Flourless Salted Peanut Cookies
yields approximately 24 cookies
dairy-free, gluten-free
This cookie is so simple, so addictive that we bet you’ll want to toss any peanut butter cookie recipe you’ve used before. Seriously, it’s that easy and that good. It’s based on the cookie recipe Amy used since she was a kid but we upgraded it with the rich, roasted taste of all-natural peanut butter and the crunch of sea salt granules on top. The pinch of sea salt at the end may be too much for some. If you don’t want the extra salt, just skip it. It doesn’t diminish the sweet peanut goodness of the cookies if you do. But you will miss the sensation of the crunch and the surprise note of salt that makes the mouth water for more deliciousness. In case you can’t tell, we really love this cookie.
1 cup all-natural, salted peanut butter at room temperature*
1 lg egg, lightly beaten
1/2 cup granulated sugar
1/2 cup lightly packed brown sugar
sea salt
*Normally, we recommend using saltless products for baking and adding the salt yourself. The trouble with salted peanut butter, or butter for that matter, is you don’t know exactly how much salt the product already has. But we’ve tried it with both salted and unsalted peanut butters and it doesn’t make a real difference. If you prefer to use unsalted peanut butter, add 1/4 teaspoon salt to the ingredients before mixing.
1. Preheat oven to 350 degrees.
2. Adjust your oven racks so that one is about a third of the way from the top and a second rack is one third of the way from the bottom.
3. Line two baking sheets with parchment paper. (This step isn’t necessary but it cuts down on clean up later so you have time for more important things.)
4. In a medium mixing bowl, combine the peanut butter, egg, sugar and brown sugar. Mix until you have a smooth dough.
5. Roll dough into 1-inch balls and place on cookie sheets about 1 inch apart. Using the tines of a fork, flatten each ball with a crosshatch pattern.
6. Bake until golden around the edges, approximately 10 minutes. Be sure to switch racks after 5 minutes to ensure even baking.
7. Sprinkle the top of each cookie with a pinch of sea salt then remove from tray and transfer to a cooling rack.
Love Slave Balsamic Cherry Chocolate Chunk Brownies
yields 16 brownies
gluten-free
One glance at the ingredients and you might be tempted to shelve this recipe as too weird to try. Don’t do it. If you like brownies, you need this recipe in your life. Seriously, it’s one of the most seductive, toe curling, taste bud-pulsating recipes in the history of chocolate recipes. Do not shy away from the balsamic. It’s a sweet vinegar with a caramel quality that brings complexity to this, and many, desserts. Don’t be afraid of the garbanzo flour. Used here, it is simply an alternative to white flour with a few bonus health benefits—and it makes the brownies gluten-free, so double bonus. Although it may feel like you’re putting together a crazy concoction, this combination of ingredients results in some of the moistest, rich brownies with a depth of chocolate flavor you just don’t get from a typical recipe. When you serve these to the one you love, they’ll go from lover to love slave.
1/2 cup dried dark cherries
1/4 cup balsamic vinegar
1/2 cup unsalted butter
1/2 cup high-fat cocoa powder
1 tsp vanilla
1 cup roasted walnuts, chopped
1 cup sugar
1/4 cup garbanzo flour (chickpea flour)
1/4 tsp salt
2 lg eggs
5 oz dark chocolate baking chunks (substitute dark chocolate chips)
1. Preheat your oven to 325 degrees.
2. Roughly chop the dried cherries into halves or quarters. Put them in a small bowl and bathe them with the balsamic. Let them rest while you make the brownie batter.
3. In a small saucepan over medium heat, melt the butter. When the butter is melted, remove from the heat and whisk in the cocoa powder until you have a smooth river of chocolate goodness.
4. Stir in the vanilla and allow the mixture to cool slightly.
5. In a medium mixing bowl, combine the walnuts, sugar, flour and salt. Stir in the chocolate mixture.
6. Crack the eggs one at a time into a separate bowl and add them to the brownie batter. Stir until just combined.
7. Strain the balsamic from the cherries then fold the cherries, along with the chocolate chunks, into the batter.
8. Pour the mixture into a greased 8-inch x 8-inch pan.* Note: the batter will be thick.
9. Bake in the center of the oven for 30–35 minutes until the top is just set. Be careful not to overbake—these are ultra-ooey, gooey brownies.
10. To cut, dip your knife in hot water then cut through the brownies. This will help prevent sticking, as these brownies are super moist and luscious.
*If you’re planning to serve the brownies at a party, instead of greasing, line the pan with parchment, making sure to leave it hanging over two opposite sides, as though you’re making handles. (Because you are.) When the brownies have cooled, transfer the pan to the freezer for 10–15 minutes. Remove pan from the freezer and carefully lift the parchment like two handles and transfer the brownies to a cutting board. The time in the freezer will have helped the brownies firm up long enough for you to cut them neatly without totally freezing them.
Black Sesame Wedding Cookies
yields approximately 48 cookies
These cookies are our version of Mexican Wedding Cookies with a twist. We brought in a hint of the exotic with black sesame seeds. The seeds amplify the nutty notes in the cookies and bring additional richness to the flavor. They also bring nutrition. There is no way you could ever call these cookies (made primarily from butter and white flour) health food. But our version, which packs more nuts than most traditional recipes, as well as incorporates both ground and whole sesame seeds, offers an aphrodisiac bonus. Sesame seeds are packed with the kinds of nutrients you need for a command performance, if you know what we mean.
And since black sesame has the potential to make you perform like a porn star, we decided to add a little extra to the finish. Just for fun, we like to roll 1/2 of each cookie in black sesame seeds after the powdered sugar. The cookies wind up looking like little tuxedos. This last step isn’t necessary but we like the results, and we think your sex drive will appreciate the added touch, too.
1/4 cup + 2 tbsp toasted black sesame seeds, divided
1 cup walnuts, divided
2 cups all-purpose flour
1 cup unsalted butter, softened
1/2 cup powdered sugar
1 tsp vanilla
1/2 tsp sea salt
powdered sugar and toasted black sesame seeds for rolling
1. Preheat your oven to 400 degrees.
2. In a blender or food processor, combine 1/4 cup of sesame seeds with 1/2 cup of the walnuts. Process to the consistency of a whole grain flour. (If you process too much, you’ll start to get something sticky, like a nut butter. You don’t want that.)
3. Finely chop the other 1/2 cup of walnuts.
4. In a large mixing bowl, combine the sesame and nut mixture, the chopped nuts, additional 2 tbsp whole sesame seeds, flour, butter, powdered sugar, vanilla and sea salt. Stir until the mixture forms a soft, pliable dough.
5. Roll into 1-inch balls and place about 1 inch apart on an ungreased (or parchment-lined) baking sheet.
6. Bake 10–12 minutes until cookies are set but not brown.
7. Remove immediately from the baking sheet and cool on a wire rack.
8. When cookies are just cool enough to touch, roll in powdered sugar.
9. When the cookies are cool, roll again in powdered sugar, gently tapping off any excess. Then roll 1/2 of each cookie in toasted black sesame seeds.
Coffee Toffee Fudge Fix
serves 8
diabetic-friendly, gluten-free
Is it toffee, is it fudge? We’re not sure! It’s one of those happy accidents that has the flavor of a great chocolate-covered toffee with a firm yet fudgy texture. We’re not sure what to call it. All we know is that it makes an addictive candy, with the intensity of flavor to satisfy a chocoholic. (It also makes a perfect pick-me-up for caffeine addicts.)
All you really need is a nibble, a mere morsel to feel immersed in chocolate satisfaction. It’s the kind of dessert women will crave at a certain time of the month. It’s a perfect after-dinner nibble with just the right amount of sweet to curb the dessert craving and just enough of a stimulant to give you the needed boost of energy for a hot night of nookie.
The key is to use high-quality chocolate. Because it’s the primary flavor agent, the quality and richness of your chocolate will dictate the recipe’s final flavor. For an added nutritional (and flavor) kick, sprinkle the top with your favorite chopped nuts or pumpkin seeds before chilling.
2 tbsp coconut flour
1 1/2 tsp espresso grounds
1/2 cup brown sugar
1/4 tsp salt
1 tbsp butter
1 cup dark chocolate, finely chopped (or use dark chocolate chips)*
1 1/2 tsp molasses
* We recommend using a premium dark chocolate for this recipe because the chocolate is truly the star of the show. We think rich, slightly bitter chocolates in the 70–80% cacao range work the best.
1. Whisk together the coconut flour, espresso grounds, brown sugar and salt in a small bowl. Set aside.
2. Melt the butter in a small or medium saucepan over medium heat. Add the chocolate and molasses and stir until the chocolate is melted.
3. Add the dry ingredients, whisking until they are completely incorporated. Remove from heat and continue to whisk for about 30 seconds.
4. Transfer to a baking dish to cool. (We recommend using a loaf pan or 9-inch x 9-inch baking pan, depending on your preferred thickness.)
5. Cool for 30 minutes on the counter and then transfer to the refrigerator for at least 3 hours before serving.
6. To serve, break it up into irregular pieces as you would a brittle or toffee. Store in the refrigerator for up to 5 days for a more crisp, toffee-like texture or at room temperature if you like it rich and creamy.