Thursday, April 12, 2012

Brownie Cups and a Wedding!

Last week my younger sister, Laura, got married! It was very unconventional and perfect. There was no planned location until the day before. I got ordained online about a month prior, but prepared nothing to say. I just knew I had to make sure they both said their "I do's". It was very small and located essentially between a hotel and walmart. But you would never know that since we were along a walkway next to a river. There was a western grebe in the distance along with lots of cormorants and other birds. I had my eye out for a vagrant ribbon seal who was spotted in the area a week prior, but no luck.

The groom prepared a funny thing for me to say at the beginning, then they whispered vows to each other (which was my favorite part and so cute!) and then on the fly I made up "do you take..." stuff and declared them married. Laura was radiant and beautiful and she is about 6 months pregnant. Right before the wedding I got to feel the baby kick, which was so exciting! After nuptials, everyone went out to dinner, which I think was a first for my dad in almost 20 years.

After dinner, I shared these brownie cups with everyone. Laura hates cake, but loves brownies. And since we didn't have plates or a knife, I knew cupcake version of brownies would be perfect! Here is what I did.

Brownie Cups

1/2 cup Soy Margarine, melted
1/2 cup Unsweetened Cocoa Powder
1 cup Organic Cane Sugar
1/2 cup Silken Tofu, blended
1 tsp Vanilla
1/2 cup Unbleached White Flour
1/2 tsp Baking Powder
1/4 tsp Salt
1/2 cup Chocolate Chips

Preheat oven to 350°F. Place baking cups into 12 muffin cups; set aside. Combine the melted margarine and cocoa. Add the sugar, silken tofu and vanilla and beat until smooth. Add the flour, baking powder and salt and mix to combine. Add chocolate chips and stir until just combined. Drop by the rounded tablespoon into the baking cups until dough is evenly distributed. Bakes for 20-25 minutes.