Tartine Brownies

My notes:

1. Followed the recipe exactly, used weights, used nearly a pound of 72% chocolate, with maybe 2-3 ounces of 60% chocolate. Used table salt. 

2. Baked for exactly 25 minutes. Would 100% add parchment paper next time because these really stuck to the pan and were extremely hard to cut. 

3. I would cool, then fridge, then take out of pan and then cut to get the cleanest possible lines. 

4. Crazy crazy fudgy. Would consider nuts, and would also consider adding instant espresso powder. 

5. Possibly fudgier than the Baked brownie and I didn't consider than even possible. 

6. Mine sunk in the middle. It's possible that I wasn't gentle enough when mixing in the flour, but I really tried. 

Tartine Marbled Pound Cake

My notes:
1. Made the chocolate swirl. I did pretty much all the ingredients by weight, except for the cocoa powder, which I used a TPSP to measure.
2. I used table salt, which was fine
3. I used my hand mixer to mix, until it was time to add the flour, at which point I switched to a rubber spatula.
4. I would do a better job of strategically placing chocolate dollops next time to make the marbelizing process easier. This time I just dumped a layer on top and it was tricky to get the "swirl" look that I wanted.
5. I let it bake for an hour, but I think it could have come out at the 50-55 minute mark. I just kept sticking the knife in the center and getting wet batter so I didn't take it out. But the overall loaf was slightly overdone at the end.
6. Would definitely parchment the bottom of the loaf pan again.
7. The layers are quite distinct and lovely.
8. I would make again, trying to optimize doneness.

Summer Squash Galette

1. one thinly sliced summer squash

2. cilantro

3. grated parm

4. dijon

5. pepper and salt 

6. galette dough

yum 

I salted the rounds, and in between layers of squash I put parm in between. Dijon on the very bottom, then parm, then squash, then parm and cilantro, then squash, then cheese and some cilantro, put the rest of the herbs on after it came out of the oven, and then did salt and pepper. 

Salted Chocolate Chunk Cookies

Via smitten kitchen
Made these for my nephew’s birthday, and he loved them.

 My notes:
1. I used the weights, and it worked well. I stuck it in the fridge, baked it the next day, took about 9 minutes in my oven.
2. I went with the TJs Pound Plus Dark Chocolate bar. Yum
3. I did not break out the electric mixer, opting instead to really work my shoulders and beat by hand, which worked out just fine.
4. These are not thick cookies, at least, not for me. On the thinner side, but chewy and delicious.
5. Would very happily make again