Chocolate

Brookies (Brownies + Cookies) | www.acozykitchen.com

It’s that season when time moves at lightening speed, when all I want to do is sit around wrapping presents and listening to George Bailey monologues…all while eating cookies.

If any cookie will become your main bish this season, let it be the brookie, please.

It’s a cookie that tastes like a brownie! It’s chocolatey yet thin and light, there are walnuts and you can eat like 15 and still feel great. (Probably not.)

Brookies (Brownies + Cookies) | www.acozykitchen.com

I didn’t come up with the clever lil’ name of brookies all by myself, Whitney did and she actually got it from some British beauty YouTuber she was watching so basically it just goes back to that old adage that no idea is original and it’s all just recycled stuff.

I’m not really sure what’s up with me but for the past four months I’ve been on a brownie kick. I’ve tried sooo many mixes at the store and all of them are kind of a bummer. They have way too much leavening, the cocoa powder doesn’t add enough chocolate in there and the texture always seems to be a bit off. But I want to like a mix. I do. I can understand why people love them. I can literally have mediocre brownies in the oven in like 5 minutes. Pretty remarkable.

Brookies (Brownies + Cookies) | www.acozykitchen.com

Luckily these don’t take too much longer than 5 minutes, maybe 10 minutes?

I used fancy chocolate but honestly you don’t have to. Chips are totally fine. Just not Trader Joe’s chips because they seize and they’re the absolute worst quality chocolate. But Ghiradelli, Nestle, Whole Foods brand, all ok.

These cookies took me a good minute to get right. I’m not going to bore you with what went wrong every single time, but let’s just say I kept putting the batter in the freezer to chill, only to find that less wait time (no freezer time!) yielded the best cookie.

It’s a win-win situation.

Brookies (Brownies + Cookies) | www.acozykitchen.com

I’m not a big milk drinker. Never had the stuff at dinner like all my friends growing up, but these cookies NEED milk. At the very least a glass of water. They need something to quench the thirst because they’re rich and chocolaty and salty and sweet. AHH! And there are walnuts.

Brookies (Brownies + Cookies) | www.acozykitchen.com

Walnut Chocolate Brookies (Brownies + Cookies)

Prep Time: 10 minutes

Cook Time: 7 minutes

Total Time: 17 minutes

Yield: 16 cookies

Ingredients

  • 2 tablespoons unsalted butter
  • 8 ounces semi-sweet chocolate, chopped (if chips, no need to chop)
  • 2 large eggs, room temperature
  • 1/2 cup white granulated sugar
  • 1/2 cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • Pinch of salt
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/2 cup walnuts, chopped
  • Maldon sea salt flakes, for garnish

Directions

  1. Preheat the oven to 300 degrees F and line 2 baking sheets with parchment paper. To a medium bowl, set over a saucepan of simmering water, add the chocolate and butter; allow to melt and then stir until smooth, about 5 to 7 minutes. Set aside to cool slightly.
  2. In the bowl of a stand-up mixer, using the paddle attachment, add the eggs and sugars. Beat until the powdered sugar is completely incorporated and the color of the mixture turns a light yellow. Add the vanilla and salt. Next, with the mixer on low, add the reserved melted chocolate and mix until completely incorporated. Scrape down the sides of the bowl and then add the flour and baking powder. Scrape down the sides once more and give it one last mix. Lastly, fold in the walnuts. The mixture will resemble more of a batter than a dough. It should be shiny and wet.
  3. Using a #20 ice cream scoop (essential two heaping teaspoons worth of batter or 2 ounces), drop mounds of dough, spacing them about 2 inches a part. If the mound doesn’t seem like it will spread into a perfect circle, don’t be afraid to shape it with your finger. I did this and was glad I did. Transfer the baking sheet to the oven for 5-7 minutes, until the cookies appear crackly and wet in the center and slightly puffed.
  4. Leave the cookies on the baking sheet to cool, about 10 minutes, and then using a very thin spatula, such as a fish spatula, move the cookies to a cooling rack. Repeat with the remaining dough/batter until all the cookies are baked. Sprinkle the cookies with sea salt for garnish. If you’re transporting the, be sure to put a sheet of parchment between stacks since these cookies do like to stick together a bit when you piled them.

Notes

This recipe works best with a silicon baking sheet. If you're using parchment, be sure to get under the cookies with a thin metal spatula, such as a fish spatula.

http://acozykitchen.com/brookies-brownies-cookies/

[click to continue…]

{ 16 comments }

How to Make Fancy-Ass Hot Chocolate // www.acozykitchen.com

I don’t think anyone would argue that hot chocolate is the coziest of cozy drinks. And since this is lil’ blog is called A Cozy Kitchen I think I’ve gone way too long without sharing a proper hot chocolate recipe. And not just any hot chocolate but the fanciest of hot chocolates.

Let’s talk about the difference between hot cocoa and hot chocolate. Hot cocoa is exactly that – cocoa powder dissolved into milk or (God forbid) water. I have good memories of hot cocoa, actually. When I was a kid, I used to sit in my way-too-long PJ t-shirt and watch cartoons, sipping on Swiss Miss. I also loooved dipping whole wheat bread into my hot cocoa. (I was a weird child.)

But during the holidays, it was always hot chocolate. My mom would tell us stories about how in Peru, on Christmas Eve, right before midnight mass, a big pot of hot chocolate was made. They’d take big blocks of chocolate, melt it and then mix it into warm milk until it dissolved. Real, thick hot chocolate is a game changer.

How to Make Fancy-Ass Hot Chocolate // www.acozykitchen.com

If it’s cold where you live and you’re feeling some fancy-ass hot chocolate, here’s what you need to do. There’s like two or three steps–this ain’t rocket science.

Step 1: Get your hands on some good chocolate. I had some Scharffenberger chocolate in my pantry. Other brands I love: Tcho, Green & Black or Ghiradelli. I chose a bittersweet (70%) to use in this hot chocolate. I think it adds a nice depth and lends a lot of richness to this hot chocolate, but feel free to go sweeter if you like.

Step 2: Don’t be shy to add some other stuff like a cinnamon stick, 1/4 of a vanilla bean, some Ancho chile powder and salt. I looove steeping the milk with a cinnamon stick and vanilla bean–it smells like heaven.

How to Make Fancy-Ass Hot Chocolate // www.acozykitchen.com [click to continue…]

{ 67 comments }

Coffee Marshmallows // www.acozykitchen.com

This whole holiday season situation is already stressing me out. It’s going way too fast. There are too many sales, too many DIY snow globes on Pinterest and seriously the photos of snow everywhere are making me jealous. I realize it’s not real life making me stressed, but internet life. It’s intense right now! I vote for us to put on some comfy socks and make/eat some marshmallows.

I’ve been dreaming about making coffee-flavored marshmallows for FOREVER! Forever. If you’ve never made marshmallows before, they’re muuuuch easier than you’d think.

If you’ve got a candy thermometer, you’re half way there!

[click to continue…]

{ 44 comments }

Burnt Banana Rum Bread // www.acozykitchen.com

I picked up a new hobby. Pottery. Wheel throwing, to be precise. It started as a fun little idea of “trying something new,” which then transpired into me being amongst 300 (!!) people signing up at 7am on a random Saturday morning. (Yes, 300 people showed up to sign up for art classes.) There was a lottery for the pottery class I wanted and I was chosen! I never win anything. Ever. So, I obviously went to my first class, which was this past Monday, and well, let’s just say I had an accident.

It was a scene straight out of a romantic comedy and I was playing one of those dumb awkward girls who are cute and happen to bump into everything. (This doesn’t happen in real life, guys.) So there I was, pushing the wheel with my right foot, attempting to center my piece of clay, except I was unknowingly working with a faulty wheel, so when I went to press the clay down it flew off the wheel, hitting my bucket of water, hitting other students and pouring all over electrical cords. My stern (sort of of mean-ish) teacher kept saying in her Eastern European accent, “Dis has never ever happened. Thirty yearrrrz of teaching, never happened. I can’t believe it. Thirty yearzzz.”

So is pottery going well? I’d say it could be going better. Wheel throwing is awkward, it hurts my back and I apparently am dangerous. Burning bananas and folding them into a batter is what I’m better at. Doing this sort of activity is familiar, comforting and tastes delicious. I’m going to stick with pottery to see if I can get better, but if you sit next to me, you might need to wear a helmet. You have been warned.

bananabreadingredients [click to continue…]

{ 32 comments }

Cherry Chocolate Buckwheat Scones // A Cozy Kitchen

I love a good scone. Maybe it’s because I love English things like Downton Abbey, Mini Coopers and corgis. I’m not sure, but scones, tea and my pinky out is my current mood. I feel like I have another part of me that loves sweet tea, rollers in my hair, fried green tomatoes (the food and the movie) and Nashville. But that’s for another day. (ALSO CAN WE DISCUSS LAST NIGHT’S EPISODE?!)

Today we’re exploring my more dainty, English, proper side. I had leftover cherries hanging in my fridge and chocolate chilling in my pantry. I figured I couldn’t let this combination pass. It needed to be done.

I’ve been wanting to make some sort of buckwheat scones for a long time now. I adore buckwheat. It really does have a bad reputation because it has the ability to turn fluffy, light baked goods into heavy, door stoppers. But if done right (read: cut with all-purpose flour) it can really add a nice nutty, earthy flavor. These scones aren’t hockey pucks. No sireee. No. They’re tender, buttery, with a big, hearty, scone-like crumb. I li-it-uh-lot.

Roasted Cherries [click to continue…]

{ 35 comments }

Salted Caramel Lava Cake

Happy Valentine’s Day! I hope you’re around someone you really love/like/think is funny today. If not, then I hope you’re around some chocolate, carbs, or better yet, this Salted Caramel Lava Cake.

Lava cakes are the most 90s dessert in the world, pretty sure they were served at restaurants (high and low) during the time I was wearing Doc Martens, listening to Gwen Stefani, watching Singled Out and writing angsty poetry in my bedroom.

This version has a modern twist. There’s a secret salted caramel in the center that oozes out when you cut into it. It’s rich, decadent and so very appropriate for today…and beyond!

Go over to Etsy’s blog for the full recipe! XOXO to you!

Salted Caramel Lava Cake

{ 35 comments }

This is the cookie version of a trust fall.

You know, those trust falls you supposedly did at summer camp with people you only knew for three days.

Why would I trust someone I barely know to catch me?! Whatever. Actually, I went to summer camp and never did trust falls. But movies tell me that’s what kids did during summer camp so I dunno…

I did, however, go to a tennis summer camp in the mountains of California and for some crazy reason we were allowed to drive jet skis by ourselves at age nine. Age nine!!!

Back to curry in cookies.

This cookie is cool and weird and spicy and sweet.

I get a lot of good inspiration and ideas from all of the ice cream I eat. A few months ago I had chocolate soft serve ice cream with coconut curried flakes (Instagram evidence: here) on top. The combination was unreal, interesting and when I thought about it, made total sense. Curry and coconut go together in a savory way so naturally. And chocolate is a no-brainer of a pairing with coconut, so putting them all together just works! I turned that weirdo ice cream combination into a delicious weirdo combination of a cookie.

[click to continue…]

{ 20 comments }


There are two things–no wait, three things you should know about me:

1. I cry during every episode of Parenthood.

2. I love to take secret, sneaky pictures of strangers doing strange things in public.

3. I sometimes eat cupcakes with a fork. Like Elaine’s boss in Seinfeld.

What do we think of people who eat things like cupcakes, French fries, candy bars and snow cones with a knife and fork? Are they dumb? Or just plain sophisticated? I vote BOTH.

Last week I combined numbers two and three and took a picture of a stranger eating a chocolate chip cookie with a fork and knife. He was out in public TOTALLY SHAMELESS. I took a sneak pic and thought about putting it up on Twitter, but then felt guilty. Here’s this guy doing a very private thing out in public and I’m about to take a picture and laugh at him to my internet friends. So I didn’t.

These cupcakes are delicious. Weirdly delicious. Fork and knife totally optional.

[click to continue…]

{ 45 comments }

Have you ever had a psycho boss?

Straight out of college, I got my first big-girl job and was super pumped about being a grown-up with health insurance and a 401-K. What I didn’t plan on, was having a sort of psycho (but very nice!) boss who had trouble managing stress. (Maybe you can relate…?!)

My boss’s stress quickly became my stress (not healthy, btw). To help, we would do something very logical/normal: stress eat chocolate. It would happen pretty much daily, post lunch at around 3pm.

I’m convinced that 3pm is the hardest time of day. It’s right after lunch, lethargic feelings linger, you’re sort of ready for the day to be over…yet you have to push through to get the end of the day. Ugh.

So, we would take a 15 minute break and brew really good green tea and drink it with dark chocolate. Pretty much heaven.

I no longer have a psycho boss, but I still enjoy my late-afternoon breaks. I’ve recently become obsessed with green tea lattes. To make: add about a teaspoon of matcha powder to a saucepan with about 1 cup of milk, and heat until warm. (The green hue is both pretty and scary, eh?!)

I’m so into the combination of this drink with dark chocolate (in this case I ate Ghiradelli’s Intense Dark chocolate which is 86% cacao). Swoon-worthy.

As most of you know, my coffee addition situation is a little scary. I’ve been trying to limit myself to one cup a day, but in times when I’m weak and desperate, I’ll have two cups.

And OMG is coffee amazing with chocolate. It’s a logical pairing. They play off of each other’s flavors so well.

I generally drink my coffee without sugar so I tend to go for a sweeter chocolate and one with nuts. The one pictured is a dark chocolate with hazelnuts throughout called Hazelnut Heaven. The name is very appropriate.

Most nights, especially when I’m tired, I definitely don’t have the energy to make dessert. Maybe it’s a spoonful or two of some ice cream in the freezer. And sometimes it’s a bit of cheese and chocolate. I know some of you might be like, chocolate and cheese?!? Weird! But it’s actually amazing.

This is a gooey cheese similar to brie called D’affinois. It’s creamy, salty and light. With a slightly sweeter dark chocolate (like this Twilight Delight – 72% cacao) its tastes is similar to, say, a chocolate cheesecake.

Add a glass of pinot noir in the mix, give me some trashy TV, and BOOM: end of day relaxation session.

{This post is brought to you by Ghirardelli Intense Dark™ Chocolate}

{ 42 comments }

Pretzel Chocolate Pudding Piiii-aaaahh.

Sometimes when I say “pie” in my head, I actually say it in Paula Deen’s voice and say “piiiii-aaaahh.” I have no idea why. Mainly because when I’m all by myself saying things in other accents entertains me more than not. Also, Paula Deen’s voice is kind of hilarious. I used to think she was faking it…that was until I met her a few years ago for a job I was on and it was then when I realized that she’s totally real. Everything. It’s not an act. She’s a woman obsessed with butter and mayonnaise and putting a hamburger in between two doughnuts. I dunno…all I can say is that in real life she’s Paula…which is both relieving and scary all at the same time.

Back to piii-ahhh…I had been dreaming of some sort of pretzel crust for months. I’m obsessed with all things salty at the moment. I have no idea what’s wrong with me. First, there was the giant peanut butter thing with big flakes of sea salt on top; then just a few days ago there were salty vanilla cookie things. Though a little random, I think this recent, little obsession is proving to be delicious.

[click to continue…]

{ 30 comments }