Brownie-Batter Cookies

I guess I sort of made these by accident one day. After going to the potluck at Pie Ranch and trying some cookies just like these, I had to have some of my own. If you just undercook them, they have gooey brownie batter insides while remaining firm and chewy on the outside. Give them a dusting of powdered sugar and serve them with a glass of (soy) milk, and you're golden. You're basically like Midas, but with cookies.

This isn't my photo, it's from Saving Today. Pa-leez, mine went in my belly too fast for photos.

Anything Goes Brownie Mix Cookies

Sort of Adapted from cooks.com

Ingredients
1 package (18 oz) Ghirardelli dark chocolate chip brownie mix
1/4 cup flour
1/4 cup butter
3 tbsp water
2 eggs

Directions
(please, oh please, be precise about baking times, otherwise these will be hard as rock)
1. Preheat oven to 350F.
2. Mix all ingredients together except the eggs. In a separate bowl, whisk the eggs lightly and then add to the rest of the ingredients. Combine.
3. OPTIONAL: You can basically throw whatever you want in here. I've thrown in brown sugar, two melted marshmallows, a bit of bacon grease (SUE ME, DAMMIT), chopped walnuts, and M&Ms
4. Drop by the tablespoon (or as large as you want) onto a greased baking sheet or a baking sheet lined with parchment paper. Dust with powdered sugar.
5. Cook about 9 minutes, or until the center is just firming up. Take out of the oven and let cool. I dare you.

Notes:
- The batter will be runny like brownie batter, just trust that it will be A-okay.
- Cookies will be thin, but gooey. I'm sure there is a way to amend this, but then the cookies wouldn't be as easy to scarf down. That's a problem
- To store, make sure you put them in an airtight package. If you leave them out, they will harden.

UPDATE: My friend Leia just recommended that you roll these in granulated sugar before baking. You'll have to add a full cup of flour if you want to be able to do this, but it will add crunchiness to the outside of the cookie and the cookies will keep their shape better. Thanks, Leia!

(Extremely Non-Vegan) Inspiration of the Day: Mississippi Mud Pie

I think I need to clean some drool off of my keyboard. 

This baby is from Martha Stewart, as discovered in Matt Lewis' Baked Explorations. 

It looks so complicated, but so so worth the effort. I think if I ever attempt this, I might do a pre-packaged chocolate mousse version. That might balance out the density of the flourless cake better. Not that southern baking is about restraint or even balance. It's about piling on the sugar, flour, eggs, and butter. Still. 

Ugh, me want!

Speakeasy as Pie

Design by Marie Jaen

If you've spent any time with me in person in the last month or so, you have heard me go on and on about pie and/or cocktails and/or how to pair pie and cocktails. 

I am very happy to announce that I will be taking this talk from a mere idea to EVENT next month. Maria and I will be hosting our very own pie speakeasy! 

Why a speakeasy? Because it'll be a full-on invite-only party that starts out in the basement and moves into the backyard, where everyone can feel free to enjoy as much pie, cocktails, and music as they please.

I will, of course, be updating you as more details solidify. If you'd like to attend, shoot me an email at southxsanfrancisco@gmail.com and I can send you a flyer. You will need a physical flyer to get into the part-ay. And you don't want to miss this, I'm telling you.

This event will include the following amazingly spectacular highlights. Plus I'll be there, and I'm awesome. Well, usually. Sometimes. You know.

• A live DJ all night
• Performances by Maria "Songbird" Remos
• The release of Maria's mixtape, Speakeasy as Pie Vol. 2
• Unlimited pie once you get into the party (some of the ideas I have floating around my head are classic apple pie with apple butter cream topping, banana cream pie with dark chocolate ganache, gluten-free/vegan coconut cream pie, pear and apple pie, blackberry pie with streusel topping, pecan pie, and so on)
• Pie pops of several varieties so you can take home a goodie bag to your loved ones
• Cocktail pairings with each pie: expect something with Baileys, a fresh fruit cocktail, and lots of aperol
• Friends and family and loved ones all around in our lovely Bernal Heights home

So get excited for this because, yes, it is finally happening!

Songbird Apple Pie

Last week, my roommate and I (and our respective friends) stayed up until 2 AM decorating this pie for her Speakeasy as Pie Mix Tape cover and our Pie Speakeasy coming up in September. Maria is one of those endlessly creative people who keep me inspired even when I feel like I just want to give up. I had almost dropped this Speakeasy project (which I'll explain in a future post) for a few weeks because things got stressful, but her excitement is infectious.

This pie is for her and for her beautiful voice. I'm lucky enough to hear her sing almost every day.

Maria hard at work

Cutting out the leaves

I used a mixture of Gravensteins and Golden Delicious to get a smooth pie with chunks of crunchy, cinnamon sugar-covered apples

Close up on the songbird

Close up of the handmade leaves

The final product

Things have slowed down a bit over here. I do apologize.

I've been traveling the last two weeks and will continue this weekend when I take off to Yosemite. Here is a little snapshot of what I've been doing.

Taking in the sights in Eugene, OR

Crushing on hipster boys who raise pigs

Vintage shopping inside of trucks in Portland on Alberta St.

Relaxing and smelling flowers in Portland, OR

Taste-testing Oregon microbrews

Eating fresh fruit in parks just because I can

And smiling. I've been doing lots of smiling.

Meanwhile, my baking has had to be put on the backburner while I figure out the following:

• Do I apply to grad school in English lit?
• If so, I have to do the following:
• Call my professors and have them update my letters of recommendation; fly to L.A. to see one of them for a brand new letter
• Write my statement of intent, which apparently requires six months of work. This is news to me.
• Edit a paper for submission. 
• Possibly re-take my general GRE.
• Take the GRE subject test
• Everything else.
• Do I take classes toward a business degree?
• This means staying at my current job for a really long time.
• Do I continue tutoring?
• Do I move home in October to save for school and Paris?
• Planning the pie speakeasy, which should be my big comeback event.

In between all this, I am running, doing yoga, and staring at pictures of pie for inspiration. I should let you know, however, that I have gone back to the dark side and returned to veganism. That does not mean my pies and sweets will be vegan. It just means I have to stop eating them (though taste-testing is okay). I'm lactose intolerant, and it's time I listened to my body and did what was right for it.

Happy baking, everyone! I'll be back in the swing of things in no time.

What I Wish I Were Eating: Marionberry Pie

I had this slice in Portland, OR at Bread & Ink on Hawthorne St. 

My Weekend in Food (L.A. Edition)

Last weekend, I decided to drive down to Los Angeles to visit the one-and-only Ambs. We always have a blast when we're together, and eating delicious food punctuates all of our other activities (talking, thrift shopping, laying by the pool, going out, falling asleep on bathroom floors). Here's a little sampling of some of the food and drinks I love(d) from Los Angeles. Because even though LA has all kinds of shortcomings in my mind, refreshments are not one of them. LA knows how to make me a burrito, pour me a latte, and serve me cocktail after cocktail. I'll take it. 

Kow Soi "Northern Thai Curry Noodles" from Bulan Thai in Silverlake

Watermelon Vodka Tonics (my recipe) made with fresh watermelon, watermelon juice, tonic water, and chilled vodka.

Perfect iced latte from Intelligentsia at Sunset Junction

Ambs and I at Urth Cafe near downtown

Earl Grey Tea Boba with Almond Milk from Urth

The menu at Silverlake Juice and Tea. I highly recommend the Vegan Almond Creme and the Cacao Me Crazy if you've got a sweet tooth like me

Ambs with her smoothie from Silverlake Juice and Tea

Chicken Korma Burrito (I know, right!?) from Cowboys and Turbans. This Indian-Mexican fusion restaurant blew me away with its beautiful patio, great service, and unforgettable food.

The giant veggie samosa at Cowboys and Turbans. I could eat this for a whole meal.

Now I'm back to running and eating grapes for breakfast. I need to work on balance in my life, I think. Or I'll just keep indulging in these decadent things. Yeah, maybe I'll stick with the latter.

Banana Custard Pie with Chocolate Fudge

I spent last weekend in Los Angeles with my lovely friend Amber, and I made her this banana custard pie with chocolate fudge on the bottom crust. We ate it for breakfast for three days, and each time I forgot to take pictures of the final product. Oh well, I tried!

Banana Custard Pie with Chocolate Fudge

Recipe adapted from La Fuji Mama

Pie Crust
1 1/4 cup AP flour
1/4 cup butter
1/4 cup shortening
1 tsp salt
1 tbsp sugar

Custard
1 2/3 cup water
3 tbsp cornstarch
1 can sweetened condensed milk (14 oz.)
3 large egg yolks, beaten
2 tbsp butter
1 tsp vanilla extract

Chocolate Fudge Layer
2/3 cup semisweet chocolate chips
2 tbsp butter

Extras
1-2 bananas, sliced
Heavy whipping cream

1. Assemble the pie crust: Sift together the flour, salt, and sugar. Mix in the butter and shortening (both cut into small squares and kept very cold) until incorporated. Let chill in the fridge for at least 1 hour. Roll out and place in pie pan. Pre-bake the crust at 350F for 40 minutes or until lightly browned. This is the only time you'll be baking the crust, so cook it to your preference. Let cool slightly.

2. Make the custard: Mix together water and cornstarch until the cornstarch dissolves. Whisk in the condensed milk and egg yolks and cook on medium heat until it gets thick and bubbly. Remove from heat and add in butter and vanilla until the butter dissolves. Set aside to cool.

3. Make the chocolate layer: Heat the chocolate chips and butter in a double-boiler until melted. Immediately place in the cooked pie crust.

4. Create a layer of bananas: Add the slices to the top of the chocolate layer.

5. Add the custard: Pour the cooled custard over the bananas until it reaches the top of the pie crust.

6. Cool. Chill the pie in the fridge for at least 4 hours. To prevent a film from forming over the custard, place cling wrap over the top.

7. Top with whipped cream.

8. Eat it.

Vegan Peanut Butter Cupcakes with Dark Chocolate Ganache

I'm trying to eat a bit healthier for, like, a week. So I figured that instead of regular cupcakes made with White Lily flour, lots of eggs, and butter, I'd make a vegan version with flax and peanut butter. I've always thought that vegan cupcakes taste better anyway.

They're so cute too! How can you resist?

Vegan Peanut Butter Cupcakes with Chocolate Ganache Topping

Recipe Adapted from Vegan Cupcakes Take Over the World

Ingredients
3/4 cup of soy milk
2 tsp apple cider vinegar
1/2 cup chunky peanut butter (the original calls for natural, but that's really not necessary)
1/4 cup canola oil (the original calls for much more, but it's not necessary either, especially if you use normal PB)
2/3 cup sugar (I added 1/2 Splenda and 1/2 white sugar-- you can't tell the difference)
2 tbsp molasses or sorghum (I always have sorghum around.)
1 tsp vanilla extract
2 tsp ground flaxseeds
1 cup + 2 tbsp flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
OPTIONAL: a bit of melted chocolate for the topping; peanuts for garnish

Directions
1. Preheat the ocen to 350° F. Line a muffin tin with cupcake liners. Mine were jumbo liners, but I realized that after the fact.
2. Mix soy milk with vinegar and set aside to curdle.
3. In a large bowl, mix together PB, oil, sugar, molasses, vanilla, ground flaxseeds. Add the soy milk mixture until combined.
4. In a separate bowl, mix flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet and mix until JUST combined. Not too much, now!
5. Fill cupcake liners two-thirds full. Bake for 23 to 26 minutes. Remove from oven and allow to cool.
6. OPTIONAL: When cooled a bit, place on wax paper or protective surface and pour melted chocolate over the top, then garnish with peanuts. I think this step is pretty unnecessary, but it looks prettier for parties 'n things.

Lemon Buttermilk Pie with Blueberry Topping

When I finished my half-marathon, I celebrated with a nap and a buttermilk pie with fresh blueberry topping. Buttermilk pie has such a homey taste, and it's low-fat. Just because the crust has butter and shortening in it, that doesn't mean it's unhealthy. ...Right?

Best of all, this recipe only requires one bowl to mix the pie. Then just heat up the blueberries over the stovetop.

My mother gave this the stamp of approval. Therefore, it has been deemed worthy of your tastebuds.

This is what the plain buttermilk pie looks like. It's good, but a bit bland. You gotta top it with fruit or whipping cream or chocolate or basically whatever you prefer.

The finished product. This is subtly sweet, not overpowering. I love that.

Lemon Buttermilk Pie with Blueberry Topping

Recipe Adapted from Lemon Blueberry Buttermilk Pie by Tartelette

Ingredients
For the pie:
1 cup sugar
1 tbsp + 1 1/2 tsp cornstarch
1 stick of unsalted butter (I used Smart Balance actually)
3 large eggs
1 tsp vanilla extract
1/2 cup buttermilk
2 tsp lemon zest
2 tbsp fresh lemon juice (from 1 lemon)

For the topping (you can also double the recipe and save some for later, yummm):
2 cups blueberries
1/2 cup sugar
1 tbsp cornstarch
1 tsp lemon juice

Directions
1. Roll out your dough the usual way and pre-bake it in a 350F oven for about 20 minutes. I just put parchment paper over the top and poked holes in the bottom, as I'm too lazy and cheap to buy the pie-specific baking beads or use beans.
2. Whisk together all the pie ingredients in one bowl. Pour the mixture into the prebaked pie shell.
3. Bake for 40 minutes or until golden brown around the edges. The center should be set and not jiggly when you remove it from the oven. If the crust browns before the center is done, cover it with foil.
4. Allow the pie to cool. While the pie is cooling, place half the blueberries in a pan on the stovetop and mix together with the sugar, cornstarch, and lemon juice. Cook for about 5 minutes or until soft. Then add in the rest of the blueberries and cook for about another minute. Allow the topping to cool as well.
5. Before serving, top the pie with the blueberries and place in the fridge to cool completely.

Take a bite! Or, like me, 3/4 of the pie!