bravetart

These chocolate brownies use both Dutch cocoa powder and dark chocolate, as well as brown butter, for a rich and complex flavor.

Glossy Fudge Brownies Recipe | BraveTart

unsalted butter (about 3 sticks; 340 grams)

dark chocolate, about 72% (about 1 cup; 170 grams)

white sugar (about 2 1/4 cups; 450 grams)

light brown sugar (about 1/4 cup, packed; 55 grams)

eggs,

vanilla extract (about 1 tablespoon; 15 grams)

instant espresso powder,

all-purpose flour,

cocoa

Getting Ready: Adjust oven rack to middle position and preheat to 350°F (180°C). Line a 9- by 13- by 2-inch anodized aluminum baking pan with foil to cover the bottom and long sides of the pan. (It's all right to leave the short sides exposed.) If you like, grease lightly with pan spray.

In a 3-quart stainless steel saucier, melt butter over medium-low heat. When it has completely melted, increase heat to medium and simmer, stirring with a heat-resistant spatula while butter hisses and pops. Continue cooking and stirring, scraping up any brown bits that form inside the pan, until butter is golden yellow and perfectly silent (see note). Remove from heat and stir in dark chocolate; the mixture will seem quite thin.

Making the Batter: Combine white sugar, brown sugar, salt, eggs, vanilla, and instant espresso (if using) in the bowl of a stand mixer fitted with the whisk attachment. Whip on medium-high until extremely thick and fluffy, about 8 minutes. (The whipping time can vary significantly depending on bowl size, batter temperature, and mixer wattage, so use the visual cues as your primary guide.)

Meanwhile, sift together flour and cocoa powder. When the foamed eggs are fluffy and thick, reduce speed to low and pour in the warm chocolate-butter. Once it is incorporated, add cocoa-flour all at once and continue mixing until roughly combined. Finish with a flexible spatula, scraping and folding to ensure batter is well mixed from the bottom up.

Pour into prepared pan and bake until brownies are glossy and just barely firm, about 30 minutes or to an internal temperature of 205°F (96°C). (Take care that the probe is inserted at a sharp angle to avoid touching the bottom of the pan.) The timing of this recipe is based on anodized aluminum and will vary significantly with glass, ceramic, or nonstick pans, materials that will also affect the brownies' consistency. 

Cool brownies to room temperature to allow their crumb to set before slicing. Slide a butter knife between the brownies and the short ends of the pan; gently tug on the foil, then lift to remove the brownies from the pan. Cut into 24 two-and-a-half-inch squares and store in an airtight container with a sheet of wax paper between layers, about 1 week at room temperature.

Chewy chocolate chip cookies with just-crisp edges, loaded with melted chopped bar chocolate for better flavor than commercial chips.

Quick and Easy Chocolate Chip Cookies Recipe | BraveTart

all-purpose flour (2 3/4 cups, spooned; 355 grams),

unsalted butter

white sugar (1 cup; 205 grams)

light brown sugar (1 cup, gently packed; 225 grams)

vanilla extract (1 tablespoon; 15 grams)

baking soda

baking powder

nutmeg

Make the Dough: Adjust oven rack to middle position and preheat to 350°F (180°C). Set aside a handful of chopped chocolate (about 2 ounces; 55g) and place the remainder in a medium bowl. Sift flour on top and toss together. Combine butter, white sugar, brown sugar, vanilla, salt, baking soda, baking powder, and nutmeg in the bowl of a stand mixer fitted with a paddle attachment. Mix on low to moisten, then increase to medium and beat until light and fluffy, about 5 minutes. With mixer running, add egg and continue beating only until smooth. Reduce speed to low, add flour/chocolate all at once, and mix to form a stiff dough.

Portion the Dough: Divide in 2-tablespoon portions (about 1 1/2 ounces or 40g each) and round each one into a smooth ball. (If you like, portioned dough can be refrigerated in a heavy-duty zipper-lock bag up to 1 week, or frozen 6 months. Stand at room temperature until quite soft, about 70°F or 21°C, and proceed as directed.)

To Bake: Arrange portions on a parchment-lined half sheet pan, leaving 2 inches between cookies to account for spread. Garnish each with reserved chocolate and a pinch of kosher salt. Bake until puffed and pale gold around the edges but steamy in the middle, about 15 minutes. For crunchy cookies, continue baking until golden, 3 to 5 minutes more. Cool directly on baking sheet until crumb is set, about 5 minutes. Enjoy warm or store in an airtight container up to 2 days at room temperature.

You don't have to hunt down specialty "black" cocoa to make authentic Oreos; the only essentials are Dutch cocoa powder and a little baking soda to alkalinize the dough. Together, they make crispy wafers as inky and intense as the original, with a hint of bitterness to balance the sweet vanilla filling.

Homemade Oreo Cookies Recipe | BraveTart

For the Chocolate Wafers:

sugar (about 1/2 cup; 100 grams)

golden syrup (about 3 tablespoons; 55 grams),

coconut extract (optional)

flour

For the Filling:

unsalted butter (about 12 tablespoons; 170 grams)

vanilla extract

Diamond Crystal kosher salt

sugar

For the Chocolate Wafer Dough: Combine butter, sugar, golden syrup, baking soda, salt, and coconut extract (if using) in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed to moisten, then increase to medium and beat until fluffy and light, about 5 minutes, pausing to scrape bowl and beater about halfway through.

Sift flour and cocoa together. (If using cup measures, spoon into the cups and level with a knife before sifting.) With mixer running on low speed, sprinkle flour/cocoa mixture into butter mixture. It will seem dry and mealy at first, but continue mixing to form a smooth dough. Knead against sides of bowl to form a smooth ball, then divide in half and flatten into disks. Use immediately or wrap in plastic and refrigerate up to 1 week; soften cold dough 30 minutes at room temperature, then knead on a bare surface until pliable and smooth.

For the Wafers: Adjust oven rack to middle position and preheat to 350°F (180°C). On a cocoa-dusted surface, roll a portion of dough into a 7-inch square. Sprinkle both sides with cocoa and roll until 1/4 inch thick; generously dust with cocoa and continue rolling to 1/8 inch (see note). Alternatively, roll dough to 1/8 inch using an embossed pin. Slide an offset spatula under dough to loosen, brush away excess cocoa, and stamp into 1 1/2–inch rounds. 

Arrange on a parchment-lined aluminum baking sheet, leaving 1/4 inch between wafers. Gather scraps, knead, re-roll, and cut as before. Repeat with remaining dough as well. Any remaining scraps can be discarded or baked to grind for crumbs. Bake until wafers are firm and dry, about 15 minutes, and cool to room temperature on the baking sheet. Fill immediately or store in an airtight container up to 1 week at room temperature. 

For the Filling: Before making the filling, flip half the chocolate wafers upside down so they can be filled immediately after preparing the filling, as it will quickly set.

In a 2-quart stainless steel saucier, completely melt butter over medium-low heat. Simmer, stirring with a heat-resistant spatula, while butter hisses and pops; if you notice brown bits forming along the edges, reduce heat to low. Continue cooking and stirring until butter falls silent, then strain into the bowl of a stand mixer fitted with a paddle attachment.

Add vanilla and salt, followed by powdered sugar. Mix on low to moisten, then increase to medium and beat until creamy and soft, about 5 minutes. Transfer to a heavy-duty pastry bag fitted with a 1/2-inch tip and use immediately; this filling cannot be made in advance.

To Sandwich the Wafers: Pipe a generous dollop of filling in the center of each upturned wafer (just shy of 1 tablespoon, or a little more than 1/4 ounce). Sandwich with remaining halves, transfer to an airtight container, and stand at room temperature until filling has set, about 30 minutes. The cookies will keep for up to 1 week at room temperature, up to a month in the fridge, or 3 months if frozen; serve at room temperature.

Making Butterfingers for yourself takes a fair amount of time, but the work itself isn't actually hard if you're patient.

Homemade Butterfingers Recipe

water

molasses

corn syrup

vanilla bean,

peanuts

corn flakes

chocolate, divided

Prepare the candy:Line a jelly roll pan (a 1/2 sheet pan) with a silicon mat and preheat oven to 200° F.In a medium pot, combine water, molasses, corn syrup, sugar and vanilla bean seeds. Set over medium heat and stir gently with a fork, taking care not to splash, until sugar dissolves and the mixture begins to simmer. Simmer, undisturbed, until the mixture reaches between 280 and 290°F on a candy thermometer. Due to the molasses, the mixture will have a sketchy burning smell, but remain within the recommended temperatures and rest assured that it’s not actually burning. Cooking molasses just smells funky.While the syrup is cooking, grind the peanuts and powdered sugar together in a food processor until the mixture forms a thick, damp mass with a texture like wet sand. Set aside.When the syrup comes to temperature, immediately pour the mixture onto the silicon mat in the sheet pan, taking care to keep the syrup within the center of the mat. Wearing a pair of oven mitts, tilt the pan left and right to help the syrup evenly coat the silicon mat into a roughly 14” by 10” rectangular shape. You can fold the candy back over on itself if any places flow out too far.

Layer the candy:If you’ve ever laminated dough, this will be a familiar process; if not, imagine this next step as folding a business letter in thirds. Sprinkle the ground peanut mixture in an even a layer over 2/3 of the candy. Use the silicon mat to fold the unsprinkled section up and over the center of the candy, just like the first fold of a business letter. If the candy sticks to the silicon, it’s still too hot. Wait a few moments for it to cool, then peel the silicon away; no rush. Now fold this double-thick section up and over the remaining piece. You will now have a 3 layer candy packet roughly 11” x 5”.Place the sheet pan in the preheated oven for 5 minutes, or until the candy has become warm and pliable. Remove it from the oven and lift out the silicon mat, setting it on the counter. Use a rolling pin to gently roll it out to a 14” x 10” rectangle; it will take some elbow grease. If at any time the candy begins to make a cracking sound, or feels too stiff to roll, return the pan to the oven for a minute or two. Take your time! Once you’ve rolled it out, fold it into thirds again just as you did the first time.Return the candy to the oven for another 4 minutes, then roll back out to a 14” x 10” rectangle. Sprinkle this rectangle with corn flakes, as you did with the peanut mixture. Fold into thirds (if, while folding the candy makes a cracking noise, stop folding and return it to the oven for about a minute, then proceed with folding). Return folded packet to the oven for another 4 minutes.

Cut the candy into bars:Now roll the candy to 1/2” thickness and then transfer to a cutting board. Use a sharp knife to trim the edges, leaving a tidy rectangle behind. You may be able to immediately cut the candy into 10 long, thin bars. But you may find you need to return it to the oven for a minute or two. This generally depends on the temperature of the kitchen. 

Crumb coat the bars:Due to the extreme flakiness of the candy, it’s important to “crumb coat” the candy bars before dipping in chocolate. Do this by tempering 12 ounces of chocolate. Drizzle or pipe a thin line of chocolate onto the bottom of each candy piece and then flip each over to form a foot on the bottom. Next, drizzle a little chocolate over each bar and use a small pastry brush to evenly coat the bar in a thin layer of chocolate. 

Dipping the bars:Once the chocolate has set, temper the remaining chocolate and dip each bar. Store the finished bars in an airtight container, indefinitely.

A classic apple pie with a golden and crisp crust and a thick and saucy filling that requires no precooking of apples.

Easy, Old-Fashioned Apple Pie Recipe | BraveTart

light brown sugar (1 cup, packed; 225 grams)

cinnamon

ginger

cloves

tart apples (about 8 large apples; 1.9kg),

tapioca starch (1/4 cup, spooned; 25 grams),

Old-Fashioned Flaky Pie Dough,

For the Egg Wash:

heavy cream (1 tablespoon; 15 grams)

For the Filling: Combine brown sugar, cinnamon, salt, ginger, nutmeg, and cloves in a gallon-sized zip-top bag (do not add tapioca at this time). Peel, quarter, and core the apples, then slice into 1/2-inch wedges; significant deviation can change the consistency of the filling. 

Measure 50 ounces sliced apples (11 rounded cups; 1.45kg) into the bag, seal tightly, and tumble until roughly coated. Macerate at room temperature, flipping the bag occasionally to distribute the syrup, until the apples have lost a third of their volume, at least 3 hours. The apples can be held up to 8 hours in the fridge.

Add tapioca starch to the apples, reseal, and toss to combine. Pour apple filling into the prepared pie shell, nestling the slices into a flattish mound. Stand top crust a few seconds at room temperature until pliable, then drape on top. Pinch to seal both crusts together and trim to 3/4 inch. Tuck the dough under itself, so the pie looks something like a bonnet, or crimp into loose waves (the crust will not hold a tightly crimped design). Refrigerate the pie until cold and firm, at least 30 minutes or up to 1 hour. Meanwhile, adjust oven rack to lower-middle position and preheat to 400°F (200°C).

For the Egg Wash: Whisk egg, yolk, cream, and salt together in a small bowl, then brush over the chilled pie. With a sharp knife, cut six 3-inch vents around the top, wiggling the blade left and right to open each into a wide vent. 

To Bake: Place pie on a parchment-lined aluminum half sheet pan and bake until 195°F (91°C) in the very center, about 75 minutes. This is easiest to monitor with an in-oven digital thermometer, which can be programmed to chime on reaching the target temperature.

To Serve: Cool at least 1 hour at room temperature before serving. Wrapped in foil, leftovers will keep 3 days at room temperature. Warm in a 350°F (180°C) oven to restore the crispy crust and saucy filling.

These crispy cookies are rich and aromatic thanks to the floral character of Ceylon cinnamon and the deeply caramelized sweetness of well toasted sugar or Belgian-style brown sugar, sometimes called candi sugar or cassonade—accept no substitutions! The spice blend is subtle, but vital to capturing the gentle spiciness of the real deal, so be sure to use level measurements or else bust out a microscale if you have one.

Homemade Biscoff (Belgian Speculoos Cookies) Recipe

light brown candi sugar,

baking soda (4.75 grams)

ceylon cinnamon (1.5 grams)

ground or freshly grated nutmeg (0.25 grams)

cloves (0.15 grams)

1/16 teaspoon ground cardamom (0.10 grams)

1/16 teaspoon ground anise (0.10 grams)

tap water (about 1 tablespoon; 15 grams)

all-purpose flour (about 1 1/4 cups; 155 grams)

Adjust oven rack to lower middle position, and preheat to 350°F. In the bowl of a stand mixer fitted with a paddle attachment, combine candi or toasted sugar with butter, baking soda, cinnamon, kinako, nutmeg, salt, cloves, cardamom, and anise. Cream on medium speed until fluffy, soft, and pale, about 10 minutes, pausing to scrape the bowl and paddle as needed if the sugar seems dense and compacted at the bottom of the bowl.

While creaming on medium speed, slowly splash in the water a little at a time. Once it disappears into the fluffy butter/sugar mix, reduce speed to low and add the flour all at once. Continue mixing until the dough begins to gather around the paddle.

Turn the dough onto a clean surface, and knead gently to form a ball. Pat into a rectangular shape, then dust with flour, above and below. Roll to a thickness of 3/16-inch, using a ruler for guidance. Slide an offset spatula beneath the dough to loosen, and brush away the excess flour. 

With a fluted pastry wheel, cut the dough into 3/4-inch strips, then cut crossways to form 2-inch rectangles. With the offset spatula, transfer the cutouts and scraps to a parchment-lined half sheet pan, leaving an inch between each piece to account for spread.

Bake until cookies are golden brown, about 16 minutes, rotating the pan halfway through if needed to ensure even browning. Cool to room temperature directly on the baking sheet; the cookies will not crisp until fully cool. Enjoy with coffee, and store leftovers in an airtight container up to 1 month at room temperature; the scraps can be ground to use for crumbs and frozen in an airtight container for up to 3 months. 

The success of most any cake depends on the temperature of your ingredients. Too warm and the batter will be thin, which will make a cake that's gummy and dense. Too cold and the batter will be heavy and curdled, giving the cake a coarse and muffin-like crumb. These problems can be avoided altogether simply by paying attention to the temperature of your butter, milk, and eggs. With those details squared away, it's easy to whip up a simple three-egg vanilla cake that's fluffy, tender, and perfectly moist.

Classic Vanilla Butter Cake Recipe

For the Cake:

eggs, brought to about 65°F (18°C)

milk

all-purpose flour

To Finish:

recipe Swiss Buttercream

For the Cake: Adjust oven rack to lower-middle position and preheat to 350°F (180°C). Lightly grease three 8-inch anodized aluminum cake pans and line with parchment (explanation and tutorial here). If you don’t have three pans, it’s okay to bake the cakes in stages, the batter will keep at room temperature until needed. 

In the bowl of a stand mixer fitted with the paddle attachment, combine sugar, baking powder, salt, and butter. Mix on low speed to roughly incorporate, then increase to medium and beat until fluffy and light, about 5 minutes. About halfway through, pause to scrape the bowl and beater with a flexible spatula.

With the mixer still running, add the eggs one at a time, letting each fully incorporate before adding the next, then dribble in the vanilla. Reduce speed to low and sprinkle in about 1/3 of the flour, then drizzle in 1/3 of the milk. Repeat with remaining flour and milk, working in thirds as before.

Scrape the bowl and beater with a flexible spatula, and resume mixing on medium speed for about 3 seconds to ensure everything is well combined. The batter should look creamy and thick, registering between 65 and 68°F (18 and 20°C) on a digital thermometer. (Significant deviation indicates ingredients were too warm or too cold, which can lead to textural problems with the cake.)

Fold batter once or twice from the bottom up with a flexible spatula, then divide evenly between prepared cake pans (about 20 ounces or 565g if you have a scale). Stagger pans together on the oven rack, and bake until puffed, firm, and pale gold, about 32 minutes. If your oven has very uneven heat, pause to rotate the pans after about 20 minutes. Alternatively, bake two layers at once and finish the third when they’re done.

Cool cakes directly in their pans for 1 hour, then run a butter knife around the edges to loosen. Invert onto a wire rack, peel off the parchment, and return cakes right-side-up (covered in plastic, the cakes can be left at room temperature for a few hours). Prepare the buttercream.

For the Crumb Coat: Level cakes with a serrated knife (full directions here) and set the scraps aside for snacking. Place one layer on a heavy cast iron turntable. If you like, a waxed cardboard cake round can first be placed underneath, secured to the turntable with a scrap of damp paper towel. Top with exactly 1 cup buttercream, using an offset spatula to spread it evenly from edge to edge. Repeat with the second and third layers, then cover the sides of the cake with another cup of buttercream, spreading it as smoothly as you can (tutorial here). Refrigerate cake until the buttercream hardens, about 30 minutes.

To Finish: Rewhip remaining buttercream to restore its creamy consistency, then use to finish and decorate the chilled cake as desired. Let the cake sit at room temperature for at least an hour before serving, otherwise it will be too cold inside. Cut with a chef’s knife to serve, and cover the exposed edges with leftover buttercream to keep the cake moist. Under a cake dome, the cake will keep for 3 days at room temperature. 

The flavor of this pudding changes dramatically depending on the ingredients used. Skim milk makes a pudding with the lighter taste and texture of the "low-fat" puddings where as whole milk gives the full flavor of the original. High end fancy cocoa powders like Valhrona will result in a really dynamic, flavorful chocolate pudding, whereas grocery store staples like Hershey's will have a simpler flavor more in line with the taste of the pudding you remember.

Homemade Jell-O Style Chocolate Pudding Recipe

gelatin

cocoa powder

In a medium bowl, combine the gelatin and 2 1/2 ounces milk. Whisk with a fork to ensure no lumps remain. 

In a small sauce pot, combine the sugar, cocoa, salt and remaining milk over medium low heat. Whisk constantly until smooth and the mixture beings to bubble around the edges, about five minutes.

Pour the hot dairy mixture through the sieve and into the bowl of gelatin. Whisk the gelatin into the chocolate mixture. Stir in the vanilla, and season with additional salt if needed (I've discovered the amount needed will vary according to the bitterness of the cocoa powder, which varies between brand and type).

Set the bowl, uncovered, in the refrigerator. After fifteen minutes cover the pudding with a sheet of plastic wrap pressed against the surface and refrigerate until fully thickened, about 2 hours.

To serve: Whip the thickened pudding with a hand or stand mixer for a full minute to restore a creamy texture. (Alas, stirring or beating with a spatula alone will not sufficiently break up the pudding into a creamy, homogenous mixture.) Spoon the whipped pudding into four serving dishes.If all the pudding is not eaten at this time, it will be necessary to re-whip the pudding before serving as prolonged refrigeration creates an unpleasantly firm texture.

With plenty of lemon zest in the dough and fresh-squeezed juice in the filling, these crunchy ginger cookies taste zippy and bright—a refreshing change of pace from the darker profile of gingersnaps or classic gingerbread cookies. Enjoy with tea, or serve alongside a scoop of your favorite ice cream.

Crispy Lemon-Ginger Sandwich Cookies Recipe

For the Dough:

sugar (about 3/4 cup; 150 grams)

unsalted butter (1 stick; 110 grams)

Ceylon cinnamon cinnamon

lemon zest (1 tablespoon; 4 grams)

all-purpose flour (about 1 1/3 cups, spooned; 170 grams)

heavy cream (2 tablespoons; 30 grams)

refined coconut oil

lemon extract oil

For the Dough: Adjust oven rack to lower-middle position and preheat to 350°F (180°C). In the bowl of a stand mixer fitted with a paddle attachment, combine sugar, butter, molasses, ginger, baking soda, cinnamon, nutmeg, salt, and lemon zest. Mix on low until moistened, then increase to medium and cream until soft and light, about 5 minutes. Reduce speed to low and add flour all at once, then drizzle in cream and mix until fully incorporated.

With a 1 1/2–teaspoon scoop, divide dough into about 40 level portions. Cut each in half, then roll smooth and round between your palms. Alternatively, scale out 3/8-ounce (10g) portions, then roll smooth. (They will look tiny, but they'll spread considerably as they bake!) Arrange on a parchment-lined baking sheet, leaving at least 1 1/4 inches between them to account for spreading. Bake until cookies are golden brown, no longer puffy, and a little firm around the edges, about 10 minutes. If needed, rotate pan about halfway through to ensure even baking. Cool to room temperature directly on the baking sheet; the cookies will not be crisp while warm.

For the Filling: In the bowl of a stand mixer fitted with a paddle attachment, combine powdered sugar, coconut oil, lemon juice, lemon extract, and salt. Mix on low to combine, then increase to medium and cream until soft and light, about 5 minutes. Transfer to a disposable pastry bag fitted with a 1/2-inch pastry tip and use immediately. 

To Assemble: Flip half the cookies upside down and pipe a shy 1/4 ounce filling (about a heaping teaspoon or 6g, but there's no need to measure) into the center of each. Sandwich with remaining cookies. Due to the slightly irregular shape of drop cookies, you'll need to play a bit of mix-and-match to ensure similarly shaped cookies are paired together.

Transfer to an airtight container and refrigerate 15 minutes to harden the coconut oil. If temperatures in your kitchen routinely climb above 75°F (24°C), it will be best to store the cookies in the fridge and bring a few to room temperature as needed to serve. Stored this way, the cookies will last about 1 month. If your kitchen is generally cooler than 75°F, after chilling you may store the cookies at room temperature for up to 1 week.

Thanks to the magic of cast iron, classic chocolate chip cookie dough bakes up extra chewy and crisp around the edges. With a few teaspoons of malted milk powder for an extra layer of flavor, it's a rich and chocolaty dessert just begging for a scoop of ice cream—or at least a glass of milk.

Chocolate Chip Skillet Cookie Recipe

white sugar (2/3 cup; 125 grams)

malted milk powder (about

Adjust oven rack to middle position and preheat to 400°F (200°C). Combine butter, white sugar, brown sugar, malted milk powder, vanilla, salt, baking soda, baking powder, and nutmeg in the bowl of a stand mixer fitted with a paddle attachment. Mix on low to moisten, then increase to medium and beat until light and fluffy, about 5 minutes. With mixer running, add egg and continue beating only until smooth. Reduce speed to low and add flour all at once, followed by chopped chocolate, then mix to form a stiff dough.

Generously butter a 10-inch cast iron skillet, then fill with cookie dough and press into an even layer. Bake until puffed and golden brown, about 35 minutes. Cool until crumb is set, about 45 minutes, before serving. Enjoy warm or cover with foil and store up to 3 days at room temperature.

Excellent chocolate chip cookies that just happen to be vegan.

Vegan Chocolate Chip Cookies Recipe

For the Oat Slurry:

coconut

oat slurry (about 1/4 cup; 55 grams)

all-purpose flour (about 2 3/4 cups, spooned; 355 grams),

dry malt extract,

For the Oat Slurry: In tall, narrow container just wide enough to accommodate the head of an immersion blender, combine rolled oats and water. Purée with an immersion blender until thick and smooth, then strain through a fine mesh strainer, pressing on the solids with a flexible spatula until they give up all their liquid. Discard the fibrous oat solids, and reserve 2 ounces of the thick and gooey purée to use as directed below. This should not be done in advance, as the oat slurry will continue to thicken and become unusable over time. 

For the Dough: Adjust oven rack to middle position and preheat to 350°F (180°C). Combine refined coconut oil, brown sugar, white sugar, vanilla, salt, baking soda, baking powder, and nutmeg in the bowl of a stand mixer fitted with a paddle attachment. Mix on low to moisten, then increase to medium and beat until light and fluffy, about 5 minutes, pausing to scrape the bowl and beater as needed along the way.

With the mixer still running, dribble in the prepared oat slurry and continue beating until smooth. Shut off the mixer, and scrape the bowl and beater. Meanwhile, sift the flour into a medium bowl, then add the dry malt extract and whisk to combine, about 1 minute (if this mixture is not homogenous, the cookies will have an irregular flavor and consistency, so take your time). 

Resume mixing the slurry on low speed, then add the malt-flour all at once, followed by the chopped chocolate. Continue mixing only until well combined. Because coconut oil is solid below 76°F, the dough will seem crumbly and dry; in a hot kitchen, the dough may seem wet or oily, instead.

Portion the Dough: With a 2-tablespoon cookie scoop, divide the dough into about 32 pieces, firmly compressing each portion into the scoop with the palm of your hand or the edge of the bowl. Arrange on a parchment-lined aluminum baking sheet, leaving 2 inches between each. With the palm of your hand, gently press each portion to minimize its dome. This step is not meant to smash or flatten the cookie dough, but to create a slightly level surface. Sprinkle each with chopped chocolate and a pinch of salt.

To Bake: Bake until the cookies are puffed and golden, but still quite steamy and soft in the middle, about 12 minutes. Due to the unique melting point of coconut oil, the cookies will seem doughy and raw in the middle, but they will become increasingly thick and firm as they cool. Cool directly on the baking sheet until the crumb is set, about 5 minutes. These cookies are best served fresh, or within 12 hours of baking, but leftovers can be kept in an airtight container at room temperature for up to 2 days.

An almond-flavored cake that boasts a hearty crumb, thanks to a fair amount of almond flour in the dry mix.

Fluffy and Nutty Almond Layer Cake Recipe

all-purpose flour (about 2 1/2 cups, spooned; 320 grams)

almond

rose water, optional (about 1 1/2 teaspoons; 7 grams)

recipe Chocolate Swiss Buttercream

Adjust oven rack to lower-middle position and preheat to 350°F (180°C). Lightly grease three 8-inch anodized aluminum cake pans and line with parchment (explanation and tutorial here). If you don’t have three pans, it’s okay to bake the cakes in stages; the batter will keep at room temperature until needed. Sift the all-purpose flour and almond flour together in a bowl, then whisk thoroughly to combine, at least 1 minute. Under-mixing the flours can produce a cake with a splotchy crust and uneven crumb.

For the Cake: In the bowl of a stand mixer fitted with the paddle attachment, combine sugar, baking powder, salt, and butter. Mix on low speed to roughly incorporate, increase speed to medium. Beat until fluffy, pale, and light, about 8 minutes. About halfway through, pause to scrape the bowl and beater with a flexible spatula.

With the mixer still running, add the eggs one at a time, letting each fully incorporate before adding the next, followed by the vanilla extract, almond extract, and rose water (if using). Reduce speed to low and sprinkle in about 1/3 of the prepared almond-flour, then drizzle in 1/3 of the milk. Repeat with remaining flour and milk, working in thirds as before.

Fold batter once or twice from the bottom up with a flexible spatula, then divide evenly between prepared cake pans (about 20 ounces/565g per pan). Stagger pans together on the oven rack, and bake until puffed, firm, and beginning to brown around the edges, but relatively pale over all, about 35 minutes. If your oven has very uneven heat, pause to rotate the pans after about 20 minutes. Alternatively, bake two layers at once and finish the third when they’re done.

Cool cakes directly in their pans for 1 hour, then run a butter knife around the edges to loosen. Invert onto a wire rack, peel off the parchment, and return cakes right-side-up (covered in plastic, the cakes can be left at room temperature for a few hours). Prepare your frosting of choice.

To Finish: Rewhip remaining buttercream to restore its creamy consistency, then use to finish and decorate the chilled cake as desired. If you like, garnish with toasted, sliced or slivered almonds. To serve, bring cake to an internal temperature no cooler than 70°F (21°C) and cut into portions with a chef’s knife, wiping or rinsing the blade clean between each slice. Cover the exposed edges with leftover buttercream to keep the remaining cake moist. Under a cake dome, the cake will keep for 3 days at cool room temperature. 

Either Kellogg's now manufactures Pop-Tarts using a reformulated recipe or the tastebuds I possessed as a child had not developed enough to distinguish between crap and yum. As a kid, I thought Pop-Tarts represented the absolute pinnacle of deliciousness. I remember each nibble bringing supreme, no, divine pleasure. My adult palate, however, finds every bite a new adventure in disappointment.

Strawberry &quot;Pop-Tarts&quot; Recipe

Tart Dough:

butter,

all purpose flour

salt

Fruit Filling:

strawberries (see note)

pear

apple

Frosting:

egg corn syrup

vanilla

rainbow sprinkles, homemade

Make the tart dough: With your fingers, cut butter into flour, along with salt, until reduced to pea sized lumps. Next, add corn syrup all at once and mix with a fork until it forms a ball. Dust your hands with a little flour, scoop out the dough, and knead lightly until smooth.Flatten dough into a squarish shape, wrap in plastic, and chill at least 30 minutes.

Prepare the filling: Place a sheet of plastic wrap over a cutting board and set aside. Also have ready a small bowl of water.Combine dried fruit and corn syrup together in a food processor. Pulse until the fruit has been pureed; stop periodically to scrape the bowl down with a plastic spatula to ensure no chunks of fruit remain. Continue pulsing until an incredibly thick, dough-like paste is formed. Now sprinkle a little water on the plastic wrapped cutting board. Use a spatula to scrape the fruit paste from the processor and on to the cutting board. If you need to use your hands, moisten them with water before touching the fruit paste to prevent sticking.Place the fruit paste into center of the plastic wrap and use damp fingers to pat it into a square. Sprinkle it with a few drops of water, then put another sheet of plastic wrap on top.Use a rolling pin to roll the paste between the the sheets of plastic; aim for a 12 inch square, about 1/8” thin. Take care to roll evenly, both up-and-down and left-and-right, to maintain a very square-like shape.Gently peel off the top layer of plastic. Use a dampened ruler (it will stick to the paste if you don’t moisten it with water!) to trim the paste into a 12” square. Peel up the scraps and use them to patch together any gaps and to complete the square shape.If necessary sprinkle some more water over the paste, reapply the plastic wrap, and roll a little more. This will seal the patchwork together and ensure the paste is uniformly thin.Use a dampened ruler and a pizza cutter (or knife) to cut out 12, 2 3/4” x 3 3/4” pieces. Don't bother trying to lift or move those pieces, just cut them. Refrigerate the paste, uncovered, until needed (the pieces are easier to handle when cold).

Preheat the oven to 350° F and have a parchment lined sheet pan ready. Roll the dough to a little shy of 1/4” thick. This is important. Each Pop-Tart will ultimately have 4 “layers” (pastry + filling + pastry + icing), so pay close attention to the thickness of each. If you don’t, you may wind up with unreasonably thick Pop-Tarts.Take the chilled squarish lump of dough and set it onto a surface dusted in sifted powdered sugar. Roll the dough evenly both left-and-right and up-and-down, but don’t roll diagonally! This will preserve the square shape and minimize re-rolling. Lift and move the dough periodically to make certain it hasn’t stuck, dusting underneath as needed.Once the dough has reached about a 1/4” thickness and an overall square shape, use a ruler to cut it into however-many 3 1/8” wide strips. Then, cut each strip every 4 inches. Gather up any remaining scraps, roll, and cut likewise until you have 24 pieces all together.On half off the pieces, place a rectangle of prepared fruit paste.

To seal and bake the tarts: Cover each fruit paste-topped portion with remaining dough pieces. Use the rounded end of a bench knife or your fingers to smooth the dough over the fruit filling and to gently press out any air pockets. Use the handle of a bench knife, the handle of a wooden spoon, or the side of your hand to gently seal the dough along all four sides of each tart. Do not use a fork to crimp the edges; have you ever seen a Pop Tart before? No crimping.Once you’ve smoothly sealed the edges of the Pop-Tart, carefully dock with a fork.Use a bench knife or spatula to transfer the Pop-Tarts to a parchment lined cookie sheet. Bake for about 20 minutes, until lightly browned all over. You don’t want them “golden brown” by any means, real Pop-Tarts look downright anemic.Occasionally, a Pop-Tart or two will spread somewhat irregularly during baking. While they’re still warm from the oven, you can trim the edges again quite easily with a bench scraper or knife. Cool thoroughly. 

Make the frosting and finish the tarts: Use a clean towel or dry pastry brush to dust off the cooled Pop-Tarts, removing any stray crumbs.Combine all of the icing ingredients in a bowl and mix until a smooth paste forms. Put some of the icing into a piping bag fitted with a small, plain tip. Pipe a boarder of icing around the perimeter of each tart, leaving about a 1/4” margin.Thin the remaining icing, a tablespoon of water at a time, until it reaches a pourable consistency. Pour a tablespoon of icing onto each tart and use the tip of a metal spatula or spoon to help it reach all of the corners. Pop-Tarts only have a thin smear of icing on top, so take care not to over do it.Let the icing dry for about 3 minutes or so before decorating with sprinkles. Homemade or store bought, the sprinkles tend to bleed if they go on too soon.

Aging the Pop-Tarts: Transfer the tarts to a baking sheet and store them in a cool, dry location where they will be undisturbed (the inside an empty microwave works perfectly). Let the Pop-Tarts dry, uncovered, overnight. This will significantly improve their texture.The Pop-Tarts will keep for about two weeks at room temperature and, in fact, get better with age. 

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