Old-Fashioned Oatmeal Brownies


January is National Oatmeal Month! Are you wondering why? It’s one of the coldest months of the year! More oatmeal is eaten in January than any other month. I’ll be posting a fee recipes during the remainder of the month. Do you have an extraordinary chocolate + oats recipe? Let me know!!

So, What’s so great about oatmeal? Just like our true love, chocolate, oats have loads of healthy benefits.

One half cup of oats has:
-vitamin E (6% of the Daily Value)
-vitamin B1 (26% Daily Value)
-magnesium (21% Daily Value)
-selenium (25% Daily Value)
-3 to 4 grams of fiber (at least one gram of which is soluble fiber

Recent studies suggest eating oats and oatmeal may:
-Reduce the risk for elevated blood pressure, type 2 diabetes and weight gain
-Provide favorable changes physically to LDL particles which would make them less susceptible to oxidation (and therefore less likely to contribute to dhardening of the arteries)
-Supply unique compounds that may lead to reducing early hardening of the arteries.
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SOURCE: webmd.com

Not sure how to celebrate??? Here’s a yummy oatmeal brownie recipe from BettyCrocker.com

Ingredients

2 1/2 cups quick-cooking or regular oats
3/4 cup Gold Medal® all-purpose flour
3/4 cup packed brown sugar
1/2 teaspoon baking soda
3/4 cup butter or margarine, melted
4 oz unsweetened baking chocolate
2/3 cup butter or margarine
2 cups granulated sugar
1 teaspoon vanilla
4 eggs
1 1/4 cups Gold Medal® all-purpose flour
1 teaspoon baking powder
1 teaspoon salt

Directions

Heat oven to 350°F. Spray 13×9-inch pan with cooking spray.

In large bowl, mix oats, 3/4 cup flour, the brown sugar and baking soda. Stir in melted 3/4 cup butter. Reserve 3/4 cup oat mixture for topping. Press remaining oat mixture in pan. Bake 10 minutes. Cool 5 minutes.

Meanwhile, in 3-quart saucepan, heat chocolate and 2/3 cup butter over low heat, stirring occasionally, until melted; remove from heat. Stir in granulated sugar, vanilla and eggs. Stir in 1 1/4 cups flour, the baking powder and salt.

Spread batter over baked base. Sprinkle with reserved oat mixture. Bake about 30 minutes or until center is set and oat mixture turnes golden brown (do not overbake). Cool completely, about 2 hours. Cut into 8 rows by 6 rows.

For serving ideas, how-to videos, user reviews and more, visit BettyCrocker.com

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Photo courtesy of BettyCrocker.com.

January 5th is National Whipped Cream Day


Celebrate with this quick and easy recipe from The Nourishing Gourmet

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Chocolate Whipping Cream (Naturally Sweetened)

Ingredients

1 cup of heavy whipping cream, not ultra-pasteurized
2 tablespoons cocoa powder
2 tablespoons honey or maple syrup
½ teaspoon vanilla extract
dash of unrefined salt, optional

Directions

In a medium sized bowl, whip the cream and cocoa powder using a hand mixer or a whisk. When the cream is thickened and starting to form very lose peaks, add the sweetener and vanilla and whisk until the whipping cream forms a soft peak when the whisk or hand mixer is lifted from the bowl. Serve and enjoy (double or triple if needed).

by KIMIHARRIS on JUNE 20, 2011

RECIPE: Chocolate Covered Popcorn


Here’s an amazing snack idea from Laura at Got Chocolate: Celebrating All Things Chocolate

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What a genius idea. I highly recommend this addictive snack to anyone who has not experienced chocolate covered popcorn. Thank you Laura!

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Chocolate Covered Popcorn. Hmmm. I have to admit when I first considered this combination for today’s Chocolate Covered Monday, I was a little skeptical. Here’s how to make your own Chocolate Covered Popcorn.

What you’ll need: Plate covered in wax paper, popcorn (w/o butter or salt), Chocolate (any type is fine – I prefer Dark Chocolate)

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Melt Chocolate in a microwave safe bowl for 30 seconds. Stir. Nuke again until melted. Be careful to not overheat or the Chocolate will burn and crystalize very quickly.

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Place on piece of popcorn in the Chocolate. Cover completely using a spoon and lift out with a fork so the excess Chocolate can drain from the popcorn. completely using a spoon and lift out with a fork so the excess Chocolate can drain from the popcorn.

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It should look like this!

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Place on wax paper. Freeze for 10 minutes or until the Chocolate is set.

Voila! Done! You’re very own Chocolate Covered Popcorn in a matter of minutes. While it’s not as good as Harry & David’s Moose Munch, it’s still pretty tasty in my opinion. Besides, it’s pretty healthy for you since it’s unbuttered and salted popcorn covered in Dark Chocolate.

Yum!

by Laura Rucker on January 24, 2011