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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Mexican Flourless Chocolate Squares

A little bit of heat with a touch of cinnamon makes this flourless cake a true dedication to the Aztec heritage of chocolate. By mixing everything right in the pan, you will abide by the best rule of thumb when it comes to a moist cake.....keeping everything warm. Plus it doesn't hurt that you only have one utensil and one preparation vessel to clean either.


For 9 Serving(s)


  • Nonstick cooking spray
  • 2 (8-ounce)bars cacao chocolate bars *
  • 6 ounces(1 1/2 sticks)butter or margarine, cubed
  • 1 1/4 cups sugar
  • 2 tablespoons Dutch processed cocoa
  • 1 teaspoon cinnamon
  • 1/4 teaspoon each chili powder and ground cloves
  • 5 eggs
  • Drizzle:
  • 1 cup white chocolate chips
  • 1 tablespoon oil

Mexican Flourless Chocolate Squares Directions

  1. Grease an 8-inch square baking pan with nonstick cooking spray; set aside. Preheat oven to 375-degrees F.
  2. Break up both candy bars into small pieces and place one of the bars and butter into a medium saucepan over medium low heat;set aside other broken candy bar.
  3. Heat, while stirring frequently, until completely melted and thoroughly combined. Remove from heat and stir in cocoa, cinnamon, chili powder and cloves.
  4. Vigorously stir in
  5. eggs, one at a time, until completely incorporated. Fold in reserved, broken candy bar. Immediately pour into prepared pan and bake 20-25 minutes, or until it cracks on top and is set in the center.
  6. Remove from oven to cool completely. In the meantime, melt white chocolate chips with oil in the microwave for 1 minute, removing to stir at the halfway point. This will help determine how much more time is needed to completely melt. Drizzle over the top and cut to serve.
  7. *Use between 60-83% cacao chocolate bar for the most intense tasting chocolate.