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Come Party With Me: Cinco De Mayo - Menu (Dessert)

partysugar — Tue, 01 May 2007 14:29:39 -0700

No detail shall be overlooked as I prepare and plan a barbeque for 300 to celebrate Cinco de Mayo. The flyers vibrantly let the guests know it's a Mexican themed event that celebrates a good cause, The San Diego Center for Children & The Rose McGill Fund. As always, I want this party to be spectacular, memorable, and show stopping. The pressure is on because I have to create exactly what my sister envisions and make her barbeque go down in history as one of the best Kappa Kappa Gamma events. In order for me to feel like it's a success, the food has to be tasty and the atmosphere fun. The menu features chips and dip, fajitas and quesadillas, and a decadent Mexican inspired cupcake. Cupcakes are a divine dessert for a large fiesta because they are easily transportable, well loved by everyone, and too cute not to be eaten. Since making homemade cupcakes for 300 is an insane idea, I'm jazzing up a chocolate cake from a box with pumpkin and a homemade cinnamon-chocolate cream cheese frosting. Several of my sister's sorority sisters have signed up to make desserts and to keep everything uniform, everyone will be using this recipe. You can find it if you read more

Mexican Hot Chocolate Cupcakes
From The Brooklyn Kitchen

1 package (18.25 oz.) dark chocolate cake mix
1 can (15 oz./ 1 ¾ cup) pure pumpkin
3 large eggs
1½ teaspoons ground cinnamon
1 teaspoon ground nutmeg
½ cup chocolate chips
Cinnamon-Chocolate Cream Cheese Frosting:
1 package (8 oz.) cream cheese, at room temperature
8 tablespoons (1 stick) butter, at room temperature
½ cup Dutch-process unsweetened cocoa powder
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
3 ¾ cups confectioners’ sugar, sifted (plus more if frosting is too thin)

Preheat oven to 350 degrees. Line muffin/ cupcake pan with liners and set aside.
In a large bowl, place cake mix, pumpkin, eggs, cinnamon and nutmeg. Blend on low speed for one minute. Scrape down sides and increase mixer speed to medium, mixing for two more minutes.
Fold in chocolate chips, blending until chips are well distributed.
Scoop batter into prepared pan, filling each cup about ¾ full.
Place pan on middle rack and bake for approximately 12-16 minutes (depending on oven) until tester inserted comes out clean. Cool cupcakes in the pan, resting on a wire rack, for 5 minutes. Pull cupcakes out of pan and cool on wire rack 30 minutes more.
To make frosting: mix cream cheese and butter on low speed in large mixing bowl until well combined, about 1 minute.
Stop mixer and add cocoa powder, cinnamon, vanilla and confectioners’ sugar.
Blend on low speed, until ingredients are moistened, adding more sugar if the frosting seems too thin.
Increase speed to medium and beat until the frosting is fluffy, about two minutes more.
To assemble cupcakes: Frost cupcakes. Dust with cinnamon.

Makes 12-18 cupcakes.

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Come Party With Me: Cinco De Mayo - Menu (Main)

partysugar — Tue, 01 May 2007 11:13:25 -0700

Cinco de Mayo is this Saturday and I'm excitedly gearing up to celebrate in true style: with a huge barbeque for 300 of my sister's closest friends. I'm hosting this event for my sister and the lovely ladies of the UCSD chapter of Kappa Kappa Gamma. It's going to be a fabulous day-long fiesta that involves a charity soccer tournament and some delicious grilled Mexican food. Guests can munch on chips, guacamole, and salsa while they watch the games and wait for the main course. There are a lot of people coming, so food that can be prepped at least a day in advance is what will complete the menu. The invite displays a vibrant, colorful, Mexican fiesta theme that I hope to carry over into the menu. To see what delicious options (one meat and one veggie) I'll be masterfully grilling, read more

Beef Fajitas made from a cheaper cut of meat like flank steak can be topped with fresh peppers and onions. For the vegetarians in attendance, I'll grill up Grilled Monterey Jack & Corn Quesadillas. On the side? A huge batch of Mexican Red Tomato Rice that was designed to be prepared on an outdoor grill.

Fajitas
From Emeril Lagasse

1/4 cup fresh lime juice
1/4 cup tequila
4 cloves garlic, peeled and smashed
2 tablespoons roughly chopped cilantro leaves
2 tablespoons vegetable oil
2 teaspoons Worcestershire sauce
1 teaspoon dried crushed Mexican oregano
1 teaspoon red pepper flakes
1 teaspoon ground cumin
1 teaspoon ground coriander
2 pounds flank steak, fat trimmed
2 teaspoons salt
1 teaspoon ground black pepper
6 large flour tortillas
1 red bell pepper, stemmed, seeded, and thinly sliced
1 green bell pepper, stemmed, seeded, and thinly sliced
1 yellow bell pepper, stemmed, seeded, and thinly sliced
1 large white onion, thinly sliced
1 tablespoon minced garlic
grated cheddar or pepper jack cheese, optional for garnish
Lime wedges, accompaniment
Cold Mexican beer, or tequila shots

In a bowl, whisk together the lime juice, tequila, garlic, cilantro, 1 tablespoon of the oil, the Worcestershire sauce, oregano, pepper flakes, cumin and coriander. Pour into a large zip-lock bag, add the steak, and seal. Place in a baking dish and refrigerate for at least 12 and up to 24 hours, turning occasionally.
Remove the meat from the bag and pat dry. Season on both sides with 1 teaspoon of the salt and 1/2 teaspoon of the pepper.
Preheat the grill to high, and preheat the oven to 325 degrees F.
Wrap the tortillas in foil and place in the oven for 15 minutes to warm and soften. Remove from the oven and keep warm in the aluminum foil.
Cook the steak over the grill to preferred temperature, 3 to 4 minutes per side for medium rare. Remove from the heat and let rest for 10 minutes before slicing.
Meanwhile, in a large skillet, heat the remaining oil over medium-high heat. Add the peppers and onions, and cook, stirring, until soft and slightly caramelized, 12 to 15 minutes. Add the garlic, remaining teaspoon salt, and 1/2 teaspoon pepper and cook, stirring, until the garlic is fragrant and soft, 1 to 2 minutes. Remove from the heat.
Thinly slice the steak against the grain. Divide among the warmed tortillas and top with the vegetables and cheese if desired. Squeeze with lime juice and serve immediately with cold beer or tequila shots.

Serves 6.

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Grilled Monterey Jack & Corn Quesadillas
From Gourmet magazine

4 oz Monterey Jack cheese, coarsely grated (about 1 1/2 cups)
1 cup frozen corn, thawed
2 tablespoons mayonnaise
2 scallions, thinly sliced crosswise
2 tablespoons chopped fresh cilantro
1 tablespoon chopped canned chipotle chiles in adobo
4 (8-inch) flour tortillas
1 tablespoon vegetable oil
Special equipment: a well-seasoned ridged grill pan

Stir together cheese, corn, mayonnaise, scallions, cilantro, and chiles in a small bowl.
Lightly brush 1 tortilla with some of oil. Turn tortilla over and spread 1/2 cup filling over half, then fold other half over to form a half-moon. Assemble 3 more quesadillas in same manner.
Heat lightly oiled grill pan over moderate heat until hot, then cook quesadillas, 2 at a time, turning over once, until cheese is melted, about 4 minutes total per batch. Transfer to a cutting board and cut in half.

Serves 2 to 4.

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Mexican Red Tomato Rice
From Rick Bayless

1 (15-oz.) can whole tomatoes, drained
1/2 small white onion, roughly chopped
2 garlic cloves, halved
1-3/4 cups chicken broth or water
Salt
1-1/2 tablespoons olive oil
4 whole tomatoes, unpeeled
1-1/2 cups rice (medium-grain)
2 carrots, scraped, chopped into 1/4-inch pieces
3 serrano chilies or 2 jalapenos, slit lengthwise nearly end to end
1/4 cup chopped fresh parsley

In blender or food processor, combine canned tomatoes with onion and garlic. You may add tomato juices to the measure of chicken broth or water. Blend tomatoes smooth to equal a generous 1 cup.
Heat broth or water until steaming; season with salt. Lightly oil tomatoes. Grill the tomatoes to char their skins. When cool, remove most of the peel and roughly chop; set aside.
In a 3-quart saucepan, heat olive oil over medium heat. Add raw rice to hot oil and stir regularly during a cooking period of 5 minutes.
If some rice kernels start to brown, that's fine. Add tomato mixture and carrots.
Stir a couple times, then let cook until reduced and somewhat dry-looking, 3 minutes.
Add the warm broth or water, the chilies and parsley; stir thoroughly and scrape down any rice kernels clinging to the side of the pan. Cover pan with lid and place on a range burner, or if pan is appropriate, place on cooking grate of charcoal or gas grill (indirect, medium heat).
Cook for 15 minutes or until almost all liquid is absorbed. Add grilled tomatoes, stirring with a fork. Cover pan and cook 5 additional minutes.
Gently fluff the rice with a fork when done. Remove the chilies or pull out and use to decorate the top of the rice, and serve.

Serves 6.

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What will you be eating for Cinco de Mayo this weekend?

Come Party With Me: Cinco De Mayo - Menu (Appetizers)

partysugar — Tue, 01 May 2007 05:59:31 -0700

This week I am helping my sister and her sorority plan a charity soccer tournament and barbeque. My little sister volunteered to host the barbeque knowing that her personal party planner (moi) would fly down to San Diego for the weekend of the event. It's this Saturday and to be honest, I'm pretty nervous. Over 300 college kids have been invited and I'm in charge of feeding them all! I've been taking a lot of deep breaths and making thousands of lists. Yesterday I forwarded the flyer invitation to Trish and today I've turned my attention to the most important part of the BBQ: the food! It's Cinco de Mayo this weekend so naturally the menu will be inspired by simple, classic Mexican dishes. The recipes also have to be easy to mass produce which could prove to be nerve racking. Luckily my sister has informed me that a gang of girls will be at my beck and call to aid in the cooking. To see how I'll be getting the party started, read more

Nothing says Mexican food as perfectly as Guacamole. I'm making my mean green version, without any tomatoes because a fresh tomato Salsa will be served alongside the guacamole. Bags of good quality, super crispy authentic Mexican style tortilla chips will be purchased at Costco.

Guacamole
Modified from Avocado Central

4 Hass Avocados, peeled and pitted
2 lemons, juiced
2 cloves garlic, peeled and minced
¼ Cup cilantro, chopped
¼ Cup green onion, diced
¼ tsp ground cumin
1-2 Jalapeño, seeded and all of them minced
Salt and chile powder to taste

Place avocados in a large bowl and mash them.
Add lemon juice and mix well.
Add remaining ingredients and mix well.
Refrigerate for 30 minutes and serve with tortilla chips.

Serves 12.

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Salsa
From Simply Recipes

2-3 medium sized fresh tomatoes (from 1 lb to 1 1/2 lb), stems removed, finely diced
1/2 red onion, finely diced
1 jalapeño chili pepper (stems, ribs, seeds removed), finely diced
1 serrano chili pepper (stems, ribs, seeds removed), finely diced
Juice of one lime
1/2 cup chopped cilantro
Salt and pepper to taste
Optional: oregano and or cumin to taste

Start with chopping up 2 medium sized fresh tomatoes.
Prepare the chilies. Be very careful while handling these hot peppers. If you can, avoid touching them with your hands. Use a fork to cut up the chilies over a small plate, or use a paper towel to protect your hands. Wash your hands thoroughly with soap and hot water after handling and avoid touching your eyes for several hours. Set aside some of the seeds from the peppers. If the salsa isn't hot enough, you can add a few for heat.
Combine all of the ingredients in a medium sized bowl. Taste. If the chilies make the salsa too hot, add some more chopped tomato. If not hot enough, carefully add a few of the seeds from the chilies, or add some ground cumin.
Let sit for an hour for the flavors to combine.

Makes approximately 3-4 cups.

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What's your favorite Mexican starter? Surf on back later to look at the rest of the menu that will be prepared on the grill.

Come Party With Me: Cinco de Mayo - Menu

partysugar — Tue, 28 Apr 2009 09:00:01 -0700

Just because Cinco de Mayo falls on a Tuesday this year doesn't mean you can't entertain! I've got a delicious menu that consists of fast, yet flavorful Mexican dishes. Invite friends over for an early celebration this weekend, or wait until Tuesday evening to party on the actual date.

Start by taking some help from the store and purchase your favorite brand of guacamole and fresh tomato salsa. Supplement these dips with a quick homemade black bean salsa seasoned with garlic and jalapenos. For the main course, serve chicken enchiladas with creamy green sauce. If you're really pressed for time, make the enchiladas with a rotisserie chicken.

While the enchiladas bake, throw together a scrumptious side dish in the form of a festive watermelon and papaya salad with tequila vinaigrette. Sound delicious? Wait until you read the recipes - your mouth will be watering! Check them out now: read more.

Black Bean Salsa
From Everyday with Rachael Ray

Ingredients

Two 15-ounce cans black beans, 1 drained
1/4 cup finely chopped white onion
3/4 cup finely chopped plum tomatoes
1 clove garlic, finely chopped
1 jalapeño, seeded, finely chopped
2 tablespoons fresh lime juice
1/4 cup chopped cilantro
1/2 teaspoon salt
1/2 teaspoon Tabasco sauce

Directions

Place the 2 cans of black beans in a large bowl. Using a potato masher or your hands, partially mash the beans until coarse and slightly pasty.
Add the remaining ingredients and mix until well incorporated. Season to taste with salt and Tabasco sauce, if necessary.

Makes 4 cups.

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Watermelon and Papaya Salad with Tequila Vinaigrette
From Food and Wine

Ingredients

1/4 cup fresh lime juice
2 tablespoons tequila
1/4 cup plus 2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1 small papaya (3/4 pound)-peeled, seeded and cut into 1-by-1/2-inch batons (2 cups)
3/4 pound seedless, rindless watermelon, cut into 1-by-1/2-inch batons (2 cups)
1/2 pound jicama, peeled and cut into 1-by-1/2-inch batons (2 cups)
5 ounces mesclun greens
1 Hass avocado, cut into 1/2-inch cubes

Directions

In a large bowl, whisk the lime juice with the tequila. Whisk in the olive oil and season the vinaigrette with salt and pepper.
Add the papaya, watermelon, jicama and greens and toss well. Add the avocado and toss gently. Season with salt and pepper and serve right away.

Serves 4.

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Chicken Enchiladas with Creamy Green Sauce
From Everyday Food

Ingredients

3 pounds bone-in, skin-on chicken breast halves
Coarse salt and ground pepper
5 garlic cloves, unpeeled
2 jars (16 ounces each) medium green salsa
3/4 cup heavy cream
12 corn tortillas (6-inch)
12 ounces Monterey Jack cheese, coarsely shredded (3 cups)
1/2 cup fresh cilantro, chopped (optional)

Directions

Preheat oven to 450 degrees. Season chicken with salt and pepper; place with garlic on a rimmed baking sheet. Bake until an instant-read thermometer inserted in thickest part of breast (avoiding bone) registers 165 degrees, 25 to 30 minutes.
Meanwhile, in a large bowl, combine salsa and cream.
Reduce oven temperature to 350 degrees. Once chicken is cool enough to handle, shred meat, discarding skin and bones. Peel and chop garlic. In a large bowl, combine chicken, garlic, and 1/2 cup salsa mixture.
Stack tortillas flat, and wrap in damp paper towels; microwave on high for 1 minute to soften.
Working with one tortilla at a time, dip in salsa mixture, lay flat, and fill with 1/3 cup chicken mixture. Roll up and arrange, seam side down, 8 enchiladas lengthwise and 4 crosswise in a 9-by-13-inch baking dish. Top with remaining salsa mixture, then cheese.
Bake until cheese is browned and salsa is bubbling, 40 to 45 minutes; let rest 10 minutes. Serve, sprinkled with cilantro, if desired.

Serves 6.

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Come Party With Me: Cinco de Mayo - Dessert

partysugar — Wed, 29 Apr 2009 11:30:09 -0700

Have no time to plan an extravagant Mexican meal for Cinco de Mayo? No matter. I've got the perfect menu for a delicious dinner that's easy to put together - complete with a decadent dessert. Ice cream sundaes are ideal because they're fast and guests can help with the assemblage. This recipe expertly employs three simple flavors - ripe strawberries, creamy dulce de leche, and rich Mexican chocolate - to create one stunning dessert. Don't hesitate to get creative, the spicy chocolate sauce is scrumptious slathered over any combination of ice cream and berries. Learn the technique and read more.

Dulce de Leche Ice Cream with Fresh Strawberries and Mexican Chocolate Sauce
From Bon Appétit

Ingredients

6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
2/3 cup whipping cream
1 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
2 pints dulce de leche ice cream
4 cups fresh strawberries (about 1 pound), hulled, quartered

Directions

Place first 4 ingredients in medium metal bowl. Set bowl over saucepan of simmering water; stir until smooth.
Divide ice cream among 6 bowls. Sprinkle berries over. Spoon warm or room-temperature sauce over.

Serves 6.

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Come Party With Me: Cinco De Mayo - The Look

partysugar — Thu, 03 May 2007 06:53:39 -0700

Cinco de Mayo is two short days away and I still have tons to do before I host the Kappa Kup barbeque for my sister, Trish, in San Diego. Sure the invitations have been sent, the menu has been set, and the drinks approved by the sorority sisters, but what about purchasing the groceries and transforming a soccer field into a party space?? Or not to mention manning the grill from 10 am to 6 pm? Or making enough food for 300 hungry college students?? Can you tell I'm getting a little nervous? I've taken a few deep breaths and am ready to tackle the look so come party with me and read more

Bright, vibrant colors come to mind when I think of Cinco de Mayo and I'll use shades of orange, red, turquoise, and hot pink.
When decorating for a party, I always look around the house to see what I can use to incorporate atmosphere. For example I have a bunch of Spanish scarves in bright red with silver threads and will use these as runners for the dessert table.

Trish has contacted all of the ladies in Kappa and asked them to bring any Mexican blankets to her house by Friday night at the latest. The Mexican blankets will substitute for tablecloths.
Colorful streamers and balloons will hang from the posts that surround the soccer field.

Mexican hats, Mexican Saint candles, and maracas will be arranged together to create centerpieces for the food buffet.
Bouquets of orange and pink dahlias will fill vases and be placed on the edge of the tables.
The drinks will be in large silver buckets filled with ice on the grass.
Mexican celebration banners will line the inside of the tents.
Make or buy a piñata hanging from a tree will delight guests late in the afternoon.

Other ideas are to use an assortment of chili peppers in bowls and small cacti in pots to fashion a richly evocative tablescape.

Got a great Cinco de Mayo decorating idea? Share it with me below.

Come Party With Me: Cinco De Mayo - Drinks

partysugar — Wed, 02 May 2007 05:53:29 -0700

Cinco de Mayo falls on a Saturday this year making it a wonderful reason to throw a Mexican fiesta. I'm jetting down to San Diego to help my sister and her Kappa Kappa Gamma sisters host a philanthropic barbeque. I'm very excited about the event and maybe a teeny tiny bit nervous about having to man the grill.

Slowly but surely the pieces are falling into place. The invitation is a colorful flyer that the girls are passing out on campus and the menu is Mexican themed. Since we'll be out in the sun all day, watching a charity soccer tournament, cool drinks are a necessary part of the puzzle. Large coolers will hold an assortment of sodas (Coke, Diet Coke, Sprite, etc) and bottled waters (still and sparkling) those of drinking age can choose from a variety of Mexican beers and sip on classic margaritas. Pitchers of berry lemonade will be on hand to quench thirst. To see what beers I'll be pouring and for the recipes, read more

My favorite Mexican beer is Pacifico and around Cinco de Mayo one can usually find it for a reasonable price. Corona, Tecate, and Negro Modelo are other good picks. I will also cut up a massive amount of lime wedges to garnish the beers.

As much as I love experimenting with other flavors (raspberry, beer, blood orange, non-alcoholic) to enhance and change a cocktail sometimes nothing beats the original recipe. Traditionally a Margarita calls for three simple ingredients: tequila, cointreau (or triple sec), and fresh squeezed lime juice. Frozen berries give a vibrant festive color.

Margarita
From Rick Bayless

1 750-milliliter bottle silver tequila (in this margarita, the better the tequila, the better the drink. Try Herradura, El Tesoro, El Viejito, Patron, or practically any of the 100% agave tequilas that are available in the market)
1 to 2 cups (1/3 to 2/3 of a 750-milliliter bottle) triple sec or Cointreau
1 cup freshly squeezed lime juice, plus several tablespoons extra for rimming the glasses
Several tablespoons coarse (kosher-type) salt, for rimming the glasses
About a gallon of ice cubes

Just before serving, in a half-gallon pitcher combine the tequila, the minimum amount of triple sec or Cointreau, and the lime juice. Taste and add more of the orange liqueur if you think your margaritas need more sweet oranginess to balance the other flavors. Remember, you're tasting it warm and undiluted: when chilled and diluted, the flavors will be mellower and the lime's tartness will be more compelling (tangy, warm champagne is not nearly as inviting as ice-cold).
Pour several tablespoons of lime juice onto one small plate, several tablespoons coarse salt onto another. Have martini glasses at hand (for an extra special touch, you can chill them). I like the 5-ounce size, since that size drink will stay cold from first sip to last. As your guests ask for their margaritas, invert a glass into the plate with the lime juice to moisten the rim, then lightly dip into the plate with the salt.
For each drink measure 2 ounces (4 tablespoons) of the margarita mixture into a cocktail shaker. If you have a 2-ounce ladle that you can keep in the pitcher, measuring goes much faster. Add ice cubes (5 cubes for 1, 8 for 2, and 10 for 3). Secure the lid and top and shake vigorously for 10 to 15 seconds. Strain into the salt-crusted glasses and hand off to the lucky recipients.

Serves 20-24.

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Berry Lemonade
Modified from Bella Online

1 bag frozen berries - pureed in a blender or food processor
2-1/2 quarts water, divided
1 cup lemon juice
1-1/4 cups sugar

Cook the pureed berries and 1 cup water in a saucepan, stirring constantly for about 5 minutes over medium heat.
Strain the berry juice through a strainer or a food mill to remove the seeds.
Pour the berry juice into the saucepan again; add the sugar and cook for a few more minutes or until the sugar is completely dissolved.
Cool, then pour into a large pitcher. Stir in the remaining water and the lemon juice. Chill, then pour over ice to serve.

Serves 8-10

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What will you be drinking on Cinco de Mayo?? Be sure to check back mañana for more of this Mexican fiesta.

Cinco de Mayo at the Sugar Office

partysugar — Tue, 06 May 2008 17:00:24 -0700

Yesterday TeamSugar and I hosted a surprise Cinco de Mayo party here in the Sugar office! In little under 45 minutes, we transformed the conference room into a Mexican fiesta zone. Soft tacos, taquitos, and chips were on the menu. We filled buckets with ice and Coronas and pitchers with the ultimate margarita. To see the transformation in action, check out the video below.

How did you celebrate Cinco de Mayo? What are your tips for quickly turning any space into a place perfect for a party? Share with us below!

Cinco de Mayo Dessert: Jalapeño Brownies

partysugar — Mon, 05 May 2008 16:13:37 -0700

A couple of weeks ago, Conde Nast Traveler hosted its 8th Annual Hot List party in New York City. One of the desserts on the menu, which was catered by Mary Guilani, were these jalapeño brownies. I thought they would make an exceptionally original dessert for Cinco de Mayo, so I whipped up a batch and brought them to work. The recipe is simple - it's basically a classic brownie recipe with minced jalapeños folded in - and interestingly complex. The result is a spicy meets sweet flavor explosion. Although the office had mixed feelings about these brownies, I thought they were innovative and exciting. To take a look at the recipe, read more.

Jalapeno Brownies
From Mary Guilani Catering

Ingredients

1/2 cup butter
2/3 cup semisweet chocolate chips
4 large eggs
1/2 teaspoon salt
2 cups sugar
1 teaspoon vanilla extract
1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
5 large jalapeño peppers, minced
6 to 8 Thai chiles, minced*
3/4 cup walnuts, toasted, chopped**

Directions

Preheat oven to 350 degrees. Lightly oil a 9-by-13-inch baking dish.
Melt butter and chocolate chips together. Set aside to cool.
In a large bowl, whisk or beat eggs with salt until foamy.

Add sugar and vanilla and beat until well-blended. Add chocolate-butter mixture and stir until just combined. Add flour and cocoa and mix until almost blended.
Fold in jalapeños, Thai chiles and nuts.

Transfer batter to prepared pan and bake until top forms a cracked crust and inside looks slightly moist, 30 to 35 minutes.
Allow to cool, then cut into squares.

Makes 12 large squares.

*I was unable to find Thai chiles at my local super markets. Instead I substituted one habanero chili for all of the Thai chiles.
**Since I dislike walnuts in brownies, I omitted them from the recipe.

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All the News That's Fit to Eat - April 30, 2008

partysugar — Wed, 30 Apr 2008 12:15:37 -0700

Consider making this menu that features grilled sweet potatoes with orange chipotle glaze and fresh guacamole for Cinco de Mayo. - San Francisco Chronicle
How will a shortage of fertilizer affect the food crisis? - The New York Times
Instead of cooking on Sunday night make meals for the entire weekend on Saturday morning. - Los Angeles Times
Crisp Rosés are lusciously charming and surprisingly affordable. - Boston Globe
Has your pantry been invaded by a plethora of pricey one-use items? Deal with these space invaders now. - Washington Post
Treat mom to a lovely Mother's Day brunch in the comfort of your own kitchen. - Sacramento Bee
Which is better: cooking from scratch or buying items ready-made? - Seattle Times

Source