Wine of the Week - Sandler Wine Co. 2010 Zinfandel

If you're looking for a wine that comes on strong and sticks around for a while, you've come to the right place.

You're greeted with spicy scents, particularly nutmeg. There are also notes of blackberry, which match the color.

On the palate, this wine is bright and hot. That initial shock gives way to dark berry flavors and settles into a smokey anise.

I like this one quite a bit. If you like them bold, as I do, this one will be great for you.

15.1% alcohol

Brownies (pt 2) - Black Bean Brownies

I know. It sounds crazy. But hear me out. These are gluten-free and made with oats and texturally they are somewhere between an undercooked brownie and silk. The texture from the beans is creamy and yummy. The maple syrup flavor is a bit rich as suggested, so I recommend swapping it out for grade A syrup, which has a less pronounced maple flavor, or swapping some of the syrup for sugar. Or follow the directions and then only eat one brownie per sitting (I guess some people might think this is the sensible route, but it just feels wrong to me).

Chocolate Covered Katie's Black Bean Brownies

Apple Chimi-chimi-changas

I had bookmarked this recipe from RecipeSweet.net quite awhile ago. And one night I just decided to make them.

Rather than prop my laptop up on the counter like I usually do, I did this one from memory. And because of that, I forgot a few steps. But I wasn't starting with the original recipe either, so I guess I was just winging the whole thing.

A few weeks ago I was staring at all my jars of jams I made last fall and thought - dang, I really gotta start using these. I don't foresee the apocalypse coming so soon (or should I?...) so let's use these up. So rather than make the pie filler from the recipe, I used my Apple Pie Jam I made last fall with fresh apples I picked (similar to this recipe.)

I spread about 2 tablespoons of the jam on flour tortillas, rolled them up, and fried in veggie oil for a few minutes on each side until they got crispy. I laid them on paper towels to help soak up the grease - mistake as the towels stuck and I had to pick off the paper! Maybe I'll use cheesecloth or something similar next time.

I forgot about rolling the tortilla in the sugar mix (which might cover up some of the stickiness from the oil and eliminate the need to absorb that up) but honestly the pie jam was sweet enough. But they turned out well as is - as my coworkers cobbled them right up!

Wine of the Week - STO 2012 Chenin Blanc

This is a very syrupy wine, better as a dessert or stand-alone cocktail than something to pair with dinner.

Peach scents on the nose translate into a peach syrup taste, not unlike the leftover water at the bottom of a can of peaches. A hint of grape seed. There's something a little flat and lifeless about this wine. But for sweetness alone, you can expect it to be a crowd pleaser at a party.

12.5% alcohol

Brownies (pt 1) - Single-Serve Microwave Brownies

Winter is brownie season. Not because of Girl Scout cookies, but because what is better on a cold winter night than a brownie? Nothing, that's what. With all of the snow we've been getting hit with on the east coast, I have tried out some of the biggest internet phenomenons in the brownie world. This post highlights the single-serve microwave baked goods wave. I love everything about this recipe except for the fact that there are no leftovers. I microwave mine for 60 seconds instead of the recommended 50, because mine were coming out very underdone in the middle. I love how quickly these brownies are from start to finish. About 3 minutes from getting your butt of the couch to getting your butt back on the couch, including cleanup time. Can't beat that.

Preety's Vegan Mug Brownies


(I apologize for not adding a picture, but it is incredibly hard to get a nice-looking picture of a brownie in a mug, especially when that mug is also the mixing bowl)