One of the promises people make to the peri-menopausal woman is that if she can just hang on, the issues she is now facing will disappear. Migraines? All about hormones, love. Once they leave the body, poof! headaches gone. Fibroids? Again, hormones. Hang on to your hat, and in a few more years, nada. Cramps. Gone. Periods, obviously, too. Mood swings a thing of the past.
Okay, so I know that is not always the case, but I do hold onto this fantasy, the fantasy of the hormonally non-afflicted body. I've been waiting since I was 12 and had my first period and my first migraine in the same month. The joys of womanhood, I thought as I clung desperately to my mattress, wishing the world would stop pounding. Everything inside me hurt, and I hoped that the babies this would someday allow me to have would be worth it (they were).
Today was a migraine day--the curtains closed, the door shut, the pills inside churning away valiantly. But, as they do, the migraine passed, the sun actually came out, and I'm hungry for the first time all day.
So I thought about brownies. A normal symptom, of course. One I hope a lack of hormones doesn't diminish. Below you will find my secret brownie recipe (I hope I haven't posted it before, but if I have, blame it on my migraine), a recipe included in my novel in progress that's done. My done novel. Okay, enough! Enjoy.
Brownies, or death by chocolate
8 oz bittersweet or semisweet chocolate, coarsely chopped.
9 tablespoons (1 stick plus one T) butter, diced
¼ C whipping cream
1 ¼ C white sugar
3 large eggs
1 T vanilla extract
1 ¼ C all purpose flour
¼ t baking soda
¼ t baking powder
¼ t salt
6 ozs bittersweet or semisweet chocolate chips
Preheat oven to 350 degrees. Butter and flour a 9X13 inch metal baking pan. Stir 8 ounces chopped chocolate, butter, and cream in medium saucepan over medium heat until melted and smooth. Cool to lukewarm, about 15 minutes.
Whisk sugar, eggs, and vanilla in large bowl until well blended, about 1 minute.
Whisk in chocolate mixture. Sift flour, baking soda, baking powder, and salt over, and then stir to blend. Mix in chocolate chips. Spread batter evenly in prepared pan. Bake brownies until puffed and dry looking on top and tester inserted near center comes out with moist crumbs attached, about 30 minutes. Cool brownies in pan on rack. Cut around pan sides. Cut into 6 brownies. Trust me, you’ll want a big one!
Causes Jessica Inclán Supports
Women for Women International Goodwill Industries Lindsey Wildlife Museum Freecycle.org