Dense and Delicious Brownies

After last week’s cooking experiment with avocado chocolate cake, I was eager to try another dessert recipe using the big green monster.

Cookieavocado-+Sesame+Workshop[source]

When I was asked to bake another dessert to bring to a Shabbat meal this weekend, I decided to make a recipe for brownies using avocado as a dairy replacement again. I found this recipe online and used that as a starting point for the recipe listed below. *full recipe at bottom of page

To begin, I (vigorously) beat together 4 eggs and 2/3 cup white sugar:

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Then, I heated 8 oz. non-dairy semisweet chocolate chips on the stove top until just melted:

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So much love chocolate!!

I quickly re-stirred the egg/sugar mixture and then stirred in the melted chocolate.

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Next, I added 1/2 cup whole wheat flour, 1/2 cocoa powder, and 2 tsp vanilla to the mixture and stirred until it formed a smooth, thick batter:

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Next up…mash the avocado!

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The avocados in Israel are ENORMOUS, so I only used one. If you are using regular size avocados I would use two though. Once the avocado was sufficiently mashed, I added it to the batter and stirred until it was thick, smooth, and had no visible green flecks:

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I poured the batter into a 9 inch round baking pan and baked for 45 minutes at 350º. If I had a better stocked kitchen, I think it would be better to bake in a square baking dish (I would also check to see if the brownies are set starting at 30 minutes).

They came out wonderfully.

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The brownies were extremely dense, moist, delicious…all the good things. Last week’s cake had a little bit of the ‘healthy’ flavor to it, but these could have passed for brownies teeming with butter and heavy cream. Definitely a good contribution to any meal. 🙂

Dense and Delicious Brownies
Ingredients
- 4 eggs
- 2/3 cup white sugar
- 8 oz. chocolate chips (non-dairy if necessary)
- 1/2 cup wheat flour
- 1/2 cup cocoa powder
- 2 tsp. vanilla
- 1 very large or two small mashed avocados
Method
- Vigorously beat together eggs and sugar in a large bowl
- Melt chocolate chips on stovetop over low heat until
just melted
- Quickly re-stir eggs/sugar and add in melted chocolate 
and stir until well combined
- Add flour, cocoa, and vanilla, stirring to combine
- Mash avocado and then add to the batter
- Stir until a smooth, thick batter forms
- Place in a 9 inch round or square baking dish
and cook for 30-45 minutes at 350º (I would
check the center of the brownie to see if firm
starting at 30 minutes)
- Allow to cool and slice, if desired

 

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Grilling in the Rain and Protein Fudge

Yesterday, it rained all day. Slightly tragic for a Memorial Day BBQ, but we were very resourceful:

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The grill was set up on the porch with an umbrella overhead…fool proof. In addition to veggie burgers and brats, we had caramelized onions, cucumber yogurt salad, carrots and hummus, corn salsa, and blue tortilla chips:

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Last but not least, an apple crumble and a birthday cake:

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Everything was delicious.

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And now…time for a protein fudge recipe I made a while ago. I was inspired by a thin mint protein fudge recipe by the Fitnessista. My version nixed the thin mint concept and made a few substitutions.

I combined 2 scoops of chocolate Tera’s Whey protein powder with one scoop of oat bran (I just used the protein powder scooper to measure the oat bran):

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Then, I added two tablespoons of honey peanut butter, 1 tablespoon of coconut oil, 1.5 tablespoons of cocoa powder, a pinch of truvia, 1 tablespoon maple syrup, and 2 teaspoons vanilla extract:

 

 

 

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Mix it all together:

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And flatten it out in a small tupperware:

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Meanwhile….it’s time to make the frosting! Melt 2 tablespoons chocolate chips with one tablespoon of milk:

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Spread on top of protein mix and allow to harden in the fridge:

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By the time I took these pictures, the fudge was half eaten…sorry. Also, if you are judging my fudge consumption, at least a week had passed since the making of the fudge and the pictures above. So there. 🙂

 

Sebastian Joe’s

After the difficult work of self-assembling a bed, the obvious reward was some top notch ice cream.

Anyone who’s been in or around the Twin Cities for an extended period of time has probably heard of Sebastian Joe’s. I learned about Sebastian Joe’s shortly after moving to Northfield, Minnesota – a solid 40 miles away from the Twin Cities. As you can see, the store has a little bit of a legend surrounding it.

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Sebastian Joe’s is a locally owned and operated ice cream maker with two locations in the Minneapolis area (one in Uptown and one in Linden Hills). The ice cream is uniquely flavored, made from high-quality equipment, and nearly all of their flavors are certified kosher! Sebastian Joe’s two signature flavors are raspberry chocolate-chip and oreo, but they’re rotating list of flavors include such varieties as vanilla basil, chocolate chip teddy graham, and madarin orange chip. Reading the titles of the flavors is always an enjoyable in and of itself. Some of my favorites include ‘immaculate confection’ (vanilla, ginger, and honey) and ‘when pigs fly’ (maple, bacon, and chocolate chip) – that one, obviously, is not kosher.

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In addition to ice cream, Sebastian Joe’s also sells a small selection of baked goods as well as a full espresso menu:

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I ordered a Joe’s Brr Bar – oreo ice cream dipped in chocolate:

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My friends ordered an oreo milkshake and a scoop of salted caramel (unpictured):

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This stuff is good. Like really GOOD. So good in fact, if you come here on a warm evening, the line is likely to be out the door and you can expect to wait 30-60 minutes to get your chance at the counter. Word to the wise: it’s worth it. 🙂

Almond Coconut Cookies

Although it’s been a rocky road with injury, it looks like I will be running a half marathon in exactly 10 days. This morning I did my last long(ish) run.

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11 miles in 1:47 – an average of 9:45 pace. I’d like to be faster, but I know that I’ve taken a lot of time off and have hardly trained, so I’m not too disappointed. We’ll see how the race goes! For my runs of over an hour, I’ve been using this bad boy:

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All of my clothing seems to turn into horrible chafing weapons, but this body glide has really helped a lot. I just need to remember to put it EVERYWHERE. For example, my ankle got chafed on my last run:

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My ankle?!?! I need to wear longer socks I guess. After my run I was super hungry for breakfast, so I put together some egg beaters with mushrooms and spinach, two slices of wheat bread with hummus, and a few strawberries:

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A very satisfying and filling post-run meal!

And now…what you’ve all been waiting for…COOKIES! As I mentioned yesterday, I bought some almond flour at the store last week and am trying to find good ways to use it up. Obviously, one pathway was to make cookies. I found a recipe for grain-free kitchen sink cookies at Fast Paleo and decided to give it a try. I modified their version slightly, here’s my take on it:

Combine 1 cup unsweetened shredded coconut with 2/3 cup almond flour with 1/2 teaspoon cinnamon:

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Mix it all together:

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Meanwhile, combine 1/2 cup maple syrup, 3 tablespoons walnut butter, 1.5 teaspoons vanilla, and 2 tablespoons coconut oil:

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Mix the wet ingredients into the dry and stir to combine. Then, add the chocolate chips:

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Form into small balls on a cookie sheet:

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And cook at 350° for 13 minutes:

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Enjoy with a nice glass of milk:

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🙂