I've been trying not to talk about it ALL the time, but I can't hold it in any longer. My husband and I leave in 5 days to go visit our son in Italy again! He has some leave he can take while we're there, so the three of us are also taking a trip to see Scotland, Ireland and England for a week. I still have a couple of things to make before I go, so I'm trying to stay focused, but I'm so excited...Read More
I can almost guarantee that the whole Christmas in July thing was invented by a maker. I found myself in the fabric store last week, buying holiday prints. I mentioned how early it felt, but the store employee who was cutting it pointed out that if I waited even another couple of weeks all the cutest would be gone. And you can bet I've been in my sewing room this week, turning those same prints into holiday vendor aprons...Read More
Oh boy. I hope you’ve eaten recently, although it probably isn’t going to help much. As I’ve mentioned, I’ve been seriously watching what I’m eating lately (which is working, by the way – yay!) so I haven’t been eating much chocolate. I also don’t knit, but that doesn’t mean I can’t admire a good cake. Did I say cake? I meant sweater.
On a trip to Seattle one year, we fell under the spell of a vendor in Pike Place Market that was selling chocolate pasta. I know it sounds weird, but with a sweet cream cheese sauce, it makes for a decadent dessert. Thanks to TheBrooklynRagazza on Instructables we can all try out chocolate pasta at home!
This amazing creation from Art of Dessert is called Chocolate Wasted Cake. Bet you can guess why.
These Mini Chocolate Poke Cakes from My Baking Addiction are a modern twist on an old favorite.
Peanut butter and chocolate go together like peanut butter and chocolate, and these Thick and Soft Peanut Butter Cookies from Averie Cooks are the poster child.
With this Chocolate Fudge Sauce from Lil Luna you can turn anything into a chocolate treat. I’m about ready to see how it is on salad.
With two ingredients and five minutes to spare, you can make this Chocolate Mousse from Café Fernando. I’m not even kidding.
I’ve been eating lots of nuts and some dried fruit, and I’m a huge fan of dark chocolate. These Dark Chocolate Super Bites from The View from Great Island are pretty, but they’re still going down.
I can picture the fudgy, chewy texture of these Chocolate Fudge Yogurt Cookies from Give Recipe. Yes, please.
My son doesn’t do a lot of cooking. The joke around our house is as long as he has cheese and something bread-like in the house, he’ll survive. However, he makes the best banana bread I’ve ever had. I might have to get him to try out this Triple Chocolate Banana Bread from Spend with Pennies.
I love curating my Friday Favorites each week, and I want to make sure that the talented people who have created these projects are fully acknowledged for their work. Before you pin or share, please click through the link or photo to the originating website. You can also find all the projects each week on my Friday Favorites Pinterest board. Thank you!
When I was a kid I loved chocolate, and pretty much any chocolate would do. I even loved the cheapo stuff that was mostly brown wax and left that awful coating on the inside of my mouth. These days I’m a little more picky. Ok, maybe a lot. I’m willing to hold out for good, dark chocolate and it often comes in the form of a brownie.
This recipe was a result of my effort to make a brownie that was a little lower in calories. I like the No Pudge Cappuccino mix, but I didn’t have any on hand and when you need a brownie, you need a brownie. This is the nutrition info if these are made exactly according to this recipe:
· 1 cup all-purpose flour
· 1/2 cup cocoa powder
· 1 (1.4 oz) package chocolate fudge sugar-free pudding mix
· 3 tablespoons instant espresso powder
· 1 teaspoon baking powder
· 1/2 cup granulated sugar
· 1/2 cup lightly packed brown sugar
· 2 egg whites (or 1/3 cup egg whites from carton)
· 1 egg
· 3 tablespoons butter - melted
· 1/4 cup nonfat plain Greek yogurt
· 1 1/2 teaspoon vanilla extract
Preheat oven to 350 degrees. Grease an 8 by 8 inch baking pan.
Stir together flour, cocoa powder, pudding mix, espresso powder and baking powder in a large bowl.
In a separate bowl, combine sugars, egg whites, egg, butter, yogurt and vanilla. Mix well.
Stir the wet ingredients into the dry until just combined. Don't over stir.
The batter is very thick, and will need to be spread, rather than poured, into the prepared baking pan. Bake 20 - 25 minutes, or until toothpick inserted in the center comes out almost clean. These are at their best as soon as they're cool enough to eat. Makes 16 brownies.
There are lots of ways you can play around with this recipe:
- use pureed prunes or applesauce in place of half or all of the butter
- replace the egg with chia seeds or egg substitute
- if you avoid artificial sugar, use regular pudding mix, or leave it out entirely
- use some wheat flour instead of all white
- sour cream works as well as Greek yogurt
- add chocolate or other flavor chips
- for regular brownies, just leave out the espresso powder
- you can even make blondies – just leave out the cocoa and espresso powders and use vanilla pudding mix
- make your own mix by combining all the dry ingredients and store until you’re ready to add the wet ingredients
I think it’s time for another batch!
It’s Friday again, and the weatherman has promised we will finally see the temperature hit 80 degrees this weekend. We haven’t seen 80 around here since the beginning of October last year, so we’re all kind of giddy. I’m very ready for some sunshine. What does any of that have to do with stuff on a stick? Not a thing, but putting something on a stick has a similar effect to putting eyes on it – it just gets cuter and I’m in the mood for cute.
Most of my favorites this week are food, but I don’t know if I could bring myself to actually eat these Chili Pepper Cake Balls from Nikki in Stitches.
These Cinnamon Rolls on a Stick from Artisan Bread in Five are cute too, but I’m pretty sure I couldn’t keep myself from eating them.
My kids would LOVE these Donut Pops from Potter and Butler. Don’t tell them.
This one is a little out of season, but I’ve still got Hot Chocolate on a Stick from Givers Log on my to-do list. They might be good to take camping. Or just freeze them and eat them like a popsicle.
We’ve all seen the cake pops everywhere, which are delicious and cute, but my heart is all a-twitter for these Pie Pops from Luxirare. The photos are gorgeous.
I love these PopTarts on a Stick from Saucy’s Sprinkles. I really just love that they’re homemade PopTarts – the fact that they’re on a stick is a bonus.
Just so you know there’s other fun stuff that comes on a stick besides food, here’s an adorable Sock Stick Horse from The Napping House.
These Soapsicles from TeachSoap look edible, delicious in fact, but unless you’re being punished for some colorful language, keep them out of your mouth.
I decided since next week contains both Mother’s Day and my birthday that I would feature my favorite dessert, and possibly food, on the planet – COOKIES! If it were possible to survive on cookie dough with the occasional baked cookie thrown in for texture variation, I’d do it.
These Sugar Cookie Truffles from Cookies and Cups aren’t strictly a cookie, but they start out as one, so I’m including them here. These would survive about two seconds in my house.
I want to throw a full-on, girly tea party just so I can serve these Teabag Shortbread Cookies from Accent the Party.
I’m not a big fan of actual mojitos, but the mint/citrus combo sounds tasty in these Mojito Butterfly Cookies from The Cooking Photographer.
I think these Popcorn Cookies from The Decorated Cookie are just adorable. They look so comic bookish.
I’m a little late for both April Fool’s Day and Cinco de Mayo, but I couldn’t leave out these Chips and Salsa Cookies from The Sweet Adventures of Sugar Belle.
These Tie Dye Cookies from What I Live For look like they would be fun to make with a pint-sized helper.
Not quite as much as cookies, but I also love strawberries. I ate so many when I was pregnant with my daughter I was afraid she’d come out all red and covered in seeds. I’d happily replace the real ones with this version from Bake at 350.
As I mentioned, my birthday is next week, so I’m going to wrap this up with Birthday Cake Cookies from 1 Fine Cookie. I’ve had cookies instead of cake for the past several years – maybe this will be the one this year!
Since next Friday is Earth Day, I thought I’d finish up my Easter favorites this week. Easter is another craft-friendly holiday, with more great ideas and projects available than I could even begin to tell you about. These are just a few that caught my eye.
The carrots on this Framed Carrot Easter Décor from Positively Splendid are made from fabric. I also like that they stick out from the background. The “Yum” in the corner is just icing on the cake. Or carrot.
This Jelly Bean Bark from Scissors and Spatulas not only looks pretty, but I’ll bet it tastes good too. How could you go wrong with jelly beans and white chocolate?
I think you could add coconut to just about anything and I’m in. Chocolate Covered Coconut Easter Eggs. That’s all I needed to know. Except there’s also a link to Chocolate Covered Peanut Butter Easter Eggs. Now I have a decision to make. Thanks to Simply Designing for the recipes.
Since I’ve got you in the Easter spirit now, please read my post yesterday about the family of a police officer with cancer and how you can help. Thanks!
I am well aware of what a horrible mental image that conjures up, but these were named by a fifteen-year-old boy and that’s the kind of thing he finds hilarious. Frankly, I couldn’t argue with him – that’s exactly what they look like. Fortunately, they’re tasty enough to make up for it.
I didn’t figure out the nutrition stats for these, but they should be fairly low in fat. If you replace the oil with fat-free yogurt or sour cream and leave out the chocolate chips, they could be fat-free.
Cow Pie Cookies
1 box (13.7 oz) Fat-Free No Pudge Fudge Brownie Mix (we happened to use Cappuccino flavor)
1 box (1.4 oz) sugar-free, fat-free chocolate fudge pudding mix
1/2 cup fat-free egg substitute
2 tablespoons vegetable oil
1 cup chocolate chips
Combine all ingredients except chocolate chips. Stir in chips. Drop by heaping tablespoons onto parchment paper on a cookie sheet. Bake at 350 degrees for 10 – 12 minutes. The cookies should be shiny on top and the edges should be slightly dull. Cool.
This made about 13 large cookies for us and they were still fudgy inside. They didn’t stay around for long, but they were so much yummier than they look.
Welcome to the Thursday edition of Friday Favorites and my last post before Christmas!
Holiday food is like none other. Not only should it taste good, but it has to look festive. Those two things aren’t always easy to achieve simultaneously. Here’s a few things I’ve found that have the look down, and I’m betting the flavor is there too. I know, I know, again with the sugar. At least I have the holiday excuse this time.
Two of my favorite holiday treats are fudge and eggnog. Thanks to RecipeGirl for sharing her Eggnog Fudge recipe and saving me a step.
My daughter and I recently discovered Red Velvet Cake. We decided we don’t care it’s just chocolate cake and food coloring, it’s still pretty. These Red Velvet Cake Balls from Polka Dots and Pizza make me swoon.
I’m kind of a sucker for reindeer. And marshmallows. And chocolate. And cuteness. Imagine me when I found these Chocolate Covered Marshmallow Reindeer from Betty Crocker Wannabe.
There tends to be extra kids around my house during the holidays and they like to eat. A lot. This Peanut Butter Popcorn from I Am Just Lu on Leafy Treetop Spot would be a good way to keep them out of the stuff I don’t want them to inhale before Christmas.
Most people I know seem to either love or hate coconut. Our house is equally divided. Personally, it’s one of my favorite flavors so I’d love to try this Almond Joy Cocoa from Delia Creates. At least I only have to share it with one other person.
I don’t know how long this Snickers Christmas Tree from The Crafty Chica would survive intact, but I’d kinda like to find out.
What can you say about a gingerbread house that includes meat? Seriously. Go ask Almost Bourdain about the Chocolate Bacon “Not Gingerbread” Cake House.
Sometimes you need something you can make quickly that still looks impressive. Candy Cane Mint Milanos from Hostess with the Mostess – done and done.
Well, that’s it for my Christmas posts this year! Happy Holidays from my crazy house to yours!
One of my son's favorite things in the entire world is pumpkin pie. He has it every year for his birthday, in lieu of cake. I don't know if it's a coincidence, but his birthday happens to be in October, peak pumpkin season. For the past couple of years, he has also requested a second pie to go with the pumpkin. It's called Toll House Pie, and it's basically a chocolate chip cookie in a pie crust. There's just nothing wrong with that.
We were talking about his upcoming birthday a few days ago, and he wondered if there was a way to combine his two favorites into one super-pie. Of course I went straight to the kitchen to try it. Curiosity gets me every time.
This recipe is what I came up with. The verdict from the family was that it's very good, better after it's been refrigerated overnight and it depends on the bite whether it's more pumpkin or Toll House.
Toll House Pumpkin Pie
1/4 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup firmly packed brown sugar
1/4 cup butter, melted and cooled
Combine ingredients and pour into an unbaked pastry shell (I use Marie Callender's frozen crusts). Bake at 325 degrees for 15 minutes. While it's baking, combine the following:
1 cup pumpkin puree
1/2 can sweetened condensed milk (about 7 ounces)
2 teaspoons pumpkin pie spice
Remove the pie from the oven. Sprinkle 6 ounces of chocolate chips over the first layer. Pour the pumpkin mixture slowly over the chocolate chips. If you want a swirly effect, cut through filling only with a knife, a couple of times in each direction.
Bake 50-60 minutes, or until a knife comes out clean when inserted in the center.
This can be served warm, but it tastes better if it's refrigerated until it's cold.
It looks like this will be among the birthday pies this year. He's turning 15, so I'm not sure how many pies that's going to take. The taller he gets, the harder he is to fill up.