
Dear Alisha,
Your blog inspires me to be, well, more Alishaesque in certain aspects of my life. I’m a girl that bakes brownies that come from a box (and I think they are delicious) but I’d like to start working with some recipes that are a couple steps up. Any suggestions for entry level domestic divas? A bit beyond “Taste of Home” but not quite “Food and Wine” Perhaps with some presentation tips?
Sincerely,
Stepping It Up
Dear Stepping It Up,
I will choose to take the 'Alishaesque' reference like the compliment it was intended to be. I will also try to get past your statement that you think box brownies are delicious. We may just be too different.
Moving optimistically forward, here's how to step it up: find one recipe that looks good and attempt to make it. One. That doesn't mean you try to master the whole cookbook or attempt a super hard recipe, just try to make one tempting looking, homemade recipe. If you fail, and I doubt you will if you follow the directions, try a different one next time. Confident and high on life, when you feel ready, try a another recipe, and so on.
Here is how I learned to bake: Newly married, I was given a few cookbooks. At that point in my life I would find myself bored on Sunday nights and would thumb threw a cookbook until I found a recipe I had all the ingredients for. Then I tried to make it, following the directions exactly. It almost always turned out. Sometimes I would think 'well next time I would do this differently or cook it less' but it was usually still pleasantly edible. A couple of dishes probably bombed but I can't remember any. After I had a few successes I would try recipes out, new recipes, and invite friends over. With in a year or two I felt like I Could Bake. It's not rocket science. (Want to know something funny? I repeatedly spelled "rocket science" wrong. And then I spelled "spelled" like "spelt")
A few cautions: pie crusts are hard to get just right. My mom gave me her tips. Souffles or airy cakes often do not turn out at high altitudes. (I was living in the mountains of Flagstaff, AZ.) This is a fatty hobby. There aren't many skinny bakers out there.
Learning to cook is similar to learning to bake only the ingredients do not smell as good.
As far as presentation, I am not as fancy as you might think. I like the food to do the talking and I like it to look edible rather than like a work of art you wouldn't want to touch. Never serve up your food from a 9 X 13"pan. Never. If it is, say brownies, cut them into neat squares and serve them on your nicest plate. If a dollop of whipped cream and raspberries, or a flicker of drizzled chocolate, or a caramel sauce is appropriate, then do it.
Since you mentioned brownies, I will give you my current recipe, also in my cookbook. Every few years I have a different type of preferred brownie. Before this it was Truffle Brownies, before that Frosted, and I have a different recipe all together for layering toppings like cheesecake or mint.
This current recipe is based Matt's Lewis's and I found it on Martha Stewart Living. I have made it no less than 50 times.

Dark, Rich Chocolate Brownies (also called "I Like My Brownies Like I Like My Men")
¾ cup flour
1 (generous) Tblsp cocoa powder
pinch of salt
½ cup salted butter
5 to 6oz (1/2 bag) bitter sweet or dark chocolate pieces (like Ghirardelli 60% cocoa dark)
¾ cup white sugar
¾ cup dark brown sugar
3 eggs
1 tsp vanilla
¾ cup semisweet chocolate chips
1 cup chopped nuts (optional)
Preheat oven to 335. Line a 9 inch square pan with parchment paper or butter pan. Sift together flour, cocoa powder, and salt.
In a large, heavy bottomed pan, melt together butter and chocolate, stir till smooth. Remove from heat. Stir in both sugars. Add eggs and vanilla till incorporated. Sift flour/cocoa mixture over batter and stir till just combined, ( don’t over mix!). Add chocolate chips and nuts, if using. Pour and smooth into pan.
Bake approx. 30 to 35 minutes. Be careful not to over bake! But do make sure center is set. Cool before cutting. Sprinkle with powdered sugar, if you like.
Can anyone really ever say that presentation doesn't matter? Still clean and edible, here is the exact same brownie that started off this post:
"It all goes to the same place"