Mayan Brownie Cookies

Preheat your oven to 350*.

In a small saucepan over low-medium heat, melt 4 tablespoons of unsalted butter. Add 8 ounces of semi-sweet chocolate (I use chocolate chips for ease). Stir often.

When fully melted, add 2 tablespoons cocoa powder, 1 teaspoon chili powder and 2 teaspoons cinnamon. Whisk until completely combined. Let cool slightly while you prepare the rest of the ingredients.

In a stand mixer or with a handheld mixer, beat 3 eggs, 1 1/4 cup sugar and 1 teaspoon kosher salt until white and fluffy (3-5 minutes). Add 2 teaspoons baker’s extract (or vanilla; baker’s extract is a little more stable in the heat) and 1 tablespoon olive oil. Mix until combined. Add the warm chocolate mixture and stir until combined. Mix in 1/2 cup flour and 3/4 teaspoon of baking powder.

By hand, fold in about 5 ounces of semi-sweet chocolate chips.

Bake heaping tablespoons about 2″ apart for 14-17 minutes.

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Easy Crepes

During my summer study abroad, I will confess to eating more than my fair share of Nutella crepes. It’s a delightful dessert, breakfast, or farmer’s market snack. There, they would serve them piping hot and ready to eat without any utensils.

There are more complicated ways to make crepes, but you should probably go with the easiest.

Take 1 cup of pancake mix (I used this protein mix from Krusteaz because it was provided free to test out), 1 cup of milk of your choice, and 1 egg. Whisk it together until there are no clumps. If you are going to make sweet crepes, add a dash of vanilla extract. Pour approximately 3 tablespoons of batter into a warm greased non-stick pan with a flat bottom. Tilt and rotate the pan so the batter spreads out evenly.

Cook over medium heat. When the top begins to look dry, flip. Cook the other side until it begins to just turn golden brown.

Remove from the pan, spread with filling of your choice and either fold or roll up all that delicious goodness. Enjoy hot.

These also freeze pretty well – freeze flat with either a piece of foil or parchment between each crepe.

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Ginger Scallion Sauce

Eat this on everything. Tastes great on salmon, steak, and noodles of just about every kind.

Finely slice 2 large bunches of green onions (white and green parts). Mince approximately 1/4 cup ginger. I’m going to level with you, I hate mincing things and use the food processor to chop all that ginger. It helps to use a spoon to scrape the skin off of the ginger instead of using a veggie peeler.

In a bowl, stir together the green onion slices and minced ginger. Add 1/4 cup + 1 Tablespoon neutral oil (I use sunflower oil and grapeseed oil is a good option as well), 2 teaspoons soy sauce, 2 teaspoons rice vinegar, 1 teaspoon toasted sesame oil, 1 teaspoon sriracha sauce, and 1 teaspoon kosher salt. Keeps well in the fridge if you don’t use it all at first!


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