Chewy Brownies

I grew up with the notion that homemade is bettermade (which is sort of ironic since my mom has never been a “from-scratch” kind of cook; Kraft macaroni & cheese with hot dogs 4 lyf). In living the cliché lifestyle of Poor College Student, however, I am surrounded by boxed items, especially baked ones. Even cookies…from a box! Eh.

One boxed baked good that I have to praise, though, is Ghiradelli Fudge Brownies. Oh man. They straddle the lines of food and sex. So chewy, so chocolatey, so moist! Yes, moist. And I am just one member of the huge fan club. A brilliant magazine called Cook’s Illustrated took notice of this popularity and investigated the decadent situation. What did they uncover? Genius science, of course, and how to remaster it into a homemade recipe. Who jumped at this greatness? Well, my mom, actually, but me too! Now I’m here to extend the invitation to you folks: perfect brownies, RSVP immediately.

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Nanaimo Bars

Nanaimo bars. Nah-nay-mo. Have you heard of them? Yeah, don’t worry I hadn’t either until I had one at a Christmas party this year (The same party Bette Jane and I made the gnome santa cookies for!). But everyone should try them. I vote these the most underrated dessert in the history of ever. Well, I guess they can’t be underrated if no one has ever heard of them. So that’s what I’m here for. To tell you about these Nanaimo things.

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