Saturday, August 22, 2015

Weekend Round-Up

Some of the Week's Best
A celebrated duo reunites for a look at poems through history inspired by objects—earthly and celestial—reflecting the time in which each poet lived. The book title is based on a Billy Collin's poem Death of a Hat, a tribute to his father. Last Father's Day I posted that poem. 

A book-eating moth in the early Middle Ages. A peach blossom during the Renaissance. A haunted palace in the Victorian era. A lament for the hat in contemporary times. Poetry has been a living form of artistic expression for thousands of years, and throughout that time poets have found inspiration in everything from swords to stamp albums, candles to cobwebs, manhole covers to the moon. In The Death of the Hat: A Brief History of Poetry in 50 Objects, award-winning anthologist Paul B. Janeczko presents his fiftieth book, offering young readers a quick tour of poets through the ages. Breathing bright life into each selection is Chris Raschka’s witty, imaginative art.
BHG newest publication Fall Baking Bake the Season is available at bookstores and grocery stores.  Apple Cranberry Slab Pie, Praline Crunch Cake, S'more Bars and a Bacon Apple Tart were just some of the pictures that made me practically swoon :) 
But this brownie recipe is the one that really caught me attention for the week.
 Fudgy Pudgy Brownies
Cook's notes: Rich, dense brownies with a secret ingredient (white chocolate!) and studded with tons of chopped walnuts. Use high quality unsweetened chocolate. 
Recipe comes from
  • ¾ cup unsalted butter, at room temperature
  • 5 oz. unsweetened chocolate, finely chopped
  • 3 oz. white chocolate, finely chopped
  • 3½ TB. sifted Dutch-process cocoa powder
  • 1⅓ cups granulated sugar
  • 3 eggs, at room temperature
  • 1½ tsp. vanilla extract
  • ¾ cup all-purpose flour
  • Pinch of fine sea salt
  • 1 cup walnuts, coarsely chopped
  • Preheat oven to 325 degrees. Lightly grease an 8-inch square pan and line with parchment paper.
  • Place the butter, unsweetened chocolate, white chocolate and cocoa powder in a medium heatproof bowl set over a saucepan of barely simmering water. Stir occasionally until completely melted and smooth.
  • Transfer melted chocolate mixture to a large bowl. Whisk in the sugar until completely combined. Add the eggs and vanilla extract and whisk until the mixture is thick and glossy. Using a rubber spatula, gently stir in the flour and salt, then fold in the chopped walnuts.
  • Scrape the batter into the prepared pan and smooth the top into an even layer. Bake until the brownies are slightly puffed and the outer edge looks set about 30 minutes.
  • Remove the pan from the oven and cool 20 minutes. Lift brownies from pan but leave on parchment paper and place brownies/parchment  paper on wire rack to continue cooling. Refrigerate for 1 hour. Slice and serve. Brownies should be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 2 weeks.

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