Think of this. A whole slice of cookie, and not just any cookie, a cookie that is chewy on the edge, but soft toward the middle. Classic chocolate chip cookie flavor, elevated to the cast iron skillet. The chocolate chips melt down to the bottom almost creating a 100% chocolate crust. The pure butter flavor is mingling with chocolate and vanilla is always a crowd pleaser.
And another AWESOME thing about a skillet cookie: there is non of this stupid scooping out drops of cookie dough onto cookie sheets. I hate that part, normally I make the dough and my mom scoops it onto the sheets. So this fixes that problem.
Anyway, some links:
Bacon Van Gough
Got Bill Grander’s newest book for my birthday. Love Bill!
A recipe I wrote for The Nourishing Gourmet blog
Newest blog crush: My New Roots
100 rules for dinner (via A Cup of Jo)
Crepe cones (Via Oh Joy!)
I turned 19 on Saturday. And of course, I made my own cake, don’t be silly why wouldn’t I? The recipe if from Julia, Child, Julia Child that is. My brother gave me Mastering the Art of French Cooking a couple of Christmas’ ago. Honestly, I hardly ever cook from it, but every time I use it I wonder why I go so long with out cracking the pages of this marvel of a book.
A life lesson on my 19th birthday: cook from Julia as often as possible.
I would say this is a closer relative to a torte then a cake. Think thick, creamy, cake with a layer of incredibly fluffy frosting that when it’s sliced though, it leaves a layer of chocolate smudge of your fork. I (of course) had a second slice for Sunday afternoon coffee, and it was just as good if not better the second day. The flavors had time to intertwine, and the texture turned to a pudding-cake cross.
A little Nutella for your Wednesday. I think Mondays, and Wednesdays call for Nutella. And maybe Friday too, in celebration of the weekend.
This is Nutella dressed up for the evening. You see, I made shortbread cookies, and swirled in some Nutella. Then I made a buttercream spiked with orange juice. Sandwich two little pieces of magic together, and: BOOM! You’ve got one chic cookie on your hands.
Prepare yourself for a party in your mouth.
As you can see my buttercream is a little runny, maybe it’s cause I stacked them on top of each other. I really don’t know, but it was being cranky. So be sure you add enough powdered sugar to your buttercream to be thick enough to stand on it’s own.
Other recipes with my infatuation of Nutella: Crepe Cake, and Classic Nutella Crepe
Well the day is almost here, that day that you ether love or hate, normally depending on your relationship status. Is it Singles Awareness Day, or Valentines Day? Will you be listening to Taylor Swift, or Frank Sinatra? Weather you have a singles party to go to, (that would be me) or a special day planned with that special someone, everyone needs a little chocolate (maybe the singles need it more?). These doughnuts that are baked instead of fried and are tangy yet sweet at the same time.
Watch Disney’s new romantic comedy short film, Paperman, set in New York in the 40′s
I made these for a joint family birthday party, what a hit! I had never attempted cake pops or brownie pops before, but they are worth the work. I know I am rather late on the trend, better late then never.
To adorn the top of the cake pops I used sprinkles for the kiddos, flur de sel, and pomegranates I must say, the flur de sel was the best bite. I used blackberry jam to hold the cake pops together rather then the classic frosting “glue”. To me, using that much frosting is a little overdone, and my hom made jam held it together just fine.
I made these for my brother’s engagement party last weekend. Soooo goood. Though most of you know that I am a sucker for coffee and chocolate. How can you go wrong?
So rich, so good, and so excited for my brother!
- 16 oz dark chocolate (chopped)
- 1/3 cup heavy cream
- 2 shots freshly pulled espresso
- 1 teaspoon vanilla
- cocoa powder (for finishing)
Heat cream to a simmer. Pour chocolate into a heatproof bowl. Pour (heated) cream, espresso, and vanilla over chocolate, let sit a couple minutes. Stir to completely combine and silky. Pour into into a 8×8 pan, chill for 2 hours or until hard.
Roll chilled chocolate into teaspoon sized balls. Roll in cocoa powder. Keep chilled until ready to serve.