dark dark chocolate coffee cookies

dark dark chocolate espresso cookies

coffee and chocolate. name a better duo.

I can’t wait because that will take forever, and you need to get onto making these cookies.

dark dark chocolate espresso cookies

F U N  F A C T !

the coffee bean and the cocoa bean are both plant seeds called “beans” and they both have stimulating properties. caffeine for coffee and theobromine for cocoa. AKA the perfect 3 PM slump pick-me-up. the perfect after-school/work/nap/shopping/anything treat.

dark dark chocolate espresso cookies

I love the classic chocolate chip cookie. that’s why it’s a classic. It is loved and adored by practically everyone. however, the holidays are calling for something more indulgent this year.

queue song

* I T ‘ S   A   C E L E B R A T I O N * 

celebrate good times c’mon!!!

dark dark chocolate espresso cookies

how was this recipe born? well, to start I love grocery stores. I am in awe of how everything is so ready and available. most people want to get in-and-out of the grocery store; but, I want to linger. loitering as some employees would call it. wandering around and looking at ingredients lets my brain run with fun ideas.

so there I was, exploring the grocery store (Sprouts specifically) like the weirdo I am. while wandering I came across bins of stuff. there are all kinds of bins; trail mix, grains, candy, etc. I especially like the dark chocolate covered ________ (fill in the blank) bins. yum. I found that one of these bins had COFFEE FLOUR. YES. coffee flour! I immediately thought of making coffee/chocolate cookies. thank goodness I did because it led to this delicious brainchild. 

dark dark chocolate espresso cookies

turns out, Coffee Flour is an amazing thing.

1. Coffee Flour uses the fruit that surrounds the coffee bean (the cherry) that would otherwise be discarded in the harvesting process. (nature’s wasted superfood stated by Paste Magazine) this reduces waste and helps poor coffee farmers earn more money!!! 

2. coffee cherries are super nutritious!!! they have 3x more protein per gram than fresh kale, more natural fiber than wheat, and are gluten-free!

3. it is delicious.

dark dark chocolate espresso cookies

dark dark chocolate coffee cookies
made with amazing Coffee Flour
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Prep Time
20 min
Cook Time
9 min
Total Time
29 min
Prep Time
20 min
Cook Time
9 min
Total Time
29 min
Ingredients
  1. 1 3/4 cups all purpose flour
  2. 1/3 cup cocoa powder
  3. 1/3 cup Coffee Flour
  4. 1 tsp baking soda
  5. 2 sticks butter or 1 cup coconut oil
  6. 1/2 cup sugar
  7. 1 cup brown sugar
  8. 2 tsp vanilla
  9. 2 eggs
  10. 2 cups dark chocolate chips
  11. optional powdered sugar
Instructions
  1. beat room temperature butter or oil, sugars, and vanilla together until smooth
  2. add eggs and gently beat until mixed in
  3. in a separate bowl, combine and mix flours and baking soda
  4. gradually beat in flour mixture to wet ingredients
  5. stir in chocolate chips
  6. *optional- chill in fridge for 1-3 hours for better results
  7. roll into 1 inch sized balls
  8. bake at 350 for 8-10 minutes
  9. let cool and sprinkle on powdered sugar for a fun winter look
Notes
  1. these cookies don't spread out while in the oven like most chocolate chip cookies because coffee flour and cocoa powder are dense. however, they are still moist. if you do want them to flatten out you can either reduce the amount of flour or add more butter and brown sugar.
breaking bread xo, brynn http://www.breakingbreadxo.com/

oven-baked parmesan kale frittata

warm, cheesy, eggy, veggie goodness on cold mornings.

oven-baked kale frittata

I. love. frittatas. why wouldn’t I want to eat my veggies immersed in scrambled eggs? hello.. I love eggs. why does putting an egg on things make it instantly better? I don’t know? because it just does! ..leftover fried rice? egg. burger? egg. poutine? egg. my tongue?? egg!!!

oven-baked kale frittata

oven-baked kale frittata

the Italian frittata is sometimes overshadowed by its big French cousin, the quiche. the frittata leans more towards the omelet side of the egg family, and the quiche is close to the pastry side. traditionally frittatas are made in a skillet, but this one is oven-baked! yum! frittatas are traditionally crust-less; although, if you want to incorporate a flaky crust for your own enjoyment, be my quiche.

this frittata is perfect for a slow morning, or a grab-n-go type of morning. when it is 7:43 AM and you are starving but also don’t want to be late to work… you can reach in the fridge and zap a slice of frittata on your way out the door. OR make it on your day off and enjoy it right as it comes out of the oven. yum. frittatas are great for a crowd because they are easy to make & serve, and they are healthy & satisfying. it’s like everyone gets a personal omelet!

oven-baked kale frittata

* * *

I am actually super excited about this recipe because it was part of a project I did with a magazine called Gluten Free & More. it appeared in their April/May 2017 issue and again in their current November/December 2017 issue. working on these projects with them was the closest to my dream that I have ever been. I love making food, photographing it, and sharing it with people. sometimes I think it is a weird thing to enjoy, but everybody has their own dream. and once you have tasted your dream, it is hard to turn away. it is easy to give into self-doubt, “I will never make it..etc.” and motivation is hard to come by. but, I believe the dream is worth it. your dream is worth it!! keep going! I believe in you.

your dream is worth it.

* * *

oven-baked kale frittata

oven-baked kale frittata

oven-baked parmesan kale frittata
Serves 8
the Italian omelet, oven-baked with kale
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Prep Time
9 min
Cook Time
25 min
Total Time
34 min
Prep Time
9 min
Cook Time
25 min
Total Time
34 min
Ingredients
  1. 1 tbsp olive oil
  2. 1 yellow onion, chopped
  3. 1/2 lb fresh sausage
  4. 2 garlic cloves, minced
  5. 4 large curly kale leaves, torn to bite size pieces
  6. 8 large eggs
  7. 1/3 cup milk
  8. 1/2 cup red peppers, chopped
  9. 2 tsp fresh thyme
  10. 1/4 tsp black pepper
  11. 1/4 cup Parmesan cheese
Instructions
  1. preheat oven to 375
  2. grease 9 inch round pan
  3. heat oil in skillet over medium heat. add onion and cook for 3 minutes. toss in sliced sausage, red pepper, and garlic for another 3 minutes. stir in kale, heating just slightly
  4. in a large bowl whisk together eggs and milk. stir in thyme and black pepper
  5. place sausage mixture in 9 inch round pan and pour egg mixture over top, making sure all kale is covered
  6. place in oven and bake for 25 minutes or until cooked through center. remove and immediately sprinkle Parmesan over top
  7. let cool and enjoy
Notes
  1. placing Parm on after baking helps the Parm stay soft and not burnt!
  2. keeps well in the fridge for a few days! have not tried keeping it in the freezer... but curious
Adapted from matthew kadey
Adapted from matthew kadey
breaking bread xo, brynn http://www.breakingbreadxo.com/

tomato basil mozzarella gnocchi

tomato basil mozzarella gnocchi

let’s start with this beautiful basil and oregano bathing in olive oil. if this isn’t romantic, at least in the idyllic sense, then I do not know what is.

tomato basil mozzarella gnocchi

for our amazing delicious vibrant sauce, we are going to use these tomatoes! these are whole san marzano tomatoes swimming in tomato puree! swimming, bathing.. there is a lot of that activity going on here.. san marzano tomatoes are a variety of plum tomato. they have a strong taste that is sweeter, less acidic, and more flavorful than the roma tomato. they are actually the preferred tomato for Neopolitan pizza so, yes they will make a lovely difference in taste. their flesh is also much thicker, ideal for a pasta sauce. because you know texture is important.

learn more about these red beauties >>here<< in this fun interactive from the NY Times!!

tomato basil mozzarella gnocchi

the sauce gets its golden orange color from the red tomatoes and the melted mozzarella. technically it’s not vodka sauce, because that orange Italian pasta sauce involves tomatoes and cream. so, I’m not quite sure what to call this sauce, other than delicious.

tomato basil mozzarella gnocchi

gnocchi.

if you have never had it, I can only describe it to you as the queen of all pasta, they Bey of pasta. soft pillows of Italy swimming in a warm blanket of tomatoes.

tomato basil mozzarella gnocchi

I really think this dish will make your special someone feel special. it’s important to let the people we care about know they are special!!! they deserve to feel and know they are loved without a doubt! friends, family, parents, and the one special person! 

tomato basil mozzarella gnocchi

tomato basil mozzarella gnocchi
Serves 4
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 1/4 cup olive oil
  2. 3 tbsp fresh oregano
  3. 1/4 cup fresh basil
  4. 1/2 yellow onion diced
  5. 3 cloves garlic
  6. handful of torn spinach (optional)
  7. 1 28 oz can San Marzano tomatoes
  8. salt and pepper to taste
  9. 1 16 oz package gnocchi
  10. 8 oz cherry/pearl mozzarella balls halved
Instructions
  1. cook basil and oregano in the olive oil in a saucepan over medium heat for 5 min until herbs are a little crispy
  2. add diced onion and minced garlic, cook for another 5-7 min until onion is about to brown, don't let it brown
  3. ad torn spinach and mix in
  4. crush tomatoes and add to pan with juice
  5. season with salt and pepper and simmer for 30 minutes
  6. cook gnocchi as directed on package in salted water, drain, rinse with cold water so they stop cooking and set aside
  7. add mozzarella to sauce and gently stir in evenly
  8. add gnocchi and enjoy!
Adapted from foodie crush
Adapted from foodie crush
breaking bread xo, brynn http://www.breakingbreadxo.com/

raspberry margarita cake

 I hung out with a few friends last night. we had no plan and no expectations of where the night would end or what it would be. I know some people really don’t like this lack of structure, but I personally thrive on it. it doesn’t really matter what we are doing. we could honestly end up at a nowhere bar playing board games and I’ll be having the time of my life like I just stepped out of the limo. sometimes I catch myself in these moments and I don’t know why I’m having so much fun. why am I so happy in this moment? I shouldn’t be having so much fun doing the lame things we do!

raspberry margarita cake

In this, I have realized I feed off of the energy and vibes of my friends and I truly love being around them. I love how they make me laugh, think, and feel. I believe when we find people who make us feel joyous, comfortable and seen then our labels and expectations of ourselves fall away. at least momentarily. for a moment we don’t have to prove ourselves or fix what’s wrong about us.

raspberry margarita cake

similarly to culture and homeland pride, friends provide this sense of belonging. of a community. some of the hardest times in my life were because of a lack of community. a lack of people pouring joy into me and nowhere to pour my own joy. in these times I remember praying and praying for God to bring people into my life and for the courage to go out there and snatch them. *snatch* you are my friend nowwww. you are stuck with meee hahahahah!!!! suckaaaah!!!

 do you ever catch yourself and wonder, “literally why is this amazing person friends with mee?” it’s not that I don’t think I am amazing, hello. I know I am. I mean look at me. slay. lol. but, it’s that I think my friends are that much more amazing and I love them so much! I am so thankful for them. Thanksgiving has got to be one of the best holidays and it’s all because of them.

raspberry margarita cake

really, we all crave to belong. it’s within our core. even the people who don’t want to belong want to belong where they don’t belong. HAHAha. tripped you. but seriously. almost nothing matters more. because if we don’t belong then what’s the point right? the beautiful thing I wish everyone knew is that we do all belong somewhere. maybe we all belong in the same place, even aside from all our differences. we are all already in one place, here on earth. so what’s to say we all can’t belong somewhere else? differences and all?

raspberry margarita cake

what about the Unites States of AAAMERICA BAYBEEE?? *eagle screech* the ‘melting pot’ or ‘salad bowl’ of the world???? where people of all nations come together and belong!! but even here people feel like they don’t belong and history tells us this all too well. when we were spending time with refugees my friend started asking a few of the kids if they liked it here in the U.S. or if they would rather go home. overwhelmingly they expressed that if they had the chance they would go back in a heartbeat. they would return to what felt the most like home. where they feel they most belong.

raspberry margarita cake

what is home?

raspberry margarita cake

when times get tough, many of us want to return home. home for many people here is their parents’ house 30 minutes away. or if that’s a toxic place, maybe home is a friends house or just a certain city. a place where you belong. when you can’t pay rent, when your SO broke your heart, when you are feeling all around shitty or just weird. time at home sounds good. time where you belong sounds good. times, where I have felt like I belong, stand out to me because it means so much. it is why people fear to move, desire to move, enter relationships, leave relationships, become depressed..

raspberry margarita cake

in my biggest times of not belonging, I sought refuge. I sought it in in friends, activities, and places. but there is only one place where I have sought it and found it every time. one place I know I will belong. one place that won’t let me down. one place that won’t make the pit of my stomach churn. it’s food!!!!!!!!!!!! the world of food!!! sike no it’s not. food has definitely made my stomach churn a few times like come on. honestly, since I have accepted Jesus, the one place I have found refuge, a home, and belonging in is in Jesus Christ! places, people, and activities just don’t have this kind of power. they will let you down. our best friends have definitely disappointed us. Jesus is the home I can run to and choose to run to in a heartbeat. In my struggles, if someone asked me if I wanted to go home- yes. yes. Yes. my home is not another country far far away. it’s not hard to get to. I don’t have to trek. my home is in Jesus. He is right here all the time. He is already running to me and to go home all I have to do is open the door!!!!

raspberry margarita cake

let’s eat.

raspberry margarita cake
dessert fiesta!!
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Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Prep Time
15 min
Cook Time
40 min
Total Time
55 min
cake
  1. 1/2 cup canola or vegetable oil
  2. 3/4 cup sugar
  3. 3 eggs
  4. zest of 1 lime
  5. 4 tbsp tequila
  6. juice from 2 limes
  7. 1/2 cup raspberries
  8. 1 1/2 cup flour
  9. 1 tsp salt
  10. 2 tsp baking powder
frosting
  1. 1/2 cup butter
  2. 16 oz powdered sugar or confectioners sugar
  3. zest of 1 lime
  4. 1 1/2 tbsp Rose's lime juice (or juice from lime)
  5. 2 tbsp milk
cake
  1. preheat oven to 350
  2. in a medium to large bowl combine butter and sugar and mix well
  3. add eggs, lime zest, lime juice, tequila and whisk until well combined
  4. mash raspberries and mix in
  5. mix in salt, baking powder and flour
  6. pour batter in 2 loaf pans, evenly distributed
  7. bake at 350 for 40 min
  8. let cool before applying frosting
frosting
  1. beat butter and liquids together in a medium bowl
  2. gradually add powdered sugar and beat until whipped and fluffy
Notes
  1. I used El Mayor Reposado Tequila
breaking bread xo, brynn http://www.breakingbreadxo.com/

here’s the tequila!!!!!