Interview with The Brownie Boy (A home grown business taking you back to your favorite memories.)

I'm again honored to be granted an interview with one of the latest confectioners to New York City, specifically to Brooklyn's Smorgasburg, The Brownie Boy. His brownies and blondies are delicious, dense, and a flavorful treat that may remind you of one of your favorite treats.

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NYC Bake Sale 2012 (The Great American Bake Sale)

April 28, 2012 marked the third Great American Bake Sale throughout the United States! A bunch of food bloggers and foodies and bakers joined forces to sell goods and raise money for Share Our Strength's mission of No Kid Hungry to end child hunger by 2015. And the bake sale went like gangbusters at Brooklyn Flea!

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Interview with Hot Blondies Bakery co-founder Laura (Bringing edgy and fun eats to NYC.)

After trying Hot Blondies at last year's Hester Street Food Fair I reached out to do an interview with founders Laura and Lorin. Laura was extremely gracious in granting me an interview during one of their busiest fall seasons, which says a lot for the delectable treats that Hot Blondies Bakery has to offer New Yorkers.

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Grub Street Food Festival 2010!

Today is the Grub Street Food Festival in the Lower East Side! There are vendors from all over NYC represented dishing out savory and sweet dishes as well as liquids (warm and cold)! So head over there already.

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Wrap up! My year in baking...(Pt. 2)

And here are my remaining baking efforts for the year. The second half of the year brought a lot of use of my oven. Thankfully, it can take it. August:

The Dish: If it isn't already evident that I'm a lemon nut then here's more proof. My baked good for August was: Lemon Poppyseed Cake. Hell, I had left over lemons and, as mentioned, a whole lot of poppyseeds. Why not make bread?

Tarter than your average "cake"

End result: Also from Sweet Melissa's Cookbook, but I was not a fan of this one. Too tart and not sugary enough for me. Plus, I believe I left one loaf in a bit longer than necessary so it was a bit too crisp on the bottom. But, I brought it to work and people enjoyed it. I was told that the fact it was more lemony than sugary made it taste more like a traditional bread rather than cake. Go fig.

September:

The Dish: The previous month I had gone to Vermont for a Writer's Conference. My roomie at the conference went to a Maple shop and I implored her to get me maple sugar if she could find it. She did! (Thanks, Iris!) And so I made it a point to find something to use this decadent sugar for. And so I found a simple recipe, because I like simple, for Mapledoodles.

Not my favorite recipe of the year, so I'll keep on the look out...

End result: For me, I think these cookies tasted better cool rather than warm. I got a metallic like taste from either the maple extract or the maple sugar. And lastly, too much maple! This recipe called for maple extract and maple sugar in the cookie along with maple sugar outside of the cookie and an (optional) maple glaze! I had to hold off from doing maple outside of the cookie because the taste was too darn strong! Decent enough cookies, but I've seen alternate mapledoodle recipes I'll try.

The Dish: In addition to the, somewhat disappointing, mapledoodles I made a classic fave: pumpkin chocolate chip cookies! My same friend who is a gifted baker introduced me to pumpkin chocolate chip bars, which are amazing! This is a take on that.

A personal fave!

End result: These have a cakey texture rather than your normal cookie texture. And to eat these warm is amazing! The moist cakey-ness along with melty chocolate chips makes these to die for. It's filled with the same spices you'd use to make pumpkin pie as well as pumpkin filling and is amazing!

You'll fall in love with these and the recipe I use makes five dozen or more which is never enough! People in the office loved them and I found the adult mentors liked them too. Kids and teenagers may be a bit sketched out by pumpkin cookies, but once they try them they'll be reformed. I'm drooling just thinking about them.

October:

The Dish: Of course one would think that I'd save the pumpkin treats for October, but in all honest they're good any time! But this month I actually delved into a treat I've eaten a lot, but never had the cajones to make: pound cake!

Turns out it's super-easy!

Basically butter cake, but an old time fave...

End result: Main difference is that it is made with light brown sugar rather than regular granulated as per the recipe on the back of the Domino's sugar box. So it looks a bit darker as well. Tasted really good and familiar, almost like my grandma's!

Made it for my drinking group (hey ladies!) and they enjoyed it. Moistness keeps if sealed well for a couple of days, but definitely tastes best right out of the oven and with some accoutrements such as cream or berries.

The Dish: I also did a pumpkin recipe for Halloween! Last year I had an awful pumpkin bar recipe. The bars were incredibly dense and not sweet at all. Not happy. So I went with a Paula Deen recipe this year because, quite frankly, you can trust her butter-filled delicacies. And I wasn't disappointed!

Just between you and me, this is pumpkin cake...

End result: I just couldn't be bothered with icing and didn't want to deter from the pumpkin taste, so there you go. I have to say that this was more of a cake then a bar. It was mighty fluffy and could've used icing. It tasted fabulous and I'll make again instead calling it Ms. Deen's pumpkin cake!

November:

The Dish: And as the year comes full circle so does this month's dessert which was, well, lemon of course! This time lemon cupcakes with lemony cream on top. I made it for my department's first ever Dessert Hour before Thanksgiving and these cupcakes were a hit! If you're not a big dessert person lemon is excellent because it's not too strong and complements the sweet just right.

The lemony cream is the best part!

End result: These cupcakes are somewhat of a semi-homemade approach and you just do your own thing after using the cake mix. Lemon curd is the secret ingredient for these minicakes and it's really good. I have to say my main delight was in the lemony cream (heavy whipping cream, lemon curd, and confectioner's sugar that you beat the hell out of). I've made it again since I had left over ingredients and it was well received with some brown sugar bundt cake on Christmas. Also, used the lemony cream on a pumpkin tart with friends for Thanksgiving and everyone loved it! So it just goes to show that again...lemon shows its versatility!

The Dish: And lastly for the year of the pumpkin (and lemon) was pumpkin chocolate chip muffins from the same book I got the lemon cupcake recipe Cupcakes from the Cake (mix) Doctor by Anne Byrn It was hard for my husband to find a chocolate chip muffin mix, but when he did I went buck wild with left over pumpkin filling and enjoyed the results merrily.

Notice a trend?

End result: Pumpkin and chocolate is basically the best combination...ever. Just don't argue with me on this one. These muffins kept, when well sealed, and I brought some in for co-workers who are also pumpkin fanatics. Needless to say they loved them also.

December:

Well, another marathon baking month for moi this month.

The Dishes:

First up, Almond toffee crunch cookies from Cookies to Die for. Another hunt for me, but I found toffee bits! You put almond extract, chopped almonds (which I left out so my husband could eat the cookies), toffee bits, and your basic cookie ingredients to make this decadent type cookie.

The toffee's the best part, I think.

End result: Well, the recipe said you could make five dozen and I stayed up making about eight or nine dozen. Almond extract has quite a particular taste so if you're a fan of that (or say almond croissants and such) then you'll enjoy these cookies immensely. They're soft and slightly crispy. The toffee sticks to your teeth, but that's the best part about toffee! I'll probably try these again and use vanilla extract instead of almond and see how much more you can taste the toffee.

Next up, peanut butter cookies (from scratch!) from the Sweet Melissa book. Another super easy recipe, hoorah! I added chocolate chips because I think most things with chocolate are awesome so I just keep adding. I made these for a friend's holiday cookie party when my original cookie dough went up in smoke or crumbles I should say.

Peanut butter and chocolate? Pure genius!

End result: The recipe calls these chewy peanut butter cookies, but if you cook them a bit longer they become crunchy, which isn't a bad thing really. I've gotten them in the middle for the past two times I've made them. Very enjoyable and I have the ingredients at home so I'll make these again and again.

And then there were maple chocolate chip cookies! This was the basic chocolate chip cookie recipe (courtesy of Hershey's) and instead of brown sugar I added in maple sugar and a smidge of maple extract.

Maple sugar can make all the difference.

End result: Again, better the next day. I dunno if it's the maple extract or sugar but right out of the oven there's a bit of a metallic taste. However, the next day when cool (and super chewy) these cookies tasted awesome with a hint of maple. Co-workers loved this holiday treat!

And for me that's it for the year in baking. I look forward to the new year and new recipes and experiments in the kitchen.

Happy Holidays and Happy Baking!