Happy Monday, you guys!
Did you have a good weekend? I had a fabulous weekend hanging out with Travis and the kids, doing a little work, and napping with Zephaniah. It was super cold out with some light snow and I was perfectly content with snuggling and napping with my sweet baby.
Honestly, everyone was kind of sluggish because of this cold weather. No one really wanted to go anywhere. Travis did manage to get our weekly grocery shopping done.
We grocery shop on a weekly basis for a few reasons:
We like to buy a lot of fresh produce instead of canned or frozen food.
We live in a small home (well, small for our family of 7) which means we cdon’t have a lot of storage space in our fridge or kitchen to do grocery shopping in bulk.
Travis and I got tired of wasting money on food the kids weren’t eating so we decided weekly shopping would be more beneficial for us.
It’s a pain in the butt to shop on a weekly basis, especially in the colder months. Sometimes we just don’t want to do it because we’re either too busy or just plain tired. But it really has cut down on wasting food and money.
Where’s the brownie recipe, Jenn?
About that… I don’t know if you remember, but last Friday (the 8th) I did a morning segment on ABC 7 WXYZ Detroit for National Brownie Day. I was going to share the gluten-free brownie recipe I presented on the show, but, yeah, I didn’t.
Why? Well, to be perfectly honest with you, when I came home I had a lot of email messages to answer, an article I needed to finish writing (not the brownie post), and the kids to take care of.
I promise, I fully intended on posting the brownie recipe. I even baked a new batch of brownies for the kids. But then Zephaniah wanted to nurse and as soon as I sat down on the couch to feed him, I straight passed out. (Don’t worry, Zephaniah was safely positioned in my arms with the boppy pillow supporting him.)
I was exhausted. I needed that nap, and apparently, so did Zephaniah because he slept the whole time with me. Elijah (17) watched the toddlers for me and also checked in on me from time to time since I fell asleep on the couch.
Michala was also really tired from helping me with the baby early in the morning so she took a nap, too. She went with me to WXYZ to watch Zephaniah while I did the segment and also to help me set up.
Here’s the brownie recipe I didn’t get to post last Friday.
So, anyway, those are all of the reasons why I was not able to post the brownie recipe on Friday. I like to sum it all up with a hashtag and call it #momlife. It happens, ya know. Thank you for understanding. 🙂
I hope you get to make this yummy brownie recipe. It’s really good and chocolaty— which I love. Be warned — you will need a glass of milk while eating these brownies. Or if you’re doing the dairy-free thing, then just choose your favorite drink you like to pair with brownies.
Also, make sure you buy extra ingredients because after eating your first batch of brownies, YOU WILL want to make more. It’s that good!
Gluten-free Brownie Ingredients
- 1/2 cup unsalted butter
- 1 ½ cups sugar
- 1/2 teaspoon salt
- 1 teaspoon gluten-free vanilla extract
- 3/4 cup (2 1/2 ounces) Dutch-process cocoa or baking cocoa
- 3 large eggs
- 3/4 cup gluten-free flour
- 1 teaspoon baking powder
- 1 cup chocolate chips, optional
- 1 cup chopped nuts, optional
Special note: I added crushed peppermint candy canes to one batch of brownies and shredded almonds to another batch of brownies. You can add any topping you like to your brownies. Have fun with your creation!
- Preheat the oven to 350°F. Grease an 8″ square pan or 9″ round pan; either should be at least 2″ deep.
- Place the sugar, butter, and salt in a microwave-safe bowl or saucepan.
- Heat over medium heat, stirring with a heatproof spatula until the butter melts and the mixture lightens in color. This step helps melt the sugar, which will give the brownies a shiny crust.
- If you’ve heated the sugar and butter in a saucepan, transfer the mixture to a bowl; otherwise, just leave the hot ingredients right in their microwave-safe bowl. Blend in the vanilla and cocoa, then add the eggs and mix until shiny.
- Blend in the flour or flour blend and the baking powder. Stir in the chips and/or nuts, if you’re using them.
- Pour the batter into the prepared pan, spreading it to the edges.
- Bake the brownies for 33 to 38 minutes, until the top is set; and a cake tester or toothpick inserted in the center comes out clean or nearly so, with perhaps a few wet crumbs, or a tiny touch of chocolate at the tip of the tester.
- Remove from the oven and cool for about 15 minutes before cutting. Once the brownies are cool, cover tightly with plastic.
- Yield: 16 brownies.
Special thanks to Wholly Wholesome for sharing this delicious gluten-free brownie recipe!
You can get premade chocolate fudge brownies from Wholly Wholesome at select stores. Check out their website here to find a store near you.
All Wholly Wholesome products are made with all-natural and organic ingredients. Offering an array of ready-to-eat, ready-to-bake and thaw-and-serve products, such as:
- Pie Crusts
- Organic Pie Shells
- Organic Pie Dough
- All Natural Frozen Pies
Wanna know another cool thing about Wholly Wholesome? They have a “Holiday Helpline” you can call if you need help with your baking. Isn’t that cool?! Here’s the number if you want to call: (800) 247 – 6580.
Special thanks to ABC 7 WXYZ Detroit for having me on the show two times in one week! I had a blast!