treat

(CRINKLE TOP!) FUDGY FLOURLESS BROWNIES by Lindsey | Dolly and Oatmeal


at first thought you may think a brownie recipe which instructs you to turn your oven on in the dog days of summer is laughable, but i’m here to tell you that indeed this recipe is a must-make! once you’re finished baking these fudgy chocolate-y squares, and the heat emitting from your oven has surrendered, you’re left with a few options: eat these brownies as is, and hope you can control yourself to eat just 1 or 2. or (my preference), plop a couple in a bowl, scoop some vanilla bean ice cream over top, grab yourself a couple spoons (if you’re sharing), and dig in! in all seriousness, making brownies in the summer time is certainly one of my favorite things to make. before having a baby, frank and i would spend our weekends at the beach, and if i had enough forethought, i would make beach brownies for us and our friends. a beach day is good like that. throw all caution to the wind, surrender yourself to the salty sea air, and dig in to a delicious batch of brownies!

these are by far the easiest brownie recipe i’ve made to date. we use a handful of ingredients that (if you’re gluten-free) are pantry staples, an easy-peasy technique to get that notorious crinkly top, and a quick step to melt the coconut oil and chocolate in one bowl. it all comes together in about 10 minutes, then off to the oven for just over 20 minutes. these brownies are chewy with a bit of crispiness along the edges, and fudgy in the center without feeling too rich. you could easily throw some chopped chocolate in the batter (even though i think these are sweet and chocolatey enough), and/or chopped nuts for some texture and nutty tones. but i love these as is with a good sprinkle of flaky salt sprinkled over top 👌🏼

hope you love these! xo!



(crinkle top) fudgy flourless brownies | gf & df

print the recipe!

| makes 16 square brownies |

  • 1 cup almond flour

  • 1/2 cup cacao powder (or cocoa powder)

  • 1 teaspoon baking soda

  • 1/2 teaspoon fine salt

  • 1 cup coconut sugar

  • 2 large pasture raised eggs

  • 1/2 cup melted extra virgin coconut oil

  • 1/2 cup dark chocolate chips or chunks (roughly 3 ounces)

  • 1/2 teaspoon pure vanilla extract



method

  1. preheat oven to 350°F. grease an 8x8-inch square baking pan, and line it with parchment paper making sure there’s enough overhang on each side. grease the bottom of the parchment paper.

  2. in a medium bowl, whisk together the almond flour, cacao powder, baking soda, and salt. in a large bowl beat together the sugar and eggs with an electric mixer on medium-high for 2 minutes, until the mixture becomes pale in color and has slightly thickened. in pot over low heat, melt the coconut oil and measure out 1/2 cup in a liquid measure. add the chocolate and stir to melt. once melted, mix into the egg and sugar mixture, along with the vanilla until combined.

  3. a little at a time, add the dry ingredients, and mix on low until everything is combined.

  4. turn the batter out into your prepared pan, use a rubber spatula to spread the batter evenly into the corners and sides of the pan.

  5. bake in the center of your oven for 20-22 minutes, until a toothpick comes out mostly clean (a few crumbs may stick). let the brownies cool for roughly 30 minutes, then use the parchment wings to remove them from the pan. let them cool another 20 minutes, then slice into 16 squares.


similar recipes:


hazelnut butter brownies (gluten-and-dairy-free)

hazelnut butter brownies (gluten-and-dairy-free)

inside-out chocolate chunk cookie bars

inside-out chocolate chunk cookie bars

raw “nutella” bars

raw “nutella” bars

Ice Cream & Almond Butter-Chocolate Cupcakes by Lindsey | Dolly and Oatmeal


i'm popping in real quick to wish you all a happy end-of-summer!  although, i have to say, it kind of seems bittersweet when there's so much heartbreak and devastation happening in texas.  it's the large scale situations like these that have me feeling like anything i do isn't enough.  that giving to a few foundations or food banks doesn't really make a difference in someone's life who's lost so much.  my heart breaks for the families, and pets, and people there.  if you're wanting to donate and you're not sure where to donate to, here's a link to Feed Texas, a non-profit that provides food during major disasters.  also, the Houston Food Bank is another group working to help people affected by Harvey. 

alas, i bring you these almond butter chocolate cupcakes with frozen frosting (ahem, ice cream)! frank loves an ice cream cake. or anything cookies and cream related.  me? i could go without it. but since i'm not really consuming sweets as much, and there's nothing super sweet in the house for him to nosh on, AND because he's being such a great sport about it - i decided to make him something that would satisfy his craving.  

these cupcakes are seriously my favorite.  at first i was a bit afraid of how a grain-free cupcake would fare when mixed with almond butter.  i didn't know if all that fat in a baked good would even work.  i thought the result would be super dense, but the almond butter actually gave them a super lush texture, and the cassava flour (aka, my new baking buddy) gave them that delicate crumb that we're all used to having in a really good cupcake.  if you've followed along on instagram stories, then you know i tinkered around quite a bit with this recipe until i got it just right.  i hope you give them a try, and if you do, i hope you enjoy them as much as we do :)

wishing you all a bright holiday weekend, and the best end of summer! xoxo



ice cream almond butter-chocolate cupcakes | gluten/grain/dairy-free

i didn't make my own ice cream here, for lack of time (and sanity), but i have a few recipes here.  i know the question is going to come up, so i'll just disclose here that i haven't tried making these vegan.  but i'm hopeful that 2 flax "eggs" will do the trick (1 flax egg = 1 tablespoon ground flax + 3 tablespoons water).

| makes 12 cupcakes |

  • 1 1/4 cups almond flour
  • 1/2 cup cassava flour
  • 1 cup coconut sugar
  • 1/3 cup raw cacao powder (or cocoa powder)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 heaping teaspoon fine sea salt
  • 1/2 cup raw almond butter
  • 1/2 cup unsweetened almond milk, at room temp
  • 1/2 cup liquid coconut oil
  • 2 pasture raised eggs, at room temp
  • 2 teaspoon pure vanilla extract
  • 2 pints dairy free ice cream of choice
  • sprinkles (optional)


method

  1. preheat oven to 350°F and line your muffin/cupcake tin with 12 liners.
  2. in a large bowl, whisk together the dry ingredients, breaking up any clumps.  in another large bowl, whisk together the wet ingredients until thoroughly combined.  mix the wet ingredients into the dry and use a rubber spatula to fold the batter together.
  3. fill each muffin/cupcake cavity just below the top.  bake in the center of your oven for 28-32 minutes, until a toothpick or cake tester inserted into the middle of a cupcake comes out clean.
  4. cool cupcakes on a rack for about 10 minutes.  then remove the cupcakes from the tin and let them cool completely.
  5. scoop ice cream onto the cupcake and serve immediately.
  6. cupcakes (without ice cream) can be stored in an air tight container in the refrigerator for up to one week.

similar recipes:


hazelnut layer cake w/ fig compote

hazelnut layer cake w/ fig compote

salted frozen vegan s'mores sandwiches 

salted frozen vegan s'mores sandwiches 

vegan vanilla cupcakes

vegan vanilla cupcakes

a cookies 'n cream birthday cake! by Lindsey | Dolly and Oatmeal


it's birthday week over here at casa de love. me and frank's birthdays are within 3 days of each other - his before mine - and so for 3 whole days we're the same age, which for some reason is a big deal to me! we're celebrating a little bit each day. there was a rosh hashanah/bday party at my parent's house to start the week off, then a celebratory dinner at a super duper restaurant we love, we also played hooky from work and took a much needed beach day, and then there was this cake!    originally i had intended on making a larger, more monstrous cake, but then i remembered we're turning a year older and perhaps i should be more kind to our 30-something year old waists.  

aside from canned tuna fish and thai food, frank is the kind of person who is happy with whatever you feed him, so i generally (or selfishly) prepare whatever i feel like eating.  but if there's one thing he's super vocal about it's his love for anything cookies 'n cream related. back a few years ago (way before the blog) i had made him a cookies 'n cream cake using store-bought chocolate cookies, tons of heavy cream and butter, and way too much sugar.  and i'm not sure any other cake i made ever measured up to that one for him, but i wanted to change that, so i endeavored to make a gluten-free and dairy-free version of that same cake.  

the homemade cookies here really make the difference i think; they're almost wafer-like and have subtle sweetness that don't make your teeth hurt.  the chocolate cake layers are rich and moist, somewhat brownie-like.  and then there's a super simple vanilla frosting to coat the cake, and a cookie frosting for the center, delivering that fundamental cookies 'n cream oomph!

big hugs, all! xo



cookies 'n cream cake (gf + df)

for a larger cake, this recipe can be doubled and baked in two 8-inch round cake pans, however check the cook time as larger cakes will take longer to bake - roughly 35-40 minutes.  if you're running short on time, the cookies can be store-bought, i would suggest using your go-to chocolate cookies, or there are some gluten-free and dairy-free oreos making the rounds at some grocery stores. i tried to keep the frosting as low in sugar as possible, but if you find that it's not sweet enough for your taste, feel free to add more.

| makes a double layer 6-inch cake |

cookies

  • 1 cup brown rice flour
  • 3/4 cup oat flour
  • 1/2 cup raw cacao powder
  • 3/4 cup coconut sugar
  • 1 teaspoon psyllium husk powder
  • 1/4 teaspoon baking soda
  • pinch of salt
  • 1/4 cup unrefined virgin coconut oil, melted
  • 5 tablespoons unsweetened almond milk
  • 1 teaspoon pure vanilla extract

cake

  • 1/2 cup brown rice flour
  • 1/4 cup oat flour
  • 1/4 cup almond flour
  • 3/4 cup coconut sugar
  • 1/4 cup raw cacao powder
  • 1 teaspoon psyllium husk powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup unrefined virgin coconut oil, melted
  • 1 large pasture-raised egg
  • 1 teaspoon pure vanilla extract
  • 1/2 cup full-fat coconut milk
  • 1/2 cup unsweetened almond milk

frosting

  • 2 cups non-hydrogenated palm shortening
  • 1/2 cup confectioner's sugar
  • 1 teaspoon pure vanilla extract


method

make the cookies

  • in a food processor, add the dry ingredients and pulse.  with the motor running, add the oil, 4 tablespoons milk, and vanilla, blend until dough forms a ball - if your mixture does not form a ball add the remaining tablespoons of milk.  turn dough out onto a large piece of parchment paper, about 18-inches long; with your hands, roll the dough into an even 1 1/2-inch log.  wrap with the parchment and refrigerate for at least 1 hour.
  • preheat oven to 350°F and line 2 cookie sheets with parchment paper.  with a sharp knife, slice the dough into 1/8-inch thick coins and place on cookie sheets.  bake for 10-12 minutes until firm and fragrant.  let cookies cool and place in a lidded container at room temperature until ready to use. cookies can be stored for up 4 days.    

make the cake

  • preheat oven to 350°F and oil two 6-inch round cake pans, then fit the bottoms of each pan with parchment paper; set aside.
  • in a large bowl whisk together the dry ingredients until thoroughly mixed, set aside.  in another large bowl, whisk together the oil and egg; whisk in the vanilla and milks until pale yellow.  in 2 applications, mix the dry ingredients into the wet until thoroughly combined.  divide the batter evenly into each pan and bake in the center of your oven for 30-35 minutes, or until a cake tester inserted into the center of each cake comes out clean.
  • let cakes cool on a rack until cool to the touch, then invert each layer onto a large piece of cling wrap; wrap each piece and refrigerate for at least 3 hours or overnight. 

make the frosting and assemble the cake

  • when you're ready to assemble the cake, make the vanilla frosting.  using an electric mixer, beat together the palm shortening, sugar, and vanilla on medium-high until smooth and creamy, set aside.  
  • in a food processor, pulse about 15 cookies until finely ground. in a separate bowl, combine roughly 3/4 cup of the frosting with 4-5 tablespoons of the ground cookies.
  • remove the cake layers from the refrigerator and place one cake layer on a cake stand or serving platter.  spread the cookie-frosting evenly over the top and sprinkle the top of the frosting liberally with more ground cookies.  place the second layer on top and frost the cake with the vanilla frosting; gently press more ground cookies onto the sides of the cake, or decorate as desired.
  • serve immediately. cake can be stored in the refrigerator covered with parchment paper for up to 3-4 days.

enjoy!


more cake recipes:


chocolate layer cake w/ macadamia mouse + coconut whip

chocolate layer cake w/ macadamia mouse + coconut whip

chocolate coffee layer cake (gf + df)

chocolate coffee layer cake (gf + df)

hazelnut layer cake w/ fig compote (gf + df)

hazelnut layer cake w/ fig compote (gf + df)