Category Archives: Recipes (Sweet)

Double Chocolate Espresso Cookies

A load of chocolate plus a little espresso combine to take these cookies over the top.
A load of chocolate plus a little espresso combine to take these cookies over the top.

These cookies are truly, madly chockablock with chocolate.

And that’s never a bad thing, is it?

“Double Chocolate Espresso Cookies” is from the new cookbook, “100 Cookies: The Baking Book for Every Kitchen, with Classic Cookies, Novel Treats, Brownies, Bars, and More” (Chronicle Books), of which I received a review copy.

This sweet collection is by Sarah Kieffer, celebrated creator of the award-winning, The Vanilla Bean Blog.

Among the 100 tantalizing recipes are “Chocolate Basil Brownies,” “Raspberry Rye Cookies,” and “Olive Oil Sugar Cookies with Blood Orange Glaze.” There’s even an entire chapter on “Pan Banging Cookies,” using the technique she perfected that went viral. It involves banging the tray of cookies periodically as they bake in the oven, flattening them and creating concentric ripples that leave them crisp on the edges with soft centers.

“Double Chocolate Espresso Cookies” don’t require that kind of work. They also don’t need an electric mixer to make.

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Minty Chocolate Malt Cake

A load of crushed candy canes top this ultra minty chocolate malt cake that's a cinch to make.
A load of crushed candy canes top this ultra minty chocolate malt cake that’s a cinch to make.

Not one, not two, but three mints in one.

Forgive the play on the old Certs jingle (if you’re old enough to remember that), but this cake fairly leaves me breathless in its minty majesty.

“Minty Chocolate Malt Cake” is from the new cookbook, “Snacking Cakes: Simple Treats for Anytime Cravings” (Clarkson Potter), of which I received a review copy. It’s by Yossy Arefi, a fabulous food photographer and cookbook writer, who created the blog, Apt. 2B Baking Co.

These 50 recipes are the types of cakes we all love to bake — single-layered, simply adorned, easy enough to whip up on the spur of the moment, and perfect for any occasion.

Get ready to enjoy everything from “Grapefruit White Chocolate Cake” and “Salty Caramel Peanut Butter Cake” to “Chocolate-Orange Beet Cake” and “Sticky Whiskey Date Cake.”

Best yet, with each recipe, Arefi includes notes on how to bake the particular cake in other pans (loaf, round, sheet, square), if you so prefer.

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Baking Brown-Butter Crinkle Cookies With My New Helper

Baking Martha Stewart's Brown-Butter Crinkle Cookies with The Tiny Chef.
Baking Martha Stewart’s Brown-Butter Crinkle Cookies with The Tiny Chef.

Everyone needs a sous chef in their life, right?

Meet mine.

He may be small, but he’s big on heart. He sure knows his way around a kitchen, too. He’s even eaten at Alinea before I have! So jelly.

Yes, I’ve joined the cult of The Tiny Chef. If you’re not yet acquainted with this little culinary cutie who just loves to cook at his teeny stove with button-burners and quench his thirst from a sewing-thimble cup, then you are missing out. Press his tummy, and he even talks. How could I resist? I call him an early Christmas present to myself. Given this crazy year, I’m pretty sure I deserve him, too.

Chef has a sweet tooth just like me. So, of course, the first thing we had to make together were cookies.

He started leafing through a copy of the new “Martha Stewart’s Cookie Perfection” (Clarkson Potter), of which I received a review copy. He took his time pouring over the more than 100 recipes for treats such as “Chocolate Mint Wafers,” “Pumpkin Snickerdoodles,” “Iranian Rice Cookies,” and “Pink Lemonade Thumbprints.”

In the end, he settled on “Brown-Butter Crinkle Cookies.” I think it’s because he loves butter. I also think it’s because these cookies get especially pretty crinkly surfaces because the dough balls are first rolled in granulated sugar, then in confectioners’ sugar.

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Roasted Pecan Blondies

Toasted pecans plus roasted pecan oil make these blondies extra delicious.
Toasted pecans plus roasted pecan oil make these blondies extra delicious.

Let the holiday cookie baking begin.

On the nuttiest note, of course.

Because these “Roasted Pecan Blondies” not only sport a heap of toasted pecans, but roasted pecan oil, as well.

The result is a golden blondie with that coveted papery top of a brownie, a wonderful chewy texture, plenty of dark chocolate, and a robust rich nuttiness.

This recipe was created by San Francisco’s The Bojon Gourmet. It was originally made with hazelnuts and roasted hazelnut oil for the artisan oil company, La Tourangelle, a family-tun company that started in France but now also has offices and a production facility in Northern California.

La Tourangelle Roasted Pecan Oil, made from pecans roasted in cast-iron kettles before being pressed and lightly filtered.
La Tourangelle Roasted Pecan Oil, made from pecans roasted in cast-iron kettles before being pressed and lightly filtered.

Best yet, the blondies can be made gluten-free, if you’re so inclined. I took the option for using all-purpose flour and whole wheat flour instead. I also added a few more pecans because I love nuts in bar cookies, so the more, the merrier.

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Cranberry-Pomegranate Mousse Pie For the Holidays

The perfect ending to Thanksgiving.
The perfect ending to Thanksgiving.

Dessert Person.

That’s the name of the new cookbook by Claire Saffitz, a New York-based pastry chef and former Bon Appetit test kitchen on-air personality.

It’s also how I would very much define myself.

Yes, I am one of those people, the kind who wholeheartedly doesn’t think a meal is complete without dessert — even if 20 savory courses preceded it. So, even after a mega feast like on Thanksgiving, I always look forward most to the sweet finale.

“Cranberry-Pomegranate Mousse Pie” is worth that wait, too.

As Saffitz acknowledges in her “Dessert Person: Recipes and Guidance for Baking with Confidence” (Clarkson Potter), of which I received a review copy, after a groaning holiday meal, you don’t necessarily want something especially heavy at the end. Nope, now that is not the time for bread pudding or cheesecake. What you want is something a little lighter, a little brighter, yet still pleasingly indulgent.

This pie is all that.

This recipe includes the best tip for making a graham cracker crust, too.
This recipe includes the best tip for making a graham cracker crust, too.

It’s one of the more than 100 exceptionally detailed recipes in the cookbook, which are imminently doable, and beyond tempting.

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