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Sadie Thompson Brownies (now with more cherry!)

Bars, Chocolate, Wine and Unwind March 13, 2016 Leave a comment

The Backstage Baker has gone Hollywood! Well, sort of. He’s in San Diego at the Old Globe Theater stage managing a new musical called Rain. (Read more about it here.)

It seems only fitting, and just a little bit naughty, to share this recipe for Cherry Brownies, herewith renamed “Sadie Thompson Brownies,” that James served at his first Wine and Unwind for the cast and creatives of Rain at the Old Globe Theatre in San Diego.

Now Rain has had a long and storied history both onstage and on film. Based on a scandalous 1921 short story written by Somerset Maugham about a prostitute named Sadie Thompson and the missionary who rapes her (okay, I’m taking gigantic liberties with the intricate plot) it first premiered as a Broadway show in 1923 with Jeanne Eagels starring as Sadie Thompson. (Lee Strasberg called her Sadie “One of the great performances of my theater-going experience . . . An inner, almost mystic flame engulfed Eagels and it seemed as if she had been brought up to some new dimension of being.” This from the man known as the Father of Method Acting!) In 1928, Gloria Swanson produced and starred in the silent picture version called Sadie Thompson. Joan Crawford and Rita Hayworth also starred in later iterations of this story.

It’s a plum, er, a cherry of a role!

(For those of you who want to know, the wine was a Sangiovese with a hint of cherry.)

Sadie Thompson Brownies

Ingredients:

3/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/3 cup vegetable oil
1/2 cup boiling water
2 cups white sugar
2 eggs
1/3 cup vegetable oil
1 1/3 cups all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup chopped dried cherries

Method:

Preheat oven to 350 degrees . Grease a 9 x13 inch pan and then dust with cocoa powder for extra chocolatey-ness. (You can use flour instead if you prefer.)

In a large bowl, stir together the cocoa and baking soda. Add 1/3 cup vegetable oil and boiling water. Mix until well blended and thickened. IT will get thick! Stir in the sugar, eggs, and remaining 1/3 cup oil. Finally, add the flour, vanilla and salt; mix just until all of the flour is absorbed. Add the cherries. Spread evenly into the prepared pan.
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool before cutting into squares.

Cherry Brownies1
The actor Tally Sessions who plays Alec MacPhail. Costume research in the background.

CherryBrownies2
The director Barry Edelstein

CherryBrownies3
The actress Betsy Morgan who plays Louisa MacPhail and the pan of disappearing brownies. She was recently in Michael John LaChiusa’s FIRST DAUGHTER SUITE at The Public.

CherryBrownies4
Associate Music Director Tim Splain, Actor Jeremy Davis who plays Jo, and book writer Sybille Pearson. Scenic ground plans on the back wall.

Chocolate Chocolate Chip Chai-spiced Zucchini Muffins

Chocolate, Muffins June 19, 2015 Leave a comment

Mmm! James just started rehearsal for Cymbeline, the second show at the Delacorte Theater this summer. You know, the Delacorte in Central Park where Joe Papp’s Shakespeare in the Park has put on outdoor summer shows for decades. The Delacorte, where you can’t possibly get a ticket unless you win the lottery, hire someone to sleep online for you overnight, know someone, or donate a pile of dough to the Public. But outdoor Shakespeare for the people is a lovely ideal . . .

Anyway, rehearsals just started and James fueled everyone up with the following healthy (ahem, zucchini, right?) chocolatey muffins.

Chocolate Chocolate Chip Chai-spiced Zucchini Muffins

Ingredients:
3 eggs
2 cups white sugar
1 cup vegetable oil
1/3 cup unsweetened cocoa powder
1 1/2 teaspoons vanilla extract
2 cups grated zucchini
1/2 cup chocolate chips
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/4 + 1/8 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom

Method:

1. Preheat oven to 350 degrees F. Lightly grease or line two 12 cup muffin tins with paper liners.

2. In a large bowl beat the eggs. Beat in the sugar and oil. Add the cocoa, vanilla, zucchini, chocolate cups and stir well.

3. Stir in the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves and cardamom. Mix until just moist.

4. Pour batter into prepared muffin tins filling 2/3 of the way full. Bake at 350 degrees F for 20 to 25 minutes. Remove from pan and let cool on a wire rack. Store loosely covered.

Brownie Batter-Stuffed Cupcakes with Fluffy Peanut Butter Icing

Cakes, Chocolate, Muffins, Wine and Unwind April 21, 2015 Leave a comment

These were served at the Easter Sunday Wine and Unwind, hence the pink bunny rabbit.

These are so impossibly decadent that I will let the recipe speak for itself:

Brownie Batter-Stuffed Cupcakes

Ingredients:

For the brownie batter portion (to keep it simple, you can also use a boxed brownie mix):

3/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/3 cup vegetable oil
1/2 cup boiling water
2 cups white sugar
2 eggs
1/3 cup vegetable oil
1 1/3 cups all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt

In a large bowl, stir together the cocoa and baking soda. Add vegetable oil and boiling water. Mix until well blended and thickened. Stir in the sugar, eggs, and remaining 1/3 cup oil. Finally, add the flour, vanilla and salt; mix just until all of the flour is absorbed.

Set aside (DO NOT BAKE YET!!)

For the cupcake portion:

1 (18.25 ounce) package chocolate cake mix (you could also use white or yellow)
2 tablespoons canola oil
1 1/3 cups water
3 egg whites

Method:

1. Preheat an oven to 350 degrees F. Using mini-muffin pans, line 48 muffin cups with paper liners.

2. Mix the cake mix, 2 tablespoons canola oil, 1 1/3 cup water, and 3 egg whites in a large bowl with an electric mixer on low speed until combined. Mix on medium speed for 2 minutes.

Now there are two ways to proceed:

3. For a chewier brownie interior, spoon the brownie batter into prepared muffin cups, filling each cup 1/3 full. Spoon the cake batter over the brownie batter, until muffin cups are each 2/3 full.

4. For a more molten brownie interior, start by adding 1 tablespoon of cake batter to each paper lined cup, then your brownie batter then top with cake batter. This will make them easier to remove from the liner too. (This was James’ preferred method.)

5. Bake in the preheated oven until the tops spring back when lightly pressed, about 20 minutes.

Fluffy Peanut Butter Frosting:

Ingredients:

1/2 cup butter, softened
1 cup creamy peanut butter
3 tablespoons milk, or as needed
2 cups confectioners’ sugar

Method:

Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes so it is nice and fluffy. James piped the icing on to the cooled cupcakes using his trusty pastry bag and a flower tip, and topped that with jellybeans.

Needless to say, they were a big hit with the Hamilton cast.

I mean, really, what else is there to say?

Chocolate Swirl Mini-cheesecakes

Cheesecake, Chocolate April 7, 2015 Leave a comment

I’m behind on my Wine and Unwind posts — this recipe is actually from two weeks ago. But, oh my, was this ever a popular one! Nothing hits the spot better after a five show weekend than cheesecake and champagne (thanks again, Anna Wintour, for the case of bubbly.)

I was only able to get a couple of pictures because JULIA ROBERTS was in the house that night and came backstage afterwards. To say the green room was crowded was an understatement. Oh, wait, is it tacky to name drop on a baking blog?

Chocolate Swirl Mini-Cheesecakes

(Based on a recipe from the King Arthur Flour website)

Ingredients:

Crust:
1 cup unbleached all-purpose flour
1/3 cup almond flour
2 tablespoons brown sugar
1/4 teaspoon salt
1/2 teaspoon vanilla extract
2 teaspoons ice water
6 tablespoons (3 ounces) butter, cold

Cheesecake filling:
8 ounces block-style cream cheese, at room temperature
1/4 cup sugar
2 tablespoons heavy cream OR sour cream
1 large egg
1 teaspoon almond extract
1 ounce bittersweet or semisweet chocolate, melted

Method:

1) For the crust: Preheat oven to 425°F. Add flour, almond flour, sugar, and salt to a food processor. Pulse twice. Pulse in the butter until the mixture resembles coarse sand. Do not over process. Sprinkle in the vanilla and a teaspoon or two of water if the dough is too crumbly to hold together when squeezed.

2) Divide the crumbs among the 12 cups of a bite-size cheesecake pan. Press them firmly to the bottoms and about 1/2″ up the sides. Bake in the preheated oven for 8 to 10 minutes, until set and just beginning to color. Remove from the oven and let cool. Reduce the oven temperature to 325°F.

3) For the batter: In a medium-sized bowl, beat the cream cheese and sugar until smooth. Add the cream, egg and almond extract, mix well. Spoon the batter into the cooled crusts, using about 2 tablespoons in each. Top with a scant half teaspoon of melted chocolate. Use a toothpick to swirl it into the batter.

4) Bake the cheesecakes for 18 to 20 minutes, until just set. Remove from the oven and let cool for at least 30 minutes — the tops will sink slightly. Use a knife to gently loosen the edges, then carefully invert the pan and push the cheesecakes out. Immediately turn the cheesecakes right-side up and chill them. To remove the metal plates before serving, run the blade of a table knife under hot water to warm it, then run the knife between the crust and the metal disk to free up the cheesecake.

5) Serve with whipped cream if desired.

Yield: 12 mini cheesecakes.

Salted Caramel Brownies

Bars, Chocolate, Wine and Unwind February 5, 2015 Leave a comment

Okay, before we get down to the recipe promised above, let’s talk HAMILTON! (For those of you just joining the blog, that is the name of James’ current show, playing at the Public Theater.) Now, I don’t think it’s appropriate to share theater reviews on a baking blog, (mostly just because Hamilton has not officially opened,) so this is not me doing that. But just allow me to say that this was just about the most life-changing show I’ve ever seen. (And I’m more cynical than Ben Brantley, John Simon and Michael Riedel all rolled into one. For those of you unfamiliar with Michael Riedel, check out his latest column here. MeOW!)

And, oh, while I’m at it, check out the Wall Street Journal on Hamilton here and this New Yorker article here. Read ’em and weep, friends, because the whole run is sold out. But maybe Michael Riedel is right and you’ll be able to catch the show on Broadway soon!

But enough not reviewing Hamilton — there’s a Salted Caramel Brownie recipe to share.

James managed to send me the following in the midst of tech rehearsals, so I’ll just share his story in its entirety:

“My friend Harriet Weil, a production manager, who I first met working at the Shakespeare Theatre in DC, always finds time to send brownies to my tech rehearsals when she knows I am too busy to bake. This year, she sent up two kinds: Salted Caramel Brownies and Cream Cheese Brownies. There was a line of cast and crew at my tech table on our break. They were all gone so fast that I could not even get one photo! I decided to try Harriet’s recipe the next week for our first Wine and Unwind, and the results were wonderful. Here is the recipe and a photo of my attempt at the Salted Caramel Brownies”:

The recipe called for a brownie mix. Below is a variation of my fudgy brownie recipe, but any brownie recipe should work.

Ingredients:

1½ cups (3 sticks) butter
12 oz. unsweetened chocolate
3¾ cups sugar
6 large eggs
1½ cups all-purpose flour
20 caramels, unwrapped
2 tablespoons milk
Sea Salt — flaky type, like Maldon, is most desirable
Caramel filled chocolate candies, like Dove. (Optional. I added this to the recipe.)

Method:

1. Preheat oven to 350°. Grease a 9″ x 13″ pan using oil or non-stick spray

2. Melt butter and chocolate in a saucepan over low heat. Remove from heat and whisk in sugar. Add eggs one at a time, blending well after each addition. Stir in flour until it is is just blended. (Note, if you use a brownie mix, just make the mix according to the package directions and ignore this step.)

3. Spread half the batter into prepared oiled pan. Add caramel filled chocolate candies on top of batter. Use as many or as few as you desire. Spread remaining half of the batter on top of the candies.

4. Caramel sauce: Place 20 unwrapped caramels and milk in a microsafe bowl and heat on high for 1 minute. If the caramels are still stiff, heat for an additional 20-30 seconds until the mixture is smooth and creamy. Spread caramel sauce over brownie batter and swirl using a butter knife.

5. You may add a little sea salt on top before baking. Bake about 30-35 minutes, until a toothpick plunged into the center comes out clean. Sprinkle sea salt on top as soon as they come out of the oven for an additional salty/sweet taste.

6. Cool completely before attempting to cut into squares.

Peanut Butter/Nutella Brownies

Bars, Chocolate, Wine and Unwind January 22, 2015 Leave a comment

The cast and crew of Hamilton (photo by Joan Marcus)

Hamilton had its first preview on January 20, and the packed house went wild! (The Public has a “First Performance Free for All” where the first row of every new show this season is given out by lottery. Over 9,000 people signed up online to try to get those tickets!) They’ve already extended the run at the Public through April 5, but I hear that even that new block of tickets is mostly sold out. But still, give it a try here.

So the following degenerate recipe was featured at last week’s Wine and Unwind. (I call them degenerate because I needed to find a synonym for decadent, which is highly overused in this blog. A brownie batter featuring peanut butter AND Nutella? If that’s not degenerate, I don’t know what is!)

Peanut Butter/Nutella Brownies

Ingredients:

1 cup butter (2 sticks), melted
2 cups granulated sugar
2 teaspoons pure vanilla extract
4 large eggs, room temperature
1 cup all-purpose flour
3/4 cup cocoa
1/8 teaspoon salt
1/2 teaspoon baking powder
1/2 cup Nutella
1/2 cup peanut butter

Method:

Preheat oven to 350 degrees F. and grease a 9″ x 13″ glass pan

1. In a medium bowl combine all-purpose flour, cocoa (sift this in to get rid of lumps), baking powder and salt. Set aside.

2. Over low heat, melt butter and stir in sugar until well combined. Remove from heat and and vanilla extract.

3. To the butter-sugar mixture add eggs, one at a time. With a wooden spoon vigorously mix in each egg until well combined. Then whisk in the cocoa mixture until fully combined.

4. In a microwave-safe bowl, add Nutella and peanut butter. Heat in the microwave in 20 second intervals until it just reaches a runny consistency. (Be careful! This mixture is so high in fat that it can scorch easily) Stir into the batter.

5. Pour the batter into your prepared 9 x 13 pan. Bake for 30 minutes in a 350 degree oven.

Let brownies cool completely before cutting. Makes approximately 20 brownies.

Chris Jackson (who plays George Washington) and Lin-Manuel Miranda (who plays Alexander Hamilton)

Nina Jacobs from wardrobe enjoying a Sunday treat

Thayne Jasperson, a member of the ensemble

Almond Happiness Brownies

Chocolate, Wine and Unwind January 3, 2015 Leave a comment

The BB has taken a bit of a hiatus lately, what with the holidays and rehearsals for his new show, Lin-Manuel Miranda’s Hamilton at the Public Theatre. (I’d say get your tickets now, but I understand it’s already sold out! And it doesn’t open until January 20!) Of course, this doesn’t mean James hasn’t been baking (and cooking), it just means he hasn’t been taking pictures of everything.

But that stops now with a very decadent recipe that does NOT fit into my New Years’ diet. Maybe it fits into yours. (Aw heck, who am I kidding? I’ll be making these ASAP!)

Lin-Manuel Miranda, the composer-lyricist and lead pouring Coquito for the Hamilton cast at Sunday’s Wine and Unwind.

ALMOND HAPPINESS BROWNIES

Ingredients:

*For the brownie layer:
3/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/3 cup vegetable oil
1/2 cup boiling water
2 cups white sugar
2 eggs
1/3 cup vegetable oil
1 1/3 cups all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt

*If you’re rushed for time, you can also just use 1 box of family size Chocolate Fudge brownie mix. No one’s judging you!

For filling:
1 (14 oz.) can sweetened condensed milk
1 (14 oz.) bag coconut
1/4 C milk

For topping:
1 C chocolate chips, melted
1/4 C almonds (or other nuts), crushed

Method:

1. Preheat oven to 350 degrees. Line (regular size, not mini) cupcake pan with paper liners. (Don’t skip the paper liners as these will stick).

2. Make brownies: In a large bowl, stir together the cocoa and baking soda. Add 1/3 cup vegetable oil and boiling water. Mix until well blended and thickened. Stir in the sugar, eggs, and remaining 1/3 cup oil. Finally, add the flour, vanilla and salt; mix just until all of the flour is absorbed. Pour batter only half way up the liners.

3. Bake in preheated oven for 12 minutes. While they are baking, mix the coconut, sweetened condensed milk and milk together.

4. Remove brownies from oven and spoon on some sweetened coconut. Place back in oven and continue to bake an additional 14-16 minutes.

5. Remove from oven and allow to cool completely before removing them from the pan. Drizzle on the chocolate then sprinkle on the almonds.

Carleigh Bettiol and Sasha Hutchings enjoying some wine and goodies. Notice the prop table!

Jasmine Cephas Jones and a nice shot of the Almond Happiness Brownies

No-bake Peanut Butter Bars

Bars, Candy, Chocolate September 26, 2014 Leave a comment

I just got back from a delightful 24 hours in Red Bank, New Jersey, where James is stage managing Moliere’s “School For Wives” at the Two River Theater.

The show runs through October 5 and I highly recommend getting out there if you can — Robert Stanton is wonderful as always (I worked with him on my very first Equity show, A.R. Gurney’s “A Cheever Evening” back at the old Playwright’s Horizon theater. He is one funny, funny man and a very fine actor!) The rest of the cast is terrific too, director Mark Wing-Davy is inventive and irreverent as always, and the production values at this theater are truly first-rate. (Plus, the theater is within walking distance of the train and Jon Bon Jovi’s community restaurant Soul Kitchen.)

Not to arrive empty-handed (yes, I always bring treats to every show I see) I brought a batch of these No-Bake Peanut Butter bars, having found the recipe on Facebook. (No idea other than that who came up with this.) These are so delicious and more-ish that I just had to get them out of the house. The cast and crew seemed to agree, since they were all gone by the end of the show.

Carson Elrod, who plays Alain, enjoying a pre-show sugar fix.

No-bake Peanut Butter Bars

Ingredients:

1 cup salted butter (melted)
2 cups graham cracker crumbs
1/4 cup brown sugar
1 1/2 cup powdered sugar
1 cup peanut butter — natural, non-sweetened kind is best
1/2 tsp.vanilla extract
1 (12 oz) bag milk chocolate chips

Method:

1. Combine all ingredients, except chocolate chips, in a medium-sized bowl. Stir until the mixture is smooth and creamy.
2. Pour peanut butter mixture into a 9 x 13 pan.
3. Melt chocolate chips in the microwave for 1-2 minutes in 30 second increments until almost melted. Stir chocolate and pour over the peanut butter mixture. Spread chocolate with a spatula. To even out chocolate, tap pan on the counter.
4. Refrigerate bars for one hour. Cut while bars are still cool. Enjoy

Julia Kulaya, Wardrobe

All the (Milky) Way Cheesecake Brownies

Bars, Cheesecake, Chocolate June 18, 2014 Leave a comment

“Jersey Boys” cast and crew wishing their across the street neighbors good luck on Tony night!

“All the Way” represented at Broadway’s biggest awards show, bringing the Tonys for Best Play and Best Performance by an Actor home to 52nd Street. Our Backstage Baker was at Radio City in his tux to enjoy the show and party until dawn. (Okay, maybe not exactly dawn, but there was some party hopping happening!)

And on post-Tony Tuesday, James brought in a celebratory batch of decadent “All the (Milky) Way Cheesecake Brownies.” Enjoy!

All The (Milky) Way Cheesecake Brownies

Ingredients:

Brownie Layer

1 cup butter, melted
1 1/2 tsp vanilla
4 large eggs at room temperature
2 cups sugar
3/4 cup cocoa
1 cup flour
1/2 tsp baking powder
1/4 tsp salt

Cheesecake Layer
16 oz cream cheese, softened (2 packs)
2/3 cup sugar
1 tsp vanilla
2 eggs
1 bag chopped Milky Way Simply Caramel Bites (these are great because you don’t have to unwrap the individual candies.)

Method:

Preheat oven to 350 degrees F. Line the bottom and sides of a 9/13 pan with parchment paper. Lightly grease the paper.

1. With a mixer combine melted butter with sugar and vanilla. Add eggs one at a time, beating well after each one. Add the cocoa and mix well. Then add the flour, baking powder and salt and mix until just combined, do not over mix.

2. Set aside one cup of the brownie batter and smooth the rest into the 9×13 prepared pan

3. With your mixer (cleaned off), begin making your cheesecake layer by beating cream cheese and sugar until smooth.

4. Add the vanilla and then the eggs one at a time, beating well after each one.

5. Pour the cream cheese mixture on top of the brownie mixture and using a spatula, smooth it evenly over the brownie batter.

6. Sprinkle the chopped Milky Way Simple Caramel pieces evenly over cream cheese layer.

7. Using the reserved cup of brownie batter, drop spoonfuls over the top of the candy bar layer, scattering around.

8. Use your spatula or a butter knife to gently swirl the batters. This will combine the cream cheese layer and top brownies layer a bit, which covering the candies in batter. This does not need to be perfect.

9. Bake at 350 for 35 minutes. Allow to cool completely on a wire rack before cutting into squares (at least an hour).

I like these cold so I refrigerate after cooled. Any leftovers (if there are any leftovers) should be refrigerated.

Slutty Brownies

Bars, Chocolate, Wine and Unwind April 25, 2014 Leave a comment

These are just the epitome of decadence. I mean, brownies with a chocolate chip cookie AND an Oreo cookie layer???? I must admit I take issue with them being called “Slutty” Brownies (I mean, why not “Dirty Boy” or “Gigolo” Brownies??) but that’s what they’re called, so . . .

Anyway, these are so good that the Backstage Baker made these twice — once for a Wine and Unwind and once for a social with the Jersey Boys company (the theaters are across the street from each other. All Broadway is family!)

Slutty Brownies

Ingredients:

Cookie layer:
1½ cup flour
1 tsp baking powder
1 egg
1½ sticks butter, melted
1/2 cup white sugar
1/2 cup packed brown sugar
1 1/2 tsps vanilla extract
1 cup chocolate chips
Pinch of salt

1 package of Oreo cookies

Brownie layer:
1/2 cup cocoa powder
1/2 cup boiling coffee
3/4 stick butter, melted
1/2 cup vegetable oil
3 eggs
1 1/2 tsps vanilla
2½ cups sugar
1½ cups flour
Pinch of salt

Method:

1. Preheat the oven to 350 degrees Fahrenheit. Line a 9×13″ brownie pan with parchment paper and grease the paper.
2. For the cookie layer: Mix the wet ingredients for the cookie layer (egg, butter, and vanilla) with the sugar until smooth. Mix the rest of the cookie layer ingredients except for the chocolate chips. Stir into the wet ingredients in small increments into everything is well mixed. Stir in the chocolate chips. Pour into the pan and cover the entire bottom surface evenly.
3. Add a layer of Oreo cookies on top of the chocolate chip cookie layer. As much of the surface should be covered as possible without overlapping cookies.
4. For the brownie layer: Whisk the cocoa powder into the boiling coffee until there are no clumps. Add the oil and butter, and again stir until smooth. Mix in the eggs and vanilla, making sure the mixture before adding is cool enough the eggs will not cook. Once this is all smooth, stir in the sugar.Stir in the flour, salt, and mix until smooth.
5. Pour the brownie batter all over the Oreos.
Bake for an hour. Allow to cool for two hours before serving.

More than just wine at WINE AND UNWIND