Let’s face it, there’s nothing like taking a bite into a home-made brownie. The guilty indulgence after the first bite, it’s so good that it’s almost sinful. You finish the first brownie and deep down you know that you really shouldn’t have a second piece, but you reach for another anyway making a promise to yourself that tomorrow you will run an extra mile (but of course you don’t, who are we kidding?).
Brownies, like the Chocolate Chip Cookie is a staple in North American households. It never disappoints, only comforts. It’s versatile batter, you can add nuts, peanutbutter, cream cheese or like I did, dulce de leche. Why not make something that is tooth achingly good event better?
I had a small container of dulce de leche in the fridge that I didn’t know what to do with and a craving for brownies, put them together and you have one kick-ass brownie. Want to make this brownie even more kick-ass, accompany it with a scoop of vanilla ice cream. I prefer downing my brownie with a cold class of milk.
For the brownies I used my go to recipe. In fact, it’s the only recipe I have ever used, the Fry’s Cocoa recipe found on the back of the can.
Well winter has hit Toronto. I knew it was too good to be true, almost half way through the month and not a trace of snow, well until this morning. Once we get the first snowfall the summer days of just a couple of months ago are nothing but a faint and distant memory. I would post a picture of the first snowfall, but it actually looks pretty nasty outside. You see first it snowed, then it rained, and now it’s nothing but a slushy filthy mess. Yep, that’s pretty typical of the first snowfall….nothing pretty about it my friends.
I really don’t mind the snow, when it’s the nice fluffy kind reminiscent of a country road painting. It’s the darn cold that I have an issue with. Aside from what it does to my hair, it’s just unbearable. And it doesn’t even get that cold here compared to other parts of the country. It days like this that I find the most comfort in baking, especially on days when venturing outside seems like mission impossible. Enter the Tarte Tatin in all its buttery goodness. Have you ever had a slice of warm tarte tatin? No, well you absolutely must. It’s pretty much the French version of apple pie, just with a heck of a lot more butter.
I know you’re thinking that it’s probably more butter than your arteries can handle, but looking at the positive it also has fruit and we all know fruit is good for you even if they are swimming in a sea of butter and caramelized sugar. Now if that doesn’t peak your interest I would really be at a loss for words.
The tarte tatin was another first attempt for me. As you can see it’s not going to win any prizes for being the prettiest tarte tatin, but the taste was all there. The recipe I used was Dorie Greenspan’s from her book Baking: From my Home to Yours. For the crust I went with her recipe for sweet tart dough which came together rather quickly. I didn’t change anything else and tried to follow the recipe as best I could. I should have been more generous with the amount of apples I put in the pan; I underestimated how much shrinkage there would be.