The Infamous Jacques Torres Chocolate Chip Cookies Now, I have a chocolate chip cookie recipe that I swear by. I love it, I think it is incredible, and I haven’t changed my mind about that. However, as much as it pains me to say it, these chocolate chip cookies by Jacques Torres are absolutely, without a doubt, the best chocolate chip cookies that I have ever made or tasted in my entire life. Either way, I made these and everyone that tried them went nuts. Edit: For more Jacques Torres deliciousness, check out my Jacques Torres Chocolate Mudslide Cookies! Your ingredients. Whisk together the cake flour, bread flour, baking soda, baking powder, and salt. Beat together the butter and sugars, until light and fluffy, at least 3 minutes. Beat in the eggs, one at a time, followed by the vanilla. Add in the flour mixture, very gradually, until just moistened. Fold in your chocolate. Now, press plastic wrap down onto the top of the dough, being sure it is completely covered, and refrigerate for a minimum of 24 hours. Author: The Crepes of Wrath
Butternut Squash Brownies Recipe Servings: 16 servings Level: Intermediate Winter squash like butternut, acorn, and kabocha is the perfect food for autumn seasons... and it dramatically helps curb sugar cravings too! Here is a great recipe to sneak some squash goodness into your kids, your own, or your picky boyfriends lives. I PROMISE you are going to love me for this one! 3/4 cup of butternut squash pureed 2 ounces of 100% cacao (cocoa) unsweetened chocolate melted (I love Dagoba brand) 2 teaspoons of vanilla 2 tablespoons of coconut oil melted 2 eggs 1/2 cup of quinoa flour 1/4 cup of organic cocoa powder 1/2 teaspoon of baking soda 1/4 teaspoon of salt 1/2 cup of coconut palm sugar 1/2 cup of dark chocolate chips 2 mixing bowls 1 whisk 1 medium wooden spoon 1 8x8 baking dish 1 food processor Amount Per Serving: Calories: Total Fat: 5g Saturated Fat: 3.4g Cholesterol: 0mg Sodium: 97mg Total Carbs: 12.7g Dietary Fiber: 1.5g Sugars: Protein: 2.1g 3/4 cup of pureed squash is about 1/2 a medium size butternut squash.
About cake Today, I thought it would be nice to talk about cake. Actually, that’s a lie. Today, I thought it would be nice to eat cake. That’s all. Anything else is completely optional. Lately, I’ve been thinking a lot about cake. The cake up there, the very plain-looking one in the pictures, is not a beauty, but it’s a bang-up solution to the problem. Everyday CakeInspired by Edna Lewis’s Busy-Day Cake I don’t ordinarily like baking with whole wheat flour, to be perfectly honest. 1 stick (4 oz.) unsalted butter, at room temperature1 ¼ cups granulated sugar3 large eggs2 tsp. vanilla extract1 cup unbleached all-purpose flour1 cup white whole wheat flour2 tsp. baking powder¼ tsp. saltA few gratings of nutmeg, or to taste½ cup whole milk or plain yogurt, at room temperature Preheat the oven to 375°F. In the bowl of a stand mixer, blend the butter and the sugar until light and fluffy. In a medium bowl, whisk together the flours, baking powder, salt, and nutmeg. Serve at room temperature.
Pineapple-Mango Smoothie Recipe : 1. Banana Blend 2 bananas, 1/2 cup each vanilla yogurt and milk, 2 teaspoons honey, a pinch of cinnamon and 1 cup ice. 2. Strawberry-Banana Blend 1 banana, 1 cup strawberries, 1/2 cup each vanilla yogurt and milk, 2 teaspoons honey, a pinch of cinnamon and 1 cup ice. 3. 4. 5. 6. 7. 8. 9. 10. Vegan Gluten Free Black Bean Brownies It seems ludicrous to make your favorite recipes just once, but when you’re a food blogger sometimes you don’t have time for repeats! But, after making a similar version of these black bean brownies a couple years ago I couldn’t help but try them again. They’re fudgy, sweet, and still one of the best brownies I’ve had to date. Never mind they’re loaded with fiber, omega-3s and tons of other good-for-you ingredients. Just last week I attempted a vegan gluten free brownie recipe that was a total flop. Then I thought, “Why would I make unhealthy brownies if I could make healthy ones that I know I love?” These brownies are ridiculously simple to make. They require a handful of ingredients you likely have on hand, and all you need is a food processor (or a blender) and a muffin tin. Does clean up get much easier than that? Besides being simple they’re insanely delicious. Plus, you don’t have to dirty a knife cutting into them – they’re already baked into bite-size deliciousness. Course Dessert
I mean it I would like to sit down here today and write as though everything were normal, as though I were actually capable of forming complete sentences. But the truth is, I am an absolute maniac. Tomorrow is the official release date for my book, a day that I never really trusted would come, and I feel alternately so ecstatic and so freaked out that I can’t decide whether I need to run around the block a few dozen times or lie down for a nap. In the meantime, I will eat some sweet potato pound cake. Many of you have written already(!) To those of you in the Seattle area: I will be at University Book Store tomorrow night - Tuesday, March 3 - at 7:00 pm. To those in the Portland area: I will be at Powell’s this Friday, March 6, at 7:30 pm. And an update on the Washington, DC event: a number of you e-mailed or left comments to express an interest in coming that night, but I now need a formal RSVP. And when I get back, I’ll have a new Delancey update for you. Preheat the oven to 350°F.
make-your-own-pizza party - hollywood housewife When we have the whole extended family at the lake each July, we each take a night to provide dinner, because otherwise trying to coordinate dinner for 25 people every evening is too arduous. This year my sister-in-law did a make-your-own-pizza dinner and it was so genius that I blatantly stole the idea and had one of my own over the weekend. It's so easy, and great for groups. Here's how I did it: After rolling out a big 'ole sheet of butcher paper onto my kitchen island, I plunked all the ingredients right on top and wrote the instructions on the paper. (I actually used painters paper from Home Depot because that's what I had in the garage.) We grilled the pizzas instead of baking them, saving tons of time and mess. Guests were instructed to coat their naan with olive oil to avoid burning on the grill. Then, toppings! There was pizza sauce, obviously (I just used Ragu pizza sauce - shhhhhh, don't tell) and loads of cheese. Our friends loved it!
Dark Chocolate Zucchini Brownies Veggies in chocolate form? I'm all over it! With home gardens and farmer's markets overflowing with zucchini, this is a great time to make a batch of these zucchini brownies. They are amazingly rich and moist and will particularly satisfy those chocolate lovers out there. I knew zucchini brownies were meant to be when King-Man came home from work with a GIGANTIC homegrown zucchini brought to him by our friend, Terry. We're wondering if Terry's husband, Robert, has been feeding their zucchini steroids. Healthified! reduced the amount of sugarreduced the amount of oil used coconut oil (for it's health benefits and flavor); you can use vegetable oil or melted butter if you preferadded yogurt (replaced some oil and adds moisture and nutrients)used 100% whole grain flour (no white stuff at all)omitted eggs entirely (not that they're bad for you, but they're unecessary)used dark cocoa powder (higher in antioxidants), although you can use regular cocoa, too Vegan & Dairy-Free options. Step 1.
Like winter and warmth Hi, friends. I’m writing this from Oklahoma City, from my old bedroom in my mother’s house, where I used to, as a teenager, write gushy poems about 18-year-old boys with sideburns. I had a real thing for 18-year-old boys with sideburns. I now have a thing for whiskey-soaked dark chocolate Bundt cakes. I can’t talk for long today, because we arrived in Oklahoma around ten o’clock last night and then stayed up too late talking, so I’m tired. But before I do that, I wanted to make sure that you had this Bundt cake recipe. I am not, under ordinary circumstances, a great fan of alcoholic desserts. The recipe comes from the New York Times, from an article by Melissa Clark that ran about three weeks ago. If you can, try to make this cake a day before you want to serve it, to allow the flavors to mellow and meld. Whiskey-Soaked Dark Chocolate Bundt CakeAdapted from The New York Times I used St. Preheat oven to 325°F. Put espresso and cocoa powders in a 2-cup (or larger) glass measuring cup.
Blueberry Cheesecake Cupcakes We were invited to our neighbor's house for Sunday dinner and I wanted to make a dessert to feed a crowd. I was originally going to make my famous New York style cheesecake with a fresh blueberry sauce, but my cheesecake pan is missing the bottom part. It's missing because I accidentally slid it off the glass plate holding the leftover Frozen Strawberry Cheesecake right into the trash can, and the trash was picked up before I realized it was missing. I searched the web for cheesecake bars and came across some recipes for cheesecake cupcakes. These would be perfect because they are individual portions, easy to serve and easy to eat. I made a plain cheesecake batter using fresh lemon zest and Mexican vanilla. I had some leftover batter since it makes 32 cupcakes, and I only have 24 cupcake tin spaces. Print Recipe Crust Ingredients: 1 1/2 cups crushed honey graham crackers4 T unsalted butter, melted1 tsp cinnamon 3 T sugar Preheat the oven to 325 degrees. Cheesecake Ingredients: Linked up at:
raspberry & goat cheese brownies This might be somewhat of a surprising thing to see here, considering I’m not a fan of goat cheese. But Jack is (that’s an understatement)… and literally this is all of his favorite things packed into one decadent dessert. Months ago, I saw this recipe on The Kitchn, and immediately knew I’d surprise him with it for his birthday. Of course I’m not going to sit by and watch him eat a pan of brownies all by himself. So I made two versions, a (non-dairy) cream cheese version for me, and this goat cheese version for him. (This was easy to split up without much extra work). I made a few other healthier alterations – I used maple syrup instead of sugar, oat flour instead of all purpose, and I used vegan versions of butter and cream cheese. adapted from The Kitchnmakes about 16 small brownie squares 1 cup raspberries (I used frozen), lightly mashed METHOD:Preheat oven to 350. Set raspberries aside (especially if they’re frozen) to thaw at room temperature while you assemble everything else.
Salt-kissed Buttermilk Cake Recipe As most of you know by now, I'm not one for pretentious, fussy cakes. A buttermilk base, kiss of lemon and just enough salt to keep things sophisticated make this unpretentious beauty my go-to seasonal cake recipe. It's the kind of cake you can throw together on the fly using whatever berries or fruit are in season - in this case raspberries. I love the way smashed berries bleed into the sugar-crusted top of this cake, but there is no reason you couldn't do something like brown-sugared, sauteed apples later in the year. The whole wheat pastry flour I use delivers a pretty cake with delicate crumb. One of the hallmarks of this cake is the big sugar crystals that are strewn across the top just before baking - along with big salt crystals. For those of you interested in the particulars, the finishing sugar I used was Wholesome Sweeteners Organic Turbinado Raw Cane Sugar. Preheat oven to 400F degrees, racks in the middle. Serves about 12. Print Recipe