Can’t believe Christmas has come and gone! What on earth. Finally managed get these photos edited so here’s my home in all its festive glory. This year I upped my live cedar garland footage to 130, up from 75 last year. I know that makes me sound like a crazy lady, but my goal with our home is to make it feel as close to a cozy modern winter cabin as I can get in 20 minutes from the beach in snowless Southern California. We have these leftover housings from when all the windows in the house were covered with vertical blinds, and they make the perfect little ledge to house live garland, so of course I cannot resist.
Christmas is all about romance and vibe to me, so this year I layered in some thrifted vintage gold bulb ornaments on our tree for some extra texture. I love the way the old painted glass has bubbled and lost paint. The patina is just beautiful and each bulb is unique and seems as if it has a story to tell of all the christmases gone by.
Other than that, I don’t do a whole lot. Just a bunch of candles, and some simple ceramic houses paired with fresh greenery and collected amber glass. Can’t wait to see how next years decor evolves, but I sure did love this years.
These brownies make an almost weekly debut in our home. Gooey, chocolatey, and oh so so decadently delicious. Everyone who tastes them can’t believe that they not only aren’t bad for you, but are gluten free and actually healthy to boot. Miraculously, that’s how everything in the Sweet Laurel Cookbook is! Having been diagnosed with an autoimmune disease called lupus (more on that in an upcoming post) in the spring of 2018 after having Chloé, I’m so thankful for simple and easy recipes that won’t exacerbate my symptoms, and that I feel good giving my family knowing they aren’t full of garbage. All the ingredients for these babies can actually be found at Costco, so go stock up and make these brownies as soon as you can, I promise you won’t regret it! And if you want to spring for the Sweet Laurel Cookbook too, I highly recommend it. The cakes and cookies are even better than any gluten-containing dessert I’ve had, and the snickerdoodles are another Griffo house favorite.
Recipe shared with permission from Sweet Laurel
Makes 16 brownies
2 cups almond butter
2 large eggs
1 1/4 cups maple syrup
1 tablespoon vanilla extract
1/2 cup 100% unsweetened cacao powder
1 teaspoon baking soda
1/2 teaspoon himalayan pink salt
1 cup vegan chocolate chips (the kirkland brand at costco are vegan!)
Preheat oven to 350ºF. Line an 8x8 inch pan with parchment paper for easy removal, letting it hang over the sides (this is key because the brownies are so gooey there is no other way to extricate them from the pan).
In the bowl of a stand mixer fitted with the paddle attachment, mix the almond butter on medium speed, then mix in the eggs one at a time, maple syrup, and vanilla.
In a medium bowl whisk together the cacao powder, baking soda, and salt. A little at a time, add the dry ingredients into the wet in the stand mixer, stirring until a dough comes together. Stir in about three-fourths of the chocolate chips, the pour and spread the batter into the parchment lined pan.
Sprinkle the remaining chocolate chips over the top of the brownies and bake for 35 to 40 minutes, until the edges have set and they are still a bit fudgy in the center, then remove from the oven. Holding the sides of the parchment, lift the brownies in one piece from then pan and allow to cool somewhat before cutting into squares (the longer they cool, the more cleanly they will cut, but the waiting is tough let me tell you). Store in a sealed container for up to a week, or in the freezer indefinitely.
