I’d seen references to 100HappyDays on Facebook and other places but didn’t really know anything about it. Then last week, my old university roommate and I spent a couple of hours on the phone catching up and she happened to mention it.
So afterwards I Googled 100HappyDays and here’s what I found … for one hundred days you commit to recording a photograph of something that makes you happy. At the end of 100 days for a small fee, you can purchase a sweet little book of your journey. Or not. The book is totally optional. The idea is to realize what makes you happy – and to record it – and to emerge at the end of the 100 days a happier person.
I really love this idea. I can think of a million things that make me happy and many of them are surprisingly small things – like baking. Some of them are amazing, big, wonderful things like my daughters. Sometimes it’s chocolate or coffee. Or a nice glass of wine. I love the full moon and the night sky. I love really good pizza. My dog makes me happy daily. Travelling makes me happy. So does hiking. And painting. And swimming in the lake. And a well-stocked pantry. I love books – especially sweet little books. Sometimes it’s a telephone call or a beautiful tree or a conversation with a complete stranger. Very often it’s seeing friends. This week I got a BEAUTIFUL card in the mail from one of my daughter’s friends. The card made me so happy. It’s on my desk right now as I write this. She hardly knows me, this young woman, but she took the time out of her busy, busy life to send me a card out of the blue and she signed it with love. What a darling. I’m SO happy that my daughter has such a wonderful, gorgeous, intelligent sweetheart of a friend. She’s doing her residency to be an emergency room physician and I know that every patient she sees will be lucky to have seen her.
So, today, because my daughter is going to visit her friend this weekend, I made dairy-free chocolate peanut butter brownie molten pots to send off with her. They are both horribly allergic to dairy.
Perhaps it’s because I made these for someone else, I’m not sure, but I have to say, they are AMAZING. (Yes, I sampled one – I couldn’t really send them off without checking, could I?) Not too sweet. Made with farm eggs and organic flour and pure cocoa powder. That still healthy, right? It made me happy to make them. It makes me even happier to send them off to someone else.
I’m not always this happy. Truly. I have to work at it. Like most people, I’ve had my fair share of sadness and spills and heartache. I’ve struggled many times to remain buoyant. And no doubt, I will continue to do so. It’s the reason I like this happiness project. I need the reminder.
Whether you need the reminder of not, make these molten chocolate pots – for yourself, for someone you love, or for your next door neighbour. They’re like an infusion of happiness in a sweet little mason jar.
The inspiration for these comes from one of my favourite blogs – Butter Basil and Breadcrumbs. It’s a blog that consistently makes me happy. Prudy, the blogger behind Butter, Basil, and Breadcrumbs happens to be one of the sweetest people on the Planet. I didn’t use her recipe – but I stole her idea and put this slightly different dairy-free version together. Thank you Prudy – for the ongoing inspiration.
I’m taking this post over to Angie’s Fiesta Friday at The Novice Gardener. I’m probably already late for the party. But this is such a party dish that I can’t resist bringing it along. Thanks Angie – for hosting this fabulous blog party every week. ❤
Chocolate Peanut Butter Brownie Molten Pots
You will need:
- 8-9 mini mason jars OR a 9×9 inch glass pan
- an electric hand mixer
For the brownie layers:
- 2/3 cup dairy-free margarine (I used Becel vegan but you can go ahead and use butter if dairy-free is not an issue!)
- 1 scant cup white sugar
- 2/3 cup cocoa
- 1/4 tsp salt
- 1 tsp pure vanilla
- 2 extra-large eggs (mine were huge farm eggs – use three if yours are small)
- 1/2 cup flour
For the peanut butter layer:
- 3/4 cup peanut butter
- 1/2 cup icing sugar
- 1 tbsp dairy-free margarine
First, whip the peanut butter layer ingredients together with an electric hand mixer for 1-2 minutes or until light and fluffy. Set aside.
Next, wash and dry your mini mason jars and grease them generously.
Melt the margarine (or butter), cocoa, and sugar together in double boiler or use the microwave on low power. Stir well. Remove from heat. Add vanilla. Add the eggs one at a time, mixing well between additions. Add the flour and salt and stir gently.
Place a tablespoon or so of brownie mixture into the bottom of each of the mason jars, then add a tablespoon of the peanut butter layer. Top with another tablespoon of brownie mixture.
Bake at 325 deg F. for about 15-18 minutes. The tops should be set and slightly risen. If you’re in total doubt – turn the oven off but leave the cakes in the oven for another 2-3 minutes. Remove from the oven and let stand. The tops will fall. Don’t worry. These are meant to be molten – so they may be ever so slightly on the runny side if you pierce with a skewer. If you’re using a glass pan instead of mini mason jars – expect to cook the brownies for about 25 minutes. Allow to cool before placing the lids on the mini mason jars.