Oh, Sandy, How You're Going to Crimp My Style

Living outside of Washington, D.C., we're used to the craziness that ensues before, during and after all kinds of weather. 

Snow? Earthquake? Heavy rainstorm (Derecho, for instance)?

They cripple the area. 

In fact, these days, the slightest inkling of inclement weather leads schools to close and activities to stop. Last winter, when meteorologists predicted a few inches of snow, the local school districts preemptively closed schools. Well, the kids stayed home on a nice, sunny day. (The snowstorm completely missed us.) And, as of a few hours ago, our local county closed schools on Monday and Tuesday in anticipation of #Sandy, who is looming in the Atlantic.

Peanut Butter Swirl Brownies:
Fresh from the oven, made for
the men and women at our local
Emergency Operations Center ...
but, don't worry babies,
mommy kept some for
our little household, too.

Being married to an emergency manager, I've learned to have a heightened state of awareness, to be prepared. (Well, really, I learned that in the Girl Scouts, but we'll give him a little credit.) 

On Friday, my dearly devoted had me run all over town to stock our pantry with enough shelf stable food to kill a cow ... err, well, to keep us sustained for a week without power. While I was unloading the groceries, I became sad. Besides a few goods from the freezer, it dawned on me that, should we lose power, we'll be resorting to all the pre-packaged, shelf stable  foods we've been working so hard to avoid. 

I spent the day making a few homemade goodies that we'll be able to munch on, even if we lose power. And, we do intend on sharing the peanut butter swirl brownies with the fantastic men and women who are manning the local emergency operations center. Afterall, something homemade may help them amidst the chaos and the 12-hour shifts.

So, here's hoping Sandy's impact on the immediate D.C. area is not too great. And, if it is, we'll break into those pre-packaged foods, just as soon as we finish eating some homemade storm preparedness goodies (peanut butter swirl brownies anyone?) and wholesome fruits, veggies and nuts.

* * *

Peanut Butter Swirl Brownies (Courtesy Food Network's Ina Garten)

**Warning, these are ridiculous!!**

Ingredients

• 1 pound unsalted butter
• 1 pound plus 12 ounces semisweet chocolate chips, divided
• 6 ounces unsweetened chocolate
• 6 extra-large eggs
• 3 tablespoons instant coffee granules
• 2 tablespoons pure vanilla extract
• 2 1/4 cups sugar
• 1 1/4 cups all-purpose flour, divided
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 3/4 cup smooth peanut butter

Directions

Preheat the oven to 350 degrees F. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan.

Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.

In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the remaining 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the prepared sheet pan. Spoon the peanut butter over the top of the chocolate mixture and using a knife, swirl it through the chocolate mixture.

Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 10 to 15 minutes more or until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into large squares.