I spent my entire Saturday in College Station, Texas. Day trips are always tiresome; needless to say, my Sunday nap was highly anticipated.
The only thing that got me out of my bed after church, was that I knew there was a batch of these brownies in the kitchen. Unfortunately do not have Elastigirl’s arm-stretching talent…yet.
Now, not all of the sweets I partake in are 100% bad for you…
I received a lot of good feedback on this post, so I thought I’d write something similar. Here’s a couple not that bad for you yummies.
I was scheduled to attend an apartment warming party for one of my friends who is gluten-free. It’s kind of my thing to bring desserts, so I whipped up this blackberry oat goodness and served it with ice cream. There was zero, zilch, NADA left when it was time to go home.
2 1/2 cups oats
1 cup brown sugar
1/2 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla
3/4 cup butter
2 cups blackberries (1 pint)
2 tablespoons corn starch Vanilla Ice Cream
Preheat oven to 375ºF and spray an 8×8 inch pan with Baker’s Joy. Combine the oats, brown sugar, cinnamon, baking powder, cornstarch, and salt. Add the butter and vanilla and mix until crumbly. Reserve one cup of this mixture for the top and press the rest into the pan. Toss the blackberries over the crust. Sprinkle on the remaining crumbs. Bake for 35 minutes. Serve with vanilla ice cream.
I love pancakes, but I also know that most are made with white flour and that it is terrible for you. So,I made a pancake recipe inspired by my favorite breakfast place in Waco- Cafe Cappuccino. They have a wonderful whole wheat-apple pancake! I’d like to order it with chocolate chips, but apparently that isn’t possible, so I decided to make it myself.
Whole Wheat – Oat -Apple- Chocolate Chip Pancakes (A mouthful. Literally.)
3/4 tsp baking powder 1/4 tsp baking soda 1/2 TBS Truvia 1/4 tsp cinnamon 1/4 tsp nutmeg 1/4 tsp salt 1/2 cup oats 1/2 cup whole wheat flour 1 egg white 3/4 cup milk 1/2 a small apple dark chocolate chips
Mix baking powder, baking soda, Truvia, cinnamon, nutmeg, salt, oats, and flour. Stir in milk and egg white. Mince the apple and stir in as well. For even amount of chocolate chips, drop them on top of the pancake while cooking.
You can also add/sub items in this recipe. I sometimes leave out the apples and add 1 tsp of dark cocoa powder and 1 tsp of instant coffee crystals. I never leave out the chocolate chips, of course;)
Chocolate Chip Cookie Dough Cupcakes
COOKIE DOUGH FILLING:
3/4 cup all-purpose flour
1/8 teaspoon baking soda
1/8 teaspoon salt
4 tablespoons (1/2 stick) unsalted butter, melted
1/4 cup packed brown sugar
2 tablespoons granulated white sugar
2 tablespoons milk
1 teaspoon vanilla extract
1/2 cup miniature chocolate chips
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 cup granulated white sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup hot water
1/2 cup vegetable or canola oil
1 large egg
1 1/2 teaspoons vanilla extract
COOKIE DOUGH FROSTING:
3/4 cup (1 1/2 sticks) salted butter
1 3/4 cups powdered sugar
1/3 cup packed brown sugar
1/2 cup all-purpose flour
1 1/2 tablespoons milk
1 teaspoon vanilla extract
1) Cookie dough filling : In a small bowl, whisk together the flour, baking soda and salt. In a medium bowl, use an electric mixer to stir together the butter, sugars, milk and vanilla. Stir in the dry ingredients and the chocolate chips. Refrigerate for 15 to 30 minutes, or until the cookie dough is firm. Scoop out dough in 2 tablespoon scoops and place it on a cookie sheet. Freeze until firm, at least 30 minutes.
2) Cupcakes: Preheat the oven to 375 degrees F. Line a cupcake pan with 12 liners. Place the flour, cocoa, sugar, baking soda and salt in a blender. Blend to combine. Add the water, oil, egg and vanilla. Blend to combine, scraping down the sides as needed a couple of times until all is well mixed. Divide the batter between the 12 cupcake liners. Drop a ball of frozen chocolate chip cookie dough into the center of each cupcake. If you would like the cookie dough to bake up slightly, keep the top visible as pictured in the post. If you’d like to keep the cookie dough somewhat raw, push it to the bottom of the cupcake wrapper, making sure that the batter comes up and over the dough. Bake the cupcakes for 20 to 25 minutes, or until a toothpick inserted into the cupcake portion of the cupcake (not tested through the center where the dough is), comes out fairly clean. Cool the cupcakes completely before adding the frosting.
3) Cookie Dough Frosting: In a medium bowl, use an electric mixer to combine the butter and sugars until smooth and creamy. Mix in the flour, milk and vanilla and continue to mix until all is well combined. Frost cupcakes with a knife or scoop the frosting into a piping bag and pipe it on decoratively. Sprinkle mini chips on top. Then go back and eat the leftover frosting…It’s SO good.
So, yeah, that last one isn’t good at all for you…well it’s probably good in your tongue’s opinion to say the least. I’d apologize, but I don’t think Julia Child would.
“The only time to eat diet food is while you’re waiting for the steak to cook.” -Julia Child