Fang Food: Colorado Rockies Edition

USA TODAY Sports

Normally here at Fang Food, we try to do something that really represents a state or city that we're playing that week. So, in honor of Colorado, we're making brownies with mint leaves and whipped cream!

During the 2012 election cycle, the state of Colorado legalized medical marijuana. One popular way to consume marjiuana is through the use of edibles, which Wikipedia defines as "food products with cannabis as an ingredient". When Patrick and I first announced that all season long we were going to be tying each issue to a team were' playing, some of you suggested brownies for Colorado. Well, here they are!

Scouting Report

First things first. This doesn't officially hint at, suggest, or represent my views on marijuana, AZ Snakepit's view on marijuana, or any of the other writers' views on the topic. Nor do we really want anyone else's views on the subject. This really isn't the appropriate place. I'm simply poking a little fun at one of my least favorite teams in the league, and this seemed like an easy way to do it. Plus, my girlfriend really wants brownies. Two birds with one stone :-) Okay, now back to the fun!

There are a few different stories about how brownies were invented, but according to The Ever-Reliable Source, Wikipedia, the real story is that they were created by a chef at the Palmer House Hotel in Chicago for the 1893 World's Fair for a dessert that the ladies visiting the fair could have and enjoy easily as part of a box lunch. The original recipe is still being made at the hotel, which is now owned by Hilton and is recognized as a Historic Hotel of America by the National Trust for Historic Preservation. Don't know if that has anything to do with it creating brownies, but it would if I was in charge.

The Recipe

Brownies

Ingredients:

1/3 C Dutch-processed cocoa
1/2 C + 2 Tbsp boiling water
2 Oz. bittersweet chocolate chips
1/2 stick unsalted butter, melted
1/2 C. + 2 Tbsp vegetable oil
2 eggs
2 egg yolks
2 tsp. vanilla extract
2 1/2 C. sugar
1 3/4 C. all-purpose flour
3/4 tsp. salt
6 Oz. bittersweet chocolate chips
Whipped cream
Mint leaves for garnish

Directions:

  1. Adjust the oven rack to the lowest rack, and preheat to 350 degrees Fahrenheit. Spray down a 13-9 inch pan with non stick spray.
  2. Stir together the cocoa and boiling water in a large, heat-proof bowl until smooth. Add the two ounces of chocolate chips, and whisk until they melt. Whisk in the butter and oil. While you continue to whisk, add in the eggs, egg yolks, and vanilla. Whisk until smooth. Still continuing to whisk, add the sugar until fully incorporated. Fold in the flour and salt, then fold in the remaining chocolate chips.
  3. Scrape the batter into the prepared pan. Bake for 30-35 minutes, or until a toothpick stuck in the center comes out with only a few crumbs clinging to it. Let cool, and then serve topped with whipped cream and a couple mint leaves!

And there you have... the second dessert I've made in a row. Okay, next week I promise I'll get back to the normal baseball, BBQ type food that I normally do. Maybe. I don't know yet. Okay, I will.

By consuming them, we absorb their strengths. It's just like cannibalism. Only with a lower chance of contracting a horrible brain disease. ~ Jim McLennan Join Blake, (imstillhungry95) and Patrick (Turambar) as we explore the food and drink of our opponents throughout the season. Find us on Facebook, email us at fangfood@gmail.com, or check out our past articles!!

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