Chocolate Chip Cookies from Humphrey Slocombe

choco chip humphrey slocombe 2

Chocolate Chip Cookies from Humphrey Slocombe
Source: 7x7SF

Makes about: 25 cookies (tablespoon scoops)
Prep time: 30+ minutes (need to chill)
Bake time: 10-12 minutes

I got this recipe from 7×7. I haven’t yet been to Humphrey Slocombe, but heard their ice cream is delicious. I really enjoyed the delicious brown sugar flavor and the higher proportion of cookie to chocolate chips. The cookies are slightly crisp on the outside and soft on the inside. This is half of the original recipe.

½ cup (1 stick) butter
¾ cup + 2 tbsp brown sugar
1 egg
½ tbsp vanilla
1 ½ cup all-purpose flour
½ tsp baking soda
½ tsp salt
2 oz chocolate chips

Special equipment

1. Cream together butter and sugar.
2. Mix in eggs.
3. Add in vanilla, flour, baking soda, and salt.
4. Mix in chocolate chips.
5. Chill for 30 mins to 1 hour. This will make them easier to scoop. Alternately, you could bake them right away, but the dough will be sticky and hard to scoop
6. Bake 350F for 10-12 minutes or until slightly golden brown.

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Swiss Meringue Coconut Macaroons

swiss meringue macaroons 1

Swiss Meringue Coconut Macaroons
Source: Joy of Baking

Makes about: 8 (tablespoons)
Prep time: 2+ hours (chill time)
Bake time: 10-15 minutes

The method for these macaroons was a bit unusual and time consuming—the egg whites are heated while they are beaten, evidently the same technique as making a Swiss meringue. I made a quarter of the original recipe. As for the cookies themselves: these were crispy on the outside and soft and chewy on the inside and are the crispest of all the macaroons I’ve made thus far.

1 egg white
¼ cup sugar
1/16 tsp salt (used a dash)
¼ tsp vanilla
2 tbsp all-purpose flour
¾ cup sweetened, shredded coconut.

Special equipment

Simmering pot of water, or hot water.

1. Whisk, sugar, and salt until thick and warm over simmering water. (Instead of the simmering water, I placed a bowl in a baking pan, and filled the pan with hot water. This seemed to work just fine. This may seem odd, but the egg/sugar mixture will indeed get thick after fairly minimal whisking. You are done when the mixture is warm.)
2. Mix in vanilla, flour, and coconut.
3. Chill for 1-2 hours in the fridge.
4. Preheat oven to 350F.
5. Scoop onto prepared pan by tablespoons
6. Bake 15-20 mins until slightly golden brown.
7. Enjoy!

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swiss meringue macaroons

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A comparison of the macaroons
Pictured: chocolate macaroons, chocolate-covered macaroons, and swiss meringue macaroons

macaroon comparison 2


Chocolate-Dipped Macaroons

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Chocolate-Dipped Macaroons
Source: Joy of Baking

Makes about: 11 (tablespoons)
Prep time: 5-10 minutes
Bake time: 15-20 minutes

These macaroons are moist, soft, and sweet, with a nice bit of chocolate coating. They tasted just like the one we got from Pasta Gina some time ago. Of note: After baking, there seem to be a yellow syrup leaking out of the bottom that creates a bit of a “foot.” This can easily be covered with chocolate. Also, I found it easier to apply the chocolate with a spoon than dipping, because the cookies are a bit delicate. This is half of the original recipe.

1 egg
¼ cup sugar
1/16 tsp salt (used a dash of salt)
½ tsp vanilla
1 ½ cups sweetened, dried coconut (I pulsed it in the blender to break the coconut into smaller pieces)
2 oz chocolate (I used half the amount listed, and it was sufficient)
¼ tsp butter

Special equipment
Parchment lined baking pan.

1. Preheat oven 350F.
2. Mix together egg, sugar, salt, and vanilla.
3. Mix in coconut.
4. Scoop by tablespoons onto prepared baking pan.
5. Bake 15-20 minutes, or until tops are slightly golden brown.
6. Let cool.
7. Melt together chocolate and butter in the microwave.
8. Dip macaroons in chocolate (It may be easier to use a spoon to spread the chocolate on the bottom). Let cool on a piece of parchment paper in the fridge.

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Chocolate Macaroons

choco macaroons 2

Chocolate Macaroons
Source: Joy of Baking

Makes about: 9 (tablespoon size)
Prep time: 10 minutes + 30 minutes (fridge)
Bake time: 10-15 minutes

These macaroons are moist and very chocolately, and they soften a bit with time. I made a third of the original recipe.

Small batch (9 macaroons)
1 1/3 oz semisweet chocolate
1 egg white
1 tbsp + 1 tsp cocoa powder
1/12 tsp salt (I used a dash)
1/3 tsp vanilla
5/6 cups shredded, sweetened coconut (about ¾ cup + 1 tbsp + 1 tsp)

4 oz semisweet chocolate
3 egg whites
¼ cup cocoa powder
¼ tsp salt
1 tsp vanilla
1 2/3 cup shredded, sweetened coconut

Special equipment
Baking pan, lined with parchment paper.

1. Melt chocolate in microwave or on the stove over low heat.
2. Lightly whisk egg white.
3. Whisk in cocoa powder, salt, and vanilla.
4. Stir in melted chocolate.
5. Stir in coconut.
6. Chill for about 30 minutes to 1 hour, or until the mixture is firm. Preheat oven to 350F.
7. Scoop by tablespoons onto a prepared baking pan.
8. Bake at 350F for 10-15 minutes.
9. Enjoy!


Muesli Bites with Peanut Butter and Nutella

muesli bites
Muesli Bites with Peanut Butter and Nutella
Source: me!

Makes about: 12 bites (tablespoon-sized)
Prep time: 5-10 minutes
Bake time: 15 minutes

This was basically turning breakfast into portable balls. They’re both crunchy and chewy because there’s still all the delicious stuff from the muesli.

1 ¼ cup muesli (I used Bob’s Red Mill)
1.5 tbsp nutella
1.5 tbsp peanut butter
1 egg white

Special equipment
Blender/food processor and hand mixer

1) Preheat oven to 350F. Line baking sheet with parchment paper.
2) Pulse muesli in blender until the pieces look like large pieces of sand.
3) Add in nutella and peanut butter and pulse.
4) In a separate bowl, beat the egg white until stiff.
5) Mix together egg white and the mixture of muesli, peanut butter, and nutella.
6) Scoop onto baking sheet by tablespoons.
7) Bake 350F for 15 minutes.
8) Enjoy!

Orange Almond Macaroons

orange almond macaroons 1

Orange Almond Macaroons
Source: Feed Zone

Makes about: 10 small macaroons (1 tbsp scoop)
Prep time: 5-10 minutes
Bake time: 10-15 minutes

This is a quarter of the original recipe, and portions are smaller. These nice and chewy macaroons are very to make easy and are gluten-free. The first time I made these, I didn’t have unsweetened coconut, so I omitted the extra applesauce or honey. The second time around, I used unsweetened coconut, which made them slightly less sweet.

¼ cup raw almonds
1 cup shredded, unsweetened coconut*
¼ tsp vanilla
1 tbsp honey
1 tbsp orange marmalade
¾ tsp to 1½ tsp apple sauce or additional honey
1 egg white

*I used sweetened coconut and omitted the applesauce/additional honey

Special equipment
Blender/food processor and hand mixer

1. Preheat to 350F. Prepare a baking pan by lining it with parchment paper.
2. Process almonds till ground
3. Add coconut, vanilla, honey, marmalade and pulse.
4. Add applesauce or honey if desired until mixture forms a thick paste.
5. In separate bowl, beat egg white till stiff.
6. Combine eggs and the rest of the ingredients.
7. Scoop by tablespoons onto prepared pan.
8. Bake 10-15 minutes until tops are lightly golden brown.
9. Enjoy!

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Plum Cardamom Bars

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Plum Cardamom Bars
Source: The Bojon Gourmet

I received a jar of plum jam as a Christmas gift, and decided use it to make some cookies. The plum jam was slightly tart and a nice contrast to the sweet and crunchy cookie base.

Makes about: One 8×8 pan or twelve 12’’ bars
Prep time: 10 minutes
Bake time: 45 minutes

¾ cups + 2tbsp all-purpose flour
¾ cup rolled oats
½ cup brown sugar
¼ tsp salt
½ tsp ground cardamom
½ cup butter, diced
1 cup plum jam

Special equipment
Food processor or blender (optional)

1. Preheat oven to 350F. Prepare an 8×8 baking pan by lining with parchment paper.
2. Combine flour, oats, sugar, salt and cardamom in a blender or food processor. Pulse until large crumbs form.
3. Add in butter. Pulse until the mixture clumps a bit, but is still crumbly. (Alternately, just mix the ingredients together).
4. Pour 2/3 of the crumbly mixture into the prepared pan and press down.
5. Spread evenly jam over the crust.
6. Pour the last 1/3 of the crumbly mixture over the jam and pat down
7. Bake for 45 minutes, or until the top is golden brown.



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Blood Orange Olive Oil Cake


Blood Orange Olive Oil Cake
Source:Smitten Kitchen

This cake is very moist and has a wonderful orange flavor. Supreming the oranges did take forever and seemed a rather inefficient use of fruit. The results were quite tasty ☺. On a different note, this is my 100th post!

Makes about: 1 loaf
Prep time: 30 minutes (or faster if you can supreme oranges faster)
Bake time: 50-60 minutes

3 blood oranges (see directions)
1 cup sugar
½ cup buttermilk (or plain yogurt)
3 large eggs
2/3 cup olive oil
1 ¾ cups all-purpose flour
1 ½ tsp baking powder
¼ tsp baking soda
¼ tsp salt

Honey-Orange Compote
3 blood oranges, supremed
1-2 tsp honey

Special equipment
Zester and a good knife

1. Preheat oven to 350F. Prepare a loaf pan (9×3 or 9×5) by lining with parchment paper or by buttering it.
2. Grate zest from 2 oranges. Mix with sugar until thoroughly combined.
3. Supreme 1 orange: cut off the top and bottom of the fruit, then cut off the sides. Cut along the membranes. At this point, the fruit might not come out, which means you will need to scrape out the pulpy chunks from the membrane. Set aside.
4. Juice the remaining 2 blood oranges. (Smitten Kitchen says to only use half an orange to get ¼ cup, though this probably depends on the size of your oranges. Also, not using the other 1.5 oranges seemed like a waste.)
5. Mix together sugar, orange juice, buttermilk, eggs and olive oil.
6. Mix in all-purpose flour, baking powder, baking soda, and salt.
7. Fold in orange chunks.
8. Pour batter into prepared pan.
9. Bake for 50-60 minutes, or until a knife inserted into the center comes out clean.
10. Compote: supreme 3 oranges and drizzle in 1-2 tsp of honey. Stir gently after waiting 5 minutes.

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Whole Lemon Bars

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Whole Lemon Bars
Source: David Lebovitz

I had my eye on this recipe for a while, and I finally had the chance to make it after procuring some Meyer lemons. I felt like I used every pot in the house to make these bars, but the end result really worth it. The topping is sweet, luscious and creamy, while the crust is crispy and buttery. The method for the shortbread was different from anything I had previously done, but it worked out well.

Makes about: 8’’x8’’ pan
Prep time: 30 minutes (overlaps with crust baking)
Bake time: 50 minutes total

8 tbsp unsalted butter, melted
1 cup flour
¼ cup sugar
¼ tsp salt
½ tsp vanilla extract

1 lemon (preferably organic; I used a Meyer Lemon)
1 cup sugar
3 tbsp freshly squeezed lemon juice (I substituted 1 tbsp lime juice b/c I ran out of lemons)
3 large eggs, room temperature
4 tsp cornstarch
¼ tsp salt
3 tbsp unsalted butter, melted

Special equipment
Blender or food processor for making the topping; 8×8 pan lined with parchment or foil

1. Preheat oven to 350F.
2. Melt butter.
3. Mix in flour, sugar, salt, and vanilla.
4. Spread batter/dough evenly into prepared pan and press down.
5. Bake for about 25 minutes, or until the crust is golden brown.
6. Meanwhile, prepare the filling: First, chop the lemon into small chunks.
7. Next, in a blender, combine lemon, sugar, and lemon juice. Pulse until combined.
8. Add in eggs one at a time, pulsing until combined.
9. Add in cornstarch, salt, and butter, and blend until the mixture is thoroughly combined and fairly smooth. (The original recipe notes that chunks are acceptable).
10. When the crust is ready, pour in the filling.
11. Reduce the oven temperature to 300F and bake for 25 minutes until the topping is set (no longer jiggles when the pan is moved). A knife inserted into the center will not come out clean.
12. Let cool, then cut and enjoy.

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