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Banana Bread

one and a half slices banana bread recipe mom
one and a half slices recipes local delicious food

Mom's Banana Bread

This delicious and simple banana bread is the timeless treat you want with your morning coffee, your afternoon tea, or just after dinner. It has a rightful place on my food blog because my mother made this recipe nearly every other Sunday growing up. There would always be a fresh loaf of banana bread in the house – her version has the golden raisins which is how I make it to this day. And it even freezes well! That’s right, throw a fresh (cooled) loaf in some plastic wrap and put it in the freezer to enjoy a few weeks later. That is, assuming there is any left. 😉

what you need

1 stick (1/2 cup) butter

3/4 cup sugar

1 1/2 cup flour

2 1/4 teaspoon baking soda

1 teaspoon salt

2 eggs

3-4 ripe bananas, depending on size

1 teaspoon cinnamon

1/2 teaspoon nutmeg

(optional) 3/4 tablespoon orange zest

(optional) 3/4 cup golden raisins

(optional) 3/4 cup walnuts 

(optional) 3/4 cup chocolate chips of choice

how to make it

Heat oven to 350.

Cream butter and sugar using food processor or hand mixer. Add eggs and vanilla, and beat for another 30 seconds. Add bananas, mash them up, and stir until well combined. Add cinnamon, nutmeg, and orange peel, and stir. Stir in flour and raisins/nuts/chips (if using) until just combined. 

Spoon into loaf pan, mini loaf pans, standard muffin tins, or mini muffin tins. Cooking times follow.

Standard loaf: 35-40 minutes (makes 1)

Mini loaves: 35-40 minutes (makes 4)

Standard muffins: 35-40 minutes (makes 12)

Mini muffins: 20-25 minutes (makes ~30)

Enjoy with tea or coffee!

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Key Lime Pie

one and a half slices key lime pie florida summer recipe
one and a half slices local simple recipes food

Key Lime Pie

one and a half slices key lime pie florida summer recipe

(refresh August 2024) Let me start by saying that I don’t like key lime pie. Don’t get me wrong, I love pie… just not key lime pie. Cold, custard-y pies have never been my thing. So when a good friend of mine went on a key lime pie baking binge one summer, I wasn’t thrilled. This pie changed my mind. It is as light and airy as crisp, springtime air, with a tangy, vibrant flavor reminiscent of the place where Key Limes originate – The Florida Keys. It also isn’t sickeningly sweet like so many restaurant-grade key lime pies. The luxuriously silky whipped cream topping allows you to control a bit of the sweetness as well. In short, this pie is spring and summer, Florida, and sunshine in dessert form, and it has been made, at this point, over a dozen times. And, yes, you can make it with your run-of-the-mill Persian limes if you can’t find Key Limes.

what you need

Crust

1 1/2 cups finely ground Graham crackers

2 tablespoons sugar

7 tablespoons butter, melted

salt

Filling

1 1/2 tablespoons lime zest

3 large egg yolks

14 oz sweetened condensed milk

2/3 cup fresh lime juice (from ~10-12 Key Limes or 3-5 Persian limes)

3/4 cup heavy whipping cream

1 tablespoon sugar

how to make it

Make crust. Heat oven to 350 degrees. Combine Grahams, sugar, and salt in bowl and mix. Mix in butter until all Grahams are thoroughly coated and press crust with fingers into the bottom of a glass or ceramic pie dish. I like to add a dash of cinnamon to my crusts. Bake crust for ~10 minutes until the Grahams begin to darken in color.

Make filling. Beat zest and egg yolks together until the yolks begin to thicken, ~5-7 minutes. Add condensed milk and continue to beat until thick, ~3 minutes. Stir in lime juice until completely combined. Pour mixture into pre-baked pie crust and bake for another ~10 minutes, or until filling is set. Place pie in fridge to cool completely before topping, ~1-2 hours. 

Make topping. Whip cream with desired amount of sugar. Pile and spread cream on top of pie. It is not necessary to spread cream all the way to the edges; just do what you feel. Chill pie an additional 2-3 hours to ensure it is completely cool before slicing. Top with Graham cracker crumb sprinkles, lime zest curls, and/or lime wedges. 

#saltlife

I am from Melbourne Beach, Florida. From a long, skinny barrier island that runs some 100 miles down the East Coast of the state, beginning at Cape Canaveral and the home of NASA and ending level with Lake Okeechobee. Only accessible via bridge (albeit short ones), Melbourne Beach is a magical place in Florida insofar as it is one of the last places in Florida to have escaped abrasively flamboyant tourism. Disney World does not reach there, and it is still entirely possible to find a beach without another person on it and kayak a river in the company of manatees and dolphins. One of the best things about Melbourne Beach (aside from perennial sunshine) is the width of the island itself, at times no more than 1/4 mile wide, meaning you can get from a brackish fishing oasis to the Atlantic Ocean in 5 minutes on foot. Floridians can be a little cultish when it comes to Florida identity. When you live in a place where more than 85% of the population are tourists, it really means something to be a Local.

So let’s talk about some Melbourne Beach gemstones. 

Longdoggers. Longdoggers is the quintessential Melbourne establishment. The original sits right on A1A beachside, but with 6 different locations, you’re never far from killer waffle fries and house-brewed Hatteras Red beer (brewed just across the bridge at Intracoastal Brewing). Longdoggers sells a variety of LOCAL t-shirts and actually lives into that brand, sponsoring many of the local surf competitions and recreational sports teams. It also sponsors local beach cleanups and has a strong commitment to reducing the environmental impact of its establishment. As they say, “we live here.”

Sunrises. Obviously, on this side of FL, the sunrises are better than the sunsets. I’ll keep it simple. Don’t miss them. Head to the beach, consider a sunrise beach run, then over to The Blueberry Muffin for… a blueberry muffin.

German Food. Oddly enough, some of the best German food I have had outside of Germany is served in a house on the riverfront in south Melbourne Beach. Cafe Coconut Cove is local, secluded, authentic, and pretty romantic. 

South Beaches. I’ve noticed that the Satellite Beach and Indialantic beaches have become more and more crowded in recent years, with expanded parking and lower speed limits on A1A due to crowds. For a more secluded beach experience, head south. Beaches such as Ponce de Leon beach will have a fraction of the folks.

Kayaking. There are about 100 places to kayak and paddleboard in Melbourne, but, again, for a more authentic and remote experience, consider heading south. To rent a kayak and head out among the dolphins, you’re looking for Honest John’s Fish Camp. 

Fresh Fish. The freshest fish in Melbourne is obviously caught yourself, but if a fishing charter isn’t on the agenda, there are several places to get fresh catch. (If a fishing charter is on your list, Captain Nathaniel Lemmon’s river fishing charters are solid). Clayton’s in Rockledge or The Green Turtle  on Eau Gallie both have fresh selections.

Causeway Runs. There are three main causeways leading to the Melbourne Beach: 192, Eau Gallie, and Pineda. 192 will provide the easiest run as it is the shortest of all three bridges. Pineda would be the best run as it is the tallest and crosses two rivers: both the Indian River and the Banana River. But there is no sidewalk. Epic fail Melbourne, FL city planners. Eau Gallie causeway is your ticket. At medium height and with ample sidewalk, it provides wonderful views running from mainland to beachside, then on down Riverside Drive. 

Rocket Launches. Melbourne is a unique place to watch a rocket launch. If you’re up near Pineda on the beachside or at one of the Patrick Air Force Base beaches, the sonic boom will ripple the water around your waist. SpaceX is sending something up once every couple of weeks these days and also continuing to practice its re-entry and water landings, which can be fun to watch. 

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Pink Cake

one and a half slices pink cake stardew valley videogame recipes media
one and a half slices local simple recipes food

Pink Strawberry Cake

one and a half slices pink cake stardew valley videogame recipes media

Disclaimer: this is not my recipe. (but those are my pictures … I made the cake). This recipe is from the forthcoming Stardew Valley Cookbook (May 2024). 

More information:

What is Stardew Valley? Stardew Valley is a farming simulator videogame made by Eric Barone (solo dev) in the spirit of the Harvest Moon series and released in 2016. Since, Barone has released numerous content updates to the community completely free of charge, the latest being the 1.6 update which launched last month. (that’s a big deal in the videogame industry where every substantive addition to a game comes with a $5-$35 price tag).  

Why does a videogame have a cookbook? Because Stardew Valley is about community and it is, first and foremost, a simulation (which I have written about before). That means it is a game that includes aspects of real life, like Roblox or The Sims franchise. One of those aspects is cooking. Now you know how we got here. 

What is the significance of the Pink Cake? Nothing in particular except that it is Haley’s favorite in-game and it is the authoritative birthday cake for the storyline. Also, the game is all about farming and animals so, naturally, the recipe calls for duck eggs 🦆

What about the other recipes? Well, obviously, the cookbook isn’t released yet, but I am interested in what other recipes will be included. This is mostly because the recipes in-game are distinctly Japanese and rather odd… Spicy Eel (which increases your luck at fishing), Lucky Lunch (which increases your luck at everything), Strange Bun, Parsnip Soup, Seafoam Pudding…. you get the picture. Man, I cannot wait to see these recipes. 

The cookbook is a product of collaboration between Eric Barone himself and Ryan Novak, Barone’s friend who authored the first Stardew Valley online guide. Will I post all the recipes? No. Was I dying to post this one because they gave it to me as a thank you for my pre-order? Absolutely. And I totally used the Easter holiday as an excuse to make it. 

Cooking notes: It came out well. Moist, a little heavy, and I definitely should have used all the jam (I only used half thinking it might spill out of the sides. It didn’t.). Highly recommend if you need a quintessential, do-not-argue-with-me birthday cake… especially for a festive holiday, a young girl child, or a fellow gamer like myself. Happy baking!

🐔💕🍰

excerpt from the official cookbook below

oneandahalfslices stardew valley gamer recipe
oneandahalfslices stardew valley gamer recipe
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Coricos Cookies

one and a half slices Mexican coricos masa harina corn cookies recipe piloncillo
OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Coricos

also known as Mexican Corn Cookies

Recently I took an incredible trip to Mexico. Not because Mexico is incredible. But because the dance and stretch of Mikkala at Living Yolates, and the flavor and nutrition of Sarah at My New Roots… are incredible. Among the many personal discoveries of the trip were a few culinary tidbits that I’ve brought home (along with an early morning yoga mat/kitchen dance routine that will live in my heart and my home forever):

  • Masa Harina and the riotous deliciousness of Mexican gluten-free pastries (I kid you not… ya’ll know I am not gluten-free). 
  • Falling back in love with cacao nibs
  • Creamy cashew-based inspo
  • The difference between virgin and non-virgin (aka slutty) coconut oil
  • AMARANTH!

Much of this will find its way here over the next several months, I’m sure, but for now, I give you the most delectable gluten-free delight. My new favorite cookie. The masa harina corn cookie. And before you freak out, masa harina is easy to find. Bob’s Red Mill makes it and I got mine at Whole Foods. 

🌽🌽🌽

One other note on [sugar]… technically these are supposed to be made with piloncillo which is a crystallized sugar used extensively throughout Mexico made directly from the juice of the sugar cane. Here in the States you might know it as turbinado sugar. You can get piloncillo at most grocery stores with a Latin section like Giant, but in this recipe I chose to make the syrup using my new favorite coconut sugar (another discovery in Mexico). And yes, if push comes to shove, you can just use regular cane sugar or brown sugar (cane sugar + molasses) to make the syrup, but both coconut sugar and turbinado sugar add some subtle nuance to the flavor that I prefer. 

what you need

[SYRUP]

1 cup water

1/2 cup coconut sugar or 1 chunk of piloncillo

1 cinnamon stick

1 star anise

1 whole clove

 

[DOUGH]

1 cup butter (at room temp)

2 eggs (at room temp)

4 cups masa harina

1 1/2 teaspoons baking powder

salt

 

[OPTIONAL VARIATIONS]

1/2 cup dried cranberries

3-4 tablespoons shredded, unsweetened coconut 

1-2 tablespoons fresh honey

how to make it

Preheat oven to 350. 

[make syrup] Place all ingredients in a small saucepan and heat until just boiling. Reduce to a low simmer and let simmer away for 15 minutes until a very light syrup forms (no need for 100% syrup consistency). The mixture will reduce by approximately half and make your kitchen smell amazing in the process. Remove the cloves, cinnamon stick, and anise, and let the mixture cool in a glass while you make the dough. 

[make dough] whip the butter together with salt using a hand mixer until extremely fluffy (like soft kittens or puffy clouds). Add eggs and continue mixing until combined. Add masa harina and baking powder and, using a rubber spatula, mix the dough until it begins to incorporate. Then slowly, in batches, pour in the syrup and mix the dough with the spatula until combined. If your dough looks slightly dry (mine did), don’t hesitate to add a tablespoon or two of fresh honey. See pictures below for reference.  

[shape & bake] traditional coricos are made to look like thin little donuts (like simit, if you are familiar with Mediterranean cuisine). Roll little bits of dough out using your hand and form the little circles, placing them on a parchment-lined baking sheet. You can also just make the cookies in the shape of little round pats. These cookies will not spread, so choose your shape wisely. 

[get fancy] these cookies are mildly sweet and pleasant on their own, however if you want to spice them up a little like I did, add the cranberries and coconut to half the dough. The little round pat cookies are the cranberry ones and then little circles are the plain ones. See pictures below for reference.  

Dough + Syrup
Finished Dough
Dough + Cranberry Coconut
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Simple Chocolate Cake

french chocolate cake recipe one and a half slices
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Simple Chocolate Cake

french chocolate cake recipe one and a half slices

Now is the moment where we ask ourselves if we really needed another chocolate cake recipe. The answer (much like chocolate chip cookies) is always yes. Specifically, we can put this one in the category of #minimalistbaking and #frenchsimplicity right up there with the French ‘Chocolat’ Cake and the Little Lemon Cake. I’ll say this: there is a reason French cooking is king in the world of the culinary, and it has absolutely nothing to do with the decadence of the pastries or the massive amounts of butter, and everything to do with its simplicity. The Five Mother Sauces, the peasant food-turned-elegant. Anyway, this cake is slightly denser than the French ‘Chocolat’ Cake as it is truly flourless. My neighbor and I are in a debate over which one is better. Soon we will settle that debate by making a third (creating a tie breaker, am I right?). All to say that, yes, there will be yet another chocolate cake recipe coming. Stay tuned and, in the interim, throw on Chocolat and whip this one up for the ‘Would you like some chocolate cake?’ scene! 

what you need

5 eggs, yolks separated from whites

3/4 cup sugar

1 cup unsalted butter

1 1/4 cup (6oz) dark chocolate

1 1/2 cup almond flour

1/2 teaspoon salt

1 teaspoon vanilla

(optional) dash of cayenne pepper

To serve: fresh whipped cinnamon cream

how to make it

Preheat oven to 350.

Fit parchment to the bottom of a springform pan. 

Melt butter, chocolate, and cayenne pepper (if using) in small saucepan stovetop over low heat. Once melted, remove and allow to cool slightly. 

Beat egg yolks, vanilla, and sugar together until the yolks turn pale yellow. Slowly, gently (so as not to scramble the egg), pour the yolks into the chocolate, stirring consistently. Add the almond flour and mix until combined. 

In a clean bowl (with clean beaters), beat the egg whites until stiff peaks form. Mix in half the egg whites to the batter, folding in gently but completely. Then do the same with the remaining half. (Yes, doing it in two stages helps keep the cake lighter). 

Pour the batter into the baking pan and cook for 40-45 minutes until set and a toothpick comes out clean. Serve topped with fresh cream and a dash of cinnamon. 
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Sweet Potato Biscuits

one and a half slices sweet potato biscuit recipe
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Sweet Potato Biscuits

one and a half slices sweet potato biscuit recipe

As if the OneandahalfSlices flaky biscuits weren’t delicious enough, this variation on the theme is the perfect spring, summer, or fall use for that extra large, earthy sweet potato you ‘ll get all season long. Just like the one I got in my first CSA pick-up of the season from Potomac Vegetable Farm last week! The sweetness in these beauties comes from the sweet potato itself which means that there is no sugar in this recipe. Surprisingly the pulp doesn’t make the biscuit dense at all. You may have to play with sweet potato-to-dough ratio a bit (I believe I ended up adding more flour as I folded the biscuits over on themselves), but in the end this recipe comes together pretty nicely. The flavor profile is unique but subtle – perfect for brunch or as a side dish to a roasted chicken or turkey dinner. 

what you need

2 cups of flour

puree from 1 extra large sweet potato (about one heaping cup)

1 tablespoon baking powder

2 teaspoons salt

1/2 teaspoon baking soda

8 tablespoons cold butter cut into tiny pieces

a little more than 1/3 cup whole milk

how to make it

Preheat oven to 400 and bake the sweet potato for 60-90 minutes or until soft. Use a fork to poke holes in the top of the sweet potato and place on foil as it will leak. 

Sift dry ingredients into a food processor and pulse a couple times to combine. Add the butter and pulse until only small, pea-sized pieces of butter remain. 

Squeeze the sweet potato puree out of the sweet potato skin into a bowl. Add the milk to the sweet potato and combine until very, VERY smooth. Mix the sweet potato mixture into the dry mixture using a spatula to massage until the dough becomes less crumbly and begins to come together.

This might take a moment but DO NOT OVERMIX. 

Turn the dough out onto a lightly floured surface, pat it out until it is about an inch thick, and fold it over on itself several times to create layers, careful not to mash the dough too much. 

Use a glass to cut the biscuits into rounds. Do not twist the glass. Transfer the cut biscuits into a cast iron skillet. brush with melted butter, and bake ~25 minutes in the oven (still at 400). 

You can easily freeze these biscuits and bake them as needed. Enjoy with butter, honey, or a deep berry jam. 
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Mini Pavlovas

one and a half slices cardamom pistachio pavlova dessert recipe
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Mini Pavlovas with Cardamom Cream

one and a half slices cardamom pistachio pavlova dessert recipe

Alright, you’ve all probably tried my Pavlova cake by now which quickly became the favorite dessert of last summer. Light, airy meringue with freshly whipped cream, and plenty of berries, what’s not to love? If you want to give them a try this summer, here is the recipe for individual serving cookie-style pavlovas. For more topping suggestions, check out the Pavlova Cake post. Enjoy!

🍓🍓🍓

what you need

1 cup white sugar + 2-3 tablespoons extra

4 large egg whites

1 teaspoon vanilla extract

1/2 teaspoon cream or tartar (sub arrowroot, rice wine vinegar, or lemon juice)

1 teaspoon corn starch

2-3 teaspoons cardamom

1 pint heavy whipping cream

1/2 pack of strawberries, sliced (for serving)

1/2 cup finely chopped and roasted pistachios (for serving)

how to make it

Preheat the oven to 350 and prepare a baking sheet with parchment paper.

Base. Beat the egg whites until peaks are stiff and stand upright when the beaters are inverted. Add in the sugar and continue beating until the peaks are stiff and glossy. This should take just under 10 minutes. Stir in the cream of tartar and cornstarch.

Spoon meringue into 6-8 small dollops and lightly press down into a 2-3 inch circle with small dips in the middle.

Bake. Place in oven and immediately reduce oven temperature to 200. Bake the mini Pavlovas for 30-40 minutes total, until turning slightly golden and beginning to crack on top. Remove from oven and cool.

Top. Beat the heavy whipping cream (I use just under a pint) until soft peaks form. Add desired amount of sugar for sweetness (2-3 tablespoons for me) and beat until medium peaks form. Add the cardamom for cardamom cream. Pro-tip: try adding cinnamon and/or maple syrup to the whipped cream to sweeten and flavor. Spoon whipped cream onto meringue base and use a spatula to spread it and smooth it to desired aesthetic. 

Decorate. Top with sliced strawberries and pistachios. Serve immediately.

You can easily make the meringue base and whipped cream in advanced, and assemble the Pavlova at the last minute for serving.
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JT Chocolate Chip Cookies

chocolate chip cookie recipe oneandahalfslices
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Jacques Torres Chocolate Chip Cookies

chocolate chip cookie recipe oneandahalfslices

This is the quintessential chocolate chip cookie (yeah, I know, OneandahalfSlices probably doesn’t need another chocolate chip cookie recipe but this is unlikely to be the last…).

A few years back, thanks in large part to the New York Times, the baking world coalesced around Manhattan-based Chocolatier Jacques Torres’ chocolate chip cookie recipe, with its large, angular baking chips and its flat, disc-like appearance. And they were not wrong. Jacques Torres cookies are everything a cookie should be – large, crispy, with a perfectly balanced flavor and excellent chip-to-dough ratio. No complaints. Well, one complaint. Two flours are required, neither of which you are already likely to own. But if you make these a few times a year to freeze single-serving-style, it’s worth it to go the extra mile on the flour front. Bottom line, this is a reliable cookie that will not disappoint.

 🍪🍪🍪

what you need

2 scant cups cake flour

1 2/3 cups bread flour

1 1/4 teaspoon baking soda

1 1/2 teaspoon baking powder

1 1/4 cup butter, room temperature

1 1/4 cups light brown sugar

1 cup granulated sugar

2 eggs

2 teaspoons vanilla extract

1 dash cinnamon

12 oz chocolate chips of choice – the look and feel of these cookies is best with the thin Ghirardelli 60% baking bars chipped into chunks. I used 1 Ghirardelli bar and 1 cup of Ghirardelli semi-sweet baking chips (gold package).  

how to make it

Heat oven to 350.

Mix flours, baking soda, baking powder, and cinnamon together with a whisk (plus some salt if using unsalted butter). In separate bowl, cream butter and sugars with hand mixer until fluffy. Add vanilla and eggs, and mix again until combined. 

Using a spoon, mix the flor mixture into the sugar mixture until just combined. Add chocolate chips of choice and fold into the dough. 

Chill dough overnight (ideally – I made them straight away and they are still good!). The flavors blend a bit more when the dough is allowed to rest chilled. 

To make these cookies, you want your dough balls to be on the larger side: 3″-3.5″. Bake ~15 minutes until golden brown. If they are large, you may need to go up to 18 minutes.  
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vegan chocolate chip cookie recipe one and a half slices

Vegan Chocolate Chip Cookies

Ah, the elusive and controversial – almost biblical – chocolate chip cookie. There are sure to be several chocolate chip cookie posts on this blog before we are through. For a while there, I was captivated by the dueling flours of Jacques Torres chocolate chips cookies, popularized by the New York Times. I still maintain that the best chocolate chip cookie I have ever had is found in central Manhattan on the counters of Culture Espresso. But I am happy to say that my current favorite chocolate chip cookie is vegan! Accidentally, as it turns out. I did not make this recipe because it was vegan, but it turned out to be one of the best chocolate chip cookies I have ever tasted.

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May 2, 2021 1 Comment
french madeleine cake recipe proust one and a half slices

French Madeleines

“And once I had recognized the taste of the crumb of madeleine soaked in her decoction of lime-flowers which my aunt used to give me…immediately the old grey house upon the street, where her room was, rose up like the scenery of a theatre to attach itself to the little pavilion, opening on to the garden, which had been built out behind it for my parents (the isolated panel which until that moment had been all that I could see); and with the house the town, from morning to night and in all weathers, the Square where I was sent before luncheon, the streets along which I used to run errands, the country roads we took when it was fine…all from my cup of tea.”

– Marcel Proust, In Search of Lost Time, Swann’s Way

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December 18, 2021 2 Comments
brown butter chocolate chip cookie recipe oneandahalfslices

Brown Butter Chocolate Chip Cookies

Brown butter? What’s it for and is it worth it? The short answer is yes. Browning your butter gives your dough or batter this deep earthy, nutty quality that is… delicious. Okay, so is it difficult? Absolutely not. So why wouldn’t you brown your butter? At this point, I’m not sure. I’ll be browning my butter until further notice. This recipe yields a crispy cookie that is extra sweet and super flavorful.

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January 9, 2022 1 Comment
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French ‘Chocolat’ Cake

One and a half Slices chocolate cake recipe Chocolat movie
OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

French 'Chocolat' Cake

One and a half Slices chocolate cake recipe Chocolat movie

You guys know I’ll take pie over cake any day, but if I’m going to indulge in cake, it can’t be the big, billowy, blustery American cake layered with frosting and unnecessary sweetness. Over and over again I gravitate towards French cakes because they are just more delicate, using minimal flour, relying instead of almond meal, and frequently topped with cream instead of icing. This one is on par with my little lemon cake but it’s chocolate… with just a few tablespoons of almond meal, it has a dense but delicate consistency. You could whip it up in under an hour for a last minute dessert and it’s beautiful with a coffee or a bourbon. #minimalistcooking

This is also the cake recipe used in the movie Chocolat (for those who are following my cinema-inspired recipe line…). Vianne serves this cake dusted with cocoa powder and slivered, toasted almonds. I can easily envision a variation that incorporates finely shredded, unsweetened coconut as well. But we’ll leave that for another time. For now, enjoy brilliant, original, French simplicity. 

what you need

12 oz dark bittersweet chocolate, coarsely chopped

10 tablespoons of butter

2/3 cup sugar

5 tablespoons finely ground almond flour

5 large eggs, separated 

1 teaspoon vanilla extract

1 teaspoon cayenne pepper

salt

One and a half Slices chocolate cake recipe Chocolat movie

how to make it

Preheat the oven to 350 and prepare a springform pan by dusting it with cocoa powder and placing a round of parchment paper in the bottom.

Use a double boiler or set a bowl in a saucepan half full of simmering water on the stovetop. Melt the chocolate and the butter in this way, stirring to incorporate. Sprinkle the cayenne pepper in with the chocolate.

*Note: you never want to melt chocolate directly in a pot on the stove as it will burn. Take care not to get ANY water in your chocolate while melting it as this will cause the chocolate to separate and  harden. 

Remove from the heat and whisk in half of the sugar, the egg yolks (slowly, so as not to scramble them), the almond flour, and the vanilla until smooth. 

In separate bowl, beat the egg whites until they start to hold their shape. At this point, add the salt and gradually add the sugar until stiff peaks form and the egg whites become silky and shiny. 

Fold the egg whites gradually into the chocolate mixture just until no streaks remain. Overmixing will cause the cake to be denser than you want it.

Pour into the springform pan and bake until just set, somewhere between 20 and 30 minutes or until a toothpick comes out with several crumbs on it. 

Let cake cool completely, run a knife around the edge, release the springform pan, and serve with hot coffee. 

🎂

Thin, delicate cake
Sleepy Kitten
Needs a strawberry...
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One Year Anniversary

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OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Happy Anniversay OneandahalfSlices!

The first year of OneandahalfSlices was one of immense learning and creativity. From instrumenting WordPress, to logo design, amateur phone photography, Instagram recipe reels, and posting tempo. As of this writing, there are 76 well-curated recipes – some of them as old as my personal culinary history and some of them new to me in 2021. They include meat-forward and vegan meals alike, a lot of international flavors (Moroccan, Thai, Indian, Japanese, Italian), sweet things, and some staple cocktails.

To celebrate, I’ve got three things for you:

1) I asked my very talented and beautiful niece, owner of Liz Bakes, to make some custom OneandahalfSlices cookies for the occasion! Those cookies, along with the custom cat cookies she made honoring the household cats, are featured below. Find her on Insta and DM her to place an order for custom cookies for virtually any occasion. She’s based in Atlanta but ships nationwide.

2) The Year in Review. Scroll down for the Top 9 recipes (most liked, most re-created, most celebrated) from the first year of OneandahalfSlices!

3) A killer playlist for 2022. Need some new vibes to get creative, focused, vibrant? Got you covered. Just hit shuffle.

Now, onward into 2022. Sneak preview of what is to come… Tiramisu, even more ramen!, essential lasagna, even more chocolate chip cookies!, risotto, and many, many other delicious things.

Happy Cooking!

🥘

Liz Bakes Custom Cookies
The First Year in Review

Sausage Lentil Stew

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Flaky Cobbler

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Beautiful Berry Pavlova

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Perfect French Toast

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Perfect Pot Roast

Recipe & Pairing Dinner

Homemade Granola

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Skillet Cornbread

Recipe & Story

Best Caesar Salad Dressing

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Moroccan Chicken Tagine

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🥗🍴🍻

Finally some shout-outs to those who have supported and entertained me culinarily this year!

(if you’re a Virginian, you’re going to want to read this)

  1. Longstone Farm (farm) – from your Sunday suppers, to your self-service farm stores, to your delicious, local pork, chicken, and beef, I enjoyed every moment I spent with you in 2021. You’re amazing people with an amazing mission, and an inspirational sense of purpose in our local agricultural community. 
  2. Sumac VA (restaurant) – you’ve cooked some of the tastiest meals I’ve eaten in 2021, 100% locally-sourced, in the midst of the most beautiful scenery in Sperryville, VA. Keep cooking!
  3. Patowmack Farm (restaurant) – you’re the most wonderful date night spot in Virginia, MD, and DC hands down. Elegant, inspired, Michelin-quality, locally-sourced cooking at its finest. 
  4. Spring House Farm (farm) – your farm store in Leesburg is enviable and I made a monthly trip out to you for chicken and beef for the entirety of 2021. To be continued in 2022.
  5. Potomac Vegetable Farm (farm) – thank you for being my local CSA, with ample pick-up locations, vegetable and meat options, and excellent organization. Your produce is something I feel good about eating and cooking year-round. 
  6. Whiffletree Farm (farm) – your local turkey and goose do not disappoint for the holidays and your self-service farm store in Warrenton is accessible and convenient. Your grass-fed beef is also unmatched. 
  7. Organic Butcher of McLean (market) – thank you for always having interesting meats and local products. You were the source of my 2021 boar chops, my experimentations with rabbit, and many other experimental meats in 2021.
  8. Seylou Bakery and Mill in DC (restaurant) – your locally sourced pizza on sourdough is quite honestly the best pizza I’ve ever had in my life. Worth the drive.
  9. The Dabney DC (restaurant) – you’ve become one of my favorite Michelin restaurants downtown with an elegant emphasis on local sourcing and Virginia/Maryland-based cuisine. Spending New Year’s Eve with you was unforgettable.
  10. Caboose Brewery in Vienna, VA – from locally-sourced small plates to Virginia’s best, local beer, there is truly nothing better than a Sunday morning run to your Vienna location or an after work stop-in. Plus, the comfy t-shirts!
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