Best Brownies Ever

These dark chocolate brownies with flaky sea salt are officially the best brownies ever. And I'm sharing the recipe below!  There's nothing interrupting the perfectly fudgy texture of these brownies-- no chunks of chocolate or walnuts to get in the way of your ability to savor the rich chocolate flavor in each bite. 

I wanted a recipe that I could make quickly and easily, and that would be easy to transport since I was heading to a barbeque in New Jersey. I came across this crazy-good looking recipe from Buzzfeed, so I decided to give it a try.  Plus, with all that crunchy, flaky sea salt on top, I knew the brownies would be a hit. And they were!  

The flaky sea salt makes these brownies next level!

One thing to note.. these brownies will only be as good as the chocolate you use. So, do yourself a favor and use some really good chocolate!  What's good chocolate you ask?  Well, a few of my favorite brands are Valrhona, Callebaut and Guittard.  You can find one or all of them at Whole Foods, or even your regular grocery store.  

Best Brownies Ever

8 ounces dark chocolate (about 60% cacao), finely chopped
3/4 cup Dutch-process cocoa powder, divided (63 grams)
1 tablespoon instant coffee or instant expresso powder
1 and 1/4 cup (2 and a half sticks) unsalted butter, melted (282 grams)
2 cups granulated sugar (400 grams)
1/2 cup dark brown sugar, packed (110 grams)
2 teaspoons vanilla extract
2 teaspoons salt
6 eggs, room temperature
1 cup all purpose flour (125 grams)
flaky sea salt

Prepare a 9 x 13 inch pan by lightly buttering it, lining it with parchment paper, and lightly buttering the parchment paper. (By using parchment paper, you will be able to easily lift the brownies from the pan.)

Preheat the oven to 350 F.  Add the finely chopped chocolate into a medium-sized bowl. Sift in 1/4 cup (21 grams) of the cocoa powder and the instant coffee powder.  Melt the butter. Don't let the butter cool-- immediately pour it over the chocolate, and stir until the chocolate has melted. (Feel free to give a taste test at this point-- the chocolate sauce is deeeelicious!)

In the bowl of a stand mixer fitted with the whisk attachment, add the granulated sugar, salt and vanilla.  Add an egg and whisk on low.  Add the remaining eggs while the mixer is going, and gradually increase the speed to 5/10.  Whip until the mixture transforms into a beautiful, thick-looking batter.  This will incorporate tons of air.  It should take about 7-9 minutes. With the mixer still running, slowly pour in the chocolate mixture.  Once the chocolate is fully incorporated, turn the mixer off and remove the bowl.

Sift in the one cup of flour and remaining one half cup (42 gram) of cocoa powder.  Gently fold in the flour and cocoa powder with a rubber spatula until they're fully incorporated.  Pour the mixture into the prepared baking pan.  Smooth the top so that the brownie batter is evenly spread across the pan.

Bake for 20 minutes.  Remove from the oven and bang the pan against the table a couple of times. Bake again for an additional 20-25 minutes.  (Total bake time is 40-45 minutes.) A toothpick inserted in should come out crumbly with the mix.  Remove from the oven and allow to cool on a cooling rack. Use a serrated knife to cut. 

Serve to friends, and have them love you and ask them to make these brownies again and again.

Recipe adapted from Buzzfeed Tasty.  Their video is awesome-- watch it here.

Bake from Scratch 2018's "Baker's Dozen"

I am incredibly honored that Bake from Scratch named me as one of their 2018 Baker's Dozen.  The feature is in the July/August issue, on newsstands now.  It feels amazing to be in such awesome company of people and brands that I admire.  I hope you get a chance to check out this awesome magazine!

Ceviche and Margaritas in Isla Murejes

Just off the coast of Cancun lies an island full of sunshine and ceviche, and wonderfully devoid of rambunctious spring breakers. I spent a relaxing four days at the adults-only Isla Mujeres Palace resort, finally taking a moment to decompress from the hustle and bustle of New York City's ever-present rat race.  

Isla Mujeres, Women Island, is a short ferry ride from Cancun.  Those few kilometers separate a party college scene from a sophisticated, relaxed island dream. I started each morning with room service (included!) before heading down to the beach.  One reason I love to visit tropical destinations is to enjoy the fresh, ripe tropical fruit. The papayas and pineapples at Isla Mujeres did not disappoint!  The pastries were exceptional-- and despite having a full meal, I always found more room to indulge with a croissant.  One morning, I indulged in the ultimate treat: I brought a bottle of champagne, fruit and pastries to the pier for the perfect morning picnic.

Who can turn down room service?

Ripe tropical fruit, pastries and more

Swimming with dolphins has always been something I wanted to do. When I learned that I could use our resort credit for this intimate sea creature encounter, I enthusiastically signed up!  We all know dolphins to be incredibly intelligent, compassionate creatures. But being up close to them, I was able to appreciate the magnitude of their size and presence.  

I used the remainder of my resort credit to splurge at the spa.  My masseuse was super accommodating and did an excellent job. In fact, nearly all of the staff that I encountered was incredibly attentive and accommodating, ensuring that they handled all of the logistical worries and any other snafus that came along!

There's no better way to enjoy the beach than with a seafood lunch and margarita.  There was a cevicheria--yes, you read that correctly!  The shrimp ceviche was out-of-this-world. I still think about it. And no lunch was complete with out some fresh guacamole, tacos, and of course, margaritas!  

Even when I was in the pool, I was never far from a margarita.  The attentive staff was always ready to provide a drink, plus, the pool featured a swim-up bar.

This stay at the Isla Mujeres Palace resport was exactly what I needed.

And I'm already ready for my next tropical getaway!

Beignet Recipe + The Chew Video

'Foodie in New York' food blogger Vallery Lomas makes beignets! For complete recipes, go to TheChew.com From the June 18, 2018 episode of The Chew.

Hello!  Thanks to everyone who tuned in to watch me on The Chew!  If you missed it, there's a clip in the video above.  You can also watch the full segment by clicking here (starting at the 27:50 mark).

I actually made my beignet recipe again yesterday!  This recipe takes me back to chilly Saturday mornings spent ordering beignets and cafe au lait (mixed with a little hot chocolate).  "Coffee Call"-- Baton Rouge's version of "Cafe du Monde"-- was a favorite spot for my friends and I to meet up in high school to enjoy the pillowy fried dough. I always ended up wearing a considerable amount of powdered sugar by the time I left--there was no escaping the clingy white powder.  Even though there were heaps of powdered sugar on the beignets, there were little shakers on the cafe tables willed with even more powdered sugar, and I'd always add more.

This recipe is unique because the dough uses evaporated milk.  The dough is also enriched with egg, melted shortening and sugar.  Here are three tips to being successful with this recipe:

1. Monitor the temperature of the oil.  The oil should be as close to 370 F as possible throughout the frying process.  Too cold oil and your beignets will be greasy. Too hot and they'll brown before they're cooked on the inside!  Get a thermometer and only friend when the temp. is right in the 370 range.

2. Use enough flour when rolling it out.  The dough is a "sticky dough."  If you handle it without enough flour, it will become a sticky mess!  A dough scraper (or large spatula) can help you transfer the dough easily.  Before rolling it out, be SUPER generous with the flour--both under the dough and on top of the dough.  Generously flour the surface, turn the dough on to the surface, and then generously flour the top of the dough. Roll the dough, cut it, then transfer each square to a heavily floured area.  (I noticed that if I don't separate the squares, they will continue to rise while I'm frying, and they will all stick together.)

3.  Once in the oil, flip after 15 seconds, and keep flipping during the first minute.  This prevents the beignets from ballooning too quickly.

With those three tips, I'm positive that anyone can be successful making this recipe!  Keep the oil temperature steady, use lots of flour, and flip those beignets!  (Sticky doughs can be scary, but they make for some of the lightest pastries!)

Be very generous with the flour. Otherwise, the sticky dough will get stuck!

Once the squares are cut, seperate them and place in a heavily=floured spot. 

Homemade Beignets

1 and 1/4 teaspoons active dry yeast
3/4 cup warm water (6 ounces)
1/3 cup granulated sugar (67 grams)
1/2 cup evaporated milk
1 egg
1/2 teaspoon Kosher salt
3 and 1/2 cups all-purpose flour (455 grams) (divided, plus extra for dusting)
2 tablespoons vegetable shortening (melted)
1/2 cup confectioners' sugar (for dusting)
Canola oil (for frying, plus extra for greasing)

Grease a large bowl with oil, set aside. Line a large pan with paper towels and set aside.

In the bowl of a stand mixer, add yeast, water and sugar. Hand whisk to combine and set aside to bloom, about 5-10 minutes.

To the bloomed mixture, add evaporated milk, and egg, and whisk to combine. Add salt and 1 and 3/4 cups flour. Using a stand mixer fitted with the dough hook attachment, mix on level 3/10 until combined. Add shortening and remaining flour, and knead on level 3/10 until dough is smooth, about 4-5 minutes.

Using a dough scraper, transfer dough into prepared bowl. Cover with plastic or towel and set aside until it doubles in size, about 2 hours.

In a large Dutch oven or deep fryer, preheat 4-inches of oil to 370ºF.

On a clean workspace dusted with flour, roll out dough to a 1/4-inch thickness, dusting with flour as needed. Cut the dough into 3-inch squares and carefully transfer into the oil. After dropping the squares in the oil, flip after 15 seconds and continue to flip every 15 seconds for the first minute or so. This will prevent a "hump" from forming. Fry until they are golden brown and cooked through, about 2 minutes. Transfer them to a paper towel, dust generously with confectioners' sugar and serve immediately with cafe au lait. 

Recipe also may be found here. 

Mini Cherry Cobblers

A hearty recipe to go with a hearty welcome to all of my new followers!  First of all, thank you for following along on this journey!  Your support means everything to me!  And now, for this hearty recipe...

When there's 90+ degree weather for consecutive days, all warm-from-the-oven cobblers must be offset with a scoop of creamy vanilla ice cream.  Caramel ice cream would do as well.  And these cute-as-pie "Mini Cherry Cobblers" are no exception. 

These are deceptively easy to make.  I did a lattice crust, because I've decided that lattice shouldn't be owned exclusively by Fall and Winter.  (I do admit that the lattice crust IS indeed tricky.)  BUT, if you aren't comfortable with doing lattice, you can simply do whatever shape you choose. Little Rounds. Squares. Triangles. Hearts! ANY shape of pie dough will do to top these mini cobblers.  (I also did little rounds! Super cute. Super easy.)

I baked these in 8-ounce ramekins.  Eight ounces of cobbler is actually a lot!  It's kind of a $12-dessert-at-a-restaurant size.  Need-two-spoons-to-share size.  If you've got 6 ounce ramekins, I recommend using those. If you've got 8 ounce ones like me, no worries!  

I cooked the fruit for a bit on the stovetop first.  This just helps speed the cooking process along. I also used frozen cherries because pitting cherries just isn't in my schedule for today :)  Fresh or frozen cherries will work just fine!

As for the pie dough, I used the 'ready to roll' box of a large pie round. Homemade of course would work as well. (I have no shame in using an already-made pie round these days!)  Once i cut the shapes, I baked the crust, sprinkled with a little cinnamon and sugar.  I then filled the ramekins with the filling, and topped it with the partially-baked crust, and I baked for another 13-15 minutes or so--until the filling is bubbling over and the crust is all-the-way golden brown!

Hope you enjoy these festive little summer treats!

Mini Cherry Cobblers

Makes 2-4

Crust

Single pie dough round (in a box--the kind used for a double-crust pie.  If homemade, enough dough for a single pie crust)
1 egg beaten well, for egg wash
2 tablespoons granulated sugar
2 teaspoons ground cinnamon

Filling

1 pound cherries (16 ounces)
Juice and zest of 1/2 lemon
1/3 cup granulated sugar (67 grams)
2 tablespoons cornstarch
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon
dash of kosher salt
1 teaspoon vanilla extract 

Prepare the crust. Preheat the oven to 400 F.  Line a baking sheet with parchment paper and set aside.  Place the dough on a floured surface.  Even though I use an already prepared dough round, I like to roll it out just a little to stretch it so that I will have  enough to make the lattice crust.

Next, cut the dough into whatever shapes you are using (small circles, lattice design, etc.).   Place the cut outs on the prepared baking sheet.  (If doing the lattice design, be very careful when transferring it to the parchment paper.  If it starts to come apart, simply re-assemble it on the parchment paper.)  Use a pastry brush and lightly brush the egg wash on top.  Combine the 2 tablespoons granulated sugar and the 2 teaspoons ground cinnamon.  Generously sprinkle the cinnamon-sugar mixture on top of the cut-outs.  Bake at 400 for 5-7 minutes--you don't want it to cook all the way--you just want to give it a head start.  (Conversely, you *can* skip this pre-bake step. I have tried both ways. By pre-baking, you will get a crispier crust.  If you don't pre-bake, you will need to extend your overall baking time.)  Let cool on a cooling rack until you are ready to use. 

Prepare the filling.  Place the cherries, lemon juice and zest, granulated sugar, cornstarch, flour, cinnamon, salt and vanilla extract in a medium-sized saucepan (your average pot will work as well!)  Stir together and cook over medium heat until bubbles start to form along the edges.  Remove from the heat and spoon into the ramekins.  Place the cut-outs on top of the filling.  Transfer the ramekins to a baking sheet and bake an additional 13-15 minutes, or until the filling is bubbling over the crust, and the crust is golden brown.

Remove from the oven and place on a cooling rack.  Let cool 15-20 minutes.  Serve while still warm with a scoop of ice cream.  Or two scoops.

Tip: Re-roll the crust scraps, cut into shapes, generously sprinkle with cinnamon and sugar, and bake.  Serve the additional cut-outs alongside the cobbler (who doesn't love extra crust?!) 

Backstage at The Chew

There is something about beaming lights, cameras from every direction, and a live audience. Being on a television stage and being able to share my passion for food is such an exhilarating experience!

On Wednesday, I went to The Chew and recorded a couple of segments with the talented hosts Carla Hall, Clinton Kelly and Michael Symon.  It was such a FUN experience!  I was a little nervous, and getting stuck in worrying about minor details. BUT, I told myself to pull it together and just go out there and have fun!  

The day started with my getting my makeup done by the talented Waltaya. I then went to The Chew studios, rehearsed, and had lunch in my greenroom.  (You can imagine that the food served on a food show is quite delicious!)  Cameras were rolling shortly thereafter, and I just hung out in my greenroom reapplying lipstick and adding layers of Spanx to go under my "snug-fitting" dress until it was my turn.  

The segment we filmed just felt fun--which is a theme of the show and a philosophy I try to ascribe to in life, generally.  We joked, laughed, danced, and I even managed to throw in a self-deprecating lawyer joke. (I think--or was that during commercial break?!) . We made beignet dough and fried them.  I can't tell you how many batches of beignets I fried last weekend. SO. MANY.  
 

The segment we filmed just felt fun--which is a theme of the show and a philosophy I try to ascribe to in life, generally.  We joked, laughed, danced, and I even managed to throw in a self-deprecating lawyer joke. (I think--or was that during commercial break?!) . We made beignet dough and fried them.  I can't tell you how many batches of beignets I fried last weekend. SO. MANY.  

It was such an honor to be on set for The Chew's second-to-last day of filming.  The cast and crew just found out three weeks ago that the show was being cancelled after seven successful seasons on air (and an Emmy nom this year!) . One thing I've learned about television production is that it's really more than a job--it's a family. It's also in many ways unpredictable, and you never know when (or why) a network will pull the plug on a show (this I learned alllll too well).

I'm feeling more inspired than ever to keep fighting and doing whatever it takes to put myself out there.  I can honestly say that anything I have done in the past six months is a direct result of HUSTLE.  I recently shared a quote on my Instagram that I have whole-heartedly embraced.  "If opportunity doesn't knock, Build a Door."

You can tune into ABC this Monday at 1pm EST/noon CST to watch.  The episode will also be available on abc.com.