Foodie Friday: Chocolate Coconut Brownie Bites

These little gems come courtesy from about a year ago when I was doing a vegan cleanse. About a week into the cleanse, I found myself consumed with a crazy craving for something, anything sweet and comforting. With a little search around Google, I stumbled across the recipe [can't remember where I found the original] for brownie bites and never turned back! After a couple of tweaks, I ended up with these delish chocolate coconut brownie bites. Try to control yourselves with 24 of these babies in your face!

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Chocolate Coconut Brownie Bites

Prep Time: 15 minutes
Cook Time: 15 minutes

Yields: 24 mini bites

Ingredients:

• 1/2 cup + 2 T buckwheat flower
• 1/2 cup + 2 T brown rice flower
• 1/4 cup unsweetened cocoa powder
• 1/2 cup agave nectar
• 1/2 cup apple sauce
• 1/4 cup coconut oil 
• 1/8 t baking soda
• 1/2 t salt
• 1 t vanilla extract
• 1/2 cup dark chocolate chunks

Directions:

Mix all dry ingredients together and set aside. Mix all wet ingredients together, and then combine with dry. Using a spoon (or ice cream scoop), dollop batter into mini cup cake liners. Cook for 15 minutes at 350 degrees. Remove from pan and let cool slightly. Enjoy!

[Tip: I smeared a little almond butter on them while still warm and they were oh so amazing!]

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Foodie Friday: Chocolate Chip Reeses Blondies

If you're in the market for a big, fluffy chocolate chip cookie bar, you're in luck! I made these blondies a while back before I really knew what blondies were. To be honest, I still don't really know. I'm chalking them up to something like a chocolate chip cookie... bar. Whatever they may be, they surely are delicious!

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Chocolate Chip Reeses Blondies

Prep Time: 15 minutes
Cook Time: 25 minutes

Yields: 16-24 servings [depending on what size you cut them]

Ingredients:

• 1/2 cup melted butter
• 1 cup tightly packed brown sugar
• 1 large egg, lightly beaten
• 1 tsp. vanilla
• 1/2 tsp. baking powder
• 1/8 tsp. baking soda
• Pinch of salt
• 1 cup all purpose flour
• 1/4 cup chocolate chips
• 1/4 cup Reeses peanut butter chips

Directions:

Whisk together melted butter and sugar. Add egg and vanilla, and whisk until combined. Mix in remaining ingredients and whisk thoroughly. Pour batter into 9x11 glass pan and bake for 25 minutes at 350 degrees. Cool and enjoy!

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Foodie Friday: Crockpot Chocolate Cake

Hooray for the second installment of Foodie Friday! I told you all it'd make a return... eventually. A few weeks ago I was browsing none other than ol' trusty Pinterest and came across a recipe for what was pinned as "the most moist cake ever". It's no secret that I'm a cake/cupcake lover, and am all about delicious, moist cake. Bring it on!

I slightly tweaked this recipe and it came out so, so, so good. As for the look of it... we will deem this 'The Cake That Looked Like Booty but Tasted Amazeballs" or "The Ugliest Cake I Ever Ate".

My recommendations are to wait until the cake cools completely before trying to dump it from the crockpot. Obviously I was much too excited about the results of a freakin' cake from a crockpot (!!!!) and couldn't stand to wait. I would also wait to eat it until it cools as well. While it was absolutely delicious piping hot with melted frosting oozing down the slice, I had another piece last night and it was so much better at room temperature.

Normally I am all about completely sealing a cake in tupperware to keep it fresh, but with this cake I just wrapped foil around the plate it was sitting on and left it out. Two days later and it was just as moist as the first day.

Because of the texture of this cake, I think it would be absolutely perfect to use a white cake base and make your own sponge/Angel Food cake with. I think I've got a new idea!

Now for the moment you have all been waiting for...

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Crockpot Chocolate Cake

(Adapted from Mom's With Crockpots)

Prep Time: 5 minutes
Cook Time: 2-4 hours

Yields: 24 servings (or 5 in our household)

Ingredients:

• 1 box chocolate cake mix
• 1 package instant chocolate pudding mix (small box)
• 12 ounces fat free plain Greek yogurt (I love Fage brand)
• 4 eggs
• 3/4 cup unsweetened apple sauce
• 1 cup water

Directions:

Spray crockpot with non-stick cooking spray. Mix all ingredients together and pour into crockpot. Cook on low for 6-8 hours or high for 2-4 hours. (Mine only took 2.5 hours, but my crockpot's 'high' is really hot!)

Enjoy!

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Random Recap

My weekend was completely random and almost completely boring thanks to being unable to move around too much...

Raymond went out Sunday morning to pick up breakfast and brought back tacos... and an extra one just for Guero. I cannot get over how spoiled rotten he is!


Big head, Sitting on daddy's lap, Nap time


Being forced to sit still and move with caution really makes me realize how much just walking to the car can do for a person. I Cannot wait to heal and get back to our usual weekend water volleyball games and working out. I'm weighing the options of canceling my gym membership. I really want to get into running (seriously) again and I don't feel like I can do it on a treadmill. I want to invest in some DVDs such as Brazilian butt lift and some yoga videos.


Taking care of mama while daddy works


I ended up making a sprinkle cake for our friends' going away party the other week. It actually turned out pretty cute but my crappy cell phone picture just doesn't do it justice. I will say that the entire thing got wolfed down before the other gourmet cake that was there. Homemade for the win!

Here in Austin there are a few bridges that are known for housing bats. A lot of people will go stand on/under the bridges and wait for them to fly out. There are so so many bats all at once and it really is a pretty neat thing to see.We went to dinner with some friends on Friday evening where we sat outside on the patio. The restaurant is close to one of the bridges (old McNeil and I35 for you locals) and we just so happened to catch all of the bats. I just wanted a picture and wasn't expecting anything good because it was on my cell phone, but I ended up with this really amazing picture of R throwing up the Horns.

Obviously I've been having to take pictures with my cell phone and it's because my digital just blows these days, and am in the market for a new one. I don't want anything big and fancy but something that will still take quality pictures without breaking the bank. I would love any recommendations!

Saturday night I was actually able to get out of the house again for a few hours and it was to wish my BFF a happy birthday. She's an old lady now (29) so I had to make sure I could be at her party in support of her last year as a 20-something. Happy birthday again, Val! Love you, ya old hag! ;)

PS My aunt is having foot surgery today, so any prayers and well wishes sent her way would be greatly appreciated!

Cupcake Showcase

If you know me, then it's no secret that I have a sweet spot for baking, especially cupcakes! I thought I'd do a round up of some of my favorites that I've made over the last year. Technically, some of them don't count as cupcakes... but I just couldn't leave them out!



• Just 'Cause Cupcakes

Dark Chocolate with Peanut Butter Buttercream



•  Easter Cake In-a-Jar



Raspberry Devil's Food with Raspberry Buttercream



• Raymond's Surprise 35th Birthday Party 



Red Velvet with Cream Cheese Frosting



• Summertime BBQ Dessert 



Pink Lemonade with Lemonade Buttercream



•  Savory and Sweet Cupcake for Breakfast Excuse



Cinnamon Roll Cake with Heavy Whipped Cream Buttercream and Sweet Glaze



•  Mary Kay Holiday Party Cupcakes



Chocolate with Vanilla



• Twin's 2nd Birthday Party - Monster Theme 

Vanilla with Vanilla Buttercream

•  Twin's 1st Birthday Party - Panda Theme



Chocolate with Vanilla and Chocolate Frosting

I plan to eventually share the recipes for all of the homemade cupcakes and frostings with you guys soon! Until then, I hope you enjoy!


Do you have any awesome cakes/cupcakes/desserts that you're proud of making??

Mexican Wedding Cookies

...and you don't even have to be Mexican to make them!

After a conversation with a couple of our friends over the weekend, I have had cookies on the brain ever since. Usually, I try not to buy much "junk" food at the grocery store, but this week I came home with a package of these babies:

Of course, we poured ourselves a couple glasses of cookie-dunking milk, and dug right in! So good.

Anyway, all this cookie talk got me thinking about some yummy little devils I made over the summer, and am now kicking myself for not making them for the holidays!

The first time I tried MWC were at the BF's parent's house. Damn, were those things good. I knew I had to find a way to recreate them. And that, I did.

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Mexican Wedding Cookies

(Adapted from Sweet Tooth Sweet Life)

Prep Time: 20 minutes
Cook Time: 40 minutes

Yeilds: 24 small, or 16 large cookies

Ingredients:

• 1 cup salted butter, softened
• 1/2 cup confectioner's sugar (extra for coating)
• 1 3/4 cup all purpose flour
• 1 tsp. vanilla
• 3/4 cup finely chopped walnuts (I suggest using pecans)

Directions:

Preheat oven to 275*. Line cookie sheet with parchment (wax) paper.

Using an electric mixer, mix butter and sugar at low speed until smooth, stopping to scrape sides of bowl. Mix in the vanilla. Continuing at a low speed, gradually at the flour, until thoroughly mixed. Stir in nuts with a spatula.

With floured hands, shape glob of dough into circle form. Continue to dust hands with flour as shaping more cookies. Place cookies onto parchment paper and cook. When cool enough to handle, but still warm, roll in extra confectioner's sugar.

Enjoy!

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I've got my next cookie-ish idea in mind... but I need a box of something special! Anyone in the Austin area know any Girl Scouts??

Cake Balls

I know, I know... we see 'em everywhere these days. Pinterest, blogs, parties, etc. I get it. But are you sick of 'em? Heck no! Why? 'Cause they're fan-flipping-tastic, that's why. Not only are they fun, but they are pretty, the perfect bite size treat, and can be made in a ton of different ways. It doesn't hurt that everyone thinks you're a genius when you make them, either!

That being said... I have made cake balls in a few different ways. Most people know to make them like so:

• Bake cake in normal pan
• Crumble up cake in bowl
• Mix with can of frosting
• Freeze/Chill
• Melt Candy Wafers
• Dip balls in melted candy

Well, that's all fine and dandy... but I'm going to tell you right here, and right now, my way is better. And easier. And less messy. So ha. Now, the reason I say my way is better is a preference of my own, but one of the things that bugs me about most cake balls, is that they end up too mooshy and soggy-ish because they are mixed with frosting, rather than coated with it. I don't want to eat my cake with candy coating, either.

For Christmas, my sweet dearest Aunt purchased for me, a cake pop pan.

Yes, the pan was something that I asked for, and I sure as heck am glad I did. It is amazeballs (<-- get it?... har har).

All you need is the pan, some type of non-stick spray that has flour in it, cake mix, and a can of frosting. Coat the pans with your non-stick spray, make the cake mix as directed, pour the batter into the pans, and bake. Viola! You have yourself a perfectly moist, fluffy, round cake ball!

Instead of melting down candy wafers, melt your frosting in a bowl. Dip the balls into the frosting, and chill them in the fridge! Easy as pie cake.

If you have a love for baking and simplifying, this pan really is a great investment!

New Year Shenannigans

Knowing that I would be a useless mess on Sunday, I spent Saturday cleaning the house, doing endless laundry, grocery shopping, etc. So glad I did.

We started the evening off by dropping by one of my besties, Val's, house. Unfortunately I didn't take many pictures but the get together was complete with food, games and drinks.

My contribution to the food was cake balls. (I will do a complete post on how I make these.)

Raymond and I had about 8 places we wanted to go for the night, but definitely didn't want to be driving around. So we chose two, and called it night. After Val's, we headed over to a great bar called Sherlocks. They usually always have some type of band (mostly cover) and this night was no different. How much more fun can you have bringing in the NY with good friends, good drinks, and an 80's cover band all wearing ADIDAS jump suits? Not much!

I wore this blue sequin skirt that I absolutely love and it is so comfortable!

My only complaint about my outfit, is that I noticed through out the night that my arms were stinging. I looked down and seriously, I looked like I got attacked by a cat! My arms and booty-cheeks look really lovely with pink scratches all over them! Attractive, I know.

The night ended with about an hour spent at a friends house before I was ready to head home. Raymond and I completed the night with a frozen Totino's pizza (the best ever) and kool-aid. Hey, we have 2012 to be healthy, right?!

Hope you all had a fantastic NY with the ones you hold dear!

Oreo Pee

Sounds yummy, eh? Well, it is... I promise. Just pay attention, mmk?

I really do have the yummiest tastiest deliciousnessiest (say whaa?) recipe for you guys. I found this recipe somewhere online years ago when I was a teenager and it has become a holiday staple with my family. If there is no oreopee, Thanksgiving/Christmas is ruined (not really but close enough).

Before I give you all the key to gates of Heaven, you must know that this stuff is not really called oreopee. The real name is Oreo Pie, and throughout the years, it has somehow conformed into pee. Why? Because my family is really mature. Duh.

Now, enough with all the talking, let's get to the point:

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Oreo Pie

(Adapted from somewhere on this website many moons ago)

Prep Time: 15 minutes
Cook Time: 35 minutes
Chill Time: 2 hours

Yeilds: 10-12 servings (5 servings in my family, no joke)

Ingredients:

• Box of brownie mix (& ingredients listed on box)
• Box of JELLO oreo pudding mix (& ingredients listed on box)
• 18 oz. tub Cool Whip
• Oreo Cookies (as few or as many as you want)

Directions

Prepare and bake brownies as directed on package. Cool completely. Scoop out center of brownie with spoon, leaving a 1-inch crust around the edges and a thin layer of brownie on the bottom. SAVE the removed brownie pieces. Prepare pudding mix as directed on package. Stir in almost 3/4 of Cool Whip and almost all remaining brownie pieces. Spoon mixture into brownie crust; top with remaining Cool Whip, brownie pieces and crumbled Oreo cookies. Refrigerate for at least 2 hours. Store leftover dessert in refrigerator.

Enjoy, and try not to eat the entire pan in one sitting. Not like I've ever done that or anything, it's just some advice.

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