Ah, the week is over. My husband has returned from The Netherlands. I think Mikey is getting to that age where he will seriously play up when he misses his daddy, this bodes well for the next deployment I’m sure. He locked me out of our apartment building on Wednesday morning when I was taking the rubbish out. He knew he’d done something wrong right away, I could see his little crying face mouthing “mummy, help!” through the glass but he was too upset to open the door (it locks from the outside when closed but can still be opened from the inside without a key). He had the keys because he likes to “help” by carrying them for me. Luckily my neighbours were home so I had to buzz them to let me in. Funny in hindsight, not so funny at the time. I was in my pajamas and it was cold.
I also got a blood inducing kick to the nose later in the day, but we wont dwell on that. He was angry, he knew he’d done something wrong the second after he did it with a little “uh-oh mummy! nose!” and a hug.
It hasn’t been all drama though, we baked Cocoa-Oatmeal Brownies last Sunday for Mother’s day. Mikey helped with the measuring and they came out wonderfully! I’ve been on a serious baking kick lately, obviously because I adore eating baked goods, the photographs of baked goods tend to look so much nicer than of other foods! Mikey also likes it when I bake, with some excited dancing and little yells of “Yum! Cake!” whether I’m making cake or not.
Chunky, Chewy Cocoa-Oatmeal Brownies
Inspired by a Smitten Kitchen recipe
5oz unsalted butter
1 1/4 cups sugar
3/4 cup unsweetened cocoa powder (the best you can get, I used some fancy German brand)
pinch sea salt
1 tsp vanilla extract
1/2 cup unbleached all purpose flour
1 cup old fashioned oats (not the quick kind)
- Preheat oven to 325F. Line a loaf tin (9 1/2 x 5 inches) with parchment paper, or lightly grease.
- Melt the butter in a medium saucepan, remove from the heat when just melted and stir in the sugar.
- Add the cocoa powder and stir well until the lumps have disappeared and it is well combined.
- Add the vanilla, salt and eggs, mix well. Gently fold in the flour until just combined, don’t overmix! Stir in the oats and pour mixture into the loaf tin.
- Bake for 50 minutes to an hour, partway through the cooking open the oven and sprinkle some more oats on top if you like.
- Remove from the oven and cool in the tin. Once cooled, cut the brownies. Refrigerate to store.
I’ve decided to make printable recipe cards to go with each recipe, so you can print them if you like without getting in all of my other blog ramblings. I have to go back and make ones for the other recipes I’ve posted and when I’ve done so I’ll make a little index page for them all. I quite enjoyed putting them together, I have to flex my seldom used graphic design skills on occaision.
Click here to download. To print, make sure your page scaling is set to 100% (not fit to page) otherwise the size will be incorrect.
Posted at Foodie Friday, hosted by Designs by Gollum