This week, Faith Durand from The Kitchn is a Guest Editor at Food52. She'll be choosing a Wildcard winner, answering your questions on the Hotline, and sharing recipes from her new book, Bakeless Sweets -- because during summer, dessert shouldn't require an oven.
I'm one of those people who likes her chocolate with stuff in it. Roasted almonds in dark chocolate? Yes. Theo's chocolate bar with toasted buttery breadcrumbs? Double yes. The purists will groan, but I appreciate the richness of chocolate tempered with something nutty or crispy. This no-bake take on brownies hits that craving straight-on, with a firm, fudgy texture and the toasted taste of graham crumbs, not to mention hazelnuts.
1 generous cup graham cracker crumbs, from 8 to 10 whole graham crackers 1/2 cup finely chopped roasted hazelnuts 1/4 cup cocoa powder 1/2 teaspoon kosher salt 3/4 cups sweetened condensed milk 4 ounces bittersweet chocolate, melted
Want to pick Faith's brain about dessert, or berries, or cooking in general? She'll be answering questions on our Hotline this Wednesday, June 12, from 10:30 - 11:30 AM. Mark your calendars, and join the conversation!
By day, you'll find me at The Kitchn (thekitchn.com), where I am executive editor and have a lot of fun writing about home cooking and kitchen design with our crackerjack team. I've also written several cookbooks, including the latest labor of love, Bakeless Sweets, all about pudding, panna cotta, icebox cake, no-bake cookies, and other no-bake desserts. I live in Columbus, Ohio, with my husband Mike, and a yard poised on the edge of becoming a garden!