Kelly Fields

Jul 25, 2023 | epicurious.com | B. Dylan Hollis |Kelly Fields |Jeanine Donofiro |Nicole Taylor

All products featured on Epicurious are independently selected by our editors. However, when you buy something through our retail links, we may earn an affiliate commission. IngredientsFor the cookies½ cup (115g) butter, softened1 cup (220g) packed dark brown sugar½ cup (105g) mashed potato, cooled2 oz. (56g) unsweetened chocolate, melted1½ cups (210g) all-purpose flour½ cup (55g) chopped walnutsFor the icing1 oz.

Feb 7, 2023 | epicurious.com | Cheryl Day |molly gilbert |Kelly Fields |Kendra Vaculin

Step 1Position a rack in the middle of the oven and preheat the oven to 350°F. Spray a 9-by-5-inch loaf pan with nonstick spray and line with parchment, leaving an overhand on the two long sides of the pan. (This will make it easy to remove the cake from the pan.)Step 2Sift together the flour, baking powder, baking soda, and salt. Set aside. Step 3In a small bow, combine the sugar and clementine zest. Set aside.