Our love for chocolate knows no bounds, and when miso is added it gives a depth of flavor that is simply indescribable! We use black miso here, which is a more concentrated flavor. You can use any type of miso, but you may have to adjust the measurements up slightly. Don't be afraid to give it a try - you will not be disappointed!  

Ingredients:

2 Tbsp black miso paste 
14 oz can sweetened condensed milk 
2 cups chopped dark chocolate, 70%
 
Instructions: 

Line a 2-quart pan with parchment paper that covers 1 inch up the sides of the pan. 
 
Place miso in a large bowl and using the back of a fork break miso up to soften the paste. Add sweetened condensed milk to the bowl and continue mix incorporating the miso into the condensed milk (a few tiny clumps are ok, but be sure to incorporate most of the miso). 
 
Melt the chocolate in a heat-proof bowl over a pot with boiling water. Alternatively, you can microwave the chocolate in 30 second intervals.  
 
Pour the sweetened condensed milk into the melted chocolate immediately, whisking until combined. 
 
Transfer mixture to lined pan and chill in fridge until set, about 45 minutes. Cut into squares.

Truffles fall into the category of things that are always better when homemade. Rich, creamy, indulgent - and so incredibly simple to make! Made from scratch truffles always trump any of the pre-packaged kind. And a bonus! These are made with coconut milk, so they are a little more feel-good friendly. Shhhh...no one would ever know the difference!

INGREDIENTS:
Makes 3 dozen
12 oz. dark chocolate (60% or higher)
1 can (5.4 oz.) coconut cream
2 Tbsp coconut oil 
1/2 tsp pure vanilla extract 
1/4 tsp kosher salt 
For coating: dutch cocoa powder
Optional: maldon or flakey sea salt for finishing 

INSTRUCTIONS:
Finely chop the chocolate and transfer to a medium bowl (the finer the chocolate is chopped the easier the process will be). In a separate bowl microwave the coconut cream and coconut oil until hot and melted. Alternatively, heat the coconut cream and oil in a small saucepan.

Pour the hot cream mixture over the chopped chocolate and let sit for 5 minutes. Add the vanilla and salt, and whisk together until smooth and shiny. The mixture will be slightly thick. 

Transfer to a a shallow dish and refrigerate until firm, about 45 minutes. 

Scoop and roll the truffles with gloved hands. Don't worry about rolling into a perfect shape, rustic is great for this type of truffle.  Roll truffles into the cocoa powder, and lightly sprinkle with flakey salt to finish. These truffles keep best in the refrigerator. Remove 20 minutes before serving. 

This recipe is an oldie that Natalie got from NY Times ages ago, and has stuck in her rotation. Because IT IS THAT GOOD and so easy to whip up! Trust us, once you make this you’ll never go back to boxed brownies again. The key is not to overcook the brownies. Pull them out BEFORE you think they are completely done and allow them to finish cooking in the pan. Perfect every time!

INGREDIENTS:
10 Tbsp unsalted butter
1 1⁄4 cups sugar
3⁄4 cups plus
2 Tbsp unsweetened cocoa powder
1⁄4 tsp salt
1⁄2 tsp pure vanilla extract
2 large eggs
1⁄2 cup all-purpose flour
Optional: maldon or flakey sea salt

INSTRUCTIONS:
Preheat oven to 325 degrees. Spray an 8x8 baking pan with cooking spray, and line with parchment, if desired (they are easier to remove from the pan this way).

Combine the butter, sugar, cocoa, and salt in a medium metal or glass bowl and place the bowl on top of a pot of simmering water. Stir frequently until the butter begins to melt. Once the butter is completely melted remove from heat and allow to cool a bit.

Using a wooden spoon, stir in the vanilla. Add eggs one at a time stirring until each egg is fully incorporated. Add the flour and stir until it disappears, then beat vigorously for 40 strokes with the wooden spoon (yes, it’s important to count to 40!).
​
Pour into pan, add maldon salt if desired, and bake for 20-25 minutes (do not overbake!). A tester will come out mostly clean, but will still have traces of batter. Allow to cool before cutting into 9 squares. Top with raspberries or your favorite fruit!

This is our all-time favorite cookie recipe! Nat has been making these for Annie and her clients for years, and they couldn't be any simpler. The two secrets are using salted butter and vanilla bean paste. You can certainly substitute vanilla extract, but the paste takes these cookies to the next level. You can find vanilla bean paste online or select grocery stores.
​
INGREDIENTS:
​¾ lb good quality salted butter, room temp 
1 cup granulated sugar 
1 1/2 tsp vanilla bean paste
3 cups all-purpose flour, plus more for dusting
 
INSTRUCTIONS:
In the bowl of your electric mixer cream together butter and sugar.  Add the vanilla bean paste and mix until combined. Slowly add flour with the mixer on low and mix until the dough begins to come together. 
 
Place dough on a lightly floured surface and shape into a round disk. Roll the dough 1/3 inch thick, adding more flour as needed. Using a cooking cutter, cut desired shapes with your dough and place on ungreased cookie sheet. Place cookies in the refrigerator for 15 minutes before baking.
 
Preheat oven to 350 degrees. 
 
Bake for 15-20 minutes, or until the edges are just slightly golden brown. Depending on the size of your cookies the cooking time will vary.  
 
Allow to cool on the cookie sheet. Drizzle with melted chocolate or use for a killer s'mores!