Wednesday, April 4, 2012

Malted Chocolate Chip Cookies

Like malted milk shakes? This recipe is for you.  Find it here:

My cookies came out looking a little bit different than hers did, although I'm not sure why as I tried to follow the recipe exactly.  Either way, these were fluffy and chewy deliciousness all at the same time.  Enjoy!

Tuesday, April 3, 2012

Fleur De Sel Brownie Bites

Sweet and salty? Yes, please!
What you'll need:

1 cup (2 sticks) butter
2 cups granulated sugar
2 teaspoons vanilla extract
4 large eggs
3/4 cup cocoa (I used Hershey's and it came out nicely)
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Fleur de Sel (flaky sea salt, for sprinkling on top--I used Maldon Sea Salt which you can buy at Trader Joes, or Sur La Table (my weakness) or even Amazon @*I usually half this recipe to make about 24 brownie bites

Preheat oven to 350 degrees. Begin by spraying a mini muffin pan with non stick cooking spray or line the tray with mini paper cups-so cute! Place butter in medium saucepan on the stove and heat over medium heat until butter is melted. Remove from heat and stir in sugar and vanilla.  Add eggs, one at a time, beating well with spoon after each addition.

Add cocoa powder and stir until well blended.  Then add the flour, baking powder and salt; stir until combined.

Fill each muffin cup slightly more than halfway full and sprinkle the salt on top of each one.  You just need a tiny pinch for each brownie!

Bake in preheated oven for 12-15 minutes or until a toothpick comes out clean when inserted in the center of a brownie bite. (Mine only took 12 minutes)
Enjoy--and be sure to share!

Monday, April 2, 2012

Avoca's Broccoli Feta Hazelnut Salad

This salad is simply delicious, incredibly easy to make and pretty addicting.

What you'll need:
1 head of broccoli
1 pint cherry tomatoes
1 cup cubed feta (get the good stuff)
1/2 cup hazelnuts
For the dressing: mix together equal parts red wine vinegar, olive oil, honey and lemon and shake well.

Steam the broccoli and chop into bite size pieces.  Cut the tomatoes in half.  If you'd like skinless hazelnuts, roast them at 350 for 10 minutes and then rub the skins off.  I don't mind the skins, and I found the skinning process kind of tedious.  Combine the ingredients together and dress with the dressing.  Season with salt and pepper and enjoy!