Monday, September 19, 2011

I'm still alive...and I'm in love with these brownies.

Hey all. Erica here.

I just haven't blogged anything in nearly a month...don't mind me. This is precisely what I told myself I'd try not to do, but here I am, feeling rather sheepish.

In my defense, life has been busy and crazy. 1/2 of the Celiac Sisterhood, my dear sister Cait, finally had her liver transplant scheduled for October. That alone has kept us moving and our minds reeling.

But in the midst of the chaos, in the midst of the nerve-wracking anxiety, worry, and all the unknowns...I have my little kitchen. Through this trial, I think my kitchen has been a sort of lifeline for me. Why? The kitchen is the one place I feel in control. Completely. I know food...specifically, gluten-free food - like the back of my hand. It is my escape.

Softened butter, confectioners sugar, and vanilla make a velvety buttercream every time. Brown sugar, butter, flours and vanilla make cookies...any kind you please.
Flours, sugars, flavorings, baking chocolate, pumpkin...these things don't change. I mix cream cheese, pumpkin, sugar, and a few more staple ingredients, and before you know it you have a pumpkin cheesecake (like the one sitting in my fridge as I type this!)

Today, I needed an escape, I guess. Sometimes, I guess I don't even know why. I baked all afternoon after work. I tried two new things, I was feeling brave I suppose.

First, I made these.

I prepared them per the package directions, adding just 1/2 cup of milk chocolate chips. Then I made my espresso buttercream and topped them off with a thick layer of this velvety espresso love. Pure HEAVEN. This is the first brownie mix I have had since going gluten free back in February that is actually comparable to Betty Crocker or Duncan Hines wheat versions. Seriously fudgy and decadent.



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