Ok... A Red Sweet Potato?

I went to Trader Joe's yesterday and it was a lot of fun. Getting there was the hard part. There were so many construction signs, blocked off roads, and detours. My mom and I were just so confused. We ended up driving on a bus way and then realizing "Oh. This is a bus way. That's why everyone on the sidewalk is telling us to move... and by telling, I mean yelling." When we finally found a way there, we were so thankful to just be off the road in a parking spot. My favorite part about Trader Joe's is the prices. Their stuff is so cheap and I got ridiculous amounts of nuts and dried fruit... and when I say ridiculous, I mean like 20 different bags haha I was just going "shop happy" because it was my first time in there... you know how that is. We ended up finishing off our shopping at Whole Foods because, let's face it, Whole Foods is god of all grocery stores.

I did go crazy in Whole Foods, though. And for one reason only... I saw a RED sweet potato. Are you kidding me? I thought I had finally understood the difference between yams and sweet potatoes and now they start selling red sweet potatoes.

Red Sweet Potato

The darker-skinned variety (which is most often called "yam" in error) has a thicker, dark orange to reddish skin with a vivid orange, sweet flesh and a moist texture.

Alrighty. I'll quit obsessing over the damn sweet potatoes. haha My recipe for today is for brownies. It's not vegan because I still like to bake things that aren't. I send baked goods to Iraq every month and I put these brownies in the package. My stepdad said they were AMAZING and they were honestly the biggest brownies I have ever seen. I think their hugeness is from the 8x8 pan instead of 9 inch. I was shocked and really wanted one, but I refrained. I also added some Oreos and frozen blondies I had, so they were beyond decadent. And hey, Oreos are vegan haha. I found the recipe on Cookie Madness because Anna is one of the queens of baking.

Here's the recipe:
Fudge Brownies with Golden Syrup

1 cup all purpose or white whole wheat flour (128 grams)
2 tablespoons European Style cocoa powder (30 ml)
1/8 teaspoon salt (pinch)
4 ounces unsweetened chocolate, cut up (114 grams) — best
4 ounces unsalted butter, room temperature (1 sticks) – 230 grams
1 cup granulated sugar (198 grams)
1/2 cup light or dark brown sugar, lightly packed (100 grams)
1 teaspoon vanilla extract (5 ml)
1/3 cup golden syrup or corn syrup (80 ml)
3 large eggs
1/2 cup bittersweet chocolate chips

Preheat oven to 350 degrees F. Line a 9 inch square metal pan with foil and spray foil with cooking spray.Sift together flour, cocoa powder and salt. Set aside.Melt chocolate in top of a double boiler or melt in a metal bowl set over (but not touching) a saucepan of barely simmering water.Beat butter and both sugars in a large mixing bowl using high speed of an electric mixer. Beat in vanilla and golden syrup. When creamy, beat in eggs, beating thoroughly after each egg.Beat in the melted chocolate, scraping sides of bowl.Add flour mixture and chocolate chips, stirring until flour is blended in (do not beat).

Pour batter into prepared pan and bake on center rack of oven for 35 minute or until brownies appear set. Cool on a rack for 1 hour or until brownies are cool enough to transfer to the refrigerator. Transfer to the refrigerator and chill for 1 or 2 hours.

Lift brownies from pan by grasping foil. Place on a cookie sheet and cut into squares.

Makes 16 small or 9 large

Since the brownie took the cat's place on her window sill, she sat on the box where the brownie was supposed to go. And I take back the word "sat." She is WAY TOO BIG to sit in a standard flat rate box. haha