Flourless Double-Chocolate Pecan Cookies

I miss a lot of things about Lawrence, Kansas, but I particularly miss the choc et choc cookies from Wheatfields. Every time I ate one of their delicious cookies, I would wonder how they made them so someday I could recreate them myself.

Last month, I got my Everyday Food magazine and found a recipe for flourless double-chocolate pecan cookies. Although these cookies aren't the exact version of the choc et choc cookies at Wheatfields, they do trick in New York. I also think that the Wheatfield's cookies use walnuts instead of pecans, but I actually like pecans better anyways. The great thing about these is that they are gluten-free and still delicious. The first time I made these they burned because my oven is crazy (usually 75 degrees off, but on occasion off more with out letting me know). This didn't stop people from eating them up within a day.

Here are the ingredients for Everyday Food September 2009 issue's Flourless Double-Chocolate Pecan Cookies (makes a dozen large cookies):
-3 cups confectioner's sugar
-3/4 cup Dutch-processed cocoa powder, spooned and leveled
-1/2 teaspoon coarse salt
-5 ounces bittersweet chocolate, chopped
-1 1/2 cups pecans, chopped (you can substitute other nuts or leave them out completely)
-4 large egg whites, room temperature

To begin, preheat oven to 325 degrees and line two baking sheets with parchment paper.

In a large bowl, whisk together sugar, cocoa, and salt.
Chop chocolate and pecans, then stir into flour mixture.
Add egg whites and stir just until incorporated. Don't over mix.
Drop dough by 1/4 cupfuls, 3 inches apart, onto baking sheets. Bake until cookie tops are dry and crackled, about 25 minutes, rotating sheets halfway through.
Transfer cookies onto a wire rack and allow to cool completely.
These cookies come out glossy and have a crisp edge with a chewy, meringue-like center. I am definitely going to make them again very soon.

For original recipe, click here.

Strawberry-Rhubarb Crumb Bars

I made these strawberry-rhubarb crumb bars last week, and I am sad that it took me so long to post the recipe. Last week I didn't receive any rhubarb from my CSA, but you still might be able to find it somewhere at the farmer's market. This recipe is adapted from Everyday Food's May 2009 issue of rhubarb crumb bars. I simply added more rhubarb and threw in some strawberries and oats. If you have to wait until next year to make this recipe, don't worry. The streusel on top is the best I have ever made (and so simple), that I would recommend using it for other fruit crisps or cobblers.

Quick Strawberry Jam

With one of my quarts of strawberries I received from my CSA, I decided to make this quick strawberry jam from Everyday Food because it just looked too easy. It only takes three ingredients: strawberries, lemon, and sugar, and is insanely quick to make. Overall, I liked how the jam turned out, but it was a bit on the sweet side for me. Next time I will add only 1/3 cup of sugar instead of a 1/2 cup to see if I like it better.

Strawberry Rhubarb Syrup

So I am obsessed with this Everyday Food recipe for strawberry-rhubarb syrup. Last year I made it multiple times (even freezing some), and now that rhubarb is at the Green Market, I can't help but buy the strawberries shipped all the way from California to make it. If you wait until June (in New York City) you can get both the strawberries and rhubarb locally. This syrup is so simple - just three ingredients, and is delicious on vanilla ice cream, angel food cake, and Belgian waffles. Once the fruit and vegetable break down, the syrup becomes a lovely deep pink with a sweet yet tart flavor.

Matzo Toffee

For a sweet treat during Passover, try matzo toffee from Everyday Food. It is so easy and good! Click here to view original recipe.

Matzo is a cracker-like flat bread made from white flour and water. It is a substitute for bread during this Jewish holiday. It tastes similar to Saltines, but without the yeast. The crackers are thin and crispy and would be great with slices of cheddar cheese.
Here are the ingredients:
-2 cups crumbled coarsely matzos
-1 1/2 cups sliced almonds
-1/2 cup unsalted butter (1 stick)
-1/2 cup light brown sugar, packed
-1/2 teaspoon salt
-2 tablespoons water
-2 cups semi-sweet chocolate chips

To begin, preheat oven to 325 degrees. Line a rimmed baking sheet with parchment paper (I only had foil, but parchment would be better).

Toss matzos and almonds together on baking sheet and spread out.
In small saucepan, melt butter, sugar, salt, and water together. Bring to a boil and then pour over matzo-almond mixture. Toss quickly to coat evenly and spread out in the pan.
Place in the oven for about 30 minutes or until golden brown. Once matzo is out of the oven, sprinkle with chocolate chips and let sit for 5 minutes. Then take spatula and spread chocolate evenly over matzo.
Place baking sheet in refrigerator to allow for the chocolate to set. Break into pieces and place in an airtight container or plastic bag and keep refrigerated up to 5 days.
Enjoy and Happy Passover!

Jumbo Oatmeal Raisin Cookies

I have been craving oatmeal cookies ever since I read about President Obama serving them to both the democrats and republicans at a Super Bowl party. I think delicious food is the best path to bipartisanship. You can read The New York Times Article here.

I have been making these jumbo oatmeal cookies for a few years and I love them because they are loaded with raisins and have shredded sweetened coconut which adds a special taste and texture to the cookie. This recipe came from Everyday Food, click here for the original version.

Some of my friends have informed me that they hate raisins - in fact stating, "they ruin everything." That said, you can eliminate raisins altogether and add a few chocolate bars instead. I ended up adding a chopped chocolate bar to the last half of my batter, and it definitely made it a richer, more complex cookie.