Flourless Cocoa Cookies

Yes! More cookies and ice cream. In fact, I have several cookie drafts waiting to be shared. All of a sudden, it just feels like it’s finally time. 🙂

These cookies are a fabulous hybrid of a fudgy brownie and a cookie. This recipe was adapted from The Fearless Baker by Erin Jeanne McDowell via The New York Times, contributed by Melissa Clark. I weighed the dry ingredients, included the cinnamon, and used 70% cacao dark chocolate chopped into chunks. Great.

Yield: about 2 dozen cookies

  • 3 eggs
  • 3 cups/340 grams confectioners’ sugar
  • 1 ½ cup/106 grams unsweetened cocoa powder
  • ½ teaspoon ground cinnamon, optional
  • ÂĽ teaspoon fine sea salt
  • 1 ½ teaspoons vanilla extract
  • 1 cup/140 grams bittersweet chocolate chunks (I used 70% cacao dark chocolate)
  • Flaky sea salt, for sprinkling (I used Fleur de Sel)
  1. Heat the oven to 350 degrees, preferably on convection. Line 2 rimmed baking sheets with parchment paper.
  2. In a large bowl, whisk the eggs until well blended.
  3. In another large bowl, sift together confectioners’ sugar, cocoa powder, cinnamon and salt.
  4. Whisk into eggs, changing to a spatula when the batter becomes too thick to whisk.
  5. Stir in vanilla and chocolate chunks.
  6. Use a large 2-tablespoon cookie scoop to scoop cookies onto prepared baking sheets, leaving 1 1/2 inches between them. (I baked 9 on each baking sheet.) Sprinkle with flaky salt.
  7. Bake, rotating front to back, and top to bottom, halfway through, until set around the edges, cracked on top and slightly underbaked in the middle, 10 to 13 minutes.
  8. Transfer to a rack and let cool completely on the baking sheets. Store carefully in an airtight container.

S’mores Blondies

I first made this crowd-pleasing dessert for our last summer beach day and sunset before the start of school. I’ve already made them again! Insanely delicious.

The bars are not overly sweet and they have an amazing texture. I weighed the dry ingredients to ensure perfection. This recipe was adapted from The New York Times, contributed by Erin Jeanne McDowell. I modified the method. Fabulous!!

Yield: 24 blondies
  • nonstick cooking oil spray
  • 9 whole graham crackers (about 135 grams), or store-bought graham cracker crumbs (about 1 cup)
  • 1 ÂĽ cups/160 grams all-purpose flour
  • 1 ÂĽ teaspoons baking powder
  • 1 teaspoon fine sea salt
  • 1 cup/225 grams unsalted butter (2 sticks), at room temperature
  • 1 packed cup/220 grams dark brown sugar
  • ½ cup/100 grams granulated sugar
  • 2 large eggs, at room temperature
  • 1 tablespoon vanilla extract
  • 8 ounces/225 grams bittersweet chocolate, coarsely chopped into chunks (I used 78% cacao Lindt)
  • 2 ½ cups/150 grams mini marshmallows
  1. Heat oven to 350 degrees, preferably on convection, and arrange oven racks in the upper and lower thirds of the oven.
  2. Coat the inside of a 9-by-13-inch pan with nonstick spray and line it with parchment paper, leaving 2 inches of excess parchment on the long sides of the pan. (The excess will help you pull the blondies out later.)
  3. If using whole graham crackers, add them to the bowl of a food processor and pulse until they form a fine powder. Alternately, you could put the crackers in a large resealable plastic bag and crush them using a rolling pin, then add them to the bowl. If using store-bought crumbs, add them directly to the food processor.
  4. Add the flour, baking powder and salt to the crumbs, and pulse a few times to combine.
  5. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, brown sugar and granulated sugar on medium speed until light and fluffy, 4 to 5 minutes.
  6. Add the eggs one at a time and mix on medium speed until well incorporated, scraping the sides of the bowl after each addition.
  7. Add the vanilla and mix to combine.
  8. Turn the mixer to low and add the graham crumb mixture and mix just to combine.
  9. Add about Âľ of the chocolate to the mixer and mix to incorporate.
  10. Transfer the dough to the prepared pan. Use damp hands or a small offset spatula to press the dough into an even layer.
  11. Bake on the lower rack until the bars are golden at the edges and the surface has a crackly appearance, 25 minutes on convection or about 30 minutes in a standard oven.
  12. Remove the pan from the oven and sprinkle the marshmallows evenly over the surface. Sprinkle the reserved chocolate on top of the marshmallows and return the pan to the top rack of the oven.
  13. Bake until the marshmallows have softened and are lightly toasted and the chocolate is melted and gooey, 10 to 14 minutes.
  14. Remove the pan from the oven. If any of the marshmallows have puffed up, use a toothpick or skewer to puncture them; they will deflate easily.
  15. Transfer the pan to a wire rack and let cool, 45 minutes.
  16. Using a thin knife, slide the blade between the blondies and the pan on the short sides of the pan, then use the parchment sling to carefully remove the blondies.
  17. Let cool another 10 minutes, then slice into 24 even pieces and serve.

Black & White Crème BrĂ»lĂ©e

When my husband works at night, he is home with me during the day. It is the best! Not only are we able to do yard work and other things around the house (fun!?!) together, we occasionally also go out for a special lunch while the kids are at school. Recently, we had an amazing lunch and splurged on dessert as well- it was a black and white crème brûlée- SO delicious. Such a nice surprise to have the taste of chocolate underneath the classic custard. It had to be recreated at home! 🙂

I started collecting recipes while living in Charleston, South Carolina- many years ago. Southern Living was my absolute favorite recipe resource. I had saved this recipe for many many many years and was so happy to have found it! (My crazy recipe collection payed off!) It was similar to the delicious dessert we had enjoyed. I adapted the recipe to decrease the portion size, adjust the cooking time, to incorporate dark bittersweet chocolate, and to torch the brown sugar topping.

The chocolate layer is baked first. When I poured the custard topping over the chocolate layer, some of it rose to the top. I don’t think that the baking time needed to be adjusted- next time I would pour the custard layer even more slowly over the top? I’m not sure if it would make a difference, but it certainly didn’t affect the flavor. SO rich and delicious! This recipe was adapted from Southern Living. We enjoyed it on Easter this year; it is perfect for a dinner party or special occasion because it is made a day ahead.

Yield: 8 servings (using 4 to 5 oz ramekins)

  • 2 1/2 cups heavy whipping cream, divided
  • 5 oz dark bittersweet chocolate (I used 71% cacao Valrhona chocolate), finely chopped
  • 6 egg yolks
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 6 tablespoons light brown sugar
  1. Cook 1/2 cup whipping cream and chocolate in a heavy saucepan over low heat, stirring constantly, until chocolate melts and mixture is smooth. Pour into a large bowl.
  2. Whisk together remaining 2 cups whipping cream, yolks, sugar, and vanilla until sugar dissolves and mixture is smooth. Whisk 1 cup egg mixture into chocolate mixture until smooth. Cover and chill remaining egg mixture.
  3. Pour chocolate mixture evenly into 8 (4 to 5-ounce) custard ramekins; place ramekins in a 13- x 9-inch pan and a 8- x 8-inch pan. (I placed a silicone square underneath to prevent the ramekins from shifting in the pan.) Add hot water to pan to a depth of 1/2 inch.
  4. Bake at 325° (I used convection) for 15 to 20 minutes or until almost set. (Center will be soft.)
  5. Slowly pour remaining egg mixture evenly over custards, and bake 20 to 25 more minutes or until set.
  6. Cool custards in water in pan on a wire rack. Remove from pan; cover and chill at least 8 hours.
  7. Sprinkle each custard with 1 tablespoon brown sugar.
  8. Using a handheld propane kitchen torch, brûlée the topping until caramelized. Let stand 5 minutes to allow sugar to harden before serving.

Note: Make the custard a day ahead and torch the topping at the last minute.

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Fudgy Brownie Cake

Brownies are often considered to be cookies- but isn’t it fun to consider them as a cake?!? Fudgy or cakey (I love it all!!) they are one of my absolute favorite desserts- especially warm with a scoop of vanilla bean ice cream on the side. 🙂 This cake was made with Lindt 70% cacao dark chocolate- AMAZING rich flavor. Super moist and fudgy too. This recipe is from Martha Stewart Living. I adapted the time to bake in a convection oven.

I’m bringing this snow day comfort food to share with my friends at Angie of The Novice Gardener’s First Fiesta Friday Anniversary Celebration (Part 2). Enjoy!!

IMG_2277

  • 1 stick unsalted butter, cut into large pieces, plus more for pan
  • 3 tablespoons all-purpose flour, plus more for pan
  • 6 ounces bittersweet chocolate (61 to 70 percent cacao), finely chopped (I used Lindt 70% cacao dark chocolate)
  • 3/4 cup plus 2 tablespoons sugar, divided
  • 1 large egg yolk, room temperature
  • 3 large egg whites, room temperature
  • 1/4 cup unsweetened cocoa powder, sifted, plus more for dusting
  • 1/2 teaspoon coarse salt
  1. Preheat oven to 325 degrees. Butter and flour a 9-inch springform pan.
  2. Melt butter and chocolate in a bowl set over a saucepan of simmering water, stirring until smooth.
  3. Remove chocolate mixture from heat, and whisk in 3/4 cup sugar.
  4. Whisk in egg yolk, then cocoa powder and salt.
  5. Beat egg whites with a mixer on medium speed until foamy. Raise speed to medium-high, gradually beat in remaining 2 tablespoons sugar, and beat until soft, glossy peaks form, about 3 to 4 minutes.
  6. Fold flour into chocolate mixture with a rubber spatula, then fold in egg whites.
  7. Pour batter into pan, and bake until set, about 25 minutes on convection or up to 33 minutes in a standard oven.
  8. Let cake cool completely in pan on a wire rack. Remove side of pan, and dust top of cake with cocoa powder.

Note: Cake can be stored in pan at room temperature, wrapped in plastic wrap (do not let plastic touch cake), up to 1 day.

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