These one-bite indulgences, mini-sticky rolls of sorts, are the fastest way we can think to get a caramel-y, buttery, nutty sticky bun fix. Are you in?
About Alice Medrich
Author, pastry chef, and teacher, Alice Medrich is an expert on chocolate and chocolate desserts. She opened Cocolat in 1976, and since has been credited with popularizing chocolate truffles in the US and introducing the larger “American” chocolate truffle. Alice is an award-winning cookbook author, receiving three Cookbook of the Year awards from the James Beard Foundation and the International Association of Culinary Professionals for Cocolat: Extraordinary Chocolate Desserts; Chocolate and the Art of Low-Fat Desserts; and Bittersweet: Recipes and Tales from a Life in Chocolate. In 2007, Gourmet, Bon Appétit, and Food & Wine magazines named her Pure Dessert one of the top cookbooks of the year, and Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies won the 2011 International Association of Culinary Professionals Cookbook Award in the baking category. Most recently, she has authored Sinfully Easy Delicious Desserts. @alicemedrich
Dried Fruit and Nut Cake
Chock-full of crunchy nuts and moist dried fruit, this cake is a taste sensation. May we suggest a choice of apricots, plums, pears, or peaches?
Warm Mocha Tart
Alice Medrich strikes again with this flaky, buttery crust filled with rich chocolate custard infused with a hint of espresso.
Ultra-Thin Chocolate Chunk Cookies
A theatrical departure from the norm, these diaphanous beauties shatter dramatically as they deliver untold caramelized, bittersweet chocolate goodness.
Wheat-Free Butter Cookies
Believe it. Wheat-free, slice-n-bake cookies that taste like the real deal without fuss or crazy ingredients. You’re welcome.