Vintage Tuesday - Wine, Food, Travel and Insanity

On a recent Tuesday night (when else?), I found myself in a bit of a PMS funk.  While Angus was off slaying corks in a foreign land (for his own safety that was a good place to be), I was feeling a little nuts under the crushing gray skies they call winter.   This can not be happening, Trixie doesn’t get the blues, even in winter.  I have to think of something to change this quick. 

One thing I know for sure, is that I need something chocolate,and fast.  After re-thinking my idea of calling the little girl scout next door to see if she is hiding any cookies, after all it is 10:30 pm,  I decided to take care of this predicament myself.  I put in one of my favorite attitude changing CD’s – Etta James Blues to the Bone.  I think it is amazing that she recorded this in 2004, at nearly 70 years old!  Her voice is amazing. 

The next step in this little mood adjustment is to find a really good bottle of wine.  I went to the wine rack and immediately eyed the winner.  It was a bottle of 2006 Layer Cake Shiraz, from Australia.  There is a great picture of a multi layered cake on the label.  Hmmm…….Yum.  So I opened the screw cap (Angus would be so proud), and poured a glass.  From the moment I poured it I could smell the chocolate. The taste was a great mix of luscious chocolate, mocha, and smooth black cherries and fruit.  It was just amazing.  Almost like eating a piece of Chocolate Layer Cake.  WOW!

OK, there is one final step in this process, and that is to make something really decadent…

Trixie’s PMS Brownies

2 Sticks of Unsalted Butter (1C.)
4 Squares of Unsweetened Chocolate
2 C. Sugar
3 Eggs, lightly beaten
2 tsp. Vanilla
1 Tbl. Espresso Powder or instant espresso coffee
1 C. Sifted Flour
¼ tsp. Salt
12 oz. Semi Sweet Chocolate Chips (6oz. for brownies, and 6 oz. for icing)
Trixie’s Chocolate Frosting

Preheat oven to 350 degrees.  Butter and flour a 13 X 9 baking pan.
Melt Chocolate and Butter in a double boiler, or in microwave, stopping to stir about every 30 seconds.  Let cool slightly, then stir in sugar until well blended.  Add vanilla, eggs, and vanilla, mix well.  Stir in espresso powder, then add salt and flour.  When well blended add about half of the chocolate chips, reserving a few to sprinkle on top before baking.  Pour into prepared pan and bake 35 minutes.  Do not over bake or brownies will be hard.  Frost with your favorite icing and sprinkle with remaining chocolate chips.

Trixie’s Chocolate Frosting

6 Squares of Unsweetened Chocolate
1 Stick of Butter
1 tsp. Espresso Powder
1/3 C. boiling Water
1 tsp. Vanilla
1 lb. Powdered Sugar, sifted
¼ C. Milk or as needed
6 oz. Semi Sweet Chocolate Chips

Melt Chocolate and Butter in a double boiler, or in microwave, stopping to stir about every 30 seconds.  Stir in boiling water and espresso powder.  Add vanilla and mix, then blend in powdered sugar and beat with mixer on medium speed.  Adding milk as needed for desired consistency.  Spread on cooled brownies, and sprinkle with chocolate chips.

By the end of an evening of Jazz Tunes, Shiraz and Chocolate Brownies, the world seemed to be spinning in its proper direction again!

Enjoy!

Trixie