No-Bake Chocolate Peanut Butter Brownie Bites {vegan + grain-free}

I don't know about you, but with me inspiration in the kitchen really ebbs and flows. There will be weeks on end where I barely turn on the stove and when my husband asks what's for dinner after we've each come home from a long day of work I should daggers at him, feeling unmotivated and bothered by the idea of coming up with something. Usually these periods follow holidays like Thanksgiving, where I have a bad habit of taking on way too much.

Then there are times when there are literally not enough hours in the day to make everything I want to make. Where I feel like I could cook till 3am, filling the freezer with future meals for a lazier self, where it feels like inspiration is everywhere I look, and I can't wait to go back to my kitchen and play mad scientist until the wee hours of the morning. 

In case your wondering, I'm currently going through the latter, in a big way. Yesterday, I willingly went to three grocery stores in 12 hours, then re-organized the pantry, made vegetable curry, a giant vat of black beans, apple & brie sandwiches, and these brownies all in one afternoon. I think I am just so damn excited to be back home in my kitchen after so many weeks of travel.

And today I am so flipping excited to share these brownies with you! So you know the gooey, rich, undercooked and deeply chocolatey center of a brownie? Well these are that in one perfectly decadent I-dare-you-to-just-eat-one bite. To be honest, they are straight up brownie batter (with enough coconut oil that the batter hardens when refrigerated) rolled into bite-sized balls and bathed in cocoa powder. Oh and they are vegan AND gluten-free, only required 1-bowl, and no baking! Guys, I know I've said this before, but these brownies might be the best thing I've ever made. I literally made out with the batter-covered whisk after I made them.  

No-Bake Chocolate Peanut Butter Brownie Bites 
Adapted from The Kitchn
Makes 24 pieces 

2 tablespoons flax seed meal 
1/4 cup + 1 tablespoon water 
1/2 cup coconut oil 
7 ounces bittersweet chocolate chips (1 heaping cup) - vegan if needed 
2 tablespoons cane sugar 
2 teaspoons instant coffee
1/2 cup unsweetened cocoa powder, divided 
1/2 teaspoon salt 
1 teaspoon vanilla 
3 heaping tablespoons all-natural peanut butter 
1/2 cup almond meal 

In a small prep bowl, mix the flax seed meal with water and let sit for 15 minutes. Meanwhile, fit a heat-proof glass bowl over a pot of simmering water - making sure the water doesn't touch the bowl. Combine the coconut oil, chocolate, and sugar in the bowl and stir until the mixture is completely incorporated and the chocolate is melted. Remove the bowl and whisk in instant coffee, 1/4 cup cocoa powder, salt, vanilla, flax, and peanut butter until smooth. Mix in almond meal until incorporated. Cover and refrigerate for at least three hours.  

Prepare a small ramekin with the remaining 1/4 cup cocoa powder. Use a cookie scoop (mine was about 1 tablespoon) to shape the batter into balls, I then rolled them in my bowl to smooth out the edges, then toss the bites into the cocoa until completely covered. Try to work quickly as they melt at room-temperature. Store in the refrigerator. 

Homemade Gnocchi with Spinach, Kale, Mascarpone & Sundried Tomato Pesto

I've been gone for a really long time. In that time I've been to San Francisco, Chicago, Boston, San Diego, and DC. I interviewed at 6 grad schools, got upgraded to first class (I'm ruined for life), experienced real winter, attended a funeral, visited my in-laws, snuggled with my canine sister-in-law Abby, and ate pizza in almost every city. I have to admit, as a former New Yorker, Chicago pizza was surprisingly delish, and don't even get me started on their donuts. It's been craziness, and now that I'm finally back home, fluffy-socked in my kitchen with an orange puppy at my feet and my favorite french cafe radio pandora station that makes me feel both like a goddess and like I'm in Paris, I'm back in my element and so happy to be here. 

While in Chicago a couple weeks ago, I bought a little gnocchi press from Eataly and knew I had to make gnocchi as soon as I got home. This dish is both green and filled with potatoes, so naturally, it's perfect for St. Patrick's Day. I must admit, I've only had corn beef and cabbage once, and in my experience it was absolutely repulsive. Oh and if you're feeling guilty about eating potatoes for dinner, (I'm not!) know that this fresh pesto is packed with spinach, and everyone's favorite Kale, so it's actually pretty healthy. With a nice dose of creamy mascarpone, and sweet sun-dried tomatoes, this meal is really something special. 

I've been making America's Test Kitchen gnocchi for years, it's one of those things that is really surprisingly easy. They perfected the technique so I don't even try to mess with it. The gnocchi itself, doesn't require any special equipment, except maybe a potato ricer, and all of the ingredients are super basic. No pasta maker needed. And it's super fun, and dare I say, kind of relaxing. 

Homemade Gnocchi with Spinach, Kale, Mascarpone & Sundried Tomato Pesto 
Adapted from America's Test Kitchen 
Serves 4-6 as a main 

For the Gnocchi 
4 pounds russet potatoes 
2 large eggs, slightly beaten
1.5 cups plus 2 tablespoons All Purpose Flour 
2 teaspoons salt 

For The Pesto: 
2 garlic cloves
1.5 cups packed kale 
2 cups packed spinach
1/4 cup pine nuts 
1/3 cup extra virgin olive oil 
1/2 teaspoons salt 
2 tablespoons lemon juice
1/4 cup grated parmesan
4 oz mascarpone
3 oz sundried tomatoes 

Preheat the oven to 450 degrees. Poke several holes in the potatoes then microwave them on high for 5 minutes, flip, then microwave another 5 minutes. Remove from microwave, place directly on oven rack, and cook for about 20 minutes until a skewer easily pierces through. 

While potatoes are still hot, hold each potato in a kitchen towel, and using a pairing knife, carefully peel away the skins and discard. Once all of the skins are removed, press potatoes through a potato ricer and spread them out in a thin layer across two large baking sheets. Let them cool slightly. 

Meanwhile, make the pesto. Pulse garlic in the bowl of a food processor until finely chopped then add kale and spinach and pulse again until finely chopped. Add the pine nuts, olive oil, salt, lemon juice, parmesan, and mascarpone and blend until smooth. Add the sundried tomatoes and pulse 3-5 times, or until you've achieved desired consistency, you'll want the tomatoes to stay a bit chunky. Set aside. Note, the pest can be prepared well in advance and stored in the refrigerator. 

Make the gnocchi. Prepare two large sheet pans with parchment paper and dust liberally with flour. Bring a large pot of salted water to a gentle boil. In a large bowl mix together potatoes, eggs, flour and salt. Transfer dough to a floured work surface, and with floured hands knead the dough for about 1 minute. Divide the dough in half, forming two smooth rounds. Divide each round into 8 equally sized pieces. Roll each piece into a 1/2 inch thick rope, then using a bench scraper cut the rope into 3/4th inch pieces of gnocchi. Press each gnocchi into the backside of a fork (or a gnocchi press if you have one, though honestly the fork works just fine), rolling it to create a fold on the backside - here's a great video. Transfer gnocchi to the sheet pans, making sure they don't touch. 

Once gnocchi are completed, gently fold the parchment paper in half, and pour the gnocchi into the boiling water. Cook one pan of gnocchi at a time as not to crowd them in the boiling water.  Cook for about 90 seconds - they will float to the top just before they are done. Transfer cooked gnocchi to a large bowl, gently toss with pesto, and top with freshly grated parmesan. 

Notes: 

This sauce is awesome with regular pasta, or on crostini. 

You should have just enough sauce for 1 batch of gnocchi. 

Dark Chocolate Bark with Pomegranate, Sea Salt, & Chocolate Cookie Crumbs

Happy Valentine's Day. I've been on a bit of a pomegranate kick lately. And to be honest I planned on making chocolate bark over the holidays but got too busy. It was my first time making bark and I was surprised at how easy it was. The whole process only takes about 15 minutes and there's a good chance you already have the ingredients on hand. It makes a great gift, snack to sneak into the movies, or perfect simple Valentine's treat. 

Dark Chocolate Bark with Pomegranate, Sea Salt, & Chocolate Cookie Crumbs 

1 pound dark chocolate, roughly chopped (I used 58% cocoa) 
1/4 cup coconut oil 
1.5 cups pomegranate arils (from about 2 medium pomegranates) 
1/2 cup chocolate cookies, crumbled (I used Trader Joe's Joe Joes) 
1 scant teaspoon chunky sea salt 

Prep the toppings. Fill a large bowl with cold water. Slice pomegranates in half then submerge in water. Remove the pomegranate arils from the pith. The arils will fall to the bottom of the bowl and the pith will rise to the top. Skim the pith from the top and drain the water. Lay pomegranate arils on a paper towel and pat to dry. Crumble the cookies into rough chunks. Roughly chop the chocolate. 

Line a baking sheet with a silicone baking mat or parchment paper. Heat the chocolate in the bowl of a double boiler over simmering water until melted. Remove from heat and stir in coconut oil until completely combined. Stir in half of the pomegranate arils, the pour the chocolate mixture into the baking sheet, allowing it to spread out until it's about 1/4 inch thick. Sprinkle with remaining arils, cookie crumbs, and sea salt. Refrigerate for 30 minutes, then crack the bark into pieces and enjoy. Keeps in the fridge. 

Notes: 

• I was a little unsure about adding the cookies so I only added them to half of the bark. I can report, the cookies were definitely a good idea. 
• Feel free to get creative when it comes to the toppings.