Now that the season of Autumn is fully upon us it’s time to start creating beautiful and delicious things in my kitchen. I love writing about beauty and fashion, but I have always had a love of cooking and baking. SO I decided to start sharing some of my baking creations in a new feature called Procrastibaking. This feature has been in the works for quite some time and I’m excited to share the different recipes that I will be baking and sharing with my readers.
What is “Procrastibaking” you ask?
Procrastibaking can be defined as the act of baking when you are supposed to be doing something else. So if you know that you need to clean your apartment, check your credit report, or do homework but you end up with a warm batch of muffins next to your computer while re-watching Stranger Things on Netflix, then you are procrastibaking.
I decided to share a special recipe I baked for Rosh Hashanah this year. The original recipe can be found here. I checked three different supermarkets near my home but I could not find Peppermint Extract. Crazy, right? So I decided to improvise and use Coconut Extract. This minor change gave the recipe an unexpected sweetness and originality.
This recipe is divided into two parts. First you make the chocolate shortbread crust, then you make the filling.
My favorite part of this recipe was creating the crust from scratch. It’s a lot easier than you may think; simply visualize making cookie dough but without the chocolate chips. If you can do that then you can make pie-crust from scratch. Just say no to store bought crusts.
For the chocolate topping I decided to change the recipe. While the chocolate was slowly melting on the stove, I added a tablespoon of butter and two tablespoons of whole milk. As soon as the chocolate was completed melted I removed it from the stove but kept stirring and it became slightly thicker. I topped each square with the chocolate and let cool.
If you decide to try this recipe, tag me on Instagram so I can see the delicious results.