salted brownies

salted brownies

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

Salted Brownies
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!

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strawberry-rhubarb margarita bars

strawberry-rhubarb margarita bars

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!

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indian spiced popcorn

happy national popcorn day!

This post was created in partnership with Crate & Barrel. All opinions are our own.

It’s here! Today is #NationalPopcornDay and we have been waiting all year for this! We are very excited to partner with Crate & Barrel for this momentous holiday, and came up with a tasty recipe to celebrate in style! If you like Indian food, you will love this Indian spiced popcorn. Seasoned with cumin, garlic powder, curry, salt, pepper, and garam masala, this aromatic snack is also tossed with a pinch of cayenne pepper for that perfect picante pop. Head over to the Crate and Barrel blog to get the full recipe and to read our post, and in the spirit of today’s festival, we give you full permission to take the day off, and enjoy a giant bowl of hot fresh popcorn in honor of this beloved treat. Happy popping everyone!

Click HERE for the recipe!

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baked brie with honey and toasted pine nuts

baked brie with honey and pine nuts

This post was created in partnership with Dagoba. All opinions are our own.

Last week we drove 1,006 miles in two days. We spent the holidays at the house where Ryan grew up, in the quiet neighborhood of Tigard just outside Portland, Oregon. The plan was to fly there, spend time with the family through Christmas, then help Ryan’s dad by driving his car to Los Angeles to sell it down here. Portland is perfectly picturesque this time of year, especially since it snowed on and off while we were there. It was just enough to dust the trees, make the ground sparkle, and provide a magical white Christmas—which has only happened a few times during the sixteen years we have been together. Every holiday season, Ryan’s mom Peggy makes a batch of fudge to pass out to the neighbors, and on Christmas Eve, we bundle up and walk around the snowy neighborhood, admiring the decorated houses and festive lights, while knocking on doors to deliver sweet treats to lucky recipients.

baked brie: easy, quick, and always a crowdpleaser
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cocktail courier giveaway with williams sonoma

agua desierto punch

This post was created in partnership with Williams Sonoma and Cocktail Courier. All opinions are our own.

Happy New Years Eve everyone! To start the night in style, we teamed up with Williams Sonoma and Cocktail Courier for a fun cocktail kit Instagram giveaway! Perfect for a party, these kits feature recipes from from top professional bartenders around the country. All the ingredients for these crafted cocktails arrive in one handy box and the drinks come together quickly, leaving you more time for sipping with less time prepping. There are a variety of flavors and sizes to choose from, and this purple punch caught our eye. Made with Chilean pisco liquor, a tangy prickly pear simple syrup, and grapefruit hibiscus bitters, this vibrant cocktail known as the Agua Desierto will be coloring our night purple as we toast to 2018! One lucky person will win a custom cocktail kit of their own, so check out the contest details and enter on today’s Instagram post. Cheers to the new year!

Click here to read contest rules and enter

xoxo Adam & Ryan

Shop the page:
Cocktail Courier Kits
• Regency Frosted Punch Bowl & Cups
• Microplane Copper Grater, Fine
• Williams Sonoma Open Kitchen Lime Press
Copper Ladle

everything you need to make agua desierto punch, in one handy box
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