Homemade Chocolate Chunk Blondies FTW

I've been on a baking kick lately - mostly because there have been many occasions to bake for including the 4th of July, a few block parties and also just for the sake of sharing something yummy with others.  These gooey chocolate chunk blondies came about when thinking of something tasty, comforting and transportable to make for our neighbors who recently did something lovely for us.

Getting the recipe from Food Network's Ina Garten - the master of classic comfort food recipes - I thought they'd be welcome by adults and kids alike.  The recipe was relatively simple, but definitely uses lots of rich ingredients such as butter, sugar and generous amounts of chocolate.  While I skipped the walnuts in this case simply because I didn't have them and also because you never know who's allergic, I imagine it would give this dessert some nice texture and complexity.  

The whole thing took about a half an hour to put together and another half hour to bake - so overall not a huge investment.  Our neighbors seemed to appreciate them and commented on how heavenly they smelled.  I must agree that they did!

Chocolate Chunk Blondie Recipe, as adapted from Ina Garten, the Barefoot Contessa

Old Fashioned Homemade Chocolate Cake

Who doesn't love chocolate cake? I don't know many people who'd answer no to that question, me included.  I adore chocolate.  Anything with chocolate.  But I've never made an all chocolate cake, aside from my occasional brownie, chocolate chunk cookie, cupcakes and other miniature treats.  But never a whole cake.

So I decided to go to it while on vacation in Florida.  I had the time and the patience so "why not?," I thought to myself.  But I needed an occasion.  That part was easy, as I decided to make a New Year's cake for my in-laws. 

I turned to the cake diva I trust, Food Network's Barefoot Contessa who puts out a mean Beatty's Chocolate Cake. I found the recipe very easily online and began the process, which took 3+ long but fulfilling hours.  You might be thinking that making a cake for that long must be absolutely crazy and I must've done something wrong, but I assure you that if you'd like to make a beautiful chocolate cake from scratch, it'll take time. 

Treating all the ingredients with care is an essential part of the process, which includes sifting nearly all the dry ingredients so they're as soft as a cloud.  Making the buttercream is also meticulous, as all ingredients need to meld together at the perfect temperature and speed, thus producing a smooth spreadable custard.  One other tip before I give you the recipe...just make sure your cake cools properly before you ice it.  Sound obvious? Maybe...but I'd rather tell you now instead of it melting on the cake and producing a big, sloppy mess.  Now that wouldn't be Contessa-like, would it?

Enjoy the cake, and the journey that'll get you there.

Beatty's Chocolate Cake Recipe

A Lovely New England Brunch

Dan and I spent New Year's in New England with good friends, Rory and Darren who live in Newburyport, Massachusetts. Their town is as quaint as can be, and at moments I felt like I was in a story book.

Our gracious hostess Rory made us the most delightful brunch today. It was a perfect New England-y set-up with beautiful country flowers, delicious coffee and a savory omelet. A touch of Astoria was infused into the equation, as Dan and I brought over giant bagels from the Brooklyn Bagel and Coffee Company. You can see the lovely spread above. The recipe for the omelet came from Ina Garten's latest cookbook, Back to Basics.

Country French Omelet:

Ingredients (serves 2)

1 tbs of good olive oil

3 slices of thick-cut bacon, cut into 1 inch pieces

1 cup (1 inch diced) unpeeled Yukon Gold potatoes

Kosher salt and freshly ground black pepper

5 extra-large eggs

3 tbs milk

1 tbs unsalted butter

1 tbs fresh chopped chives (optional)

Directions:

Preheat the oven to 350 degrees.

Heat the olive oil in a 10-inch ovenproof omelet pan over medium heat. Add the bacon and cook for 3-5 minutes over medium-low heat, stirring occasionally, until the bacon is browned but not crisp. Take the bacon out of the pan with a slotted spoon and set aside on a plate.

Place the potatoes in the pan and sprinkle with salt and pepper. Continue to cook over medium-low heat for 8-10 minutes until very tender and browned, tossing occasionally to brown evenly. Remove with a slotted spoon to the same plate with the bacon.

Meanwhile, in a medium bowl, beat the eggs, milk, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper together with a fork. After the potatoes are removed, pour the fat out of the pan and discard. Add the butter, lower the heat to low, and pour the eggs into the hot pan. Sprinkle the bacon, potatoes and chives evenly over the top and place the pan in the oven for about 8 minutes, just until the eggs are set. Slide onto a plate, divide in half, and serve hot.