Have you ever heard of Punjammies? This is the neatest thing! I just found them last week and already have a few pair on my wish list. I thought they were cute, but when I read about the cause behind them I was truly moved by the work and story behind the company. Here is the description: “PUNJAMMIES™ are made by women in India rescued from forced prostitution seeking to rebuild their lives. Proceeds from the sales of PUNJAMMIES™ provide fair-trade wages, savings accounts, and holistic recovery care. Please support International Princess™ Project as we bring hope and a voice to those who have none.“
Since I could definitely use some help in the p.j. department (mine are pretty ragged) I can’t wait to order a pair and support the women who make them! Love it.
The other item in the goodie category is an article from Bon Appetit entitled “10 Ways to Make Better Brownies.” Since I am still on a chocolate hiatus for Lent (tear) I can only dream for now. Come Easter though, I will be joyfully employing these ingenious ideas. Tips like:
Stick them in the freezer
Once they’re baked and cooled to room temperature, put your brownies in the freezer. The cold gives them a toothsome texture similar to a firm nougat. (Note: Depending on the recipe, the brownie might need a minute or two to thaw to its chewiest best.)
Raspberry jam, marshmallow fluff, peanut butter, cream cheese… the swirl-in possibilities are endless. Warm the condiment first so it’s more workable, then dollop spoonfuls of it on top of the prepared batter, which should already have been poured into your baking sheet. Lightly swirl the condiment using a toothpick or skewer–you want to see the shape at the surface of the batter.
Chill them before baking
After spreading the batter in a pan, refrigerate it for at least an hour or up to overnight. The end result will be brownies with extra-crisp edges and a moist, fudge-y center.