Skip to main content

Buggies and Red Wine Cocoa-Mo Brownies #BlendsBash #SongBlends #Sponsored

This is a sponsored post written by me on behalf of the Book Club Cookbook.
I received complimentary product for the purpose of review and recipe development,
but all opinions are honest and they are my own. This page may contain affiliate links.
photo courtesy Kevin Brookhouser

Last weekend Jake and his merry band of friends headed off to the desert and I was in charge of two meals. Okay, really he was assigned the two meals; however, we all know my Love doesn't cook.

The same week that they were planning, I received a package from my contact at The Book Club Cookbook with the spice blends that I had selected from their collection of Book Blends, TV Blends, and Song Blends. And I set out to use them in the desserts I was sending to the desert.


You can read more about the other creation I made with the Of Spice and Men blend: Forbidden Fruit Thumbprints. And read a bit more about Cocoa-Mo, the Black Onyx Cocoa Powder. Oh, and in addition to the thumbprint cookies and these brownies, I also threw in some Earl Grey Shortbread at Jake's request.


Ingredients makes one 10" square pan of brownies or just over 2 dozen 2" squares
  • 1/2 C flour 
  • 1/2 C 100% cocoa powder (I used a Dutch-process cocoa from Ghirardelli)
  • 2 T Black Onyx cocoa powder (prefer Cocoa-Mo or you can use more regular cocoa powder if you don't have any)
  • 1/2 t baking powder
  • 2/3 C olive oil (I prefer a stronger olive oil for this, such as Arbequina)
  • 3 T red wine
  • 1-1/2 C organic granulated sugar
  • 4 large eggs
  • 1 t pure vanilla extract
  • 1 t coffee extract (or you can use more vanilla extract if you don't have any)




Procedure
Preheat oven to 350 degrees F. Grease or butter an 10" square baking pan.

Whisk together flour, cocoa powder, and baking powder. Set aside.

In a medium mixing bowl, whisk together olive oil, red wine, sugar, eggs, vanilla extract, and coffee extract, if using. Fold in the flour mixture and stir until just moistened. Spread into prepared pan, smoothing the top of the batter with a spatula.

Bake for 45 to 50 minutes or until top is shiny and crackly. A toothpick inserted near the center should come out mostly clean. Cool on a wire rack for at least 15 minutes before slicing and serving.

photo courtesy Kevin Brookhouser

Cue the Beach Boys...if that's appropriate for a desert play list! I'm glad Jake and the crew had a great time driving around in their buggies. And I was happy to bake them some treats for the dunes!

Find the Sponsor
On the web, on Twitter, on Facebook, on Pinterest, on Instagram
*Disclosure: I received product for free from the sponsor for recipe development, however, 
I have received no additional compensation for my post. My opinion is 100% my own and 100% accurate.

Comments

  1. If you are familiar with what the gambling is and how it is played, then you should visit https://book-of-ra-slot.com/casino-spiele-kostenlos/. But be careful and know the limit.

    ReplyDelete

Post a Comment

Popular posts from this blog

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce