November 23, 2011 · 9:00 pm

Fudgiest. Brownies. Ever. (With a twist…)

I have a thing you need to know about.

Yes, I realize Thanksgiving is tomorrow and I should be posting recipes for stuffing and pumpkin pie.

Family recipes are tough things to mess with, though.

Think of this is your pie alternative for all those pie haters out there.

((they exist…swear))

Also…There’s just something about a brownie.

Not just any brownie…the right brownie.

I have very strong opinions about brownies.

Brownies must be death by chocolate gooey fudgey pretty much just barely baked and middle pieces ONLY!!

Kinda exactly like this

(who invented that stupid pan that makes every brownie an edge piece? stupid!)

((If you’re a cakey brownie/corner piece lover…there are fantastic brownie recipes out there just for you…this is 100% not it.  Sorry.))

I have never been able to make a brownie like I really want it.

But recently…I made a discovery.

It is a deliciously dangerous discovery.

And it migggghhhtt weird you out a little…

…just go with it.

Turns out the secret to the brownie of my dreams is: pumpkin.

I did just recently advise you to put pumpkin in pretty much everything didn’t I?

Turns out I was righter than I thought.

So come with me…it’s time to put vegetables in our dessert and LIKE IT!

Three little bowls.  All in a row. Holding our dry ingredients.

See that bowl of oats on the left there? He gets ground up real quick to make oat flour!

Oat flour? Pumpkin? This is starting to sound suspiciously nutritious….

We’ll let it slide.

Wet ingredients, too!  How else are we gonna get ultimate fudge?

There’s a little bit of oil in there also.

That egg is the only thing keeping these from being vegan.

In fact the original recipe used a “flax egg” which is flax and water that functions as an egg.

However, I am not vegan and I do not have flax. I DO have eggs, though.  So…there you go.

When wet meets dry…you can already tell it’s going to be a mess of fudge heaven

Obviously I added chocolate bits.

It was the right thing to do.

Ridiculous chocolate baked things are great for using up dried out chocolate kisses etc.

When these are fully baked it kinda seems like they aren’t.

Also… even the edge pieces seem like middle pieces.

AND THAT’S JUST HOW I LIKE IT!

Be still, my heart.

Enjoy!

❤ Ellen

Fudgey Pumpkin Brownies

Recipe adapted from Sweet Potato Brownies

  • 4 tablespoons vegetable oil
  • 2/3 cup unsweetened cocoa powder
  • 1/2 cup oat flour ((you can just grind up some oats in a blender or food processor)
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 2/3 cup pumpkin puree
  • 1 egg
  • 1 1/2 teaspoons vanilla extract
  • Chocolate bits/chocolate chips (optional..kind of..except totally necessary)
  1. Spritz a 8-inch square baking pan with some canola oil. Set aside.
  2. Preheat your oven to 350 degrees F.
  3. In a large bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
  4. In another bowl, combine the pumpkin with the oil, egg, vanilla, and sugar. Mix until smooth.
  5. Then add the wet ingredients to the dry, mixing until everything is well moistened. Then stir in your choco-bits!
  6. Pour into your prepared pan and bake for 20 to 25 minutes. These are kind of tricky because they pretty much never stop looking wet.  As long as the middle is set you’re good to go. A toothpick will probably never come out clean (thank you, ridiculously gooey fudge)

**Notes:

-The original recipe uses sweet potato puree….which would be awesome.  I used pumpkin mostly because I had a can in my pantry that didn’t require roasting/blending a potato.  Pure laziness.  Still awesome.

-You might not really need that full cup of sugar.

-These do have kind of a unique taste.  I can’t decide if it’s the pumpkin I’m tasting or if it’s just really really intense chocolate flavor.  I realize that’s weird…pumpkin or chocolate…make them and you’ll see what I mean.

-You’re wonderful. Especially if you read this far =)

3 Comments

Filed under Dessert, Uncategorized

November 20, 2011 · 12:23 pm

Not Your Average Taco

So uh…we eat a lot of tacos around here.

I mean seriously…I made my own tortillas, people, I’m not messin around.

This recipe is a go to for me if I need a quick/delicious/filling meal.

I usually have these ingredients on hand anyway.

Except that cabbage.  Which I always conveniently make sure I have on hand if it’s going to be as extra busy week.

Planning.

It helps me live life.

Ok, so you’ve got your homemade tortillas…

((because you obviously dropped everything and made them after you saw the last post))

…now what?

Ready, set, TACO!

A couple of dear friends come along for the ride:

Black beans

Onions

Sorry, Kath!

 And sweet potato…on a secret mission…

Plus the under appreciated/almost forgotten most important part: purple cabbage

Sorry, Jenn Chan!

The cabbage becomes a slaw that really brings the whole thing together.

The first time I made these it was the only thing I didn’t have and I ALMOST just left it out to use some other lettuce or something..

but I am so so glad I didn’t!

Their powers combined…

They are: PERFECT BALANCE!!

(Captain Planet?  Anyone?)

Do you see this?

The sweetness from the sweet potato, the savory beans with a burst of cumin, the crisp, crunchy cabbage, all laced with hints of lime and chili peppers, PLUS the soft homemade goodness that is your tortilla….

your life is good right now.

And it didn’t even take much effort.

Now, eat!

Enjoy!

❤ Ellen

Sweet Potato Black Bean Tacos

Recipe from Black Bean and Sweet Potato Tacos

For the Potatoes:

2 sweet potatoes (I like the skin on but feel free to peel them)

1 tablespoon olive oil

salt and red chili flakes to taste

juice of 1 lime

For the Cabbage Slaw:

2 heaping cups shredded cabbage (purple for me..so pretty!)

1/4 cup diced onions

2 heaping tablespoons chopped cilantro (fresh is so nice tasting/looking but I have been known to use dried in a pinch)

juice of 2 limes

salt and red chili flakes to taste

For the Beans:

1 teaspoon olive oil

1/4 cup diced onion

1 heaping teaspoon ground cumin

1 (15-ounce) can black beans, drained and rinsed

juice of 1 lime

1. To cook those potatoes you have a couple of options depending on time available/personal preference.  You could either:

-Toss diced sweet potatoes with olive oil, salt and chili flakes, and lime juice until evenly coated.  Spread them on a cookie sheet (try not to make it too crowded on there) and bake at 400 degrees F until softened through and toasted brown.  This usually takes about 40 minutes.   Remove the cookie sheet once or twice during baking to toss the potato chunks around.  This will ensure that the cubes cook evenly.  Remove from the oven and let stand when cooked through.

OR

-Stab whole sweet potatoes with a fork a couple of times and wrap in a damp paper towel.  Microwave on high for 3-5 minutes (depending on how big your potato is) or until it is slightly softened but not quite cooked through.  THEN dice them and toss them with olive oil, salt, chili flakes and lime juice until evenly coated.  Spread them on a cookie sheet and bake at 400 degrees F for more like 10-15 minutes, or until they are cooked through.  You can always stick them under a broiler at the end to get a nice crispy outside

2. While the potatoes cook, assemble the Cabbage Slaw.  In a medium bowl, toss the cabbage, onion, and chopped cilantro with  lime juice, salt and chili flakes to coat.  Set aside while the potatoes cook and beans heat.  ((Letting the cabbage slaw sit will help soften the cabbage.))

3. For the beans-heat olive oil in a medium saucepan.  Add onions and cook until translucent.  Add ground cumin and stir until fragrant.  Add beans and lime juice.  Cook until heated through.

4. Assemble potatoes, slaw and beans on a tortilla, wrap and chow down.  I like a pretty even potato-bean-slaw ratio.  Some other people I know like minimal slaw and maximum sweet potato.  Do your thing…you can’t go wrong.

Get excited for Thanksgiving inspired deliciousness coming soon!

4 Comments

Filed under Main Dish, Uncategorized

November 13, 2011 · 4:43 pm

Flour Tortillas

Hi!

I’m doing that thing again.

That thing where I make things no real people make.

It’s just that Daniel and I are forever on the search for the perfect flour tortilla.

Don’t get me wrong…corn tortillas have a place in my heart…and in enchiladas.

If I’m going flour, though, I’m doing it right.

So the obvious next step (at least in my world) was to make them myself.

Easy.

So easy.

They’re so simple! So quick! So daggone delicious!

Have you ever thought of a tortilla as delicious?

Me neither.

Until now.

Join me in this new world of delicious tortillas.

At least one time…then you can go back to buying them.  I get it if this is a special occasion thing.

Next time I’ll have a taco recipe for you that you can put inside your amazing new homemade tortillas!

I guess you could just buy them too…but where’s the fun in that?

Vamanos amigos!

Flour tortillas are mostly flour (shocker) with a hint of salt and some baking powder

Butter is involved. (That means it’s delicious)

Butter is REALLY involved.  So involved it’s like the butter and flour are one.

Add a little water and it’ll make a dough ball!

Then make little tortilla eggs and hide them under a pretty towel Daniel’s mom sent us

Pat em down

Roll em out

They’re crooked.  That’s life.

A quick 20-30 second stop in a skillet makes themmmmmmmm

My first couple were not even CLOSE to round.

The patting into a disk step really helps get actual circles.

I got better toward the end…

P.S. This will be your life when you’re done with these

Live it. Love it. Eat a taco.

(Killer recipe soon)

Enjoy!

❤ Ellen

Flour Tortillas

Recipe from Flour Tortillas

3 cups all-purpose flour
2 teaspoons baking powder
1 heaping teaspoon salt
5 tablespoons unsalted butter
¾-1 cup water

1. Combine flour, baking powder and salt in  large bowl until well mixed

2. Add butter and work it into the flour mixture with a pastry cutter, two forks, your fingers, or use a food processor until it is crumbly and completely combined (aka no giant chunks of butter)

3. Slowly add the water until the dough just holds together in a ball

4. Work the dough until it is tacky…you can add more flour as needed

5. This is where wax paper comes in handy-transfer the dough onto a lightly floured sheet of wax paper (or any surface you want but wax paper helps to prevent sticking).  Divide the dough into 12 equal sections, roll into balls and cover with a clean kitchen towel to rest for about 10 minutes

6. Heat a large skillet over medium heat and begin to work with one dough ball at a time while the others stay covered: pat it into a flat disk, sprinkle with more flour, then roll into about an 8 inch circle-it should be pretty thin

7. Transfer to the dry skillet and cook for about 20-30 seconds on each side-just until bubbles start to form and they are very lightly browned. (watch them!! if they cook too long they won’t be flexible)

8. Do this process for each of the 12 dough balls. Adjust the heat as needed to prevent burning and flour will seriously be your friend here to prevent crazy sticking

–makes 12 approximately 8 inch tortillas.  cool completely before storing or they will form condensation and mold quickly. keep in an airtight bag for about a week in the refrigerator or freeze them

7 Comments

Filed under Hodge Podge, Uncategorized