Today I am so excited to introduce "the" wonderful Renee from Will Frolic for Food blog. She has the dreamiest, yumiest Instagram account and spends her days cooking healthy, clean, vegan recipes and she owns a chocolate company as well (how cool is she?). I invited her to share with us one of her own recipes (she had me at chocolate dipped, dulce de leche cookie sandwich), that can be added to your special Valentine's day dinner. I hope you enjoy this post and her photography as much as I do.
Hello there! Renee here from Will Frolic for Food. I found this beautiful recipe for sesame cookies from Half Full Travel and had no choice but to make them and dip them in chocolate. I had a little baggie of black sesame seeds around from some truffle experiments earlier in 2013; Other than sprinkling them on morning yogurt, I've had no use for them. I'm really digging the play of the black seeds with the white. It breaks up the monotony of an all-white sesame cookie world, amiright?
Sitting in the parking lot of my local hippie grocery store, I rack my brain for flavors I'm craving. This is how I come up with recipe concepts, really. Thinking deeply whilst half-in half-out of the drivers seat, door flung open, fingers tapping at my lips. I rifle through the recipe box in my brain, flipping through the sheets of taste-memories category by category: sweet, bitter, sour, savory, salty. Lately, a lot of my cravings and obsessions have centered around blood oranges, kumquats, brussel sprouts, and tahini. Maybe it's the bitter cold that turns my thoughts to bitter foods. Although I'm always thinking of ways to soak them in honey or maple syrup, it seems.
So these are bittersweet. More sweet than bitter, but still retaining that distinctive sesame bite I so love. Just slightly floral, via blood orange zest. Creamy, dark, crumbly. I consider these a winter cookie, meant to be eaten with gusto whilst burritoed within three or four layers of blankets. For Valentine's day, these mold perfectly into little hearts and hold their shape when baked. Once rolled in sesame seeds and flattened slightly with the palm of your hand, use your fingers to shape them into hearts. Bake & dip in chocolate as usual. They're also great with coconut dulce de leche smooshed in a sweet, caramelly, tahini cookie sandwich. Hope you enjoy!
♥ Chocolate Dipped Tahini Cookies (Gluten Free, Vegan) ♥
Adapted from Half Full Travel makes about 20 small cookies
1 cup (256g) tahini3/4 cup (130g) evaporated cane sugar 1/2 small orange, zested (I used a blood orange)1/2 cup (40g) coconut flour 1/2 cup (80g) gluten free all purpose flour2 tsp baking powder1/4 tsp salt1 cup (150g) mixed black and white raw sesame seeds
Preheat your oven to 350ºF (180ºC). Line a cookie sheet with parchment paper.
In a small bowl, rub together orange zest and sugar to release the oils of zest. In a separate large bowl, stir together the tahini and sugar/zest. In a medium bowl, mix coconut flour, gluten free all purpose flour, baking powder, and salt. Bit by but, add dry mixture to the wet mixture. Stir until combined. Roll the dough into 1"-1.5" balls and coat each one in sesame seeds. Place on baking sheet and bake for 10 minutes, or until they become slightly golden brown around the edges. They will still feel squishy to touch on top, but they solidify as they cool. Let rest out of the oven for about 10 minutes. Dip in chocolate, and enjoy with a spot of tea.
♥ For the chocolate3.4 cup dark chocolate, chopped (or chocolate chips)3 tbsp coconut oil
In a double boiler, melt coconut oil. Add chocolate, and let melt for about 5 minutes. Stir together. Pour into a bowl, and let cool five to ten minutes before dipping your cookies.