Tag Archives: Chocolate

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These gooey triple chocolate brownie-like cookies are sure to satisfy any chocolate lovers craving! They have sort of a merengue-like consistency outside, and a creamy chocolate center inside. Containing only seven ingredients total, they are super simple to make, and are healthy too (about as healthy as a cookie can get). These are flourless (so gluten-free), and contain cacao nibs which add an extra chocolate crunch when you bite. The recipe is adapted from Bon Appetit, in which I substituted Cacao powder for cocoa, Pink Himalayan Salt for regular, and they came out perfectly. Bake these for your lover for Valentine’s Day and keep them coming back for more…

Ingredients:

-3 cups gluten-free powdered sugar
-¾ cup Cacao Powder
-1 teaspoon Himalayan Pink Salt
-2 large egg whites
-1 large egg
-4 oz. bittersweet chocolate, chopped
-3 tablespoons cacao nibs

Instructions
Place racks in lower and upper thirds of oven; preheat to 350°. Whisk powdered sugar, cocoa powder, and salt in a large bowl, then whisk in egg whites and egg; fold in chocolate and cacao nibs. Spoon batter by the tablespoonful onto 2 parchment-lined baking sheets, spacing 2” apart.
Bake, rotating sheets once, until cookies are puffed, cracked, and set just around the edges, 14–16 minutes.
Transfer baking sheets to wire racks and let cookies cool on pan (they’ll firm up).
***Do Ahead:
Cookies can be baked 3 days ahead. Store airtight at room temperature.

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I always enjoy chocolate with the addition of chile, and while we were in Mexico over Christmas, I was reminded of a chile-chocolate torte that my Mom and I used to make. The Mayan people use chile and cinnamon in their drinking chocolate, chocolate bars, as well as cakes and desserts, and with good reason. It’s a perfect combination where the cinnamon sets off the chocolate flavor, and the chile adds a hot kick. This is an adaptation of the torte Mom and I made, and a recipe from Emeril, with just a few tweaks. In this batter I used organic cane sugar in place of granulated white sugar, replaced cocoa powder with raw cacao, upped the amount of ancho chile, and added cayenne (the batter wasn’t quite spicy enough when I tested it at first). I made it for our guests on Valentine’s day, and served it up with a homemade unsweetened cinnamon whipped cream, which was the perfect balance to the sweetness of the torte itself. Add a cup of good coffee, and your guests will fall in love…

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Road Trip Essentials

photo-9road trip essentials

Chocolate-Mast Brothers // Bluebird Two Sunglasses-Dita // Auto Bingo Cards-Toy Smith // Rosewater Spray-Heritage Store // Rose Vintage Scarf-Nordstrom // The Goldfinch-Donna Tartt // Still Water-Acqua Panna

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This past weekend we moved to Los Angeles. Packed up my little car and the dog, and drove out West. I’ve been wanting to come to the West Coast for a few years now, and am feeling at peace that we are finally here, safe and sound. I’ve complied a list of items that we packed, making the trip easy and fun. Needless to say the “auto bingo” cards were a great hit, providing ongoing laughs and friendly rivalry. A good book for your break from driving, a scarf that can be tied on the head or neck (or in my case, rolled up in the window for some shade), and sunglasses are a must-have.  Don’t forget to pack tons of water and of course some chocolate. Check out some more road trip fun here.  ***Thanks to my girl Sally for the rad picture edit ❤

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