There are so many wonderful flours being milled nowadays. In this recipe I used almond flour and all purpose flour. However you could use hazelnut flour with the almond flour as well.  It will give you a bit denser cookie cake but add nuttiness to the taste. I used Heath Bar bits in this recipe they can be substituted for mini chocolate chips, peanut but or butterscotch chips. The ganache adds an elegance to the simplicity of the cookie but you can totally leave it off if you aren't a chocolate lover. I used a round fluted 8" tart pan that [...]

I happen to love ice cream sandwiches and am particularly fond of blondies. It's kind of like a cookie bar and ice cream all totally portable! For this particular recipe I browned the butter and added it to the brown sugar. I thought it added a particularly wonderful nutty flavor. I used my favorite brand of Italian Gelato Talenti but whatever type of ice cream you love, enjoy these compact little treats. Here is a link to a video we did of this recipe. ingredients ~ 2 sticks of butter 2 cups dark brown sugar (Muscavado is my favorite) 1 t [...]

All the credit for this recipe goes to Tieghan Gerard at Half Baked Harvest. One of my go to Instagram follows. I've got recipes for brownies that are a bit fudgier but I loved the crackle top and crunch of these brownies. The only thing I did differently is sprinkled them with our Sweet & Savory Sous Salt when they came out of the oven. Powder sugar dusting..optional!     ingredients 2 sticks (1/2 cup) salted butter 2 cups semi-sweet chocolate chips 1 1/2 cups granulated sugar 1 tablespoon vanilla extract 2 teaspoons espresso instant granules 4 large eggs 1/2 cup all-purpose flour 1/2 cup unsweetened cocoa powder 1 teaspoon baking powder 1 t Sous Salt Sweet & [...]

This is the best condiment I've made recently...well besides the Harissa, the Sun Dried Tomato Pesto and the Carrot Top and Arugula Pistou... but then I love to cook things that taste terrific and don't require a tremendous amount of prep time.  That's one of the reasons we started our Salt business so that the home cook could prepare a tasty meal using a salt and spice blend already prepped for them.  The condiments I make I prep usually on the weekends when I have time or a rainy day works too.  Then they are in the fridge during the week [...]

This is a dense luscious lemon pound cake with a lime frosting...my take on key lime pie meets cake. This recipe I found on Food 52 by Joanna Sciarrino. It's lovely even without the frosting. Just dust it with powder sugar and lime zest. ingredients 1 cup (2 sticks) unsalted butter, melted and cooled 4 1/2 cups cake flour 1 1/2 teaspoons baking powder 1/2 teaspoon Sweet & Savory Sous Salt 3 1/4 cups sugar 6 lemons, zested 4 eggs 1 1/3 cups heavy cream 4 tablespoons dark rum directions Preheat the oven 350°F. Grease two 9-inch round cake pans, then line the bottom with parchment paper. Grease the top [...]

I love a chewy gooey chocolate chip cookie.....but I'm also a sucker for a terrific dense shortbread with chunks of chocolate. I shaved some of the chocolate chunks into flakes which marbleized the cookie. Rolling the cookie dough log in coarse sugar gives it a crunch on the outside with a sprinkle of our Sous Salt Sweet & Savory on top for a salty, sweet treat.   ingredients ~ 2 sticks of ice cold salted butter cut into small pieces 1/2 c granulated sugar 1/2 c dark brown sugar 1 t vanilla extract 2 1/4 c flour 1 c semi sweet [...]

These lovely little tea cakes are yummy either with or without icing. Slightly sweet and delicate they are terrific for a snack cake, wonderful with fruit or ideal for breakfast with some jam. I made these in a muffin baby bundt pan but you could use a square or round muffin pan as well. These were done for Easter so I colored the icing spring green...your choice of coloring or natural whichever you prefer.  Using purple beet juice gives the icing a terrific brilliant fuchsia color which can be fun. Or orange for Halloween. Limitless possibilities. ingredients 3 c cake flour [...]