Today is an important day in my life. Today, I’ve been married to my best friend for four wonderful years. For those of you that don’t know this, Toly and I have been together since high school and we’ve stuck together ever since.
For a more detailed story of our romance, you can check out my post on The Event Crashers. What perfect timing to feature the story of my journey with love than on this day.
Rather then tell you the story of the wedding day, I wanted to take a moment to give you a little anecdote about how I really think I reeled Toly in.
You see, we were great friends our sophomore year of high school and by junior year, we decided that we both kind of liked each other so we thought we should giving dating a go. I should probably note that during our initial phase, I was reminded frequently by my courter that as much as he admired me as a dear friend, he really wasn’t in the field for anything “too serious” in his life. When is any seventeen year old boy ready for anything serious though?
I overlooked his constant “reminders” and continued to pursue my liking for this boy. Now Toly grew up in a house with a wonderfully nurturing Russian mother who produced hearty homestyle cooking for her beloved son every day. With every visit, I would walk into his house with plates of food being magically pulled from the oven at all hours of the day. I knew that this concept of food and love was one that Toly was accustomed to.
That got me thinking, if I were to do the same, I just might be able to win him over. So one fall night, I got to work in my kitchen and put my heart and soul into baking the most incredible batch of chocolate chip cookies I was capable of. I packaged them up, got in my car, and drove to his house to lay the plate of freshly made cookies on his doorstep with a note that read, “the way to your heart is through your stomach.”
This story dates back nine years ago and to this day, my theory proved true. Little did I know at the time that I would be using one of my gifts as a language of love every single day.
And nine years later, here I am today still finding the way to his heart.
Reduced-Fat Cookie Butter Brownies
- 1 box reduced fat brownie mix
- ⅔ cups fat free vanilla yogurt
- 2 tablespoons milk (almond, coconut, soy or regular)
- 6 tablespoons cookie butter (I used Trader Joe’s but you can also substitue Biscoff)
- In a large bowl, mix brownie mix and yogurt until incorporated. Add 2 tablespoons of milk until a thick batter is formed.
- Spray an 8′ baking dish and pour batter evenly in pan.
- Place 6 tablespoons of cookie butter on top of batter and with a knife, gently swirl throughout.
- Bake at 350 degrees for 22-25 minutes.
This recipe can not get much easier and really requires two star ingredients.
I like to balance things out. Fat Free Brownie Mix > Cookie Butter = delicious balance!
Licking the spoon is absolutely necessary here. No eggs = no potential food poisoning!
Here is where things get exciting. Be generous with the cookie butter, after all, you rewarded yourself by choosing fat free brownie mix!
If you thought licking the spoon was good, wait until you get a load of the leftover batter on this knife. Just be careful with sharp objects.
I like my brownies under-baked, so I always take a minute off of the suggested cooking time and let them finish baking out of the oven. Slightly warm and gooey inside is my idea of a perfectly cooked brownie.
I know most people like the end pieces so make sure to cut out a large corner and dig right in!
Nothing says love more than the joy of freshly baked confections. I have four years of marriage to prove it.