So I think I’ve finally done it. I have made the perfect layout! Muahaha! It is so awesome and I’m just so proud of myself and at how it looks. Only problem is that some of my old images will be screwy since I had to revert to the old editor, but, I'll try to fix as many as I can.
I know I haven’t posted all week and I do have the recipes in the works of being typed up, but, a lot has been happening - of course - and a lot has prevented me from posting! Grr. Well, they are all good things. I got a raise, HA, and offered a higher paying job at the same time, so I’m in debate on which I shall take. Just about finished typing up my recipes to send to the FDA for approval and soon you shall be seeing my little business entity popping up.
This first recipe I bring to you is dedicated to the North Carolina Sweet Potato Commissionas an entry for their contest. Please check out their site if you love sweet potatoes because, my god, the creativity is outstanding on that site. The contest deadline is March 29th so, get cookin’! When I gave these to my husband, who HATES sweet potatoes, couldn’t tell a lick. He said, “Damn, these are awesome. I think they’re the best brownies ever. So, what’s the secret ingredient?” I smirked and said, “Sweet potatoes,” and he looked at me absolutely dumbfounded.
Dark Chocolate Sweet Potato Brownies 4 tbsp shortening 2/3 cup cocoa powder (or carob powder!) ¼ cup millet flour 1/3 cup tapioca starch 1 cup granulated sugar 1 egg, beaten 1/3 cup nondairy milk (I.e. coconut) 1 tsp vanilla 1 tsp cinnamon 2/3 cup sweet potato ½ cup nondairy gluten free chocolate chips ¼ cup chopped walnuts
Pre-heat the oven to 375.
Grease a 9 x 9 inch square pan with nonstick cooking spray.
Sift all the dry ingredients together and mix well. Make a well in the center of the bowl and add the wet ingredients. Stir until combined then add the chips and nuts.
Pour into baking dish and smooth the top with a spatula.
Bake 25 to 30 minutes.
I asked him if it was enough without anything on top and I thought maybe a maple glaze would work, but, the brownies were so moist it wasn’t entirely necessary.