BEST BAKING HACK EVER.

Trust me.

This is SO easy. And SO awesome.

For realsies. This could be the BEST tip I’ve ever shared.

Did I conjure this up myself? I’m not 100% sure…but it’s too good to keep secret.

OK, say you’ve made a batch of Brownies (recipe below) or a One-Bowl Chocolate Cake or even an Hot Milk Sponge Cake (super light and fluffy).

Would you LOVE to drench your creation in a dreamy, creamy, fudge ganache?

Don’t have the time to make frosting from scratch? Or you’re out of powdered sugar? Don’t want to resort to that chemically-laden and overly processed frosting in a can?

No worries.

Here’s the ONLY ingredient you’ll need.

You probably have a package of semi-sweet chocolate morsels around, right? I mean, ‘cos who doesn’t, ya know what I’m sayin’?

SO AMAZING.

In one easy step, you’ll create a  to-die-for topping.

Ready? This is all there is to it…

bakinghack1

Photo by Enchanted Seashells, Confessions of a Tugboat Captain’s Wife

Take a handful of chocolate chips; I think this is about 1/2 cup.

Sprinkle the chips evenly over just-out-of-the-oven brownies (or cake).

Ya gotta do it while it’s hot enough to melt the chocolate. (See my special seashell table?I can make one for you, too!)

Simply take a butter knife or offset spatula and spread the melted chocolate chips gently over the top.

Look how glossy and shiny and YUMMY chocolaty good that looks.

bakinghack2

Photo by Enchanted Seashells, Confessions of a Tugboat Captain’s Wife

DELICIOUS-ness. Guaranteed.

A no-brainer, it’s a success EVERY time.

bakinghack3

Photo by Enchanted Seashells, Confessions of a Tugboat Captain’s Wife

It starts out soft and if you’re like me and store any leftovers in the refrigerator, the topping develops into a firm but not too hard coating that serves to protect and preserve each and every moist mouthful.

  • Works great on cookies, too.
  • I’ve never tried milk chocolate/mint chocolate/peanut butter chips, but I assume they’d be good; if you try them, let me know!

Here’s Princess Rosebud’s Brownie recipe. One bowl, super easy!

1/2 cup vegetable oil
1/2 cup brown sugar
1/2 white sugar
2 eggs
1 teaspoon vanilla
1 teaspoon cold coffee (I always use a bit of coffee with chocolate)
1/3 – 1/2 cup cocoa
1/2 cup flour
pinch salt
1/4 teaspoon baking powder
Option: 1/2 cup chopped nuts

Mix thoroughly oil, sugars, eggs, vanilla, coffee. Incorporate cocoa and mix well.
Add flour, salt, baking powder, and nuts, if desired. Stir together, but not too vigorously. Bake at 350 degrees for about 20-25 minutes just until the edges pull away from the pan. No one likes dry brownies!

 

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Part Two: Countdown to Sexy Time

UPDATE on my friend’s son. He’s home from the hospital with no clearcut diagnosis, but he seems to be feeling better. Thank you all so much for your kind words. I’m very glad it all turned out OK.

And now, back to me — my favorite subject — and my Countdown to Sexy Time.

welcome home

The welcome home table… see the tugboat shaped rock attached by a “towline” to a barge shaped rock? Those were our special finds on our hike in Palm Springs. (Click to read about it) I’ve loaded the barge with cargo of dark chocolate chips. Cute, huh? He’ll really like my creativity.

.Just started the Princess Rosebud Bake-Off:

1. Granola
2. Overnight French Bread
3. Chocolate Chip Cookies
4. Carrot Cake (you can see that I already tasted it–I DID have to make sure it was OK, didn’t I?)

(Recipes are posted below)
carrot cake Cooky Jar
I’m not sure what to make for his welcome home dinner; he hasn’t given me any suggestions yet. Possibly Vegetarian Lasagna?

That would be great with the Overnight French Bread although I might save that for Friday when my son and DIL are here.

All I’ve had to eat all day is two hard boiled eggs and one of my special secret formula wheat grass smoothies, so I’m totally ready for food.

The big question…
What should I wear?

Black Boots

Dear me, how did that sneaky Chanel handbag manage to photobomb every pic?

I never had the chance to shop for a new outfit but I do have new boots; his unexpected afternoon arrival wreaks havoc with my original plan of an evening gown and spiky heels.

Although….I’m not ruling out an evening gown; I’ve been known to wear one to the airport, but we have a couple of stops on the way home–I’ll need to figure something out.

He tells me to dress “normal” and I always ask him if he has any idea who he’s married to, or should I say “to whom he’s married”. LOL

Any ideas? I’m open to suggestions. And if you’ll excuse me,  I gotta mow my legs now…

RECIPES

Lowfat Carrot Cake

  • 1 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon, plus more for sprinkling
  • 1/4 teaspoon, plus 1 pinch salt
  • 1 cup packed light brown sugar
  • 1/4 cup sour cream (I used nonfat yogurt, a great substitution)
  • 1/4 cup vegetable oil
  • 1 egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup loosely packed carrots shreds, about 2 medium carrots
  • 1/2 cup chopped fresh or canned pineapple
  • 1/2 cup chopped walnuts (Optional)

Cream Cheese Frosting

  • 1 cup confectioners’ sugar, sifted
  • 3 tablespoons butter, softened
  • 3 tablespoons cream cheese, softened

1. Preheat oven to 350 degrees and lightly grease a 6 cup nonstick Bundt pan. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and 1/4 teaspoon salt.

2. In a large bowl, whisk together the brown sugar, 1/4 cup sour cream, the oil, egg, and vanilla until smooth. Stir in the carrots, pineapple and walnuts. Stir in the flour mixture until just combined. Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 55 minutes. Transfer to a rack to cool for 15 minutes, then invert onto the rack, remove the pan and let cool completely.

3. Using a wooden spoon, mix cream cheese and butter. Add confectioners’ sugar and 1 teaspoon vanilla. Spread or drizzle on top of cake only.

Lowfat (there’s a theme here) Chocolate Chip Cookies

  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 tbsp butter, melted and 1 tablespoon oil
  • 1 egg
  • 2 tbsp grated raw apple or applesauce
  • 1 tsp vanilla extract
  • 1/2 cup mini chocolate chips
  • 1 cup all purpose flour
  • 1/4 tsp baking soda
  • 1/8 tsp salt

Preheat oven to 375°.  Line two cookie sheets with parchment paper. I cannot live without parchment paper. It makes clean up soooo easy! In a large bowl, combine the flour, baking soda and salt and stir to blend. In another bowl, whisk the sugars, butter, egg white, apple/sauce and vanilla together until light and fluffy. Whisk the dry ingredients into the wet ingredients in two additions until the batter is very well blended. If the batter looks more “crumbly” than smooth, add just a drop of water at a time (ONLY if needed) until it smooths out. Fold in chocolate chips. Bake 8 – 10 minutes. Remove from the oven, and let them stand 5 minutes before removing the cookies from the pans to cool on wire racks.

Overnight French Bread
I attempted to inbed the html, but it wouldn’t work, but if you click on the title, it should take you to the recipe I use.