Remembering Dad

February is one of those months. There is finally relief and recovery from the holidays. There is Valentine's Day, which is bizarre in its own right. Dean and I like to do stuff for each other on OTHER days. But there is also the month of Dad. He died on Feb 4, 2000. He was just 4 days shy of his birthday, which is Feb 8. How old would he have been? I think he was born in 1928, so that would have made him 70. Yes, that's right. Wow - I used to know this stuff like the back of my hand. Now, not so much! Here's a pic of Dad in the 70's. He had just lost a lot of weight and was so happy with the results. This is probably one of the happiest photos I have of him. To me, it's precious.

And, while I'm at it, a recipe! These are the best brownies ever - I've made them several times. The ganache topping is so easy and to die for. Dad would have loved them. They are a Valentine's treat for sure. Once again, they come from Deb over at Smitten Kitchen. If you have not checked her blog out, now's the time: www.smittenkitchen.com.

After Dad's birthday, I'll resume posting about Xmas and New Year's 2009. All for today...

Peanut Butter Brownies - from Smitten Kitchen
Adapted from Butterwood Desserts, West Falls, New York via Gourmet, October 2007

Makes 32 brownies, more or less, depending on how you cut them

These “brownies” are more blondie than cakey, with an excellent peanut butter-chocolate contrasts and fantastic edges, for those of you into that sort of thing. Have a glass of milk handy.

For brownies
2 sticks (1/2 pound) unsalted butter, softened
1 3/4 cups sugar
1 cup creamy peanut butter
2 large eggs plus 1 large yolk
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 1/2 cups semisweet chocolate chips (9 ounces)
1/2 teaspoon salt, see note**

For ganache
1 1/2 cups semisweet chocolate chips (9 ounces)
1/2 cup heavy cream
1 tablespoon unsalted butter, softened

Make brownies: Preheat oven to 350 degrees F with rack in middle. Butter a 13- by 9- by 2-inch baking pan, then line bottom of pan with parchment paper and butter parchment.

Beat together butter and sugar with an electric mixer at medium-high speed until mixture is light and fluffy, then add peanut butter and beat until incorporated. Beat in whole eggs, egg yolk, and vanilla. Reduce mixer sped to low, then mix in flour until just combined.

Mix in chocolate chips (1 1/2 cups) then spread batter in baking pan, smoothing top. (It will be thick, almost like cookie batter.)

Bake until brownies are deep golden, puffed on top and a wooden pick inserted in center come out with some crumbs adhering, 40 to 45 minutes.

Cool completely in pan on a rack, about 1 1/2 hours.

Make ganache: Put chocolate chips (1 1/2 cups) in a heatproof bowl.

Bring cream to a boil in a small saucepan, then pour over chocolate chips and let mixture stand for one minute.

Gently whisk in butter until it is incorporated, chocolate is melted, and a smooth mixture forms.

Spread ganache on cooled brownies and let stand until set, about 15 minutes.

Brownies keep in one layer in an airtight container three days, and we hope much longer if hidden waaay in the back of the freezer.