These cookies have enough cocoa to satisfy even the most serious chocolate craving. Dutch-process cocoa powder yields darker cookies than standard cocoa powder, but either way, these cookies will be excellent. Serving them with a glass of cold milk is highly recommended! Or, for a highly indulgent treat, serve them warm, right out of the oven, with sugar-free ice cream, garnished with a bit of Sugar-Free Whipped Cream or nondairy topping or whatever embellishments you desire to create an instant chocolate cookie sundae. A final possibility is dusting the cookies with powdered erythritol for a sweet, snowy topping. For instructions…
Author: chefalice
These little cakes are good on their own, but even more delicious served with warm mixed-berry topping. The eggs are the key ingredient and must be used at room temperature. Either set out the eggs on the counter for 15 minutes beforehand, or submerge in a bowl of warm water for 5 minutes before using.
I love oatmeal raisin cookies, so it’s surprising to me that it took writing this cookbook to bring one to our menu. Once I hit upon the perfect formulation for this soft and chewy cookie, I couldn’t stop taste-testing them I was head over heels! I know some of you may not be into raisins (for reasons I can’t possibly fathom), so I guess you could substitute chocolate chips instead. Or you can do both if you want to be extra sassy, adding ½ cup chocolate chips in with ½ cup raisins.
Double chocolate anything is always an excellent idea. These cookies pair a rich chocolate base with sweet and melty chocolate chips, and are a dream come true if you can never get enough chocolate in your life. With a generous spoonful of vanilla buttercream frosting in between two cookies, these look like big, fresh Oreos.
My favorite margarita enthusiast, George, took one sip of this cocktail and said decisively, “Needs Grand Marnier!” I replied, “Who doesn’t?” You can use another orange-flavored liquor like Cointreau or Triple Sec, but Grand Marnier, along with the quality of your tequila, is what puts this in a different league.
I first prepared this dish for Dr. Oz. The idea was to incorporate five essential fats in one dish. So here you have salmon, olives, pistachios, canola oil, and avocado, all lifted up the ladder of flavor with a sweet, tart, slightly spicy, and creamy-textured version of caponata one of my favorite condiments.
Slow-cooked pulled pork is deservedly popular and these wraps won’t disappoint. The leftover pork can be frozen for another time.
This super speedy version of the classic Provençal summertime dish is another way to make use of my favorite kitchen gadget, the Vidalia Chop Wizard. Use it with the larger grid (½-inch dice) to prep your onions, eggplant, zucchini, and summer squash in record time. Just slice the zucchini and summer squash lengthwise into ½-inch pieces, then use the Chop Wizard to dice. Cut the eggplant into ½-inch rounds, and do the same. Voila perfect little ½-inch cubes! After making this dish, I decided I prefer it to traditional ratatouille, which is often stewed to mush. It’s pretty and delicate…