this day needs some chocolate. (brownies)

 

Summer is ending. This means changes. Back to a ‘routine’ (not my favorite). Days are getting shorter, soon the leaves will fall. The plants on our very happy balcony garden are starting to fade.

 

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I had a very revealing dream last night where it was very clear that, although things do change, and have drastically changed in my recent past…there is still unfinished business that I haven’t dealt with. The recurring theme is that I’m still not in the driver’s seat of my own life. Or, in the case of last night’s dream…I’m trying to drive a bus from a passenger seat. So, as I try to figure out how to climb into that driver’s seat, I’ll soothe my sudden chocolate craving with these delicious cocoa brownies.

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gluten free cocoa brownies

  • 4 large eggs
  • 1 cup sugar, sifted
  • 1 cup brown sugar, sifted
  • 8 ounces melted butter
  • 1 1/4 cups cocoa, sifted
  • 2 teaspoons vanilla extract
  • 1/2 cup gluten free flour, sifted
  • 1/2 teaspoon kosher salt

Preheat the oven to 300 degrees F. Butter and flour an 8-inch square pan.

In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Switch to paddle attachment. and drizzle in the melted butter to incorporate. Slow the mixer down, scoop in the dry ingredients until just wet. Don’t over mix.

Pour the batter into a buttered square pan and bake for 45 minutes. A toothpick inserted into the center of the pan should come out clean. When it’s done, remove to a rack to cool. Resist the temptation to dig in before they’re mostly cooled!

Makes 9 large brownies.

 

adapted from alton brown’s cocoa brownie recipe.

 

 

comforting cornbread.

 

It used to be when I was turning the corner of recovering from something, be it a migraine, or a bout of the flu, or a bad personal experience,  I knew I was getting better when I would have a craving for one thing. Spaghetti and meat sauce from a certain local Italian eatery. I realize now I craved that particular combination from that particular place, because that meat sauce was the closest thing to what my Grandma would make for us when she visited; simmering in the yellow cast iron dutch oven on our stove for hours. It was truly my original comfort food, and it’s local take-out replacement stepped in when my grandma was no longer with us.

Although spaghetti is no longer an option for me, the comfort food craving apparently did not get the memo. I would suffer through the longing for the warm slippery noodles smothered in the steaming, meat laden, spicy sauce, often substituting with lesser grade replacements as we, in the gluten-free world, do. (quinoa pasta, anyone?)

But then one recent post-migraine morning, I had the strangest feeling. My body was sending me a whole new message. It wanted cornbread. Not just any cornbread. It wanted my gluten free cornbread. Somewhere, I thought I heard angels singing.

 

This time I adapted my recipe to the ingredients I had on hand.

Gluten Free Blueberry Yogurt Cornbread

1/4 cup vegetable oil

3 tablespoons sugar

2 large eggs

1/2 cup blueberry yogurt (I used noosa)

1/2 cup milk

1 cup Gluten-Free Flour Blend

2/3 cup yellow cornmeal

2 teaspoons gluten-free baking powder

1/2 teaspoon salt

Heat oven to 425°F. Combine oil and sugar in large bowl. Beat at medium speed, until creamy. Add eggs; mix well. Blend in yogurt and milk. Reduce speed to low; add all remaining ingredients. Beat just until mixed.

Pour into greased 9″ round or square cake pan.

Bake for 18 to 22 minutes or until golden brown and toothpick inserted in center comes out clean.

Perfectly comforting cornbread.