Summer's Brownie Sundae

Chocolate. Strawberries. Whipped Cream. Need I say more?

Ok, technically, this is not an actual sundae, as I omit the ice cream. With that said, if you've got it in your freezer or simply cannot fathom eating a brownie without it, throw a scoop on and there you have it. I love homemade whipped cream, so I'm content with just that. Whatever suits your fancy, I suppose.

BROWNIES (from How to Cook Everything)

• 2 ounces unsweetened chocolate, roughly chopped

• 1 stick unsalted butter, softened, plus a little for greasing the pan

• 1 cup sugar

• 2 eggs

• 1/2 cup all-purose flour

• 1/2 teaspoon baking powder

• Pinch of salt

• 1/2 teaspoon vanilla extract

1. Preheat oven to 350*F. Grease an 8 inch square baking pan, or line with foil and grease the foil.

2. Combine the chocolate and butter in small saucepan over low heat, stirring occasionally. When the chocolate is almost melted, remove from the heat and continue to stir until the mixture is smooth.

3. Transfer mixture to a bowl and stir in the sugar. Then beat in the eggs, one at a time. Gently stir in the flour, baking powder, salt, and vanilla. Pour and scrape into the prepared pan and bake for 20-25 minutes, or until just barely set in the middle. It's better to undertake, than to over bake them. Cool on a rack before cutting.

{Mason Jar} WHIPPED CREAM

• 1/2 cup heavy whipping cream (chilled)

• 1/2 teaspoon vanilla extract

• 1 teaspoon sugar (or sweeten to your liking)

Place all ingredients in a mason jar, tightly secure a lid, shake, shake, shake away. Some people have had luck using this method in less than a minute. I find that it take anywhere from 3-5 minutes, depending on how vigorously you shake it all up. Chill until needed.

STRAWBERRIES

• 1 pint strawberries, washed, trimmed, and slightly mashed

Layer the brownies, whipped cream, and strawberries to your hearts content. Voila!

Classic Banana Bread | Cleveland Food Photographer

I truly believe there is no greater baked good than the humble banana bread. I once went on quest to find a healthy version in hopes I could indulge in an entire loaf a day for the rest of my life guilt free. I tried several, and while they were good, that was all they were. They were far from amazing and given the chance to eat an obscene quantity every single day, I would gladly pass. 

That was when I finally accepted that there are certain foods in this world (i.e. all pastry and desserts) that are meant to be high in fat, sugar, calories and almighty greatness. They are meant to be eaten in moderation and when that is practiced, one should by all means go all out. Enjoy it for what it is and dream about in between each indulgence. 

Don't get me wrong, I like to shake it up a bit. Maybe throw in a heaping handful of chocolate chips, sprinkle the top with toasted pecans, or toast a slice and slather it with fresh peanut butter (my sister's favorite). But the base, the foundation, should always remain the same. Simple and sugary, just like my Darling Aunt Coletta used to make us.

Banana Bread

• 2 cups flour ( I use King Arthur's White Whole Wheat)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 eggs
• 1 cup sugar
• 4 very ripe bananas, mashed
• 1 teaspoon vanilla
• 1/2 cup canola oil
• 1 teaspoon cinnamon
• 1/2 cup - 3/4 cup toasted pecans, chocolate chips, other filling of your choice (optional)

preheat oven to 350 degrees + grease (2) 9x5 loaf pans

In medium bowl, whisk together flour, baking soda, baking powder, and salt.

In a large bowl, cream together the eggs and salt. Once combined, stir in the mashed bananas, vanilla, oil and cinnamon.

Fold the flour mixture into the banana mixture, 1/3 at a time. If you are mixing anything else in, such as nuts or chocolate chips, fold them in as well.

Divide batter into the two prepared loaf pans. Top with nuts (if using).

Bake for roughly 1 hour (start checking it around 45 minutes), until golden brown and a toothpick comes out clean after pricking the middle of a loaf. 

Vegan Rosemary Chocolate Chip Cookies | Cleveland Food Photographer

My sister and I were recently discussing how awful our mother's chocolate chip cookies were. It was quickly brought to our attention that perhaps we should have been grateful that we lived in a home where our mother made cookies at all, which is absolutely true. Nevertheless, it doesn't change the fact that they were crunchier than a cracker. Straight from the oven, you would have thought they were ten years old. 

When Ryan and I moved in together, I mean, when I moved myself into his apartment unannounced, we were your classic american household and only made break n' bakes. True Story. And while they were not hard like my mum's, they too were flat. What's with that? After a year or so of trying out different recipes I finally found the perfect one, which I have been making ever since. This is not that cookie, but when I saw a vegan chocolate chip cookie recipe that included rosemary, I figured I'd venture out (just this once) and try something new. 

Oh. Em. Gee. 

While I will definitely be sticking by trusty ol' stand by recipe for our general chocolate chip cookie enjoyment, this is the cookie to make when you're looking to impress someone - especially those vegans in your life. Sure, you may get a few funny looks when you mention that they are Rosemary Chocolate Chip Cookies, but I assure you, they will quickly think of you as a pure genius once they try one, as these little gems  are absolutely addicting. Sort of like a potato chip, it's hard to eat just one. 

Rosemary - Chocolate Chip Cookies

makes 24 cookies (barely adapted from Isa Does It)

• 1/2 cup refined coconut oil (I found melting it worked best for me, but Isa suggests not doing this.)

• 3 large sprigs of fresh rosemary, stemmed and finely chopped

• 1/3 cup brown sugar

• 1/4 cup granulated sugar

• 1/4 cup almond milk

• 1 tablespoon ground flaxseed (preferably golden)

• 2 teaspoons pure vanilla extract

• 1 1/3 cup white wheat flour (I use King Arthurs)

• 1/2 teaspoon baking soda

• 3/4 cup semisweet chocolate chips

Preheat oven to 350 degrees. Line two baking sheets with parchment paper (or lightly grease them).

IN a large bowl, use a fork to beat together the coconut oil and rosemary until it is relatively smooth. Add both the sugars and beat for about a minute.

Add the milk and ground flax seed  and beat once again, for 30 seconds or so. Mix in the vanilla.

Add about half of the flour, as well as the salt and baking soda, and mix well. Add the remainder of the flour, along with the chocolate chips and mix until it looks like, well, cookie dough.

Scoop rounded spoonfuls of dough ( about 2 tablespoons per cookie) onto the baking sheets about 2 inches apart. Flatten gently with you hands. Bake for 10 to 12 minutes, until the bottoms are golden brown. 

let cool on the sheets for about 3 minutes, then transfer to cooling racks to let them cool the rest of the way. 

Bon Appetit!

Vintage Cakes // The Classic Cake with Brown Butter Frosting

Today was a gloomy, gloomy day here in Cleveland. The sun did come through a few times here and there but every time I'd allow my hopes for sunshine rise, a gust of wind came through with pouring rain and lingering dark clouds. So I baked a cake. A few weeks ago I picked up Julie Richardson's book, Vintage Cakes, at Anthropologie. I made the Cassata Cake the day I bought it (which was amazing), and in honor of Ryan's Birthday (albeit, 2 days ago) I decided to try the Classic Cake and pair it with the Brown Butter Frosting. I'm going to just try and not think about the amount of calories that are in it ;)