Whole Wheat Banana Chocolate Muffins

Today is a special day, not only because I’m sharing whole wheat chocolate banana muffins on the blog, but also because I realized that I missed Living Lou’s first birthday last week! It was on the 9th, but I’m interrupting the regular Meatless Monday program for this very special occasion.

I can’t believe the site is a year old - it’s so exciting! It’s been a crazy, hectic year but I can’t imagine it without Living Lou and the amazing food blogging community.

When I started this blog I was a 17 year old, guitar playing, film loving, high school junior, trying to find an outlet as exam stress built up. Today, I’m still that same soccer playing, muffin loving girl but, I’m now 18, and a high school senior. This past year has been absolutely wild, you’ve seen me host a Royal Wedding Brunch, celebrate many Meatless Mondays, and embrace baking with prune puree and soon enough you’ll see me take on my fear of baking with yeast.

Most people like to celebrate their blog’s anniversary with cupcakes or cake, but you know me and muffins are my absolute favourite, so I’m celebrating our anniversary with these Healthy Banana Chocolate Muffins. You’re probably thinking, “Who celebrates with something healthy?!” well, truth be told, you would never know that these are healthy.

Whole Wheat Banana Chocolate Muffins (makes 12 muffins)
Recipe adapted from: Handle the Heat

Ingredients

3 mashed bananas
1/3 cup prune puree
1 egg
1/2 cup granulated sugar
1/4 cup brown sugar
1/2 cup + 2 tbsp whole wheat flour
1/4 cup all purpose flour
1/2 cup cocoa powder
2 tbsp flaxseed meal
1 tsp baking soda
1 tsp baking powder
1/2 scant tsp salt
1 cup chocolate chips

Directions

Preheat the oven to 375 and line a muffin tin with baking cups. Set aside.

In a large bowl combine mashed bananas, prune puree, egg and sugars. Add flours, cocoa powder, flaxseed meal, baking soda, baking powder and salt. Mix lightly with a rubber spatula and fold in chocolate chips.

Spoon batter into prepared muffin cups (I like to use an ice cream scoop) and bake for 20-25 minutes, until a toothpick inserted into the middle comes out clean.

Store muffins in an airtight container at room temp for up to 4 days. Although, they probably won’t last that long.

Well, Happy 1st Birthday Living Lou and enjoy these healthy, whole wheat chocolate banana muffins.

- Lou

Chocolate Pecan Torte

Finally, there is only one more day until the wedding which means that I'm sharing my last brunch recipe today... Chocolate Pecan Torte. This is probably my favourite dish from the brunch because well, truth be told, I love chocolate. This torte is flourless, which means that all our gluten free friends can enjoy it too! The texture is not that of your typical flourless chocolate cake, the pecans are chopped so that they retain some texture.

I know some people out there are getting tired of hearing about the Royal Wedding, but I think that's one of my favourite parts. I love the buildup - the excitement throughout the media, the constant chatter about who we wish would design the dress (... Erdem!), even the constant streams of specials about the royal family are entertaining to watch.

Chocolate Pecan Torte (serves 6)
Source: Vogue Entertaining Cookbook

Ingredients
1 1/4 cups pecans
5 oz semi sweet chocolate + 2-3oz for glaze
1/4 cup unsalted butter at room temp.
1/4 cup sugar
6 egg yolks
8 egg whites

Directions

Preheat oven to 350.

Butter, flour and line an 8-inch round cake pan with parchment paper.

Pulse the nuts in a food processor a few times so that they retain texture. Pulse the chocolate in a blender* but do not let it get powdery.

In a large bowl, cream the butter and sugar together until light and fluffy. Add the egg yolks one at a time. Beating after each addition. Fold in the nuts and chocolate.

Using an electric mixer beat the egg whites until stiff. Fold 1/3 of the egg whites into the chocolate mixture to lighten it up. Fold through the remaining egg whites.

Pour batter into cake pan and bake for 40 to 50 minutes. Cool for 15 minutes before turning it out onto a platter.

To serve: Melt chocolate in the microwave, about 2-3 minutes. Taking it out after each minute and stirring. Pour melted chocolate over the cake and using an offset spatula spread the chocolate evenly over the top of the cake. Cut the cake into slices before the chocolate sets.

* My food processor is not very powerful so I found using the blender worked for chopping the chocolate. Make sure you're using the chop button/setting.

Well, the wedding is finally tomorrow and here I am wondering what I'm going to do with myself once it's all over.

I guess I could get a start on my homework...

- Lou

Homemade Prune Puree

Prune puree may not be the best sounding, or the best looking thing in the world, but it's magical. Almost as magical as college acceptance letters... almost.

Did you know prune puree can replace the fat (i.e. butter or oil) in baking? And the best part...while cutting down on the fat, it doesn't change the flavor, and it keeps the baked goods perfectly moist. It truly is life changing.

I first got the idea from Martha Stewart, who uses prune puree in one of her brownie recipes. The brownies were so good, ever since I've been using prune puree often in my baking.

A prune is basically a dried plum. When dried they end up tasting rather sweet, and have a sticky texture. Prunes are a very dark brown, and when pureed with water it turns into a lighter brown as seen in the photo. Because of their dark colour, I find they work best in dark coloured desserts, (i.e. chocolate) so far I've baked them in my brownies and muffins (post coming).

Homemade Prune Puree (makes between 3/4-1 cup of puree)

Ingredients
1 cup (250g/8 oz) dried prunes
1/4 cup + 2 tbsp water

Directions

In a blender* combine water and dried prunes. Pulse until it has the texture of a sticky pure (I pulsed between 15-20 times!) It will be slightly thick, and may have a few chunks.

Store in a container in the fridge for 1 month.

* I tried using both a food processor and blender and I found that my blender worked best. Feel free to try your food processor though.

What are you going to bake this weekend with your prune puree?

- Lou

Guilt-Free Healthier Brownies

I think if someone were to ask me what my favourite desserts were, brownies would be one of them.

Now, if someone were to ask me what my one favourite dessert is, I think I would overheat and then combust - the thought of deciding between Chocolate Mousse, Pumpkin Spice Cupcakes, and Ginger Molasses Cookies is just too much!

I’ve already posted one of my favourite recipes for “Delish” Brownies on the blog, but today I’m bringing you another favourite - “Guilt-Free” Healthier Brownies. (‘Guilt-free’ is in quotations because, well, it’s a brownie, how healthy can it be?) These might be one of the best brownies I’ve ever had. The prune puree keeps them moist and extremely fudgy.

I will admit that when I first found this recipe on Martha Stewart’s website I was a little skeptical “Prune puree? Excuse me while I vomit.” but then I tried it - you wouldn’t even know it’s in there!

Let me know which brownie you prefer, for me, I love these “healthier” ones. They are so rich and fudgy, you’d never know (or taste!) the prune puree in here.

Guilt-Free Brownies
Recipe adapted from: Martha Stewart’s Guilt Free Brownies

Ingredients

4 oz semi-sweet chocolate, broken into pieces
2 tbsp unsalted butter
1 cup sugar
1 large egg, plus 1 egg white
1/3 cup prune puree
2 tsp vanilla extract
1/2 tsp salt
3/4 cup all purpose flour
1/3 cup unsweetened cocoa powder
1/8 -1/4 cup water

Directions

Preheat oven to 350 degrees. Line the bottom and sides of an 8-inch square baking pan with foil. Leaving some overhang on the sides.

In a double boiler, melt chocolate and butter together in a medium heatproof bowl.

Immediately after melted, whisk in sugar, egg, egg white, prune puree and vanilla extract and salt. Whisking until smooth.

In a medium bowl whisk together flour and cocoa. Stir the dry ingredients into the wet ingredients.

If the batter seems too dry add in 1/8 cup of water. Whisk together. If it still seems too dry after the first addition of water, add in another 1/8 cup of water.

Pour mixture in prepared baking dish. Bake until the top is firm and a toothpick inserted into the middle will come out with a few moist crumbs. This should take about 28-30 minutes.

Enjoy these brownies, you won't even feel too bad about finishing them all in three days!

- Lou

Whole Wheat Bran Muffins

Muffins have to be one of my favourite things to eat for breakfast because you can have sweet muffins or hearty muffins, or both. Muffins are truly one of those baked goods you can never get tired of because they are just so versatile! Take my favourite carrot muffins and apple muffins, you'll never go wrong with muffins!

You can eat muffins in a multitude of ways, warm from the oven with a dollop of butter and a big glass of milk, or, as you run out the door in a flurry after you spent that extra five minutes in bed or as you sit at your desk working.

Anyways, these are the perfect breakfast muffins, especially when eaten warm straight from the oven (that's when they taste best!) Plus they are pretty good for you, as far as baked goods go, whole wheat bran muffins, with a hint of cinnamon and apple ... gimme!

Whole Wheat Bran Muffins

Ingredients (yields 6-8 medium sized muffins)

1 1/4 cup whole wheat flour
1/2 cup oats
1/3 cup + 2 tbsp of wheat bran
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1 pinch salt
1 egg
1/2 cup skim milk
1/2 cup cinnamon apple sauce
1/4 cup maple syrup

Directions

Begin by preheating the oven to 375. Line a muffin tin with paper cups or grease with butter.

Whisk the flour, oats, 1/3 cup bran, baking powder, baking soda, cinnamon and salt in a bowl.

In a separate bowl combine the egg, milk, apple sauce and maple syrup.

Pour the wet ingredients over the dry ingredients and stir together until just mixed. Do not over mix, this will lead to a dense muffin!

Using an ice cream scoop, scoop batter into muffin tin. Sprinkle the tops with bran and a few oats.

Bake for 20-25 minutes.

These muffins are a little bit dry, so I highly recommend eating these straight out of the oven with a big glass of milk and a little butter!

Enjoy the muffins,

Lou

Honey Vanilla Pound Cake

Pound cake is by far one of my favourite things to bake. You know why? I don't think you can ever screw it up. Maybe you can? Maybe I've just been lucky thus far in my journey of pound cake baking. I have yet to have a major catastrophe. It's one of those recipes that you can come home to after a stressful day and just know that it will work out.

I'll admit it, recipes that I can always count on are angelic. It's like having that friend you can always count on, angelic. I would even give up my bed and sleep on the couch for these recipes. Wait, no I wouldn't.

Do you want to know another reason why I love baking pound cake? Well, it always tastes amazing ... and my Dad usually eats most of it, so, I don't have to worry about eating it all myself.

Anyways, enough about my undying love for pound cake.

I saw this recipe for Honey Vanilla Pound Cake when I was browsing through my Barefoot Contessa cookbook, and it just sounded too good to pass up! I'm not usually a fan of citrus, but the balance in this cake was just perfect.

Honey Vanilla Pound Cake
Recipe Source: Barefoot Contessa Back to Basics, Ina Garten

Ingredients
1 cup butter, room temperature
1 1/4 cups granulated sugar
4 eggs
2 tbsp honey
2 tsp vanilla extract
1 tbsp lemon zest
2 cups flour
1 tsp salt
1/2 tsp baking powder

Directions

Preheat oven to 350 degrees.

Line the bottom of a loaf pan with parchment paper and grease and flour the sides.

Cream the butter and sugar together for 2-4 minutes, until light. If using an electric mixer, use the paddle attachment.

Put the eggs, honey, vanilla and lemon zest in a separate bowl, glass measuring cup or jug, but do not combine.

Add the mixture one egg at a time, slowly incorporating into the butter and sugar mixture. Wait until it is fully incorporated before adding the next egg. Repeat with all four eggs.

Sift the flour, baking powder and salt together. And add it slowly into the batter, in 2-3 additions. Beating slowly until just combined.

Once batter is smooth, pour into the prepared pan, smooth out the top and bake for 50 to 65 minutes. Be sure to check for doneness because I found mine needed a little more time and was till quite raw in the middle after the suggested cooking time.

This cake is perfect along with coffee or a quick breakfast before you run out the door!

- Lou

Chocolate Peanut Butter Cups

Chocolate and peanut butter combined is pure bliss, but when they are combined in a bite sized chocolate peanut butter cup it quickly moves from bliss to heaven. Seriously, these are the best chocolate peanut butter treats I have ever tasted.

I've officially been bitten by the baking bug. Maybe it's because baking and the holidays go hand-in-hand, or maybe it's because my best friend - the master baker - is home, but whatever the reason my friends and family are reaping the rewards of my recent addiction.

These little devils, (I call them little devils because before you know it you've eaten more of these than you care to admit...) are the perfect way to treat yourself this holiday season! Just watch out, you'll finish them all off faster than you know it!

Chocolate Peanut Butter Cups (makes about 50)
Source: Joy of Baking

Ingredients

Peanut Butter Filling
1/2 cup creamy peanut butter
2 tbsp unsalted butter
1/8 tsp salt
1/2 cup icing sugar

Chocolate Coating
12 oz semi sweet chocolate, roughly chopped
12 oz milk chocolate, roughly chopped
1 1/2 tbsp shortening

Directions

Begin by melting the chocolate and shortening in a heatproof bowl over a pot of simmering water.

While the chocolate is melting, combine your peanut butter, unsalted butter and salt together in a bowl and heat in the microwave for 20 seconds, or until soft enough to mix together. If not soft enough, heat for another 20 seconds. Mix in the icing sugar.

Once chocolate and shortening are melted together, begin by spooning enough chocolate until your truffle paper cup is 1/3 full. Next spoon in about 1/4 - 1/2 a tsp of peanut butter filling, then cover completely with the chocolate.

And there you have it, it's a pretty easy process and it's made even easier if you make it with someone else! I was doing the peanut butter filling while my friend was doing the chocolate. Try it!

Happy baking,

- Lou

Ginger Molasses Cookies

Ginger molasses cookies, I first tried these at Starbucks, where they are just divine! But these, these cookies are a new recipe for the repertoire. They are perfect.

Word on the street is that there is a big storm coming our way, and I'm not too sure if I've mentioned this yet, but I hate snow. I know, very un-Canadian of me, but I'm just not a fan! It looks pretty and all, but actually being out in the snow, trudging through the snowbanks, all the while your feet end up soaking and freezing just doesn't appeal to me. Although, now that I think of it, there is one way that I enjoy the snow... sitting on the couch, curled up in a warm blanket, watching it fall, sipping on some hot chocolate and eating these ginger molasses cookies or just any other holiday cookie in general. That for me, is the ideal way to enjoy snow; somewhere warm.

I would still rather be on a warm Islands somewhere in the Caribbean, but until then, I'll just enjoy my cookies.

Ginger Molasses Cookies (makes about 24)
Recipe from: One Cake Two Cake

Ingredients

2 1/4 cups all-purpose flour
2 teaspoons of baking soda
1/2 teaspoon of salt
1 teaspoon ground ginger
1 1/2 teaspoons cinnamon
1/4 teaspoon ground allspice
1/2 teaspoon ground cloves
3/4 cup unsalted butter, softened
1/2 cup dark brown sugar, packed
1/2 cup granulated sugar, plus 1/4 cup for rolling cookies
1 large egg
1 teaspoon vanilla extract
1/3 cup molasses

Directions

Preheat oven to 375 degrees and line two baking sheets with parchment paper.

Combine the dry ingredients, flour, baking soda, salt, ginger, cinnamon, allspice, and cloves in a bowl.

Soften the butter in the microwave for about 10 seconds (it may need more). Beat the butter until light and fluffy, about 2 minutes, add in the brown sugar and 1/2 cup granulate sugar and continue mixing for another 3 minutes.

Add in the egg, vanilla and molasses and beat at medium speed for 30 seconds.

Add in the dry ingredients in one addition and beat until just combined another 30 seconds or so.

Place remaining 1/4 cup of granulated sugar in bowl. Scoop out dough in about 1 tbsp scoops, and roll into a ball, then roll the ball in the granulated sugar and place on the prepared cookie sheets about 1 or 1 1/2 inches apart.

Bake in the oven for 11-12 minutes, they should be cracked and the cracks should still look raw.

Let them cool for 5 minutes on the dish and then move to a cookie rack or a plate and let them fully cool.

Tell me what you think about these, anyone who tried them immediately fell in love!

- Lou

Whole Wheat Carrot Muffins

I think I'm obsessed with muffins, and these whole wheat carrot muffins have fueled that obsession, not only are they really, and I mean really good, but they are also nice and healthy too! For me, muffins are something which allow my creativity as a cook to blossom because you can do really whatever you want with them, the possibilities are endless! Once you have a nice basic recipe, you're good to go with any ingredients you have on hand. Muffins make the most scrumptious breakfast, you can heat them up in the microwave and eat them warm or if you're running late (as I usually am) you can grab them as you rush out the door.

With the holidays coming up, I'm sure there are a ton people out there who are having house guests, and have a slight breakfast dilemma going on. I'll tell you something, if I was staying at your house, and you served muffins for breakfast I would definitely come back for a visit.

There are so many varieties of muffins that I love, these whole wheat apple muffins are one of my favourites. I like to keep lists of recipes I want to make, and let me tell you those lists are literally endless. Maybe one day I'll share them so you can see just how crazy long they really are. And guess what one of those lists is? An ever growing list of muffins to try, chocolate chip, lemon poppy seed, pineapple, jam surprise, sweet potato, coconut... shall I go on? For starters, let's make this one, and then soon enough I'll be back with another muffin recipe!

Whole Wheat Carrot Muffins (makes 12)

Ingredients

1 1/2 cups whole wheat flour
1 cup oats
1/4 cup packed brown sugar
1 tbsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
1 cup milk
1 egg
1/4 cup honey
1/4 cup vegetable oil
1 tsp vanilla
1 carrot, grated
1/2 cup chopped walnuts

Directions

First of all, start off by preheating your oven to 375 degrees. Also, using butter grease a muffin tin, or line the tin with paper liners.

Next, prepare the carrot by chopping it into 1 - 2 inch pieces and pulsing in the food processor. It's so much easier than sitting there grating the carrot.

Next, combine dry ingredients in one bowl and the wet ingredients in a separate bowl. Add the wet ingredients to the dry ingredients and lightly mix. Once just combined mix in the carrots and walnuts. (Note: I like to additionally pulse my walnuts in the food processor to make them nice and small.)

Once everything is combined, using a regular sized ice cream scoop, scoop the batter into your buttered muffin tin.

Bake in the oven for about 20 minutes, or until when tested with a toothpick the toothpick comes out clean.

Remove from the tin and cool for about 5 minutes before diving in!

- Lou

Chocolate Snow Caps

Since it is cookie week, I've decided to start the week of with a cookie recipe instead of my usual Meatless Monday recipe, and today it's Chocolate Snow Caps day. And let's also point out that they have a subtle hint of coffee. Now, let's just take a moment and think about what these cookies are? And by that I mean pure heaven. Did you hear about last week how The Cookie Monster (or is it Veggie Monster now? haha!) uploaded a video saying he wanted to host SNL... yes, I did say that The Cookie Monster wants to host SNL. (Personally, I would rather see Buddy the Elf host...).

Anyway, all this talk of cookies basically means that cookies are on the brain. Have I got you thinking, sorry, I mean craving, cookies? Woops, sorry! Guess you'll just have to whip up a batch of these.

Chocolate Coffee Snow Caps (makes 18)
Recipe adapted from: Martha Stewart

Ingredients
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
2 1/2 tsp instant coffee
1 tsp baking powder
1/8 tsp salt
4 tbsp unsalted butter, room temperature
2/3 cup packed brown sugar
1 egg
4 oz semi sweet chocolate
1 tbsp milk
1/3 cup confectioners sugar (for coating)

Directions

Preheat oven to 350 degrees.

Melt chocolate over a pan of boiling water, taking it off and allowing it to cool before it's ready to be added to the other ingredients.

In a bowl whisk flour, cocoa powder, espresso baking powder and salt together.

In a separate bowl using an electric mixer beat butter and brown sugar together until light and fluffy. Next beat in the egg and mix in cooled chocolate.

Add the dry ingredients in two to three additions, mixing well in between. Finally mix in the milk and shape dough into a disk and wrap in plastic and put in the freezer for about 30 minutes or until firm and easy to work with.

Line two baking sheets with parchment paper and prepare a bowl with your icing sugar. Shape dough into 1-inch balls - I used a cookie scoop as it made them more uniform in size. Roll the balls in the sugar coating and place on cookie sheet about 2 inches apart. The cookies will spread during baking.

Bake for 12-14 minutes until the cookies have spread and are cracked on top. The cookies will be soft to the touch. Allow them to cool completely before delving in!

This first batch of cookies will be perfect for cookie week, as well as a wonderful addition to your holiday baking!

- Lou

Whole Wheat Apple Muffins

Confession, I had chocolate chips for breakfast. Why? Good question... well, it was because we were all out of these muffins! (And also, I was making mint chocolate chip cookies, so they were tempting me,) but really, it was because we had no more muffins. It was still a good breakfast, but not nearly as satisfying as these bad boys.

These are hearty, and scrumptious, and they are the perfect breakfast, especially when you are rushing out the door at 7:50 when you're supposed to be somewhere at 8... no that didn't happen to me this week, it's just a hypothetical situation.

These have it all, protein (walnuts!) as well as some sweetness (apples!) and hearty (oatmeal!). Don't these just make you want to dance a little jig? Or lick your lips in anticipation, whatever floats your boat.

Whole Wheat Apple Muffins
recipe adapted from: Gourmetish

Ingredients
(makes 12 muffins)

1 1/2 cups chopped apple
1 cup oats
1 1/4 cup whole wheat flour
1/4 cup all purpose flour
2/3 cup packed brown sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1 cup plain yogurt
1/4 cup apple cider
2 tbsp vegetable oil
1 tsp vanilla
1 egg
1/2 cup chopped walnuts

Directions

Preheat the oven to 400 degrees. Butter a muffin tin.

Start by peeling and chopping the apples, place them aside in a bowl.

In a large bowl combine all the dry ingredients, (flours, oats, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg,) create a well in the middle.

In another bowl, combine the wet ingredients (yogurt, apple cider, vegetable oil, vanilla, and egg).

Pour the wet ingredients into the well in the dry ingredients. Mix just until combine. Add the apples and walnuts, mixing until evenly distributed. Be careful not to over-mix as that will create a very dense muffing.

Using an ice cream scoop, scoop batter into the muffin tin until about 2/3 of the way full.

Bake for 20-25 minutes, or until when pricked with a toothpick it comes out clean.

Make a batch of these and enjoy them for breakfast this week! Yum!

- Lou

Pumpkin Spice Cupcakes

TGIF!! I don't think I've ever been so excited for the weekend. But man, brrr.. it’s getting cold up around here, and I don’t like it. I've heard rumblings of possible snow? Not cool. As I was studying yesterday morning, my brain wandered around to food. What I should make today. Something sweet? Something succulent? Something rich? I ended up deciding between chicken wings and pumpkin spice cupcakes. I went with the latter. For some reason, perhaps due to senior year stress, I was definitely craving something sweet. Filled with the classic and aromatic fall flavours; cinnamon, nutmeg and cloves with a hint of pumpkin, these cupcakes are sure to boost your spirits when you’re feeling a little blue about the autumn weather. Bake up a batch of these, and in an instant you’ll be embracing the fall, and your new pumpkin treats!

Pumpkin Spice Cupcakes (makes 24 large cupcakes)
Recipe adapted from: Annie’s Eats

Ingredients

For the cupcakes:
2 2/3 cups all-purpose flour
2 tsp. baking soda
2 tsp. baking powder
2 tsp. ground cinnamon
¼ tsp. freshly grated nutmeg
¼ scant tsp. ground cloves
1 tsp. salt
3/4 cup pumpkin
1 cup granulated sugar
1 cup packed light brown sugar
1 cup canola oil
4 large eggs

For the Icing:
3/4 cup cream cheese
5 tbsp. unsalted butter, at room temperature
2 tsp. vanilla extract (I prefer clear)
2½ cups confectioners’ sugar, sifted

Directions

Preheat the oven to 350 degrees. Line cupcake tins with baking cups.

In a bowl sift the dry ingredients together, and set aside.

In another bowl, using a hand mixer, blend the pumpkin, sugars (granulated & brown) and canola oil together in a bowl. Once mixed, add in one egg at a time. Thoroughly blending after each addition.

Once all eggs have been added, blend in flour in two additions.

Using an ice cream scoop, scoop out the batter and drop into baking cups.

Bake for 18-20 minutes, or until a toothpick comes out clean.
For the icing:

Blend cream cheese and butter together, on medium-high speed until smooth and creamy. Stir in the vanilla, and then add the icing sugar in 1/2 cup additions.

Have a great weekend everyone!

- Lou

Chocolate Pecan Pie

So, I sort of mentioned this in my last post, but we have a new look here at Living Lou! I really like this one a whole lot more than what we used to have! I hope that everyone (is there anyone out there?) who visits my blog likes it! Also, again, if anyone is out there, I've also got myself a twitter account... @Living_Lou come follow me!

Now, onto this magnificent pie. I've got to say, as I titled this post, my heart started beating in excitement and anticipation, and my mouth started watering... this is a pecan pie WITH chocolate chips. Seriously, does it get much better than that? You're right, it doesn't.

I was at a graduation dinner party for my best friend on Friday night, and her aunt brought the most magical pecan pie. Picture this: beautiful, glittery fairies, dancing in the shimmering moonlight... it was like that. OK, maybe not exactly like that... but it was the most extraordinary pie I've ever had.

I just had to get the recipe, and being the sweet and wonderful woman that she is, she gave it to me! I made this for Thanksgiving, and everyone loved it. I mean seriously loved it, there was one piece left, which quickly I devoured late that night, before my Dad could get to it.

I loved this pie so much, I was seriously considering making one the next day... and the day after that, and then again today. I can't get over how positively perfect (that's fun to say!) this pie is. It's got a sweet, crunchy crust, with a layer of chocolate chips in the filling, and then it's topped with crunchy pecans.

For all of you Americans out there, I highly recommend you make this for Thanksgiving. I promise, it's so easy, it's literally the second pie I've ever made, and it turned out perfectly. Everyone will love you, and I promise you'll be invited back next year. And for everyone else who's either already celebrated Thanksgiving, or who doesn't celebrate... make it this weekend, and the next weekend, and the next weekend... I know I will be!

Chocolate Pecan Pie

Ingredients
crust:
1/2 cup melted butter
1 1/2 cups flour
1/4 cup sugar

filling:
3 eggs
1 cup corn syrup
1/2 cup brown sugar
2 tbsp flour
1 tbsp vinegar (I used white wine)
1 tsp vanilla
1 cup chopped pecans (I pulsed mine in the food processor)
1 cup chocolate chips

Directions

For the crust:

Preheat the oven to 350 degrees. Using a mixer, blend the ingredients together, it will have a crumbly texture. Press the dough into a pie pan, and bake for 10 minutes.

For the filling:

Using a mixer, blend the ingredients (excluding the chocolate chips and pecans) together with a mixer. Stir in the chocolate chips.

Once the crust is done, take it out of the oven and pour in the filling. Cover the top with the chopped pecans and bake in the oven for 30-40 minutes.

This is recipe is so easy, and it is utterly the perfect pie.

- Lou

Whole Wheat Pumpkin Chocolate Chip Bread

Pumpkin... it's my new obsession. I've never baked, nor cooked with pumpkin before, and now that I have... let's just say I'm never turning back. These days I just want to make everything pumpkin. Literally everything I think of, somehow pumpkin makes it's way into the recipe... next up this weekend is pumpkin waffles!

So what's better than pumpkin you ask? Well, pumpkin AND chocolate. Yes, we've officially entered fall baking heaven. Here's a delicious recipe for a moist pumpkin chocolate chip bread! I would eat this for breakfast, lunch and dinner - that's how good it is!

Pumpkin Chocolate Chip Bread

Ingredients
1 and 1/2 cup whole wheat flour
1 cup sugar
1/4 tsp of salt
1 tsp baking soda
1 cup pureed pumpkin
1/2 cup olive oil
2 eggs
1/4 cup water
1/2 tsp nutmeg
1/2 tsp cinnamon
1/4 tsp cloves
1/4 tsp ginger
1/3 cup chocolate chips

Directions

First pre-heat your oven to 350 degrees.

Next, in a medium sized bowl combine the dry ingredients, and in a large bowl combine the wet ingredients.

Whisk the dry ingredients into the wet ingredients, making sure it is well blended. Mix in your chocolate chips. Once everything is mixed together, line a bread pan with parchment paper, and pour the batter into the pan.

Cook for 50-60 minutes.

Make the best of the seasonal pumpkin and bake this bread! You won't regret it.

- Lou

Strawberry Rhubarb Pie

Confession #1: I've never eaten pie before.
Confession #2: I have now fallen, completely head over heels for pie.

Strawberry rhubarb pie... tangy, sweet and simply extraordinary! After trying this pie, I have officially joined the Pie Appreciation Club. I can't wait to try the many different pies that have now creeped their way onto my very long list of recipes to try. But let's just focus on this one pie for now...

I have mentioned my lack of baking skills before in my Pound Cake post so my next confession should come as no surprise... I didn't make the pastry! Instead I used the already made Pillsbury version - I didn't even bother looking at the nutritional info, it is probably horrifying. So if making pastry is your thing, go for it - I'm just going to stand here in the corner with my store bought pastry...

Strawberry Rhubarb Pie
Recipe adapted from: Cooking Nook

Ingredients

1/2 cup sugar
1/2 cup light brown sugar, packed
1/4 cup flour
1 tablespoon cornstarch
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
3 cups rhubarb, sliced into 1/2" pieces
1 1/2 cups sliced strawberries

Directions (filling only)

Preheat oven to 425 degrees.

Combine the dry ingredients in a large bowl. (reserve about 1-2 tbsp for topping) Slice the rhubarb and strawberries. Once done slicing, combine the fruit with the other ingredients stirring around.

Spoon the mixture into a pastry lined pie plate and lay the top layer of pastry on top, sealing the edges.

Bake at 425 for 12 minutes, turn down the heat to 300 degrees and bake for 30 minutes.

Despite the bought pastry, this pie was perfect, it was enjoyed by many... I stashed away the one remaining piece for dessert... on second thought, I'm going to go and eat it now before anybody else finds it!

- Lou

"Delish" Brownies

Being back in Greece again is absolutely wonderful, and I'm full of new cooking inspiration! I can't wait to post about what I've been up to, but until then I'll leave you with these "delish" brownies!

These brownies get their title from my Grandmother, who thought that they were positively "delish". Anyway, these are quick and easy and probably one of the best brownie recipes because they would be impossible to mess up, and finally, because, well, they're Martha Stewart's! I've made these a few times, and have therefore made a few adjustments to the original recipe.

Ingredients (makes 9 large or 16 small squares)
6 tbsp unsalted butter
6 oz coarsely chopped semisweet chocolate
1/4 cup unsweetened cocoa powder
3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/8 tsp salt
1 cup sugar
2 eggs
1 tsp vanilla extract

Directions

Preheat oven to 350 degrees. Line a 8-inch pan with parchment paper, and grease the parchment paper.

Melt butter, chocolate and cocoa in a heatproof bowl over a pot of simmering water. Stir together until melted. Once melted, cool slightly.

Whisk together the flour, baking powder and salt in a bow, and set aside.

Beat sugar, eggs and vanilla in a bowl with an electric mixer for 4 minutes. Add the melted chocolate mixture and beat until combined. Add the flour mixture and beat, scraping down the sides of the bowl until completely combined.

Pour batter into the prepared pan and bake until a cake tester comes out with a few crumbs (but not wet!), which takes about 35 minutes.

Let the brownies cool in the pan for about 15 minutes and then lift out the brownies using the parchment paper. Let cool completely before cutting into squares.

So there you go, the perfect brownies! If you feel like adding in some extras try adding in some nuts, or chocolate chips.

- Lou

recipe adapted from: Martha Stewart's Double Chocolate Brownies

The easiest, homemade cupcakes in the world!

So I'm off to Greece today, for two weeks I've got a few posts layed out already which will be posted in the coming two weeks, but hopefully I'll be able to do some special "International" posts... wouldn't that be fun?

So, finally, as previously mentioned, I'm not much of a baker, so when I bake it's usually very, very simple. This is my first time making cupcakes from scratch... yes, I am embarrassed to admit that my former self was utterly dependent on the Betty Crocker cake mixes for all cakes and cupcakes. And I have to admit, making these, I think I have officially converted from pre-mixed cakes to homemade! woo! These are seriously the easiest cupcakes in the world, and if you, like me, are used to using the mixes, seriously try this, you'll never go back!

Ingredients
1/2 cup butter (at room temperature) cut into cubes.
1 3/4 cups all-purpose flour
1 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg
3/4 cup milk
1 teaspoon vanilla

Directions
Preheat the oven to 375 degrees.
Place the butter in a large mixing bowl and sift the dry ingredients over top. Using an electric mixer, mix it slowly together. Next, add in 1/2 cup of milk and the egg and beat until the flour is completely moistened. Add the remaining milk and vanilla and beat for another minute.

Place the paper liners in your muffin tin and fill the cupcakes about halfway full (or a little more, I found that I didn't fill the liners enough.)

Bake for 15-17 minutes, or until the toothpick inserted into the middle comes out clean!

Let me warn you, give these away to friends because it's very easy to get carried away, and soon enough you'll be surrounded by cupcake liners and no more cupcakes!

- Lou

recipe courtesy of Cupcakeideasbook.com

What's something everybody should be able to bake? - Pound Cake!

Now, I'm in no way, shape or form a good baker. I love cooking, but baking is so not my thing! But I decided that I would face my fears on this fine Friday and try my hand at baking something... something extremely simple. So I was browsing around Martha Stewart's website and I asked myself "What's something that everybody should be able to bake?" and then it popped up, like a sign from God; a classic pound cake.

Ingredients
1 1/2 cups (3 sticks) unsalted butter, softened, plus more for pan
2 cups all-purpose flour
1 1/2 cups granulated sugar
1 teaspoon pure vanilla extract
6 large eggs

Directions

Preheat oven to 350° F. Butter the pan you will be baking it in (Note: Martha suggests a 9-by-5-inch loaf pan.)

Mix butter, granulated sugar, and vanilla together in a bowl. Beating until pale and fluffy (around 3-5 minutes.) Next, add the eggs, one at a time, beating until combined after each addition. Slowly mix in the flour mixture until it's just combined.

Spoon batter into a pan and bake for 50 to 55 minutes, until the cake is golden and when you insert a cake tester it comes out clean. Let it cool for 10 to 15 minutes and then remove from the pan.

I have to say it was quite the delicious cake, perfect for what I would imagine to be served at tea time in England!

- Lou

recipe adapted from Martha Stewart