Chelsea, Alex and I dubbed these waffle brownies when we took our first bites during Wafflepalooza, and I promise that when you taste these chocolate chocolate chip waffles, you'll understand. I'm a coffee-with-waffles girl, as a rule, but these waffles beg for a glass of cold milk, just like the very best brownies. For all the chocolate chips and cocoa powder, the waffles aren't as dense as you'd expect. In fact, they're almost fluffy. In our house, these are "special occasion" breakfast waffles, the kind my husband Ted might make on Christmas morning. They also make a fine (and fun) dessert, with a drizzle of raspberry sauce on top. You can make them ahead, freeze in a single layer on a sheet pan, then pack into ziploc bags; to serve, simply pop them in the toaster.
Continue reading "Chocolate chocolate chip waffles recipe" »
Did your family dunk? We did. Oreos in milk, and for the older set, chocolate chip cookies in coffee. If you didn't grow up in a dunking family, you might not know that biscotti are twice-baked Italian cookies, so crispy that the best way to eat them is to dip them in coffee, or tea, or vin santo, a Tuscan dessert wine. The biscotti absorb the liquid, and just before they fall apart, you pop them in your mouth. Almost every recipe for pumpkin cookies or cupcakes or custard calls for half a cup of pumpkin pureé, so you're sure to have a little container of leftover in the refrigerator, just enough for these pumpkin chocolate chip biscotti, or you can substitute canned squash pureé. These cookies will stay crisp for a few days in an airtight container.
Continue reading "Recipe for pumpkin chocolate chip biscotti" »
When life hands you the perfect recipe for the perfect thin, crispy-but-not-too-crisp oatmeal cookies, seize the opportunity and turn them into the perfect ice cream sandwiches. Do not pass GO. Do not collect $200. Just head directly for the freezer, get out your favorite ice cream, and transform these cookies into everyone's favorite party dessert.
Continue reading "Recipe for crispy oatmeal cookies (and ice cream sandwiches)" »
Until my husband Ted, Cousin Martin and I visited Tlacolula, a small village near Oaxaca, on a New Year's Eve some years ago, I didn't really "get" Mexican chocolate. The only business open on the holiday, save for the three-table restaurant where we had the most incredible mole colorado of all time, was the village grindery, where people would bring their grain, coffee or chocolate to be ground. As we walked along the main street, we caught the distinct aromas of chocolate and cinnamon which, together with sugar, make what we know as Mexican chocolate. These cookies don't use actual Mexican chocolate but they incorporate all of the key flavors, plus the tiniest bit of cayenne pepper, which doesn't make the cookies spicy, but simply must be there. The first time we made them, we used a Scharffen Berger mocha dark chocolate bar, and the addition of the coffee taste took these cookies over the top.
Continue reading "Recipe for Mexican chocolate cookies" »