New Focus and New Direction

Well.. let me start by saying.. I have been a Terrible blogger.. I mean seriously.. August was my last post! I have been a very busy girl in the last 8 months.. I am about 4 weeks away from completing my MBA program! Whoo hoo.. this is what has taken up most of my time lately. I have enjoyed some great times with family and friends! I am going to try and keep up with my blogging. It is such an escape for me to be able to release all of my feelings, hesitations, frustrations, joy, etc. Thank you to those of you who have been by my side throughout the fertility issue! I haven't really talked about it much lately. I have my mind set on other things for the moment. WE are still going to pursue IVF.. we will need a great deal of prayer and support from those closest to us during that time. I can already tell you that my twin from birth (Lauren Y. ) will most likely be ready to pull her hair out with me! I have a feeling I will be blowing up her phone :) Love you girlie..

Regarding the direction of my blog at this time.. I know most of you know I have a crazy passion for all things associated with cooking.. so.. for now.. I will be blogging about my life in the kitchen! It is a great way for me to release stress and energy(thank you ADHD)!

So for tonight.. I am trying a new recipe.. Brownie Pudding! Yikes.. I can already tell you that this one is going to be a keeper. I will post the recipe and picture for those items which I will be embarking on cooking, baking, screwing up ( Shepard's Pie) etc. I am not going to be afraid to tell you if I completely throw an entire dish in the trash from this point on.

So I hope you all like my new direction and that I am able to help you fill your families belly's with some finger lickin' good food that's good for the mind, body, and soul!!!

Tata for now!!!

Brownie Pudding

Source: Ina Garten via my friend Jenn Neville

1 cup (2 sticks) unsalted butter, plus extra for buttering the dish
4 extra-large eggs, at room temperature
2 cups white sugar
3/4 cup good cocoa powder
1/2 cup all-purpose flour
Seeds scraped from 1 vanilla bean or 1 teaspoon vanilla extract
Vanilla ice cream, for serving

Preheat the oven to 325 degrees F. Lightly butter a 2-quart (9 by 12 by 2-inch) oval baking dish or a 9x13 baking dish. Note: You will need a slightly bigger dish to place this dish in while you cook it with a water bath so keep that in mind. I placed a 9x13 inside a 15X17 baking dish.

Melt the 2 sticks (1 cup) of butter and set aside to cool.

In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, until very thick and light yellow. Meanwhile, sift the cocoa powder and flour together and set aside (I'm very guilty of never sifting).

When the egg and sugar mixture is ready, reduce the speed to low and add the vanilla, and the cocoa powder and flour mixture. Mix only until combined. With mixer still on low, slowly pour in the cooled butter and mix again just until combined.

Pour the brownie mixture into the prepared dish and place it in a larger baking pan. Add enough of the hottest tap water to the pan to come halfway up the side of the dish and bake for exactly 1 hour. A cake tester inserted 2 inches from the side will come out 3/4 clean. The center will appear very under-baked; this dessert is between a brownie and a pudding.
Allow to cool and serve with vanilla ice cream.