It’s easy to get tucked into the cradle of comfort in the kitchen: bake the same things over and over, use tried and true recipes in your back pocket or from the very best food bloggers or cookbook authors. Tweak nothing. Why diverge from what works, has always worked, has been proven to work? But when you want to turn your favorite oatmeal into cookies, tried and true doesn’t always translate. So this week, with a little time on my hands, I experimented with versions 1, 2, 3, 4, and 5 of peaches and cream oatmeal cookies.
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 →