Category Archives: Fudgy

Giveaway Winner + Vanilla Gelato with Chocolate Peanut Butter Ganache Topping

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Congratulations to Jennie over at The Messy Baker Blog for winning the Redwood Hill giveaway!

She is a lucky girl!  But, if you didn’t win, don’t worry… I will have more giveaways.

Okay, two really exciting things happened this week:

1.  The president of Micronesia visited my college on Sunday.

preseiddent

2. I got Homecoming Queen.  Funny story, though… they got two “Homecoming King” sashes, so I got to rep a king sash all night long.  Don’t care!

ktkelvin

ktkel

Anyway, before it gets too cold, I want to share one more freezing cold recipe with you.

I have eaten Gelato a few times, but this is the first time I had ever made it.  I could not believe how creamy it was.  So decadent and the chocolate peanut butter topping was also smooth and creamy, so there were some nice textures going on.

If you happen to get another unseasonably warm day, I suggest you make this Gelato.

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Vanilla Gelato with Chocolate Peanut Butter Ganache Topping

Ingredients:

  • 3 1/2 cups vanilla Kefir (I’m obsessed with Kefir right now if you can’t tell)
  • 1 cup greek yogurt
  • ¼ cup creamer
  • 1 teaspoon vanilla extract
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 1/3 cup peanut butter
  • 1/3 cup chocolate chips
  • 2 tbsp oil

Directions:

  1. Mix sugar, cornstarch, salt, and Kefir in a medium saucepan. Whisk and heat over medium heat, frequently scraping the bottom, until the mixture begins to barely simmer around the edges.
  2. Then, stirring constantly and scraping the sides and corners of the pan to prevent scorching, let the mixture simmer for 2.5 to 3 minutes to fully cook the cornstarch.
  3. Scrape the hot mixture into the bowl and whisk until well blended
  4. Set in the freezer to cool for about 10-15 min.
  5. When cool, whisk in the frozen yogurt until you get a smooth consistency.
  6. Pour the Gelato mixture into the canister of an ice cream maker. Freeze according to manufacturer’s directions.
  7. Once frozen, melt the peanut butter, chocolate chips, and oil in a microwave safe bowl in the microwave until melted, about 1 minute.  Whisk until blended and spread evenly on top of the Gelato.
  8. Freeze again until the chocolate layer has hardened.

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Extra Fudgy Healthy Brownies

fudgy healthy brownies

I’ve been having a little bit of writer’s block the past few weeks, and it still isn’t fully healed.

So, instead of telling you all what I’ve been up to lately, I’m just going to show you pictures and hope you can forgive me.

Also, here’s an extremely fudgy and weird brownie recipe I whipped up.  I saw a “red velvet brownie” recipe made with beans and I just went all out and added avocados.  I guess if you weren’t made about the writer’s block, this recipe might make you mad.  But don’t let it.. I promise it tastes a million times better than it sounds.  The lack of flour and replacement of beans and avocados makes these brownies so fudgy it’s ridiculous.

 

funny cat drinking blue moon beer
He loves Blue Moon.

 

cute dessert crafts
Crafts.
new kindle 36
New toy.
breakfast: bananas with yogurt, protein powder on toast with peanut butter
Yummy eats.

homemade shrimp tacos with side salad

iphone 8-6 034

iphone 8-6 032

iphone 8-6 030

21st birthday rumchata shots
Her 21st birthday.

cute couple in manhattan

extra fudgy brownies made with avocados

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stacked healthy fudgy brownies on pretty plate

Extra Fudgy Healthy Brownies
Adapted from: Munchin’ with Munchkin 

Ingredients:

  • 1 cup red kidney beans
  • ½ cup avocado
  • ½ cup cocoa powder
  • 1 tsp vanilla extract
  • ½ tsp almond extract
  • ¾ tsp baking powder
  • 1/8 tsp baking soda
  • 1/4 cup applesauce
  • 1/8 tsp salt
  • 1 cup brown sugar
  • 2 eggs
  • ¼ cup chocolate chips

Directions:

  1. Preheat oven to 350.
  2. Spray an 8×8 inch pan with cooking spray. Set aside.
  3. In a food processor, puree kidney beans and avocado. Transfer to a large bowl.
  4. Add remaining ingredients and mix by hand until smooth and fully combined.
  5. Fold batter into the greased pan.
  6. Bake for 35-40 minutes, turning the pan halfway through.
  7. When the brownies are done, test them with a toothpick. You want some batter to cling to the toothpick. Do not over bake.
  8. Let cool completely.
  9. Cut and enjoy.

Fudgy, Gooey Brownies

Today, I’ve got a guest post from Women’s Health Magazine.  It talks about when you should save and when you should splurge, something I know I have problems deciding on at times!


Splurge vs. Save
The editors of Women’s Health dish on when it’s best to put your money where your mouth is for important kitchen staples.
Splurge
Storage containers – Forget plastic tubs that can leak, stain and release harmful chemicals into food. Sturdy glass dishes with airtight lids will keep leftovers from spoiling.
Quality spices – Saffron, vanilla bean and fennel pollen are pricey for a reason—all can elevate any dish
Chef’s knife – The versatile, slightly curved blade allows you to slice and dice quickly
Save
Corkscrew – A basic style like the “waiter’s friend” will totally do the job
Nonstick pan – It’s the workhorse of any kitchen, and even expensive ones wear out, so you shouldn’t pay top dollar
Mandoline – A durable plastic one can slice potatoes for gratin or cabbage for slaw just as well as a pricey stainless-steel version
For more tips on how to save in the kitchen, check out WomensHealthMag.com or pick up a copy of the May issue of Women’s Health magazine, on newsstands now!

——————————————————————-

That being said, these brownies are definitely something you should splurge on. 😉  (So they may not have anything to do with money…. but whateva.)  These are the best brownies I have ever made.  In my entire life.  Plus they’re adapted from one of my favorite blogger’s (Karly) recipe.




Fudgy, Gooey Brownies
Karly- Buns in My Oven

  • 1 cup (2 sticks) butter
  • 2 1/4 cups sugar
  • 4 large eggs
  • 1/2 cup cocoa powder
  • 1/4 cup Hershey’s syrup
  • 1/4 cup melted chocolate
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon instant coffee, optional
  • 1 tablespoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups semi-sweet chocolate chips
  • 1/2 cup white chocolate chips
1.Pre-heat the oven to 350 degrees. Butter a 9×13 baking dish.
2. In small saucepan over low heat, melt butter completely. Stir in sugar and continue cooking for 1-2 minutes, stirring constantly. Do not allow sugar mixture to boil.
3.  Pour butter mixture into a large bowl or stand mixer, beat in cocoa powder, Hershey’s syrup, melted chocolate (1/4 cup), eggs, salt, baking powder, espresso powder, and vanilla extract. Mix until well combined.
4. Stir in the flour and chocolate chips until well combined.
5. Pour into prepared pan and bake for about 30 minutes, until a tester comes out mostly clean. The edges should be set and the center should still look slightly moist, but not uncooked.  Cool on a wire rack.


Fudgy Brownie Cupcakes (and a little preachin’)

Three things I would like to eliminate from my life completely:

Stress, guilt, and feeling sorry for myself.

So often I find myself stressing over school, work, relationships, etc. or feeling guilty for eating too many cookies, spending too much money, skipping out on exercising, missing an assignment, saying “no” to someone, and then having all of these things accumulate and ending up feeling sorry for myself.  It’s sort of a viscous cycle that I would like to put to an end.

If all of the time I spent doing all of the above was spent on positive things, I would be a much happier person.  Don’t get me wrong, I’m a very happy person, but I have my fair share of feeling down, just like everyone else.  Recently, I’ve been trying very hard to stay in a positive frame of mind because, really, there’s no point in feeling guilty over something that you’ve already done, no point in feeling stressed out when you know it won’t help you accomplish anything, and no point in feeling sorry for yourself when you could easily turn a situation around. What’s done is done and all you can do is move forward and realize that if you’ve made a mistake, you’ve got tomorrow to start over.

There are so many things people feel guilty about.  For example, food.

Every time I get on Yahoo!, there’s a new headline about food studies that have been done, and every single one of them is different.  I wish that society didn’t put a big “off limits” stamp or “sinful” on foods like sweets, fats, etc. because all that does is create unhealthy relationships with food for people.  They start to obsess over what they can and cannot eat and it can eventually turn into an eating disorder.  My philosophy is that no food should be off limits, but should be eaten in moderation.  Don’t listen to what “scientists” say, don’t count calories, listen to your body.  If your body is craving something, it probably needs it.  If it’s telling you it’s hungry, don’t deny it.  Don’t compare what you eat to other people, because everybody needs different amounts.  It’s just food.  What you eat does not define you as a person.

Life is beautiful, so don’t spend your time obsessing over silly little things.  Think positively (I love positive affirmations), live your life to the fullest, and love yourself. It’s amazing how much just changing your thought process from negative to positive can change your life.  A healthy mind is just as, if not more, important as a healthy body.

Today, go ahead and make these yummmy fudgy brownie cupcakes.  They are not “sinful”, they’re delicious.  Enjoy them and don’t feel guilty for eating them, even if you do happen to eat one or two too many. (oops :))

Fudgy Brownie Cupcakes
HowSweetEats

 Start out melting the butter and chocolate together.
 And mix until it’s nice and shiny.
 Add in other ingredients.
 Fold in chocolate chips.
 Look how crunchy the outside is…
And look how gooey the inside is!  Tastes best with ice cream.

Ingredients:

  • 1 stick Butter
  • 3 whole Squares Baker’s Chocolate
  • 2 cups Sugar
  • 1 teaspoon Vanilla Extract
  • 4 whole Eggs
  • 1 cup Flour
  • 2 Tablespoons Cocoa Powder
  • 1 cup Chocolate Chips

Preparation:

Preheat oven to 350F.
Melt butter and baking squares in a microwave safe bowl. In the mixing bowl, cream melted butter and chocolate mixture. Add in sugar and vanilla and beat until fluffy, about 2-3 minutes. Add in eggs, beating one at a time. Add flour and cocoa powder and stir just until combined. Fold in chocolate chips.
Fill a muffin tin with muffin liners and fill each liner about 3/4 of the way full. Bake for 20-25 minutes, or until brownie is set. The top will be a bit crunchy and the insides will be fudgy.

Fudgy Brownie Cupcakes (and a little preachin’)

Three things I would like to eliminate from my life completely:

Stress, guilt, and feeling sorry for myself.

So often I find myself stressing over school, work, relationships, etc. or feeling guilty for eating too many cookies, spending too much money, skipping out on exercising, missing an assignment, saying “no” to someone, and then having all of these things accumulate and ending up feeling sorry for myself.  It’s sort of a viscous cycle that I would like to put to an end.

If all of the time I spent doing all of the above was spent on positive things, I would be a much happier person.  Don’t get me wrong, I’m a very happy person, but I have my fair share of feeling down, just like everyone else.  Recently, I’ve been trying very hard to stay in a positive frame of mind because, really, there’s no point in feeling guilty over something that you’ve already done, no point in feeling stressed out when you know it won’t help you accomplish anything, and no point in feeling sorry for yourself when you could easily turn a situation around. What’s done is done and all you can do is move forward and realize that if you’ve made a mistake, you’ve got tomorrow to start over.

There are so many things people feel guilty about.  For example, food.

Every time I get on Yahoo!, there’s a new headline about food studies that have been done, and every single one of them is different.  I wish that society didn’t put a big “off limits” stamp or “sinful” on foods like sweets, fats, etc. because all that does is create unhealthy relationships with food for people.  They start to obsess over what they can and cannot eat and it can eventually turn into an eating disorder.  My philosophy is that no food should be off limits, but should be eaten in moderation.  Don’t listen to what “scientists” say, don’t count calories, listen to your body.  If your body is craving something, it probably needs it.  If it’s telling you it’s hungry, don’t deny it.  Don’t compare what you eat to other people, because everybody needs different amounts.  It’s just food.  What you eat does not define you as a person.

Life is beautiful, so don’t spend your time obsessing over silly little things.  Think positively (I love positive affirmations), live your life to the fullest, and love yourself. It’s amazing how much just changing your thought process from negative to positive can change your life.  A healthy mind is just as, if not more, important as a healthy body.

Today, go ahead and make these yummmy fudgy brownie cupcakes.  They are not “sinful”, they’re delicious.  Enjoy them and don’t feel guilty for eating them, even if you do happen to eat one or two too many. (oops :))

Fudgy Brownie Cupcakes
HowSweetEats

 Start out melting the butter and chocolate together.
 And mix until it’s nice and shiny.
 Add in other ingredients.
 Fold in chocolate chips.
 Look how crunchy the outside is…
And look how gooey the inside is!  Tastes best with ice cream.

Ingredients:

  • 1 stick Butter
  • 3 whole Squares Baker’s Chocolate
  • 2 cups Sugar
  • 1 teaspoon Vanilla Extract
  • 4 whole Eggs
  • 1 cup Flour
  • 2 Tablespoons Cocoa Powder
  • 1 cup Chocolate Chips

Preparation:

Preheat oven to 350F.
Melt butter and baking squares in a microwave safe bowl. In the mixing bowl, cream melted butter and chocolate mixture. Add in sugar and vanilla and beat until fluffy, about 2-3 minutes. Add in eggs, beating one at a time. Add flour and cocoa powder and stir just until combined. Fold in chocolate chips.
Fill a muffin tin with muffin liners and fill each liner about 3/4 of the way full. Bake for 20-25 minutes, or until brownie is set. The top will be a bit crunchy and the insides will be fudgy.