Just J.Faye

Hiking & Other Adventures

Honey Cinnamon Muffins with Espresso Butter

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It’s going to be a crazy busy, jam-packed, super fun, and exciting day! ADJECTIVE EXPLOSION.

But first, I’ll take a deep breath, slow down a second, and tell you all about these honey cinnamon muffins with espresso butter.

honey cinnamon muffins w: espresso butter These honey cinnamon muffins are simple, little muffins and they are definitely worth slowing down for.

They come together easily as most muffin batters do. First we mix together the dry ingredients, which include a combination of all-purpose and whole wheat flours, leavening agents, and a bunch (i.e. a tablespoon) of cinnamon. Then in a separate bowl we whisk together the wet ingredients. Here we have eggs, melted butter, Greek yogurt, almond milk, honey, and vanilla. All good things.

honey cinnamon muffins w: espresso butter Pause. If you read that paragraph again you’ll notice that I didn’t mention any sugar or oils. That’s because those ingredients don’t exist in these muffins. They are just lightly sweetened with honey and cinnamon and retain plenty of moisture from the melted butter and Greek yogurt. I wouldn’t call them health food, but I wouldn’t call them the devil either.

honey cinnamon muffins w: espresso butter Un-pause. The wet ingredients are then stirred into the dry until everything is just combined. Lumpy batter is ok here. No need to be a perfectionist. Divide the batter between 12 muffin cups and pop them into the oven.

20 minutes later you will have a delicious smelling kitchen and perfect little muffins.

BUT WAIT! There’s more! There is also espresso butter.

honey cinnamon muffins w: espresso butter Espresso butter is butter than has been beat together with espresso powder. It’s truly that simple. Just make sure that your butter is super soft (room temperature) to start. This will help the flavor incorporate better, allowing the espresso powder to basically melt into the butter.

It’s so dreamy.

The espresso butter is essentially the perfect accompaniment to these honey cinnamon muffins. It’s like… like… a honey cinnamon latte in muffin form. So go ahead and slather lightly spread the butter on the muffins, pour yourself a cup of coffee, sit back, relax, and have yourself a gorgeous Saturday.

honey cinnamon muffins w/ espresso butter I know we lose an hour today, but as I mentioned, these muffins are worth slowing down for.

And now I’m going to speed back up. Literally and figuratively.

I’m going to go run the first ever (!!) Hot Dash 10 Miler. It’s going to be full of flannel and beards and other Minnesotan things, like tator tot host dish (I hope??).

Then my mom (who is running the Hot Dash 5K), sister, brother, and cousins are coming over for chili and cornbread. 35 degrees isn’t too hot for chili and cornbread is it??

And thennnn my mom, sister, and I are going to hop on over to San Francisco. We’re going to spend Sunday in the city with my cousin and Monday in Sonoma wine tasting with my aunt. It’ll be magical. And super silly. I’m excited about it.

honey cinnamon muffins w/ espresso butter So moral of today’s post is to slow down, make & enjoy these muffins, and then go have a ridiculously fun day.

Honey Cinnamon Muffins
 
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These honey cinnamon muffins are made with whole wheat flour, Greek yogurt, and no refined sugars. They are delightfully simple and pair perfectly with espresso butter.
Serves: 12
Ingredients
  • ¾ cup (112 g) all purpose flour
  • ¾ cup (112 g) whole wheat flour
  • 1 tablespoon cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ cup (1 stick) butter, melted
  • ¼ cup honey
  • ¾ cup almond milk
  • ½ cup Greek yogurt
  • 2 eggs
  • 1 teaspoon vanilla
Instructions
  1. Preheat oven to 350 degrees. Grease a 12 cup muffin tin.
  2. In a large bowl, mix together the flours, cinnamon, salt, baking powder, and baking soda.
  3. In a medium bowl, whisk together the remaining ingredients until smooth.
  4. Pour the wet ingredients slowly into the dry. Stir until just combined, being careful not to over mix. Lumps are ok.
  5. Divide the batter between the muffin tins. Each tin should be about ¾ full
  6. Bake muffins for 20 minutes or until an inserted toothpick comes out clean.
  7. Let muffins cool in the pan for 5 minutes before transferring to a wire rack.
  8. Serve with espresso butter (recipe below).
Notes
These muffins aren’t overly sweet. If you would like them a little sweeter, feel free to increase the honey to ½ cup.

Espresso Butter
 
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Espresso butter is a simple spread is perfect for morning toast or muffins!
Ingredients
  • ½ cup (1 stick) unsalted butter, softened
  • 1 tablespoon instant espresso powder
Instructions
  1. Using either a stand up or handheld electric mixer, beat butter and espresso powder until well combine and smooth, about 3 minutes.
Notes
After the butter sits for a few hours the espresso powder will dissolve a bit more into the butter, turning it a mocha color. I didn't know this until after I took all the pictures.
You can keep the butter in the refrigerator, but it is best served at room temperature.
If you think that espresso flavor might be too strong, feel free to decrease the amount of powder to ½ tablespoon or use instant coffee granules instead.

honey cinnamon muffins w/ espresso butter

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Cardamom Pistachio Chocolate Chip Cookies

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How do we make chocolate chip cookies better? Well, we can’t. It’s just a fact of life. But that’s ok. What we can do is make them different. We’re going to add cardamom and pistachios and we’re going to be very happy about it. Trust me on this.

(Side note: different does not mean better or worse, it just means different and different is still good.)

Cardamom Pistachio Chocolate Chip Cookies. Yum.

cardamom pistachio chocolate chip cookies According to my blog index I haven’t made cookies since December 15, but really it was probably at least a week before that. Ok, maybe there was that one time in January… But still, that’s just too many weeks without baking cookies. Eating cookies though, that I have for sure done since December 15 (quantities not to be discussed).

People at General Mills (AKA: the people I give most of my baked goods away to so that I don’t have to eat them all myself) were all like, “Hey Jenna, you haven’t brought in any cookies lately.” And I’m all like “Yeah, I know… weird. Perhaps, soon?” Then I promised I would bring in cookies to the next Twin Cities in Motion marketing committee meeting (which was this past Thursday).

So, cookies just needed to happen. I baked some. And then I ate some. And then I shared some. And then I ate one. And then I shared the rest. But I kept two for myself. And then everyone lived happily ever after.

cardamom pistachio chocolate chip cookies Now I’m sharing the recipe with you so that you and those around you (assuming you share, not judging if you don’t) can be happy as well.

cardamom pistachio chocolate chip cookies We take a basic, but delicious, chocolate chip cookie recipe with lots of butter and sugar and flour. Then we sneak a teaspoon of cardamom in with the dry ingredients and stir some pistachios in with the chocolate chips. We are also going to refrigerate the dough over night so that all these wonderful flavors can meld together.

You know what, let’s not even sneak in that cardamom. Let’s conspicuously add it and blatantly stir in those pistachios. No one likes sneaking around anyways.

cardamom pistachio chocolate chip cookies If you don’t want to wait for the cookies to refrigerate overnight, you should probably work on your patience. But, I understand. When you want a cookie, you want a cookie. I feel you. You can go ahead and bake them right away if you want, I’m sure they will still be delicious. But just know that good things take time and you could be missing out on some even better cookies. #FOMO

We can compromise: bake a couple (example: 3) right away. Eat one straight from the oven. Eat one completely cooled. Give the last one to your significant other/best friend/cat/yourself. Let the rest of the dough sit overnight and bake them ALL the next day. You could even wait an entire 72 hours if you really wanted to.

But let’s be real, in whose fridge does cookie dough even last 72 hours?! A handful of carrots, a spoonful of cookie dough. A bunch of grapes, a bunch of cookie dough. This is why I bring cookies into work!

cardamom pistachio chocolate chip cookies This recipe makes 3 ½ dozen cookies. 3 dozen if you taste test the dough a lot…

And then I ran 10 miles. And then I found $5.

cardamom pistachio chocolate chip cookies Oh, and don’t forget to sprinkle on some sea salt after pulling them out of the oven. Game changer.

Cardamom Pistachio Chocolate Chip Cookies
 
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These cardamom pistachio chocolate chip cookies have all the deliciousness of regular chocolate chip cookies, but also some added flair from the cardamom and pistachios.
Serves: 3½ dozen
Ingredients
  • 2 cups all purpose flour
  • 1 teaspoon cardamom
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup butter, softened
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • 1 egg
  • 1 ½ teaspoon vanilla
  • 1 cup dark chocolate chips
  • 1 cup unsalted shelled pistachios
  • Sea salt, for sprinkling
Instructions
  1. In a medium bowl, combine the flour, cardamom, baking soda, and salt. Set aside.
  2. In the bowl of an electric mixer, beat the butter and sugars until light and fluffy, about 3 minutes.
  3. Beat in the egg and vanilla.
  4. Add the dry ingredients and mix until just combined.
  5. Stir in the chocolate chips and pistachios (feel free to chop up the pistachios a bit).
  6. Transfer dough to a sealed container and refrigerate for 24-72 hours.
  7. When ready to bake preheat the oven to 350 degrees and line cookie sheets with parchment paper.
  8. Drop dough by rounded teaspoons (or cookie scoop) on the cookie sheets, leaving an inch or two between each cookie.
  9. Bake for 10-12 minutes. Sprinkle a bit of sea salt on the cookies, then let them sit on the pan for 2 minutes before transferring to a cooling rack to cool completely.
Notes
The more you let the dough soften after pulling it out of the fridge, then more they will spread in the oven.

cardamom pistachio chocolate chip cookies cardamom pistachio chocolate chip cookies

 

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Glazed Orange Tahini Bread

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This glazed orange tahini bread. I’ve been dreaming about this for months. Finally, (finally!) I made it a reality.

Glazed Orange Tahini Bread I don’t know why it took me so long to try. Maybe because December was filled with cookies and in January I tried to ease up on the sugar thing a bit? Maybe. Whatever the reason, it’s here now and I am happy.

Glazed Orange Tahini Bread By the way, Happy Valentine’s Day!

Since this is the holiday of love, or whatever, I’ll tell you about my love affair… with tahini. I don’t know what sparked this obsession turned to love, but I’m thankful for whatever did. I must have read about it on a blog and then decided to buy it at the grocery store. Since then I have been putting it on e.ver.y.thing: salads, roasted vegetables, yogurt, spoons that lead directly to my mouth… (don’t judge).

It’s like peanut butter. I don’t allow myself to have peanut butter or almond butter in my pantry anymore (except for special occasions/moments of weakness because it’s too dangerously delicious), so tahini is my new too-obsessed-must-try-to-quit-but-can’t item. There’s always one.

Tahini, if you are unaware, is sesame paste. You can find it in a lot of Middle Eastern and Mediterranean dishes and is a key component of hummus (like this one!) It’s full of protein and healthy fats. I personally love it paired with citrus. Kale + spinach + chopped grilled chicken breast + clementines + tahini = one amazing salad.

So, in the name of St. Valentine I married oranges and tahini and placed them in this bread of my dreams.

Glazed Orange Tahini Bread Similar to my basic banana bread (the most popular recipe on just j.faye by far!) this orange tahini bread has the standard quick bread formula: 2 parts flour + 2 parts liquid + 1 part egg + 1 part fat. We combine the dry ingredients, then combine the wet ingredients, then mix the wet ingredients into the dry.

It truly is that simple.

However, we spruce it up a little bit with the addition of orange zest sugar, freshly squeezed orange juice, and tahini. Then, of course, we add the glaze for more sprucing. You can leave the glaze off, but it’s a holiday, so just put it on there.

Glazed Orange Tahini Bread Yes, I realize that some sort of intense chocolaty dessert would have been a more appropriate Valentine’s Day post. However, the blogosphere is flooded with amazing chocolate candies, cupcakes, brownies, mousse, and layer cakes right now. Have you noticed? I’ve been drooling over all of them for weeks. So I went with the orange tahini bread. Plus, cara cara oranges are crazy good right now… and are pink(ish) so it’s somewhat festive.

Glazed Orange Tahini Bread

Glazed Orange Tahini Bread
 
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This is a simple, delicious quick bread spruced up with oranges and tahini.
Serves: 12
Ingredients
For the bread:
  • Zest from 2 oranges (I used cara cara oranges)
  • ½ cup (115 g) granulated sugar
  • 1 ½ cups (230 g) all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ cup (1 stick) butter, melted
  • 2 eggs
  • ½ teaspoon vanilla extract
  • ¼ cup orange juice
  • ¼ cup Greek yogurt
  • ½ cup tahini
For the glaze:
  • 1 cup powdered sugar
  • 2 tablespoons orange juice
  • 1 tablespoon tahini
Instructions
  1. Preheat oven to 350 degrees. Grease a 9x5 loaf pan.
  2. In a large bowl, rub together orange zest and sugar using the back of a spoon or your fingers until fragrant. Add in the flour, salt, baking powder, baking soda. Stir until combined and set aside.
  3. In a medium bowl, whisk together the remaining ingredients until smooth.
  4. Pour the wet ingredients slowly into the dry. Whisk until just combined, being careful not to over mix.
  5. Pour the batter into the loaf pan and bake for 50 minutes or until a toothpick comes out with crumbs.
  6. Let bread cool in the pan for 10-15 minutes before transferring to a cooling rack to cool completely.
  7. For the glaze: whisk the powdered sugar, orange juice, and tahini together. Pour over the bread.
  8. Slice, serve, and enjoy!
Notes
You can (probably) substitute the Greek yogurt for milk (dairy or nut) or buttermilk; however, I didn’t try this so I don’t know with 100% certainty.

These would work well as muffins too! Just decrease the baking time to 25-30 minutes.

You can add the glaze as soon as it is slightly cooled. I baked the bread at night and then added the glaze the next morning.

I measured the flour and sugar out by weight rather than volume. I recommend you do the same!

Look at these beautiful flowers. To me. From me. Happy Valentine’s Day <3

Valentine's Day

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Harissa Hummus

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Did you know that harissa is the new sriracha?! And that hummus is… well, still amazing and delicious as usual? So I present you with harissa hummus.

harissa hummus Harissa is a hot chili pepper paste used in a lot of North African cuisine. I first heard about it after stumbling upon this post a few months back and decided that harissa needed to be in my life ASAP. I whipped up a batch and fell in love. This stuff is so delicious.

Don’t get me wrong I still do (and always will) love sriracha, but there is room for two hot sauces in my life.

harissa hummus Last week after noticing a surplus of garbanzo beans in my cupboard I decided it was time to make some hummus. It had been forever since I’ve made any and I already had all the ingredients on hand. Plus, I’m obsessed with my Vitamix (I use it every day, sometimes twice a day), so really any excuse to pull it out.

When I went to grab my jar of tahini out of the fridge I noticed the harissa next to it and grabbed that too. It was a good idea. The creaminess of the garbanzo beans cuts the heat from the harissa, so that it’s not overpowering, but leaves you with that perfect amount of kick.

harissa hummus Have you ever made hummus before? Sometimes I forget how sooo super simple it is to make! Just throw everything in a blender or food processor and BAM. Hummus. Even my little magic bullet could handle processing a batch (it just took some extra patience).

harissa hummus This harissa hummus is smooth and creamy. It’s healthy. It’s delicious. And it has just the right amount of heat. Serve it with a bunch of veggies and pretzels. It’s good with pita chips too. Or spread on a piece of toast with a fried egg. People, there are so many possibilities here.

I suggest that you add it to your Super Bowl spread. At some point in the day you may want a break from chicken wings and cheese and decide that it could be a good idea to consume some veggies and hummus. Maybe you won’t, but I am just sayin, maybe you will.

harissa hummus

Harissa Hummus
 
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This harissa hummus is quick & simple to make, healthy, just a little bit spicy, and super delicious. Serve it with a bunch of veggies and pretzels.
Ingredients
  • 15 oz can garbanzo beans, drained, ¼ cup of reserved liquid
  • ½ lemon, juiced
  • 2 tablespoons tahini paste
  • 2 tablespoons harissa
  • 1 tablespoon olive oil
  • 2 cloves garlic
  • ½ teaspoon salt
Instructions
  1. Place all ingredients in a blender or food processor and process until smooth.
  2. Place the hummus in a bowl, drizzle some additional harissa on top, and serve with veggies and pretzels.

Also, please go make these cookies. I baked them and brought them into work last week and they are so, so, so, so good. I really think you’ll like them.

chocolate chip cookies

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Apple-Ginger-Cucumber Green Smoothie

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Green smoothies! Do you love them? Hate them? Have no opinion on them whatsoever? Apple-Ginger-Cucumber Green Smoothie If it wasn’t clear by this, this, and this. I loveeee them.

Well, I love all smoothies, not just the green ones. Pink, purple, orange, brown, you name it. No need to discriminate! Every color is beautiful. And delicious.

A variety of fresh fruits and veggies, what’s not to love?! My recent obsession, the one I’m sharing with you today, is this apple-ginger-cucumber green smoothie. Apple-Ginger-Cucumber Green Smoothie In it is – yes, you guessed it – apples, ginger, and cucumber, but I also throw in some greens, spirulina, chia seeds, apple cider vinegar, almond milk, and Greek yogurt. Everything about this smoothie is super healthy and makes my body smile. If dairy does not make your body smile, no worries, replace the Greek yogurt with some vanilla protein powder. Trust me, you’ll want that dose of protein in there to help keep your tummy filled and happy for more than 61 minutes.

Andddd back up a second, spirulina. Have you heard of it? If not, spirulina is a blue-green algae powder that contains all essential amino acids, plus a ton of vitamins and minerals – a “superfood”, if you will. It boasts to improve the immune system, cardiovascular health, blood pressure, energy levels, allergies, etc. I will warn you that it does have a noticeable taste at first (not bad, just different). I use Pure Hawaiian Spirulina pacifica. The jar has lasted me many, many months.

While we’re focusing on ingredients, let’s quickly talk about two more: Apple cider vinegar (ACV) and chia seeds. ACV is a powerful tonic that is rich in enzymes and potassium. It claims to support a healthy immune system, promote digestion, and help with weight loss. I take a watered down shot of Bragg’s Organic “with the mother” every morning. Ch-ch-ch-chia seeds are packed full of protein, fiber, omega-3 fatty acids and claim to be quite good for your heart.

There are a lot of articles and research out there on the internets that support these things. There are also a lot out there that say it’s all hype. I’ll let you do your own googling and opinion-forming. Apple-Ginger-Cucumber Green Smoothie Now back to the green smoothies as a whole. Smoothies are easy to make, but they still take a just a leeetle bit of prep. So, because I will take all the spare morning minutes I can get to either sleep or to drink coffee and read blogs I have two tips:

  • Buy fresh ginger, peel it, chop it up, and store it in the freezer. That way you always have “fresh” ginger on hand to throw into stir fry, smoothies, etc.
  • Cut up the apple and cucumber at night. The cucumber goes into the fridge and the apple goes into the freezer (A, so it won’t brown and B, so it thickens up the smoothie without having to add a lot of ice).

Then all you gotta do in the morning is throw those tasty ingredients into a blender. Bada bing bada boom you have a delicious, healthy, satisfying breakfast.

I know this recipe may scream, “SUMMER!” to you, but it’s 35 degrees in January in Minnesota. That’s basically summer. Apple-Ginger-Cucumber Green Smoothie FYI, this recipe makes 2-16 ounce smoothies. I drink the whole thing and it keeps me full and satisfied until lunch. If you split it with someone (which is oh so nice of you) you’ll probably want a little something extra to go with it or maybe throw in a banana and some extra Greek yogurt.

Apple-Ginger-Cucumber Green Smoothie
 
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This delicious green smoothie is full of fruits, veggies, and other healthy ingredients. It's a powerful way to start your morning!
Ingredients
  • ½ cup almond milk
  • 2 tablespoon apple cider vinger
  • ½ cup plain non-fat Greek yogurt
  • 1 tablespoon chia seeds
  • 1 teaspoon spirulina
  • 1 tablespoon ginger, chopped
  • 1 handful spinach
  • 1 medium apple, chopped (I used honeycrisp)
  • 1 small cucumber, chopped
  • ice cubes
Instructions
  1. Place everything in your blender in the order listed above. Blend until smooth. Serve and enjoy!

Besides being absolutely amazing and delicious, smoothies are so versatile. I always throw in chia seeds, spirulina, and Greek yogurt or protein powder, but I do switch up the fruits, veggies, and flavors from week to week. A few weeks ago I used sumo mandarins, blueberries, kale, and coconut water. Last week I used banana and avocado with chocolate protein powder. I mean, why not mix things up and get crazy first thing in the morn!??!!

What’s your favorite smoothie combination?

Apple-Ginger-Cucumber Green Smoothie

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Coconut Oil Brownies with an Almond Butter Swirl

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Hi. It’s Saturday and I have a brownie recipe for you! If you are trying to stay away from the sweets this month, don’t freak out. These are healthy-ish coconut oil brownies with an almond butter swirl and they are super delicious. Coconut Oil Brownies with an Almond Butter Swirl I say “healthy-ish”, because I don’t like using full-on “healthy” unless it is actually 100% good for you clean eating food. I don’t want to mislead you into thinking they are health food. Afterall, brownies. BUT I took out some bad stuff and added some better stuff and they still taste pretty darn good.

So what makes them “healthy-ish”? I swapped butter for coconut oil, granulated sugar for honey, and all-purpose flour for a combination of almond meal and whole-wheat flour. I also made sure there were no refined sugars. See, not so bad. I based these off of the Blueberry-Mint Brownies that I posted back in August. Coconut Oil Brownies with an Almond Butter Swirl Making brownies from scratch may seem intimidating. You guys, it’s not. Yes, it requires a little more effort than boxed brownies, but these are still pretty simple.

Start by combining all the dry ingredients. Then melt the chocolate and the coconut oil (over the stove or in the microwave). Whisk in the honey, then the eggs and vanilla. Fold in the dry ingredients and there you have it: brownie batter.

Anything that takes four short sentences to explain can’t be that complicated. There are, however, more details and more sentences in the full recipe below.

Coconut Oil Brownies with an Almond Butter Swirl To make these a little more fancy and flavorful I added in some chopped nuts and an almond butter swirl, because life is just better with nuts (and healthy fats). Melt some almond butter with a little bit of honey and swirl it into the brownie batter.

I used almond butter and peanuts, but you can use peanut butter and almonds or peanut butter and peanuts or almond butter and almonds. Or a mix of everything! Choose your own adventure.

Coconut Oil Brownies with an Almond Butter Swirl I will tell you that these taste better the next day. Have one straight out of the oven, but save the rest for later. Another thing I will tell you is that you could pop these in the oven, clean the dishes, do this 20-minute plyometric tabata, and still have a couple of minutes to spare before pulling them out of the oven. If that’s not perfect, I don’t know what is.

Coconut Oil Brownies with an Almond Butter Swirl
 
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These are healthy-ish brownies made with whole wheat flour, almond meal, coconut oil, honey, and almond butter. They are free of guilt, but full of flavor!
Serves: 9 brownies
Ingredients
  • ½ cup whole wheat flour
  • ¼ cup almond meal
  • 3 tablespoons unsweetened cocoa powder (I used Hershey's)
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • 2 ounces unsweetened chocolate
  • ½ cup coconut oil
  • ¾ cup + 1 tablespoon honey
  • 2 eggs
  • 1 ½ teaspoon vanilla extract
  • ¼ cup almond butter
  • 1 cup roughly chopped peanuts or almonds (roasted, unsalted)
Instructions
  1. Pre-heat the oven to 325 degrees. Grease an 8x8” baking pan, line with parchment paper, and grease again.
  2. In a small bowl, combine the flour, almond meal, cocoa, salt, and baking powder.
  3. In a saucepan on low heat, melt the unsweetened chocolate and coconut oil.
  4. Whisk in ¾ cup of honey. Let it cool for a few minutes and transfer to a medium bowl.
  5. Whisk in the eggs and vanilla extract.
  6. Fold in the dry ingredients until combined.
  7. Stir in ¾ cup of the nuts. Set aside
  8. In a saucepan heat up the almond butter and 1 tablespoon of honey until it melts a little bit (this should just take a minute or two). Stir in the remaining ¼ cup of nuts.
  9. Pour batter into the prepared pan. Add spoons of the almond butter mixture. Run a knife or toothpick through the batter to create a marbled effect.
  10. Bake for 40-45 minutes. Let cool completely before cutting and serving.
Notes
I used peanuts because that is what I had on hand, but almonds would be fantastic as well. You could also use peanut butter in place of almond butter.

You can melt the unsweetened chocolate and coconut oil in the microwave. Just put it in a microwave-safe bowl and stir it every thirty seconds until it is melted. Same goes with the almond butter and honey, which will probably only take 30 seconds. My microwave doesn’t work so I need to use the stove for all of this.

So there you have it. No blood. No sweat. No tears. No guilt. Just love, some better-for-you ingredients, and delicious brownies. Hurray! Coconut Oil Brownies with an Almond Butter Swirl

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