Brownie + Cookie = Love

DO you ever just have those moments of indecisiveness when it comes to dessert? Sometimes you want cookies and other times your want brownies... what is someone with to do when this happens?

Well, I had this moment not too long ago and I solved it by combing my two favorite desserts into one delicious BROOKIE!

It's not the healthiest dessert but you should treat yourself every once in a while with thee best sweet tooth satisfier! 

Brookies

Ingredients:

Brownie Batter:

1/2 cup butter, softened

  • 2/3 cup lightly packed brown sugar
  • 2/3 cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 1/4 cups whole wheat flour
  • 1/2 cup dark cocoa powder 
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt

Chocolate Chip Cookie Batter:

  • 1/2 cup butter, softened
  • 2/3 cup granulated sugar
  • 2/3 cup light brown sugar
  • 1 teaspoon vanilla
  • 1 large egg
  • 1 large egg yolk
  • 2 cups whole wheat flour 
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup chocolate chips

Directions:

  1. Preheat the oven to 350 degrees F.
  2. For the brownie batter, in a large bowl beat the butter, granulated sugar and brown sugar together until smooth and creamy. Add the egg, yolk and vanilla and beat the mixture for 2-3 minute, until well combined.
  3. In a separate bowl, whisk together the flour, cocoa powder, baking soda and salt. Add the dry ingredients to the batter and mix well. 
  4. For the cookie batter, in a separate bowl cream together the butter, granulated sugar, and brown sugar until smooth. Add egg, egg yolk and vanilla, mixing well.
  5. In a separate small bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the batter with the chocolate chips and mix until well combined.
  6. On a prepared baking sheet, portion all dough into teaspoon/teaspoon and a half sized balls.
  7. With one cookie ball and one brownie ball, press them together and use your hands to gently form into a cookie shape.
  8. Bake for 10-15 minutes. Remove from the oven and let the cookies cool completely. Enjoy with a loved one and glass of milk!
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Kelly Sloan

Hi, I'm Kelly! I am a Cali girl who loves food, nutrition, hiking, and writing. I recently graduated from the University of Hawaii at Manoa with a Bachelor of Science in Food Science and Human Nutrition. I grew up with an active lifestyle and eating healthy, however, I do have a major sweet tooth! I do believe that everything in moderation is good for a healthy lifestyle! I love to bake and create new recipes and I love to share food. I love to stay active and healthy with continuous fitness and nutritious foods throughout the week and I hope to share my recipes, food photography and travel experiences with you on my blog! #RD2Be

Pesto Chicken Flatbread Pizza

Busy day? Busy week? Busy everything? Well, I feel ya. I have been non-stop working and school and it feels as if it will go on forever. BUT, it doesn't have to when you involve food! During my busy weeks, I like to do some meal prep so I can actually enjoy my meals without the stress of time I would need to make them. So a quick and delicious meal I have been obsessing over all started from a national food holiday- National Pizza Day! 

Now, pizza isn't thee best meal to have but it definitely tastes amazing and has endless ingredient combinations. So when I think of pizza, I don't think to order take out-- I think home-made, made ahead of time, leftover flatbread pizza! YUM.

Cold pizza is the best pizza, amirite? 

Anyways, I have been obsessing over this pizza combo-- pesto, mozzarella, sun dried tomatoes and chicken OR for vegetarians, pesto, mozzarella, and cherry tomatoes! Simple. Delicious. AND my perfect grab and go meal.

#GRADSTUDENTfoodlife

Pesto Chicken Flatbread Pizza

Ingredients:

  • 1 (12.5-ounce) Whole Grain Flatbread Crust
  • 1 cup pesto
  • 1 cup mozzarella cheese, shredded
  • 1/2 cup cooked chicken, chopped or shredded
  • 8 cherry tomatoes, cut in halves OR/AND 1/2 cup sun dried tomatoes (I used both in my pictures pizza)

Directions:

  1. Preheat oven to 400 degrees F.
  2. Place flatbread on baking sheet. Brush lightly with extra virgin olive oil.
  3. Spread pesto on flatbread, into one thin layer. Top with mozzarella cheese.
  4. Add chicken and tomatoes. Spread evenly. Bake for 30-40 minutes or until crust starts to brown or cheese is bubbly.
  5. Take out and let cool. Cut into pieces and enjoy!

Grilled Garlic Shrimp + Pineapple Street Tacos

I am one to celebrate Taco Tuesday whenever I can-- whether it be with home-made recipes or at the local taco place with family and friends! Taco tuesday is an opportunity to try all the different taco combinations. So for this month's Recipe Redux theme, "Show us your healthy, creative take on the taco" I was ready to make something different (for me) since I usually go for the chicken or carne asada basic taco. The recipe I decided to share is inspired from the time I spent eating in Hawaii -- garlic shrimp plate trucks on the North Shore and the juicy pineapple from Dole Plantation!

Therefore, this inspiration lead me to make these delicious and simple Garlic Shrimp +Pineapple Street Tacos!

Grilled Garlic Shrimp + Pineapple Street Tacos

Makes 12 tacos

Ingredients:

  • 12 flour street taco tortillas
  • 24 shrimp, tail off and peeled, (I used frozen shrimp and thawed properly)
  • Extra Virgin Olive Oil
  • 4 heaping tablespoons garlic, minced
  • garlic salt and pepper, to taste
  • 2 cups jasmine rice, cooked
  • 1 (20-ounce) can pineapple, diced
  • 1 handful of cilantro leaves

Directions:

  1. Preheat oven to 350 degrees F. Using a bread pan, place street taco tortillas in a row, folding sides up against each other- to form a taco shell. Bake for 15 minutes or until tortillas are firm.
  2. While tortillas bake, cook shrimp. In a large pan, cook shrimp in olive oil and garlic. Season with garlic salt and pepper. Saute for about 8-10 minutes, or until shrimp are fully cooked. 
  3. To assemble tacos: with baked tortilla shells add jasmine rice, pineapple, garlic shrimp and cilantro. Repeat for all tacos and enjoy Taco Tuesday!

Note: Grill the pineapple for more flavor! 

Nutrition Facts per taco: 159 calories, 27 g CHO, 2 g FAT, 8 g PRO, 1 g Fiber, 5 g Sugar

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Comment

Kelly Sloan

Hi, I'm Kelly! I am a Cali girl who loves food, nutrition, hiking, and writing. I recently graduated from the University of Hawaii at Manoa with a Bachelor of Science in Food Science and Human Nutrition. I grew up with an active lifestyle and eating healthy, however, I do have a major sweet tooth! I do believe that everything in moderation is good for a healthy lifestyle! I love to bake and create new recipes and I love to share food. I love to stay active and healthy with continuous fitness and nutritious foods throughout the week and I hope to share my recipes, food photography and travel experiences with you on my blog! #RD2Be