9.19.08

GREAT game last night! Couldn’t have been any better. The moral of the story: If you can’t control the refs, whine about the line judges and if that doesn’t work, question the score. Enough said…

Two coffee tastings today: Yukon and Gold Coast. Both are multi-region blends from the regions of Latin America and the Asian Pacific.

Yukon Blend is a medium bodied, hearty and well-rounded blend similar to Caffe Verona. Yukon goes well with cinnamon, raisins, oatmeal and chocolate. But all that doesn’t really matter because it is being discontinued. That’s OK, I really didn’t like it at all.

Gold Coast Blend is a complex full-bodied, intense blend. It’s one of the finest Latin America/Asian Pacific blends. It too is similar to Caffe Verona and goes well with maple, chocolate, caramel and cheesecake. This so far is my favorite blend. I truely enjoyed it!

Tomorrow I will have a coffee tasting with French Roast and Italian Roast and then my coffee passport will be finished.

As a Starbucks employee you are encouraged to complete one of these coffee passports every 90 days. I have done it in a month. WHEW!

A 3-mile walk through the city with my bff early afternoon. So nice when your bff comes home early from work and drags you away from your work to take you on a long walk through the city on such a nice, sunny, breezy, clear blue sky of an afternoon 🙂 so nice!

Tonight, Sari Beri made the Barefoot Contessa’s Outrageous Brownies with 1 lb. of butter and 1 lb. + of chocolate and they are OUTRAGEOUS!

Outrageous Brownies

1 pound unsalted butter
1 pound plus 12 ounces semisweet chocolate chips, divided
6 ounces unsweetened chocolate
6 extra-large eggs
3 tablespoons instant coffee powder
2 tablespoons real vanilla extract
2 1/4 cups sugar
1 1/4 cups all-purpose flour, divided (1 cup for batter and 1/4 cup in the chips and nuts)
1 tablespoon baking powder
1 teaspoon kosher salt
3 cups diced walnut pieces

Preheat oven to 350 degrees F. Grease and flour a 13 by 18 by 1 1/2-inch sheet pan.Melt together the butter, 1 pound chocolate chips, and unsweetened chocolate on top of a double boiler. Cool slightly. Stir together the eggs, instant coffee, vanilla and sugar. Stir in the warm chocolate mixture and cool to room temperature.

Stir together 1 cup of the flour, baking powder and salt. Add to cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips with 1/4 cup flour to coat. Then add to the chocolate batter. Pour into prepared pan.

Bake for about 30 minutes, or until tester just comes out clean. Halfway through the baking, rap the pan against the oven shelf to allow air to escape from between the pan and the brownie dough. Do not over-bake! Cool thoroughly, refrigerate well and cut into squares.

Click here for the recipe from FoodNetwork.com.

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1 Response to “9.19.08”


  1. 1 D. Beck September 20, 2008 at 3:42 am

    Thanks for the recipe Sarah used.


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