Overextending and Chocolate Brownies

I’ve had a couple of new projects I’ve been working on and one, in particular, that has been pretty full on, for good reason, the last few weeks. I’ve also been thinking about the future again and continuing to support my small (and not so small) people through life’s challenges. It’s all good but I’ve not been doing so well at really filling my own cup so I’ve got the resources to keep on giving out. I know I need to change that but the inbuilt guilt is a struggle so I was pretty relieved to read this article

https://www.psychologytoday.com/blog/the-introverts-corner/201709/the-overextended-introvert-handle-care 

and realise I’m not going crazy and I’m not alone, think my husband was relieved to find that I wasn’t really going to run away with the circus either.

This weekend was pretty busy but we managed to get everyone together at the table for dinner on Sunday. So these brownies were for pudding and were declared yummy by the members of the taste team who weren’t too full or too keen on having a lolly.

They’re a different recipe for avocado brownies than we used before and slightly less healthy but more gooey and chocolatey.

They’re made with maple syrup and brown sugar. Realised at the last minute that I had run out of cocoa powder but the hot-chocolate powder and syrup seemed to work ok as a substitute.

The real decadence was in adding the chocolate chips at the end. The looked a little overdone when they came out of the oven but were pretty perfect once they had cooled down.

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Amazing Chocolate Pudding

This week’s baking involved another flashback. This time to University days when I used to make this Chocolate Fudge Pudding as a treat for my friends because it’s pretty cheap to make but really indulgent and super yummy. Just the thing for people who need lots of energy, a bit like my kids who are always hungry, especially after a day at school.

This week’s musings have been about if we’re possibly causing a problem for ourselves. If we tell small children to smile and pretend not to be sad as they go into school so they can get a sticker and then we wonder why our teenagers are unable to express how they feel and talk it out but rather tell us they are ‘fine’ and then start self-harming or develop an eating disorder! (To be clear I’m talking about ‘we’ as a society, not my own family). So no, I’m not happy about the accidental wee in my bed this morning but yes, I am going to keep cuddling my children whenever they need me to (or let me in the case of the teenagers).

On to the recipe, chocolate always helps me feel better.

Chocolate Fudge Pudding.

Sift:

1 cup plain flour

2 teaspoons baking powder

1 teaspoon salt

2/3 cup sugar

2 tablespoons sugar

Add:

1/2 cup milk

2 tablespoons oil

1 teaspoon vanilla

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Mix it all together until it’s a brownie type consistency batter and pour or spoon into a greased 6″ square tin.

In a separate bowl mix together:

1 cup brown sugar

4 tablespoons sugar

Sprinkle over the batter.

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Pour 1 1/2 cups of boiling water over the top and bake at 350f 175c Gas 4 for 40 minutes.

When cooked the cake is at the top and the sauce underneath just like magic. Tastes like magic too and even better with a little ice cream or cream.

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Perspectives

As a family in a time of mourning, we’re trying to learn more about empathy and taking each day at a time here. I’m struggling with car troubles and the teenagers are struggling with school work maybe not all big things in the grand scheme of life but when you’re already on edge it’s harder to keep perspective. Our four-year-old is learning sometimes cheering people up with a picture you’ve coloured works and sometimes people are just sad and maybe need a hug and that’s ok.

So we are all in need of good positive energy, trying to get good food into the family is sometimes easier said than done but at least I can lead by example.

This week I’ve baked energy bars. The taste test team mostly refused to try them due to the presence of dried fruit but those who did found them delicious, hard to believe there’s no refined sugar in there!

I used the food processor to chop the nuts -my first go at roasting them in the oven, turned out ok. I chose apricots and a couple of dates as I’m quite fussy about dried fruit (maybe where my kids get it from). Whisked the eggs by hand and that was the most work, back to using the electric whisk next time!

Just remembered to take the photo before taking a bite as had been good and waited for them to cool before cutting. They taste like a cross between flapjack and cake. Super yummy.

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