Fudgy Brownies with Chocolate Peanut Butter Icing

Happy Mother's Day! Just in time, what does every mother need once in awhile? Chocolate, of course! These brownies take some muscle to mix, but that just decreases the guilt factor--surely burning extra calories making them justifies a slip from the diet?

If you are into cake brownies, then you won't like this recipe. This is for those of you who love thick, fudgy brownies. Make them with or without the frosting; either way I recommend a tall glass of milk to help wash down the gooey goodness.

Another benefit of these brownies is you can make them on the cheap. By using cocoa powder, you get the dark chocolate flavor without shelling out for the irresistible fine-milled 60% cacao chocolate. Make sure to follow the directions exactly. Not stirring completely or warming the batter long enough will result in a grainy dessert at best; chocolate scrambled eggs at worst. Just trust in my own experimentation, and enjoy! If you have a double boiler, go ahead and use it. I wrote out the directions for those of us who have to go the old-school route.

Fudgy Cocoa Brownies

Ingredients:
cooking spray
1 stick plus 2 tbs unsalted butter
1 c packed brown sugar
3/4 c plus 2 tbs unsweetened cocoa powder
1/4 tsp salt
1/2 tsp vanilla extract
2 eggs, room temperature, beaten
1/2 c unbleached flour
2/3 c walnuts, chopped (optional)
Chocolate Peanut Butter Icing (optional)

Directions:
Place the oven rack on the second position from the bottom and preheat the oven to 325F. Line an 8x8 baking pan with foil and spray with cooking spray.

Fill a large, deep skillet with 2 inches of water. Bring water to a low simmer, and place a medium heat-safe bowl in the water bath. Place the butter in the bowl and allow to melt. Once melted, add sugar, cocoa powder, and salt. While the bowl is in the water bath, stir until the mixture is well-combined. Stirring occasionally, continue to heat for an additional 5 minutes, or until no grains of sugar can be felt when a drop of batter is rubbed between the fingers (batter should be tolerably hot to touch--not scalding!). Remove the bowl from the skillet and set aside to cool for about 10 minutes, or until mixture is warm (about 80 degrees F, if you have a thermometer handy).

Mix in the vanilla. Add the eggs and stir until completely incorporated (this will take some upper body strength!); the batter will be shiny. Add the flour 2 tbs at a time, mixing thoroughly after each addition (more arm muscle). Stir in walnuts, if desired. Spread the batter evenly in the baking pan.

Bake 25-30 minutes, or until toothpick inserted in the center comes out clean. Cool for 30 minutes in the pan, then pull the brownies out by the foil and place on a rack (still on the foil) to finish cooling. Once cooled, if desired, ice brownies with Chocolate Peanut Butter Icing (recipe below). Cut into 20 portions, and enjoy!

Chocolate Peanut Butter Icing

Ingredients:
1/4 c semi-sweet chocolate chips
1/2 c smooth peanut butter
2 tbs butter
1 tbs cocoa powder
1/4 tsp vanilla extract

Directions:
In a small saucepan, heat all the ingredients over medium-low until melted, stirring thoroughly. Once combined, reduce heat to lowest setting and allow to warm an additional 5 minutes, stirring occasionally. Remove from heat and allow to cool to room temperature. Use to top brownies, cupcakes, or ice cream. Makes about 1 cup of icing.

Raw Chocolate and/or Mango Pudding

I think it's time for a dessert post, don't you? How about a dessert that you'd feel comfortable having for breakfast? Well, here it is! These two puddings are very similar, and a great way to use up extra produce (I know, I know, "extra avocados" are scarce around my house, too!).

For show I layered the chocolate and the mango pudding, then tossed a few chocolate chips on top as garnish. The kids loved these! The tangy mango is the perfect compliment to the rich dark chocolate.

After the recipes, continue reading for an idea on using leftover mango pudding for breakfast!

Raw Chocolate Pudding

Ingredients:
2 ripe avocados
1/8 cup raw cocoa
2-3 tsp honey, to taste
1-2 tbs pineapple juice, to achieve desired thickness (if necessary)


Directions:
Place all the ingredients into a food processor/blender and purée until well combined. If needed, add juice 1/2 tablespoon at a time until pudding is the desired texture. Spoon into serving dishes and chill for at least 30 minutes before serving. Makes 3-4 half cup servings.


Raw Mango Pudding

Ingredients:
2 ripe yellow mangoes, peeled, pitted, and diced
1 ripe banana, peeled
1/4 c raw macademia nuts, soaked and drained
1-2 tsp honey, to taste
1-2 tbs pineapple juice, to achieve desired thickness (if necessary)


Directions:
Place all the ingredients into a food processor/blender and purée until well combined. If needed, add juice 1/2 tablespoon at a time until pudding is the desired texture. Spoon into serving dishes and chill for at least 30 minutes before serving. Makes 3-4 half cup servings.

An additional use for the mango pudding is to use as a dessert topping or to place it in crêpes. The following morning, I made the crêpes pictured here for breakfast. I used my basic recipe for crêpes, substituting pineapple juice for the orange since it's what I had on hand. For the filling, I combined about a quarter cup of mango pudding with a quarter cup of Greek yogurt. I also grilled some pineapple to add to the breakfast and topped the crêpes with slivered almonds. Very tasty, and very filling!

Buttermilk Waffles with Balsamic Whip Cream

Breakfast isn't something I often make. Working nights, it's just not something that can be done the majority of the time. Having just purchased a waffle iron, however, I thought it was time. Since mornings aren't much of an option for me I made breakfast for dinner, or--as the offspring put it--"brinner."

The waffles are topped with balsamic whip cream, Nutella, and strawberries. Rounding out the meal we had the classic bacon and egg. It's tomato season, so you also see some tomato slices and fresh purple basil in the photo.

The whip cream may sound strange, but the bite of the balsamic vinegar really adds to the flavor. I used my chocolate-infused balsamic vinegar, but any good balsamic will work. This is also a great topping for fruit or ice cream!

Buttermilk Waffles

1 1/2 c unbleached all-purpose flour

1/2 c cornstarch

1 tsp salt

1 tsp baking powder

1/2 tsp baking soda

1 1/2 c buttermilk

1/2 c milk

12 tbs melted butter

2 large egg, separated

2 tbs sugar

1/2 tsp vanilla extract

Heat the oven to 200°F and turn on the waffle iron. Combine flour, cornstarch, salt, baking powder, and baking soda in a medium bowl. In a separate bowl, whisk together buttermilk, milk, butter and egg yolks; set aside.

In another bowl, beat the egg whites to soft peaks. Sprinkle in sugar and continue to beat until the peaks are firm and glossy. Stir in vanilla.

Pour the buttermilk mixture into the dry ingredients and whisk until just mixed. Drop the whipped egg white onto the batter by spoonfuls and fold in with a spatula until just incorporated.

Pour the the appropriate amount of batter for your iron onto the hot waffle iron (I needed about 1/2 a cup per waffle) and cook until the waffle is crisp and golden brown (follow instructions for your iron). Set the waffle directly on the rack in the preheated to keep it warm and crisp. Repeat with the remaining batter, placing the prepared waffles in the oven in a single layer. Once all the waffles are cooked, serve immediately. Makes about ten 5" square waffles.

Balsamic Whipped Cream

Ingredients:

1 c heavy cream

1/4 c sugar

1 1/2 tbs balsamic vinegar

Directions:

Combine all ingredients in a medium bowl and beat to medium peaks. Makes about 1 1/2 cups of whipped cream.

Fried Rice Balls, Chocolate Banana Muffins, and Bentos--oh my!

I've been experimenting with bento boxes lately. I happened into a beautiful bento box that I've been trying to use. I love the concept of the bento, and the gods know I could use help finishing up leftovers. I've put together a few so far that I'd like to share here, as well as a couple of recipes that have made it into my bentos.

This was my first bento lunch. I made a sushi roll of smoked salmon, avocado, and green onion with some leftover sushi rice and partial package of lox leftover from breakfast. I also had some grilled shrimp from the night before, so I rolled that up with shredded carrot into a spring roll. My teeny sauce bottles held soy sauce and my own plum dipping sauce. To round out my meal, I had miso soup and some watermelon in a separate container.

My next bento saw some more of the grilled shrimp, this time in its originally prepared state. With rice leftover from Chinese takeout, I made the fried rice balls you see in the top section (recipe below). The bottom section had a salad of shredded carrot and fresh mushrooms, and a few watermelon balls. Again, you see the teeny bottle of soy and plum sauce.

My youngest offspring expressed an interest in taking a bento lunch to school, so this is what I packed for her this morning. Once again, we had leftover shrimp (the mild version from last night's dinner). Also included are carrot sticks and broccoli, corn salad, whole wheat tortilla cut into fun shapes, and a Laughing Cow wedge of spreadable cheese. For dessert, she had grapes and a chocolate banana mini muffin (recipe below).

So far, I'm having a great time making these little lunches, and I will likely be making many more in the future. Now on the the recipes!

Fried Rice Balls

Ingredients:

2 c leftover long grain rice

1 c water

2 tbs cream

1 egg, beaten

3 tbs onion, finely chopped

2 green onion stalks, finely chopped

2 tbs seaweed, finely chopped

1 tsp red pepper powder

1 tsp baking powder

4 tbs protein of choice, cooked and finely chopped (suggestions below)

1 tbs sauce of choice (suggestions below)

1 tbs toasted sesame seeds

2 tsp salt

1/2-3/4 c flour

oil for frying

Directions:

Mix water with rice in a medium sauce pan and bring to a very low boil. Cook until water is absorbed; remove from heat.

In a large bowl, beat together cream, egg, onions, seaweed, red pepper, and baking powder. Stir in the rice until evenly coated. Mix protein, sauce, sesame seeds, and 1 tsp of the salt into the rice mixture. Stir in flour, 2 tablespoons at a time, until mixture is thick enough to shape into balls.

Heat 1 inch of oil in a heavy pot over medium to medium-high heat. With floured hands, shaped the rice mixture into 2-inch diameter balls.

Fry the balls for 3 to 4 minutes on each side, or until golden brown. Remove with a slotted spoon and drain the rice balls on paper towels. Sprinkle with remaining salt and serve.

Protein suggestions:

Salmon (used in the photo above)

Lentils

Shrimp

Edamame

Chicken

Tuna

Spam (a Korean favorite, of all things)

Sauce suggestions:

Plum sauce (used with the salmon in the photo above)

Teriyaki marinade

Fish sauce

Hoisin sauce

BBQ sauce

Sour cream

Chocolate Banana Muffins

Ingredients:

1 3/4 c flour

1/4 c cocoa powder

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1/2 c unsalted butter, melted

1 c sugar

2 eggs

1 tsp vanilla extract

3 ripe bananas, mashed

1/2 c semi-sweet chocolate chips

Directions:

Preheat oven to 350F.

Combine flour, cocoa, baking powder, baking soda, and salt in a medium bowl. In a large bowl, beat together butter, sugar, eggs, vanilla, and bananas.

Stir flour mixture into the wet ingredients until just combined. Fold in chocolate chips. Spoon batter into greased muffin tins. For mini muffins, bake 15 minutes or until toothpick inserted in center comes out clean; standard muffin tins take about 25 minutes to bake.

Spinach and Strawberry Salad with Chocolate Balsamic Dressing

This is another creation inspired by my trip to the farmers market. There is a local shop--The Tasteful Olive--that sells infused olive oil and balsamic vinegar, and even better is they offer free samples of every single item they stock. I absolutely fell in love with the chocolate infused balsamic vinegar. Needless to say, my first thought was of strawberries. Coupled with the brand new spinach I had just purchased from a local farmer, this salad was born.

I am particularly proud of this combination. The dressing is tangy with just a touch of sweet, and the chocolate flavor rests beautifully in the background of the palate. Extra acidity and sweetness come from the strawberries, and the contrast of the creamy goat cheese and crunchy walnuts makes this salad feel more like a dessert than rabbit food.

If you can't (or simply don't want to) find chocolate balsamic vinegar, you can approximate the flavor by combining 1 1/2 tbs of balsamic vinegar with 1/2 tbs dark chocolate liquor. It'll be a little sweeter, so I recommend using half the agave or honey.

Strawberry Spinach Salad

Ingredients:

2 tbs chocolate infused balsamic vinegar

3 tbs extra virgin olive oil

1 tsp agave nectar or 2 tsp honey

1/8 tsp salt

4 c spinach

1 c strawberries, sliced

1/4 c goat cheese

1/4 c walnuts, coarsely chopped

fresh cracked pepper

Directions:

Whisk together vinegar, oil, nectar, and salt in a small bowl until well-combined. Set aside.

Combine spinach, strawberries, cheese, and walnuts in a salad bowl. Just before serving, toss with dressing and fresh cracked pepper. Serves 4.

Chocolate Cinnamon Chip Cookies for the Dark Side

I realize this is a terrible picture, but trust me....the cookies are definitely worthy of admission into the Dark Side.

The texture is almost brownie-like in quality, and the cinnamon chips add just a hint of spice to the chocolate. While the offspring and I are strict milk-and-cookie types, I think a cup of coffee would compliment these very nicely. Enjoy!

Chocolate Cinnamon Chip Cookies

Ingredients:

2 c all-purpose flour

1/2 c unsweetened cocoa

1 tsp baking powder

1/4 tsp salt

8 oz unsalted butter (2 sticks), softened

1 c brown sugar, firmly packed

2/3 c granulated sugar

1/2 c coarsely chopped dark chocolate

2 large eggs, beaten

1 teaspoon vanilla extract

1 c cinnamon chips

Directions:

Preheat oven to 350F.

In a medium bowl, combine the flour, cocoa, baking powder, and salt; set aside.

In a large bowl, cream together the butter and the sugars. Melt the chocolate either in a double boiler or in the microwave. Pour melted chocolate into the butter mixture and beat until combined. Wisk in eggs and vanilla. Stir in the flour mixture about 1/3 at a time until well-incorporated. Fold in cinnamon chips.

Drop dough by rounded tablespoon onto a lightly greased cookie sheet, about 2 inches apart. Bake 12-15 minutes, or until edges appear dry. Cool on cookie sheet for 5 minutes, then transfer to rack to cool completely. Makes 24-30 cookies.

Oatmeal Pumpkin Cookies for the Dark Side

Here's my latest Cookies for the Dark Side venture. These are my favorite so far, and every one who has tried them has given them rave reviews. I took a batch to work, and my fellow nurses couldn't get enough. Suffice to say I was the favorite staff member that night!

In my directions, I indicate to bake 12-15 minutes. I prefer a chewy, fall-apart-in-your-hand cookie, so I tend to lean toward the 12 minute side of baking. If you like a sturdier cookie, aim for 14 or 15 minutes.

Oatmeal Pumpkin Cookies for the Dark Side

Ingredients:

2 c unbleached all-purpose flour

1 1/2 c old-fashioned oats

1 tsp baking soda

1 tsp ground cinnamon

1/4 tsp nutmeg

1/4 tsp ginger

1/2 tsp salt

1 c (2 sticks) butter, room temperature

1 c packed dark brown sugar

1 c granulated white sugar

1 c (1/2 can) pumpkin puree

1 large egg

1 tsp vanilla extract

1 c bittersweet 60% cacao chocolate chips

Directions:

Preheat oven to 350°F. Lightly grease baking sheets.

In medium bowl, combine dry ingredients.

In a large bowl, beat butter and both sugars until fluffy. Add pumpkin, egg, and vanilla extract; mix well.

Add flour mixture to wet ingredients and mix well. Stir in chocolate chips. Drop by rounded tablespoons onto prepared baking sheets.

BAKE for 12 to 15 minutes or until cookies are lightly browned and set in centers. Allow to cool 2 minutes on baking sheets, then transfer to wire racks to cool completely.

Peanut Butter Cookies for the Dark Side

This is my second installment of "Cookies for the Dark Side."

Peanut Butter Cookies for the Dark Side

Ingredients:

1 1/4 c all-purpose flour

3/4 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

1/2 c unsalted butter, room temperature

3/4 c smooth peanut butter at room temperature

1/2 c sugar

3/4 c lightly packed dark brown sugar

1 large egg, at room temperature

1 tbs milk

1 tsp vanilla extract

8 dark Reese's cups, coursely chopped

Directions:

In medium bowl, combine the flour, baking soda, baking powder, and salt. Set aside.

In a large bowl beat butter and peanut butter until fluffy. Add the sugars and continue beating until fully mixed. Add egg, milk, and vanilla extract and beat well.

Mix in half the flour mixture until combined, then fold in remaining flour and beat until well combined. Fold in Reese's. Cover batter with plastic wrap (leaving no air in between) and chill dough 24-36 hours.

Preheat oven to 350F.

Roll about a tablespoon of dough at a time into 1 to 1 1/2" balls and place onto ungreased cookie sheets, leaving a couple inches of space between drops for expansion. Lightly press each cookie with either a fork (making those ubiquitous criss-cross marks), back of a spoon, or your fingers.

Bake 8-10 minutes (they will look underdone, but this is important in making a soft cookie!).

Cool cookies on cookie sheet a few minutes before transferring to another surface. Keep cookies flat at least 15 minutes so that they retain their shape. Makes 24-32 cookies, depending on size and how much raw dough is eaten ;).

Cookies for the Dark Side, part one

"Come to the Dark Side....we have cookies."

"Well, what kind of cookies are they?"

This conversation sparked my creativity and a rare desire to bake. I don't enjoy baking, personally. I think it's boring. I like eating baked goods, of course, but the entire chore of measuring, mixing, rolling, baking, and cooling simply does not appeal to me. I prefer a freer form of cuisine.

But, sometimes a girl just needs a really good cookie. The flavor profile mimics that of one of my favorite low-cost wines: Mirassou Cabernet. The dark chocolate is the first taste perceived against the brown sugar background, followed by the tartness of the dried cherries. The key here is to use good chocolate; the bitterness is necessary to offset the sweet.

Chocolate Chip Cookies for the Dark Side

2 1/2 c all-purpose flour

1 tsp baking soda

1/2 tsp salt

1 c butter, room temperature

1 1/2 c firmly packed brown sugar

2 large eggs, room temperature

2 tsp vanilla (not imitation)

12 oz (2 c) bittersweet 60% cacao chocolate chips

1 c dried cherries

In small bowl, mix flour, baking soda, and salt.

Beat butter and brown sugar in a large mixing bowl until well-blended. Beat in eggs and vanilla until smooth. Add flour mix to butter mixture a fourth at a time and beat until well mixed. Fold in chocolate chips and cherries.

Cover cookie dough with plastic wrap, leaving no air in-between, and chill 24-36 hours.

Preheat oven to 400F.

Drop dough in 2-tablespoon portions, 2 inches apart, onto lightly greased baking sheets. Bake until cookies are lightly browned, 6 to 8 minutes; if baking more than one pan at a time, switch pan positions halfway through baking.

Cool on pan 5 minutes, then transfer cookies to racks to cool. Makes about 30 cookies.

Notes:

While it isn't necessary to chill the dough, it's a trick most people who actually enjoy baking swear by. After some research, I found that it allows the wet ingredients to soak into the dry ingredients and produce a better melding of flavors. See this article for a very good explanation.