Kudos to Milly for cooking up this one. This oatmeal brownie rebels against the typical chocolate square piece of cake and totally rocks it.
Milly’s Oatmeal Brownies
1 cup of butter at room temp.
1 cup of firmly packed light brown sugar
1/2 cup of white sugar
2 tsp vanilla extract
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
1 1/2 cups of flour
2 cups rolled oats
chocolate chips (optional)
chopped walnuts (optional)
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13-inch baking pan.
- In a large bowl, beat the butter, brown sugar, and white sugar until thoroughly mixed and creamy. Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until well mixed, and mix in salt, baking soda, baking powder, flour, rolled oats, plus chocolate chips, raisins, and chopped nuts if desired. Mix well to moisten all ingredients, and spread into the prepared baking pan.
- Bake in the preheated oven until golden brown, 20 to 25 minutes. Let cool in the pan for about 5 minutes before cutting into bars.
I really couldn’t stop sneaking squares after I made it, it was that good.The batter might seem a bit flat and too pasty, but that’s okay. It’ll come out looking like a brownie if you follow the directions. I just used raisins in them, and they tasted just great.
I didn’t grow up in a family that baked stuff. We never had cookies coming home from school or dessert, much less the typical pies or ice cream one would eat after dinner. So it was up to me to make up for all the lost sweetness. I wasn’t familiar with a lot of the names of baked goods, and until last year I thought a snickerdoodle was some kind of potato chip. That goes to show how much I know.
Now, I definitely know better and I’ve made these “snickerdoodles” several times. And I put them in quotes because my friend said snickerdoodles aren’t snickerdoodles without cream of tartar (you’ll see in the recipe). They’re delicious all the same, and I hope you have as much fun making them as I do!
Martha Stewart’s Snickerdoodles
makes about 1 1/2 dozen
Click on the pic to go the original website.
2 3/4 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 cups (2 sticks) unsalted butter, room temperature
1 1/2 cups sugar
2 large eggs
2 tbsp sugar
2 tsp ground cinnamon
Preheat oven to 350F. Sift together flour, baking powder and salt into a bowl. Put butter and 1 1/2 cups sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low; gradually mix in flour mixture.
Stir together cinnamon and remaining 2 tablespoons sugar in a small bowl. Shape dough into 20 (1 3/4-inch) balls; roll in cinnamon sugar. Space 3 inches apart on baking sheets lined with parchment paper.
Bake cookies, rotating sheets halfway through, until edges are golden, 12 to 15 minutes. Let cool on sheets on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.
Alright, hold on. I bet I know what you’re all looking at the title of this post and thinking: You’re frickin’ insane. But hear me out for a sec! While consuming only water for three days seems daunting and harmful, the procedure has its benefits as well. I myself was skeptic about the idea until I did some more research.
Benefits I Would Like of Water Fasting
- Apparently it detoxifies your body, and even gives you energy. Instead of focusing on digesting food, your body turns to healing and cleaning various systems. Your body will also “clear up sluggishness” in the brain and body.
- Clear, healthy skin. This goes back to how your body starts honing in on other parts of your body that need attention. This is one benefit that will do me very well, as this summer’s heat is wrecking havoc on my pores.
- And of course, weight loss. Like the majority of teenage girls, I’ve struggled with my weight. Most girls think they are heavier than they would like to be, and that’s me at the moment. I’m about 5’2″, and currently weighed in at 109 lbs.
Believe me, I’m very aware of the dangers that may come with this…experiment. Safety always comes first, and if I feel that my body cannot sustain itself any longer, I will break this fast. I will update my condition each day, so have fun with that and wish me luck. If you have any questions or suggestions, please leave a comment below!