Life has been flashing by like pumpkin memes on Pinterest for me. I've been racing, riding, slinging comic books, and designing websites like mad. Plus I have this crazy idea to do something other than snap photos of cupcakes with that
not-so- fancy camera of mine. What that means for you is that I've unleashed three new sites in the last week and have three more on the chopping block!
Chef Dennis is one of the most friendly and helpful bloggers out there. He is all about community and helping others grow. I have known him online and in person for two years now and I finally got to design him a sleek new webhome just last week. His site A Culinary Journey with Chef Dennis has featured tons of fabulous guest posts and countless tips on growing the food blog community. Hop over and check it out!
Next up was Peabody. I had designed her last theme, but it was time to revamp the whole idea and go a bit more visual. She's one of those bloggers who could be using a design from the age of GeoCities and people would still be laughing through her latest drool worthy post. She created the kind of food that makes you want to slip into something comfy and indulge. Plus, shes got the most hilarious following a blogger could ask for.
It was great to get to work with these two - now for the next round! Keep me in mind when your ready to build your next site 😉
- 3 cups flour
- 1 ½ cups unsweetened cocoa powder
- 2 teas baking powder
- 1 teas salt
- 2 ¾ cups sugar
- 3 sticks butter, melted
- 4 large eggs
- 2 teas vanilla extract
- 1 14 oz package vanilla caramels, unwrapped
- 2 tbs milk
- 1 cup toasted hazelnuts, coarsely chopped
- 2 tbs hazelnut liqueur, such as Frangelico
- 2 cups bittersweet chocolate chips
- Preheat the oven to 350 degrees F and line a baking 13×9 baking sheet with foil and spray with baking spray of grease with butter.
- Whisk together the flour, cocoa powder, baking powder, and salt in a large bowl and set aside.
- In another large bowl, combine the sugar and butter. Mix on low with a hand mixer until combined. Add the eggs, one at a time, scraping the sides as needed. Stir in the vanilla. Carefully add the flour mixture, mixing until just combined.
- Pour batter into prepared baking pan.
- In a large microwave safe bowl, melt the caramels by adding the 2 tbs milk and microwaving for 1 to 2 minutes, stirring every 30 seconds. Stir in ½ cup of hazelnuts and the hazelnut liqueur. Spread over the brownie batter.
- Bake for 45 minutes, being careful not to over bake. Remove from oven and immediately pour the chocolate chips over top. Let stand about 2 minutes then spread in an even layer with an offset spatula. Sprinkle with remaining hazelnuts.
- Cool on a wire rack. Using the edges of the foil, remove brownies from pan, slice and serve.
BHG Special Interest Magazine Desserts