Dark food for the dark soul. Hey…us Goths still gotta eat, right?
Coconut Dark Chocolate Slushie with Smashed Berries
For the slushie:
– Flesh of 1 young coconut (save the water!)
– 1 cup young coconut water (NOT canned, but from your coconut, notes on this below*)
– 2 tablespoons organic cocoa (add a touch more if you like it quite chocolate-y)
– 1/2 vanilla bean
– Pinch of ground cinnamon
– 1 tablespoon agave syrup or maple syrup
– Bunch of ice (about 2 cups at least)
For the smashed berries:
– 1 cup of a mix of your favourite berries (for this recipe I used raspberries and strawberries)
– 1 teaspoon vanilla extract
– 1 teaspoon sugar (coconut sugar or any sugar of your liking)
– Dark chocolate for garnish
*Note: to open the young coconut, carefully hack the top with your knife, then poke a little hole and drain the water (save it). Put the coconut on a kitchen towel, and *carefully* give it a good cut with your knife to split it in half, scoop out the flesh using a spoon, making sure to get rid of any hard bits.
1. Start with the berries: Place berries and vanilla in a bowl, smash them with a spoon (leave some chunks) and sprinkle them with the sugar – this will really bring out the juices in the fruit. Let it sit for about 10-15 min, then give it a mix with a spoon and set aside.
2. Place all slushie ingredients in a blender minus the ice. Blend in high speed for a minute to puree (some little bits of coconut are ok). Add a handful of ice and pulse until slushy. Add more ice if needed. You want it to be icy and slushy but not so thick that you won’t be able to drink it. Taste it and adjust sweetness or cocoa-ness if necessary.
To serve: scoop or pour the slushie on a glass, place a generous spoon of the smashed berries on top. Sprinkle with cocoa and place a few dark chocolate shavings to finish, stick a straw in it and GO FOR IT!!
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 cup brown sugar, packed
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 3 large eggs, separated
- 2 cups buttermilk
- 1/2 cup olive oil (lightly flavored)
- 1 teaspoon vanilla
- 6 ounces bittersweet chocolate (60-70%), finely chopped
- Nonstick spray
- 1 cup heavy cream
- 8 ounces semi-sweet chocolate chips
- 2 tablespoons butter
- pinch of salt
- strawberries, for serving
- In a large bowl, whisk together flour, cocoa, brown sugar, baking powder, baking soda, and salt.
- Add the egg whites to your stand mixer or another bowl.
- Make a well in the center of the flour and whisk together 3 egg yolks, buttermilk, oil, and vanilla. Gradually incorporate the dry ingredients; don’t over-mix. A few dry spots are ok.
- Beat the egg whites in your stand mixer or with an electric mixer until soft peaks form. Fold in half of the egg whites (don’t over mix! Fold, not stir!)
- Add the chopped chocolate and the remaining egg whites and gently fold in until combined.
- Heat waffle iron and cook according to directions, making sure to coat the iron with nonstick spray.
- Turn your oven on to the warm setting (170 degrees F). Place a baking sheet topped with a cooling rack in the oven, and set the waffles on it to keep warm until ready to serve. (This keeps them from getting soggy.) Cover them with foil if it’s going to be a while.
- Meanwhile, make the ganache. Add the cream to a microwave-safe bowl. Heat for about a minute and a half, stirring halfway, or until bubbles form on the edges.
- Immediately add the chocolate chips and let sit for one minute. Then whisk until all the lumps are gone and the mixture is smooth and creamy. Add the butter and salt. If it returns to room temperature and thickens before you serve it, just throw it in the microwave for a bit until it’s liquid again.
Double Dark Chocolate Peanut Butter Cup Cookies
2 3/4 cups all-purpose flour
1/2 cup dark cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup cold unsalted butter, cut into pieces
3/4 cup loosely packed brown sugar
1/2 cup sugar
2 large eggs
2 teaspoons vanilla extract
1/2 cup chocolate chips
1/2 cup peanut butter chips
2 cups mini peanut butter cups
In a bowl, whisk together the flour, cocoa, baking powder, soda and salt.
Place the cold butter in the bowl of your electric stand mixer and beat until the butter forms a ball or lumb of butter. Add in the sugars and beat until combined. Add in each egg, one at a time, beating until combined. Beat in the vanilla extract. The batter may look curdled or lumpy at this time. Slowly add in the flour with the mixer on low speed. Beat until it is just combined – even before it all gets stirred in. Stir in the chocolate chips and peanut butter chips.
Separate the dough into 10 or 12 equal balls. Take each ball and pull it apart, then press a small handful of mini peanut butter cups into one of the dough pieces. Cover it with the other half of the dough, forming a ball around the PB cups and covering them completely. Place all the PB cup filled dough balls on a baking sheet and refrigerate for 1 hour.
Preheat the oven to 375 degrees F. Bake about 4 dough balls at a time – you want 2 inches on all sides between each piece of dough. Bake for 18 to 20 minutes, or until just slightly set. Let the cookies cool slightly before eating.
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3 Ingredient Black Bean Soup
2 15.5 ounce cans black beans
1 cup of chicken broth
1. 14.5-15 ounce can diced tomatoesCombine all ingredients in a medium pot. Bring to a boil and simmer for 10 minutes.
2. Remove from stove and blend using an immersion blender or a traditional blender.
- 1½ tbs oil
- ⅔ cup Korean fermented black bean paste
- 1 tbs sugar, or to taste
- ¾ lb pork belly (2 cups), cut into ½” cubes
- 1 medium onion (1½ cup), cut to ½” square
- 3 garlic cloves
- 1 small russet potatoes (1 cup) , cut into ½ ” cubes
- ½ medium daikon (1 cup) , cut into ½” cubes
- 1 small zucchini (1 cup) , cut into ½ ” cubes
- ⅛ white cabbage (2½ cup), cut into ½” square
- 2 cups chicken stock
- ¼ – ½ cup water (if needed)
- Salt, black pepper and sugar to taste
- 3 tbs corn starch + 4 tbs water or potato starch or arrowroot powder
- 2 lb fresh Korean noodles, cooked according to package directions
- 2 hard boiled eggs, halved
- 1 large hothouse or 2 Persian cucumbers, thinly sliced
- Yellow Pickled Radish
- Kimchi (optional)
- Over medium low heat, add the oil, black bean paste and sugar to a wok or pan. Fry the paste for 5 minutes. This is to remove the slight bitterness of the paste. Set aside and rinse the wok/pan.
- Over high heat, in a wok or pan, sear the pork belly. You can add a little oil if you want, but it shouldn’t be necessary as the fat from the pork will start to render. Once pork is browned, set aside.
- Add a generous coat of oil to the wok or pan, over medium high heat, sear the onions. Once soft, add the garlic. Fry until the garlic turns to a light golden brown color. Add the potato and fry for a couple minutes. Add the daikon and fry for a couple minutes. Add the zucchini and white cabbage. Fry until vegetables soften a little. Add some more oil if needed. Add the seared meat and stir to combine.
- Add the fried paste and mix well. Add the chicken stock, cover and bring the liquid to boil. Once boiled, turn the heat to medium low and simmer for 10-15 minutes or until potato has soften.
- Taste the sauce. Add salt, black pepper, sugar or water as needed (see notes). Once you’re satisfied with the taste. Add the cornstarch slurry. The sauce will thicken. Pour over cooked noodles, garnish and serve immediately.