Sunday, March 3, 2013

Take 19 - My Playlist

Having been down and out with the Mother of all colds and coughs for the past few weeks and no, it was not the flu and yes, I had my flu shot, I have done little in the way of day trips and hole in the wall discovery around the Bay Area. So, in order to redeem myself a little to all you devoted readers and followers I thought I would tell you a bit about my playlist. Everywhere you read an interview of some famous person, the ubiquitous question is: What's on your playlist ? Well, I am not famous nor important but I have a big dog who needs lots of exercise, so I walk a lot. I also go to the gym several times a week so, I listen to a lot of music. I thought I would give you a sampling of what I listen to on my IPhone or on my mp3 on an almost daily basis. You will find a link to the YouTube video for that song. I hope you enjoy this musical journey!

The newer ones :

Allen Stone - Sleep

Churchill - Change

Neon Trees - Everybody Talks

Fun - We are young

Graffiti6 - Free

Fitz and the Tantrums - Don't gotta work it out

John Mayer - If I ever get around to living

The oldies but goodies :

Level 42 - Lessons in love

The Eagles - Already gone

The Doobie Brothers - Minute by Minute

Tears for fear - Everybody wants to rule the world

Earth, Wind and Fire - Got to get you into my life

Supertramp - Dreamer

Now on to the food part of this post.
Here is a sweet recipe that is nothing if not super easy and here is a little trick to make it even easier. The recipe uses a jar of Nutella (13 oz) or a similar product. A few seconds in the microwave before whisking with the eggs and water will save you some serious elbow grease. Just make sure to carefully and completely remove the metallic seal on the jar. This recipe gives you moist and flavorful brownies. Quite decadent !

Coffee-Chocolate Brownies
Makes 9 brownies


1 (13-ounce) jar (about 1¼ cups) chocolate-hazelnut spread, such as Nutella or a similar product
2 eggs
⅔ cup all-purpose flour
3/4 teaspoon Kosher salt
1 teaspoon instant coffee, preferably instant espresso


Active time: 10 minutes
Total time: 45 minutes

Preheat oven to 350°. Line an 8"-square baking pan with foil.

In a large bowl, whisk together chocolate-hazelnut spread, eggs, and ¼ cup water. Stir in flour, salt and instant coffee and transfer to prepared pan. Bake until just set around the edges, 20 to 25 minutes. Set aside to let cool completely. The brownies will be moist in the center.

Using foil to lift them, remove brownies from pan. Cut brownies into squares and enjoy.

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