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Passover: Flourless Chocolate Cherry Nut Cookies

With the hours ticking by, bringing us closer to the Passover Seder, I thought it was fitting to share a recipe for flourless cookies. I must fore-warn you though, these cookies are so good, that when I made them they didn’t last past the day. They are super simple to make and don’t even require a mixer. *GASP* No electronics needed besides the oven? Shocker, I know.

Flourless Chocolate Cherry Nut Cookies:

3 oz. Walnut Halves (toasted & chopped)

3 oz. Pecans (toasted & chopped)

3 oz. Dried Bing Cherries (Roughly Chopped)

3 c. Confectioners’ Sugar

1/2 c. plus 3 TBL Cocoa Powder

1/4 tsp Salt

4 large Egg Whites, room temperature

1 TBL Vanilla Extract

Toast Nuts:

Preheat oven to 350°

Spread the nuts on a rimmed baking sheet and toast for approximately 9 minutes, until they turn golden.

Allow nuts to cool and roughly chop them.

Cookies:

Position the oven racks in the upper and lower thirds of the oven.

Set oven to 320°

Line two baking sheets with parchment.

In a large bowl, whisk the confectioners sugar, cocoa powder and salt together.

Add the nuts and cherries.

Add the eggs and vanilla and continue to mix with a spoon or spatula until ingredients are fully combined.

Spoon the batter onto the baking sheets leaving 2 inches between each cookie.

Bake 16 to 20 minutes (for larger sized cookies) until the tops are glossy and lightly cracked. Rotate the baking sheets half way through the baking time.

The cookies may seem a bit soft in the middle. Do not over bake. They should be chewy and have softer centers.

Allow cookies to cool completely. Store in an airtight container for up to 5 days.

Adapted from Francois Payard’s Chocolate Epiphany

Mexicali Cookies

We recently made cookies for a couple getting married. The soon-to-be husband is of Mexican decent and they wanted to give a nod to his heritage. We decided to make bright, festive cookies in the shape of Sombreros and Hearts.  I liked that the color scheme really picked up on the Mexican theme while still keeping the cookies simple and elegant.

There is something so exciting about seeing a box filled with cookies!

 

 

Extreme life of a Chef

I recently went on a trip to Antarctica. It was an amazing adventure! As you can imagine, it is not a traditional cruise to the Bahamas. We had to travel through the Drake Passage – 2 1/2 days without seeing land. This is one of the most volatile ocean passes in the world. In fact, two days before I set sail, another ship was so badly battered by the Drake, it had to turn back and never made it to Antarctica.

I was amazed with the food we were served during our travels. Fresh baked bread and delicious and creative meals! I was able to sit down with the Head Chef, Chef Brian and hear about what it’s like to be a chef on an ice-breaker vessel that travels to the most remote regions of the world.

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