Welcome to S'morish! Here we will be posting delicious treats for you to make at home, so you too can experience the happy rush that slightly elevated blood sugar levels bring. There is no doubt that you can see through this whole blog facade and know that the real reason we're doing this is to justify making "diabetes bombs" every week.
This first post will be a quick little background post plus a yummy snack to follow! We're two cousins who grew up cooking with our Nonna from a very young age. In the traditional Italian style, we were being trained to become housewives from two years of age, helping cook pasta, biscotti and sugo... while also watering the garden for Nonno.
Growing up, we were constantly surrounded by yummy food, having free reign over fresh ingredients from Nonno's garden and having piled plates shoved in front of us because Nonna thought we weren't eating enough. One of the most vivid memories we have of our early childhood is running through Nonno's towering tomato vines, mini-Natasha snacking on freshly picked tomatoes and mini-Alexia assuming the role of bee magnet amongst the basil. As you can imagine, this is where the fun began...
And now we find ourselves starting this blog. We thought a blog was a great way to keep a "cooking journal" of all the recipes we've tried and loved and maybe even some we didn't love so much. We love inducing a sugar coma upon our families and so we thought we'd share our little baking escapades with you so you could do the same.
So after our short and sweet little intro comes a short and sweet little recipe. This recipe is from Natasha's collection of goodies she loves to make and they're always a fudgey hit with everyone who gets a chance to try them.
Cupboard Brownies125g unsalted butter, melted
1/2 cup brown sugar
1/2 cup caster sugar
2 eggs, cold
3/4 cup all-purpose flour
5 tablespoons cocoa
Pinch of salt
Dash of vanilla
Preheat oven to 180˚C and grease brownie tin (a square 19cm pan).
Mix together melted butter and sugar.
Add 2 eggs one at a time beating well after each.
Mix in flour, cocoa and salt.
Bake until almost done (~20mins)
Leave to cool in tin for 5 minutes.
When cool dust with icing sugar. The look above was achieved using a stencil.