Tag Archives: dessert

Christmas Batter Brownies!

23 Dec

Hi all!

With Christmas and a trip home fast approaching, I’m starting to get restless! At first I thought I’d remedy my restlessness with a Dexter marathon… but after a very sleepless and paranoid night (two words:  Trinity Killer), I switched gears and started baking.

One of my favorite recipes of all time is this Cake Batter Blondies recipe from the blog Sally’s Baking Addiction. Lately, I’ve started to stray from the tried and true — I’ve been experimenting with different combinations! On Thanksgiving, it was Pumpkin Pie Batter Brownies (SO. GOOD.), and now, I give you…

Christmas Batter Brownies!


With red velvet cake mix, white chocolate chips, crushed peppermint and sprinkles, these batter brownies might be on Santa’s naughty list — but what are the holidays for, if not family, friends, and sweet, delicious indulgences? 🙂


Christmas Batter Brownies, Adapted From Sally’s Baking Addiction


  • Red Velvet Cake Mix
  • White Chocolate Chips
  • 1 Egg
  • 1/3 Cup Milk
  • Sprinkles
  • Crushed Peppermint/Candy Canes
  • 1/4 Cup Vegetable or Canola Oil


  1. Preheat oven to 35o° Fahrenheit.
  2. Stir cake mix, egg, milk and vegetable oil together in a mixing bowl. The mixture should be thick and sticky (thicker is better) and should take a little elbow grease to really mix the ingredients together. If you absolutely need to add more milk, you can add a little bit at a time up to 1/2 cup but no more than that — unless you want the fruits of your labor to result in sludge!
  3. Add white chocolate chips in whatever amount puts a smile on your face (but since these are going to be pretty rich, I’d recommend just 1/2 of a cup).
  4. Spread the batter into a lightly greased pan.
  5. Top liberally with sprinkles and crushed peppermint.
  6. Bake for 25 – 30 minutes.


This is what mine looked like when they were still in the pan.

After you remove the baking dish from the oven, the brownies should deflate and become slightly concave. Be sure to let them cool for at least 30 minutes so that the gooey center has time to set before you slice into them! 


Bon Appétit!



Fro-Yo Ain’t Your Friend!

12 Sep

Or is it?

It has come to my attention that you guys seemed to really enjoy my pro/con coffee list. It has also come to my attention that everyone and their uncle loves fro-yo, especially when you have access to the nectar of the (cow) gods on or near your campus like my friends and I do. SO. MANY. TOPPINGS.

I’m sure you’re trembling with anticipation, so without further ado, I present to you a smattering of fun facts about your favorite frozen food.

PRO: Fro-yo has live active cultures in it. This means that there are blobs of bacteria floating around in your sweet treat. Sounds disgusting right? Well, it’s not! This good bacteria combats the bad bacteria in your tummy that makes it so grumpy. It helps improve your digestion! Think of it as a more delicious, more dessert like cousin of DanActive probiotic yogurt.

CON: Low calorie my ass! No, really. It goes straight to your ass. Flavored fro-yo contains buckets of added sugar, so it’s not really as “low calorie” as you think. “But, Jess! What about sugar-free?” … Don’t even get me started on the limitless reasons why artificial sugars are Satan’s spawn.

PRO: Ever wonder what the difference is between frozen yogurt and ice cream? Well, prepare to be enlightened! The main ingredient of frozen yogurt is milk while the main ingredient of ice cream is cream (wait, really?). What’s important here is that whole milk hovers around 4% fat content, while cream is 6-8% fat. So, technically, fro-yo is the healthier choice.

fro-yo vs. ice cream at a glance

PRO: Remember the probiotics I mentioned earlier? They make it so that the unfortunate lactose-intolerants of the world can enjoy this yummy dessert , even in the presence of an extremely good looking date, without sweating bullets about jetting to the toilet less than 30 minutes later.

CON: For some reason completely unbeknown to me, some yogurt manufacturers apparently do something called “heat-treating” to their yogurt. This seems kind of stupid, considering the fact that this heat-treating business zaps yogurt of all of its live active cultures and nutritional benefits, thereby removing anything and everything that makes it yogurt. So, try to find out whether or not your fr0-yo is heat-treated. Because if it is, you are being deceived into consuming a UFO (unidentified food object) completely devoid of all of the awesome pros I have shared with you thus far.

PRO/CON: Like I said before; SO. MANY. TOPPINGS. Would you like to put a cupcake on top of your fro-yo? No problem. How about Reese’s, Cocoa Puffs, and chocolate chips? No problem. Cookie dough? Check. Fruit? Check. Gummy bears, M&M’s, and Oreos? Check, check, and check. If you’re worried about finding the perfect topper to your tower of frozen goodness, fret not. BUT, I’m not going to tell you that it doesn’t totally defeat the purpose of fro-yo as a healthy alternative to ice cream  when you drown it in candies and processed treats.

PRO: It tastes amazing. Duh.

Basically, after extensive internet exploration on the pros and cons of frozen yogurt, I have come to the conclusion that it is delectable, good in moderation (as every tasty thing in this world seems to be), made to be eaten with as many candy toppings as possible, technically better for you if you forego the candy toppings and choose fruit and granolas instead, and better for you than ice cream.

As I wrap up this post, I can’t help but notice that I am beginning to feel overcome by an intense craving for fro-yo (chocolate yogurt with crushed Oreos and plain mochi is my go-to)… so I apologize if reading this little page of factoids has ignited within you some sort of agonizing need for frozen yogurt. I suggest you march yourself to the nearest fro-yo franchise and satisfy that hankering! 😉

This blog post was inspired by this article, which popped up in my Google search. Clicky-clicky on the links scattered throughout this post to see the other references I used. Some of them are profoundly fascinating.

Also, I found that nifty table here.