I ate sushi last night.
I have five different kinds of lip gloss but not a single pen in my purse. I’m always losing pens. I apparently never lose lip gloss.
My cat likes to climb my screened in porch.
I’m out of peanut butter.
I tried to walk through a closed, locked door last night. It was awkward.
I walked out the door this morning wearing two different shoes. I made it all the way to my car before I/the landscaper mowing the lawn noticed. Doubly awkward.
I’m having trouble focusing today.
Please lie to me and say it’s really not that obvious. Just tell me that I totally look like I have it together. Thanks. You’re a doll. I know I can always count on you.
I’m already on cup number three of coffee.
Clearly today I need four. Or five.
Five cups of coffee? That’s just too much. Even for me. And I love coffee. Don’t be an enabler.
I think I need a brownie. To go with that fifth cup of coffee, of course.
I have no idea why these are called Baker’s Man Brownies. That’s what they’re called because that’s what Martha named them. Remember when you were little and you asked your mom “but why?” and she responded with “because I said so, that’s why”? Similar situation here. Run with it.
I’ve heard that chocolate helps you focus. Or was it fish? I’m not having fish with my coffee. It must have been chocolate.
Baker’s Man Brownies
Recipe courtesy of Martha Stewart
Active time: 25 minutes
Start to finish: 1 hour, 20 minutes
Makes 4 dozen mini brownies or 2 dozen regular brownies
1 stick cold unsalted butter, cut into pieces
6 ounces bittersweet chocolate, chopped (about 1 1/4 cups)
1 1/2 cups sugar
3 large eggs
1/4 cup unsweetened cocoa powder
1/4 cup almond flour
1/3 cup all-purpose flour
2/3 cup coarsely chopped toasted almonds
1/3 cup coarsely chopped dried cherries
Preheat oven to 350 degrees. Line mini-muffin tins with baking cups (you’ll need 4 dozen total).
Melt butter and chocolate in a heatproof bowl set over a pan of simmering water, stirring occasionally, until smooth. Remove from heat, and whisk in sugar. Whisk in eggs, 1 at a time, until combined. Whisk in cocoa powder and 1/2 teaspoon salt. Fold in flours, almonds, and cherries.
Divide batter among baking cups. Bake until brownies are set and a toothpick inserted into the centers comes out with moist crumbs attached, about 21 minutes. Transfer pans to wire racks, and let cool slightly, about 15 minutes. Turn out brownies from pans, and return to wire racks. Let cool completely.