Category Archives: Dessert

Dessert, Great Leftovers, Quick, Snack

Oatmeal Tahini Chocolate Chip Walnut Cookies

November 12, 2023 Sam

Print Recipe

Oatmeal Tahini Chocolate Chip Walnut Cookies

Prep Time20

Cook Time12

Total Time32

Course: Dessert

Keyword: Chocolate, Oats, Tahini

Servings: cookies

Calories: 222kcal

Ingredients

226 g butter softened
175 g granulated sugar
175 g brown sugar
256 g tahini butter
4 large eggs
280 g all-purpose flour
260 g rolled oats
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1½ tsp vanilla
1 tsp cinnamon
255 g chocolate chips or chopped bars
125 g pecans
Flake salt

Instructions

A few hours before, remove the butter from the fridge and allow to soften.
Preheat the oven to 350ºF. (If you have not softened the butter yet, you can wrap in a towel and place near the oven, so it warms some. Then, chop into small pieces before adding to the mixer.)
In the stand mixer with the spatula-paddle, add the 226 g butter softened and the 175 g granulated sugar and 175 g brown sugar. Mix well on a medium-high speed for a few minutes, to get plenty of air into the butter.
226 g butter softened, 175 g granulated sugar, 175 g brown sugar
Then add the 256 g tahini butter, mixing a bit more, and then the 4 large eggs.
256 g tahini butter, 4 large eggs
In a separate bowl, mix together the 280 g all-purpose flour, 260 g rolled oats, 1 tsp baking soda, 1 tsp baking powder, and 1 tsp salt. Add to the stand mixer and mix on low until just combined. (Don’t develop the gluten.)
280 g all-purpose flour, 260 g rolled oats, 1 tsp baking soda, 1 tsp baking powder, 1 tsp salt
Then, add the 1½ tsp vanilla, 1 tsp cinnamon, mix briefly. And finally the 255 g chocolate chips and 125 g pecans. Mix on low until just combined.
1½ tsp vanilla, 1 tsp cinnamon, 255 g chocolate chips, 125 g pecans
On baking sheet(s) lined with parchment paper, place 1 tbsp of dough about 2” apart. Bake for 12 minutes, maybe longer if it's not a convection oven. Add a touch of Flake salt as soon as they come out of the oven. Leave on the baking sheet for a few minutes, and then transfer to a cooling rack.
Flake salt

Nutrition

Nutrition Facts

Oatmeal Tahini Chocolate Chip Walnut Cookies

Amount Per Serving

Calories 222 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 5g31%

Trans Fat 0.2g

Polyunsaturated Fat 3g

Monounsaturated Fat 4g

Cholesterol 29mg10%

Sodium 143mg6%

Potassium 105mg3%

Carbohydrates 24g8%

Fiber 1g4%

Sugar 12g13%

Protein 4g8%

Vitamin A 171IU3%

Vitamin C 0.3mg0%

Calcium 34mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Dessert

Fruit-Forward Frozen Treat

March 7, 2021 Sam

This isn’t ice cream. Some people call it (or variations of it) “nice cream” but I am too ambivalent about that term to use it as the title. My main problem is that it replaces the word “ice”, which is the one word of the phrase that is still true – there is ice in there. There is no cream, or at least there may not be any cream. Also, “nice cream” may be someone’s intellectual property.

There are many variations here. I am going to include the basic recipe and then variations below that. The variations would change the nutritional profile, but generally the bananas or other fresh fruit are going to provide the primary source of calories and nutrients.

Print Recipe

Fruit-Forward Frozen Treat

So good it doesn't need added sugar

Prep Time10

Cook Time0

Total Time10

Course: Dessert

Cuisine: American

Keyword: Substitutes

Servings: servings

Calories: 88kcal

Equipment

Food processor or high-speed blender

Ingredients

3 large bananas peeled, sliced and frozen
½ cup strawberries cubed and frozen
½ cup mango peeled, cubed and frozen
½ cup yogurt
¼ cup flax milk

Instructions

Peel the bananes and slice into 1"-thick slices. Add to a bag or container and place in the freezer until they are fully frozen, at least 6 hours or up to a few days. Also prepare the other fruit. In this standard recipe of strawberries and mangos, I am assuming they are already cleaned, cubed and frozen.
Add all frozen fruit to a large food processor or a high-speed blender.

Notes

Variations

Chocolate tahini: 3 frozen bananas, ½ cup yogurt, ¼ cup flax milk, 2 tbsp tahini, 3 tbsp cocoa, 1 tbsp maple syrup, 1 tsp vanilla extract, 1 pinch salt
Peanut butter and chocolate: 3 frozen bananas, ½ cup yogurt, ¼ cup flax milk, 2 tbsp peanut butter, 3 tbsp cocoa powder

Nutrition

Nutrition Facts

Fruit-Forward Frozen Treat

Amount Per Serving

Calories 88 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g6%

Cholesterol 3mg1%

Sodium 16mg1%

Potassium 321mg9%

Carbohydrates 20g7%

Fiber 2g8%

Sugar 12g13%

Protein 2g4%

Vitamin A 234IU5%

Vitamin C 18mg22%

Calcium 44mg4%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Dessert, Favorites

Chocolate Fudge Tahini Rye Cake

December 24, 2020 Sam

This cake looks great whole or as slices. It has a complex, sweet, fudgey and whole-grain flavor and the salted tahini icing highlights the uncommon flavors.

This is the cake I would bring in to work – if I found a safe way to transport it – if I wanted to show off something different and special.

Print Recipe

Chocolate Fudge Tahini Rye Cake

A spectacular, moist and flavorful cake

Prep Time10

Cook Time50

Total Time1

Course: Dessert

Cuisine: American, California

Keyword: Cake

Servings: slices

Calories: 359kcal

Equipment

Stand mixer
Bundt cake pan

Ingredients

Cake

270 g rye flour
300 g sugar
65 g cocoa powder
8 g baking powder
7 g baking soda
½ tsp fine salt
2 large eggs
215 g whole milk
1 tsp vanilla
80 g unsalted butter
160 ml hot coffee

Icing

225 g powdered sugar
⅛ tsp salt
½ tbsp vanilla
3 tbsp tahini
3 tbsp milk

Instructions

Preheat the oven to 350°F with a rack in the middle of the oven.
In a very large mixing bowl, sift together the dry ingredients. Prepare the cake pan by rubbing all surfaces of the inside with butter. Then dust with flour to ensure all surfaces are well-coated. Then shake out any leftover flour.
In the stand mixer, whisk the eggs, milk and vanilla on a low-medium speed until well mixed but not overly frothy. Switch to the flat beater. Add the dry ingredients in stages, mixing until combined each time you add more. Continue until all dry ingredients are well-combined. Then, add the hot coffee and mix well again.
Pour in the pan and place in the oven. Bake for 45-50 minutes. Once done, remove from the oven and allow to cool for about 10 minutes. Then flip he pan upside down onto a cooling rack and gently shake to remove from the pan.

Icing

While the cake cools, prepare the icing. Add all ingredients to a clean stand mixer bowl with the cleaned whisk. Mix well until everything is very well combined. You are looking for an icing that is just viscous enough to run down the sides of the cake, but that won't slide off. It's going to be very thick, but still run off a spoon a little.

Nutrition

Nutrition Facts

Chocolate Fudge Tahini Rye Cake

Amount Per Serving

Calories 359 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 5g31%

Trans Fat 1g

Cholesterol 48mg16%

Sodium 377mg16%

Potassium 234mg7%

Carbohydrates 66g22%

Fiber 5g21%

Sugar 45g50%

Protein 6g12%

Vitamin A 249IU5%

Vitamin C 1mg1%

Calcium 88mg9%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Dessert

Fudge Brownies

April 25, 2020 Sam

I believe I have said it before, but these are actually the best brownies I’ve ever made. They are absolutely, stunningly perfect.

Remember to read the directions carefully!

Print Recipe

Fudge Brownies

Prep Time30

Cook Time45

Total Time1 15

Course: Dessert

Cuisine: American

Keyword: Chocolate

Servings: pieces

Calories: 337kcal

Ingredients

4 eggs
110 g cocoa powder
1 tsp salt
1 tsp baking powder
1 tsp finely ground coffee
1 tbsp vanilla extract
227 g unsalted butter
447 g sugar
177 g all-purpose flour
340 g chocolate chips

Instructions

Measure out the ingredients first, to make this really fast.
Preheat the oven to 350°F. Line a 9” x 13” glass baking pan with parchment paper.
Into the KitchenAid bowl, measure out the 110g cocoa powder, 1 tsp salt, 1 tsp baking powder, 1 tsp finely ground coffee and 1 tbsp vanilla.
110 g cocoa powder, 1 tsp salt, 1 tsp baking powder, 1 tsp finely ground coffee, 1 tbsp vanilla extract
Crack the 4 eggs into the bowl and beat well on medium speed for 1-2 minutes, or until smooth.
4 eggs
Set a sauce pan over low heat and add the 227g butter. Add the 447g sugar and stir well to combine. Continue to heat just until the mixture is hot (about 110°F to 120°F), but not bubbling. It'll become shiny looking as you stir it.
227 g unsalted butter, 447 g sugar
Add the butter and sugar to the KitchenAid and stir until combined well and smooth.
Add the 177g flour, mix, and then the chocolate chips. Stir until smooth.
177 g all-purpose flour, 340 g chocolate chips
Spoon into the parchment-lined glass baking pan and spread evenly.
Bake in the oven for 28-45 minutes, until done. The edge should be crisp but the middle may look a little soft still, though it should be fully cooked and no longer wet.
Remove from the oven and allow to cool.

Notes

Nutrition is for 16 pieces, a 4×4 grid, but you may want to make them smaller as these are dense, rich brownies.

Nutrition

Nutrition Facts

Fudge Brownies

Amount Per Serving

Calories 337 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 10g63%

Trans Fat 1g

Cholesterol 74mg25%

Sodium 195mg8%

Potassium 137mg4%

Carbohydrates 47g16%

Fiber 3g13%

Sugar 34g38%

Protein 4g8%

Vitamin A 414IU8%

Calcium 35mg4%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Dessert, Favorites, Great Leftovers, Holiday

Excellent, Nutty Apple Crisp

January 20, 2020 Sam

This is Alex’s birthday apple crisp now. For special occasions, or when he approves it to be made. It saves excellently. Pick the best fuji apples you can find.

Print Recipe

Nutty Apple Crisp

Some call it a crumble

Prep Time1

Cook Time1

Total Time2

Course: Dessert

Cuisine: American, California

Keyword: Apple, Nuts

Servings: servings

Calories: 310kcal

Ingredients

100 g pecans
1 tsp cinnamon
1-2 tbsp oil or clarified butter
100 g all-purpose flour
165 g raw sugar turbinado
1 tbsp lemon zest
1½ tsp nutmeg
1 tsp kosher salt
145 g unsalted butter
6 fuji apples
3 tbsp sugar
1 tbsp cornstarch
½ tsp salt
2 tbsp bourbon rye or scotch

Instructions

Pre-heat the oven to 350ºF.
Coat the 100g pecans in 1-2 tbsp oil or clarified butter. Add a bit of salt and cinnamon. Mix well. Place on a foiled baking sheet and bake for 7-10 minutes. Remove and let cool by removing the pecans from heat. Turn off the oven until ready to bake the dish.
100 g pecans, 1 tsp cinnamon, 1-2 tbsp oil or clarified butter
While the pecans cool, pulse flour, raw sugar, lemon zest, nutmeg and salt together. Add the toasted pecans (once cooled!) and pulse very briefly, just 2-3 times.
100 g all-purpose flour, 165 g raw sugar, 1 tbsp lemon zest, 1½ tsp nutmeg, 1 tsp kosher salt
Add the butter and pulse all together until it’s a course meal, with pea-sized chunks. Chill in the fridge or freezer.
145 g unsalted butter
While that cools, peel, core and dice the apples. Toss the apples with the remaining ingredients.
6 fuji apples, 3 tbsp sugar, 1 tbsp cornstarch, ½ tsp salt, 2 tbsp bourbon
Pre-heat the oven to 375ºF. Transfer to a 2-quart dish. Cover with the topping. Bake for 45 minutes. Let cool for 15 minutes.

Nutrition

Dessert, Dinner Party, Snack

Perfect Quick Cookies with Chocolate and Pecans

December 7, 2019 Sam

These are the best quick cookies – maybe the best cookies overall. No need to rest the dough in the fridge, though I bet it would be improved that way.

The dough does save well, and this makes probably 2 dozen cookies total. Refrigerate or freeze the unused dough, preferably in pre-measured balls, so you can make cookies anytime the oven is warm.

Print Recipe

Perfect Quick Cookies with Chocolate and Pecans

Tested again and again, but never tested enough

Prep Time15

Cook Time15

Total Time30

Course: Dessert

Cuisine: American, Comfort Food

Keyword: Chocolate

Servings: cookies

Calories: 162kcal

Ingredients

226 g butter softened
175 g granulated sugar
175 g brown sugar
2 large eggs
270 g all-purpose flour
½ tsp baking soda
1 tsp salt
1½ tsp vanilla
½ tsp cinnamon
175 g chocolate chips, or chopped bars
125 g pecans
Flake salt

Instructions

A few hours before, remove the butter from the fridge and allow to soften.
Preheat the oven to 375ºF. (If you have not softened the butter yet, you can wrap in a towel and place near the oven, so it warms some. Then, chop into small pieces before adding to the mixer.)
In the stand mixer with the spatula-paddle, add the 226g softened butter and the 175g each of the sugars. Mix well on a medium-high speed for a few minutes, to get plenty of air into the butter.
In a separate bowl, mix together the 270g flour, ½ tsp baking soda and 1 tsp salt. Add to the stand mixer and mix on low until just combined. (Don’t develop that gluten.)
Then, add the 1½ tsp vanilla, ½ tsp cinnamon, 175g chocolate and 125g pecans. Mix on low until just combined.
On baking sheet(s) lined with aluminum foil, place 1 tbsp of dough about 2” apart. Bake for 10-12 minutes. Add a touch of flake salt as soon as they come out of the oven. Leave on the baking sheet for a few minutes, and then transfer to a cooling rack.

Notes

Makes 36 cookies

Nutrition

Nutrition Facts

Perfect Quick Cookies with Chocolate and Pecans

Amount Per Serving

Calories 162 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 5g31%

Trans Fat 1g

Cholesterol 23mg8%

Sodium 130mg6%

Potassium 48mg1%

Carbohydrates 19g6%

Fiber 1g4%

Sugar 12g13%

Protein 2g4%

Vitamin A 172IU3%

Vitamin C 1mg1%

Calcium 12mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Dessert, Dinner Party, Favorites, Projects

Fresh Lemon Bars with Best Crust Ever

July 15, 2019 Sam

Originally made using Travis’s lemons. The crust is incredible.

Print Recipe

Fresh Lemon Bars with Best Crust Ever

Prep Time45

Cook Time30

Cooling4

Total Time1 15

Course: Dessert

Cuisine: American, California

Keyword: Fruit, Lemon

Servings: small bars

Calories: 366kcal

Ingredients

Crust

130 g All-purpose flour about 1 cup
60 g Powdered sugar (preferably organic, as it may exclude the cornstarch) about ½ cup
¼ tsp Kosher salt
1 tbsp Freshly grated lemon zest
115 g Cold unsalted butter Cut into 1/4-inch dice, 1 stick

Custard

3 large Eggs
135 g Egg yolks about ½ cup, from about 8 eggs
270 g Granulated sugar about 1⅓ cups
1 pinch Kosher salt
1 tbsp Freshly grated lemon zest
310 g Lemon juice about 1⅓ cups, from about 8 large lemons

Instructions

Crust

Adjust oven rack to middle position, preheat oven to 350°F, and line an 8- by 8- by 2-inch anodized-aluminum baking pan with two pieces of parchment paper, each long enough to overhang the edges, but cut thin enough to fit in the pan. (The intent is to make a clean square, instead of having corner bunching. You can also use an origami-like method.)
Combine flour, powdered sugar, salt, lemon zest, and butter in the bowl of a food processor; pulse to form a dry but pebbly meal, about twelve 1-second pulses.
130 g All-purpose flour, 60 g Powdered sugar (preferably organic, as it may exclude the cornstarch), ¼ tsp Kosher salt, 1 tbsp Freshly grated lemon zest, 115 g Cold unsalted butter
Scatter into the prepared baking pan, press into an even layer, and bake until pale gold and firm, about 30 minutes. Use hot or set aside until needed, up to 48 hours at room temperature if tightly covered.

Custard

Combine whole eggs, yolks, sugar, salt, and lemon zest in a 3-quart stainless steel saucepan, then whisk in lemon juice. Cook over low heat, stirring constantly but not vigorously, until warm to the touch, about 3 minutes. Increase heat to medium-low and continue cooking and stirring until thick and steaming-hot (custard should register 170°F on an instant-read thermometer), about 8 minutes.
3 large Eggs, 135 g Egg yolks, 270 g Granulated sugar, 1 pinch Kosher salt, 1 tbsp Freshly grated lemon zest, 310 g Lemon juice
Immediately strain onto the prepared crust, smooth into an even layer, and cover with aluminum foil. Bake until smooth and firm, about 10 minutes. Remove foil and cool to room temperature, then re-cover and refrigerate until cold and firm, about 1 hour.

Serve

Loosen chilled custard from sides of pan with a bench or butter knife, then carefully tug loose and lift using overhanging parchment and transfer to a cutting board. Cut into 9 squares, rinsing the knife clean between each slice. Serve plain, lightly dusted with powdered sugar.

Notes

Makes 9 bars

Nutrition

Nutrition Facts

Fresh Lemon Bars with Best Crust Ever

Amount Per Serving

Calories 366 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 9g56%

Trans Fat 0.4g

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Cholesterol 251mg84%

Sodium 102mg4%

Potassium 96mg3%

Carbohydrates 51g17%

Fiber 1g4%

Sugar 38g42%

Protein 6g12%

Vitamin A 628IU13%

Vitamin C 15mg18%

Calcium 38mg4%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Dessert, Favorites, Holiday

Chocolate & Caramel Matzo Bark

April 21, 2019 Sam

An excellent, year-round treat that is particularly beloved (by me) around Passover. Get the best-quality matzo and chocolate you can get to really make this special.

For best results, make sure you have room in the fridge to store and cool the final product. It works best if you can get the chocolate to solidify.

Print Recipe

Chocolate & Caramel Matzo Bark

Prep Time15

Cook Time15

Cooling Time30

Total Time1

Course: Dessert

Cuisine: Jewish

Keyword: Passover

Servings: servings

Calories: 401kcal

Ingredients

4 pieces matzo
160 g butter
180 g brown sugar
250 g semisweet chocolate chips
110 g walnuts
2 tsp kosher or flake salt

Instructions

Preheat oven to 350ºF. Line a baking sheet with foil and oil very lightly. Spread the matzos in the pan in a single layer, breaking them to fit, so it fills the pan.
Heat the butter and brown sugar in a medium saucepan to a boil until it begins to carmelize and is a rich, light-brown color. Pour evenly over matzo, spreading with a spatula to make sure the matzo is well covered. Bake 10 to 15 minutes until the caramel is a golden brown.
Meanwhile, finely chop the walnuts. You want to chop until you have a mix of small pieces and a finer dust-like leftover.
When the caramel is golden brown, remove the matzo and turn off the oven. Sprinkle the chocolate chips evenly over the matzo.
Return the matzo to the oven. Let it sit in the warm oven for 5 minutes. Remove and spread the chocolate evenly with the back of a flat spatula or a knife.
Top with nuts, if using. Sprinkle with the salt. Allow to cool for 30 minutes.

Nutrition

Basics, Dairy-Free, Dessert, Favorites, Holiday, Quick, Side

Whipped Cream

August 19, 2018 Sam

Print Recipe

Whipped Cream

Prep Time15

Total Time15

Course: Dessert

Cuisine: American, French

Keyword: Powdered Sugar

Servings: servings

Calories: 348kcal

Ingredients

1½ 355ml cups heavy cream
½ cup 60g powdered sugar
1 tsp 5ml vanilla extract

Instructions

Place your metal kitchen-aid bowl in the freezer for at least 10 minutes to chill. Add the heavy cream to the freezer too, but only for 10 minutes at the very most, so it doesn’t freeze.
When ready to make the whipped cream, get the bowl out of the freezer and add the ingredients. Whip using the whisk attachment, starting at low speed and increasing to high speed. Beat until stiff peaks form. Don’t over-beat.
Keep unused whipped cream refrigerated in an airtight container.

Notes

4 servings

Nutrition

Nutrition Facts

Whipped Cream

Amount Per Serving

Calories 348 Calories from Fat 270

% Daily Value*

Fat 30g46%

Saturated Fat 19g119%

Polyunsaturated Fat 1g

Monounsaturated Fat 8g

Cholesterol 95mg32%

Sodium 23mg1%

Potassium 82mg2%

Carbohydrates 18g6%

Sugar 17g19%

Protein 2g4%

Vitamin A 1238IU25%

Vitamin C 1mg1%

Calcium 56mg6%

Iron 0.1mg1%

* Percent Daily Values are based on a 2000 calorie diet.