Necessity is the mother of invention......it is true -- but it's father is creativity, and knowledge is the midwife - Jonathan Schattke
It's always dangerous if I bake when it is hot. I get cranky, I lose my temper, I make mistakes in my haste to get out of the hot kitchen and find a cool cave.
One of my co-workers is suddenly moving to Dallas for her husband's new job. She thought she was changing jobs in the office and the next day, she found she is moving. She is excited about the move but a little daunted by the move needing to be in 2 weeks. Her last day in the office is Thursday. Guess who offered to bake her one last treat?
The good news is the cake requested isn't hard. It doesn't even require a mixer but it does require some time in the kitchen. Last time I looked at the thermometer on the stove, it was over 82. Anything over 60 is hot in my kitchen. I got her cake baked with minimal problems and overheating and put together the truffle filling for the cake (see Humzoo cake sent to the Rad Humzoo Party).
It was the second recipe that got me in trouble (hence the title of my blog). I was hotter and more tired and crankier by the time I got to the Peanut Butter Swirled Brownies. Yes, I volunteered for another treat tomorrow (the cake will go on Thursday). I figured...the oven is already hot tonight...I can do two, right?
I was fine until I was supposed to put the chocolate chips in the brownie batter. I forgot them. Luckily you hold a cup or so out and put a PB-Cream Cheese layer on top of that batter, then top it off with dollops of the remaining brownie batter and swirl that into the brownie/PB mixture to create swirls. As I poised my bowl to put the PB/Cream Cheese layer on, I spied the chocolate chips. Dilemma: leave them out or somehow stir them in? I opted to sprinkle the chips on top of the batter, then add the PB layer, then the remaining cup of batter to swirl the top. Invention: I like the recipe better this way. It's hard to work with the brownie dollops and chips. The chips tend to get in the way and cause problems with the swirls. Putting all the chips in the bottom allows you to work with chip-free dollops for easier swirling--yet you lose nothing in the chocolate quota. I think I will use this method from this point on.
Now...am I crazy enough to go for recipe #3 and make something for my hair stylist (yes, I do tip her too!) for Wednesday night? My haircut isn't nearly the cost of Niki's cut and highlights so I have some room to toss in a treat without feeling drained financially. I wouldn't bother except she lost her chair in the previous hair salon the day I visited last month. It seemed very awkward when I was there. New owners, other stylists being let go, etc. She sounds happier with the change but ... my muse ... it feels an itch to make her a banana bread or something. Dare I tempt the Fates and try one more recipe tonight? I've been sitting here in the living room, eating ice and cooling down. I think I can handle it without forgetting the bananas...
I did remember the bananas. Banana-Sour Cream Coffeecake
Time for bed and THE COOL ROOM!