brownie cookies

Brownie Cookie

Brownie Cookie

Brownie Cookie

happy thanksgiving week, friends.
i am grateful for you all.

we’re unplugging for about 2 weeks –
traveling
eating
family-ing
movie-ing

speaking of which,
we saw loving recently.
not so long ago,
dw + i would not have been able to marry.
i am thankful for this couple.

this bears repeating,
i am thankful for you all.
be safe.

brownie cookies
adapted from mel’s kitchen who adapted it from urban bakes

note: i made these full on dairy doom since they are being shipped out to a sweet family who don’t have dietary restrictions. when i make these again, i will either use softened coconut oil or with lactose-free butter.
note*: i ended up with 39 cookies

brownie cookie dough:
1 stick + 2 TBL of butter, room temp
5 oz brown sugar
5 oz sugar
1 large egg
1 large egg yolk
1 tsp vanilla extract
7 1/4 oz white whole wheat flour
1.5 oz unsweetened cocoa powder
1 tsp baking soda
1/4 teaspoon salt

chocolate chip cookie dough:
1 stick + 2 TBL of butter, room temp
5 oz sugar
5 oz brown sugar
1 tsp vanilla
1 large egg
1 large egg yolk
10 3/4 oz whilte whole wheat flour
1 tsp baking soda
1/4 tsp salt
super generous handfuls of chocolate chips

for both sets of cookies, making each separately but using the same method:

in a bowl add the dry ingredients, whisk them together. set aside.

in mixing bowl, cream the butter with the granulated sugar and brown brown sugar until creamy and smooth. add in the egg and egg yolk, and vanilla; beat until well incorporated. add in the dry ingredients until just combined and no dry streaks are left (and the chips are evenly mixed).

Preheat oven to 350F. Line 2 baking sheets with parchment paper. Set aside.

roll out the dough, aim for teaspoon sized balls. we weighed out the brownie dough at 1/2 oz and chocolate chip dough at just a smidge heavier.

smush two differing balls together. sometimes i rolled them together and other times i pressed them and formed a fat disk. the cookies spread so don’t go too crazy flattening them.

bake for 7 minutes.

cool completely.

BAM!

Brownie Cookie

3 years ago: mango pomegranate guacamole
2 years ago: garlic panna cott + curried root vegetable soup
1 year ago: only one thing last year, vegan carrot cake

meringue roulade with shaved chocolate and salty-sweet peanuts

Meringue Roulade + Chocolate Shavings + Salty Sweet Peanuts

dear sweet dw:
today we celebrate 1,095 days of married life.
we don’t count days to boast,
but to be held accountable for
the Love Story we are writing together.
you know i was a shitty student
unless something was captivating to me,
and you, kind sir, are a being
i am most interested in.
i want to learn everything about you,
as you grow and evolve.
i remain ever curious about you,
and in our life together.
i commit to being your bestest student.
you are the gift that i never expected,
and i accept you with all my heart.

happy anniversary, sweet love,
let’s always have cake.

photo courtesy of luke eshleman & used with permission
photo courtesy of luke eshleman & used with permission

meringue roulade with shaved chocolate and salty-sweet peanuts
inspired and loosely adapted from yotam ottolenghi, also found in plenty more
serves 8, or in our case, just the two of us

*note: it was a dreary/wet day when this dessert was made, which made the meringue sticky. still very delicious.
humidity  cannot be fought.

Meringue:
4 large egg whites, at room temp
1 coconut sugar
1 tsp vanilla extract
1 tsp distilled vinegar
1 tsp cornstarch

Toppings/Filling:
1 cup chocolate bar, whatever your preference, shaved
1/2 cup crushed roasted peanuts
1/2 tsp kosher salt
2 TBL coconut sugar
So Delicious’ Coco Whip (alternative if you can’t get this product, skim the fat off of 3 cans of FULL FAT coconut milk and whip with 2 TBL powdered sugar until fluffy)

preheat oven to 325F. prepare a 13X9 rimmed cookie sheet with parchment paper.

in a stand mixer & whisk attachment, add your egg whites and whisk until frothy. add the sugar by the tablespoon-ful. you’re aiming for stiff, glossy peaks. add in the vanilla extract, vinegar and cornstarch and whisk until blended.

spread mixture on the parchment paper and with an off-set spatula spread it out until level.

bake for 30 minutes, a crust will form, but the meringue will be cooked. remove from oven and let cool in pan.

flip the meringue onto a fresh piece of parchment paper, and gently peel the lining paper.

spread however much of the coco whip you want on the meringue, it’s your party, you do what you want. i would say i used about a cup, and leave a small border around the edge. sprinkle with the shaved chocolate and salty-sweet peanuts.

from the long edge, and using the parchment paper to help, roll the meringue into a log. transfer to serving plate. chill in fridge for 30 minutes.

top the meringue roulade with even more coco whip and sprinkle with yes, even MORE chocolate shavings and salty-sweet peanuts. slice and serve.

BAM!

Meringue Roulade + Chocolate Shavings + Salty Sweet Peanuts

3 years ago: diy wedding envelopes
2 years ago: chocolate tahini cake + rosemary infused buttercream
1 year ago: 6″ chocolate cake

where the wild things are smash cake

Where the Wild Things Are Cake

following in the same thread
as last post’s boxed confection,
i recently created a small cake
for a small bae
with a wild streak.
a smash cake was reqested
and since i figured it was going to be,
well, smashed to smithereens,
i went boxed, again.
but since it’s for a most beloved child,
we did go organic.
i still have standards y’all.

the theme was
Where the Wild Things Are,
a book i vaguely remember.
i doubt NT will recall this occasion,
though there were plenty of pictures that captured it.
in any case,
it was so easy to put together,
though you’da thunk i slaved over it
by the reactions of everyone in attendance of the party.
that’s winning at adulting,
if there were such a thing.

Where the Wild Things Are Cake

Where the Wild Things Are Smash Cake
makes 1 2 layered 6″ cake

1 box of cake mix, i used Immaculate Yellow Cake Mix
1 can of frosting, i used Wholesome Chocolate frosting
half bag of chocolate chips, a brand i like is enjoy life
1 tube of pre-made pie crust, i used immaculate ready to bake pie crust

bake the cake as per box instructions. for 6″ i baked for 35 minutes. it did dome a smidge, so it had to be leveled.

for the crown: on a lightly floured counter top, lay out the crust layer. with the mind set of an heir and a spare, i made 2 crowns. i measured out 2 10″ wide rectangles. i’m bad at math and space, so one of the crowns was taller, while the other was stubby. just make a chevron/jagged crown. using either the upside of a muffin or popover tin, wrap the crown around the base. for shininess and some color, do an egg wash. bake for 12 minutes, until gold brown. hopefully 1 of the 2 will come out. in my case, the heir died and i had to use the stubby spare. set aside, be careful, try not to break it.

for the textured bark: you can either melt the chocolate in the microwave or double boiler style. when the chocolate is fully melted, spread it into a rectangle on parchment paper, you want it as thin as possible, so use an off-set spatula. carefully fold the parchment paper into a roll and fridge it until set.

to assemble: lay the first cake layer on a plate or whatever you’re gonna serve the cake on. pipe in a layer of frosting, spread and then top with 2nd layer of cake. crumb coat it. it does not need to be perfect. you do want to make the top be as smooth as possible though, the sides can be bare minimum though. when ready, take the role of schmeared chocolate out and crack it. unroll the paper, you should have varied sized shards of chocolate. adhere them to the sides of the cake, you may need to dab on some frosting to get it to stick. again, it does not need to be perfect, just think of what a tree stump looks like. when the sides are sufficiently covered, re-melt the remaining chocolate shards and with a pastry brush, dab on the chocolate to the the cracks and fill in blank spots. you’re aiming for something rustic.

fridge it. take out about 30 minutes prior to smashing. top with the crown.

BAM!

Where the Wild Things Are Cake

3 years ago: tofu gyoza – vegan
2 years ago: peach ginger scones – vegan
1 year ago: summer salsa – vegan

nile + smash cake

boxed everything but the topping brownies

S'Mores Brownies

on weekends i spend precious time
thinking up ways to keep myself and dw fed,
not just for breakfast, or lunch or dinner,
but more importantly,
for dessert.
i also think about what i can
make in bulk that can be repeat meals
for the work week.
all of this thinking is usually
before i get out of bed on saturday
to pick up the week’s CSA stash.
inevitably things fall to the wayside —
we go out for a meal
or two
i get distracted with a book
or a craft
or snuggling.
so i give myself permission to make a
boxed item.
because yolo.

S'Mores Brownies

this isn’t a recipe,
this is what i did for 1 hour on saturday
before sitting my ass down to some Olympic viewing.

i saw this sexy beast last week,
i knew it had to be in my life.
i pulled a few things together,
and shit, i got it done.

for the from scratch recipe, go to
the beach house kitchen

i used an entire box of smoreables graham crackers + 5 TBL melted coconut oil + scant 1/4 cup coconut sugar + healthy dash of cinnamon
i used namaste brownie mix, under baking it at 20 minutes, instead of the bake time of 35-40 min.
i made king arthur’s marshmallow fluff

have a great week friends!

S'Mores Brownies

3 years ago: vietnamese vermicelli noodle bowl
2 years ago: dairy free blueberry swirl muffins
1 year ago: summer salsa

homemade chocolate covered chocolate popsicles

homemade chocolate covered popsicles

it’s full swing olympics right now
which means there’s a lot of
dw yelling from the living room:
GO! GO! GO! GO!
and me in the kitchen yelling:
WHAT’S GOING ON?!
in the end
we’re both exhausted
and we have no medals to show for it.
except we have these popsicles.
no one’s gonna write headlines about it
but it’s a small comfort to know
that magnums can now be reintroduced
back into my diet.
Lactose-Free Gold, y’all.

homemade chocolate covered popsicles

homemade chocolate covered chocolate popsicles
inspired and adapted from the beaming baker
makes 10

*note: this can totally be vegan, if you want to use up two cans of coconut milk or some vegan yogurt. i only had one can of coconut milk and i had kefir hanging out to be used. next time i make this i’ll make fancy custard base, cus i do what i want.

chocolate ice cream:
½ cup raw cashews
the fat from 1 can full-fat coconut milk
pure maple syrup, amount to your sweetness liking
healthy splash of vanilla extract
1 TBL cocoa powder
1 shot of strong black coffee (optional)
whole milk kefir
healthy pinch of salt

chocolate coating:
1/2 cup coconut oil, liquid
1/2 cup unsweetened cocoa powder
1/2 cup maple syrup

optional topping:
crushed almonds, though i think crushed peanuts would be better but i forgot to pick some up

morning of: soak cashews in some water. put can of coconut milk in fridge. go about your day.

afternoon of: drain cashews and put in vitamix. take out the cold can of coconut milk, flip upside down, open and pour out the liquid. save it for soup or whatever. scoop out the fatty coconut milk and add it to the vitamix. pour in the kefir milk till it’s about 3 cups (so scientific i know, but you never know much fatty stuff you’re gonna get out of the cans, it varies!) add in the maple syrup, cocoa powder and shot of coffee, as well as the vanilla and salt. vitamix the shit of it, until very smooth and creamy, you might need to scrape down the side but you’re aiming for a very smooth consistency.

pour into popsicle molds, don’t go all the way to the top though, give it some room. if you need to, top off with more kefir. lid, add sticks and put in freezer.

allow to freeze over night, or in my case, 1 week.

when ready, take the pops out about 10-15 minutes before dipping, to thaw them. if needed, run under tap water.

have a cookie tray lined with wax/parchment/freezer paper ready.

in a bowl mix the coconut oil, cocoa powder and maple syrup together until thoroughly combined. pour the liquid into a shallow pan, i used a pie pan. one by one dip the popsicles into the chocolate mixture, work fast as the cold ice cream will freeze the coconut chocolate quickly. sprinkle with chopped nuts if using.

lay the popsicles onto the prepared cookie sheet and then put back in the freezer to firm up.

or you can treat your patient husband to a treat while he watches the olympics.

BAM!

homemade chocolate covered popsicles

3 years ago: 2 ingredient chocolate mousse
2 years ago: blueberry pie smoothie
1 year ago: thai popsicles