mint chocolate chip cookies – NY Times style

Homemade Mint Chocolate Chips

similar to banana bread,
we all have our go-to favorite recipe,
(this is mine, in case you were wondering)
chocolate chip cookies have different iterations,
most of which i’m willing to try,
(tahini based, with soy sauce, with ginger & molasses, & gluten free.)
but i always fall back to the famous NY Times one.
dw requested it this year for his birthday,
and because i always add mint to his bday treats,
i made the chocolate chips minty.

his birthday is early in the month,
but i am incapable of not celebrating him everyday.
happy birthday sweet dw,
i am your Ride or Die,
forevermore.

Mint-Chocolate Chip Cookies

mint chocolate chip cookies – NY Times style
adapted from the NY Times

refer to the link for the method of the cookies themselves, i didn’t alter that part. my changes are that i used bread flour & spelt flour, as well green valley’s lactose free butter.

for the minty chocolate chips:

1 1/4 lb chocolate, if in bar form rough chop, or use chips
1 very generous TBL mint extract

using the double boiler method, melt the chocolate over boiling water. stir continuously, you’re aiming for a glossy sheen. add in the tablespoon of mint extract, i may have added a little over. mix to incorporate thoroughly.

remove from heat.

at this point, you can either spread the chocolate out on a piece of parchment paper and allow to cool. when completely cooled, break into small pieces.

or you can be fancy and make chips. allow the mixture to cool a little before handling. carefully pour into piping bag. i let it cool in order to be able to handle the piping without burning my hand. when ready, snip the end of the bag and carefully dollop a small chip amount on parchment paper, continuing until you’ve used up all the chocolate or you get annoyed and make the bar form.

allow to cool through before handling.

use as you would any other chips.

BAM!

Mint-Chocolate Chip Cookies

previous dw chocolate + mint confections:
minty milano cookies – 2016
peppermint kisses – 2015 (not officially blogged Β but use this recipe for reference)
coconut peppermint patties – 2014
homemade thin mints – 2013
mint chocolate cake – 2012

travel | charleston, south carolina

Charleston, SC

speaking of celebrating:
we spent a long weekend away!
the thing about travelling with dw
is that the man likes to walk.
our first day in Charleston,
a trip we planned months ago
due to some crazy airline sale,
we walked 13 miles,
the 2nd day, 8 miles
and 3rd day, about 5 miles.
i’d complain, but we discovered a few gems.

Charleston, SC

|sleep|
airbnb **

|eats|
the park cafe
leon’s oyster shop
bakehouse bakery cafe
husk ******* (it was an emotional meal, the pigs ear salad wrap was a revelation, and i got teary-eyed over the duck entree)
poke tea house ** (we went TWICE, gimme all your salmon)
king street cookies
xiao bao biscuit ** (their special: fish balls + congee was delicious, i’m already thinking about recreating it)
hominy grill
glazed gourmet doughnuts

Charleston, SC

|sights|
hampton park
the citadel
old city market
waterfront park *
rainbow row
the battery *
old city jail
college of charleston
natural history museum of charleston
halsey institute of contemporary art
charleston library society
old slave mart museum *

Charleston, SC

3 years ago: soy sauced chocolate chip cookies – dairy free
2 years ago: chocolate meringue kisses – gf
1 year ago: chocolate chip cookie dough + coffee ice cream – gf and vegan
other travels: adventures galore!

diy | flameless fire pit + fake rocks

Flameless Fire Pit

i know,
this is kinda ridiculous.
however, i’m willing to bet
there are plenty of people,
(as it were, my kind of peeps)
who would appreciate this
level of ridiculousness.
it’s been a mild season,
but winter nonetheless,
and i am giving
H Y G G E
the seriousness it deserves.

DIY Flameless Pire Pit

DIY Flameless Fire Pit
adapted from free people

materials:
tree branches, size up to you, but aim for the thicker ones
white or light grey fabric strips
aluminum foil
mod podge glue
paint brush
LED light string (i got mine from IKEA, leftover xmas lights are fine)
rocks, real or homemade. recipe below

wrap branches with aluminum foil, make sure it’s covered

brush glue on a fabric strip and wrap it around the foiled branch. overlap if necessary, but cover the entire branch.

do this for all the branches and set on WHITE/LIGHT colored paper and allow to dry (you risk the paper sticking to the glue/fabric, and having newspaper ink stuck will mar the effect.)

when completely dry, anywhere from overnight to a couple nights (i lost steam with the project after the first sitting… it took me almost a week to get back to it… don’t judge me), using an xacto knife or box cutter, carefully cut down the seam of the branch, end to end. it’s ok if you cut through the foil, the goal is to peel the whole thing off the branch. carefully take the cast off the branch, peel the aluminum out. reshape if necessary. do this for all the branches.

chuck branches and foil.

arrange stones/rocks in a circle, within reach of an outlet. pile the stringed lights in the middle. then like you’re building a fire, arranged the branches in a cone-shape over the lights.

turn lights on and squeal in ridiculous child-like abandon.

Flameless Fire Pit

DIY homemade ROCKS
adapted from handmade mamas
makes 8 palm-sized rocks

26 oz coffee grounds (still wet from the day’s brew)
1 cup corn flour (or cornmeal)
1/2 cup soy flour
1/2 cup salt
1 scant cup whatever flour (i used whole wheat, cus my precious spelt is pricey)
water

preheat oven to 250F. line cookie sheet with parchment paper. if you planned ahead, use an old/used one cus RECYCLE.

in a bowl mix dry ingredients together. the coffee grounds will be wet. as you’re mixing you can determine just how much water to add.

slowly add the water, 1/4 cup at a time. you’re aiming to bring the mixture to play-dough consistency. if you don’t know what that is, i feel sorry for you, aim for pasta-dough consistency. you want the stuff to stick together.

shape into rocks. they don’t have to be perfect, irregular shaped and dents and cracks are nice.

place on prepared cookie sheet.

bake for 20 minutes.

turn off oven, flip over the rocks and leave in oven while it cools.

BAM!

DIY Flameless Pire Pit

3 years ago: kale + tofu balls with pasta
2 years ago: frozen old fashioned waffles
1 year ago: feijoada – brazilian bean stew

curried broccoli & cheese soup

Curried Broccoli & Cheese Soup

it’s been an emotional week –
i would be remiss to not mention
the historic shit show that is happening
in American politics right now.
i’ve cried more in the last 6 days than i care to admit
i’ve broken up with people on facebook
i spent the first 24 hours gathering grace,
the next 24 hours cowering,
and now i’m ready to tread out to the deep end.

as the late rufus scrimgeour said:
These are dark times, there is no denying.
Our world has perhaps faced no greater threat than it does today.
But I say this to our citizenry:
We, ever your servants,
will continue to defend your liberty
and repel the forces that seek to take it from you!
Your Ministry remains, strong.
(Harry Potter & The Deathly Hallows, JK Rowling)

stretch in the direction of kindness,
forgiveness, emotional bravery.
be a warrior for love.
(dear sugar, Cheryl Strayed)

Curried Broccoli & Cheese Soup

curried broccoli & cheese soup
serves 2 for a week of lunches

note: the curry flavor is subtle, green curry can be spicy and the coconut milk and cheese tempers it, leaving a rather pleasant heat. you can up the amount if you want, i found that 2 TBL was enough.

healthy splash of olive oil
1/2 large onion, diced
1 clove garlic, minced
1/4 cup spelt flour
2 cups veggie stock
1 can of full fat coconut milk
2 TBL green curry paste, i’ve been using this brand and it’s spicy AF, i like this brand too.
4 cups broccoli florets + stems
2 large carrots, match-sticked
salt/pepper to taste
8 ounces grated cheddar cheese, we use cabot extra sharp cus it clear states that it’s lactose free

in a pot, heat up about 1-2 TBL of olive oil. saute the onions until translucent, with generous pinch of salt/pepper. at this point, you can remove the onions or you can be lazy like me and just push them to the side of the pan. drizzle in a healthy glug of more olive oil, about 3-4 TBL worth and then sprinkle in the spelt flour. you’re aiming to make a roux, so make sure that all the flour is incorporated in the fat. if you aren’t diligent about whisking/stirring it, it’ll get brown, which is fine but the color of your soup will be darker, the taste will be fine though. either way, make sure you fully incorporate the flour with the oil and it’s thick/pasty. add in the stock and coconut milk, as well as the green curry paste. whisk to incorporate the roux and the curry paste together. bring to boil, reduce the heat to medium and add in the broccoli, carrots and garlic. simmer til the vegs are tender, anywhere from 15-20 minutes. the soup will be thick, it can be thinned with a bit of water/stock if necessary. add in the grated cheese and stir through.

ladle into bowls and top with extra cheese if you’re feeling fancy.

BAM!

Curried Broccoli & Cheese Soup

3 years ago: blueberry jam danishes
2 years ago: chickpea & sausage stew (using the same props!)(my style has not changed much)
1 year ago: only one thing last year, vegan carrot cake

Apple Cider Magic Cake

Apple Cider Magic Cake

we’re enjoying an indian summer right now,
temps were around 70
when we went apple picking over the weekend.
the increase in temps didn’t prevent us
from turning on the oven though.
it shouldn’t turn you off either.
it’s too lovely to be inside,
but if you must,
open your windows wide
and make this magical cake.

here’s to hoping it’s been a
glorious october for you too.

Apple Cider Magic Cake

Apple Cider Magic Cake
adapted from tasting table
makes 1 8″ cake, about 8 servings

For the Apple Cider Reduction:
6 cups apple cider – simmered in saucepan and reduced to 3/4 cup

For the Magic Cake Batter:
4 large eggs, yolks and whites separated
1 cup confectioners’ sugar
1 tsp kosher salt
1/2 cup apple cider reduction
1 tsp vanilla extract
1 stick vegan butter, melted but cool (i use earth balance)
1 cup spelt flour
2 tsp cinnamon, divided
1 3/4 cups lactose free half/half, or any kind of milk, vegan or not

Topping:
cocowhip

pre-heat oven 325F

prepare 8″ pan, greased and with parchment collar

using stand mixer with a whisk attachment, whip the egg whites till stiff and glossy, basically until you’re able to upturn the bowl over your head and you’re not covered in it. set aside.

either transfer the whipped egg whites to another bowl, or if you’re fancy, and have another stand mixing bowl, mix the egg yolks + sugar until pale yellow. slowly stream in the vegan butter until fully incorporated, then pour in 1/2 cup of apple cider reduction. add in the flour, 1/2 cup at a time, to the mix until no white streaks are seen. add in 1 tsp cinnamon. stream in the milk until thoroughly mixed. it will be quite liquid-y.

gently fold in the egg whites, in 3 parts. it will be a lumpy batter.

pour into prepared pan. sprinkle on top the remaining cinnamon.

bake for 45-50 minutes, the middle shouldn’t jiggle when shaken.

allow to cool completely.

invert the cake onto plate, and then invert again on serving plate. top with cocowhip and drizzle with remaining reduced apple cider. serve at room temp.

will keep in fridge, covered for a few days, if it lasts that long…

BAM!

Apple Cider Magic Cake

3 years ago: snickerdoodles
2 years ago: banh xeo
1 year ago: i didn’t do diddly