On a kind of whim, the fella and I decided late last week to book a trip to Asbury Park. Just a three-day getaway before summer gets away from us in the heady and hectic drifts of wedding planning and prep. We had wanted to go for the weekend, but our favorite bed and breakfast, the Asbury Park Inn, booked up before we had solidified our plans — as of course it would on a summer weekend. Thankfully, though, there was a room open for a Sunday to Tuesday visit. Perfect: the summer solstice was meant to be celebrated on the beach. But, of course, each day we were there, we didn’t get our feet on the sand until late. Each morning we spent lazing on the porch on Asbury Ave, drinking cups of rich Asbury Roastery coffee, chatting with Kate and holding/playing with her beautiful, happy, always-smiling baby girl Lucy, and slowly making sure we got through as many of Kate’s delicious treats as we could fit in our bellies before we shamelessly exposed them on the beach.
Raspberry and White Chocolate Brownies
Simplicity. It’s something I fear losing as I delve deeper and deeper into this food blogging thing, deeper and deeper into the world of the locavore. The other week I melted some chocolate and swirled in some peanut butter. Tried to let it set, become a creamy candy bar, but my impulse control left me and I ate it straight from the bowl, warm and melty and messy. It was heaven. And I didn’t tell you about it. It’s a relic from my teenage years, but just doesn’t seem sophisticated enough, mature enough, detailed enough, for a culinary blog. What is happening to us?
Yet besides experimenting with marshmallows and croissants, simple is oftentimes all I do. Simple is what I turn to when I need to whip up a batch of something for a dinner party or a whiskey party or a barbeque and I don’t have the time or attention span to devote to a tart or a cake. Simple is usually cookies these days, but simple used to always be brownies. These magical brownies, to be precise (not to be confused with “magic” brownies). This is a two-bowl, once in the oven recipe, which tickles me. Chocolate and butter. Salt and sugar. Vanilla and eggs. And flour — but just a little bit. No leaveners, no hand mixers or stand mixers, no food processors required. Just a couple of bowls and measuring spoons and cups, and a bit of love and magic. Continue reading →