It’s no secret that I’m about to kick my apartment here in Altamonte to the proverbial curb.  However, while I’ve looked at a ton of apartments, one of my qualifiers is a kickin’ kitchen.  I mean I need a place for my Le Creuset and my Loubous to coexist in style, ya know.  Well, I’m happy to say that I’ve found two that are to. die. for - just a question of which one it will be.

Kitchen 1

which comes with an apartment that has this…

or Kitchen 2.

Both have perks and both have cons.  Guess there is some serious thinking that this gal needs to get to.

And, we’re back with the latest edition of Cookin’ ‘Round The Web… Check out some interesting finds on the ‘net…

This recipe I have to try - Calm In The Kitchen makes a killer Balsamic Chicken.

Ingredients, Inc. makes some refreshing 3 Berry Pops just in time for this summer heat.

Beyond The Kitchen Wall gives tips on making the perfect meringue.

Serious Eats discusses how mint is used in Italian cooking.  It’s not just for garnishing desserts.

Speaking of Mint, check out this article on Paprika and Mint.  Who knew they’d go together.

Finally, more of a culinary surprise to this gal, check out how Vanilla can go savory.

The Amateur Gourmet interviews the one and only Julie Powell (of Julie/Julia fame).

Much thanks to Sarah over at the Pink Shoe Diaries for pointing out Iron Chef Michael Symon’s Mojito Jello Shots at Food & Wine.

You know how I’m a stickler for killer customer service.  Check out The Kitchn’s post on Le Creuset and how they go above and beyond.

Susan over at Sticky, Gooey, Creamy, Chewy talks about her experience with Halibut cheeks.

It was quite the week!

*whispers*  SHHHHH - c’mere.

I have a confession - I’m one of “those” bakers - you know, the one that uses a box mix when I have to make brownies.  To quote one celebrity “personality”, I’m a cook, not a baker.  Baking and I have issues - perhaps it was my difficulty with all things chemistry in high school.  Perhaps its my “pinch of this, dash of that” mentality when I’m jazzing up a recipe.  Any way you look at it - baking has been difficult for me.  I applaud those that can bake and hope that with practice, my baking won’t be so heinous.

The Barefoot Bloggers went a bit out of the box - literally - and selected the Barefoot Contessa’s Outrageous Brownies.  Now, I know I know - the Barefoot Contessa has a box mix and don’t think I wasn’t tempted to cheat a bit knowing my shortcomings with all things measuring cups and double boilers but then the catholic guilt zapped my behind and I sighed, looked at the recipe, rolled up my [virtual] sleeves and dove in.  Note, I had to halve the original recipe because I quite frankly didn’t have a pan that was 18 x 13 but figured “eeeh - it’s like riding a bike.”  *snort*

Short of sending my kitchen to hell with the heatwave that’s in Central Florida, making a hell of a mess with everything in the kitchen suddenly needing to go in the dishwasher or sink and the house smelling like a fudge factory, I realized “By George, I think I got this baking thing in check“.  Then, well - I got the brownies out of the oven and saw that they were a fudgy dense mess and tossed them back in the oven to crisp up a bit more.  Still not totally sold but you know what -they don’t suck.  I’ll have to test them on my guinea pigs SL and Kar tomorrow after they cooled. 

If you want to give it a shot, I dare you.  However, make sure to read the comments and use exact measurements.  Somehow I think I added TOO much chocolate but, as Ina Garten says “How Bad Can THAT Be”.

Now excuse me as I go savor my chocolately portion of goodness and try to not eat half of the pan.  Who cares how they look - the taste is definitely outrageous.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

OUTRAGEOUS BROWNIES

Recipe courtesy of Ina Garten, The Barefoot Contessa

Ingredients:

•  1 pound unsalted butter
• 1 pound plus 12 ounces semisweet chocolate chips, divided
• 6 ounces unsweetened chocolate
• 6 extra-large eggs
• 3 tablespoons instant coffee powder
• 2 tablespoons real vanilla extract
• 2 1/4 cups sugar
• 1 1/4 cups all-purpose flour, divided (1 cup for batter and 1/4 cup in the chips and nuts)
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 1 teaspoon cinnamon (my little “improvisation”)

 Directions

1. Preheat oven to 350 degrees F.
2. Grease and flour a 13 by 18 by 1 1/2-inch sheet pan.
3. Melt together the butter, 1 pound chocolate chips, and unsweetened chocolate on top of a double boiler. Cool slightly.
4. Stir together the eggs, instant coffee, vanilla, cinnamon and sugar.
5. Stir in the warm chocolate mixture and cool to room temperature.
6. Stir together 1 cup of the flour, baking powder and salt. Add to cooled chocolate mixture.
7. Toss the 12 ounces of chocolate chips with 1/4 cup flour to coat. Then add to the chocolate batter.
8. Pour into prepared pan.
9. Bake for about 30 minutes, or until tester just comes out clean.
10. Halfway through the baking, rap the pan against the oven shelf to allow air to escape from between the pan and the brownie dough. Do not over-bake!
11. Cool thoroughly, refrigerate well and cut into squares.