In my opinion, the BEST cookie in NYC (or the world?) comes from Levain Bakery. It's huge, weighing in at 6 ounces, and has the perfect mix of textures. The outside is crisp and chewy, while the center is basically warm, almost-raw cookie dough. Their cult classic is a chocolate chip walnut cookie, but you cannot go wrong with any of their offerings. I’d happily eat any (all?) of them any day of the week, but my favorites are the dark chocolate peanut butter chip and the oatmeal raisin cookies! I only wish they were located closer to me, but it's probably for the best that they aren't! Of course, Levain, if you want to open in Williamsburg, Brooklyn, I wouldn't say no... YUM! I love these so much that I created a Levain Bakery Wannabe Cookie recipe, which I definitely recommend checking out to get your fix in the comfort of your own kitchen. You can also order them online if that sounds more up your alley! Either way, I hope you enjoy :)
raw chocolate raspberry tart
I love how beautiful this tart is- it looks so complicated, but in reality, it's quite simple. Just rich and creamy chocolate ganache, a coconut and nut crust, and fresh raspberries! It's full of healthy, raw ingredients, but still tastes super decadent! I get a ton of inspiration from Oh, Ladycakes. There are tons of delicious recipes on her blog, and this is one of them! I prefer to top mine with Fine & Raw Chocolate, which was started in my local neighborhood of Williamsburg, Brooklyn, and is SO addicting. You can't go wrong with any of their flavors- sea salt, coconut chunky, or lucuma & vanilla are all faves!
Raw Chocolate Raspberry Tart:
Crust:
1 cup raw coconut flour
1 cup raw almonds
1/4 tsp sea salt
1 cup medjool dates, pitted
2 tbsp raw almond milk (preferably homemade)
Chocolate Ganache:
1/2 cup raw cacao powder
1/3 cup unrefined coconut oil
1/4 cup raw honey (or maple syrup, raw agave)
Topping:
1 pint fresh raspberries
Fine & Raw chocolate bar, chopped
Line the bottom of a 9″ tart pan with parchment paper and rub with coconut oil. Pulse the flour, almonds, and salt in a food processor until crumbly. Add the dates and pulse until combined, then add the almond milk, pulsing until the dough gets sticky. Press dough into the prepared tart pan and set aside.
In a mixing bowl, stir together cacao powder, coconut oil, and honey until well combined. Once fully incorporated, pour mixture evenly into tart shell. Top with raspberries and chocolate pieces, then transfer to the refrigerator to set for 2-3 hours. Enjoy! Makes 8-12 slices.
*Adapted from No-Bake Chocolate Raspberry Tart by Oh, Ladycakes.
Photo by Zoltan Tombor
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contra
We had our 1-year wedding anniversary dinner at the highly-acclaimed Contra. The local & seasonal tasting menu did not disappoint, and was beautifully plated as well. I even loved the plates & bowls themselves- so unique! The house-made bread was seriously amazing (we were fighitng over who got the last piece!), and I wish I could recreate it at home! If you are looking for an ambitious, yet satisfying meal featuring contemporary New York cuisine, look no further than Contra. I'm looking forward to trying their newer, more casual restaurant next door, Wildair, as well!
chocolate & toasted coconut cake with salted coconut caramel filling
I got the opportunity to spend an afternoon baking with the beautiful Athena of EyeSwoon, and we had such a blast together. She is a lovely spirit, and shares my love of sweets. We baked this tasty cake in my apartment for a feature on her site (definitely check it out- lots of food and design lust happening there!). This chocolate and toasted coconut cake with salted coconut caramel sauce turned out perfectly, and I will definitely make it again soon!
Chocolate & Toasted Coconut Cake with Salted Coconut Caramel Filling:
Cake:
2 cups unsweetened almond milk, at room temperature
2 tsp apple cider vinegar
1 1/4 cup unsweetened applesauce
2/3 cup coconut oil, melted
2 tsp pure vanilla extract
2 cups + 2 tbsp whole wheat pastry flour
1 cup cane sugar
1 cup cocoa powder
1 tsp espresso powder
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
Buttercream:
1 cup unsalted butter, softened
2 1/2 cups powdered sugar
1/4 cup unsweetened almond milk
2 tsp vanilla extract
2 cups unsweetened coconut flakes, for topping
Caramel:
1 can full-fat, unsweetened coconut milk
1/4 cup pure maple syrup
1/4 cup coconut palm sugar
1 tsp pure vanilla extract
1/2 tsp coarse sea salt
1 tbsp unsalted butter
Make the caramel ahead of time. Combine the coconut milk, maple syrup, and coconut palm sugar in a medium saucepan over medium-high heat. Bring to a boil, then turn heat down and cook, whisking frequently, about 20 minutes until mixture has thickened and is a dark amber color. Turn off heat and whisk in the vanilla, salt, and butter until smooth. Cool completely, and then store in an closed jar in the fridge for up to 1 week. This will make much more than you need for this recipe. Feel free to drizzle some over each individual slice, or over ice cream!
For the cakes, preheat oven to 350 degrees and line two 8 inch round pans with parchment paper. Spray the parchment paper and dust with cocoa powder.
Add the vinegar and milk to your stand mixer bowl and let sit for 5 minutes. Next, add in the applesauce, coconut oil, and vanilla extract and mix until just combined.
In another bowl, sift together the flour, sugar, cocoa powder, espresso powder, baking soda, baking powder, and salt. Turn your mixer to low and slowly pour the dry ingredients in until everything is incorporated. Turn the mixer speed up to medium-high and let run until your batter is evenly smooth and no lumps remain.
Divide the dough between the two prepared pans and let bake about 30 minutes or until a toothpick comes out clean in the center. Remove from oven and let cool.
While the oven is still heated, place coconut on a lined baking sheet and place in oven to toast. Bake for about 10 minutes or until most of the flakes have browned.
While everything is cooling, remove the coconut caramel sauce from the fridge to come to room temperature. Beat together all buttercream ingredients, and set aside.
To assemble, place the first layer of cake on a cake stand, removing any domed area to create a flat surface. Add a layer of coconut caramel on top, and sprinkle with toasted coconut, if desired. Top with the second layer of cake, making sure the layers are even. Using an offset spatula, spread the buttercream all over the outside and top of the cake, smoothing out any rough patches. Immediately sprinkle the toasted coconut all over the sides of the cake so that it sticks to the buttercream. Serve and enjoy!
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*Can be made vegan by substituting vegan butter for the unsalted butter.
**Can also be made as 3 layers using 6 inch cake rounds. Increase baking time to 30-35 minutes.
***Adapted from Simple Vegan Chocolate Cake by Minimalist Baker, and Chocolate & Toasted Coconut Olive Oil Cake by Vegetarian ‘Ventures.
Photos by Chloe Crespi