Deep-Dish Chocolate Chip Cookie for One
Ingredients (1 serving)
- 1 Tbsp unsalted butter, at room temperature
- 1/2 Tbsp unrefined granulated sugar, such as evaporated cane juice
- 1/2 Tbsp packed light brown sugar
- 1 Tbsp beaten egg, preferably organic (cover & chill remaining beaten egg for tomorrow’s cookie cup… you will be making another one!)
- tiny splash pure vanilla extract
- 2 1/2 Tbsp whole wheat pastry flour (can substitute with 3:1 of cake flour and all purpose flour)
- 1/8 tsp baking soda
- tiny pinch salt
- heaping 1 Tbsp grain-sweetened chocolate chips, such as Sunspire
In a small ramekin or microwavable cup, combine softened butter and both sugars; stir well with a spoon. Stir in beaten egg and vanilla extract. Stir in flour, baking soda, and salt just until combined. Stir in chocolate chips.
Microwave on high for 35-40 seconds. Let cookie rest at room temperature for about 10 seconds before devouring.
253.2 calories, 13.8 grams fat, 8.4 grams saturated fat, 2.9 grams fiber, 17.5 grams sugars, 2.4 grams protein
Hey Canadians, if you guys get bored of your mug-cake.
2 cups (9.25 oz. or 260 g) glutinous rice flour like Mochiko brand
2 cups (16 oz. or 450 g) white sugar
1 tbsp baking soda (1 tsp at 8500 ft. elevation)
1/2 cup (4 oz.) butter, melted
1 cup (6.5 oz. or 200 g) semi-sweet chocolate chips
24 oz. evaporated milk
2 tsps vanilla extract (4 tsps at 8500 ft. elevation)
2 eggs, beaten
Preheat oven to 350°F. Grease a 9×13-inch baking pan. Sift or mix (I never sift anything) the glutinous rice flour, white sugar, and baking soda together in a large bowl. Set aside. Heat the butter and chocolate chips together in a small saucepan over low heat, stirring until the chocolate is completely melted. Pour the chocolate into the bowl of stand mixer. Using the paddle attachment, stir the evaporated milk, vanilla, and eggs into the chocolate on low speed until mixed. Stir in the dry ingredients until the batter is smooth and lumps are worked out. Pour the batter into the pan and bake for 45-55 minutes or until the batter no longer jiggles. Remove from oven and let cool. Store at room temperature (don’t refrigerate). Makes one 9×13-inch cake.
Four Cheeses Macaroni
- 4 tbsp + 2 tbsp butter
- 500 g / 1 lb medium pasta shells
- 1/4 cup plain flour
- 3 cups milk
- 1 cup beer (replace with milk if preferred)
- 400 g / 14 oz (about 3-4 cups grated) of cheeses of your choice
- 1 tbsp each Dijon mustard and Worcestershire sauce
- 2 cups coarse bread crumbs (6 slices of bread)
- salt and pepper, to taste
- Heat a large pot of salted water to a boil and cook pasta until very al dente, according to package instructions. Drain once almost cooked and pour into a lightly greased 9×13″ baking dish.
- Meanwhile as your pasta is cooking, in a separate saucepan, melt 4 tbsp of the butter until liquid. Add the flour and whisk so it forms a paste, cook for 2-3 minutes but do not brown. Slowly add the milk and beer, adding about 1/2 cup at a time and whisking each time until no lumps can be seen and the sauce thickens. Add a pinch of salt and a few generous grinds of pepper, the Dijon and the Worcestershire, and stir well.
- Grate or roughly chop all of the cheese and stir it into the white sauce. Continue stirring the white sauce on medium-low heat until no (or very few) cheese lumps can be seen. Taste and adjust as necessary—add more Dijon or Worcestershire, salt, or pepper (cheese is quite salty so you probably won’t need much salt). Pour over the mostly cooked pasta in the pan, and stir carefully so that pasta is coated with cheese sauce.
- Melt remaining two tablespoons of butter and drizzle over the bread crumbs, toss to coat slightly. Sprinkle evenly over the pasta in the dish. Bake at 400 F / 200 C for 15-20 minutes until topping is golden and sauce is bubbling. If your dish is very very full, be sure to put a rimmed baking tray under it in the oven to avoid a baked cheese mess!
OH MY GOD I AM LITERALLY CRYING RIGHT NOW. SERIOUSLY :((((((((((
This is a take on the classic cauliflower and cheese sauce that I grew up eating, but baked for a nice crunchy topping. I threw in some kale so I could feel a little better about it, but make no mistake, this is a rich dish!
Here’s a nice tutorial on making béchamel from The Kitchn, if you’re not sure of the process. For a whole head of cauliflower you might need 1/3 - 1/2 of the amount this recipe calls for, but it’s all based on proportions so it’s easy to modify! I used 1T. butter and 1T. flour with about 1 cup of milk for half a head of cauliflower…it’s pretty forgiving though.