Chewy, chocolatey, crisp, gooey, and flourless! 

flourless rocky road cookies
flourless rocky road cookies

Chances are, if there are desserts to choose from, and one of those happens to have marshmallows in it, on it, even in the name of it, it is what I will choose. Hands down I just love marshmallows. My mallow obsession started the first time I had ever seen these fluffy little sugar bombs hiding in fudge, since then I was sold that marshmallows in my cold chocolate milk were living the 8 year-old life!

Here I am in my 30's and the husband and I love marshmallows, and we love them so much so that we have our bought a small crème brulee/culinary torch and often toast up a marshmallow for dessert. My favorite part about toasting marshmallows is peeling the first toasted scab back and re-toasting the under layer. This is one of the best smells to fill my house, that of a toasted marshmallow.

During my drive home the other night I wanted rocky road ice cream, I couldn’t find the brand I love so I settled for a replacement. While spoon deep in my little cup of ice cream I had the wonder if a rocky road cookie existed. That’s how I found this wonderful recipe via: fifteen spatulas

flourless rocky road cookies ingredients

recipe adapted from FIFTEEN SPATULAS 



preheat the oven to 350 degrees F,  line two baking sheets with parchment paper.

in a large bowl, sift together the powdered sugar and cocoa powder. whisk in the salt. add the egg whites and vanilla, whisk until combined. stir in the chocolate chips and almonds.

using a cookie scoop, portion out small mounds onto the parchment paper, top each cookie with 4-5 marshmallows. put into the freezer for 5 minutes to chill slightly (this prevents them from spreading too much in the oven).

bake for 12-13 minutes until the marshmallows are golden brown. let the cookies rest on the paper for a few minutes to set, before moving them to a wire rack to cool.

*I did my first batch according to the posted recipe but i didn’t like how the marshmallows spread out, so I tried to incorporate them a few different ways:

**I baked cookies halfway without the marshmallows, for 8 minutes, then pulled from the oven and then topped with marshmallows. returned cookies to the oven and  baked for an additional five minutes, the fluffy puffs didn’t spread out too much.

**for my second batch, i incorporated  the marshmallows into the batter and baked as directed, when I pulled from the oven I then immediately topped the warm cookies with two marshmallows and toasted them up with my handheld torch on the outside! -my favorite presentation of the cookies thus far.




3 cups powdered sugar
2/3 cup unsweetened cocoa powder
1/4 tsp salt
3 extra large egg whites
1 tbsp vanilla extract
2 cups semisweet chocolate chips
2.5 oz sliced almonds, toasted
1 cup mini marshmallows


**marshmallows incorporated into the batter

**photo on the left is marshmallows incorporated into the batter then added to warm cookies fresh from the oven and hand toasted

**photo on the right is marshmallows baked on cookie as recipe states.

the winner, marshmallows incorporated into the batter and topped with toasted marshmallows after

* baked as recipe states



crepes filled with honey, cinnamon, pistachios, and a dollop of yogurt to balance out the sweetness

last month i spotted this baklava inspired crepe recipe on food52.com and had to make it. when was the last time you had fresh crepes from the comfort of your fuzzy slippers and home?




the the crepes: beat together the eggs, milk and water. in a medium bowl, mix the flour and salt. make a well in the center of the dry ingredients and pout the wet ingredients in. whisk together until smooth.

for best results chill the batter for at least 2 hours. (can be used immediately) 

just before starting the crepes, make the filling: in a skillet, melt the butter over a medium heat. continue to cook the butter over a medium-low fame, stirring occasionally, until it foams up and smells nutty. stir in the honey and sugar until the sugar has dissolved. immediately remove from heat and pour into a bowl. add the cinnamon, salt, and chopped pistachios to the bowl and mix well.

place the heavy cream into a large bowl and whisky until billowy and thickened. stir in the yogurt, then chill until needed.

to prepare crepes: head a medium skillet over a medium flame, coat the bottom of the pan with chosen oil. lower the heat to a medium-low and pour 1/4 cup of the batter into the skillet, tilting and swirling the skillet so that the batter spreads over the flat surface into a large, thin circle. leave to cook until the edges look set and the underside is golden, flip over with an off set spatula. cook until the other side is golden brown, remove from skillet to serving plate. repeat the process with the remaining batter

serve the crepes fresh from the skillet and topped with the whipped yogurt-cream and the nutty honey filling. buen provecho!


2 large eggs

3/4 c. milk

3/4 c. water

1 c. water

1 c. all-purpose flour

1/4 tsp. salt

vegetable or canola, oil for frying

the filling:

3 tbsp. unsalted butter

3 tbsp. runny honey

2 tbsp. light brown sugar

1/2 tsp. ground cinnamon

pinch of salt

1/3 c. unsalted, shelled pistachios, chopped

3/4 c. heavy cream

2 tbsp plain yogurt


original recipe for baklava inspired crepe here, at food52.com