I make this all winter long and even use it for gifts at Christmas. It’s quick, naturally gluten free, and different than your typical Christmas cookie. It’s a win, through and through.
Want to know the alternate title? It’s chocolate hummus. Did your nose just wrinkle up? Probably, as that’s what mine did when I read a recipe for chocolate hummus in a newspaper at least a year back. I read his review but couldn’t get on board – I eat a lot of hummus and when I hear that word, my brain thinks garlic. But then Heather forcibly changed my mind.
This is an old recipe, as you’ll see by the picture of Tessa at the bottom of the post. I remembered it so fondly it was due for a remake. I was bringing a dessert to a kid’s birthday party and I thought it would be an easy recipe in which to swap gluten free flour, as my husband was attending and “hungry Rich” isn’t as fun at parties. Now I can vouch that they’re just as delicious when made with gluten free flour as with regular, and they’re a definite crowd pleaser for adults as well as kids. Plus they’re perfect for the holidays, you know, with the mint and all.
I don’t always love blondies and prefer brownies ten times out of ten. Blondies can be sort of bland to me – I basically just hunt down the chocolate chips the whole time. Not the case, here, thanks to America’s Test Kitchen spot on base recipe; these were chewy with a super moist center and enough toffee and chocolate chips to make the hunting unnecessary.
I think in the first 17 years of my life, I probably consumed roughly 6,000 Quaker “Chewy” granola bars. I actually multiplied that out (and, by the way, I’m concerned I’m losing my third grade math skills). I just looked up the nutrition info and noticed they stated “sugar”, in it’s various forms, more times than I can count on one hand.
My friend just asked me if I ever make the same recipe twice or if I’m always trying something new (since there are a million recipes out there). I said that when I find a result that I can’t possibly picture being any better, I stop looking. These are my brownies. I’m done, the search is over. Now I know they sell boxes of pretty tasty brownie mix, but if you’re down for like, three more steps than box brownies, I can assure you its well worth the effort.
I’m a bargain shopper by nature, so it was hard to pass up zucchini being sold for 25 cents at my local farmers’ market recently. But buying an apocalyptic supply of zucchini left me with one tiny problem: What the heck could I do with all of it? If you remember these zucchini turkey burgers from way back, you already know that grated zucchini both inspires and challenges me. So now that I snuck zucchini onto your dinner plate, I’d thought I’d take on breakfast. Ergo: Double Chocolate Zucchini Muffins.
If you’re anything like me, a small amount of chocolate is necessary after almost every meal. Bittersweet Ghiradelli chocolate chips are in my pantry and I routinely grab a handful every morning while I’m waiting for my coffee. Chocolate and coffee pair famously well, no?
Remember when I said you could have gluten free chocolate cake and it’d still be good? The cake I linked there is also dairy free and free of refined sugars, so it still has it’s place (and I’ve made it many times for a “wholesome” treat), but flourless chocolate cake is a renowned dessert that just so happens to not have gluten. I now know what I’ll be making for Rich’s birthday parties from here on out.
Kill me. This sauce, along with french fries, tops the list of foods that I can’t be alone with. The boundaries are blurry, bordering on dangerously undefined. If I wasn’t planning to serve this to friends in a few days, I would have happily taken a spoon to it. A large spoon. Maybe a ladle.
Brianna (early 30’s mom) had one, Tess (neighbor, 6) had four, and Rich (hungry man) had ten. And I had one. Gone in less than 30 minutes. Maybe next time I’ll make a double batch.
This bread is so completely tied to a memory that I feel I must share it with you. It involves babies and mothers and girlfriends – a trifecta of love, if you will.
The other day my cousin Claire called me from the grocery store with an urgent shopping question – what was “white chocolate bark” and where could she find it? I thought immediately of my favorite Christmas treat but since it was listed as an ingredient for crockpot chocolate peanuts, I figured that was an incorrect assessment. I consulted Google, which I do nearly five times a day.
Alright – it’s December. That means cookies. Maybe this makes me a bit scroogy but I’m not one for red and green desserts. I find them kitschy. I don’t need my desserts to be shaped like trees or reindeer, and no faces are required. I just want them to taste really, really good.
This cake is “PALEO”. I have a general idea of what this means though I do not eat this way. If you do, this cake is for you. If you eat like me, this cake is also for you (I swear – I made two cakes within 48 hours).
There are times to sub whole-wheat for white and cut the sugar in half. When you bff has a new baby and is struck with a vicious spinal headache so badly that she can’t sit up from her bed, it is not one of those times. It’s the time to make a muffin that could totally be frosted and served at birthday parties.
This was EASY. And I mean it (Lindsay Ridell I really mean it). For summertime entertaining this is a no brainer. It serves 8-10 and can be made days in advance, not to mention it takes about twenty minutes of “effort time” to put together. And really, who doesn’t love ice cream desserts and peanut butter chocolate desserts (this checks both boxes).
My friend Susan makes a vanilla layer cake – every time I eat it I check, just to make sure, that she’s using the boxed cake mix and hasn’t found the recipe I’m seeking. I want to make vanilla cake from scratch that I enjoy eating as much as boxed cake mix.