It never even occurred to me that someone might not like shortbread cookies. They’ve always been a favorite of mine for the reason I suppose a lot of people don’t like them — there isn’t a lot going on there, and the flavors aren’t bold. In fact, the primary flavor is butter, so you do have to use the good stuff. But Darcie came up with a fantastic spin on shortbread cookies with this recipe, adding macadamia nuts, chocolate ganache and — what really sets these apart — freeze dried raspberries crushed to bits. The flavors marry beautifully, and the raspberries give it an unexpected zing, plus make them look adorable and festive.
This cake. Oh, man. THIS CAKE. I really dislike baking, but love This Cake so much that I’ve made it many times over the course of this year — and no one ever knows it’s gluten-free! When something this special comes along, I just have to share it with you, and Sweets Week seemed like the perfect spot for it. The original recipe at the New York Times (by Amanda Hesser of Food52) is wonderful, I’ve no doubt, but I turned to Cup4Cup Flour to make it gluten-free, as I have so many times in the past. The selling point for this blend is that it can be substituted cup-for-cup (See what they did there?) for AP flour without any additions, but I keep coming back to it because those claims are actually true and it doesn’t have an odd taste the way so many other GF blends do.
I also incorporated quite a few suggestions from the comments section of the Times article, so I thought it would be easier to communicate everything to you in the form of a recipe here rather than a bunch of notes about substitutions you’d have to figure out on your own, so enjoy! I didn’t use the original frosting recipe because I found it much too heavy on the sour cream, but use it if you like that flavor, or try your favorite frosting, or just open up a container from the baking aisle of the grocery store – I promise I won’t tell a soul. And please let me (and the original poster) know what you think if you try it! Check out Darcie’s post here for more about this amazing, rich, delight of a cake.
The weather’s been topsy-turvy here in the Northeast this fall, but a couple of days ago, Old Man Winter pulled into town. If that’s the case where you are, today’s recipe is really going to hit the spot, though cold temperatures are in No Way a requirement for something as delicious as this Nutella Hot Chocolate. You can top it with whipped cream the way we did or with a big marshmallow or two and take a torch to it for something reminiscent of drinkable s’mores. You’ll thank me. And I thank Darcie for this scrumptious recipe – be sure to check out her post at the link.
For a roundup of all of our Advent Calendar posts for the year, click here.
Darcie can be found at her website, Gourmet Creative and on Instagram at @darcie_hunter.
Find me on Instagram at @amyrothphoto, Pinterest at @amyrothphoto and my portfolio at (you guessed it) Amy Roth Photo.
These chocolate chunkers may not be the most attractive cookies ever to grace a blog, but they surely rank among the most delicious. And why wouldn’t they? Dorie Greenspan developed the recipe. ’nuff said.
I’m a batter eater from way back and honestly had a hard time convincing myself to cook these at all, but after resting for 10 minutes out of the oven they somehow improved upon what I thought was perfection. As we nibbled in the following days, Gil and I took to microwaving the cookies for 15 seconds or so to melt the chocolate a tiny bit, which was a great idea; they’re rich, and one is perfectly satisfying when they’re ever so slightly gooey.
Did you know that you can click on any image and it’ll take you to its flickr page? I only bring that up because, unless you’re using the biggest of monitors, the following behemoth will be tough to view in one window. Sorry ’bout that, but these cookies merited an ingredient shot. Plus, I’d just bought that chocolate spear, which is AWESOME and makes chunking chocolate from a big bar so much easier than doing it with a knife.
When Gil and I visited Madrid for a week in October (it was for work! really!), I fell head over heels in love with the city. It wasn’t just the beautiful scenery (though it was a feast for the eyes), or that there seemed to be one restaurant per resident (though dining establishments were numerous and mostly quite good) or the flirtatious old men (though they were wonderfully, shamelessly mischievous). No, my friends, it was the churros.
We needed a pick-me-up the day of our arrival, and I insisted upon visiting Chocolateria San Ginés, where I discovered the wonders of the churro. You may wonder why a gluten-free blogger went straight for fried dough. A fair question! When I travel, I throw aside gluten-free considerations and indulge, knowing I’ll pay the price. And while my joints got progressively worse, it was tolerable — nothing like the hobbling I’d experience here if I’d eaten even a fraction of that wheat. So yay, lucky me.
Now, these weren’t the thick, doughy churros sold at subway stops around NYC, but long, thin, crispy batons served with a cup of chocolate that fell somewhere between hot chocolate and pudding in consistency. I returned daily and probably could’ve ordered “the usual” by the end of the week. After a couple of days, I realized I much prefer to dunk them in café con leche than in chocolate, but that’s probably because I grew up eating beignets, for which café au lait is the preferred dunking medium.
Another fun part of the trip was catching up with our friend Jessica, who flew in from Naples to visit with us for a few days. She played tourist with me while Gil was at his conference and graciously worked my daily visit to CSG into her schedule. One day, while the three of us were getting our nosh on, we noticed a few churros at an empty table next to us and thought it was funny that anyone would leave without finishing. Just then an older woman swooped in from down the street to pick up the leftovers and bounced back to her group of friends, proudly waving the churros before her like a prize. I ask you, when was the last time you ate something so delicious that people will steal it from a stranger’s plate? Never, I’ll bet.
I can’t say I was itching to recreate them when I got home because 1) I was a little over the experience and 2) I have a definite fear of frying. But with the reality of those churros fading from memory and Hanukkah in full swing (festival of fried dough!), I thought this might be the perfect time to try them out for myself.
And, well, they were not the biggest success I’ve ever had in the kitchen, which was entirely my fault. The dough is quite thick, and combined with my small pastry tips and low-rent pastry bag (a Ziploc, of freezer thickness, even), I had a blowout immediately:
One good thing about this experiment is that mistakes are totally edible, even if they don’t appear cookbook-worthy. So I regrouped and rebagged with my largest pastry tip (still far too small) gaffer taped for reinforcement and set about frying in earnest. By the time I was done, the bag was so patched up with black tape that it couldn’t have looked more Frankenstein’s monster-like if it had bolts and big shoes attached. Still, I think the churros turned out pretty swell, all things considered. And look, I randomly pulled a few interesting shapes from the oil:
The churros canes are very seasonal! The knot isn’t something I could reproduce if I spent a month trying! Overall, the churros were much crisper with less give than the authentic ones, but really good, especially after they’d been coated with cinnamon-sugar.
Fried dough + sugar + chocolate = amazing, no matter the trials and tribulations.
recipe after the jump
I’ve had this chocolate mousse bookmarked since Food52 first posted it, but I’ve never had a great excuse (not that I needed any, I suppose) to make it until now. Gil was out of town for our sixth anniversary earlier this week, so I wanted to make something special for the weekend. I mean, there’s a beef heart thawing in the sink, but that’s maybe just a tiny bit less romantic than chocolate mousse.
This an incredibly easy and forgiving recipe with only two ingredients — chocolate and water — so how can you mess that up? Just be sure to use the best chocolate you can, since it really shines here.
My first batch didn’t really set (which is where the forgiving part of the recipe comes in), so I added a little more chocolate to the mixture then put the pot back over a low burner to melt. Starting over gave me the opportunity to test old-fashioned whisking vs. a hand blender vs. an immersion blender. I have to say that the immersion blender was BY FAR the easiest and least messy of the three methods. Oh, the things I do for you.
Once the mousse has thickened (which happens very quickly with the immersion blender), it sets almost immediately, so be prepared to spoon it into cups right away.
I sprinkled the mousse with chocolate shavings, but you can add a dollop of whipped cream or just leave it plain for full-on chocolate sensation.
Get the recipe here.
I saw this chocolate-sour cream cake on Apartment Therapy’s The Kitchn last week and simply could not get it out of my mind. A two-layer chocolate-sour cream cake! I had to make it. HAD TO. Because Gil’s birthday was just a few days ago, it gave me the great excuse I didn’t really need (because I have this here blog, you see). I used Jules Gluten-Free Flour in place of the AP flour in the original recipe.
So I got to work as soon as Gil left for for the office this morning, and it still took most of the day because I’m not much of a baker. Nor am I much of an icer, from the evidence presented above. Still, a crumb coat must be applied, no matter how messily.
I think it looked pretty nice once I was finished. And even though powdered sugar-based frostings aren’t really my thing, I couldn’t stop sampling. I think it was the sour cream that made it so irresistible.
Just to be safe, though, I decided to add a layer of poured ganache. What could it hurt?
You really should’ve seen my absurd setup for this shot: Seated on the floor, camera balanced on my right knee with auto focus engaged (I hoped), while my left hand stretched as far as possible to get the ganache close to the center of the cake. Oh, and let’s not forget the big reflector balanced on my left shoulder. It’s a wonder I ever get anything in focus at all. The things I do for you!
Naturally, I allowed the ganache to cool just long enough lose the completely smooth surface I made it for IN THE FIRST PLACE, so I rummaged around in the fridge till I found a visual distraction — pecans. PECAAAAANS! (Have I mentioned that I’m not much of a baker? Because I’m not. At all.)
See? All you notice is the pecans, right?
OK: “Nutella” pudding.
Strictly speaking, it’s a gianduja pudding because there’s no Nutella product in there, but that doesn’t matter — if you love hazelnuts and chocolate, you’ll fall hard for this dessert.
Oh, and the recipe taught me something new — Dorie Greenspan’s method of aerating the pudding before it chills to get an even silkier texture.
Because of that little step, this pudding is light and airy, while Nutella is dense and perhaps too rich to eat much of in one sitting. Not a problem here.
In fact, it’s gone far too soon. Get the recipe here and see if you can’t manage to scrounge up more will power than we did.
Note: I changed only one small thing in this perfect recipe, and topped the pudding with chocolate shavings just before serving. Not a crucial step by any means, more along the lines of eye candy than anything.
Gil tends to half-ass his way through Passover every year (since I showed up) and I’m more than happy to indulge that half-assery, as it makes things So Much Easier for me in the kitchen. He avoids the major grains, but still indulges in beans and spices and continues to be all honey badger about pork and shellfish. Yes!
Because I’m already gluten-free, I’ve taken this grain-free opportunity to go more fully Primal this week, using the 80/20 principle (if you’re doing the Primal thing 80% of the time, don’t worry so much about the other 20%).Â These macaroons were my entire 20% for the day and I wish I’d made more.
Despite lacking the baking gene, I resolved to make macaroons after eating one of those canned abominations so prevalent this time of year. It turned out to be quite easy, surprisingly enough, thanks to Martha.
The recipe didn’t include chocolate, but c’mon. How could I not?
Gil took one look and nearly leapt out of his skin. “They look real!”
I managed to save a few from his clutches, but they’re all gone now. Wait, when does Passover end? I think I have time to squeeze in another batch before then.
recipe after the jump