It has been cold and rainy in Southern Oregon this week. The sky was so dark yesterday afternoon, the sun completely obscured by storm clouds, and the forecast was for 100 percent chance of rain.
It’s easy to let this kind of weather make you moody.
But there’s an upside to the cold and the clouds: the dank weather makes being indoors seem cozy.
Cold, rainy weather also makes me inspired to bake healthy brownies.
Full disclosure: I haven’t baked anything fabulous since my mom died. Actually, I haven’t baked anything at all.
But after my mom died so suddenly almost one year ago, I stopped baking. I just wasn’t inspired to bake anymore.
I still cook dinner almost every night, in a rather lackluster what-healthy-meal-can-I-throw-together-so-the-kids-eat-something-besides-Halloween-candy kind of way.
“Make brownies with me, Mom,” my 13-year-old invited yesterday afternoon. “Start by making sure we have ALL the ingredients. Are you sure we have them ALL?”
We didn’t. There was no vanilla in the house.
“They’re going to be tasteless,” Hesperus moaned.
Preheating the oven warmed the house and the baking brownies filled the rooms with a warm chocolaty smell.
It didn’t matter that we had no vanilla. They were delicious anyway.
Inspired to bake healthy brownies recipe:
Melt (stirring a bit over low heat):
1/2 cup butter
2 ounces of unsweetened chocolate + 2 Tablespoons of cocoa powder
Remove From Heat and Add Directly to the Pot (using electric beaters or a whisk):
1/2 cup of brown sugar and scant 1/2 cup of agave
1/2 t vanilla extract
2 beaten eggs (duck or chicken or 1 of each)
1/2 cup sprouted whole wheat flour (or 1 Tablespoon of garbanzo bean flour + 1/4 cup sprouted whole wheat + 1/4 cup barley flour)
8-inch square baking pan
Bake: 20 minutes (or 5 minutes longer if you want more cake-like less fudgy brownies)
While we’re on the subject of being inspired to bake, you can learn how to make agave-sweetened Norwegian flatbread here. In the meantime, I’d love to know your favorite thing to cook with kids? And if the cold weather inspires or inhibits your cooking?
Published: November 9, 2012
Last update: January 27, 2020