To have your cake and eat it too.
Especially if it’s chocolate.
Yes, that is a potato. It’s from the farm on our campus. 😀
Math does not come naturally to me.
How did I get through calculus?
I memorized my way out of it…the different question types…and predicted which ones would be on the exams.
Not natural at all.
Unlike the equation above, the answer of which is…brownie crisp!
If you make peach crisp in August, apple crisp in November, then naturally you would make brownie crisp in February.
It makes a lot of sense, doesn’t it?
The honey in the oatmeal topping cuts through the chocolatey-ness like a ray of warmth and I think you would enjoy the textural contrast between the tender/gooey brownie and the crisp/crunchy topping also.
My only regret?
I didn’t have vanilla ice cream. 😦
makes a 9×9 square pan
for the topping:
1 c. oats
1/3 c. flour
1/4 c. butter, melted
3 Tbsp. honey
1/4 tsp. cinnamon
for the brownie:
1/2 c. butter
2/3 c. chocolate chips or 4 oz. semisweet chocolate
1 c. sugar
1 large egg
1/8 tsp. salt
1/2 tsp. vanilla
1/4 tsp. dried instant coffee powder
1/4 c. unsweetened cocoa powder
2/3 c. flour
1. Preheat oven to 350 degrees F.
2. To prepare the topping, combine everything and mix until beginning to clump together. Set aside.(sidenote: I think this mixture would be great baked on its own and eaten as granola)
3. To prepare the brownie, melt butter and chocolate together in a double broiler or a bowl over a pot of simmering water.
4. Add the sugar, egg, and vanilla. Beat until smooth.
5. Add the cocoa powder, flour, and salt. Stir until blended.
6. Pour the brownie mixture into a greased 9 inch square pan. Sprinkle the oatmeal mixture on top.
7. Bake for about 25 minutes, or until the topping is golden brown.
It’s always a treat to have pancakes for breakfast. Soft, fluffy, lightly sweetened and adorned with a smear of butter and a drizzle of maple syrup.
It’s even more of a treat to sprinkle chocolate chips on top. Especially for the kids. Be prepared for a round of “YAY!” Who knows, the little bit of chocolate in these pancakes might just perk up your mood for a bright and cheerful day. 🙂
Chocolate Chip Pancakes
makes 12 4-in pancakes
1 1/3 c. all-purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
1/8 tsp. salt
2 Tbsp. sugar
1 c. whole milk with 1 Tbsp. white vinegar
2 large eggs
1/2 tsp. vanilla extract
1 Tbsp. oil, plus more for the pan
My brother had originally wanted a cake shaped like a giant Oreo cookie, but of course he changed his mind. He loves soccer so he asked for a soccer ball cake. So I altered the original plan, went with the same cake, the Emergency Chocolate Cake. I used a cream cheese frosting, and layered mini Oreo cookies in between the layers.
The cake itself was bake d in a large metal bowl, filled with one and a half times the cake recipe. It took quite a bit of time to bake, because of the deepness of the cake, but it it turned out level enough and did not stick to the bowl.
I split it into three layers, spread frosting and sandwiched it with mini Oreo cookies. Then I frosted the outside and drew in the pattern.
The frosting is great! It’s not overly sweet and is very smooth. It would be perfect for a carrot cake. It paired well with chocolate here too. The whipped topping lightened the texture just a touch and made the frosting extra creamy.
Cream Cheese Frosting
makes enough to frost a 2-layer cake
1/4 c. unsalted butter, softened
1 8-oz. package cream cheese, at room temperature
3-4 cups sifted powdered sugar, as much as is needed
1 1/2 c. frozen whipped topping, defrosted
1/2 tsp. vanilla extract, optional
We brought the cake to church and shared it with his friends. Franklin loved his cake! Happy Birthday!
This is one of my favorite pastries. I remember making these for Christmas one year and giving some away to my friends. I think one girl ate half the box before lunch. These are incredible little morsels.
The dough is made with cream cheese and sour cream and isn’t excessively rich, as some doughs are out there. The recipe is from Marcy Goldman’s The Best of BetterBaking.com. The filling is made with chopped chocolate, pecans, brown sugar, and a bit of oil to hold it all together. It’s rich, nutty, and has a subtle caramel undertone.
I have made a cinnamon and brown sugar filling before also. I will try a nutella filling one day. Hmmm…nutella.
Chocolate Pecan Rugalach
makes 3-4 dozen
adapted from The Best of BetterBaking.com
3 c. all-purpose flour
1 c. unsalted butter, cold
4 oz. cream cheese, cold
1/4 c. sugar
3/8 tsp. salt
1 large egg, beaten
1/3 c. sour cream
1 tsp. vanilla extract, optional
1 1/4 c. pecans, chopped very finely
2/3 c. chocolate chips, chopped very finely
1/3 c. light brown sugar
3 Tbsp. unsweetened cocoa powder
2 Tbsp. oil
To make the dough, combine flour, salt, and sugar in a large bowl. Cut the butter and cream cheese into the flour mixture with a pastry blender, or two knives, until the mixture have pea-sized lumps. Beat the egg and vanilla together, if using. Add to the butter/flour mixture along with the sour cream. Work the mixture with a fork until it holds together. Knead a few times and cover with plastic wrap. Place in the fridge to chill for at least an hour, or up to three days. I’ve also frozen the dough with no ill effects, just defrost before proceeding with the recipe.
In the mean time, make the filling. Mix the first four ingredients of the filling in a bowl. Pour in the oil and mix with a fork until the filling begins to clump together. Set aside.
Divide the dough into three or four equal parts. Pat each into a round disk on a floured work space. Roll into 10 inch rounds if divided the dough into fourths and 12 inch rounds if divided into thirds. Pat the filling onto the rounds. Using a sharp knife, cut each round into twelve slices, like a pizza. Take a slice and cut a half-inch slit on the bottom (the crust side), like you would for making croissants. Fold the cut corners towards the sides and roll up tightly into a small crescent. Repeat with all remaining slices.
Place on a parchment paper lined baking sheet. Bake in a preheated oven of 375 degrees for 10 minutes. Reduce heat to 350 degrees and bake for a further 10 minutes, or until browned and crisp.
I was nibbling on one earlier and thought to myself, “this begs for some coffee.” Serve with coffee. Share with someone and they will love you immensely.