My Sweet Tooth

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Sometimes I try to ignore my cravings for something sweet, especially if it is baked and chocolate flavored!  Over the weekend my cravings for got the better of me so I pulled out my Fat Witch Brownies cookbook and it fell open to page 67.  I’ve never made this recipe before, so maybe it was meant to be, or maybe it was the “witch.”  Ha!Ha!

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Page 66 & 67 of Fat Witch Brownies cookbook

The “Intense Chocolate Brownies” were as the name implies, intense with the flavor of chocolate!  Of course they can’t be bad for you because the recipe uses unsalted butter, unbleached flour (please don’t buy bleached flour – it really is not good for you), 70%  cacao bittersweet chocolate, just the right amount of sugar.  Since these brownies are homemade they contain no preservatives or artificial ingredients, just lots of love.

Now, I didn’t have bittersweet chocolate on hand, but I did have some organic cocoa (purchased from Thrive Market) so with a little on-line research on making substitutions, I was ready to bake!  It really doesn’t take long to make brownies from scratch, and the recipes from Fat Witch are pretty straight forward and uncomplicated (unlike others I have tried).  Best of all I didn’t have to use my mixer, so clean-up was easier!

Even though I didn’t follow the recipe exactly – using cocoa powder and half whole wheat and half unbleached flour – the end result was delicious!  The brownies were moist, with a rich chocolate flavor and just slightly crumbly.  Since there are only two humans in my household, and I’m the big brownie eater, I am still enjoying these treats.  Being the caring parent of two cats, I don’t let them eat chocolate even when they start begging for a taste!

If you have any leftovers after making some, just make sure to store in an air tight container.

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Finished product – Cooling and waiting to be devoured!

I’ve never been disappointed with any of the recipes that I’ve made from my Fat Witch Brownies cookbook.  As a tea lover, I even tried the Earl Grey Brownies, which were delightfully different.

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Fat Witch Brownies by Patricia Helding

Hope you will try your hand at making homemade treats.  If you like chocolate, Fat Witch has some free recipes available on their website, or if you live in New York City, you can stop by the shop and buy some freshly made goodies.

Happy baking & eating 🙂

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Happy New Year 2015

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It’s 2015 and I haven’t made a resolution – – not sure that I am going to make one this year. That doesn’t mean I don’t have goals, it just means that I’m not sure resolutions are successful.

Even though I haven’t made an “official” resolution, my goal to make yummy and healthy (mostly) food still continues.  Cooking for two people is a challenge. Most recipes are written to serve four or more.  Plus, I get tired of leftovers and like to cook new dishes.

For a New Years Day brunch, my original plan was to make a New Orleans inspired dish, since my husband is from that area of Louisiana.  My first choice was Bananas Foster French Toast from a recipe in Taste of Home magazine, but the bananas weren’t cooperating (still too green). So, after searching through other recipes, I decided on Pecan Praline French Toast. It may not be 100% healthy, but it certainly qualifies as delicious!  Here’s my version – –

Pecan Praline French Toast with Apples

Serves 4 – 6

1/2 loaf of French bread (I used a day-old baguette)

1/4 cup firmly packed dark brown sugar (I like the taste of dark brown sugar; if you don’t, use a total of 1/2 cup light brown sugar)

1/4 cup firmly pack light brown sugar

3 T butter

1 T Maple syrup

1/3 cup chopped pecans

1/2 apple, peeled, cored, and sliced

2 large eggs, lightly beaten

1/4 cup milk (I used 2%)

1/4 cup heavy whipping cream (I had it on hand – you can also use 1/2 cup of milk in total)

1 T granulated sugar

1/2 t ground cinnamon

1/2 t vanilla extract

Directions:

1. Lightly grease an oven proof dish. I used a round flat-bottomed ceramic baking dish from Pampered Chef. You could also use a cast-iron skillet or any other dish of your choice.

2. Melt butter (microwave on 1 minute works great!). Add the both of the brown sugars and the maple syrup. Stir until combined and pour into your prepared dish.

3. Sprinkle sugar mixture with the pecans and arrange the apple slices on top of the nuts.

4. Slice bread into 1 inch pieces and arrange over the pecan and apples. Cut, as necessary, slices to make one layer of bread in your pan.

5. Using a whisk or fork, mix together the eggs, milk, cream, granulated sugar, cinnamon, and vanilla. Pour mixture over the bread. Cover dish and chill bread overnight (or at least 8 hours).

6. Remove bread refrigerator and pre-heat oven to 350 degrees F. Bake for 35 – 40 minutes until the top is a golden brown.

7. To serve, run a knife around the edge of the bread and invert onto a serving plate.

Pecan Praline French Toast with Apples

Pecan Praline French Toast with Apples

This recipe makes its own syrup – – see photo – – and if you want, serve with additional maple syrup. For a delicious brunch, add your choice of sides. I decided on bacon (who doesn’t love bacon) and a fruit salad (the healthy part).

Peach, Asian Pear and Cranberry Salad

Peach, Asian Pear and Cranberry Salad

The original version for 8 to 10 people was published in Southern Living [February 2011] and you can find their version here.

Let me know if you try this recipe and what you think. My husband went back for seconds – – so I know he thought it was yummy and then told me that I started a new tradition today – – “full breakfast every morning.” Good thing I knew he was just joking.

May 2015 be filled with blessing and joy for you and yours!

The Pampered Chef Mini-Baker