Rocky Road Cookies

26 Jun

Let me start out by saying, these cookies are Bomb.com and so is Isa Chandra Moskowitz. If you don’t know who she is, you can find out more about her at The Post Punk Kitchen. Vegan or not, her recipes produce some of the most original and delicious things I have ever had the pleasure of eating. When I saw these Rocky Road Cookies on the cover of her book, Vegan Cookies Invade Your Cookie Jar, I knew they would be the first recipe I tested from it. These cookies are chock full of gooey, chocolatey goodness and your cookie jar will probably be empty as fast as you fill it up. Now, since I am not Vegan, I may have de-Veganized her cookies a little (Isa would probably choke me out if she read this…) but here is my adaptation of her fantastic Rocky Roads.

Rocky Roads

Rocky Roads
yield: 2 dozen

Adapted from: Vegan Cookies Invade Your Cookie Jar

1/2 cup milk
2 Tbsp ground flax seeds (I believe this is equivalent to one egg if you don’t have these.)
1/2 canola oil
1 1/4 cup sugar
2 tsp vanilla extract
1 1/2 cups plus 2 Tbsp all purpose-flour
1/2 cup cocoa powder
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1/2 cup chocolate chunks (or chips)
1/2 cup white chocolate chips
1/2 cup roasted almonds, lightly salted

1. Preheat oven to 350 degrees.

2. In a large bowl, combine milk, flax seeds, oil, sugar and vanilla. Mix well until blended and smooth. Stir in the flour, cocoa, baking soda, baking powder and salt. Stir to form a thick, wet dough but do not over-mix. Fold in all the goodies now, chocolate chunks, white chocolate chips and almonds.

3. Drop about 2 Tbsp of dough onto a baking sheet 2 inches apart, cookies will spread.

4. Bake for 8-10 minutes until spread and cracked on top. Let them cool on the baking sheet for 5 minutes and then transfer to wire racks to finish cooling.

Rocky Roads waiting to be devoured.

A little something for those of you that are paying attention, I will be announcing an awesome giveaway soon, so stay tuned!!!

xox

Britt

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Blueberry Scones with Lemon Glaze

24 Jun

So I had some fresh blueberries that I needed to use up and I’m kind of sick of muffins… Scones seemed like a much better idea, especially since they don’t have much sugar. I Googled Blueberry Scones and used the first recipe that came up. They just so happened to have a glaze, which made up for what the Scones lack in sugar. Good news though, that glaze turned my Scone-Hating hubby into a Scone Worshipper. These are hands down one of the best things I have baked or tasted in my entire life. Try them you must or consume you the Dark Side will.

Recipe Courtesy Tyler Florence, FoodNetwork.com

Blueberry Scones with Lemon Glaze

Ingredients
Blueberry Scones:

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
5 tablespoons unsalted butter, cold, cut in chunks
1 cup fresh blueberries
1 cup heavy cream, plus more for brushing the scones

Lemon Glaze:

1/2 cup freshly squeezed lemon juice
2 cups confectioners’ sugar, sifted
1 tablespoon unsalted butter
1 lemon, zest finely grated

Directions

Preheat the oven to 400 degrees F.

Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough.

Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze.

You can make the lemon glaze in a double boiler, or for a simpler alternative, you can zap it in the microwave. Mix the lemon juice with the confectioners’ until dissolved in a heatproof bowl over a pot of simmering water for the double-boiler method, or in a microwave-safe bowl. Whisk in the butter and lemon zest. Either nuke the glaze for 30 seconds or continue whisking in the double boiler. Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones. Let it set a minute before serving.

xox

Britt

Meet Momar

23 Jun

Hi, I’m Brittany and there’s a fat guy who lives inside of me, I call him Momar and sometimes, he’s kind of a jerk.  I try really hard to eat healthy, and I do, I really, really do. BUT no matter how hard I try, I can’t get rid of Momar.  Sometimes, Momar gets reeeeallll quiet for awhile and I think he’s gone for good, but then he comes back pissed off and hungrier than ever.  So here’s my new blog, it’s about me and the things I bake for Momar, I’ll probably throw some other fun stuff in here too.  I hope that you’ll stick around and I hope that you like food as much as I, errrr…I mean Momar does.

xox

Britt

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