Shout out to Sugar Spun Run for their tasty and simple Easy Brownies from Scratch recipe, which provided the base for my adaptations. You can check out their recipe here: https://sugarspunrun.com/brownies-from-scratch/
Triple Chocolate Banana Brownies
- 2 tbsp unsalted butter
- 1/2 cup mini chocolate chips, divided
- 1/2 cup mashed banana
- 3/4 cup shredded zucchini
- 1 cup brown sugar, lightly packed
- 1/2 cup granulated sugar
- 2 large egg yolks, beaten
- 1 tsp (imitation) vanilla extract
- 1/4 cup unsweetened cocoa powder
- 1/2 cup quick oats, ground into flour using a blender or food processor
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- Preheat oven to 375 degrees.
- In a large microwave safe mixing bowl, warm butter and 1/4 cup chocolate chips in the microwave just long enough to melt and stir smooth (20-30 sec).
- Add the mashed banana and sliced zucchini to the melted chocolate mixture and stir well.
- Add the brown and granulated sugars and stir well.
- Add the beaten yolks and vanilla extract and stir well.
- Add the cocoa powder, oat flour, all-purpose flour, and salt to the mixture and stir just until combined.
- Gently fold in remaining 1/4 cup chocolate chips (alternatively, sprinkle on top after pouring batter into baking dish).
- Spray a 9×13 baking dish with nonstick cooking spray and pour brownie batter into the dish.
- Bake for 25-30 mins until toothpick stuck in center comes out clean (a couple crumbs are ok but no batter).
- Allow to cool at least 10-15 minutes (recommended at least an hour) before cutting and serving.
Roughly 110 calories per brownie. The great thing about these brownies are they are very forgiving if you overcook them! The banana, zucchini, and oat flour add depths of richness and moistness that make these brownies take a little longer to cook but resists drying out if you leave them in a few minutes too long (yes, i accidentally tried this). Definitely let them cool as long as you can before cutting though or you might end up with brownie crumble instead.
Mobile devices are very powerful. At times, they’re also quite a bit more convenient than traditional desktops and laptops. If you have an iPhone or iPad, one very useful app is Ferrite. It’s marketed toward podcasters and journalists, but it’s a great all-around tool for editing church audio on the go.
- When you install the app, Ferrite is added to the “Open In” iOS menu.
- To import audio, find the audio file you wish to import.
- In the More Options (3 dots) menu, tap “Open in” and tap “Copy to Ferrite.”
- You can also share/export audio from another app into Ferrite.
- Once imported, the audio shows up on the main screen.
- To edit, tap the icon that’s a square with a pencil.
- The app shows a loading bar at the bottom of the screen.
- When the audio is finished loading, the waveform displays.
- Tap the waveform once to drag, edit start and end points, and fades.
- You can also two-finger pinch horizontally to zoom in and out.
- The wrench icon provides track tools like effects and automation settings.
- There are several other features as well for more advanced editing.
- When you’re finished, tap the icon in the lower left with the paper and check.
- Notice that edits show up as a new edit, preserving the original sample.
- To edit clip information (title, export format, etc.), tap the “i” icon.
- To delete the edit, tap the trash can icon.
- To export the edit, tap the share icon (box with up arrow).
- You’ll need somewhere to save the file, I typically upload to the cloud.
Ferrite has an in-app purchase that upgrades to the Pro features. I can’t remember which features are included and which features need the upgrade, though you can probably look it up on the Ferrite website. If you need the features included in the upgrade, it’s definitely worth considering.
Shout out to Joy Food Sunshine for a simple and delicious pizza dough recipe! It’s what I used for this recipe. Check out their recipe here: https://joyfoodsunshine.com/easy-homemade-pizza-dough/
Chorizo Sausage Breakfast Pizza
- 1 cup warm water (105-110 degrees)
- 1 tbsp instant yeast
- 1 tbsp Truvia baking blend
- 1 tbsp olive oil
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 11oz pork chorizo
- 16oz turkey sausage
- 1 cup reduced fat colby jack shredded cheese
- 6 tbsp egg substitute
- 1 cup baby spinach, coarsely chopped
- Preheat the oven to 450 degrees F.
- Brown the chorizo and sausage together on the stovetop over medium heat and drain. Set aside.
- Proof the yeast: add warm water, yeast, and Truvia baking blend to a large mixing bowl. Stir well. Let rest for about 5 minutes, until surface of water is foamy.
- Mix the dough: stir olive oil into water/yeast mixture. Then add flour and salt. Mix well. Dough will be slightly sticky. (Tip, add some Italian style seasonings to the dough for extra yum!)
- Knead the dough: dust a flat surface dusted with flour (like a cutting board). Transfer dough to floured surface and press top in repeatedly, folding dough over on itself, until the dough is a smooth, slightly sticky ball (maybe 2-3 minutes).
- Spray a couple pizza pans (or a large cookie sheet) with nonstick cooking spray and lightly dust with garlic salt. Then spread dough in pan. Prick dough all over with a fork.
- Pre-bake dough for about 5 minutes.
- Remove from oven and add toppings: about half the cheese, then half the sausage mixture (save the other half for another pizza!), pour egg substitute over, add the rest of the cheese, and sprinkle spinach on top.
- Bake for another 5-7 minutes. Dough is done when it turns lightly golden brown.
- Remove from oven and allow to cool a few minutes before slicing and serving.
Roughly 290 calories per serving. Pairs well with fresh fruit for breakfast, brunch, or breakfast-for-lunch-or-dinner.