Monday, July 09, 2007


Well, the baby didn't go to sleep until 9:45 pee em tonight. Teething? Maternal caffeine? Simple obstreperousness? Who knows. I nursed him and rocked him and sang to him until I was so annoyed (not at him, at FUCKING APPLE MAIL, a program not worth of Apple. Unintuitive, ugly, slow, and SUCKS A BIG SMELLY ASS. If you're an Apple Genius, I'll be glad to tell you of my woes. They involve Gmail [which works fine with evil-empire-Microsoft, btw.] and not being able to delete a mailbox/account once created. Below par, Apple. WAY below par.) ANYWAY, no sleepy, much play-ey and giggl-y. No sleep till Brooklyn.

So we made mint cheesecake swirl brownies (4 bowls, I admit, but way easy.)

adapted from Mark Bittman's How To Cook Everything.

4 oz Trader Joe's bittersweet chocolate
3 tbs + 2 tbs butter
4 oz cream cheese
1/4 cup + 3/4 cup sugar
1 egg + 2 eggs
1 cup + 1 tbs flour
1/2 tsp baking powder
3/4 tsp mint extract (I bet mint oil would be better, but I don't have any.)

Preheat to 350, grease a square baking pan

Bowl 1: (I used a Pyrex measuring cup): melt the chocolate and 3 tbs of the butter in the microwave on half power (about 4 minutes.) Stir till smooth and set aside.

Bowl 2: Use hand mixer to beat the cream cheese with the 2 tbs butter. Add the 1/4 cup sugar and then one egg; beat well, then add the 1 tbs of flour and the mint extract.

Bowl 3: Use mixer to beat the remaining 2 eggs with the remaining 3/4 cup sugar to the ribbon stage.

Bowl 4: Mix together the cup of flour with the salt and baking powder. Stir in the chocolate mixture and the egg mixture.

Pour half the chocolate mixture in the greased pan, and top with the cream cheese mixture, then the rest of the chocolate mixture. Marble a bit if you desire.

Bake at 350 for about 22-25 minutes.


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