*Reminder- my book signing is this Saturday, Portland peeps! Come out and claim what is rightfully yours- a cupcake tattoo in an unmentionable place… or whatever. *
It was Jim’s birthday last week and I knew I needed to do something good.
My birthday is this week. With our birthday’s being so close together our gifts tend to arrive at the same time… and my willpower tends to get the best of me, with this year being no exception. I say this with no shame or concern. I will admit that I’m a grown woman who cannot stand the secret of an unknown package. I’m the same way as a gift giver- it’s so hard for me to contain myself! Anyhow, I was going to be good this year and hold out, but I saw the return address on one box and I had to open it. I simply needed what was inside for Jim’s birthday treat. It was pure selflessness, I swear.
The holy grail of brownie pans. The Baker’s Edge. This fine specimen of a pan had been on my Amazon wishlist for a couple of years. I manage to justify a lot of things to myself, but I only make brownies probably 3-4 times a year. Did I really need an exclusive brownie pan? No. Did I want it anyway? Yes. The channels in the pan allow for a consistently chewy edge through out the whole pan of brownies. It’s pure genius!
So now you must understand why I couldn’t wait for this week. Jim needed to have birthday brownies. What kind of wife would I be to deny him of his favorite treat?
In addition to the pan arriving, so did my cookbook! Several boxes, in fact. I got to use a fresh, new copy of the book in my cookbook holder to try my Ultimate Brownie recipe in the new pan.
I didn’t really take my own advice and read through the recipe well before starting… I kind of forgot that the recipe is for an 8 x 8 pan while the Baker’s Edge is a 9 x 12. Oops. Thankfully, the channels are forgiving.
I topped the brownies with a peanut butter stripe mixture. The mixture is as follows: 1/2 cup peanut butter, 2 tbsp. sugar, 1 tbsp. flour, 1 tbsp. soy milk. Combine and mix in a food processor until smooth and creamy. I used a pastry bag to pipe it on.
I also sprinkled a light dusting of flaked salt on top, to give it a noticeable trace of saltiness, a trait in sweet treats that both Jim and I appreciate.
The brownies were good… but I could do better. And thanks to the heavenly Celine, I knew just what to add.
This chocolate peanut butter syrup by Celine is truly heaven in your mouth. If you are a chocolate and PB fanatic (like we are in my house) than this syrup is a MUST. The recipe is so simple and the results will have your licking everything your food processor/blender/pots and pans/spatula comes in contact with. Kind of obscene, really. But if you know Celine, well, that’s her style.
I filled one half-pint jar for a friend and then almost filled a pint jar for us… so it makes plenty. As the syrup cools (especially after refrigeration) it thickens into a nice saucy consistency. All hail Celine!
If your husband/partner/brother/mother/whoever loves chocolate and PB, then their birthday would probably be best topped off with this as well:
Happy Birthday, indeed!
Squirrel’s Vegan KitchenGo back in time to my original blog: Squirrel's Vegan Kitchen!
Tags21.5.800 baking banana beans berries birthday breakfast brownies cakes canning chocolate cookbook cookies cooking cooking show cupcakes give away gluten free greens harry potter health holiday baking holiday meals kittehs muffins nostalgia nuts oatmeal peanut butter pie pumpkin quick eats quinoa real food recipe resolutions review soup summer TJs treat of the week vegan mofo vegan mofo 2009 video vita-mix