Chocolate-Coconut Sheet Cake

When I walked into the library on Friday, I spotted the February issue of Martha Stewart Living on the magazine shelf, and decided to actively procrastinate for a few minutes. My eyes nearly popped out of my head when I stumbled upon the Valentine's Day, all-chocolate dessert spread. Imagine a page covered in silky chocolate, entitled "Truly Madly Deeply," staring at you as you prepare to buckle down and write an English self-assessment- now that's a real distraction. But I couldn't resist the temptation to peruse the recipes, and this chocolate-coconut sheet cake immediately caught my attention. I'm sure you can guess how I ended up spending my Friday night. ;)

Chocolate and coconut are two of my favorite ingredients, and together, well the photo speaks for itself. This is the moistest, most deeply chocolatey cake I have ever made. Buttermilk and brewed coffee are key, and premium Dutch-process cocoa powder accounts for the cake's rich, almost midnight black color. Taste-wise, every bite is straight out of dessert heaven. Each forkful contains three layers: wisps of tender coconut shavings on top, the fudgey, almost gooey center, and the phenomenal, aromatic cake. I probably sound a bit strange as I passionately describe this baked good as though it has a life of its own, but it's the weekend before mid-terms, and what's a girl with a sweet tooth to do? 

Recipe courtesy of Martha Stewart Living

Ingredients 
For the cake:
3/4 cup unsweetened cocoa powder*, plus more for dish 
1 1/2 cups all-purpose flour 
1 1/2 cups granulated sugar 
1 1/2 tsp baking soda 
3/4 tsp baking powder
3/4 tsp salt 
2 large eggs, lightly beaten
3/4 cup low-fat buttermilk**
3/4 cup warm, strong brewed coffee
3 tblsp safflower oil (I used olive oil)
1 tsp pure vanilla extract 

For the topping:
1 stick plus 2 tblsp unsalted butter
2 cups confectioners' sugar 
6 tblsp unsweetened cocoa powder 
3 cups finely shredded, dried, unsweetened coconut
2/3 cup warm, strong brewed coffee 
1 tsp pure vanilla extract 

1. Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish; line the bottom and two long sides with parchment, leaving an overhang. Butter parchment, and dust with cocoa powder. Sift together cocoa powder, flour, granulated sugar, baking soda, baking powder, and salt in a large bowl; whisk to combine. Gather flour mixture into a mound, and create a well in center. Pour eggs, buttermilk, coffee, oil, and vanilla into well, and whisk until thoroughly combined and smooth. Pour batter into dish, and spread evenly with an offset spatula. Bake until set, about 25 minutes. Even if the center looks a bit fudgey, it will continue cooking once you remove it from the oven. It is key not to overcook it. 
2. To make the topping, melt butter over medium heat in a small saucepan. Sift confectioners' sugar, cocoa powder, and coconut in a large bowl; combine with a spoon. Stir coffee and vanilla into melted butter, and pour over coconut mixture. Stir to combine, and immediately spread evenly over warm cake. Let the cake cool completely on wire rack.

*I recommend using Dutch-process cocoa powder, if you wish to achieve a darker color and richer chocolate flavor. However, natural cocoa works fine as well. Here is a link to a photo that demonstrates the contrast between a cake made with Dutch-process versus natural cocoa. David Lebovitz also has a wonderfully detailed post that explains the differences between the two kinds. 
**If you do not have buttermilk on hand, not to worry! You can make your own simply by measuring out 3/4 cup of milk and adding the juice from half a lemon to it. Let the milk sit for a few minutes until it curdles on the top, and you are ready to go. 

Easy Chocolate Pecan Torte

Recipe courtesy of Sinfully Easy Delicious Desserts 

Ingredients 
1 cup raw pecans 
2 tblsp all-purpose flour 
6 oz bittersweet chocolate (66 to 72% cacao), coarsely chopped 
8 tblsp unsalted butter, softened but still cool, cut into chunks 
3/4 cup granulated sugar 
Generous 1/8 tsp salt 
4 cold large eggs 

Serves 10-12

1. Preheat the oven to 350 degrees F. Generously grease the bottom and sides of an 8-inch springform pan with butter. Spread the pecans on a baking sheet and bake them for 7-10 minutes, stirring them once or twice, until they are toasted and fragrant. Scrape the nuts onto a plate and let them cool completely. Increase the oven temperature to 375. Once the nuts have cooled, pulse the pecans and the flour in the food processor until finely ground. 
2. Place the chocolate in a large heatproof bowl, over a pot of simmering water, and stir occasionally until nearly melted. Remove the bowl from the heat and stir the chocolate until it is completely melted and smooth. 
3. Transfer the chocolate into the bowl of a stand mixer fitted with a paddle attachment, and beat in the butter, granulated sugar, and salt until the butter is completely melted and the mixture thickens and lightens slightly in color. Beat in the eggs one at a time, then beat at medium-high speed for a minute or two, or until the batter is fluffy and lightened in color. Stir in the pecan mixture. 
4. Spread the batter evenly into the prepared pan and bake for 30-35 minutes, until a toothpick inserted about 1.5 inches from the side of the pan comes out clean. The center will still be gooey. 
5. Set the pan on a rack to cool. Slide a thin knife around the inside of the pan to loosen the cake and allow the thin crust on top to sink (slightly) as the cake cools. Let cool completely and remove from the pan. Garnish with powdered sugar or whipped cream, if desired. The torte can be kept covered at room temperature for at least 3 days, or frozen, well-wrapped for 3 months.

I am well aware that this luxurious chocolate-pecan torte recipe comes to you at the beginning of "clean eating" month. In January, many of us embark upon kale juice cleanses and grueling gym workouts in an effort to start the new year on the right foot. But this is a baking blog after all, and I could not wait to share this decadent, sinfully easy dessert. 

You only need seven ingredients to throw this torte together. You could substitute hazelnuts or walnuts for pecans and omit the flour for a gluten-free version. The exterior surface crackles just barely after baking, contrasting well with the moist, but not sticky interior. My problem with so many chocolate tortes is their uniformity of flavor and denseness. This cake hit all the right notes: chocolatey but with depth of flavor from the pecans, and sturdy but not dry. It is definitely a crowd pleaser; my family members enthusiastically declared it one of the best baked goods I have ever made. Major score! 

I recommend preparing the cake a day prior to serving it as the extra time enhances its richness. I enjoyed my piece plain, a chocolate purist, but vanilla bean ice cream or freshly whipped cream would complement it beautifully.

Coconut Chocolate Granola Bars

Recipe adapted from How Sweet It Is 

Ingredients 
1 cup old-fashioned rolled oats 
1 cup shredded, unsweetened coconut 
1/2 cup raw sliced almonds 
1/2 cup raw whole almonds, coarsely chopped 
1/4 cup flaxseed 
3 tblsp whole wheat flour 
1/4 tsp salt
1 tsp vanilla extract 
1/3 cup packed coconut oil 
1/3 cup honey 
1/3 cup dark chocolate chunks 

Makes 8-12 bars, depending on how big you cut them. 

1.  Preheat the oven to 300 degrees. Line an 8x8 square pan with parchment paper. 
2. In a large bowl, combine oats, shredded coconut, flour, flaxseed, sliced almonds, chopped almonds, salt, and chocolate chunks, mixing very thoroughly until combined. In a small bowl, combine honey and coconut oil, microwaving on high power for 10 seconds at a time, stirring after each increment, until coconut oil is melted. Stir vanilla extract into coconut oil mixture, then pour the entire mix over the dry ingredients.

3. Using a wooden spoon or rubber spatula, stir until all of the ingredients are evenly coated in the coconut oil. Press the dough into the pan, pressing with the back of the spoon to smooth the top. Bake for 30 minutes, until the top is golden brown. Allow the bars to cool to room temperature before placing them in the refrigerator for an hour to harden. Remove from the fridge and cut into squares. Serve immediately, or return them to the fridge for later consumption.

Now that reality has sunk in and school is in full swing, every day is a race from one class to the next, onto the yellow bus to tennis matches, and finally back home where I glue myself to a chair for long, treacherous hours of homework. In order to maintain my health and sanity in this crazy whirlwind of a schedule, I need snacks. And not just your run-of-the-mill sliced apples or suspiciously neon orange "flavor blasted" goldfish, but a hearty, satisfying, and delicious item that I can eat on the go. Enter Coconut Chocolate Granola Bars- a nutty, chocolatey, oat-y treat that is both satisfying and good for you. These trump my favorite store-bought granola bars in both flavor and freshness. They're made from whole ingredients you can find in your pantry and that are easy to pronounce, unlike the mystery products listed on the backs of many wrappers. As hectic as my life has become in the past month, escaping to this nutritious homemade snack gives me the right boost of energy to keep going. 

Missing Majorca: Orange Marmalade and Chocolate Crumble Muffins

Oh, sweet summer, where did you go? I long for the lazy afternoons lounging by the pool, soaking in the golden sun rays, the mornings when I would wake up with no plans- those days are gone now as the school year has officially begun. Say goodbye to popsicles and impromptu weeknight barbecues and hello to piles of homework, furious studying, and curfews. One of the most memorable weeks of my vacation was spent on the beautiful Spanish island of Majorca, where my family and I hiked miles to secluded island coves, ate simple meals of fresh seafood, and disovered a quaint citrus stand selling marmalade of oranges plucked from the nearby groves.

We happened upon this stand while strolling through the tiny, mountain village of Deía and knew that we had to purchase a jar to take home with us as a souvenir. I certainly wasn't going to miss out on the opportunity to capture this fun foodie moment. In classic blogger fashion, I whipped out my Canon and began snapping away photos.

I first sampled the marmalade with a dab of butter spread on a crusty French baguette. The citrusy flavor was so pronounced and vibrant, unlike the overly-sweet jarred stuff we're used to in The States. I immediately began dreaming up ways to incorporate the marmalade into a baked good and after much deliberation, I ended up with these awesome Orange Marmalade and Chocolate Crumble Muffins. 

The orange flavor really shines in this recipe without being overbearing, contrasting well with the slightly bitter dark chocolate chunks. The interior of the muffin is tender and subtly moist and crowned with a generous crumble topping. Since marmalade is the key ingredient in this recipe, make sure you invest in a quality brand- maybe from your local farmers' market.

Recipe barely adapted from The Pioneer Woman 

Ingredients 
For the muffin batter:
4 cups all-purpose flour 
1/4 cup granulated sugar
2 tblsp baking powder 
1/2 cup cold butter  
1 3/4 cups orange marmalade 
1 cup freshly squeezed orange juice 
1 tsp vanilla extract 
2 eggs, beaten 
1/2 cup dark chocolate chunks

For the crumble topping:
3/4 cup granulated sugar 
1 tsp cinnamon 
1 tsp nutmeg
1 tblsp, plus 1 tsp melted butter 
1/4 tsp salt 

Makes around 24 muffins.

1. Preheat the oven to 375 degrees. Sift together the flour, sugar, and baking powder in a large mixing bowl. Use a pastry cutter or fork to incorporate the butter into the dry ingredients. Mix the marmalade, orange juice, beaten eggs, and vanilla extract in a small bowl and add the mixture to the dry ingredients.   Gently mix all the ingredients together, using fewer than 10 large strokes with a wooden spoon. Do not overmix; the batter should be just barely combined. Before the last few stirs, fold in the chocolate chunks. In a small bowl, mix all the topping ingredients together (the mixture should be clumpy).
2. Fill the lined muffin tins almost to the top with batter. Sprinkle one heaping teaspoon of topping over each muffin. 
3. Bake the muffins for 20-22 minutes. Remove the muffins from the pan and allow them to cool on a wire rack. 

Chocolate Soufflé Cake

While I love summer's bounty of stone fruits and berries, all of which make lovely pies and cobblers, I crave chocolate all year round. A reliable chocolate dessert is an item that should be on your repertoire no matter the season. Enter chocolate soufflé cake: a pillowy, simply chocolate delight that can be whipped up with just five ingredients. 

The texture of this dessert really sets it apart from the overly-dense and sticky flourless chocolate cakes I have tried. This one is soft and perfectly moist, the pieces crumbling as you remove a slice and almost melting on your tongue. The secret to this cake is in the technique: the whipped egg whites provide a beautiful lift and airiness. You know your egg whites are stiff when they hold their shape on the beater or they don't fall when you invert the bowl. Do not fall victim to perfectionism when folding the batter together in the final step; work smoothly and efficiently just until the egg whites and chocolate are combined. Since there are so few components to this recipe, good-quality chocolate is essential. I recommend Scharffen Berger or Cordillera, both of which can be found at Whole Foods. 

Chocolate is a wonderful canvas for other flavors; you can dress this cake up according to your personal preferences. Serve it with a dollop of lightly whipped cream and fresh berries, a scoop of vanilla bean or coffee ice cream, or simply a tall glass of cold milk. 

Recipe courtesy of The Gourmandise School of Sweets and Savories 

Ingredients 
6 oz. bittersweet chocolate, chopped 
1/4 cup water 
4 egg whites 
1/2 cup granulated sugar 
5 egg yolks 
1/4 tsp salt 

1. Preheat the oven to 350 degrees F. Line the bottom of a 8-inch round cake pan with parchment paper and grease the sides with butter. 
2. Place the 1/4 cup water and chocolate in a medium bowl and melt the chocolate over a double boiler; set aside. In the bowl of a stand mixer fitted with a whisk attachment, beat the egg whites on high speed until they reach the soft peak stage. Slowly stream in 1/4 cup sugar and continue beating until stiff peaks form; set aside. 
3. In the bowl of a stand mixer fitted with a whisk attachment, beat the egg yolks, salt, and the remaining 1/4 cup sugar on high speed until the batter forms a ribbon (about 5 minutes). Add the melted chocolate to this yolk mixture and beat on medium speed for an additional minute just to incorporate the two. Fold the egg whites into this mixture in thirds, making sure not to overfold. Pour the batter into the prepared cake pan and bake for 25 minutes. The center of the cake should be moist but not raw. 

San Francisco Gourmet Chocolate Tour

A wide array of chocolates fill the display case at Swiss chocolatier, Teuscher. 

Last weekend, my sister Lena and I embarked upon a three-hour gourmet chocolate walk around the beautiful city of San Francisco, where we sampled chocolates from some of the world's finest chocolate purveyors. 


Our journey began at The Ferry Building, where we learned proper chocolate tasting technique and tested our skills at our first stop:  Scharffen Berger. Of the bars we sampled, my personal favorite was the dark chocolate with sea salt. We then moved on to La Cocina, a business incubator that provides young entrepreneurs with commercial kitchen space and technical advice. The kiosk we visited sells products engineered by many of the students in the program, including a wide array of hand-crafted chocolate confections. My favorite item from La Cocina is the cinnamon truffle: a silky smooth chocolate ganache interior coated in an additional layer of chocolate and dusted with spicy Vietnamese cinnamon. Our third destination, Recchiuti, offers Parisian-inspired chocolates handmade in San Francisco. As someone who prefers rich, unhindered chocolate flavor over fruity and herbal concoctions, I was completely blown away by the jasmine tea truffle. 

 Scharffen Berger's giant chocolate chunk cookie is to die for. Paper thin and crispy, blotted with pieces of the classic 70% cacao bar. 

We then walked a few blocks over to Fog City News, San Francisco's most plentiful newsstand and candy store. Not only does Fog City offer an extensive selection of magazines, newspapers, and periodicals, but it boasts one of the largest chocolate collections in the country. We really saved the best for last, though, as we concluded the tour at Teuscher Chocolates of Switzerland and CocoaBella. Biting into Teuscher's Champagne Truffle is chocolate heaven: a thin chocolate shell dusted with confectioner's sugar surrounds a center of creamy chocolate ganache and Dom Perignon champagne cream. CocoaBella is a gourmet chocolate carrier, sourcing its products from the world's acclaimed chocolate artisans. The store is divided into two sides: North America and Europe. The European chocolates contain traditional flavor pairings and simple presentation whereas the North American offerings are more adventurous, including options such as a cayenne spiced truffle and a bleu cheese truffle. 

Aside from all the taste-testing, I learned quite a bit about the history of chocolate, chocolate composition, and even the political controversies surrounding chocolate production. It was also a pleasure to chat with the other foodies on the tour and to analyze the different items we sampled. Whether you are a chocolate lover or a curious foodie (or both!), this gourmet chocolate tour is a real treat. 

Berry Cream Cheese Tart with Chocolate

Tart filling courtesy of The Sun, crust courtesy of Annie's Eats

Ingredients 

For the crust:

1 large egg yolk

1 tbsp heavy whipping cream 

1/2 tsp vanilla extract 

1 1/4 cups all-purpose flour, plus more for dusting the work surface 

2/3 cup confectioner's sugar 

1/4 tsp salt 

8 tbsp cold, unsalted butter, cut into 1/2-inch cubes 

For the filling: 

4 oz. semi-sweet chocolate

8 oz. cream cheese, softened 

1/4 cup granulated sugar 

1 cup heavy whipping cream 

12 oz. mixed berries 

1. To make the tart shell, whisk together the egg yolk, cream, and vanilla in a small bowl; set aside. Place the flour, sugar, and salt in a food processor and process briefly to combine. Scatter the butter pieces over the flour mixture; process to cut the butter into the flour until the mixture resembles coarse meal, about 15 one-second pulses. With the machine running, add the egg mixture and process until the dough just comes together, about 12 seconds. Turn the dough onto a sheet of plastic wrap and press into a 6-inch disc. Wrap the dough in plastic wrap and refrigerate it for at least one hour or up to 48 hours.

2. Remove the dough from the refrigerator.  (If refrigerated for more than an hour, let stand at room temperature until malleable.)  Unwrap and roll the dough out on a lightly floured surface to a 13-inch round. Transfer the dough to a 9-inch tart pan. Mold the dough to the sides of the tart pan and remove the excess off the top. Set the dough-lined tart pan on a large plate and freeze for 30 minutes. 

3. Meanwhile, adjust an oven rack to the middle position and preheat the oven to 375 degrees.  Set the dough-lined tart pan on a baking sheet, press a 12-inch square of foil into the frozen shell and over the edge, and fill with pie weights. Bake for 30 minutes, rotating halfway through the baking time.  Remove from the oven and carefully remove the foil and weights. Continue to bake until deep golden brown, 5-8 minutes longer. Transfer the shell to a wire rack to cool completely.

4. Melt the chocolate in the top of a double-boiler over simmering water. Spread the chocolate in a thin, even layer over the bottom of the cooled tart shell, reserving some chocolate for drizzling. Keep the remaining chocolate heated over hot water to use later. Refrigerate the coated tart shell until the chocolate hardens. 

5. In the bowl of a stand mixer, cream the sugar and cream cheese until fluffy. Beat in the whipping cream. Spread the cream cheese mixture into the cooled tart shell and chill for one hour. Arrange the berries on top of the filled tart, starting on the outside and working toward the center. Drizzle the reserved chocolate over the top of the berries, if desired. Chill the tart until you are ready to serve. 

For my family's Fourth of July get together last week, the dessert spread was a group effort. My sister and I baked a fabulous Ricotta Cheesecake courtesy of David Lebovitz, my cousin contributed a decadent Chocolate Pudding Pie, and my aunt whipped up her famous Berry Cream Cheese Tart. I first tried this dessert at another summer barbecue a couple years back and immediately loved it. The combination of the buttery, tender crust with the rich cream cheese filling and fresh berries is simply irresistible. The dark chocolate shell adds a subtle note of bitterness and ties the whole tart together. In celebration of The Fourth, my aunt opted for a patriotic red, white, and blue star design. However, this dessert would be appropriate for any special occasion throughout the seasons and you can use whichever berries you prefer. 

Double Chocolate Pudding

Recipe slightly adapted from Lauren's Latest


Ingredients 
1/4 cup granulated sugar 
3 tablespoons cornstarch, sifted 
1/4 cup good quality, unsweetened cocoa powder, sifted 
1/8 teaspoon salt 
1 cup fat free half & half 
1 cup milk
2 oz. good quality, chopped semisweet dark chocolate, such as scharffen berger  
1/2 teaspoon vanilla extract 
Freshly whipped cream, for serving 
Milk chocolate shavings, for serving 


Makes 6, half-cup servings


1. In a small saucepan, whisk sugar, cornstarch, cocoa powder, and salt together until combined. Slowly stream in the half & half and milk, whisking to prevent lumps. Place the pan over medium high heat and whisk until the mixture starts to steam. Sprinkle in chopped dark chocolate and continue stirring until it has melted and the pudding has bubbled and thickened.
2. Remove the pudding from the heat and stir in the vanilla bean extract. Pour the pudding evenly into serving cups of your choice. Place plastic wrap directly onto the pudding and refrigerate it until completely chilled, approximately two hours. Remove the plastic wrap and top the pudding with whipped cream and milk chocolate shavings. 


Light and airy, filled with tones of decadent dark chocolate, and topped with freshly whipped cream and milk chocolate shavings, this pudding is the chocolate lover's dream. It is the ideal item to satisfy your sweet craving and can be thrown together in less than 15 minutes. Unlike the store-bought puddings that are packed with sugar and artificial flavorings, every bite of this homemade snack tastes like pure, unmasked chocolate. This would be a wonderful dessert to prepare for a summer barbecue, placed in vodka glasses and served with colorful, mini plastic spoons. For a bit of added crunch, sprinkle cocoa nibs or mini semisweet chocolate chips into the warm pudding while pouring the pudding in the cups. 

Homemade Éclairs

Recipe courtesy of Tartine 


Ingredients 
For the choux paste:
1/2 cup milk
1/2 cup water 
1/4 teaspoon salt 
1 teaspoon sugar 
1/2 cup unsalted butter 
1 cup all-purpose flour 
5 large eggs 


For the pastry cream:
1 cup milk
1/4 vanilla bean, seeds scraped 
1/8 teaspoon salt 
2-3 tablespoons corn starch 
1/4 cup plus 1 tablespoon granulated sugar 
1 large egg 
2 tablespoons unsalted butter 


For the chocolate glaze:
4 oz. bittersweet chocolate, coarsely chopped 
1 tablespoon light corn syrup 
1/2 cup heavy whipping cream 


Makes 12-16 éclairs


1. Preheat the oven to 425 degrees. Butter a baking sheet or line with parchment paper.
2. In a heavy saucepan over medium heat, combine the sugar, milk, water, salt and butter until the butter melts and the mixture comes to a full boil. Add the flour all at once, stirring vigorously with a wooden spoon. Keep stirring until the mixture has formed a smooth mass and pulls away from the sides of the pan and some of the moisture has evaporated, about 3 minutes. Transfer to the bowl of a standard mixer fitted with a paddle attachment. Add the eggs one at a time and mix at medium-high speed, incorporating each egg before adding the next. Once all the eggs have been added, transfer the dough to a pastry bag fitted with a half-inch tip. Pipe out fingers about 5 inches long and 1 inch wide, spacing them about 2 inches apart. If you end up with a bulge or tail at the end of the piping, smooth it over with a damp fingertip. 
3. Bake the fingers until puffed and starting to show some color, about 10 minutes. Reduce the oven temperature to 375 degrees and continue to bake until the shells feel light for their size and are hollow inside, an additional 12 minutes. They should be nicely browned all over. Remove from the oven and, using a metal skewer, poke a small hole in the end of each shell to allow steam to escape. Let the shells cool on wire racks. 
4. To make the pastry cream, pour the milk into a heavy saucepan. Split the vanilla bean lengthwise and use the tip of a sharp knife to scrape the seeds from the pod halves into the milk. Add the salt to the mixture, place the pan over medium-high heat, and bring just to a boil, stirring occasionally and making sure that the milk solids are not sticking to the bottom of the pan. 
5. In a mixing bowl, whisk together the cornstarch and sugar. Add the eggs and whisk until smooth. When the milk is ready, slowly ladle about one-third of the hot milk into the egg mixture, whisking constantly. Pour the egg-milk mixture back into the hot milk and continue whisking over medium heat until the custard is as thick as lightly whipped cream. Remove the cream from the heat and immediately pour it through a sieve into the bowl. Let cool for 10 minutes, sitting occasionally to release the heat and prevent a skim from forming on top. 
6. Cut the butter into 1-tablespoon pieces. When the pastry cream is ready, whisk the butter into the cream 1 tablespoon at a time, always whisking until smooth before adding the next tablespoon. To cool the cream, cover the bowl with plastic wrap, pressing the wrap directly onto the top of the cream, and place in the refrigerator. It can be stored in the fridge for up to 5 days. 
7. To make the chocolate glaze, combine the chocolate and corn syrup in a heatproof bowl. Bring the cream to just under a boil in a small saucepan. Pour the cream over the chocolate. Let the mixture sit for about 2 minutes without stirring until the chocolate melts, and then stir gently with a rubber spatula until smooth and shiny. 
8. To complete the eclairs, stir the cooled pastry cream until smooth and then spoon it into a pastry bag fitted with a 1/4-inch opening. Fill the shells by splitting them in half lengthwise with a serrated knife. Dip the top half of the shell in the glaze and then place upright on a wire rack and allow the glaze to set. Pipe the cream into the bottoms of shells and replace the glazed tops. Serve the pastries at once, or refrigerate for up to 6 hours before serving. Ideally, they should be eaten the same day they are filled. 


          With so many wonderful recipes available online, old-fashioned cookbooks can often be neglected. The beautiful photos, relatable descriptions, and daily updates of food blogs make it easy to forget about the dusty stack of books scrunched in a corner of the kitchen. So how was it that I woke up yesterday morning, picked Tartine off the shelf, and decided to make a pastry tucked away in the back of the book without a single accompanying photo? Well, I had the feeling, the emotion that only a baker can describe when a recipe just feels right. When an item speaks to you immediately: no second-guessing or unsureness, no mental processing if you have all the ingredients on-hand, just eagerness to get to work and eventually enjoy the fruits of your labor. 
          With that mindset, I embarked upon making this quintessential Parisian dessert. I performed each step slowly and carefully to ensure that I created the perfect éclair. My diligence paid off in the end; these delicate puff pastries were fabulous. The dough is barely crisp on the outside and turns soft as you sink your teeth into the decadent vanilla bean pastry cream on the inside. And of course, everything is better when dipped in chocolate. As a result of this experience, my cookbook collection has earned a more prominent spot in my kitchen. 

Moist Chocolate Chip Banana Nut Bread

Recipe slightly adapted from Saveur


Ingredients
1 cup all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon Kosher salt
1/2 cup granulated sugar 
1/4 cup canola oil
1/3 cup buttermilk
1 teaspoon vanilla extract
1 egg plus 1 egg yolk
2/3 cup pecan pieces
1/4 cup semi-sweet chocolate chips
3 large, very ripe bananas, mashed
Non-stick baking spray or butter


Serves 10-12 slices.


1. Preheat the oven to 350 degrees. Spray a 9" * 5" * 2 3/4" loaf pan with baking spray or grease with butter and set aside. 
2. In a large bowl, whisk together the flour, baking soda, and salt. In a separate, medium bowl, whisk together the sugar, oil, buttermilk, vanilla, egg, and egg yolk until smooth. Pour the wet ingredients over the dry ingredients and whisk until just combined. Add the mashed bananas, pecans, and chocolate chips and whisk gently. Pour the batter into the prepared pan and bake until the top is golden brown, 60-65 minutes. Let the bread cool for 30 minutes before slicing and serving.


This banana bread developed out of necessity. During a weekend packed with non-stop studying, my mind and body needed a break. In a sheer impulse, I stopped what I was doing and determinedly headed down the stairs to the kitchen. This simple recipe required 20 minutes to prepare and spread a fragrant, enticing aroma throughout the house. I tried my first slice with a friend and the two of us single-handedly devoured half the loaf. The bread combines two of my favorite snacks: bananas and chocolate, into a single moist, nutty treat. My piece was slightly warm when I bit into it; the semi-sweet chocolate chips melting on my tongue. Best of all, the baking process provided relaxation and enjoyment during a dull Sunday afternoon and allowed me to look forward to a delicious homemade good as a reward for my hard work.

Brown Sugar Chocolate Chunk Cookies

Recipe adapted from Not Without Salt

Ingredients
2 sticks unsalted butter, softened
1/4 cup granulated sugar
1 1/2 cups brown sugar
2 eggs
2 teaspoons vanilla extract
3 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
3/4 teaspoon salt
9 1/2 ounces good-quality milk chocolate, cut into chunks using a serrated knife
Sea salt


Makes around 50 cookies.

1. Using an electric mixer equipped with a paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy, about 5-7 minutes. Scrape down the sides of the bowl when necessary. Continue mixing while adding the eggs one at a time, fully incorporating each egg before adding the next. Add the vanilla extract.
2. In a medium bowl, combine the flour, baking soda, and salt. With the mixer on low speed, slowly add the flour mixture. Mix until just combined, ensuring not to over mix. Using a spatula, fold in the chocolate chunks.
3. Using a small ice cream scoop, place the cookies one inch apart on a baking sheet. Gently press down the dough balls with the palm of your hand and sprinkle each scoop with a bit of sea salt. Bake at 360 degrees for 12 minutes. Remove the cookies from the oven and allow them to bake an additional two minutes on the baking sheet. Place the cookies on a cooling rack to cool.
*You can store the dough in plastic wrap in the refrigerator for up to 10 days.


With thousands of available variations of this beloved cookie, why try mine? Why stray from your reliable chocolate chip cookie recipe- one you have already established as the best -into unknown territory? Allow me to explain. The brown sugar provides an organic sweetness and fluffiness to the dough that contrasts perfectly with the decadent milk chocolate chunks and savory sea salt. So good was the first time I tried this cookie that I savored each bite, not leaving a single crumb on my plate. Served warm with a scoop of vanilla ice cream, this heavenly cookie makes the perfect, crowd-pleasing dessert. The raw dough is sinfully addictive and almost too dangerous to store in the refrigerator on its own. This recipe will soon become a kitchen staple, on-hand whenever you are in need of a quick dessert or a special treat to satisfy your sweet tooth.

Double Chocolate Bliss

Recipe adapted from Bon Appetit


Ingredients
4 ounces semi-sweet chocolate, chopped
1 3/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups sugar
1/2 cup unsalted butter, room temperature
2 teaspoons vanilla extract
2 large eggs
1 1/2 cups whole milk


For the filling and frosting:
3 cups chilled heavy whipping cream
1/4 cup unsalted butter, cut into pieces
1 pound white chocolate, chopped
2 teaspoons vanilla extract
1/2 teaspoon almond extract


Serves 12-14 slices.


1. Preheat the oven to 350 degrees. Butter two 8-inch-diameter cake pans with 2-inch-high sides. Line the bottoms with parchment paper and butter the parchment. 
2. Stir the semi-sweet chocolate in a medium saucepan over low heat until melted and smooth. Cool slightly. Sift the flour, cocoa powder, baking powder, baking soda, and salt into a medium bowl. 
3. Using an electric mixer equipped with a paddle attachment, beat the sugar and butter in a large bowl until well blended. Beat in the lukewarm, melted chocolate and vanilla. Beat in the eggs, one at a time, blending well after each addition. Add in the cocoa powder mixture in three additions, alternating with milk in two additions.
4. Divide the batter equally between prepared pans. Bake the cakes until a tester inserted into the center comes out clean, about 45 minutes. Make sure not to overcook the cakes, they should be soft and airy after 45 minutes. Cool the cakes in pans on drying racks for 10 minutes. Run a knife around the edge of each pan to loosen the cakes. Cool the cakes completely on the racks. Peel off the parchment paper.
5. Bring one cup cream and butter to simmer in a medium saucepan over medium heat, stirring until the butter melts. Once the butter has completely melted, add the white chocolate and the vanilla and stir until smooth. Pour 1 1/2 cups of the white chocolate filling into a small bowl; cover and freeze until cold, about two hours.

6. Let the remaining white chocolate mixture stand at room temperature until lukewarm, about 20 minutes. Using an electric mixer, beat the remaining two cups cream and almond extract in a large bowl until peaks form. Working in three batches, fold in the lukewarm white chocolate mixture. Refrigerate the whipped cream frosting just until medium peaks hold, folding occasionally, about three hours.

7. To frost, place one cake layer on a platter. Spread the chilled 1 1/2 cups of white chocolate filling over the layer. Top with the second cake layer. Spread whipped cream frosting over the top and sides of the cake. Chill until cold and set, about one hour. 

          For a Fourth of July family barbecue, my sister and I embarked on an highly-anticipated baking adventure: the making of our very first cake. We searched the internet and flipped through pages of several cookbooks before ultimately deciding upon this recipe from Bon Appetit. We slaved over each component of the dessert; a process that started in the morning progressed late into the afternoon. When I finally took my first bite of the cake, the hours of labor all paid off. 
          I savored the dessert slowly, in disbelief that such a creation had come from my own kitchen. Two layers of perfectly moist chocolate cake, separated by a sliver of white chocolate ganache, and slathered with the fluffiest, cloud-like white chocolate frosting you will ever taste: a chocolate-lover's dream. You are missing out on dessert heaven if you have not tried this cake. The recipe requires multiple steps but each and every one is completely worth it. Do not be intimidated by the involved process because, while somewhat lengthy, it is difficult to mess up. Even for a first-timer such as myself, this cake fell nothing short of flawless.

Nutella Thumbprint Cookies

Ingredients
6 tablespoons butter
1/4 cup confectioners sugar
1/8 teaspoon salt 
1/2 teaspoon vanilla extract 
1/2+1/8 cups all-purpose flour 


For the nutella filling:
1/2 cup nutella 
1 tablespoon milk 
1 tablespoon butter 


Makes 12 cookies.


1. Preheat the oven to 350 degrees. 
2. In an electric mixer fitted with a paddle attachment, beat together  butter, sugar, salt, and vanilla on medium-high speed until smooth, about two minutes. Beat in flour gradually, beginning on low speed and increasing to medium high.
3. Roll dough by teaspoonfuls into balls and place on an un-greased baking sheet one inch apart. 
4. Bake for 10 minutes, remove from oven, and make indentations using thumbs (if the dough is too hot to handle, use a teaspoon measure or watermelon baller for the same effect). Return to oven and bake for an additional seven to nine minutes.
5. Remove the cookies from the oven and allow them to cool completely before adding the nutella filling. 
6. For the filling, combine nutella and butter in a small, heat-proof bowl. Set the bowl over a pot of simmering water and stir until smooth. Add the milk and stir the mixture until completely combined. 
7. Spoon the filling into the cookies using a teaspoon measure. Cool the cookies in the refrigerator for 20 minutes until the nutella filling is firm. 


These delicious, nutella-filled thumbprint cookies spice up your standard snack break. Dip in coffee for added flavor or pop one in your mouth for sweet satisfaction. I love the contrast between the buttery crunch and silky, chocolate-hazelut filling. An easy and efficient recipe, impress your party guests with this tasty dessert. Happy baking!