willandmegan

"Stuart rose from the ditch, climbed into his car, and started up the road that led toward the north…. As he peeked ahead into the great land that stretched before him, the way seemed long. But the sky was bright, and he somehow felt he was headed in the right direction." (from Stuart Little by E.B. White)


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Oatie Nib Cookie (Oatmeal and Roasted Cocao Nib Cookies)

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“Oatie Nib Cookies

– 22 Good Sized Crunches of Heaven-

I love oatmeal. I love a sweet treat. And goodness, I love texture. And suddenly, I had a revelation! Why not use our crunchy, unabashedly enticing leftover cocao nibs to add just the right crunch to cookies?! (Note to readers: before editing this blog I realized I accidently wrote ‘add just the right CRUNK to cookies. These are things no one ever knows).

And thus, the oatmeal nib cookie was born! Before we embark on the recipe (and I know, if you’re like me, you’re ignoring these first few paragraph babbles) but I wanted to give a quick blog to Dandelion Chocolate out in California. While working at a local coffee shop I had the pleasure of encountering these little bits of crunchy heaven. They were so good, Will and I ordered a bag and had it sent to us in the mail. I will spare you my pretending-to-be-super-cool-on-wordpress and quote Dandelion directly on the natural flavor attributes of the bean (and boy is there!), “Our Madagascar bar’s crazy fruit notes are present even straight from the bean, but here they show an acidic bite punctuating the nuttier undertones.” So, there ya have it. And it animates these cookies in a way that no amount of walnuts or raisans can!

Ingredients:

The Big Schtuff

2 cups of oatmeal (some say quick oats, some say regular. I used regular)DSC_0909

1/2 cup of Dandelion Chocolate Cocao Nibs

1 cup wheat flour and 1/2 cup all purpose (variations of this would turn out fine)

1/2 cup ground flax (or not. or more. but it gives you some Omega 3)

1/2 cup butter (that’s a giant stick of fat thrown in a bowl & melted in microwave)

1/4 cup honey (in place of 1/2 cup white sugar)

1 cup raw cane sugar (or brown)DSC_0908

2/4 cup applesauce

1 egg (or eggwhite? haven’t tried that yet)

1 cup peanut butter chips (or whatever you want)

The Not-So-Big Schtuff

1 teaspoon cinnamon

1 3/4 teaspoon vanilla (or however much you want it to taste like vanilla)

1/2 teaspoon of apple pie spice (which really means some clove or nutmeg or allspice or pumpin or or or)

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

Directions:DSC_0931

1- Preheat to 375 (I preheat to 389 because my oven hates me)

2- Grease a cookie sheet or use a super cool silpat

3- Big bowl for the dry stuff: oatmeal, flour, baking soda & powder, salt, flax, spices<–StirDSC_0930

4- Not as big bowl for the ‘wet’ stuff: butter, brown sugar, vanilla, honey, egg, applesauce<–Stir

5-Drop wet stuff into dry stuff and mix

6-Drop them on your baking sheet, however big you want (I made 12 1st round, 10 the second)

7-Service with Almond Milk.

8-Eat them all in one day.

Seriously, the best. I’m gonna fatten’ up William Head.

Cheers,

willandmegan

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Dandelion Small – Batch Chocolate Tasting

Yesterday afternoon we both had the pleasure of sampling three wonderful chocolate bars from Dandelion Small-Batch Chocolate. They are a new factory located in the Mission District of San Francisco and took honors as a Good Food Award finalist for 2012. As a fresh business with an awesome bean-to-bar approach, they won our taste buds over in the past and we couldn’t pass up a side by side sampling.

dandelion bundle edit

Our first observation upon splaying out the bars was evidence of lustrous and elegant wrapping. The appearance of delicate gold-foil like designs create the impression of an antique gift. The next examination we made was based on a clear presentation of cacao origin. Included as a part of the packaging text was also a note of recognizable flavor characteristics made by the roasters from Dandelion. Personalized initials on the back side really emphasized the sense of Small – Batch as it erased the possibility of mass production. In this we concluded that comparatively it felt more intimate to be tasting chocolate from a young company with smaller output vs. an international company such as Lindt, Godiva who mass produce their “chocolate”.

3 bar series edit

dandelion vertical edit

dandelion package edit

dandelion bar edit

So, let’s talk taste! While Will & I definitely have very different interpretations of the chocolate during our tasting experience, I will share them all. (Note that mine are probably less refined and slightly more obnoxious) 🙂

Rio Caribe-

Aromatics-cane, oats, mud

Flavor-pine needles, smoke, s’mores, cedar, woodoil, bread

Elvesia-

Aromatics-soil

Flavor-fruit punch, sour patch kids, cheap wine coolers, plum, raisan, tangy finish

Ambanja-

Aromatics-N/A

Flavor-malts, beer, dates, fig

These, honestly, were the most incredible chocolates we have ever had. The intense spectrum of flavors challenged our ability to define taste using specific raw foods we had experienced. We were sad to see them slowly (not really) disappear. So, grab some online. It’s WORTH IT!

http://www.dandelionchocolate.com/store/