Last year we tackled sourdough on the blog with a post all about how to make and take care of a starter, as well as a basic sourdough loaf. Now the thing about sourdough starter is that you have to deal with something called discard. Basically, in order for a wild yeast starter to stay active and at peak leavening capability, it needs to be fed consistently. Since I don’t bake with my starter all the time, it is usually being stored in the fridge, which slows it down and requires less frequent feedings. However, when I am ready to bake with it, there is a 2-4 four day process of feeding it several times a day to get it back to being active enough to leaven loaves of bread. Each of those feedings requires me to dump off a portion so I don’t end up with a gallon of starter. That is why you dump part of it. Not because there is anything wrong with it, but because if you didn’t, then you’d quickly have way more starter than you could ever need. But, instead of just throwing away the discard, it can be added to other baked goods. While it will need help with leaven, it will still impart that wonderfully tangy sourdough flavor.
I live in a college town and that means when St. Patrick’s Day rolls around everywhere you look there are pub runs, pub crawls, and bars opening ridiculously early (like I’m still sleeping early). I’m not sure how a religious feast day celebrating Ireland’s patron saint turned into a day of drinking massive amounts of beer and wearing green; but I’ll happily raise a pint to anyone who can drive snakes out of a country! Yes, I know that is actually a myth. While I do love a good beer, I also really enjoy baking with beer. I have been loving a spiced stout produced by a local brewery, 7 Sisters Brewing, and I decided to make a St. Patrick’s Day worthy dessert out of it. Unlike a regular stout such as Guinness, a spiced stout is like a grown-up version of root beer, full of delicious spice and a touch of sweetness.
My daughter and I recently enjoyed a few days in New York City. As I took her around to all of my favorite spots, I realized just how many of my favorite romantic movies had been filmed there. From Sleepless in Seattle, Serendipity to my personal favorite, Kate & Leopold. I almost wish we had binge watched them before we left.
I thought it only fitting to share with you a super easy, yet romantic dessert. Perfect for sharing with your special someone this Valentine’s Day.
I used my Coffee Simple Syrup (be sure to subscribe to gain access to this bonus post) as my sweetener in the brownie as well as to sweeten and flavor my whipped cream. I also used the Grain & Spice Mill attachment to grind my oats into fresh oat flour. Normally I would say that the Grain Mill Attachment won’t grind grain fine enough for baking flour but oats are such a soft grain that on the finest setting, the flour produced is perfect for this recipe.
This gooey brownie topped with fresh strawberries and a coffee whipped cream will be the perfect dessert to share with someone special.
My tip for making these as an individual treat for kids:
Double the recipe and mix everything together in the double beater bowl with the single wire whips. Pour batter into 4 small tea or coffee cups. Microwave for about 1 minute each. Top as directed in the recipe below.
Mocha Mug Brownie For Two
Yield: 1 Brownie Mug
Prep, Bake and Assembly time: 20 minutes
3 Tbsp. coconut oil
3 Tbsp. mini chocolate chips
1 tsp. vanilla
2 Tbsp. heavy whipping cream
4 Tbsp. coffee simple syrup
1/3 cup oat flour (3 1/2 Tbsp oats will produce the amount of flour needed for this recipe)
pinch of salt
1/2 cup sliced strawberries, sweetened to taste
1/2 cup heavy whipping cream
2 Tbsp. coffee simple syrup
Place coconut oil and chocolate chips into a large mug and microwave for 1 minute. Once melted, stir with a fork to combine and add the vanilla, egg, cream and coffee syrup.
Position the Ankarsrum base on its side and attach the Grain Mill Attachment. Click HERE to view a short instructional video.
Place mug under the attachment. Set coarseness setting to as fine as it will go. Pour oats into the hopper and turn the machine on. Turn speed up to about 3 o’clock. Flour will dispense right into the mug. Once all of the flour comes through, turn machine off and add a pinch of salt to the mug. Stir with a fork until completely combined. Place in the microwave and cook for 1 minute and 30 seconds.
While the brownie is cooking, remove the grain mill attachment and turn the Ankarsrum base right side up. Attach the Double Beater Bowl with the balloon whisks. Place heavy cream and coffee syrup into the mixing bowl. Turn the machine on, starting on the slowest speed and slowly increasing the speed to high. Watch carefully to make sure you do not overwhip the cream. Whip until a soft peak is formed.
Remove brownie from the microwave and top with sliced strawberries and whipped cream. May add additional chocolate chips or strawberries for garnish.
Ankarsrum Color Featured: Mineral White