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I make sweet things – and sometimes I share the recipes.
Chocolate Chocolate Chip Biscotti w/ walnuts
Pre-heat the oven to 375° F These biscotti are chocolate, with espresso (moka-pot espresso), and chocolate chips, buts are optional). Prep 2 sheet pans, with parchment. 1.0 Chocolate Chocolate Chip Biscotti Ingredients: 3 Cups ________________ All-Purpose Flour~375 grams 1 Cup ________________ Sugar 1 tsp ________________ Baking Powder (aka BP) 1⁄3 Cup […]
Gluten Free Croissants
April 19, 2013
Croissants are possibly my favorite thing. I use a base recipe from Jacques Torres (from Dessert Circus) – but have tweaked things slightly over the years I’ve been making them. (I’m trying out the Tartine SF croissant recipe from their bread book right now – it’s breadier than I like my viennoiserie). A friend asked […]
Dairy Free Chocolate Cookies with Coconut Oil
April 13, 2013
Pre-heat the oven to 375° F Prep 2 sheet pans, with parchment. 1.0 Chocolate Cookies, Dairy Free Ingredients: 103 grams (~ 3⁄4 Cups + 1 TBSP) _______ All-Purpose Flour 1⁄4 tsp __________________________ Baking Powder (aka BP) 10 grams (~2 TBSP) ________________ Cocoa Powder (not dutch) 1⁄4 tsp __________________________ salt 280 grams _______________________ dark chocolate, melted […]
Almond Biscotti
March 11, 2013
Simple almond biscotti – I use cardamom (white cardamom in this case) to compliment the almonds. Fennel seed works well too. To use fresh cardamom, pull the husks off of 5 or 6 pods, and crush the little seeds from inside. Pre-heat the oven to 375° F Prep 2 sheet pans, with parchment. 1.0 Biscotti […]
bombe glacée – blood orange sorbet and vanilla ice cream
March 3, 2013
Bombe glacée is a super retro dessert, but it is pretty and tasty. It is a molded ice cream dish, usually a half dome (hence, bomb, I think…). This one is filled with vanilla “ice cream” (dairy free, made with almond milk, or coconut milk), and blood orange sorbet – kind of like a fancy […]
Brownies
March 2, 2013
This is my mom’s recipe, which I’ve tweaked, which she tweaked from the old bakers’ chocolate recipe on the box. She used to make it in one bowl – but I prefer to dirty every dish I can. I like these because they taste like brownie mix brownies, but aren’t. (Weird right? We all have […]
Chocolate Soufflés
February 27, 2013
This is what I actually made for Valentine’s day – not the pots de creme. Before you start making the mix, butter 4 ramekins (I used 6oz ones), and coat them with sugar. Cut 4 pieces of parchment, and butcher’s twine which you will later tie around the ramekins, after you’ve filled them. It is […]
Orange Chiffon Cake – With Olive Oil
February 16, 2013
This recipe has evolved from a recipe in the CIA cookbook, and a Bittman cookbook, and an Alton Brown recipe – to the point that it’s become its own thing. It is very versatile – it makes great cakes, and great cupcakes. This recipe makes a lot, but the cakes keep well in the freezer. […]
chocolate pots de crème with poached pear, olive oil, caramel
February 11, 2013
Chocolate pots de crème are similar to creme brulee, in that they are baked custard. Careful not to over bake them, since that makes them quite icky. This would be a great Valentine’s Day recipe, that you can make at home, and spare all the folks in restaurants who are totally slammed, and you can avoid […]
Valentine’s Day is coming
January 27, 2013
Valentine’s is coming – and not the massacre. I only tolerate valentines, because it is mostly about chocolate. If only we could just call it that. Anyway, order by February 8th to get chocolates in time.
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sam makes sweets
- Drunk Grasshopper Pie December 3, 2017
- Pecan Pie with Whiskey December 3, 2017
- Candy Corn August 26, 2017
- Rum Cake August 23, 2014
- Raspberry Cherry Sorbet August 14, 2014
sam makes sweets 
May 20, 2013
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