It’s that time of the year again when kids and parents are getting ready for a new school year. Two month of summer break sound awfully long at the beginning but then it goes by so quick. My daughter is going to start her last year in high school, grade 12, and my son will be in grade 10. We’ll also use this long Labor Day weekend to make some healthy treats to go, like cereal bars and cookies…
Fall is definitely in the air, it’s been much cooler, especially during the night. We still have plenty of veggies to harvest in our garden, but I believe this was one of our last zucchini we’ve used for these fudgy, chocolicious, yummy brownies. These happen to be egg-free, dairy-free and refined sugar free (Feel free to use regular sugar). The chocolate frosting is optional but totally worth it!
- 2 cups all-purpose unbleached flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup coconut oil
- 1 1/2 cup coconut sugar
- 2 tsp vanilla extract
- 2 cups shredded zucchini
- 3-5 tsp water
-Preheat oven to 350F/180C. Line a 9×13-inch baking pan with parchment paper.
-In a medium bowl mix together flour, cocoa, baking soda and salt. In a separate bowl, whisk together the oil, sugar and vanilla. Add the dry ingredients and mix well, then fold in the zucchini. You may have to add some water at that point. The batter should be very thick for fudgy brownies.
-Spread into prepared pan and bake for 25-30 minutes. Top the warm brownies with the chocolate frosting if desired.
- 3/4 cup maple syrup, or more if you like it sweeter
- 3/4 cup unsweetened cocoa powder
- 1/3 cup coconut oil
- pinch of Himalayan salt
-In a small saucepan, over low heat, mix together the oil and maple syrup, add cocoa powder and salt and whisk until smooth.
I hope you’ll give it a try!
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Can’t decide if you want to make Brownies or Cupcakes? How about a Brownie Cupcake?!
This is a cute Valentines treat for all those chocolate lovers out there!!
(Recipe adapted from Martha Stewart)
Brownie Heart Cupcakes
- 3 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1 1/2 tsp coarse salt
- 1 3/4 cup unsalted butter, cut into pieces
- 1 1/2 cup unsweetened chocolate, coarsely chopped
- 3 cups sugar
- 6 large eggs, room temp.
- 1 tbsp pure vanilla extract
-Preheat oven to 350F. Line muffin tins with paper liners. Line a 8-inch square pan with parchment paper.
-Whisk flour, baking powder and salt in a large bowl. Place butter and chocolate in a heatproof mixer bowl set over a pot of simmering water, stirring until chocolate melts.
-Attach bowl to mixer, add sugar and whisk on medium-high speed until smooth. Beat in eggs, one at a time, then vanilla. Reduce speed to low and add flour mixture.
-Divide batter among muffing cups, filling each 2/3 full. Spread remaining batter in square pan. Bake until set but still soft, about 20 minutes. Let cool in tins and pan on wire racks.
-Frost cupcakes with buttercream. Cut out 24 hearts from brownie in pan. Top each cupcake with a heart.
- 12 tbsp unsalted butter, room temp.
- 3 1/2 cups confectioners sugar
- 1 cup unsweetened cocoa powder
- 1/2 cup milk, room temp.
- 1/2 tsp pure vanilla extract
-In a medium bowl sift together confectioners sugar and cocoa powder. Add butter, milk and vanilla. Stir until smooth and free of lumps.
–Buttercream can be stored in refrigerator up to two weeks–
This morning I started decorating our house for Christmas. Hanging up lights on the windows and bringing out Candles…I know I am probably late compared to most people…I saw lots of decorated Christmas trees and such in November but that is just a little to early for me. Now it is December and I am finally getting into the spirit;)
I just love the smell of spices, especially Cinnamon. It is such a warming comforting smell! I do use it every day, all year-in my muesli, tea, coffee… Cinnamon is a very healthy lovely spice.
What better way to get into the holiday spirit then with some Gingerbread smell in the air:-)
- 1/4cup butter
- 1cup dark chocolate, chopped or bittersweet choc. chips
- 1/3cup molasses
- 1cup brown sugar (the recipe calls for 1c sugar and 1/4c brown sugar)
- 2 large eggs
- 1cup flour (I used spelt flour)
- 1/2tsp sea salt
- 1tsp cinnamon
- 1tsp ginger, freshly grated
-Preheat oven to 350F/180C. Grease a 9×9 inch baking dish, or line with parchment paper.
-Melt butter and chocolate, remove from heat.
-In a bowl whisk molasses with sugar, whisk in eggs. Add butter and chocolate, mix well.
-Add flour, salt, cinnamon and ginger until just incorporated.
-Pour in prepared dish and bake for 20-30 minutes.
-Let cool in dish. Cut into squares and dust with some icing sugar.
(recipe adapted from ihearteating)