I've been putting-off this post for a while...avoiding the inevitable if you will, but after over three months of slakerdom in this space, I am officially retiring Raising Foodies (for now, because you just never know...)
I kept thinking I would come back, I did, but it just never seemed to happen. It didn't happen after a holiday filled with cooking (and eating)... It didn't happen after I made an enormous six-layer rainbow birthday cake for Millie... It didn't happen after baking spice cupcakes, a cake, and the best brownies of all-time on the same snowy, house-bound day.
So I finally came to terms with the fact that it was never going to happen, and this is my attempt at closure. (I'm a fan of therapy, can you tell?)
I am proud of what "Raising Foodies" was. I loved interacting with you guys in this space, I loved that it made me think about how we were preparing and eating our food... that it was the catalyst for the girlies to try lots of new things they may not have otherwise.
But I think what I'm most proud of is how it's changed the way we approach dinner every night as a family. Our meals now are very different than they were pre-"Foodies". They're less harried, more mindful, more wholesome. We eat out very rarely (a major change), all four of us preferring to eat at home most nights. Sure some of this can be attributed to the fact that the girls are older, more independent and amenable, making cooking easier, but I believe when you put a goal out there, when you invite others to be a part of it, thus feeling some accountability to those people, it will change you.
So thank you. Thank you for being a part of our little food adventure, for helping us change.
And as a token of my appreciation, I've leaving you with (literally) the best brownies I have. ever. eaten. (and I have eaten a lot of brownies). I made them last night, and I'm not going to lie...they were a revelation.
Oh and they were super easy too. Enjoy!
Alice Medrich's Cocoa Brownies with Browned Butter and Walnuts (via Bon Appetit)
- Nonstick vegetable oil spray
- 10 tablespoons (1 1/4 sticks) unsalted butter, cut into 1-inch pieces
- 1 1/4 cups sugar
- 3/4 cup natural unsweetened cocoa powder (spooned into cup to measure, then leveled)
- 1 teaspoon vanilla extract
- 2 large eggs, chilled
- 1/3 cup plus 1 tablespoon unbleached all purpose flour
- 1 cup walnut pieces
Position rack in bottom third of oven; preheat to 325°F. Line 8x8x2-inch metal baking pan with foil, pressing foil firmly against pan sides and leaving 2-inch overhang. Coat foil with nonstick spray.
Melt butter in medium saucepan over medium heat. Continue cooking until butter stops foaming and browned bits form at bottom of pan, stirring often, about 5 minutes. Remove from heat; immediately add sugar, cocoa, 2 teaspoons water, vanilla, and 1/4 teaspoon (generous) salt. Stir to blend. Let cool 5 minutes (mixture will still be hot).
Add eggs to hot mixture 1 at a time, beating vigorously to blend after each addition. When mixture looks thick and shiny, add flour and stir until blended. Beat vigorously 60 strokes. Stir in nuts. Transfer batter to prepared pan.
Bake brownies until toothpick inserted into center comes out almost clean (with a few moist crumbs attached), about 25 minutes. Cool in pan on rack. Using foil overhang, lift brownies from pan. Cut into 4 strips. Cut each strip crosswise into 4 brownies. DO AHEAD Can be made 2 days ahead. Store airtight at room temperature.