(Thank you D!)
The design is pure genious...every piece has at least two edges!
I remember seeing it on on of Kirbie's lists of things she liked last year and I remember looking it up and thinking, "This would be perfect for me, ha ha". I'm such a corner hogger and absolutely detest middle pieces with no edges at all.
The pan came with a fold out instruction sheet/recipe book. The recipes for actual brownies from scratch involved melting chocolate over a bowl of hot water and seemed too tedious. When I glanced at this recipe, I got excited. No use of a double boiler. I had every ingredient except for the raspberries (which were cheaper frozen than fresh at Trader Joe's - $2.99 vs. $4.99).
I figured if it came out well, I would bring it to my mom's tomorrow as my contribution to New Year's lunch.
So here goes:
I didn't like having to touch the batter to spread it over the pan. The batter was thick and sticky (all that butter! 12 pats!) and I had to strategically place the dollops and spread them out. The frozen raspberries were kind of watery (I drained them first) and are supposed to be placed ON TOP of the batter, not mixed in like the pecans.
Ahhhh, all of those lovely edges!
Despite the sticky dough, I will definitely make this again!
New Year's Eve Dinner would be a departure from tradition. Over the past years, I've always made a Filipino dish, whether it was Arroz Caldo (chicken rice porridge) or Adobong Manok (chicken adobo) and the traditional Palitao (round rice cakes covered with coconut and sugar). This time it would be different. My good friend KD and her family's tradition is making soup and sandwiches every New Year's Eve. This year it is her brother's turn to cook (he is visiting from Bend, OR; KDB was fun to hang out with during our Portland, OR trips in 2009 and 2012).
As for me, our dinner would be soup, salad, toasted and buttered sour dough bread and ice cream mochi cakes for dessert.
I've made this soup many times before (recipe linked at the end). Here are the makings of Smoky Corn Chowder (from 'Real Simple' magazine). I added shrimp to my recipe.
The bacon is supposed to be crumbled on top of the soup. I added shrimp sauteed in olive oil and garlic powder (I was too lazy to chop and mince more garlic). The sliced scallions are a nice colorful touch as well.
Dinner is served...
I love that bacon fat is used to saute the onions and garlic.
I actually forgot to add additional salt but in the end, didn't feel it would be necessary since the bacon provided quite a bit of salty goodness. If you ever make this yourself, it's up to you if you want to add extra salt or not.
Half of the soup is pureed then poured back in making the soup both chunky and smooth at the same time.
Shrimp and bacon go so well together.
TC tore off pieces of her San Francisco style sour dough bread into the soup. Good idea. Bert and I ended up getting seconds as well!
Previous post where I featured Smoky Corn Chowder (although I've been making it since 2008 but never posted on it 'til then):
"Soup for you" December 2012 (the Real Simple recipe from January 2008 is linked at the end of my post)
More info about the Brownie Edge pan:
www.bakersedge.com
Only a few more hours until 2016!
4 comments:
Those blondie brownies look delicious! The burst of color on top from the raspberries make them look really festive. That soup looks and sounds delicious as well. Love the addition of a little shrimp in there! If I made that, I would get all the shrimp to myself since the boys don't like it (more for me, eh). Happy New Year's!!
They were pretty good when freshly made. The next day they were kind of dry. I think I might have overmixed the batter.
That soup is one of my favorites to make. :)
Yay you finally got the pan! I love mine =)
Yes,I like it so much!
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