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Category Archives: Wine and Unwind

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

The layers

Susannah Schulman who plays Barb, along with a million other roles

The completed batch

Actor Christopher Gurr enjoying a bite

Layering the cookies

The cookie layer

Michael McKean enjoying a taste.

Breakaways — Not (Breaking) Bad at All!

Candy, Chocolate, Wine and Unwind February 27, 2014 Leave a comment

“All the Way” is almost two weeks into the preview part of putting together a Broadway show, having begun its previews on February 11. James always says that previews are often harder than technical rehearsals. During tech, the hours are long but you go through the show in order from beginning to end. During previews, you are onstage with sets and lights, and these rehearsals jump throughout the show to focus on the problem parts, so cast and crew are kept on their toes. They are in for almost-daily rehearsals from 12:30pm – 5:30pm, then crew and stage managers are called at 6:30pm for an 8:00pm show, then the production staff and stage managers finish the evening with a production meeting. Stage managers are in for more than 12 hours a day.

It rather goes without saying that James did not have the luxury of baking something too elaborate or time-consuming for their first Wine and Unwind at the theater. So, he turned to a tried and true PTA bake sale recipe I’d sent him a while ago, adding his own distinctive fillip with chopped almonds and flaked sea salt on top of the chocolate. They were a hit with the wine. (James also thought they were appropriate since “All the Way” stars Bryan Cranston, star of the TV series “BREAKING BAD”!)

Salty Chocolate Breakaways

Ingredients:
1 sleeve Saltine crackers
1 cup sugar
1 cup butter (2 sticks)
1 bag Nestle’s chocolate chips
1 Tablespoon Flaked Sea Salk
1/4 finely chopped almonds

Method:
1. Line a cookie sheet with aluminum foil, then place Saltine crackers on foil.
Melt butter in microwave, then add sugar to butter and stir. Evenly spread the butter and sugar mixture on crackers and bake in a preheated 350°F oven for 20 minutes.

2. Remove from oven and sprinkle chocolate chips over entire cookie sheet. Return it to the oven just long enough to melt the morsels.

3. Remove from oven and spread chocolate evenly. Sprinkle on salt and almonds and then place in refrigerator to cool. When cool, peel back the foil and break into pieces.

Who knew that a Cotes du Ventoux would pair so beautifully with saltines, butter, sugar and chocolate?

Production Stage Manager Matthew Farrell, Production Assistant Sarah Perlin, Cast Member Robert Petkoff, Follow Spot Operator John Kelly.

Triple Chocolate Cupcakes with Red Wine Chocolate Glaze

Cakes, Chocolate, Wine and Unwind January 31, 2014 Leave a comment

For last Sunday’s Wine and Unwind after Week #2 of rehearsal, James made these fantastic Triple Chocolate Cupcakes with a red wine chocolate glaze. (The balsamic vinegar in the topping really brings out the chocolate.) He’s made Red Wine Chocolate Brownies in the past (for recipe click here), but these are on a whole different level. (Can I just say that this recipe contains one of my favorite instructions ever: “Pour in the wine, vanilla, oil and eggs.” It just sounds so, well, Classic in that Roman/Greek mythological sense.)

Regarding the show, James tells me that it is Shakespearean in its epic scope. You’ve got assassinations, war, power struggles, and hubris playing out against the backdrop of 1960s America. This production, by the way, originated last year at Cambridge’s American Repertory Theater and received stellar reviews (here’s just one, from Variety). Previews for this Broadway production begin on February 10 and the show is a strictly limited engagement, only running through June 29, so get those tickets now!!

It’s been whirlwind of rehearsals so far — about half the cast did the ART production, but the rest are new to the show, so the vibe in the rehearsal room has been intense. And the cast is onstage for a week of tech starting this Tuesday! So soon! They’ll need all the chocolate they can get.

Triple Chocolate Cupcakes with Red Wine Chocolate Glaze

Cupcake Ingredients:
3 cups all-purpose flour
2 cups granulated sugar
1 tablespoom baking powder
1/2 teaspoon salt
1/2 cup unsweetened cocoa powder
6 eggs
1 1/2 cups red wine (James used a Malbec, but any full-bodied red will do)
2 teaspoons vanilla extract
1/2 cup vegetable oil
1 cup dark chocolate chips (melted)

For Red Wine Chocolate Glaze:
2 1/2 cups dark chocolate chips
1 14oz. can sweetened condensed milk
1/2 cup red wine (same as used in the cupcakes)
1/2 cup Karo syrup
4 teaspoons balsamic vinegar

Additional chocolate to shave for decoration

Method:

For cupcakes:
1. Preheat oven to 325º F.
2. Line 2 cupcake pans. (Tip: After you line the pans, spray the liners with some non-stick spray. It will keep the cupcakes from sticking to the paper. Don’t spray if you are using the foil liners or the cupcakes will fall out when you are icing)
3. In a large mixing bowl sift together the flour, sugar, baking powder, salt and cocoa powder. Mix everything so that it is evenly distributed.
4. Make a “well” in the center of the dry ingredients. Into the well, pour in the wine, vanilla, oil and eggs. Mix on low speed until combined and lump free.
5. Pour in the melted chocolate chips and mix until thoroughly combined.
6. Fill lined cupcake pan. Fill each liner to the top. Important to do this so you get a nice dome on each cupcake.
7. Bake for 20 to 25 minutes. The cupcakes will puff quite a bit, and when done should be slightly firm to the touch, but be able to spring back.

Let cool slightly before dipping in chocolate wine topping.

For topping:
1. Microwave everything in a microwave safe bowl for two minutes.
2. Remove from microwave, carefully, and stir until smooth and shiny.
3. Let cool, and dip cupcake tops into the chocolate. Repeat after they’ve set up a bit. Garnish with shaved chocolate.

Red Wine Brownies

Chocolate, Wine and Unwind November 9, 2013 Leave a comment

Yup, you read that right — RED WINE in your Brownies. How’s that for multi-tasking??

Sadly, the Time to Kill cast needed a lot of red wine last Sunday as their closing notice went up the following Tuesday. So, if you haven’t had a chance to see the show, hurry on down because their last performance will be Sunday, November 17.

Anyone who’s in theater knows full well that it’s call “Show Business”, not “Show Art” or “Show The Audiences Love it.” Nope, it’s a business, pure and simple, and if the people aren’t buying tickets, the show can’t be sustained. Sigh. It’s always such a shame to see all that hard work end so abruptly but those are the breaks, folks. No doubt everyone, our Backstage Baker included, will be quickly moving on to other projects. Let’s send them all our very best mojo!

Now, on to the red wine brownie recipe:

Red Wine Brownies

Ingredients:

5 oz. unsweetened chocolate , melted
(or 1 cup cocoa + 4 tbs oil)
1-1/2 stick butter (3/4 cup)
1 cup cake flour
1/2 tsp. baking powder
1/4 tsp. salt
1-1/2 cup sugar
2 tbsp. superfine sugar
2 large egg
2 tsp. vanilla extract
1 bottle (23.5 oz) dark red wine (zin/syrah/merlot/etc)
1/4 cup brandy

Method:

1. In a saucepan, combine wine and 1/2 cup sugar. Stir to dissolve and bring to a rolling boil. Reduce heat and simmer until reduced to about 1/2 cup. Let cool.

2. Preheat oven to 350. Combine cake flour, baking powder, and salt into a mixing bowl.

3. Stir together chocolate and butter. When chocolate mixture is smooth, whisk in remaining sugar, then eggs one at a time. Fold into flour mixture until loosely combined.

4. Fold in wine syrup and stir until most lumps have disappeared.

5. Pour into 9×13″ greased and floured brownie pan.

6. Bake 18-20 minutes, or until a toothpick inserted in the center comes out clean. (Better undercooked than overcooked.) When cool, combine superfine sugar with brandy and brush over brownies.

7. I then drizzled melted white chocolate over the top for a dramatic effect. (Of course you did, James! Because red wine and chocolate simply wasn’t enough!!)

IN A HURRY? Cheat. Use Brownie Mix, but add a cup of good dark chocolate chips or chunks or shavings, replace the water with the red wine syrup, and replace the vegetable oil with good old fashioned butter.

Secret Ingredient Brownies

Bars, Chocolate, Gluten-free, Vegan, Wine and Unwind October 9, 2013 Leave a comment

Lest you think James has abandoned baking for (gah!) supermarket treats, just know that he has been swamped with rehearsals and tech and rehearsals and previews and rehearsals and . . . Well, you get the picture. Opening a Broadway show is a very time-consuming endeavor, and A Time to Kill is a big one with lots of pyrotechnics, a turntable and lots of light cues. (Check out the Broadway trailer here.) Anyway, between it all, James has been practically living at the John Golden Theatre. So he’s had little time for baking. (Hopefully, after A Time to Kill opens on October 20, James will be able to share some more recipes!)

But before all the madness with tech and rehearsals and previews began, James created the following recipe for the Company’s last Wine and Unwind in the rehearsal space. There are a number of cast members who are gluten-free and/or vegan, which is quite the challenge. But our Backstage Baker is not to be denied — he is all-inclusive! Herewith, then, is a divine brownie recipe made with — drum roll please — BLACK BEANS!!

Black Bean Brownies

Ingredients:

1 1/2 cups black beans (1 15-oz can, drained and rinsed very well)
2 1/2 tablespoon cocoa powder- dutch or regular
1/2 cup quick oats
1/4 teaspoon salt
1/3 cup pure maple syrup or agave (Honey will work, but not for strict vegans.)
2 nunaturals stevia packs or 2 tbsp sugar (or omit and increase maple syrup to 1/2 cup)
1/4 cup coconut or vegetable oil
1 tablespoon pure vanilla extract
1/2 teaspoon baking powder
2/3 cup vegan chocolate chips* (not optional. Omit at your own risk.)
Optional: more chips, for presentation

* Enjoy Life is a good brand of vegan chips.

Method:

1. Preheat oven to 350 F. Grease an 8×8-inch baking pan.

2. Combine all ingredients except chips in a good food processor, and blend until completely smooth. Really blend well. (A blender can work if you absolutely must, but the texture—and even the taste—will be much better in a food processor.) No seriously, keep blending. Stir in the chips, then pour mixture into pan. Optional: sprinkle extra chocolate chips over the top.

3. Bake the black bean brownies for 15-18 minutes, then let cool at least 10 minutes before trying to cut. Makes 9-12 brownies.

The happy cast getting ready to enjoy James’ treat!!

Mississippi Mud Brownies

Chocolate, Wine and Unwind September 2, 2013 Leave a comment

James’ new show “A Time to Kill” is based on the best selling book by John Grisham, and set in Clanton, Mississippi. So, James was inspired to make a Mississippi Mud Cake for this week’s Wine and Unwind. The common element of all the recipes he found seemed to be marshmallows and chocolate icing. Here is a super-decadent dessert consisting of a cake-like brownie covered with mini-marshmallows (while the cake is still hot!) then drizzled with homemade chocolate icing. Mmmm . . . it’s to die for!! (Or maybe to kill for??)

Assistant Stage Manager David Sugarman and Production Assistant Jeff Brancato serving the cake.

Mississippi Mud Brownies

Ingredients:

1 1/4 cups butter or margarine, softened
1/2 cup unsweetened cocoa powder
2 cups white sugar
4 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 3/4 cups chopped pecans (you could also use walnuts but the pecans seemed more “southern”)
2 teaspoons vanilla extract
3 cups of miniature marshmallows
1/2 cup milk
3 cups confectioners’ sugar
1/3 cup unsweetened cocoa powder

Method:

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9×13 inch cake pan.

2. In a large sauce pan over low heat, melt 1 cup of the butter or margarine and the cocoa. Stir often. Remove from heat and add white sugar, beat well. Beat in eggs one at a time.

3. Combine flour, baking powder, and salt and stir into the egg mixture. Stir in 1 1/2 cups of the chopped nuts and teaspoon of the vanilla. Pour batter into the prepared pan.

4. Bake at 350 degrees F (175 degrees C) for 35 minutes. Remove cake from oven and sprinkle the marshmallows over the cake. Return to oven for 5 more minutes. Test cake, and if toothpick comes out clean, remove from oven. Spoon chocolate icing* over marshmallow topping while the cake is still hot and spread. The cake will get “muddied” by the spreading action. Sprinkle with the last 1/4 cup of nuts.

*To make icing: Beat together the remaining 1/4 cup butter or margarine, 1/3 cup cocoa, 1 teaspoon vanilla, the milk and the confectioner’s sugar. Once well combined spoon over the still hot cake.

Tonya Pinkins enjoying the cake next to Lee Sellars. Chike Johnson to the right of them.

Dashiell Eaves and Ashley Williams unwinding with wine!

Write, Wine and Unwind

Bars, Chocolate, Wine and Unwind August 7, 2013 Leave a comment

Our peripatetic Backstage Baker has returned to the city! After enjoying a few days of downtime after “The Master Builder” closed at the Brooklyn Academy of Music, James then drove eight hours north to stage manage “The Romeo and Juliet Project” for the Chautauqua Theater Company. (I hear it had a cast of 90 and used over 14 rehearsal spaces!) Now, he’s back in town and already in pre-production for his next Broadway show, “A Time to Kill“. It starts previews on September 28, so fingers crossed that James will have time for some rehearsal baking . . .

In the meantime, a friend of James’ is working on “The Laramie Project” at Ford’s Theatre. As part of their Lincoln Legacy Project, Ford’s is presenting an exhibit called “Not Alone: The Power of Response” that recreates the 10,000+ pieces of mail that were received by the Shepard Family after Matthew’s murder. James had been given a bunch of blank envelopes and needed people to help address them (they wanted as many different handwriting styles as possible.)

It’s a heavy, emotional project. What better time for a “Write, Wine and Unwind” gathering?

James served summery peach Bellinis and a good red wine along with homemade brownies: “Because of a busy weekend schedule I needed to make something simple. One cookbook I could never live without is Mark Bittman’s HOW TO COOK EVERYTHING. It is a book that every home baker and chef should have. I opted for his brownie recipe. It is so easy and so delicious. (Note that the melting chocolate technique is not from the recipe but the way I like to do it.)”

And folks dropped by all afternoon to enjoy the brownies and address envelopes to the Family of Matthew Shepard.

Mark Bittman’s Brownie Recipe

Ingredients:
8 tablespoons (1 stick) butter, plus a little more for greasing the pan
3 ounces unsweetened chocolate, roughly chopped
1 cup sugar
2 eggs
1/2 cup all-purpose flour
Pinch salt
1/2 teaspoon vanilla extract
1/2 cup chocolate chips (optional)
1/2 cup dried cherries, chopped (optional)
1 tablespoon confectioner’s sugar, for dusting (optional)

Method:
1. Heat the oven to 350°F. Grease a square baking pan with butter or line it by overlapping 2 pieces of parchment paper or aluminum foil crosswise and grease the lining.
2. Combine the stick of butter and the chocolate in a large microwave-safe bowl and microwave them on medium for 10-second intervals, stirring after each interval. When the chocolate is just about melted, remove the bowl from the microwave and continue to stir until the mixture is smooth.
3. Stir in the sugar. Then beat in the eggs, one at a time, and the vanilla. Gently stir in the flour, salt, then the chocolate chips and cherries (if you’re using them.)
4. Pour and scrape the mixture into the prepared pan and bake for 20 to 25 minutes, until just barely set in the middle. Cool on a rack until set. If you used parchment, lift it out to remove the brownies. If not, cut them in squares right in the pan. I then dusted the cooled brownies with powdered sugar.

Store, covered, at room temperature, for no more than a day.

Wine and Unwind: Chocolate Walnut Tart

Tarts, Wine and Unwind June 7, 2013 Leave a comment

James’ Chocolate Walnut Tart — only one left!

The Master Builder only has a few more performances at BAM (it closes on June 9, so get your tickets NOW!) It’s gotten great reviews, so try not to miss this one.

At last Sunday’s Wine and Unwind, James treated the cast to his legendary Chocolate Walnut Tart. It’s delicious and actually pretty easy to make. Eddie, the house prop man, supplied a delicious Brunella to share, and more bottles just showed up as well. Everyone unwound just fine!

Next week, James moves on to PSM the workshop of Spongebob Squarepants: The Musical. Can’t wait to see what he makes for THAT Wine and Unwind!

James Latus’ Chocolate Walnut Tart

Ingredients:

Pastry for single pie crust (see recipe below)
1 cup coarsely chopped walnuts
1 cup semi-sweet chocolate chips
3 eggs
3/4 cup dark corn syrup
1/2 cup packed brown sugar
1/4 cup melted butter
1 teaspoon vanilla

Method:

1. Preheat oven to 350 degrees. Press pastry dough into bottom and up the sides of an ungreased 9-inch fluted tart pan with removable bottom.

2. Sprinkle walnuts and chocolate chips over crust

3. In small bowl combine, eggs, corn syrup, brown sugar, butter and vanilla. Pour into crust.

4. Bake at 350 degrees for 25-30 minutes or until top is bubbly and crust is golden brown. Cool on wire rack. Refrigerate leftovers.

James’ French Pastry Crust recipe
(makes two pie crusts)

Ingredients:

3 cups flour
1 1/2 teaspoons salt
3 Tablespoons white sugar
1 cup shortening
1 egg
1 teaspoon distilled white vinegar
5 Tablespoons ice water

Method:

1. Combine flour, salt and sugar, cut in shortening until it resembles course meal

2. Combine egg, vinegar and 4 Tablespoons of water. Whisk together, add to flour stirring with fork until it forms a ball. Add additional Tablespoon of water only if needed

3. Allow dough to rest 10 minutes in refrigerator before rolling out.

James notes that because Wine and Unwind has gotten so popular with this cast, he had to make TWO tarts!! Hence the double pastry crust recipe.

James hosting the event

John Tuturro and Andrei Belgrader

Cast members Max Gordon Moore and Julian Gamble

Wine and Unwind — Brownies stuffed with Peppermint Patties

Bars, Chocolate, Wine and Unwind May 6, 2013 Leave a comment

Tech rehearsals began today for “The Master Builder”. To celebrate the end of studio rehearsing, James served Brownies Stuffed with Peppermint Patties at last Sunday’s Wine and Unwind.

Lighting designer Jim Ingalls, Set Designer Santo Loquasto and Director Andrei Belgrader joined the cast and crew for this end of the week tradition.

All were pleased with the results. Actress Katherine Borowitz decided this was her favorite dessert so far. (In fact, this recipe has made me add a new category to this blog — Decadent!)

Brownies Stuffed with Peppermint Patties

Ingredients:

1 Tablespoon plus one cup of butter (divided)
8 squares (1 once each) unsweetened chocolate, chopped
4 teaspoons instant coffee granules
1 Tablespoon boiling water
5 eggs
3 3/4 cups of sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
1/2 teaspoon almond extract
1 2/3 cups all-purpose flour
2 cups coarsely chopped walnuts
44 chocolate covered peppermint patties or one bag of the miniatures. Flatten the patties a little bit with your fingers.

Method:

1. Preheat oven to 425 degrees F. Line a 13x9x2 inch baking pan with foil. Melt 1 tablespoon of butter, brush over foil, set aside. In a microwave, melt chocolate and remaining butter. Cool slightly. Dissolve coffee granules in boiling water.

2. In mixing bowl beat the eggs, sugar, coffee mixture, vanilla, salt and almond extract on high for 3-4 minutes or until fluffy. Beat in chocolate mixture and flour until blended. Stir in walnuts.

3. Pour half of the batter into prepared pan. Top with a layer of Peppermint patties, filling the gaps with broken pieces. Top with remaining batter. Bake at 425 degrees for 23-27 minutes or until top is set (watch them closely, they tend to burn around the edges). Cool on wire rack. Using foil, lift the brownies out of the pan and refrigerate for 6 hours or overnight. Cut into small pieces. They are filling.

Yield- 3 dozen

Wine and Unwind: Cracked Top Chocolate Ginger Cookies

Cookies, Wine and Unwind April 23, 2013 Leave a comment

James hosted his first Wine and Unwind for the production of Ibsen’s “The Master Builder” that he’s rehearsing at BAM. (Details here.) He tells me that this week’s cookies were inspired by a passage in which Halvard Solness is talking about his start as The Master Builder:

SOLNESS. It’s about a small crack in a chimney flue.

HILDE. Just a crack.

SOLNESS. Yes, at the beginning.

HILDE. A small crack in a chimney flue.

It was late in the day, and everyone’s brains were fried. As James tells it, “The director [Andrei Belgrader] started making “crack” jokes. One thing lead to another, and we were all laughing hysterically. He would say ‘James, you have to “Crack the whip!’ Someone else chimed in with ‘You crack me up,’ and it went from there to a point that you knew rehearsal was over.” Anyone who’s ever been in rehearsal knows those sorts of days . . .

So, in honor of the crack jokes, James offered Cracked Top Chocolate Ginger Cookies for last week’s Wine and Unwind, pairing it with a nice Chianti Riserva.

Cracked Top Chocolate Ginger Cookies

Ingredients:

1/2 stick (4 ounces) unsalted butter
1/2 stick (4 ounces) margarine
4 ounces unsweetened chocolate, chopped (about 1/2 cup)
1 3/4 cups granulated sugar
1 1/2 cups flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 large eggs, beaten
3/4 cup candied ginger, finely chopped
1/2 cup semisweet mini chocolate chips
1 cup confectioners sugar

Method:

1.Melt the butter, margarine and unsweetened chocolate in a stainless steel bowl placed over a pot of boiling water, stirring until smooth; let cool for 10 minutes.

2. Meanwhile, preheat the oven to 350; line 2 large cookie sheets with parchment paper. In a large bowl, whisk together the granulated sugar, flour, cocoa, baking powder, baking soda and salt. Whisk the eggs into the butter mixture, then stir into the dry ingredients until incorporated; stir in the ginger and chocolate chips.

3. Place the confectioners’ sugar in a wide bowl. Shape half of the dough into 1-inch balls, then coat with the confectioners’ sugar. Place the cookies about 2 inches apart on the prepared cookie sheets. Bake, switching and rotating the pans after about 10 minutes, until the cookies puff and crack, 14 to 17 minutes total. Let cool for a minute before transferring to racks to cool completely. Repeat with the remaining half of the dough.

Makes 3 1/2 dozen

The Backstage Baker

Category Archives: Wine and Unwind

Slutty Brownies

Breakaways — Not (Breaking) Bad at All!

Triple Chocolate Cupcakes with Red Wine Chocolate Glaze

Red Wine Brownies

Secret Ingredient Brownies

Mississippi Mud Brownies

Write, Wine and Unwind

Wine and Unwind: Chocolate Walnut Tart

Wine and Unwind — Brownies stuffed with Peppermint Patties

Wine and Unwind: Cracked Top Chocolate Ginger Cookies

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