Ok some little life updates!
The snow is here to stay, I believe. I keep seeing the high of 37º that’s in the forecast for the middle of the week and get very nervous that the snow will leave but Eggboy has assured me that because the ground is frozen the snow likely won’t be going anywhere.
I wear one kind of sock now. They are thick hiking socks, made by Stance, that hug my feet and will never get holes. I never thought I would feel so satisfied about finding a good sock but then again I also never thought that I’d be living in the north pole.
It’s floor length parka weather!!
I am in a fantasy figure skating league. I didn’t rank so well for the Cup of China but I’m hoping to be as familiar with this year’s competitors as possible so that the Olympics are that much more exciting. I’ve also obviously begun planning my Olympic party menus, which, no offense to my friends, will probably be served during all of the other sports besides figure skating because when the Shib Sibs come on I’ll need to be in silence and alone so that I can weep.
An embarrassing amount of my time these days is spent looking for an outfit for my 10 year high school reunion. Do I wear a dress that shows that I’ve been going to the gym an average of 3.5 times a week and eating my yogurt? Or do I wear a wool romper that says that I don’t care if they care that I’ve gone to the gym an average of 3.5 times a week and et my yogurt? Or do I just wear my winter going out uniform of a dark grey turtleneck and dark jeans because it’s comfy and this is about seeing my old friendsies?????? Do they even want to see me????? Will there be name tags??? Should I wax my eyebrows?? Plz send help. But mostly Shopbop gift cards.
Macaroni have let themselves go. It gets dark around here practically right after lunch and then doesn’t get light again until after my twelfth coffee so there is basically just enough sunlight to foster the entire Macaroni flock laying a collective one egg a day. It is so dumb!!!! The ones who lay the blue eggs have just stopped. 🙄 Come on you silly birds.
It’s fine though cause I’ve also let myself go and went to bed at 9:50 last night. Yolo!
So in keeping with the theme of letting ourselves go, let’s make something that will be ready by the time the sun goes down. It always blows my mind how quickly and easily brownies come together and I wonder why I don’t make them more often. But easiness does not equal a lack of fanciness in this case, no way. These brownies are based off of my mom’s fudgey schnapps brownies (in Molly on the Range) but instead of schnapps, they’re taking on a flavor profile inspired by Turkish coffee, which often has cardamom mixed in. I first had a Turkish coffee brownie at Fargo’s cute little bagel shop, Bernbaum’s, and recognized its beauty right away. Coffee and chocolate are an obvious good match, but coffee and chocolate and cardamom??? That is a power trio on par with Haim, ya dig? I’ve added a bit of cinnamon as well to help drive home the warmth of the cardamom and the result is one truly fancy brownie.
And a fancy brownie needs a fancy nut!!! Here I’ve added Heirloom Walnuts, which are part of Diamond of California’s new line of Heirloom Reserve Nuts (Pecans and Marcona Almonds are the other two nuts in this line). These walnuts are a varietal that have remained unchanged for generations and have natural, beautifully rustic irregularities. They lend wonderful flavor and texture to these brownies!!
turkish coffee brownies
makes 16 brownies
1/2 c (64g) all-purpose flour
1 c (200g) sugar
1/3 c (27g) unsweetened cocoa powder
1/4 tsp kosher salt
1/4 tsp baking powder
1/4 tsp cinnamon
1/2 tsp ground cardamom
2 tsp instant espresso powder
1/2 c (113g) unsalted butter, melted but not hot
2 large eggs
1 tsp vanilla extract
3/4 c (90g) toasted chopped diamond of california heirloom walnuts, plus more for topping
for the glaze:
1 c (120g) powdered sugar
3 tb (15g) cocoa powder
3 tb unsalted butter, melted
1 tb brewed coffee or 1/4 tsp espresso powder + 1 tb water
1 tb (21g) honey
1/4 tsp cardamom
1 tsp vanilla
Sprinkles, for topping
Preheat the oven to 350ºF. Grease an 8” by 8” pan and line with parchment paper, allowing 1” wings to hang over the edges.
In a large bowl, whisk together the flour, sugar, cocoa powder, salt, baking powder, cinnamon, cardamom, and espresso powder. In a medium bowl, whisk together the butter, eggs, and vanilla. Pour the wet mixture into the dry mixture and stir to combine. Fold in the walnuts and pour the mixture into the pan. Spread it out evenly (it will be quite a thin layer) and bake for 25 minutes.
Cool in the pan on a rack for 10 minutes. Lift them out of the pan and place on the rack to cool completely.
To make the glaze, whisk all ingredients until smooth. Pour the glaze on the brownies, spread it around, and top with walnuts and sprinkles. Let dry and then cut into squares. Enjoy!
Thank you to diamond nuts for sponsoring this post! Starting this month, their new line of Heirloom Reserve Nuts are available in the produce sections of fine grocery retailers. To learn more about Diamond of California, visit their website and follow their Instagram and Facebook.
photos by chantell and brett quernemoen