I’ve just done a bit of reflecting and counted up legitimately four places in my house (outside of my kitchen) where I’ve stashed little bits of chocolate. My guest room has a vase (no joke) oh Hershey’s kisses on the third shelf to the right. There is a container of chocolate covered almonds next to the large mixing bowls. There are a few chocolate bars in the drawer next to the extra silverware for dinner parties, and a small bag of peanut M&M’s in my bedside table.
The thing is, if I have too many chocolate options greeting me every time I open my pantry, I’m liable to make only one choice: chocolate all the time. With the chocolate spread through the house, it’s like going on an Easter egg hunt every time I have a craving… which is, not infrequent and also not a crime.
My friend Maggie’s new book A New Way To Food respect our deep need for chocolate but frames her recipes along side her journey towards a healthy and nourishing relationship with food. Her recipes are thoughtful and decadent, treats for wholesome meals everyday. I’ve made a handful of her recipes by now (tacos from scratch, a fermented crudito, and ricotta from almonds) and it’s been so fun experimenting with new techniques and new-to-me ingredients – and the food has been stellar! I can’t recommend this book enough. The words are honest and encouraging and the recipes are playful and approachable and exciting!
And today – we’ll make brownie thins about it. Let’s!
We’ve got simple and wholesome ingredients before us.
• olive oil (I used my new favorite California olive oil: Enzo) instead of melted butter or a more neutral oil because I like the depth of flavor.
• maple syrup as sweetener.
Continue reading Cacao Brownies Thins with Salted Pumpkin Seeds at Joy the Baker.