Every Monday night you can find me on the couch watching The Bachelorette. I don’t know what it is about these reality TV shows but they always suck me in. I have to say that Rachel this season is very poised, intelligent and positive. I’m excited to see who she ends up with.
While I’m watching the show, I love to have dessert. I pretty much have dessert every night which isn’t the best decision for my waistline, but I just love having a treat at the end of the day.
One of my go-to desserts are brownies. Most of the time I will just make them from a box since it’s a lot quicker, but the homemade ones are always so much better.
These brownies that I’m sharing with you are pretty dense but they are packed with chocolate flavor. You could also add chocolate chips in to add a bit more chocolate if the following isn’t enough for you.
1/2 cup butter
1 cup sugar
1 tsp. vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup flour
1/4 tsp. salt
1/4 tsp. baking powder
Optional chocolate chips
Preheat oven to 350 degrees. Grease and flour an 8×8 inch square pan. In a microwavable bowl melt butter. Remove from microwave, put melted butter into mixing bowl and stir in sugar, eggs and vanilla. Make sure to add eggs slowly once the mixture has cooled some to avoid getting scrambled eggs. Beat in cocoa powder, flour, salt and baking powder. If you like chocolate chips in your brownies feel free to mix them in. Spread the batter into greased pan. Bake in oven for 25-30 minutes or until toothpick inserted into the middle comes out clean. Enjoy!
I love JIF peanut butter. There I said it. I know, it’s not the most healthy or “cleanest” version of peanut butter. But I’ve tried the natural and organic brands and I just always end up going back to it. I grew up eating it so maybe it’s comforting or a reminder of my childhood, but I will probably always favor it over other nut butters.
Since we are talking about peanut butter, one of my favorite foods to put peanut butter on is waffles! It’s just the best, you should try it! Unfortunately, I have found that waffles aren’t the most filling breakfast and so I’ve been on a mission to find a more filling option.
Every morning I eat breakfast around 8:30am and then by 10:00 or 11:00am I’m always really hungry and end up eating a snack. Well after eating one of these peanut butter oatmeal bars for breakfast, I was set for the morning!
They are really dense, super easy to make and kept great for several days after I baked them. With how busy life is with an infant and trying to keep up with him and everything else, I’m always happy when I can have a ready to go breakfast at my fingertips.
I followed this recipe exactly. And when I make these again, I plant to add in some chocolate chips just to make them a bit more decadent. Enjoy!
Since being pregnant, the only craving I have really had has been lemonade. I know, not super exciting but at least it’s not really weird. 🙂 Lucky for me, I found this delicious recipe that also incorporates fresh strawberries into the mix which are in season here in the PNW and finally on sale at the grocery store! I had initially planned on using strawberries from our garden, but 12 small strawberries wasn’t quite going to work for this recipe. Sadly our garden just hasn’t been producing as much as it did last year, but the weather hasn’t been quite as hot either so that could be why.
Once I made the bread it disappeared within two days it was that good! The lemon offers a nice slightly tart balance to the sweetness that comes from the strawberries. It’s taken a lot for me to not take the other loaf out of the freezer and devour it…
When making the bread I doubled the recipe so that I could freeze the bread and we can enjoy it after the baby comes. This bread is perfect for breakfast with a little bit of peanut butter or for brunch on the weekends.
*This recipe could easily be made gluten-free by just substituting the flour for a gluten-free version.
It is very rare that I will go an entire day without eating some form of chocolate. I love finding new ways to feed my habit :). And if you like dark chocolate, then you will most likely love these cookies.
Throughout the past year and a half of being gluten-free I have struggled with baking cookies. The cookies will either completely flatten out or will be extremely hard. I’ve yet to find the secret balance but baking with cocoa powder seems to help a lot.
I made these double chocolate chip cookies recently (substituting ingredients as necessary with gluten-free versions) and was happy with the result. I ran out of chocolate chips so I added in some chopped up Ghirardelli’s dark chocolate and it tasted delicious. Be ready for a decadent treat as these won’t disappoint!