Somehow the gods of time have managed to speed us straight through October. In less than two weeks, I’ll be flying to Florida to compete in the World Food Championships–and you know it’s official because my completely un-glam face and bio have somehow been plastered on their website.
Watch out, WFC: your competition is about to get a whole lot derpier.
As folks around me can attest, I have been baking a LOT lately. My friends, who have graciously volunteered to
be guinea pigs help me taste-test my recipes over the past few weeks, are keeping me on track and–more importantly–helping keep me within the boundaries of sanity. Between writing and teaching and researching and emoting, the last thing I honestly want to do at the end of a long day is try recipes by myself, so thankfully these lovely folks are around to make the trial-and-error process a little less arduous.
My pants and the scale, on the other hand, are less happy campers.
Another downfall of all this prep is that I’ve temporarily suspended my no-added-sugar regimen in favor of the opposite: complete and reckless sugary abandon. My kitchen, which I’ve been too tired and too lazy to clean properly (why bother when it will just be coated in flour again the next day?), is now an artistic landfill of granulated sugar and egg splatters worthy of being transported to a modern art museum. The one upshot is that I’m also inclined to bake as much as I can during this interim period, which means that I’ll occasionally produce gems like these glorious cheesecake brownies with fudgy chocolate ganache and not even bat an eye as I photograph and devour the entire stack.
Somehow I managed to salvage enough of these brownies from my ravenous maw to bring them to campus a couple of weeks back, which is how I know that they are some of the best brownies in the world. With an intensely rich brownie base, a creamy layer of cheesecake, and the fudgiest chocolate ganache you ever did see, these brownies are not for the weak. They are not for the faint of heart. And they certainly are not for the individual without a glass of milk.
They are, however, for those folks who want to make and eat what is possibly the best brownie I have ever tasted. You can see how I distract myself from the impending prospect of being in a food competition!
Well. Very, very well.
I’ll still be posting regularly through next week, but we’ve been amping up the amount of time we’re dedicating to research and teaching lately, so there won’t be many more WFC updates until after the event happens on Thursday, November 5th. I’m not expecting much beyond having a fun time, but feel free to send awesome vibes my way if you have them to spare!