Just J.Faye

Hiking & Other Adventures

Pumpkin Oreo Bars

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I know for a fact that I am not the only one indulging in all the pumpkin spice things right now. It’s October. ‘Tis the season.

pumpkin oreo bars

Soon we’ll be obsessed with cranberries and peppermint and gingerbread, so let’s soak up all the pumpkin while it’s seasonably appropriate.

Let’s be real basic.

Let’s make Pumpkin Oreo Bars.

Let’s can’t even.

And let’s not feel bad about.

pumpkin oreo bars

These Pumpkin Oreo Bars are worth all the cliché’s. They are full of pumpkin and spices and are studded with black and orange Halloween Oreos.

What’s not to love?!

pumpkin oreo bars

I’m dying.

pumpkin oreo bars

The bars come together quickly with a couple of bowls and a spoon. Combine the dry (flour + spices), combine the wet (butter + pumpkin + sugar), then stir it all together with some festive Oreo chunks. It’s truly that simple.

The result is a pan full of pumpkin-y, spicy, moist, delicious bars that will make you want to tie your hair up in a high bun, put on your best flannel, throw on your Ugg’s, and go do any (or all) of the following activities: watch football, drink lattes, pick apples, see a scary movie, shop for a Halloween costume.

pumpkin oreo bars

Go do it. I know you want to……………

Pumpkin Oreo Bars
 
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These delicious bars are full of pumpkin, spices, and festive Oreos that will make you love fall more than you already do!
Serves: 16 bars
Ingredients
  • 1 ½ teaspoons cinnamon
  • 1 teaspoon ginger
  • ¼ teaspoon cloves
  • ¼ teaspoon all spice
  • ¼ teaspoon nutmeg
  • ½ teaspoon baking powder
  • 1 ¼ cup all purpose flour
  • ½ cup butter, melted
  • ¾ cup pumpkin puree
  • 1 cup brown sugar
  • 1 teaspoon vanilla
  • 1 ¼ cup Halloween Oreos, chopped
Instructions
  1. Pre-heat the oven to 350° F. Take two pieces of parchment paper and place them perpendicularly in an 8x8” baking pan. Leave some overhang so that the brownies can easily be lifted out of the pan.
  2. In a large bowl, stir together the spices, baking powder, and flour. Set aside.
  3. In a medium bowl, whisk together the melted butter, pumpkin puree, brown sugar, and vanilla until no sugar lumps remains.
  4. Pour the wet ingredients into the dry ingredients and stir until incorporated.
  5. Stir in the chopped Oreos.
  6. Pour batter into prepared pan and bake for 30 minutes. Let bars cool completely before cutting.

pumpkin oreo bars

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Guilt-Free Tahini Brownie Bites (v, gf-o)

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I was in Seattle this past weekend visiting my best friend. We celebrated her birthday, explored the city, and were so happy to be reunited after a crazy 2.5 months of not seeing each other.

The great thing about a best friend (or any really good friend for that matter) is that you can pick up right where you left off and 2.5 months can seem like it had only been 2.5 hours. We all need people like this. People who get you when you don’t make sense, who support you when you’re feeling a little unstable, who laugh with you at stupid things that no one else things is funny, and who make you amazing Powerpoint weekend itineraries. It’s just the best.

Amiright?

tahini brownie bites

Alongside of having a best friend and group of people you can forever count on, it’s also good to have chocolate.

And chocolate gets even better when it comes in this guilt-free tahini brownie bite form.

tahini brownie bites

These little friends are made of a chia seed egg, oats, salt, cocoa powder, tahini, maple syrup, coconut oil, vanilla extract, and almond milk. This is why we can call them friends; no bad influences in sight.

I know that chocolate and peanut butter is like the ultimate BFF combo, but the mix of chocolate and tahini is pretty dern good too. Plus, they are vegan and can easily be made gluten-free, if that is what you need.

These bites will be there for you when you need a mid-afternoon snack or a post-dinner dessert. They are perfect for moments when you aren’t quite ready to indulge, but are craving a sweet treat that won’t wreck your week.

This is a good friendship to have.

tahini brownie bites

Plus, they are easy to make! You just throw everything into a food processor and let it whiz away for a bit. Divide the batter into a 24-cup mini muffin tin and bake for 8ish minutes. Then eat, enjoy, and go meet up with your friends.

They will stay fresh in an air tight container for a few days, but you can also store them in the freezer. I love topping mine with a little bit of tahini, but almond and sunflower butter tastes great too.

So yeah, these tahini brownie bites are guilt-free and good friends to have!

And now some Seattle pictures.

Seattle weekend

We kicked off our Saturday with brunch at Tallulah’s and then went on a hike around Rattlesnake Lake. From there we belted out some karaoke at Rock Box, ate dinner at Tin Table, and had ice cream at Molly Moon’s.

On Sunday we grabbed coffee at Stumptown (!!), walked around Pike Place Market, ate some chowder, and enjoyed a beer at Fremont Brewing. Then it was time to part ways and go back to Denver. Weekend over. Sigh.

Seattle weekend

But you know what? It was exciting to fly back into Denver. I’m still getting used to the fact that I live here now, not Minneapolis. So strange! I like it 🙂

Guilt-Free Tahini Brownie Bites
 
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These tahini brownie bites are easy to make, delicious, and totally guilt-free!
Serves: 24 bites
Ingredients
  • 3 tablespoon water
  • 1 tablespoon ground chia seeds
  • 1 cup old fashioned oats (gluten-free if needed)
  • ½ teaspoon salt
  • ½ cup unsweetened cocoa powder
  • ⅓ cup tahini
  • ⅓ cup maple syrup
  • ⅓ cup tablespoon coconut oil
  • 1 tablespoon vanilla extract
  • 2-3 tablespoons almond milk
Instructions
  1. Preheat the oven to 400 degrees. Grease a mini muffin tin.
  2. In a small bowl, stir together the water and chia seed meal. Set aside for at least 5 minutes.
  3. Add the oats and salt into the bowl of a food processor. Pulse until the oats reach a flour-like consistency, but there can still be some bigger pieces.
  4. Add the remaining ingredients and process until smooth, 2-3 minutes. Add 2-3 tablespoons of almond milk if the batter seems thick.
  5. Divide the batter evenly between the mini muffin cups, about a heaping teaspoon.
  6. Bake for 8-9 minutes, then let cool in the pan for about 10 minutes before transferring to a cooling rack to cool completely.
Notes
You can substitute the chia seed egg for a flax egg if you prefer. A real egg would probably work as well!

tahini brownie bites

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Brown Butter Chocolate Chip Banana Bread

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My roommate and I have found ourselves in a little situation: we have a stockpile of ripe bananas in our freezer.

Do bananas ripen much quicker in a kitchen that is approximately 7 degrees too warm? Or do they ripen much quicker in Denver than in Minneapolis? Or are we just buying bananas that are already too close to ripening?

I guess it doesn’t matter. A stockpile of ripe bananas = An abundance of banana bread.

It’s actually a pretty good situation to be in and neither of us were complaining about eating this brown butter chocolate chip banana bread.

brown butter chocolate chip banana bread

Last week I came home from a particularly promising interview and didn’t want the good vibes to go to waste, so I dug into the ripe banana stockpile and whipped up some banana bread <— good decisions.

And decided to use brown butter and chocolate chips <— the best decisions.

brown butter chocolate chip banana bread

I turned on some tunes, browned butter, mashed bananas, mixed the wet with the dry, threw in a handful of chocolate chips, and just kept the good vibes going. Soon the delicious aroma of banana bread was filling the house.

This is the beauty of banana bread. It is so easy to make and smells like a dream.

brown butter chocolate chip banana bread

Plus, can we just all agree that fresh banana bread is one of the greatest things to eat ever?

I ate some, saved some for Katie, and brought the rest into Blackbird for my co-workers. That’s how I make friends… along with my charmingly awkward personality.

60% of the time it works every time.

brown butter chocolate chip banana bread

If you don’t have a stockpile of ripe bananas in your freezer, start building! Then bake this up, make some friends, and spread the good vibes.

PS – Basic Banana Bread, Chocolate Chip Raspberry Banana Bread, Brown Butter Bourbon Blondies, and Brown Butter Pumpkin Bars

brown butter chocolate chip banana bread

Brown Butter Chocolate Chip Banana Bread
 
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Few things are better than freshly baked banana bread, but add some brown butter and chocolate chips in the mix and you know you're going to have a great day.
Serves: 12 slices
Ingredients
  • 9 tablespoons butter, unsalted
  • 2 large ripe bananas, mashed
  • ½ cup brown sugar, packed
  • 1 egg
  • ½ teaspoon vanilla extract
  • 2 tablespoons milk
  • 1 ½ cup flour
  • 1 teaspoon baking soda
  • ½ cup chocolate chips
Instructions
  1. Preheat the oven to 350 degrees. Grease a 9x5 inch loaf pan.
  2. Melt butter in a medium saucepan. Continue to whisk until brown specks appear at the bottom, it will froth and foam a bit. Watch closely and be careful not to burn. It should be a light brown color and have a nutty aroma. Pour butter into a medium bowl, whisk in an ice cube, and let cool for a few minutes.
  3. Add the mashed bananas, brown sugar, egg, vanilla, and milk. Whisk until thoroughly combined.
  4. Add the flour and baking soda and stir a few times until just combined. Lumps are ok!
  5. Fold in the chocolate chips, saving some for the top of the loaf.
  6. Pour the batter into the prepared pan and sprinkle with the remaining chocolate chips.
  7. Bake for 55-60 minutes or until a toothpick is inserted and comes out clean.
  8. Let the bread cool in the pan for 10-15 minutes before removing and transferring to a cooling rack.
  9. Slice and serve the bread warm with your favorite spread. It will keep well for a few days wrapped in plastic wrap or in the freezer for a few months.
Notes
You can use any type of milk (dairy, almond, soy, etc) and yogurt works too.

If you are baking this in altitude, make the following adjustments: add an additional tablespoon of milk and flour and take just a little bit out of the teaspoon of baking soda and ½ cup of brown sugar. Also, increase the oven temperature to 365 degrees and reduce baking time to 45-50 minutes.

I said good vibes a lot in this post. No, I’m not high, but maybe it is the altitude?

brown butter choc chip banana bread5

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Peach Almond Butter Shortbread Bars

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I know it’s September, but it’s still summer and it’s still hot. We should still be eating peaches every single day for every single meal: breakfast, lunch, snack, dinner, dessert.

Are we on the same page with this? I hope so, because I have a dessert for you. These beauts are peach almond butter shortbread bars.

peach almond butter shortbread bars

Let’s dissect.

On the bottom is buttery shortbread acting as a strong base to hold the other delicious layers. It’s a simple crust made of butter, powdered sugar, flour, just a little bit of vanilla extract, and a pinch of sea salt.

Next is a layer of almond butter. This acts as a shield to protect the shortbread from getting soggy from the peaches. Not to mention, almond butter is amazing on approximately everything. I made my own by pulverizing almonds with a little bit of sea salt and maple syrup in my food processor, but you could totally use store-bought almond butter here.

Finally, we pile on peaches that have been roasted with maple syrup and brandy. They are juicy and delicious and perfect in every way; the real stars of this recipe. The brandy is totally optional, but really why would you skip it?

peach almond butter shortbread bars

And hey, let’s just add a dollop of sweetened whipped cream on there as well. It’s summer and we should live a little before settling into fall.

peach almond butter shortbread bars

I kept these bars in the fridge and the shortbread crust stayed strong and crispy for days (3 to be exact). There was no sogginess in sight, which is excellent, because I’m sure we can all agree that soggy crust is the worst. The mix of the shortbread with the creamy almond butter and the juicy peaches is a textural experience for your mouth. Your taste buds won’t be sad about it.

They tasted good cold and they tasted good heated up. They tasted good morning, afternoon, and night. I can say this all with confidence, because I did all the research.

peach almond butter shortbread bars

So go run to the grocery store and buy all the peaches and enjoy every single last minute of summer.

Oh and while you’re at it, a few more peach recipes: browned butter ginger peach blondies, bourbon peach crisp, and fruit & coconut water ice pops.

peach almond butter shortbread bars

Peach Almond Butter Shortbread Bars
 
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Serves: 9 bars
Ingredients
  • 3 medium ripe peaches, peeled and sliced
  • 4 tablespoons maple syrup (separated)
  • 1 tablespoon brandy (optional)
  • ½ cup unsalted butter, room temperature
  • ⅓ cup powdered sugar
  • ½ teaspoon vanilla extract
  • 1 cup all purpose flour
  • 1 cup dry roasted almonds
  • ½ teaspoon sea salt
Instructions
  1. Pre-heat the oven to 350° F. Take two pieces of parchment paper and place them perpendicularly in an 8x8” baking pan. Leave some overhang so that the bars can easily be lifted out of the pan.
  2. Place the sliced peaches on a rimmed baking sheet. Toss with 3 tablespoons of maple syrup and one of brandy (optional), then sprinkle with a pinch of salt. Set aside.
  3. In the large bowl, cream together the butter, powdered sugar, and vanilla with an electric mixer until light and fluffy, 3-5 minutes. Add a pinch of salt and the flour. Mix until incorporated. Then press dough into the prepared pan.
  4. Place both the shortbread and the peaches in the oven and bake for 30-35 minutes. The rim of the shortbread should be lightly browned.
  5. While the peaches and shortbread are baking, add the almonds, 1 tablespoon maple syrup, and the sea salt to a food processor. Process until smooth and creamy. Be patient as this can take up to 10-15 minutes depending on the strength of your processor. You can also use store bought almond butter.
  6. Allow the shortbread and peaches to cool slightly, then spread a layer of almond butter on the shortbread. You’ll want to make sure everything is covered. Then add the peaches.
  7. Cut, serve, and enjoy! I added a dollop of sweetened whipped cream to mine, because yum.

peach almond butter shortbread bars

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Sea Salt Brownies

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I am excited about these sea salt brownies for many, many reasons.

sea salt brownies

First of all, these are brownies. I realize there is no need for reasons beyond that, but I have some extra to share.

Another reason is the sea salt. Sea salt and chocolate just belong together.

Then there is the fact that I basically haven’t baked in months, which is basically forever ago and far too long to go without baking. It felt so great to stir up this chocolatey batter.

Also, this is the inaugural recipe of the JK Hotel and the first thing I’ve baked in the Denver altitude! (side note: JK Hotel = Jenna/Katie residence = come visit!)

Aannnndddd I successfully baked these with my broken right wrist.

So yeah, exciting brownies! Eeeee alsdj aslj gaio qklgboan!!

sea salt brownies

The base of these sea salt brownies is the same as the one in these bacon nut bourbon brownies. Minus the bacon, nuts, and bourbon, but with sea salt and some dark chocolate chunks sprinkled on top.

There are a few different chocolates going on here: bittersweet chocolate, unsweetened chocolate, cocoa powder, and dark chocolate chunks. All of these combine with some butter, flour, sugar, and eggs to make incredible brownies that are chocolatey and fudgey with that perfect hint of salt.

Just ridiculously amazing.

sea salt brownies

I hope you are as excited about these sea salt brownies as I am!

Sea Salt Brownies
 
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Chocolatey, fudgey, gooey brownies with sea salt for extra deliciousness!
Serves: 9 large brownies
Ingredients
  • ½ cup butter
  • 4 ounces bittersweet chocolate
  • 2 ounces unsweetened chocolate
  • 2 tablespoon unsweetened cocoa powder
  • 1 cup granulated sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • ¾ cup all purpose flour
  • ½ teaspoon course sea salt, plus extra for topping
  • 3 ounces high quality dark chocolate, chopped (I used a Lindt dark chocolate bar with a touch of sea salt)
Instructions
  1. Pre-heat the oven to 350° F. Take two pieces of parchment paper and place them perpendicularly in an 8x8” baking pan. Leave some overhang so that the brownies can easily be lifted out of the pan. Grease with butter or oil.
  2. Melt the butter, bittersweet chocolate, and unsweetened chocolate in a double boiler (a saucepan over a larger saucepan of boiling water) or in the microwave (heat for 30 seconds then stir, continuing this pattern until everything is melted).
  3. Stir in the cocoa powder.
  4. In a large bowl, whisk together the sugar, eggs, and vanilla until thoroughly combined. The sugar should be completely dissolved.
  5. Whisk in the chocolate mixture.
  6. Stir in the flour and sea salt.
  7. Pour the batter into the prepared pan and top with the chopped dark chocolate and more sea salt.
  8. Bake for about 25-30 minutes. Do not overbake! Brownies can be slightly underdone and gooey.

sea salt brownies

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Pear Gorgonzola Tart

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I have a quick and easy dessert for you: Pear Gorgonzola Tart.

Pear Gorgonzola Tart

On Friday my friend Katie and I had a going away party.

PAUSE.

Did I mention I’m moving to Denver with one of my best friends? Because I am. On Saturday. I’m a little stressed about packing and saying goodbye to too many amazing people. I’m also overwhelmed with excitement. It’s weird. I don’t know what to feel, but at this point I don’t have enough time to think about feeling anything other than stress and excitement. Plus, I’m bad with feelings and being emotional, so….

Ignoring.

Then there is the fact that I need to sell my condo (here’s the listing!!) and find a job. I’m sure that will all work out though?

Pear Gorgonzola Tart

UNPAUSE.

I originally made this tart to pair with a bottle of sauternes and a couple of girlfriends pre-party, but the plan didn’t go as planned. Not a problem. This was gobbled up along with a variety of other tasty treats at the party -> watermelon salsa, mint spinach dip, chicken enchilada dip, ricotta arugula prosciutto bruschetta. Obviously, Katie knows how to put together a spread.

Then there was wine, beer, cocktails, and a room full of some of my favorite people. Magical.

Pear Gorgonzola Tart

Ok, but this tart. It’s easy! Seriously, so super simple. All you need to do is put fruit and cheese on a puff pastry and place it in the oven.

I mean, there are more steps (see below), but that is the basic idea.

There is something about the combination of cheese and fruit that screams politely exclaims with a loud voice, sophistication. Don’t you think?

Look:

Pear Gorgonzola Tart

So fancy.

As you can see from the picture I used both green and red pears. I cut up four (two red, two green), but probably only used the equivalent of 3. I ate the leftover slices while the tart was baking in the oven.

You could use all the same type of pears and/or only cut up three, but then what would you snack on while this is baking??

The tart was hanging out for a few hours before it got to the party and it still tasted good; however, fresh out of the oven is best. Just give it a few minutes, because: hot.

And be careful, those pear juices can leak.

Pear Gorgonzola Tart

My original plan was to use Roquefort cheese, but I couldn’t find it at the grocery store and the regular cheese lady wasn’t there to help me. Apparently cheese isn’t a hot selling item at 7:45am on a Friday. Go figure.

It’s ok though, because the Gorgonzola tasted wonderful. I think blue cheese would be good too and I strongly recommend giving Roquefort a try. You could even go all out and do a little bit of each, but that may be excessive.

Pear Gorgonzola Tart

Grab a bottle of sauternes and share this quick, easy, delicious dessert with some people that you love. While you do that, I’m going to go pack some more boxes.

Pear Gorgonzola Tart
 
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This puff pastry tart is an impressive and delicious dessert that is so easy to pull together.
Serves: 10 slices
Ingredients
  • 1 sheet puff pastry
  • 3-4 pears
  • Egg wash (1 egg + 1 teaspoon water beaten)
  • 1 tablespoon sugar
  • 2 tablespoons honey
  • 2 ounces gorgonzola, crumbled
Instructions
  1. Set the frozen puff pastry out in room temperature for 40 minutes.
  2. Preheat the oven to 425 degrees and line a baking pan with parchment paper.
  3. Slice the pears.
  4. Place the puff pastry sheet on the baking pan and roll out into a rectangle.
  5. Using a paring knife draw a rectangle about 1-inch in from the edge. Be careful not to cut all the way through the pastry, just about half-way. It should look like a picture frame. Then use a fork to score the inside of the rectangle.
  6. Brush the egg wash on the entire puff pastry then sprinkle with the tablespoon of sugar.
  7. Line the sliced pears on the inside rectangle of the puff pastry, flat side on the pastry, curved side up. I did mine in two rows alternating between green and red slices.
  8. Drizzle with honey then sprinkle on the Gorgonzola.
  9. Bake for 20 minutes until the edges are nicely browned.
  10. Let cool slightly, then cut and serve. It’s best when served immediately.

 

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