George is like a character you'd find in a fiction novel. He has the quirks of someone made up, except I work with him at Trader Joes demo station in my non-fiction life. He has a curly ponytail, thick glasses, wears shorts year-round, loves beer, does not own a car, cell phone or computer, speaks of the internet like it's something from space. He prefers people at work (both customers and employees) to call him "The Sheriff" and when the song Wild Wild West comes on in the store, he does a little dance complete with his fingers shaped like guns drawn from his make believe holsters, and boogies around the sample station. I can't make this stuff up. If you're not familiar, Trader Joes has a sample station where people come to try a product, and I work the morning shifts after George has worked there the night before. He likes to chat, and to encourage the company of other employees to come talk, he always opens a box of the dark chocolate peanut butter cups. It's like pigeons and breadcrumbs - he opens those up and people flock. When I follow his shift the next morning, there are usually a couple left for me. I've gotten so used to it now that I get sad when there aren't any left under the table. The more people catch on to his secret stash, the less there are to feed my habit at 7 a.m. This is probably a good problem, but I set out to make my own anyway. As far as candy goes, I knew I could make them a little more virtuous at home.
Hugh and I are coming out of a hot cocoa and whipping cream phase and now these almond butter cups are the treat of choice. They are the perfect amount of sweet and rich with the dark chocolate, while the salt on top brightens up the morsel just right. If you're still looking for a Valentine's Day gift or treat to share, these honestly could not be simpler to make and they taste charmingly homemade.
DARK CHOCOLATE ALMOND BUTTER CUPS // Makes 12-14 minis or 6 full sized cups
I fiddled around with this recipe based on a current affinity for the dark chocolate PB cups at Trader Joes and applied some tips from Alana Chernila of The Homemade Pantry. You could use any nut butter you choose, but note that the amount of natural oil will vary by type and brand. The honey and powdered sugar help the nut butter sieze up, so use your judgement and add a bit more if needed. It should be firm enough to roll in a ball, press down and easily hold that shape. Because I know someone will ask, I suppose you could use all honey and no powdered sugar, just expect a more tender center.I use these muffin liners. They look nice and peel away beautifully from the candy.
7 oz. dark chocolate (not to exceed 70%)
1/2 cup natural almond butter
2 Tbsp. honey
1 Tbsp. powdered sugar
1/2 tsp. vanilla extract
1/4 tsp. fine grain salt
sea salt flakes for topping
Break up the chocolate and melt in a double boiler (a pot of simmering water with a bowl resting on top). Stir to make sure it is perfectly smooth.
Set out the liners in a mini muffin tin, this helps them hold shape. Spoon about a teaspoon of the chocolate into the bottom. Tilt and twist it around so the chocolate coats the side of the liner and rest it back in the tin. Repeat with remaining papers. Mix the almond butter, honey, powdered sugar, vanilla and salt together until smooth to make the filling. Scoop out a tsp. of the almond butter filling and gently roll it into a ball between your palms. Give it a press down and center it on top of the thin chocolate puddle. Repeat. Spoon chocolate, about another tsp., on top of each almond butter ball to cover completely. You may need to add a few drops more to get the chocolate to level above the bump of the almond butter. Sprinkle a teensy pinch of flaked sea salt on each one and chill in the fridge to set.
They can be kept in a covered container at room temperature or fridge.
My parents are hosting Christmas dinner for the extended family this year, which gives me some say in what happens with the food. I think about food, I read the magazines, I like organizing and making lists...it's only fair. I prefer the non-traditional - trying new dishes, keeping things fresh, maybe even leave cheese off a few dishes (!), NOT having turkey and stuffing. My dad is requesting the later and I quote him, "I don't want any of that esoteric shit." This is a man who would qualify roasted squash or some sort of kale salad as esoteric. Oy. Whatever the food, I am really looking forward to it. My mom sets a beautiful table, my grandma will make a few innocent while still slightly offensive comments and my sister and I will be silly at our corner of the table.
It got me thinking of dishes that are exceptional in their own right, for their simplicity or purity, before getting creative with them. I can't say there is much of that on this site, besides Hugh's coffee posts. I could even argue this topic is subjective between those preferring the traditional versus the modified, but a classic brownie recipe is something I need to have in my back pocket. If I am going to identify myself as a food blogger, there needs to be a brownie recipe on this site. It's an unspoken expectation. Not one with black beans or applesauce or mashed banana but let's start with straight up buttery, rich brownies. The kind I would eat warm with a scoop of ice cream and feel guilty about.
I flipped through David Lebovitz' Ready for Dessert: My Best Recipes because with a title like that and a reputation like his, I knew there would be a brownie recipe and it'd be exceptional. Holy moly was my gut correct on this one. These brownies are decadent, very rich, and deeply chocolatey, so much so that even one with a fierce sweet tooth can have one small square and be satisfied. These are fudgy brownies but not so fudgy that you feel like you're eating underdone batter. This is chocolate in all its glory. Excellent on their own, and still a perfect canvas for adding in what you please. THAT is the brownie recipe I want. A la mode of course.
sprouted kitchen
sprouted kitchen
BROWNIES
Makes 12 small
Adapted from David Lebovitz Ready for Dessert
David notes that the minute long stir to incorporate the flour is crucial for everything staying together. I used oat flour, which gave reason for a slightly crumbly brownie but they stayed together just fine. I grind my oat flour from old fashioned oats, so it's coarse as you'll notice in the photos. Once the brownies are baked, I don't believe it compromises the texture at all.
directions
Preheat the oven to 350'. Line the inside of a 8'' square pan with parchment or foil allowing the excess edges to extend beyond the edges of the pan. Lightly grease with butter or cooking spray.
In a medium saucepan, melt the butter and chocolate and stir over low heat until the chocolate is melted and smooth. Remove from the heat and stir in the cocoa powder, coffee, sugars and vanilla until combined. Beat in the eggs one at a time, and the oil. Fold in the flour, pinch of salt and stir to combine. Stir in the chopped nuts of preferred add ins.
Scrape the batter into the prepared pan, sprinkle the remaining chocolate on top and bake until the center is almost set, about 25 minutes. Don't overbake! Let them cool completely before lifting out the parchment to remove brownies.
These brownies will keep well for 4 days and can be frozen for one month. For a clean cut, chill the brownies to get even edges and clean the knife between slices.
ingredients
5 Tbsp. unsalted butter
7 oz. bittersweet or semisweet chocolate, chopped, some reserved for topping
2 Tbsp. cocoa powder
1 tsp. finely ground coffee or espresso powder
1/2 cup cane sugar
1/2 cup light brown sugar
1 tsp. vanilla extract
2 large eggs, room temperature
2 Tbsp. neutral oil (grapeseed or avocado)
1/2 cup oat flour or unbleached all purpose flour
1/4 tsp. baking powder
pinch of salt
Add-in options
1 cup toasted and chopped nuts (walnuts, pecans, hazelnuts)
1/3 each cup chopped dried cherries and cocoa nibs
1 tsp. mint extract and crushed candy canes for topping
sprouted kitchen
sprouted kitchen
sprouted kitchen
Sara Forte
2019-04-17
Brownies
12
This is chocolate in all its glory. Decadent, very rich, and deeply chocolatey brownies from David Lebovitz.
5 Tbsp. unsalted butter
7 oz. bittersweet or semisweet chocolate, chopped, some reserved for topping
3/4 cup natural cane sugar
1 tsp. vanilla extract
2 large eggs, room temperature
2 Tbsp. neutral oil (grapeseed or avocado)
1/2 cup oat flour or unbleached all purpose flour
pinch of salt
Add-in options (from both David and myself):
1 cup toasted and chopped nuts (walnuts, pecans, hazelnuts)
1/3 each cup chopped dried cherries and cocoa nibs
1 tsp. mint extract and crushed candy canes for topping
Preheat the oven to 350'. Line the inside of a 8'' square pan with parchment or foil allowing the excess edges to extend beyond the edges of the pan. Lightly grease with butter or cooking spray.
In a medium saucepan, melt the butter, then add the chocolate and stir over low heat until the chocolate is melted and smooth. Remove from the heat and stir in the sugar and vanilla until combined. Beat in the eggs one at a time, and the oil. Add the flour, pinch of salt and stir energetically for 1 full minute, until the batter looses its graininess, becomes smooth, and begins to pul away from the sides. Stir in the chopped nuts of preferred add ins.
Scrape the batter into the prepared pan, sprinkle the remaining chocolate on top and bake until the center is almost set, about 25-30 minutes. Don't overbake. Let them cool completely before lifting out the parchment to remove brownies.
These brownies will keep well for 4 days and can be frozen for one month. For a clean cut, chill the brownies to get even edges and clean the knife between slices.
We're heading out of town early tomorrow. Hugh has some work in San Francisco, I'm going to Portland with my mom and sister for a book signing and then we're meeting in Seattle for a few more days for another book event (if you live near either place, I hope to see you!). I've visited both cities before, and I adore them for how different they are from home. So many places to eat, more trees, independent coffee shops and new faces. I wanted to throw something together quick to pack as a snack for the flight, even though neither are long. A two hour flight is still a 4-5ish hour process of getting from A to B and that's long enough to need some sustenance. I may have a subconscious fear of starving to death, because I always have a snack in my car and my purse, even on the days I'm not going far from home. Without fail, every time we leave for a flight and Hugh sees my purse filled with fruit, trail mix and snacks "Sara, they have food there," but would you guess who eats most of my loot?
These date truffles are dense little nuggets that give you a bit of energy and also cure a sweet tooth. The sweet dates compliment the rich cocoa powder and the crunchy almonds give just enough crunch to make you feel like you're having a real special treat. I do prefer them cold, but regardless they are great for road trips, plane flights or kids lunches etc. They're so quick and easy you don't exactly need a reason to make them.
Excuse the brevity. We'll be back with the last of the summer produce I'm gripping onto after the trip. Happy weekend.
ALMOND DATE TRUFFLES // Makes 18
I'm not sure who to give the credit for this idea - there are versions all over the internet for these vegan/gluten free treats. Below are my measurements but cheers to the mystery person who invented this combo.
Some dates can be super dry and hard, but for this recipe, you want to try to get your hands on some that are plump and slightly glossy, with no crystalized sugar on the surface. I get really have good luck at Costco or Trader Joes. You can taste the good quality cocoa here, so while a bit pricier, I like Scharffen Berger or Valrhona.
20 Medjool dates, seeded and halved
1/2 tsp. vanilla extract
1/3 cup creamy almond butter
1/3 cup unsweetened shredded coconut
1/3 cup plus 1 Tbsp. natural cocoa powder
1/2 tsp. sea salt
1 tsp. cinnamon
1/3 cup toasted almonds, well chopped
Put the dates and vanilla in a food processor and run until a chunky paste forms. Add the almond butter and pulse a few more times. Add the coconut, cocoa powder, salt and cinnamon and pulse a few more times. The mixture should be a tad crumbly, but press between your fingers and stick together. If it seems too wet to hold in a ball, add more coconut, if too dry, add a touch more almond butter or a spash of water.
Roll a heaping Tbsp. of the mixture between your palms to form a ball. Repeat with remaining mixture. Put your chopped almonds on a plate and roll each truffle in the almonds (apply a bit of pressure to get them to adhere). Place the plate in the fridge to chill for at least an hour. Truffles will keep covered in the fridge for a couple weeks.
