Just a quick little post about this pie. THIS PIE! I decided to eschew tradition a little this year and make a sweet potato pie for our big family get-together – calm the lynch-mob, I made a pumpkin one for actual Thanksgiving – and it was delicious! Using an immersion blender made the filling incredibly silky and smooth and the spice mixture was subtle and enticing. I love the bright orange color too because sometimes pumpkin pies can get a little murky-brown and not so pretty. Kudos again to Joy the Baker for providing this great recipe and getting me to try something new. You can find it here on her blog and also in her cookbook.
So I don’t know if everyone’s noticed, but the holiday season is upon us and I am just NOT feeling it this year. It’s probably a by-product of working in retail for the last 5 Christmases or the fact that I don’t have any children that I need to pretend for but I am distinctly not looking forward to the holidays. I just find the whole thing stressful and un-fun. Don’t get me wrong, I am definitely looking forward to seeing and spending time with my family but the travel and being away from work when we’re sure to be incredibly busy is really stressing me out. Plus it’s totally PMS-eat-your-feelings-time all up in here so these brownies really couldn’t have been more appropriate. And if you’re offended that I mentioned my lady-times in this medium then you’re probably a man and you can just get bent for the next 3-5 days. Capiche?
I mixed these up last night and they are definitely different than other brownies I have made.
They start out in the best possible way (butter and 2 different kinds of chocolately darkness making friends in my little makeshift double-boiler). Then it gets a little funky with the whole eggs and sugar step. The directions were a tad confusing but I got it in the end.
Check out those beautiful whipped eggs getting cozy with the deep, dark chocolate. Try to ignore my crusty oven mitt in the corner. I keep meaning to throw it in the wash, but it just never happens. Just for funsies I added in a whole bag of Nestle Chocolate Chunks because I like there to be some texture in my brownies – as long as the texture isn’t walnuts. Walnuts are the worst. The end.
Everyone was talking about how they had to bake these for way longer than directed but I took them out right at 26 minutes and I think they’re pretty perfect. The directions said they should be kind of ooey-gooey and they definitely are but I am a fan of that. I didn’t let them cool completely because why on earth would I do that and when I ate a warm one it was very reminiscent of a lava cake.
Totally yummy x 1000. I contemplated throwing in some chopped Twix bars because my lovely husband unit bought me a whole bag of Fun-Size Twix but I am going to save those for another project. Or I might just continue eating them until they’re gone. Only time will tell. My only complaint about this recipe would be all the folding. I hate folding. It is also the worst. On par with walnuts. But I am forced to admit that it was worth it. If you want to brave all the folding and weird egg techniques that contributing baker Rick Katz made me go through before I got my chocolate fix, head over to A Beautiful Mess for the recipe.
In other news, it’s almost Thanksgiving. We are doing a small meal on Thursday with just Tristan and I and a friend and then going home to MN for the weekend to have big Thanksgiving on Sunday with my family. Here’s what I’m thinking of making the for the little meal:
Roasted Turkey Breast
Yeah I know it seems like a lot of food for just three of us but I can’t help myself. I’m mostly handling the desserts for our Sunday dinner and I think I’m going to make Sweet Potato Pie with Cream Cheese Swirl instead of a plain ol’ pumpkin pie. Clearly the baking aspect of the holidays is still appealing to me. Hope everyone has a great weekend filled with delicious foodstuffs!