Archive for February, 2010
Brownies in any form make me happy. Well, maybe not blondies–those are just wannabe brownies using a glorified cookie dough recipe. Last week, for Valentine’s Day I was able to interview Greg Mudge for my Crumbs blog at MetroParent, the owner and creative force behind Mudgie’s Deli an eatery located in an area of Detroit that’s experiencing its own little renaissance (Mudge is a big part of that effort).
While Mudge did a great job answering a few foodie questions I posed to him, what I was really anxious about was if he’d be willing to share his deli’s recipe for brownie waffles. He did! I made these dark, rich waffles for my family for Valentine’s Day. They were amazing. Of course, I had to put my own spin on Mudge’s waffles–instead of topping them with the expected vanilla ice cream and hot fudge sauce, I opted for coconut ice cream (courtesy of the Mexican grocers), crushed pineapple and a little Hershey’s chocolate sauce (just to make it look fancy. Let me just say, I’ve had some pretty amazing desserts in my day and this one topped them all–not too sweet, interesting flavors, entirely satisfying (and sooo easy).
So if you’re looking for a quick, easy, decadent dessert, whip out these brownie waffles. One more note–I discovered Mudgie’s on Twitter after our interview. Mudge posts the daily specials for the deli. While I won’t make it to the eatery any time soon–the specials are great ideas and new flavor combos I’m planning on using at home. I’m following!
Mudgie’s Deli Brownie Waffles
1/2 lb butter
3/4 cup of your favorite unsweetened cocoa
1 to 1 and a 1/2 cups sugar ( depending on how sweet you prefer)
1 tablespoon vanilla
dash of salt to taste
1 teaspoon baking powder
1.5 to 2 cups all purpose flour
Whisk eggs, softened butter, sugar and vanilla , in a separate bowl mix flour, salt, cocoa, and baking powder. while stirring slowly add dry ingredients to wet mixture until smooth. Batter should be fairly thick , If batter is a little thin add a touch more flour. You want the batter to scoop not pour.
Pre-heat waffle iron.No need to grease iron the butter in the batter will do the trick. Add a proper portion to the waffle iron, cook thoroughly. Top brownie with a scoop or two of your favorite ice cream and hot fudge. Dust with powdered sugar. Serve.
So I’m trying to master whole wheat bread–the good, soft kind with a hint of honey, not the grainy variety that can be mistaken for a paperweight. I found a recipe that looked promising, plenty of honey, quick rising time a little gluten thrown in for a better rise, and–here’s the good part–it was no knead. Yup, skip the sticky fingers and just sorta pour the dough right from the food processor into the loaf pan. It seemed too good to be true. And it was.
I had my doubts when the dough went into the pan with a consistency like muffin batter. I poured just half of the batter in and decided to knead the rest (after adding more flour). I’m glad I did! The first loaf barely rose, fell flat when baked and I had to remove it from the well-greased pan with a butter knife. Not pretty. Loaf #2 rose perfectly, fluffed over the sides of the pan just so. I’m still tweaking the recipe and trying to put my own spin on it. But for now, I’ve learned at least one lesson–I don’t believe in no-knead bread. My kids agree–just check out these pics!
Lay’s Lime Potato chips are a fav for my crew. Do they really taste all that different from the standard chips? Oh yeah. But that’s the fun part about eating them–when you take a bite expecting to taste potato you’re treated to a Froot Loops version instead. In fact when my nine-year-old takes a stash to school in her lunch bag she likes to play a game with friends where she has them close their eyes. She hollers “Froot Loops,” as they chomp on their chips. When they open their eyes what they’re seeing and what they’re tasting don’t match. I know, I know, you have to be a 3rd grader to have that be really funny. But she assures me that she entertains crowds with this little experiment at lunchtime.
My husband, who lived in Mexico for two years, and is a sucker for south of the border flavors introduced our crew to lime chips. In Mexico, lime is the flavor–from lime mayo to limeade (limonada) and yes, potato chips. Lime is everywhere. So if you’re ready to have your crew try something new, pick up a bag.