Chocolate Hazelnut Macaroon Torte

I have mentioned this before but I am not a fan of modifying desserts to make them flour/gluten free. If you need to steer clear of flour or gluten, I suggest simply baking items that do not call for those elements in the first place. And I promise, there are tons of wonderful recipes out there (like these almond cookies or  lemon almond meringues or this clementine cake).

Another amazing option is this chocolate hazelnut macaroon cake from Smitten Kitchen: 100% flour/gluten free, 100% delicious, and 100% perfect for a summer barbecue.

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Chocolate Hazelnut Macaroon Torte
from Smitten Kitchen (link has a wonderful tutorial!)

Make macaroons: Preheat oven to 325°F. Outline four 8-inch circles on individual pieces of parchment paper. Turn each sheet of parchment over so your ink lines don’t transfer onto the macaroon, place each piece of parchment paper on large baking sheets, and lightly coat each piece of parchment with oil or butter (or spray oil).

Mix hazelnut flour, 1 cup sugar, and salt until fully combined. Beat egg whites in the bowl of a stand mixer with whisk attachment until soft peaks form. Slowly add vanilla extract, then slowly add remaining 2 tablespoons sugar. Beat until stiff but not dry. Gently fold nut mixture into egg whites in 1/3 increments.

Using a spatula (offset, if you have it), spread 1/4 of macaroon batter evenly within each circle. Bake layers until golden and dry to the touch: 20-23 minutes but check on the earlier side as every oven is different. Cool macaroons on their sheets on a cooling rack.

Make chocolate filling: Heat half of the chocolate, water, and coffee in a small saucepan over low heat, stirring until smooth. Remove from the heat and stir in second half of chocolate chunks until melted. Let the mixture cool a bit to lukewarm and then spread chocolate evenly over tops of meringue rounds. Cool each disc until chocolate is set: speed up the process by placing each meringue in the freezer for a few minutes until firm.

Make whipped cream: Beat cream with sugar and vanilla in a bowl with whisk attachment until stiff peaks form.

Assemble torte: Peel the parchment off the back of each macaroon round. Arrange your first macaroon on your serving plate. Spread 1/3 cup whipped cream over the first disc. Repeat with second and third macaroon rounds, then top with final round. Frost top and side of torte with whipped cream.

Macaroons
Oil or butter for greasing parchment rounds
1 cup plus 2 tbsp granulated sugar
6 large egg whites
2 1/2 cups hazelnut flour/meal
1/4 tsp table salt
1 tsp vanilla

Chocolate Filling
1 cup bittersweet chocolate, coarsely chopped
1/4 cup water
1 tsp instant coffee 

Whipped Cream for Frosting
1 1/2 cups chilled heavy cream
3 tbsp granulated sugar
1 tsp vanilla

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Salted Chocolate Chunk Cookies

I have said this before but chocolate chip cookie dough is one of the best things on earth. [Side note: It's possible that I talk about cookie dough a lot. Perhaps too much. Perhaps I should find another hobby.] And while it may taste good from a tube (or bucket or sheet or however they sell it in the refrigerated section of the grocery store) it tastes much better homemade and filled with good chocolate.

Please, don't skimp on the quantity or quality of the chocolate. You don't want this cookie to be like one of those couples who have issues before getting married but think a marriage license will fix it all. Nope, if you wouldn't eat that waxy chocolate before making the cookie, why would ever consider baking with it?

So do yourself a favor, go to a specialty kitchen store (or online) and buy yourself some Valrhona or Mast Brothers or Scharffen Berger or some other chocolate whose name is fun to say out loud.

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Salted Chocolate Chunk Cookies
from Smitten Kitchen

Make the cookies: Heat oven to 360°F and line a baking sheet with a silpat. In a large bowl, cream the butter and sugars together with an electric mixer until very light and fluffy, about 5 minutes. Add egg and vanilla, beating until incorporated, and scraping down the bowl as needed.

Beat in salt fine sea or table salt and baking soda until combined, then the flour on a low speed until just mixed. Fold/stir in the chocolate chunks.

Scoop cookies into 1 1/2 tablespoon mounds (over-filled size 50 scoop) , spacing them apart on the prepared baking sheet. Sprinkle each with a few flakes of sea salt. Bake for 10 minutes, until just golden on the outside but still soft inside.

1/2 cup butter, at room temperature
4 tbsp granulated sugar
3/4 cup plus 2 tbsp packed brown sugar
1 large egg
1 tsp vanilla extract
3/4 tsp baking soda
Heaped 1/4 teaspoon (or, technically, 1/4 + 1/8 teaspoon) fine sea or table salt
1 3/4 cups all purpose flour
1/2 pound bittersweet/dark chocolate, cut into chunks (I used Mast Brothers)
Flaky sea salt, to finish (I use Maldon)

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Banana Pudding

You know, baking from scratch is good and all but I'm not too proud to make something with a box of instant pudding and a whole bunch of nilla wafers.  Oh yeah, when was the last time you devoured an entire box of those half-stale yet oh-so-amazing cookies?

Speaking of having no self-control when it comes to food, I made this banana pudding for a dear friend who enjoys eating as much as I do.  A friend who makes a killer taco dip, who, like me, exercises only to eat more, and who created a five-day cheese cleanse for April Fools.

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Magnolia Bakery Banana Pudding
from Confessions of a Cookbook Queen

Make the pudding: In the bowl of a mixer, beat sweetened condensed milk and water for a minute. Add the pudding mix and beat for two more minutes. Transfer to a smaller bowl, cover, and refrigerate for at least four hours or overnight (ensure that it is extremely firm before continuing to the next step).

In a large bowl on medium speed, whip the heavy cream until stiff peaks form. Using a rubber spatula, gently fold in the pudding mixture until fully combined and no streaks of pudding are visible.

Assemble pudding: In a large bowl, layer wafers, bananas, and pudding. Cover tightly with plastic wrap and refrigerate for about eight hours before serving.

14 oz can sweetened condensed milk
1 1/2 cups ice cold water
Small box (3.4 oz) instant vanilla pudding mix
3 cups heavy whipping cream (this will work with 2 cups, as well)
1 box of Nilla Wafers
4 sliced bananas

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