a balanced plate with room for dessert


Mini Vegan Apple Cinnamon Doughnut Muffins

These doughnut muffins are adorable. I mean, how can anything this small not be cute? They’re also dangerously addictive. And since they’re so small, it’s really easy to eat a lot of them in a short amount of time. Thank goodness that these are a bit healthier than the traditional fried doughnut!

Mini Vegan Apple Cinnamon Doughnut Muffins |

I think next time I might try stuffing these little bites with some raspberry preserves to recreate one of my guilty pleasures: jelly filled doughnuts.

Mini Vegan Apple Cinnamon Donut Muffins |

Mini Vegan Apple Cinnamon Doughnut Muffins
makes 24 muffins

1 3/4 cup all purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon allspice
1 teaspoon cinnamon
1/2 cup unsweetened applesauce
1/4 cup canola oil
3/4 cup sugar
3/4 cup unsweetened almond milk

for the cinnamon sugar topping:
2 tablespoons vegan butter substitute (I used Smart Balance)
1/2 cup sugar
1 teaspoon cinnamon

  1. Preheat oven to 375°F. Spray a mini muffin tin with nonstick spray.
  2. In a large bowl, whisk together flour, baking powder, salt, allspice, and cinnamon.
  3. In a medium bowl, whisk together applesauce, oil, sugar, and almond milk until well combined. Pour mixture into dry ingredients and whisk until well combined.
  4. Fill your prepared mini muffin tins 2/3 – 3/4 full with batter. Bake for about 18 – 20 minutes, or until a light golden color.
  5. During the last couple minutes of baking, melt your butter in a small bowl in the microwave. Combine your sugar and cinnamon in a separate small bowl.
  6. Once the muffins are done, dip the top of the muffin in the melted butter and then roll in the cinnamon sugar. Place on a wire rack and repeat with remaining muffins.

Tip: I used a toothpick to pick up the muffin, dunk it in the butter, and then roll it in the sugar. It saved my hands from getting burned and it was a little neater than using my fingers.

recipe slightly adapted from Milk Free Mom

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Vegan Ginger Molasses Cookies

These cookies are a soft and chewy and so dang good. Rolling them in sugar before baking gives them a slightly crunchy outside. It’s a step that’s not really necessary, but very highly recommended. They have a nice amount of spice to them and are guaranteed to make your home smell a-ma-zing. Vegans and meat-eaters alike will love these cookies.

Vegan Ginger Molasses Cookies |

Vegan Ginger Molasses Cookies
makes 2 dozen cookies

1/3 cup vegan butter substitute (I used Smart Balance)
2 tablespoons stevia
1/4 cup sugar, plus extra for rolling
1/3 cup molasses
1 teaspoon vanilla extract
2 tablespoons water
2 cups all purpose flour
1 1/2 teaspoons ginger
1/2 teaspoon nutmeg
1/2 teaspoon cloves
3/4 teaspoon baking soda
1 1/2 teaspoons baking powder

  1. Preheat oven to 350°F. Line baking sheets with silicone baking mats or parchment paper and set aside.
  2. In a large bowl, mix together butter substitute, stevia, sugar, molasses, vanilla and water until well combined.
  3. In a separate bowl, whisk together flour, ginger, nutmeg, cloves, baking soda, and baking powder. Pour dry ingredients into wet ingredients and mix until well combined.
  4. Roll dough into 1-inch balls and roll in sugar. Place cookies 2 inches apart on prepared baking sheets.
  5. Bake for 10 – 12 minutes or until cookies are just beginning to firm up. Let cool for 5 minutes on baking sheets before removing to a cooling rack to cool completely.

recipe adapted from Lunch Box Bunch


Dairy-Free German Chocolate Cake Cookies

This past weekend was wonderful. It was a quiet weekend, but it was perfect. Mike got his wisdom teeth out (ouch!) and it snowed all day on Saturday so staying inside and vegging out was just what we needed. I shoveled for the first time in like… 5 years, and it was surprisingly relaxing. I ended up baking two types of cookies, some muffins, and made some soup. So, yeah, I would consider it a pretty successful weekend. To round it all out perfectly, I received a surprise early Christmas gift.

Dairy Free German Chocolate Cake Cookies |

I grabbed a package off our front stoop thinking they were the boots I had ordered. Then, I realized that the box was far too small to contain boots. And the package was sent from Amazon, not Macy’s. I ran inside and ripped it open. I pulled out a huge bag filled with Enjoy Life’s (dairy-free) mini chocolate chips and chocolate chunks.  Then I pulled out a cookbook I’ve been eyeing for a while – Vegan Cupcakes Take Over the WorldThe entire time, I was babbling “What the…? Who sent this? Oh my goodness, oh my goodness!!” At the bottom of the box were two slips of paper. The first one – blank. The second one had the answer – the gift was from Ashley and Nick, some of our closest friends. It’s amazing how someone can make me so happy from the other side of the world.

dairy free baking |

After all this, I knew I had to use some of the chocolate chips. I settled on a recipe that had caught my eye last week – German Chocolate Cake Cookies from Food Network. These cookies were rich and chocolatey and captured all the goodness of German chocolate cake without being overly sweet.

Dairy-Free German Chocolate Cake Cookies |

Dairy Free German Chocolate Cake Cookies
makes 3 dozen cookies

1/3 cup coconut oil, melted
1/3 cup dairy-free butter substitute, softened (I used Smart Balance)
1 cup dark brown sugar
1/2 cup stevia
2 large eggs
2 teaspoons vanilla extract
2 1/4 cups all purpose flour
1/2 cup unsweetened cocoa powder (I used Hershey’s Special Dark)
1 teaspoon baking soda
1/8 teaspoon salt
3/4 cup dairy free mini semisweet chocolate chips
3/4 cup shredded sweetened coconut
3/4 cup chopped pecans

  1. Preheat oven to 350°F. Line baking sheets with a silicone baking mat or parchment paper and set aside.
  2. Place coconut oil, butter substitute, brown sugar, and stevia in a large bowl. Beat with a hand mixer on medium speed until well combined. Mix in eggs and vanilla.
  3. In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt. Add dry ingredients into butter mixture until well combined.
  4. Stir in mini chocolate chips, coconut, and pecans until evenly distributed.
  5. Roll dough into 1-inch balls and place 2 inches apart on prepared baking sheet. Bake for 10 – 12 minutes or until edges are firm. Let cool for 2 minutes on baking sheet before moving to a wire rack to cool completely.

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Dairy Free Cranberry Pear Crisp

dairy free cranberry pear crisp |

This crisp made its first appearance at Thanksgiving along with my favorite dairy-free iced pumpkin cookies. I’m hoping to make it again for one of the many Christmas meals I’ll be chowing down at. It’s super easy to throw together and it’s kind of pretty to look at. At first, I was a little disappointed that the cranberries didn’t all burst during baking, but it turns out that the whole berries are kind of fun to bite into. And the topping? Well, the coconut oil used in it is a million times better than butter. Trust me.

dairy free cranberry pear crisp |

Dairy-Free Cranberry Pear Crisp

5 cups sliced pears
1 1/2 heaping cups whole cranberries, fresh or frozen (if frozen, do not thaw)
3 tablespoons honey, or more to taste
1 teaspoon ground cinnamon
1 teaspoon cornstarch

for the topping:
1 cup all purpose flour
3/4 cup brown sugar
1 teaspoon cinnamon
1/8 teaspoon nutmeg
5 tablespoons coconut oil

  1. Preheat oven to 350°F. Grease a 2 1/2 quart baking dish with melted coconut oil and set aside.
  2. In a large bowl, stir together pears, cranberries, honey, cinnamon and cornstarch until well combined. Pour into prepared baking dish.
  3. In a separate bowl, mix together flour, brown sugar, cinnamon, nutmeg and coconut oil. Mash with a fork until mixture is crumbly. Sprinkle evenly over fruit in the baking dish.
  4. Bake in preheated oven for 35 – 40 minutes, or until topping is golden brown and filling is bubbly. Remove from oven and let cool slightly before serving.

recipe adapted from Gluten Free Goddess

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Dairy Free Chocolate Chunk and Walnut Oatmeal Cookies

The name of these cookies are a mouthful. The sight of these cookies is kind of atrocious… but they’re delish. And as a bonus, I got to try my hand at making my own chocolate chips! I haven’t had much luck finding dairy free chocolate chips. I saw some dairy free Guittard semisweet chocolate chips in a small town Walmart, of all places. I didn’t buy any because I was on a business trip and didn’t want to drag around chocolate chips and… well, because I’m an idiot. I figured I could go back to Appleton or Madison and pick some up. Wrong. Apparently dairy free chocolate chips are reserved for small, northern Wisconsin towns only. And not large cities.


I had some unsweetened chocolate bars in my baking supply stash and decided to make my own chocolate chunks out of the chocolate. They were super easy to make: melt ingredients, freeze, and break into pieces. Unfortunately, I didn’t see that the creator of these homemade chocolate chips warned her readers that they would most definitely turn any baked good into a mess. Whoops.

Even though the chips melted and made a spectacular river of chocolate over my Silpats and baking sheets, these cookies were fabulous. And the chocolate that stayed in the cookies was perfect. I guess I’ll be on the hunt for a more bakeable homemade chocolate chip. Or maybe Santa will bring me a very, very large box of dairy free Guittard chocolate chips.

dairy free chocolate chunk and walnut oatmeal cookies |

Dairy Free Chocolate Chunk and Walnut Oatmeal Cookies
yields 2 dozen cookies

1/4 cup dairy free butter substitute
1/2 cup sugar
1/3 cup packed brown sugar
1 teaspoon vanilla extract
1 large egg
3/4 cup all purpose flour
1 cup old-fashioned oats
1/2 cup dairy free dark chocolate chunks, recipe below
1/3 cup chopped walnuts, lightly toasted

  1. Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
  2. In a large mixing bowl, cream together butter and sugars until well combined and fluffy. Mix in vanilla and egg until well combined. Stir in flour and oats. Fold in chocolate chips and walnuts.
  3. Roll dough into 1-inch balls and place 2 inches apart on prepared baking sheet. Bake in preheated oven for 12 minutes or until lightly browned. Let cool for 5 minutes on baking sheet before moving to a cooling rack to finish cooling.


recipe adapted from Cooking Light

Homemade Dark Chocolate Chunks
yields about 2 cups 

4 ounces unsweetened chocolate
4 tablespoons coconut oil
1 teaspoon vanilla extract
4 teaspoons stevia powder

  1. In a microwaveable bowl, combine chocolate, coconut oil, and vanilla. Microwave in 30 second intervals, stirring in between, until chocolate is melted and mixture is smooth. Stir in stevia.
  2. Line a baking sheet with a Silpat or parchment paper and pour chocolate on top. Use a spoon to smooth, being careful not to spread the mixture too thin. Freeze for about 30 minutes or until chocolate is hard. Break into chunks and use as desired.
  3. Keep leftovers in a freezer-safe covered container.

Note: I used Baker’s unsweetened chocolate in this. They don’t contain dairy, but the chocolate is made on equipment that also manufactures products containing milk.

recipe from Sugar Free Mom

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Dairy Free Iced Pumpkin Cookies

dairy-free iced pumpkin cookies |

Last week, my PCP suggested that I go 100% dairy free instead of just lactose-free. I’m happy to say that I made it through my first dairy-free holiday and business trip. My plates were a bit emptier this year, but I’m thankful for the food that I was able to eat. I got turkey and gravy thanks to my father-in-law, stuffing and kale thanks to my mom, and dessert thanks to me! I’ve just come back from a four day business trip in a small town. I love traveling for work, but being dairy-free definitely has its challenges when eating out. I’m blessed to live in Madison, a city that has a plethora of restaurants that can cater to special diets. Appleton has fewer restaurants. These little towns I’m staying in for work? Nothing. I’m relying on plain salads or, if I’m feeling adventurous, a plain chicken sandwich on a bun with some guacamole. After all, there’s only so much Subway a girl can eat! Even after all this, I end up getting “dairy-ed” once in a while. Not surprisingly, I’m more reluctant to eat out and to even eat food that family and friends cook.

I’m obsessively label-reading now and I’m doing my best to bring my safe foods with me so that I’m always guaranteed one thing to eat. My current favorite? These iced pumpkin cookies. They are ridiculous. I made a batch for Thanksgiving and they were inhaled by my family. I made a second batch a couple days later and ate all the cookies within a matter of days (with a little help from Mike). I plan on making some more this weekend. There’s no such thing as too many cookies, right?

dairy-free iced pumpkin cookies |

Dairy Free Iced Pumpkin Cookies
makes 3 dozen cookies

2 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup dairy-free butter substitute (I use Earth Balance)
1 cup granulated sugar
1/2 cup packed dark brown sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract

for the icing:
2 cups confectioners’ sugar
2-3 tablespoons unsweetened almond milk
1 tablespoon dairy-free butter substitute, melted
1 teaspoon vanilla extract

  1. Preheat oven to 350°F. Line baking sheets with parchment paper and set aside.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and cloves. Set aside.
  3. In the bowl of a stand mixer or in a large bowl with a hand-held mixer, cream together butter, white sugar, and brown sugar until fluffy. Mix in pumpkin, egg and vanilla until smooth. Mix in dry ingredients until combined.
  4. Wet hands and roll dough into 1-inch balls. Dough will be very sticky. Place dough 2 inches apart on prepared baking sheets. Flatten dough slightly with the palm of your hand. Bake for 15 minutes, rotating the baking sheets halfway through.
  5. Allow cookies to cool for 5 minutes on baking sheet before moving to a cooling rack to cool completely.
  6. To make the icing: Place sugar, 2 tablespoons almond milk, melted butter, and vanilla in a small bowl and whisk until smooth. Add additional almond milk as needed to reach desired consistency. Drizzle cooled cookies with icing.

Storage tip: these cookies get really soft when stored in a covered container. I suggest placing them on a plate and lightly covering it with plastic wrap, not covering the cookies at all, or eating all the cookies in one sitting.

recipe adapted from


Pumpkin Oatmeal Cookies with Cinnamon Chips and Walnuts

Pumpkin Oatmeal Cookies with Cinnamon Chips and Walnuts |

I thought spending nights away from Mike would be easy. Turns out, it’s not so easy. Especially when it comes to photographing food for the blog. It’s hard to bounce light, get a good angle, and take a decent photo with two hands. It’s even more frustrating when dealing with a rapidly setting sun. And it’s even worse when I accidentally (almost) drop the camera and smash my fingers really, really hard trying to catch it. And on top of all that, I was dealing with a tower of toppling cookies.

Pumpkin Oatmeal Cookies with Cinnamon Chips and Walnuts |

The upside is that the toppling tower(s) of cookies got damaged and had to get eaten. Immediately. By me. Alone. Yikes. Because I’m pretty sure that cookies can get bruised just like apples can. I think I ate 8 cookies the night I took these pictures. I 10000% blame this on Mike not being around.

I can still remember the first time I had cinnamon chips. It was on a loaf of freshly-baked banana bread made by the production manager at my old job. And it blew my mind. I may or may not have eaten all the cinnamon chips off the top of the bread and brought the rest of it home to Mike.

Fast forward a year: I get Ashley’s blog Cheese Curd in Paradise for a vegetarian recipe swap. I see the pumpkin oatmeal cookies and every entrée on her blog is no longer a consideration. I really, really , really wanted to use cinnamon chips in this recipe. If cinnamon chips + banana = awesome, cinnamon chips + pumpkin = more awesome. Right? Right. These cookies are light and fluffy and the cinnamon chips and walnuts are a perfect complement to the pumpkin cookie base.

Please, go make these cookies now. Especially if you’ve never had cinnamon chips before. Because I don’t want you to end up like me – a girl who lived without cinnamon chips for 25 years. It’s a sad, empty life. Trust me.

Pumpkin Oatmeal Cookies with Cinnamon Chips and Walnuts |

Pumpkin Oatmeal Cookies with Cinnamon Chips and Walnuts
makes 4 dozen cookies

2 cups flour
1 ½ cups old fashioned oats
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice
½ teaspoon kosher salt
1 cup (2 sticks) unsalted butter, softened
1 cup packed brown sugar
1 cup granulated sugar
1 cup pure pumpkin puree
2 large eggs
1 teaspoon vanilla extract
1 cup cinnamon chips
3/4 cup walnuts, chopped

  1. Preheat oven to 350F. Line cookie sheets with parchment paper and set aside.
  2. In a medium bowl, whisk together flour, oats, baking soda, cinnamon, pumpkin pie spice, and salt.
  3. In a large mixing bowl, beat butter, brown sugar, and granulated sugar until light and fluffy. Mix in pumpkin, eggs, and vanilla extract. With the mixer on low speed, mix in dry ingredients until just combined. Fold in cinnamon chips and walnuts.
  4. Drop batter by rounded tablespoonfuls 2 inches apart onto prepared cookie sheet. Bake for 12 – 14 minutes or until cookies are very lightly browned.
  5. Let cool on cookie sheet for 2 minutes before transferring to a cooling rack to cool completely.

recipe very slightly adapted from Cheese Curd in Paradise, originally from My Baking Addiction

Thanks again to Sarah at Taste of Home Cooking for hosting! Click on the link to check out the other delicious swap recipes!


Wisconsin Badger Cut-Out Sugar Cookies with Royal Icing

These cookies were my first attempt at making sugar cookie cutouts and decorating with royal icing. I obviously have a few kinks to work out (hellooo messy piping!), but I think my cookies will start to look better with practice. Even though these cookies were time consuming, the end result was so worth it. I’ve got new decorating tips and cookie cutters on my wishlist now – I can’t wait to make more!

Wisconsin Badger Cookies {sugar cookie cut-outs with royal icing} |

Cut-Out Sugar Cookies

1 cup unsalted butter, softened at room temperature for one hour
1 cup granulated sugar
1 egg
2 ounces reduced-fat cream cheese
1 teaspoon vanilla extract
3 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt

  1. Fit stand mixer with the paddle attachment. Place butter and sugar in the bowl of the mixer and cream until light and fluffy.
  2. Beat in egg and mix until well incorporated. Add in cream cheese and mix until well incorporated. Mix in vanilla extract.
  3. In a separate bowl, whisk together flour, baking powder and salt. Add in one cup at a time to butter and mix until well incorporated.
  4. Cover dough and refrigerate for a minimum of one hour.
  5. Preheat oven to 350° F and line a baking sheet with parchment paper. Divide dough into 6 even balls. Keep dough in fridge until ready to roll out. Working with one ball of dough at a time, roll out into 1/4-inch thick. Cut out cookies with cookie cutters (I used a football, Motion W, and Bucky Badger).
  6. Place cut-outs onto prepared baking sheets and bake for 8 – 12 minutes or until dough is no longer shiny. You do not want the cookies to brown.
  7. Let cookies cool on baking sheet for 5 minutes before carefully moving to a cooling rack to cool completely. Repeat with remaining cookies.
  8. Once completely cooled, store cookies in a tightly covered container until ready to decorate.

adapted from The Kitchn

Royal Icing

3/4 cup warm water
5 tablespoons meringue powder
1 teaspoon cream of tartar
2.25 pound bag of powdered (confectioners) sugar
1 teaspoon clear vanilla extract

  1. Place warm water and meringue powder in a large mixing bowl or the bowl of your stand mixer. Whisk for 30 seconds or until thick and frothy. Add in cream of tartar and whisk for 30 more seconds. Carefully add in all the powdered sugar and vanilla extract.
  2. Fit stand mixer with paddle attachment and mix the icing on low for 10 minutes. Alternately, whisk by hand for 10 full minutes or use a hand mixer for 10 minutes. Icing will be thick and creamy.
  3. Place plastic wrap directly onto icing in bowl and cover bowl with a slightly damp towel until ready to use.

recipe from Sweetopia

Now, on to decorating these cookies! I used three gel icing colors to make these cookies (black, brown, and red) and kept a portion of the icing white. After mixing the colors, I thinned my icing to a “10 second icing”. 10 second icing means that when I run a knife through the icing, the line that appears smooths out completely in 10 seconds. If it took longer than 10 seconds for the icing to disappear, I thinned the icing out with a couple drops of water at a time until the 10 second consistency was reached.

Wisconsin Badger Cookies {sugar cookie cut-outs with royal icing} |

For decorating, I used piping bags and #1, #1.5 and #2 tips.

Now for technique: I can’t even begin to explain the technique of outlining and flooding. I’m going to instead point you to Sweetopia’s really, really great post on cookie decorating tips. After you read through her post, read on to see how I timed out my decorating.

  • Day 1: outline and flood the cookies
    • Football: outline and flood in brown with #2 tip. Let dry 24 hours.
    • Motion W: outline and flood in red with #2 tip. Let dry 24 hours.
    • Bucky Badger: outline and flood Bucky’s face, hands, and legs in white with #1.5 tip. Let dry for 1 hour. Outline and flood Bucky’s shirt in red with #1.5 tip.
  • Day 2: detail work!
    • Football: pipe white details with #1.5 tip. Let dry 24 hours.
    • Bucky Badger: pipe black face details with #1 tip. Outline face, hands, and legs in black with #1 tip. Add black detailing to hands and legs with #1 tip. Pipe white stripes and W onto shirt with #1 tip. Let dry 24 hours.

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Soft & Chewy Snickerdoodles

Well, I’m now closer to 30 than I am to 20. At first, I was distraught over this realization. Looking back on it, though, 26 is off to a pretty dang good start. I got to celebrate with my family over the weekend and then the actual day of my birthday was fabulous. In fact, my 25th birthday sucked in comparison.



This birthday was pretty great.

  • I had a good day at work (have I mentioned I love my job?)
  • Went for a nice run with Mike (instead of going out for drinks – how grown-up of me!)
  • Went to Takumi for a sushi dinner (totally amazing)
  • Annnnnd best of all – I was surprised with a dairy-free cheesecake by Mike. I melt a little every time I think about that cheesecake. Excuse the cell phone pic, but it’s the best I can do at the moment!

dairy free cheesecake |

A little background: I’ve recently cut dairy out of my diet because I’ve been developing some not-so-fun reactions to it. I’m really struggling because I’m a dairy-lovin’ gal. Cheese, Greek yogurt, milk, cheese, cottage cheese, ice cream, cheese… you name it. After all, I do live in Wisconsin! Going cold turkey on dairy was hard. It’s still hard…

That delicious dairy-free cheesecake with raspberry sauce made everything better, though. It was so good – I still can’t believe that it was dairy free! I’m going to get him to remake it someday so I can blog about it. Yummmm.

So, while I don’t have the cheesecake recipe to share with you today, I do have some snickerdoodles! These cookies were one of three types of cookies that I brought in to work for my birthday treat. All three were delicious, but these turned out the prettiest. I don’t know about you, but I definitely “eat” with my eyes first. I’ll beautify the other two cookies and get those recipes up as soon as possible. Promise 🙂

soft & chewy snickerdoodles  -- no shortening! |

Soft & Chewy Snickerdoodles
makes 2 dozen cookies

1 cup unsalted butter, room temperature
1 1/2 cups sugar
1 large egg
2 teaspoons vanilla extract
3 cups all purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
2 teaspoons cinnamon
1/4 teaspoon salt

for rolling:
2 tablespoons sugar
1/2 teaspoon cinnamon

  1. Preheat oven to 375°F. Line a cookie sheet with parchment paper and set aside.
  2. Fit a stand mixer with a paddle attachment or use a hand mixer to beat butter until smooth, about 1 minute. Add in sugar and cream until light and fluffy. Mix in egg and vanilla until well combined, scraping down the sides as needed.
  3. In a separate bowl, whisk together flour, cream of tartar, baking soda, cinnamon, and salt. With the mixer on low speed, slowly mix the dry ingredients into the wet ingredients until just combined.
  4. Combine 2 tablespoons sugar with 1/2 teaspoon cinnamon for the topping.
  5. Roll dough into 1-inch balls and roll in the prepared cinnamon-sugar mixture.
  6. Place cookies on prepared cookie sheet 2 inches apart and bake for 10 – 12 minutes, or until puffy and soft. Let cookies cool on baking sheet for 5 minutes before moving to a wire rack to cool completely.

slightly adapted from Sally’s Baking Addiction

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Salted Fudge Brownies

Holy smokes, I can’t believe it’s August already! Life is a little crazy right now. We have the Big (-ish) Move on Saturday to prepare for and our house is a disaster. I can’t figure out what I want to bring down to Madison and what I want to leave in Appleton. I have a new job starting on Monday. Don’t get me wrong – my life is hectic, but I love it.

After speaking with a friend recently, I realized just how blessed I am. I got into a dietetic internship on my first try. I passed my RD exam the first time I attempted it. I landed a job right away. And now? Now I’m moving on to an even better job. Best of all, I have the most amazing and supportive husband next to me. I have so much to be thankful for.

I haven’t been cooking much because we have very little food in the house and I don’t want to buy more before the move. Stupid me didn’t prepare for this move very well. If I had any sense, I would have stockpiled some posts and scheduled them for the next few weeks. Instead, I have nothing. So DSD might be a little empty for a couple weeks while I rebuild my life in Madison.

That brings me to these brownies. Mike asked if I could make a treat for him to bring in to work. I heard several rave reviews about these salted fudge brownies and I decided that those were definitely the treat I would make. It worked out perfectly because I already had all the ingredients at home. The results are definitely rave-worthy. I’m a little sad that I had to give them away because they were so good. So good that I snagged a piece for Mike and I to share and sent 15 instead of 16 brownies to work. Oops 🙂

I plan on stocking up on more unsweetened chocolate soon because I need to make more of these. I have even heard that these are perfect for freezing individually and then microwaving for 15 seconds later on for a magnificent, fudgy treat.

Salted Fudge Brownies |

Salted Fudge Brownies
very slightly adapted from Eva Bakes, via Food and Wine

1 1/2 sticks unsalted butter
2 ounces unsweetened chocolate, roughly chopped
1/4 cup plus 2 tablespoons unsweetened cocoa powder
1 cup granulated sugar
1 cup packed light brown sugar
3 large eggs
1 1/2 teaspoons vanilla extract
1 cup all-purpose flour
3/4 teaspoon Maldon sea salt

  1. Preheat oven to 350°F. Line an 8×8 metal pan with foil, draping foil over the edges. Generously butter the foil.
  2. In a large saucepan over low heat, melt the butter and unsweetened chocolate, whisking occasionally, until completely melted.
  3. Remove pan from heat and whisk in cocoa powder until smooth. One at a time, whisk in sugar, brown sugar, eggs, vanilla, and flour, mixing well after each addition.
  4. Pour batter into prepared pan. Sprinkle salt on top and gently swirl into batter using a toothpick.
  5. Bake in preheated oven for 30 – 35 minutes, or until edges are done but center is still slightly gooey. A toothpick inserted into the center should come out with a little batter.
  6. Let brownies cool for 1 hour at room temperature. Place in refrigerator and chill for 1 more hour.
  7. Life brownies from pan by grasping the foil overhang and place on a cutting board. Cut into 16 squares. Serve at room temperature.