Fudgy Pumpkin Crownies

Ever heard of a Crownie?

They're for indecisive bakers.  You know, like me.

With a Crownie, instead of having just one type of dessert, you have two... in one

Forgive me if I'm being confusing.  What I mean to say is:  You can have a brownie and cake at the same time.

Is that better?

Fudgy Pumpkin Crownies
(makes 12 squares)

• 3/4 cup all-purpose flour
• 1/2 tsp baking soda
• A pinch salt
• 1 tsp baking powder
• 1/4 cup unsweetened cocoa powder (use a good quality brand)
• 1 flax egg (1 tbsp flaxmeal + 3 tbsp water)
• 1/2 cup sugar
• 1/2 cup mini chocolate chips
• 1 tbsp vanilla extract
• 1 cup canned pumpkin
• 7 tbsp milk

Preheat oven to 350 degrees and spray an 8x8 square pan.  Combine all dry ingredients in a bowl and mix well.  Combine all wet ingredient in another bowl and stir/mash together.  Add wet to dry.  Then, pour batter into prepared pan and bake for about 30 minutes (Alternately, you can under bake your Crownies just a little bit, in order to get a super fudgy texture and taste.  Note that if you use this method, things may get messy).  Let Crownies cool before cutting and serving.

These Crownies are extra special.  Because, in addition to being extremely fudgy, they're also surprisingly healthy, with only about 120 calories and 4 grams of fat per serving. 

But don't worry, they don't taste like it, at all.  In fact, they're richer in taste than almost any brownie or cake around.  Especially when you under bake them, like encouraged suggested above.

The miracle worker, in this case, is pumpkin.  It adds moisture and gives the brownies a smooth texture, all without the fat and calories of butter.

So, not to be pushy or anything, but make these Crownies.  You have absolutely no reason not too.

And don't forget to enter the giveaway.  You have absolutely no reason not to that either, seeing as no one has entered yet and that means your chances of winning are much higher!

Strawberry Banana Bread

It's was my dads birthday last week, so I did what any good daughter would do: I made him breakfast!  Strawberry Banana Bread to be exact

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Right when I took the bread out of the oven I knew it would be a huge success.  It just had that promising perfectly browned top that was sure to yield an amazing slice of banana (and strawberry) goodness.

And sure enough, I was very right.  The bread was devoured!  The whole family chipped in, eating at least one piece, and by the end of the day the whole loaf had disappeared completely.  

But most importantly, my dad enjoyed it, which was pretty much all I wanted.

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To find the recipe visit here.  And, trust me, use the optional strawberries.

I have to say, this banana bread really brought me back to my childhood.  The days when I would come running downstairs after my bath at night for a piece of piping hot banana bread that had just come out of the oven.

I remember that banana bread was one of the few things my dad could make really well.  He would whip up a loaf whenever the bananas turned so brown that no one would dare touch them.  I'm pretty sure the first time he made it he had to convince me that he hadn't used the ugly banana because otherwise I wouldn't even go near the loaf.

Anyway, add this recipe to your collection.  The strawberries add a nice twist and it can easily be made non-fat by using a certain type of milk.