Oh hiaaaaa there! I hope my enthusiasm for just how excited I am to be back in this space came through in my greeting. I mean, really, really excited doesn’t cut it! The BAKED followers have always been the best followers (so engaged and supportive!) and I truly can’t wait for you to see what we have in store for you (scroll down to the video for a peak!). Or, if you fancy, grab a cup of coffee and let’s get to know each other a little. I made some brownies for just the occasion. And also because it’s Party Week at BAKED. Whoop!
Over the next week, we’ll be releasing a new recipe E V E R Y single day. You’ll get a taste (pun intended) of what we’re baking up and you’ll also get to to know the other contributors a little more personally. We also have a giveaway coming up. So, please come back for a visit! In the meantime, the team put together some interview-style questions to get to know one another a bit better. Here’s a little bit about me:
When the idea of a party theme was suggested for the re-launch of Baked-the Blog, what kind of party did you have in mind?
I was imagining a dinner party, specifically what my friends and I call “supper club.” It’s a monthly, casual, informal, potluck-style meal where everybody contributes to different parts of the dinner. It’s a great way to connect regularly, have a few laughs, and eat some really good food. I also imagined that it was someone’s birthday at Supper Club. And in a sense, it is BAKED’s (re)birth day–which is why I added the candle. 🙂 Since there are supper clubbers who are gluten- and dairy-free, these brownies are suited to fit that bill. But if you’re worried about those notes, don’t let that dissuade you. They’re ultra-rich and decadent. They also mix up in 10 minutes and in one bowl. Total win!
If we were at a cocktail party, what drink would you order?
Definitely an old-fashioned; complete with an orange twist and maraschino (or luxardo) cherry. That little bit of fruitiness really pulls the drink together for me. And who doesn’t like a little snack with their drink? If it’s just an everyday kind of party though, you’ll most often see me with a glass of wine in my hand. I love Australian and Chilean Cab Sauvs and Ontario Rieslings.
It’s 3pm on a Saturday and you’ve got a couple of hours free, what are you going to bake?
Banana bread, a chewy oatmeal chocolate chip cookie, or I’d get a bread or pizza dough started for the coming days. Banana bread is a classic that I never tire of having on hand. Soft, just slightly sweet, and studded with nuts, it makes the best afternoon pick-me-up when paired with a cup of coffee or tea. Oatmeal chocolate chip cookies are another classic favourite. And the rhythm and pace of pulling a bread dough together is deeply satisfying.
What’s one of the coolest things you’ve done over the last year?
My partner and I spent 2 months of our parental leave in Europe when our daughter was 7-9 months old. We lived in Berlin, Krakow/Niepołomice, and Lisbon over the time we were there and spent our days exploring the vast array of art and culture, immersing ourselves in the local food scenes, making new friends, admiring the architecture and landscape, chilling out in the most memorable of parks, and connecting as a family in ways we hadn’t been able to before. I will never forget it and the experiences we shared will last us a lifetime.
Finish this sentence. On Sunday mornings, you can usually find me…
Sipping on coffee, listening to vinyl (my hubby always has something playing), and making breakfast for my family. If there’s time, I always love grabbing a late morning workout and then, as boring as it might sound, catching up on our to do list. We recently bought a house and the list of projects we want to tackle–both small and large–is endless.
This one is for our readers: It’s 3pm on a Saturday and YOU’ve got a couple of hours free, what are you going to bake?
If you make these, let us know by tagging @baked_theblog + #bakedtheblog on Instagram! We love to feel like we’re in the kitchen with you.
- ½ cup (118mL) melted coconut oil
- ½ cup (100g) organic sugar
- ½ cup (74g) coconut sugar
- 1 tsp vanilla extract
- ¾ cup (64g) cocoa powder
- ½ tsp kosher salt
- 2 large eggs, at room temperature
- ⅓ cup (38g) oat flour, gluten-free if preferred
- 1 cup (132g) fresh raspberries, rinsed and drained
- 1 tbsp (10g) cocoa nibs
- 1-2 tbsp unsweetened coconut flakes
- Maldon or other flaky sea salt for finishing
- Preheat the oven to 350°F and line an 8x8-inch baking pan with parchment paper.
- In a large bowl, whisk together the coconut oil, sugar, vanilla extract, cacao powder (no need to sift, you’ll whisk out the lumps), and kosher salt.
- Next, whisk in the eggs.
- Add the flour and mix until smooth. The batter will be thick and glossy.
- Scoop batter into the baking pan and smooth out the surface.
- Top batter with whole raspberries and sprinkle on cocoa nibs and coconut flakes.
- Bake 50 to 55 minutes, or until edges have formed and a toothpick inserted into the center comes out slightly moist, but not liquidy. The brownies will set while they cool.
- Remove from the oven and sprinkle with Maldon salt.
- Cool completely before cutting and serving.