Filed under: Drinks, Food and Recipes | Tags: banana, chocolate, morning smoothie, Nigella Lawson, smoothie
My favorite episode of Nigella Lawson’s is one about breakfast. I love breakfast; it’s my favorite meal of the day. In this episode she makes spicy scrambled eggs (which I’ll share on another day) and this smoothie.
I love everything about this smoothie. It makes me feel like I can conquer the day, and while being nutritious and giving me my caffiene kick, it also seems naughty. Like dessert for breakfast. When I was little, my dad made me bananas drizzled with chocolate syrup for a dessert. This shake reminds me exactly of that. It’s cold, but warms me from the inside out with recollected memories, which is what I need in this 100 plus degree heat on an early Memphis morning.
Go Get ‘Em Smoothie
Recipe slightly adapted from Nigella Lawson
4 WW Points Plus
1 banana, peeled and broken into pieces
1 packet reduced calorie hot chocolate mix
1 cup fat free milk
1-2 tsp instant espresso powder (depending on your caffiene needs)
1 cup ice
Take all ingredients and blend until smooth in a blender. Pour into your favorite on-the-go mug, add a straw, and face your day!
Filed under: Dessert, Food and Recipes | Tags: barefoot contessa, brownie pudding, chocolate, dessert
Since I shared a recipe that reminded me of the Summer months in the last post, I supposed that it would be good to share a recipe with you that reminded me of the Autumn months – something warm and comforting, rich, and gooey. There could be none other than brownie pudding. It whips up in a flash and will have all your friends “oohing” and “ahing” at your delectible creation. Ring in the coming months with this dish, and welcome autumn into your home.
Courtesy Barefoot Contessa, Back to Basics Cookbook
The trick here is NOT to overbake the pudding. You want the center to be warm and gooey, like a molten chocolate cake. You want a consistency between a brownie and a pudding, thus: brownie pudding.
1/2 pound (2 sticks) unsalted butter, plus extra for buttering the dish
4 extra-large eggs, at room temperature
2 cups sugar
3/4 cup good cocoa powder (I used Ghirardelli Dutch Processed Cocoa Powder)
1/2 cups all-purpose flour
1 tsp good vanilla extract
1. Preheat the oven to 325 degrees. Lightly butter a 2 quart (9 x 12 x 2 inch) oval baking dish. Melt your two sticks of butter and set aside to cool.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, until very thick and light yellow. Meanwhile, sift the cocoa powder and flour together and set aside (I did not sift, I just used a shortcut method and used a whisk to blend together the dry ingredients).
3. When the egg and sugar mixture is ready, lower the speed to low and add the vanilla and the cocoa powder and flour mixture. Mix only until combined. With the mixer still on low, slowly pour in the cooled butter and mix again just until combined.
4. Pour the brownie mixture into the prepared dish and place it in a larger baking pan. Add enough of the hottest tap water to the pan to come halfway up the side of the dish and bake for exactly one hour. A cake tester or toothpick inserted 2 inches from the side will come out three quarters clean. The center will appear very under-baked.
5. Allow to cool and serve with vanilla ice cream, if desired.