#my mom would do that in a costco but like with vanilla extract

[inkskinned]

probably time for this story i guess but when i was a kid there was a summer that my brother was really into making smoothies and milkshakes. part of this was that we didn't have AC and couldn't afford to run fans all day so it was kind of important to get good at making Cool Down Concoctions.

we also had a patch of mint, and he had two impressionable little sisters who had the attitude of "fuck it, might as well."

at one point, for fun, this 16 year old boy with a dream in his eye and scientific fervor in heart just wanted to see how far one could push the idea of "vanilla mint smoothie". how much vanilla extract and how much mint can go into a blender before it truly is inedible.

the answer is 3 cups of vanilla extract, 1/2 cup milk alternative, and about 50 sprigs (not leaves, whole spring) of mint. add ice and the courage of a child. idk, it was summer and we were bored.

the word i would use to describe the feeling of drinking it would maybe be "violent" or perhaps, like. "triangular." my nose felt pristine. inhaling following the first sip was like trying to sculpt a new face. i was ensconced in a mesh of horror. it was something beyond taste. for years after, i assumed those commercials that said "this is how it feels to chew five gum" were referencing the exact experience of this singular viscous smoothie.

what's worse is that we knew our mother would hate that we wasted so much vanilla extract. so we had to make it worth it. we had to actually finish the drink. it wasn't "wasting" it if we actually drank it, right? we huddled around outside in the blistering sun, gagging and passing around a single green potion, shivering with disgust. each sip was transcendent, but in a sort of non-euclidean way. i think this is where i lost my binary gender. it eroded certain parts of me in an acidic gut ecology collapse.

here's the thing about love and trust: the next day my brother made a different shake, and i drank it without complaint. it's been like 15 years. he's now a genuinely skilled cook. sometimes one of the three of us will fuck up in the kitchen or find something horrible or make a terrible smoothie mistake and then we pass it to each other, single potion bottle, and we say try it it's delicious. it always smells disgusting. and then, cerimonious, we drink it together. because that's what family does.

[greecechef4-blog]

OATMEAL BREAKFAST COOKIES

We have this “breakfast cookie” recipe going out to our Cooking Club members this week and I wanted to put the recipe here too. The feeding babies section is a crowd favorite, and my kids plow through these. Healthy-ish, grab n’ go, and what not - that’s what ya’ll seem to love about the kids recipes I’ve included around here. It’s tough to find a cookie or muffin that hold together that are both gluten and egg-free, but these work. Report back if you make them, or let me know what you changed. I love seeing your photos!

Our son turned FIVE this weekend. It felt like a big birthday - every increment of five does to me for some reason. My mom always made a big deal of birthdays and I thought it was so fun - I love making him feel like the star of the weekend and the one to make all the calls. We packed the weekend with Legoland, camping with cousins in San Clemente, rocket launching in a field, Chuck-e-Cheese with grandparents, meals of his choice, sprinkle cupcakes etc. etc. It sounds like a lot because it was :)

I feel like we were chin deep in both baby and toddler-hood at the same time for the past few years, and seeing Curran now as an almost-kindergartener is wild. Like we’ve been treading water, and now we can swim. He is thoughtful and emotional and smart and empathetic - LOVES his dad, lights up with the company of friends, is ALWAYS the first person to wake up in the morning with a full tank of energy, very into building things, collector, can recall specific memories in full detail from way before I thought was possible (“remember when I choked on that frozen mango?”…you were one, how do you remember that?!?!). He has figured out that throwing clothes in the hamper is quicker than folding and putting them away which I find both annoying and clever - for some reason it’s a nod from toddler to kid - those little things that feel different.

Curran and I had a tough time with each other during his 2-4 age because he is pretty sensitive, and it would touch on an insecurity of my own - both of us then upset, neither bringing calm to the situation. I thought I was self-aware enough to not ride my toddlers emotions but I did… do, sometimes still. He’s better lately, and I am too, far from perfect, but it feels like we’ve grown in that area together. Perhaps that makes me sound like an immature parent, but little refines us and highlights our weak spots like our own children. Anyway, finding a better rhythm with him has been so special. I used to want time to speed up, I didn’t want to tread water anymore, but the swimming? Now I want to stop time! Curran and I have put together more lego sets in the past four days than I care to have floating around the house but he LOVES them, both the building and the company, so bring on the Legos.

-

SIDENOTE: Hugh made a short pdf of quick food photography tips which is now available on our SHOP page. For a limited time, it is available for $1.99, which will be the best couple bucks you’ll spend this week. It is not a full photography course, but the concise and simple tips will absolutely make a difference in the way you capture your food. I’ve learned so much from Hugh, and this guide boils down the handful of important things to think about when you take and edit a photo of your food. Let us know if you have any questions!

Makes 18 small

These are delicate, as there is no gluten or egg helping to bind them. If you are looking for something to pack in a lunchbox, and can tolerate eggs, add one in to the mashed banana step to help make them more sturdy. Raisins feel slightly more virtuous, but chocolate chips feel slightly more delicious. Take your pick. Keep them small either way.

I do not usually stock quick-cooking oats, but you can blitz old-fashioned oats in a food processor for a similar texture, or I’ve used Seven Sundays muesli with success (Target or Costco sell the big bags). If you need these to be nut-free, I have a report that sunflower butter works fine.

Ingredients

1 medium, extra extra ripe banana, mashed 1/2 tsp. sea salt 1/2 tsp. vanilla extract 1/2 tsp. cinnamon  1/4 cup coconut oil, warmed 1/4 cup maple syrup 1/3 cup smooth, natural nut butter (almond, cashew, peanut) 2 Tbsp. chia seeds 1 1/2 cups quick-cooking oats (or old-fashioned oats you’ve blitzed in the food processor a few times to get smaller bits) 1/2 tsp. baking powder 3 Tbsp. flaxmeal 1/2 cup raisins (chop if they’re jumbo), or mini chocolate chips

Instructions

In a large mixing bowl, combine the mashed banana with salt, vanilla, cinnamon, coconut oil and stir to combine. Add the maple, nut butter, chia seeds and stir again until smooth. Let the chia seeds absorb for a moment. 

Stir in the oats, baking powder, flaxmeal, raisins and let the mixture chill in the fridge for at least 30 minutes. Preheat the oven to 350’ and line a rimmed baking sheet with parchment. 

Roll the dough into balls of about 2 Tbsp. worth of dough. Arrange them on the baking sheet with a little space between, give them a gently press down, they don’t spread much. 

Bake on the middle rack for 12-13 minutes. Remove to cool completely - they’ll hold together better once cooled. 

Store in an airtight container. Cookies will keep for three days. 

Source: https://www.sproutedkitchen.com/home/2019/5/23/oatmeal-breakfast-cookies

[donaldflower00-blog]

10 Smart Costco Products This Busy Mom Always Buys in Bulk

As a food writer and recipe developer, I’m also by default a professional food shopper. I have all kinds of user-generated algorithms in my mind about where I like to buy certain things, how much I want to spend on them, how much of them I want to keep on hand, and so on. Even though I need to shop continuously for my job, and, like many people, I have a family who needs to be fed, I still get a little adrenaline rush when I food-shop. And thank goodness, because it’s a pretty big part of my life.

More from Food52

I’m also a little bit of a hoarder. When I see only four rolls of paper towels in the closet, I start to feel a little frisson of panic. But buying things in bulk has its pros and its cons. The pros include being stocked up for a long time, and usually saving some cash when you compare prices by weight, volume, or unit against smaller packages. The cons are buying too much of something, which can be problematic in terms of storage space (especially for those of us city-dwellers), and also spoilage (it feels so wasteful to throw away half of a 64-ounce container of sour cream just because it was a little cheaper per ounce than the smaller tub).

Few places challenge our abilities to bulk-shop smartly like Costco. The choices range from necessary to enticingly impulse-purchase-y, and the size of the packages is usually large to ginormous. But there are some items I have no qualms about piling high in my cart on repeat. Your list of Costco stocker-uppers will surely vary from mine, but these are the items that I most often load up on.

1. Broth

There are a variety of brands sold at Costco, and a variety of sizes, from big 50-ounce cans to packs of smaller 32-ounce cartons or multipacks of 14.5-ounce cans. The options often include chicken, beef, vegetable, organic, and less-sodium. I use gallons of broth every week—in soups, stews, sauces, and casseroles. You name it. If it’s savory and hot, there might well be broth in it. I like to keep an assortment of sizes of cartons and cans on hand for various recipe needs.

Want to make a rich, semi-homemade chicken stock? While you're there, buy a rotisserie chicken (one of Costco’s most famous products for quality and price—$4.99!), have it for dinner and use the carcass and some of that store-bought broth to make delicious, mahogany-colored stock. Add ramen (without the seasoning packet) and any leftover shredded meat from the rotisserie chicken to make the world’s easiest chicken noodle soup.

2. Canned Tomatoes

There are often several versions available—whole, crushed, diced, paste, and sauce. I buy these in two sizes: the mega cans (6.6 pounds) and the eight-packs of everyday 28-ounce cans. The big cans are for huge batches of pasta sauces, like bolognese or marinara (which I love to freeze), and for when I’m throwing the occasional lasagna party. The smaller sizes are for day-to-day cooking, for recipes like my One-Skillet Cheesy Beef and Macaroni or Fragrant Chicken Tomato Soup. Costco can carry a variety of brands. Last time I got eight 28-ounce cans of Tuttorosso crushed tomatoes for $6.39 (about 80 cents each). Or if you want to splurge on the San Marzano tomatoes, those can be bought for $8.99 for a three pack of 28-ounce cans.

3. Parmesan

If you cook with real Parmesan regularly, then you know that this cheese is a) expensive and b) worth it. But the wedge Parmesan carried by Costco is a mere $10.59 per pound (some versions even less). Plus, it lasts for months when properly stored, and you can grate it freshly as needed. Perfect over salads, pastas, or this simple, four-ingredient creamed kale .

4. Boneless, Skinless Chicken Breasts

Costco makes it easy to buy their chicken breasts in bulk because they come in connected, perforated six-packs, each containing about 1.5 pounds of chicken breasts (9 or so pounds total). This allows you to open and use as many sections as you want and leave the rest perfectly sealed. These sealed packages can also go right into the freezer, and are easy to pull out and defrost in the fridge as you need them. They're $2.79 per pound, and also available in organic form for $4.99 per pound. Organic boneless, skinless thighs are $3.99 per pound, packaged in the same way (for some reason the boneless thighs are only available in an organic version).

Whatever the recipe—whether it's grilled chicken breasts, marinated kebabs, or rolled cutlets, you'll know that you're set because you've got some bulk chicken hanging out in the freezer.

5. Hearts of Palm

This is a weird one, I know, but I love hearts of palm dearly—and they can be very pricey! Since they come canned or jarred, they last for years. But because I add them to as many salads as I can and eat them by the handful as a snack, I can never have too many jars in stock. (Hearts of palm were also my pregnancy craving—I ate them every day while I was gestating Charlie.)

6. Peanuts

Okay, well, for those of you without allergies to tree nuts, I guess this would translate to ALL nuts. I'm only able to eat peanuts, though, and my family eats a lot of them. Luckily Costco has quite a number of ways for us to sate my peanut fix in a more economical way: The most important buy is the 48-pack of 1-ounce Planters salted peanut packs. I know you can do even better price-wise when you buy larger containers, but I appreciate the individual packages because they help me keep track of how many peanuts I'm inhaling. They're also terrific protein-filled snacks to keep in my bag when I'm on the go.

I also love the 2 1/2–pound canister of Kirkland Super Extra Large Peanuts, which are impossible to resist at just $6.69—but you need some serious self-discipline with these in the house, or a lot of peanut loving friends. Or just whip up a batch of cookies.

7. Cooking Spray

Sometimes you can find their house brand of cooking spray, Kirkland, which is very well priced. But even if they're only carrying classic Pam, you're going to save some real cash. Two 12-ounce cans are $6.99 at Costco, compared to about $4 to $5 for a single 8-ounce can at a standard national supermarket. And cooking sprays last forever, both in terms of spoilage and in terms of use. A critical staple to keep on hand for all manner of baking projects.

8. Pure Vanilla Extract

If you're a baker (or you're a reluctant one because your kids go to a bake-sale heavy school), then you'll immediately realize what a great price you’re getting for their big 16-ounce bottle of vanilla extract. $34.99 is a total steal, it lasts for years, and the quality is great—pure vanilla, not artificially flavored (which is not worth using even if it’s free, by the way). Elsewhere, a 1-ounce bottle of a leading national vanilla brand might be closer to $6 or $7, which would translate to almost over $100 if you were to buy the same amount of vanilla, or 16 of those little bottles. Startling, huh? Now you won’t need to hesitate before baking up a batch of oatmeal or chocolate chunk cookies.

9. Aluminum Foil

I have what can only be termed a deep, meaningful relationship with my oversized role of Kirkland Signature Reynolds Foodservice Foil. 12x1000 feet of aluminum foil may not be what everyone needs in their house, but if you regularly line baking sheets and wrap brownies for freezing (before sliding them into zipper-sealed bags of course), then you can seriously save a large amount of money by purchasing this mega-roll. I buy about one of these a year for $27.99, and that carries me right on through.

10. Prosciutto

While I know that you can’t stock up on prosciutto the way you can on paper towels or aluminum foil, a sealed package will last for four whole months, so you can certainly buy for the future. And it just so happens that my kids' favorite sandwich is prosciutto and mozzarella on a baguette. On my last visit to Costco, a 1-pound sleeve of Citterio prosciutto was priced at $9.99. Suddenly indulgences like prosciutto-wrapped shrimp and this easy party appetizer seem much more accessible.

What do YOU like to buy in bulk at Costco? Let us know in the comments below.

This post is an unsponsored grocery-store love letter.

Source: https://food52.com/blog/23614-best-costco-products-to-buy-in-bulk

[recipereruns]

#TBT Recipe -'Crunchy Frosting -Just Like on the Graduation Cakes Meth Mom Bought'

The anticipation at the 1977 graduation at Jack 'n Jill Preschool was high, higher than meth mom's regulars. It was sunny, I was dressed in a baby blue polyester summer set with collared  halter top and bootie shorts with front seams; part Grandma Van Auken and part flied out slut. The mom's (dad's were at work, duh.) clapped and cheered as we marched across the asphalt playground to Mrs. Buntz to collect our diploma scroll wrapped in a gold ribbon.

I was overcome with a rush of energy and joy! Odd because I've hated crowds and noises since the day I shot out of meth mom and my nervous, scotch soaked dad freaked in the OR because I had a pointed forceps head. There was something about this jubilant crowd of Jello salad making mom's beaming with pride that made me feel special. Plus, there would be cake.

I have many words that I for some reason associate with food. The minute I hear the word 'graduation' I think cake, like the minute I hear 'mom' I think meth. I know meth is not a food, but it's what the lady could cook. I also associate 'Tanya' with Franco American canned Spaghetti, 'Sean' with scrambled eggs and God with onion dip.

The graduation cake is specific; a chocolate sheet cake with white frosting that when you forked it was like stepping into a layer of snow that had melted in the sun only to harden at dusk.. Crunch and sink. Crunch and sink. And miles of sheet cake to eat - so goes Robert Frost's 'Stopping by Woods on a Snowy Evening's' working title 'Stopping for Cake on Graduation'.

The sheet cakes followed me from graduating Margaret Mead Elementary when I wore my first dress from Mariposa, which was less slutty Jay Jacobs in Bellevue Square, to running screaming in terror from Evergreen Jr. High and from Redmond High, where I immediately got lipstick on my white gown as I tossed it over my head to cool off.

The cakes followed my commencement from CWU, which went great when you start the day off wake and baking with your best friends! My matriculation from RU in Chicago began with a boozy brunch with meth mom and dad and ended with friends, family, a keg and Costco cake in the backyard. Too bad someone's brother got the party busted by peeing on the front of the house. People get crazy on too much cake.

This recipe I found here and I will credit user, Trixyinez, who's name reminds me of Cinnamon Toast Crunch. Happy graduation, everyone! Time for cake!

  INGREDIENTS:

1 cup butter, softened

1/2 cup vegetable shortening

1 lb cream cheese, softened

1 Tbs clear vanilla extract

3 1/2 lbs sifted powdered sugar

1/2 tsp salt

DIRECTIONS:

Cream butter, shortening, cream cheese and extract.

Gradually add sugar and salt. Beat on low speed until creamy. (if you want whiter icing, move to Idaho. Or use butter without dyes.) For a thinner consistency, use only 3 lbs of sugar.

Hot tips from Trixyinez: For a smooth cake, let it sit for 15 minutes after icing so you can get that crust. Then using your "smoothing tool" aka spatula or fondant (blarf) spreader and a Viva (she specifically said this brand. I do not work for Viva. I'm guessing Bounty or Brawny could do the trick, tho) paper towel, lay the towel (non printed snowflake side down) and spread with your 'smoothing tool'. (I will be henceforth referring to straightening irons as a 'smoothing tool'.) If the icing comes off on your Viva - see a doctor. Or, put the cake in the fridge for 20 minutes to crust again and have at it!

This recipe makes enough icing to frost a huge Costco sized sheet cake with enough left over to patch the nail holes in an apartment move out.

[beatyoutothepunchline]

A Dumb Girls Guide to Dinner for One

When I was a kid, I was given "A Smart Girls Guide" a series of practical advice books created by American Girl for helping tween girls navigate the awkward transition from childhood and becoming a young adult. These books covered everything from friendship troubles to boys, manners, middle school, and sticky situations. (As if that entire phase of my life *cringes at the awkward 7th-grade first-day-of-school photo* wasn't one in and of itself). For being such a "smart girl" you'd think some of these things would have come naturally to me, but apparently not because I was given seven of these books by different family members. Most of this information (if not entirely lost on me) was eventually rendered irrelevant. I am no longer in middle school, my friendships no longer are angsty and problematic, I slowly acquired manners, and have given up on men. That being said, as I now make the transition from a college student to grown ass woman, I wish there was a series of books with advice on things like, What to do when it is just you... in an apartment and you hate cooking but should probably eat something other than a gigantic Rice Krispie Treat. Because, hahaha... that definitely isn't what's happening right now... As the old saying goes, you only learn by doing. And I've only ever used an oven when it was absloutly necessary for my survival or to impress a man (Which, unless you enjoy/know how to cook is a monumental waste of time, speaking from personal experience). Luckily though, I've managed to come up with a few "dishes" along the way that are quick and easy enough for my dumbass to get by. NOTE: Before I get too far into this, I just want to say that this is all stuff I've found works for me. You can swap out or add anything. I'm not saying this is healthy (God knows I could use some more fruits and vegetables) and it might not be for everyone. So take what you want and leave the rest. Breakfast: I am occasionally a breakfast person. Only when I'm hungover, am on vacation, or am near Wheatfields in my hometown of Omaha, NE. On these such occasions, I splurge and get the croque madame and sangria, or the Nutella crepes and fancy coffee. However, every now and again, there is that weird Tuesday morning I want to eat but want to be economical, and in that kind of situation, this is what I do: Peanut Butter/Coffee/Protein Shake --1 Chocolate Premier Protein shake. (Or any protein shake/power of your choice. I like this kind because they sell in bulk at Costco. It's high in protein, low in sugar and is Keto friendly for those folks out there that are into that.) --1 spoon of peanut butter. I don't measure. I use the au natural PB from TJ's because it's cheap and a little better for you than Jiff or Skippy, but you do you man. --3 shakes of cinnamon. --A splash of vanilla extract. --1 Cup of coffee. If you are fancy this can be some Cold Brew, but if you are cheap like me I'm usually good with sticking some day old Folders in the fridge the night before and throwing that in there. (Optional) --1/2 a frozen banana. Gives it a little something extra in the taste department and can work like ice cubes if nothing else is chilled or frozen. Because breakfast shakes, like soft serve, gazpacho, and revenge is a dish best served ice cold. Then just blend it together whatever way you see fit. The stick blender your mom bought you exactly for this purpose that up until last month you only used for margaritas, a food processor some family member gave you when you graduated high school as if you'd be whipping up pesto on a nightly basis. "What a score! Thanks, Aunt Karen!" A hand blender, a KitchenAid mixer (assuming you took this whole cooking thing to the max and want to pretend your Martha Stewart). A bowl and a fork or a Ziplock bag (if your broke and or don't want to make the investment and/or missed the arm day at the gym). Lunch: At this point in the day, I'm usually getting done with a class or am about to wind sprint to one because I'm running late. I wish I was one of those people that was motivated enough to precut my imperfect produce shipment on Sunday night and make five perfectly portioned salasd to put in mason jars and drizzle on a homemade dressing, but I would be BS-ing you if I said I did that. Honestly, I've made it through most of college on vending machine lunches and have been totally content, but at some point, my Cherry Coke and pretzels are going to catch up and I'm going to lose all my hair or something. So I've got a few things I usually do for lunch that are quick and painless. Recently I rediscovered the simple quesadilla (or in my weird family we call them...) Torcheetas --1 handful of whatever kind of cheese you like. I personally dig the "Mexican blend" from TJ's. --1-8 tortillas (depending on how hungry you are). Let's get real, there's a healthy way to make this and then there is a drunk at three AM way to make this dish. --Saracha (or whatever salsa/sauce you're into) (Optional) --1 serving of frozen peas (for vegetables) --1 serving of beans (for protein) --side salad? (I don't usually do this, but it's something my mom would do to make it extra healthy. Doesn't have to be fancy, just lettuce, maybe some baby tomatoes.) If you have time turn on the skillet on low, throw some oil in the pan, gently swirling it until it evenly coats the bottom until toasted to perfection. But if you're in a hurry or just incredibly hungry a microwave will do just as fine. Dinner: Again, if I'm being perfectly honest most nights it's two slices of pizza from the 7/11 next to my building and a green tea or La Croix I keep stockpiled under my bed like an extreme couponer. So I usually do that or if I'm feeling it I'll do a salmon sandwich (which sounds gross but can be made to taste halfway decent. --Do yourself a favor. Buy yourself a decent loaf of bread. None of this off-brand Wonder Bread nonsense. It's weak and if it doesn't entirely fall apart in your hands as you eat it, it will stick to the roof of your mouth. Wheat bread has some health benefits but is dry as hell, bland, and usually more sugar than you think. Buy yourself a nice sourdough. It'll put you out three ish bucks. --Get yourself some canned salmon or tuna. Target usually has a 5 for 10 dollar deal on the Starkist Tuna. Costco sells really high-quality stuff canned stuff like the Kirkland Signature Wild Alaskan Pink Salmon. But if you're like, "Ew, no. I don't eat anything from a can," then there's always stuff in the deli. If you happen to live in a big city, I highly recommend small mom and pop deli shops because they sell things you can't get anywhere else and it's usually a little fresher. --MUSTARD (to taste). Okay, for real though. Personally, I am a dijon fiend but the generic stuff will do the job. (But you went the distance so far, so why half-ass it now?) Toast the bread. (Again, this small step makes a world of difference in the final product). And assemble. Add a side salad, peas. (A vegetable of some kind?) Then get realistic and pair it with a beer or a scoop of Cherry Garcia (and by scoop I mean accidental pint :/ whoops) because you are human, and maybe because it hasn't been your day, your week, your month, your year... I'll be there for you cause I've been there too. Look, this isn't going to turn into a Julie and Julia type situation because I hate cooking. I find zero joy in it. But, I'd also like to eat something other than gas station delicacies until I die, so... I'm going to try a few things out. While I'm off burning tortillas, I'd love to hear your half-assed meals and how to make them diversify my menu.

[gethealthy18-blog]

VIDEO Dark Chocolate Tahini Brownies

New Post has been published on https://healingawerness.com/news/video-dark-chocolate-tahini-brownies/

VIDEO Dark Chocolate Tahini Brownies

These decadent but still healthful tahini brownies are made with a rich dark chocolate and a creamy tahini base to create an exciting new twist on a classic brownie recipe. You’ll wonder why you never thought to mix tahini with brownies before!

I’d like to take a moment to thank my Mom for being the brains behind these brownies. She gets 100% credit for the idea, which I never would have thought of on my own but made perfect sense to be the second she suggested it.

Over the years, my Mom has proven to be the ultimate THM fan. She’s actually outdone my Dad who held the title for 2 years running. She’s become a social media aficionado just to keep up and I’m pretty sure is sitting at home right now watching my YouTube videos over and over. She’s also my #1 PR lady and I’m fairly certain she’s single-handedly responsible for my entire Toronto readership.

Perhaps more importantly, when I lived in Toronto, she always kept my kitchen stocked-full of Costco sized goods like coconut oil and tahini. Without her, I think it’s fair to say these brownies and maybe even the blog would not be possible.

So Mom, these Tahini Brownies are dedicated to YOU. For being the ultimate THM supporter and the best Mom. Thank you for introducing me to the world of food!

Watch me whip up these Tahini Brownies over on YouTube!

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Tahini 101

While tahini may sound intimidating or fancy, it’s actually just ground sesame seeds! A seed butter if you will. It has a mild nutty flavor that is honestly one of my favorite ingredients. I love it in energy balls, baked goods, smoothies and savory dressings. You can find it by the other nut and seed butters in your local grocery store!

It is high in protein, fiber and minerals – aka it adds a nutritional punch to any recipe… including brownies. 

Here’s What You Need:

cocoa powder – specifically dutch-processed cocoa powder as it reacts differently during baking!

oat flour – if you don’t have any on hand you can also make your own by grinding oats in a food processor or blender. Note: regular flour can also be used here.

baking powder

sea salt

coconut oil

coconut sugar – brown sugar works too.

70% dark chocolate

tahini

eggs

banana

vanilla extract

Take Them to the Next Level…

These brownies are 100% customizable. Do you love a little extra crunch in your brownies? Add nuts. A double chocolate lover? Add in chocolate chips or chocolate chunks. If you like the combination of fruit and chocolate, adding some dried cherries or other dried fruit would be delicious! You really can’t go wrong.  

Print

Tahini Brownies

★★★★★

5 from 1 reviews

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Yield: 16 brownies 1x

Scale 1x2x3x

Ingredients

Instructions

Preheat oven to 350 degrees F.

Spray an 8 x 8 inch baking pan with coconut oil.

In a large bowl whisk together cocoa powder, oat flour baking powder, and salt and set aside.

In a large heatproof bowl, combine coconut oil, coconut sugar and chocolate.

Place bowl over (but not touching) simmering water to create a double-boiler.

Heat up over medium heat, stirring often, until melted and mixture is smooth.

Remove bowl from heat and whisk in tahini.

Whisk in eggs, banana and vanilla.

Mix in cocoa powder mixture.

Transfer batter to baking pan ensuring top is smooth.

Add 9 dollops of tahini over mixture.

Using a butter knife, create swirls to make pattern along the top. See video above for further instructions.

Bake for 25 minutes or until desired texture is reached. 25 minutes makes a fudgier brownie, leave for 5 more minutes for something more cakey.

Allow brownies to cool for at least 20 minutes before cutting into 16 squares and removing from pan.

Like this recipe? Here are others you might enjoy:

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[lowcarbnutrients]

I Fed My Family on a Budget and it SUCKED

We're just at the end of week one, and also it's been a little a rough week for us, in all sincerity. Spirits was a bit low throughout the week as we tried to make do with things that weren't our common fare and also the pain that included the abrupt adjustment to our diet regimen, and it was compounded by the truth that my child appears to have actually simply started stockpiling for a growth spurt.

Before we started, I prepped for this difficulty by learning more about the costs of a lot of points I never ever paid also close focus to. I made a checklist of a whole lot of the things that we preferred to buy, and afterwards discovered an average cost for them to ensure that I would have some suggestion of concerning what price was great as well as reasonable without having to spend a hr calculating rates in the supermarket every journey. I likewise understood I was unlikely to be able to maintain to budget plan today, given that my kitchen would certainly be entirely empty besides salt as well as pepper. And also I didn't. I was over by almost $40, restocking the fundamentals like oil, margarine, seasonings, flour, sugar, and vinegar.

I got actually fortunate, just days before the project kicked off, excellent sales began to start. Prices on fresh vegetables and fruits, which had me seriously fretted at the beginning, started to decrease. That provided me a great deal of wiggle space that I could not have had if I had begun this in April, in April, I would certainly have been stuck to mostly tinned and also frozen fruits and vegetables.

Here's the breakdown of the grocery expense:

The Grocery Bill (Week 1)

Pantry Items ($58.62)

Flour (2.5kg) - $5.69 White Sugar (5lbs) - $1.67 Brown Sugar (2kg) - $2.59 Olive Oil (1L) - $3.88 Cocoa Powder (2 cups) - $2.56 Baking Soft drink (1 little box) -$ 0.50 Baking Powder (approx. 4 tbsp) - $.50 Vegan Margarine - $2.47 Cinnamon (1/4 cup) - $0.30 Other Bulk Seasonings in little quantity - $1.00 Oats (2kg) - $3.20 Barley (900g) - $1.29 Rice (1kg) - $2.22 Cheerios (525g) - $3.97 Mayo (890ml) - $1.99 Mustard - $0.88 Apple Cider Vinegar - $1.69 Vanilla Extract - $4.99 Lentils (900ml) - $1.79 Soy Sauce - $1.99 Wowbutter - $5.99 Pasta Whole Wheat (4 boxes) - $4.97 Raisins - $2.49

Grocery Things ($ 96.01)

Bread (3 loaves) - $5.99 1 Lemon - $0.60 Strawberries (2lbs) - $3.89 Spinach (1lb) - $2.99 Eggs (30) - $5.99 Mixed Fruit Applesauce (36) - $8.99 Brick Cheddar (heritage) (800g) - $6.44 Pork Loin (3.34 pounds) - $21.03 Carrots (5lbs) - $3.47 Bananas (9) - $1.68 Celery (2 hearts) - $2.88 Peas (500g) - $2.49 Apples (8lbs/32) - $2.88 Zucchini (2) - $0.77 Garlic (1) - $0.84 Green Onions (bunch) - $0.69 Red Onion - $1 Pears (3; legacy) - $1.65 Potatoes (2.5 pounds, heritage) - $0.74 Soy Milk (12x980ml) - $14.98 Strained Tomatoes (2x28oz) - $2.50 Motts Mixed Drink (4x945ml) - $3.52

Total: $154.63 (over by $39.13)

Where I bought

Mostly, I patronized Costco and Food Fundamentals. I likewise 'acquired' a few of my continuing to be perishables (as well as things I currently had in extreme amount, like olive oil) from prior to the challenge began at going rates so they wouldn't be wasted.

What I made

I butchered the pork loin I purchased Thursday evening, after the buying trip (as well as you could read about how to do it on FoodRetro) so I can make the slow-cooker pork stew the following day. It's a little bit messy, however very easy and also not that time consuming.

I spent a couple hrs on the weekend and also prepped ahead in the cupboard for the month by making a solitary container of Strawberry Jam (dish coming) ($ 1.51) as well as concerning 12-14 half-cup servings of instantaneous oatmeal ($ 2.37) for my hubby, on Saturday. On Sunday, as I made lunch, I likewise made a dozen delicious chocolate zucchini muffins ($ 2.02/ doz.) as well as a dozen unleavened 10' flour tortillas ($ 1.94/ doz). I must note I might have made the tortillas for about fifty percent that if I had spent an added couple bucks for the 10kg sack of flour (something I remorse).

Breakfasts were fairly basic: typically salute with or without Wowbutter for me, oatmeal for my spouse, as well as grain for my child. On Sunday, to abide by custom, I worked up a double-batch of 1/4 cup-size pancakes (regarding 11 1/4 mug batter pancakes from square one for $1.67), offered with margarine and also jam, and he ate them with the week as well.

Lunch alternatives were poor this week, including mostly leftovers, egg salad sandwiches ($ 0.69/ ea), Wowbutter as well as strawberry jam sandwiches ($ 0.65/ ea), smoked cheese ($ 0.35/ ea), plus fruits and also veggies such as we had them. There was also a vegan lentil as well as barley stew (dish NOT coming) which was neither great nor actual satisfying.

For dinner, we had slow-cooker pork as well as lentil stew (dish coming) ($ 3.68/ 6 portions) which was excellent, broiled pork chops served with rice, spinach as well as strawberries, fried rice with eggs as well as pork ($ 2.37/ 6 servings), and also a slow-cooked pork roast on top of potatoes and a spinach salad (concerning $7 for the roast, however there was lots of leftovers). Tonight, after hitting the food store, kidlet had actually clambered eggs and spinach, I spruced up a variation of pastas and olive oil with some frozen peas and also a newly-bought cubed, pan-roasted tomato.

We're fed up with pork. Sick of it. I can't even.

What's gone and where we stand

As I compose this at end of day, Thursday, I have about a third a loaf of bread left out of three. The spinach is gone. So are the potatoes, strawberries, and pears. I used up almost all my cinnamon making the oatmeal. The bananas were gone by Tuesday, and there's only 6 eggs excluded of thirty. I've consumed a quarter of my oil, among my 2 zucchini, concerning a third of my Wowbutter, one of my Motts Cocktails, fifty percent of my carrots, and also concerning fifty percent of my rice. While numerous points are out as well as running reduced, I've still got some food to see us via the next week, which is great, due to the fact that I'm short $39.13 for next week. I have actually barely made use of a few of the items, like the barley and also pasta.

When I try to approximate where we represent household spending plan on a daily basis, we're mainly running between $8 and $9.75. While this appears like we're doing incredibly well, I have to keep in mind the fact that it took us essentially the whole week of consuming in this price array making up for the deficit spending I produced. But given that I still have many things left over and most pantry goods, I'm meticulously optimistic that we'll have the ability to introduce some of things my family members misses out on most. I intend to bake insane cake for my son this weekend, if absolutely nothing else. Even with the more costly flour, I can produce a lots cupcakes for $1.41, or about $.12 each.

Morale and other things

Aside from being ill to death of pork, as I stated previously, spirits has actually been sort of reduced. I've been attempting to not obsessively compute whatever till I have a better suggestion of just how much we consume and how cheaply we can do it. Spouse and I are dealing with our choices, also if they are unexciting as well as the variety is inadequate. My kid, nevertheless, is not dealing also with the changes. For the first 3 days, he was singing as well as dissatisfied about the lack of specific items in our diet that we were prevented from acquiring as a result of rate, like Oreos, his common lunchmeat, as well as maple syrup for his pancakes. Every meal for 3 days, he was dissatisfied about something that he couldn't have that he was used to consuming, we battled a whole lot, and also this brought a whole lot of stress to hubs as well as I.

I'm not proud regarding this, however on Sunday, after even more than two complete days of problems and also attitude from my boy about his dish options, I cried. We described that there was just 'say goodbye to loan now' to him. Unsurprisingly, he didn't obtain it, 6 year-olds are not popular for having an excellent economic acumen at the best of times. As I'm sure I'm not the first mom that has actually been placed in between this rock and also hard location, I really feel for the parents that have needed to clarify the realities of low-budget living to their child.

We've been adhering relatively well to the Canada Food Overview (with the exemption of dairy, which occasionally we neglect because milk is not a component of our regular diet plan). We need to ready concerning sticking, though, since with the minimums I noted in the rules, often I'm still hardly skating by with around 1200 calories (by the estimate of Myfitnesspal). Fruits and veggies are not super-high, calorically, and also I think this is the catch that a lot of low-income individuals fall under: healthy and balanced, or plenty?

Kidlet is fine, hubs says he's fine, but I find I'm a little starving some days, and I need to graze a lot more frequently. We still have freedom in the daily spending plan - although kidlet is eating like an equine - so I don't really feel guilty about having another item of toast or an extra item of fruit. Still, understanding that we're minimal is enough to maintain me conscious of making it via the month.

It's oppressive, bothering with food at all times, as well as I've lost a pound.

Regrets

I regret my decision to buy an entire pork loin without having somebody to split the expense as well as butchering of it. It was an excellent rate, yet it implied that our only protein alternatives for the week were lentils, Wowbutter, eggs and pork, and we are all sick to fatality of pork as well as lentils now. The excellent (and poor) information is that I still have quite a little bit of pork to spread out for the remainder of the month.

Other deep thoughts

There were a great deal of individuals that commented how very easy this difficulty would be simply by bulk buying. Bulk-buying is a double-edged sword. I actually found that in most cases, Costco was actually much more pricey than the grocery store, even prior to items went on sale. There are still a few truly good purchases to be made there regularly, particularly my son's soy milk, bread, and also eggs. The other issue with buying something wholesale is, even if it's a great price, it takes a big piece out of the budget plan, which can interfere with one's capability to obtain range. I normally most likely to Costco with a friend, and also we often divided bundles. I would certainly suggest that any person on a restricted budget plan split mass products with an additional buyer, at the very least while aiming to build up a kitchen, unless the products are a fairly valued staple like eggs or bread.

As far as other bulk alternatives go, while this is absolutely viable for lots of, we were restricted greatly due to my son's allergies (he's adverse dairy products, nuts, and also peanuts). The majority of things wholesale bins have some danger of cross-contamination with several of these items.

So, cheers! We've survived week one. I'm hoping this week was the hardest component, as well as it gets easier from below.

Read about Anne's Hunger Games Adventure initially.

Follow Anne's Spending Plan Eating Difficulty from the beginning:

Could You Feed Your Family for $5.50 each Person Per Day?

I Fed My Family Members On a Budget Plan and also It Drew

The Emotional Price of Budget Eating

Budget Groceries: Ways To Prevent Scurvy and also Mutiny

Budget Eating: You Won't Starve, But You'll Be Exhausted