Yogurt, Honey, and Whole Wheat Brownies + A Tall Glass of Raw Milk: My nourishing twist on a comfort food classic...

As a ten year old, I attained a childhood savings goal of $100 by selling brownies to family and friends at $.50/ea. or $2.50/dozen. I gave the Girl Scouts a run for their money by spending several sessions beating I-don't-know-how-many-eggs into an equally stunning number of boxed mixes (Duncan Hines, Betty Crocker...whatever was on sale). I learned fine entrepreneurial skills, paying my mom for electricity and ingredients and handing over perfectly presented plates of brownies to eager (I hope?) customers. Sixteen years later, I still find myself craving the thrill of successful business and a rewarding, decadent indulgence at the end.

However, I'm more convicted to take stock of where my ingredients are coming from and how they are nourishing my family and friends' bodies.

Knowing what I've learned in the past few years about the typical contents of boxed mixes (and grocery store gallon jugs), I've been more willing to make better efforts, balancing idealism and practicality. And still enjoy the good life, of course!

I've tried Dr. Oetker's Organic Chocolate Brownies boxed mix a time or two (with farm fresh eggs~)...though I'll admit, there's still something missing compared to those perfectly engineered grocery shelf marvels of modern "food" science.

But recently, I managed to pull of a fabulous (well, for me) Suzy Homemaker stunt. Zucchini from last summer's bounty came out of the freezer and met with my cocoa stash. The original recipe may be found here. I substituted honey for the white sugar, used the called for yogurt and whole wheat flour, and pulled Ted's grandpa's home shelled walnuts out for a sprinkling on top.

~Chocolate Zucchini Brownies~

2 cups shredded zucchini (thawed and drained)
1/2 tsp. kosher salt
1 cup unbleached all-purpose flour
3/4 cup whole wheat flour
1/3 cup unsweetened cocoa
1/2 tsp. baking soda
1 large egg
3/4 cup honey
3/4 cup light brown sugar
1/2 cup canola oil
1/2 cup plain non-fat yogurt
1/2 cup dark chocolate chips
1/2 cup chopped walnuts

Preheat oven to 350 degrees F and prepare 9 x 13 pan. Thaw frozen zucchini, drain excess water and set aside.

Whisk together the flours, unsweetened cocoa and baking soda in a medium bowl. Set aside. In a large bowl, beat egg, sugar, honey, yogurt and canola oil together. Add the flour mixture to the wet ingredients. Beat well. Stir in the zucchini. Pour into the prepared pan.

Sprinkle the chocolate chips and walnuts evenly over the top of the batter. Bake 35 to 40 minutes until a knife inserted in the center comes out clean.

(I really loved these moist treats, and I'll make them again. The chocolate tasted a little more "reserved" - coyly hinting at decadence rather than brashly flirting in your face. For the record, however, Ted was underwhelmed. So...you try and let me know what your family thinks!)

~Makes 24 brownies~

Then...as if brownies couldn't get any better...terrific news: my cousin Charlotte is now supplying us with absolutely fabulous farm fresh milk! If any of you in the Portland/Willamette Valley area are interested, please be in touch. Ted and I were able to visit her again recently and meet her charming Jersey cow, Josie.

Ted and I had spent a day together this fall learning about cheese making from Charlotte, and her knowledge, passion, and dedication is unmatched. It's amazing to hear her first hand stories of the health benefits and nutritional value of raw milk that she and her family have experienced and continued to share with their friends and family. We've been able to find a few different sources over the past year, and I have loved the treat of fresh milk and the fun of testing my homemaking skills with fresh yogurt, home churned butter, and like-nothing-else-bowls-of-hot-chocolate-with-frothed-cream.

Absolutely Nothing compares to milk coming straight from my relatives' cow on farm land just a stone's throw from where I grew up...

Ted and Josie

If you are interested in meeting Charlotte and hearing more from her, she will be teaching the DIY Cheesemakers Class at Foster & Dobbs (in NE Portland) on March 18th from 6:30-8pm.

If you're interested in joining me for brownies and a cup of milk...well, between a plate for Charlotte, dessert with friends, and a few afternoon snacks, we've nearly polished them off. But check in again next week...I just may be whipping up another batch!

~Bethany