After swearing off most things sweet for the first six months of the year, I did make a few desserts this summer for holidays, birthdays, and a get together or two, and these Strawberry Jam Cream Cheese Swirl Brownies were a perfect choice. Go ahead. Just try and say that three times fast. I dare you. I dare you while you’ve got a bite of one in your mouth.
I love the bit of sweet tartness that either raspberries or strawberries add to any chocolate dessert so have always wondered about how that would work in brownie. If you’ve known me for a while, then you know I feel I’m brownie challenged. I have been known to make Blondies, or Salted Fudge Brownies with some success, however. But I have to say, these swirly, jammy wonders were a success. Or should I say I succeeded in making a recipe that didn’t turn out brownies hard as a rock or worse, raw in the middle. Perhaps I’m not giving myself enough credit!
They’re moist, full of flavor that will have your taste buds squelching, and best of all, satisfy a sweet tooth with just a smidgen of a sliver of one.
I only had one. I promise.
A very small one.
Make a batch and send it to your kids’ teacher — or the hubster’s work — after you sample one.
(Insert evil laughter here.)
I like bananas when they’ve just yellow but tinged with the faintest color of green on the ridges that run their length. No spots, firm, and crisp sounding when I pop the top and pull that first piece of peeling away from the fruit. If bananas could stay like this for days, I’d enjoy one every day all by itself.
But they don’t.
I don’t like the cloying sweetness that begins to take over once the ripening process gets going, and the softer texture leaves much to be desired. I wish I was better at pulling out the blender because I wouldn’t have trouble making a smoothie and putting a too ripe banana out of its misery with some yogurt and orange juice, but I’m not.
Recently, we’ve had quite the ripe banana back up so I spent more time than I normally would looking for something different to make with them — something other than banana bread or muffins. I love frozen bananas dipped in chocolate and nuts, but they’re not something to be made with brown bananas. Pastry Chef Sherry Yard has some delicious ideas involving frying and dipping, so that’s on my list, but I wasn’t in the mood to get too involved.
If not frozen banana pops, then why not banana ice cream — or frozen yogurt since I had Greek yogurt and kefir cheese in the fridge. Then I could make banana frozen yogurt pops.
As the rest of the food world in the northern hemisphere is beginning to notice the gold and amber in leaves, refreshing dampness in the air, and hope to soon realize their desires for large pots of savory delicacies or comforting treats made of apples and cinnamon, I’ve decided that a bit of lime and blackberries are in order. After all, the southern hemisphere is just now packing away flannels and sweaters, perhaps wanting bright flavors that conjure a dreamy afternoon spent in a place perfect to accomplish not much of anything. I wouldn’t mind that about now, sitting here with slippers and a sweater wrapped about myself, our windows snapped shut earlier than I can remember in years. October will be here in a couple of weeks, and still the warm fall days I expected to make up for a summer that never really was, have still not arrived. The air here is damp as well, and the salt-tinged breezes blowing in from the ocean tend to be brisk, making my evening walks a good time to breathe deeply, taking it all in. It’s good weather for taking stock, and thinking about what might be if one can put her mind to it — always a good thing.
Some would say cupcakes are always a good thing as well, but I’m not sure I agree, not completely understanding the semi-maniacal swoon inducing craze over what amounts to a bite or two of cake. A sometimes too precious thing that, if you’re not careful, will land frosting side down when you least want it to, spoiling the perfect swirl of creaminess that, when the first big bite is taken, often ends up in your nose.
Not exactly precious, but definitely hilarious. A redeeming quality.