Cenci

Yield: 4 servings

Time: 1 hour

Ingredients

5 tablespoons unsalted butter, softened

3 tablespoons granulated sugar

1 large egg, room temperature

1 cup all purpose flour

1/4 teaspoon baking powder

1/8 teaspoon salt

vegetable oil for frying

honey for drizzling

non- pareils for sprinkling

Method

1. In a stand mixer fit with a paddle attachment cream butter and sugar until lightly and fluffy. Add egg and mix until combined.

2. Add flour, baking powder, and salt and mix until combined. Remove from bowl, flatten into a thick disk and rest at room temperature for about 30 to 40 minutes.

3. Heat a medium high sided pot with vegetable oil until it reaches 350°F. Throw flour on a clean surface and roll dough into an 1/8 inch thick. Using a ravioli cutter cut various sized strips.

4. Fry pieces of cenci in batches until golden and crisp, about 1 to 2 minutes. Remove to a paper towel lined plate or cooling rack fit in a sheet pan.

5. Drizzle with honey and sprinkle with non-pareils.

Chocolate Chunk Espresso Bars

These blondie bars were perfect from the first batch. I was actually surprised they came out so well usually it takes me a couple tries to perfect a baked item. Espresso and chocolate are a synonymous pair and against the fudgy cookie base you’ll want to keep munching.

Yield: 12 pieces

Total Time: 1 hour 30 minutes

INGREDIENT

1 2/3 cup (200 g.) all purpose flour

1 tablespoon espresso powder

1/2 teaspoon kosher salt

1/8 teaspoon baking soda

1 1/2 sticks unsalted butter, melted

3/4 cup (160 g.) packed light brown sugar

1/3 c. (66 g.) granulated sugar

1 large egg

6 (170 g.) ounces semi-sweet chocolate, roughly chopped

Method

1. Preheat oven to 350° and line an 8” by 8” ceramic baking dish with parchment paper.

2. In a large bowl combine flour, salt, and baking soda.

3. In a medium bowl stir butter, peanut butter, and brown sugar until combined. Whisk in egg until a silky mixture forms.

4. Fold dry ingredients and chocolate chunks into wet ingredients, reserving some chocolate for the top. Bake for 30 to 35 minutes or until lightly golden brown around the edges. They will be slightly fudgy in the center. Cool for about 30 minutes.

5. Cut into desired pieces (12 is my rec.) and serve.

Tip: Freeze for up to 1 month, thaw and enjoy.

Madeleines

Yield: 18-24 large

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GATHER THE GOODS

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1 1/4 c. (180 g) all purpose flour

3/4 teaspoon baking powder

1/4 teaspoon kosher salt

2 large eggs

2/3 cup (132 g.) granulated sugar

1 1/2 teaspoons vanilla bean paste (or extract)

6 tablespoons butter, melted and warm

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MAKE IT

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1. In a medium bowl whisk flour, baking powder, and salt for about 1 minute

2. Mix vanilla into butter. Slowly stream in warm butter.

3. In a clean bowl of a stand mixer with beaters attached, whisk eggs on high speed until they begin to getting bubbly and frothy. Slowly stream in sugar until a thick mixture forms. The egg and sugar will be pastel yellow, airy, and loose when stirring with the whisk.

4. Remove the bowl from the mixer and gently fold in flour. Take about a 1/4 of the flour and mix in- you don’t have to worry too much about folding here. This step allows you to create a “heavier” homogenous mixture so folding the remaining flour in is easier. Add 1/2 of remaining flour and fold until nearly combined, it’s ok if there are a few small pouches of flour. Add half of the butter and fold. Repeat with remaining flour and butter. The mixture will appear aerated with large tears of batter separating as you mix.

5. Place in fridge for at least 30 minutes or up to over night.

6. Preheat oven to 425 °F and butter the tin. Bake for 10 to 15 minutes depending on how much you fill the pan. Should be a about 1 tablespoon scoops.