Acknowledging mistakes has never been my strong suit. Fights in my household entail Rooster gently suggesting that maybe I shouldn’t have pushed so hard to send two obviously unsuited people out on a blind date and me screaming back “stop yelling at me!”
Being in error isn't exactly a happy place for anyone but I deal with it particularly poorly-- which is why I adore cooking. It’s almost impossible to screw up. Over-salted the soup? Add some lemon juice. Sauce echoing bitter? A dash of sugar smoothes that right out. Interacting with actual human beings though, that's a bit more tricky.
Often I return from a night that is widely recognized as fun and entertaining with the distinct impression that I have “messed up.” How exactly would that have happened? Asks Rooster. And so I will list off a bulleted mass of the social plunders I’ve committed, one of which usually includes saying something about somebody else that I wish I hadn’t. Okay, he’ll say, so maybe we can work together to get you to mellow out on the gossipy tendencies. This sets my belly on fire. So he agrees with me? So I did mess up? “You’re always yelling at me!” I’ll holler and stomp into the kitchen while poor Rooster stands bewildered in the living room wondering how long he ought to wait before venturing in for one of those nice new low-carlorie brownies I’ve been working on.
Being in error isn't exactly a happy place for anyone but I deal with it particularly poorly-- which is why I adore cooking. It’s almost impossible to screw up. Over-salted the soup? Add some lemon juice. Sauce echoing bitter? A dash of sugar smoothes that right out. Interacting with actual human beings though, that's a bit more tricky.
Often I return from a night that is widely recognized as fun and entertaining with the distinct impression that I have “messed up.” How exactly would that have happened? Asks Rooster. And so I will list off a bulleted mass of the social plunders I’ve committed, one of which usually includes saying something about somebody else that I wish I hadn’t. Okay, he’ll say, so maybe we can work together to get you to mellow out on the gossipy tendencies. This sets my belly on fire. So he agrees with me? So I did mess up? “You’re always yelling at me!” I’ll holler and stomp into the kitchen while poor Rooster stands bewildered in the living room wondering how long he ought to wait before venturing in for one of those nice new low-carlorie brownies I’ve been working on.
COOKING LIGHT "ULTIMATE READER RECIPE CONTEST"
The Rules: Recipes must contain one or more of the following Golden Spoon sponsors’ products: Beef; California Raisins; Kerrygold Cheese and Butters; or Muir Glen Organic Tomato Products. Recipes must be lower in fat and calories than traditional recipes.
The Prize: Each category winner receives $5,000. The grand prize winner receives $10,000 and an active family vacation valued at $5,000.
The Entry: Mexican Espresso Brownies
1 cup California Natural Raisins
1 cup water
1 tablespoon instant espresso powder
3/4 cup unsweetened cocoa powder
3/4 teaspoon ground cinnamon
3 oz 70% high quality chocolate, coarsely chopped
2/3 cup packed light brown sugar
3 large eggs
1/4 teaspoon almond extract
½ teaspoon vanilla
3/4 teaspoon baking soda
1/3 cup all-purpose flour
1/8 teaspoon salt
Vegetable oil cooking spray
1 teaspoon confectioners sugar for dusting
Preheat oven to 325°F. Bring raisins and water to a boil in a 1-quart heavy saucepan. Add instant espresso powder and stir to dissolve. Immediately transfer mixture to food processor and add cocoa powder, cinnamon and chocolate, pulsing to combine.
Add brown sugar, egg, vanilla, baking soda, and salt to chocolate mixture. Purée until smooth. Add flour and pulse until incorporated. Spray a 9-inch square baking pan with cooking spray. Pour batter into pan and bake in middle of oven until a wooden pick or skewer comes out clean, 16 to 18 minutes. Cool on a rack. Just before serving, sprinkle top lightly with confectioners sugar.
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