Beware of the baked goods at Paula Abdul's house. That's the lesson Kara DioGuardi learned several years ago after a simple case of the munchies landed her in the hospital.
During a recent appearance on "Lopez Tonight," DioGuardi said she was house-sitting for a vacationing Abdul and decided to have a snack. "The maid at the time found these brownies in the freezer," she recalled. "She took them out, put them in the refrigerator, and I hadn't really eaten much that night... They were these little nuggets, little, you know? I take six, not a lot."
Six hours later, "I was like, 'Hey, what’s going on?'" remembered the host of Bravo's upcoming "Platinum Hit." "I fell out of bed, on the floor and stumbled down stairs... and the ambulance comes, and this guy is like, 'This b— is high as a kite!"'
DioGuardi, who made it clear that the brownies did not belong to Abdul but were left at her home by a friend, added that the incident landed her in bed for three days.
Get the rest of the story at the Marquee Blog and sample our editor's very own, infinitely more lawful (but juuuuuust barely) brownie recipe below.
1/2 lb bacon
Preheat the oven to 350F.
Cook the bacon until it is very crisp, drain off the grease and set aside. Pat the bacon dry with paper towels, crumble into tiny pieces, chopping in food processor if possible. Set aside.
Place the pecans in a bowl and just cover with bourbon. When roughly half of the bourbon has been absorbed, scoop out the pecans with a slotted spoon, arrange them in a single layer on a baking sheet and bake until nearly toasted. Reserve one teaspoon of the bourbon, pour the remainder over the pecans, and let them finish toasting. Remove them from the oven and set aside.
In a double boiler, over simmering water, combine the butter and chocolate. When the mixture is nearly melted, remove it from the heat and stir together until blended. Pour the mixture into a medium-sized bowl and let it cool to room temperature.
Once the chocolate mixture is cool, add the granulated sugar, brown sugar, several grinds of black pepper, smoked salt, eggs and reserved bourbon and whisk well to combine.
Add the cocoa powder and stir until thoroughly incorporated. Then stir in the flour 1/2 cup at a time, making sure it is thoroughly incorporated before adding the next portion. Stir in the bacon and pecans.
Use the reserved bacon grease to lightly coat an 8×8 baking pan, and pour in the batter. Bake 25-30 minutes, or until a toothpick inserted near the edge comes out dry, but inserted near the center, comes out lightly coated in batter. Let the brownies cool, and cut into squares to serve.
*I used a haphazard mix of 2 oz of a Dagobah organic unsweetened 100% cacao baking chocolate, 6 oz of Dagobah organic semisweetened 59% cacao baking chocolate, and 2 oz of Callebaut dark baking chocolate.
**Jim Beam in this case, but it's not set in stone.