Desserts are a hit-or-miss proposition around here. I can usually count on all the cookies in a batch being eaten, but a serving of pie seems to be all we want, and a cake will inevitably go stale. For that reason, make few desserts, or only small-batch desserts.
Normally, Kat doesn't like brownies at all, so when she came home from her 2-day-a-week daycare saying she like the brownies the teacher had made, I emailed asking for the recipe. The teacher sent the recipe, laughing that she personally did not like the brownies, but had used the recipe to use the ingredients she had on hand. It came from the Nestle Toll House Best Ever Cookies cookbook, but she didn't tell me the name of them. I changed the recipe up just a little, so I'm going to call this the Chocolate Brownie Cake.
These are the brownies I made for Father's Day, and served again after we went swimming last night. Being in water works up an appetite, especially for Kat, who's trying her hardest to learn how to swim. She can't swim far yet, but she can turn somersaults in the water like a pro.
Chocolate Brownie Cake
1-1/3 c. flour (I used equal parts of white whole wheat and all-purpose flours)
1/3 cup baking cocoa
1/4 teaspoon baking soda
1/4 teaspoon salt
1-1/4 cups sugar
1 bar (about 1.55 oz.) milk chocolate, broken into pieces*
1/2 cup unsweetened applesauce
2 Tablespoons butter
1 teaspoon vanilla extract
4 ounces cream cheese, softened
1 Tablespoon milk
1 Tablespoon sugar
Heat oven to 325°F.
Combine flour, cocoa, baking soda and salt in a large bowl.
Heat 1-1/4 cup sugar, chocolate pieces, applesauce and butter in a medium saucepan over low heat, stirring constantly, just until chocolate is melted. Remove from heat, cool slightly, then beat in eggs and vanilla.
Add chocolate mixture to flour mixture in bowl. Stir well. Spread into greased or sprayed 9x13 pan. Set aside.
Stir together cream cheese, 1 tablespoon sugar and milk. Drop by rounded teaspoons over batter, swirl over surface with back of spoon.
Bake for 25 minutes. Cut into bars as desired.
Makes 16 to 24 bars, depending on size.
Lisa B. at Easy Frugal Living said I needed to post more garden/garden related pictures, so here is our small harvest from yesterday afternoon.
Some green beans, some zucchini (that I already shredded), and our first two small tomatoes that got ripe before they got any size to them. All of these will become supper components later today. The zucchini will become muffins, the tomatoes will be sliced right onto our plates and I'm thinking of deep frying the green beans.