Posts Tagged ‘Desserts’

I haven’t been a big fan of Bon Appetit since it took over my subscription from the now-defunct Gourmet last year. But they get props for this incredible brownie recipe, featured on the cover of February’s edition.

What puts these over the top is the brown butter, which is new to me but not hard to prepare. You melt unsalted butter over medium heat and allow the milk solids to separate and sink to the bottom of the pan and brown.  It adds a rich, nutty flavor to the mix that complements the walnuts and earthy unsweetened cocoa powder.  And the texture is perfect: rich and chewy on the inside, slightly crispy on top.


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Picture the perfect chocolate chip cookie… For me, it’s thin with a slightly crisp bottom and softer top; a balanced mix of chips and nuts; and, a buttery not-too-sweet richness overall.

And after many rounds of trial and error in my kitchen, I can honestly say these might come closest to the mark. They are without doubt the best I’ve made in over a year. Hat-tip to my fabulous colleague and talented baker Susan James for this recipe, circa 1979!

Her secret is to use about a half cup less flour and sugar each than a standard cookie recipe calls for — keeping all other quantities the same — yielding a softer and wetter batter that bakes down thin to irresistible, chewy/crunchy goodness.

Susan James’ Oatmeal Cookies

1 cup butter

3/4 cup white sugar

3/4 cup brown sugar

2 eggs

1 cup oats

1 1/2 cups flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

Unsweetened coconut, nuts and chocolate chips to taste

*Bake at 350 degrees for 10-12 minutes, but watch them carefully in your oven to make sure they don’t burn.

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Yes, this chocolate cake tastes as good as it looks.  The Little Pie Company of the Big Apple knows how to bake a moist, rich and fluffy dessert that is truly wonderful. If you’re a fan of the famous Magnolia Bakery cupcakes, I’d say this cake-and-frosting combo ranks right up there.


Even though their pies get mixed reviews online, the cake is worthy of a stop by their stand the next time you travel through Grand Central station.

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These decadent chocolate chocolate chip cookies are rich and chewy. And the semi-sweet chips make them not too sweet but just enough!  I used Ghiradelli chips and cocoa powder — wonderful stuff.

Double Chocolate Cookies

1 cup butter, softened

1 1/2 cups white sugar

2 eggs

2 teaspoons vanilla extract

2 cups all-purpose flour

2/3 cup cocoa powder

3/4 teaspoon baking soda

1/4 teaspoon salt

1 bag semisweet chocolate chips

(1) Preheat the oven to 350.

(2) Blend the butter, sugar, eggs, and vanilla until light and fluffy.

(3) Combine the flour, cocoa, baking soda, and salt. Gradually stir into the butter mixture until well blended. Mix in the chocolate chips.

(4) Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 8-10 minutes.

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