BROWNIE POPS

cup (1 stick) butter, melted

1 cup sugar
1 teaspoon vanilla
2 eggs
cup flour
1/3 cup cocoa
teaspoon baking powder
teaspoon salt
Nuts (optional)
Heat oven to 350F. Grease a mini muffin pan with cooking spray.
In a medium bowl, stir together the butter, sugar, and vanilla. Add eggs, and beat well. Stir together
flour, cocoa, baking powder and salt. Gradually add to egg mixture, beating until blended. Stir in nuts,
if desired.
Fill a piping bag (or freezer bag), and fill the mini muffin cups. Bake for 12-15 minutes.
Brownie Frosting
3 tablespoons butter
3 tablespoons cocoa
1 tablespoon light corn syrup or honey
teaspoon vanilla
1 cup powdered sugar
1-2 tablespoons milk
Whisk all ingredients to spreading consistency.

French Chocolate Brownies

(adapted from Baking From My Home to Yours by Dorie Greenspan, pages 92-93)
1/2 cup all-purpose flour
1/8 teaspoon salt (I used 1/4 tsp--guess I can't read instructions)
1/8 teaspoon ground cinnamon
1/3 cup raisins (dark or golden)
1 1/2 tablespoons water
1 1/2 tablespoons dark rum
6 ounces bittersweet chocolate, finely chopped (I used El Rey Gran Saman 70%)
1 1/2 sticks (12 tablespoons) unsalted butter, cut into 12 pieces, at room temperature
3 large eggs
1 cup sugar
Getting ready: Center a rack in the oven and preheat the oven to 300 degrees F. Line an 8-inch square
baking pan with foil, butter the foil and place the pan on a baking sheet. (I lined the pan with non-stick
foil and skipped the butter.)
Whisk the flour, salt and cinnamon together.
Put the raisins in a small saucepan with the water, bring to a boil over medium heat and cook until the
water almost evaporates. Add the rum and let it warm for about 30 seconds, then turn off the heat, stand
back and ignite the rum with a long match. Allow the flames to die down, and set the raisins aside. (I
had trouble with flaming the raisins--not enough rum? Also, I like to do this quite a while before I
make the rest of the recipe to give the raisins lots of time to soak up the rum.)
Put the chocolate in a heatproof bowl and set the bowl over a saucepan of simmering water. Stir
occasionally until the chocolate melts. Remove the bowl from the saucepan and add the butter, stirring
until it melts. Its important that the chocolate and butter not get very hot. However, if the butter is not
melting, you can put the bowl back over the still-hot water for a minute. If youve got a couple of little
bits of unmelted butter, leave themits better to have a few bits than to overheat the whole. (I used
the microwave.)
Working with a stand mixer fitted with the whisk attachment, or with a hand mixer in a large bowl,
beat the eggs and sugar until thick and pale, about 2 minutes. (I used the hand mixer.) Reduce the
mixer speed and pour in the chocolate-butter mixture, mixing only until it is incorporatedyoull have
a thick, creamy batter. (I just used a whisk, not the mixer.) Add the dry ingredients and mix at low
speed for about 30 secondsthe dry ingredients wont be completely incorporated. Then finish folding
in the dry ingredients by hand with a rubber spatula. (I used the spatula for all the mixing of the dry
ingredients.) Fold in the raisins, along with any liquid remaining in the pan. Scrape the batter into the
pan.
Bake for 50 to 60 minutes, or until the top is dry and crackled and a thin knife inserted into the center
comes out clean. Transfer the pan to a rack and cool to warm or room temperature.
Carefully lift the brownies out of the pan, using the foil edges as handles, and transfer to a cutting
board. Cut into 16 squares, each roughly 2 inches on a side, taking care not to cut through the foil.
Serving: The brownies are good just warm or at room temperature; theyre even fine cold. I like these
with a little something on top or alongsidegood accompaniments are whipped crme fraiche or
whipped cream, ice cream or chocolate sauce or, dare I suggest, all three!
Storing: Wrapped well, these can be kept a room temperature for up to 3 days, or frozen for up to 2
months.

3-day Diet
1st day

2nd day

3rd day

Breakfast
Black coffee or tea
1/2 grapefruit
1 slice toast
2 tbsp peanut butter

Breakfast
Black coffee or tea
1 egg
1 slice toast

Breakfast
Black coffee or tea
5 Saltine crackers
1 slice cheddar cheese
1 small apple

Lunch
1/2 cup tuna
1 slice toast
Black coffee or tea

Lunch
1 cup cottage cheese
5 Saltine crackers

Lunch
1 hard boiled egg
1 slice toast

Dinner
2 slices any type of meat
(3oz)
1 cup string beans
1 cup peas or carrots
1 small apple
1 cup low fat frozen yogurt

Dinner

Dinner

1 skinless chix breast

1 cup tuna

1 cup brocolli
1/2 cup carrots
1/2 cup banana
1/2 cup low-fat frozen yogurt

1 cup peas or carrots

1 cup cauliflower
1/2 cantaloupe
1/2 cup low-fat frozen yogurt