Spiced Brownie Cut Outs

I remember coming home from school and being ready for a snack. Not just any snack, but something simple and comforting that made me happy to be safe and cozy in our house. I don’t know what I usually had for snacks, but I remember that feeling so clearly. These days, it has been chilly and a little windy on the walk home from school. When the 7 year old gets home at the end of the day, usually without his coat because he says he’s “FINE, MOM”, his cheeks are rosy red and ice cold. It makes me want to wrap him up in a big blanket and hold him tight.

Since that is usually not on his list of things to do when he gets home, I like to have a special snack ready for him from time to time instead. These 100% whole grain brownies from Kodiak Cakes are absolutely perfect right now. They have a healthy amount of protien, come together in a flash, and when poured into a half baking sheet they make the perfect canvas for ninja and dinosaur cutouts.

To make these a little extra special, I like to add about a teaspoon of ground cinnamon. There’s something about cinnamon and chocolate together that makes life a little extra cozy, don’t you think?

And don’t worry. The almost-4-year-old approves as well…

We use Kodiak Cakes regularly for breakfast and lunch. My boys need protein in their diets to function (so do I!) so these are perfect for busy mornings! Plus, anytime there are leftovers, I can toss them in the kids’ lunchboxes as peanut butter sandwiches or just plain. No matter what, they disappear every time! Since my children are both very picky eaters, it thrills me to no end that they will devour everything Kodiak Cakes makes!

*a note about sponsored posts: This post is sponsored by Kodiak Cakes. I ALWAYS post about products and brands that I know and love and think you will love too! Kodiak Cakes is no exception!

spiced brownie cut outs

makes 8-10 brownie cut outs, plus scraps*

• 1 box Kodiak Cakes brownie mix

• 2 eggs

• 1/2 cup unsalted butter, melted & cooled

• 2 tablespoons vegetable or coconut oil

• 2 tablespoons water

• 1 teaspoon ground cinnamon

• powdered sugar

1. Preheat the oven to 350 degrees Fahrenheit. Combine everything but the powdered sugar in a mixing bowl. Mix by hand until fully combined.

2. Pour the batter into a parchment lined quarter sheet pan and spread in an even layer using an offset spatula. Bake for 15-17 minutes or until the brownies are just browning around the edges.

3. Remove the pan from the oven and cool completely.

4. Use your favorite cookie cutters to cut out shapes while the brownies are still in the pan (trust me on this one- you’ll save yourself a headache by not flipping them out of the pan unnecessarily). Place the cut outs on a cooling rack set over another baking sheet.

5. When all your shapes are cut out, use a sieve to sprinkle the powdered sugar over the top. Enjoy!

*This recipe results in a lot of scraps, so here are some suggestions for what to do with them: store in an airtight container and eat them all yourself. Use them as a small treat in your kids’ lunches. Make a tasty nut butter dip using 1/3 cup creamy peanut or almond butter, 1/2 cup plain yogurt, and a bit of maple syrup. Dip the scraps in the mixture for a tasty, family-friendly snack!

Argentine Alfajores

In 2005, just after my college graduation ceremony, I frantically began packing my suitcase so that the next morning I could fly to Dallas, Miami, and finally Buenos Aires, Argentina. It's likely that my family, though they have never said as much, thought I was completely insane for leaving so soon after my graduation. The more "normal" step would have been to move out of my off-campus apartment and celebrate with friends and family for a few days before enjoying my last free summer before entering real life with a real job. Instead, I spent the majority of the following day listening to a man talk about his dog, Booger, before finally making it to Argentina where I would spend the next two weeks with Brad.

We would eat good food.

We would dance the tango.

We would get engaged.

That was eight years ago and I still think back to that trip and get butterflies in my stomach. I was introduced to chimichurri, (which I make frequently to this day) and alfajores, which I had honestly forgotten about until a recent trip to an Argentine food truck at the Golden, CO farmers market.

Crisp cookies sandwich rich dulce de leche, creating a beautiful contrast of textures that pair perfectly with a hot cup of strong coffee.

When I took my first bite of these cookies, I was transported back to those two weeks in Argentina. It made me ache to return and experience it all again. Until that happens, at least I have this recipe to help me imagine I'm sitting at a café, sipping on café con crema, and looking over at the man I knew, without a doubt, I would spend the rest of my life with.

Alfajores

Ingredients

• 1 2/3 cups cornstarch
• 1 1/4 cups flour
• 1 teaspoon baking powder
• 2/3 cup sugar
• 10 tablespoons unsalted butter, softened
• 1 tablespoon bourbon
• 1/2 teaspoon lemon zest
• 4 egg yolks
• 1 can dulce de leche

Instructions

1. Preheat oven to 350°.
2. Whisk the cornstarch, flour, and baking powder together in a medium bowl.
3. Beat the sugar and butter together in a stand mixer with the paddle attachment until pale and fluffy.
4. Add cognac and zest and beat to combine.
5. Add the egg yolks one at a time, fully incorporating each one before adding the next.
6. Gradually add the dry ingredients and beat until just combined. Do not over mix!
7. Turn the dough onto a lightly floured surface and gather it into a ball, kneading it gently so the dough comes together.
8. Form the dough into a log 10 inches long and 1 1/2 inches in diameter.
9. Wrap the dough in plastic wrap and chill for half an hour.
10. Unwrap the chilled dough and use a sharp knife to cut it into 1/4 inch rounds.
11. Place the rounds on two baking sheets lined with parchment paper.
12. Bake 12-15 minutes until the cookies are a pale golden color.
13. Transfer the cookies to a cooling rack and allow the cookies to cool completely.
14. Scoop one teaspoon of dulce de leche onto the bottom of one cookie. Sandwich the dulce de leche with another cookie.
15. Repeat with the remaining cookies.