Levain-style Chocolate Chip Walnut Cookies

These whopping huge cookies are known for their incredible size, flavor, crispy exterior, and gooey center! I've loved these ever since a friend brought them back from NY, and now I can have them anytime I want! #dontforgettobrush 😜

Recipe:

1. Preheat oven to 400ºF.

2. Using a hand/stand mixer, cream together 1 cup unsalted butter (cold, cut into small cubes), 1 cup brown sugar, and ½ cup white sugar. Once the mixture is well-mixed and fluffy, add in 2 eggs and continue mixing until well incorporated.

3. To the bowl, add in 1½ cup all-purpose flour, 1½ cup cake flour, ¾ tsp baking soda, 1 tsp cornstarch, and ½ tsp salt. Then, stir in 2 cups of chopped walnuts and 12 oz chocolate chips ( 1 bag).

4. Set aside to chill for 10-15 minutes.

5. Form large size balls of dough (recipe should make ‪around 8-10‬). Place 4 balls of portioned dough on a non-stick baking sheet or baking sheet lined with parchment paper/silicone mat.

6. Bake for 12-15 minutes. I like to check the bottom of one cookie after 10 min to see how far along it has baked and check for browning. You can adjust baking time accordingly (since there’s a lot of variation in calibrated oven temperatures).

7. Once ready, remove from baking sheet and allow cookies to rest for 15 minutes to firm up. Repeat baking process for the remaining dough. Enjoy!

Levain-style Chocolate Peanut Butter Walnut Cookies

As a dentist, I probably shouldn’t promote sweets so much, but everything in moderation, right? Haha 😜. If you love peanut butter, definitely try this recipe! (If you don’t, you can always substitute the peanut butter chips with milk, semi-sweet, or dark chocolate chips). These cookies are super rich in flavor from the cocoa & peanut butter, have a great texture from the walnuts, and are not overly sweet! They're ginormous cookies with crispy exteriors and chewy decadent centers. Don't forget to brush and floss! As always, stay well!!

Recipe:

1. Preheat oven to 400ºF.

2. Using a hand/stand mixer, cream together 1 cup unsalted butter (cold, cut into small cubes), 1 cup brown sugar, and ½ cup white sugar. Once the mixture is well-mixed and fluffy, add in 2 eggs and continue mixing until well incorporated.

3. To the bowl, add in ½ cup high quality dark baking cocoa, 1½ cup all-purpose flour, 1 cup cake flour, ¾ tsp baking soda, 1 tsp cornstarch, and ½ tsp salt. Then, stir in 1½ cup peanut butter chips (about 1 10-oz bag), and 1 cup chopped walnuts.

4. Set aside to chill for 10-15 minutes.

5. Form large size balls of dough (recipe should make ‪around 8-10‬). Place 4 balls of portioned dough on a non-stick baking sheet or baking sheet lined with parchment paper/silicone mat.

6. Bake for 12-15 minutes. I like to check the bottom of one cookie after 10 min to see how far along it has baked and check for browning. You can adjust baking time accordingly (since there’s a lot of variation in calibrated oven temperatures).

7. Once ready, remove from baking sheet and allow cookies to rest for 15 minutes to firm up. Repeat baking process for the remaining dough. Enjoy!

White Chocolate Cranberry Rice Krispies® Treats

White Chocolate Cranberry Rice Krispies® Treats – Adding in some rich creaminess and tartness to the already deliciously gooey & buttery classic!

Recipe:

1. Melt 5 tbsp unsalted butter on low/medium heat and then add in 4 cups mini marshmallows.

2. Once melted, add in ½ tbsp vanilla extract and stir.

3. Working quickly and still on low/med heat, add in 1½ cups white chocolate chips and ½-¾ cup dried cranberries.

4. Once the white chocolate melts, quickly move the mixture to a large glass bowl and add in 6 cups crispy rice cereal.

5. Spread evenly in a 9x13” baking pan and let cool. Cut into squares and enjoy!

Rocky Road Fudge

This is a rich & delicious snack/dessert that’s super easy to make! Just 4 ingredients! Marshmallows and crispy rice provide a nice texture contrast to the usually dense & heavy fudge, and who doesn’t love peanut butter?! Give it a try this holiday season! :)

Recipe:

1. Melt together 12 oz semi-sweet chocolate chips and 1 cup crunchy peanut butter in a large glass bowl, using the microwave (on high 2-3 minutes) or a double boiler. Stir until the chips have completely melted.

2. Fold in 3 cups of mini marshmallows, and then fold in 3-3.5 cups Rice Krispies cereal.

3. Line a 9"x13"x2" pan with foil and press mixture evenly into pain.

4. Chill until firm and cut into squares.

White Chocolate Fruit Tart

Consists of a buttery cookie crust base, an inside layer of decadent strawberry-infused white chocolate filling, topped with organic fresh fruit, and finished with an incredibly fragrant yuzu glaze.

Recipe:

1. Tart Crust: Cream ¾ cup softened butter with ½ cup confectionary sugar. Gradually add 1½ cups flour. Press into pan and bake at 300 degrees for 25 minutes or until lightly brown. Set aside to cool before adding your filling.

2. White Chocolate Strawberry Filling: Melt 1 package of 10-12 oz white chocolate chips and beat with ¼ cup heavy cream. Add 7.5 oz strawberry cream cheese (softened) (or regular cream cheese, if you prefer) and beat until smooth w/ a hand blender. Spread over tart crust. Refrigerate for 30 minutes. [Note: Depending on the size of your tart pan, you will probably have leftover filling. Only spread enough so that the filling comes to about 1/2” away from the edge of the tart crust]

   • While the filling is still soft, you can swirl in strawberry puree (blend up a few strawberries and strain through a fine mesh), mimicking the design you often see in a strawberry cheesecake (see first picture below). Although the nice design is eventually covered by the fruit, it makes for a nice visual when the tart is sliced up.

3. Toppings: Top with your favorite fruits (strawberries, blackberries, blueberries, boysenberries, kiwis, mandarin oranges (canned), etc. You can get creative with the fruit selection and design! I recommend working from the outside-in when arranging. Aside from basic fruits, try mixing it up with these topping variations: peaches (ripened), apricots, blackberries, figs, cherries (pitted), ... the combinations are endless!

4. Glaze: To create a nice shine and to prevent oxidation/browning, make a quick glaze by combining 1 tsp cornstarch (mixed with a little water), 2-3 tsp sugar, 1 tbsp lemon juice (or yuzu citrus juice), and - if you have it - some reserved mandarin orange juice (about 1 tbsp from the bottom of the can) in a small saucepan and bringing to a boil. Turn off heat, and stir until thick. Once cooled, use a brush to glaze the entire tart.