Crispy oven roasted brussel sprouts. Pan fried chicken breast, stuffed with goat cheese and prociutto on a bed of buttery yellow squash and zucchini. A hot, rich meal on a cold winter day...

But this post isn't about dinner. It's about dessert.

I came across this wonderful little recipe over at Cannelle et Vanille recently, and being that cold weather always makes me want to bake, I decided yesterday was the perfect opportunity to try it out. These little beauties are super duper easy to throw together, and of course gluten free. They're sort of a cross between a muffin and a cupcake, not super sweet, but definitely super yummy. Perfect with a dollop of fresh whipped cream (or better yet vanilla ice cream) and an espresso.

Chocolate and Raspberry Financiers

1/2 cup (or 1 stick) unsalted butter

4 egg whites

1/2 cup coconut palm sugar

1 cup almond meal

1 tbs cocoa powder

4 oz raspberries

In a small saucepan, heat the butter until foamy and the milk solids start to brown on the bottom of the pan. It will smell like roasting nuts; about 5 minutes. Strain the brown butter into a clean bowl and cool.

In a medium bowl, whisk together the egg whites, sugar, almond meal and cocoa powder. Add the cooled brown butter and whisk until all is incorporated. Cover with plastic wrap and refrigerate for a couple of hours.

Line a muffin pan with baking papers and fill cups a little bit less than half way. Press raspberries into the batter. Bake at 350F for about 18-20 minutes. Enjoy! I sure did...