em + the kitchen: black bottom coconut bars.

July hasn't been the most baking-est month for me simply because, once you turn that oven on, you'd better be prepared for face-melting heat inside your house until the sun goes down.
...Okay, maybe an exaggeration, but seriously, it's hot. I can practically hear my AC grumbling at me when I decide I'm in the mood for baking.

That's why, if I'm baking something, it better be worth it. And, oh, are these worth it.
I was simply looking for a quick recipe to whip up for a potluck at work. I needed to have all the ingredients because I worked last night, too, and ain't nobody got time to run to the grocery store on 4 hours of sleep.
I pulled these up on my Pinterest board and they look quick and easy enough, but like a total crowd pleaser. I took a risk with coconut because a lot of people don't like it, but that just means more for me!

These bars are chocolately, gooey, buttery goodness with an extra side of toasty coconut thrown in. There is absolutely nothing wrong with that sentence. Bring on the sticky fingers!


Black Bottom Coconut Bars
(recipe from Bake or Break)

Ingredients:
Crust:
1/2 unsalted butter
1/2 cup granulated sugar
1/4 tsp salt
1 egg
1/4 cup cocoa powder
1/4 cup AP flour

Topping:
2 eggs
3/4 cup granulated sugar
1/2 tsp vanilla
1 cup AP flour
7 oz sweetened, shredded coconut -- reserve 1/2 cup for topping

Preheat the oven to 375* and prepare an 8" square baking dish. Set aside.

Melt butter in microwave. Mix in salt and sugar until dissolved. Mix in egg, cocoa powder, and flour until fully incorporated.
Spread evenly into bottom of prepared dish.
Bake for 10-15 minutes or until sides start to pull away from the dish. Set aside to cool.

While the crust is baking, start on the topping.
Beat eggs, sugar, and vanilla until well mixed. Add flour and coconut until just incorporated.
Drop spoonfuls of topping onto base and spread evenly with wet fingers -- this will be sticky!
Top with remaining 1/2 cup shredded coconut.

Bake for 25-30 minute or until toothpick inserted in the middle comes out clean.
Cool completely, then cut into bars. Enjoy!

Is there any recipe for which you find totally worth turning on your oven in the middle of summer?
I'll admit there are many. I just can't say "no" to baked goods!
-e.

em + the kitchen - pumpkin brownies.

Fact: These brownies are still in the oven as I type this.
Fact: I have not yet tasted them. Obviously.
Fact: I had to fill the batter bowls with water to keep from licking them any longer.

Fact: I don't even have to taste these brownies to know they're going to be killer.

I will perhaps soon move on from my fall flavors (I am out of apples, after all), but I'm enjoying them while they last. The weather finally matches what my kitchen's been churning out, so I am a happy girl.
I found this recipe in a vegan, gluten-free format, but I'm a big fan of full-fat anything, so I adapted it to my tastes. Enjoy!

Pumpkin Brownies
(adapted from here)

Ingredients:

1 cup butter, softened
2 cups sugar
4 eggs
1&1/2 tsp vanilla
1/2 cup cocoa powder
1&1/3 cups flour
1/2 tsp salt

Pumpkin Swirl
8 oz cream cheese, softened
1 cup pumpkin puree (not pumpkin pie filling)
3 tbsp sugar
1 egg
1&1/2 tsp pumpkin pie spice

Preheat oven to 350* and prepare a 9x13 baking dish with cooking spray.
Start with the pumpkin swirl. Combine all ingredients in a medium sized bowl and beat with a hand mixer. Set aside. Resist temptation to eat.
Cream butter and sugar in stand mixer for several minutes, until creamy. Add eggs and vanilla and continue to beat well.
Add cocoa powder, salt, and flour, mixing just until combined.
Place about 3/4ths of the brownie batter in the baking dish. Top with pumpkin swirl and spread until it covers entire dish. Add remaining brownie batter on top in dollops and swirl with a knife to combine.
Bake for 45-50 minutes or until brownie is set.

Eat. And eat. And eat and eat and eat.
Note to self: actually let the cream cheese soften before mixing. Patience is a virtue, and still-cold cream cheese looks chunky and gross in photos.

Have you ever known you had a great recipe on your hands before you even tasted it?
-e.