Chocolate weather {or another cookie recipe}

We are having chocolate weather. All I can think to serve for snack are chocolate chip cookies, hot chocolate, biscotti, mochas. Rain and snow and more rain {and maybe pregnancy} will do that to you. We have chronic wet feet. Big one stalls at the open van door while she musters the courage to face the rain again, leaving small one and I dripping - chocolate seems to be our only cure.

 The snow brought at least 30 minutes of outdoor fun. More than that for Abby - this was her first snow, small as it was. Her excitement was contagious when she realized she could eat the white powdery stuff all over the ground.

Almost contagious. Small one was unsure of the snow, and why she needed mittens, and a hat, and a coat. She thought momma was entirely overprotective with the winter clothing. Except the pink boots. Those could stay.

A morning of firsts, passed from daddy to daughter: snow angels, snow men, snow balls. All tiny due to the tiny snow. Perfect for tiny hands.

And when tiny hands turned red and became more cold than fun, momma was able to pass on fudgy warm cookies, like only-edge-piece brownies. They were so delightful {and devoured} that I must pass on the recipe.

Double Fudge Cookies

Ingredients
3 c or 375 g powdered sugar
3/4 c or 65 grams cocoa powder {best you can find}
1/4 t salt
2 1/2 c chocolate chips {I use the 70% cacao 'pound plus' bar from Trader Joe's and cut up what I need}
4 egg whites
1 T vanilla extract

Directions
Preheat oven to 350 degrees. Line two large cookie sheets with parchment paper.

Mix powdered sugar, cocoa powder and salt in a medium bowl. Stir in chocolate chips. Mix egg whites and vanilla in a separate bowl. Add whites and vanilla to dry ingredients and mix with a fork(!) until batter is wet through.

Using a teaspoon {from your silverware drawer, not the measuring variety}, scoop small balls onto the parchment paper-lined cookie sheet, leaving plenty of space. These cookies double, even triple in the oven.

I know they look like little plops here, but magic happens in the oven.

Bake in center of oven for 13-15 minutes, until tops crack.

Remove cookie sheet from oven and allow cookies to cool on sheet for 3 minutes, then move parchment paper to a rack and cool completely before removing. I used a 'cookie spatula,' a small square silicone spatula - they picked up beautifully.

Makes two dozen cookies.

Did I mention they don't require flour, don't require beating egg whites until stiff, and would make the best ice cream sandwich on the planet??

Note for my glutenous friends: A friend made these for me and the girls as part of the funeral fare. Bookmark this recipe as an easy gluten free recipe if you don't have a gluten free kitchen - no need to buy special flour.

Chocolate Macaroons

Baked Meringues - Chocolate and vanilla

I've noticed something about special dietary concerns and potlucks. Your special dietary need becomes your special dish. Before the gf diet, I was always asked to bring veggies. Theoretically, a mostly vegetarian should make awesome veggies, right? Now I'm always asked to bring a gf dessert. Its easy to substitute corn pasta or bake chicken instead of frying it, but once you venture into gf flour, people become uneasy. Dessert becomes the celiacs unofficial dish forever.

No complaints here. Dessert can be made ahead. Dessert is easy to transfer. Dessert leftovers never stir up complaints in my house. So I'll be the gf dessert queen.

Chocolate Chip Cookies

Tim loves a good chocolate chip cookie. In fact, he asked for groom's cookies instead of a groom's cake. I just have to indulge him with some homemade goodness occasionally, especially during rainy weather. I know everyone has a chocolate chip cookie recipe. But here's mine.

Preheat oven to 375 degrees.
1 c butter, softened
3/4 c brown sugar
3/4 c sugar

Cream together and add:
1 t vanilla
2 eggs

Mix thoroughly then add:
1 1/2 c all purpose flour
1 t baking soda
1/2 t salt
1/2 t cinnamon
1 T instant coffee granules
1/4 c cocoa powder

Mix and add:
2 c chocolate chips

Spoon onto ungreased cookie sheet and bake for 10 - 12 minutes. Cool in baking rack.

Azteca Chocolate Cake

Traditionally, I didn't like chocolate, in any form. My mom swore I could not possibly be her child, but one look at us silences that. Then she told me that I would grow into it. Like most things, she was right. Through pregnancy,  I gained an affinity for dark chocolate. The rest of the chocolates are a waste of calories for me, but dark chocolate - oh my. I know eventually I'll half to cut back, but right now, I have a daily requirement.

It's my turn to bring dessert to small group. In an effort to curb my appetite for chocolate (I've already had some dark chocolate pistachio toffee from TJ!), I decided to make chocolate cake. Not just any chocolate cake, however. I'm borrowing this recipe idea from my sister. Her version was the best cake I've ever had. I don't know that mine will rival hers, but I had to give this a shot.

I labeled it Azteca Chocolate Cake because the only other time I've had this combination of flavors was at Teavana in the Azteca Fire Herbal Tea. I tried this tea two years ago, and I've never found anything to match it. My procrastination is becoming annoying, so I'll just tell what the flavors are: chocolate and cayenne pepper.

The Official Recipe:

• 2 cups all-purpose flour
• 2 cups white sugar
• 3/4 cup unsweetened cocoa (I suggest Hershey's Dark Chocolate)
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 - 1/2 teaspoon ground cayenne pepper (depends on how daring you are)
• 2 eggs
• 1 cup cold brewed coffee
• 1 cup milk
• 1/2 cup vegetable oil

Preheat oven to 350 degrees. Combine dry ingredients and use a whisk to mix thoroughly. Add the rest of the ingredients and mix. Bake for 35-40 min (if using two 9" round cake pans, 45-50 min if using a bundt pan).

Thanks to All Recipes for the basic cake recipe.