Brownies, Artichoke Dip, and Boozy Hot Chocolate, Oh My!

Three winter recipes from our friends at Savory Spice Shop and Rapa Nui Tiki Lounge in the Old Mill District in Bend, Oregon.

Fallon’s Gluten Free Fudge Brownies

Who says gluten free can’t be delicious? These delicious brownies will satisfy all chocolate lovers! Our friends at Savory Spice always have the best recipes to curb all our cravings.

Ingredients
3/4 cup Savory Spice Dutch Cocoa Powder
1/4 cup Savory Spice Black Onyx Cocoa Powder
1/4 cup potato starch
1/4 cup tapioca flour
1 tsp. salt
1 ¾ cups sugar
2 eggs
1/3 cup canola oil
1 Tbsp. Savory Spice Pure Madagascar Vanilla Extract
½ cup water

DIRECTIONS: Preheat oven to 350 degrees. Oil an 8-inch square pan and then line with parchment paper so the ends extend up over the top of the pan. Lightly oil the parchment paper. In a large bowl, combine the cocoa powder, potato starch, tapioca flour, sugar and salt. Whisk in the eggs, oil, water, and vanilla. Stir until well combined and uniform in texture. Pour the batter into the prepared pan and bake until a toothpick inserted in the center of the brownies comes out almost clean, about 40 to 50 min. Keep the brownies in the pan and refrigerate for 1 hour. Using the ends of the parchment paper, lift the brownies out of the pan and cut into squares.

Parmesan Artichoke Dip

Whether you need a quick dish for Sunday night football or want to include a new dish for your holiday spread, this addition won’t disappoint. This is a tangy, creamy dip or spread that works with several of signature cheese seasonings from Savory Spice.

Ingredients
1 cup whipped cream cheese
1 cup sour cream
2 tsp. Savory Spice Parsley
2 tsp. lemon juice
1 (14-oz.) can unmarinated quartered artichoke hearts, drained
Fresh ground pepper to taste
3 Tbsp. your choice of cheese seasonings:
3 Tbsp. Savory Spice Parmesan Pesto Sprinkle -or-
3 Tbsp. Savory Spice Gran Paradiso Parmesan Sprinkle

Prep time: 10 minutes
Cooking Time: 25 minutes
Directions:
Place cream cheese, sour cream, parsley, lemon juice and 3 Tbsp. of your choice of cheese seasoning in a food processor. Slowly pulse until blended. Add artichoke hearts and pulse until they breakdown to desired texture—a few short pulses for larger chunks and several longer pulses for smaller blended pieces. Season with pepper to taste. Serve immediately or cover and chill until ready to serve.
Also delicious as a hot dish. For a hot baked version: Fold in 1 cup shredded Parmesan cheese, or a combination of cheeses such as Parmesan, Romano, Monterey jack and cheddar. Butter a baking dish and fill with dip mixture. Sprinkle top with 1 Tbsp. Savory Spice cheese seasoning combined with 1 Tbsp. Parmesan cheese. Bake at 350 degrees for 25 min. until golden on top.

Hotu Matu’a

A cocktail named after the legendary first king of Rapa Nui from our local cocktail connoisseurs at Rapa Nui Tiki Lounge

1.5 oz génépy
.5 oz aged Jamaican rum
6 oz quality hot chocolate
House made whipped cream
Garnish with matcha powder on top

Directions:

Add 1.5 oz génépy and .50 oz aged Jamaican rum to the bottom of your mug. Add 6 oz quality hot chocolate – leave an inch of room at the top of your cup. Fill with whipped cream (house made is best!) and garnish by sprinkling matcha powder on top.

Time to get cooking!