Flourless Chocolate Cookies

These look yummy, but we will file under Pinterest fail. Not because I couldn't make them. I did. They just weren't as yummy as they were promised. Easy to make, but all I could taste was powdered sugar. They were not much better on day two. Will I throw them out? No, but neither will I make them again. 

3 c. powdered sugar

3/4 c. unsweetened cocoa powder

1/4 tsp. salt

4 large egg whites

1 T. pure vanilla extract

1/2 c. semisweet mini chocolate chips

The directions state to whisk together dry ingredients. Then to whisk in the vanilla and egg whites. Then add in the chocolate chips. Super easy. Except. you can't just whisk this up. You need to get out the wooden spoon to stir it up completely... oh and a rubber spat because this batter is like glue. 

Drop by tablespoonfuls about 2 inches apart. Bake at 350 degrees for 8 to 10 minutes or until crackly on top. 

On another note, looking at the picture of their final product and mine. I think they left out a step. Perhaps they whipped the whites to stiff peaks and then folded in the dry ingredients.  Hey, I guess either way this is a "68 calorie" cookie. 

...OK, maybe I will attempt these again and add that step just to see if I like the results better. On the other hand, that sounds like meringues which I adore. 

Original recipe from ihearteating

Caramelized Onion Dip

2 small onions, diced

2 tbsp. olive oil 

2 tsp. kosher salt

350 g. (about 1 1/2 c.) sour cream

125 g. (about 1/2 c.)  mayonnaise

1/4 tsp. white pepper

1/4 tsp. fresh ground black pepper

1/2 tsp. onion powder

1/4-1/2 tsp. garlic powder

dash of Cajun seasoning 

dash of Mrs. Dash

1 tbsp. parsley

Caramelize onions with olive oil and salt over medium heat. Stir occasionally. This will take 20 to 30 min. Allow to cool. 

Then, stir all ingredients together. Store in refrigerator. This dip is best the next day. I found it still a bit heavy on the mayo still. I may use even less next time. 

Great dip for veggies, chips, crackers, etc. 

Inspired by Alton Brown's Onion Dip from Scratch.

Fraisier

I made a French strawberry cake for my husband's birthday. 

I made a genoise. 

Then, made a batch of pastry cream.

2 cups milk
3/4 c. sugar
pinch of salt
4 large egg yolks
5 tbsp. cornstarch
1 vanilla bean (or 1 tbsp. vanilla extract)
2 tbsp butter
3 sheets of gelatin (bloomed in cold water)

Place milk in sauce pan. Slice vanilla bean in half lengthwise and scrape the seeds out with a knife. Place bean and seeds in the milk. Bring milk to a boil on high heat. Meanwhile, Whisk together sugar, salt and cornstarch. Whisk in egg yolks. 
When milk comes to a boil, slowly whisk into sugar/egg mixture to temper eggs. Then, add back to pan. Cook on high heat stirring constantly for one minute or until it thickens.
Next, strain pastry cream through a fine sieve to catch any egg bits, vanilla bean, and lumps. 
Drain the water from the gelatin and add into pastry cream while it is still hot. Stir in to melt. Add in the butter. If you are using vanilla extract you can add it in at this point. Allow to cool completely in fridge. 

When pastry cream is completely cool. Whip up 1 c. of heavy whipping cream. Add in almond extract to taste and 1 tbsp. Grand Marnier. Gently fold whipped cream into pastry cream. 

Layer genoise, brush with syrup of choice. Layer with strawberries and the cream. Top with jam, marzipan, or both! I used the ring from my spring form pan to build the cake on a plate, and it worked out great.

Sorry no pictures! They ate all the evidence before I found my camera! Too bad because it was prettier than the last one. Here's the picture of last year's cake.