almond butter blondies

Blondies and brownies are both highly appealing to me, and I think there's a time and a place for both. I fall into the camp of "the fudgier, the better", so underbaking is always encouraged! These blondies have an almond butter base, but feel free to use any other nut or seed butter if you prefer. I love playing with different mix-ins depending on my current cravings. This time I went for the never-fail combination of chocolate chips and shredded coconut. Enjoy!

Almond Butter Blondies:

  • 3/4 cup almond butter

  • 1/4 cup coconut oil, softened

  • 3/4 cup brown sugar

  • 1 egg

  • 1/4 cup almond milk

  • 2 tsp pure vanilla extract

  • 3/4 cup whole wheat pastry flour

  • 1/2 tsp baking powder

  • 1/2 tsp salt

  • optional mix-ins: 1/2 cup coconut, chocolate chips, nuts, banana chips, toffee bits, etc.

Preheat oven to 350 F. Grease an 8in square dish (alternatively, line dish with parchment paper, leaving some overhang on all sides). In a stand mixer or mixing bowl, mix together nut butter, coconut oil, and sugar until well combined. Add in egg, almond milk and vanilla. Mix in dry ingredients until just incorporated. The batter will be thick and sticky. Add any mix-ins last if desired (I love chocolate chips and shredded coconut). Spread batter evenly into the prepared baking pan, and sprinkle leftover mix-ins on top. Bake for 20-22 minutes, until edges have turned golden brown. Cool completely before slicing. Enjoy! Makes 8-12 blondies.

*Adapted from Peanut Butter Blondies in Vegan Cookies Invade Your Cookie Jar.

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chocolate sheet cake with coconut pecan frosting

My husband and I both seriously love chocolate. For his birthday this year, he requested German chocolate cake. I also really love coconut and pecans, so I was more than happy to oblige. We were hosting a casual daytime pizza party with friends for his birthday, so instead of baking a fancy German chocolate layer cake, I thought a giant sheet cake (Texas style!) would fit the bill perfectly. This cake is so easy to throw together, you don't even need a mixer. It's super rich & chocolatey, and I love the texture it gets from the coconut & pecans! It's easy to slice and serve, and can even be eaten hands-free, brownie style! Feel free to make a more traditional German chocolate-style frosting (egg yolks & evaporated milk base), but I opted for more chocolate to accompany the coconut & pecans. You can dig in immediately while the cake and frosting are both warm, or make it ahead of time and refrigerate it until you're ready to enjoy!

German Chocolate Sheet Cake with Coconut Pecan Frosting:

Cake:

  • 2 cups all-purpose flour

  • 2 cups cane sugar

  • 1/4 tsp kosher salt

  • 1/2 cup semisweet chocolate

  • 6 tbsp unsweetened cocoa powder

  • 1 cup butter

  • 1 cup boiling water

  • 1/2 cup buttermilk

  • 2 large eggs

  • 1 tsp baking soda

  • 1 tsp pure vanilla extract

Frosting:

  • 1/2 cup butter

  • 4 tbsp unsweetened cocoa powder

  • 6 tbsp whole milk

  • 1 tsp pure vanilla extract

  • 1 pound powdered sugar

  • 1/4 tsp kosher salt

  • 1 cup pecans, roughly chopped

  • 1 cup shredded coconut

Preheat oven to 350 F and prepare a half sheet tray (13" x 18") or jelly roll pan. In a mixing bowl, combine flour, sugar, and salt. In a saucepan, melt the butter and chocolate. Add cocoa powder and whisk together until combined. Add boiling water, allowing it to simmer for about 20 seconds, then turn off heat. Pour chocolate mixture over dry ingredients, and stir lightly to cool. In a bowl, whisk together the buttermilk, eggs, baking soda, and vanilla. Add chocolate batter and mix until combined. Pour into sheet cake pan and bake at 350 degrees for 16-18 minutes (14-16 min for jelly roll pan).

While cake is baking, make the icing. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Once fully incorporated, add the pecans and coconut. Pour the frosting mixture over the cake immediately after it comes out of the oven, spreading it evenly across. Dig in immediately, or allow it to cool. Cut into squares and enjoy!

*Adapted from Chocolate Sheet Cake by The Pioneer Woman.

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the ultimate chocolate chip cookies

While my #1 favorite chocolate chip cookie in NYC is from Levain Bakery, another ridiculously delicious option comes from Jacques Torres, who is known as Mr. Chocolate, and for good reason! His cookies are a bit thinner & wider than those from Levain, but they have perfect caramelized, crisp edges with a melty, gooey interior.  I've been on the quest to bake the ultimate chocolate chip cookie at home, and lucky for me, The New York Times has published a recipe based on Jacques Torres' own. Just a heads up, these aren't your quick, easy to throw together cookies. They require both bread and cake flour, and need to be refrigerated for at least 24-36 hours before baking (kudos if you can wait that long without eating all the dough or baking a few cookies early, which may or may not have happened here). But trust me, plan ahead a bit and have the dough ready to go in your refrigerator. The added wait time improves both the flavor & texture of these cookies, so it's definitely worth it. Make sure you find chocolate discs instead of your typical chocolate chips. They are bigger & flatter, and melt in the perfect way in these cookies by creating a whole sheet or layer of chocolate instead of just blobs. A higher quality chocolate, like Guittard, will take these cookies to the next level! You will not be disappointed-I promise- but if you are, I will gladly take them off your hands!

Chocolate Chip Cookies:

  • 2 cups minus 2 tablespoons (8 1/2 ounces) cake flour

  • 1 2/3 cups (8 1/2 ounces) bread flour

  • 1 1/2 teaspoons baking powder

  • 1 1/4 teaspoons baking soda

  • 1 1/2 teaspoons coarse salt

  • 2 1/2 sticks (1 1/4 cups) unsalted butter

  • 1 1/4 cups (10 ounces) light brown sugar

  • 1 cup plus 2 tablespoons (8 ounces) granulated sugar

  • 2 large eggs

  • 2 teaspoons vanilla extract

  • 1 1/4 pounds bittersweet chocolate disks or fèves

  • sea salt, for sprinkling over cookie dough prior to baking

 

Sift flours, baking powder, baking soda, 1 1/2 teaspoons sea salt into a large bowl; set aside. Using a mixer fitted with the paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined. Drop chocolate pieces in and incorporate them without breaking them.

 

Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours. When ready to bake, preheat oven to 350F degrees. Line a baking sheet with parchment paper or a nonstick baking mat; set aside. Scoop six 3 1/2-ounce mounds of dough onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie.

Sprinkle lightly with sea salt and bake until golden brown but still soft, 16-20 minutes. Transfer baking mat or parchment paper to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin. Makes about 18 5" cookies.

*Recipe from The New York Times, adapted from Jacques Torres.

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chocolate soufflés for 2

These chocolate soufflés for 2 are the perfect dessert for date night, Valentine's Day, or any day! They are served in Staub mini cocotte pots, which makes them look extra fancy too! Although soufflés seem daunting, they can be executed easily with a few staple ingredients, and are guaranteed to impress. Don't forget a sweet & creamy sauce (think créme anglaise or melty ice cream) to drizzle on top! PS- if you want to prep these ahead of time, you can also cover and refrigerate the soufflés overnight before baking!

Chocolate Soufflés:

  • 3 tbsp coconut oil (or butter), softened

  • 1/4 cup cane sugar

  • 3 oz. bittersweet chocolate, chopped

  • 1/2 tsp pure vanilla extract

  • 2 egg yolks, at room temperature

  • 2 egg whites, at room temperature

  • 1/8 tsp cream of tartar

  • créme anglaise or salted caramel sauce (for serving)

Preheat oven to 375 degrees F. Use 1 tablespoon of coconut oil to grease your cocottes. Coat them lightly with 2 tbsp cane sugar, tapping to remove any excess. Place cocottes on a baking dish and set aside. 

Melt chocolate with 2 tbsp coconut oil over a double boiler, whisking until smooth. Remove from heat and add the vanilla. Whisk in the yolks one at a time until smooth. Set aside. 

In the bowl of a stand mixer with a clean whisk, beat egg whites on medium speed until frothy, about two minutes. Increase the speed to high and slowly add cream of tartar and remaining sugar, beating until stiff peaks form, about 5 minutes. Take care not over beat. 

Add 1/3 of the meringue into chocolate mixture. Gently fold in. Add the remaining meringue and fold in until no streaks remain. Do not over mix. Spoon the mixture into prepared cocottes. Place in preheated oven and bake for 18-22 minutes. Sprinkle with powdered sugar and serve immediately, topping with créme anglaise or salted caramel sauce.

*Adapted from Chocolate Soufflé by Real Simple.

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gingersnap chocolate cream pie with bourbon pecan crumble

 

I wanted to bake a festive dessert for our holiday dinner this year, but one that would also please most everyone at the table. Chocolate naturally came to mind, and this gingersnap chocolate cream pie with bourbon pecan crumble by Kale & Caramel was a true winner. Even better, it's all vegan, and most of my family couldn't even tell! The crust is made from gingersnaps and coconut oil, while the chocolate cream filling is thickened with chia seeds. And those candied bourbon pecans? Make extra because you'll want to put them on everything! A decadent pie that you can feel good about indulging in- what could be better?! Head on over to Lily's site for the recipe.

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healthier black bean brownies

 

My best friend Stephanie is a registered dietician and plant-based chef who runs a vegan food truck in Texas called Ripe Cuisine. You can find tons of delicious, yet good-for-you recipes on her site, many of which you'd never know are vegan! Her motto is "eat with a purpose", and it's comforting to know you can do just that, even when a craving for sweets hits! When I want a brownie, I want it to be rich and fudgy, and that's exactly what these are. Stephanie's recipe includes a secret ingredient- black beans- but don't let that deter you. I promise you'll enjoy these just as much as any butter and egg-filled brownie, but you can feel good about the fact that they're both vegan and gluten free!

Flourless Fudge Brownies:

  • 1 cup dark chocolate chunks

  • 1/4 cup coconut oil

  • 2 cans black beans, drained & rinsed

  • 1/2 cup unsweetened cocoa powder

  • 3/4 cup coconut palm sugar

  • 2 tbsp maple syrup

  • 1 tbsp vanilla extract

  • 1/2 tsp sea salt


Preheat oven to 350 F. In a double broiler, melt chocolate and coconut oil together. Remove from heat and set aside.

In a food processor fitted with a steel blade, combine black beans, cocoa powder, palm sugar, maple syrup, vanilla extract, and salt. Pulse a few times to begin to breakdown beans, and with the motor running, pour in the melted chocolate-coconut oil mixture.

Continue to process until smooth, stopping to scrape down the sides of the work bowl, as needed. If adding in extra chocolate chips, nuts, etc., now is the time to stir them into the batter.

Using 1 tablespoon coconut oil, grease a 9 inch x 9 inch pan and pour in brownie batter. Bake for 45 minutes until brownies are set. Allow to cool for 30 minutes for brownies to firm up before cutting. Allow them plenty of time to cool and firm up before cutting. Enjoy!

*Makes 9 large brownies

**Optional additions- maca powder, extra chocolate chips, chopped nuts, shredded coconut, nut butter or dried fruit

***Recipe from Ripe Cuisine

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