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Carly Diaz

Portland Oregon Food and Lifestyle Photography
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Brownie Krinkle Whoopie Pie with Chocolate Tahini Buttercream

Carly Diaz March 14, 2018

I'm so excited about this month's Not Just Dessert collaboration with Tony's Chocolonely, sharing the story of slave-free chocolate through delicious desserts. We've partnered with Sqirl in LA who created this incredible Brownie Krinkle Whoopie Pie with Chocolate Tahini Buttercream. It's decadent, chocolatey, and the tahini and chocolate are a match made in heaven. Plus, it came with a side of sunshine and blue skies, which makes any dessert taste 10x better.

The collab with Sqirl and Tony's coincided with a food bloggers retreat in Palm Springs that took me down to Southern California. After the retreat ended, I headed down to LA to photograph the dessert at Sqirl and was joined by Sarah Britton, Eva Kosmas Flores, and Trisha Hughes. We shared an epic lunch together, where I fell in love with Sqirl's Crispy Brown Rice Kabbouleh. We ended the lunch splitting the whoopie pies and taking a million photos, aren't they something?! 

It was a fantastic opportunity to spread the message of slave-free chocolate in the LA community and we were excited to work with owner Jessica Koslow and pastry chef Sasha Piligian. They've been playing around with the dark and milk chocolate bars and scheming up new ways to use them in the kitchen, including gluten-free hazelnut Tony Chocolonely cookies, which will be on the Sqirl menu Thursday, March 15 and Friday, March 16.

If you're not in LA, you can make this Sqirl creation inspired by Tony's Chocolonely slave-free chocolate at home: Brownie Krinkle Whoopie Pie with Chocolate Tahini Buttercream, recipe at the end of the post. Here's wishing you a side of sunshine and blue skies to go with the whoopie pie!

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Krinkle Whoopie Pie with Chocolate Tahini Buttercream

Ingredients:
½ cup canola
1 ¾ cup sugar (390g) 
4 oz Tony Chocolonely's dark milk chocolate
4 eggs
1 tsp vanilla extract
1 cup AP flour (139g)
¾ cup rye flour (59g)
2 Tbsp cocoa powder
2 Tbsp black cocoa powder (or regular cocoa)
1 ½ tsp baking powder
2 tsp kosher salt
powdered sugar for rolling

Buttercream ingredients: 
2 egg whites
½ cup sugar
Pinch salt
2 oz Tony's Chocolonely milk chocolate
2 Tbsp white sesame tahini

In a double boiler melt dark chocolate and have ready.

In a mixer with paddle attachment, mix the sugar and oil until combined. Stream in melted chocolate. Add eggs and vanilla one at a time. Mix until combined. Add all dry ingredients and mix until just combined. Mixture will resemble brownie batter.

Put batter in refrigerator at least 30 minutes - 1 hour until firm. Roll into desired ball size. Roll cookie ball in bowl of powdered sugar. Bake at 350 for 10-12 minutes.

To make buttercream, add egg whites, sugar, and salt in a heat proof bowl. Heat over a double boiler until sugar is dissolved and warmed through. Mix in stance mixer with whisk attachment on high speed until meringue forms and bowl is cool to the touch. Add butter slowly scraping bowl. Once butter is fully incorporated, add melted chocolate and tahini. Salt to taste. 

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This post was created in partnership with Tony's Chocolonely. All thoughts and opinions are my own.

← Samoa Xurro Fries with Hot Fudge and Coconut CaramelSpartan Shop for Apartment 34 →

   

Welcome! I'm Carly, a photographer and creative consultant in Portland, OR. Here you will find stories about photography, life in the Pacific NW, and recipes that celebrate local food and seasonal produce. Read more...

Dessert, always ✨ Back in Portland after a work trip to Seattle, with an extended weekend to visit friends and savor the slush ❄️ Beautiful baklava @rosarosapdx by @vit0bike ✨ -
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The creative, run-your-own-show lIfe has taught me so much about being flexible and going with the flow. I still love to meticulously plan and prepare as much as possible, but have mostly made peace with the fact that so many things are out of my hands. Weather is throwing me for a snowy loop or delays upending the planning altogether. Each production is a practice in trying to manage every element and also realizing I actually have very little control. Magic happens in the space between, if I let it. -
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A light dusting of snow interrupted our mild-mannered Portland winter ❄️ Beautiful as long as it doesn’t interrupt next week’s production and travel plans ✨ -
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Perfection ✨ -
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Time for a new profile photo ✨ Nearly six years ago, I left my home in the Netherlands and moved back home to Portland. The transition back to American life wasn’t easy, but it gave me the drive to build something of my own. This year is about taking my photography business to new heights, diving into @becomingmexican, and building out @perchcreative. And always to keep reaching for those things that make me feel alive. Now, back to that place I love the most. Behind the camera 📸 -
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