Wednesday, January 23, 2013



This past Christmas, I received a bunch of cookbooks. I also got a new rolling pin and pie dish. I think people know I love to bake!

One of the cookbooks I received was amazing - it was the Bouchon Bakery Cookbook. This is one cookbook that isn't just recipes. You can read it like an actual book. We've got The French Laundry Cookbook already, so I was really excited to delve into this bakery cookbook.


When I flipped through the pages, these cookies really caught my eye and I immediately wanted to try them out.

TKOs | makes 8 sandwiched cookies
from here
125g 35% white chocolate, chopped
15g butter
125g heavy cream

259g flour
87g unsweetened cocoa powder (I used special dark)
1.6g (3/8 t) baking soda
227g butter
6g kosher salt
161g sugar

For the filling:

The night before, melt the white chocolate and butter together. Bring the cream to just under a simmer.


Then combine the two and whisk to make a nice smooth filling. Cover and refrigerate at least 4 hours or overnight.

For the cookies:

Put the flour in a bowl and sift the cocoa powder and baking soda into it.
Beat the butter until it is smooth. Then beat in the kosher salt and sugar. Mix it until it is fluffy.


Add the flour/cocoa mixture into the butter and mix on low speed until the dough just comes together. Wrap the dough in plastic wrap and refrigerate until firm, about an hour.

Preheat the oven to 325F (163C). Line baking sheet with parchment paper.


Roll out the dough and cut out rounds with a fluted cutter.


Place onto the baking sheet and then bake for 15-17 minutes. Let cool on wire racks.

Assemble the cookies:

Take out the filling from the fridge and beat in a stand mixer til smooth. Put in a piping bag fitted with a plain tip. On one side of the cookie, pipe teardrop shapes on the cookie.


When you sandwich the cookies together, the edge of the filling looks pretty.


These cookies are so rich and chocolatey. The filling comes out impossibly smooth and delicious. I cannot wait to try more recipes from this cookbook!

Wednesday, December 19, 2012



A few days ago L dropped in for an extended stay with J and me. We're also heading up north for a short road trip during the holidays. I'm hoping we drive into some snow, because I love wintry things, especially snow. We don't get much (or any!) snow here.

For the trip up, I decided to make some nutty brownies to snack on. I really enjoy brownies with nuts because it gives the brownie a crunch. This recipe is the one recipe that keeps me from buying box mix brownies. I have tried a lot of brownie recipes but never quite found any that I liked as much as the box mix. Until I tried this one. 


This one gives you that flaky top on the brownies and is fudgy and dense. It's also a one bowl, one pot recipe. So good. 

makes 9 large or 16 small
6 T butter
6 oz. semisweet chocolate
1/4 c unsweetened cocoa powder
3/4 c flour
1/4 t baking powder
1/8 t salt
1 c sugar
2 eggs
1 t vanilla extract
1/2 c chopped nuts, if desired

Preheat oven to 350F (176C). Grease an 8x8in pan. I like to line my pan with foil and grease the foil. That way when the brownies are cool I just lift them out and then cut. 


Melt the butter, semisweet chocolate, and cocoa powder over low heat. 

Put the eggs, vanilla, and sugar in and large bowl and beat together. You can use an electric mixer but I just used my spatula.

Slowly add the melted chocolate mixture to the bowl. Beat together until combined. 


Then add in your flour, baking powder, and salt. Mix this all together well. If you are using nuts, add the nuts now.


Put the batter in the prepared pan and bake for 35 minutes.

Let cool, then cut. Eat!