Ready, Set, Weekend with Simply Beautiful Eating

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I think you know by now that I get a little excited with “mini” sized thingies. When I first saw these Lodge Cast Iron Mini Skilletsat Kitchen Stuff Plus, I just knew that I had to have them.

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Look how cute they are! Not only are they adorable, they are great for individual sized desserts or appetizers. The best part is they double as a baking dish and a serving dish…….that translates to less cleanup for me, thank you very much! Best part is Kitchen Stuff Plusis having a sale on all Lodge Cast Iron from June 1 -19 both in store and online! Shop here: Kitchen Stuff Plus

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Now, let’s get to the recipe I created for these l’il skillets. What’s better than having a chocolate brownie with extra chocolate added to it and when you thought there wasn’t enough chocolate you toss in more! Score! Or in this case Skor. Chocolate is supposed to be good for you right? I think? You know. The antioxidant proponent. So by rights you can eat all 7 of these skillets and not feel guilty about it because with the amount of antioxidants in here, these are totally good for you. Or whatever. If you are skeptical read this article → 11 Reasons Chocolate is Good for Your Health. I’m totally down for reason #2, because if it improves my math skills, sign me up for a few chocolate bars a day.

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The key to any recipe is being creative. In my case, you know how I fly. Open up the cupboard and whatever falls out usually makes it’s way into the bowl. I had a some leftover dark chocolate from my flourless chocolate cake recipe, a bag of open Skor bits from a giant cookie I made recently, so naturally they made their way into a brownie recipe that is so rich and delish you will most likely need two skillets to make you happy.

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Oh and if you’re wondering about the abundance of blueberries in these photos, there is a reason for them. I attempted to make a “no churn” blueberry ice cream to top the brownies with. Here’s what happened, and it was clearly not my fault, because it was a major fail. Ready?

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I made the ice cream and placed it in the freezer. The problem was……..my temperature control is broken on the freezer so when I returned to get the ice cream, I had cream of blueberry soup. Instead of it being scoopable it was soupable. UGH!

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Anyways, I didn’t give up. I used the blueberries (yes I had extra ones) as a garnish and I had vanilla ice cream in my basement freezer, which is still working, thank God.  And wait.

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What about the mint? I was told there was a ton of it in the backyard, which miraculously wasn’t frozen solid during the past weekend’s weird weather pattern, that took us from spring, back into winter for two days. Where else can you live that you can experience frostbite and sunburn in the same week? Only in Canada, eh.

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FLOURLESS DARK CHOCOLATE CHUNK SKOR BROWNIES

-½ cup butter -2 cups dark or semi sweet chocolate chips -½ cup dark or semi sweet chocolate chunks -¼ cup Skor bits, chopped -½ cup almond butter -4 eggs -½ cup sugar -½ cup unsweetened cocoa powder -1 tablespoon vanilla -½ teaspoon sea salt

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1) Preheat oven to 350F. Prepare mini skillets by seasoning them first. For the "how to" click here. 2) Melt the butter, 2 cups chocolate chips, and ½ cup almond butter in a microwave safe bowl at 50% power in increments of 30 seconds for a total of 2 minutes. Stir until smooth and microwave for another 20 seconds at a time until melted, shiny and smooth. 3) Add chocolate mixture to a large mixing bowl. Add eggs, sugar, cocoa powder, vanilla, and sea salt and mix until smooth. Stir in chocolate chunks and Skor bits and mix just until combined.

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4) Divide mixture among 7 mini skillets and bake for 30-40 minutes until set and an inserted toothpick comes out mostly clean. Allow to cool completely or top with additional Skor bits if desired and serve warm with ice cream.

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