Brownie bites

Call me crazy, but I am NOT a brownie person. I have only met one other person in my life who isn't a brownie fanatic, haha! Just because I don't enjoy consuming brownies doesn't mean I don't love making them for others, though. :) That being said, Sal is a brownie man and I feel bad that I don't think to make them often since I don't prefer them. I am always seeing cool and cute twists on brownies on pinterest and plan on pursuing some recipes in the future. My first goal is to figure out a basic brownie recipe (from scratch). I want to do this because it will allow more freedom to tweak the recipe since I know exactly what is put in and what interacts well and nearly most importantly--portion control! Since Sal is the only one eating brownies in our house and I don't want him to get diabetes (lol) I like being able to make half-batches or less at my choosing.

I discovered this recipe and decided to make bite-sized because I don't have a small enough pan yet to make a little tray. Either way, they turned out great and are just the right size to satiate your sweet tooth.

So anyway, onto super easy brownie bites!

Ingredients:

• 1/4 cup butter (1/2 stick)
• 1/2 cup white, granulated sugar
• I will probably be trying to work out a new recipe at some point, there are other, healthier, less-processed sweeteners out there. I just have to learn how to bake with them.
• 1/2 tsp vanilla extract
• 1/4 cup unsweetened cocoa powder
• 1/4 cup all-purpose flour
• 1/8 tsp salt
• 1/2 tsp baking powder (NOT soda)
• Optional:
• chocolate chips

I used a non-stick mini-muffin pan, so my baking directions are written with that in mind. You can bake brownies in a small (4 inch square, or 8 inch square (standard) if you double the recipe) pan for double the cooking time. You could also try a normal-sized muffin pan, although I'm not sure the time you would use. If you try it, let me know! Seems like they would be similar to the size of a normal brownie.

Directions:

NOTE: do not use an electric mixer for this recipe.

1. Preheat your oven to 350 F.
2. Crack open your egg into a bowl. Using a fork or whisk, mix it up well.
3. Add the sugar and vanilla to the egg, mixing as best as you can. (You pre-mix all of this so when adding to the whole you aren't spending too much time stirring up the egg. The more you mix in the egg, air can get in the mix and this will cause your brownies to turn out more cake-like/less dense.)

   

   Eggs, sugar, vanilla.

4. In a different bowl, mix the cocoa powder, flour, salt, and baking powder.
   

   

   Dry ingredients.

5. In a medium saucepan, melt the butter.

   

   
   

6. Remove from heat and stir in the egg/sugar/vanilla mix.
7. Finally, mix in the dry ingredients, stirring well. 

   

   Batter before spooning into the pan!

8. I added in about a half-cup of mini milk chocolate chips just to make it more rich, you don't have to do this to get great brownies, though.
9. Add about a tbsp of batter to the mini-muffin pan spaces. Remember to use muffin cups or prep the spaces with shortening and flour (ask if you need help with how to do that :) ). If you have a dark, non-stick pan you don't need to do any extra work.
10. Cook the brownies for approx 10-13 minutes. To check if they're done, stick a toothpick in the center of one to make sure it comes out clean (without wet batter on it).
11. Remove from oven and allow to sit/cool for about 5 minutes. 
12. Take a spoon and they should neatly pop out of the pan! 

Recipe makes about 12 mini-brownie bites :)

Had to taste-test one...

By the way, my brownie connoisseur (Sal) LOVED them! He had some fresh out of the oven with some chocolate moosetracks frozen yogurt on top!

"Cheesecake" stuffed strawberries

If you have a pinterest and look up any foods (specifically sweets) I am sure you've probably run into the following picture...

(Courtesy of The Sweets Life)

I don't know about you, but I find these extremely cute. They even taste better than they look! So...ever wonder what it's like to have people super excited to try a unique dessert...that took you pretty much no work at all? This finger-food will disappear very quickly from its platter.

Ingredients:

• 2 pounds (two of those containers you see at the grocery store) strawberries
• 8 oz (one block) of cream cheese--leave it out for 30-60 minutes before making this so it's soft (don't melt or microwave)
• 4 tbsp powdered sugar
• 1 tsp vanilla
• graham cracker crumbs probably 1/2 to 1 cup
• Optional: 
• 1 cup milk chocolate chips 
• 1 tbsp vegetable or canola oil

Directions:

1. Rinse strawberries.
2. Remove the leaves (I just rip off the greens to clearly see the top).
3. CAREFULLY, using a paring knife (if you have one, it's the easiest to use here), cut out the center of the strawberry from the top. I just cut a little circle and then pop it out. This is usually the whiter, least ripe part of the strawberry, so you can just pitch it.
4. In a mixing bowl, mix the cream cheese, powdered sugar, and vanilla until creamy.
5. Fill the hole in the top of the strawberry with the filling. I just use a spoon and plop some in. It can overflow over the top a bit, as long as it doesn't fall out.
6. Take some graham cracker crumbs and pour them into a shallow bowl.
7. Dip the top of the strawberry into the bowl of crumbs! They should just stick immediately to the filling.
8. Eat a strawberry to test taste ;)
9. Refrigerate unless eating immediately or soon.
10. The rest of the instructions are optional...if you want a chocolate topping on them!
1. Place your chocolate chips and oil in a microwavable bowl.
2. Microwave on medium for 30 seconds intervals, stirring in between, until melted.
3. Take your spoon and drizzle the chocolate on the strawberries however you like!
4. Refrigerate unless eating immediately or soon.

Our tray of goodies :)

My helper, taste testing :)

Hot Chocolate for Two

Here is a recipe entirely borrowed from the side of the Hershey’s Cocoa container. Never underestimate the recipes given on the side of the package…they’re probably there because they have enough credibility to be printed on there, haha!

So they also have their nutrition info provided (per serving) although I’m not sure what type of milk they used:

Calories: 180, Total Fat: 4g, Saturated Fat: 2.5g, Cholesterol: 15 mg, Sodium: 100mg,

Total Carbohydrate: 32g, Dietary Fiber: 2g, Sugars: 29g, Protein: 7g, Vitamin A: 8%,

Vitamin C: 0%, Calcium: 25%, Iron: 0%

Definitely not the healthiest, but sometimes on those colder days it’s the best way to wind down and okay to Treat Yo Self.  ;)

It’s going to take you just a few minutes to throw this hot cocoa together: slightly longer than “pouched” HC, but worth the few extra steps. I suggest even getting a few small zip-lock bags to prep your own “pouches” of the dry ingredients for later use!

What you’ll need:

-1/4 cup sugar (I use white, but I’m sure it would be fun to try brown)

-2 tablespoons Hershey’s Cocoa (natural, unsweetened) – you can also use Dark if that’s your style! You may want to add another tablespoon if this doesn’t taste rich enough for you

-Dash of salt (pretty much, just do two or three quick shakes of your salt shaker. That’s a dash)

-1/4 cup hot water (I just turn my faucet on hot and wait for it to be its warmest)

-2 cups milk (any kind, I use 1%)

-1/2 teaspoon vanilla extract

Directions

1.      1. Mix sugar, cocoa, and salt in a saucepan, stir in water.

2.      2. Cook and stir over medium heat until mixture boils; boil and stir for 2 minutes.

3.      3. Stir in milk and heat; DO NOT BOIL.

4.      4. Remove from heat, add vanilla and stir.

5.      5. Serve with whatever toppings or flavors you desire!

And that’s it. J 

Some topping suggestions to spice up your cocoa:

-sprinkle of cinnamon and/or nutmeg

-cinnamon stick

-wafer sticks

-whipped cream

-stick a candy cane in there for the peppermint flavor

-chocolate shavings

-caramel syrup

-mini marshmallows

-get creative! – what toppings do you like to add to your cocoa?

This is what our final product looked like, with my choice of additional goodness: