sea and salt spa

BROWNIE COOKIE SANDWICHES WITH COOKIE DOUGH BUTTERCREAM

These brownie cookie sandwiches are decadently rich and fudgy, filled with swirls of light, fluffy cookie dough buttercream. Bet you can’t resist!

INGREDIENTS

For Brownie Cookies

  • 8 tablespoons (113 g) unsalted butter
  • 9 ounces bittersweet chocolate chips (or chopped chocolate)
  • 3/4 cup plus 2 tablespoons (175 g) granulated sugar
  • 1/2 cup (100 g) packed light brown sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla
  • 1 cup (125 g) all-purpose flour, spooned and leveled
  • 3/4 cup (95 g) bread flour, spooned and leveled (substitute with more all-purpose if needed)
  • 1/4 cup (25 g) Dutch-process cocoa powder, sifted
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 teaspoon baking soda

For Cookie Dough Buttercream

  • 12 tablespoons (170 g) unsalted butter, room temperature
  • 1/2 cup (100 g) brown sugar
  • 2 1/2 cups (300 g) confectioners’ sugar, sifted
  • 1/2 cup (65 g) all-purpose flour
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 3–4 tablespoons heavy cream

INSTRUCTIONS

To Heat-Treat Flour: Before baking, heat treat the flour for the buttercream. Spread it evenly on a clean, dry baking sheet, using 1/2 cup more than required to ensure you have enough. Bake at 300°F for 5-8 minutes, checking the temperature every 2 minutes with a digital thermometer. Stir the flour each time and rotate the pan in the oven. Continue baking until the temperature reaches 165°F, then remove from the oven and let it cool completely.

For Brownie Cookies: Place the chocolate and butter in a bowl and melt over a double boiler on medium heat, stirring often. Once melted, remove from heat and stir until smooth. Allow the mixture to cool slightly before transferring to a stand mixer fitted with the whisk attachment.

  • In a separate bowl, whisk together the all-purpose flour, bread flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  • Once the chocolate mixture has cooled slightly, add the eggs, brown sugar, and granulated sugar. Mix on medium-low speed until fully combined. Add the vanilla and stir to incorporate.
  • Gradually add the dry ingredients to the chocolate mixture, mixing until the flour is fully incorporated. Avoid overmixing.
  • Cover the bowl with plastic wrap and chill the dough for 30 minutes.
  • Preheat the oven to 350°F. Line two baking sheets with parchment paper.
  • Using a small cookie scoop or a kitchen scale, measure out cookie dough balls. For consistency, each dough ball should weigh approximately 0.07-0.08 ounces. Space the dough balls 2 inches apart on the prepared baking sheets.
  • Bake for 8-10 minutes, or until the edges are set and the center of the cookies slightly puffs and cracks. Avoid overbaking.
  • Remove the cookies from the oven and, while they are still warm, gently nudge the edges inward using the inside arch of a fork or swirl a round cookie cutter around the edges to form uniform rounds. Allow the cookies to cool on the baking sheets for 8-10 minutes before transferring them to a wire rack to cool completely.

For Cookie Dough Buttercream

  • In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter and brown sugar until light and fluffy.
  • In a small bowl, whisk together the confectioners’ sugar and flour. Add this mixture to the butter mixture in increments of 1/2 cup while mixing on low speed. Once all of the sugar and flour have been incorporated, increase the speed to medium and beat for one minute.
  • Add the vanilla and salt, mixing until combined.
  • Gradually add heavy cream, one tablespoon at a time, until the buttercream reaches your desired consistency. It should be smooth and fluffy, but firm enough to hold its shape when piped.

Assembling the Sandwiches

  • Pipe a swirl of cookie dough buttercream onto the flat side of one cookie.
  • Place another cookie, flat side down, on top and gently press together.
  • Optionally, sprinkle with flaky sea salt.
  • If needed, refrigerate the cookie sandwiches to set.
  • Serve chilled or at room temperature.

NOTES

  • Ensure the flour is heat-treated and cooled completely before using it in the buttercream.
  • Store the cookies tightly covered in a cool, dry place for up to 3 days.
  • To freeze, place cookies on a baking sheet and freeze for 1 hour (or until firm). Then wrap the cookie sandwiches in plastic wrap and store in a large freezer bag for up to 2 months.

ONE-POT VEGETARIAN SPAGHETTI

This vegetarian spaghetti with mushrooms, spinach, and tomatoes is a quick and healthy one-pot meal, ready in just 25 minutes!

INGREDIENTS

  • 2 teaspoons extra-virgin olive oil
  • ½ medium yellow onion, chopped
  • 1 (8 oz.) package button mushrooms, sliced
  • 2 cloves garlic, minced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon red pepper flakes (optional)
  • 2 cups low-sodium vegetable broth
  • 1 (14.5 oz.) can fire-roasted diced tomatoes
  • 10 oz. thin spaghetti noodles (whole wheat preferred)
  • 3 cups fresh spinach or baby spinach
  • ¼ cup grated Parmesan cheese, plus extra for serving (see notes)

For Serving:

  • ¼ cup fresh chopped basil or parsley (optional)

INSTRUCTIONS

  • Heat olive oil in a medium pot over medium heat. Add the onion and mushrooms, and sauté for 5-7 minutes until tender, and most of the mushroom liquid has evaporated.
  • Add garlic and season with salt, pepper, and red pepper flakes (if using). Sauté for an additional 30 seconds.
  • Increase the heat to high, then pour in the canned tomatoes and vegetable broth. Bring to a boil.
  • Add the spaghetti noodles, stirring until they begin to wilt and fit in the pot. Cover, reduce heat to medium-low, and cook for 5 minutes, ensuring the liquid remains at a low boil.
  • Remove the lid and stir in fresh spinach, a handful at a time, until wilted and fully incorporated.
  • Remove from heat, cover the pot, and let the spaghetti sit for a few minutes.
  • Stir in Parmesan cheese, then taste and adjust seasoning as needed.
  • Serve with fresh basil or parsley and extra Parmesan, if desired.

NOTES

  • Vegetables: Feel free to add extra veggies like peppers, zucchini, or broccoli. Add them when sautéing the onion and mushrooms, cooking until slightly tender.
  • Mushrooms: Substitute cremini or portobello mushrooms for button mushrooms if preferred.
  • Non-Vegetarian Option: Add cooked, shredded chicken or rotisserie chicken with the spinach at the end to warm it through. This is a great option for mixing vegetarian and non-vegetarian preferences.
  • Cheese: For a strictly vegetarian option, check Parmesan labels or substitute with an Italian-style hard cheese. To make the recipe vegan, swap in nutritional yeast or your favorite vegan cheese instead of Parmesan. For extra cheese, stir in 1-2 cups of mozzarella.
  • Noodles: Whole wheat spaghetti works well, but regular or gluten-free spaghetti, or even bean-based pasta, can be used. Just adjust the cooking time as needed.
  • Leftovers: Store leftover veggie spaghetti in a covered container in the fridge for up to 4-5 days. Reheat individual portions in the microwave, adding a splash of broth or water and extra Parmesan if needed.