damn!!!

a-v-o-k-a:

la-food:

Salted Dark Chocolate Nutella Cookies

*yields 36 cookies; 18 sandwich cookies*

1 1/4 c. all-purpose unbleached flour
1/2 c. unsweetened dark dutch process cocoa powder
1/4 c. oats, lightly ground
1 tsp. baking soda
1/4 tsp. baking powder
3/4 c. (1 1/2 sticks) unsalted butter, room temperature
2 tbsp. Nutella
1 1/2 c. sugar
1 egg
sea salt

FILLING
13 oz. jar of Nutella

1. Preheat oven to 375°. Line baking sheets with Silpat or parchment paper.
2. Whisk together flour, cocoa powder, oats, baking soda, and baking powder. Set aside.
3. Cream together butter, Nutella, and sugar until light and fluffy. Mix in egg.
4. Slowly add in flour mixture until evenly incorporated.
5. Roll dough into tablespoon-sized balls. Flatten balls with the bottom of a glass, about 2 1/4-inches in diameter. Sprinkle with sea salt. Bake 12 up on a sheet leaving 1-inch space between each cookie. Minor spreading will occur.
6. Bake for 8 minutes. Cool for 1 minute on baking sheet and carefully transfer to a cooling rack.
7. Allow to cool completely. Spread Nutella between two cookies. Sandwich and serve!
8. And they lived happily ever after.

Side notes:
• To grind oats, lightly pulse in a food processor for about 30 seconds.
• To learn more about dutch-process vs. cocoa powder, head over to David Lebovitz.
• Warning: Highly addictive. 

YUM! queue, doing homework x

a-v-o-k-a:

la-food:

Broccoli & Pistachio Soup

INGREDIENTS:

1 tablespoon vegan butter or oil
1 shallot, chopped
2 cloves of garlic, chopped
2-3 cups of broccoli florets
1/4 cup pistachios, toasted
2-3 cups water or broth
1/4 cup milk of your choice (I used coconut milk)
splash of white wine (or white wine vinegar)
2 teaspoons arrowroot powder or cornstarch (optional)
salt & pepper to taste
red pepper flakes, optional

METHOD:

Heat butter or oil in a medium saucepan. Add chopped shallots, garlic, a pinch of salt and cook until shallots are translucent. Add a splash of white wine to deglaze the bottom of the pan. Add broccoli florets and cook for a minute or two, until they’re bright green but not cooked through. Add pistachios and stock, cook and cook for a few minutes more.

Transfer to a blender and puree the mixture. Taste as you go and add more salt, pepper, milk, and a touch of arrowroot if you would like it thicker. Add more stock if it’s too thick. If it’s too bitter, add a splash of white wine vinegar or a touch of sugar.

Put the blended mixture back into the saucepan and simmer for a few more minutes and continue to taste and adjust.

Pour into bowls and garnish with a whole broccoli floret, a few pistachios, a pinch of red pepper flake and some cheese if that’s your thing. Serve with toasty garlic bread.

i dont know about the pistachios, but mm :’) queue, doing homework x

beach-hoe:

KONY 2012

t-ranquillity:

click here for boho ❂