flourless fudge cookies

Courtesy of King Arthur Flour

Ingredients
2 1/4 cups confectioners' sugar
1/4 teaspoon salt
1 teaspoon espresso powder, optional but good
1 cup cocoa powder, Dutch-process (European-style) preferred
3 large egg whites
2 teaspoons vanilla extract*
*For gluten-free cookies, be sure to use gluten-free extract.
9 ounces confectioners' sugar
1/4 teaspoon salt
1 teaspoon espresso powder, optional but good
2 1/4 ounces cocoa powder, Dutch-process (European-style) preferred
3 large egg whites
2 teaspoons vanilla extract*
*For gluten-free cookies, be sure to use gluten-free extract.
Directions
1) Preheat the oven to 350°F. Lightly grease two baking sheets. Or line with parchment, and grease the parchment.

2) Stir together all of the ingredients till smooth. Scrape the bottom and sides of the bowl, and stir again till smooth.

3) Drop the dough onto the prepared baking sheets in balls about the size of ping pong balls, about 1 1/2"; a tablespoon cookie scoop works well here.

4) Bake the cookies for 8 minutes; they should spread, become somewhat shiny, and develop faintly crackly tops.

5) Remove the cookies from the oven, and allow them to cool right on the pan.

you have to eat oatmeal or you'll dry up. everyone knows that.

Blueberry Almond Oatmeal(This recipe yields 1 serving)

1/4 cup steel-cut oats
1/3 cup fresh of frozen blueberries
1/4 cup milk
1 Tablespoon slivered almonds
1 teaspoon ground flaxseed

Bring 1 cup of water to a boil in a medium sauce pan. Add the steel-cut oats. Allow oats to boil for about 5 minutes. Reduce heat to a simmer. Cook for 20 to 25 more minutes - stirring occasionally - until the oats are softened to desired consistency.Turn off heat and stir in all remaining ingredients.
Serve warm. Garnish with additional blueberries and almond slivers.

Whole-Wheat Oatmeal Pancakes
gourmet.com

yield: Makes 4 individual pancakes
active time: 20 min
total time: 30 min

Ingredients
3/4 cup quick-cooking oats
1 1/2 cups plus 2 tablespoons well-shaken buttermilk, divided
3/4 cup whole-wheat flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/8 teaspoon grated nutmeg
1/2 teaspoon salt
1 large egg, lightly beaten
2 tablespoons unsalted butter, melted
1 tablespoon packed brown sugar
Accompaniment: sliced bananas or chocolate chips

Preparation
Soak oats in 3/4 cup buttermilk 10 minutes.
Meanwhile, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl.
Stir egg, butter, brown sugar, remaining 3/4 cup plus 2 tablespoons buttermilk, and oat mixture into dry ingredients until just combined.
Heat a griddle over medium heat until hot and lightly brush with oil. Working in batches, pour 1/4 cup batter per pancake onto griddle and cook until bubbles appear on surface and undersides are golden-brown, about 1 minute. Flip with a spatula and cook other side, about 1 minute more. (Lightly oil griddle between batches.)

peace, prosperity, and quality

So. First day of freedom in fourteen. Oh my... never knew how much working working working can make you appreciate a day of no driving, no wearing black polos and khaki shorts and tennis shoes, nowhere to go, no one to see, nothing planned, and nothing required. Peace.

My lovely day:
- waking at eight (habit)
- an egg-white and cheese on a homemade roll
- correspondence
- "dancing with the stars" workout video
- hot popped popcorn
- sprints in the driveway
- gathering the mail
- grilled chicken, lima beans, halved cherry tomatoes on mixed greens
- cookies and cream ice cream (my favorite)
- reading ridiculous quantities of wedding and inspiration blogs
- singing broadway songs really loudly
- catching up with sister and katie doo wop
- inspecting father's newly woodworked creations
- baking flourless fudge cookies (perfect)
- texting

Ahhhh. So pleasant!

And so inspired from all these gorgeous wedding pictures and party blogs. Oh, how I love sweet summertime.

bonjour, toast!

Café au Lait Pain Perdu
Perfumed with sweetened espresso and baked to an eggy, custardy consistency, this take on French toast is one of those magical dishes that work just as well for dessert as they do for breakfast.

yield: Makes 6 servings
active time: 10 min
total time: 45 min

12 (1-inch-thick) baguette slices (cut on a long diagonal)
3 tablespoons instant-espresso powder
2 tablespoons hot water
3 cups whole milk
3 large eggs
1 teaspoon pure vanilla extract
1/2 cup plus 2 tablespoons sugar, divided
Cinnamon for dusting
Accompaniment: whipped cream

Preparation
Preheat oven to 400°F with rack in middle and generously butter a 13- by 9-inch shallow baking dish or pan (3-quart; preferably glass or ceramic).
Arrange bread in 1 layer in baking dish. Dissolve espresso powder in hot water in a large bowl. Whisk in milk, eggs, vanilla, and 1/2 cup sugar until smooth.
Pour custard over bread, then turn slices over several times so they soak up as much custard as possible. Sprinkle top with remaining 2 tablespoons sugar.
Bake until puffed and set, 20 to 25 minutes. Cool in dish on a rack 10 minutes, then dust with cinnamon.



Almost Fat Free French Toast

(This recipe yields 1 serving)
2 slices bread (honey wheat works really well - but any bread will do)
1 tbsp milk
1 egg white
1/4 tsp vanilla
1/4 tsp cinnamon
dash nutmeg
dash cloves

Stir everything together in a flat dish (not the bread!). Soak bread for about 2 minutes on each side. Fry on griddle (using non-stick spray) until nicely browned on both sides, about 4-5 minutes.