burgers: i recommend MOTHER FLIPPIN BURGERS

You cannot find it on Google maps or Instagram, but if you're lucky enough to be in delivery range, you can find it on Ubereats. This is the restaurant of the future, especially in Taipei- ghost kitchens that don't have to worry about servers, decor or space- just the food (and having enough delivery drivers to go around.) 

Tried this new burger in Taipei, Mother Flippin Burgers, last week- double patty, smashed, dripping with cheese and sauce over lettuce, tomatoes, pickles and onions- this burger is not for those wearing white shirts or afraid of a mess. 

Paired with all the fun fried sides (waffle fries, tater tots, onion rings, bbq wings, mozzarella sticks), it was a recipe for a food coma. 

The next time I get it, I will try switching out the Cheddar for the American cheese on the MF'n Classic (NT$168) or try the MF'n Jalapeño Cheddar since I prefer the way Cheddar melts over American. And get the fresh onion rings (NT$130) and wings. Drooling looking at these photos, and based on all the messages I got on Instagram, you guys were too! 

In case you missed it, here was my Best Burgers in Taipei round up from earlier this year. 

takeout/new american: I strongly recommend BOTTLESS

my kitchen: EASY BOX BROWNIES FROM SCRATCH

I’ve always thought it was too much work to make brownies from scratch because melting chocolate seemed like an extra step that could go wrong and add extra pots and bowls to wash. But after finding this recipe, I love how it skips all that, yet has the same chewy yet fudgy box brownies result. I usually use Ghirardelli Triple Chocolate box brownies, but after they were sold out at Costco, I went searching for a recipe and was so happy this one still gives you that crinkly, box brownie taste. 

EASY BOX BROWNIES FROM SCRATCH  

Recipe adapted from Love and Lemons

Recipe tested 🧡 11/2020 

INGREDIENTS

• 1 cup granulated sugar*
• 3/4 cup all-purpose flour
• 2/3 cup cocoa powder, sifted if lumpy
• 1/2 cup powdered sugar, sifted if lumpy
• 1/2 cup dark chocolate chips
• 3/4 teaspoons sea salt
• 2 large eggs
• 1/2 cup vegetable oil (I use avocado oil)
• 2 tablespoons water
• 1/2 teaspoon vanilla

INSTRUCTIONS

1. Preheat the oven to 180C/350F** Lightly spray an 8x8 baking dish 

2. In a medium bowl, combine the dry ingredients- 1c sugar, 3/4 flour, 2/3 cocoa powder, 1/2 powdered sugar, 1/2 chocolate chips, and 3/4 tsp salt.

2. In a large bowl, whisk together the wet ingredients- 2 eggs, 1/2 c olive oil, 2 Tbsp water, and 1/2 tsp vanilla.

3. Sprinkle the dry mix over the wet mix and stir until just combined.

4. Pour the batter into the prepared pan and use a spatula to smooth the top. (I like to make mini brownie cupcakes then it’s easy to share and eat. Reduce time if you do that)

5. Bake for 40 to 48 minutes, or until a toothpick comes out with only a few crumbs attached. I prefer to undertake the brownies than to leave them in too long, as they will still continue to cook a little, and better gooey brownies than dry ones! 

NOTES

*I cut the sugar from 1.5 cups sugar to 1 cup granulated sugar. 

**The original recipe was 325F, but it was too low for me.