Category Archives: Bars/Squares

Black Bottom Coconut Squares & Primal Acorn Squash

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DSC_0021I’ve been on my health grind for about a week and half now. Waking up at 5am to hit the gym before work has never felt so awesome (it honestly does). I now know the meaning of “rise and grind”. When you are starting your day when it is practically still night outside, you know you must be losing your sanity.

I’ve been finding that I am slowly losing that night time craving for chocolate and sweets. I now go for fruit and honey, or a dessert tea. I have established and recognized my full blown obsession with Davids Tea.

DSC_0002For this treat, I combined two beloved staples in the dessert world. A chocolate brownie, and a coconut macaroon. Why not layer the two? You can so have coconut in the winter. Don’t believe anyone who says summer staples can’t happen in the winter. Ever.

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For the brownie base:
1/2 cup butter, melted
1/2 cup sugar
1/4 tsp salt
1 egg
1/4 cup unsweetened cocoa powder
1/4 cup all purpose flour

1. Preheat oven to 375 degrees. Line a 9″ square baking pan with aluminum foil, leaving an overhang. Spray foil (with the exception of the overhang) with non stick cooking spray.
2. Melt butter. Add sugar and salt, and whisk to combine. Whisk in the egg, cocoa and flour until smooth. Pour into prepared pan and bake for 10 – 15 minutes until the brownie starts to pull away from the sides. Do not ovebake. Let cool slightly while preparing coconut layer.

For coconut layer:
2 eggs
3/4 cup sugar
1/2 tsp vanilla
1 cup all purpose flour
7 oz sweetened, shredded coconut (keep 1/2 cup separate from the rest)

1. In a medium bowl, whisk eggs with sugar and vanilla. Gently mix in the flour and coconut (do not add the 1/2 cup coconut). The mixture will be very stiff.
2. Drop in mounds over chocolate base, wet fingers and press the mixture evenly over the top. Sprinkle with the reserved 1/2 cup coconut. Bake for 25 – 30 minutes. Cool completely in the pan. Remove from pan, remove foil and cut into 24 pieces.

*I like the small bite sized pieces. If you want to cut the squares larger (like 16), feel free.

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On a side note, last night a friend (who is gluten free, can’t eat grains and various meats) and I made paleo acorn squash. It was freakin’ delicious. Here is a photo for your mouth watering pleasure.

Anyone who regularly follows the paleo diet: how is it working out for you? Do you like it? Do you find it difficult? Let me know!

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Toffee Fudge Brownies

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I have the worst kitchen habits. I honestly can’t believe the things that I bake actually come out because of my terrible impatience. Do I ever fully let the butter come to room temp? Of course not. Do I ever wait for things to cool the right amount before removing from the pan? Nope. Ugh. It’s like I planned out a certain amount of time in which I was going to bake and I can’t do anything else in that time but sit and watch my butter come to room temperature. Does anyone else have this awful tendency??

Anyways, on to more important things.

I like a jazzed up brownie sometimes. You know, gettin’ all fancy. It’s sort of the same as getting ready for a party, you wouldn’t leave without makeup on, now would you?!??

The option is available to put toffee bits throughout the brownie as opposed to just on top, but I think that is overkill (like putting on too much foundation… blech). Therefore, I chose to stud the top with delicious Skor bits, and fudge frosting. Mmmmmmm…… I’m getting hungry just thinking about it.

For the brownies:
1 cup semisweet chocolate chips
1 1/2 sticks unsalted butter, cut into pieces
4 oz unsweetened chocolate, chopped
1 3/4 cup sugar
4 large eggs
3/4 cup unbleached all purpose flour
1 cup toffee bits (optional)

Toffee Fudge Frosting:
2/3 cup whipping cream
1 cup semisweet chocolate chips
1 oz unsweetened chocolate
1/4 cup toffee bits (such as Skor or Heath)

Brownies:
1. Preheat oven to 350 degrees. Line 9x9x2″ metal baking pan with aluminum foil leaving an overhang on two sides. Butter the foil (or spray with Pam).
2. Combine chocolate chips, butter, and unsweetened chocolate in a heavy large saucepan. Stir over low heat until melted and smooth. Remove from heat. Whisk in sugar and eggs.
3. Whisk in flour, then toffee bits (if desired). Pour batter into prepared pan.
4. Bake until toothpick inserted in the center comes out with moist crumbs attached, about 45 minutes. Cool 15 minutes. Using a spatula, press down the edges to level brownies.

Frosting:
1. Bring cream to a simmer in heavy small saucepan. Add chocolate chips & unsweetened chocolate. Whisk until smooth. Pour over brownies in pan. Sprinkle with toffee bits, and chill at least 2 hours.
2. Using foil as aid, lift brownies from the pan, remove foil and cut into 16 pieces.

*I actually cut each square in half into triangles for a bite size piece of toffee, chocolate heaven.