Happy 100th post to me!!! I can’t believe I have written 100 posts already! In the amount of time I’ve spent writing these 100 posts, I’ve made some great Blends (blog friends), received awesome comments from friends and readers, and even had a sponsored giveaway. To celebrate my 100th post, I have decided to have another giveaway. Comment on this post by Sunday 10/10 at 6pm CST. All of you have shown me so much love so I’d like to give a little love back the best way I know how – baking! I will send one randomly chosen comment my favorite sugar cookies!
I like chocolate. I’m not sure I love it. My mom was allergic to chocolate when she was a kid so she doesn’t each that much of it. Growing up I didn’t have lots of chocolate around so I’m by no means a “chocoholic.” However, lately I’ve been craving chocolate. A LOT.
Chocolate Tortilla Chips
I think these would be good with my pumpkin Chobani dip!
Chocolate Covered Caramels
Even my calcium supplements are chocolate!
Not just any brownies…sweet potato brownies! I think the original recipe is from Martha Stewart, but I had it written down on scratch paper in my planner. I guess I’ll need to do a little searching to figure out where I found it.
Sweet Potato Brownies:
- 1/2 stick unsalted butter
- 2/3 C cocoa powder
- 1/2 C whole-wheat pastry flour
- 1/4 t baking powder
- 1/4 t salt
- 1 C sugar
- 2/3 C sweet potato puree
- 1 egg
- 1 1/2 t vanilla
- 1/4 t instant coffee
Preheat the over to 350 degrees and grease an 8×8 pan. Melt the butter in a microwave safe bowl, and then stir in the cocoa powder. Set aside. In another bowl mix together the flour, baking powder, and salt. Stir in the sugar, egg, and sweet potato puree. In a small bowl mix together the vanilla and instant coffee until the coffee is dissolved. Stir this into the cocoa mixture. Mix the cocoa mixture into the flour mixture. Pour into pan and bake for 20-25 minutes. Cool completely before cutting.