What a wonderful day…
Guess what happened today?? My 7 month old cuddled with me! I couldn’t believe it. I swear he hasn’t allowed me to love on him since he was 1 month old. He’s just such an independent guy. Every time I try and hold him, hug him, or love on him, he just wiggles around in annoyance and starts waving his hands around rapidly, smacking me in the head (although not intentionally I’m sure…) Not today though. Today, I picked him up after his nap and he wrapped his arm around my neck and held on so tightly. It was sooooo great! Okay, granted he was knawing on my bare shoulder at the same time so he might have just been using me as a teether… but I’ll take it!
I got to cuddle with my boy : )
He’s so opposite from my girl who is all over me and screaming for attention and from neediness. I can’t walk up the stairs without her knowing about it and her crying, “Mommmmmmy…Wait for me!”
And I certainly can’t make a batch of brownies without her knowing about it. Chocolate and her- well, let’s just say that some times I think she’d starve if it weren’t for chocolate. Of course, it’s my fault she’s like that. I conditioned her that way because of my own all-things-sweet addiction (Bad Mommy award right here.) But now I am doing all I can to rectify that and put her on the right path of nutrition.
On that note, I’d like to introduce my first healthy dessert recipe for The Green Forks- Sweet Potato Brownies!
A way to put a little health into a little decadence. For you. For your kids. For who ever. Doesn’t matter. Everybody will love them. It’s a brownie after all!
You can’t taste the sweet potato at all. Not even a little bit. The texture is slightly different than the average brownie, but still dense and fudgy like it should be. And even better the next day.
And topped with THE most amazing, fudgy chocolate frosting, you can not go wrong. Seriously. I love this frosting. I will probably use it for everything I want to top with chocolate. I just don’t see how it can get any better than this.
Make these even healthier by using spelt flour instead of white all-purpose and applesauce in place of the oil!
- ⅓ cup freshly brewed hot coffee OR boiling water
- 1 ounce unsweetened chocolate, finely chopped (you can use semi/bittersweet in a pinch)
- ¼ cup canola oil
- ⅔ cup sweet potato pureé
- 2 teaspoons pure vanilla extract
- 1 cup sugar
- ½ cup cocoa powder
- ¼ teaspoon salt
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ⅓ cup semi-sweet, non-dairy chocolate chips, carob chips, or cocoa nibs
- ¼ cup chopped nuts, optional
- Chocolate Frosting (optional):
- 1 can (400 ml) full-fat coconut milk, chilled overnight in fridge
- 1 bag non-dairy chocolate chips
- 1 teaspoon vanilla extract
- Preheat oven to 350°F and line an 8×8-inch baking pan with parchment paper.
- Combine coffee and 1 ounce chocolate in a small bowl and let sit 1 minute. Whisk until completely melted and smooth.
- Place coffee-chocolate mixture in a large bowl. Whisk in the oil, sweet potato pureé, vanilla, sugar, cocoa powder, and salt. Mix until thoroughly combined.
- In a separate bowl, mix together the flour and baking powder. Stir in the chocolate chips. Gently fold the dry ingredients into the wet ingredients with a spatula until all the ingredients are incorporated.
- Pour the batter into the prepared baking dish and bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Cool completely.
- FOR FROSTING: Open the can of coconut milk and scoop out the chilled fat from the top into a medium saucepan, while leaving the liquid at the bottom of the can. Discard remaining liquid (or save and use it for smoothies later!)
- Place chocolate chips in the saucepan with the coconut fat. Heat on low, stirring occasionally with spatula, until melted and well combined.
- Transfer mixture to medium bowl and cover with plastic wrap. Place in fridge for several hours (3 to 4- depends on bowl and temperature of fridge) or until completely chilled and firm (not solid).
- Remove bowl from fridge and whip with electric beaters until creamy and lightened in color. Beat in vanilla. Use as desired (about half batch for these brownies- save remaining in fridge or freezer for another use- or to eat off the spoon!)