For those who have missed me in the blogosphere (I know I had 5 visitors on Christmas day who were bummed I didn’t post!), I’m back in action after a relaxing few days in Oregon. I’m still home, and it’s 9:30 PM in Oregon, but finally changed out of pajamas today. Hey, it takes a few days to adjust to cross-country jet lag, ok?
See above: my favorite dog followed by eggnog pancakes with berry syrup- just sub milk in your favorite pancake recipe with nog. This is when I truly appreciate being a half Jew, because
Christmas Christmukkah! is pretty great.
If you haven’t had enough treats this season, I have some yummy- but not too indulgent- cupcake brownies to share. This recipe was supposed to be a cupcake and turned out too fudgey, AKA, not a problem.
Whole Wheat Nutella Cupcake Brownies (makes ~16 cupcakes)
- 3/4 c whole wheat flour
- 3 tbsp unsweetened cocoa powder
- 1/2 c brown sugar
- 1 and 1/2 tsp baking powder
- Dash of salt
- 2 tbsp butter
- 1/2 c milk
- 1 egg
- 1/2 c nutella
Mix first 5 dry ingredients together in one bowl. Melt butter and nutella is separate containers and then mix all wet ingredients into dry. Spoon into baking cups (about 3/4 of the way full).
Bake the cupcakes at 325 degrees for 15-20 minutes until your fork comes out clean. We want them fudgey, so don’t be dismayed if the middle falls in because the cupcake can’t support itself. It makes a perfect well for icing if you so choose to make them more indulgent (yep, did it later on for secret santa gifting)!
Happy post-Xmas eating,