Squirrel X's Culinary Miscellany!
rick rack and polka dot brownies
"Make anything with love, and BAM! It's a beautiful meal."
__Emeril Lagasse
"Who could ever weary of moonlit nights and well-cooked rice?"
__Japanese proverb
"What I love about cooking is that after a hard day,
there is something comforting about the fact that
if you melt butter and add flour, then hot stock, it will get thick! It's a sure thing.
It's a sure thing in a world where nothing is sure!"
__Nora Ephron
"A good cook is like a sorceress who dispenses happiness."
__Elsa Schiaparelli
"Noncooks think it's silly to invest two hours' work
in two minutes' enjoyment; but if cooking is evanescent,
so is the ballet. "
__Julia Child
"Cooking is a creation."
__Piero Selvaggio
"'Tis an ill cook that cannot lick his own fingers."
__William Shakespeare
"Cooking is like love.
It should be entered into with abandon or not at all."
__Harriet Van Horne
Rick Rack and Polka Dot Brownies
Ingredients:
3/4 cup butter, softened
1 cup white sugar
1 cup light brown sugar, firmly packed
3 large eggs
1 teaspoon vanilla extract
2 and 1/4 cups all-purpose flour
2 and 1/2 teaspoons bakin' powder
1/2 teaspoon salt
1/3 cup unsweetened cocoa powder
2 tablespoons butter, melted
1/2 cup white chocolate chips
1 cup semi-sweet chocolate chips
*********************************************
4 ounces semi-sweet chocolate
1 tablespoon Crisco (not butter or margarine)
Instructions:
1) Preheat oven to 375�.
2) Line a 13 x 9 x 2-inch pan with non-stick foil and set aside.
3) Cream the butter with both sugars 'til light and fluffy.
4) Beat in the vanilla and eggs.
5) In a separate bowl, thoroughly combine the flour, bakin' powder,
and the salt.
6) Add the dry ingredients to the creamed butter mixture,
mixin' 'til thoroughly combined.
7) Divide the batter in half.
8) Blend together cocoa powder and melted butter,
then stir it into one half the batter.
9) Spread evenly in the foil-lined pan bakin' pan.
10) Press white chocolate chips into chocolate layer.
11) Cover evenly with remainin' batter.
12) Press semi-sweet chocolate chips into the vanilla layer.
13) Bake for 25 minutes on the centre rack of the oven,
then cool completely.
14) For the toppin', melt 4 ounces chocolate with 1 tablespoon Crisco over a double boiler 'til smooth. Remove from heat and cool slightly.
15) Pour into a heavy-duty zip-top baggie and squeeze all the air out before sealin'.
16) Snip a small corner from the baggie and drizzle the melted chocolate over the cooled brownies in a zig-zag pattern.
17) Refrigerate for about 30 minutes to set the toppin'.
18) Cut into bars. Store unrefrigerated in a tightly covered container.
and the best of intentions for whoever wants to try 'em,
but if somethin' goes wrong, don't blame the varmint.*
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