Y'know what's good?

Zucchini bread french toast. Just sayin'. The kids suggested it and I being the amazingly patient, understanding mother that I am...well, we tried it. Delicious with a little sour cherry jelly dabbed on top. Mmmm!

Also, I made the best, BEST brownies the other night. Well, actually it's more like cake than brownies. We'll call them cake brownies...k?

Simply wonderful.

However, I can cook pretty much anything presented to me in a recipe, but I can not, let's repeat, CAN NOT, seem to master frosting. It always tastes good, but the consistency always bugs me. Maybe it's because I just don't particularly care for frosting, that makes me dislike it all...hmmm.

However, this is all that's left of Shane's lunch helping of the cake brownies...he said he liked it all, even the frosting. Which did, by the way, turn out much better than some recipes, I'd say keep this one, it tastes good, but wait until it cools to frost anything...trust me on that one. It's a much better frosting today than it was yesterday.

TEXAS CAKE BROWNIES

3 cup flour

3 cup sugar

3/4 tsp. salt

1 1/2 cup butter

9 tbsp. unsweetened cocoa

1 1/2 cup water

1 1/2 tsp. baking soda

3 eggs

1 cup buttermilk

1 tsp. vanilla

Frosting

1/2 cup butter

3 tbsp. unsweetened cocoa

6 tsp. buttermilk

4 cup powdered sugar

1. Preheat oven to 350°. Grease a 12 x 18 inch jelly roll pan. ***Please note the size, it's a huge batch of brownies!!***

2. In a large bowl, stir together the flour, sugar, salt and baking soda. In a small saucepan, bring butter, cocoa and water to a rapid boil. Pour over the flour mixture and stir until combined. Add the eggs, buttermilk and vanilla extract, in that order, and mix well.

3. Spread evenly into prepared baking pan. Bake in preheated oven for 20 minutes. Cool before frosting.

4. Frosting: In a small saucepan melt 1/2 c. butter, stir in powdered sugar, 3 tbsp. cocoa, buttermilk and vanilla, in that order. Beat by hand until creamy. Spread on cooled brownies.