Paulchens FoodBlog?!

Today is “reveal day” of The Secret Recipe Club again and all of us particpants (well honestly only the first quater of participants because there are so many others, that  the group has been split into 4 groups with different posting days to make it easier for folks to visit everyone) will reveal which blog we have been assigned to and what we found most interesting to try on our own…

Posting dates of the other groups:

• Tina’s Group (group B) – 12/12/11
• Angela’s Group (group C) – 12/19/11
• Tami’s Group (group D) – 12/26/11

How this all works? well, just click on that logo on the left and you will get to a whole wonderful website that will answer all your questions and more!

Why I joined? Because I think it is a fun way to discover new blogs and – again – step outta my comfort zone a bit by being assigned an unknown blog and having to find a recipe that suits me and tempts me to cook myself.

Join too?
Simply click here and read the rules (well there are not many otherwise I would not be here)  and apply. I promise you it is fun!

 *** *** *** *** *** *** *** *** ***

 *** *** *** *** *** *** *** *** ***

This month I was assigned to our SRC Group Fairy: Jane of The Heritage Cook. If you do not know her blog by now you really should take a look, it’s like opening a treasure chest. Lovely pictures and great recipes!

She took over our group from Amanda, who resigned from managing the group to be able to do more work behind the scenes, so Jane is now taking care of us ;o)

I simply got lost while browsing through her site and – believe it or not – I bookmarked a whole lot of recipes I want to make soon. Finally I settled down on a brownie recipe she had: Foster’s Market Brownies - because I love brownies and it just sounded so lovely.  I changed the recipe a bit but not too much…

I also halfed the recipe – two people don’t need that much brownies, besides Sweetheart is not a big dark chocolate lover…

Changes I made apart from halfing the recipe were that I used sliced almonds and chestnuts instead of walnuts because I think dark chocolate and chestnuts go perfectly together! YUMMO!

I think I will make them again and use white choc plus Whiskey infused cranberries – I bet this goes perfectly as well…

*** *** *** *** *** *** *** *** ***

 *** *** *** *** *** *** *** *** ***

Foster’s Market Brownies, tweaked

Sara Foster of Foster’s Market
adapted from The Heritage Cook 

Ingredients
1 cup white spelt flour
1/2+1/3 cups unsweetened cocoa powder
1 tsp salt
4 large eggs
2 cups packed brown sugar
2 sticks unsalted butter, melted
1 tbsp pure vanilla extract
6 oz semisweet chocolate chips
2 cups coarsely chopped walnuts (optional)
200 gr cooked chestnuts, chopped coarsly
150 gr sliced almonds

Directions:

1. Set the rack in the center of the oven and preheat to 325°F.
2. Shift together the flour, cocoa powder and salt in the bowl and stir to mix. Set aside.
3. Cream together the eggs, sugar, butter and vanilla in a separate bowl with an electric mixer until well blended.
4. Add the flour mixture to the butter mixture and mix just until all the dry ingredients are moistened. Do not over mix.
5. Fold in the almonds, chestnuts and chocolate chips and stir to blend. Spread the batter evenly into the prepared pan.
6. Bake 35 to 40 minutes, until the brownies are firm to touch. They will be slightly soft in the center when tested with a toothpick.
7. Remove from the oven and cool about 40 minutes before cutting.
8. Remove from the pan, trim the edges and cut into 2-1/2 by 3 inch bars.