This gluten-free brownie is also Kosher for Passover, but doesn’t taste like it. They have a thin flakey crisp on the top, gooey middle, and firm bottom. They truly are the perfect brownie and are definitely a crowd pleaser. Recipe courtesy of Tali.

Ingredients
4 Eggs
2 cups Sugar
1 cup Oil
1/2 tsp Salt
3/4 cup Cocoa Powder
1 cup Potato Starch
1 cup Chocolate Chips

Instructions
1) Preheat oven to 350˚F. Line 9×13″ pan with parchment.
2) In a medium size bowl, stir eggs, sugar, and oil with a whisk until combined.
3) In a larger bowl sift salt, cocoa powder, and potato starch.
4) Pour wet mixture into dry and stir until incorporated.
5) Add chocolate chips and stir.
6) Bake for 30 mins, and allow to cool for at least 30 mins.

These bakery-style chocolate chunk cookies come out big and amazing. The key to these cookies are the crushed chocolate chunks. All the little shavings make this cookie unreal. They’re best served right out of the oven with a glass of milk.

Ingredients (makes 4 dozen)
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3 sticks (1.5 cups) earth balance, melted
2 cups packed brown sugar
1 cup white sugar
2 tablespoons vanilla extract
2 eggs
2 egg yolks
2 cups semisweet chocolate chunks, crushed in food processor

Directions
1) Preheat the oven to 325˚. Line cookie sheets with parchment paper.

2) Sift together the flour, baking soda and salt in a small bowl.

3) In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chunks (and fine shavings from food processor) by hand using a wooden spoon. Drop cookie dough in large tablespoons onto the prepared cookie sheets. Cookies should be about 3 inches apart, as they spread quite a bit.

4) Bake for 15 to 17 minutes in the oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Adapted from All Recipes.

1. Yellow Dress 2. Karla’s Closet 3. Anthropologie 4. Blugirl 5. Burberry Porsum 6. Cali Vintage

Fall doesn’t need to be about drab. Add yellow to your outfits to punch them up. Above are some highlights I’ve found from the runways and streets.

It’s Fall, which means it’s time for pumpkin baking and cooking. After three days of many delicious Succos meals, I wanted a bit of a sugar and calorie detox, so I came up with this sugar-free, raw, pumpkin pie smoothie. This makes two servings, so share with a friend. Good Moed!

Pumpkin Pie Smoothie

Ingredients
2 Frozen Bananas
1 Cup Raw Canned Pumpkin (about half a standard can)
3 Cups Unsweetened Almond Milk
1 Tbs Unsweetened Vanilla Extract
1 tsp Cinnamon
1 tsp Ground Cloves
1/2 tsp Nutmeg
1/2 tsp Ginger

Place all ingredients in the blender and blend until smooth. Add additional Almond Milk as needed to fully blend ingredients.

via Refinery29

How ladies from the 1950s accessorized with glasses. Classy and daring at the same time.