Me: Oh, these are even better than I thought they would be! And they do taste like Cadbury Eggs!
Joseph: Mmmmm. They’re brownies with a fancy top.
I’m kind of embarrassed to admit it, but I really love Cadbury eggs. I know, it’s not much more than a chocolate shell holding in a lot of gooey sugar meant to look like a runny egg and I know it grosses a lot of people out. It’s understandable, really. Maybe some people like eating raw eggs, but it’s certainly not something most of us want to do.
Pixelated Crumb is starting to look like an ode to my sister lately, and it’s got to stop before she starts letting it get to her head. But first we must address the matter of these dark chocolate-cherry ganache bars.Because Oh. My. Goodness. These treats are a chocolate lovers dream come true.
A few years ago my sister posted something on Facebook about the bourbon brownies she was making and I’ve been kind of obsessed with the concept ever since. Chocolate and bourbon united together in brownie form? What more could you ask for? How about this: they’re only 150 calories a pop!
Joseph and I have a couple of sporting wagers with my sister and her husband a couple of times a year, but the big one is March Madness. I’m not sure why that’s the big one since the three of them are all really into college football (personally I’d pick a good movie or an episode of Breaking Bad over most games regardless of the sport), but for March Madness we have the Mad Cow Cup. It’s literally a just coffee mug that Joseph customized online with a cartoon cow face and with “Mad Cow Cup” written over it, but it’s a big deal because the winning couple gets the cup and bragging rights over the losing couple.
I was all set to make the cranberry crunch bars from Moosewood Desserts for a potluck at work, but then I saw these cranberry turtle bars on Beantown Baker and I just couldn’t get them out of my head. I had to make them.
I was a little nervous about making caramel since I’m always terrified of burning caramel, but it’s really not hard at all and it’s even easier if you have a candy thermometer. I got all my ingredients and equipment ready and got cookin.’ And then I realized that my candy thermometer wasn’t a candy thermometer at all – it was a chocolate thermometer (for tempering chocolate) and only went up to 70 degrees F. I needed a thermometer to go up to 245 degrees F.
I ended up using our instant read thermometer
, which I love and can’t recommend highly enough for things like meats, breads, and cooking custards, but it’s a little dicey with liquid that’s bubbling all over the place. It all worked out in the end, especially since when I told my mom about it, she went out and got me a really nice candy thermometer, so I’m all set for next time (thanks, Mom!).