White Chocolate “Brownies”

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Twelve more days until I can begin introducing “trigger” foods back into my diet.  I’m counting minutes.  While cutting out these foods for the last three months was easier than I thought it might be, it certainly had its challenges. (And breakdowns. And fits.) I seriously had the brownie cravings. Oddly enough though, I wouldn’t normally consider myself a brownie hound. Or even chocolate for that matter. Don’t get me wrong, I really like chocolate. But given the choice, I usually pick vanilla. I heard on television this morning that vanilla choosers tend to be more reckless and adventurous…Right. That’s why we’re choosing vanilla all the time.

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What I realized is that it wasn’t the chocolatey-ness of the brownies that I missed, but it was their chewy-dense-fudgy texture. Especially the edges.  I pick brownie edges first every time. So after watching everyone eat brownies for the last few months, I finally decided I couldn’t wait 12 more days. This recipe happened instead and I’m SO glad it did.  As we’re headed to visit my family this weekend, I’ll be happy to take the rest of this batch with me to share.  Otherwise, I could easily eat all of them.

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Ingredients:

6 oz white chocolate, coarsely chopped

5 tablespoons butter

2 eggs

1 cup sugar

2 teaspoons vanilla

1 cup AP flour

½ teaspoon baking powder

½ teaspoon salt

Instructions:

Preheat your oven to 350 degrees F. Grease a 9×9 inch pan and set aside.

In a small saucepan over low heat, melt the white chocolate and butter. Keep a watchful eye as it can burn quickly. When the mixture is almost all melted, remove from heat and keep stirring. Mine almost looked a bit curdled at this point. Not to worry, it will all come together.

In a separate bowl, whisk the sugar, eggs, and vanilla until nice and smooth. Add the white chocolate mixture and stir until well combined. Add flour, baking soda, and salt. Stir until just combined. Note: If you prefer to add nuts, extra chips, dried fruit, etc, this is a good time to do so.

Spread evenly into your prepared pan. Bake for 25 minutes. The top will be a nice, golden yellow. Cool. Cut. Enjoy.

Source: Slightly adapted from Lovin’ From The Oven

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Yeast-less Flat Bread

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So much has changed for us in the last month, I don’t even know where to begin. I guess I’ll start with the major changes. We moved! Yes, no longer in my adorable, teeny-tiny, semi-awkward kitchen. Instead I’m in a huge, finished kitchen, complete with dishwasher (whaaat?!).  I actually complained the other day that the dishwasher won’t empty itself. Yes, I said that. Then I remembered this magic machine actually washes dishes for me. The least I could do is put them away and hope it didn’t hear me complain…

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Major change number two is my health. I’m not taking migraine medication anymore… For the first time in about 7 years. It’s been almost 3 months, and things are going pretty well. This all came about after my doctor recommended a low/zero Tyramine diet. What? That meant I had to completely take out things like cheese, chocolate, cultured dairy, anything aged/cured, yeasted breads, nuts, onions, and my favorite of them all, avocados. No! The theory behind this diet is that I’m allergic to one/some of these items, which is what could be one cause for the migraines. I’m still not sure that is the case, as I’m still going through the allergy “cleanse”, but seeing the major changes in the way I’ve been feeling is turning me into a believer. I’m hopeful.

So because of this diet change, the way I’ve been cooking and eating has had to change drastically. It’s so difficult to go out and eat at a restaurant now, mostly because onions turn up in just about everything. Because of that, I’ve stepped up my cooking game a lot more. With so many restrictions, it has become my personal challenge to create meals I can still have, without compromising on taste.

Aside from the yogurts, avocados, and chocolate, fresh bread has been very missed.  I had gotten used to making a loaf of fresh bread almost every week, only to be told I could no longer have it. While I find myself not eating breads/crackers very often anymore, this flatbread recipe helps me get through when I think I need it. Plus, it is super simple to make and can take on any flavor profile you like. My favorite way to eat it is with some tomato and lemon pepper on top.

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Ingredients:

1 cup water

1 cup whole wheat flour

1 cup AP flour

2 teaspoons baking powder

1 teaspoon salt

1 tablespoon extra-virgin olive oil, plus more for pan

1/2 teaspoon fresh ground pepper

1 teaspoon dried rosemary

Sprinkle of sea salt

Instructions:

Preheat oven to 425 degrees F. Oil a 13×9 inch pan with olive oil.

In the bowl of an electric mixer, whisk both flours, baking soda, and the salt. Add the water over the mixture. Using the dough hook, mix on medium speed until the dough all comes together. It will still be very sticky, but should all be combined well.

Scrape dough out of the bowl and into the prepared pan. Using a little bit of olive oil on your fingers, evenly spread out the dough around the pan, taking it all the way to the edges. Drizzle dough with remaining olive oil. Sprinkle pepper, rosemary, and salt over the top.

Bake for 20 minutes, or until the top just begins to golden. Cut into desired portions.

 

Adapted from All Recipes