Recipes

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Flourless Chocolate Brownie Cookies

Flourless Chocolate Brownie Cookies

Ingredients

  • 3 cups powdered sugar

  • 2/3 cup unsweetened cocoa powder

  • 2 teaspoons cornstarch

  • 1/2 teaspoon kosher salt

  • 2 to 3 large egg whites

  • 1 tablespoon vanilla extract

  • 3/4 cup semi-sweet chocolate chips

  • Cooking spray

  • Flaky salt (optional)

Directions

  • Place 3 cups powdered sugar, 2/3 cup unsweetened cocoa powder, 2 teaspoons cornstarch, and 1/2 teaspoon kosher salt in a large bowl and whisk to combine. Add 2 large egg whites and 1 tablespoon vanilla extract. Stir with a rubber spatula until no lumps of cocoa or powdered sugar remain, and you have a loose, shiny dough similar to a very thick brownie batter. At first the mixture will seem too dry to combine, but will eventually come together. If after 3 minutes of mixing the dough is still too dry, stir in the remaining egg white.
  • Stir in 3/4 cup semi-sweet chocolate chips. Cover the bowl with plastic wrap. Refrigerate for 1 hour.
  • Arrange 2 racks to divide the oven into thirds and heat the oven to 350°F. Line 2 baking sheets with parchment paper and coat with cooking spray.
  • Divide the dough into 12 portions (about 2 heaping tablespoons each). Using your hands, roll each portion into a ball. Arrange them evenly on the prepared baking sheets, 6 per sheet. Sprinkle with flaky salt if desired.
  • Bake for 7 minutes. Rotate the baking sheets between racks and from front to back. Bake until the tops of the cookies are cracked, shiny, and no longer look wet, 5 to 7 minutes more. Let cool completely on the baking sheets, at least 1 hour. (The cookies will stick to the parchment paper when warm but will release when cooled.)

Notes

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Chocolate Peppermint Crunch Cookie Bark

Chocolate Peppermint Crunch Cookie Bark

Ingredients

  • 1 1/2 cups flour

  • 3/4 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1/2 cup unsweetened dutch-process cocoa powder

  • 2 sticks (1 cup) unsalted butter, melted and cooled slightly

  • 3/4 cup sugar

  • 1/2 cup packed light brown sugar

  • 2 tablespoons water

  • 2 teaspoons vanilla extract

  • 3 cups (18 ounces) semisweet chocolate chips

  • 3/4 to 1 cup crushed peppermint candy (8 to 10 six-inch candy canes), crushed into small pieces

Directions

  • Position a rack in the middle of the oven and preheat the oven to 350 degrees. Have ready 2 unlined baking sheets.
  • In a medium bowl, combine the flour, baking soda and salt. Sift the cocoa powder into the flour mixture and set aside.
  • Using a stand mixer on low speed, mix the melted butter, sugars, water and vanilla extract until smooth, about 30 seconds, stopping the mixer to scrape the sides of the bowl as needed. Add the flour mixture, mixing just until the flour is incorporated, 25 to 30 seconds. Stir in 1 1/2 cups of the chocolate chips.
  • Leaving a 3-inch margin on all sides, use a thin spatula to spread half the dough on one baking sheet into a rectangle that measures about 11-by-8 inches and is about 1/4 inch thick. Use your palms to help pat it into an even layer. Repeat with the remaining cookie dough on the second baking sheet.
  • Bake one sheet at a time about 14 minutes, or until the top looks dull, not shiny, and feels evenly firm at the edges and center. As soon as each baking sheet comes out of the oven, sprinkle half of the remaining chocolate chips over the cookie slab. Let the chocolate chips sit for 5 minutes to soften and melt, then use a small spatula to spread the melted chocolate over the cookie, covering most of the slab. While the chocolate is still warm, sprinkle half of the peppermint candy evenly over it.
  • Let the cookie bark cool on the baking sheets on a wire rack until the chocolate topping is firm, about 2 hours. Or, to speed the cooling, cool the cookies on the baking sheets for about 30 minutes, then refrigerate them, still on the baking sheets, just until the chocolate topping firms, then remove from the refrigerator. The cookie bark will become crisp as it cools.
  • Break each cookie slab into about a dozen 5- to 6-inch-long irregular pieces. Store cookies in a tightly covered container, layered between sheets of wax paper, at room temperature for up to 5 days.

Notes

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Raspberry Coulis

Raspberry Coulis

Ingredients

  • 1/2 cup sugar

  • 3 tablespoons water or orange juice

  • 12 ounces frozen raspberries thawed

  • 1 tablespoon Chambord Framboise or Grand Marnier liqueur (optional)

Directions

  • Combine sugar and water (or orange juice) in a 1 cup (or larger) microwave-safe cup or bowl. Stir to combine. The mixture will be very thick.
  • Cook in the microwave on high power for two minutes. Stir for 5-10 seconds to ensure that the sugar crystals are dissolved.
  • Combine frozen raspberries and hot syrup in a blender container. Blend until the mixture is smooth and pureed.
  • Pour puree through a fine-mesh strainer set over a medium-size bowl. Stir and push on the solids with the back of a rubber spatula until all of the liquid has been extracted. This will take several minutes as the mixture will be thick.
  • Discard the seeds. Add the liqueur, if using and stir to combine.

Notes

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Chocolate Lava Cakes

They’re fucking molten.

Chocolate Lava Cakes
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Chocolate Lava Cakes

Ingredients

  • For Centers

  • 1/2 cup heavy cream or coconut milk

  • 9 ounces bittersweet chocolate, chopped

  • 1/2 teaspoon vanilla extract

  • 2 teaspoons Chambord liqueur (optional)

  • For Cakes

  • 9 ounces bittersweet chocolate, chopped

  • 2 teaspoons instant coffee powder

  • 1/4 cup water

  • 1 tablespoon softened butter (for ramekins)

  • 3/4 cup + 3 tablespoons all-purpose flour, sifted

  • 1/8 teaspoon salt

  • 3 egg yolks, 4 egg whites, separated

  • 2 teaspoons vanilla extract

  • 1/2 cup + 1 tablespoon white sugar, separated

  • For Serving

  • powdered sugar for dusting

  • cocoa powder for truffles (optional)

Directions

  • In a medium saucepan, heat the cream or coconut milk, over medium heat until bubbles just form on the surface. Remove from heat and pour over chopped chocolate. Allow to sit for 10 minutes, then stir until all chocolate is melted. Refrigerate for 1 hour until ganache solidifies into a scoopable consistency.
  • Prepare a cookie tray covered with aluminum foil. Using a small cookie scoop or tablespoon, scoop out 12 ganache balls, approximately 1″ to 1 1/4″ in diameter. Place on prepared cookie tray, cover tightly with plastic wrap and freeze until solid, approximately 3-4 hours.
  • Preheat oven to 425 degrees. Prepare six ramekins by thoroughly coating with softened butter. Set the ramekins on a cookie tray. Heat chocolate, coffee powder and water over low heat until chocolate is melted. Whisk to combine and remove from heat to cool slightly.
  • Thoroughly combine flour and salt and sift into a bowl. Set aside. Using a stand mixer or electric beaters, beat the egg yolks until lightened in color. Add 1/2 cup sugar and beat until combined. Add the vanilla extract and whisk together. Pour the chocolate mixture into the egg yolk mixture and whisk thoroughly. Remove from stand mixer.
  • Using electric beaters, beat egg whites and remaining tablespoon of sugar until stiff peaks form. Adding one-third of the egg whites and one third of the flour to the chocolate and egg yolk mixture, fold gently until combined. Repeat until all flour and all egg whites have been added to the chocolate mixture. Try not to deflate the egg whites as you fold as this is what will provide the lift to the finished cakes.
  • Remove ganache from freezer. Fill the ramekins half full with batter. Add a ganache ball to each ramekin and cover with remaining batter. Ramekins will be fairly full.
  • Bake for 15-17 minutes until the cakes are puffed about half an inch above the surface of the ramekins. Toss the remaining ganache balls in cocoa powder. Allow to cool for 5 minutes before serving, but must be served warm.
  • Plate the cakes with a dusting of powdered sugar, a ganache truffle, and whipped cream and/or raspberry coulis if desired.

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Sausage Rolls

Sausage Rolls

Ingredients

  • Pastry

  • 2 1/2 cups all-purpose flour, plus more for rolling out the dough

  • 1 teaspoon salt

  • 8 tablespoons vegetable shortening, cut into 1/2 inch pieces and chilled

  • 12 tablespoons (1 1/2 sticks) unsalted butter, cut into 1/4 inch pieces and chilled

  • 6 to 8 tablespoons ice water

  • Sausage

  • 1 pound sausage meat (I usually use breakfast sausage or sage flavor)

  • 1 egg, beaten

  • 1 teaspoon water

Directions

  • Process the flour and salt in a food processor until combined. Scatter the shortening over the top and process until the mixture has the texture of course sand, about 10 seconds. Scatter the butter over the top and, using short pulses, process the mixture until it resembles course crumbs, about 10 pulses. Transfer to a bowl.
  • Sprinkle 6 tablespoons of ice water over the mixture. Stir and press the dough together using a rubber spatula until the dough sticks together. If the dough does not come together, stir in the remaining water one tablespoon at a time until it does.
  • Divided the dough into two even pieces and flatten each into a rectangle approximately the size of a pack of cards.Wrap the pieces in plastic wrap and refrigerate for an hour.
  • Preheat the oven to 400 degrees Fahrenheit/200 degrees Ccelcius. Prepare a sheet tray with parchment paper.
  • Roll out the dough into long rectangles (I usually eyeball this. Maybe 14” by 3”?). Divide and roll the sausage meat into two tubes. Paint the edges with the beaten egg mixed with water. And fold around the sausage meat. Cut into approximately 4 1/2” inch lengths and arrange on baking tray. Paint tops with remaining egg wash.
  • Bake for 30-35 minutes or until a thermometer inserted into the sausage registers 160 degrees and the tops are golden.

Notes

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Dairy-Free American Sauce (aka Ranch Dressing)

Dairy-Free American Sauce (aka Ranch Dressing)

Ingredients

  • 1 cup mayo

  • 1/2 cup plain coconut yogurt

  • 1 tablespoon fresh parsley chopped finely

  • 1-2 cloves garlic minced

  • 1 teaspoon fresh dill

  • 1 tablespoon fresh chives chopped (or 1/2 tablespoon dried chives)

  • 1 teaspoon Worcestershire sauce

  • 1 tablespoon fresh lemon juice

  • Salt & pepper to taste

Directions

  • Prep ingredients.
  • Add all ingredients to a food processor and pulse to combine. Alternatively, whisk them together in a small bowl.
  • Dressing can be used immediately or you can refrigerate it for a few hours for it to have a thicker consistency. Enjoy on salads, as a dip, or as a spread on wraps/sandwiches. Keep refrigerated and use within a few days to be safe.

Notes

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Fries from January 13, 2023

Fries

Ingredients

  • 6 large russet potatoes

  • 1 quart peanut oil

  • Salt to taste

Directions

  • Give the potatoes a good wash and then pat them dry with paper towels. Slice the potatoes into ½-inch sticks. Soak for at least an hour and up to overnight. Rinse twice in cold water and then dry thoroughly.
  • Heat the fryer or Dutch oven to 300°F. Fry potatoes for 5-6 minutes working in batches. Place the cooked potatoes on a paper towel lined plate.
  • Turn the heat up to 400°F and fry each batch a second time until they are crisp and golden brown, about 5 minutes.
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Whale Burger from January 13, 2023

Whale Burger

Ingredients

  • 1 lb of wagyu beef

  • 6 bacon strips

  • 2 slices cheese (they used truffle, I used provolone)

  • arugula

  • bacon jam

  • 2 gold-dusted brioche buns

  • Roasted Garlic Aioli

  • 2 tablespoons roasted garlic

  • 3/4 cup mayonnaise

  • 1 Tablespoon lemon juice, freshly squeezed

  • Salt and pepper, to taste

Directions

  • Roasted Garlic Aioli
  • Combine the roasted garlic, mayonnaise, lemon juice and salt and pepper and refrigerate until needed.
  • Burgers
  • Prepare the bacon however you prefer. I like baking it in the oven.
  • Cook the burgers to your preferred doneness either on a grill or on the stovetop.
  • Assemble the burgers. Serve with fries and champagne.
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Pear and Cranberry Crisp from January 10, 2023

Pear and Cranberry Crisp

Ingredients

  • 5-6 large pears peeled, cored, and sliced to ¼” thick

  • 1½ cups cranberries

  • 2 teaspoons cornstarch

  • ⅓ cup granulated sugar

  • 1 tablespoon lemon juice

  • 1 cup old-fashioned oats

  • ½ cup all-purpose flour

  • ½ teaspoon cinnamon

  • ¼ cup granulated sugar

  • ¼ cup light brown sugar

  • pinch of salt

  • ½ cup butter unsalted, cubed

Directions

  • Preheat the oven to 375 degrees F. Spray an 11×7 inch baking dish with nonstick spray or run it with a tablespoon of melted butter on a clean paper towel; set aside.
  • Peel your pears with a vegetable peeler and cut the pears into 1/4 inch thick slices excluding the core.
  • Add peeled pear slices, cranberries, lemon juice, ⅓ cup sugar, and cornstarch to a large bowl and mix with a wooden spoon until all evenly coated.
  • Evenly spread fruit into the bottom of the greased baking dish.
  • In a separate bowl, add the oats, sugar, brown sugar, cinnamon, and cubed butter.
  • Mix well with clean, gloved hands until the mixture is no longer powdery and can be formed. Sprinkle crumble over the top of the fruit.
  • Place the dish in the oven and bake uncovered for 30-35 minutes.
  • The topping will feel firm and be a deep golden brown once done. The fruit will be tender, juicy, and bubbly underneath.
  • Serve warm with a spoon and add a dollop of vanilla ice cream over each serving. Enjoy right away!
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Chicken and Sausage Casserole from January 10, 2023

Chicken and Sausage Casserole

Ingredients

  • 1/2 pound of sausage, sliced (I used chorizo)

  • 2 large onions, diced

  • 6 tablespoon olive oil

  • 2 pounds chicken wings and drumsticks

  • 5 cloves garlic, crushed

  • 5 tablespoons flour

  • 2 1/2 cups chicken stock

  • 1 cup red wine

  • 3 teaspoons salt

  • 1 teaspoon pepper

  • 3 sprigs thyme

  • 3 bay leaves

  • white rice

Directions

  • In a large frying pan, cook the sausages and onions on medium high heat in the olive oil, about 6 minutes until they begin to brown. Remove from the pan and set aside.
  • In the remaining oil, cook the chicken 10 minutes on medium heat. Then add the garlic and cook another three minutes.
  • Now return the sausages to the pan, add the flour and stir continuously until all the ingredients are well coated.
  • Add the chicken stock, red wine, salt, pepper, thyme, and bay leaves. Mix well and bring the liquid to the boil. Lower the heat, cover the pan, and simmer another 5-10 minutes, until the sauce thickens.
  • Serve with white rice.