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Flourless Fudgy Chocolate Cookies

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You’re familiar with flourless chocolate cake from restaurants, right? It’s thick, soft, and fudgy cake that’s just heaven in a bowl. Well, these Flourless Fudgy Chocolate Cookies are a take off on that cake. They’re a little crispy around the edges and awesomely chewy and fudgy in the middle. And I don’t use the word awesome willy-nilly (yes, I said willy-nilly)!

These are definitely for a chocoholic – sweet and full of cocoa and chocolate chips. Here’s my pudgy little fingers holding one of the cookies just out of the oven. You can see the gooey chocolate chips and fudgy center.

These chocolate cookies are not for the faint of heart. They are very sweet and are best served microwaved for 5 or 6 seconds with a side of cold milk or vanilla ice cream. The original recipe from MamaGourmand’s wonderful site called for 24 cookies (12 on each cookie sheet) and I misread it and thought it was supposed to be 12 cookies total. I ended up splitting the difference and made 17 really big cookies. I recommend making them a little smaller so you won’t overdose on chocolate and sweetness.

These cookies are wonderful and inadvertently gluten-free. Chewy, fudgy, with that meringue crunch, and perfect for a snack or dessert. It takes a little muscle to mix them up since the batter is so thick, but they take very few ingredients that you probably have in your cabinet.

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Flourless Fudgy Chocolate Cookies

****Original from MamaGourmand.com.  Very sweet and chocolaty.  Chewy center and crisp edges.

Servings: 18 =24
Ingredients
  • 3 C powdered sugar
  • 2/3 C cocoa powder
  • 1/2 tsp salt
  • 3 large egg whites, room temperature
  • 1 tsp vanilla
  • 1 C semi-sweet chocolate chips
Instructions

  1. Line two baking sheets with parchment paper and also spray each of them with cooking spray.

  2. In a large bowl, sift together powdered sugar and cocoa powder.  Add salt and whisk all together. Stir the egg whites and vanilla together and pour into the powdered sugar mixture.  Stir until completely combined (will be very, very thick).  Stir in the chocolate chips.

  3. Spoon the batter onto the parchment-lined baking sheets, 10-12 mounds per sheet.  Preheat the oven to 350°.  Let the cookies rest for 30 minutes before baking.  Bake for 11 to 12 minutes until tops are glossy and lightly cracked.  The edges will be set and the middle will be slightly undercooked.

  4. Let the cookies cool for 5-10 minutes on the baking sheet, then transfer to a rack to finish cooling.  Store in an airtight container.

Recipe Notes

Tips and Stuff:

The original recipe called for 1 1/2 cups of chocolate chips, but that was too much for me.  1 cup was perfect.  Someone mentioned that Central Market has a similar cookie without chocolate chips - would be great that way, too.

This would be good with 1/2 cup of chopped walnuts, too!

Update:  These were best right out of the oven and on the first day.  Remember to store them in a tightly-sealed container.  Warm them up 8-10 seconds after the first day.  Still good, though!

 

Creamy Cherry Buttermilk Sorbet

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Summertime means an abundance of fresh cherries, which means I’m constantly searching for and creating cherry recipes. I started with a recipe for regular cherry sorbet, but wanted something creamier so stirred in buttermilk and whole milk before freezing. The result is a smooth, creamy ice cream/sorbet with tiny bits of cherry and a touch of sorbet iciness.

I couldn’t believe how hard it was to get good photos. The sorbet kept melting (because it’s so creamy, yum) and these two shots are the best of the lot. Just know that the sorbet tastes much, much better than my photos show!

The buttermilk not only adds a creaminess to the texture, but also adds a wonderful mellow flavor – almost cheesecake-y. This was fairly easy to throw together, but takes a little time since you have to cool down the cherry mixture for several hours before freezing. If you don’t have an ice cream freezer, just pour the mixture into a freezer-friendly container and freeze for at least four hours.

Oh, and that’s not parsley that sprouted out of the sorbet! I have some wonderful fresh mint growing on my porch and thought it looked quite pretty.

4 from 1 vote
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Fresh Cherry Buttermilk Sorbet

**** Creamy, smooth fresh cherry sorbet with bits of cherry.

Ingredients
  • 1 lb fresh cherries halved and pitted
  • 1 C water
  • 1/2 C sugar
  • 1 tsp fresh lemon juice
  • 1 C buttermilk
  • 1/2 C whole milk
Instructions

  1. In a medium saucepan, combine the cherries, water, sugar and lemon juice over medium-low heat.  Simmer and cook until the cherries are soft and cooked, about 15-20 minutes.  Pour into a medium container and let cool to room temperature. After cooled off, refrigerate for several hours until well chilled.

  2. Puree the cherries and juice in a blender for 2-3 minutes.  Strain the mixture through a sieve and discard solids.  

  3. Whisk the buttermilk and milk into the strained cherry mixture until well blended.  Pour into your ice cream maker and process the mixture according to the maker's instructions  (mine takes about 20 minutes).  Then scoop into a freezer-proof lidded bowl and place in the freezer for 3-4 hours or overnight.  

  4. When ready to serve, scoop the ice cream into bowls and let sit for 5 minutes before eating it.

Recipe Notes

If your cherries are not sweet, add 2 more tablespoons of sugar.

Cherry-Almond Ice Cream - add 1/2 tsp. almond extract when you add the milk to the mixture and make sure it's all whisked in very well.

Cherry-Chip Ice Cream - finely chop 1 to 2 oz. semisweet baking chocolate and stir in before freezing.

 

 

 

 

Pineapple Coconut Cakes with Pineapple Syrup

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It was hard to choose among this month’s Cake Slice Bakers challenge choices. Besides this Pineapple Coconut Cake, there was a Lime and Poppyseed cake, Genoise with Raspberries and Cream, and a Sacher Torte. I’ve already made a Sacher Torte, so my next choice is the Pineapple Coconut Cakes with Pineapple Syrup. I was sure the pineapple-coconut-lime combination would be wonderful – and it was!

The recipe calls for “eight small fluted petit-Brioche pans,” so of course I used my 8 oz. ramekins instead. Raise your hand if you have fluted petit-Brioche pans in your cabinet. That’s what I thought. They worked fine in the ramekins, although I did find you have to fill them only about two-thirds full or they’ll overflow. It took about 12 minutes longer to cook, but they came out so fluffy and flavorful.

The cakes were so soft and wonderful, but the real show stopper was the pineapple-lime syrup you pour over them while they’re still warm. You let them cool, then serve will a little more of that sweet-tart syrup and the result is heavenly. One of those wow moments. These little cakes would be perfect a dinner party – your guests would swoon.

I’m so happy I chose these cakes for the Cake Slice Baker’s May challenge and having peeked at the June recipe choices, I know you’ll want to stay tuned! Be sure and visit the other Cake Slice Bakers’ May challenge results (see below).

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Pineapple Coconut Cakes with Pineapple Syrup

Outstanding!  From Roger Pizey's World Class Cakes book.  

Servings: 8
Author: Roger Pizey
Ingredients
  • 1/2 C butter, softened
  • 3/4 C superfine sugar (I used regular granulated)
  • 2 eggs room temperature
  • 3/4 C buttermilk room temperature
  • 1 2/3 C self-rising flour sifted
  • 1 C dry unsweetened coconut
  • 5 1/2 oz fresh or canned pineapple diced
  • For the Syrup**
  • 26 oz fresh or canned pineapple diced
  • 1 1/3 C superfine sugar
  • juice of 6 limes
  • 1/2 C water
  • 1/2 C white rum
Instructions

  1. Preheat the oven to 325°.  Grease or spray eight small fluted petit-Brioche pans 41/2"x2" and place on a baking sheet.

  2. Cream the butter and sugar together until light and fluffy (about 4 minutes).  Slowly add the eggs and buttermilk and combine well.

  3. Stir in the sifted flour, coconut and pineapple, then spoon the batter into the prepared pans.

  4. Bake in a preheated oven for 20 minutes or until golden and a toothpick inserted into the center comes out clean.

  5. Meanwhile, make the syrup by combining the pineapple, sugar, lime juice and water in a pan.  Stir over medium-high heat until the sugar dissolves.  Bring to a boil and simmer for 15 minutes or until syrupy.  Cool, add the rum (or leftover pineapple juice) and pour through a fine-mesh strainer, discarding solids.  Cool completely.

  6. Remove the cakes from the oven when done and carefully drizzle half of the syrup, then turn them out of their pans and cool on a wire rack.

  7. Serve with the remaining syrup and some sliced pineapple on the side.

Recipe Notes

Tips and Stuff:

If you don't have self-rising flour, you can take 1 cup of flour and add 1 1/2 tsp. baking powder as well as 1/4 tsp. salt.  Do that for each cup you need.

I used regular granulated sugar and sweetened coconut.  The batter seemed a little salty and I can't figure out why because there's no added salt.

I used ramekins, but you could use a loaf pan or muffin pan - just grease well and adjust the baking time accordingly.  My ramekin cakes took about 12 minutes over the original bake time.

Also, don't forget the baking sheet in case they overflow.

**I only made half the syrup and it was plenty.  I didn't "throw out the solids" because it tasted wonderful and I'll use it on ice cream or in plain yogurt.  I used canned pineapple, so used leftover pineapple juice in the syrup instead of the rum.

I couldn't turn out mine from the ramekins because they overflowed a bit, so I ate it right out of the container.  It was wonderful!  Don't forget to serve with the extra syrup.

 



Chocolate Magic Cake

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This recipe has been floating around Pinterest in many forms.  I keep thinking I’ll make this every time the photos pop up, because it looks so good.  It is good! It’s easy to make and is a good little dessert for any weeknight. One of those I’ve-got-everything-in-my-cabinet recipes.


There’s a vanilla version, but since there’s also this chocolate version it was no contest. Chocolate won.

The idea behind this “magic” cake is that you make the batter, pour it in the pan and it miraculously (?) divides into three different layers – a thin cake base, custard layer and fluffy cake topping. Well, it worked, but my bottom layer was barely noticeable.

magic cake 2
We really enjoyed this cake and I especially liked the custard layer. It was like a cross between a custard and flan to me, and the flavor was delicious. We warmed our pieces up a few seconds in the microwave and plopped some vanilla ice cream on top. Truly an enjoyable dessert!

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Chocolate Magic Cake
***1/2; original recipe from JoCooks.com ; simple ingredients, great dessert.
Servings: 12
Ingredients
  • 4 eggs , room temperature and separated
  • 1 tbsp water
  • 3/4 C sugar
  • 1 stick butter , melted
  • 1 tsp vanilla extract
  • 6 1/2 tbsp all purpose flour
  • 6 tbsp cocoa powder
  • 2 C milk , slightly warmed
  • pinch of salt
  • 1 tsp vinegar
Instructions
  1. Preheat oven to 325 degrees and grease/flour an 8x8" baking pan.  Separate the eggs and add the egg yolks to the bowl of a mixer.  Add the water and sugar to the egg yolks.  Beat on high until the eggs are light and creamy.
  2. Add the melted butter (slightly cooled), vanilla extract and salt to the mixer and continue beating until butter is fully incorporated and mixture is light and fluffy.  Stir together the flour and cocoa and add to the egg/butter mixture in three batches - incorporate well between batches.  After flour mixture is added, pour the milk into the mixing bowl and mix until well blended.  The batter will be thin.
  3. In a clean mixing bowl, whisk the egg whites and vinegar until stiff.  Fold the stiff egg whites into the batter a little at a time, just until whites are incorporated - don't over mix.  Batter will still be thin.
  4. Pour the batter into the prepared pan and bake for 45-55 minutes.  The cake will still jiggle a bit when you take it out - just make sure the cake on top is done and browned.  Let it cool completely before cutting into squares and serving.
Recipe Notes

Tips and Stuff:

Make sure the butter is slightly cooled before adding to the egg yolk mixture so the yolks don't cook.

Next time I will use a glass pan.  I think it will come out better when sliced.

Sopapilla Cheesecake Bars

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Many, many years ago, back in college days, my dear friend Jody made a wonderful Key Lime Pie and I’ve been thinking about making it later this year for a summertime post and review.  So, off went a message to Jody to get the ingredients for it and in passing she says one of her claim-to-fame recipes is Sopapilla Cheesecake.  Whaaaaaaat?  How have I never heard of this?  She immediately messaged the ingredients and baking instructions and it sounded wonderful! 


I told her nonchalantly that I would try it soon and post it, but was already figuring out which ingredients were on hand.   Finally the opportunity to make it arose a couple of days ago and I could tell it was going to be something we would enjoy. After the first forkful, Bret looked at me and asked if I was going to give any of this away (it’s fun to share!), but I didn’t have any plans to and he said that was good because it needed to stay here…all of it.  Wow, I wish this recipe would have been in my files years ago.  It’s incredible, easy to make, and I will forever thank Jody for bringing it into our lives (I know, dramatic, but true!). Bret has already planned to take it next Christmas to the family gathering!

If you try any recipes from this site up to this point, I highly recommend this one….

Sopapilla Cheesecake

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Sopapilla Cheesecake
*****I don't give many five star reviews, but this one is mandatory.  The creamy cheesecake along with the buttery crust and crunch of baked cinnamon sugar was irresistible!  Jody D. gave me this recipe and I thank her again!
Ingredients
  • 2 cans (8 oz. each) refrigerated crescent dinner rolls
  • 2 pkgs. (8 oz. each) cream cheese, softened
  • 1 1/2 cups sugar (divided)
  • 1 tsp vanilla
  • 1/2 C butter , melted
  • 1 tsp ground cinnamon
Instructions
  1. Preheat oven to 350 degrees.  Unroll one can of crescent rolls and gently spread on the bottom of an ungreased 13x9 glass baking dish.  Stretch it to cover the bottom evenly and pinch together the seams.  In a medium bowl, mix together the cream cheese, 1 cup of the sugar and the vanilla until creamy and mixed well.  Spread carefully and evenly over the dough in the pan.  Unroll the second roll of dough and gently lay it evenly on top of the cream cheese mixture, pinching together the seams.  Pour the melted butter evenly over the top layer of the dough.  Mix the remaining 1/2 cup of sugar with the cinnamon and sprinkle evenly over the butter mixture.
  2. Bake for 30 minutes or until center is set.  Cool for 20-30 minutes before serving warm.  Cover and refrigerate (yeah, right) any remaining bars.
Recipe Notes

Tips and Stuff: Keep the rolls refrigerated until ready to spread in the pan - if they warm up at all, they will be difficult to spread evenly.

In an effort to lighten it up (!) I used 1 pkg. regular cream cheese and 1 pkg. of Neufchatel (1/3 less fat) cream cheese.  It was wonderful and next time might try using all Neufchatel.

I used a heaping teaspoon of really good Penzy's cinnamon.  It was perfect.

It was perfectly done in 30 minutes.  I don't recommend leaving it in any longer.

This is best eaten warm.  Microwave leftover servings for about 20 seconds after removing from refrigerator.  It was great with coffee, too, so it would be a good breakfast choice....Hey it has cheese, butter and crescents....why not?