We’re on the cusp of a holiday weekend which means one thing: food! Well, for me this year, it means carrying and unpacking a never-ending mountain of boxes (yay new house!), but for pretty much the rest of the country, this weekend is the unofficial start to summer. It’s time for the grills to get fired up, for pools to open and to enjoy some serious relaxation outside on the deck or patio. No holiday picnic is complete without a great lineup of food, which of course includes dessert! I have no idea how it’s taken me a year to make this brownie sundae, because I wanted to dig into it the moment I saw it on Emily’s site nearly a year ago. Layers of brownies, vanilla ice cream, peanuts and fudge topping is pretty impossible to resist. Now that I’ve made an entire pan of it, I’m going to need to share some before I devour it all!

For the brownie layers, you can use the recipe I’ve linked to below (my favorite thin, fudgy brownie recipe) or you can use a box mix, but if you do, be sure that it’s one that makes enough for a 9×13-inch pan (some only make enough batter for a square pan). Once your brownies are cool, top them with a layer of your favorite vanilla ice cream, lots of salted peanuts, and then cap it all off with a homemade fudge topping. Whipped cream and cherry are not optional in my world, but you can leave them off if you prefer.

This tastes like a cross between a Peanut Buster Parfait (or a Buster Bar) and a frozen Snickers. Which is to say, if you like peanuts, chocolate and ice cream, you’re going to LOVE this dessert.

What are you cooking up for Memorial Day weekend?

One year ago: Lemon Blueberry Cheesecake Bars
Two years ago: Rhubarb Pie-Tartlets
Three years ago: Blackberry Pie Bars
Four years ago: Greek Celebration Bread (Christopsomos)
Five years ago: Lighter Chicken Parmesan

Frozen Brownie Sundae

Yield: 16 to 20 servings

Prep Time: 30 minutes

Total Time: 6 hours

A layer of fudgy brownies topped with vanilla ice cream, peanuts and hot fudge topping, served straight from the freezer.

Ingredients:

1 brownie recipe for a 9x13-inch pan
½ gallon vanilla ice cream, softened
1½ cups salted peanuts

For the Topping:
2 cups powdered sugar
1 cup evaporated milk
⅔ cup semisweet chocolate chips
½ cup unsalted butter
1 teaspoon vanilla extract

Directions:

1. Prepare the brownies as directed and allow to cool completely.

2. Spread the vanilla ice cream over the cooled brownies, then sprinkle the peanuts evenly over the ice cream. Place in the freezer until the ice cream is completely firm, at least 2 hours.

3. Meanwhile, make the topping. Combine the powdered sugar, evaporated milk, chocolate chips and butter in a medium saucepan over medium-high heat. Bring the mixture to a boil and cook for 8 minutes, stirring constantly. Remove from the heat and stir in the vanilla extract. Allow to cool for 30 minutes.

4. When ready, pour the chocolate topping evenly over the ice cream and peanuts. Return to the freezer for at least 2 hours, or until firm. Let sit at room temperature for 5 to 10 minutes before slicing and serving.

(Recipe adapted from The Culinary Couple)

I am a total kid at heart when it comes to Rice Krispies treats. I’ve always loved the gooey, crispy treats and never turn them down if I have the opportunity to eat one. Recently, I had lunch at Noodles & Company where I always, always get one of their enormous snickerdoodle cookies. Last week, however, I was lured away from the snickerdoodle by the massive Rice Krispies treats that were stacked right next to the cookies. Getting a Rice Krispies treat that day was a very good decision. Ever since then, I’ve been craving more and since it’s not exactly convenient to pop into Noodles everyday, I decided to make a batch at home; it has been a few months since my Snickers Rice Krispies Treats, after all. With the holiday weekend approaching, I wanted to make a flavor combination that celebrated summer. Rocky road is a quintessential ice cream flavor and, as it turns out, it makes for one heck of a Rice Krispies treat!

I fashioned these treats after the rocky road ice cream concoction from Marble Slab Creamery, which featured a dark chocolate ice cream mixed together with miniature marshmallows, mini chocolate chips and chopped walnuts. To make the Rice Krispies treats, I added Dutch-process cocoa powder to the butter and marshmallow mixture, along with some almond butter, since almonds are traditionally used in rocky road ice cream. To the mixture, I threw in more (unmelted) mini marshmallows, miniature chocolate chips and chopped walnuts. You could play around with whatever you’d like – different nut butters, different types of nuts, etc.

If you’re hosting or going to a Memorial Day party, these would be a perfect easy snack. Really, Rice Krispies treats are good anytime of year, for any occasion!

One year ago: Grilled Chicken Drumsticks with Spicy Apple Glaze
Two years ago: Peanut Butter Brownies
Three years ago: Guacamole
Four years ago: Coconut Chocolate Chunk Blondies
Six years ago: Taco Rice Salad

Rocky Road Rice Krispies Treats

Yield: 24 treats

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Rice Krispies Treats are always a crowd favorite; this version highlights the best parts of rocky road ice cream - nuts, more marshmallows, and chocolate chips!

Ingredients:

3 tablespoons unsalted butter
1 (10-ounce) bag + 2 cups miniature marshmallows, divided
¼ cup Dutch-process cocoa powder
½ cup almond butter
6 cups Rice Krispies
1 cup chopped walnuts
1 cup mini chocolate chips

Directions:

1. Grease a 9x13-inch baking dish; set aside.

2. Melt the butter, the bag of marshmallows and cocoa powder together in a medium saucepan over low heat. Once melted, stir in the almond butter and remove from the heat.

3. Stir in the Rice Krispies until they are evenly coated with the sauce. Working quickly, stir in the remaining 2 cups marshmallows, walnuts and mini chocolate chips, mixing as gently as possible.

4. Pour the mixture into the prepared pan and press into an even layer. Use the back of a greased wooden spoon to press down firmly over the surface of the treats to ensure that they are packed down tightly.

5. Refrigerate for at least 30 minutes, or until set. Cut into bars and serve. Leftovers should be stored in an airtight container at room temperature or in the refrigerator (room temperature for softer, more gooey bars; refrigerator for firmer bars).

Crab dip always makes me think of summer – warm, breezy days sitting somewhere near water and enjoying a meal without a care in the world. When my Chief Culinary Consultant lived outside of Washington, D.C., we did a lot of eating out at restaurants when I would visit for the weekend. Crab dip was always one of our go-to appetizers, especially if it was during the spring or summer. If it was on the menu, there was a 99% chance we’d order it. Some of our favorite crab dips came from restaurants in Baltimore’s Inner Harbor and in Annapolis. Unfortunately, I don’t find crab dip on menus nearly as often here in Pittsburgh as I did in the D.C. area, which means I had a kitchen project to tackle. It’s been a long time coming, but I finally put together a crab dip recipe to rival those that we would enjoy in Maryland-area restaurants.

While the flavors and textures of the crap dips we enjoyed varied from restaurant to restaurant, there were quite a few similarities – plenty of crab, creamy, cheesy, with a pop of lemon flavor and a touch of spice. I blended together a lot of different flavors and textures to create this dip and was thrilled with the result. It reminded me of sitting outside, the warm sun on my face, enjoying a leisurely weekend lunch.

This is a fabulous appetizer for any summertime get-together; it will be devoured in no time. What foods remind you of carefree summer days?

One year ago: Homemade Salted Caramel Sauce + Chocolate Salted Caramel Cupcakes
Two years ago: Top 10 List: Favorite Cupcake Recipes
Three years ago: Polenta French Toast
Four years ago: Traditional Hummus
Five years ago: Homemade Pita Bread

Crab Dip

Yield: 6 to 8 servings

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

An easy recipe for Crab Dip - warm, cheesy, full of flavor and perfect for parties.

Ingredients:

For the Dip:
2 teaspoons olive oil
1 small red pepper, finely chopped
1 small yellow onion, finely chopped
2 garlic cloves, minced
16 ounces lump crab meat (drained, if canned)
8 ounces cream cheese, at room temperature
1 cup mayonnaise
4 ounces Monterey Jack cheese, shredded (1 cup shredded)
¼ cup Parmesan cheese
3 tablespoons Worcestershire sauce
2 tablespoons lemon juice
2 tablespoons minced fresh parsley
1½ teaspoons Old Bay seasoning
1 teaspoon hot sauce

For the Topping:
½ cup Panko bread crumbs
1 tablespoon Parmesan cheese
2 tablespoons unsalted butter, melted

Directions:

1. Preheat oven to 400 degrees F. Grease a 1½-quart casserole dish; set aside.

2. Heat the olive oil over medium-high heat in a large skillet. Add the red pepper and onion and cook until softened and all moisture has evaporated, about 5 minutes. Add the garlic and cook for an additional 30 seconds to 1 minute, or until fragrant. Remove the mixture to a large bowl and allow to cool.

3. Add the rest of the dip ingredients to the bowl with the pepper mixture and gently stir together until combined, being careful not to smash the crab meat too much. Transfer the mixture to the prepared casserole dish.

4. With a fork, toss together the bread crumbs, Parmesan and melted butter and sprinkle evenly over the top of the dip.

5. Bake for 20 minutes, or until golden brown and bubbly. Allow to rest for 10 minutes before serving. Serve with baguette slices or your favorite tortilla or pita chips. Refrigerate any leftovers in an airtight container for up to 2 days.

I tend to think I’m a “regular Joe” when it comes to the type of desserts that I enjoy. You’d be surprised how many times I steal a handful of chocolate chips from a bag, eat a chocolate-covered pretzel left over from my last birthday, frequent the local soft serve establishment, and enjoy otherwise very “regular” types of desserts. Yes, I absolutely love creating sky-high layer cakes. No, they are not the only types of things I make or eat. Many times, I crave what I loved when I was a kid.

This “dirt” recipe is one that I remember fondly. I distinctly remember eating it while visiting my parents’ friends during the summer. They had two daughters roughly the same age as my sister and I, and we all got together very often when I was little. My mom’s friend Karen would serve this in individual cups or faux flower pots to all of the kids. I thought it was the coolest thing, and I still appreciate all of the wonderful flavors as an adult. (I even secretly enjoy eating the gummy worms!)

The old-fashioned Dirt recipe consists of alternating layers of crushed Oreo cookies and a chocolate pudding mixture that has been lightened up with cream cheese and Cool Whip. You can make this dessert as quick and easy as you’d like, or you can substitute homemade versions of the Oreo cookies, chocolate pudding and Cool Whip for a 100% from-scratch dessert. I have written the dessert as it was made by my family, but feel free to make any of those substitutions if you’d like. The combination of flavors is bound to be delicious no matter what!

What were your favorite childhood desserts?

One year ago: Bacon and Cheese Quiche Tart
Two years ago: Mushroom Barley Risotto
Three years ago: Honey-Oatmeal Sandwich Bread
Four years ago: Mushroom Spinach & Gruyere Quiche
Five years ago: Traditional Madeleines

Dirt Dessert

Yield: 16 to 20 servings

Prep Time: 30 minutes

Total Time: 4 hours

A summertime favorite! Dirt dessert is alternating layers of crushed Oreo cookies and a lightened chocolate pudding mixture that is made to look like "dirt", complete with (gummy) worms!

Ingredients:

1 package (about 15 ounces) Oreo Cookies
2 (3.9-ounces) packages instant chocolate pudding
4 cups milk
8 ounces cream cheese, at room temperature
¼ cup butter, at room temperature
1 cup powdered sugar
8 ounces Cool Whip
Gummy worms (optional)

Directions:

1. Crush the Oreo cookies into fine crumbs using a food processor (or, place the cookies in a resealable plastic bag and crush with a rolling pin); set aside.

2. In a large bowl, whisk together both boxes of the instant pudding with the milk for about 2 minutes. Let sit for 5 minutes.

3. Meanwhile, beat together the cream cheese and butter on medium speed until light and fluffy, about 3 minutes. Reduce the speed to low, add the powdered sugar, then gradually increase the speed back to medium until a fluffy texture is reached.

4. Using a rubber spatula, fold the cream cheese mixture into the chocolate pudding, then fold in the Cool Whip until completely combined.

5. The dessert can be assembled in a number of ways - in a rectangular or square serving dish, in a trifle dish, or in individual cups. However you plan to serve it, layer the dessert with alternating layers of the crushed Oreos and pudding mixture, beginning and ending with the crushed Oreos. Refrigerate for at least 4 hours (or overnight) before serving. Decorate the top with gummy worms before serving, if desired.

Happy Saturday to you! Are you geared up for your weekend? Doing anything fun? I’m spending the bulk of the weekend getting things organized, purged and in order for our move this week!! So excited, but so much to do! I am looking forward to getting in, unpacking, and getting settled. Next week’s Weekend Dish will be coming to you from our new home! I hope you all have an awesome weekend and get to do something fun!

As always, you’ll find a recap of what was posted to the site this week as well as some bookmarked recipes from other blogs. Enjoy!

On Brown Eyed Baker This Week

Katharine Hepburn Brownies – Katharine Hepburn’s famed brownie recipe, complete with walnuts.

Buttermilk Fried Chicken – The most flavorful, juicy and crunchy fried chicken you’ll ever make at home. Perfection!

DIY: Iced Coffee – An easy method for making iced coffee at home; no more coffee shop runs!

Homemade Marshmallow Creme – I’d be lying if I said I didn’t want to lick the beaters.

Friday Things – Pretty water droplets, new movies, moving, and puppies in the car!

Most Viewed Post This Week: Top 10 List: Favorite Cupcake Recipes

Most Pinned Post This Week: Katharine Hepburn Brownies

Most Emailed Post This Week: Vanilla Cupcakes with Vanilla Buttercream Frosting

Most Facebook Shared Post This Week: Loaded Baked Potato Dip

Most Tweeted Post This Week: Buttermilk Fried Chicken

What I Bookmarked This Week

Recipes and posts from other blogs that I thought looked especially delicious and that I thought you would like, too:

Chocolate Cream of Coconut Cake (Inside BruCrew Life)
I love this flavor combination for a traditional poke cake. It looks so fluffy and moist, plus it packs tons of coconut flavor.

French Toast Muffins (Two Peas and Their Pod)
These are perfect for brunch or overnight guests; I might even add a little bacon to them

Peach Vanilla Bean Bundt Cake (Week of Menus)
This cake just screams summer; I’m ready!

Potato Skins Mac and Cheese (A Spicy Perspective)
I just died and went to heaven. I cannot make this fast enough.

Strawberry Rhubarb Crumb Pie (Joy the Baker)
This is such a beautiful pie, and I love that the crumb topping has coconut in it.

What was the best thing you ate this week??

Have a delicious weekend!

1. I’ve always wanted to take photos of water droplets with my macro lens and a few mornings ago I saw some picture-perfect droplets sitting on leaves. I grabbed my camera and got a few good pictures. I take so many pictures of food, that sometimes I have to remind myself to expand my photography horizons.

2. Last Friday, my mom and I went to get pedicures after she got home from work. I sat down and started playing around on my phone, checking email, etc. I realized after a few minutes that I have a terrible time unplugging, so I put my phone away, closed my eyes and just relaxed. It was a wonderfully relaxing hour, and a reminder that I need to put away the electronics more often!

3. I hope that all of you mom’s had a wonderful Mother’s Day last weekend! We took my mom out to lunch and then to play around at the Rivers Casino in Pittsburgh. My sister walked away the big winner at the digital roulette games; I ended up donating my money to the blackjack machines. I’m an awful gambler, once I lose $20 I’m pretty much ready to quit.

4. I’m loving this beehive drink dispenser from World Market – perfect for summer!

5. Am I the only person that goes into a chocolate store to buy gifts for other people and walks out with an equal amount of chocolate for myself? No? Okay, good.

6. I saw the new Star Trek movie last night and absolutely loved it! If you’re thinking about seeing the new movie, I highly recommend it! Next on my list are Ironman 3 and The Great Gatsby. I also want to see The Interns and can’t wait for the new Anchorman. What new movies have you seen lately?

7. My Chief Culinary Consultant and I are closing on our house in FIVE days. Five! That’s less than a week! We’ve done an insane amount of furniture shopping this week and are excited to get settled in.

8. Speaking of moving, I’ve realized that when you start sorting through all of your belongings in an effort to purge and pack, it becomes pretty clear what’s most important to you. It appears my life can be grouped into three simple categories: Kitchen, Sports and Christmas. So there you have it.

9. The warm weather the last few days has me craving a s’more. On a related note, I’m also craving this s’mores bar.

10. TGIF! Let your hair down and enjoy the ride!

I have nearly a dozen recipes here on Brown Eyed Baker that call for marshmallow creme… things such as fruit dip, homemade Hostess cupcakes, six-layer chocolate cake with toasted marshmallow filling and malted chocolate frosting (yes, it’s a doozy!) and homemade Snickers bars, among others. Marshmallow creme is one of those things that I admittedly take for granted, since it is on a shelf in the baking aisle of nearly every grocery store in the United States. However, it’s not readily available in most other parts of the world, and it’s the source of some of the most-asked questions I receive on recipes that include it as an ingredient. The great news is that you can make your own! I’ve been wanting to make it from scratch for awhile, and I also wanted to provide an alternative to those that want so badly to make those recipes that call for it, but can’t find it. Homemade marshmallow creme only requires one saucepan, a mixer, candy thermometer and about 20 minutes of time.

Whether you’re baking with it, or using it to create the ultimate Fluffernutter sandwich, a batch of homemade marshmallow creme will definitely serve you well.

What’s your favorite thing to make with marshmallow creme?

One year ago: Mocha Brownies
Two years ago: Soba Noodle Stir-Fry with Spicy Almond Butter Sauce
Three years ago: Chocolate Thumbprint Cookies
Four years ago: Anadama Bread
Five years ago: Chicken Fajita Enchiladas

Homemade Marshmallow Creme

Yield: About 2 cups

Prep Time: 20 minutes

Total Time: 20 minutes

Ingredients:

¾ cup granulated sugar
½ cup light corn syrup
¼ cup water
Pinch of salt
2 egg whites, at room temperature
¼ teaspoon cream of tartar
1½ teaspoons vanilla extract

Directions:

1. Combine the sugar, corn syrup, water and salt in a small saucepan over medium-high heat. Boil, stirring occasionally, until the mixture reaches 240 degrees F on a candy thermometer.

2. While the sugar mixture is boiling, add the egg whites and cream of tartar to a stand mixer fitted with a whisk attachment. Whip on medium-high speed until soft peaks form. The egg whites should be ready and waiting when the sugar mixture reaches 240 degrees F. If the egg whites reach soft peaks before the sugar mixture reaches its temperature, turn off the mixer.

3. Once the sugar mixture reaches 240 degrees F, turn the mixer speed to low and very slowly drizzle the syrup down the side of the mixer bowl. Once all of the syrup has been added, increase the speed to medium-high and beat until stiff, glossy peaks form and the mixture has cooled substantially, about 7 to 9 minutes. Add the vanilla extract during the last minute or two of beating.

4. Use immediately, or store in an airtight container in the refrigerator for up to 2 weeks.

(Recipe adapted from Marshmallow Madness)

I have been a habitual drinker of diet pop (or soda, for everyone not from Pittsburgh) for a long, long time; probably since high school. I’m that person who will go through a drive-thru just to get a Diet Coke. I have never been a coffee drinker, so my Diet Coke fixes have long been my only source of caffeine, and some afternoons I just need it to power through. However, I recently began reading a lot of articles relating to the effects of aspartame and a little over a month ago decided that I wanted to curb how much diet pop I have been drinking. Making that resolution meant I needed a way to get a little caffeine into my system when I need it. I went back to an iced coffee recipe that I saw a couple of years ago and thought I might just like it… given the sweetened condensed milk and half-and-half. Turns out, with sweet, creamy additions, even the coffee-averse can create an iced coffee drink that they love!

This recipe is incredibly easy to make and takes virtually no time at all to prepare. Coffee grounds are steeped in water overnight, then strained through cheesecloth (or a coffee filter!) into a clean container. The coffee concentrate is chilled, then when you’re ready for a glass of iced coffee, simply fill your glass with ice, fill it up to three-quarters full of the chilled coffee and add in your sweeteners. I couldn’t resist the couple tablespoons of sweetened condensed milk and a big splash of half-and-half. For someone who has never been a big fan of the taste of coffee, this was the perfect combination. It gave the coffee a sweet, creamy flavor that I loved.

I’m thrilled to have a cold drink with a little jolt of caffeine that I can enjoy in place of my Diet Coke habit; this is perfect for my transition to less pop, as well as the upcoming warm weather.

(Don’t forget to leave some room at the top of the glass for whipped cream!)

One year ago: Chicken Fried Steak with Sawmill Gravy
Two years ago: Top 10 List: Favorite Ice Cream Recipes
Three years ago: Baking FAQ: Answers to Common Baking Questions
Six years ago: Chicken Salad

Iced Coffee

Yield: 12 servings

Prep Time: 30 minutes

Total Time: 12 hours

A simple recipe for making iced coffee at home.

Ingredients:

8 ounces ground coffee
4 quarts cold water
Sweeteners as desired (sweetened condensed milk, half-and-half, syrups, etc.)

Directions:

1. Place the coffee grounds in a large food-safe container and add the cold water. Mix with a large spoon, then cover and allow to sit overnight at room temperature.

2. Strain the mixture into a clean container through a fine-mesh sieve that has been lined with two layers of cheesecloth or coffee filters. Discard the coffee grounds. Chill mixture until ready to use.

3. To make the iced coffee, fill a glass with ice and fill it two-thirds full of the chilled coffee concentrate. Sweeten as desired. (I made mine with 2 tablespoons sweetened condensed milk and an additional splash of half-and-half.)

(Recipe adapted from The Pioneer Woman, who adapted it from Imbibe Magazine)

Back when I was in college, fried chicken was just as much a “thing” as pizza, wings and (for some) Chinese. My freshman year, a girl that lived on my floor worked at a local Kentucky Fried Chicken, usually the night shift since she had classes during the day. On the nights that she worked, she would get back to the dorm around midnight with the leftover food from the end of the night. Six of us girls would sit in the hallway, with all of the food in the middle, gossip and snack on fried chicken, potato wedges, biscuits and chocolate chip cake. In case you’re wondering, yes, I did in fact gain the freshman fifteen. But you know what? I wouldn’t trade those late-night snack sessions for anything. It was about forming bonds, friendships and alliances as we were all trying to navigate college life.

I’ve long since wanted to make my own fried chicken. The problem? For as many pieces of amazing, juicy chicken with crunchy breading that I’ve had, I’ve experienced a greater number of disappointing fried chicken with dry meat and soggy breading. I wanted to make sure I created the former, not the latter. I’m happy to report that this recipe nails it!

I settled on Thomas Keller’s recipe from At Hoc at Home for one primary reason: it included an overnight brine of the chicken. After making a brined and deep-fried turkey for the first time this past Thanksgiving, I was 100% sold on the process. I reasoned that doing the same thing to fried chicken would no doubt have the same amazing result. My gamble paid off big-time. I bit into my first piece of chicken – a breast – and there was literally juice dripping out of it. I have never known white meat to be so tender and juicy. The brine not only added juiciness, but wonderful flavor as well. It was subtle enough to not overpower the chicken or the breading, yet you could taste it, and it was the perfect complement to the breading.

Speaking of the breading, I changed up the original recipe a bit to create more of a shaggy, extra-crispy exterior very similar to the General Tso’s Chicken and Sesame Chicken I’ve made. Adding some liquid to the final dry breading makes all the difference in the world. The breading on the chicken is thick and extra-crunchy, just how I like it!

Now if you don’t mind, I’m going to grab another drumstick (my favorite part!) and maybe whip up some macaroni and cheese to go along with it. I love when college memories and grown-up cooking collides, don’t you?

One year ago: Key Lime Pie
Two years ago: Raspberry Streusel Bars
Three years ago: 7 of the Best Ice Cream Recipes
Six years ago: Cheesy Baked Ziti with Sausage

Buttermilk Fried Chicken

Yield: 8 to 10 servings

Prep Time: 1 hour

Cook Time: 30 minutes

Total Time: 15 hours

An out-of-this-world recipe for buttermilk fried chicken, which includes a 12-hour brine.

Ingredients:

2 (2½ to 3 pound) chickens, cut into breasts, thighs, drumsticks and wings

For the Brine:
5 lemons, halved
24 bay leaves
1 bunch (4 ounces) fresh parsley
1 bunch (1 ounce) fresh thyme
½ cup honey
1 head garlic, halved horizontally
¾ cup black peppercorns
2 cups kosher salt
2 gallons water

For the Coating and Dredging:
6 cups all-purpose flour
¼ cup garlic powder
¼ cup onion powder
4 teaspoons paprika
4 teaspoons cayenne
4 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 quart + 6 tablespoons buttermilk, divided

For Frying:
2 to 3 quarts peanut or canola oil

Directions:

1. Prepare the Brine: Combine all of the brine ingredients in a large stockpot, cover, and bring to a boil. Boil for 1 minute, stirring to dissolve the salt. Remove from the heat and cool completely, then chill thoroughly in the refrigerator before using. The brine can be refrigerated for up to 3 days. Pour the brine into a large container, add the chicken pieces and refrigerate for 8 to 12 hours (don't refrigerate for much longer, or the chicken will be too salty).

2. Prepare the Chicken: Remove the chicken from the brine and rinse under cold water, washing off any particles from the brine stuck to the chicken. Pat dry with paper towels and let sit at room temperature for 1½ hours, or until it reaches room temperature.

3. Prepare the Coating and Dredging Station: Fill a large pot with at least 2 inches of frying oil, place it over medium heat and heat to 320 degrees F. Place a wire cooling rack on top of a baking sheet and place it to the side of the pot of oil to drain the cooked chicken.

4. Meanwhile, whisk together the flour, garlic powder, onion powder, paprika, cayenne, salt and pepper. Divide the mixture between two shallow bowls. Pour 1 quart of the buttermilk into a third shallow bowl. Add the 6 tablespoons of buttermilk to one of bowls with the flour mixture and use a fork or your fingers to toss the mixture together - all of the moisture from the buttermilk should be absorbed and the mixture should look a little shaggy. Set up the station in this order: chicken pieces, dry flour mixture, buttermilk and shaggy flour mixture, then a parchment-lined baking sheet.

5. Just before frying, dip the chicken thighs into the first bowl of coating, turning to coat and patting off the excess; dip them into the buttermilk, allowing the excess to run back into the bowl; then dip them into the second bowl of shaggy coating. Transfer to the parchment-lined pan.

6. Fry the Chicken: Carefully lower the thighs into the hot oil. Adjust the heat as necessary to return the oil to the proper temperature. Fry for 2 minutes, then carefully move the chicken pieces around in the oil and continue to fry, monitoring the oil temperature and turning the pieces as necessary for even cooking, for 11 to 12 minutes, until the chicken is a deep golden brown, cooked through (should register 170 degrees F on an instant-read thermometer), and very crisp. Meanwhile, coat the chicken drumsticks and transfer to the parchment-lined baking sheet.

7. Transfer the cooked thighs to the cooling rack skin-side-up and let rest while you fry the remaining chicken. Ensure that the oil has returned to 320 degrees F, and cook the chicken drumsticks for about 8 minutes, checking for doneness as you did with the thighs. When the drumsticks are done, transfer them to the cooling rack skin-side-up.

8. Increase the heat slightly and bring the oil up to 340 degees F. Meanwhile, coat the chicken breasts and wings. Carefully lower the chicken breasts into the hot oil and fry for 7 minutes, or until golden brown, cooked through (should register 165 degrees F on an instant-read thermometer), and crisp. Transfer to the rack, skin-side-up. Cook the wings for 6 minutes, or until golden brown and cooked through. Transfer the wings to the rack and turn off the heat. Allow the chicken to rest for about 10 minutes before serving. If made ahead, the chicken can be placed in a 400 degree F oven for a few minutes to warm up.

Notes:

• I bought a chicken that was already cut up into pieces from the grocery store. It's a little more expensive, but it definitely saves time (and some mess) if you're looking for a little shortcut.
• If you don't have time for the brine (it needs to boil, then cool to room temperature, then be completely chilled before using), you could do the following: Place 1 quart buttermilk and the chicken in a resealable plastic bag, and refrigerate overnight, then proceed with the rest of the recipe as written. You won't get as much flavor this way, but it saves quite a bit of time.

(Recipe adapted Ad Hoc at Home by Thomas Keller)

I was first introduced to the Katharine Hepburn brownie recipe in Dorie Greenspan’s Baking: From My Home to Yours. The book includes many brownie recipes, and this was one of them. I’ve since seen the recipe in dozens of places online, in books and magazines. This brownie recipe was originally shared in the New York Times, by one-time neighbors of Katharine Hepburn. When they brought her a batch of brownies, she said they had too much flour and were overbaked, then proceeded to share her family’s brownie recipe. The brownies don’t have a lot of height, but are supremely moist and chewy, quite fudge-like, and loaded with walnuts. My mom adores any and all baked goods with nuts, so with Mother’s Day approaching last week (and Katharine Hepburn’s birthday being yesterday), I thought it would be the perfect time to try out this much-anticipated recipe!

As I suspected, my mom absolutely adored these brownies. She loved how many walnuts there were, although if you’re not a huge of nuts you could always cut the amount in half or leave them out altogether. You’ll still have a supremely moist and chewy brownie, complete with that thin, crackly crust that’s irresistible. If you happen to have some vanilla ice cream and hot fudge laying around, I urge you to make a brownie sundae. Brownie sundaes are always a good idea!

In honor of Katharine Hepburn’s birthday, treat yourself to some brownies this week… they’re a cinch to throw together and everyone knows you can never have too many brownie recipes. Plus, you’ll feel like a star!

One year ago: Colossal Reese’s Pieces Chocolate Chip Cookies
Two years ago: Gazpacho
Three years ago: Classic Baby Shower Cookies
Four years ago: Easy Fudge
Six years ago: Dark Chocolate Chip Scones

Katharine Hepburn Brownies

Yield: 9 servings

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

The famous recipe for Katharine Hepburn's brownies.

Ingredients:

½ cup unsalted butter, cut into small pieces
2 ounces unsweetened chocolate, finely chopped
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
¼ cup all-purpose flour
¼ teaspoon salt
1 cup chopped walnuts

Directions:

1. Preheat oven to 325 degrees F. Line an 8-inch square baking pan with parchment paper; set aside.

2. Place the butter and chopped chocolate in a medium bowl set over a small saucepan of barely simmering water over low heat. Warm the chocolate and butter, stirring constantly, until completely melted and smooth. Remove from heat.

3. Whisk in the sugar, then whisk in the eggs and vanilla extract. Using a rubber spatula, fold in the flour, salt and chopped walnuts.

4. Pour the batter into the prepared baking pan, smoothing it into an even layer. Bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached. Place the pan on a wire rack and allow to cool completely before cutting into squares. Store leftovers in an airtight container at room temperature.

(Recipe adapted from Baking: From My Home to Yours)