I haven’t been cooking and baking much lately, but here are some of my most favorite recent recipes:
Gluten Free Peanut Butter Chocolate Chip Cookies!
Peanut Butter Cup Crack Brownies
Gluten Free Brownies– LOVE David Lebovitz! Read his blog. So many good recipes and funny stories about life in Paris.
Chocolate Chip Salted Caramel Cookie Bars– These are FREAKING AMAZING! A great go-to recipe for any event. I have never met anyone who hasn’t loved these!
I have been DYING to make this Dark Chocolate Chunk Skillet Cookie
YUM! I’m getting hungry just thinking about these delicious treats! Happy Baking!
Chocolate Chocolate Chocolate. These are very chocolately cookies! They are also gluten-free! I made these last night for our Sunday family dinner and my fiance’s mom has a gluten allergy so I’m always looking for delicious gluten-free recipes. I found this on Pinterest quite a while ago and have been dying to make them!
These Deep Dark Chocolate Cookies were very easy to make and very few ingredients were required. I baked the first batch for 10 minutes, and they didn’t spread or crack very much, but they were still amazing. The second batch cooked for longer, about 12-13 minutes, and the spread and cracked much more. Both were so delicious. The inside was soft and full of melted chocolate chips. My family dubbed them “chocolate lava cookies
I think the key was baking them during dinner, so they were warm and melty when we were ready to eat them for dessert! I highly recommend making this if you like chocolate! You don’t need to be gluten-free to enjoy this chocolate treat!
Parisian macarons were something I never thought it would make. They look so pretty, delicate, and difficult to craft. After reading David Lebovitz’s post on making chocolate macarons, I decided to give it a try.
I followed his recipe pretty exactly. I did leave the egg whites sitting out in a bowl on the counter for about 3 hours prior. They whipped up very quickly into a stiff, shiny mass.
After folding in the dry ingredients, and pipping the batter on to parchment paper, my biggest mistake was making the cookies too large. The recipe said it would yield about 15 whole macaroons (30 pipped cookies), and mine only made 11 whole macaroons.
The chocolate filling was amazing, but took a long time to cool so I would recommend putting it in the fridge to speed up the cooling and thickening process. After assembling the macarons I also found the putting them in the fridge helped them to set up.
I was so excited about these that I made a second batch later in the day. This time I used a recipe from Annie Rigg’s book Macarons. These macaroons were not chocolate so I decided to color them pink! I had left over chocolate filling from the previous recipe so I just filled them with those. They were beautiful, but I think I liked the chocolate ones better. These were also stickier and more fragile to deal with.
I am definitely planning on making these again and trying other recipes I find. Next color? Purple! Stay tuned!