Is this the Ultimate Brownie?

It’s no secret that brownies are a favorite treat in the Rachel ♥s Food household. I normally enjoy salty and crunchy snacks, but I will turn down a bag of chips for a fudgy brownie any day. I think Scott could eat a whole pan in one sitting if he thought I wasn’t watching. Brownies are also a part of our history; it started with our days of long distance dating, when I made them for Scott every time I visited him in Charlotte, to our wedding day when we gave out boxes of mini brownies as favors.

Let’s get one thing straight, though – I am not above using a boxed mix when we have a last minute brownie craving, but brownies from scratch will always win. I have read many brownies recipes in the search for the ultimate treat, one that I would describe as a fudgy brownie with a crisp outer crust and deep chocolate flavor (and of course, no nuts, chips, or chunks).

I have narrowed my search down to three recipes: this one from King Arthur flour, this one by Ina Garten, and this one posted by Annie of Annie’s Eats. My plan is to make all three recipes and decide which one is the ultimate brownie.

I started with the King Arthur Flour recipe (pictured above). This one fit the description, but after cutting them and storing in an airtight container, I have noticed the edges are getting stale rather quickly. This recipe also calls for a small amount of instant coffee powder (to enhance the chocolate, not to create a mocha flavor) but I could definitely taste and smell the coffee in the brownies. Of my taste-testers, though, only one asked if the recipe called for coffee so I guess it wasn’t too overwhelming.

I’ll be back with recipe #2 soon (but not too soon, we really don’t need full 9x13 pans of brownies in our house back-to-back)!

Finally, thanks to my taste testers (and new readers) Scott, Carol, Melissa, Lisa, Dawn, and Dawn’s daughter Zoe!

CEiMB: Lemon Icebox Bars

This recipe for Lemon Icebox Bars is the latest CEiMB offering, hosted by Amy of Playing House. This recipe appears in Ellie Krieger’s newest cookbook, So Easy, and I am happy to say that this is truly the easiest recipe I have made for CEiMB so far.

I was very excited to try this one because I LOVE lemon bars! There is a restaurant here in Greensboro, Cafe Carolina, that sells them in their bakery and I have to get one every time I am in that area of the city shopping. So, it is fantastic to have an easy recipe so I can make them at home!

These lemon bars were creamy and tart, and the crust was slightly salty and crunchy in contrast. I tasted the lemon mixture before pouring it over the crust and refrigerating, and at first I thought it didn’t pack enough lemon flavor for my taste. However, the flavor really comes together during the eight hours it sits in the fridge. If any of you decide to try this, make sure to give the bars the full amount of time in the refrigerator even if the gelatin sets before the time is up.

The only substitution I made to this recipe was to use pasteurized egg whites instead of egg substitute – the only brands in my store all included onion powder in their ingredient lists and I really didn’t want to mix that into a dessert recipe!

Thanks to Amy for a great pick, and be sure to visit her beautiful blog!

Chocolate Banana Bread

…with fresh raspberries.

One week ago, Ree at The Pioneer Woman posted a recipe in her cooking section for banana bread. I was interested because this recipe was just plain banana bread with no nuts, plus it incorporated sour cream. At this point, let me state that I LOVE sour cream cake. I’ve also been known to eat walnuts by the handful, but I have never liked them inside baked goods like quick breads or brownies. So, when I had three very ripe bananas staring me down from their space on the kitchen counter, I knew I had to try this recipe.

Yes, I realize I could just omit the nuts from any old banana bread recipe, but I think this is the first time I have seen one that did not call for them.

I also had to give in to my chocoholism (Is that a word? It is now.) so I kicked this recipe up by substituting 1/2 c. of flour with cocoa powder.

This bread was very light with a slightly crispy outer crust, and the banana flavor was nice but not overwhelming. It is good on its own, served on a paper towel (Scott’s breakfast Saturday morning) or plated with some fresh raspberries (dessert when my mother-in-law came to visit).

Click here to view the original recipe on Ree’s recipe site, Tasty Kitchen!

CEiMB: Carrot Cupcakes with Lemony Cream Cheese Frosting

This week’s CEiMB recipe, Carrot Cupcakes with Lemony Cream Cheese Frosting, was chosen by Enjoying My Favorite Things. I have to admit, this one had me at the words “Cream Cheese Frosting.” It doesn’t really matter what stands as a base for cream cheese frosting, whether it is red velvet cake, cupcakes, or brownies - I will probably enjoy it just because I love cream cheese! The fact that this base is a healthy carrot cupcake just makes it that much better.

There were several reviews on the Food Network site for this recipe that claimed these cupcakes are more like muffins, and I can see why. These cupcakes are dense from the whole wheat flour, but still wonderfully moist from the applesauce and freshly grated carrots. Even though there is some debate on the cupcake/muffin issue, this recipe still has a five star average and I will admit they are quite delicious.

I did make a few substitutions based on what was readily available in my kitchen, but nothing drastic:

• white whole wheat flour instead of whole wheat pastry flour
• regular pastry flour instead of all purpose
• allspice instead of nutmeg
• cinnamon applesauce instead of regular
• no nuts (the husband doesn’t like them)

I also really enjoyed the frosting with its addition of lemon zest. At first I wondered if the lemon flavor would take away from the carrot cake, but in the end I think the flavors complimented each other well. I also think the little yellow flecks are very attractive!

My husband and I both enjoyed these cupcakes, and I am looking forward to sharing with my parents who are going to visit this weekend. I don’t know if I would make this recipe again on a regular basis since it is just my husband and I in the house, since we certainly don’t need a dozen cupcakes sitting around for our convenience. However, I will add this recipe to my special occasion collection and make it for future family gatherings.