Welcome to TBLSPOON
Follow along as I document my adventures in baking. I hope it inspires you to try something new.
Thanks for visiting,
Sarah
Follow along as I document my adventures in baking. I hope it inspires you to try something new.
Thanks for visiting,
Sarah
All tagged Chocolate
When King Arthur Baking sent out an email announcing their 2024 recipe of the year – these “Supersized, Super-Soft Chocolate Chip Cookies” – they broke the internet. Or at least they broke their own site for a number of hours. So when anyone asks the inevitable question: Does the world really need another chocolate chip cookie recipe? I think the resounding answer must be: Yes. Yes, we do. And really, if the world keeps writing them and I get to keep baking them (read: eating them), I’m on board.
A simple, stir together recipe to make rich, delicious chocolatey mochi doughnuts. I made mine with drizzled vanilla melting candy on top (more efficiency!), but I've also included directions for a traditional cream cheese icing if you prefer.
These Neapolitan Cookies from Sarah Kieffer’s “100 Cookies” cookbook have been on my list seemingly forever. I’m so glad I finally found the time to make them because they are even better than I’d expected. The cookie has such a nice texture – that perfect mix of crispiness and chewiness – and I love the contrast of the sweet/tart strawberry with the vanilla and chocolate.
Pâte sucrée is one of my favorite pastries to make, there’s something therapeutic about rolling out the dough and satisfying when the the tarts come out of the oven proudly holding their shape. Plus, it’s delicious since it's essentially a buttery shortbread with an egg mixed in to hold it together... and made even better when filled with creamy dark chocolate.
This peanut butter pie is piled high with an incredibly decadent peanut butter cheesecake filling in a chocolatey crust and topped with ALL the Reeses Peanut Butter Cups, peanut butter chips, and drizzled with dark chocolate and melted peanut butter. It’s the pie that peanut butter dreams are made of.
Dark chocolate, White chocolate, Pistachios, Unsweetened shredded coconut, Poppyseeds, Old fashioned oats, Rye and all purpose flour, Light brown sugar. Look at the gorgeous texture all of those ingredients create! They're large, bakery style cookies, crisp on the edges and chewy in the middle. The chocolate, coconut, and pistachios balance the intenseness of the rye and poppyseeds. The coconut, brown sugar and oats create the chew. I also may try them again without the poppyseeds and more pistachios one day. (I'm a devoted pistachio fan.) Bake them all at once or freeze the portioned out dough for whenever a cookie craving strikes.
Peanut butter, chocolate, bananas...you really can't go wrong with this classic flavor combo. This pie comes from Erin Jeanne McDowell's wonderful new cookbook The Book on Pie and is for all the peanut butter lovers out there. I describe a lot of recipes on this site as "decadent" and this one is no exception. A deliciously thick and creamy peanut butter custard wrapped in a black cocoa "all buttah" crust then topped with sliced bananas and homemade salted peanut brittle. My husband called it a giant Reece's peanut butter cup. Not mad about that!
I'm so excited to share this recipe, I just loved the way these shortbread turned out. This one is for pistachio lovers. Ground pistachios and oats replace some of the flour of a typical shortbread recipe, chopped pistachios are mixed in for a nutty crunch, finally more ground pistachios get sifted across the top, for even more pistachio flavor and a hint of green color.
These Hamantashen are my tribute to childhood Hamantashen and my mom's efforts to make all of us happy. Poppyseeds for mom, fruit filling for dad, and chocolate for us (grown) kids all wrapped up in a single triangular cookie.
There's no holiday gatherings happening in my part of the world thanks to a certain global pandemic, so instead I've been trying to spread some holiday cheer with a variety of cookie gifts. After all, how can you not smile at a gift bag or platter full of beautiful cookies. I like to include a variety of flavors and textures in my cookie collections: think sweet & salty tahini shortbread, cool and crisp peppermint bark, melt in your mouth butter cookies, and raspberry jam and nut filled rugelach. Those are just a few of my favorites that I've been passing out over the last couple of weeks.
Crisp pastry filled with raspberry jam, bittersweet chocolate, toasted pecans, and diced dried cranberries. I made this raspberry rugelach recipe from New York Times Cooking last year and fell in love with the sweet, bite size treats.
Fresh from the oven, I kind of wanted to call these Ginger Chocolate Cookies, but once cooled, the chocolatey flavor started to shine and the wonderful warmth and chewiness from the molasses came out, so I guess we’ll go with the author’s original name for them: Chocolate Molasses Cookies! Whatever you call them, they’re scrumptious, bold in flavor and perfect for holiday cookie gifting - if you can bear to give them away!
Rich, crisp, and chocolatey, around 19 spare seems about right to me. With espresso powder, chopped chocolate and hazelnuts mixed into the batter they hold their own when paired with a strong cup of coffee or latte.
Not quite a blondie, not quite a cake, but tender, chocolatey, with a little crunch from the pecans and full of warm fall flavors. These pumpkin bars are an easy, stir-together recipe, no mixer or beaters required.
A little chew, a little crunch, and a whole lotta pumpkin spice make these the ultimate fall chocolate chip cookie. They’re packed with rolled oats, toasted pumpkin seeds, chocolate chips and pumpkin (of course), and sweetened with brown sugar and maple syrup. All the autumn goodness.
No decorating skills? No problem. With the help of some cookie cutters and rich black cocoa you can create a spooky Halloween cookie-scape too. Candy googly eyes optional. These cute cats and bats taste like Oreos, so pour yourself a glass of milk for dunking and let’s start baking.
