quinn's place

here’s an indulgent chocolatey summer delight!

although - i’m discovering that maybe i am one of the only youngish people who truly loves an almond joy? it has been made clear to me in my peer research that not a lotta people like almond joys at all - in fact, it seems that many people despise almond joys. to that i say - boooo.

ya know what else i like? black licorice. i am a grandma.

so this one goes out to you, 3 other people besides me who love almond joy!!

this recipe started off being a bit on the healthier side, like an almond joy smoothie, but then i decided to trash it up with some fudge and shredded coconut on the rim of the glass. it was a good move.

related: i always loved a mocha coconut frappuccino from the ‘bux. if you’d like to veer in that flavor direction instead, omit the almond butter, add a bigger pinch of espresso powder, and definitely add the coconut extract to the mix.

chewing the texture of the fudge and the coconut with each gulp of this frozen beverage treat really makes this a full-blown dessert! what fun.

i made this before using dates and i think they really add great body, texture and sweetness to this cold drink. it will turn out fine without dates, but give it a try if you’ve got ‘em! this is a beverage for us old-souled 30-something grannies-at-heart, after all.

Frozen Almond Joy

Makes 2 Beverages

Total Time: 10 minutes

Ingredients:

1/3 cup almond butter
1 can very cold unsweetened coconut milk or coconut cream
1/4 cup unsweetened cocoa powder
1 1/2 tsp. fine sea salt
2 TB. honey or agave nectar
4 large soft dates, pitted (optional, but recommended)
1/8 tsp. espresso powder (optional, but recommended)
1/8 tsp. coconut extract (optional)
2 TB coconut oil
ice
3/4 cup sweetened shredded coconut
1/4 cup hot fudge, softened

Instructions -

Spread the hot fudge on a small plate and twist the rim of each glass into the chocolate, then twist into a plateful of sweetened shredded coconut to coat. Let sit in the fridge while you blend the beverage.

In a blender, add the almond butter, cold canned coconut milk, cocoa powder, sea salt, agave, and dates. Blend very well until the dates are pulverized very well into small bits. Add the espresso powder and coconut extract (if using) and coconut oil. Blend again until very smooth. Lastly, add 1-2 cups of ice and blend until entire mixture tastes smooth and cold. Add additional honey or agave to sweeten, if necessary.

Stick the whole blender in the freezer if you have time - let the mixture chill for 15 minutes and quickly pulse again to reincorporate.

Immediately pour the frozen almond joy into the prepared glasses. Enjoy immediately with a spoon or wide straw!

or what we now refer to as, “the quarantine 15.”

wow wow wow. such strange times we are living in right now. i haven’t posted a recipe or blog post since just last month, but within that short time span, the entire world has turned upside down. you don’t need another coronavirus backstory, but it’s not to be glossed over either. these are super scary, unprecedented times for the whole world and our modern history. it’s all happening and unfolding right now as i type this. and while this post is about food & cooking, it’s a huge nod to all the time we are currently spending at home (even more-so than usual), cooking, baking, and trying to maintain our sense of safety, health, comfort & sanity.

i’m feeling very, very grateful to have a safe place to quarantine with people i love and trust and feel safe with. also so lucky to have business opportunities that allow me to work from home in a certain capacity; same goes for my husband. i know that countless people don’t have the same access to work opportunities, food, and a safe sanctuary in which to quarantine, stay healthy and financially stable. i’m just feeling so grateful for what i have, and i think this process of quarantining is really opening peoples’ eyes & minds to all the things in life that actually matter; things that seemed like problems one month ago seem so trivial and unimportant now.

we are safe, happy & thriving here; i feel lucky to be able to say that, and i do not take our situation for granted.

all that to say - i continue to be head-over-heels for all-things bon appétit. here are some of the delicious recipes made under this roof during the month of march!

[disclaimer from the future, mid 2020: reading this section back of myself singing all the praises of BA is definitely cringeworthy given the very public reckoning that bon appetit has faced over the course of this year. it is safe to say that i have been thoroughly disappointed in discovering their unfair compensation practices amongst beloved staff members and phony strides toward a “diverse” and “inclusive” publication/workplace. it is a reminder to carefully examine all of the things that we think are great, and to really consider the reality of what may going on behind the scenes. this applies to many things that have been brought to light this year - as for my own interests, that includes BA, the ellen show, and many brands and people i’ve admired. it is a healthy & necessary exercise to be aware, curious, and informed of any dangerous or harmful inner-workings of large companies. i want to fully support the mission behind brands i love before blindly giving them such high praise, or funnel my dollars back into their toxic system. needless to say, all the previous content i’ve written in major support of bon appetit is a bit embarrassing now in retrospect - i won’t delete it, as it has been a part of my learning and unlearning process. it has been a part of this year’s huge cultural paradigm shift and so many incidents that have opened my eyes to many types of injustice. we all need to better examine the content that we each choose to consume and decide if it’s really worth or supporting.]

{…back to the past:}

ooomahhhgaaawwddd, i forgot about this glossy cookie dough. whoa baby. this is a top-notch cookie recipe.

i’m learning that i probably need a baking scale - my cookies are always too dense & poofy, so i’m probably using too much flour. very good cookies, though. will make again - even if its just to freeze the dough for future dough cravings snack :)

BA Brown Butter and Toffee Chocolate Chip Cookies

couldn’t have jumped on this recipe faster. i made these biscuits the day they released the recipe on instagram. wowweeeee, they were amazing - flaky, buttery, flavorful. i didn’t have sour cream and subbed greek yogurt and a little cream cheese - they turned out fabulously! i’ve been wanting to find a reason to make them again already, but we’ve been going a bit kooky krazy with all the carby items around here, lol. blessed be all the youtube workout videos that exist.

BA Sour Cream and Onion Biscuits

it took me longer than i’d like to admit to understand why this recipe is called “billionaire bars” - which was actually a fun little riddle once i’d had the epiphany. this is probably extremely obvious, but these bars are super richhhhhhh. get it?!? 🤪derp. i’m just slow sometimes. holy moses, these will knock your sweet cravings right outta the park. veryyyy delicious, but will give you the sugarz if you don’t move around after eating one. i can see that if you don’t care for sesame flavors or tahini, you won’t be a fan. you could get crazy and use creamy peanut butter instead of tahini in the butterscotch layer, but that would be, like, “trillionaire” bar status. i think the tahini brings in an earthiness that somewhat tones down how rich the dessert is as a whole. approve!!!!!

BA Tahini Billionaire Bars

and for the superbowl snack i never made but wanted to - queso!

this queso recipe is freaking delicious. i was inspired to randomly make it the other day because we had american cheese from some burgers we’d grilled. and it did not disappoint the squad that got to eat it pipin’ hot and ready! will absolutely make again and again.

BA Queso, Not From a Jar

simply a bon appétit adjacent, the alison roman caramelized shallot pasta:

very enjoyable and opened up our anchovy-closed minds. duh, it makes all the sense. anchovy usage as saltiness, just like using fish sauce in thai food, etc. i’d put up a hard wall against anchovies in my life because i don’t like fish, but it makes sense all broken down in this salty, shallot-y sauce!