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Meringues-4

How to make meringues + Eton Mess with Balsamic Strawberries and Blueberries {gluten free}

June 28, 2015

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Meringues-4

How to make meringues + Eton Mess with Balsamic Strawberries and Blueberries {gluten free}

June 28, 2015 | 4 Comments

Okay, so I decided to make something festive for like the second time, and it turned out to be a 4th of July eton mess. Get the irony? Or is it patriotically unacceptable to have a British dessert on a day in which we declared independence from Britain?

I mean, you don’t have to mention it’s a British dessert. It can just be the most delicious, decadent and fluffy dessert ever. How can it not be? This ridiculously easy and refreshing dessert is composed of meringues, whipped cream, and FRUIT!!!! Specifically, balsamic strawberries and blueberries. If you’re sticking your nose in the air right now, thinking vinegar + strawberries??? that has to be the most disgusting combo ever!, you stand corrected. Trust.

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Anywho, meringues are the best things ever. Like really. My perfect one is always going to be crispy all over, but sometimes, it might be slightly chewy in the middle (for that liittttttlllee change in texture, ya know?). Oh and it has to be white. A bit tinted to hit that they were cooked, maybe. But never NEVER in the whole wide world will they be YELLOW or BROWN. No no NO!!!!

Oh and they have to be smooth too. As in the meringue when piped out, should be perfectly smooth and creamy. It should not look curdled. 😐

Meringue Process

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Okay, so back to the eton mess. Since they’re made of three components that don’t exactly have to be mixed together for this fail-proof recipe to work, I took this opportunity and LAYERED everything. Yaaaassssss. No regrets.

Seeee????

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What could be better on a hot summer day? Even if you don’t make this for the 4th of July, it’s absolutely wonderful anytime! The whipped cream is lightly sweetened and dotted with sweet, crunchy meringues, juicy strawberries, and plump blueberries. The strawberries macerated in the balsamic vinegar really develops more flavor and it doesn’t taste like you put in vinegar at all! I dunno what happens, but the flavor kinda mellows and it’s absolutely the best thang ever. So go! Try it!

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Notes

-The meringues get soggy after being left out in a humid environment. As a result, they’re best eaten shortly after/day of and keep them in a dry location (I always keep mine in the oven). If they do become sticky and weepy, stick them back in the oven, turn on the heat for the lowest it’ll go and keep it in there for 5 – 15 minutes.
-Any fruit works just fine. I did blueberries + strawberries because it’s what is in season (plus 4th of July!).
-I didn’t put the blueberries in the balsamic vinegar -they were added when layering. You can, however, add in the blueberries with the strawberries to macerate.
-You don’t have to stick the fruit in balsamic vinegar if you don’t want to.
-This is best assembled up to an hour before, or else the meringues get soggy and it kinda beats the purpose of meringues.

4th of July Eton Mess with Balsamic Strawberries and Blueberries

4th of July Eton Mess with Balsamic Strawberries and Blueberries

Fruit
1 ¾ cups strawberries
1 tbsp balsamic vinegar
2 tbsp sugar
1 cup blueberries
Meringues
3 egg whites
½ cup granulated sugar
¼ cup powdered sugar
Whipped Cream
1 cup whipped cream
3-4 tbsp powdered sugar

For the balsamic strawberries (and blueberries), mix all the ingredients together and let it sit for at least 4 hours at room temperature.

Preheat the oven to 200 F.

Whip the egg whites. When they become foamy, slowly pour in the granulated sugar while continuously whipping them. Keep whipping until stiff peaks form. Fold in the powdered sugar until fully incorporated. The egg whites should still be pretty stiff.

Pipe rounds onto a parchment sheet.

Bake in the oven for 1 hour. Turn off the oven and let them rest for 30 minutes without taking them out of the oven.

For the whipped cream, whip all the ingredients for the whipped cream together until soft peaks form.

To assemble, roughly crush some of the meringues into a serving glass and drop in some whole ones also. Add a layer of whipped cream, then the fruit. Repeat until the glass is full. Top with some crushed meringues.

http://www.sprinklewithsalt.com/2015/06/28/how-to-make-meringues-eton-mess-with-balsamic-strawberries-and-blueberries-gluten-free/

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Black Forest Doughnuts-3

Black Forest {gateau} Doughnuts + How to Pit Cherries!

June 21, 2015 | 42 Comments

Hey friends!!!

Is summer supposed to be a blur? ‘Cause nearly half of it is already and I can hardly believe it. I still have this whole list of stuff to do but then again, I only expected to get 10% of it done anyhow… :/

Okay, so I’ve been working on this doughnut recipe for the past few days. Ya’ll know how crazy against frying I am. I mean, I will probs do anything to the dough before frying it. I’m a baker (aka I use the oven), and the stove scares me like nothing else. Don’t even talk about the crazy hot oil that completely goes NUTS if so much as a droplet of water gets in.

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But guys! I slayed that fear and fried these doughnuts. I could’ve easily just baked some cake doughnuts (after all, these are supposed to be based off of a black forest cake), but I wanted them to be doughnuts, not just a single layer of cake with a hole in the middle.

And then I spent half a day deciding whether to make a regular dough or a chocolate dough for these doughnuts. I decided on chocolate (as you can probs see by the pics), which was absolutely amazing. It’s substantial yet extremely fluffy and slightly bitter (from the cocoa powder) yet sweet enough (espesh with the glaze). Since this is inspired by black forest cakes, I made a whipped cream filling and folded in a cherries cooked in red wine instead of kirsch because I didn’t feel like asking my parents to buy alcohol. :/

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OH the cherry mixture could have easily been replaced by maraschino cherries, but I happen to absolutely despise their bright red color and sickeningly artificial flavoring. They DO NOT taste like real cherries… ug… Rant over.

These doughnuts turned out to be fluffy and chocolaty, with the perfect ratio of slightly bitter to sweet. The whipped cream melts in your mouth with the amazing flavor of cherries (I think you can probs still taste the red wine, but idk… never tasted red wine, because I’m 15 :/) The glaze + chocolate shavings give it a little crunch to add to all that fluffiness.

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Notes

-Don’t be scared by the lonnnngggggg recipe. It’s really easy and comes together reasonably quickly (as compared to a 3 layer cake).
-If you just want an yeasted chocolate doughnut, without the glaze and all that tasty stuff, I would suggest adding another 2 tbsp of sugar to the dough, just to make it sweeter.
-Everything but the whipped cream can be assembled ahead of time. In fact, the cherries actually taste better after being marinated for a day or two.

Black Forest {cake/gateau} Doughnuts + How to Pit Cherries!
Chocolate Doughnut Dough
1/2 c milk
1 tbsp yeast
½ c bread flour
2 eggs
1 egg yolk
¼ cup sugar
2 ½ c flour
1/3 cups cocoa powder
1 tsp salt
2 tbsp butter. softened
1 tsp vanilla
¼ tsp baking soda
Doughnut Glaze
2 cups powdered sugar
2-3 tbsp milk
pinch of salt
Red Wine Cherries
1 cup cherries
3 tbsp red wine
Juice from 6 key limes (1-2 reg lime)
¼ cup sugar
Whipped Cream
1 cup cream
2-3 tbsp powdered sugar
1/2 tsp vanilla
Chocolate Ganache
1/2 c chocolate
1/4 cup hot cream
To Top
chocolate shavings
whole cherries {from the cherry red wine mixture, if desired}
For the Components

For the dough, combine the milk, yeast and 1/2 cup of bread flour in a large bowl. Let rest for 30 minutes. Add in the rest of the ingredients for the dough. Mix and knead until you get a smooth dough. Let rise for 1 hour. Roll out the dough on a floured surface to be a thickness of 1/2 - 1/4 inch and cut out ~3 inch circles. I used a mason jar lid. Let rise for 30 minutes.

Heat some oil in a saucepan over medium heat. There should be at least 1.5 inch of oil in the pan. When a chopstick stuck in the oil causes bubbles to go up, the oil is hot enough. Turn the heat down to medium low and drop in the risen rounds of dough. Fry for 2-3 minutes on the first side and then 1-2 minutes on the second. Place on a plate with paper towels and let cool.

For the glaze, combine the powdered sugar with the salt and add in the milk one tablespoon at a time until the glaze is thick and liquidy.

For the cherries in red wine, pit the cherries for the red wine cherries. Here's how you pit cherries.

With a pastry tip:

With a knife:

Combine the pitted cherries, wine, lime juice, and sugar together in a saucepan over medium heat. Simmer for 10-15 minutes, or until the liquid in the pan thickens slightly. Let cool.

For the whipped cream, whip the cream ingredients until the mixture forms soft peaks.

For the chocolate ganache, combine the chocolate and cream. Wait for 1 minute and mix until smooth. Let cool until to a spreadable consistency.

To Assemble

Dip the doughnuts into the glaze mixture. Let dry.

Meanwhile, combine the whipped cream and the cherry mixture. Stuff it into a pastry bag fitted with a large round tip.

Fill the doughnuts with the mixture in the pastry bag.

Spread on a layer of chocolate ganache. Sprinkle on chocolate shavings. Top with a dollop of the whipped cream mixture and a cherry.

http://www.sprinklewithsalt.com/2015/06/21/black-forest-cakegateau-doughnuts-how-to-pit-cherries/

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No Churn Mango Raspberry Frozen Yogurt with Honeycomb

June 14, 2015 | 30 Comments

Back when I still went outside and homework + the internet hadn’t stolen half of my life, the summer was for running around with friends in the playground with hair stuck to our faces. This one friend’s grandma (who was AWESOME btws), would always take me with them to a large zoo area with playgrounds and we would spend the day sliding down burning hot slides. Oh and we went to the zoo. But mostly the playground.

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And this playground, let me tell ya. It was like a kid’s heaven. I mean, there were slides, those turny thingys, climbable ropey walls, ohhhh and did I mention slides? Of course, in the heat of the summer (we’re talking 95-100 F guys), everything was burning hot. I don’t know how we survived but somehow, we NEVER noticed the sun.

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Neither did most of the other kids apparently, since the playground was FULL of us, climbing and running like ants in an anthill. Of course, an ice cream truck always came around, singing a catchy tune and luring us to get ice cream. Those summer days were full of running and sticky faces.

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There was this type of ice cream called “superman” (i think it still exists), that was basically vanilla with lots of bright colors that would turn our mouths blue. Of course, every time at least one of us couldn’t resist the temptation of getting something so bright that we absolutely had to get it one more time.

Although this ice cream is quite a bit healthier (i mean, it contains no cream!), but it’s just as bright (naturally!) and refreshing. A huge plus is that it also has flavors that make it absolutely amazing. I mean, mango? raspberry? and HONEYCOMB CANDY???? Um, I will take ALL of that thx so much!

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Oh and if you skip the candy or just buy a few bars of candy, you don’t even have to turn on the stove in this heat! It’s freaking simple, throw everything into a bowl, mix and freeze. Oh did I mention it’s no churn? And contains yogurt? 😀

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Notes

-You can use already made honeycomb candy. I think this recipe makes about 1 cup of candy. You don’t have to use all of it if you don’t want to. However, I don’t suggest making it in a batch smaller than the size stated since the sugar will burn more easily. The candy is great for snacking so I wouldn’t worry about making too much!
-I mixed in whole strawberries, but you can also mash those and swirl it in.
-If you use full fat greek yogurt, it’ll be more creamy. Ditto for the condensed milk.
-Honeycomb recipe adapted from here.
-No churn froyo idea from here.

No Churn Mango Raspberry Frozen Yogurt with Honeycomb
For the honeycomb candy
1/4 cup maple syrup
1/2 cup white sugar
1 tsp water
3/4 tsp baking soda
For the ice cream
3 large mangoes
Juice from 3 key limes (1 reg lime)
3/4 cup condensed milk
1 cup plain greek yogurt
1/2 cup raspberries

To make the honeycomb candy, line a baking sheet with parchment paper and combine the maple syrup, sugar, and water in a small saucepan over medium heat. Stir in the baking soda when the mixture reaches 300 F or until a little bit of the liquid dropped into cold water forms a hard ball.

Mix in the baking soda and then quickly pour it onto the prepared pan. Quickly sprinkle with salt :D and let it cool. Break into small pieces.

Cut the meat out of the 3 mangoes and blend/smash them into a pulp (I used a food processor).

Add in the lime juice, condensed milk and the raspberries. Fold in the broken honeycomb candy.

Mix well and pour into a container to freeze overnight or at least 6 hours.

http://www.sprinklewithsalt.com/2015/06/14/no-churn-mango-raspberry-frozen-yogurt-with-honeycomb/

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Blueberry muffins

The Best Blueberry Muffins

June 7, 2015 | 40 Comments

The urge of coding always comes once I get out of school. I think it’s the freedom. The freedom of code writing, the freedom of commanding, the freedom of how the resulting website looks. I don’t have to follow anyone else’s styling; I can choose how I wish to do my own. I can make it my own.

By the time I have time to do this, ideas are floating in my head to no end, just waiting to be written into code. And the code —just waiting to become a template.

And for that reason, I have never used a premade template since I experienced the beautifulness of selfhosting (of course, there are times one can do it without selfhosting…).

How to make blueberry muffins

Blueberry muffins with recipe

I am extremely giddy and happy with this template, it’s the best looking one (in my opinion) that I’ve made so far! Surprisingly, it is also the one I did in the least amount of time. I guess you start climbing the rope after doing it two other times! Although, I am still trying to improve and fix some errors here and there so please bear with me!

I love blueberries with a passion and these muffins do them justice. So many I’ve tried are bland and dry, making me wish for a handful of dewy berries instead. I mean, a muffin verses fruit? I’ll take the fruuuiiitt 9 times out of 10. You’ve better got some pretty enticing muffins for me to chose it over the fruit.

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Blueberry muffins recipe

But these? They’re exquisite! The pretty blue and purple berries pop and spill with every mouthful, some syrupy sweet and others pluckery and sour. And then the muffin itself is soft, moist, and so flavorful due to the soft hints of sage! There’s not enough to be overwhelming –but the little bit that’s in there makes this an extraordinary muffin. Oh and the sugar that coats the blueberries floats to the top of the batter, creating a little crust on top that’s absolutely tempting.

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Ohhh one more thing before I let you get to the recipe. If you didn’t catch it on the new header, I also finally broke down and got some social media accounts. So now you can follow me on:
Facebook | Twitter | Instagram | Pinterest

Notes

-Sage may seem kinda odd, but I promise, it makes these muffins special!
-The strange order of adding ingredients keeps the gluten from developing too much (which would result in a tough muffin). As a result, these are soft and tender!

The Best Blueberry Muffins
¼ cup butter
5 sage leaves, roughly cut and bruised
1/2 cup milk
half of a lemon
2 1/2 cups flour
1 tbsp baking powder
1 tsp baking soda
½ tsp salt
1/3 cup brown sugar
¼ cup oil
2 eggs
¾ cup fresh blueberries
1/3 cup white sugar
½ tsp vanilla

Preheat the oven to 425 F.

Melt the butter with the sage in a saucepan until nutty and brown. Let cool for about 5 minutes.

Meanwhile, mix the flour, baking powder, baking soda, and salt together.

Juice the lemon and pour its juice into the milk. Set aside.

Strain the butter mixture and push out as much of the butter as possible without getting bits of sage in the mixture. To the butter, add in the oil.

Mix the brown sugar into the oil and butter mixture, then add the premixed dry ingredients. It will be floury and kinda like pie crust dough without the water. Crack in the two eggs and mix until nearly combined. Add in the milk and mix.

In a separate bow,, combine the blueberries, white sugar, and vanilla. Add it to the batter.

Bake in a preheated oven at 425 F for 10 minutes, then lower the temperature to 375 and bake for another 10 minutes.

http://www.sprinklewithsalt.com/2015/06/07/the-best-blueberry-muffins/

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Mini Matcha Meringue Layer Cake with Strawberries and Coconut Whipped Cream {gluten free}

May 10, 2015 | 20 Comments

You know that season that’s supposed to be warm and breezy outside (aka my fav season evar –spring)? Yep, it doesn’t exist where I live. Somehow, we skipped it and it became summer again. Summer and tennis season hasn’t ended (aka everyone dies in the heat –>figuratively even though we say it so many times, you’d expect us all to have passed out already) and we’re doing conditioning in the HOTTEST OF ALL WEATHERS.

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Don’t get me wrong. I love this time of year, when everyone’s talking about what they’re going to do over summer vacation (learning more computer programming/redesigning & reprogramming a website anyone? only me? okay…) and counting down to the days left until school’s over (but finals come before…).

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Even though it’s so miserable outside, plants are loving it! My strawberries are going nuts; each plant must have round 5-10 strawberries and I have a sizable patch of them. I was too impatient to wait for all of them to ripen so I bought some from the store and used them to make this super light meringue layer cake!

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How can you not want to eat this cake? Firstly, it’s MINI = CUTE!!!! And then its layers are made out of MERINGUE –> NO FAT… oh and MATCHA!!! It tastes like a cup of tea except so much better. Oh and then there’s the STRAWBERRIES in COCONUT WHIPPED CREAM. Yes, you read me right —> coconut whipped cream with strawberries. Does it get better? I think not (not I don’t think, but I don’t think… gahh you know what I mean).

Notes

-Coconut cream isn’t an exotic ingredient. Usually, you can buy regular canned coconut milk and stick it into the refrigerator for 24 hours. Open and spoon out the solid stuff.
-If you don’t like matcha/don’t have it, you can leave that and the boiling water out and assemble everything else. However, I would suggest making a chocolate ganache (mix 1:1 hot milk/cream:chocolate by weight) and adding that before the coconut whipped cream in assembly to make the cake a bit more interesting.
-Meringue cake inspired from Top with Cinnamon.

Mini Matcha Meringue Layer Cake with Strawberries and Coconut Whipped Cream {gluten free}
For the layers
1 tsp matcha
2 tsp boiling water
3 egg whites
1/2 cup superfine sugar (or powdered sugar)
For the coconut whipped cream
1/2 cup coconut cream (chilled so it's solid)
2 tbsp powdered sugar
1/2 tsp vanilla
To assemble/decorate
strawberries -diced + others sliced in half
toasted coconut flakes

Preheat the oven to 225 F.

In a small bowl, mix the matcha and the boiling water together until no lumps remain. Set aside.

In a large mixing bowl, beat the egg whites until frothy. Slowly add in the sugar and beat until stiff peaks form.

Spoon in the matcha mixture and whisk until evenly distributed.

Pipe 3.5 inch rounds on a parchment sheet and bake for about an hour, or until dried and crunchy.

For the coconut whipped cream, mix the cream and powdered sugar together. Beat until soft peaks form. Mix in the vanilla.

To assemble, put a meringue disk on the bottom, spoon on about 2-3 tbsp coconut whipped cream and top with diced strawberries and coconut flakes. Repeat putting on the meringue, coconut whipped cream and toppings until all the disks are used up. On the top disk, dollop on some whipped cream and add the coconut flakes, then scatter on the strawberries that are cut in half.

Serve immediately eton mess style or freeze it to cut the cake more cleanly.

http://www.sprinklewithsalt.com/2015/05/10/mini-matcha-meringue-layer-cake-with-strawberries-and-coconut-whipped-cream-gluten-free/

We’ll end with a few pics I took on a walk.

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Nut-free Sesame and Matcha Macarons

May 3, 2015 | 20 Comments

It’s no secret that I love combining asian flavors into more traditional desserts. I mean what else do you expect from an average Asian teenager living in America? Chocolate chip cookies? Nah…

However, I’m surprised that these macarons worked out as well as they did. I’ve experienced a million failures with a bunch of different recipes but I think I’ve finally found one that works!

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It’s from here, via Linda’s beautiful blog, Call me Cupcake, and it’s the most simple recipe that I’ve used! The recipe is basically 1 part egg whites, 2 parts powdered sugar, and 1 part almonds. Can it get simpler? I think not.

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I wonder though, what is the definition of a macaron? Can I say I made macarons even though I accidentally only used powdered sugar and egg whites? Technically, I made a bunch of really sweet meringues but they still had feet so…

So, yes, I made macarons with two ingredients… it’s the result of being absentminded; I’m blaming it on the lack of sleep. 6 hours every night does not suffice even though my brain’s gotten used to it and now I can’t sleep more than 6 hours.

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Anywho, back to the macarons. They taste exactly like Chinese tang yuan (which basically translates to soup rounds), but don’t be scared away because of the name. It’s a chewy rice ball that flows out sesame sesame lava…
Oh and the matcha buttercream??? Hahahaaaaa… Try keeping your finger out (or don’t, you know… it’s your choice).
Hey dear sir, tea with your macarons? NAH there’s tea in my macaron… (But to be totally honest, I totally drank tea with this)

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Marbled Brownie/Blondie Cookies

April 26, 2015 | 8 Comments

Do I ever make anything typical??? Well, these were going to be chocolate chip cookies… But um… How do I say this… I didn’t want to make chocolate chip cookies.

For one, there’s like 2 million recipes of them on the internet so why add to them?
Also, I find chocolate chip cookies only good with enough (and good) chocolate. I didn’t feel like going out and buying a baking bar.
Oh and I didn’t feel like making chocolate chip cookies.

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At my school we have orchestra preformances termed “cookie concerts,” meaning you really should bring cookies and then stuff your face full of other cookies that people brought because you didn’t eat dinner. There’s always 2 dozen selections of chocolate cookies. I don’t want to be normal. Instead, I’m bringing these interesting, swirly, marbley cookies. Oh and did I mention that they’re made of brownie/blondie batter??

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Cinnamon Roll Pretzel Blobs + Scallion Pancake Pretzel Blobs

April 19, 2015 | 10 Comments

Blobs. I feel like a headless blob (is a blob with a head even possible?) wandering heedlessly through life, gradually being eaten by stress.

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This week went by so fast, especially since one teacher decided to point out that there’s only about 25 (school) days left until finals, or 28 days left until summer. TWENTY FIVE DAYS. This is way too surreal and scary…

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Peanut Butter Caramel Chocolate Popcorn

April 12, 2015 | 20 Comments

This recipe has a lot of adjectives. Let’s break it down shall we?

Peanut butter caramel: You thought that was two components? Well, kind of. It’s more like caramel with peanut butter stirred in.

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Chocolate: because chocolate makes everything in life improve (I think I’ve already told you this x2000)
Popcorn: I don’t mean the kind that you microwave ewww. Freshly popped in fragrant coconut oil

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And I thought peanut butter cups were good.

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Pistachio + Pepper Brownie Muffins

April 5, 2015 | 24 Comments

The chocolate supply in my house dwindles down very, very, very fast during times with huge amounts of projects and FINALS. Though it’s not quite time for finals yet (yay!), projects have been piling on like water on the foot of a waterfall, except this pool doesn’t empty its water quite fast enough. Obviously, this would lead to a breakdown (figuratively and emotionally), but we don’t need to get into that today.

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This currently is my life, full of scary fast waterfalls, chocolate, projects, and figurative/mental breakdowns.

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I believe this post/recipe needs some clarification. This recipe does not include waterfalls or breakdowns, but it most certainly includes chocolate. Because: BROWNIES!!!! (and muffins…)

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I made brownie batter, then I made it awesome with pistachios and pepper. Trust me, it works brilliantly! And you know that delicious chewy edge that is only on 0-1 sides of most square brownies? Well, now all the brownies have that distinctive edge, all the way around along with a super fudgy center. It’s amazing.

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Notes

-Like with every brownie, underbaking is better than overbaking.
-Feel free to omit the pistachios and/or pepper if you don’t like either. Except then, the brownies won’t be awesome. They’re still great though! 😛
-Melt the chocolate and butter/coconut oil in a bowl free from water and avoid getting water in the bowl because the chocolate will seize into a grainy mess.

Pistachio + Pepper Brownie Muffins
3 oz chocolate
2 tbsp butter/coconut oil
3 tbsp vegetable oil
2 tbsp cocoa powder
3 tbsp hot water
1 egg
1 tsp vanilla
3/4 c sugar
3/4 c flour
pinch of baking powder
1/2 c pistachios, ground into unevenly sized bits
3/4 tsp pepper
1/2 tsp salt

Preheat the oven to 375 F.

Melt the chocolate and the butter/coconut oil in a bowl over boiling water, or in the microwave. Add in the vegetable oil and whisk until combined.

In a small bowl, combine the hot water and the cocoa powder. Whisk into the other chocolate mixture.

Add in an egg, vanilla, and sugar. Finally, add in the rest of the ingredients and mix until combined.

Grease a muffin tin and then add in the batter, evenly distributing the mixture in 9 muffin tins.

Bake for 12-15 minutes.

http://www.sprinklewithsalt.com/2015/04/05/pistachio-pepper-brownie-muffins/

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