So. Uh. Tomorrow’s the last day of August.
What’s up with that?!
Seriously! Where on EARTH did August go?! Well I’ll tell you! Here are a few posts from the month that, if you haven’t read them, I suggest you check out!
I also have only 2.5 weeks left until school resumes. *gulp* I need to make the best of the time I have off! I am anticipating a very stressful school year. Both of the courses I have signed up for are fourth year courses that will last both my fall and winter terms, my one course is my advanced research course which is, quite technically speaking, my thesis. I am finding this intriguing AND terrifying because I know how stressed out I was last year trying to fit work and school in now I’m going to have to carry out a research experiment this year! So that means full time work, school AND a research paper. Ack!
But I’m nothing if not prepared so I’m going to create a game plan starting in September to make sure everything that needs to get done, gets done, without losing my sanity and I’ll definitely be bringing you all along for the ride! Hopefully you’ll all learn a little something about positivity, organization, stress reduction and time management, whether it be through what I do right or through what I do totally wrong!
And seeing as stress and chocolate go so well together, I simply must share with you what Alan and I baked together last night when our sugar craving blew through the roof. I was trying to figure out what to make when one thing popped into my mind: brownies. Wonderful little chocolate cakes!
So, of course, we made:
Chocolate Chip Lavender Brownies
- 1/2c melted butter
- 1c brown sugar
- 2 eggs
- 1tsp vanilla
- 1/3c unsweetened cocoa powder
- 1/2c cake & pastry flour
- 1/2c chocolate chips
- 1/2tbsp lavender
- 1/4tsp salt
- 1/4tsp baking powder
- Turn oven to 350*F and grease a 9×9 pan.
- Combine butter, sugar, eggs and vanilla. Beat in cocoa powder, flour, chocolate chips, lavender, salt and baking powder.
- Mix until smooth.
- Pour into pan and bake for 25-30 minutes (or until a toothpick comes out smooth).
The lavender was a last minute addition that made the brownie! All it adds is a subtle hint of flower flavour! These were off the hook! The cake and pastry flour made them really light and fluffy and the brown sugar added a caramel type sugar flavouring. Not to mention the pockets of melted chocolate thanks to the chocolate chips!
Make these and thank me later!
I’ve always been more of a baker than a cook. I’ve always had a sweet tooth. Learning to (and loving to) bake can be disastrous when you have a sweet tooth. Who doesn’t want to devour ten cookies straight out of the oven?!
My biggest weapon to baking and NOT eating it all is to pack up 3/4 of what I bake and give them to Alan to take to his staff. Last night we had 18 brownies, we polished off six within twenty minutes of them coming out of the oven (Hey! I ran 18k yesterday!). This morning, I packed ONE for work snack and then put the rest in a container and left Alan a note telling him to take them to work.
Presto, when I came home this even, there wasn’t a trace of them in sight. I fed my sugar craving and literally sent the rest packing.
In other words, when you bake, either make just enough portions for who will be having them or figure out who you’re going to give the majority of them to. I also don’t bring them into MY work because then I’M tempted to eat them, I give them to Alan so he can have more if he wants and I won’t EVER see them again (until I bake them again later).
I try to limit my baking for irresistable cravings or special events. It gets me excited to try new recipes or make old recipes even better and I look forward to special occasions because then I know that the food is going to be extra special! When you bake all the time, it ceases to be special.