I realize that I live in Arkansas.
As in….there are like, cows across the street from me.
But in my heart, I am a New Yorker.
A bagel eating, subway taking, chinese take-out ordering and having delivered to my tiny apartment-ing New Yorker.
Okay…..so maybe I’ve never been to New York.
But still, that’s just a technicality.
Because I’ve been imagining myself in New York for years.
Tens of years, really.
And in these imagine-ings, I expertly navigate the city (in 5 inch heels, no less) while juggling a latte, a designer handbag, and my cell phone, which I usually use to answer super important phone calls in between fancy lunches and trying on clothes at Bloomies.
Which is Bloomingdales when I refer to it in my Arkansas life, but being a New Yorker requires me to step my lingo up a notch.
Of course, we are going to totally ignore the fact that I can barely navigate my way out of the majority of rural Arkansas towns.
And that I may have gotten myself lost in a parking lot once.
Which, in my defense, was at a very large outdoor mall and if they had implemented a better system (flashing neon arrows leading out, perhaps?), the whole thing could have been avoided.
When I saw the Fat Witch Bakery Cookbook available for pre-order a few months back, I knew it had to be mine for several reasons, the main one being that Fat Witch Bakery is legendary in New York City.
Plus, I really love cookbooks.
Especially ones that make brownies.
This book is made up of 50 recipes for brownies, blondies, and bars. Along with the original Fat Witch brownie recipe, this book also includes recipes for Banana Bread Brownies, No Bake S’more Fun Brownies, Cappucino Brownies, and PB&J Bars.
The Fat Witch recipes are easy to follow, use common ingredients, and the book is full of glossy, beautiful pictures.
What I’m saying is that I’m pretty much in love with this book.
And because I love this book….and I love you…..I decided that I want to share it. Unfortunately, I am not rich. So I can only send a book to one of you.
For the rest of you, here’s the first recipe I decided to try: Frozen Cream Cheese Brownies.
8 Tablespoons (1 stick) unsalted butter (I used salted butter and omitted the extra salt at the end of the recipe)
1 1/2 cups (12 oz) bittersweet chocolate chips
16 oz cream cheese, softened to room temperature
1 1/2 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
1 cup unbleached flour (I used bleached, it was all I had)
1/4 teaspoon salt
Grease and flour a 9×9 inch baking pan. Preheat the oven to 350.
Melt the butter and chocolate in a small saucepan over low heat, stirring frequently, until melted. Set aside to cool.
Beat the cream cheese and 1/4 cup of the sugar in a medium bowl until smooth. Beat in 1 egg and set the mixture aside.
Place the remaining 1 1/4 cups of sugar in a large bowl and beat in the remaining 3 eggs, one at a time until smooth. Add the vanilla and the chocolate mixture and mix until well blended.
Measure the flour and salt and then sift together directly into the chocolate batter. Mix the batter gently until well combined and no trace of the dry ingredients remains.
Spread three-quarters of the chocolate batter evenly in the prepared baking pan. Pour the cream cheese mixture evenly over the top of the chocolate layer in the pan. Then gently pour the remaining chocolate batter over the top of the cream cheese layer, spreading evenly with a spatula.
Dip a rounded edge knife in the pan and lift straight up, creating a marbled effect in the batter. Repeat to create a pattern, either random or in rows.
Bake for 45 minutes or until a toothpick inserted in the center comes out clean or with only crumbs, not batter, on it.
Remove from oven and cool on a rack for 1 1/2 hours. Freeze brownies in the pan for 45 minutes. Cut just before serving. Wrap any uneaten pieces with plastic or foil and return to the freezer.
Do I even need to tell you that these brownies were delicious?
Now, how to enter to win the whole dang book:
1. Become a Google Follower (right there on your right) and leave a comment. It can say anything. But not mean stuff. Because I’m very sensitive and I will take it to heart and dwell on it all week and probably even have nightmares.
2. For a second entry, Tweet this giveaway and leave a comment with the link or your Twitter ID.
3. For a third entry (or second, if you don’t have a Twitter) become a “liker” on Facebook and leave a comment letting me know. And don’t you dare lie, because I will be checking missy (or mister). Not that any of my readers are liars. You’re all perfect, right? Of course you are.
I will be accepting entries until noon on Thursday and will announce the winner later Thursday afternoon. Winner will be chosen using Random.org.
Good luck and have a fabulous Monday!!