December 31, 2007
Looking back on 2007 many memories come to mind. However in my food memory I shall always remember it as the year I discovered my love for coconut. I had eaten fresh coconut in the past on rare occasions but never really discovered the amazing texture and flavor that baking and cooking with coconut could bring. I must confess though that I am a bit of a coconut macaroon addict now. Especially this recipe which is sticky sweet and extremely hard to stop yourself at one macaroon.
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November 12, 2007
To continue with my love affair of all things pumpkin (while it’s still technically fall - until Dec 21st), I made this awesomely easy recipe from this month’s Martha Stewart Everyday Food magazine. It’s a great mag that I am so happy to have a subscription to it. You can use regular chocolate or white chocolate as I have. Both are delicious!
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October 2, 2007
Rose Murray says: I am so happy that my Turtle Brownies which appeared first in Canadian Living and then in A Year in My Kitchen (Prentice Hall Canada), have become a classic in many other kitchens. Since I develop recipes so that others can use them, it is good indeed to know they do. I’ve had more than one reader say “I freeze them so that I won’t eat them all at once; my, they’re good frozen”. These fudge-like brownies, without the caramel topping of the Turtle Brownies, are just plain, but are still just plain addictive.
From: Hungry for Comfort by: Rose Murray
Makes: 32 brownies
Ingredients:
1 cup (250 mL) butter
4 oz (125 g) unsweetened chocolate
2 cups (500 mL) granulated sugar
4 eggs
1 tsp vanilla
1 cup (250 mL) all-purpose flour
½ tsp salt
1 cup (250 mL) coarsely chopped nuts (pecans or walnuts)
Directions:
In the top of a double boiler over barely simmering water, melt butter with the chocolate. Remove from the heat and stir in granulated sugar until well combined. Beat in eggs, 1 at a time, stirring after each addition until eggs are fully incorporated and chocolate mixture is shiny. Stir in vanilla. Gradually add flour and salt; mix until well blended. Stir in nuts. Pour into a greased 13- x 9-inch (3.5 L) cake pan and bake in a 400°F (200°C) oven for 18 minutes or until brownies feel slightly firm and a tester inserted in the centre shows brownies are moist, but doesn’t show raw batter. Cool in the pan on a rack. Cut into bars.
Variation: Double Chocolate Brownies - For something even more decadent, stir 1 cup (250 mL) chocolate chips into the batter.
© This is a Rose Murray original recipe from Hungry for Comfort
Reproduced with permission from Rose Murray and Penguin Books Canada
Read our interview with Rose Murray
Rose Murray’s cookbook: Hungry for Comfort
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