Mimi's Brownies: With a Twist

Now.  Brownies are a lost art.  They are almost always made from box mixes these days.  I'm trying to change that.  I'm gonna show you just how easy it is to make a pan from scratch.

This is an ancient recipe, modified for my purposes.

You'll Need:
- 3/4 cup flour
- 1/3 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup sugar
- 3/4 cup chocolate chips
- 2 eggs
- 1/3 cup vegetable oil
- 1 teaspoon vanilla
- 8x8 square pan
- shortening


Measure out your chocolate chips and set them aside.  Grease brownie pan with shortening.  Preheat the oven to 350 (F).  Mix up the dry ingredients in a medium bowl.


Mix up the wet ingredients in a measuring cup.  Beat the eggs a little.


Pour the wet ingredients into the dry and whisk it up until smooth, add chocolate chips and finish off with a spatula.


Park the mixture in the prepared baking pan.  It won't seem like enough batter, spread it out to the edges with the spatula and throw it in the oven for about 25 minutes or until toothpick inserted in center comes out mostly clean.


Take it out of the oven and let it cool for a good 5-10 minutes before serving.


Fact of the Matter: I love taking pictures of dessert.


Something Green: Kale

Oh, hello there bloggers.  Post #3.  How am I doing?

Anyways...here we have kale.  Good for you and tastes awesome.

Nutrition Info (approx.)

1 ounce will give you 86% of your daily value of Vitamin A
1 ounce will give you 56% of your daily value of Vitamin C
1 ounce will give you 4% of your daily value of Calcium
1 ounce will give you 3% of your daily value of Iron

Here's how it goes.

You'll need:
- Kale (seriously proportions don't matter much because it shrinks to nothing, so whatever you have)
- 1 tablespoon Olive Oil
- 1 tablespoon + 1 teaspoon stir fry sauce or soy sauce
- 2 minced cloves garlic
- 1 big skillet


Break all the tough stems off of the kale. Put olive oil and garlic in the pan and heat on medium.  Add kale.


Pour stir fry sauce or soy sauce on top.  Toss with tongs to coat.


Cover, heat on medium-low for a good 3-4 minutes until it is nice and wilty.


Stir it around a bit to make sure it is well coated and dark green and wilted.  Eat it.

Fact of the Matter: I really love Flickr.


Simple Fruit Smoothie

So today we have the lovely, simple, delicious, very healthy fruit smoothie.

I am adding some nutrition information to this post and if I have times in the future, I will add it to most recipes.  Hope it is helpful!

Nutrition Information: 

Calories: 142
Protein: 19.6667% of your daily value
Fiber: 6.6667% of your daily value
Vitamin C: 47% of your daily value
Vitamin K: 21% of your daily value
Potassium: 4% of your daily value

You'll Need:

- 1/3 cup of Blueberries (preferably frozen)
- 10 grapes (give or take)
- 1/4 cup of 100% juice of any kind
- 1/2 container of fat free Greek yogurt (about 1/3 cup)
- 1-2 ice cubes if desired
- Oh, and of course you'll need to bust out your blender.


Measure out your blueberries and grapes.  Throw 'em in the blender.


Scoop out the yogurt and park it in the blender...my ancient blender...


Do the same with the juice.  And the ice.


Give it a good whirl.


Drink it up.

Fact of the matter: I'm addicted to the song "Tonight Tonight."


Inaugural Post: Blueberry Cake Muffins

Welcome to my food blog.  My very first post.  Wish me luck.

So Today I whipped up some sweet little muffins.  I call them Blueberry Cake Muffins.

Let's start with the ingredients, shall we?

You'll Need:
- 18 cupcake liners
- muffin pan, you'll need about 18 holes
- 5 tablespoons of vegetable oil
- 1.5 cups all-purpose flour
- 1 tablespoon baking powder
- 3/4 cup granulated sugar
- 1/2 cup corn meal
- pinch of salt
- 1 heaping cup of blueberries
- 2 eggs
- 1.5 teaspoons vanilla extract
- 1 cup of milk


Line the muffin pan.  Preferably with Toy Story themed liners.


Preheat the oven to 400 degrees. (F).


Mix up your dry ingredients.  In no particular order.


Add the frozen or fresh blueberries to the dry ingredients and give 'em a little stir to coat.


Crack up the eggs and mix them together (in a separate bowl).  Add the wet ingredients to the eggs and mix.


Add the mixture of wet ingredients to the dry and mix until just combined.


Fill up the muffin tins, each about 3/4 full.  Don't worry about precision.


Put 'em in the oven for 25 minutes or so.  OR until slightly brown on top.  Then let 'em cool for 5 minutes and transfer to a wire rack.

Don't forget to eat them.

Fact of the matter: I like earthquakes.  Small ones.