Lately

I've got more recipes and photos to come, but here is what I've been up to lately.

Pig Cookies

Ladybugs

Flourless Chocolate Cake with Sabayon and Chocolate Sauce

Wedding Cake

Back to Basics

Make your family a loaf of bread.  Don't be contented with store-bought bread full of high fructose corn syrup and preservatives.  You can't go wrong with homemade.

Make it any old way you like.  If it goes stale, make some French toast!

Chocolate Syrup

I came upon this recipe for the easiest, cheapest and most preservative-free chocolate syrup there is on Pinterest.  It was a chance meeting; we were meant to be.
I've found many uses for it; I'll take any excuse to eat some of the stuff.  It is a staple in the refrigerator. Really. Like milk and eggs.


Chocolate Syrup
-1/4 cup cocoa powder
-1/2 cup water
-1 cup sugar
-pinch of salt
-1/4 tsp. vanilla

1. Mix the water and cocoa powder in a small saucepan over medium heat and add sugar.  Bring to a boil and let simmer for 4-5 minutes.  Add salt.
2. Remove from heat and add vanilla, stir well and pour into heat proof jar to cool.  Keep in the refrigerator.

Add a few tablespoons to your iced coffee

 Make chocolate milk

Pour over your brownies

Have an ice cream sundae!

What will you use it for?

Unstoppable Fudge Brownies

Some days are quite simply made for brownies.  I whipped up a pan from the Brownie Bible.

These are delicious fudge brownies that I adapted to make a bit more sophisticated.  So give it a try and enjoy a brownie day of your own.

Fudge Brownies
-2 ounces dark chocolate (60%)
-2 ounces bittersweet chocolate (70+%)
-1 stick unsalted butter
-2 eggs
-scant cup of sugar
-1 T. Grand Marnier
-2/3 cup flour
-1/2 tsp. baking powder
-1/4 tsp. salt
-1/2 cup pecans

1. Preheat oven to 350 F
2. Melt chocolates and butter in a bowl over simmering water and cool slightly
3. In a large bowl, beat eggs with a whisk until frothy and lemon-colored.  Add Grand Marnier and salt, beat in chocolate/butter mixture
4. Sift together flour and baking powder and add to wet ingredients with nuts.  Mix until just incorporated and pour into a buttered and floured 8x8 square pan.
5. Bake 25-30 minutes until cake tester come out with crumbs

Plate lickin' good!

Whole Wheat Greek Yogurt Muffins

Now, for what I fondly call: Kitchen Sink Muffins.

I hate the fact that muffins are basically the most unhealthy breakfast on the face of the planet.  Thankfully, Pinterest exists.  I was able to find inspiration for a healthy and delicious muffin.  I mean these really are delicious.  The great thing is that you can make this recipe your own.  I put everything I had extra of in here.  And they came out wonderfully well.

I've adapted my recipe from here.

Whole Wheat Greek Yogurt Muffins
makes about 20

-1 1/2 cups whole wheat flour
-1 teaspoon baking soda
-2 teaspoons baking powder
-1/4 teaspoon salt
-3/4 cup sugar
-12 oz Greek yogurt (plain or your favorite fruit flavor)
-1/2 cup vegetable/canola oil
-1 egg
-1 1/4 cups blueberries or raspberries (fresh of drained frozen ones)
-2 T. your favorite jam

1. Mix ingredients together quickly until just incorporated
2. Spoon batter into lined muffins tins about 2/3 full
3. Bake at 375 F for 20-30 minutes until golden brown and toothpick inserted comes out with a few crumbs