Turkish Coffee Brownies

I saw this brownie recipe on My Name is Yeh earlier this week and thought it was perfect since I've recently been trying to incorporate new flavors into my traditional favorite sweet treats. And if you know me at all then you know that brownies are my ultimate favorite sweet treat. Also, I'm soon marrying into a family with Turkish roots, so I thought it would be fun to surprise my future hubby with this recipe at the end of a long work-week. Turkish coffee typically describes a method of coffee preparation, but it also often has cardamom mixed into it before serving, so this recipe is a play on those flavors. They are outstanding: fudgy and warm from the cardamom... and the frosting is not to be missed.


INGREDIENTS
1/2 cup all-purpose flour
1 cup granulated sugar
1/3 cup unsweetened cocoa powder
1/4 teaspoon kosher salt
1/4 teaspoon baking powder
1/4 teaspoon cinnamon
1/2 teaspoon ground cardamom
2 teaspoons espresso powder
1 stick butter melted, slightly cooled
2 large eggs
1 teaspoon vanilla
2/3 cup chopped pecans

Preheat the oven to 350 degrees and prep an 8x8 baking dish by lining it with parchment paper and greasing it.

In a large bowl whisk together the flour, sugar, cocoa, salt, baking powder, cinnamon, cardamom, and espresso powder. In another bowl whisk together the cooled butter, eggs, and vanilla until well incorporated. Stir the wet ingredients into the dry ingredients and then fold in the nuts. Pour into prepared pan and smooth the batter to the edges. Bake for approximately 20-25 minutes. Let cool for a few minutes, then remove from pan and finish the cooling process on a wire rack. You can either eat these as they are at this point or top them with the following frosting.

FROSTING
1 cup powdered sugar
3 tablespoons cocoa powder
3 tablespoons unsalted butter, melted
1 tablespoon of water with 1/4 teaspoon espresso powder
2 teaspoons honey
1/4 teaspoon cardamom
pinch of salt
1 teaspoon vanilla extract
handful of chopped pecans/sprinkles

Whisk together all of the above ingredients until smooth. Spread onto the brownies before cutting and top with nuts, sprinkles, or just leave them as they are! Cut into pieces, serve and enjoy!

Tahini Chocolate Chip Cookies

I've been in the mood to bake more on Friday afternoons and so I made this cookie dough batter yesterday and got to the very last step.... and then realized the dough is supposed to refrigerate for 12 hours before baking (UGH), so I ended up baking them this morning (well, I did a "trial run" last night with 2 cookies, because c'mon, I don't have that much self-restraint). They are delicious. The tahini is noticeable and adds a little funk to the taste, but is sandwiched by flavors of salt and chocolate, which leaves you wanting many more bites. I made my own tahini this time because I was feeling adventurous, but I am certain store bought is exactly the same. (Making your own tahini: slightly toast the sesame seeds in a pan, stirring constantly, then throw them in the food processor for a minute, add some oil and a pinch of salt and letting 'er rip again for a few minutes until smooth. Store in refrigerator for 1 month). Recipe from NY Times Cooking.

INGREDIENTS 
1 stick unsalted butter, softened
1/2 cup tahini (well stirred)
1 cup granulated sugar
1 large egg plus 1 egg yolk
1 teaspoon vanilla extract
1 cup plus 2 tablespoons flour (150 grams)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon kosher salt
1 3/4 cup chocolate chips or chunks (230 grams, semi-sweet or bittersweet)
Flaky salt for topping

Using a stand mixer fitted with a paddle, beat together the butter, tahini, and sugar for 5 minutes on medium-high until light and fluffy. Add the eggs and vanilla and beat another 5 minutes, scraping the bowl as needed. Sift together the flour, baking soda, baking power, and salt and then slowly mix into the dough. Stir in the chocolate chunks. The dough will be very soft at this point. Refrigerate for 12 hours (OR I found after 2 hours in the fridge I was able to scoop and shape a few cookie dough balls, then refrigerated those for another 2 hours and they were ready to bake).

Preheat oven to 350 degrees (original recipe said 325, so if you know your oven, preheat accordingly) and place cookies on parchment paper about 3 inches apart (they spread). Sprinkle tops with a little sprinkling of flaky salt (like Maldon). Bake for about 13-16 minutes until lightly browned on the edges and still soft on the inside. Let cool for 10 minutes then take off the sheet and let finish cooling on a rack. Serve and enjoy!