Adjusting to a new schedule really means making time for the things in your life that make you happy. While I love being blue, the requirements of working a 40 hour week doesn’t afford me as much time for baking and blogging, certainly not as much as devoting 40 hours a week to baking alone. So… “making time” means, when a half hour lunch break turns into two hours, it’s time to turn up the heat.
Lately, I just can not get enough chocolate. I’ll enjoy it, and consume it in any form, but brownies are one of my favorite chocolate desserts – so with a little extra time I decided to experiment with the box of brownie batter in my cupboard.
These little cakes are very reminiscent of Julia Child’s Reine de Saba Cake. They have a thin outer crust encasing a moist, sinful, decadent cake center full of chocolaty excellence. These little bundles of joy, however, are much simpler and quicker.
1 box brownie batter mix½ cup peanut butter½ cup sour cream¾ vegetable oil2 eggs¼ cup milkMix together until smoothPour into greased cupcake tins, or mini bundt pansBake at 350°, 20-25 minutes or until cake springs back to the touchYields 12 bundt cakes
One year ago: I’m baaack!, Peach Bakewell Tart