Good.

This week my iPhone didn’t have any interesting pictures to post…I guess I wasn’t as snap happy as usual. Instead of a weekly life update, I’m going to tell you about these 5 kitchen utensils that I missed dearly during our move. Though our temporary housing had a kitchen, the basic kitchen essentials didn’t live up to my standards. I know, I know, I should probably add a #firstworldproblems to that statement. That aside, I’m still going to tell you what I would add to the kitchen must-haves list.

1. A microplane grater. It’s just so much easier to grate…and how would you zest without one? It doesn’t work, I tried.

2. Measuring cups & spoons. Can’t bake without ‘em. Enough said.

3. An immersion blender. Or a regular blender. Smoothies, soups, and margaritas are necessary.

4. Good knives. These ones above are one of the 3 things on my wedding registry. I swear the fun factor of cooking increases ten fold when you use good knives. Bad knives cause frustration, not relaxation.

5. A Cast-Iron Skillet. I used to hate my skillet because it was so heavy, but I got over it and won’t go back. You can read all about the greatness here.

And there we have our Friday Fünf, kitchen supply style.

Happy weekend everyone!

Which is also why I need to start baking again. But with a healthy twist. I have a wedding dress to fit into soon and just like every other girl in my position, I want to tone up for the occasion. I can’t handle the newest Paleo or Whole30 diets, since I simply don’t have the desire or willpower. But, I have strong beliefs in the power of good ‘ole calorie counting. Then I can still have my desserts and French fries, just in moderation.

And just in the knick of time, I saw a recipe for low-fat chocolate mousse. There is actually no baking involved, but it did require my measuring spoons. The thickening agent is none other than tofu. I’m not a huge tofu fan, but I figured if it’s hidden by chocolate, I could probably handle it. I debate between having small amounts of full fat dessert, or normal amounts of lowfat dessert, but ultimately, sometimes I want more than just two bites of chocolate.

I followed this recipe, and at first I thought it was a total bust. It was way thicker than a normal “mousse” (probably since Zurich only gave me one option of extra firm tofu) and it tasted like tofu mixed with chocolate. I was sad & mad because I was really excited about this healthy, protein packed treat, but instead I got a chocolately, thick tofu. I put them in the fridge and left for a few hours, and as I was walking to the train station I was swearing off these substitute desserts for good.

But then something magical happened. I came home that night and was going to throw the chocolatey tofu away, but before I did, I had one last taste and it was delicious. Knowing that the wine I just consumed could have been masking the tofu, I asked the ultimate critic. He said it tasted like brownie batter. Then I told him it had tofu and he was mad at me for making him eat it, even though he liked it. He also gets mad at the spinach I put in smoothies even though he can’t taste it. Did I mention I live with a 31 year old with the tastebuds of a 5 year old?

Anyways, these chocolate tofu things turned delicious once the flavors had time to meld together. But, the consistency was still a problem. I decided they would taste better in bite-sized form, so I rolled them into balls, and now, I can happily present to you my Skinny Chocolate Truffles!

Had enough of my drawn out healthy dessert dilemma? Well, go make yourself these. You won’t regret it!

Skinny Chocolate Truffles

{print me!}

Ingredients

• 6 ounces tofu, drained and sliced (firm tofu for truffles, softer for mousse)
• 3 ounces semi-sweet baking chocolate
• 2 tbsp granulated sugar
• 2 tbsp cocoa powder
• Extra cocoa powder for dipping

Blend the tofu in the blender until smooth.

Melt the baking chocolate and sugar in a double boiler on low heat. Once melted, pour the chocolate mixture and cocoa powder in the blender with the tofu. Pulse until fully blended.

Roll the mixture into 1 inch balls. Place the truffles into an airtight container and let sit in the refrigerator for at least an hour before eating (or else it will taste like tofu!).

Yields 16 truffles

Nutrition Facts: 49 Calories | 3g Fat | 5g Carbs | 2g Protein | 4g Sugar | 0g Sodium

When I got my closet back, my old clothes felt brand new and wonderful all over again. It’s true what they say; absence really does make the heart grow fonder, even when it comes to stuff. As much as I loved my new used clothes, I was even more excited to get my kitchen back. I felt a little trapped in our temporary housing without my normal kitchen supplies. My spices, measuring cups, and measuring spoons were gladly received and quickly put to good use.

The first use came in the form of Chocolate “Chunk” Cookies. They don’t sell chocolate chips here. Gifts that start with “Tollhouse” will be kindly accepted at any time. Luckily, chunks of Swiss chocolate aren’t an awful replacement.

Now this Swiss chocolate would be too good to chop up just for cookies. Nice to sweet you to, Caramel Brownie. You taste perfect all on your own.

In other good news, the April snow showers finally decided to bring us some May flowers.

But, the flowers got me distracted at the market and somehow I accidentally spent $12 on one bunch of asparagus. I don’t even really like asparagus.

Now we are just working on getting our apartment organized and I am happily testing new healthy recipes in my kitchen. Adding to the Friday Fünf, I’ll fill you in on my top fünf recipes of the week:

1. These black bean burgers.

2. Pineapple Shrimp Fried Rice (but hopefully you have better tasting shrimp than Switzerland).

3. When you can’t find bread crumbs in your German grocery store, make some Corn Flake Crusted Chicken instead.

4. If you overspend on your asparagus, might as well try this Lemon Goat Cheese Asparagus recipe.

5. And if you ever make brown rice, please read this tutorial. I swear you will thank me later.

And that’s it folks!

Happy Friday!

And they must be red…Red Velvet Cheesecake brownies here we come!

Yesterday was a stressful but exciting work day. My clients made an offer on their potential first home and we were all sitting on pins and needles waiting to hear back from the listing agent. I needed to occupy myself and when I am anxious, I bake, so it’s a good thing I always have supplies on hand. I found these brownies from the food network, and off I went.

Start with the red velvet brownie layer. Save a little bit for the top!

Add the cream cheese layer. Scatter the extra brownie batter on top of the cheese layer and use a knife to swirl it around.

Bake and put that cookie cutter to use!

And now, try not to eat the whole batch.

By the time these brownies were baked, I had a response from the agent and after some negotiation, we are officially in contract on a house! These brownies obviously had something to do with it.

Have a Happy Valentine’s Day!

Now go make some mini cupcakes.

Frost ‘em.

Grab a foam cone and some toothpicks.

Stick cupcakes on foam cone.

Start threading your garland!

Add some chocolate covered fruit ornaments.

Add your cookie star to the top.

Lastly, make sure it’s 2 year old taste tester approved.

Some tips and tricks from the (now) pro:

-frost your cupcakes and let them set for about 30 minutes before putting them on the foam cone

-use the frosting recipe from last year! I tried a new recipe and it was an epic fail.

-make this when you are staying at home, because transit with a cupcake Christmas tree and San Francisco potholes are no fun.

Merry Christmas Eve to all!

I would highly suggest making this Nainamo bar recipe from Lisa. They are pretty freakin’ delish. She likes to make a new recipe every holiday season to see if they make the cut for her holiday recipe collection. With a yummy mix of flavors and textures, these bars are a keeper!

Nanaimo Bars

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Bottom Layer

1 stick unsalted butter, room temperature

¼ cup white sugar

1/3 cup cocoa powder

1 large egg, lightly beaten

1 tsp vanilla extract

2 cups graham cracker crumbs

1 cup sweetened coconut flakes

½ cup mixed nuts (I used walnuts, pecans, and almonds)

Middle Layer

½ stick butter, room temperature

3 tbsp cream

2 tbsp vanilla pudding powder

½ tsp vanilla extract

2 cups confectioners’ sugar

Top Layer

½ cup semisweet chocolate

1 tbsp butter

Bottom Layer:  In a saucepan over low heat, melt butter.  Remove from heat and mix in sugar and cocoa powder.

Gradually whisk in the beaten egg then return to low heat and cook until thickened, stirring constantly.

Remove from heat and stir in the vanilla extract, graham cracker crumbs, coconut, and chopped nuts.  Press the mixture into a buttered 9×9 pan.  Cover tightly with plastic wrap and refrigerate for about an hour.

Middle Layer: With an electric mixer, beat the butter until smooth and creamy.  Add all the remaining ingredients and beat until smooth.  Spread the filling over the bottom layer and refrigerate for about 30 minutes.

Top Layer: In a double boiler, melt the chocolate and butter together.  Spread the melted chocolate over the filling and refrigerate until the chocolate has set, about 10 minutes.

Once cooled, cut them into 1 inch squares and serve!

Thanks, Lisa, for the recipe and for the physical cookies to spare me some last minute cookie baking!

For the past several years, I have been making, freezing, storing, and sending baked goods to my family members for Christmas.  I have two dads, seven siblings, and nine nieces and nephews on my side alone and have a large family on my husband’s side.  Who has time to shop?!  I barely have time to bake, but I spread it out over several months and take the time to store everything well.  Nothing says “Happy Christmas! Have a moldy brownie!”  (Though it has happened when I trusted my package in the care of a family member to deliver…)

Besides this lovely little recipe I am about to share with you, we also have our very first giveaway to kick off a week full of holiday cookie swapping! My friend Monica has donated this awesome necklace from her Stella & Dot store.

You can win yourself a little Christmas present by just commenting below! Do any or all of the following to get up to four entries:

1. Tell us what piece of S&D jewelry is on your wishlist this year by checking out Monica’s store and commenting below.
2. Like teaspoon on facebook and let me know you did so in the comment section.
3. Follow @teaspoonsf on twitter and let me know in the comment section.
4. Follow teaspoonsf’s Pinterest boards and let me know in the comment section.

Enter to win by Friday, December 21^st and winners will be announced next week!

And now for some sinful brownies…

Tri-Level Brownies

Recipe from Better Homes and Gardens Homemade Cookies Cook Book

{print me!}

Oatmeal Crust

• 1 cup quick-cooking rolled oats
• ½ cup all purpose flour
• ½ cup packed brown sugar
• ¼ teaspoon baking soda
• 6 tablespoons butter, melted

Brownie Layer

• ¾ cup granulated sugar
• ¼ cup butter, melted
• 1 one-ounce square unsweetened chocolate, melted
• 1 egg
• 2/3 cup all purpose flour
• ¼ teaspoon baking powder
• ¼ salt
• ¼ cup milk
• ½ teaspoon vanilla
• Add chopped walnuts if you want them but I prefer without

Frosting

• 1 one-ounce unsweetened chocolate
• 2 tablespoons butter
• 1 ½ cup powdered sugar
• 1 teaspoon vanilla
• 2 tablespoons hot water

Preheat the oven to 350 degrees. Stir together the first 4 dry ingredients. Mix in the melted butter and pat the mixture into an 11x 7 ½ inch pan. A 9×9 pan also works well. Bake for 10 minutes, or until golden brown. Remove from oven and let cool.

For the brownie, combine the melted butter, melted chocolate, and granulated sugar in a medium bowl. Add the egg. In a separate bowl, stir together the flour, baking powder, salt. Alternately add the flour mixture and the milk into the chocolate mixture. Mix until everything is fully incorporated.

Pour the batter over the oatmeal crust. Bake for 25 minutes, or until when stuck with a toothpick, the toothpick comes out clean.

For the frosting, melt the unsweetened chocolate and butter together in a small saucepan over low heat. Remove from heat and stir in the powdered sugar and vanilla. Blend in the hot water, 1 tablespoon at a time. Add more as needed to make the frosting an almost pourable consistency. Frost the brownies and cut into 1 inch squares!

Yields 2 dozen bite-size brownies. If you need to make a bigger batch for say, a cookie exchange, times the recipe by 1.5 and bake it in a 9×13 pan.

Now go have a brownie and enter to win yourself some new silver for your neck!

Rice Krispies Treat Christmas Tree

3 tbsp butter

4 cups of mini marshmallows

6 cups of rice krispy cereal

Hello!  My name is Luca, although some of you might think it’s “Uca.”  I’m also not plugging any Kellogg’s products though my parents would certainly welcome anything to offset the looming private school tuition.

Today, I’m putting together something called Rice Krispies Treat Christmas Tree.  It begins, as all things savoureux and sacré, with a big chunk of butter.  But if you want to be all technical about it then let’s just say something like 3 tablespoons.

Next, we throw in as much marshmallows as your heart desires.  As it turns out, marshmallow means desires of the heart in French.  It’s true!  I found that out on the internet.  Again, if you want to get all precise then go ahead and use 4 cups of the mini variety.  It’s all just sugar and the big variety just means more sugar, which is probably not a good idea.

Then, you reduce the whole thing into an emulsified concoction with the consistency of a very sticky glob of Joël Robuchon’s purée de pommes de terre.  If it’s more like good old American mashed potatoes then I’m afraid you’ll have to start over.

After that, we add the secret namesake ingredient.  There is only about 6 cups left in my cereal box so I’m going to go with that.  You probably can’t go wrong with half a dozen.

Now, we mix it all up.  How long?  Try doing it with your right hand until it tires and then switching over to your left hand until it tires.  Then, you know you’re done.  What about if you happen to have really strong hands?  I don’t know.  I have two-year-old hands.

After everything is fully mixed, transfer just the right amount to a mold, something like, say, a Christmas tree.  In the best of all worlds, the mixture would drip nicely into the mold.  This isn’t the best of all worlds so things are going to get sticky.  In the best of all worlds, a kid my age probably shouldn’t be allowed to handle knives.

To spice things up a bit, let’s add colors!  A Monet fetches millions because it has like a million colors.  Actually, there’s more to it than that but let’s not get all art history major about it, d’accord?  Go with something like M&Ms because the color dyes are pleasing to the discerning eyes.

If we were on Top Chef, this is when they would scream, “utensils down, hands up!”  But we’re not on some silly cooking contest so it must only mean Mom’s caught me snacking on the M&Ms.

Oh, I almost forgot.  M&Ms are round so they will just fall off your round Christmas tree.  You need to use something sticky to hold them in place.  You could go with old, boring frosting but some of Joël Robuchon’s purée de pommes de terre would also do the trick.

Et, voilà!  Our edible pièce de résistance.  Monet probably couldn’t get it to look much better and have you ever heard of anyone eating his Nymphéas?  Go ahead, take a big bite.  You know you can’t resist.

Lest you think it’s all play and no work in our East Harlem test kitchen, someone has to clean up all of the rice krispies that fell onto the floor.  “Mom,” I said, “ shouldn’t I get like immunity for making that Rice Krispies Treat Christmas Tree or something?”