First, mow the lawn. Don't have a lawn? Walk for an hour, go to the gym, work in the garden. You need to bank a lot of worked-off calories before you bake these chocolate chunk brownies, because once they come out of the oven and cool down enough, you're going to want to taste. And once you taste, you're going to eat more than one. (I know. I ate two. I mowed a lot.) One thing you need to know: when these brownies first come out of the oven, they look soft, undercooked, and just plain unattractive. Let them cool completely, however eager you are to taste. The top will get crusty and the bottom blissfully chewy. Just be patient, and keep mowing.
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Cousin Martin, in his frequent travels to Costa Rica, always seeks out locally-produced cookbooks for me. I adapted these muffins from a banana cake recipe in one of his recent finds, The Best Recipes: Costa Rica, published by Ediciones Jadine S.A. in San José. When I made the cake according to the original recipe, I wasn't thrilled with the texture, though the flavor was nicely spiced and not too sweet. After a tweak here and there, and the last-minute addition of a handful of chocolate chips to half of the batter, I'm happy to recommend these muffins to you. The flavor of banana takes center stage, and you'll love the subtle notes of clove and vanilla, too. Eliminate the nuts if they're not your thing, or add more chocolate chips. Serve these muffins with afternoon tea or morning coffee, or sneak one into your child's lunch box.
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"When I read your post about how much you love Bundt pans, what choice did I have but to run out to my studio and make you one?" Lorna wrote in an email a couple of weeks ago. "This one is wheel-thrown stoneware that has been glazed with food safe colorants and fired to 2250 degrees in a gas kiln. To thank you for the many lovely dishes we've enjoyed courtesy of your creativity, I would love to send this to you." I'm so deeply honored to have this beautiful addition to my kitchen, and to inaugurate it, I baked Lorna's sour cream cake from a recipe she sent along with the pan. If you don't have a small Bundt pan like this one (it's a five-cup size), make this recipe in a standard loaf pan. Beware: this moist, sweet, melt-in-your-mouth cake, perfect for afternoon tea or breakfast or brunch, is ever so slightly addictive. I know, because my husband Ted and I kept cutting slices and nibbling until it was all gone. Lorna, thank you for your kindness.
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My friend Peter, who runs a pousada in Brazil, recently passed through New England on one of those whirlwind, must-see-everyone visits that are always, always, always too short. We had a very small window in which to get together, and I planned to surprise him with brigadeiros, a traditional Brazilian chocolate truffle-like treat. Unfortunately, Peter and I missed each other on this visit, but the urge to make brigadeiros stayed with me. Named for Brigadier Eduardo Gomes, who ran for president of Brazil in 1922, these sweets were made by adoring female supporters, and sold to raise money for his campaign. The brigadier lost, but the chocolatey caramel bonbons endured. I used Ghirardelli sweetened ground chocolate, which more closely resembles the cocoa powder you'd find in Brazil; if you don't have any sweetened cocoa powder, try powdered hot chocolate mix. The chocolate sprinkles are traditional, but I couldn't resist the multi-colored ones. I'm sure the brigadier would have loved them.
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