Monday, December 20, 2010

The Clinton St. Baking Company Cookbook: Brownie delights

A couple of months ago, I was contacted by a kind publicist and offered a chance to check out the new cookbook of the Clinton St. Baking Company. Always a fan of a good cookbook, I eagerly assented and soon had a glossy, delicious cookbook in my hands.

Might I say, as a brief aside, that I love glossy, scrumptious, food-porn-filled cookbooks? The glossy paper, the photos that ooze calories, the chatty yet suggestive descriptions... it's the perfect relaxing read. And hey-- if you get a jolt of energy, you can even cook something! The Clinton St. Baking Company cookbook is no exception, and it's actually pretty much the pinnacle of its form. For weeks, I fell asleep reading recipes from this engaging book.

Ready to roll

Well, it took me quite a while, but I did finally cook something, and not just any something: Brownies. Mmmm, brownies. The recipe was fairly simple: melt chocolate and butter and sugar in the microwave; add some eggs and vanilla; fold in some dry ingredients. Bake and enjoy.

Bubbling cauldron

I added my own twist to these puppies, mixing some chopped heath bar into the batter and sprinkling some extra toffee bits on top.

Heath bar brownies

How did they turn out? Fan-freakin'-tastic, if I do say so myself. And I do. They were crackly on top, fudgy in the middle, with appealing little bits of crunchy toffee throughout... pretty much perfect. If you like fudgy brownies, these ones are for you; the centers are almost creamy, more like fudge itself than cake. Perfect.

Fresh from the oven

This recipe is not for the faint of heart (or those who have heart conditions...two sticks of butter, anyone?), but it is seriously, seriously delicious. A cookbook that not only looks pretty but makes good food, too? Be still my heart. If you're still looking for a holiday gift, buy one from Amazon here.

No comments: