httpvh://www.youtube.com/watch?v=fT5_YayCsKc

Hey, Dessert Friends:

It’s Brian, acting as a solo writer this week (though Helenka is peeking over my shoulder, doing her fabulous editing [Helenka agrees it’ll be a snap!]).

The countdown to the holidays has begun, so has the mad dash to complete my annual holiday baking! While going through our archive of unpublished videos [Editor is impressed by the word “archive”], I came across one that I think is fitting for this time of year. I invited my delightful and fun baking friends, Fiona and Menka whom you’ve met before, over for a baking afternoon, and we made the most scrumptious brownies you have ever tried (courtesy of the barefoot contessa). Of course, you will not want to be counting calories while making or enjoying them – as the recipe uses a pound of butter!

Besides great quality chocolate (mine happens to be Ghirardelli Chocolate), one of the secrets I have learned is using coffee to enhance the flavour of chocolate. In any recipe that calls for chocolate – but no coffee – as part of the ingredients, I sneak some in (okay, my secret is now out). The objective is to not add too much but just enough, as you do not want to overpower the chocolate. I typically try a teaspoon or tablespoon depending on the amount of chocolate. This recipe calls for 3 tablespoons as there is a lot of chocolate. I found the type of coffee to be important too so, lately, have been using a Colombian Arabica.

Another recipe that I like during the holidays is a Newfoundland favourite called “Snowballs”. There are two types, with marshmallows and without. The ones I love have lots of chocolate and coconut but noooo marshmallows. I really enjoy making these and have tried three different recipes. Shown below is the one that I use the most often (also with the most chocolate [Editor adds: Coincidence? I think not!]). These also taste great right out of the freezer (as do the brownies)!

Well, I just wanted you all to have something to keep you busy (and baking sure will do that) until our Christmas show is revealed on December 15th, 2011. Both Helenka and I had a great time putting it together, this time without killing ourselves! [Editor’s wry comment: What an unusual concept for us, especially for a significant holiday meal!]

Till next time … “Life’s sweet treats are best enjoyed with friends!”
Dig in and Enjoy!!
B =;)

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Outrageous Brownies

1 pound unsalted butter
1 pound plus 12 ounces semisweet chocolate chips
6 ounces bitter chocolate
6 extra-large eggs
3 tablespoons instant coffee granules
2 tablespoons pure vanilla extract
2-1/4 cups sugar
1-1/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
3 cups chopped walnuts

Preheat the oven to 350 degrees F.
Butter and flour a 12 x 18 x 1-inch baking sheet.
Melt together the butter, 1 pound of the chocolate chips, and the bitter chocolate in a medium bowl over simmering water. Allow to cool slightly.
In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture.
Toss the walnuts and 12 ounces of chocolate chips in a medium bowl with 1/4 cup flour, then add them to the chocolate batter. Pour onto the baking sheet.
Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 15 minutes, until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into 20 large squares.
Notes:
Flouring the chocolate chips and walnuts keeps them from sinking to the bottom. It is very important to allow the batter to cool well before adding the chocolate chips, or the chips will melt and ruin the brownies.
This recipe can be baked up to a week in advance, wrapped in plastic, and refrigerated.

Snowballs

In a large saucepan, combine and boil together gently over medium high heat for 5 minutes or until mixture reaches about 230 degrees F on a candy thermometer:
3 cups sugar
3/4 cup melted butter
1-1/4 cups milk

Once mixture begins to boil, it is very important not to stir it at all.

Mix together
3 cups large rolled oats
1 cup unsweetened fine coconut
12 tablespoons cocoa

Add the boiled mixture to the dry ingredients, mix until well combined and chill until mixture is able to be shaped into 1-1/2 inch balls.
Roll the balls in additional coconut. Makes about 4 dozen. These freeze very well.