I made a version of these addictive chocolate cookies in culinary school. Rolling the dough in two kinds of sugar creates a crackled appearance when the cookies spread as they bake. Since chocolate is the main ingredient, they’re an ideal way to showcase an artisanal product like Fair Trade-Certified chocolate.
[amd-zlrecipe-recipe:4]
Need more Valentine’s Day inspiration? Check out these recipes from our friends at Food Bloggers Los Angeles:
FBLA Chocolate Party 2014 Recipe and Resource Links
Desserts
- Chocolate Petit Fours — Christina Conte of Christina’s Cucina
- Chocolate Brownie Quick Bread — Dorothy Reinhold of Shockingly Delicious
- Mocha Truffle Bars — Valentina of Cooking On The Weekends
- Pain au Chocolat and Cro-Nut Hearts — Jude at Two Broads Abroad
- Vegan Nutella Fudge — Alanna Waldron of Eat Real Food
- Chocolate Red Wine Tart — Nancy Buchanan of A Communal Table
- Brownie Buttons — Judy Weintraub of Bumbleberry Breeze
- Blood Orange-Champagne Creme Brûlée — also from Valentina of Cooking on the Weekends
- Vintage Lemon Pudding Cake — Leslie Macchiarella of Bake This Cake
Savory Dishes
- Game Day Chili — Erika Kerekes of In Erika’s Kitchen
- Tamales with Chocolate Mole Sauce — Patricia Rose of Fresh Food in a Flash
- Amaretto Sauce/Dressing on Spinach-Berry Salad — Ellen Rosentreter of Within My Means
- Deviled Eggs — Patti Londre from Worth the Whisk
- Chinese New Year Slaw — Nancy Eisman of Adventures with Nancy Rose
Champagne/Sparkling Wine Recommendations
- Jaume Serra Cristalino Brut Cava ($7 “but tastes like $20+”) — Andrew Wilder of Eating Rules
- NV Presto Prosecco Brut ($10-$12), a “price performer” — Alison Ashton of NOURISH Evolution
- Brut Roederer Estate Mixed Vintage ($20) — Jennifer Daskevich of A Little Gourmet Everyday
- Colbert Eco Brut (sugar-free organic sparkling wine; $25) — Caren Magill of The Fit Habit
- Barefoot Bubbly Brut Cuvée ($10.99). “When serving mimosas there is no need to buy expensive bubbly, but naturally you don’t want to serve your guests headache-inducing sparkling wines or champagne either. The Brut Cuvée is Barefoot’s most traditional bubbly and tastes of green apple and jasmine with hints of kiwi and peach flavors which bubble up for a crisp finish and, in my opinion, make a delightful Mimosa,” said Priscilla Willis of She’s Cookin’.
Why no calorie/nutrition information with every recipe?
Great question, Lillian. I’m glad you asked! I found when I was developing recipes for magazines that, when nutrition info was included, people focused on those numbers more than they did the recipe as a whole–or, more importantly, the meal as a whole. With NOURISH Evolution, I want to SHOW what healthy eating looks like–keeping the focus on food as food, rather than the numbers.
The core of our recipes focuses on healthy fats, an abundance of whole grains and vegetables, healthy proteins and occasional indulgences.
Pingback: L.A. Food Bloggers Celebrate Chocolate and Champagne — Shockingly Delicious
Pingback: Two Broads Abroad Pain Au Chocolat » Two Broads Abroad
delicious!! Loved them! Gorgeous site btw!
Thanks, Caren! Glad you liked the cookies. Alison’s so good at the sweet stuff.
Pingback: Valentine’s Day Dessert Recipe: Blood Orange-Champagne Creme Brûlée
These were so delicious! I love how the “crinkle,” too. 🙂
Not just beautiful, but delicious! Thanks for bringing these, Aison!
Pingback: Brownie Buttons | bumbleberry breeze
Pingback: Roederer Sparkling Wine – Special Enough for Special Occasions but Priced for Every Occasion | A Little Gourmet Everyday
Pingback: A Cozy Vintage Lemon Pudding Cake That Wants to be Inside of You | Bake This Cake!