Saturday, September 3, 2011

Let's Celebrate With Chocolate!





Labor Day heralds the end of our fun-filled days of summer. So, let’s have a party this weekend! I’ll bring the brownies.

In my first post, I talked about feeding your characters. Now it’s time to feed and reward ourselves with chocolate. Here’s a recipe for a very decadent, very chocolatey goji brownie recipe. It’s to die for it’s so yummy.

Ingredients:

4 cups walnuts (you can substitute another nut)
12 whole pitted medjool dates (this is instead of sugar)
4 Tbsp carob powder
8 Tbsp cacao powder
2 tsp vanilla powder
½ cup dried goji berries, soaked and coarsely chopped
6 Tbsp goji water, drained after soaking berries
½ tsp Himalayan crystal salt (I personally forgo the salt)
½ tsp cinnamon
½ cup walnuts, roughly chopped
¼ cup cacao nibs

Procedure:

1. Place the walnuts into the food processor with the ‘s’ blade and grind them until they look like meal (dried powder).

2. Pull the dates apart into a few smaller pieces and add to the walnut meal. Continue to process until the mixture is well combined.

3. Add the carob powder, cacao powder, vanilla powder, goji water, salt and cinnamon. Process again to combine all ingredients.

4. Remove mixture from processor and place into a mixing bowl. Add the cacao nibs and drained goji berries and mix well by hand. Make sure the all the ingredients are well mixed. Pack the mixture into a 9X9 baking dish. Let chill for 2 hours before serving.

5. Store the brownies in an airtight container in the refrigerator for up to one week. They will also freeze beautifully for up three months.

This recipe is Chef Tina Jo’s of “Splendor in the Raw.” Hope you enjoy it and your weekend. What’s your favorite dessert recipe?

Till next time,
Elizabeth


5 comments:

Donna said...

Sounds yummy! Mine is monkey bread. Here's the recipe:

2 cans of refrigerated buttermilk biscuits
1/2 cup granulated sugar
1 teaspoon cinnamon
1 cup firmly packed brown sugar (if you want it sweeter, use the dark brown sugar)
3/4 cup butter or margarine melted
1/2 cup chopped walnuts (or whatever nut you'd like)

1 Heat oven to 350°F. Lightly grease bunt pan with shortening or cooking spray. In large -storage plastic food bag, mix granulated sugar and cinnamon.

2 Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts among the biscuit pieces.

3 In small bowl, mix brown sugar and butter; pour over biscuit pieces.

4 Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.

This is a yummy and gooey mess!

EW Gibson said...

Oh Donna, we're coming over to your house for monkey bread. Yummy and gooey seem to go together doesn't it? Why is it called monkey bread?

Later,
Elizabeth

Ella Gray said...

Mmmm... this sounds delicious! I don't have a lot of experience with desserts - does jello count? My hubs makes a mean pumpkin cheesecake and that's definitely my favorite :-)

EW Gibson said...

Ella,

Put hubby on the phone so we can get that pumpkin cheesecake recipe already! Wow that sounds mean. So, can I have brownies, monkey bread and pumpkin cheesecake for dinner? LOL!

Elizabeth

Donna said...

Elizabeth,

From my understanding, it's called monkey bread because monkeys pick at everything. And when you eat this, you pick at the pieces (???) They have other theories out there, but this is the most reasonable one. :)

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