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Tag Archive: chocolate

Honey, Almond + Coffee Brownies (gluten-free + paleo)

September 22, 2015 Leave your thoughts Print this page

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These were honestly one of my favorite treats that I came up with this summer. Yes, the ice cream I made was wonderful, but there was something special about these brownies. Perhaps it was because I made these for my friends at Amber Waves Farm on my last day there for the summer, perhaps it was because these have an INSANE amount of chocolate in them…but whatever the case, this is a lovely dessert.

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Summer is draining away out of the earth and autumn begins in just a few days. I honestly have no idea where the past few months went or where this September is going. It feels like in just a blink, I went from turning seventeen to bicycling through town with blueberries in my backpack to having my transcript and counselor recommendation sent to my early decision school.

Excuse me, how did this all happen so quickly?!

It’s a weird place to be, being a senior in high school. Part of me wants to savor each moment, for I will never be in this place with my friends I’ve known since childhood  again…but part of me is scrolling through the Common App, longing to get out already and go off to college so I can finally be an adult. Being at a university so soon just sounds delicious.

Senior year is a conundrum. But it is a conundrum I must get through. And brownies are helping me along.

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(Hint: this is a clue for where I’d LOVE to go to school!)

Sprinkles and frosting are of course optional but recommended. You can be healthy or you can be less-healthy and decadent. Choose your own adventure.

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Good cocoa + almond butter + honey + coffee = happiness. That is undeniable.

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Honey, Almond + Coffee Brownies

Ingredients

Prep Time 15 min
Cooking Time 30 min
Total Time 45 min
Yield 16-20 big brownies

FOR THE BROWNIES:

1 jar of creamy roasted almond butter

2 large eggs, lightly beaten

1 tablespoon of vanilla extract

3/4 cup of honey

1 cup of cocoa powder

1/2 teaspoon of sea salt

1 teaspoon of baking soda

1/4 cup of ground coffee

1 cup of chocolate chips

FOR THE FROSTING:

2 ripe avocados

1/2 cup of cocoa powder

1 tablespoon of vanilla extract

1/2-2/3 cup of maple syrup or honey

6 ounces of dark chocolate, melted and cooled to room temperature

Pinch of salt

Sprinkles, optional

Directions

Preheat the oven to 325 degrees. Line a 9 x 13 glass baking dish with parchment paper and lightly grease with coconut oil. Set aside.

In a large bowl, stir together the almond butter and the beaten eggs until well-incorporated, then fold in the honey and vanilla with a spatula. Pour in the cocoa powder, sea salt, and baking soda, and keep folding until no clumps of dry ingredients remain. Add the coffee grounds and chocolate chips and fold a few times just to incorporate.

Scoop the batter into the prepared baking dish and bake until a toothpick comes out clean in the center, about 30-35 minutes. Let cool completely (or better yet, refrigerate overnight or for at least 4 hours) in the pan.

To make the frosting, combine the avocados, cocoa powder, vanilla extract, maple syrup or honey, melted dark chocolate, and pinch of salt in the food processor. Blend until completely creamy and no blobs of avocado remain. Taste and add more cocoa powder, sweetener, or salt as necessary.

Once the brownies are cool, frost them with the prepared frosting. Slice into bars and top with sprinkles, if you’d like. (If you want a healthier option than the store-bought ones, try my homemade sprinkles!) Serve immediately, or store in an airtight container for up to 3 days.


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What is your favorite pairing with chocolate brownies? Frosting? Some kind of milk? More chocolate??? Leave me a comment here or on Facebook and let me know!


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Honey, Almond + Coffee Brownies

September 19, 2015 Print this page

Flourless chocolate cake is amazing, but flourless chocolate brownies may in fact be more amazing. Almond butter adds a lovely fudginess and keeps things moist while the coffee contributes a bit of crunch. Don’t skip the frosting–it really brings everything together!

Adapted from this recipe

Ingredients

Prep Time 15 min
Cooking Time 30 min
Total Time 45 min
Yield 16-20 big brownies

FOR THE BROWNIES:

1 jar of creamy roasted almond butter

2 large eggs, lightly beaten

1 tablespoon of vanilla extract

3/4 cup of honey

1 cup of cocoa powder

1/2 teaspoon of sea salt

1 teaspoon of baking soda

1/4 cup of ground coffee

1 cup of chocolate chips

FOR THE FROSTING:

2 ripe avocados

1/2 cup of cocoa powder

1 tablespoon of vanilla extract

1/2-2/3 cup of maple syrup or honey

6 ounces of dark chocolate, melted and cooled to room temperature

Pinch of salt

Sprinkles, optional

Directions

Preheat the oven to 325 degrees. Line a 9 x 13 glass baking dish with parchment paper and lightly grease with coconut oil. Set aside.

In a large bowl, stir together the almond butter and the beaten eggs until well-incorporated, then fold in the honey and vanilla with a spatula. Pour in the cocoa powder, sea salt, and baking soda, and keep folding until no clumps of dry ingredients remain. Add the coffee grounds and chocolate chips and fold a few times just to incorporate.

Scoop the batter into the prepared baking dish and bake until a toothpick comes out clean in the center, about 30-35 minutes. Let cool completely (or better yet, refrigerate overnight or for at least 4 hours) in the pan.

To make the frosting, combine the avocados, cocoa powder, vanilla extract, maple syrup or honey, melted dark chocolate, and pinch of salt in the food processor. Blend until completely creamy and no blobs of avocado remain. Taste and add more cocoa powder, sweetener, or salt as necessary.

Once the brownies are cool, frost them with the prepared frosting. Slice into bars and top with sprinkles, if you’d like. (If you want a healthier option than the store-bought ones, try my homemade sprinkles!) Serve immediately, or store in an airtight container for up to 3 days.


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Banana Bread with Toasted Coconut + Chocolate Chips

May 13, 2015 Leave your thoughts Print this page

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Hello everybody! The adventures of a soon-to-be-senior in high school continue, featuring some food, some homework, and lots of tests. This chica just survived her third AP test, word.

What’s new with me? Well, for one, I went to San Francisco to visit some colleges…

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…and while I decided that I think I want to shoot for a really good school on the East Coast first (it’s a secret which one–shh), I had so much fun visiting the West Coast. They also have excellent ice cream out there: pictured above is a scoop of smoked sea salt chocolate and Vietnamese coffee from Humphry Slocombe.

I also got asked to prom (no, not by a cat or a sweet potato), which took place last Friday. I had so much fun dressing up and hanging out with my friends and my date!

 

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I’ve known my friend Jeromy for twelve years now, and let’s just say we’ve come a long way.

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…actually, I think the only differences are that he is now about a foot taller than me, and we changed who was wearing the vest.

Anyway, I was recently inspired to bake some banana bread, since Jeromy and I had a long conversation at a diner after prom about the wonderful ways of bananas. I decided to throw in some coconut and chocolate chips, too, because both of us love those foods. 🙂

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I forgot how much I love making banana bread. It’s so simple to prepare, yet so pretty when you take it out of the oven, and so comforting when you take a bite. The only reason I don’t make it more often is that we never have any extra bananas at my house, considering I’m basically at monkey status when it comes to banana eating…

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Want to know how simple this is? Well, it involves mashing bananas (which I find way too much enjoyment in)…

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…toasting coconut…

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…mixing a bunch of things together in a bowl (there’s no better way to describe that)…

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…then baking and slicing and EATING!

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YASS.

By the way, this banana bread recipe is adapted from the one from Flour Bakery in Boston. I updated it with a healthy twist, because healthy twists are kinda my jam.

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Banana Bread with Toasted Coconut + Chocolate Chips

Ingredients

Prep Time 15 min
Cooking Time 1 hr
Total Time 1 hr 15 min
Yield 1 loaf

1 2/3 cup of organic whole wheat flour, spelt flour, or your favorite gluten-free mix

1 teaspoon of baking soda

1 teaspoon of cinnamon

1 teaspoon of salt

1/3 cup of unrefined cane sugar

1/3 cup of coconut sugar or brown sugar

2 eggs, at room temperature

1/2 cup of refined coconut oil, melted and cooled slightly

4 very ripe bananas, mashed

1/4 cup of almond milk (I love using toasted coconut almond milk)

2 teaspoons of vanilla extract

1-1 1/2 cups of shredded coconut, toasted

1/2-3/4 cup of mini chocolate chips

Directions

Preheat the oven to 350 degrees. Line a loaf pan with parchment paper and grease well with coconut oil. Set aside.

In a medium bowl, sift together the flour, baking soda, cinnamon, and salt. Whisk well and set aside.

In a large bowl, whisk together the eggs and sugars until light and fluffy, about 3 to 4 minutes. Carefully whisk in the oil, then add the mashed banana, almond milk, and vanilla extract. Whisk well to combine.

Add in the dry ingredients and gently fold with a spatula. Once no specks of flour remain, add the toasted coconut and mini chocolate chips and fold to incorporate.

Pour the batter into the prepared loaf pan, using a spatula to help you out. Then, place the loaf pan in the middle rack of the oven and bake until a toothpick comes out clean in the center, about 1 hour.

Let the banana bread cool in the pan for at least an hour (preferably two), then transfer the bread from the pan to a cooling rack to come to room temperature. Store in an airtight container for up to 4 days, or slice and freeze for later consumption.


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So, how do you feel about bananas? (Interesting question, I know, but I have answered so many questions in the past ten days that I need something straightforward.) Leave me a comment here or on Facebook and let me know!

Also, some words of advice before I go: when given a photo booth, go HAM. No, not literal ham. Proof is below.

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Banana Bread with Toasted Coconut + Chocolate Chips

May 13, 2015 Print this page

Bananas. Coconut. Chocolate. Are we on vacation in some warm, tropical place already? Oh well, we’re not…but this banana bread is still delicious and makes an awesome breakfast or snack.

Adapted from Flour’s Famous Banana Bread recipe 🙂

Ingredients

Prep Time 15 min
Cooking Time 1 hr
Total Time 1 hr 15 min
Yield 1 loaf

1 2/3 cup of organic whole wheat flour, spelt flour, or your favorite gluten-free mix

1 teaspoon of baking soda

1 teaspoon of cinnamon

1 teaspoon of salt

1/3 cup of unrefined cane sugar

1/3 cup of coconut sugar or brown sugar

2 eggs, at room temperature

1/2 cup of refined coconut oil, melted and cooled slightly

4 very ripe bananas, mashed

1/4 cup of almond milk (I love using toasted coconut almond milk)

2 teaspoons of vanilla extract

1-1 1/2 cups of shredded coconut, toasted

1/2-3/4 cup of mini chocolate chips

Directions

Preheat the oven to 350 degrees. Line a loaf pan with parchment paper and grease well with coconut oil. Set aside.

In a medium bowl, sift together the flour, baking soda, cinnamon, and salt. Whisk well and set aside.

In a large bowl, whisk together the eggs and sugars until light and fluffy, about 3 to 4 minutes. Carefully whisk in the oil, then add the mashed banana, almond milk, and vanilla extract. Whisk well to combine.

Add in the dry ingredients and gently fold with a spatula. Once no specks of flour remain, add the toasted coconut and mini chocolate chips and fold to incorporate.

Pour the batter into the prepared loaf pan, using a spatula to help you out. Then, place the loaf pan in the middle rack of the oven and bake until a toothpick comes out clean in the center, about 1 hour.

Let the banana bread cool in the pan for at least an hour (preferably two), then transfer the bread from the pan to a cooling rack to come to room temperature. Store in an airtight container for up to 4 days, or slice and freeze for later consumption.


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Olive Oil + Sea Salt Chocolate Chip Cookies (vegan)

April 24, 2015 Leave your thoughts Print this page

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Hello! Sorry for pulling a disappearing act on you all again. The past month has been quite exciting, I must admit: I visited three colleges (Cornell being my absolute favorite), spent a week in San Francisco, and got asked to prom by a complete sweetheart…so in addition to lots of prep work for AP tests next month, I’ve been busy. But, as always, I’ve been cooking, and I’d like to share one of my delicious creations today.

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I was in a performance poetry show back in March, and the day of opening night, I suddenly got a craving for chocolate chip cookies. I don’t know why it happened, but when a craving like that comes along, you’ve gotta follow your heart and go for it.

Of course, I wasn’t going to make “normal” chocolate chip cookies! No, these were (as my friends like to call them) “special” chocolate chip cookies, made with olive oil for a little flavor twist and sprinkled with sea salt for a nice contrast. Sounds strange, but these were absolute heaven.

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The best part about chocolate chip cookies is that you can really mix them up and create a million other flavors in the process. Go nuts–literally–or throw in some dried fruit just for fun. Hey, how about some crystallized ginger or cacao nibs? All are game; the cookie batter is your canvas.

For the record, these are my attempt at trying to be as traditionalist as possible. I just don’t do basic.

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Fortunately, these cookies aren’t too complicated to make, either. I would give you a detailed explanation, but I don’t think I need to describe how to mix things in separate bowls and combine them. But I will give you a picture of dough because, chances are, you will be eating more of this than the actual cookies themselves.

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Or maybe you’ll go for the actual cookie? I don’t know…depends on what kind of person you are.

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Olive Oil + Sea Salt Chocolate Chip Cookies

Think olive oil in a cookie sounds weird? Think again! These cookies are light yet flavorful, and the slightly-fruity oil and punch from the salt really highlights the chocolate chips.

Adapted from this recipe

Ingredients

Prep Time 10 min
Cooking Time 10-12 min
Total Time 20 min
Yield 16-20 cookies

2 cups of whole wheat flour or spelt flour

1 teaspoon of salt

1 teaspoon of baking soda

1 teaspoon of apple cider vinegar

1/4 cup of extra virgin olive oil

1 tablespoon of vanilla extract

1/2 cup of brown sugar or coconut sugar

1/2 cup of unrefined cane sugar

2 flax eggs (so 2 tablespoons of ground flaxseed mixed with 6 tablespoons of water)

1 cup of chocolate chips

Sea salt for sprinkling

Directions

Preheat the oven to 350 degrees and line two baking sheets with parchment paper. Set aside.

In a small bowl, prepare the flax eggs by mixing the flaxseed meal with the water. Let stand for 10 minutes.

In a medium bowl, sift together the flour, baking soda, and salt. Stir together and set aside.

In a large bowl, whisk together the sugars with the olive oil, vinegar, and vanilla extract until well-combined, then add the flax eggs and whisk again.

With a spatula, fold in the dry ingredients until just combined, then fold in the chocolate chips. (Feel free to add more, if you’d like. No one ever says no to more chocolate chips…)

Using a smaller ice cream scoop or two large spoons, scoop the cookie dough onto the prepared baking sheets. Each cookie should be roughly under 2 tablespoons.

Bake until beginning to turn golden-brown, about 10-12 minutes. Upon removing from the oven, sprinkle with sea salt and flatten slightly with the back of a fork, then let cool completely (or mostly) before eating.


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(By the way, that little scar on my arm is from when I accidentally hit myself with a butt scooter in gym class. Only I would find a way to get injured on a butt scooter, of all things.)

When it comes to cookies, do you like something exciting or are you more of a traditionalist? Leave me a comment here or on Facebook and let me know!


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