foodie ventures: May 2015

5.26.2015

photo OP: MEMORIAL day weekend

RER 5.25.15

This Memorial Day Weekend was much quieter and more reflective than it was going to be initially. People go wild for a three-day weekend, no matter its reason. But a warm-weather cold had me sick and feverish, enchanted by “Gilmore Girls” and Howe’s The Misfits, draining tall mugs of hot tea and Nalgene after Nalgene of tasteless water, and dreaming of brownies, desserts, and twelve dancing princesses.

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Memorial Day brought clearer sinuses and lighter lungs. There was grilling of Italian sausages and brats that tempted but are reserved for later in the week and smoking (kinda) of salty spicy ribs. There was blending of rum and frozen pina colada mix with a multitude of ice cubes and mixing of trusty Bisquick and butter for dessert. There was chatting and sunning on our deck as we sucked down our frozen beverages and listened to the grill sizzle as sausages cooked and dinner cooled. It was lovely, and quiet, and us. Our long weekend ended in our traditional summer favorite—strawberry shortcake, sweet and bright, and heavy on whipped cream. The perfect finish.

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5.25.15

5.22.2015

MangiaMore: RASPBERRY cheesecake brownies

RER 5.21.15

Now, I know you know what it’s like to want chocolate—to need chocolate. Well, that happened, like yesterday. But not really, more like Monday. I also know you know what it’s like to be super busy ~~and have to put off frivolous baking~~.

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Oddly succumbing to procrastination despite my excitement, I was enchanted by the vast and delicious blogs of the Saveur Blog Awards 2015 and then I found the perfect recipe to tickle that chocolate desire.

It was a blackberry cheesecake brownie recipe that I first saw on Broma Bakery with the details in her guest post on Oh, Sweet Basil, which really caught my attention. It’s the best of both worlds.

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Well, as much as I really wanted to use blackberries, because they are pretty and dark and mysterious, I generally feel like they can be more bitter and adult than sweet and playful. So I went a different direction with these thick brownie bits of heaven. I debated between using sweet dark cherries (I had a bag in the freezer) or raspberries (on sale in the freezer section at the grocery store). In the end, raspberries prevailed.

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And the brownies turned out delightful. I wish I could say they were beautiful to look at, but alas, I can not; I have to step up my swirl game. However, they are as tasty as they are unattractive. That quick raspberry compote “swirled” into the thick cheesecake layer adds a tang and a brightness that brings depth and luxury to the dense, chewy, fudgy, chocolaty brownie below. It really is the best of both worlds—playful with color and varied textures, but refined and sophisticated with rich, sensual chocolate.