Hmmm...I have to say that I kind of began this blog at the wrong time. I should have started it when I was making something like Beouf Bourguignon, croissants, or coconut cream meringue cake. In other words, I should have begun with something that shows I like a challenge. Then again, I suppose that sometimes I do prefer to eat something that isn't terribly difficult to prepare. Take today for instance, when I could easily have made a blueberry galette and instead opted-because I couldn't wait to go get butter-to make a recipe in which the extend of preparation entails stirring the ingredients together and throwing it into the oven.
That recipe was flourless fudge cookies, and they are are a wonder. The recipe, same as yesterday, came from the King Arthur Flour website. They are light and only have eighty calories per cookie, yet taste hugely of chocolate and have a nice chew. In short, they have all of the best possible characteristics for a cookie, so you shouldn't blame me for forgoing the galette for something that, even if its easy, is divine in it's own right.
These cookies are also naturally gluten-free, if you can believe it, and I think that because they are similar to meringue they might work well as part of an ice-box cake, or just layered with whipped cream.
Oh, and the other pictures are just ones that I have taken of our beautiful produce, from our garden and farmer's market. The first one is actually of garlic bulbils, which we grew in our garden this year, the second of some nice patty pan squash.
Here is the recipe for the cookies
Flourless Fudge Cookies
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 gluten-free vanilla extract
*For darker, richer-looking cookies, substitute 1/4 cup black cocoa for 1/4 cup of the Dutch-process cocoa
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.
6) Yield: 16 large (3") cookies.
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