Heeellloooo again! It’s been a while since I’ve posted. I had a couple of drafts here and there, but nothing completed or posted. I’m stressed and I’m a slacker. Very important to note that I’m both, not one or the other. The last draft was in regards to the over-rated Valentine’s Day, in which my absolute favorite part is the chocolate. Definitely a chocoholic, and without a doubt, I have the hips to prove it. Circle back, stress. See how that worked?
The kids were off this week, and we accomplished nothing. I supposed in their defense, the two that aren’t really mine, but sort of are since I give them shelter, actually spent time with their mother. The one that is mine for real, spent most of her time attached to my leg. Hard to get things done when you have an extra 60lbs hanging around. Gotta love them!
Well, my original plan was to blog about Valentine’s Day, give a little history about it, and end the post with some awesome chocolate recipes. As you can see, I’m about 2 weeks late. So we are scratching the history of Valentine’s Day, and heading right to the recipes! For my work party, I made Ree Drummond’s Dark Chocolate Brownies and from Pinterest made little heart candy white chocolate suckers. Which in theory could be used for Christmas since they are made with candy canes.
Dark Chocolate Brownies
- 1C Butter
- 5oz Unsweetened Chocolate (like from a bar)
- 1/4 C Unsweetened Cocoa Powder
- 2C Sugar
- 1Tbs Vanilla
- 3 Large Eggs, whole
- 1 1/4 C Flour
- 3/4 C Semi-Sweet Chocolate Chips
- Powdered sugar for sifting
1. Preheat oven to 350*F
2. In a medium saucepan, melt the butter with the unsweetened chocolate over low heat, whisking occasionally until smooth and melted. Sprinkle in cocoa powder and whisk to combine. Remove the pan from heat and allow to cool for about 5 minutes.
3. Stir in sugar and vanilla, until just combined. (looks a little grainy..but that’s ok)
4. One at a time, stir in the eggs.
5. Gently stir in the flour until halfway combined. Add the chocolate chips and stir until just mixed.
6. Pour batter, and it will be thick, into a greased 8×8 or 9×13 baking dish. Spread evenly. Bake for 40 minutes, then check the brownies with a toothpick. If it’s still gooey, return to the oven for another 5 minutes, then check again etc.
7. Cool. Completely. I’ve made these twice. It’s important to let them cool. They will seem too gooey if you don’t let them chill for a while.
8. Enjoy with a glass of milk. They are so rich and delicious.
Yes I’m working on my photographing skillllzzz. I fully understand that I need photo upgrading lesson. That’s where my friend Mica comes in. We are going to have a little photography pow wow. But in the meantime…it’s time for my Pinterest craft that actually worked!
White Chocolate Hearts Suckers
- Mini Candy Canes
- White Chocolate candy melts
- Lolly pop sticks
- Red sugar or crushed candy canes
- wax paper
- On a sheet of wax paper, make little hearts out of the candy canes, add sticks.
- Melt the white chocolate, per the directions on the package. Usually 1 minute in the microwave, then every 30 seconds, until melted. Careful not to burn.
- Pour or spoon melted chocolate between the candy canes and over the sticks.
4. Use a knife to even the chocolate out. Sprinkle red sugar, or smashed candy canes over heart. Let cool overnight.
5. Make pretty.
Thank you for reading. I promise to post something a bit healthier next time. Also will post the Chocolate Martini recipe that I have been drinking while typing this post. Don’t judge….it was needed!