bittersweet decadence cookies

bittersweet decadence cookies

today's recipe comes from the book Bittersweet by Alice Medrich, full of wonderful chocolate recipes and beautiful pictures (photographed by Deborah Jones). the name is the best description for what this cookie is like: chocolate and decadent. so it is important to use a good quality chocolate for this recipe. it is slightly crispy on the outside and warm and soft on the inside. when you bite into a bittersweet chocolate chunk, it is like a slap on the butt (the sexy kind).


1/4 C all purpose flour
1/4 t baking powder
1/8 t salt
8 oz. bittersweet or semisweet chocolate, coarsely chopped
2 T unsalted butter
2 large eggs
1/2 C sugar
1 t pure vanilla extract
2 C walnuts or pecans, broken or chopped into large pieces
6 oz. bittersweet or semisweet chocolate, chopped into chucks


1. preheat oven to 350 degrees F. line 2 cookie sheets with parchment paper.

2. in a small bowl, mix the flour, baking powder, and salt together thoroughly; set aside.

3. place 8 oz of chocolate and butter in a large heatproof bowl in a wide skillet of barely simmering water and stir frequently just until melted and smooth. remove the chocolate from skillet and set aside. leave the heat on under the skillet.

4. in a large heatproof bowl, whisk the eggs, sugar and vanilla together thoroughly. set the bowl in the skillet and stir until the mixture is lukewarm to the touch. stir the eggs into the warm (not hot) chocolate. stir in the flour mixture, then the nuts and chocolate chunks.

5. scoop lightly rounded tablespoons of the batter 1 1/2 inches apart on cookie sheets. bake until the surface of the cookies looks dry and set but the center is still gooey, 12-14 minutes.

6. place cookie sheets on racks and let cool or carefully slide the cookies onto the racks to cool.




this book is a great investment, and i highly recommend it. this is only one of many awesome recipes.

omg

my nice and talented friend cary @ theordinary.org directed me to the photography site of akiko ida and pierre javelle who takes pictures of small toy figures in scenarios set on various foods. like astronauts exploring the surface of a creme brulee or a man mowing a kiwi! they are really charming and fun and you should go check it out!

onion soup w/ baby bok choy

onion soup with baby bok choy for 1

here is soup recipe numero dos. really simple, mellow and nice and light and goes great with a little sandwich or a nice piece of a hearty bread spread with goat cheese or similar.


1 small onion, peeled and quartered
1 T olive oil
1 1/4 C beef stock
1 baby bok choy
a pinch of thyme
salt and pepper


1. sautee onion in olive oil in a saucepan until some carmelization occurs. be sure to get a nice browning on the edges because its pretty.

2. add stock and thyme and simmer until onion is soft, about 20-25 minutes. season with salt and pepper.

3. add bok choy and cook for another 3-5 minutes.

4. serve to one nice person. (you!)

roast tomato soup

roast tomato soup

i have another soup recipe that i will post right after this entry. i don't know why i'm making so much soup lately since its still quite warm! i think i am just eager for fall to begin. isn't fall nice? i think so. also i bought some nice jackets that i want to be able to wear. except today and tomorrow are going to be in the 90's. it makes me dissapointed to an extent. this soup, however, is far from disappointing. in fact, it is...appointing?? enjoy!



12 large vine ripened tomatoes
1 medium onion, sliced
1 head garlic, whole and unpeeled
2 T olive oil
salt & pepper
3 C chicken broth
2-3 whole cloves
2-3 t sugar


1. preheat oven to 350 degrees F

2. in a baking pan, toss the tomatoes, onion, garlic, and olive oil. arrange in a single layer and season with salt and pepper. bake from 40 min to an hour and allow to cool slightly.

3. remove garlic and squeeze soft cloves into a blender and then pour remaining ingredients of the baking pan including all juices into the blender. blend until desired smoothness.

4. cook the tomato mixture, cloves, stock and sugar in a saucepan over medium heat from 5-7 minutes. remove cloves if you don't mind fishing a bit.

5. serve to 4-6 people.

6. rub each other's bellies.

hello, i have left california some days ago and am back into chicago life. no recipe update today. i just wanted to let you know that i have updated my main site: hello girlfriend with a bunch of new photos from my trip and i have also set up a page where one may purchase prints. it would be fantastic if you would take a look and perhaps buy a print or two and support an artist who needs expensive school supplies as well as being 100% nice and friendly. if not, that is A-OK, i would love to know what you think of my non food photos.

soon soon i will update with a tomato-orientated recipe that will make everyone and their housepets and houseplants happy.