Blueberry Brownies

Okay, so I'm going to recommend that you cheat on this recipe.  I know, I know.  Some of you will frown on this and say a real chef would make these from scratch.  But I say, give yourself a break!  Take a helping hand when it’s offered.  Especially when the result is just as tasty as if you’d spent hours laboring in the kitchen.  Feel free to make your brownies the old-fashioned way, but a boxed brownie mix works just as well.  And in my opinion, it's a hell of a lot easier.  To me, if you take something quotidian and put a unique spin on it, you should take credit for it!

Without further ado, let me introduce you to Blueberry Brownies, a gooey and scrumptious twist on that classic dessert your co-workers bring to the office every couple of weeks.  These brownies are rich and decadent with a surprising burst of fresh fruit in each bite.  Feel free to have two, because they’ve got a great supply of antioxidants as well!

Blueberry Brownies

1 Brownie Mix

2 Eggs

½ C. applesauce

¼ C. water

1/2 Pint of Blueberries

1 Dark chocolate bar, broken into pieces

TIP:

Did you know you could replace the vegetable oil in cake and brownie mixes with applesauce?  It’s a great way to keep desserts moist and less fatty.

Preheat the oven to 350.  Generously grease a 9”x13”x2” baking dish.

In a large mixing bowl, combine the brownie mix, eggs, applesauce and water and thoroughly beat with a mixer.  When combined, fold in the blueberries and dark chocolate.  Pour the batter into the baking dish and bake for about 28 minutes, or until a knife inserted into the middle of the brownies comes out clean.  Let the brownies cool slightly before cutting.  

Easy Guinness Cupcakes with Chocolate Whiskey Frosting

Happy St. Patty's Day!  I know the internet is littered with similar recipes, but I couldn't refrain from taking part.  It's fun to cater your menu around the holidays and these cupcakes turned out so well, that I had to share them.  This is my EASY version of the impressive originals.  The cake is dark and flavorful with a slightly bitter taste from the Guinness and is complemented perfectly by the sweet and subtle whiskey flavored chocolate frosting.

Guinness Cupcakes

1 Chocolate cake mix

2 T. cocoa powder

1 t. instant coffee powder

3 Eggs

1/2 C. applesauce

1 1/3 C. Guinness

Preheat oven to 350.  Spray and flour cupcake pans.  

In a large bowl, combine all ingredients and beat until smooth.  Fill the cupcake pans 1/2 way full with the batter.  Bake for about 20 minutes, or until a toothpick skewered into the center of the cupcakes comes out clean.  Cool before frosting.  

Chocolate Whiskey Frosting

1 Container of your favorite chocolate frosting

1 1/2 T. Whiskey

Gently fold together the two ingredients in a medium sized bowl.  If you'd like your frosting to taste more like Whiskey, add more, but the frosting will become more like a ganache, instead of a firmer cake frosting.  

The 12 Days of Christmas Truffles

Last year, I posted about this UH-MAZING truffle recipe.  Did you try it?  And how far did it knock off your socks?  Across town?  I thought so.  This year, I had to take it one step further.  So, Natural Sugar is celebrating the 12 Days of Christmas, truffle-style.  Sorry, we won’t be stuffing ‘lords-a-leaping’ or ‘swans-a-swimming’ into these truffles.  But they will be packed with some mouth-watering, unusual, surprising and incredible flavors.  Come back each day through Christmas Eve for a new, delicious and approachable holiday truffle.  

Without further ado…

On the 1^st day of Christmas, my true love gave to me…

A Traditional, Cocoa-Covered Truffle

A luscious and creamy chocolate ball, dusted with cocoa powder.  

You can never go wrong with a classic!

On the 2nd day of Christmas, my true love gave to me...

A White Chocolate Drizzled Truffle

A milk chocolate center, encased in a semi-sweet shell, 

drizzled in smooth White Chocolate.

On the third day of Christmas, my true love gave to me...

A Cereal & Sugar Truffle

A milk chocolate center, playfully tossed in cereal and powdered sugar.

On the 4th day of Christmas, my true love gave to me...

A White Chocolate Peppermint

A milk chocolate and peppermint center, wrapped in white chocolate and candy canes.

On the 5th day of Christmas, my true love gave to me...

A Peanut Butter Buckeye

I can't ignore the ubiquitous Buckeyes of Ohio State University, so this is my rendition of the peanut butter and chocolate sensation!

On the 6th day of Christmas, my true love gave to me...

A Smoked Paprika Truffle

A chocolate ball, infused with smoked paprika and drizzled in white chocolate. 

On the 7th day of Christmas, my true love gave to me...

An Orange Zest Truffle

Chocolate.  Orange Zest.  Amazing.

On the 8th day of Christmas, my true love gave to me...

A Lemon Raspberry Truffle

A raspberry and milk chocolate center, generously dipped in white chocolate and sprinkled ever so lightly with lemon zest.  

On the 9th day of Christmas, my true love gave to me...

A Sriracha Truffle

A spicy chili chocolate ball, wrapped in a semi-sweet chocolate shell.  
Unique and delicious!

On the 10th day of Christmas, my true love gave to me...

An Amaretto Truffle

A milk chocolate center, infused with Disaronno with a 

semi-sweet chocolate shell and topped with slivered almonds.

On the 11th day of Christmas, my true love gave to me...

An Espresso Truffle

A deep and dark espresso chocolate inside.  Semi-sweet shell outside.

On the 12th day of Christmas, my true love gave to me...

A Chai Truffle

A chai spice flavored milk chocolate center, encased in 

semi-sweet chocolate and golden sprinkles.

Merry Christmas, everyone!  

Wishing you a prosperous new year!

Basic Truffle Recipe

7 oz. of your favorite milk chocolate

6 oz. heavy cream (3/4 C.)

Pinch of salt

Your favorite candies, nuts, and other holiday ingredients to dress up your truffles

Set up a double boiler.  Bring a sauce pan filled with water to a boil.  Set a metal or glass bowl on top of the pot, making sure that the bottom of the bowl does not touch the surface of the water.  In the bowl, heat the milk chocolate and cream, stirring until smooth and incorporated.  Add the salt and stir to combine.  Allow to cool to room temperature and place the mixture in the refrigerator to set overnight (or at least 3 hours). 

Take the refrigerated mixture and scoop out small spoonfuls, rolling them into balls with your hands.  Place them on a parchment paper-covered cookie sheet that will fit in your freezer.  You will need to work quickly because they will begin to melt.  If the mixture becomes too soft to work with, place it in the refrigerator for several minutes.  Once you have made all of the balls, set the cookie sheet in the freezer so they firm up. 

Now comes the fun part!  You can dress these truffles up or down, with whatever ingredients you like.  Melted chocolate, candy, nuts, fruit, extracts, liqueurs, anything!  What are you favorite truffle flavors and combinations?  Please share them and comment below!

Click here to see the 

Original Truffle Post - December 2011