These are vying for the best cookies I’ve made all year. I’m a huge gingerbread lover already, so these are going to be CRUCIAL in getting me through the winter and these hard times of waiting for the next season of Game of Thrones (winter is heeeeereee). These cookies are amazing because they are legitimately a healthy version of gingerbread that still tastes like the original–maybe even better. The almond flour and butter give them a very satisfying nutty crunch. Even though they are filled with good-for-you ingredients, they still roll out beautifully and taste incredible. It’s an all-around win and I’m so happy I found this recipe. I used…
-
-
Chocolate Gingerbread Cake (sweetened with dates!)
Gingerbread has got to be one of my favorite flavor profiles. Warm, sweet spices like clove, cinnamon, ginger, and anise win me over every time. They’re like a cozy blanket and mug of something toasty. Gingerbread spices also remind me of a trip I took to Stockholm a couple of years ago during Christmas-time. I already had a proclivity towards Swedish culture before going, but after … let’s just say I seriously considered switching careers. In addition to everything else I love about Sweden (hello quiet streets! We were definitely the loud Americans), you can hardly walk two feet without bumping into some cozy little bakery wafting cinnamon and cardamom…
-
Flourless Brownies
I like my baked goods to work hard for me. They must be delicious (duh) but they must also be nutritious. My treats are usually comprised of healthy foods that just happen to also be a vehicle to get chocolate chips into my mouth [insert shrugging emoji girl here]. That’s what I usually do. Tonight, I let my hair down a little. These brownies are still healthier than most, but definitely an indulgence. Sometimes it’s freezing out, and you’re watching Harry Potter home alone, and just really need a GOOD brownie. Ya know? These are that brownie. Here’s a brownie looking like the heaven-sent beauty that it is. Make them…
-
Chocolate Chip-Peanut Butter Bars
Every weekend I go through the same song and dance with myself.. an exhausting internal monologue (sometimes it’s aloud if I’m honest) that involves arguing over whether I should get a chocolate croissant from the patisserie or make something at home. I go through the the cost/benefit analysis, the nutrition/lack thereof analysis, the time/energy analysis… comprehensive analyses are kinda my thang. Depending on the weekend, it could go either way. Though more times than not, I end up tinkering on something at home. Today, I tinkered. Oh yes, I tinkered. My goal is always, yummy and decadent with ingredients that I feel good about. The magic of nut butters in…
-
Tahini Chocolate Chip Cookies
These cookies are amazing AF. I can’t stop eating them. Drop everything and make these now. Tahini Chocolate Chip Cookies Makes about 16 cookies Ingredients: 1 cup almond meal (walnut would also be nice) 1 cup tahini 1/3 cup honey 1 egg 1 tsp baking soda 3/4 cup bittersweet chocolate chips Flaked sea salt Method: Mix almond meal, tahini and honey together in a large bowl. Refrigerate for 30 minutes to let dough rest and ingredients meld. This step is important to the process, so do not omit. Right before the dough is ready, preheat the oven to 350 degrees and line a baking sheet with parchment paper. Take dough…
-
Chocolate Squash Muffins
When I’ve had a tough week and need to unwind, or even when my week was fine, but I need some self-care time (as we millennials call it)–more times than not, I turn to muffins. (That was a completely organic and unintentional, rhyming poem and I refuse to change it.) Muffins are so easy, you almost have to TRY to not have a muffin turn out. As a result, they are the perfect vehicle for kitchen creativity. I’ve been toying more with veggies and beans in my muffins, so expect more of this ilk to come. I’m all about feeling healthy while relying on a muffin for emotional support. Enjoy.…
-
Pan-Banging Chocolate Chip Cookies
Alright sooo…. these cookies are not healthy, or made from fruit, or modified to be whole-grain … but what they are … is damn good. This recipe took the internet by storm a few months ago. It was then that I made my first attempt–improvising with my usual whole-wheat, date sugar variation…. but they were a fail. A hard fail. I so badly wanted to experience those undulating ripples that I decided to try again. But this time, I followed the Vanilla Bean blog’s recipe down to the absolute T–to the gram really. If you don’t use a scale to weigh ingredients when baking, I would highly recommend it. In…
-
Chocolate Date Cake
Food blogging used to occupy a good deal of my thoughts … and take up a lot of my time and energy as well. And I loved it. But between law school and a new job (which is really more like a lifestyle if we’re honest), I was forced to take a hiatus. Now things are under control. Just kidding. They’re absolutely not. But I missed sharing my food. So. This is my first post on my new blog. I chose this recipe as the first because it is representative of my style of food and attitude towards eating. Food should be simple, beautiful, wholesome, and enjoyed. It should also…
