Our Edge Brownie Pan was featured on the Today Show today.

We are a few more weeks away from our new digs - so close....

Yeah yeah...its been a LOONNNG time since I have been on here.  Doesn't mean I havent been working...in fact it means the inverse.

You have been patient, and I will reward you for such.

Here is a summer comfort food dessert, from us to you.  Now go make this, and eat it, and then take a nap.

Blueberry Bread and Butter Pudding with Lemon Sauce

Blueberry Bread Pudding

Ingredients

30 oz                Sliced White Bread, crusts removed

6 Tbls               Unsalted Butter, room temperature

4 cups               Blueberries

9 ea                  Eggs

¾ cup               Sugar

1 Tbl                 Vanilla Extract

6 cups               Half & Half

Instructions

1.       Spread the butter onto one side of each slice of bread.  Layer one third of the bread, butter side up, on the bottom of a 9 x 13 inch baking pan.  Sprinkle with 1/3 of the blueberries.  Repeat two more times. 

2.       In a large bowl, whisk the eggs and sugar.  Add the half and half and vanilla extract and whisk until well mixed.  Pour over the bread and blueberries.

3.       Press the bread down into the custard.  Let it sit for 30 minutes. 

4.       Preheat oven to 325˚F.  Sprinkle ½ cup of sugar over the top of the bread.  Cover the pan with foil and bake for 60 minutes.  Remove foil and bake an additional 10 – 15 minutes or until top is browned and custard is set.  Serve warm with lemon sauce. 

Lemon Sauce

Ingredients

1 cup                Sugar               

1 ½ Tbls           Cornstarch                   

1 cup                Water, boiling

3 Tbls               Unsalted Butter

¼ cup               Lemon Juice

1 Tbl                 Lemon Zest                 

Instructions

1.       In a small sauce pan, combine the sugar and cornstarch. 

2.       Whisk in the boiling water and cook over medium heat until it boils.  Let the mixture boil for 2 – 3 minutes.

3.       Remove the pan from the heat and add the butter, lemon juice and lemon zest. 

This is really a simple recipe.  In the times of yore this is how folks used up stale bread (waste not want not).  In the times of yours, this is how you make great use of summer fruits that are abundant, easy to find, and fresh.  As a point of note I have probably consumed at least 100 pounds of this in my lifetime.  I figure I have time for at least another 600 pounds before I get too old.

OH..and for those AOL.com homepager's, it was nice to see you yesterday.  "Ingenious Brownie Pan is the last you will ever buy" has a nice ring to it...no?

Yes, I realize that on a daily basis you are bombarded with advertising.  Here's the thing.  I get so super pumped when unexpected things occur.  Somebody shot a video of our pan for this "net news" site...and they did a great job.  Their brownies look pretty dang tasty (not better than Emily's..but very passable).  I had to share this.  Thank you mysterious film crew and news host.  We love you.

Ok...if there was such a thing as a Martha Stewart Alarm, it would be shrieking at ear destroying magnitude right now..as you and your tender ears read and view this message (and then explode).

Do you see this:

That is REAL.  It happend on last Tuesday's episode. 

A milestone for us?  You bet.

About 9 years ago I had a "silly" idea that 100% of the existing bakeware companies mocked and dismissed as "not feasible" in the marketplace.

Vindication?  Yes.

We are SOOO THANKFUL for our customers and for all the family help and support (mostly in the form of sweat and hard labor) it has taken to get us here. 

What will happen next?  Stay tuned.

Yes, it has been a long time since writing on here.  Rest assured we are hard at work getting Edge Brownie Pans in the hands of the early shoppers (I say early becuase it is the way of my people to shop no sooner than 2 days before Christmas...).

You may have noticed our website has had some additions...mostly press mentions, a few recipes, some new retailers, and some other little bits.

You may have also noticed our Edge Brownie Pan is in the December issue of Good Housekeeping (yes, we are very excited about it!).

Anybody reading this...if you are inspired to do so, go to Amazon.com and review our Edge Brownie Pan.  This weekend we got our first non 5 star rating (from a guy that doesn't even own a pan...nor has ever used it...).  Needless to say, it bummed us out a little.  Does anyone find it odd that a person would log on to Amazon.com to review products they don't own, nor have ever used? 

In closing - we will have Lasagna Pans in hand next month!  NOT FOR SALE YET...so please be a little patient.  These will be for photowork and review.  We are still planning on an official launch at the 2008 International Home and Housewares Show.  The good news for you is that we will be opening sales on our website a tiny bit prior.  We will keep you posted.

Next week is Thanksgiving...one of my personal favorite holidays. That means I am four days out from stuffing myself with turkey and pie.  I plan to have plenty of room - since I will be clearing out all the "thanks" I have stored up all year.

Really, we are much to busy to post recipes.  Emily is still perfecting the praline brownie one. 

The winner of the first "Annual Edge Brownie Recipe Contest" that was hosted over at Bakespace.com was in fact a brownie topped with a praline buttercream icing.  Very tasty.  Not being the type to leave well enough alone, Emily has been doing her mad scientist baking to make it an unstoppable force of taste and texture.  For all of you out there that may be considering this taste combination here is a current pointer:  While it will be VERY tempting just to make a true praline top layer on the brownies - it will also create a very hard to eat substance.  Delicious?  Yes.  Does it want to instantly deconstruct itself after you take a bite?  Also yes.

Rest assured, we have the real recipe figured out now...final execution is slated for this weekend.  I am not going to promise you that this recipe will be a quick one (in fact, you will need to be committed to the exercise before even considering the task).  I will promise you that for those few with the stamina to see it to the end, you will be rewarded handsomely for your patience. 

OHHH and for those of you who suscribe to WWE Magazine (you know who you are) - our Edge Brownie Pan is featured as one of this month's BIG NIGHT items.  Genre breaking bakeware?  Apparently so.  I was hoping to see it featured in a steel cage match...but this is good too.

I know many of you come here to find new recipes, and since I have made you suffer through several non recipe filled posts, I figured it was time to share a little brownie recipe love.

Emily created this from her brain, and we all love it.  It actually has the power to wake me up - which can be tough to do.  Read, comment, bake, enjoy!

Double Shot Espresso Brownies

Ingredients

¾ cup               Unsalted Butter

4 ½ oz              Unsweetened Chocolate

3 oz                  Bittersweet or Semisweet Chocolate

1 Tbl                Ground Espresso*

½ tsp                Cinnamon

¼ tsp                Nutmeg

1 1/2 cups        Sugar

3 ea                  Eggs

1 tsp                 Vanilla

¾ cup               All-Purpose Flour

14/ tsp              Salt

Instructions

1.      Preheat your oven to 350ºF.  Lightly spray the pan with non-stick cooking spray.

2.       In a medium bowl, sitting over a simmering pot of water (make sure the bottom of the bowl does not touch the water) melt the butter and chocolates, stirring occasionally until melted and then remove from the heat.  Stir in the ground espresso, cinnamon, nutmeg and sugar to the chocolate mixture.  Stir in one egg at a time followed by the vanilla extract.  Stir in the flour and salt, just until combined. 

3.       Pour the batter into the prepared pan and spread evenly. 

4.       Bake for 35 minutes or until a toothpick inserted into it comes out with moist crumbs.  Cool the brownies completely in the pan.

Notes

* I use fresh ground espresso beans but if you don't have access to these you can use the same amount of instant espresso powder (found in most gourmet food stores) or you can use instant coffee.  If you use instant coffee, use 2 tbls. 

For Emily's birtday I had some chocolates from Jacques Torres shipped to her.  In fact, it was these:

First off, these are pretty much concentrated perfection.  Yes, they are expensive...but when you eat them you will swear you got a bargain. 

Where is this going you ask?  One of these little nuggets of joy contains a tea flavored center...and it thoroughly rocked our faces and pallettes.

As such, we are working in our secret underground base to create the perfect blend of tea and chocolate in a brownie.  Yes, I know there are recipes that have attempted such, and we have tasted them.  We strive for perfection in all things - and have not found it in a recipe yet.  When our research is complete, we will share the recipe with you (and maybe even share some of the earlier attempts).  I can't promise you when this will be, as we are more than swamped here running a business (in fact I am pretty much running on espresso most of the day now...).

If anyone is out there, feel free to ring in with comments, suggestions, directions, or even a recipe. 

You know...maybe we should just give Jacques Torres a call and ask him for some pointers.  If anyone reading this happens to work for Mr. Torres, just send us a big bag of that filling, and a few more boxes of chocolate.

OH, I almost forgot, we have been getting new retailers signed on every week.  Check our website soon for a full list of places where you can buy our Edge Brownie Pan.  Since last week we have grown into Texas, Florida, Georgia, Idaho, and Canada!


and one more thing...as you may have noted, I have been playing a lot of Guitar Hero 2.  I am 5 songs away from beating it on the hard setting (and have even beaten a stage or two on expert).  What I really wanted to brag about was that I beat Buckethead's "Jordan" last night...and I am still quite pleased about it.  Since I am the only person in the company that cares about such things...I figured I would reach out to our fans for praise. :)