mulberryshoots

still warm from the oven!

My husband and I are of an age where we like to keep things simple when holidays arise (except for Christmas!) So, this morning, I looked around our pantry and found an unopened bar of unsweetened Baker’s chocolate, organic sugar and best of all, a batch of macadamia nuts! I thought that making a batch of brownies with macadamia nuts might be a special treat for this sweethearts’ celebration day.

The recipe I used was the one on the back of the Baker’s unsweetened chocolate box except that I had already melted two sticks of unsalted butter on the stove. To it, I added the whole bar of chocolate to melt; then two cups of organic sugar and three extra-large eggs, beaten into the warm mixture, one at a time. A teaspoon of Maldon salt and a teaspoon of vanilla went into the brownie mixture – and then, I coarsely chopped a cup of macadamia nuts which I added after folding in a cup and a fourth of flour. I have a favorite oval fluted white porcelain baking pan that was the perfect size for this batch of goodies. Into a 350 degree oven for about 30-40 minutes.

To keep things simple but still delicious after the brownies are out of the oven, I’m heading out to our local seafood shop to pick up some Maine crabmeat for do-it-yourself sliders. There’s a half of a butternut squash that will roast in the oven and be combined to make a butternut soup to go along with the crabmeat rolls, coleslaw – and macadamia brownies for dessert!

Plus, we don’t have to get in the car, drive to a restaurant but instead can look forward to  relaxing at our own kitchen table tonight.

Happy Valentine’s Day, everybody!