She did it! Danica Pollard was named Food and Wine Magazine's The People’s Best New Pastry Chef of the Central Region!
And, we helped!
I have received so many messages to pass on to Danica, I will be going to Lidia's for lunch soon to pass them on to Danica in person! Thank you for answering the call!
Your votes certainly counted!
I bet Lidia is very proud of you!
BLOOD ORANGE OLIVE OIL BROWNIES
4 oz unsweetened chocolate
1 oz bittersweet chocolate
1 C all-purpose flour
1 tsp baking powder
3/4 tsp salt
1 T vanilla flavoring
2 C sugar
1/2 C butter
1/2 C Tasteful Olive's Blood Orange Olive Oil
1 C walnuts, coarsely crushed
Preheat oven to 350 degrees. Butter a 12 x 9 baking pan. On low heat, melt chocolate in sauce pan, stirring constantly. Set aside to cool. In separate bowl, sift flour, baking powder and salt. Melt the butter, place in another bowl and add the olive oil, then incorporate one egg at a time into this mixture. Add in vanilla and then the chocolate. Fold in the dry ingredients and walnuts, but don't over mix the batter. Pour mixture into the pan, smoothing off the top. Bake for 25-30 minutes until brownies pull away from the side of the pan. Serves 12.
Hope to see you there!