Colpa Degno (Flourless Triple-Chocolate Cookies)

Servings: Makes 2 dozen cookies
Preheat: 375
Prep Time: 5 minutes
Source: Sullivan Street Bakery Cookbook

We named these chocolate-packed rounds colpa degno because the term roughly translates as “worth the guilt.” Created by Megan Fitzroy Phelan, currently an owner of Longoven Restaurant.

These cookies are small and addictive and so delightful that they are worth any remorse you might feel from eating a half dozen or so.


1 2/3 cups (185 g) confectioners’ sugar
1/2 scant cup (40 g) unsweetened dark cocoa powder
1/2 teaspoon (2.5 g) coarse sea salt
Whites from 2 large eggs
1 1/4 teaspoons (6 g) vanilla extract
1/2 cup (100 g) milk chocolate chips
1/2 cup (100 g) dark chocolate chips


Heat the oven to 375°F and line a baking sheet with parchment paper. Whisk the powdered sugar, cocoa powder, and salt with a fork in a medium bowl to combine. Whisk together the egg whites and the vanilla with the fork in a small bowl. Make a well in the center of the dry ingredients and pour in the egg whites; stir the mixture with the fork until it just begins to come together. Add the chocolates and stir until well combined. The dough will be extremely sticky and as dark as black licorice.

At the bakery, we use a #60 scoop (like a small ice cream scoop) to scoop and ball these, but an ordinary 1 tablespoon measuring spoon works well too. Pack the batter into the spoon by squashing and dragging the spoon against the inside of the bowl to make sure the rounds of dough are tight and compact—if the dough is too loosely packed, the cookies tend to really spread out and separate as they bake. Place the rounds of dough on the parchment-lined cookie sheet a good 3 inches apart and bake for about 12 minutes or until the tops are glossy and set. When the cookies are done, they will be quite gooey, but they will continue to cook as they cool. Once they’ve cooled off enough to eat, they should be soft and chewy—if they’re hard or crisp, they’ve baked too much. Cool the cookies on the paper, set on a wire rack, for 10 minutes. Repeat with the remaining dough. Serve these cookies the day they are made.

Molly Yeh’s Dark Chocolate Marzipan Scone Loaf

Servings: 1 8X4 loaf Pan
Preheat: 400
Prep Time:
Source: Food 52

This charming loaf may look like a pound cake, and act like a pound cake—and travel well and make sweet gifts like a pound cake. But it’s quite a different little number, and thanks to a slew of hidden perks—it’s better.


7 to 8 ounces (200 to 225 grams) marzipan, chopped into 1/2-inch pieces
1 tablespoon powdered sugar
1/2 cup dark chocolate chips
2 cups (250 grams) all-purpose flour
1 tablespoon baking powder
1/2 teaspoon kosher salt
2 tablespoons plus 1 teaspoon granulated sugar
3/4 cup cold unsalted butter, cut into 1/2-inch cubes
2 large eggs
1/2 cup buttermilk or heavy cream
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
Jam, for serving


  1. Heat oven to 400° F. Line an 8 x 4-inch loaf pan with parchment paper, allowing 1-inch wings to hang over the edges on the long sides.
  2. In a large bowl, toss together the marzipan and powdered sugar to coat. Add the chocolate chips and set aside.
  3. In a food processor, combine the flour, baking powder, salt, and 2 tablespoons of the sugar and pulse to combine. Add the butter cubes and pulse until the butter is in the size of peas. Add this to the bowl with the marzipan. (Note: If you don’t have a food processor, you can cut the butter in quickly with your hands or a pastry blender.)
  4. In a small bowl, whisk together the eggs, buttermilk or cream, and the extracts and add to the dry ingredients. Use a wooden spoon or spatula to stir until just combined.
  5. Pour the mixture into the prepared loaf pan and spread it out evenly. Sprinkle the top with the remaining 1 teaspoon sugar and bake until deep golden brown on top and firm when you poke it with your finger, with no squishy give (indicating an undercooked middle). Begin checking for doneness at 40 minutes. If you want to be extra sure it’s done, an instant-read thermometer should read 205°F to 212°F (95°C to 100°C) in the middle.
  6. Cool in the pan on a wire rack for 10 minutes. Using the parchment wings, remove to the rack to cool completely. Slice with a serrated knife and serve with jam.

Raised Waffles


IMG_7599Servings: 4-6
Preheat: 0
Prep Time: 15 minutes + overnight

Awesome waffle recipe – custardy, salty, crispy, rich. Mix the batter the night before.


1/2 cup warm water (about 105 to 110 degrees, so not too hot)
1 packet (1/4 ounce, 7 grams or 2 1/4 teaspoons) active dry yeast
2 cups milk, warmed (again, not too hot
1 stick (4 ounces or 115 grams) unsalted butter, melted and cooled until lukewarm
1 teaspoon table salt
1 teaspoon granulated sugar
2 cups (250 grams) all-purpose flour
2 large eggs
1/4 teaspoon baking soda
Oil or melted butter for waffle iron
Powdered sugar, syrup or berries for serving


The night before: Pour warm water in the bottom of a large (larger than you think you’ll need, because the batter will rise a lot) bowl. Sprinkle yeast on top and let it dissolve and foam ever-so-slightly for 15 minutes. Stir in milk, butter, salt, sugar and flour — I do a little bit of wet ingredients then a little bit of dry, back and forth, to avoid forming lumps. If lumps form, you can mostly whisk them out.

Cover bowl with plastic wrap and set out on counter (see Note up top for debate on this) overnight.

The next morning, whisk in eggs and baking soda until smooth. Heat waffle iron** (a thinner one is better than a Belgian-style one, as these will not rise enough to fill a tall one out) and coat lightly with butter or oil. Ladle in 1/2 to 3/4-cup batter per waffle batch. The batter will be very thin and will spread a lot in the pan, so err on the side of underfilled until you figure out the right amount. Repeat with remaining batter.

Blueberry Buckle with Lemon Syrup (substitute guinda plums for blueberries)

Servings: 9 to 12 – 9 inch square pan
Preheat: 350
Prep Time:
Source: David Lebovitz 8-27-15

Adapted from Rustic Fruit Desserts by Cory Schreiber and Julie Richardson

Adding the lemon syrup is an intriguing idea that was part of the original recipe. It’s tangy but does take some of the spotlight off the berries. If you want to omit it, you might want to increase the amount of cinnamon or nutmeg slightly in the batter to give it a little more pizzazz.

Other fruits can be used, such as sliced or diced plums, nectarines or apricots. Avoid fruits that are extra-juicy, though, as they may interfere with the batter setting. Raspberries or blackberries can be used in place of the blueberries, or mixed with them. (Blackberries are rather seedy, so I’d definitely mix them with other berries.) If you want to swap out other fruits, use the same amount by weight or volume as the blueberries listed in the ingredients. You can use frozen berries if you’d like. Just don’t defrost them first, since they’d get too juicy. Add them frozen, right to the batter.



4 tablespoons (55g) unsalted butter, cubed and chilled
1/2 cup (100g) sugar
1/3 cup (45g) flour
1/2 teaspoon ground cinnamon


6 tablespoons (85g) unsalted butter, at room temperature
1 cup (200g) sugar
zest of 2 lemons (use the same lemons for the syrup, below)
1 1/2 cups+2 tablespoons (230g) flour
1 teaspoon baking powder, preferably aluminum-free
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon or 1/4 teaspoon ground nutmeg
2 large eggs, at room temperature
1/2 cup (125ml) buttermilk, at room temperature
3 cups (1 1/2 pints, 475g) blueberries

Lemon Syrup

1/3 cup (65g) sugar
juice of 2 medium lemons (about 6 tablespoons, 90ml)

*** ES – only use half of the lemon syrup


1. Preheat the oven to 350ºF (180ºC). Butter a 9-inch (23cm) square cake pan.

2. Make the topping by crumbling together the butter, sugar, flour and cinnamon with your hands or a pastry blender until the pieces of butter are broken up and are about the size of small peas. Set aside.

3. To make the batter, in the bowl of stand mixer fitted with the paddle attachment, or by hand in a bowl using a spatula or wooden spoon, cream the butter, sugar and lemon zest together until light and creamy, about 3 minutes. Add the eggs one at a time, stopping the mixer a few moments after you add each egg to scrape down the sides of the bowl.

4. Sift together the flour, baking powder, baking soda, salt, and cinnamon or nutmeg into a medium-sized bowl. With the mixer on low speed, add half the flour mixture, then stir in the buttermilk.

5. Add the remaining flour mixture, mixing just enough so it’s barely incorporated (there will still be dry bits of unincorporated flour), then remove the mixer bowl from the machine and using a flexible spatula to gently fold in the blueberries in, just until they are incorporated. Do not overmix – you don’t want to smash the blueberries and stain the batter.

6. Scrape the batter into the prepared baking pan and smooth the top. Strew the topping over the blueberry batter and bake until the buckle is lightly browned on top and feels just set in the center; it’ll spring back lightly when you touch the center. It’ll take about 55 minutes.

7. When the buckle is almost finished baking, make the syrup by heating the lemon juice and sugar in a small saucepan over medium heat, cooking it until it thickens. It’s done when the bubbles get larger, and when removed from the heat (which you might want to do a couple of times while it’s cooking, to check), the consistency will be like warm maple syrup. It’ll take about 5 minutes.

8. Remove the buckle from the oven and pour the warm lemon syrup over it, letting it soak in. Serve the buckle when it’s cool enough to slice. It’s good warm or at room temperature. Whipped cream, vanilla ice cream, or white chocolate-fresh ginger ice cream make nice accompaniments, although none are really necessary.

Storage: The buckle can be kept for up to three days at room temperature, if well-wrapped. It can be frozen for up to two months. Not sure if I would pour the syrup over the buckle if I was planning on freezing it, though. You could defrost and rewarm it in a low oven, wrapped in foil, then add the syrup before you plan to serve it.

Cumin Roasted Carrots and Meyer Lemon

Servings: 6
Preheat: 400
Prep Time: 1-hour


1 1/2 – 2 lbs of carrots (or approximately 10 medium-sized), peeled
1 Meyer lemon cut crosswise into 1/8-inch-thick slices, seeds removed
6 tablespoons olive oil
2 teaspoons ground cumin
1 teaspoon paprika
1/2 teaspoon cayenne pepper
Kosher salt and black pepper
1 tablespoon fresh parsley, chopped


1. Preheat the oven to 400 degrees. Line a baking pan with parchment paper.

2. In a bowl, toss the carrots with four tablespoons of olive oil, cumin, paprika, and cayenne pepper. Add the sliced Meyer lemon and toss with the carrots.

3. Spread in an even layer on the baking sheet and sprinkle 2 teaspoons of Kosher salt over the carrots and lemon slices.

4. Roast for 20 minutes.

5. Rotate carrots and flip lemon slices, and season with another sprinkle of salt. Roast for another 10-15 minutes, or until carrots are golden brown.

6. Transfer to a serving plate and drizzle the remaining 2 tablespoons of olive oil over them. Finish with Kosher salt, ground black pepper, and chopped parsley.

Rich Turkey Gravy

Servings: 8 Cups
Preheat: 0
Prep Time: 

This recipe makes a generous amount of gravy — we find you can never have enough.


Roasting pan with pan juices from a roast turkey (about 14 lb)
Unsalted butter (less than 1 stick), melted, if turkey drippings yield less than 1/2 cup fa
About 9 cups hot brown turkey stock
3/4 cup all-purpose flour


Pour pan juices through a fine-mesh sieve into a 2-quart glass measure (do not clean roasting pan), then skim off fat and reserve. (If using a fat separator, pour pan juices through sieve into separator and let stand until fat rises to top, 1 to 2 minutes. Carefully pour pan juices from separator into a 2-quart measure, and reserve fat left in separator.) If there is less than 1/2 cup reserved fat, add melted butter.
Add enough turkey stock to pan juices to total 8 cups liquid (2 quarts). Straddle roasting pan across 2 burners, then add 1 cup of remaining stock and deglaze pan by boiling over high heat, stirring and scraping up brown bits, about 1 minute. Pour through fine-mesh sieve into glass measure with stock.
Whisk together reserved fat and flour in a 4-quart heavy saucepan and cook roux over moderately low heat, whisking, 5 minutes. Add hot stock with pan juices in a stream, whisking constantly to prevent lumps, then bring to a boil, whisking. Stir in any turkey juices accumulated on platter and simmer gravy 1 minute. Season with salt and pepper.


Servings: 10 to 12
Preheat: 350
Prep Time: 1 hour?
Source: Sinfully Easy Delicious Desserts by Alice Medrich

There are lots of toasted pecans in this all-in-one-bowl bittersweet chocolate torte. It’s good on its own, but I often pass a bowl of plain whipped cream; Mocha or Milk Chocolate Whipped Cream are also good here. For the best flavor (and convenience!), make the torte at least a day, if not two, ahead.


1 cup (3.5 ounces) pecan halves
2 tablespoons unbleached all-purpose flour
6 ounces bittersweet chocolate (66% to 72% cacao), coarsely chopped
8 tablespoons (4 ounces) unsalted butter, softened but still cool, cut into chunks
3/4 cup (5.25 ounces) granulated sugar
Generous 1/8 teaspoon salt
4 cold large eggs
Powdered sugar for dusting

Lightly Sweetened Whipped Cream, optional


Position a rack in the lower third of the oven and preheat the oven to 350°F. Grease the bottom and sides of the springform pan.

Spread the pecans on the baking sheet and bake them for 7 to 10 minutes, stirring once or twice, until they are fragrant and taste toasty. Scrape the nuts onto a plate and let cool
completely. Turn the oven temperature up to 375°F.
Pulse the pecans with the flour in the food processor until finely ground.

Put the chocolate in a large heatproof bowl, preferably stainless steel, set it in a wide skillet of barely simmering water (see Melting Chocolate My Way, page 97), and stir occasionally until nearly melted. Remove the bowl from the water bath and stir the chocolate until it is completely melted and smooth.

Add the butter, granulated sugar, and salt and beat with the electric mixer at medium speed until the butter is completely melted and the mixture thickens and lightens slightly in color. Beat in the eggs one by one, then beat at high speed (medium speed in a heavy-duty stand mixer) for a minute or two, or until the batter is fluffy and lightened in color. Stir in the pecan mixture.

Scrape the batter into the prepared pan and spread it evenly. Bake for 30 to 35 minutes, until a toothpick inserted about 11/2 inches from the side of the pan comes out clean; the center will still be gooey.

Set the pan on a rack to cool. Slide a thin knife or a small metal spatula around the inside of the pan to loosen the cake and allow the thin crust on top to sink (slightly) as the cake cools. Let cool completely. Remove the pan sides and transfer the cake to a serving platter. The torte can be kept at room temperature, covered or under a cake dome, for at least 3 days, or frozen, well wrapped, for up to 3 months; bring to room temperature before serving.

Sift a little powdered sugar over the top to highlight the crackled surface. Serve slices with a dollop of whipped cream, if desired.

Toasted walnuts or hazelnuts (with the skins rubbed off) make a nice changeup for the pecans. You can grate the zest of 1 orange into the batter, if you like; then stir it in. Top each slice with whipped cream (plain, mocha, or white chocolate – see pages 130-133) and grate a little cinnamon over the top of the cake and cream. In addition to the cinnamon, try a pinch of ground ancho or other chile.

Flourless Chocolate Pecan Torte

You can simply omit the flour without substituting anything for it, or you can increase the nuts by an ounce or so. The texture of the torte will be a bit nubbier, as the flour provides a little creaminess.

Clementine & Almond Syrup Cake

Servings: 8 to 10
Preheat: 350
Prep Time: 
Source: Jerusalem – A Cookbook by Yotam Ottolenghi and Sami Tamimi

This fragrant cake has a wonderful light texture and will keep, covered, for at least a week. Oranges will make an adequate substitute for the clementines. A citrus zester, inexpensive and widely available, is the ideal tool for getting long even strips of orange zest to garnish the cake.


3/4 cup plus 2 tbsp / 200 g unsalted butter
scant 2 cups / 380 g superfine sugar
grated zest and juice of 4 clementines
grated zest and juice of 1 lemon
2 1/2 cups / 280 g ground almonds
5 large free-range eggs, beaten
3/4 cup plus 1 tbsp / 100 g all-purpose flour, sifted
pinch of salt
long strips of orange zest to garnish

6 tbsp / 90 g unsalted butter, diced
5 oz / 150 g good-quality dark chocolate, broken up
2 1/2 tsp honey
1 1/2 tsp Cognac


Preheat the oven to 350°F / 180°C. Lightly grease a 9 1/2-inch / 24cm springform pan with butter and line the sides and bottom with parchment paper.

Place the butter, 1 1/2 cups / 300 g of the sugar, and both zests in a stand mixer fitted with the beater attachment and beat on low speed to combine everything Well. Do not Work the mixture too much or incorporate too much air. Add half the ground almonds and continue mixing until combined.

With the machine running, gradually add the eggs, stopping to scrape the bottom and sides of the bowl a couple of times as you go. Add the remaining ground almonds, the flour, and the salt and beat until completely smooth.

Pour the cake batter into the pan and level it with an offset spatula.

Bake the cake for 50 to 60 minutes. Check to see if it is ready by inserting a skewer into the center. It should come out a little bit moist.

When the cake is almost done, place the remaining 1/3 cup / 80 g sugar and the citrus juices in a small saucepan and bring to a boil (the juices should total about 1/2 cup / 120 ml; remove some juice if needed). When the syrup boils, remove it from the heat.

As soon as the cake comes out of the oven, brush it with the boiling syrup, making sure all the syrup soaks in. Leave the cake to cool down completely in the pan before you remove it. You can then serve it as it is, garnished with orange zest strips, or store it for up to 5 days in an airtight container.

If you wish to ice the cake, we recommend doing it on the day you want to serve it so the icing is fresh and shiny. Put the butter, chocolate, and honey in a heatproof bowl and place over a saucepan of simmering water (make sure the bowl does not touch the water). Stir until everything is melted, then immediately remove from the heat and fold in the Cognac. Pour the icing over the cooled cake, allowing it to dribble naturally down the sides without covering the cake completely. Let the icing set and then garnish the center of the cake with the orange zest strips.

Flaming Baba au Rhum

Servings: 9
Preheat: 0
Prep Time: 2 hours plus 2 hours rising – need 4 hours
Source: Melissa Clark , NYT’s

Delicious yeast rum cake


2 tablespoons sugar
1 (1/4-ounce) package active dry yeast
4 large eggs, at room temperature
250 grams all-purpose flour (2 cups)
4 grams fine sea salt (1/2 teaspoon)
10 tablespoons unsalted butter, slightly softened and cut into cubes, more for greasing pan
55 grams bittersweet chocolate, chopped (1/3 cup)
150 grams dark brown sugar (3/4 cup)
1 1/2 inches fresh ginger, cut into coins
3 strips orange peel
2 whole cloves
1 cinnamon stick
3/4 cup dark rum
1/2 cup heavy cream
3/4 cup crème fraîche
7 to 15 grams confectioner’s sugar (1 to 2 tablespoons), to taste
1 teaspoon vanilla extract



Pour 1/2 cup warm water into the bowl of an electric mixer. Stir in sugar and sprinkle in yeast. Let stand until foamy, 5 to 10 minutes.
With mixer on low, beat in eggs, one at a time. Beat in flour and salt. Add butter, a few cubes at a time, and beat until batter is smooth, about 2 minutes. Scrape down sides of bowl and cover loosely with plastic wrap. Let stand in a warm place until doubled in volume, about 1 hour.
Grease a 10- or 12-cup bundt pan with softened butter. Spoon half the batter into bottom of pan. Sprinkle chocolate over top of batter, making sure the chocolate doesn’t touch the sides of the pan. Spoon remaining batter over chocolate. Cover with plastic wrap and let rise until doubled, about 1 hour.
Heat oven to 375 degrees. Remove plastic wrap and transfer pan to oven. Bake until deep golden and firm to the touch, 30 to 40 minutes. Let baba cool in the pan, set on a wire rack, for 10 minutes. Turn out onto rack while it is still warm and let cool completely.
In a medium saucepan, combine brown sugar, 1 1/2 cups water, ginger, orange peel, cloves and cinnamon. Bring to a boil over medium heat; reduce heat to medium-low and simmer 5 minutes. Remove from heat and let cool completely. Strain into a bowl; discard solids. Stir 1/2 cup rum into liquid.
Place wire rack with cake over a rimmed baking sheet. Pour rum syrup slowly over surface of cake, allowing excess to drip into baking sheet below. Pour extra syrup from pan into a bowl and then pour it back on top of cake. Repeat several times until most of the syrup has soaked into the cake. (Reserve extra syrup for serving; you should have a least 1/3 cup left over.
In the bowl of an electric mixer, whip heavy cream to soft peaks. Beat in crème fraîche. Beat in confectioner’s sugar, to taste, and vanilla.
Place cake on large platter. Place remaining 1/4 cup rum in a small skillet over high heat. Tilt skillet slightly so that rum catches fire. Pour flaming rum over cake and let it burn off. Spoon whipped cream into the hollow center of the cake, then slice; or slice and then dollop with whipped cream. Serve cake with reserved rum syrup.

Dark Chocolate and Pomegranate Bark

Servings: 8 – Approximately 3/4 lb
Preheat: 0
Prep Time: 10 minutes
Source: Melissa Clark , NYT

Quick, festive and fabulous


140 grams bittersweet chocolate (5 ounces)
20 grams crystallized ginger (2 tablespoons)
140 grams fresh pomegranate seeds (1cup)
6 grams flaky sea salt (1teaspoon)


1. Melt the chocolate in a double-boiler….Sit the chocolate until fully melted. Remove the bowl that contains the melted chocolate from the double-boiler and stir in the crystallized ginger and half of the pomegranate seeds.

2. Use a small baking sheet (toaster oven size) and line it with parchment paper. Pour the melted chocolate onto the sheet. Use a spatula to smooth the chocolate into one even layer about 1/4 inch thick (it does not need to fill the entire sheet). Sprinkle the chocolate with the remaining pomegranate seeds and sea salt.

3. Chill the chocolate bark for at least 30 minutes or until firm. Break or cut into small pieces. Store in an airtight container. Serve the same day because condensation may occur.