Black Raspberries

I've been an extremely neglectful blogger. So sorry! But here's a little summertime treat...

This year we've had a lovely crop of wild black raspberries along our fence line. For the past week or so, we've been picking some for cereal, yogurt, and just snacking.

Last night there were enough to pick 3 quarts at one time. Time for pie (and some left over for snacking)!

I'm not sure I've ever made a wild black raspberry pie before. The flavor is extremely intense. It pretty much needs something like ice cream or cream to cut the intensity. But, yum!

My Favorite Brownies!

To help you prepare for National Brownie Day on December 8, here is my favorite recipe for Triple Chocolate Brownies:

Brownies
4 ounces (4 squares) unsweetened chocolate
1/4 pound (1 stick) butter
3 eggs
1 1/2 cups sugar
1 tsp. vanilla
pinch of salt
3/4 cup sifted flour
1 cup chocolate chips

Preheat oven to 350 degrees F. Butter a 9-inch square pan.

Melt chocolate and butter in a double boiler over moderate heat. Set aside to cool.

Beat eggs in an electric mixer until foamy and increased in volume. On low speed, gradually add the sugar, vanilla, salt, and chocolate mixture. Beat until just barely mixed. Add flour and beat just to blend. Fold in chocolate chips.

Pour mixture into the prepared pan. Bake approximately 35 minutes -- until a toothpick inserted into the center comes out barely clean. Cool.

Bittersweet Chocolate Ganache
1/2 cup whipping cream
5 ounces milk chocolate, coarsely chopped
3 ounces unsweetened chocolate, coarsely chopped

Place the cream in a small saucepan over moderate heat and cook, uncovered, until there is a skin on top and small bubbles around the edge. Add the chocolate and stir lightly until melted.

Transfer the mixture to the bowl (must be cool) of an electric mixer. Beat at medium speed until mixture becomes smooth, shiny, and thick. Spread on cooled brownies. Cut into small squares. And enjoy!