winter treats

Today was Isabella's last day of school for winter break. To celebrate the holidays all the kids performed a play and we had a party afterward. The rain kept us indoors most of the morning but seeing it all come together after a couple weeks of some pretty entertaining rehearsals was another reminder how grateful I am that we have found such a beautiful space for her to explore and discover in a safe and nurturing environment.

These were taken with my iPhone and you can see by the blurriness that it was all just a flurry of activity. I had to giggle because with the exception of having her face painted, Isabella could not have been less interested in being part of the play at all, preferring to play with the trains while her older friends were performing their parts. But when the singing and music began she was suddenly a dizzying tornado of smiles, twirls, joy and laughter.

It was awesome.

Speaking of awesome, I made Coffee Fudge Brownies for the party. The recipe is from The Kind Diet and I couldn't believe how good they were. I didn't think anyone would actually eat them since they are vegan but I found that whenever I would mention that they were vegan the reply was always, "Really??! I just ate like six of them."

I barely made it out the door without people grabbing extras and even Jimmy who was a bit hesitant at first ate about four once he tried them. These are super moist, rich, decadant and about fourteen other kinds of yum.

I didn't put the walnuts in because I am a freak who doesn't like the combo of nuts and chocolate. However, I did use almond milk and doubled the recipe.

COFFEE FUDGE BROWNIES

For the brownies:
3/4 cup whole-wheat pastry flour
3/4 cup brown rice flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 1/2 cups maple sugar (I used organic sugar and a splash of maple syrup)
3/4 cup soy/rice milk blend (or any nondairy milk)
3/4 cup brewed decaf coffee
1/2 cup canola oil
1/2 cup walnuts, toasted and chopped

For the glaze:
1 1/2 cups grain-sweetened, nondairy chocolate or carob chips
1/2 cup Earth Balance (or other vegan) butter

Heat the oven to 325 degrees. Oil an 8- or 9-inch-square baking pan.
In a large bowl, sift together both flours, the cocoa powder, baking powder, baking soda and salt. Stir in the maple sugar.
In a separate bowl, stir together the milk, coffee and oil. Add the wet ingredients to the dry ingredients, and stir to mix well.
Stir in the walnuts, then pour the batter into the prepared pan. Bake for 25 to 30 minutes, or until a toothpick inserted at the center comes out clean.
Place the pan on a wire rack to cool completely.
Once the brownies have cooled, prepare the glaze.
In a small saucepan or double boiler bring about 1 inch of water to a boil. Set a stainless steel bowl over it.
Add the chocolate chips and butter to the bowl and stir until melted and smooth.
Pour the warm glaze over the entire pan of brownies, smoothing it over the surface.
Chill until the glaze has set, about 1 hour.

Today was a delicious start to our winter break.

Comments

[Eileen]

Brownies sound delicious!!! Wish I was there to try one!! Beautiful fuzzy pix of the play/party. :)

[windylindy]

Oh the first picture of Isabella looks exactly like you at her age.. But what really got me what her expression.

"Hey you all just do your little play, I will hang on the sidelines and be cool" That was so you. Now on the other hand, who really knew what was going thru her brain.

Magnificent family!