Archive for June, 2009

Chocolate Math

Figure out your age using Chocolate Math. (All brownie lovers should know how to do Chocolate Math. I recommend snacking on a brownie or some chocolate while contemplating this math riddle as it will surely make it easier to figure out!)

1. Pick the number of times a week you’d like to eat chocolate. The number must be more than one but, sadly, less than 10.

2. Multiply this number by 2.

3. Add 5.

4. Multiply it by 50.

5. If you’ve already had your birthday this year, add 1759. If you haven’t, add 1758.

6. Subtract the four digit year you were born.

Abracadabra!! You should have a three digit number.

The first digit of this is your original number (i.e. how many times you want to have chocolate each week).

The next two numbers are your age!

Some versions of this riddle say 2009 is the only year this will work, but in 2010, if you add 1 to the numbers in #5 – e.g. 1760 and 1759, respectively (and so on for successive years), it should continue to work.

I’m not sure who has the time or inclination to create these kinds of riddles, however I’ve seen some versions of Chocolate Math attributed to Hershey’s.


Chocolate Fudge Brownies video and recipe, created by former Home Economics teacher Kathy Maister, contains some excellent cooking videos and recipes for cooks, both experienced and novice. The videos aren’t the typical format. Instead, viewers are shown recipes or techniques in a fast-paced, stop motion style complete with sound effects.

The videos are informative, efficient, to the point and definitely have a more polished look than some of the down home cooking videos found on YouTube.

Here’s Kathy’s video for Chocolate Fudge Brownies.

And here’s the recipe for the brownies.

Chocolate Fudge Brownies
(Makes an 8-inch square pan)

14 tablespoons butter
1/2 cup unsweetened cocoa
1- 1/4 cups sugar
3 large eggs
2 teaspoons of vanilla extract
1/2 cup flour
Pinch of salt
1 cup walnuts, chopped

Place the oven rack in the middle of the oven. Preheat oven to 350 F.

Line an 8″ x 8″ x 2″ baking pan with tin foil. Spray foil with cooking spray.

Cut butter into pieces. Place butter in a large microwave-safe bowl and melt it in microwave, about 1 minute.

With a whisk, blend in unsweetened cocoa. Add sugar and mix well.

In another bowl, lightly whisk together eggs and vanilla extract. Add egg mixture to the cocoa mixture and blend together. Whisk in flour and salt. Fold in walnuts.

Pour into prepared pan. Bake for 30 minutes. To test for doneness, insert a wooden toothpick into the center of the brownies; when removed, it should have some moist crumbs attached to it. Do not over bake.

Let brownies cool completely on a wire rack. Then, flip brownies onto a wire rack and peel away the foil. Flip brownies onto cutting board to cut.

Wrap leftovers in plastic wrap and store in an airtight container at room temperature or in the refrigerator. Brownies can be frozen.

Finally, here are Kathy’s directions for turning this recipe into Chocolate Brownie Cupcakes.

Take the brownies poll!

Brownies: very old and very good

According to this video created in 2006, the brownie is 103 this year.

Some things just get better with age!

A brownie recipe from The Office’s Jenna Fischer

The Office is my favourite sit com. Jenna Fischer, who plays Pam Beesly, receptionist-turned-sales-rep, was the cover girl for Self magazine’s February ’09 issue. Read all about Jenna and the magazine’s get-healthier-and-happier challenge she participated in.

There’s also behind the scenes video of her photo shoot and of the brownies she baked in mini muffin cups, plated with rose petals and brought to the shoot.

Here’s her brownie recipe prepared in an 8-inch square pan.

Double Chocolate Brownies

(Makes 12 brownies)

Butter-flavored cooking spray
1/4 cup unsweetened applesauce
1 teaspoon vanilla extract
4 egg whites
1 cup sugar
1/4 cup unbleached, all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon instant espresso powder (optional)
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup mini semi-sweet chocolate chips

Preheat oven to 350 F. Spray an 8 x 8 inch non-stick baking pan with spray.

In a medium mixing bowl, using a sturdy whisk or spatula, mix applesauce, vanilla, egg whites and sugar until well combined.

Add flour, cocoa powder, espresso powder, baking powder and salt. Stir mixture until it is just combined and no lumps remain. Pour it into the prepared pan. Sprinkle chips evenly over the top. Bake until a toothpick inserted in the center comes out dry (a few crumbs are okay), about 20 to 22 minutes.

Transfer the pan to a cooling rack and allow to cool for 5 minutes. Cut into pieces.

Nutrition Information: 88 calories, 2 g protein, 19 g carbohydrates, 1 g fat, less than 1 g saturated fat, 0 mg cholesterol, 1 g fiber, 133 mg sodium

* Adding espresso powder makes these brownies richer and more chocolatey tasting without adding calories.

Dairy Queen’s Blizzard of the Month is for brownie lovers

For those who love all things brownies…..

Dairy Queen’s Blizzard of the Month?? You guessed it! For June it’s…..

The Brownie Batter Blizzard!!

“Double-chocolate brownie batter blended with real fudge brownie pieces and creamy vanilla soft serve.”


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June 2009
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