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Welcome to Lip-Smacking Food where I document my adventures in food and share my recipes. Enjoy! 

Brookies

Brookies

I first ordered the Clinton St. Baking Company cookbook when I was back in New Zealand. I had never been to New York, let alone the restaurant, but I was looking for new cookbooks and this one caught my eye. Now, fast-forward to 4 years later and I am now living in New York, and have had the pleasure of eating at Clinton St. Baking Company several times. The most recent time was on my birthday when I got to have their famous buttermilk pancakes. I made the 'Brookie' recipe for the first time about a month ago for a picnic and they really are divine. A cross between a brownie and a cookie, the exterior of the Brookie is slightly crisp and the center is gooey, molten chocolate. These are so easy to make (I didn't even need my mixer, just a whisk and one bowl!). The only trouble you'll have is trying to stop eating the whole lot!

Recipe from Clinton St. Baking Company cookbook:

Ingredients:

1 tbsp. canola oil
1 tsp. unsalted butter
2 c. semisweet chocolate chunks (52-62% cacao)
2 large eggs
¾ c. light brown sugar
½ tsp. vanilla extract
½ c. all-purpose flour
¼ tsp. baking powder
¼ tsp. salt

Method: 

1. Heat oven to 350ºF. Place 1 cup of the chocolate in a small bowl with oil and butter. Heat in the microwave for 1 minute on high setting. Stir and place back in the microwave, stirring every 10 seconds. Set aside to cool. (You can also do this over a double boiler.)

2. In a medium mixing bowl, whisk eggs, brown sugar and vanilla until combined. Gently fold the cooled chocolate mixture into the egg mixture. Stir the flour, baking powder and salt together in a small bowl. Add the flour mixture to the chocolate mixture and then fold in the remaining 1 cup of chocolate chunks.

3. Freeze the batter in a shallow pan (such as a pie plate) 10-15 minutes until it sets and hardens slightly.

4. Line 2 baking sheets with Silpats or parchment paper. Using a tablespoon measure, measure out 1 tbsp sized rounds and spread them out equally on the baking sheet. Bake 11-12 minutes, until the tops look dry and cracked. Remove from oven and allow to rest on tray for 5 minutes before removing to a cooling rack.  The centers will be very soft and brownie like in texture.

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