Lets Date

It has been brought to my attention that I am prone to experience over the top excitement far more than the average person. Sunshine, dance parties, strenuous workouts, kisses, and movie nights all tend to evoke the same reaction from me. Life is filled with so many beautiful and wonderful things, I just can't help myself.

I'm going to share some of this excitement with you today in the form of a totally unfussy and unpretentious date bar that will win over just about anyone, including yourself. Uh huh.

Before I get started here, we need to have a serious talk. Some people seem to be ridiculously scared of dates, or dried fruit in general. I'll admit that I do my best to avoid raisins at any cost, but dates, I swear are the most lovely little things on the planet. Do you realize that dates quite literally melt and become caramel when they are left to mingle on the stove in a pot of water? I don't think I need to say much else on the subject, because I am fairly certain everyone on the planet loves caramel. And if you don't like caramel, what is wrong with you?

Now that we've settled that, how do you feel about Valentines day?

I feel like it's in style for everyone to loath this day and complain about it as much as possible. Is it silly to have a day dedicated to roses, candy, and love? Are you kidding me, no! Roses AND candy AND romance... OH BABY! Is it ridiculous to have a day devoted to reminding those we love that we still love them, even though it's February 14? Okay, perhaps a little. But these date bars make a really lovely Valentines day treat. Not too over-the-top, which is great cause no one wants to seem too overeager these days, but ridiculously delicious... the kind of date (bar) you'd bring home to meet your mother. Ha!

Oh, I know what some of you are thinking.

You are thinking, "Whatever. I'm allergic to roses, candy is bad for my teeth, and my love broke my heart into a million pieces."

Fair enough. But hey,

you owe it to yourself to be excited every now and then.

These date bars, humble as they seem, are worth getting excited about. I promise.

Classic Date Bars

Adapted from Bon Appetit, February 2004

I returned home the other day to find that my sweet-souled sister had whipped up a batch of date bars, I was pretty dang happy. My happiness skyrocketed (it's possible, apparently) upon first bite when I realized that they were hands down the best date bars I have ever eaten. Ever. They were comforting, with a hint of cinnamon, slightly crumbly, and terribly moist. I've had my fair share of date bars. I'm telling you people, these are the real deal!

Thanks Em, for introducing me to these!

1 1/2 cups water

1 1/2 chopped pitted dates

1 teaspoon vanilla extract

1 1/2 cups all purpose flour

1 cup (packed) dark brown sugar

1 cup old-fashioned oats

1 1/2 teaspoons ground cinnamon

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup (1 1/2 sticks) unsalted butter, diced, room temperature

Preheat oven to 350 F. Butter 8x8-inch metal baking pan. Bring 1 1/2 cups water to simmer in medium saucepan. Add dates; simmer until very soft and thick, stirring occasionally, about 10 minutes. Cool to room temperature. Stir in vanilla.

Combine flour, sugar, oats, cinnamon, baking soda, and salt in large bowl; stir to blend. Add butter. Using fingertips, rub in until moist clumps form. Press half of oat mixture (firmly!!) evenly over bottom of prepared pan. Spread date mixture over. Sprinkle with remaining oat mixture; press gently to adhere. Bake until brown at edges and golden brown and set in center, about 40 minutes. Cool completely on rack. Cut into bars and serve.

Yield: makes about 16 bars

Oh Chocolate

I live in a house filled with chocolate addicts, however I am not one of them. Ever noticed how I don't often write about chocolate on here? Well, that would be why. Chocolate and I have a funny relationship: I don't want it or need it 96% of the time, but every once in a while, somewhere within that remaining 4% I love it so much I fear I can't live without it. Right now, I'm having one of those rare moments where the idea of chocolate is so appealing, I might just have to eat it for breakfast, lunch, and dinner.

I think I'll start with a tray of insanely chocolatey brownies. Oh yes!

A couple weeks ago, I picked up the amazing Baked: New Frontiers in Baking cookbook. I went on a bit of a baking binge, making four decadent recipes in just under a week. In retrospect, that may have been kind of excessive but then again, not a single crumb went to waste. These brownies were especially tasty, even for those who can take-or-leave chocolate. I made a huge pan full for five people to eat, and you can bet that by the end of the night, we had polished off the entire thing. I don't recommend you do that, however, I do recommend you make these as soon as possible.

The Baked Brownie

Adapted from Baked: New Frontiers in Baking

These brownies are the real deal. They are so intensely chocolatey, they are sure to curb your chocolate cravings for good. Also, if I have not succeeded in telling you how good these are, you may be swayed by the fact that they were featured in O Magazine as one of Oprah's favourite things, and they were awarded "best brownie" by America's Test Kitchen and the Today show.

1 ¼ cups all-purpose flour

1 teaspoon salt

2 tablespoons dark unsweetened cocoa powder

11 ounces dark chocolate (60-72% cocoa), coarsely chopped

1 cup (2 sticks) unsalted butter, cut into 1-inch pieces

1 teaspoon instant espresso powder

1 ½ cups granulated sugar

½ cup firmly packed light brown sugar

5 large eggs, at room temperature

2 teaspoons pure vanilla extract

Preheat the oven to 350 degrees F. Butter the sides and bottom of a 9-by-13-inch glass or light-coloured metal baking pan.

In a medium bowl, whisk the flour, salt, and cocoa powder together.

Put the chocolate, butter, and instant espresso powder in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, then remove bowl from the pan. The mixture should be room temperature.

Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Add the vanilla and stir until completely combined. Do not overbeat the batter at this stage or your brownies will be cakey.

Sprinkle the flour mixture over the chocolate mixture. Using a spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.

Pour the batter into the prepared pan and smooth the top. Bake in the centre of the oven for 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the centre of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely, then cut them into squares and serve.

Tightly covered with plastic wrap, the brownies keep at room temperature for up to 3 days.

Note: According to the folks at Baked, a great brownie is easy to make, however, here are a few pointers: (1) Use a dark unsweetened cocoa powder like Valrhona. A pale, light-coloured cocoa does not have enough depth. (2) Make sure your eggs are at room temperature, and do not overbeat the batter. (3) Check your brownies often as they bake. An even slightly overbaked brownie is not a "Baked Brownie."