When I was looking back through my pictures to figure out which recipes I wanted to share, I had the hardest time remembering where this one came from. Normally I would have dismissed it as not memorable, but actually it was. I remembered that we all really liked it, including the Chiplet in a pureed form. So, I definitely wanted to make it again. All I needed to do was think back to which cookbooks I had been looking at for ideas and finally I remembered this one. See? Even my tired brain works sometimes. I am very happy to be reminded of this because it was fairly simple. My biggest worry at the time was if it would turn out okay with my changes. But it did and we enjoyed it.
This is not a new favorite cake. I have to be honest. It was good, but not great. And let’s look at the title. Doesn’t that kind of title make you think you can bake this cake quickly? The baking part goes fairly quickly but it requires such a long cool-down period. The ingredients list is also a bit fancier than the Amelia Bedelia cake the Fudgelet and I made before. If I was going to choose, I would make the Amelia Bedelia one again before this one because that one tasted better and was even easier to make.
Rainbows mean happiness in my book. They are pretty, represent the sun coming out, and can even have emotional meanings (look up rainbow babies if interested, but I will note that this was not my motivation, in case you were curious). Mostly, I am just excited to see them because they are beautiful and exciting. You never know when the next one will happen.
So, I feel it is appropriate to share this cake today on a week when I have happy news to share (on Thursday). We are just finishing a Maryland trip where we had plans to see lots of family, friends, the ocean (the Fudgelet’s first visit to see it and my uncle), crabs, hot weather (we don’t get much of that here), and the like. I am writing this in advance but know I will feel both happy to be returning home and a bit sad to be leaving everyone behind for a long time. We’re hoping to have some visitors this fall/winter with plans already in the works.
For our 9 years of being together anniversary, we went out to eat at a fancy steak place. I got to try new (to me) types of steak, eat an amazing salad (yes, salads can be amazing), and swoon over the mashed potatoes. K was so excited about the mashed potatoes because he loves creamy smooth textures in food.
I’ve made jambalaya, and I guess I assumed I had made gumbo…but nope. This was a first. I don’t even know if I’ve eaten it before. So, this is not the place to come for confirming authenticity. In fact, I’m pretty sure this should be spicy. I omitted the cayenne pepper because we are weaklings here. I also added more vegetables because I wanted it to be more of a one-pot meal (1 bell pepper and 2 ribs of celery to serve 6?). I also could barely find kielbasa at my local grocery store, so andouille was out of the question. We enjoyed this, and I liked the mix of chicken with sausage.
Last year, my friends and I went to a big Mom/Baby Halloween party. This year, most of us weren’t attending the party because it was so crazy last year (lots of people, overheating babies in their costumes, meltdowns galore…). As it turned out, the Fudgelet ended up taking an epic nap (for him) that day, so we would have missed most of it anyway. Besides, K’s work had a trick-or-treating event the same afternoon, so we went to that one instead. (Had to show off the matching family costumes, after all.)
I have been making cream cheese brownies for a long time, but never the same recipe. I have tried many different ones trying to get what I feel is the ideal one. I don’t know if this one is “it” yet…it was good, but I think I would want to make it again slightly differently, or at least remain open to new recipes. I feel like this type of brownie should be on the thinner side. You want the usual chocolatiness, but you also want a decent ratio of the cream cheese to the chocolate. This recipe came close, but maybe using a bit less in the base, or changing the amounts a bit to use a larger pan (for a thinner base)? Like I said, I’m not sure. I did like some of the technique, and the suggestion of letting the brownies sit at room temperature before you want to eat them (obviously you need to keep them for long periods in the refrigerator due to the cream cheese). And if you’re impatient, or working on limited snacking time with a toddler who still doesn’t sleep long stretches? (ahem) You can totally microwave the brownies for 10-20 seconds to get the freshly baked taste, without it being too melty.