Sisterhood in the Kitchen is a collection of personal stories and anecdotes about how Phylicia Perry's life has been impacted as she has watched the women in her circle of influence serve others with their culinary gifts. It is also a record of her own attempts to model their spirit of hospitality in her relationships with others. The book features more than ninety recipes from the Perry Family collection and many of them have a story attached. Some of the recipes have been passed down from generation to generation, while others have been shared by close friends who have enjoyed serving them to their family and friends. These recipes are tried and true creations that are easy to prepare and yield delicious results. Bon Appetit!
CHIPPY MOCHA FUDGE BROWNIES - yield about 18
This was a hard recipe for me to duplicate. I had whipped up a batch of these really quickly to take to my oldest daughter's piano recital reception many years ago, but I didn't write down a recipe. My youngest daughter, Michela really enjoyed them and kept asking me to make them again. I'll never forget that reception. Michela and another little girl were sitting together eating, and the little girl commented about how much she liked my brownies because they weren't "wrinkled" like the other ones...go figure. I'm proud to say that not only are these brownies not wrinkled , but they meet with Michela's approval. 6 squares unsweetened chocolate Preheat the oven to 350 degrees. Line a 9x13 inch baking pan with a sheet of aluminum foil that hangs over the pan about 1 inch on all sides. Spray the foil with cooking spray. In a microwave safe bowl, melt the chocolate and butter on full power in 2 minute intervals, stirring after each. Set aside. In a large mixing bowl, combine the eggs, vanilla, almond extract, espresso, sugar and salt. Mix at high speed for 5 minutes. Mix in the melted chocolate until fully incorporated. Mix in the flour, just until combined. Pour the batter into the prepared pan, and smooth the top with a spatula. Sprinkle the top of the batter with the chocolate chips. Bake for 30-35 minutes. The brownies are done when a toothpick inserted in the center yields moist crumbs. Remove from the oven and allow the brownies to cool for 10 minutes. Lift the brownies out of the pan with the foil handles and set on a wire rack. Cool completely before cutting.
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