If you asked me my favorite dessert, I probably wouldn’t say brownies. (Duh. I’d say ice cream!) Even when I think about my favorite non-ice cream desserts, brownies still wouldn’t make the top of the list. That being said, I seem to be on a bit of a brownie kick lately. And by brownie kick, I mean “can’t get enough of them, have a list of at least four more brownie recipes waiting to try”. First there were the oatmeal brownie bars, which I’m still thinking about and planning to make again soon!

My mom’s friend Brenda (Brenda, can I claim you as my friend too?!?) introduced us to this recipe and after we had them for my cousin’s bridal shower, I drove back to St. Louis, couldn't stop thinking about them, and made them again two days later. Although their official title is Cinnamon Chile Brownies, in our house we've dubbed them "Brenda's Brownies"...you can call them that too!

My use of the rainbow jimmies kind of reminded me of the cosmic brownies I made awhile back, but these brownies have a special ingredient…cayenne powder! Before you immediately dismiss this recipe because of that odd-sounding addition, hear me out. It works. A few years ago I made a Mexicanbrownie bottom cheesecake that had a little spiciness to it and I remember what a delightful surprise it was for taste testers. The same could be said here. You’ll bite and taste the intense chocolate on chocolate on chocolate, a triple whammy with chocolate chips studded throughout and ganache on top. Then, just as you swallow, you’ll get a hint of heat in the back of your throat. It’s just enough to notice, but not startle you, and it tastes like it belongs.

These are best served chilled, and also freeze well. And if you think freezing them will keep you from eating them, think again…I actually found them most addictive straight from the freezer!

My current kitchen is bigger than the kitchen in our duplex, where we lived when we were first married. That duplex kitchen was bigger than the kitchen in my college house, where I first started cooking (very, very minimally!). Although I’ve managed to increase kitchen size over the years, it’s definitely not enough close to big enough. The drawers and cabinets are jam packed and you’d probably laugh at the size of my pantry. I’m not complaining—kitchen woes aside, I love our house and don’t have any desire to move anytime soon. Rather than lust after larger kitchens, I try to be intentional about wisely using the space I do have.

Of course, this means I don’t have room for unnecessary kitchen gadgets. That being said, after making this salad, I think I can justify the purchase of a cherry pitter! Removing each pit with a knife is a painstaking process, though I’ll admit it was worth it for the final product. I’ve used just about every kind of fruit in salad (mango, strawberries, blueberries, nectarines, pears, apples, oranges, peaches, grapes, pomegranate, etc.!) , but never cherries. It was my first, but definitely not my last…especially once I get my hands on that cherry pitter! We enjoyed this as a lighter dinner, the chickpeas adding a little protein and heft (grilled chicken would also serve the same purpose). In my opinion, the best salads are ones with something different in every bite, and you definitely get that here with pistachios, goat cheese, chickpeas, green onions, and cherries! Even if you don’t have a cherry pitter (or room for one!), take the extra fifteen minutes to pit some cherries and make this…I suspect you’ll find the labor of love worth it!

One Year Ago: Pepper Jack Cheeseburgers with Jalapeño-Cumin Relish and Rice & Beans with Chile Ginger Salsa

Two Years Ago: Rosemary Garlic Biscuits and Grilled Pizza with Cheesy Corn, Fresh Tomatoes, and Basil

Three Years Ago: Meaty Bolognese Sauce and Greek Cheesecake (Savory)

Four Years Ago: Scrambled Egg Cups and Goat Cheese Stuffed Turkey Burgers with Roasted Red Pepper Relish