In an organized rush to get everything on our to-do list crossed off before we make the trek to Philly, I’ve packed most of my beloved dishes, small appliances, pots and pans, silverware and other kitchen necessities. Already I’ve filled up about 6 large boxes aaaannnd there are probably at least 3 more to go (yes, I may have a bit of an obsession). We’re also trying to quickly plow through our remaining produce and pantry staples leaving me with a fun challenge come dinnertime each night. I’m actually kinda diggin’ it.
I’ve yet to pack my favorite brownie baking pan (because lots of brownies are an absolute must for road-tripping), and we had an excess of fresh cherries just begging to be used. And for some reason I have a ridiculous amount of chocolate chips to try and use up in 10 days time… poor me, right? ;)
So, today I decided I should bake some chocolate chip cherry brownies. These guys are easy to make and pretty darned good for you — at least compared to most other things I bake! And they have chocolate! And cherries!
Yay for brownies!
Chocolate Chip Cherry Brownies
- 12 medjool dates
- 1/2 cup almond milk
- 2 1/4 cup non-dairy chocolate chips, divided
- 1 tsp vanilla extract
- 1 tsp salt
- 1 cup superfine brown rice flour
- 1/3 cup potato starch
- 1 cup finely chopped cherries
Preheat oven to 350 °F. Lightly grease a glass 8 x 8 inch baking pan.
Combine pitted dates and non-dairy milk into food processor and puree until very smooth.
Over double boiler, melt 1 1/2 cups chocolate chips. Pour the melted chocolate into the date mixture and blend again until super smooth. Transfer to large mixing bowl and stir in vanilla extract and salt.
Add in brown rice flour and potato starch and mix until well combined. The batter will be very very very thick. Fold in cherries and remaining chocolate chips. I used clean hands to more or less knead the mix-ins into the batter.
Press batter into pan and spread as best you can to make a uniform surface on top. Bake in preheated oven for 25 minutes. Cool completely and cut into small squares.
So, I was running behind today with my VeganMoFo post and was trying to find something superquick to make up for it. As I wandered into my kitchen, I immediately spotted two of my favorite foods: potato chips and chocolate chips. I considered today’s post done!
I know this isn’t exactly a recipe… at all. It’s much more of an assemblage. But, chocolate covered potato chips are BIG where I come from (holla, Midwest!), so any of you unfamiliar to this insanely unhealthy flavor explosion: this post is for you. ♥
Plus, it’s almost Thanksgiving, ya know?! That’s right…add some mashed potatoes and gravy and we would have ourselves a three-course dinner, folks. :)
What can I say? I’m a simple kinda gal.
Hiya all! I’m back.
Well, truthfully I hadn’t gone anywhere. I have been sitting on my computer for the last week and a half trying my damn-dist to get this blog all fixed up. Unfortunately, my former webhost had some issues and both of my websites with that host were hacked. Fun.
It occurred while I was on my super fun mini vacation. My family enjoyed a quick getaway with my long time BFF from Philly and her fams. It was a blast. Good eats, fireworks, my favorite people all in one place, swimming pools, and dogs galore.
But coming home to my website spewing out maliciousness was pretty horrible. :)
Needless to say, I had to do some major cleaning up, and I had to switch hosts… and it took a bit of time to do so.
But, no worries. Everything is happy and secure and fresh and new, and I’ve brought along some extra chocolatey chip cookies. Or, at least the recipe.
It feels so good to be back up.
Thank goodness for BFF’s from Philly who know how to fix broken websites. Thank goodness for my supportive hubs who spent all hours of every day working hard and freaking out along side of me, but doing a much better job of keeping his cool than I. Thank goodness for puppies… for just being so darn cute and snuggly when I needed it the most.
And thank goodness for you understanding and wonderful readers. ♥
Sometime last week, as I opened up my Google reader, I was greeted by this.
Is that not the most wonderful and genius muffin ever? It made me mad with muffin envy. Those bad boys just looked so damn good I set myself a goal to make muffins ASAP. I wanted to de-glutenize Mihl’s version, but I had no Dandies or cranberries. Plus, I really suck at looking at/using other people’s recipes. I pretty much never follow them as written. Admittedly, when I look at all the other fabulous food blogs out there, I skim over the whole “recipe” part and get right to the photos. Look again… you know you want to.
But, back to the issue at hand…
Before I started to even preheat my oven, I realized that I hadn’t yet created a gluten-free version of my own chocolate muffins. Naturally, I decided to nip that problem right in the bud. I started by making a simple chocolate muffin that accompanied our family on a long hike this weekend. By round two, I had created the muffin monstrosity pictured above.
I also happened to pick up some Dandies at the grocery this past weekend while we were out in “the big city” gorging on ridiculously huge and ever-so-tasty dosai (plural? for dosa). It all made for a pretty spectacular weekend.