The Fat Girl's Guide to Living

Sometimes a powerful craving strikes, but we don’t want to give in to it completely. Recently, I had a serious craving for cake — German Chocolate Cake, to be exact. And though I tried to shake it for days, the yearning would not go away. Sadly, with just the two of us in our house, we certainly don’t need the ongoing temptation of a full cake. And yet, there was the craving, stubbornly hanging on. Finally, rather than spend the next three days being preoccupied by chocolate and pecans and gooey coconut frosting, I found the perfect compromise: German Chocolate Brownies.

All the fun and flavor of a cake packed into a 9″x9″ pan of decadent brownies? It’s not too good to be true. They keep nicely for a few days in an airtight container (perfect if you’re a snacker), but you can also layer them with a little wax paper and freeze them for longer-term enjoyment. Of course, your neighbors would probably love you if you dropped by with a plate of these, too. Enjoy!

German Chocolate Brownies
(recipe courtesy of Baking Bites)
1/2 cup butter
3-oz semisweet chocolate or German sweet chocolate
1/2 cup sugar
1 tsp vanilla extract
2 large eggs
1 cup all purpose flour
1/4 tsp baking powder
1/4 tsp salt

Topping
2 tbsp butter, melted
1/2 cup brown sugar
1 cup shredded coconut, sweetened or unsweetened
1/2 cup chopped, toasted and salted pecans
2 tbsp corn syrup
2 tbsp milk

Preheat oven to 350F. Line a 9×9-inch square baking pan with aluminum foil.
In a microwave-safe bowl, melt together the butter and the chocolate. Stir until smooth and then allow to cool for several minutes. Pour into a large mixing bowl with sugar. Beat in vanilla extract and then add the eggs one at a time.
In a small mixing bowl, whisk together the flour, baking powder and salt. Add to chocolate mixture and stir until everything is just combined and no streaks of flour remain. Pour into prepared pan.
Bake for 18-22 minutes, until a toothpick comes out with very moist crumbs, not just batter, attached.

While the brownies bake, prepare the topping. Combine all ingredients in a medium bowl and stir to combine. When brownies are done, gently spread the topping over the brownies, adding it in dollops to cover the whole surface evenly. Place pan under the broiler for 2-4 minutes, until topping has lightly browned. Watch closely so that it does not burn.

Cool completely before slicing. Store in an airtight container.

Makes 16 brownies

Sweet tooth. Most of us have one. Some of us (okay, it’s me) have an insatiable one. This is why I’m always on the lookout for sweet treats that I can make in small portions, individual servings, or that keep well so I can stash the leftovers away for future sweet tooth moments. And this is why I love to freeze cookie dough.

I’ve learned enough over the years to know that if I bake a big batch of yummy cookies that they’re as good as gone if I don’t shuffle them off to work, dole them out to the neighbors, or find some other way to get them out of the house. If I know they’re in the kitchen, I’ll find any excuse to go in and snag one after another until there’s nothing left but crumbs (and I just may snag those, too). Makes for a happy sweet tooth, but not such a happy waistline. Enter the sage compromise of freezing cookie dough. Whip up a full batch, bake enough to make the sweet tooth happy, freeze the rest of the dough on a cookie sheet until solid, and then remove to a freezer bag. Throw the bag into the deep freeze and you’ve got cookies ready to bake anytime you want them! Bake them from frozen at the regular temp — just adjust your cooking time by a few minutes to allow for the defrosting process.

For those of you who love the sweet-salty flavor combination, this one’s for you. Sweet butterscotch and flaky sea salt is a marriage made in heaven and the oats back it up by delivering a nice, chewy texture.  Bake the whole batch and share with your family and friends, or bake just a few and freeze the remaining dough for future cravings or drop-in guests!

Salted Butterscotch Oatmeal Cookies
(adapted from Poppytalk)
1 cup butter, room temperature
1 cup brown sugar
1/4 cup skim milk
1 teaspoon vanilla extract
1 cup all-purpose flour
3/4 cup wheat or white-wheat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups oats (regular or quick cooking)
2 cups butterscotch chips
flaky sea salt

Preheat oven to 350 degrees F. Combine flours, baking soda, and the first salt measurement in a medium bowl.
In a second bowl, beat together butter and sugar until fluffy. Add milk and vanilla until combined. Slowly add in flour mixture and mix until just blended. Add oats and butterscotch chips until incorporated.

Spoon large tablespoons of dough onto a cookie sheet lined with parchment paper or a Silpat, leaving about 2 inches of space between each cookie. Lightly press down on each cookie to slightly flatten and sprinkle a flake or two of salt on each cookie. Bake for 12 – 14 minutes, or until cookies are golden brown. Transfer to wire rack to cool.

Yield: 24 – 30 cookies

Looking for more great recipes? Visit my blog at
http://culinography.wordpress.com

We’re very lucky in our family: no food allergies or other dietary restrictions outside of the occasional self-imposed decree that it’s time to cut back on the coffee . . . or the sweets . . . or the wine. But there are so many people out there who have to carefully watch their diet – not to shed a couple of pounds or break a caffeine habit, but because eating certain foods leaves them physically ill.

With that in mind, this one’s for our readers who are looking to indulge while remaining gluten-fee. Even better, it’s for anyone who appreciates an amazing chocolate cake. It’s like the love child of a chocolate cake, a brownie, and a piece of fudge — all without a trace of flour. And you can whip the whole thing up using your food processor – how easy is that?

Sinfully decadent, this cake is best served in rather conservative slices because a little goes a long way.

Flourless Chocolate Cake
(recipe courtesy of Gluten-Free Goddess)
16 ounces dark chocolate (I used a combination of bittersweet and semi-sweet)
1 cup light brown sugar, packed
1/2 cup granulated sugar
3/4 cup very hot strong coffee (or use espresso powder in very hot water)
2 sticks unsalted butter, room temperature, cut into pieces
2 tablespoons cocoa powder
8 large eggs, room temperature
1 tablespoon vanilla extract

Preheat the oven to 350 degrees F. Prepare a 10-inch Springform pan by lining the bottom with buttered parchment paper.

(Note: Using a smaller cake pan will result in a longer baking time; adjust accordingly and keep an eye on the edges; if it browns too much while the center is still wet, wrap edges in foil; or if you are using a smaller pan, try placing it inside a warm water bath.)

Break up the dark chocolate into pieces and pour the chocolate into the bowl of the food processor. Pulse until the chocolate breaks up into small bits. Add the sugar. Pulse until the chocolate and sugar turns into an even, sandy grain.

Pour the coffee slowly into the feed tube as you pulse again. Continue pulsing until the chocolate is melted.

Add the butter pieces and the cocoa powder, and pulse to combine. Add the eggs and vanilla, and process till smooth. The batter will be liquid and creamy.

Pour the batter into the lined springform pan. Wrap the entire outside of the pan with a big piece of foil. Bake at 350 degrees F in the center of the oven, till puffed, cracked and lovely – about 55 to 65 minutes. Use a wooden toothpick to check the center of the cake; pick should emerge clean, with maybe a crumb adhering.

Place the cake pan on a wire rack to cool. The cake will deflate. When cooled a bit, press down on it gently with a spatula to make it even, if you wish.

When the cake is completely cooled, cover, and chill it for three hours (up to eight hours) until serving. Release the cake from the pan. Slice and serve.

Yield: 12-15 slices

Looking for more great recipes? Visit my blog at
http://culinography.wordpress.com

Image by A|ina

I’m not sure, but this may be the most adorable image in our FGG Girls Flickr group to date. But “adorable” doesn’t quite cover it: I love the sass and sensuality depicted here, the confident curves, and the bright pop of coral color. This photo is also a great example of how to craft a fun, sexy self portrait that tells a story while leaving an element of mystery: what expression is she wearing, and what lucky person gets to lick that spoon? Next time you take a self portrait (if you’ve never taken one, what are you waiting for?) find a way to incorporate some of these elements and see your curves in a new light. For inspiration, there are plenty of great examples in our FGG Girls Flickr group.

Chicago photographer and artist Alina Smith, the subject of this week’s self portrait, is a good friend and a regular FGG reader. When she’s not taking lovely self portraits, she creates fine art images for clients using film and a variety of photographic processes. As with baking cookies on a winter afternoon, there’s something uniquely satisfying about creating things by hand. Smith takes her creativity a step further by exploring media and photographic processes that are falling out of favor, as others are doing through the resurgence in popularity of Polaroid and Lomo cameras. (Check out this gorgeous collection of Polaroid photos, “For the Love of Polaroid“  by another friend and FGG reader, Bonnie Underwood).

A few years ago, I started baking cakes from scratch for my husband’s birthday, but in recent years I haven’t taken the time. I miss getting “into the zone” while working with my hands to create something I simply can’t get at the grocery store. And while it’s hardly a lost art, I’d also like to finally start a vegetable garden this year, including asparagus, garlic, tomatoes, herbs, and fresh greens using heirloom seeds where possible – just like I did with my father and he did with his mother. One of our missions here at FGG is to encourage everyone – ourselves included – to live our lives to the fullest, and that includes periodically stepping up and snatching items off that “someday” list.

I’m going to pull gardening and baking for special occasions into my here and now. What about you? As the hours of  daylight slowly lengthen and we can almost sense those first whispers of spring’s arrival, what can you uncover, create and put out there into the world using your own two hands? Share your ideas and projects in the comments section.

Last week, Peony shared some tips with us on how to have a lovely, low-pressure Valentine’s Day. As part of the Valentine’s Day fanfare, most of us are looking for a dessert that’s impressive, but won’t find us spending hours in the kitchen. This, my friends, is just the thing — cute little two-bite brownies, filled with cream cheese and topped with a maraschino cherry.  They’re perfect for sharing and, for those of you with a significant other in your life, how sexy would it be to feed these to each other?

Even better, you can whip these cuties up in no time flat. If you don’t feel like making the brownies from scratch, you can substitute brownie mix (look for a fudgy variety). No matter which way you decide to go with these, you’ll end up with an amazing little treat that’s perfect for Valentine’s Day or any other occasion. Enjoy, and Happy Valentine’s Day!

Tuxedo Brownies
(adapted from Alice Medrich’s Pure Dessert
and The Pampered Chef Celebrate! cookbook)
Brownies:
8 ounces semisweet or bittersweet chocolate, coarsely chopped
6 tablespoons unsalted butter, cut into several pieces
3 large eggs
1 cup sugar
scant 1/4 teaspoon salt
1 teaspoon pure vanilla extract
1/3 cup plus 1 tablespoon (1.2 ounces) all-purpose flour

Position oven rack in the lower third of the oven and preheat to 350˚F. Spray two mini muffin pans with non-stick cooking spray.

Place chocolate and butter in heatproof bowl and set over a pan of almost-simmering water. Stir frequently until mixture is melted and smooth and warm. Remove from the pan and set aside.

In a medium bowl, beat the eggs, sugar, salt and vanilla with a hand-held mixer on high speed until the eggs are thick and light colored, about 2 minutes. Whisk in the warm chocolate. Fold in the flour.

Using small scoop, place a level scoop of batter in each cup, filling 2/3 full. Bake 12-14 mins or until a toothpick inserted in the center comes out clean and edges are set (do not overbake). Remove from oven and immediately press tops of brownies with a mini tart shaper to make indentions (if you don’t have a tart shaper, you can use the back of a measuring spoon or your thumb to gently press down the center of the brownie). Cool in pan briefly and then loosen edges and gently remove brownies from pan. Cool completely on a wire rack while making the filling.

Filling and toppings:
4 squares white chocolate for baking — 1 oz each
4 tablespoons heavy cream
1 (8 ounce) package cream cheese, softened
1/4 cup powdered sugar
48 maraschino cherries
melted semi-sweet chocolate for drizzling(optional)

Microwave white chocolate and milk uncovered on medium power in 20-30 second increments, stirring in between, until melted and smooth. Cool slightly. Combine cream cheese and powdered sugar; mix well. Gradually beat in white chocolate mixture until smooth.

Fill a decorator bag fitted with rosette tip with cream cheese mixture. Pipe mixture into cooled brownie cups. Place cherries on top. Drizzle with melted chocolate. Place in airtight container and refrigerate for 1-3 hours before serving.

Yield: 4 dozen

Looking for more great recipes? Visit my blog at
http://culinography.wordpress.com

Many of us have a lot to be thankful for this holiday season. We here at FGG are thrilled to have the opportunity to get to know our community of new friends, and we hope you’re having as much fun as we are! As the year comes to a close and we take stock of our good fortune, it’s also important to remember that there are many people in our communities who are struggling through difficult times and need a little help. That’s why this year I chose to get involved with a great non-profit called Drop In & Decorate (more on my party tomorrow over at Culinography).

Drop In & Decorate was founded by a fellow food blogger, Lydia Walshin. Their mission is to help people build bridges of caring and respect between groups within their own communities . . . with cookies! Set aside a little time, gather a few co-workers, kids, friends or family, and before you know it, you’re ready to donate cookies to a nonprofit agency serving basic human needs in your community. What a great way to send a little good out into the world–during the holidays or any other time of year!

This experience has given me something I’d been missing out on until this year: the joy of decorating sugar cookies. I’m amazed at the fun I was missing. Not only are sugar cookies easy to whip up (and using things most of us have in our kitchens), but you can also let your creativity run wild with the shapes, icing colors, and decorations. Each one can truly be an original work of art.

Why not spend a little time this weekend decorating cookies? And, if you’re so inclined, consider making someone’s day a little brighter by donating some or all of your creations as part of the Drop In & Decorate initiative. And have fun making, savoring, and sharing your goodies!

Sugar Cookies
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
1 cup (2 sticks) unsalted butter
1 egg
2 1/2 teaspoons pure vanilla extract

Preheat oven to 350 degrees F.

Combine the flour, baking powder and salt; set aside. In a large bowl/bowl of a stand mixer, cream together the sugar and butter until light and fluffy. Add the egg and vanilla and mix until fully combined. Add the flour mixture in three parts and beat until just combined, scraping down the bowl occasionally.

Roll out dough on a floured surface to approximately 1/4 inch and cut into shapes. Place on parchment lined baking sheets and bake for 10-12 minutes. Let sit a few minutes on the sheet, then transfer to a cooling rack to cool completely.

Yield: 3-4 dozen cookies, depending on size

Royal Icing
(courtesy of Lydia @ The Perfect Pantry)
1 lb + scant 1/4 cup confectioners’ sugar
5 Tbsp meringue powder
1/2 cup cool water (add more, a teaspoon at a time, if needed for desired consistency)
A few drops of paste food coloring

In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a hand mixer, combine first three ingredients and mix on low speed until glossy and fluffy, 7-8 minutes. To color, place some icing in a small bowl or plastic cup, and stir in a few drops of food coloring until desired shade is reached. Royal Icing hardens quickly when exposed to air, so use immediately, or transfer to an airtight container; it will keep overnight at room temperature. Beat well before using.

Yield: 2-1/2 cups, enough for one batch of large cookies.

Looking for more great recipes? Visit my blog at
http://culinography.wordpress.com

Image by Happywalks

Michelle has tempted us with mini muffins and cupcakes in the past, and this week’s photo reveals how sweet it is to downsize our favorite treats (in this case, red velvet cupcakes). I love Regina’s joyful smile here, and her adorable kitchen!

Our FGG Girls Flickr group is growing every week, with amazing images of women sharing their lives, personalities, and curves.

You don’t have to be a professional or even advanced amateur photographer to join – just take photos of yourself truly living. That’s it. Show us your favorite hobbies, new fall sweater, or that cute haircut and color (ahem, Tee!). We started this group as an outlet for us fat girls to see ourselves in a kinder light and appreciate just how fun, adorable and sexy we can be. And even if you’re not feeling particularly fun, adorable, or sexy, give it a shot anyway – you may surprise yourself.

Each week we select one photo from our group as the FGG Photo of the Week. At month’s end, we pick one photo from those weekly entries to win a prize. This month’s theme is COOKING, which should be easy enough to capture in the next two weeks.

So if you haven’t already, join the fun! We look forward to seeing how you’re living.