welcome to my culinary adventure


Leave a comment

Date, Pecan, and Chocolate Chip Blondies

Hiii guuuys,

Image

DISCLAIMER: this post is sassier and more sarcastic than usual. Don’t know. Bear with me.

Soooo I’ve had this box of medjool dates in the fridge for a while now and aucune idée what to do with them. Dates are wonderful, but to be honest, I’ve never really baked with them before. Or cooked with them. Yeah okay, I have very little date-experience (hahaaaaaa ha). Anywaaaays, ahem, I kept thinking about making some sort of raw Larabar/energy bar/raw healthy treat kinda deal with them and my new ~FOOD PROCESSOR~ (!!!!!) since they’re “nature’s natural sweetener” and “soooo nutritious” and all but just meh. I want something sweet and yummy and not healthy. Or at least, not masquerading as such. And I did not want anything “no-bake”. No-bake, no-fun, am I right?? (…) Basically what I’m trying to say is, I was in the mood to put something in the oven, smell it baking, and use all the willpower in the world to resist cutting into it before it cooled enough. So that’s exactly what I did. And ooooh was I happy with the result. (And oooooooh did these smell good while they were baking.)

This was an experiment gone awry wonderfully well! Since when does that happen ever?! I’ve been experiencing some odd health things lately (meh) but my doctor recommended I try to eat gluten free for a little while just to see if I respond well to that. Maybe I have some weird kind of food sensitivity, who knows. I blame my Paris bread-binge. Anyways, the point is, even as a temporary experimental trial-run kinda thing, being gluten free is HAAARD. I don’t even eat bread that much, but suddenly when I’m not allowed to have it, it’s all I want/think about/crave/yearn for. Okay maybe that’s a little extreme (or is it???) but honestly, for all you gluten-eaters, think about how many things have flour in them. Now, think about not being able to eat them. Tortillas. Cake. Sandwiches. Pizza. Mkay I have to stop before I start crying. But YEAH. Rough. Anyways, this means I’ve been getting creative with my baking. Just because all these things I’ve been making are gluten free, doesn’t mean they’re not just as delicious–perhaps even more delicious, I might venture to say (gasp!)–than their gluteny counterparts. These are pretty wonderful, guys. And like my brownies, they’re made with pretty snazzy ingredients. But don’t fret, friends, they do not taste “healthy” in the slightest. Truuust me.

1 1/2 c. almond meal/flour
1/2 tsp. baking soda
pinch of salt
1/2 c. coconut sugar
1/4 c. coconut oil, melted
3 eggs
1 Tbsp. vanilla
1 c. dates, pitted and chopped
3/4 c. semisweet chocolate chips
3/4 c. pecans, chopped

Preheat the oven to 350°, grease an 8×8″ pan with your oil of choice (coconut oil hollaaaa), and set aside. Sift together the almond flour, baking soda, coconut sugar, and salt into a bowl. In a separate bowl, mix together the wet ingredients (eggs, coconut oil, and vanilla) and stir the two mixtures together. Gently fold in the dates, pecans, and chocolate chips and evenly spread into the pan. Bake for about 20 minutes until edges are lightly brown and toothpick inserted into the center comes out clean. Let cool. Dig in.

Image

Image

Image

So can someone hire me to be the in-house baker at their adorable little (but sometimes snobby) NYC coffee shop yet or what? I can bake trendy things! And they’re delicious! And I need a job! Lol jk I wish okay bye going to stop writing before you all hate me and refuse to read my blog ever again </3

Love, Emily

Advertisements


1 Comment

Dark Chocolate Brownies with Coconut Cream Cheese Frosting

Hello my friends!

Image

I’m baaaack in the US and I could not be happier to be reunited with my kitchen. I have been cooking/baking up a storm since I arrived.. Most of my kitchen adventures have been experimental though–some of which have turned out not-so-amazing–which is why this is my first post back. Also I’ve been back for weeks and I haven’t written anything yet ooooops. It’s just so easy to put off sitting down and writing a blog post. But I’ve now made 2 amazing things that I absolutely MUST SHARE; they’re tears-in-my-eyes good (brownies now, blondies to follow). I’m nearly drooling just thinking about them.

Apparently I’ve been on a cookie bar kick, which is odd since I rarely make things like brownies or blondies. These brownies were for Father’s Day (eep that was a long time ago and I’m just writing this now oooooops) which apparently I’ve accidentally made an annual tradition. These were better than last year’s though. Different, for sure, but better. These ones were also flourless (see first ever blog post for other recipe), but these were definitely a little more exciting. I took my dad’s love of the deepest darkest chocolatey thing you could imagine, combined it with his love for coconut and his request for a cheesecake for Father’s Day (after I’d already started making brownies…oopsies sorry!) et voilà, I came up with this lovely little combination of GLUTEN FREE (if you’re into that) dark chocolate brownies with a coconut cream cheese layer and topped off with a semisweet chocolate shell. Shell? Glaze? Top layer? You get the point. There’s chocolate on top. In other words, yum.

I got the idea from this recipe for buckeye brownies, but I left out the peanut buttery layer and added my own twist. These were great. Make ’em.

Brownies :

3 oz. 100% cacao baking chocolate, melted (<3)
1 c. coconut oil, melted
2 1/2 c. coconut sugar
4 eggs
12 tsp. vanilla
3/4 tsp. salt
1/2 tsp. cornstarch
1/3 c. plus 1 Tbsp. cocoa powder
2 Tbsp. almond meal

Coconut Cream Cheese Frosting :

2 c. shredded coconut, processed to coconut butter
4 oz. cream cheese, softened

Chocolate layer :

8 oz. semisweet/dark/whatever chocolate
1/2 tsp. coconut oil, melted

Grease an 8×8″ pan and set aside. Preheat the oven to 350° as per usual.

Combine the melted chocolate, melted coconut oil, and coconut sugar together in a bowl. Add the eggs one at a time, mixing between each egg. Add the salt and the vanilla and mix again. Sift the cocoa powder, cornstarch, and almond meal together in a small bowl and add to the wet mixture. Once combined, pour the batter into the prepared pan and bake for about 30 minutes until a toothpick comes out clean when stuck in the middle. Set on a cooling rack and step away from the brownies so you can make your next layer. Maybe even stick it in the fridge so you’re not tempted (that’s what I did).

Process the dry, unsweetened coconut in a food processor until the oils are released and it turns into a spreadable consistency. Add your cream cheese and pulse until combined. Spread this “frosting” over the cool-ish (but mostly cool, please!) brownies and prepare for the final step (!!!)

Melt the chocolate for the top layer and add the coconut oil. Pour the chocolate evenly over the top of the coconut frosting layer. Stick it in the fridge until the top layer sets, cut into them, take a bite, die of happiness. Repeat.

Image

It feels good to be back :’)

Love, Emily

PS: OOH ooh also forgot to mention that yeah, these are brownies, so they’re sugary and rich and the definition of decadent, but all the ingredients are healthy and natural and wonderful in every way. No refined sugars! No flour! Etc! So you can feel a little less guilty eating them. Right? (Hear hear!)