Friday, August 19, 2011
Check-in!
Sunday, August 14, 2011
etc, etc, etc
Tuesday, June 21, 2011
Codes and Keys
Thursday, June 2, 2011
Transition
Saturday, May 7, 2011
Healthy with a side of Adventurous
Thursday, April 28, 2011
Beep Beep
Sunday, March 20, 2011
Untitled.
Friday, February 11, 2011
Beautiful
Saturday, February 5, 2011
Good Advice
- Don't work too hard. This might sound counter-intuitive but hear me out. We all know how important rest and recovery is to any workout plan, but also think about how your workout affects the rest of your day. If you spend an hour at the gym sprinting and doing lunges, you might burn 600 calories in a short amount of time, but if that intense workout completely wipes you out for the rest of the day, the extra calorie burn might not be worth it. Be honest with yourself and definitely push yourself, but not so hard that it gets in the way of other daily activities. After all, the goal is to improve your quality of life.
Tuesday, January 25, 2011
Don't have to eat like a bird to look like one!
Saturday, January 22, 2011
Turbo!
Friday, January 21, 2011
Let's make a SPARK
Wednesday, January 19, 2011
Put a little Boogie in it
Monday, January 17, 2011
Howdy
3/4 cup all purpose flour
1/3 cup cocoa powder
1/2 tsp baking powder
1/4 tsp salt
2-oz bittersweet (or semisweet) chocolate
2 tbsp butter
1/2 cup sugar
1/2 cup brown sugar
2 tbsp low fat sour cream or yogurt
1 large egg
1 egg white
1 1/2 tsp vanilla extract
Preheat oven to 350F. Line an 8 or 9-inch round cake pan with parchment paper and lightly grease it.
In a medium bowl, sift together flour, cocoa powder, baking powder and salt.
In a small bowl, melt together bittersweet chocolate and butter. Transfer to a large bowl and whisk chocolate mixture with sugars and sour cream. Whisk in egg, egg white and vanilla extract. Gently mix in the flour mixture, mixing until no streaks of flour remain. Batter will be thick.
Spread batter into prepared pan.
Bake for about 22 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
Cool brownies completely in the pan. Store in an airtight container.
(courtesy of bakingbites.com)
Now, I did make a few adjustments. Not to the recipe, just to how I baked them. I didn't use a round pan, I poured dollops of batter into mini muffin cups. So they looked like brownie bites. And I didn't use a special mini muffin pan either. I just used a regular muffin pan and put one mini muffin cup into each of the 12 muffin spots. I was worried at first that this might not work, but lo and behold, it did. So there ya go.
I also wanted to jazz up the brownies a bit. So I whipped up some raspberry glaze to go on top. Ohhh fancy, you say. Well, yes, I think so, too. I had some seedless raspberry jam on hand and I mixed 2 tbsp raspberry jam with 1 tbsp of water and drizzled it on top. The tartness of the raspberry mixed with the sweetness of the brownie is heaven, for realz y'all. You'll feel like you're indulging in a decadent dessert. But really, you're eating a low-fat brownie. Tip: Add the raspberry glaze on top right before you eat the brownie. If you let the raspberry glaze sit on the brownie for a while, the brownie will soak up the glaze and not be as pretty. It will look like your brownie is, um, wet. Brownies with watermarks are not cool.