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2. In a large bowl, mix together the coconut, ½ cup of the sugar, the flour, salt, ½ teaspoon of the cinnamon and the cayenne.
3. Place the chocolate in a microwave-safe bowl. Microwave on high in 15-second bursts, stirring between, until the chocolate is melted and smooth. Set aside to cool.
4. In a small bowl, mix together the remaining ¼ cup of sugar and ½ teaspoon cinnamon. Set aside.
5. Add the vanilla and egg whites to the coconut mixture. Use your hands to mix together until all the coconut mixture is moistened. Add the melted chocolate and mix thoroughly.
6. Drop by the tablespoonful onto the prepared baking sheet. A small cookie or ice cream scoop works well if you want very round balls. Alternatively, you can shape them with your fingers. Sprinkle the cookies with the cinnamon-sugar blend.
7. Bake for 15 to 18 minutes, or until the edges start to toast and the cookies feel somewhat firm. Allow to cool for 10 minutes on the baking sheet, then transfer to wire cooling racks to cool completely. Store in an airtight container.

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