Pumpkin Spiced Chocolate Loaf

Here we are and it's almost Fall again.

That means it has been waaaay too long since I last posted.  (I know- what else is new?)  But that also means it's nearly time for my favorite season and favorite holiday, so I'm pretty excited!

As usual, it was an action-packed Spring and Summer for us.  My in-laws are incredibly generous, and took us all to Disney World in April.  OMG.  Can I just tell you that I felt like a kid again myself?

Best. Vacation. EVER.

In May, the Vittles family also gained a niece/cousin - my brother-in-law and sister-in-law welcomed a daughter, Annie, and she is soooo sweet!  Chubby cheeks just like her cousins, and possibly one of the happiest babies I have ever seen!

I think we'll keep her.

In July, we took our annual trip to Canada to my in-laws' house on the St. Lawrence River. Mini got to try her hand at driving the boat, and we did lots of fun activities.

Unfortunately we only got to the beach ONCE all summer, in August while my aunt and cousin were visiting- but that was a great time too.

And now... Mini Smalls is officially a Kindergartener, and the Minion just started nursery school!

They both did so great. No drama or tears from either of them (or from Mama, for that matter!)

The Minion didn't even say goodbye, just made a beeline to the play kitchen to make some food.

Wonder where he gets that from?

As for Miss Mini, I knew she was beyond ready for Kindergarten, but this summer I was still feeling slightly unsure of all the changes that come along with going to school full-time. I was also mourning a little for the end of her toddlerhood (although Lord knows there were plenty of days over the last 5+ years that I longed for more independent and rational days ahead!).

In the weeks leading up, I bought us matching bracelets to go with a sweet poem I had seen online, and wondered how she would do that first day. Would she be nervous to ride on the bus? Would she feel anxious about spending the whole day at school, away from family and the babysitter she's known since she was a newborn? Would she have any fears of this new routine?

Spoiler alert: No, no, and no.

The night before the big day, I presented her with the bracelet and read her the poem. She hugged me tightly, seeming to enjoy idea of us wearing matching bracelets - but showed no signs of anxiety.

She got something called 'Jitter Glitter' at orientation from her teacher - she was supposed to sprinkle it on her head the night before her first day, to calm her nerves.  However, I think she was more excited to have an excuse to pour glitter on her noggin than to ward away any potential jitters.

She also read a book she received from her nursery school at Pre-K graduation, called "The Night Before Kindergarten." Overall, it was a pleasant, drama-free evening.  After the kids went to bed, I braved the crazy last-minute, back-to-school shoppers of Walmart to get her the pizza Lunchable she had wanted (which I had regretted saying 'no' to in the grocery store, a few days before).

The next morning, she literally could not wait to get to the bus stop. She rushed us through pictures, and power-walked to the corner. We were by far the first ones there, even beating some other neighbors who took an earlier bus to a different school.

She pranced around in her backpack, anxiously awaiting her friend and her friend's older brother to come from around the corner. The latter two are veterans, in 2nd and 5th grade respectively, and chattered excitedly about where they would sit on the bus, where their classrooms were, and what Mara could expect at school.

When the bus finally came, and her friend thoughtfully led her by the hand to a seat they would share, I found that I wasn't at all sad or emotional like I thought I might be.

She was ready.

And so was I.

I'm sure the year will come with its ups and downs, but it makes a mama happy to see that her children feel ready and prepared for the next chapter in their lives- even if the book isn't very long yet.

In the meantime, I am also totally ready for Fall.  I bought a stash of  pumpkin-scented candles at Bath & Body Works.  I didn't care that it was 90-something degrees with 100% humidity the last week of August - I lit them anyway.

I ask the kids almost daily what they want to be for Halloween. (I'll stop when their answers are consistent).

Instead of being disgusted by the Autumn and even Halloween displays in stores in August, they only served to escalate my anticipation.

I made my own pumpkin spice syrup so I could enjoy a "PSL" before Starbucks was even ready to unleash the fall flavor.

I changed our holiday banner in the dining room from flag bunting to glittery leaves, the first week of September.

And finally, I created this Pumpkin Spiced Chocolate Loaf to share with anyone whose excitement for Fall matches mine.

A couple years ago, I bought a candy bar at a local chocolate shop that was spiced chocolate, and I realized that these flavors go together way better than most people (myself included) give them credit for.

If you are a fan of autumn spices and chocolate, I hope you will give it a try. I don't think you will be disappointed!

Pumpkin Spiced Chocolate Loaf

• 1/2 C. butter, softened (1 stick)
• 1/2 C. granulated sugar
• 1 C. packed brown sugar
• 1 egg
• 1/4 C. canned pumpkin puree (not pumpkin pie mix)
• 3/4 C. buttermilk (can add 3/4 t. vinegar to regular milk if you do not have any)
• 1 t. vanilla extract
• 1 1/2 C. all-purpose flour, spooned & leveled
• 3/4 C. cocoa powder + a little extra for dusting pan
• 1/4 t. baking soda
• 1/2 t. baking powder
• 1/4 t. salt
• 1 1/2 t. pumpkin pie spice
• 1/2 t. cinnamon 
• powdered sugar, for dusting finished loaf (optional)

Heat oven to 325 degrees F.  Butter & lightly dust an 8 1/2 x 4 1/2 loaf pan w/cocoa powder and dump out excess. (Note: I recommend a glass loaf pan - if using metal, it may not need to be in the oven as long as the recipe calls for).

In a medium bowl, whisk flour, cocoa, baking soda, salt, spices together until well-combined.  Set aside.

In a large measuring cup or medium bowl, whisk pumpkin into buttermilk.  Set aside.

In large bowl of electric mixer, on medium speed, cream butter until smooth.  Add sugars and beat until light and fluffy, about 2-3 minutes.  Add egg and mix well.  Then add buttermilk mixture and vanilla. Beat until combined (mixture will be soupy with chunks of butter, this is ok).

Add dry ingredients to wet and stir together with a spoon until just combined and no flour streaks remain - do not overmix.  Pour batter into prepared loaf pan, and bake 60-70 minutes in preheated oven or until a toothpick inserted in center comes out clean.

Cool 10-15 minutes in pan on rack, then turn out loaf onto rack to cool completely. When cooled, dust with powdered sugar in sieve if desired.

Recipe Adapted from Smitten Kitchen's 'Everyday Chocolate Cake'

Red Velvet Frozen Yogurt

Four years ago, I made a really yummy red velvet ice cream, and ever since I've been wanting to try my hand at a red velvet frozen yogurt.

Clearly I was not in any particular hurry, but hey - better late than never.

With Valentine's Day again right around the corner, this is a nice, festive recipe.

For me, it's also a frozen treat my daughter can eat that's not hanging off the side of my house.

(Yes... that is an icicle.)

Ever since the "Great Blizzard of 2015" a couple weeks ago (which turned out to be nothing more than a regular snow storm in our parts), the Mini has been asking for another "ike-icle snack."

Leave it to my child to find something to munch on while playing in the snow.

In any event, since the main ingredient here is whole milk Greek yogurt, this is much tangier than ice cream.  To someone like Mr. Vittles, who is not a fan of yogurt, this was a great disappointment.  But not to me!  I looove yogurt, especially thick and creamy Greek-style - so I say, bring on the tang.

I will caution you, however, this frozen yogurt is best eaten right out of the ice cream maker.  That's when it will have a consistency closest to what you'd find in a yogurt shop. If you do freeze it for later, make sure you let it sit on the counter for about 15-20 minutes before trying to serve it.  This is how I was able to scoop it to take the photos seen here.

If you choose to add alcohol, that should help make it easier to scoop - but just keep in mind it will still be quite firm.

Red Velvet Frozen Yogurt 

• 1/2 C. sugar
• 2 1/2 t. cocoa powder
• 1 oz. white baking chocolate, finely chopped
• 2/3 C. half and half
• 2 T. light corn syrup
• 1 t. red food coloring
• 2 C. plain whole milk Greek yogurt (such as Chobani)
• 3 T. vodka, optional if planning to freeze for later*

In a small bowl, whisk together sugar and cocoa powder until no lumps remain.  Set aside.

Over double boiler, combine white chocolate and half and half.  Heat, whisking frequently, until chocolate is melted.  Add sugar and cocoa, and whisk until dissolved.

Remove from heat, and add corn syrup and red food coloring. Whisk to thoroughly combine. Let cool slightly, then fold in yogurt with rubber spatula.  Once yogurt is incorporated, whisk mixture until smooth and no streaks remain.

Chill in refrigerator until mixture is cold (about 2 hours). Then churn in an ice cream maker according to manufacturer's instructions (I have a Cuisinart, and I churned for about 25 minutes). During last few minutes of churning, add vodka if using.  Serve immediately, or store in freezer in airtight container.

*The vodka helps give the mixture a more scoopable consistency if you plan on freezing for later. If you don't use it, I would recommend letting the yogurt sit on the counter a bit to soften before trying to scoop it.

Original Recipe

Instant Mocha Latte Mix

If you know me well, you know I am not a "morning person."

I hate waking up, in fact I have hated it since I was a kid.  I can remember epic battles with my mother, as early as kindergarten, where she would be trying to get me out the door while I was throwing a fit.

When I was a few years older, I also tried to get out of walking to school by telling my parents that "my legs don't work in the morning."  I'm sure you can imagine how that ended... with me trudging grumpily to school.

I'm happy to report that at this point in my life, I don't cry and scream anymore (though Mr. Vittles might disagree) and my legs work just fine at 7AM.  But no matter what time I wake up, or how smoothly my morning duties go, I still always seem to be scrambling at the end.

In case you didn't know, I am also a coffee-a-holic, so those aforementioned "duties" typically include making myself either iced coffee or a latte.  Or if things are REALLY going well, I may forgo that duty and stop to buy one instead.

But then there are those mornings when nothing goes right.

When... every outfit I put on looks terrible.

When... I happen to notice I forgot to put on makeup (eek!)

When... the Mini is running around, refusing to get her clothes and/or coat on (maybe she inherited my morning-hating?), OR decides that 30 seconds before we leave is a good time to test-drive her fresh diaper.

When... I can't find my keys, anywhere.

When... I'm pulling out of the driveway and I realize my cell phone is still sitting on my dresser.

Or maybe some awful combination of the above, who knows.

But whatever the reason ... there are sad, sad days when I get to work coffee-less.  And for dire times like these, I keep a stash of instant coffee at my desk.

Coffee snobs are likely horrified, and I'll admit my early experience with instant coffee was not too positive - but when Starbucks came out with their Via line, I felt instant coffee was redeemed.  Then, when I recently saw their new instant lattes, I was even more excited.  I'll take a hot latte over a hot cup of coffee any day.

It pains me to say it - I am a Starbucks lover from way back, and gold card-holder for many years - but these lattes just have a weird taste... which I happen to dislike immensely.

So my disappointment gave me an idea.  What if I made my own mixture, and I could save the servings in little baggies at my desk?

Well it turns out, not only does this NOT taste weird (at least, not to me), it has the added benefit that you can adjust the mix to your personal preferences.  If you like the coffee flavor to be strong, add more espresso powder.  If you like it super sweet, add more confectioners sugar (or vice versa if you prefer less sweet, or even unsweetened).  If you like it creamier, add more milk powder.

It's the little things that make the mornings a little more bearable :)

Instant Mocha Latte Mix

• 5 T. nonfat dry milk powder (I used Carnation brand)
• 1 T. unsweetened cocoa powder
• 1 T. confectioners sugar
• 1 1/2 t. instant espresso powder (I used Medaglio D'Oro brand)

Combine all ingredients and mix until evenly distributed.  Store in airtight container until ready to use.  To make a latte, empty mixture into mug and add 1 C. boiling (or very hot) water.  Stir until powder is dissolved, and enjoy.  Makes 1 serving.

Original Recipe

Flourless Fudgy Brownies

Cake-like brownie lovers, look no further.

No, seriously - I mean don't even bother scrolling down, because this recipe is not for you.

That's right, better luck next time.  These bad boys are only for those of us who enjoy thick, chewy, barely-cooked, melt-in-your-mouth, death-by-chocolate, get-out-your-stretch-pants brownies.

And if that wasn't enough, they also happen to fit into my new gluten-free diet.  Holla!

Ok now wait, stay with me here.  If you're like Mr. Vittles, don't get all weirded-out by the "GF" term.  This isn't one of those "These are pretty good ... for being gluten-free" situations.

Like, even if I was still eating wheat, I would make these brownies.  And then eat the whole pan, single-handedly.

Much to my own amazement, I even managed to achieve the flaky top (which always seems to elude me with flour-based brownies.)

Yep.  This is my new go-to recipe.

So thanks to a storm this week that dumped about a foot of snow on us, I was forced to take my brownie photos indoors this morning.  Which meant, I had a little assistant who was way more interested in munching on my subject than helping me snap photos.

I know... still in jammies and eating brownies.  What kind of mother am I?  But judging by her miniature chocolate beard and persistent requests for "Mo'? Mo'?" I would say she agrees that these brownies are pretty awesome.

Flourless Fudgy Brownies

• 1 T. unsweetened cocoa powder
• 3 T. cornstarch*
• 6 T. butter (salted)
• 8 oz. semi-sweet baking chocolate, chopped
• 3/4 C. sugar
• 2 large eggs, at room temperature

Let eggs come to room temperature.  Sift together the cocoa powder and corn starch in a small bowl, and set aside. Line the inside of an 8-inch square pan with non-stick or lightly greased foil and preheat oven to 350º F.

In a medium metal saucepan over very low heat, melt butter.  Add chocolate, and continuously stir until mixture is smooth.  Remove from heat and stir in the sugar, then the eggs one at a time.

Stir in cocoa/cornstarch mixture, and beat vigorously for at least one minute, until the batter is no longer grainy and nearly smooth.**  It will pull away from the sides of the pan a bit.  Scrape batter into foil-lined pan.

Bake for about 28-30 minutes, or until the brownies feel just set in the center. Do not overbake.  Remove from oven and let cool completely before removing from the pan and slicing.  Makes 12 brownies.

Notes:
*Some cornstarch contains gluten so check the label if you are making this for someone with an allergy
**Beating everything thoroughly is very important - the batter should be shiny and fairly smooth, otherwise the brownie consistency may be crumbly after baking.

Recipe slightly adapted from David Liebovitz

Frozen Coconut Chocolate Chip Mousse (Vegan)

Whether it's for medical necessity or personal preference, in this day and age I feel like everyone knows at least one person who has dietary restrictions.

After having some medical issues myself, I had a blood test done in October that seemed to indicate I had mild food allergies to basically every staple of the American diet (namely milk, wheat, corn, eggs, soy, peanuts, and beef).

Let me tell you, this can really mess with your mind.  I challenge anyone to walk into the average grocery store and load up their cart with a variety of foods that do NOT contain any of the above.

Not easy.

Well after getting a skin test done by an allergist a few weeks ago, it turns out I do not have allergies to any foods, except fish.  The doctor suggested that at worst, I may have a sensitivity to gluten and recommended I try a "GF" diet.

But this all came after 6 weeks of avoiding eggs, wheat, and dairy as much as possible.  So although it pains me to give up my breads and flour-based treats, it has been a lot more manageable to avoid one type of food than 3+.

I have only just begun being gluten free after the New Year (and a pasta-filled visit to my grandmother's house yesterday broke my streak!).  But I have to say, whether it was all in my mind or not, I did feel better after limiting those foods.  And in the process, I also realized that while there is really no true substitute for milk (at least in my mind), you can still make some tasty things with alternatives.

Not that I'll be going vegan any time soon.  Right after my allergist appointment, the first thing I did was head to Dunkin' Donuts for an iced coffee with cream - heaven!

Frozen Coconut Chocolate Chip Mousse (Vegan)

• 1 14-oz. can full-fat coconut milk*
• 1/3 C. cocoa powder
• 1/2 C. powdered sugar
• 1/4 t. salt
• 1 t. vanilla extract
• 1/3 C. vegan chocolate chips

Refrigerate coconut milk until cold.  In a large bowl, combine coconut milk with cocoa powder, powdered sugar, and salt.  Mix with an electric mixer on high speed, until fluffy (about 3 minutes).  Add vanilla extract and mix until combined. Stir in vegan chocolate chips.  Transfer to a freezer-safe, coverable container and freeze until firm.

*Note: I have read on more than one occasion that not all coconut milks are created equal.  For one, I don't think this would work with a "lite" coconut milk, or the refrigerated kind in a carton - make sure you use canned, full-fat.  Also, you may need to experiment with different brands of coconut milk.

Recipe Adapted from Kojodesigns

Fudgy S'mores Brownies

Marshmallow... chocolate.... graham cracker... what's not to love about s'mores?  They are the perfect combination for summer.

But sometimes you don't have a campfire, or other open flame to roast your mallows.

Or sometimes you do.... but then you accidentally drop a flaming marshmallow on your 15-year old niece's foot, and decide that maybe this whole s'more thing is a more dangerous business than you realized.

(Yes, that really happened - ask my father-in-law!)

Or.... maybe you just want something a little easier and less messy.  Who knows?

But if you fall into any of those categories, these brownies are for you.  I happen to be in the fudgy brownie camp (vs. the cakey brownie) and these definitely fit the bill.  The graham and marshmallow make them even more rich and delicious.

My father-in-law was here this weekend, helping Mr. Vittles hang drywall upstairs, so I wanted to make something nice.  I figured this way he could enjoy a s'more without the possibility of giving anyone a second-degree burn!

Fudgy S'mores Brownies

• 10 T. (1 1/4 sticks) butter
• 1 1/4 C. sugar
• 3/4 C. plus 2 T. unsweetened cocoa powder
• 1/4 t. salt
• 1 t. pure vanilla extract
• 2 large eggs
• 1/2 C. all-purpose flour
• 3/4 C. marshmallows (use the mini ones, or cut large ones into smaller pieces with a clean pair of kitchen shears)
• 1/2 C. graham crackers, broken into small pieces

Preheat oven to 325 degrees Fahrenheit, and position rack to lower third of oven.  Line the bottom and sides of an 8×8-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides. Lightly grease with cooking spray, and set aside.

Combine the butter, sugar, cocoa, and salt in a medium microwave-safe bowl.  Microwave for one minute, then remove and stir.  Microwave an additional minute and a half, in 30-second intervals, stirring in between, until the butter is melted and no lumps remain.  (Mixture will be grainy).  Stir in the vanilla with a wooden spoon or rubber spatula, and set the mixture aside until it cools slightly.

Then add the eggs one at a time, stirring vigorously after each one.  When the batter looks thick, shiny, and well-blended, add the flour and stir until no streaks remain.  Then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula.  Stir in graham crackers and marshmallows, and spread evenly in the lined pan.

Bake until a toothpick inserted into the center emerges slightly moist with batter, 22 to 27 minutes. Let cool completely on a rack.  Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board.  Cut into squares and serve.

Brownie Recipe adapted from Mels Kitchen Cafe (who adapted from Smitten Kitchen, who adapted from Bittersweet)  

Red Velvet Muffins with Cream Cheese Filling

Sometimes... things just don't work out the way you want them to in the kitchen.

Especially when you're 26 weeks pregnant, and preggo brain is in full effect.

So this past Friday morning, my stepdad Chris married his beautiful girlfriend of 2 years, Janice.  (This may sound strange to anyone reading for the first time- so just to explain, a) my mom passed away a few years ago and b) I lived with my stepdad since I was about 5, he and I are very close).

Chris & Janice had a really nice, quaint ceremony with some close family & friends on the beach early in the morning, and then invited everyone back to their house for breakfast.

Naturally, I wanted to bring some type of food to share, and I settled on muffins.

I know that one of Janice's favorites is red velvet, so my first thought was red velvet muffins.

However, after a quick search online, I didn't find many recipe choices.  I toyed with the idea of making my own, but I was concerned that creating something totally new had too much potential to backfire on me.

So I eventually decided I better stick with a more traditional recipe, and settled on lemon poppy seed muffins.  Easy peasy, right?

Right.

That is.... until your muffins are busy baking and you realize, OMG I have no recollection of cracking or mixing eggs, and there were definitely supposed to be two in the recipe.

Yep.  Completely forgot the eggs.

The muffins were still edible, and honestly they weren't even that bad without eggs.  But still, I felt like this mistake could not be my only contribution to their celebratory breakfast.

I might have just made another batch of the same thing... if I hadn't used all my poppy seeds in the eggless muffins.

Ahh!

So to sum things up... I picked a tried & true recipe as the "safe bet," only to end up screwing it up and making the red velvet ones anyway.

I was definitely a little nervous putting the red velvet batch in the oven, because the batter is a little more moist than a traditional muffin batter.  I had also envisioned the cream cheese filling staying closer to the top, but I guess since it was heavier than the batter, it sunk to the middle.

But despite my concerns, all in all I would call these a success.  I did have to sacrifice one for Mr. Vittles and me to taste test, just to make sure I wasn't poisoning anyone.  But we enjoyed them, and the guests who tried them seemed to as well.

They're nowhere near as fun (or as sweet) as a cupcake, so don't get your hopes up - this is still breakfast, people!  But if you're looking for something different, these could fit the bill.

Also, don't worry if cream cheese isn't your thing - you can just omit the filling.  I made a few plain ones to see how they'd come out, and to me they tasted just as good.

More importantly... congratulations to Janice and Chris :)  Mr. V and I were so happy to be a part of their special day, and wish them many years of love and laughter together!

Red Velvet Muffins with Cream Cheese Filling

Muffins:

• 1 3/4 C. + 2 T. all-purpose flour
• 3/4 C. sugar
• 2 T. unsweetened cocoa powder
• 1 t. baking soda
• 1 T. baking powder
• 1/2 t. salt
• 2 eggs
• 1/4 C. canola oil
• 1 C. buttermilk
• 1/2 t. vanilla
• 1 T. red food coloring

Filling:

• 4 oz. cream cheese, softened
• 1 egg yolk
• 1/2 C. sugar
• 1/4 t. vanilla

Preheat oven to 350 degrees F.  Line a 12-cup muffin tin with paper liners, or coat with non-stick spray; set aside.

Make filling: In medium bowl, add cream cheese, yolk, sugar, and vanilla.  On low speed, mix filling ingredients until well-combined and no lumps remain.  Set bowl aside.

Make muffins: In large bowl, whisk flour, sugar, cocoa powder, baking soda, baking powder, and salt to combine. In separate medium bowl or large measuring cup, whisk eggs, oil, buttermilk, vanilla, and food coloring until combined.

Make a well in the center of dry ingredients, and pour in liquid mixture. Fold ingredients in with rubber spatula until just combined - do not overmix.

Divide batter evently amongst prepared muffin cups. Place a rounded tablespoon of cream cheese filling in the middle of each cup.

Bake for 18-20 minutes, or until tops look lightly browned & no longer 'wet.'  Let sit in pans briefly until cool enough to handle, then transfer to wire racks to cool completely.  Makes 12 muffins.

Original Recipe

Dark Chocolate Cupcakes with Strawberry Buttercream

I've always had a funny little relationship with Valentine's Day.

As a kid, I guess it was kinda fun to pick out your mini valentine cards for all your classmates and eat candy, but as soon as 'love' started getting involved I became mostly uninterested.

Once, in the 6th grade, I was surprised to find a full-sized Hallmark card mixed in my stack of tiny envelopes.  It was from a classmate of mine who apparently had a crush on me.

His name was Nick.  And if I remember correctly, the card asked if I would be his girlfriend.

Such a sweet thing to do, right?

Well I wrote on it "Never in a million years" and promptly returned it to him.

True story.

I was a mean, horrible, rude little person at the age of 12.  Definitely not my proudest moment.

(By the way, years later I sincerely apologized to Nick for being so awful to him in that situation, and we actually became friends).

But even though I can appreciate a gesture like that now, the truth is I'm still not much of a romantic.

I would choose to watch 300 over Sweet Home Alabama any day.

And while I do indulge in The Bachelor, I view it more as a train wreck you can't look away from then a fairy-tale love story.

Mr. Vittles would wholeheartedly agree.  On one of the few occasions he tolerated Bachelor-viewing in his presence, he said to me "I don't understand why they always have to have rose petals & candles everywhere in this show - somebody's gotta go and light all those candles, and vacuum all those things up afterwards."

So luckily for him, I've really never been a fan of Valentines Day.

Not because I don't like love.  I do!  There's no better feeling in the world than truly being in love, no matter what stage of the relationship you're in.

But I don't need jewelry or overpriced dinners in the company of every other couple in America to celebrate my love.

Plus V-Day comes right on the heels of my birthday, so it seems wrong having my husband shower me with gifts twice in a matter of weeks.

Though I guess most ladies would welcome this.  Some would even demand it.

But that's just not my style.

I can get down with a simple card, and maybe a little chocolate - best way to a Maggie's heart is through her stomach.

(Another true story).

Actually, some chocolate-covered strawberries would be excellent.

Almost as good is... a chocolate strawberry cupcake.

But since I'm fairly certain that Mr. Vittles will be making me neither of these treats, I guess it's up to me to do the baking!

Dark Chocolate Cupcakes with Strawberry Buttercream

Dark Chocolate Cupcakes

• 1 stick (8 T.) butter, cut in 4 pieces
• 2 oz. bittersweet chocolate, chopped
• 1/2 C. Dutch-processed cocoa
• 3/4 C. all-purpose flour
• 1/2 t. baking soda
• 3/4 t. baking powder
• 2 large eggs
• 3/4 C. sugar
• 1 1/2 t. pure vanilla extract
• 1/8 t. salt
• 1/2 C. sour cream (4 oz.)

Adjust oven rack to middle position and preheat oven 350 degrees.  Line a standard-sized muffin pan with baking-cup liners and set aside.

Combine butter, chocolate pieces, and cocoa in medium heat-proof bowl.  Set bowl over saucepan containing barely simmering water, and heat mixture until butter and chocolate are melted.  Whisk until smooth & combined.  Set bowl aside to cool mixture until just warm to the touch.

Whisk flour, baking soda, and baking powder in a small bowl to combine.  Set aside.

In second medium bowl, whisk eggs to combine, then add sugar, vanilla and salt.  Whisk until fully incorporated.  Add chocolate mixture and whisk until combined.  Add about 1/3 of flour mixture over chocolate mixture and whisk until combined.  Add sour cream and whisk to incorporate.  Then add remaining flour mixture and whisk to combine, using a spatula as necessary to fold in any un-incorporated parts at the bottom of the bowl.

Divide batter evenly among muffin cups.  Bake until toothpick inserted in center of cupcakes comes out clean, about 18-20 minutes.

Cool cupcakes in pan set on wire rack until cool enough to handle (about 15 minutes).  Carefully lift each cupcake from pan, and set on wire rack to room temperature (about 30 minutes) before frosting with strawberry buttercream (recipe below).

Strawberry Buttercream

• 3 large strawberries, hulled, washed & dried, and at room-temperature
• 1 stick (8 T.) butter, room temperature
• 1/4 t. vanilla extract
• pinch salt
• 3 - 4 C. powdered sugar
• 1 T. heavy cream
• 1 t. strawberry jam (optional)

In the bowl of a food processor, pulse berries until chopped.  Add butter, vanilla, salt, and 2 C. of powdered sugar.  Pulse until well-combined.

Add cream and small amounts of powdered sugar, pulsing after each, until strawberries are pureed and mixture reaches desired consistency.  The frosting should be smooth & soft, yet hold its shape.  Pipe or spread onto cooled cupcakes.

Store leftover cupcakes in refrigerator, and bring to room-temperature before serving again.  Makes 12 cupcakes.*

*If you want to double the amount of cupcakes, make 2 separate batches of batter and bake separately.  According to Cook's Illustrated, doubling the recipe and baking the trays together does not yield as good of a cupcake.

Cupcake Recipe Slightly Adapted from Cook's Illustrated; Buttercream Recipe Slightly Adapted from Sophistimom blog

Red Velvet Fudge

So how is it that the month of December could have 31 days, yet it seems there is not nearly enough time to fit everything in that you want to do?

Ugh.

This seems to happen to me every year.

For my latest trick....I have been up all night baking cookies and cupcakes, and making tomato sauce and meatballs, because we have five people coming over tomorrow night.

Er... make that tonight.

Since it's currently 1:45AM.

Ack!

And between now & 6PM I still have to clean my house, cook a meal, frost cupcakes, make an appetizer, and somehow help my dad do some Christmas shopping.

Oh, AND make myself somewhat presentable for our company.

But you know what the cure is for feeling overwhelmed?


Red Velvet Fudge.


Red Velvet Fudge

• 1 1/4 C. white chocolate chips
• 1 T. semi-sweet chocolate chips 
• 1/4 t. baking soda
• pinch salt
• 3/4 C. sweetened condensed milk
• 1/2 t. vanilla extract
• 1 t. red food coloring
• 1 t. cocoa powder
  

Line an 8" rectangular loaf pan with foil, allowing excess to hang over edges. Grease foil with non-stick cooking spray, and set pan aside.

In large, microwave-safe bowl, mix chips with baking soda and salt until evenly distributed.  Stir in sweetened condensed milk.  Microwave in 30-second intervals, stirring after each, until chips are melted and mixture is smooth.

Add vanilla, red food coloring, & cocoa and stir well to combine.  Quickly pour fudge into prepared pan, and spread in even layer with spatula.

Refrigerate at least 2 hours, until set, and remove fudge from pan using foil.  Cut into squares, and store leftovers in airtight container in refrigerator.

Original Recipe


**Update 12/24/12: Due to the number of comments that this fudge won't set, I recently made it again following the directions above; it came out fine.  Please note that the consistency of this fudge is softer than the traditional type that requires a candy thermometer - that being said, it should not come out like "goo" or "a dip."  So please make sure you are using the correct ingredients (sweetened condensed milk NOT evaporated milk) as well as the correct ingredient amounts (1 AND 1/4 cups of white chocolate chips; T is tablespoon and t is teaspoon). If this does not set for you, something went wrong.  

Easy Chocolate Pudding

Last week was Grammy Vittles' 80th birthday!

My grandmother is just adorable.  I love her to death. 

Let me tell you a little about her...

She is super stylish and loves to shop (but at good stores, like J.Crew and Anthropologie- not 'old lady' stores).

Her favorite hobby is hooking rugs, and over the years she has made so many amazing keepsakes for everyone in our family.

She spoils her grandchildren rotten, and her nickname for us is "Pumpkin" (except she says it like "punkin.")

She calls grilled cheese sandwiches "toasted cheese sandwiches." 

On the first day of the month, she tells people "Hello Rabbit" because it's supposed to be good luck.

She got a computer just so she could play Mahjong Solitaire on it.

She gave me the cutest ruffled polka dot apron for my birthday last year, and suggested "You can surprise [Mr. Vittles] one night and wear it with nothing underneath." 

!!

(In case you were wondering- no, I have not done that)

She makes a fierce grilled skirt steak and potato salad.

Whenever she spills on herself, or if something goes 'down the wrong pipe' when she's eating, she says "Don't mind me- I'm just learning."

And... she keeps her bourbon under the kitchen sink, where it's "more easily accessible."

How cute is she?

Grammy, October 2009

Although Grammy does not really go on the internet, she's been very supportive of Vittles and Bits.  She even gave me one of her recipe boxes, as well as the recipe box that belonged to her mother.

I never knew my great-grandmother on her side, in fact not even my mom did - she passed away in 1954, not long after after my mother was born.

So to see her recipes (many of them written in her own hand) was extremely special. 

I couldn't help but notice she had a ton of recipes with orange- orange pound cake, orange sherbert, orange ice, orange icebox cake...etc, etc.  And Grammy conceded that she did enjoy citrus desserts!

But one that I picked to try first was this recipe for chocolate pudding.  "For utmost deliciousness," it said, "serve with whipped cream.

Utmost deliciousness?  Apparently, being adorable runs in the family.

Easy Chocolate Pudding

• 2 C. milk
• 5 T. cornstarch
• 1/3 C. cocoa powder (dutch processed)
• 1/3 C. + 1 T. granulated sugar

Mix sugar, cornstarch, and cocoa with 1/2 C. milk.  Heat remaining 1 1/2 C. milk in small saucepan over med-low heat until steaming.  Add cocoa mixture to pan, and heat until thickened, stirring constantly (2-3 minutes).  Increase heat slightly if necessary to thicken.  Transfer to bowl or individual ramekins, and sprinkle tops with sugar to prevent skin from forming on pudding.  Cover and refrigerate until chilled.  Serve plain or with whipped cream (for "utmost deliciousness" ;)) Serves 2-3.

Recipe Origin Unknown


Linked to Full Plate Thursday

Red Velvet Ice Cream

Since I had my foot surgery in early January, I have only been out of the house a handful of times.

I'm really not supposed to walk any sort of distance - not to mention when I do walk, it's pretty slow and somewhat embarrassing with my velcro shoes on.

But to help me combat cabin fever, Mr. Vittles has taken me on a few quick jaunts with him... like to get some iced coffee, or get windshield wipers for his car (exciting!) or to get some ice cream (that of course I was craving, not him).

I stayed in the car for the coffee and wipers, but was feeling bold the night of ice cream.  It was about 8:30 PM on an extremely cold night, so we figured there would not be many people there.

But we were wrong.  It was wall to wall people, namely teenagers.

And I was like a deer in headlights.

Being in a packed place when you have two feet with recently broken and shaved bones is scary enough.  But being in that condition in a place packed with "clumsy high schoolers" (as Mr. V pointed out) was absolutely terrifying. 

I stood in one spot, frozen, and constantly alert for any tomfoolery that might result in someone getting pushed into me and stepping on my toes.  I stayed in there long enough to order, then quickly hobbled back out to the car.

Needless to say... no more ice cream jaunts for me, for at least the next couple weeks.

Which just means, I have to bring the ice cream to me. 

This summer I experimented with a recipe for Cake Batter Ice Cream, where I used red velvet cake mix from a box.  It came out alright, but for some reason I was not happy with using cake mix.  (However, I have yet to see a recipe for cake batter ice cream that doesn't use it?)

So with Valentines Day around the corner, I decided to give this another shot - without a recipe, and without cake mix.  Which is a little dicey, because it would be awful to waste all the ingredients that go into a good ice cream!

But then again, I have made a lot of ice cream over the past few years (and learned a lot through some painful mistakes) so I felt pretty confident that I could do my own thing.

And I'm happy to report, this one came out great - very creamy, and it captures all the goodness of red velvet!

Red Velvet Ice Cream

• 1 C. coconut milk
• 1 C. half and half
• 3 egg yolks
• 2/3 C. sugar
• 1 t. vanilla extract
• 2 t. dutch cocoa powder
• 1 T. red food coloring
• 1 C. heavy cream

In medium saucepan, over medium-low heat, cook coconut milk and half and half just until steaming.  (This is important - you are about to add the eggs, and if the mixture on the burner is too hot it will cause the eggs to curdle).

Meanwhile, in medium heatproof bowl, whisk egg yolks and sugar until combined.  Pour half of milk mixture into bowl with egg yolks and sugar, and whisk until smooth.  Then pour contents of bowl back into saucepan, and return to burner on medium-low.

Cook custard an additional 3-5 minutes, until you can run your finger across a rubber spatula dipped in the custard and it leaves a trail.  Remove saucepan from heat and add cocoa powder - whisk until combined and no lumps remain.  Then add vanilla extract and red food coloring and whisk.

Transfer mixture to a large, coverable bowl.  Add 1 C. heavy cream, but do not stir.  Cover bowl and place in refrigerator to chill 3-4 hours.

Once mixture is thoroughly chilled, transfer to ice cream maker and freeze according to manufacturer's instructions.*  Then transfer to coverable, freezable container and put in freezer at least 3 hours before serving.  Makes about one quart.

*If you don't have an ice cream maker, check out this article on how to make ice cream without one.  I've never tried it, but Brown Eyed Baker is an amazing blog so I'm sure the author would not lead us astray!

Original Recipe

Peppermint Patty Brownies

Ok so first things first - Vittles and Bits now officially has a RECIPE INDEX!

Which I am super excited about, hopefully you are too.  It's something I've been meaning to do for a while.

Now, on to the brownies.  I originally made these a couple months ago for Thanksgiving, and while the idea was great, the brownie base I tried was not.

You see, I'm kind of a brownie snob.

I do NOT like brownies that have a cake-like texture.

If I want cake... I'll make a cake, thank-you-very-much.

No, I like my brownies to be very fudgy and very chewy.  Almost like they should have baked an extra few minutes in the oven.

And while I find that this type of brownie is fairly easy to come by when using a boxed mix, brownies from scratch are rarely as good.

Are you with me on this?

However... I recently found a recipe from America's Test Kitchen that is as close to boxed brownies as I have ever made.

They are super rich and chewy, and the best part of these brownies is that (unlike the ones in the photo above) I was able to achieve the elusive shiny, crackly top:

(Don't mind the brown streaks - I marbled chocolate syrup into the top.)

Now if you are not into peppermint, don't fret.  You can just make the brownies plain, without the candy, and they will still be delicious.

Or maybe you can chop up some Reese's peanut butter cups (or whatever your favorite candy is) & fold them into the batter.

Mmmmm...

Well, you're creative - I'm sure you'll think of something :)

Peppermint Patty Brownies

• 1/3 C. Dutch-processed cocoa
• 1 1/2 t. instant espresso (optional)
• 1/2 C, plus 2 T. boiling water
• 2 oz. unsweetened chocolate , finely chopped (see note and related illustration)
• 4 T. (1/2 stick) unsalted butter , melted
• 1/2 C. plus 2 T. vegetable oil
• 2 large eggs
• 2 large egg yolks
• 2 t. vanilla extract
• 2 1/2 C. sugar
• 1 3/4 C. unbleached all-purpose flour
• 3/4 t. table salt
• 6 oz. bittersweet chocolate, cut into 1/2-inch pieces (*see note)
• 1 11 oz. bag miniature York peppermint patties (you'll need about 40 to fit the pan)

Adjust oven rack to lowest position and heat oven to 350 degrees.  Fit foil into length of 13 by 9-inch baking pan, pushing it into corners and up sides of pan; allow excess to overhang pan edges.  Spray with nonstick cooking spray.  Unwrap peppermint patties. 

Whisk cocoa, espresso powder (if using), and boiling water together in large bowl until smooth. Add unsweetened chocolate and whisk until chocolate is melted. Whisk in melted butter and oil. (Mixture may look curdled.) Add eggs, yolks, and vanilla and continue to whisk until smooth and homogeneous. Whisk in sugar until fully incorporated. Add flour and salt and mix with rubber spatula until combined. Fold in bittersweet chocolate pieces, if using.

Pour half the batter into prepared pan and place peppermint patties on top.  Pour remaining batter and spread evenly.  Bake until toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached, 30 to 35 minutes. Transfer pan to wire rack and cool 1½ hours.  (If using a glass pan, which retains heat more, then cool in pan only 10 minutes before proceeding below.)

Using foil overhang, lift brownies from pan. Return brownies to wire rack and let cool completely, about 1 hour.  (Allow brownies to cool completely before cutting to achieve chewiest texture.)  Cut into 2-inch squares and serve.

*Note: If you are making these as plain brownies without any candy, I would definitely recommend adding the bittersweet chocolate.  But if you are using peppermint patties or folding in another type of candy, I'd say this would be optional since the chunks are pretty big.  And FYI - America's Test kitchen's favorite brands of bittersweet chocolate are Callebaut Intense Dark Chocolate L-60-40NV and Ghirardelli Bittersweet Chocolate Baking Bar.

Recipe adapted from America's Test Kitchen and Real Simple

Coconut Tres Leches Hot Chocolate

The day before my foot surgery, I ate the strangest assortment of foods because I knew I wasn't going to be able to get/make certain things for a while.

We don't have Jamba Juice around here, but I love their smoothies.  I was about an hour away from home for work, and I saw a Jamba Juice so I got a smoothie.

I also got an Auntie Anne's salted pretzel.

I know, those two foods alone probably made up my entire recommended calorie intake for the day... but I then went on to eat dinner.

And after dinner, I made this hot cocoa.

Don't judge me, ok?

I was so excited to drink it that I didn't even wait for it to cool before I put the whipped cream on and snapped some pictures.

Normally I try so hard to take nice pictures for you, but that's why the whipped cream is totally melted in the photo.

That's also why I experienced something that has never happened in my near-28 years on this earth.

Have you ever not waited for a hot food or beverage to cool properly and burned the $#*% out of your tongue?

(Unless you're some kind of alien or have supreme powers of self-control, I'm pretty sure you have.)

But have you ever actually burned the inside of your throat?

Until last week, I hadn't.  But this drink was so hot that it not only burned my mouth, I swear it burned halfway down my esophagus.

I don't even know if that's medically possible, but that's certainly what it felt like.

My point being - this cocoa is really, really good.  But please, for the sake of your internal organs - wait for it to cool before drinking.  :)

Coconut Tres Leches Hot Chocolate

• 3 C. fat free milk
• 1 14 oz. can unsweetened coconut milk
• 1/2 of a 14 oz. can sweetened condensed milk (2/3 C.)
• 2 T. unsweetened cocoa powder
• 1/2 t. vanilla
• whipped cream (optional)

In medium saucepan, combine milks.  Over medium-low heat, bring to a simmer, stirring occasionally.  Whisk in cocoa powder until well combined.  Remove from heat, and whisk in vanilla.  Serve in mugs, with whipped cream if desired. 

Recipe from Better Homes & Gardens online

Chocolate Rum Bundt Cake

I'm not much of a drinker these days.

There are few things in the average person's life that feel worse than a bad hangover. 

But now that I'm older and wiser, and (for the most part) have learned to drink in moderation - I would say that the number one reason I drink infrequently is because most alcoholic beverages just don't taste good.

Now Mr. Vittles and probably most of the men (not to mention about half of the women) I know would argue that beer is amazing, but I beg to differ.  Just my own personal taste.  So I just stick to the occasional glass of wine or fruity cocktail (like pina coladas or margaritas -yumm!).

You see, I need every single calorie I consume to be devoted to delicious foods and drinks.  I can't be wasting them on things that taste bad (unless its something healthy - then at least I'm getting something out of the deal).

Now somehow, Fourth of July turned into the Weekend of Rum.  And thankfully, I can say the booze calories were definitely not wasted.

This was the weekend of the barbecue where I made this rum cake (and the sugar saucers).  The cake was pretty awesome - dense and rich with a hint of rum.

Also, family friend Bob Vittles decided that the 4th was going to be Rum Day at the beach I go to, along with my dad & stepmom and their friends.

The drinks all tasted awesome (meaning - the other stuff covered up most of the liquor taste!)  I made Rum Punch to share, and other rum drinks on the 'menu' were Dark & Stormies, Hurricanes, Key West Splashes, and some Mango Rum Mixers.

Not to mention, another beach-goer offered us margaritas... made with 151.

!!

Needless to say... after a few of drinks out in the hot sun, I was feeling pretty Dark & Sleepy.  I had to actually pass on one round because I wanted to make sure I could drive myself home.

Good thing I learned from Pappy Vittles to 'go easy"!

Chocolate Rum Bundt Cake

• 1 C. unsweetened cocoa powder (not Dutch-process) plus 3 tablespoons for dusting pan
• 1 1/2 C. brewed coffee
• 1/2 C. dark rum
• 2 sticks (1 C.) butter, cut into 1-inch pieces
• 2 C. sugar
• 2 C. all-purpose flour
• 1 1/4 t. baking soda
• 1/4 t. salt
• 2 large eggs
• 1 t. vanilla

Put oven rack in middle position and preheat oven to 325°F.  Butter 10" bundt pan well, then dust with 3 tablespoons cocoa powder, knocking out excess. (Note: If your pan is not 10" its ok - I used a 9" bundt pan and made a tiny cake in a small glass pyrex dish with the leftover batter.)

Heat coffee, rum, butter, and remaining cup cocoa powder in a 3-quart heavy saucepan over moderate heat, whisking, until butter is melted.  Remove from heat, then add sugar and whisk until dissolved, about 1 minute.  Transfer mixture to a large bowl and cool 5 minutes. 

While chocolate mixture cools, whisk together flour, baking soda, and salt in a bowl.  Whisk together eggs and vanilla in a small bowl, then whisk into cooled chocolate mixture until combined well.  Add flour mixture and whisk until just combined (batter will be thin and bubbly). 

Pour batter into bundt pan and bake until a wooden pick or skewer inserted in center comes out clean, 40 to 50 minutes.  Cool cake completely in pan on a rack, about 2 hours.  Loosen cake from pan using tip of a dinner knife, then invert rack over pan and turn cake out onto rack. 

You can dust the cake with powdered sugar, glaze it, and/or serve with fresh whipped cream.  (As you can tell in the picture, I attempted to glaze it  - but the glaze turned out really thick.  It tasted good, it didn't look so pretty!)

Recipe Adapted From Epicurious.com

Dark Chocolate Sorbet

When I was younger, I used to get so excited when I came home from school and saw that my mother had gone to the grocery store.  My first thought was, "What did she get me?"

Yes, yes... I was a greedy little monkey.

But Momma Vittles was good to me - she always picked up something with me in mind. 

Now one good thing (or, perhaps the only good thing) about doing the grocery shopping in your household is that you're always sure to come home with something you wanted.

Tuesday, though, I was a very good girl.  I put something back that I wanted because it was too expensive.

Ever had Haagen Dazs' chocolate sorbet?

Man, is it good.  And for someone that looooves chocolate but also realizes that in less than 2 months it will be time to put on a bathing suit, it's the perfect treat.  It has all the richness of chocolate ice cream without all the fat from cream & eggs.

I mean, not that its good for you or anything, but let's be honest - if not chocolate sorbet, it would just be chocolate-something-else right?

Or wait, is that just me...?

Anyway... delicious as it is, I just could not fathom paying $3.99 for a tiny pint of the stuff.

Especially when the first ingredient listed is... water?  Ugh.

And then it dawned on me... I have an ice cream maker and could probably make this at home.

A quick search for "chocolate sorbet recipe" brought up loads of stuff.  But some of the recipes involved too much work.  Like ... allowing the sugar and water to carmelize in the saucepan for 5-7 minutes without stirring. 

Carmelize?  Did I miss the memo that we were making candy now?  Please.

In the wise words of my high school math teacher Mrs. Bertolami - "We do not need to reinvent the wheel here, people."  So, I settled on a nice simple recipe for a nice simple sorbet.

And... it had 3 ingredients.

Ok, which is almost too simple, so I did jazz it up a bit. 

But it came out de-LICIOUS. 

So take that, Haagen Dazs! You think because you came up with a fancy, foreign-sounding name you can charge me $3.99 for frozen water, sugar & cocoa??

I think not.


Rich Chocolate Sorbet

• 2 C. water
• 1 C. sugar
• 1 C. unsweetened cocoa powder
• generous pinch of salt
• 1 t. vanilla
• 2 T good quality dark rum  (optional- mostly it helps the consistency, so it won't freeze too solidly)

Prepare an ice bath.  (*This isn't ice cream so it doesn't have to be crazy, just a few ice cubes in a large pan or bowl of water.  In fact you could probably skip it altogether if you want?  I only did it because it speeds up the cooling process).

In large saucepan, combine sugar & water over medium heat & stir until sugar is dissolved.

Whisk in cocoa and salt, and bring to a simmer. Simmer 3 minutes, whisking constantly.

Remove from heat & stir in vanilla.  Pour mixture into a bowl & set bowl in the ice bath.

Cool mixture to room temperature, stirring occasionally.  Then cover bowl and transfer to refrigerator.  Chill 2 hours, then freeze according to ice cream maker's instructions.  If using alcohol, pour it in about halfway through before mixture is totally frozen.

You can eat the sorbet straight from the ice cream maker, or transfer it to freezer-safe container & freeze for later.  Makes about 3 cups.

**Note: Per a comment I saw on the original recipe, you can supposedly make this without an ice cream maker.  The commenter said to just put it in the freezer in a container and it will be fine.  I haven't tried this so I can't confirm - but if you don't have an ice cream maker, it's worth a shot!


Adapted from Recipezaar