Snacky Tunes’ Mosh and Nosh: January Edition


Snacky Tunes’ Mosh and Nosh: January Edition


For us, gray January days can always use a pick-me-up. There’s something about the post holiday month that is always in dire need of a delicious treat.  Professional sweet tooth, Jenny McCoy, is one of our go-to gals when we are in need of a saccharine savior. With a CV that lists some of New York’s top restaurants (Marc Forgione, A Voce and Craft, to name a few), Jenny is now flying solo. Her current projects include an upcoming dessert book and a gig teaching classes at the Institute of Culinary Education.  For a January jumpstart, McCoy recommends Toasted Almond Brownie Sundaes with Tangerines.  The decadence of Valrhona chocolate, mixed with the tarty goodness of tangerines is a surefire way to turn any gray day into a sunny affair.   “The January playlist is a lot of fun, and a few of the songs are making me wish it was summer, hence the sundae,” McCoy explains. Below is her recipe for 8 servings of Tangerine and Toasted Almond Brownie Sundaes — along with the accompanying playlist.


¼ cup dutch-process cocoa powder, Valrhona brand recommended

¼ coarse sea salt

½ cup plus 2 tablespoons unbleached all-purpose flour

8 tablespoons (1 stick) unsalted butter

1 cup (6 ounces) dark chocolate, chopped

1 ¼ cups granulated sugar

Finely grated zest of 1 large tangerine

3 large eggs

½ cup (3 ounces) semisweet chocolate chips

1 cup whole almonds, roughly chopped

¾ cup sliced almonds

1 pint vanilla bean ice cream

Segments of 4 tangerines

Position rack in the center of oven and preheat to 350 F. Lightly grease and flour an 8×8” baking dish. Sift cocoa, salt, and flour.

Bring a medium saucepot, filled with about 2 inches of water, to a simmer. Place a large heatproof bowl over simmering water, add dark chocolate and butter, and stir until melted and smooth. Remove from heat and whisk in sugar, tangerine zest, and eggs.

Gently fold in cocoa, salt, and flour. Stir in semisweet chocolate chips and chopped almonds. Spread batter evenly into prepared pan, cover with ¾ cup sliced almonds, and bake for 30 to 35 minutes, or until set.

Let cool until just warm and cut into 8 pieces. Place brownies into individual serving dishes and top with ice cream, tangerine segments, and a pinch of sea salt.






The Big Sleep 

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