Tipsy the Boler is finding her small little space in the wide open internet. As I’m sure many of you know we’ve been running a Tumblr page for all things Boler for a little over 3 years. Well, now we’re branching out.
In January we opened an Instagram account for Tipsy as a way to share content, help other Boler lovers with their projects, and to engage the community. Now, today actually, we just started to share on a dedicated Facebook page to Tipsy. So fun!
Thanks so much for all the love. Renovating fibreglass travel trailers is so much fun and there’s a sense of accomplishment that comes a long with it. Not to mention the shared goal Bryce and I have, then the added benefit of problem solving and working together as a team. As you can see, we don’t really like to sit still.
Tipsy the Boler is our trailer, the one we’ll most likely be keeping forever. We do, however, renovate and then sell other Boler trailers – we just like the process so much.
We hope you have hobbies in life that you’re just as passionate about. That get-up-and-go in life is so valuable, don’t underestimate your drive.
Happy Saturday and we hope you’re enjoying the start to your Family Day long weekend. If you’re into Bolers, travel trailers, or are just curious, follow along on one of the platforms above. I’ll share some highlights throughout the process here on my lifestyle blog (check out the Boler page, under Projects on the top menu), yet I won’t get into the nitty-gritty. Nope, 3ten is about baking, travelling and loving life.
It’s triple chocolate mint cookie time! Last year I made these in jar form for some of my delightful co-workers. A couple of weeks ago one of them (she’s awesome and so hard working, I might add) asked for the recipe. Totally expecting it to be on the blog, I searched. What? Not there? How did I miss that? So, here I am, more than 14 months later, sharing this sweet and minty recipe. Let’s bake up!
box of devils food cake
1 cup of semi sweet chocolate chips
1/4 cup of cocoa powder
1 cup of mint chocolate, chopped (I used Aero Peppermint)
1/2 cup of salted butter
First, in a large bowl, mix the first four ingredients. Then, add in your eggs and melt the butter in the microwave. Mix in the eggs, then quickly add in the butter. Stir well until the dough is sticky.
Roll into small, 1 inch cookies. These triple chocolate mint cookies are addicting – especially if you like mint chocolate chip ice cream. Man, I wish they were gluten free.
Bake at 365 for 7-9 minutes. The cookie will start to crack and you know you’re good.
Eat up and enjoy.
You could make these triple chocolate cookies with anything, 1 cup of skor or 1 cup of butterscotch chips – they would be delicious, too. Happy Valentine’s Day. See you again soon.
Time for more sweets. These chocolate tahini brownies were in the latest edition of Bon Appetit and they are good. Oh, and gluten free. I modified the original recipe from Bon Appetit for two reasons – I wanted a richer chocolate flavour and I didn’t have any brown sugar in my pantry. This recipe is delicious and tasty. Worth trying. Let’s bake up!
3 tablespoons of cornstarch
2 tablespoons of unsweetened cocoa powder
2 oz each of semi sweet, unsweetened and dark chocolate
3 tablespoons coconut oil
4 tablespoons tahini
2 large eggs
1/2 cup plus 2 tablespoons of white sugar
1 teaspoon of molasses, salt and vanilla
1 tablespoon agave syrup
The dark chocolate will add some richness and the molasses is because I didn’t have brown sugar. Adapting is key and this recipe is a keeper!
Set your oven to 350 degrees. Then, line a small baking dish with parchment paper.
Sift the cornstarch and cocoa powder and set aside. In a small sauce pan over medium heat, mix the three chocolates, oil, and 1 tablespoon of tahini. Mix until smooth.
Time for the mixer – beat the eggs and sugar for about 4 minutes. Then, add in the molasses, salt and vanilla. Mix one minute. Add in the chocolate mixture (make sure it’s cooled a bit – you don’t want to cook the eggs). Combine for about 1 minute. Next, add in the dry ingredients and mix until blended.
Pour the batter into the small lined pan. It’ll be thick, so be sure to get every last drop. In a small dish mix the remaining tahini and agave together. Dollop on top of the brownie and use a skewer to make some swirls. I went back and forth about 12 times to get these perfect swirls.
Bake about 23-27 minutes, take out of the oven and let them set for about 10. Then, place on a cutting board for an hour, then cut and eat.
Rich and tasty – and not that much sugar.
Don’t they look so good?
Thanks so much for visiting and I hope you have a great Wednesday. Bake up if you have time, or just make time!