Skinny Parade – Spicy Chocolate Fudge Brownies

“My life is a perfect graveyard of buried hopes,” I thought today, looking at the scale.  The quote, of course, is from my favorite “Anne Of Green Gables”.  The feelings are genuinely mine. I am certain, my love for desserts and baking has absolutely nothing to do with them…

So, today, purely to prove I’m not in denial, we are trying something new, and hope you will jump on board! I suggest we make a parade of skinny desserts.  If you want to participate – the rules are very simple:

  • Make a dessert under 200 calories per serving;
  • Post the recipe and photos in your blog with a link to this entry;
  • Leave a comment here, letting me know you are in.

Next week on Thursday, I will show off your photos with respective links in one blog post.

SpicyBrownies_WM-5

And for now, I hope you enjoy my skinny creation.

Cinnamon-Fudge-Walnut Brownies

From While Chasing Kids | Desserts | American

This fudge reminds me of Mexican hot chocolate because of its cinnamon flavor; and the nuts and melted chocolate chunks make it irresistible

01:00
00:15
00:45

cal Calories 170kcal

fat Total Fat 8g

sat fat Saturated Fat 4g

chol Cholesterol 26mg

sodium Sodium 76mg

carbs Total Carbohydrate 25g

Serving size 46g Calories from fat 72kcal Fiber 2g Protein 3g Sugar 18g
20 servings

Ingredients

  • 3/4 cup all purpose flour
  • 3/4 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 3/4 cup unsweetened cocoa
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup bittersweet chocolate chips
  • 1/3 cup fatfree milk
  • 5 tbs butter, melted
  • 1 tbs cinnamon
  • 2 large eggs, beaten
  • 1/2 cup chopped walnuts

Directions

  1. Preheat oven to 350⁰F (175⁰C). Coat a 9-inch square metal baking pan with cooking spray. Set aside.
  2. Place flour, sugars, cocoa, baking powder, salt, cinnamon, and cayenne pepper in a large mixing bowl.
  3. Spread walnuts over ungreased rimmed baking sheet and roast them in the preheated oven for about 7 minutes.
  4. Place milk and ½ cup of chocolate in a small sauce pan. Cook on low heat, stirring until the chocolate melts (about 3 minutes). Set aside. Lightly beat the eggs. Stir in eggs and melted butter with the milk mixture. Pour the milk mixture to the bowl with the dry ingredients and stir to incorporate. Mix in the remaining ¼ cup of chocolate chunks and walnuts.
  5. Bake at 350⁰F (175⁰C) for about 27 minutes or until a wooden toothpick, inserted in the center, comes out with moist crumbs attached to it. Cool on in a pan on a wire rack.

 

SpicyBrownies_WM-3

Spicy Canned Beans

I met with an old friend for a drink.  She has a beautiful 5-year old daughter whose head is full of most peculiar notions.  Here is one of the conversations she recently had with her mommy:

Mommy. “Promise you’ll never tell me you are too old for kisses or cuddles.”

Child. “What are you talking about mom, don’t be silly, of course I’ll never be too old. You and dad are old and you give each other kisses and cuddles all the time.”

So cute!  The cutest thing I heard from my 3-year old was “Oh, MAN!” after a potty training accident…

Well, my kid is not much of a talker.  He is also not much of an eater.  He wouldn’t try these canned beans, but oh, they are so worth a try!

Print this recipe

SPICY CANNED BEANS

INGREDIENTS:

  • 2 cups water
  • 2 cups apple cider vinegar
  • 3 tablespoons kosher salt
  • 1 1/2 tablespoons sugar
  • 8 cloves garlic
  • 1 tbs mustard seeds
  • 3 jalapeno peppers, sliced
  • assorted peppers, sliced
  • 4 small dried hot red chiles
  • 1 1/2 pounds green beans, trimmed

DIRECTIONS:

I use this canning kit – it’s cheap and easy to use.

Sterilize the jars: Either put them in hot wash dishwasher cycle so that they are clean and hot by the time you use them, or dunk them in boiling water and keep them hot.

Sterilize the lids: boil the tops in a small pan filled with enough water to cover the lids, keep them hot till needed.

Prepare for canning: bring to boil a large pot of water.  There should be enough water to completely submerge the jars and have about an inch of water on top of them.

Make the marinade: Bring the water, vinegar, salt, and sugar to boil.

Preserve: Distribute the remaining ingredients between the jars. Pour the vinegar mixture over them, leaving about 1/4 inch of space between the top and the marinade.  Secure the lid.

Using the jar lifter, carefully place the lidded jars in the large pot of boiling water, make sure they are completely submerged.  Boil for about 10 minutes.

Remove the hot jars using the jar lifter, and place them on a towel.  Let cool completely before labeling.  Make sure the lid tops are not popping in the center.

These will take 6 or so weeks to process, but the wait is worth it – they are a perfect addition to a salad, pizza, or anything else you like to spice up.

Close

Loading ...

Sorry :(

Can't connect ... Please try again later.

%d bloggers like this: