It has been a week, y'all. Mr. Wonderful messed up his back getting off a plane last week. If you've ever taken care of someone who can't move you know what my week has been like. He's finally better and able to get around by himself, slowly. No stitching at all from me, but today was a baking day, because today had to be a baking day, if you know what I mean. I tried two new recipes and am happy to report two successful bakes!
The first one I made is Impossibly Easy Brownie Pie. This is a low-carb chocolate pie. The batter whips up almost like a mousse and it puffs beautifully in the oven. As it cools, it settles to a thin pie with a very smooth texture. It reminds me a little of my Grandmother's old fudge pie recipe. A few notes on how I baked mine:
*I am not super strict about carbs, so I use regular chocolate chips in my lower carb baking, but you could use 1/2 c. sugar-free chips.
*I omitted the optional molasses.
*I omitted the walnuts (didn't have any).
*I baked mine 20 minutes and it was perfect.
This one I made for Mr. Wonderful, who tries to watch his carbs more closely than I watch mine (at least right now)...
...and this one I made for ME. It is most definitely not low-carb or lower carb or whatever, but it is small. And it's lovely.
This is a Chocolate Snack Cake and what a nice little recipe it is. I made it according to the recipe but I would add one note: make sure to cool the melted butter mixture before adding the eggs. Mine took 30 minutes and turned out deliciously moist. I wanted to taste it as-is before fiddling with the recipe, and I'm glad I left it alone because it's very good plain. However, you could add a little cinnamon or espresso powder or chocolate chips. Or you could frost it. It's just a very versatile, very quick, very easy little cake recipe. A keeper.
That's my public service for the day... testing chocolate recipes and passing along the good ones. Somebody's gotta do it.
