Yeast-raised cinnamon scones

This recipe started, oddly enough, as an enthusiastic suggestion from a coworker for yeast-raised chocolate chip cookies. They turned out, well, strange. I don’t easily dismiss homemade baked goods studded with dark chocolate, but the texture just didn’t really work. So they became scones, then I dropped the chocolate chips, then I played with the

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Mexican hot chocolate brownies

I have a confession to make: these were last-minute brownies. They were an I-got-home-late-and-need-to-bring-something-to-work-tomorrow recipe. And they use olive oil because I didn’t have any butter and going to the store was clearly too much effort. But they were amazing. So good that I made them again three days later. They’re rich and super chocolatey

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