Oh dear dear. It seems this blog cannot let go of chocolate. Well, more like, I CANNOT let go of chocolate! Maybe I need an intervention!? Perhaps I need to go to Oprah so she mentors me to overcome this dark addiction once and for all…FUCK THAT! Chocolate is forever, like diamonds, but way cheaper.
Last week I was a bit stressed out so I required an extra punch of bazinga! in my diet. Cue: a shitload of dark chocolate with a hint of ginger and cayenne, paired up with some sweet ass vanilla ice cream, topped with a sprinkle of sea salt. It’s almost as if Barry White were whispering in your ear “let’s get it on”….And you totally should! Seriously, these sandwiches are like a meal. But better and healthier (shut up).
Grab your measuring cups, spoons, and sexy apron and let’s get diiirrrty:
Salted Chocolate Diablo Cookie Ice Cream Sandwiches
Makes around 8 sandwiches
This recipe for diablo cookies was originally created by TacoFino, a super awesome food truck that was born right here in our beautiful Canadian West Coast.
-1 1/2 cups all-purpose flour
-1 cup cocoa powder
-1 tsp baking soda
-1/2 tsp cayenne pepper
-1 tsp cinnamon
-1 cup dark chocolate chunks
-2 large eggs
-1 cup brown sugar
-1 cup granulated sugar
-1/2 cup canola oil
-3 tbsp freshly grated ginger
-1 tbsp vanilla
-GOOD Vanilla ice cream of your choice (don’t get shitty stuff)
1. Preheat the oven at 375F.
2. Sift flour, cocoa powder, baking soda, cayenne and cinnamon in a large bowl and stir in chocolate chunks.
3. In another bowl, whisk the eggs and add both sugars, oil, grated ginger, and vanilla and gently mix. Slowly add this wet mix to the dry one (flour cocoa mixture) until you form the cookie dough. NOTE: It may seem a bit dry, but not to worry it’ll get moist.
4. Form small dough balls (size of a golf ball-ish) and place them onto a baking sheet lined with parchment paper or silicon pad. Press them down a little and sprinkle a bit of sea salt. *TIP: if you use your hands, make sure to have a little bowl of water near by to wet your fingers so it’s easy to handle the dough.
5. Bake cookies for about 10-13 minutes until they start to crack. Center should be fudgy so don’t over bake!
Once your cookies have cooled down. Grab yer bucket of glorious ice cream and place a generous scoop on top of a cookie, top with another cookie and gently press down. Don’t forget to call your friends to tell them you are going on a sex vacation and you won’t be back ’til later. They can join you if you want, after all, you’ll have 8 of these dark chocolate hunks!
Now stop salivating like a rabid dog and go make some!
PS. Photographing ice cream sandwiches is hard! You can see some of those fuckers melting in the back haha. Oh well, live and learn, right!?
Photos and Styling: The Artful Desperado
It’s been a while that I haven’t featured a fashion-meets-mixed-media post. I’m glad I found this one while perusing around the interwebs. Don’t you love the work of Ernesto Artillo? It’s sassy!
His runway gallery is a visual feast for all of you lovers of colour, pattern, and avant-garde style, and his work has been featured on several fashion and design magazines, including Elle. He also recently collaborated with fashion label SixLee to create some of the collages featured above.
Check out the rest of his creationsover here.
Let’s daydream and break the piggy bank, bishezzz. Enjoy the weekend my dear friends. See you on Monday!
Oh my, what a delightfully posh cafe in a delightfully posh location! It makes me wanna zig-a-zig-ah! So if you wanna be my lover…..What? Ok, even in writing I’m a total failure when I try to sound British (you should hear my Harry Potter impersonation, it sounds as if he had stayed in Cancun for months and picked up a drunken spring break accent).
These shots are from Hally, a new swanky-pants cafe in London’s shishi poo hood Parsons Green. Its gorgeous california-inspired interiors could cheer up the moodiest of london-foggers. Even Goopy Paltrow would totally approve.
I’m lovin’ how other cities are bringing other cities within their city. It’s a total design tongue twister that’s just perfect for those who can’t always travel to a foreign destination to live the full experience or for those looking for a change of scenery. Say, Melbourne has TONS of Parisian inspired cafes and New York has loads of Scandinavian-styled stores, so it’s only a matter of time before the rest of us catch up to this global game.
Here in Vancouver we are starting to see a small, but steady, trickling of US and Australian inspired eateries and shops. What about your city? Any cool spots like this one?
Photos via: We Heart
Hey hey! Lovely seeing you in my kitchen again. This week I felt like I was so pregnant (so stressed!) and worst part is I don’t even know who the baby’s daddy is..maybe I’ll try calling Maury…anyways, I made a quick treat to feel at ease again, you know, these contractions and hot flashes are tiring!
These tarts combine the lovely flavour of caramelized bananas with the booziness of bourbon and the spiciness of cinnamon. It’ll bang your coconuts so hard you’ll be seeing stars. Let’s make’em!
Bourbon Banana Upside-Down Tarts with Whipped Cinnamon Coconut Cream
Makes: 5 small tarts
NOTE: This recipe has been adapted from Gather Journal’s drunken upside-down cake. In theory this is made with cake batter which I divided in individual tart moulds, hence the name.
- Handful of raisins
- 2 cinnamon sticks (not too ripe)
- 1/2 cup of bourbon
- 2 sticks of non-salted butter, soften
- About 4 or 5 tablespoons of brown sugar
- 4 firm bananas (not too ripe)
- 1 1/2 cups of all purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon of salt
- 1/2 cup sugar (regular)
- 2 large eggs
- 1 teaspoon of vanilla
- 1/2 whole milk
For the cinnamon whipped cream:
- 1 can of coconut milk
- 1 teaspoon of vanilla
- 1 teaspoon of sugar
First make the coconut whipped cream:
- Chill the can of coconut milk in the fridge for a few hours (overnight is better). Open the can (don’t shake it!) and remove the top solid layer and place it in a bowl. You can save the liquid for any curry dishes or even smoothies, we’ll only use the solid part.
- Beat the coconut solid layer with the cinnamon and sugar until light and somewhat fluffy. Place in the fridge.
Now the tarts!
1. Simmer the raisins, cinnamon sticks, and bourbon for about 5 minutes. Remove from the heat and let it steep for an hour or so.
2. Preheat the oven at 350F. Butter your tart moulds and add a nice layer of butter at the base, then sprinkle some of the brown sugar, enough to coat the bottom of the mould.
3. Remove the cinnamon sticks and raisins from the bourbon mix and keep the liquid.
4. Thinly slice the bananas and arrange them nicely at the bottom of the mould. Sprinkle some of the bourbon soaked raisins on top.
5. Sift the flour, baking powder, and salt.
6. Beat the regular sugar with the butter until it turns pale. Add eggs, 1 at a time. Beat in vanilla and reserved bourbon. Slowly add half of the flour mix, then the milk, then the rest of the flour. Do not over beat it or it’ll get tough!
7. Spoon batter over the bananas (don’t overflow the mould) and bake for about 30 minutes or until you poke them with a toothpick and it comes out clean.
Once they’re out of the oven, let them cool in a rack for about 10 minutes, then flip them over and remove from the mould.
Top with a dollop of cinnamon coconut cream while they’re hot annnd….see you in heaven!..and on The Maury Show, ’cause maybe you’re the baby’s daddy after all!
Photos and styling: The Artful Desperado
Remember these paintings by Liza Lacroix? Hauntingly beautiful, yeah?
Judging by her tumblr she’s been quite busy creating new paintings, and they are just as awesome as the ones I featured before. Her style of bold brush strokes continues in her new series, but I did noticed she didn’t add carnival elements anymore, instead she went for a bit of a fashion/medieval look? Yes? Or am I on crack?
I love love the chunks of pink contrasting with the dark background. All of them in a row on my wall would look absolutely dashing…I guess I should add them to my letter to santa this year. Want one too? Maybe we can ask him for a group discount! :P
Oh the young and the restless, always discovering new ways to up the art game. Kemi Mai is a British artist that creates paintings using a tablet and photoshop. Yep, no brushes were used in the process – other than the ones in PS.
I love to see how people use new technology (even though photoshop has been around for a while) to create new works of art that emulate classic styles. I swear I thought the very first photo in this post was a painting, you can almost see the texture of the paint!
Kemi’s work is full of gorgeous patterns and soft earthy colours. There’s even a bit of a high fashion vibe in it, don’t you think?
So, I had planned to post a new recipe for you, but, the bitch decided to be a flop at the very last minute so that didn’t happen. Such a diva. Anyways, I don’t have any food for you – HOWEVER – I do have a fantastic, spring in full swing, playlist that will brighten your winterized self! A playlist that perfectly pairs with the painting above by Damien Hirst.
Discover new music, shake some bootay, and cheer up. PRESS PLAY NOW! WOO!
For more playlist, CLICK HERE