A little spice, a little browned butter…. Yum.

I’m expecting to have a few people drop in on us over the next few weeks to meet our newest addition. Sadly, I don’t think I’ll be up to my typical hospitality; I may not even get out of bed to greet guests. Sorry and don’t be offended. However, if I were to feel great, I’d be making some yummy food to entertain you, with recipes I recently discovered using ingredients I generally have on hand. Perhaps, armed with this anytime appetizer and to-die-for desert, you’ll be able to show a little more Southern hospitality this spring that I plan to!

Spicy Fried Chickpeas, recipe courtesy of Everyday Food
Ingredients:
– 2 cans chickpeas, drained, rinsed and patted (very!) dry
– 1 tsp. cayenne pepper
– 1 tb. cumin
– salt and pepper
– 1/4 c. olive oil

Directions:
Pour oil into large jelly roll pan and heat in oven at 450 degrees for three minutes. Meanwhile, mix the chickpeas and spices in a bowl. Remove pan with heated oil carefully from oven and pour in chickpeas. Return to oven and roast for 10-13 minutes until crispy and lightly browned. Remove to paper towels with slotted spoon to drain and serve warm.

Browned Butter Brownies with Walnuts, recipe courtesy of Bon Apetit
Ingredients:
– Nonstick vegetable oil spray
– 10 tablespoons (1 1/4 sticks) unsalted butter, cut into 1-inch pieces
– 1 1/4 cups sugar
– 3/4 cup natural unsweetened cocoa powder (spooned into cup to measure, then leveled)
– 1 teaspoon vanilla extract
– 2 large eggs, chilled
– 1/3 cup plus 1 tablespoon unbleached all purpose flour
– 1 cup walnut (or pecan) pieces

Directions:
Position rack in bottom third of oven; preheat to 325°F. Line 8x8x2-inch metal baking pan with foil, pressing foil firmly against pan sides and leaving 2-inch overhang. Coat foil with nonstick spray. Melt butter in medium saucepan over medium heat. Continue cooking until butter stops foaming and browned bits form at bottom of pan, stirring often, about 5 minutes. Remove from heat; immediately add sugar, cocoa, 2 teaspoons water, vanilla, and 1/4 teaspoon (generous) salt. Stir to blend. Let cool 5 minutes (mixture will still be hot). Add eggs to hot mixture 1 at a time, beating vigorously to blend after each addition. When mixture looks thick and shiny, add flour and stir until blended. Beat vigorously 60 strokes. Stir in nuts. Transfer batter to prepared pan.

Bake brownies until toothpick inserted into center comes out almost clean (with a few moist crumbs attached), about 25 minutes. Cool in pan on rack. Using foil overhang, lift brownies from pan. Cut into 4 strips. Cut each strip crosswise into 4 brownies. DO AHEAD: Can be made 2 days ahead. Store airtight at room temperature.

Prepare to become addicted!