In an organized rush to get everything on our to-do list crossed off before we make the trek to Philly, I’ve packed most of my beloved dishes, small appliances, pots and pans, silverware and other kitchen necessities. Already I’ve filled up about 6 large boxes aaaannnd there are probably at least 3 more to go (yes, I may have a bit of an obsession). We’re also trying to quickly plow through our remaining produce and pantry staples leaving me with a fun challenge come dinnertime each night. I’m actually kinda diggin’ it.
I’ve yet to pack my favorite brownie baking pan (because lots of brownies are an absolute must for road-tripping), and we had an excess of fresh cherries just begging to be used. And for some reason I have a ridiculous amount of chocolate chips to try and use up in 10 days time… poor me, right? ;)
So, today I decided I should bake some chocolate chip cherry brownies. These guys are easy to make and pretty darned good for you — at least compared to most other things I bake! And they have chocolate! And cherries!
Yay for brownies!
Chocolate Chip Cherry Brownies
Preheat oven to 350 °F. Lightly grease a glass 8 x 8 inch baking pan.
Combine pitted dates and non-dairy milk into food processor and puree until very smooth.
Over double boiler, melt 1 1/2 cups chocolate chips. Pour the melted chocolate into the date mixture and blend again until super smooth. Transfer to large mixing bowl and stir in vanilla extract and salt.
Add in brown rice flour and potato starch and mix until well combined. The batter will be very very very thick. Fold in cherries and remaining chocolate chips. I used clean hands to more or less knead the mix-ins into the batter.
Press batter into pan and spread as best you can to make a uniform surface on top. Bake in preheated oven for 25 minutes. Cool completely and cut into small squares.
Friends, today I set out to share a delicious new cashew cream truffle recipe with you, while trying to juggle a multitude of other tasks. And I failed. Miserably. :\ I won’t go into details, but let’s just say my kitchen was definitely a pathetic sight to see.
But! Then I remembered I had this bag of lemons kickin’ around, and the fresh smell of lemon always pulls me out of a funk. So I cheered myself up by baking a batch of these citrusy morsels. And man, am I ever glad I screwed up those truffles; these cookies are really good.
Soft, tangy, and similar to a snickerdoodle in texture, these cookies are a nice treat on a warm summer day — especially alongside a refreshing scoop of lemon sorbet. If you don’t like the flavor of olive oil and would prefer a milder cookie, feel free to sub it out with melted margarine or coconut oil.