Gluten-Free Nutella-Stuffed Brown Butter Sea Salt Chocolate Chip Cookies - Guest Post!

Today's guest post is by my friend Dori from OKnLA.  Dori and I worked on the same team but in different cities at a marketing/project management agency.  She is living the life, meeting celebs, kicking butt and taking names out in Los Angeles.  I miss working with Dori, but love keeping in touch and reading about her adventures!

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Hello!  I'm Doriean and I blog over at oknla.blogspot.com.  Normally my blogs consist of album covers, music opinions and images of my life in Los Angeles.  But today, because Stacey was so great to ask me, I'm sharing a baking post!

I love baking.  Since I moved to my current place (a guest room off of my friends' garage) I haven't been able to bake much because I don't have my own kitchen anymore.  I didn't think I would miss it much, but I do!  So any excuse to bake is a good one.

This picture is from Ambitious Kitchen's blog- she has beautiful photography.  This is what the finished cookies should look like!

I've wanted to try this recipe from Ambitious Kitchen for a while with one twist; I wanted to make them gluten-free.  I don't have a gluten allergy, but I've found my body feels so much better when I avoid gluten.  So lately I've been doing my best to go gluten-free, meaning I use a different kind of flour.

My favorite part about making these cookies was melting the butter.  Okay, I'm lying.  My favorite part was the Nutella.  I love Nutella.  Whoever created Nutella should receive a medal.  Or a shrine.  Nutella is the most amazing spread and it's a wonderful addition to a cookie.

But back to the butter.  Usually when I make cookies I let butter reach room temperature.  But this recipe required melting the butter in a saucepan, and I love the way that move increases the buttery flavor of the cookies.  The rest of the steps to making these cookies are pretty typical, except that you should leave the dough in the refrigerator for at least two hour before baking so that the ingredients mingle and set.  Once that happens, you roll the dough into cookie dough balls, flatten the balls, grab a spoonful of Nutella, eat it.  Then grab another spoonful and plop it into the flattened dough ball.  Recreate the ball so that there's no Nutella poking out and then place it on the cookie sheet.  Fill your sheet and bake those puppies!

Now, gluten is one of the main things that make things like bread, muffins and cookies rise.  Without it, these items come out flat and not as picture perfect.  But they still taste yummy!  So if you're using gluten-free flour like I did, know that these cookies will be really flat.  But I promise, even though they're not picture perfect, they are for sure tummy perfect.

Thanks for reading!  Eat something yummy today, even if it's not gluten free.

Mocha Chip Meringue Cookies

25 Days of Cookies, Day 2.

After a very long day at work, and with the thought of the very busy week ahead I knew tonight's cookies had to be easy.  And delicious.  Because a long day calls for a delicious cookie...or five.  Yup...five.

I googled "easiest cookies ever" and found my favorite, Martha Stewart.  Of course the queen of domesticity has a list of the easiest cookie recipes on her website (great list, btw!).  I decided to go with mocha-chip meringues because I had all of the ingredients, I love mocha flavor, and I've never made meringue cookies before.

The quality of cookie you get for the amount of work you need to put in is in-SANE.  Right out of the oven, these are like mini molten cookies- super delicate crispy shell and warm, gooey, chocolately inside.  I cannot wait to see what they taste like tomorrow when they've cooled.

I know I have a lot more cookies to go this month, but these are a must try.  Really.

I followed Martha's recipe almost exactly, you can find it here.  I didn't have espresso powder, so I used a teaspoon and a half of coffee out of a K-cup I had on hand.

Are you a meringue fan?  Tell me your favorite meringue cookie in the comments below.  I've seen coconut, mint chocolate, and this mocha version.  Now I know the mocha is so good, I think I can't wait to try more flavors.

25 Days of Cookies!

Hello Sweets!  It's been way too long, I'm sorry for going off the grid for the past few months!  My husband and I moved into the city and while that has been beyond amazing, the tragedy of the move was leaving almost all of my baking pans in the old apartment!  The only things that came with me were a bread pan, 2 round cake pans and 1 very small cookie sheet.  It has been a nice break from baking and I think I've lost a little weight because of it (woohoo!) but with Christmas approaching, the bug is back.

I decided to bring BostonSweetie back to life with a promise to do a post a day from now through December 26.  Each of these posts will be about one of my favorite treats- cookies!

The first cookie I have to share with you is a classic chocolate chip recipe that I've been baking with my mom since as far back as I can remember.  This was our cookie that we made for Santa, gave to the neighbors, and ate with milk while watching Rudolph and Frosty.  I've always loved them straight out of the oven, nice and hot, but these are sooo good the next day, too!  These whip up fast and bake fast too- so they are an excellent choice for a quick turnaround.

The special thing about this exact batch that I'm showing you, is that my husband made them!  It took him about 10 minutes to get the dough mixed up and then 10 more minutes to bake.  He is the best!

I don't know what cookbook it comes from- it's a really old photocopy that my mom has had forever, so if someone recognizes it from the photo, please let me know and I'll attribute the recipe accordingly.

If you try this recipe, let me know how you liked it in the comments below.  And if you have suggestions for a cookie recipe I should try this month, please share that below, too!

Mum's handwriting on the recipe - too bad I left all my cooling racks at the apartment too!  If anyone is in the same boat, a plate works just fine :)

Dessert on a diet

Have you ever tried to slim down only to have desserts like the ones I feature on this blog all the time tempt you into massive calorie binges?  Well do not worry, today I have a dessert to share that will not pop the belt.    

I introduce to you my favorite "diet dessert."  When I am feeling motivated and healthy, a nice cup of coffee flavored non-fat yogurt with a tablespoon of dark chocolate chips does it for me.  Sure, maybe it's not as awesome as a sundae or a slice of cake, but it tastes pretty good, actually has some nutritional value, keeps the calories low, and the chocolate chips totally make it feel like dessert.

Eat and don't weep, sweets!  Happy weekend!!!!

Brownie Mug Cake Hits the Spot!

Sooo you know how most mug cakes SOUND good in theory and then taste totally weird/microwaved/gelatinous/not-what-you-needed-at-all?  I spotted a mug BROWNIE on Pinterest, and in the heat of my chocolate-craving moment decided to go for it.

I.LOVE.THIS.MUG-BROWNIE. 

It's super chocolatey, to the point where I could not eat it plain- you definitely need the vanilla ice cream to balance the richness of the brownie.  The consistency is great- 60 seconds makes for a cup of gooey chocolate.  It's like the molten part of a lava cake on it's way to full-blown brownie.   YUM.

This recipe is a keeper.  Seriously.  Try it and enjoy :D

Mug Brownie - Adapted from a recipe on Chow.com

Need:

• 2 tbsp canola oil
• 2 tbsp water
• 1/8 tsp rum extract
• dash of kosher salt
• 3 tbsp granulated sugar
• 2 tbsp unsweetened cocoa powder
• 2 tbsp flour
• 1 tbsp dark chocolate chips
• 1-2 scoops vanilla bean ice cream

Do:

1.  In a microwave-safe mug, whisk the oil, water, rum and salt until combined.
2. Add cocoa powder and whisk until all of the cocoa is moistened and there aren't too many lumps.
3. Add granulated sugar, whisk to combine
4. Microwave for 60 seconds (if you want less goo and more chew (HAH!) then go for 1:25)
5. Sprinkle chocolate chips on top of brownie
6. Top off with vanilla ice cream
7. Leave me a comment confirming that this is the best mug recipe you've ever tried

;)

PERFECT Chocolate Chip Cookies

It's true. This is not opinion, it's actual fact...IT is the perfect chocolate chip cookie, thanks to the phenominal foodies at America's Test Kitchen & Cooks Illustrated. I'm talking perfect in every way. The recipe is fairly easy, very fun (who doesn't like browning butter? I love when baking involves a skillet) and the result is a cookie that will bring you to a VERY happy place.

These cookies come out uniform in size, crispy-edged and chewy-gooey-centered. The recipe says to wait until they are cooled to enjoy. I say you'd be remiss to NOT break apart one of these fresh out of the oven and try them while they're hot (note: I take no responsibility for burnt mouths.)

The one problem with this cookie is that it is TOO good. I behaved myself all day- got all my fruits and veggies in, did a workout, made a healthy dinner and ate small, beach-friendly portions and then I started baking. And then my health status for the day flew out the window. I kept picking at the batter, and then I kept nibbling on more cookies as I waited for the batches to bake. Having the world's worst sweet tooth, I'm used to picking a little bit during any baking project. This one was just out of control. I think it's the browned butter. That extra step seriously enhanced the flavor of these, putting them way above any generic chocolate chip cookie you could buy or basic recipe you could follow.

My husband agreed. He is a die-hard hockey fan, and the Bruins playoff game was mid-play, and he lost focus while taking his first bite, turned around to me with love filled eyes and said "These. Are. Legendary." and then went back to the game. My cookies distracted him from PLAYOFF HOCKEY. They are that good.

Have I convinced you yet? Here's the recipe to make 16 nice big cookies, courtesy of America's Test Kitchen / Cook's Illustrated, with a little Boston Sweetie commentary added in for fun. If you try these, let me know what you think! If you're a blogger and you bake these- make sure to take pics and enter the Cookie Challenge! Do you have a recipe that you think could rival this one? 



First, a few notes from Cook's Illustrated:

Avoid using a nonstick skillet to brown the butter; the dark color of the nonstick coating makes it difficult to gauge when the butter is browned. Use fresh, moist brown sugar instead of hardened brown sugar, which will make the cookies dry. This recipe works with light brown sugar, but the cookies will be less full-flavored.

Need:

• 1 3/4 cups unbleached all-purpose flour
• 1/2 teaspoon baking soda
• 14 tablespoons unsalted butter (1 3/4 sticks)
• 1/2 cup granulated sugar (3 1/2 ounces)
• 3/4 cups packed dark brown sugar (5 1/4 ounces) (see note)
• 1 teaspoon table salt
• 2 teaspoons vanilla extract
• 1 large egg
• 1 large egg yolk
• 1 1/4 cups semisweet chocolate chips or chunks

Do:

1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12- inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.

2. Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.

3. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny.

**BOSTON SWEETIE NOTE: This is what happened when I didn't read the recipe carefully:

***Clearly, that is ugly and not right. Upon re-reading the recipe I realized I forgot the eggs. Don't forget the eggs! Adding eggs made a much nicer batter:

Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.

4. Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)

5. Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.