Let’s go to a time when I was quite pregnant at the state fair. I decided I wanted to win ribbons, validation.
My mom had won ribbons for her photography, my dad had won ribbons for his woodworking.
I could make a pretty wicked cookie so I ran with it.
My Granny bought me a Kitchenaid for my birthday and I never looked back.
I totally won, 11 big shiny ribbons, most of them blue.
I branched out, never even knew I had it in me.
I expanded my baked horizons and realized I had a gift. I was a crummy cook when Cody and I got married. (CRUMMY.) I could burn chicken and somehow the middle would still be bloody and raw. I could burn chili to the point it tasted like the pot it was cooked in.
But one day it clicked, and I haven’t trashed much of anything since. In fact almost everything I touch turns to culinary gold.
(TOOT TOOT, that’s my own horn, hope you don’t mind.)
Take my Swiss Meringue Buttercream.
Chocolate Fudge Cake
German Chocolate Cake
Blueberry crumb muffins.
Pecan pie, apple almond crumb pie, chocolate toffee cookies and chocolate chip cookies
Cinnamon rolls and brownies
And in case you’re thinking “Huh, I’m sure she uses a mix somewhere in there.”
You’d be dead wrong my friend.
Everything is from scratch. Everything. Don’t believe me?
Apples for my apple pie.
And I cracked, shredded and pureed my OWN COCONUT for a coconut cake.
A four layer coconut cake.
That’s right, bow on down.
So here’s a tricky little problem that comes along with baking.
Your kid reads cookbooks and tells you what you can make her.
(And if you want recipes you’re pretty much out of luck, I’m too lazy to write them out, let alone type them out. Okay, maybe someday I’ll do it. Okay, so I know my brownie recipe off the top of my head, so here goes, don’t tell me I never did you any favors.)
The Best Damn Brownies You’ll Ever Have
Melt one stick of unsalted butter and eight ounces of chocolate (milk, dark, semi sweet, take your pick)
Pour into a large mixing bowl and whisk in a cup and a half of sugar. Then whisk in four eggs, each one at a time.
Mix in a teaspoon of vanilla and fold in 3/4 cups of flour and a quarter teaspoon salt with a large spatula.
Bake in a 375 degree oven for 45-50 minutes. (Oh yeah, spray an 8×8 pan with cooking spray and line with parchment leaving a one inch overhang on two sides. Use the overhang as a “sling” to take the brownies out when they’re done)
See how horrible I am at writing down recipes? Good luck if you actually try them, promise I didn’t botch it up on purpose. They really are the best damn brownies ever.