I've been on vacation for the last couple of weeks (going back to work tomorrow). The vacation started off with a trip to Las Vegas for a wedding.
Vegas isn't my thing. I don't gamble and I hate everything about smoking. Glitzy lights and loud noises leave my brain is this state of frizz, like I turned on every station in the world and all I'm getting is the snow combined with the Emergency Signal Tone (that you just heard). I didn't hate it, but I was not completely sad to leave either.
That said, there is plenty to do in Vegas. I went to see O, which I've been dreaming about since I discovered Cirque du Soleil a gazillion years ago (thank goodness for the friends who introduced me). O is their water show and it lives in the Belaggio. Now the only thing I like more than food and crafting is swimming. I love water and even now wish I lived a little closer (oh, Hough's Neck, why weren't there any homes for sale when we were looking?).
There was a lot of construction while we were in Vegas including signs for a place called Sugar Factory. Ignore their couture lollipops (and with my move away from chocolate and to hard candy it isn't as scary a sell for me as it was while I was in Vegas). There was a Sugar Factory store in the Miracle Mile Mall near our hotel. The milk shakes were hugely generous, making them actually affordable in Vegas terms and not much more than I would have spent for a slightly smaller milkshake at home.
Then there was the brownie.
Their brownies were fairly huge (though the last day the plain brownies were really flat looking - it happens to the best of us), and they had a red velvet brownie. We bought one our last day to take with us on our plain trip back, a great idea because we were held up at least an hour for weather in Vegas and another 10-15 minutes for more weather in Boston.
The brownies were good, but I knew I could make them at home. So I did.
My version was as simple as making the One Bowl baker's chocolate brownies with a cup of chocolate chunks added before baking, layered with Pinch My Salt's red velvet cake recipe (I used clabbered milk and put half over the brownies and the other half as mini cupcakes). Once it was cool I made a lactose-free cream cheese frosting recipe using the Tofutti Better than Cream Cheese (it isn't better, but it does taste completely like cream cheese as soon as you add almost anything to it. Plain it has an aftertaste).
So, I have been eating pieces of red velvet brownie all week long. They are pretty tasty and at least as good made from home as a huge slab of brownie from Sugar Factory.
Of course, if they opened a shop down the street, I wouldn't say no to just buying one...