Monthly Archives: February 2012

I’m back with Brownies!

So I haven’t posted in quite a while, but I have a reason. I haven’t made anything good. I made the cupcakes, which were pretty gross, I made some scones (which I absolutely LOVE) that tasted like blech and those things, combined with others, shook my confidence in baking. I couldn’t bake. Everything I made was bad and I didn’t want to post a bunch of failures so I didn’t. BUT all of that changed with…

the ONE BOWL BROWNIES I made a couple of days ago. I’ve never made brownies from scratch (there’s a trend occurring with that) and due to my other failures, I wasn’t completely optimistic about this endeavor but I went for it anyway. I mean, at 9pm on Sunday night, when you decide you want chocolate and don’t want to leave the house, what else are you going to do?

You don’t need much for these, which made it just that much better 🙂 I don’t have pictures because they didn’t last that long because they were awesome. They had a great shell while still being ooey and gooey in the middle. The one thing I would say about these is that if you’re going to make them for any type of party or a larger group, double the batch. They are a little thin in a 9×13 pan.

Below is the recipe, credit to for getting me the basis to begin. On their site they had unsweetened squares of chocolate, which I didn’t have, so what’s below is my alternative, cocoa powder version.

As always, enjoy!

Bene Mangia!



Ooey Gooey Chocolate Brownies (in one bowl)


3/4 c. cocoa powder

3/4 c. butter

2 c. white sugar

3 eggs

1 tsp. vanilla

1 c. flour


Whatcha do:

1) Preheat oven to 350 degrees. Grease 9×13 pan to be ready.

2) Melt butter in large enough bowl to combine all ingredients in. Add chocolate to the butter and mix until creamy.

3) Stir in sugar. Mix in the eggs and vanilla. Add the flour. Stir until completely mixed.

4) Spread in pan and bake for 20 minutes or until toothpick is inserted and comes out clean.

If you doubled the recipe, bake for 30, check and turn. If not done, continue baking and checking for 5 minutes at a time.




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I Want Blue Velvet Cupcakes!

Have you ever heard of something and thought “WOW, that would be super cool! I’m going to make that.” Well that happened to me with this most recent project, except I didn’t find it, my boyfriend did, and I still had to make it. (He did try and help though, so I’ll give him that little shout out.) That is how the story of my trip down blue velvet cupcakes began.

They looked delicious in the pictures and I’ve always enjoyed red velvet, so I assumed these would taste delicious as well. But I’m not going to sugar coat this, they really weren’t that good. It’s not that they were awful, but the recipe called for buttermilk, which I had never had before, and that’s really what put us both off of these. But, I made them so they shall be chronicled. I got the recipe from this website: I didn’t have Wilton food coloring, so I just used a whole bottle of the cheap blue food coloring instead, it didn’t have a brilliant blue hue, but it wasn’t too bad…I’ll just show you below.

First, I collected all of the ingredients (obviously):

Getting it Together

I mixed it up in the order the recipe calls for and when I got a whiff of the buttermilk, I was just hoping these were going to taste better than that smelled.


All mixed, minus the color


And he really did help 🙂

I'm not sure why this won't turn...










Then the cupcakes went into the oven for the right amount of time, took them out, and let them cool. Once they were cool I frosted them with white cream cheese frosting and let Alex take a bite.

pretty blue

The first words out of his mouth were “Is this what red velvet tastes like?” This guy had never even tasted RED velvet and here is was judging a totally different velvet. Reactions by both of us were lack luster which made me disappointed. My first dive into ‘from scratch’ cupcake making and these were not a good start. If I were to do it again, I would use a different recipe, probably one with cream cheese to give flavor in replace of the buttermilk. We did try and make them purple instead–my favorite color–but that didn’t help and they look kind of gray in picture, but here’s one anyway!

Kinda gray :/

So now we have about 20 some blue and purple velvet cupcakes that I really don’t want to feed to anyone because they’re not very good, but feel too guilty about wasting all that food to actually throw them away. I’m hoping to come back after my birthday tomorrow and make something completely amazing again. I know I can do it, just absolutely no more buttermilk. Blech.


Good luck to anyone attempting these, until the next post,


Bene Mangia!



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Wake Up and Smell…The Peanut Butter!

Today was Superbowl Sunday and being a giant football fan, I should have been excited. But I wasn’t. I couldn’t have cared less about who was playing or what happened. In all fairness, I’m probably more of a Packer fan than a football fan, and seeing as how they weren’t in the Superbowl this year, I needed to make this day special in another way. So I wanted to start with a delicious breakfast. We don’t really carry a lot of breakfast-y foods in our apartment, because with our schedules if we can manage to scarf down a bowl of cereal in the morning, it’s considered a lucky day.

I looked around the apartment to see what random objects we had laying around that I might be able to throw together and make something wonderful. There was a banana that was getting quite ripe, about 6 slices of bread, a jar of peanut butter, and 4 eggs that needed to be used. Soon.

That’s when the breakfast idea hit me. Peanut butter and banana stuffed french toast. I had seen pictures and recipes online about baking this by putting it together the night before and so on, but I was not that prepared, so I decided to make it the old fashioned way and hope it turned out.

The Ingredients

I didn’t have a recipe per se, I was pulling together bits from each I had seen during my internet strolls. First, I mixed up 3 of the eggs and set them off to the side. Next I laid out 4 slices of bread and generously spread each side with peanut butter ( we LOVE peanut butter). The banana was “precisely” cut into quarter inch chunks. And by precisely I mean quickly cut into many different shapes and sizes with half laid on top of one side of the peanut butter bread duos. It was also at this time that I turned the skillet on medium heat with a light spray of canola oil so it would be ready ASAP.

Starting to get delicious!

Then the magic really started to happen. I put the bread together and dipped it in the egg, and into the pre-warmed skillet they went! The smell of melting peanut butter and amazing began to fill the apartment almost immediately. It was superfantasticawesome. It only took about 4-5 minutes before this:

Getting closer...

turned into this:

almost there...

and then another 4-5 until it was all finished and ready to head onto the plate. I mean, look at that gooey peanut butter! My boyfriend was getting quite anxious but I had to get some pictures of my very own creation 🙂 I warmed up the syrup, poured it all over the french toast and finally passed it off to him.

and time to Magia!

I was a bit nervous because I had no recipe for this, it was all on me if it didn’t taste quite right or there wasn’t enough of one flavor or the other…what if there was too much egg? Not enough peanut butter? Ahhhhhh stress. Haha but when I saw his face, I knew I was in the clear–

Crazy good face!

When all was said and done, Sunday was a good day 🙂 the entire weekend was, considering it involved a flea market and blue/purple velvet cupcakes at different points, but more on that later! For now though, I will allow  you to bask in the greatness of the last bites of my breakfast from today!

Bene Mangia


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