Guess where we are headed next month? If you guessed Lexington, Kentucky, you are correct! In just a few weeks, we’ll be sipping on juleps and sampling every kind of bourbon the beautiful Bluegrass State has to offer. This is our first time visiting, so if anyone has recommendations or travel tips, please let us know in the comments below. We will be attending an intimate blogger’s retreat, hosted by the lovely and talented Lauren of Harvest and Honey, a fellow finalist at the 2016 Saveur Blog Awards. We became instant friends at the ceremony in New York and are looking forward to spending more time with her in her hometown during this eventful weekend she has planned. Follow along on our Instagram Stories as we visit horse farms, tour bourbon distilleries, and taste moonshine for the very first time. Speaking of liquor, can we please discuss this cake recipe we are sharing today? Inspired by our upcoming trip to Kentucky, we wanted to create a recipe featuring a classic southern ingredient: bourbon! So pick out your favorite bottle, put on some Bill Monroe, and let’s get this cake party started!
Happy Friday everyone! Today we’re hosting a fun giveaway! These killer Salted Brownies are adapted from Justin Chapple’s new book, Just Cook It!, and we are giving away a copy to one lucky winner! Visit our Instagram page for all the details and to enter, and we will be announcing the winner LIVE at 12pm PST tomorrow on our weekly IG show! Good luck! Now please excuse us while we start the weekend with more browwwnieees! xoxo Adam and Ryan
Adapted from Just Cook It! by Justin Chapple
Makes one 8-inch square pan
Serves 9 to 16
3/4 cup (170g) unsalted butter, cut into cubes
12 ounces (340g) semi-sweet chocolate chips
1 cup (198g) granulated sugar
3/4 cup (90g) all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon flaky sea salt, plus more for garnish
3 large eggs
1 tablespoon (15ml) vanilla extract
Preheat oven to 350°F/177°C. Line the bottom and sides of an 8-inch square baking pan with parchment paper or aluminum foil, leaving some overhang to lift out the brownies later.
Place a medium saucepan on the stove with a few inches of water, and place over medium heat until simmering.
In a heatproof mixing bowl, stir together the butter and chocolate chips. Place the bowl on top of the pan of simmering water, and stir until the mixture is melted and completely smooth, about 5 minutes. Remove the bowl from the pan and let cool briefly. Then add the sugar, flour, baking powder, and salt, and stir to combine. Add the eggs and vanilla, and stir until smooth and blended. Pour the batter into the prepared baking pan and smooth the top into an even layer.
Bake for 40 to 45 minutes, until a toothpick inserted into the center of the brownies comes out with a few crumbs attached. Sprinkle the brownies with several generous pinches of flaky sea salt, and let cool completely in the pan, about 1 hour. Use the parchment paper to lift the brownies onto a cutting board, and slice into your desired number of servings. Enjoy!
We’re baaack! You may have noticed the last recipe we posted on our blog was in January, but let us assure you that we have been working on something very special behind the scenes, and will be sharing some exciting news later this month. Stay tuned—and until then, we have a sweet treat for all your Cinco de Mayo entertaining needs. Imagine a lemon bar—but instead, the lemon is replaced with a tangy strawberry-rhubarb filling made with fresh lime zest and a hint of tequila! Celebrate this festive holiday with spicy tacos, cool margaritas, and an irresistible margarita-inspired dessert that will have everyone cheering Olé! This pretty pink recipe is our contribution to #MargaritaWeek, hosted by Kate Ramos of Hola Jalapeño. Click HERE to see all the other bloggers’ creative recipes, and we’ll see you at the fiesta!
Strawberry-Rhubarb Margarita Bars
Makes one 8-inch square pan
Serves 9 to 16
For the filling:
1 pound (454g) strawberries, stems removed
1/2 pound (227g) rhubarb, chopped and leaves removed
1/2 cup (120ml) tequila of your choice
3 large eggs
3/4 cup (140g) granulated sugar
1/4 cup (30g) powdered sugar, plus more for garnish
3 tablespoons (24g) all-purpose flour
2 tablespoons lime zest (3-4 limes)
For the crust:
1/2 cup (113g) unsalted butter, at room temperature
1/4 cup (50g) granulated sugar
1/4 cup (30g) powdered sugar
1 tablespoon lime zest (about 2 limes)
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup (120g) all-purpose flour
Preheat the oven to 350°F/177°C. Line an 8-inch square baking pan with two overlapping sheets of parchment, with the paper overhanging the sides, creating a sling to lift the bars out later. Set aside.
Place the strawberries and rhubarb in a food processor or blender, and purée until smooth and liquified. Strain the mixture through a nut-milk bag, several layers of cheesecloth, or an ultra-fine-mesh strainer to remove all seeds and pulp. You should have about 2 cups of juice. Pour the juice in a small saucepan and add the tequila. Set the pan over medium-low heat, bring to a gentle simmer, and cook until the liquid reduces to just 1/3 cup of thick syrup, stirring occasionally, about 45 to 55 minutes. If the mixture begins to foam up, lower the heat to a more gentle simmer. When the mixture has reduced to 1/3 cup, pour it into a heatproof measuring cup and chill in the fridge for 10-15 minutes before use.
Meanwhile, as the juice mixture is simmering, make the crust: in a mixing bowl, beat the butter until light and creamy. Add the granulated sugar, powdered sugar, lime zest, salt, and pepper, and beat until fluffy and smooth. Add the flour and beat until just combined. Transfer the dough to the prepared baking pan and use your fingers to press it into an even layer over the bottom of the pan, about 1/4 inch thick. Bake for 15-18 minutes, until the edges just begin to turn brown. Remove from the oven and allow to cool briefly.
While the crust is cooling, finish making the filling: in a mixing bowl, whisk together the eggs, granulated sugar, and powdered sugar until smooth. Add the cooled juice mixture, flour, and lime zest, and whisk to combine. Pour over the warm crust and bake until the center is set and the edges begin to brown, 25 to 30 minutes. Place the pan on a cooling rack and cool completely. Then cover the pan with foil or plastic wrap, and refrigerate until chilled, at least 2 hours or overnight.
Cut into squares—either 9 large squares or 16 smaller ones—then dust with additional powdered sugar and enjoy!
This post was created in partnership with MacKenzie-Childs. All opinions are our own.
What’s the saying? If at first you don’t succeed, pie pie again? That is exactly what happened to us this past week with this deliciously dramatic dessert, because our first two attempts were far from pie-fect. We knew the filling had to be irresistibly creamy, and were determined to do as many tests as needed to achieve the perfect balance of chocolate and coffee. It was lucky test number three which nearly brought tears to our eyes as we tried this chocolatey checkered masterpiece. The texture was smooth and silky with three kinds of chocolate and a heaping spoonful of coffee, topped with a striking black and white courtly check lattice crust… let us introduce you to the chocolate check mocha pie!
This post was created in partnership with The Westin Princeville Ocean Resort Villas. All opinions are our own.
Every time we visit Kauai, we seriously consider moving there. Don’t get us wrong, we love our house and garden here in Eagle Rock, but there’s something enchanting about the idea of living in the tropics—just steps away from the beach, with ocean breezes blowing through our hair as we sip coconuts, eat fresh pineapples, and watch the waves all day. We’ve been home for just over a week and already dreaming about our next trip.