*Two years ago today i started this little blog and began contributing to the noise of the internet. I was 22 1/2 yrs. old, newly graduated, and hungry.
Jolly Appetite served as my way to catalogue the recipes i liked and wanted to make again because, let’s face it, recipe boxes are hard and i am lazy. In the beginning, this blog was all peripheral.
THAT lasted about 6 seconds. Cause it turns out, this is really fun! I spent days off writing and shooting wildly on a camera i didn’t know how to use. I began pushing the boundaries of what i was comfortable with in the kitchen and said, “Aw to hell with it! Let’s make Ricotta!” and i did. and it was awesome.
I was wet behind the ears and you stuck with me. Through all the run-on’s and fragmented sentences and cooky camera angles, you stuck with me. As i “explored” several failed personal catchphrases, and even more failed social encounters, bless you, you hung around for more.
I love being able to cook for you and share with you as though you’re coming around for dinner. (Which i wish you would!)
I am so grateful for your kindness, support, and good humored skepticism.
I feel i’ve gotten better at this ole “food writing” bizness. I’ve been using far less obscure punctuation.
This is why food blogs are so addictive. Because I can spell things like “bizness” and not raise a single brow. That rules.
So, LIVE FROM SOMERVILLE, HERE’S SOME FOOD!
Salted Bourbon Chocolate Bars *photo essay*
I don’t need to convince you how good these are. We’re working with the holy trinity here, (bourbon. chocolate. salt.)
I made these as a gift for my aunt but strangely ( and unexplainably), they disappeared.
These are the mysteries of our time.
Salty Bourbon Squares
adapted from the Vanilla Bean Blog
1 cup sugar
1/4 cup butter
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon vanilla
2 tablespoons bourbon
8 ounces bittersweet chocolate, chopped
Preheat oven to 325. Grease a 9 inch square pan.
Heat the sugar, molasses, and butter together in a saucepan until the sugar is melted, stirring occasionally. Let cool. Whisk flour and baking powder together, and set aside. Add egg, vanilla, salt, and bourbon to the cooled butter mixture, and beat together. Stir in the flour, and then the chocolate, until just combined. Spread batter in the pan, and bake 18-22 minutes, until light golden brown, and a tooth pick comes out clean, being very careful not to over bake. Sprinkle with fleur de sel. Let cool in the pan, then carefully lift sling from the pan and cut into squares.
*Note: you can substitute white sugar for brown sugar. If you do, omit Molasses altogether.