This week I made some quick iPad doodles. They actually started as accidents–while making the backgrounds for some future oil painting sketches I noticed that they looked like night skies with some city lights in the distance. Especially once I added some stars…
This week’s dessert recipe is for good old fashioned brownies, but with a nice little twist. Once again the recipe is from Martha Stewart’s Cookies (this book was one of the best purchases my husband ever made!).
1 stick unsalted butter
3 ounces bittersweet chocolate, coarsely chopped
1 cup sugar
2/3 cup flour
1/4 cup unsweetened cocoa powder
1.5 tsp grated ginger (I used ground ginger)
1/2 tsp vanilla
1/2 tsp grated nutmeg (I used ground nutmeg)
1/4 tsp salt
1/8 ground cloves
Melt the butter and chocolate together, then stir in all the other ingredients. Pour the batter into an 8 inch square baking dish lined with buttered parchment paper. Bake at 325 F for about 30-35 minutes–a cake tester (I just use a knife!) inserted in the centre should come out with moist crumbs.
At first the taste seemed a little odd, but the more I ate the brownies, the more I liked them.