I embarked on a cupcake experiment today. Chocolate and red wine are one of my favorite pairings, and I thought, “Why not fuse the two together into a cupcake?”
Yesh, why not?
Behold! It is done.
And I made a video detailing my adventure in the kitchen today. You can check it out below. And if you are interested in trying the recipe yourself, you can find it here.
Happy Solstice, everyone! This is my favorite day of the year. Why? Because beginning tomorrow, the days start to get longer! We have finally reached the shortest, darkest day of the year. And on this longest night, it is going to be bitter cold outside so I am sitting by the wood stove while I edit my video. We got about 8″ of snow in town yesterday and our local ski hill, Great Divide, got 18″ of snow. We’re supposed to get several more inches in town tomorrow so we are going to take Friday to ski before the bitter, bitter cold moves in.
So…about those brownies. I didn’t get a chance to let them cool completely before taste testing on camera, so the final verdict lies within this paragraph. It’s pretty simple, really: THESE BROWNIES ARE FREAKIN’ AWESOME! The squash, which I could taste while the brownies were still hot, could not be tasted once the brownies cooled. The wine taste wasn’t all that strong, which was a little disappointing for the cheesecake in particular. But these went over really well at dinner Monday night, and some of the patrons are perhaps a little picky about what foods they like and don’t like, and winter squash is not high on the list of ‘likes.’ So since the picky eater(s) ate these with reckless abandon, I take that as a compliment. If you have a hard time getting kids (also read: hubby or yourself) to eat veggies, this is a sneaky way to get more nutrients in your diet without even knowing it. And they are much lower in fat than traditional brownies. Bonus!
Check out the video below & the recipe is here: