Birthday Brownie Ice Cream Sandwiches

I LOVE glass
jars.  We drink and eat from them and they
fill our refrigerator shelves.  



On any regular day you
can find jars filled with yogurt, hot fudge, jams, toasted walnut sesame
butter (because it's my very favorite smeared on toast with bananas,
a drizzle of maple syrup, and a sprinkle of Maldon salt), caramel sauces
(usually a couple different kinds), pickled jalapenos and peppers,
mustard bbq sauce (because it's perfect on a hot dog), chocolate syrup
(for chocolate milk with ice of course), and currently there are two jars (soon to be one) of the crazy
delicious, I'm addicted to, sauce from The Sprouted Kitchen Bowl and Spoon
cookbook. 



Her roasted pasilla
and goat cheese sauce is lick the spoon amazing!  I first need to tell you
that I struggle a bit when it comes to stronger cheeses and as much
as I want to and try (I really, really try) to like them, I have a hard
time getting my palate (and nose) to agree with them. 



I was a little hesitant
to try this recipe because of the goat cheese, but I went for it and now
there's no turning back.  It far exceeded my expectations and I should
have known to trust Sara because her recipes never fail me and always leave my
mouth and belly feeling very happy. So hip hip hooray for jars of roasted
pasilla pepper and goat cheese sauce!

 

(The sauce is tucked
under the avocado and makes these eggs over the top good!)

 

 

Roasted Pasilla Pepper
and Goat Cheese Sauce

1/2 small red onion,
peeled

2 pasilla peppers (see
note)

1/3 cup extra-virgin
olive oil

1/3 cup toasted
pepitas (pumpkin seeds)

4 ounce soft goat
cheese

1 teaspoon honey

1/2 teaspoon chili
powder

1/4 teaspoon cayenne
pepper

Juice of 1 lemon

2 tablespoons white
wine vinegar

2 tablespoons water

1 cup coarsely
chopped cilantro

1 teaspoon sea salt

1/2 teaspoon freshly
ground pepper.

Preheat the
broiler.  Rub the peppers and onion with drizzle of olive oil. 
Place them on a baking sheet and broil them for 12 to 15 minutes until charred
and collapsed.  Let cool, then rub off the skin off the peppers and remove
the stems and seeds.



In a food processor,
combine the onion and pasillas, the remaining olive oil, the pepitas, goat
cheese, honey, chili powder, cayenne, lemon juice, and vinegar and process
until combined.  Add the water, cilantro, salt, and pepper,
and pulse again.  Taste and adjust seasonings if necessary.  Place sauce in a jar and store in the refrigerator. 



*Grocery stores often
mark a poblano pepper as a pasilla pepper so technically I'm not sure which one
I used.



*If you prefer a
looser sauce, add 2 additional tablespoons of water.



*For my eggs, I
scramble three eggs over medium heat with a little salt.  When the eggs
are half way cooked, I add one torn up corn tortilla to the pan and
scramble it with the eggs until the eggs are steaming and just set. 
Slide the eggs on to a plate and top with sauce, sliced
avocado, crumbled goat or queso fresco cheese, and cilantro.  Simple and
perfect.



Recipe ever so barely
adapted from The Sprouted Kitchen Bowl and Spoon