“This place reminds me of Santa’s Workshop! Except it smells like mushrooms and everyone looks like they want to hurt me.”
—Buddy the Elf
“This place reminds me of Santa’s Workshop! Except it smells like mushrooms and everyone looks like they want to hurt me.”
—Buddy the Elf
It’s past time we talk, isn’t it?
Let’s talk about busyness. Let’s talk about crazy sleep-deprived weeks and times when there just isn’t enough time.
Talk about my new coffee-free lifestyle and how damn hard it is to keep your eyes open in a darkened lecture room.
About blog malfunctions (WHy, Pinterest, wHyyyYYyy) that seemingly can’t be fixed, about being so frustrated that you don’t even want to try anymore.
Talk about sophomore year and living with best friends and becoming a Theta girl and bumps and ruts in the road.
Talk about all the millions of things that I’ve wanted to say here that I haven’t had time to put down in a post.
Can we talk about how just the other day I saw a man and his young son sitting in the autumn sun, basking with eyes shut, hands folded, peaceful as can be, and it warmed my heart for one brief moment, almost as much as it warmed theirs, before bio lecture called and demanded that I rush onwards?
Time is cruel. My schedule is punishing.
But I’m still here, and I know you are all here, waiting, too.
I’ve hired a web developer to try to solve my Pinterest woes, but that still hangs heavy in my heart.
I put so much work into this blog, and all I want is for it to work and run smoothly like a well oiled machine.
I have some fabulous things to share here, but I’m reluctant since I know a big part of the meat of my blog (Pinterest traffic/interest) is missing in action!
Life is crazy busy; second year is hard; my roomies are busy and my boyfriend is busy and I don’t sleep anymore.
But it’s good. This life of perpetual motion and grinding work is one I chose; in the end, it’s fun and rewarding and there’s something deeply satisfying about being so exhausted that you fall asleep even before you’ve sunken all the way down into your fluffy, white, cloud bed.
These brownies are for Betsy.
She’s a Starbucks addict, and her favorite is a soy peppermint mocha (or an iced vanilla soy latte).
I was looking for an excuse to use my mini tartlette pans (remember these cute cakes?!), so I got to mixing up some quick brownie batter.
This batter takes the typical melted chocolate that’s added to brownies and replaces it with cocoa powder and butter—chocolate is just cocoa butter and cocoa powder, so why not replace the relatively flavorless cocoa butter with flavorful dairy butter?
Thank you Alice Medrich, for this impeccable logic.
Everyone else. Dooo it.
These brownies are fudgy, with shiny, crackly tops and the most satisfyingly chewy edges; the peppermint, salt, and espresso powder cut the richness and provide depth.
The ganache is—literally—the icing on top, finishing the thick, rich brownie with a perfectly smooth counterpart.
PLUS they’re whole wheat, and no one had any idea.
My roommates’ verdicts?
“Christmas in a cupcake.”
“I think I’ve had thousands of peppermint mochas in my life, and this passes the test.” (Guess who said that…)
“Thin mint. Thin mint. Thin mint.”
I don’t like Starbucks (I HATE Starbucks tbh) but this flavor combo is a straight up killaaaaa.
It’s a must make for fall/winter bakers!
Whole Wheat Peppermint Mocha Brownies
makes ~30 brownie bites, or 1 8×8 inch pan
adapted from Alice Medrich
ingredients:
for the brownies:
275 grams (10 tablespoons) unsalted butter
2 tablespoons espresso powder
250 grams (1 1/4 cup) sugar
70 grams (3/4 cup plus 2 tablespoons) cocoa powder
1/2 teaspoon kosher salt
1 teaspoon vanilla extract
1/4-1/2 teaspoon peppermint extract
2 eggs
80 grams (~1/2 cup) white whole wheat flour
for the ganache:
70 grams (~2.5 ounces) dark chocolate
pinch salt
28 grams (2 tablespoons) butter
50 grams (~3 tablespoons) half-and-half, room temp
directions:
Preheat oven to 350 degrees F and grease and flour whatever pans or tins you are using.
Melt unsalted butter in a pan or in the microwave; stir in espresso powder and sugar.
Whisking vigorously, whisk in cocoa powder, salt, and extracts.
Whisk in eggs and then gently stir in flour until the batter is homogeneous.
Scoop or spread the batter into the greased tin and bake for 20 minutes.
Allow to cool completely, then place in freezer for at least 45 minutes.
While the brownies are chilling, make ganache: place chocolate, salt, and butter in a microwave safe bowl.
Melt in 30 second increments until 3/4 of the way melted; remove from microwave and whisk the half-and-half in very vigorously.
Whisk until ganache comes together and is shiny.
Pour hot ganache over the frozen brownies (it should set on contact), then allow it to set and the brownies to thaw.
Serve at room temperature with a big glass of milk or a hot cup of coffee!
Peanut butter Pollock.
Thank god for no-bake recipes.
When you don’t have a kitchen (just a microwave and a fridge and a bureau for counter space), you have limitations.
i.e. I’ve been washing dishes in the bathroom. Which only has push-button faucets, which means every 8 seconds, the water turns off and I have to hold down the handle again. As if washing dishes could be MORE torturous.
Also, no oven. Or stove. Which means that recipes cannot only be no-bake, but no-cook.
Also, it’s finals week. Which means, I ain’t got time. For anything. Other than crying and Game of Thrones, of course.
Stop looking at me like that.
These bars are dead simple, and deadly delicious.
Just 6 ingredients, and they can be whipped up in just a few minutes.
It’s really hard to go wrong with peanut butter and chocolate. But PB, chocolate, and graham crackers?
It is LITERALLY impossible. It cannot be done.
For example: graham crackers sandwiched with peanut butter and chocolate. Impossible to do wrong.
The best part of these bar cookies, aside from their no-bake conception, is the fact that the graham cracker crumbs stay crunchy in the melted butter/PB base, which creates an airiness and crunchiness that is incredibly difficult to resist.
Actually, impossible to resist. Cut these small, because that means you can eat a million and one of them.
Peanut Butter Graham Bars (no bake)
makes 1 8×8 or 9×9 inch pan of bars
ingredients:
8 tablespoons butter, melted
scant 1 cup smooth peanut butter
big pinch salt
1 1/4 cups confectioner’s sugar
1 1/3 cups graham cracker crumbs (about 10 sheets of crackers)
1 1/4 cup chopped dark chocolate
1 teaspoon butter
1 tablespoon chopped dark chocolate plus 1 tablespoon white chocolate, optional
1 tablespoon peanut butter plus 2 teaspoons chopped white chocolate, optional
directions:
Butter a 9×9 or 8×8 square pan.
Melt the peanut butter and butter together in a microwave; stir until smooth.
Stir in the salt, confectioner’s sugar, and graham cracker crumbs.
Press into the pan firmly; refrigerate until set.
Meanwhile, melt the dark chocolate with the second measure of butter; pour over cooled and set peanut butter base and smooth out; rap on the counter a few times to release air bubbles.
Refrigerate until set.
To decorate, melt the dark chocolate together with the white chocolate; stir until smooth.
Melt the peanut butter with the white chocolate; stir until smooth.
Splatter and drip the two mixtures over the set bars; allow to cool for 15 minutes before slicing to ensure that topping is set.
One slice of this will do in your chocolate cravings in just the right way.
Mississippi Mud Pie just done grew up.
Pinch cream of tartar
Loosen your belts, unbutton your jeans, and ready your stomachs.
Diners across the nation have been serving hundreds of different flavors of pie for ages. (And thank goodness for it!)
And with that, I’m hungry. Over and out.
Super Freak Brownies
blondie layer from smittenkitchen, red velvet brownies adapted from varying online sources
for the blondie layer:
ingredients:
1/2 stick butter, melted
119 grams light brown sugar
1/2 a large egg (weigh it out, divide by two, and save the other half. You’ll need it.)
splash vanilla
pinch sea salt
1/2 cup flour
big handful bittersweet chocolate chips
directions:
Mix the butter, sugar, egg, vanilla, and salt together. Stir in flour, then chocolate chips. Spread over the bottom of a well-buttered 8×8 pan. Top with Oreos. (You’ll need 16)
for the ganache:
ingredients:
big handful of chocolate chips- I used bittersweet (use your discretion on how chocolaty you want it)
1/3 cup peanut butter
directions:
Heat chocolate and peanut butter together until melted and combined, either in a microwave or on a stove top. Spread over Oreos.
for the red velvet brownies:
ingredients:
1/2 stick melted butter
1/2 cup sugar
splash vanilla
bit of red gel food coloring
pinch sea salt
1/2 teaspoon white vinegar
2 tablespoons cocoa powder
1 egg
1/4 cup plus 2 tablespoons flour
4 ounces cream cheese, softened
1/2 a large egg
2 tablespoons sugar
splash vanilla
directions:
Mix the butter and the first measurement of sugar together with the vanilla, food coloring, sea salt, vinegar, and cocoa powder. Next, add in the egg, then stir in the flour. Pour 3/4 of the batter over the ganache, reserving the rest to dot the top of the cream cheese mixture. For the cream cheese swirl, beat the cream cheese, 1/2 egg, sugar, and vanilla together, then dollop it over the brownies. Dot the cream cheese with the remaining red velvet batter, then swirl to your heart’s content with a toothpick.
Bake at 350 degrees F for 30-35 minutes, or when a toothpick comes out clean.
Allow to cool, then cut into 9 squares.
Americana Dream Cream Pie:
ingredients:
all-butter pie dough for 1 single crust, (baked at 425 for 8 minutes lined with aluminum foil and loaded with pie weights, then at 350 without the aluminum/pie weights, but pricked with a fork, for 15-20 minutes longer, until golden) brushed with melted chocolate once cool
3 super ripe bananas
4 tablespoons sugar
2 tablespoons butter
1/4 cup flour
100 g bittersweet chocolate
1/3 cup half-and-half
1 can coconut milk
pinch salt
1/2 cup sugar
1/4 cup flour
4 egg yolks
splash vanilla and coconut extract
1 cup finely shredded unsweetened coconut
toasted chunk coconut, for garnish
directions:
Put bananas, sliced, into a pan with the butter, sugar, and flour. Allow to cook until the mixture is thickened and very, very fragrant, about 10 minutes on medium heat.
Pour into bowl and allow to cool. Once cool, pour into the cooled and chocolate-brushed pie crust. Make the pastry cream: heat up the coconut milk until simmering. Whisk the yolks, flour, sugar, and salt together in a bowl. Pour 2/3 cup of the hot milk over the yolks while whisking, then pour the yolk mixture back into the pan with the milk. Allow to come to cook (it will boil and bubble) until thickened significantly. Pour into another bowl, stir in the extracts and coconut, and allow to cool completely. Next, heat up the half-and-half until almost boiling (I nuked it). Pour it over the chocolate and allow to sit until the chocolate is melted, then stir until smooth. Pour/spread over the bananas, then spread the cooled pastry cream over that. Chill until well-set, then garnish with the toasted coconut.