Sticky Fingers

I can't decide whether to call them "Little Debbie Harrys" or "The Von Blondies". You could just eat a stick of butter and dip it in brown sugar between bites, but this is messier and takes more time. Don't thank me just yet.

Preheat the oven to 350F. Butter a small baking pan (9x9 or less). Melt 1/2 stick Butter (that's 1/4 of a cup, but if you use 1/2 cup by mistake it will only make things better) in a small saucepan over low heat. Add 1/3 cup granulated Sugar and 2/3 cup Brown Sugar and stir until dissolved. Remove from heat. While this is cooling, sift together 1/2 cup Flour, 1/2 tsp Sea Salt, and 1 tsp Baking Powder. Note the Oxford Comma. Add 1 Egg and a generous teaspoon of Vanilla to the butter/sugar mixture and combine well. Gradually whisk in the flour. This is the point where you might want to add things that you like in brownies. I added Cacao Nibs. Pour the batter into the pan and spread evenly. Bake for 15-20 minutes, or until done. It's done when you say it is. They will pretty much not stop being sticky no matter how long they cool, so eat them as soon as it will not scald you to do so. Extra Confexecutioner credit for topping with unsweetened hand-whipped Cream. Serves 1-12.

Stirring up Trouble

Not everything that the Confexecutioner cooks up ends up smothered in chocolate. Sometimes we run out of chocolate. 

This Risotto features a bunch of stuff you should probably have in your kitchen at all times. And yes, we did not bother with chopping a bunch of shallots or onions and did not miss them a bit. We didn't bother with stock either. Did the Confexecutioner's Son eat it? Oh Yes He Did.  

In a heavy saucepan, heat 2 Tbsps Butter, and about the same amount of Olive oil over medium heat. When the butter has melted, add 1/2 cup of Arborio rice and toss it in the oil until coated and slightly brown. Add 1/2 cup of Red wine and cook over medium/low heat (stirring regularly) until wine is absorbed. Take 2 cups of Warm water and add a splash (or more than a splash) of Balsamic vinegar and 1/2 tsp of Sea salt. Add this 1/2 cup at a time to the rice until absorbed. When the rice has cooked thoroughly (you may end up using less or more liquid to achieve this) reduce to low heat. Stir in 1 cup of fresh chopped or 1 bag cooked frozen (yes, that does seem like an oxymoron) Spinach. Add 1 cup diced Salami (or don't, but I did). Finally, stir in 1/2 cup (or more) of Parmesan which you have recently grated yourself. Remove from heat, add some fresh ground Black Pepper, and serve immediately. If you want to make this for more than 2 or 3 people, use your powers of multiplication to adjust the recipe and use a bigger saucepan.

Follow with chocolate.