Brownie

Hazelnut

Monkey Cookie

CHOCOLATE STINGING GOJI BERRY TEA

BLACK TWY

C BROWNIE LOTS COMA ANARE

HAZELNUT AND AND FOOD

CHOCOLATE LOTS

BERRY TEA

TEA DAL

CHOCOLATE GOJI

FREAKSHAKES ON

SHAKES REAK

OUR ANKEN

OF DRIBBLING

C COMA

BROWNIE LOTS ANARE

HAZELNUT AND FOOD

MONKE COOKIE

TWISTED OREO

Preheat the oven to 175°C (350°F). Line an 8-inch (20 cm) square baking pan with parchment paper leaving a 2-inch overhang on two opposite sides for easy removal. Lightly grease the paper.

Prep oven and pan

Chop the semi-sweet chocolate into small pieces. In a heatproof bowl set over a pan of barely simmering water (double boiler) or in short bursts in the microwave (30 seconds, stir, repeat), melt together the butter and chocolate until smooth. Remove from heat and let cool for 3–5 minutes.

Melt butter and chocolate

Place the granulated sugar in a mixing bowl. Add the eggs one at a time, whisking vigorously after each addition until fully incorporated and the mixture is glossy. Whisk in the vanilla extract.

Combine sugar and eggs

Slowly pour about one-third of the warm chocolate-butter mixture into the egg-sugar mixture while whisking constantly to temper the eggs. Then pour in the remaining chocolate and fold gently with a spatula until uniform.

Temper chocolate into eggs

Sift together the all-purpose flour, unsweetened cocoa powder, fine salt, and optional espresso powder into the chocolate-egg mixture. Fold with a spatula just until no streaks of flour remain; do not overmix.

Add dry ingredients

Fold in the chopped nuts and dark chocolate chips, reserving a small handful to sprinkle on top if desired.

Fold in mix-ins

Scrape the batter into the prepared pan and smooth the top. Sprinkle reserved chips and a light pinch of flaky sea salt over the surface. Bake in the preheated oven for 22–28 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).

Bake

Remove from oven and set the pan on a wire rack. Let the brownies cool completely in the pan (about 1–2 hours) so they firm up for clean slicing. Use the parchment overhang to lift the slab from the pan.

Cool

Slice: Using a sharp knife, trim the edges if desired and cut into 9 or 12 squares. For clean cuts, chill the baked brownies for 30 minutes and wipe the knife clean between cuts.

Storage: Store cooled brownies in an airtight container at room temperature up to 3 days or refrigerated up to 7 days. For longer storage, freeze individual squares wrapped tightly for up to 2 months.

unsalted butter

semi-sweet chocolate

granulated sugar

large eggs

vanilla extract

all-purpose flour

unsweetened cocoa powder

fine salt

espresso powder (optional)

chopped walnuts or pecans

dark chocolate chips

flaky sea salt

Preheat the oven to 350°F (175°C). Spread 2 cups of hazelnuts in a single layer on a rimmed baking sheet. Toast 10–12 minutes, shaking the pan once, until skins are blistered and nuts are aromatic and lightly browned. Remove from oven and let cool slightly.

Toast hazelnuts

Transfer the warm hazelnuts to a clean kitchen towel. Fold the towel over, rub vigorously to loosen and remove skins. It's fine if some skins remain; the majority should come off. Allow nuts to cool completely.

Remove skins

In a medium heavy-bottomed saucepan, add 1 cup granulated sugar and 2 tablespoons water (optional — if you prefer dry caramel, omit the water). Cook over medium heat without stirring (you can swirl the pan) until the sugar melts and turns a deep amber color, about 6–8 minutes. Watch closely to avoid burning.

Make caramel

Quickly add the toasted hazelnuts to the caramel and stir to coat evenly. Work carefully — the caramel is extremely hot. Pour the caramel-coated hazelnuts onto a parchment-lined baking sheet, spreading them into a single layer. Let cool completely until the caramel hardens, about 15–20 minutes.

Coat nuts with caramel

Break the hardened caramel-coated nuts into pieces. Place pieces in a food processor and pulse until you get a sandy texture, then continue processing to a coarse paste. Scrape down sides as needed. Add 2 tablespoons neutral oil and 1 teaspoon fine sea salt and continue processing until a smooth, spreadable paste forms (3–6 minutes). If paste is too thick, add another teaspoon of oil. Transfer praline paste to a jar and let cool. Yield: about 1 to 1 1/4 cups.

Process into praline

In a mixing bowl, beat 4 tablespoons softened unsalted butter with 1 cup hazelnut praline paste on medium speed until combined and slightly fluffy, about 1–2 minutes.

Soften butter and combine with praline

Sift in 1 cup powdered sugar, add 1 teaspoon vanilla extract and a pinch of salt. Beat on low to incorporate, then increase speed to medium until smooth, about 1–2 minutes. The mixture will be thick.

Add sugar and flavor

With the mixer running on low, add 2 tablespoons milk (or heavy cream) gradually until the cream reaches a spreadable consistency. If you prefer a thinner spread, add up to 1 more tablespoon. Taste and adjust salt or vanilla as desired.

Adjust texture

Spoon the hazelnut cream into a jar. Smooth the top and optionally press plastic wrap directly onto the surface to prevent skin. Refrigerate for up to 2 weeks or store in the pantry for 5–7 days if well sealed. Bring to room temperature before using if chilled.

Finish and store

To serve, spread hazelnut cream on toast, pancakes, or use as a filling for pastries. Sprinkle 2 tablespoons chopped toasted hazelnuts on top for crunch and drizzle with 2 tablespoons melted dark chocolate if desired. If using chocolate, melt gently in a microwave in 15–20 second bursts or over a double boiler until smooth, then drizzle with a spoon.

hazelnuts, skins removed

neutral oil (grapeseed or light olive)

fine sea salt

hazelnut praline paste (from above)

powdered sugar

unsalted butter, softened

whole milk (or heavy cream for richer)

chopped toasted hazelnuts

melted dark chocolate (for drizzle)

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

Preheat and prep

In a medium bowl, whisk together the all-purpose flour, baking soda, and kosher salt until evenly combined. Set aside.

Dry ingredients

In a large mixing bowl or the bowl of a stand mixer fitted with a paddle, beat the softened unsalted butter, granulated sugar, and light brown sugar on medium speed until light and fluffy, about 2–3 minutes.

Cream butter and sugars

Add the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until incorporated.

Add eggs and vanilla

Stir the mashed ripe banana and 1/2 cup creamy peanut butter into the butter-sugar-egg mixture until evenly distributed. The batter will be slightly softer and fragrant from the banana and peanut butter.

Incorporate wet banana and peanut butter

With the mixer on low speed, gradually add the flour mixture and mix just until combined. Do not overmix.

Combine with dry ingredients

Fold in the quick oats, chopped roasted peanuts, and milk chocolate chips with a spatula until evenly distributed throughout the dough.

Add oats, peanuts, and chips

Using a medium cookie scoop (about 2 tablespoons) or a tablespoon, portion dough into rounded balls and place them 2 inches apart on the prepared baking sheets. Slightly flatten each ball with the back of the scoop or your palm — these cookies spread modestly.

Portion cookies

Bake in the preheated oven for 10–12 minutes, rotating the sheets halfway through if needed. Cookies should be golden at the edges and still slightly soft in the center.

Remove baking sheets from the oven and allow cookies to cool on the sheet for 5 minutes, then transfer cookies to a wire rack to cool completely.

If using, warm the additional 2 tablespoons of peanut butter (15–20 seconds in the microwave) until pourable. Drizzle over cooled cookies and sprinkle with a tiny pinch of coarse sea salt on each cookie. Allow peanut butter drizzle to set for a few minutes before serving.

Peanut butter drizzle and salt

Store cooled cookies in an airtight container at room temperature for up to 3 days or freeze for up to 3 months. If frozen, thaw at room temperature.

Storage

baking soda

kosher salt

light brown sugar, packed

ripe banana, mashed (about 1 medium)

creamy peanut butter

quick oats

chopped roasted peanuts

milk chocolate chips

coarse sea salt

additional peanut butter for drizzling (warmed)

Pour 4 cups of water into a kettle or saucepan and bring to a rolling boil over medium-high heat.

Bring water to boil

Add 4 tablespoons dried goji berries and 1 tablespoon cocoa nibs to the boiling water. Reduce heat to a gentle simmer and simmer for 5 minutes to soften the berries and release fruit flavor and chocolate notes.

Bloom goji and cocoa

After 5 minutes, add 2 teaspoons black tea leaves (or 2 tea bags). Turn off the heat and cover. Let steep for 3–4 minutes for a medium strength; 5 minutes for stronger flavor.

Add tea

Strain the infusion through a fine-mesh sieve or tea strainer into a heatproof pitcher or pot, pressing lightly on the solids to extract liquid but avoiding too much astringency from the tea leaves. Discard or reserve solids for garnish.

While the tea is still hot, stir in sweeteners: 2 teaspoons honey and 1 teaspoon agave or maple syrup until fully dissolved. Add 1 teaspoon fresh lemon juice and a pinch (about 1 teaspoon) sea salt — the acid and salt will brighten flavors and counterbalance sweetness.

Carefully whisk in 1 teaspoon unsweetened cocoa powder to the hot tea to incorporate chocolate flavor smoothly. If lumps form, dissolve cocoa first into 1 tablespoon warm milk/almond milk, then whisk into the tea.

Start with 1/4 teaspoon ground cayenne pepper if you prefer a milder sting; for the recipe quantity listed (1 tsp), add 1/4–1/2 teaspoon first, taste, then add up to 1 teaspoon for a pronounced heat. Whisk cayenne into the hot tea until evenly dispersed.

Add 1 tablespoon grated dark chocolate and stir until melted into the hot tea; this adds body and a richer chocolate mouthfeel. Taste and adjust sweetness or heat in small increments.

If desired, add 1 tablespoon milk or almond milk to mellow the sting and create a silkier texture. Reheat gently if tea has cooled below serving temperature, but do not boil after adding dairy.

Divide the tea into two heatproof cups (recipe yields approximately 2 servings). Garnish each cup with a pinch of the softened goji berries (or rehydrated berries), a thin slice of lemon rested on the rim, and a mint leaf if using.

Serve immediately while warm. Provide an extra pinch of cayenne at the table for guests who want more sting.

water

dried goji berries

black tea leaves (or black tea bags)

cocoa nibs (or unsweetened cacao nibs)

honey

agave syrup or maple syrup

fresh lemon juice

ground cayenne pepper

dark chocolate (70% cocoa), grated

milk or almond milk (optional, to mellow)

pinch sea salt

fresh goji berries or dried goji (rehydrated)

thin lemon slice

small mint leaf

Chill a coupe or martini glass by placing it in the freezer for a few minutes or filling it with ice water while you prepare the cocktail. Discard ice water just before straining.

Prepare glass

Add the egg white (if using), lime juice, simple syrup, cassis, activated charcoal (if using), and bitters to a cocktail shaker. Dry shake without ice vigorously for 15–20 seconds to emulsify and build foam.

Dry shake (if using egg white)

Add ice cubes to the shaker, then pour in the black rum. Secure the lid and shake vigorously for 12–15 seconds until the shaker is very cold and the mixture is well aerated. If you did not use egg white, simply combine all liquid ingredients with ice and shake for 12–15 seconds.

Wet shake

Double-strain the cocktail through a fine-mesh strainer into the chilled coupe or martini glass to remove ice shards and any coagulated egg white solids. The drink should be deep, near-black in color; if it appears too thin, consider an additional 0.25 oz simple syrup next time.

Fine strain

Float a lime wheel or a thin lime twist on the surface of the foam or place it on the rim. Optionally top with a single dehydrated blackcurrant or blackberry placed gently in the center of the foam for contrast.

Serve immediately. Advise the drinker to stir lightly before sipping to blend the floated garnish and foam into the cocktail.

Black rum (aged or dark)

Fresh lime juice

Cassis (blackcurrant liqueur) or crème de cassis

Simple syrup (1:1)

Activated charcoal tincture or charcoal syrup (optional, for deep black color)

Angostura bitters

Egg white (optional, for texture and foam)

Ice (for shaking)

Lime wheel or twist

Dehydrated blackcurrant or blackberry (optional)

Preheat oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper leaving a 1–2 inch overhang for easy removal; lightly grease the paper and exposed pan edges with butter or nonstick spray.

Oven & pan

Measure and have all ingredients at hand. If you choose to use espresso powder, mix it with the cocoa powder so it dissolves evenly into the batter.

In a heatproof bowl set over (not touching) simmering water (double boiler), combine the bittersweet chocolate and butter. Stir occasionally until smooth and fully melted, about 4–6 minutes. Alternatively, microwave in 20-second bursts, stirring between each, until smooth. Remove from heat and let cool 3–5 minutes.

Melt chocolate and butter

Whisk the granulated sugar and brown sugar into the slightly cooled chocolate-butter mixture until incorporated. Add the eggs one at a time, whisking thoroughly after each addition so the mixture becomes glossy. Whisk in the vanilla extract.

Combine sugars and eggs

Sift together the all-purpose flour, unsweetened cocoa powder (mixed with espresso powder if using), and sea salt over the chocolate mixture. Fold gently with a rubber spatula just until no streaks of flour remain — do not overmix to keep the brownies fudgy.

Fold in half (about 1/2 cup) of the dark chocolate chunks and half of the chopped toasted walnuts into the batter, reserving the rest for the top.

Add mix-ins

Scrape the batter into the prepared pan, smoothing the top with an offset spatula or the back of a spoon to an even thickness (about 1 inch). Scatter the remaining chocolate chunks and walnuts evenly over the top. Lightly sprinkle the coarse sea salt over the surface.

Transfer to pan

Bake in the preheated oven for 20–26 minutes, rotating the pan halfway through. The brownies are done when the edges are set and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Baking time will vary with oven and pan thickness.

Remove pan from the oven and let cool on a wire rack for at least 30 minutes. Use the parchment overhang to lift brownies from the pan and transfer to a cutting board. For cleaner slices, chill for 30 minutes, then cut into 9 squares with a sharp knife, wiping the blade between cuts.

Cool & slice

Serve at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerated for up to 7 days. Rewarm slightly before serving if chilled.

bittersweet chocolate

light brown sugar

dark chocolate chunks

toasted walnuts, chopped

espresso powder (optional, for depth)

coarse sea salt (for finishing)

8-inch square baking pan

parchment paper (for lining)

nonstick spray or butter (for greasing)

Preheat oven to 350°F (175°C). Spread 1 cup whole hazelnuts on a baking sheet and toast for 8–10 minutes until fragrant and golden. Let cool slightly, then coarsely chop about 1 cup and reserve.

In a small bowl combine 1 TBS flour, 3 TBS light brown sugar, 2 TBS cold diced butter and 1 tsp coarse sea salt. Use a fork or your fingertips to rub butter into dry ingredients until mixture forms coarse crumbs with visible butter pieces. Stir in the coarsely chopped toasted hazelnuts. Set streusel aside in refrigerator until ready to top.

In a medium bowl whisk together 1 1/2 cups all-purpose flour, 2 TBS powdered sugar and a pinch (1/8 tsp) salt.

Cut 8 TBS cold cubed unsalted butter into the flour mixture using a pastry cutter, two forks, or your fingertips until mixture resembles coarse crumbs with some pea-sized pieces remaining.

Sprinkle 2 TBS cold water over the mixture and gently toss with a fork until dough just comes together. If dough is too dry add up to 1 more teaspoon cold water. Turn out onto plastic wrap, press into a disk, wrap and chill in refrigerator for 20–30 minutes.

Lightly flour a work surface. Roll the chilled dough to about 1/8" thickness to fit a 9-inch tart pan or 9-inch pie plate with removable bottom. Gently transfer dough to the pan, pressing into the bottom and sides and trimming excess. Prick the bottom several times with a fork. Chill assembled crust in pan for 10 minutes while preparing filling.

Preheat oven to 350°F (175°C) if it was lowered for toasting earlier. Line the chilled crust with parchment and fill with pie weights or dried beans. Blind-bake crust for 12–15 minutes, remove weights and parchment, then bake 4–6 more minutes until the crust is set and very lightly golden. Let cool slightly.

In a medium bowl or stand mixer cream together 6 TBS softened unsalted butter and 1/2 cup granulated sugar until light and fluffy, about 2–3 minutes.

Make Filling

Add 2 large eggs, one at a time, beating just until incorporated after each addition. Stir in 1 tsp vanilla extract and 1/4 tsp fine sea salt.

Fold in 1 cup toasted hazelnut meal and 1/4 cup almond meal (or additional hazelnut meal) until a smooth, pipeable but thick batter forms. Scrape down sides to ensure even mixing.

Spread the hazelnut filling evenly into the blind-baked tart crust, smoothing the top with an offset spatula or back of a spoon.

Bake the tart at 350°F (175°C) for 25–30 minutes, or until the filling is set, slightly puffed, and a toothpick inserted into the center comes out mostly clean with a few moist crumbs. If the streusel will be added toward the end, proceed to the next step.

About 8–10 minutes before the tart is done (when the filling has mostly set), remove from oven and evenly sprinkle the prepared hazelnut streusel over the tart surface. Return to oven and bake the remaining time so streusel becomes golden and the topping adheres, about 8–10 minutes longer.

If using heavy cream, brush the warm finished tart lightly with 1 TBS cream to give a sheen and help any extra chopped hazelnuts adhere. Sprinkle a light pinch (1/4 tsp) of flaky sea salt evenly over the top to enhance flavor, if desired.

Allow the tart to cool in the pan on a wire rack for at least 45 minutes to set the filling. Dust with 1 TBS confectioners' sugar just before serving.

Run a thin knife around the tart edge, remove the removable bottom, transfer to a serving plate, slice and serve at room temperature. Tart keeps airtight in refrigerator up to 4 days; bring to room temperature before serving.

Brownie

Hazelnut

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Black Twy

C Brownie Lots Coma Anare

Hazelnut And And Food

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Berry Tea

Tea Dal

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Freakshakes On

Shakes Reak

Our Anken

Of Dribbling

C Coma

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