Lighten up…


“This negativity just makes me stronger, we will not retreat, this band is unstoppable!”- Cliff Ponicer (Matt Dillion’s character in Singles). Just insert blog where band is. :)

It’s good to know that I am not alone in the blog bashing as of late. Maybe it is just us Seattle area girls that are getting it, as my buddy Cakespy got a ton of grief for making conversation heart pie over on Serious Eats. She was just having a little, you know (or maybe you don’t and that’s the problem) fun. Which is funny because I made conversation heart ice cream (kind of like I did for the candy corn), so I’m sure if I post it (it’s a really odd color) I will get crap for it too.

I would like to extend a big giant lighten up to everyone out there in Uptight Land….come on over and vacation in Laid Back Land. No really, I can send you a brochure.

There are many benefits to Laid Back Land. For one, they offer stick removal from your butt the minute you arrive. It’s just one of the many services they provide, free of charge, along with a facial massage to remove the scowl from your face in attempt to turn it into a smile. You can eat cold pizza for breakfast without anyone saying anything, or without them telling you how many calories or carbs are in that pizza. No one here is telling you how many calories they burned on the elliptical trainer last night either to make you feel bad that you didn’t. No one is complaining about how the garbage truck/landscaper/UPS man/milk man/fill in the blank someone doing their job man dares to disturb their child during nap time. No one telling you that you didn’t fill out a form properly, or you didn’t follow the right procedure (you still got it done, you just didn’t follow procedure). A land where people aren’t so set on everything being done their way or no way at all. Oh, and no one corrects your grammar! :P

Why yes there are many benefits of Laid Back Land…including afternoon brownies. No, not 420 brownies you pot heads. Just brownies. Well, okay, not just brownies, Tiramisu Brownies. Brownies with pieces of pound cake and mascarpone cheese in them. If you are still living in Uptight Land you might be upset that I messed with Cream Cheese Brownies, but if you are visiting Laid Back Land you will just appreciate that they are brownies and you are eating them. :)

You will probably cringe (if you are in Uptight Land) that I used Sara Lee Pound Cake, but I did. And here’s why. Number one, it was $2 on sale at the grocery store. I can’t make a pound cake for that. Number two, it’s going in brownies, so it’s not like the whole dessert is about the pound cake. Number three, Sara Lee pound cake is sturdy as heck. Seriously. You need sturdy for this.

So come on over and join us for brownies, you won’t be sorry. :P

Tiramisu Brownies

10 TBSP unsalted butter, cut into pieces, divided
1 cup plus two tablespoons all-purpose flour
¼ cup unsweetened cocoa powder
½ tsp. baking powder
½ tsp. salt
1 tsp. instant coffee
8 ounces semisweet or bittersweet chocolate, chopped
4 ounces room-temperature mascarpone cheese
1 ½ cups granulated sugar, divided
4 large eggs, divided
1 cup pound cake thinly sliced, then cut into 2-inch pieces (I used Sara Lee because it was cheap and very dense so I knew it would hold together well)

Preheat oven to 350 degrees.
Brush a 9-inch square baking pan with butter or use baking spray. Sprinkle ½ cup of pound cake pieces on the bottom of pan. Arrange so they are laying flat.
In a small bowl, whisk 1 cup flour, cocoa, baking powder, instant coffee, and salt; set aside.
Place 8 tablespoons (1 stick) butter and chocolate in a large heat-proof bowl set over (not in) a saucepan of gently simmering water. Heat, stirring occasionally, until smooth, 2 to 3 minutes; remove bowl from pan.
Add 1 ¼ cups sugar; mix to combine.
Add 3 eggs, and mix to combine.
Add flour and cocoa mixture; mix just until moistened (do not overmix).
Prepare ,mascarpone mixture: Whisk mascarpone cheese with 2 TBSP room-temperature butter. Whisk in 1/4 cup sugar, 1 egg, and 2 TBSP all-purpose flour.
Spread half the batter into the pan over pound cake pieces, they will move, it’s fine. Add another layer of pound cake pieces and add remaining brownie batter.
Spoon mascarpone mixture on top the brownie batter, leaving some brownie exposes. With the tip of a paring knife, swirl to marble.
Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 50 to 60 minutes. Cool in pan for 30 minutes.
On a cutting board, using a dampened serrated knife, cut into 16 squares. Store in an airtight container at room temperature, up to 2 days.
Adapted from MarthaStewart.com

Comments

  1. You do not know what happened behind the scenes with the cakespy serious eats discussion. You are only drawing attention to one side of it. From what I have been told it has little of anything to do with the recipe or Jessie. I went over and looked at the recipe and I do not think anything about it. It is like a jello box pie. Nothing exciting. Do they pay her to make up recipes? I could have made that one up. So what if people are upset about a recipe, what is it to you? Keeping you up at night? I think probably not. It is not anyone’s problem but serious eats problem. So why worry over it? Who cares?

  2. This post wasn’t really about Cakespy. But how do you know I don’t know the behind the scene issues. Jessie is a real life friend here in Seattle. You need to re-read my post and get on a vacation yourself.

  3. I am glad you stuck up for your friend. :) I also know you are a good friend to have. Blogger should all stick together no matter what right? I just came back from vacation. Thanks for being concerned with my well being as well.

  4. Tiramisu and Brownies?! YUM!

  5. I am firing all mean people.

    Then I will sit back and eat a brownie. Connie is not invited.

    But you are. You’re the one bringing the brownies!! I’ll take 7 of these. I’ll trade ya for a few cupcakes.

  6. BAWHAHAHAHA…Love this part: “they offer stick removal from your butt the minute you arrive. It’s just one of the many services they provide, free of charge”

    Can I bring you to show and tell? LOL

  7. @Shohanna- I do love me some show and tell. :)

  8. I LOVE your blog, and I want to come live in Laid Back Land (I kind of do already, since I’m in So. CA, but yours has brownies). These brownies just made it to the top of my to-bake list. Thank you so much!!

  9. Brownies and tiramisu in one dessert? I’m listening!

  10. You know, I don’t really understand the people that make negative comments on blogs. I follow several blogs & not every post every time is appealing to me. But, it is YOUR blog & YOU are allowed to put whatever YOU want on it. It is my choice to read it! I would never say anything negative because I don’t like what someone posts; I read it & move on to the next one! I enjoy reading other views on life that differ from mine & seeing recipes that I would never think of (even if they sound disgusting or are sooo simple)…It keeps my mind open & lets me see things from different perspectives! I don’t see how that could ever be a bad thing!

  11. this looks great!

    check out & follow our blog!

    http://kimchicsisters.blogspot.com/2011/02/saturday-morning-coffee.html

  12. Thanks for visiting my blog! I’m glad you did, because now I’ve found yours :) Off to read some recipes!

  13. Chiffonade says:

    Serious Eats is a blog about serious eats and therein lies the rub. Conversation heart pies and the like are not serious eats. The suggestion was merely made that Cakespy’s SCRATCH recipes be posted on SE – not her Sandra Lee-like stuff. It was never meant to be personal; opinions were merely expressed about the RECIPE. Hey if there’s anyone in the world who loves a whimsical baked good, it’s me. (I made BF a Blue Velvet 40th BD cake.) As long as it’s not chemically laced fake food. Just sayin’.

  14. Considering the only recipe Serious Eats asked me to share ever was a picture of my Corn on the Cob Cupcakes which are covered in multicolored Jelly Beans, I don’t really link them with being all that serious.
    Since I consider food an extention of myself (at least what I make) it’s hard not to take it personal. Which I can assure you she is. She is just not saying anything because SE would frown on that.
    It becomes personal when someone a. thinks the post is about them when it is not, and b. doesn’t bring it up on my blog…drags my blog elsewhere. And since that person didn’t have a blog for me to go over to, there really was no place to bring it up but there.

  15. These look super yummy! I have a q though…
    You seem to use mascarpone cheese a lot and in the grocery store here (Canada) it is EXTREMLEY expensive! Is it cheeper in the USofA? Like butter….I pay like $5/lb but I know my american friends can buy it super cheap! I know I could sub it out but I”m curious :)

  16. Love your blog and love Laid Back Land. What is wrong with people? Its your blog and you can put whatever you want on it! Sheesh! Its a food blog– its supposed to be fun!

  17. Your rant me me laugh….I love it…and these brownies sound fantastic!

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