How about a large fluffy pancake that’s fun to make. It works for breakfast or dessert. The best part, it takes five minutes to come together with the use of a blender. Dutch baby on Happensatthebean.com
Combine eggs, flour, milk, sugar and nutmeg in a blender and blend until smooth 30-45 seconds.
Place butter in a heavy 10-inch skillet gently melt butter. Using a pastry brush paint sides on skillet with butter. Add the batter to the pan, place pan in the oven and bake for 20 minutes, until the pancake is puffed and golden.
Remove pancake from oven, and serve at once topped with syrup, fruit, confectioners' sugar or lemon.
Adjust oven rack to lower-middle position and preheat to 350°F For the Cupcakes: Combine butter and coffee in a 3-4 quart stainless steel pot or saucier over low heat. Once melted, remove from heat, then mix in cocoa and chocolate, followed by brown sugar, vanilla, and salt. Mix in eggs and yolks, then sift in flour and baking soda. Whisk thoroughly to combine.
Divide batter between prepared cupcakes, fill about 2/3 to the top. Bake until cupcakes are firm about 15 minutes (a toothpick inserted into the center should come away with a few crumbs still attached).
Cool cupcakes directly in pan for 1 hour. Remove and add frosting of your choice. The one pictured have a chocolate ganache.
A while back I started fooling around with confectioners sugar vs granulated sugar. I made a few batches of cookies using only confectioners sugar, some were pretty good others not so much. In my research I came across Megan Phelan. Megan is a Sullivan Street alumni who I believe is the architect of these flourless chocolate cookies. The batter is quick and easy the results are fantastic.
Preheat over to 375F line baking sheet with parchment paper. Mix sugar, cocoa powder and salt in a small bowl. Whisk egg whites and vanilla together.
Make a well in the center of the dry ingredients and pour in egg whites. Stir mixture with a fork until it just begins to come together. Add chocolate chips and stir until combined. The dough will be sticky and very dark.
Using a tablespoon, pack batter by pressing and dragging spoon against inside of bowl to make sure the dough is tight and compact. Place packed dough on parchment lined cookie sheet 3-inches apart and bake for 12 minutes or tops are glossy and set. Let cookies rest at least 15 minutes on a wire rack. Repeat with remaining dough.