Weight Watchers Be Damned!

Notice anything different?

I hate it when people ask this question because I'm as observant as a blind squirrel. And just in case you're like me, let me just tell you, there's something different around here. No, not a haircut. No, these are the same jeans I wear almost everyday. No! I did not get Botox...what are you saying? Jeez.

It's just that Blog con Queso has lost some weight in 2007. There have been no recipes. This wasn't planned, it's just happened.

So we're making up for lost time. And we're giving some calories away. Keep reading.

Janey the Great emailed me yesterday raving about the merriest little bakery around. And when Janey raves, I listen. And then when NPR raves about the same bakery in a serious, hushed tone, I laugh. Both of these things happened.

Introducing the ShoeBox Oven, a boutique bakery in Alexandria, Virginia. I emailed Krishna, the adventurous baker, and she said their Web site is currently the main "storefront" of the bake-to-order delivery/pickup/mail order bakery. I love this, because (1) the Web site is wonderful with lots of beautiful photos, (2) Krishna created this entire concept with sugar, flour, imagination, talent and energy, and (3) even though I don't live in VA, I can still enjoy the deliciousness. So, this very morning, I'm ordering up a few things for my poor coworkers.

Janey also said their cakes are fantastic. And here's a preview recipe for you. Courtesy of the ShoeBox Bakery and the golf tones of NPR.

Champagne Chocolate

by Krishna Brown owner of ShoeBox Oven in VA

Makes 9 to 12 servings

16 ounces dark chocolate (70 percent cacao)
6 ounces (12 tablespoons) unsalted butter
2 cups sugar
1/2 teaspoon salt
1 tablespoon vanilla extract
4 large eggs
3/4 cup flour
1 cup champagne
Champagne glaze (below)

Preheat oven to 350 degrees. Butter a 9-by-9-inch baking pan or any special mold you want to shape your chocolate. Melt the chocolate with the butter in a double boiler or microwave. Do not overheat or the chocolate will seize and become stiff. Beat the salt, vanilla and sugar into the melted chocolate mixture. One at a time, beat the eggs into the chocolate mixture. Add the flour to the mixture and mix until blended. Using an electric mixer, add the champagne and beat on high for about 3 minutes, until the mixture is shiny. Pour the mixture into the prepared pan and bake about 45 to 50 minutes, until a toothpick inserted in the center comes out with crumbs stuck to it and the cake is still moist.

Champagne Glaze

2 cups champagne
1 cup sugar

Simmer the champagne and sugar in a pot for a few minutes, until the sugar has dissolved. Brush the warm brownies with the champagne glaze. The chocolate will absorb the liquid leaving the top shiny.

Cool the brownies on a rack or in the refrigerator overnight.

So three cheers to Krishna for combining two of my personal favorite things in one fun treat. Yuh to the um.

Krishna also mentioned that she digs the idea of personal spaces. You guys had some phenominal ideas on that. I'm still in the planning phases of mine over here, but I'll keep you posted as things progress.

CONTEST ALERT.
And finally, if you're ready to give Weight Watchers the bird, I mean the break it deserves, just leave a comment. The Hurricane will again pick a winner, who will receive some super delicious champagne chocolate from ShoeBox Oven. The contest will be open until midnight CST, Friday night. And the winner will be announced on Monday.

I really hope you win.