Skip to main content


For You, With Love, from My Little Blue Heron's Kitchen

Fishel's Chocolate-Pecan Cookies

Fishel’s Chocolate-Pecan Cookies Gluten Free and Decadent For my father Adapted by My Little Blue Heron from Molly O’Neill’s adaptation from Freds of Barney’s New York
Freds is the pricey restaurant at Barney’s Madison Avenue in New York City. Regular shoppers at Barney’s can afford to be regular customers at Freds (there is no apostrophe). I had a look at Freds's menus, and I liked Estelle’s Chicken Soup: “Grandma’s recipe to cure colds and stay thin”. It weighs in at $14. Donning no more than a $10 price tag, there's an "assorted cookie" selection on the dessert menu.
O'Neill adapted the recipe for her column in the Times and I adapted her adaptation for the GF crowd. 
I played around with the ratio of unsweetened and sweetened chocolates, and used vanilla-scented sugar (it's not at all required, but if you have it, it's a great addition.)
“Fishel” is Yiddish for “Fred”. My father’s middle name is "Fishel" or "Fred". My dad appreciates choc…
Recent posts

"Cake au Chocolat" - Chocolate Cake, Gluten and Dairy Free

Cake Au Chocolat (Chocolate Cake) Gluten and Dairy Free Adapted by My Little Blue Heron from “Les cakes de Laurent sans gluten & sans lait” de Laurent Dran

My apartment smells like chocolate heaven. Merci bien, M. Dran! My dear readers, you will adore this chocolate cake sans gluten, sans dairy. No one will “uh-uh” it.
Chocolate is ______________.
Dran suggests glamming it up with chocolate chips on top. Mine sank to the bottom. It wasn't a deal breaker for me, but releasing the cakes from the pans was a little bit arduous. If you choose to add chocolate chips (please use excellent quality chips, like dark Guittard), I suggest you add them after the cake has spent about 10-15 minutes in the oven (work quickly to sprinkle them over the top).
Use excellent quality cocoa (always). I use Valrhona cocoa from France. If you use a different cocoa, that's fine. Just be sure it’s dark (and unsweetened).
It’s important to sift ingredients well. 

The texture of your loaf depends on this imp…