Wednesday, July 13, 2011


Grrrr.  It's been a bitch of a day.  We are not winning the war against the rats in our back yard  (I refuse to give up my bird feeders) and they keep showing up to taunt us.  We tried rat poison, but one of my dogs found it instead.  Fortunately I was out there with her and realized what was happening.  I washed her mouth out, called my vet and the dog is fine but is now on mega-doses of vitamin K.  Oh, the drama!

Henry is all about the rat traps out there.  When I stumbled into the kitchen the other morning, desperate for coffee, I was greeted with his proud proclamation that he had managed to snare one of the critters.  Oy veh.  Too much information.

Then my computer crashed today and I lost more data than I care to think about.

To add insult to injury, I have a doctor's appointment next week AND I HAVE TO GET WEIGHED.  Just kill me now, please.

Now I know this isn't cancer (been there, done that) so I really can't complain, but sometimes you just want to throw a pity party for yourself.  Care to join me?

Remember that dinner party I created recently  for my friend?  I made amazing Salty, Crunchy Peanut Butter Brownies for him.  After a day like today, I'm wondering why I didn't keep any of them for myself.  I could certainly use a hit of chocolate and peanut butter right now. 

Here's the recipe.  I am contemplating whipping up a batch this very moment.  Just sayin'.....

CRUNCHY, SALTY PEANUT BUTTER BROWNIES   (adapted from Anne Thornton)

For the brownies:

Make Liz’s brownie recipe.

For the peanut butter layer:
1 cup creamy peanut butter (I used Jiff)
2 oz. (1/2 stick) unsalted butter, room temperature
1 cup powdered sugar
¼ teaspoon fine sea salt
2 T. half-and-half
1 teaspoon pure vanilla extract
1 12-oz. can salted peanuts

For the topping:
1 11-oz. bag 60% chocolate chips
4 oz. (I stick) unsalted butter

Bake brownies as directed in my recipe. Set aside to cool.

Meanwhile, make the peanut butter layer. Place peanut butter and butter in the bowl of an electric mixer. Beat well to blend, then add powdered sugar and sea salt. Beat well, scraping down sides until mixture is smooth. Add half-and-half and vanilla and combine.

Spread this mixture evenly over the cooled brownies. Scatter the peanuts evenly over the top, pressing down lightly. Set aside.

For the topping, melt the chocolate chips and butter together in a small saucepan over low heat, stirring constantly. Cool for 10 minutes, then pour over the peanut butter layer, smoothing evenly with an offset spatula. Chill until set, at least 2 hours or preferably overnight.

Remove from pan and cut into squares.

Yield:  enough to serve 16  (if you are generous) or 1 if you are stingy, self-absorbed and don't give a rat's ass about the calories and fat grams.  Your call.


  1. Oh, do try the Himalayan pink salt from Sustainable Sourcing (here's their website: ). It really makes a difference--I just started using it.

    p.s. Hope your week is going better!

  2. Those were aMAZing! And now I know how to make them. This could spell serious, glorious trouble! John