Archive | May, 2012

Fleur De Sel Caramel Brownies

15 May

Piece of advice, when you make Fleur De Sel Caramel Brownies don’t butcher them so you can get the perfect caramel to fudgy brownie ratio and then stick them back in the fridge. People will not like you.  But really who cares, you got the perfect bite.  Nothing else matters.

Adapted from here

Serves 12


  • 1 cup (2 sticks) unsalted butter, cut into chunks
  • 6 ounces high-quality unsweetened chocolate, coarsely chopped
  • 4 ounces bittersweet chocolate, coarsely chopped, plus 4 ounces
  • 4 large eggs
  • 1 1/3 cups granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 teaspoons pure vanilla extract
  • 1/4 teaspoon fine salt
  • 1 cup unbleached all-purpose flour
  • caramel (make your own or buy the pre-packaged version)
  • fleur de sel


Pre-heat the oven to 325 degree’s F. Line a 9 by 13 inch baking with foil. Butter and set aside.

Combine the butter, unsweetened chocolate and the four ounces of bittersweet chocolate together in a microwave safe bowl. Heat it up in increments of 35 seconds until melted.  Let cool for about 5 minutes.

In another large bowl, mix together the eggs, both the sugars and the vanilla extract until pale in color. Add in the cooled chocolate mixture.  Beat in the flour in two additions. Scrape half the batter into prepared pan. Drop dollops of caramel and swirl. Add the rest of the batter on top and dollop the remaining caramel. Sprinkle with salt. Bake until the brownies pull away from the edge of the pan about 20 to 25 minutes. Its better for them to be undercooked then overcooked. Let cool and enjoy!


Strawberry Cream Pie

1 May

I love strawberry season

You can't go wrong with pie

For the past month, I feel like I have been living in limbo.  I am in between moves again and I can’t wait for things to get settled.  To ease the stress, I made a pie. A Strawberry Cream Pie to be exact. I found the recipe on the lovely gingerbreadbagels blog.  Lindsey is so funny and talented.  If you have time, go by and check out her recipes. Every single one of them is a winner.

Adapted from here 


  • One pre-made pie crust or make your own
  • 2 pints strawberries, stems removed and sliced
  • 1 cup sugar
  • 1/3 cup all-purpose flour
  • 2 large eggs, at room temperature
  • 1/2 cup sour cream
  • 1/2 teaspoon vanilla extract

Crumb Topping

  • 2 1/2 Tablespoons brown sugar
  • 2 Tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • pinch ground nutmeg (about 1/16th teaspoon)
  • 1/4 cup unsalted butter, melted
  • 1/2 cup plus 2 1/2 Tablespoons all-purpose flour


Pre-heat oven to 375 degrees F.

Roll the pie crust over a 9 inch pie plate. Crimp the edges with your fingers or a fork. Set aside in fridge while you make the filling.

In a large bowl mix together the sugar and flour. Add in the two large eggs, the sour cream and vanilla extract. Mix until combined. Take the pie plate out of the fridge and place the sliced strawberries in the bottom of the crust. Pour the filing over the top. Now on to the crumb topping.

In a medium bowl, stir together the dry ingredients.Then add the melted unsalted butter.
Mix  until ingredients are all clumped together. With your hands, sprinkle the topping over the pie. Let it bake for one hour and 10 minutes. Do not eat until it has cooled completely. I’m talking four or five hours. Trust me. Enjoy!

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