My dream of going to a prestigious culinary school is slipping farther and farther away, as I realize I don't have enough money saved up. I've tried to save money for years to go to culinary school, but it's still not enough. The cost of tuition is incredibly high, and it's also the cost of living in the area I'm looking at.
It doesn't seem fair; it seems like everyone should have the opportunity in their life to go after their dream, whether it's a job, education, a place they would like to visit...
But that's not true. Money will crush your dreams.
I must accept my crushed dreams, and realize that I have to be a server the rest of my life, and be miserable. Heh. Who needs culinary school ANYWAYS? It's just a silly idea I had in my head for 6 years.
If I work another four years, I might have enough money to go to culinary school. But by then, I'll have a crippled back and broken shoulder bones from carrying trays, high blood pressure, anger management issues, and low self esteem.
I may not have culinary education, but by golly, I have brownies. Macadamia Nut Ale Brownies with White Chocolate-Toffee Ganache, that is. They make me forget all of my troubles, as I slip away into a "drunken" chocolate daydream. They "intoxicate" (heh) me with their fudgy deliciousness.
More jokes, you say?
These give me a brownie "buzz" because they're so great. I have a chocolate "hangover" the next day.
I "puke" after I eat too many.
Ok, that last one didn't work. Almost.
Here's another "beer brownie" recipe from me. The other ones were quite popular. I've had a ton of hits from those recipes, ever since someone stumbled me.
Well, stumble this, you stumblers.
Printable Recipe
7 1/2 tablespoons unsalted butter, divided use
1/3 cup nutty dark-type ale, plus an additional 3 tablespoons, divided use
6 ounces bittersweet chocolate chips
2/3 cup all purpose flour
1/3 cup unsweetened dark cocoa powder (such as Hershey's Dark)
1 teaspoon instant espresso powder
1/2 teaspoon salt
2 large eggs
3/4 cup granulated sugar
1 1/4 teaspoons vanilla extract
1/2 cup chopped macadamia nuts, lightly toasted*
2 tablespoons heavy cream
1/3 cup firmly packed light brown sugar
4 ounces white chocolate chips
Preheat oven to 375 degrees F. Line an 8x8-inch baking dish with foil; coat with cooking spray.
Melt 6 tablespoons butter in a small saucepan over medium heat, and stir in ale. When mixture is hot and starts to bubble, turn heat off, and stir in bittersweet chocolate, until melted and well combined; set aside.
In a medium sized mixing bowl, sift together flour, cocoa powder, espresso powder and salt.
In a large mixing bowl, using an electric mixer on high speed, beat together eggs, granulated sugar and vanilla, for 3 minutes. Reduce mixer speed to low, and beat in melted chocolate mixture, until well combined. Stir in flour mixture, until just combined.
Scrape batter into prepared dish and sprinkle with macadamia nuts; bake at 375 degrees F, for 28-30 minutes, or until set. Cool on a wire rack for 30 minutes.
Melt the additional 1 1/2 tablespoons butter in a small saucepan set over medium heat; stir in additional 3 tablespoons ale, cream and brown sugar. Bring mixture to a boil, whisking frequently. Reduce heat to medium-low and simmer for 5-6 minutes, whisking frequently, until reduced and bubbly. Remove pan from heat and cool for 5 minutes. Stir in white chocolate until melted and smooth, placing pan back on heat source if necessary.
Pour white chocolate-toffee glaze over brownies, and smooth the surface, using a rubber spatula.
Freeze the brownies until set, about 1-2 hours. Lift the foil-lined brownies out of dish, and slice into bars, using a sharp knife.
*To toast the macadamia nuts, place in a small bowl and microwave for 20-40 seconds, or until light golden brown and fragrant.
Yield: 9 big brownies
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Sup?