1/2 cup (4 ounces or 113 grams) unsalted butter, at room temperature 2 tablespoons (25 grams) granulated sugar 2 tablespoons (25 grams) turbinado sugar (aka Sugar in the Raw; you can use more brown or white if you don’t have this, but the subtle crunch it adds is delightful) 3/4 cup plus 2 tablespoons (165… Continue reading Salted Chocolate Chunk Cookies
Category: dessert
Strawberry and Cream Ice Cream
Ingredients 22 ounces strawberries, stems removed, sliced 1 tablespoon freshly squeezed lemon juice 1/2 cup maple syrup 4 large egg yolks 1/4 teaspoon kosher salt 1 1/2 cups heavy cream 1 1/2 cups whole milk 1 vanilla bean, seeds scraped or 1 tsp extract DirectionsAdd the strawberries to a bowl along with the lemon juice and… Continue reading Strawberry and Cream Ice Cream
Gluten and Dairy Free Coconut Macaroons
Gluten and Dairy Free Coconut Macaroons Ingredients2 cups unsweetened shredded coconut6 Tablespoons sugar or coconut palm sugar2 large egg whites½ teaspoon vanilla extractpinch of salt InstructionsPreheat oven to 350°. Line a baking sheet with parchment paper.In a small bowl, lightly beat the egg whites with a fork until foamy.Combine all ingredients in a mixing bowl… Continue reading Gluten and Dairy Free Coconut Macaroons
Zuni Cafe’s flourless chocolate cake
Unsalted butter for coating the pan 3/4 pound E. Guittard Premium 61% cacao semisweet dark chocolate 6 tablespoons strong, brewed dark roast coffee 4 large eggs 2 large yolks 6 tablespoons honey 3/4 cup + 1 tablespoon whipping cream Or for a 6″ pan 170g chocolate 3T coffee 2 large eggs 1 egg yolk 3… Continue reading Zuni Cafe’s flourless chocolate cake
Maple Bourbon with Bacon Praline Ice Cream
6 large organic egg yolks1 cup organic maple syrup2 teaspoons organic flour1 cup organic half-and-half1 teaspoon organic vanilla extract2 tablespoons bourbon1 1/2 cups organic cream1 cup Praline of Bacon In a bowl, beat the egg yolks with the maple syrup, and flour. Set aside. Bring half-and-half to a simmer in a heavy saucepan. Slowly beat… Continue reading Maple Bourbon with Bacon Praline Ice Cream
Vietnamese Coffee Ice Cream
Makes about 1 quart Adapted from “The Perfect Scoop” by David Lebovitz (Ten Speed Press, 2007). INGREDIENTS: 1 1/2 cups sweetened condensed milk 1 1/2 cups brewed espresso or very strong coffee 1/2 cup half-and-half Big pinch of finely ground dark-roast coffee INSTRUCTIONS: Instructions: Whisk together the condensed milk, espresso, half-and-half and ground coffee. Cover… Continue reading Vietnamese Coffee Ice Cream