Chocolate Chip Cookies
- 1 cup flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup packed light brown sugar
- ¼ cup sugar
- 5 tablespoons butter, melted and cooled
- 1 large egg
- 1 ½ teaspoons vanilla extract
- 1 cup semisweet chocolate chips
Heat oven to 350 degrees. Line baking sheet with parchment paper. Whisk flour, baking soda, and salt together in bowl. Whisk brown sugar and sugar together in medium bowl. Whisk in melted butter until combined. Whisk in egg and vanilla until smooth. Gently stir in flour mixture with rubber spatula until soft dough forms. Fold in chocolate chips.
Working with 2 tablespoons dough at a time, roll into balls and space them 2 inches apart on prepared sheet. Bake for 14 minutes or until edges are set but centers are still soft and puffy. Rotate sheet halfway through baking. Let cookies cool slightly on sheet.
No Flour Chocolate Cake
- 2 oz dark chocolate
- ½ cup butter
- 1 egg
- ¼ cup honey
- 2 Tbs cocoa powder
Preheat the oven to 375°F. In a microwave safe bowl, combine the dark chocolate and butter and microwave for 2 to 3 minutes, stirring frequently, until completely smooth. Add the cocoa powder, eggs, and honey. Mix well until a smooth batter forms. Gently pour the batter into a lightly greased 4” cake pan. Bake for 15 to 20 minutes or until the center looks firm.
- ½ (9 ½ by 9-inch) sheet puff pastry, thawed
- 1 large Granny Smith apple, sliced
- ½ tablespoon butter
- 2 teaspoons sugar
- 1 tablespoon apple jelly
- 1 teaspoon water
Heat oven to 400 degrees. Line baking sheet with parchment paper. Put pastry on baking sheet and fold edges over by ¼ inch; crimp to create ¼-inch-thick border. Starting in 1 corner of tart, shingle apple slices into crust in diagonal rows, overlapping them by about half, until surface is completely covered. Dot apple with butter and sprinkle evenly with sugar. Bake 40 to 45 minutes or until bottom of tart is deep golden brown and apple has caramelized. Rotate sheet halfway through baking.
Combine apple jelly and water in bowl and microwave until mixture begins to bubble, about 30 seconds. Brush glaze over apple and let tart cool slightly on sheet for 15 minutes. Serve warm or at room temperature.