The entire apartment smells like chocolate. It’s a heavenly smell. My roommate Erin was so excited about these cookies she told people I didn’t even know that I was making these. She got to the lick the bowl. Yeah. Chocolate Chubbies make everyone happy.
Essentially, these cookies are made of melted dark chocolate, butter and shredded coconut. Yup. Super easy and deadly. They turn out like mini lava cakes- crispy on the outside and gooey in the center. “Chubby” refers to how they turn out when they’re done- not necessarily your body shape after you’ve eaten one or five.
I accidentally forgot to double the coconut for this double batch, resulting in a totally wonderful and more conventional cookie. They also photograph much better than the full coconut ones. The full coconut ones look like “turds” according to my 16 year old sister. Either way, they’re both delicious. It just depends on what texture you’re in the mood for.
Don’t forget the milk! Warm Chocolate Chubbies are even better with ice cold milk.
Infographic and full recipe coming soon! But in the meantime, enjoy these photos. If you’re one of the lucky ones to receive some, share the love. These cookies make people happy! And yes, Moosylvania, these are the cookies you’re probably eating right now.
Adapted from Sarabeth Levine’s recipe.
I like type. I really like chocolate. Here’s a fabulous project of chocolate letters. It comes in Helvetica, Rockwell & Baskerville. It’s made by Rosa de Jong from Amsterdam and I can only imagine the other delicious things she mades without type. It’d love to see a Bodoni, but that might be too hard with the crazy thin serifs.
I love that she’s considered the packaging as well. We should start giving these out for Easter instead of bunnies- at least to designers.
All this chocolate has given me a craving for chocolate cookies. Ooh yes, those will come soon.
Mondays are blah. So I try to make extra delicious dinners to improve the day. Today was pan seared salmon, pesto rice, and green beans.
But between us, I couldn’t care less about the fish and rice- I was way too focused on watching the bacon fat sizzle in the enameled cast iron. My sweatshirt still smells like bacon and I’m pretty sure my glasses do too, but it’s a heavenly smell so I’ll let it go. I feel some sort of residual guilt for storing the leftovers bacon fat from when I made lentil soup a week ago, but it’s so delicious! How could you just throw it away? I know my trainer would probably prefer that I not hoard bacon drippings and do an extra sprint set, but I think life would be sad without a little bacon love.
This recipe is essential the same as Green Beans with Leeks & Dill, but with lots of caramelized onions and bacon drippings instead of oil or butter. Have at it.
I’ll be surprised if these last to Wednesday.
I’ve been obsessed with this recipe ever since my friend Jess came over and made it for Thanksgiving. I went out to buy green beans and leeks the day after Thanksgiving to only find Traders Joe’s completely sold out. Understandable, but I was super bummed out. I’ve probably made these five times now and am kind of surprised how pricey leeks are, so I started keeping the roots and planting them.
As of now, I’ve got a little leek garden growing on my windowsill. I have no idea when they’ll be ready for harvesting or if it’s even the season for leeks, but I like watering them and watching them grow.
The recipe couldn’t be easier. Makes about 6 servings, but its more like 4 for me. No leeks? Use white or yellow onions!
- Saute 2 leeks and 3 cloves of garlic in 2 tablespoons of canola oil until crispy and golden.
- Add in 2 pounds of trimmed green beans, cut into 1.5 inch pieces for easy stirring and eating.
- Saute until beans reach desired tenderness. I like them crunchy so it’s usually only 6-7 minutes.
- Toss in a handful of fresh dill or 1.5 tablespoons dried dill.
- Finish off with some EVOO or a pat of butter. (Or both…)]
If you want to know when certain fruits and vegetables are in season, take a peek at this seasonality chart from my senior thesis. It comes in 5 color letterpress prints too!
Birthdays aren’t that exciting once you pass 16, 18, and 21. I guess the next exciting one will be 30? That sounds crazy, so I guess I’ll stop thinking about it.
My friends indulged my love for salad, baked goods and soups galore by accompanying me to Sweet Tomatos (or Souplantation as it’s known back home in CA). Among my presents was a hand-drawn portrait of a minion, a mini box of chocolates from Kakao, and a bag of Reeses Pieces. But the most exciting, if not the most attainable present was this amazing Pantone cake, in my favorite color of course, from my friend Adira.
I think this will be a good opportunity to post about two on my favorite things: food and Pantone chips. I first saw these a while ago, but they’re just so lovely to look at! Maybe one day I’ll host a Pantone dinner party or make the chip cake, but for now I’ll settle for drooling over them at my keyboard.
Pantone Tarts – Originally from Girottes palette culinaire
Pantone Plates – Alison Anselot
Before I obtained a beautiful cherry red stand mixer, I had to do bread the low-tech way. No knead. In some ways, this method is easier than using the dough hook as it’s a lot more hands off. The yeast does everything for you.
But this is sourdough, right? So that means it comes from a starter. While I’m not going to regale you with how wonderful it was to have to feed the starter every morning and night, just know that starting your own culture is difficult and time consuming. My friend Kieran took a little shortcut and ordered some from King Arthur, and has produced delicious bread.
The no-knead method is easily adaptable to other breads as well, not just sourdough. Just throw in what you like and see how it comes out. Just make sure your added ingredients aren’t too watery, otherwise it’ll mess with your bread. My favorites are Rosemary Olive, Apple Walnut, Cranberry Walnut, and of course, Cinnamon Raisin. It’s also fun to experiment with different cuts in the bread, creating different patterns in the crust. And don’t worry if you don’t get it right the first time, I’ve made a couple of hockey pucks myself. They make good croutons though!
I follow Eric’s method. He’s what we call an expert. But here’s a infographic if you’re more of a visual learner like me.
My friends came over to watch a movie and make treats one night. I thought pumpkin was the obvious choice as I had cans and cans of it lying around. Some people think pumpkin is purely a seasonal thing, but I love it year round. We decided on Shutterbean’s Pumpkin Cake. The cupcakes were delicious but I can’t remember the movie we watched, a testament to how amazing these cupcakes were or how underwhelming the movie was. Either way, this recipe was a keeper.
I usually find pumpkin baked goods not as punchy and pumpkin flavored as I would like, but these cupcakes turned out very nicely. They had a wonderful soft and fluffy texture while the candied walnuts add a welcome crunch and richness. But be warned, the brown butter frosting is intense. You might want to just glaze the tops instead of really frosting as if it were buttercream. I just poured the frosting into a small bowl and dipped the cupcake tops in for a light coat of sweet stickiness- a perfect glue for your walnuts. If you’ve never made candied nuts before, just work quickly! Once the sugar sets, the nuts will turn rock hard but brittle. A potentially huge mess.
We were way too excited to wait for them to cool so we kind of just flipped them over and shook them out. Bad form. I know. But they smelled so good and the movie was boring. They ended up coming out cleanly except for a little slice on the side that looked like a smile. I took this as a sign to give them smiles. The one with blue eyes is the spitting image of our friend Sam- huge bright blue eyes and crazy hair that sticks up in the middle.
For some reason, my friend Martina thought it’d be cute for one to have “devil eyes.” Not so cute.