Saturday, February 15, 2014

Photos From Friday

Since my New York Times has yet to arrive and I have nothing to do (that puzzle takes up my whole day, I'm no Bill Clinton doing it in 10 minutes), I'll post some pictures I took last night of the Carne Asada and Brownie Cobbler we made, as well as the ridiculously clear night.

Upon seeing the Empire State Building, my boyfriend asked me if I knew why it was lit up all red.  I know yesterday was Valentine's Day but I still just can't quite figure it out...

someone walked around the tennis courts a lot and made a snowman

The Perfect Margarita, still the 3:2:1 ratio tequila:lime:triple sec, now made in a pitcher with some Sprite Zero to satisfy a boyfriend's sweet tooth

chips and homemade salsa

carne asada fixin' s


ridiculously clear night... thought the moon outside my window looked really pretty reflecting on the water

melting chocolate and butter together, could really just eat this with a spoon

thing took 50 minutes to bake so some more bored picture taking out my window

the red empire state building dwarfed by the freedom tower

ok this just looked like a regular brownie...

but it's gooey and delicious inside

and heavenly with a scoop of vanilla ice cream

Chocolate Brownie Cobbler

recipe from The Biltmore in Phoenix, as printed in Bon Appetit Magazine, September 1998

  • 2 cups (4 sticks) unsalted butter
  • 10 ounces semisweet chocolate, chopped
  • 4 cups sugar
  • 8 large eggs
  • 1 teaspoon vanilla extract
  • 1 2/3 cups all purpose flower
  • 1 teaspoon salt
  • 2 1/3 cups coarsely chopped walnuts, toasted [GE: I don't like walnuts but I do like chocolate so I subbed these for chocolate chips.]
  • Cocoa powder (optional, for dusting)
  1. Preheat the over to 350 and butter a 15x10x2" baking dish.  [GE: I halved the recipe because it was way too much and used a slightly smaller baking dish than necessary (8x8") to ensure maximum thickness and gooey-ness.  15x10 = 150 sq. inches so a true halved recipe would require a 75 sq. inch pan - an 8x8 is 64 sq. inches and a 9x9 is 81 sq. inches so pick your poison if you're halving.]
  2. Stir butter and chocolate in heavy, large saucepan over medium low heat until melted and smooth., and remove pan from heat. [GE: When they say large they mean it, this is the pan you're making your batter in and unless you want to whisk some chocolate-butter-sugar mixture all over your counter and bizarrely into your slippers like I did, use a big pan.]
  3. Wish sugar into chocolate mixture.
  4. Whisk eggs in 1 and a time.
  5. Whisk in vanilla, then flour and salt.
  6. Stir in walnuts.
  7. Bake until top is crisp and tester inserted into center comes out with wet crumbs attached, about 50 minutes.  Cool 15 minutes and dust with cocoa powder if desired.
  8. Spoon warm cobbler into bowls and serve with vanilla ice cream.

Now I don't know why this is called a cobbler because it's not like any cobbler I've seen but it's really like a giant molten cake and it's absolutely delicious.  It made a great second dessert (remember I still had those black and white cupcakes, but I'm a glutton).

How was everyone else's Valentine's Day?

1 comment:

  1. that sounds amazing!

    from helen at

    ps. there's a £150 high-end skincare giveaway on my blog, if you fancy entering! click here.