This is Holly Haines. She cooks out of her “Impossibly Tiny Kitchen” – hence the name of her inspiring blog “From My Impossibly Tiny Kitchen” or FMITK, where she creates delectable recipes that she loves sharing with the her friends and followers. She’s a super talented baker and cook with a fun sense of humor.
With Valentine’s Day around the corner, it’s the time for sweet treats, so we caught up with Holly in her kitchen whipping up a tasty batch of her Dark Chocolate Chip Heart Brownies. Yum! Here’s the recipe and step by step guide so you can make something sweet for your someone special this Valentine’s Day.
What you’ll need: vanilla extract, sugar, flour, brandy, sea salt, butter, dark chocolate, eggs, dried tart cherries, and heart cookie-cutters, should you decide to get all cutesie with it.
for the cherries
3/4 cup tart dried cherries
1/4 cup sugar
1/2 cup water
1/4 tsp cayenne pepper (use 1/8 tsp if spicy isn’t your thing. these have a kick!)
2 tbsp brandy (or your favorite boozy selection)
Start by placing cherries, water, sugar and cayenne pepper in a small saucepan and bring to a simmer. Simmer for 5 minutes, then add brandy. Let steep until cherries cool down a bit (about 20 minutes). Drain the liquid and set cherries aside.
for the brownies
3oz dark chocolate (60%+), chopped (we love Mast Brother’s Dark Chocolate Chef’s Tablet)
1 stick of butter
1 (scant) cup of sugar (“scant” just means a little bit less than)
1/4 tsp sea salt
1 tsp vanilla extract
2/3 cup flour
In a heatproof, microwave safe bowl, combine chopped chocolate and butter. Microwave in 30-second bursts, stirring between each, until butter and chocolate are mostly melted about a minute.
Whisk in sugar. We love using Falcon’s Prep Set for mixing bowls!
Pour brownie batter into prepared pan (lined with parchment paper), spreading until mostly even.
Top with remaining drunk cherries.
Bake for 30 minutes or until toothpick inserted into the center comes out clean.
While waiting for those delicious brownies to properly cool, we got to sit down and get to know Miss Holly Haines a bit more. She’s made treats for Pigment events in the past, but we were excited to have some one-on-one time to see what she’s all about.
How did FMITK get started?
“FMITK started as a superfluous hashtag (#frommyimpossiblytinykitchen) I used to tag my recipe posts on Instagram. Eventually, enough of my friends badgered me into creating a blog with all my recipes, and voila, fmitk.com was born.”
What inspires you to cook?
“I get my inspiration from everywhere and everyone! A television commercial, a gift from a co-worker’s vegetable garden, a whiff of my neighbor’s cooking, trying to duplicate delicious things from my favorite restaurants. Finding new and delicious recipes to share with the people I love is always the purpose. Also, boredom. Boredom usually gets me in the kitchen trying to make something out of whatever I have on hand.”
What is your favorite recipe?
“My favorite FMITK recipe is my Chinese Five Spice and Cocoa Braised Short Ribs (coming soon!), but my most requested recipe is far and beyond the Roasted Strawberry and Salted Caramel Brownies (http://www.fmitk.com/2013/10/roasted-strawberry-and-salted-caramel-brownies/). I’ve made it so many times, I know that recipe like the back of my hand.”
Do you have a favorite product from our Market section?
What do you imagine your dream kitchen to look like?
“There would definitely be a Le Cornue stove involved, and it would definitely be a large, open space, since everyone always likes to congregate in the kitchen anyway (even in my impossibly tiny one). Really, my ideal home would just be a large open kitchen. A bathroom… a twin bed is fine. But mostly all kitchen everything.”
You can follow Holly on instagram @frommyimpossiblytinykitchen, and visit her blog for more inspiration and fun recipes!
Thank you Holly! You are pretty epic! xo – Pigment
photos by Chantal Pasag