A group of my friends get together and make a dinner around a theme. We’ve done tasting menus, a Spanish night, and a Mastering the Art of French Cooking night. My sisters just went to New Orleans and wanted to a Cajun/Creole night.
I remembered hearing about Cooking Up a Storm on NPR. After Katrina, people began writing into the Times-Picayune of New Orleans asking for recipes they had lost. They decided to do a cookbook of the popular requests.
I ended up making McCain brownies (not particularly Cajun or Creole but absolutely delicious). They were served at McCain Girls High School in the 40′s.
The brownies went fast and I was glad I chose to bring them.
It was a fun night overall. There was fried chicken, jambalaya, gumbo, and cornbread with friends from college, grad school, and work.
1 cup white whole wheat flour
3/4 cup unsweetened cocoa powder
pinch of salt
1 cup butter at room temperature
2 cups sugar
4 large eggs, slightly beatened
1 tsp vanilla
1 cup pecan pieces
Preheat oven to 275F.
Grease 9 by 13 inch baking pan.
Mix flour, cocoa, and salt in a medium mixing bowl.
In a large mixing bowl, beat butter until fluffy. Add sugar, beaten eggs, and vanilla. Mix in dry ingredients. Fold in pecans by hand.
Spoon batter into pan. Bake for about one hour.