Since going out to eat was such a big part of our lives before Sebastian, a part that we really miss, we've decided to try and incorporate him into some new food-related memories. Don't get me wrong, we still occasionally go out for dinner by ourselves, but it's much more planned now, and not the same as before because our babysitter is 13 and doesn't drive and always needs a ride home, which means that one of us has to stay sober.
Our new tradition is that every Sunday we go out for brunch - which is the most appropriate time for a toddler. Sebastian is the hungriest between the hours of 10 am - 12 pm. I'm pretty sure this is when he consumes most of his calories. Because he really loves food, we can usually sit down at a restaurant and he will sit in his highchair and eat for a solid 1 - 1 1/2 hours. Just enough time for Brent and I to finish our mimosas (plural).
A few months ago, we walked down to the market and decided to try one of Tom Douglas's restaurants - Seatown Seabar. After sharing 3 meals and a pitcher of mimosas, we decided that our 5000 calorie meal just wasn't complete without ordering something from the dessert menu. So we ordered the chocolate truffle gelato served with a salted caramel Rice Krispie treat. I'm not sure if I was feeling good from the mimosa, but this dessert was basically the best thing that I have ever eaten.
The gelato and Rice Krispie were made at Dahlia Bakery - one of Tom Douglas's bakeries. After experiencing something that delicious, I was determined to try every dessert related thing they have to offer. Unfortunately, after leaving the restaurant, this enthusiasm quickly diminished when I realized that Dahlia Bakery is located in South Lake Union and we live in Capitol Hill. Brent takes the car to work and taking and Uber with a car seat is annoying, so I am now determined to bake everything from Dahlia Bakery, which is also perfect for you guys because we can experience it together!
The first recipe I started with is their super chocolatey fudgey truffle cookies which are a cross between a cookie and a brownie - the closest thing on the menu to the chocolate truffle gelato I ordered at Seabar. There is a lot of chocolate involved in making this recipe - melted chocolate and cocoa powder in the batter and chocolate chunks mixed in, but if history has taught me anything, it's that more chocolate is always better. The verdict is that these cookies are so insanely amazing, so chocolatey, so chewy, so delicious, and so dangerous to have in the house. Seriously, I cannot eat them all. Or can I?