A Single Brownie .. cooked in the microwave!

Hello! Happy 4th of July eve! Anyone have any big plans for tomorrow? Going to any good barbecues? Seeing fireworks? Hanging out with family and friends? Fun, fun, fun!


I think we’re going to have a pretty quiet day around our house. Thing 2 has to work – ah, the life of a teenager with a job at McDonald’s – and my plan is to put some meat in the crock pot. I’m thinking about trying a new recipe for carne asada. Om nom nom! Besides, we can sort of see fireworks from our house and I have to work on Friday. 😦 Oh well. Having money is a good thing. 🙂

So, I just have to share! I hit a new personal best this morning at CrossFit!! Here’s what we did:


Of course, I rowed instead of running. *sigh* One day…..

Anyway, normally, I use 2 bands to help with the pull ups. I just don’t have the strength yet to do unassisted pull ups but…I’m getting there! This morning, I only used 1 band! And, I made it through 5 rounds which means I knocked out 40 pull ups using only 1 band! Woot!!


Hey, thanks! 🙂

Okay, so I know I’ve mentioned my new reading material (books & cookbooks about Paleo recipes) and that I’m trying a whole bunch of new stuff. Well, I decided to try a dessert recipe and, well, it was good but it could be so much better. I’m going to help you make it better! And then, I’m going to go home and make one for myself. Will someone please explain to me why I don’t have all the ingredients I need at work? I really need to stock my office better. Sheesh.

Anyway, the recipe is for a “Single Caveman Microwave Brownie.” I know. OF COURSE I had to make it! Well, it was good but it wasn’t as good as I wanted it to be. Putting a scoop of vanilla ice cream on top really helped. 😀 But, I want to make it so it’s delicious without having to use the ice cream. My first mistake was I used sugar free maple syrup. The recipe calls for light maple syrup so use that. You need the sweetness. I, however, plan to use honey the next time I make it. Also, I used dark chocolate cocoa powder. I thought it would make it more decadent. Well, maybe … if I’d used the right maple syrup. And, finally, I think that this recipe could use a little splash of almond milk. It was a little dry. So, that’s what I’m going to try next time tonight after dinner. 🙂 You try it and let me know what you think. Chocolate. Brownie. Mug. 2 minutes. Really, it’s just destined to be delicious!


Single Caveman Microwave Brownie
makes 1 serving


2 tablespoons pure cocoa powder
3 tablespoons almond flour
1 tablespoon almond butter
1 tablespoon light maple syrup
1 egg
pinch unprocessed sea salt

1. Add all ingredients to a microwave safe mug and stir well. (use a fork, not a mini whisk. trust me.)

2. Microwave for 2 minutes and enjoy!


– jennifer

Reese’s Peanut Butter Cup Brownie Cookies

So, it’s a rainy holiday Monday and, since I’m stuck inside, what better way to pass the time than by making some cookies?! Thankfully, it was lovely this morning and I was able to get my run in before the cold and rain started. We’ve got a cold front pushing this way and we’re supposed to have a 30 degree difference between temperatures last night and tonight. Phew! I better make sure we’re loaded up on Vitamin C because that’s a cold-inducing temperature change! Of course, we need something sinfully delicious to snack on while those cold breezes blow outside and it seemed the perfect day to make a recipe I recently found on one of my favorite blogs – Sweetpea’s Kitchen.  Reese’s peanut butter cups chopped up and baked in a chocolate chocolate chip brownie cookie?  Are you kidding me?!  It’s no wonder I couldn’t make it past a week without making some!  Seriously, my husband tried one and immediately decided that we (being me and Things 1 and 2) should not eat any and that he would do his duty as man of the house and eat them all up for us.  He also said they tasted like “love and biscuits.”   Ha!  Now, that’s a rave review if I ever heard one. 😀

Now, you may have noticed the words “brownie” and “cookie” in the title.  Yep.  I’ve turned a brownie into a cookie.  It’s quite possibly the most amazing thing ever.  The result is a dense, decadent brownie-like cookie chock full of chocolate and peanut buttery goodness.  Wait,  you haven’t started making these yet?  Seriously, you MUST. MAKE. THESE!  NOW!  Don’t forget to pour yourself a glass of milk. 🙂

Reese’s Peanut Butter Cup Brownie Cookies

1/2 cup unsalted butter

4 oz unsweetened chocolate, chopped

2 cups semisweet chocolate morsels, divided

1 1/2 cups all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon espresso powder

4 large eggs

1 1/2 cups sugar

2 teaspoons vanilla extract

1 cups Reese’s Peanut Butter Cups, coarsely chopped

1. Preheat oven to 350 degrees.  Line 2 cookie sheets with parchment paper.  In a large, heavy saucepan, melt the butter, 1 1/2 cups semisweet chips and unsweetened chocolate over low heat, stirring constantly; set aside.  In a medium bowl, mix together the flour, baking powder, salt, and espresso powder.

2. In the bowl of a stand mixer fitted with the paddle attachment, beat eggs, sugar, and vanilla at medium speed until combined.  Add flour mixture; beating well.  Add chocolate mixture and beat until combined.  Stir in remaining 1/2 cups semisweet chips and chopped Reese’s Peanut Butter Cups.

3. Drop dough by 2 tablespoonfuls, spacing 2 inches apart, onto parchment paper lined cookie sheets.  Bake the cookies, one sheet at a time, until the edges are dry and the centers appear cracked, about 9-10 minutes, rotating the baking sheet halfway through cooking.  Cool the cookies on the baking sheets about 3 minutes.  Using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature.

Junior Mint Brownies

You know you’ve been struck by a major craving when you think about a food all day long. Well, that happened to me today. I’m not sure I remember what triggered it but all of a sudden, I was thinking about one of the best events on the planet – the day the Junior Mint met the brownie. O.M.G. A decadent chocolate brownie made richer and minty with the addition of my personal favorite movie theater candy. I knew I was done for as soon as I realized I actually had all the ingredients at home – well, except for the Junior Mints but, hello, I live near a store! So, I got home (after a quick trip through a convenience store!), whipped up a batch because it really doesn’t take that long, put it in the oven and proceeded to make dinner. 20 minutes later, junior mint brownies and I wasn’t even done with dinner! I’m not going to lie – patience has never been my strong suit. Especially not when confronted with warm, ooey-gooey, minty, chocolaty brownies. You know you want one so what are you waiting for?

Junior Mint Brownies
– recipe adapted from Cooking Light

Cooking Spray
1/4 cup butter
32 (about 3 oz) Junior Mints
1 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
2/3 cup sugar
1/3 cup unsweetened cocoa
1 large egg
1 large egg white

1. Preheat oven to 350 degrees

2. Coat bottom of an 8-inch square baking pan with cooking spray.

3. Combine butter and mints in a 2-cup glass measure; microwave on HIGH for 30 seconds or until soft. Stir until smooth, and set aside.

4. Lightly spoon flour into dry measuring cup, and level with a knife. Combine flour, soda, and salt in a bowl. Combine sugar, cocoa, egg, and egg white in a large bowl; beat at medium speed of a mixer until well-blended. Add mint mixture; beat well. Add flour mixture; beat at low speed just until blended. Pour batter into prepared pan. Bake for 20 minutes or until a wooden pick inserted in center comes out clean; cool completely on a wire rack.

Yield: 16 brownies (serving size: 1 brownie)

Note: Two large (1.5-oz) mints or 6 miniature chocolate-covered peppermint patties may be substituted.

Calories 121 (29% from fat); Fat 3.9g (sat 1.1g, mono 1.4g, poly 1g); Protein 2.1g; Carbohydrate 19.5g; Fiber 0.2g; Cholesterol 14mg; Iron 0.7mg; Sodium 81mg; Calcium 7mg