Category Archives: COOKIE RECIPES

FROSTED IRISH CREAM BROWNIES

You’re right. There is no picture attached. That’s because I served these for the first time this past Sunday to our JazzVox* guests, and before I could fetch my camera from the hall closet, half of the brownies were gone! You’d think I had starved our guests to this point, that I hadn’t already served them Spicy Baked Corn Beef with Mustard Sauce, Beer Braised Bangers (Sausages) with Onion Gravy, mashed potatoes, Braised Green Cabbage, fennel and apple slaw, Bread and Butter Pickles, and Light Rye Bread. (BTW, all the dishes underlined are already posted on this site and perfect to serve for St. Patrick’s Day. And yes, St. Paddy’s Day is just around the corner!)

So, for whatever reason, these brownies and the 50 or so White Chocolate Dipped Coffee Bean Shortbread I served during the concert intermission were gone before I could blink an eye, much less take a picture. And if I am to be completely truthful about these brownies, neither Mr. C. nor I even got a taste. (And yes, you’re right.  I said I would NEVER post a recipe I had not tasted.) But who am I to argue with 30 guests and 2 performers who all proclaimed the brownies amazing! I’m not that wretched as to dishonor these intelligent jazz lovers by discrediting their comments. How rude would that be? So take the word of some of the savviest people I know, and give these brownies a try.

And if you are a purest and only make your brownies from scratch, I sincerely offer my apologies. But there are just times when the cost factor outweighs the need to build something from scratch. And when I buy a big old 6 batch box of Ghirardelli Triple Chocolate brownie mix from Costco, I feel good about using our monetary resources judiciously. It’s simply the economically prudent thing to do under certain circumstances. (Not to mention, that even undoctored, the mix brownies are absolutely delicious!)

*for more information on JazzVox home concerts, visit our website www.jazzvox.com

  • 4 T. Irish cream liqueur, divided (I use Bailey’s)
  • water
  • 1/3 c. vegetable oil
  • 1 egg, room temperature
  • 1½ tsp. instant espresso coffee, divided (I use Medaglia D’oro) plus more for dusting
  • 1 pkg. chocolate brownie mix (I use Ghirardelli)
  • ½ c. (1 stick) unsalted butter, room temperature
  • 1¾ c. powdered sugar, plus more as needed
  • pinch of salt

Pour 3 tablespoon of the Irish cream into a 1/3 cup measuring cup. Add water until measuring cup is full. Pour into a medium sized bowl and whisk together with the vegetable oil, egg, and 1 teaspoon of the espresso powder. Add the dry brownie mix and stir until fully mixed. Pour into a lightly greased 9×13-inch pan. Glass pan if you have one. (Even if the mix instructions say to bake in an 8×8 or 9×9 pan use a 9×13.) Bake in a pre-heated 325 degree oven for 30-35 minutes. Do not over-bake. Fresh baked brownies appear under baked but cool to doneness. Meanwhile, cream together the butter and powdered sugar. (Will be a very dry mixture at this point.) In a small bowl, whisk together the salt, remaining 1 tablespoon of Irish cream, and the remaining ½ teaspoon of instant coffee. Add the cream mixture to the butter/powdered sugar mixture. Beat until very creamy and smooth. Add additional powdered sugar as needed. Spread evenly over cooled brownies. Sprinkle lightly with instant coffee. Chill until just before ready to cut and serve.

CHOCOLATE AND HAZELNUT FILLED PASTRY COOKIES

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Once in awhile I am forced to eat lunch by myself. It doesn’t happen very often because usually Mr. C is around and we eat together. But when he is out, I usually turn on the TV and watch the food network while I slam down my lunch. And that is just how I discovered this wonderful pastry recipe. I was watching an episode of 10 Dollar Dinners with Melissa D’Arabian. That day she was preparing Petite Nutella Pouchettes. They looked divine, so I decided to bake some and take them to rehearsal that evening. (Well I did change the pastry recipe a little, because I didn’t think Melissa’s recipe looked sweet enough, but that’s what I do, remember?)

Long story short, the cookies were a success. The dough was just sweet enough, and combined with the Nutella, well suffice it to say, these little babies should be standard fare in heaven!

So next time you want to serve a light and elegant little dessert pastry, these are the perfect choice. And to take these cookies totally over the top, Dan, a fellow BlueStreeter suggested that they be topped with a little dab of jam. Yum. Then I thought, how about a drizzle of raspberry puree? The list could go on and on. But however you decide to serve these cookies, I am sure your family and friends will not be disappointed. How could anyone be disappointed when butter, cream cheese, and Nutella are in a recipe? I mean really!!

  • 1 c. (2 sticks) unsalted butter, room temperature
  • 8-oz. cream cheese, room temperature
  • 1 tsp. vanilla
  • ¼ c. powdered sugar, plus more for dusting
  • ¼ tsp. salt
  • 2 c. flour
  • Nutella (chocolate-hazelnut spread)
  • water

Cream the butter and cream cheese together until light and fluffy. Add the vanilla, ¼ cup powdered sugar, and salt. With the mixer on low speed, spoon in the flour and mix until just combined. Place the dough on a well-floured surface (I use a pastry cloth) and roll it into a round, flat disk. Wrap in plastic wrap and refrigerate for at least an hour.

On the same floured surface, roll the dough out to 1/8-inch. (Make sure there is flour on your rolling pin too while you are rolling out the dough.) Using a 3-inch fluted biscuit cutter, cut out as many circles as you can. Place the rounds on a parchment paper lined baking sheet. Form the scraps into a ball, roll out and cut more circles. Place about a half teaspoon of Nutella in the middle of each pastry round.

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The easiest way I have found to shape these little darlings is to pick up a pastry, place it on the palm of your right hand, (Nutella side up, of course) and wet the perimeter of the circle with water using the index finger on your left hand. Then using gravity as a helper, fold the circle in half with the Nutella towards the bottom and the curve of the semi circle pointing towards heaven.  (Do not try to spread the Nutella.) Press edges together gently. Place back on the parchment paper and bake in a pre-heated 375 degree oven until golden, about 15 minutes. Cool completely on a wire rack. Place about ½ cup powdered sugar in a fine mesh strainer. Gently shake the strainer back and forth over the cooled pastries until they look like they have been gently kissed by snow. Store in an airtight container.

 

CHEWY PECAN COOKIE BARS

Even though the craziness of December is over for another year, I promised in early January that I would continue to post some of my favorite holiday cookie and candy recipes. I figured (incorrectly of course) that if I wrote down the recipes and shared them with all of you, my urge to continue baking and eating sweet treats would diminish. (Fat lot of good it’s done so far, but it made a lot of sense at the time!) Anyway, I made the promise and I am going to abide by it! So even though some of you may not have fully recovered from what I call the “baking frenzy” month, (commonly known to most as December), I’m hoping you will enjoy receiving these recipe none-the-less. (Think of them as early preparations for this year’s holiday season.) I personally think it’s a good idea. After all, if stores can start selling Christmas decorations in August, I see no reason why you can’t start gathering holiday recipes the first day of February. (Something to brag about to your acquaintances who routinely have their Christmas shopping done weeks in advance.) You know, the people for whom “Black Friday” is sacred and who would rather cut off their big toe than miss the opportunity to save 10% on a $30 item at 4:30 in the morning! So get a jump on your holiday planning and take a look at this recipe. I promise that it is everything you could ask for in a holiday cookie.

I remember the first time I tasted one of these cookies. I was simply blown away. They were one of several goodies in the holiday cookie and candy tin given to us by our friend and neighbor Joanne. If I remember correctly, Mr. C got only one. (I do believe I restrained myself enough to allow him the pleasure of at least a taste.) I also remember getting the recipe from Joanne shortly thereafter. Thanks again Joanne.

You know, you really don’t have to wait until next Christmas to try these “pecan pie” like bar cookies. I actually believe that pecan pie is served year round in some places. New Orleans comes to mind. But then, doesn’t it always! Enjoy.

  • Crust:
  • 1 3/4 c. all purpose flour
  • 2/3 c. powdered sugar
  • 1/4 c. cornstarch
  • 1/2 tsp. salt
  • 3/4 c. (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
  • Pecan Topping:
  • 1 1/4 c. (packed) brown sugar
  • 1/2 c. light corn syrup
  • 1/4 c. (1/2 stick) unsalted butter
  • 4 c. coarsely chopped pecans (about 14 ½-oz.)
  • 1/2 c. whipping cream
  • 2 tsp. vanilla

Line a 9×13-inch baking pan with foil, leaving 1-inch overhang on all sides. Lightly butter the foil. Blend flour, powdered sugar, cornstarch, and salt in processor. Add butter and process until mixture begins to clump together. Press dough evenly onto bottom of foil-lined pan. Bake in a pre-heated 350 degree oven until crust is set and a light golden color, about 25 minutes. Remove from oven. Let stand while preparing topping. Reduce oven temperature to 325 degrees.

Meanwhile stir the brown sugar, corn syrup, and butter in a heavy medium sized saucepan over medium-high heat. Cook until sugar dissolves and mixture boils; boil 1 minute. Add pecans and cream; boil until mixture thickens slightly, about 3 minutes. Remove from heat and stir in vanilla. Pour hot topping over warm crust.

Bake for an additional 20 minutes (at 325 degrees) until caramel is darker and bubbles appear on the surface.  Cool completely in pan. (Topping will harden as it cools.) Lift foil out of pan onto a cutting board. Using a heavy sharp knife, cut bars into desired size.

Bars can be made 1 week ahead. To store, layer cut cookies between sheets of waxed paper in an airtight container. Do not refrigerate. Cookies freeze beautifully.

CHRISTMAS REFRIGERATOR SHORTBREAD COOKIES

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When it comes to Christmas cookies, I simply go whacko. I love Christmas cookies and candy and just don’t feel I have done my proper duty as Mrs. Santa unless the pantry is brimming with several varieties. (It’s my mother’s fault, she too loved to bake at Christmas and guess who loved to help her?) Anyway, how could I possibly send out a Christmas package to my kids who live all over the planet if it didn’t include some goodies to remind them how wonderful I am! Really – nothing says lovin’ like somethin’ from the oven.  Actually, over the years I have derived a great deal of pleasure from packaging up those little reminders of home to share with my darlings who no longer live in the vicinity. Just lets them know how much I love them, that I am thinking of them and how honored I feel to have been a part of their early life.

And then of course there’s Mr. C. It’s just so much fun watching him open all the Christmas tins each day looking for just the perfect cookie or piece of candy to go with his mid morning latte, afternoon pick-me-up, etc. etc.

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While you are baking away, consider giving a tin of cookies to an elderly neighbor or someone who might be struggling with ill health or the loss of a loved one. It might just possibly be the kindest thing anyone does for them during this sometimes stressful season.

So however you celebrate the season, don’t forget to prepare a cookie or two. You don’t have to go nuts like I do, but should you choose to do so the recipe below should help you achieve that goal.

  • 1 c. (2 sticks) butter, room temperature
  • 1 c. powdered sugar
  • 1 tsp. vanilla
  • 1/4 tsp. salt (if using unsalted butter, add ½ tsp. salt)
  • 2 c. all-purpose flour
  • 3/4 c. white, milk, or semi-sweet chocolate chips or equivalent in bulk chocolate
  • 1 scant tsp. Crisco

Combination 1: zest of 2 oranges and ½ cup chopped dried cranberries

Combination 2: ¼ cup finely chopped candied ginger (best not to dip this one in chocolate)

Combination 3: ¼ cup mini chocolate chips and ½ cup diced maraschino cherries. (After you have diced the cherries, place them on a paper towel to dry out a little.)

Combination 4: ¼ cup mini chocolate chips and ½ cup chopped good peppermint candy (like King Leo or Sees peppermint sticks)

Combination 5: ¾ cup finely chopped walnuts or pecans (will taste just like Russian Teacakes if you sprinkle with powdered sugar and forget the chocolate dipping part)

Combination 6: 1 cup chopped mint flavored baking chips

Combination 7: 1 tablespoon ground coffee beans (use the grind setting for a French Press)

With an electric mixer, beat butter, sugar, vanilla, and salt until smooth. In a separate bowl combine the flour and chosen combination of ingredients. With mixer on low speed, add flour mixture, mixing just until a dough forms. Place dough on a long piece of plastic wrap. Using your hands, wrap the dough into the plastic wrap gently shaping it into a square or round log about 1 1/2-inch wide.  Refrigerate for 1 hour. Preheat oven to 350 degrees. Un-wrap log and using a serrated knife slice dough 3/8 inch thick (if dough feels really hard, leave at room temperature for 5 to 10 minutes). Arrange slices, about 1 inch apart, on parchment paper lined baking sheets. Bake until lightly golden around the edges, 15 to 20 minutes. (Do not under-bake.) Cool on baking sheets 1 to 2 minutes; transfer to a wire rack to cool completely. (Do not discard the parchment paper at this point.)

When the cookies are completely cool, combine your chocolate of choice and Crisco and slowly melt together in microwave. When fully melted, whisk together until creamy and smooth. Dip one third of each cookie in the chocolate and place back on the parchment paper covered baking sheet to harden. Store in a tightly covered container hidden away from your family.

Note: If you want to add variety to your Christmas assortment of cookies, add the flour sans any additives to the butter mixture. Then divide the dough in half and add a half recipe of any of the above combinations. Wrap each flavor separately and viola, 2 kinds of cookies. Or go completely over the top and make a double batch of cookie dough and divide in 4. Roll 2 types square, 2 round. Then you have a quartet of wonderful cookies with which to delight your family and friends. Isn’t Christmas baking fun???

Also, if you don’t want to do the whole dipping in chocolate bit, you can simply place some powdered sugar in a fine mesh strainer and shake it over the cookies. Either way you choose to “garnish” the cookies, they will look lovely and festive.

 

 

 

 

 

 

WHITE CHOCOLATE DIPPED COFFEE BEAN SHORTBREAD

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I know that you know that I am nothing if not a copy cat! And these cookies were inspired by some cookies that Mr. C picked up on our last visit to Trader Joes. We don’t have a Trader Joes in our area so when we are in Seattle and have a little extra time on our hands we hit the closest TJs to load up on some of our favorites. (I love their 100% Greek Kalamata Extra Virgin Olive Oil by-the-way.)

I think I’ve told you before that Mr. C doesn’t have just one sweet tooth. He is blessed with several, so for him to place a couple of packages of cookies or candy in the cart is not uncommon. And usually the cookies or candy can happily sit in either the cookie jar or pantry forever as long as I’m concerned.

But this time, the cookies looked so interesting I just had to give one a try. (Empirical research you see!)

Well I am very happy that I made that decision, because my version of this amazing cookie is to die for. (And yes, I do want a gold star for this one!)

So if you adore coffee and buttery crisp not too sweet shortbread, you are going to love these cookies. And they absolutely could not be easier to make. Dipping the cookies in the white chocolate is a nice touch, but if you are in a hurry, or don’t want to mess around with melting this sometimes difficult ingredient, leave the cookies plain. They are still delicious.

Just be advised: these cookies are habit forming.

  • 1 c. (2 cubes) butter, room temperature
  • 1 c. powdered sugar
  • 1 tsp. vanilla
  • 1/4 tsp. salt (if using unsalted butter, add ½ tsp. salt)
  • 2 c. all-purpose flour
  • 1 T. ground coffee beans (use the grind setting for a French Press)
  • 3/4 c. white chocolate chips or equivalent in bulk white chocolate
  • 1 scant tsp. Crisco

With an electric mixer, beat butter, sugar, vanilla, and salt until smooth. In a separate bowl whisk together the flour and ground coffee beans. With mixer on low speed, add flour mixture, mixing just until a dough forms. Place dough on a long piece of plastic wrap. Using your hands, wrap the dough into the plastic wrap gently shaping it into a square about 1 1/2-inch wide.  Refrigerate for 1 hour. Preheat oven to 350 degrees. Unwrap log and using a serrated knife, slice dough 3/8 inch thick (if dough feels really hard, leave at room temperature for 5 to 10 minutes). Arrange slices, about 1 inch apart, on parchment paper lined baking sheets. Bake until lightly golden around the edges, 15 to 20 minutes. Cool on baking sheets 1 to 2 minutes; transfer to a wire rack to cool completely. (Do not discard the parchment paper at this point.)

When the cookies are completely cool, combine the white chocolate and Crisco and slowly melt together in microwave. When fully melted, whisk together until creamy and smooth. Dip one third of each cookie in the chocolate and place back on the parchment paper covered baking sheet to harden. Store in a tightly covered container. Great with freshly brewed coffee.

Note: Working with white chocolate is not for sissies! When you are melting it, it can appear all smooth and lovely then suddenly form small lumps. It’s like the molecules just can’t bear to be apart. They re-unite faster than re-producing rabbits!

 

NOCCIOLATA

nocciolata

I tasted a cookie very much like the Nocciolata you see above on our recent trip to Italy. It was on the Isle of Capri. The Nocciolata on Capri however were formed into round balls and studded with whole hazelnuts. Absolutely delicious!

When we returned home I wanted to duplicate those amazing cookies. But do you think I could find any recipe on the Internet that came even remotely close to what I tasted that day? Heck no! So although the following recipe below is for a bar cookie, the taste is as close as I can come to the Niccolata I fell in love with on Capri.

I have always prided myself on not only preparing delicious food, but serving it in an attractive manner. To my thinking presentation is a very important aspect of the whole culinary experience. But sometimes, call it a momentary loss of good karma, or whatever other term you prefer to use to describe that moment in time when the world alignment seems to shift and you are caught in the fallout. That is just what happened to me yesterday afternoon and why the picture of my Nocciolata looks a little less than presentable. Heck, the cookies don’t even look edible, much less presentable! But there is an explanation and I feel duty bound to share it with you. (They say confession is good for the soul. Plus, I really don’t want you to think that I make a habit of taking cookies to share with others that look like the picture above!)

Every Tuesday we have a rehearsal that starts at 7:00pm in Seattle. And yesterday, we had three stops to make on our way into town. That meant that we had to leave the house by 2:00pm. OK, my ears heard what Mr. C. told me at breakfast about what time we had to leave that afternoon, but apparently my brain was not paying close enough attention (not a rare occurrence anymore). So I blithely went about my day finishing my blog post on Italian Bean Soup, answering a few emails, and starting a batch of Nocciolata to share with the gang at rehearsal. At about 1:10pm the cookies weren’t quite ready to be put in the oven when Mr. C. reminded me of the time. I panicked. I hadn’t had lunch, hadn’t practiced my music, hadn’t put on my head (not an easy task at my age) or changed my cloths. Basically I was about an hour behind.

So I quickly finished preparing the cookies, got them in the oven, slammed down some soup, put on my head and changed my cloths. By 1:55pm, after having just taken the cookies out of the oven, I headed downstairs with my purse and the hot pan of cookies (complete with two bulky pot holders). And of course because I was on fast forward, I thought I could hold my purse, and the cookies, open the basement door and push the garage door opener in one elegant and smooth movement. (Setting the cookies down on the entrance table would have caused a 10 second delay you see.)

Well all went well until I caught the edge of the cookie pan on the door. And in what seemed like 30 seconds (why do these sort of things always look like they are in slow motion?) the pan had flown out of my hands and landed on the carpet in our hallway with half the cookies on the floor. So I did what any intelligent, totally together woman would do under the circumstances. I screamed at the top of my lungs.

This brought Mr. C. running at full tilt down the stairs to see if I was OK. When he arrived and found that I had not broken anything and there was no blood, he proved to me once again why he is the best husband in the world. Instead of yelling at me for screaming and causing him to react in a manner that might have caused him bodily injury, he quietly said “oh honey, I’m sorry about the cookies. Are you OK”?

Am I OK? No, I’m not OK! I’m a raving idiot. Who in their right mind screams over something as insignificant as spilled cookies? But I was so frustrated with myself, that had I not screamed, I’m quite sure my head would have exploded. Really!

So we cleaned up the mess, put the pan with the remaining cookies in the car, and off we went. For the next 15 minutes I verbally berated myself for being such a dunce. By the time I calmed down, we were both laughing.  I at my bizarre behavior, and Mr. C. because he said he had never heard me make a sound like that before.

Moral of the story: Getting through life with your sanity intact involves learning to forgive yourself even when you sometimes act like a darn fool. That husbands who still love you even when you react as stupidly as I did yesterday are worth all the flour and sugar in the greater Puget Sound area. And last but not least, people will eat homemade cookies even if they look like hell!

1 1/2 c. shelled hazelnuts
2 1/2 c. unbleached, all-purpose flour
1 1/4 c. granulated sugar
1/2 lb. (2 sticks) butter, melted and cooled

Preheat the oven to 350 degrees. Place the hazelnuts on a baking sheet and bake for 15 minutes or until fragrant and the skins begin to flake. Remove from oven and place the hot nuts in a clean dish towel. Roll up the towel and let the nuts sit (steam) for about ten minutes and then rub the nuts in the towel briskly to remove as much of the skin as possible. (Some skin will be left on the nuts. Not too worry.)  Let them cool completely and then chop into fairly small pieces.

Take about a fifth of the huts and whirl them in a food processor until they are finely ground. Do not make a paste out of the nuts, but you want them very finely chopped.

In a large bowl combine the flour and sugar. Pour in the melted butter and combine the mixture well. (I use a standard old fashioned table knife to stir the ingredients. No mixer required.) Stir in the finely and the coarsely chopped nuts. The mixture will be stiff. Gently pat dough into a buttered 9×13-inch pan. Bake at 350 degrees for about 20 minutes, or until nicely browned. (This is one cookie you do not want to undercook! It should be kind of crumbly when you eat it, and only sufficient baking time is going to help create the perfect texture.) Remove from oven and cut into squares while the bars are still warm. Allow to cool completely before serving.

 

OATMEAL, CHOCOLATE CHIP, COCONUT, AND PECAN COOKIES

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OK, so I know everyone has their favorite recipe for chocolate chip cookies. And I wouldn’t presume to try and sway you from your tried and true recipe. But! I made these little bites of heaven last week for us to nibble on as we helped move Mr. Cs 93 year old father from his home into a retirement cottage at a nearby assisted living facility. I also took some to our Saturday afternoon BlueStreet Jazz Voices rehearsal. And I am here to tell you – the cookies literally flew out of the container. They were absolutely loved by one and all.  I really could not believe how fast these cookies were consumed.

So if you are willing to leave the safety of your favorite chocolate chip cookie recipe and take a walk on the wild side, give these little babies a try. They are chewy and actually not too sweet. And the combination of flavors is marvelous. I’m positively sure you will not be disappointed. After all, what’s the worst thing that can happen? You will only have wasted an afternoon, a half pound of butter, and several dollars worth of spendy ingredients.  Wait! I’m trying to convince you to bake up a batch. Forget that whole sentence about wasted effort and money! Just go forth and bake. You will thank me.

Speaking of thanking me, I am going to change the setting on my blog to not accept a reply. Not because of the comments I have received from all of you my faithful and dedicated readers. It’s because I have received literally hundreds of spam comments and frankly my delete button is wearing out and getting quite testy. Every time I hit it now, it goes “ouch”. So not being a total dummy, I can take a hint. (I must keep my lap top happy, and not coincidentally save myself time and frustration.)

So if you ever desperately need to comment on a particular post, please send me an email at chezcarrcuisine@wavecable.com and I will take the appropriate action. And thanks for your past comments. I always love hearing from you. Your comments make me feel like someone is actually out there wasting their time reading my words. And no, I am not a prima donna. Even if you disagree with something I have written, please let me know. After all, even if my delete button is tired, it still works!

  • 1 c. butter, room temperature
  • 1 1/2 c. packed brown sugar
  • 1/4 c. white sugar
  • 2 eggs, room temperature
  • 2 T. milk
  • 2 tsp. vanilla
  • 1 3/4 c. flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt (only if using un-salted butter)
  • 3 c. rolled oats
  • 2 c. chocolate chips
  • 1 c. chopped pecans or walnuts (optional)
  • 1 ½ c. coconut

Cream together the butter, brown sugar, and white sugar until smooth. Add the eggs, milk, and vanilla. Combine the flour, baking soda, and salt (if using). Add to the butter mixture and beat until smooth. Stir in the oats, chocolate chips, pecans, and coconut until evenly distributed. Drop by rounded tablespoons (I use a 1 ¼-inch ice cream scoop) onto ungreased cookie sheets. Bake in a pre-heated 350 degree oven for about 12 minutes or until the cookies are just set. Do not over-bake. Transfer to a wire rack and cool completely before storing in an airtight container. Makes about 95 cookies when using a 1 ¼-inch scoop.

 

CAPPUCCINO BROWNIES

So, yes I know, using a brownie mix is cheating. But I purchase the big boxes of Ghirardelli Triple Chocolate Brownie Mix at Costco because I often serve brownies at our monthly JazzVox in-home concerts and this mix really saves me money and time. Plus, the brownies are delicious. Then when you add a layer of coffee flavored butter cream and a topping of ganache, well decadence personified is not an over exaggeration!

Plus, almost everyone loves brownies. In fact, right after pizza, chocolate is the 2nd most beloved food in America according to a poll taken and reported on “The Top Tens” web site. Next on the list is chicken. I found that quite interesting; a food item high on the list that actually contained nutritional value! Next most popular food – ice cream. No surprise there. After that burgers, steak, tacos, sushi, bacon (no surprise there either) and finally French fries. So while I was researching favorite foods, I thought about my own top ten list of edibles that I find most appealing. (Given what I learned about myself during this little self-analysis, I should really weigh about 300 pounds! There must be something dramatically wrong with my metabolism that although close, I’m not there yet!)

Patti’s top ten (not necessarily in order, except for cheese burgers of course): cheese burgers (always and ever number one on my list), broccoli and zucchini (tied), poultry, mixed green salads (especially when topped with blue cheese dressing), homemade pepperoni pizza, any oven roasted vegetable, any kind of cheese, homemade soup, pasta with a rich creamy sauce, and finally bread of any kind, especially warm sour dough bread with lots of butter. Of course, honorable mention must go to very dry Tanqueray martinis, shaken not stirred, up with one olive. (You can’t live on them, but who wants to live without them either?)

Although chocolate, or any other sweet for that matter, is not on my top ten favorite foods list, it just might be on yours. If so, do yourself a favor and make a batch of these amazing brownies. They are simple to prepare and look and taste like a million dollars. Cheers to Theobroma Cacao, the fruit of Gods!

  • 1 pkg. chocolate brownie mix (or favorite from scratch recipe)
  • ¼ c. butter, room temperature
  • 2 c. powdered sugar
  • 2 T. + 1/3 c. plus 3 T. heavy cream
  • 2 tsp. + ¼ tsp. instant espresso coffee (I use Medaglia D’oro)
  • 1 ½ c. semi-sweet chocolate chips
  • coffee beans, opt. garnish

Prepare and bake brownie mix according to instructions on package in a lightly greased 9×13-inch pan. (Even if the mix says bake in an 8×8 or 9×9 pan use a 9×13.) Allow to cool. Meanwhile, cream together the butter and powdered sugar. (Will be a very dry mixture at this point.) In a small bowl, whisk together the 2 tablespoons heavy cream and 2 teaspoons coffee powder. Add the cream mixture to the butter/powdered sugar mixture. Beat until very creamy and smooth. Spread evenly over cooled brownies. Chill for 1 hour. Meanwhile, in a small saucepan, heat and stir the remaining 1/3rd cup plus 3 tablespoons heavy cream and chocolate chips together over low heat until the chocolate is melted. Remove from heat and continue stirring until the mixture is smooth and begins to thicken. Stir in the remaining 1/4th teaspoon instant espresso coffee. Spread over chilled brownies and refrigerate until ready to serve. Cut into desired size and top each piece with a coffee bean.

HOMEMADE ENERGY BARS

I was reminded about these bars last evening when I saw a friend in the lobby after our Blue Street Jazz Voices concert and she asked me for this recipe. Allyson had been one of our amazing first sopranos a few years back and she still remembered these bars from one of our Saturday rehearsals. (I usually bring a little something for the singers to munch on when we have a special rehearsal. A little additional incentive to crawl out of bed at the crack of dawn on a Saturday morning.) So when Allyson mentioned wanting this recipe, I thought there were others who might also profit by having this delicious energy bar recipe. After all, spring is in the air and we are all going to need more energy to deal with the new season. If your yard is waking up from winter hibernation like ours is, you too have weeds in full “this is my year to take over the yard” mode. That means Mr. C. and I have to shed our lazy winter habits and hit the yard big time. (Really it’s Mr. C. who does all of the heavy yard work and most of the weeding. And no, that’s not because I’m lazy! It’s just that I am a fabulous supervisor, and as such my job is more cerebral. It takes time to choose and purchase plant varieties and then decide where in the yard they should best be positioned. And I am the resident expert in that regard! So Mr. C. and I play divide and conquer. I divide hard earned dollars from our bank account by greatly contributing to the financial success of our favorite local nursery (Orchards), while Mr. C. conquers the weeds by continuous backbreaking exertion throughout the northwest growing season. Seems equitable to me!) But back to energy bars. These bars are chewy and delicious and full of good for you ingredients. One of the ingredients that I particularly love is the honey. But I’m not talking about that pasteurized stuff that calls itself honey that you find in most grocery stores. I’m talking about the real thing – delicious, straight from the hive of a happy clan of gently cared for local honey bees! The kind of honey you purchase from a local source like our very own Cats Paw Bees. To quote from their website “Cats Paw Bees is dedicated to the restoration and preservation of an organic environment for the honey bee in the local community of Stanwood and Camano Island in the Puget Sound area of Western Washington. Andy & Bonnie Swanson own and operate Cats Paw Bees using natural and organic methods to raise honey bees, producing a raw natural honey filled with local floral flavors. We sell our honey in the raw state, meaning we do not heat pasteurize it. Bulk honey producers often pasteurize their product to prevent it from crystallizing. Pasteurization kills the beneficial enzymes and amino acids, reducing the health benefits. Crystallization is a natural process. Many folks like to use crystallized honey on bread or muffins like a spread. Whether you gently re-liquefy your honey or use it in the crystallized form, raw honey is the best!” And in my humble opinion, Cats Paw honey is the best honey available in our area. For more information about their honey and where and how you can purchase this lovely product, please visit www.catspawbees.com. So next time you or someone you love is preparing to use more energy than usual, or tackle the likes of fireweed or bittercress, make a pan of these energy bars. As Mr. C. is fond of saying, (paraphrasing the late Charles Schultz of Peanuts fame) “a weed free yard is like liberty, it must be won and re-won many times!”  And since I want to keep my wonderful husband happy as he prepares for battle, I shall say good-by for now. I have a pan of energy bars to build! Happy Spring everyone.

  • 3 c. old-fashioned oats
  • 1  1/2 c. slivered almonds
  • 1  1/2 c. shredded coconut
  • 3/4 c. toasted wheat germ
  • 4 T. butter
  • 1 c. honey (un-pasteurized honey is the best)
  • 6 T. brown sugar
  • 1 3/4 tsp. vanilla
  • 1/4 tsp. kosher salt
  • 3/4 c. chopped pitted dates
  • 3/4 c. chopped dried apricots
  • 3/4 c. dried cranberries, cherries, or blueberries (or combination)

Toss the oatmeal, almonds, and coconut together on an ungreased sheet pan and bake for 10 to 12 minutes in a pre-heated 350 degree oven, stirring occasionally, until lightly browned. Transfer the mixture to a mixing bowl and stir in the wheat germ. Reduce oven to 300 degrees. Combine the butter, honey, brown sugar, and salt in a small saucepan and bring to a boil over medium heat. Cook for a minute stirring continuously. Remove from heat and add the vanilla. Pour over the toasted oatmeal mixture. Stir in the dates, apricots, and cranberries. Scoop onto a parchment paper lined 10×14-inch baking pan. Using the back of a moistened soup spoon or your wet fingers, gently press the mixture evenly into the pan. Bake for 25 to 30 minutes or until a light golden brown. Cool for several hours before cutting into serving sized pieces. Best served the next day. Thank you Ina Garten for this wonderful recipe and humble apologies for the couple of minor changes I made!

 

PEACH KUCHEN

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There are few recipes with which I can impress people regarding my ultimate command of all things gluten as much as when I serve these amazing bar cookies/dessert. I really should not be sharing this recipe with you because my expertise in the kitchen is going to suffer a mighty hit when you realize how easy Peach Kuchen is to prepare. But because I hold you in such high regard and want you also to be known as kitchen geniuses, I am going to make the supreme sacrifice. (Nobility obviously runs in my family. It runs alright, as fast and as far away as possible!) But back to the recipe. I found this recipe probably 25 years ago, and as with many of the recipes I am going to share with you, couldn’t name the author even if someone threatened to take away my KitchenAid mixer! So for what it’s worth, take my advice and prepare Peach Kuchen next time you need a quick and easy cookie/dessert. You are simply not going to believe how good these few pantry and refrigerator staples can taste when combined for this dessert. And yes, of course, butter, eggs, and sour cream are staples in my home! If I even run low on butter and sour cream, I break out in hives. As far as white cake mix, coconut, and sliced peaches, they too are standard ingredients I always try to have on hand. (And no, I don’t break out in hives if a white cake mix doesn’t happen to be in residence in my pantry. I lose sleep of course until I can get to the store and purchase one, but I don’t break out in hives. That would be ridiculous!)

  • ¾ c. cold butter
  • 1 box white cake mix
  • ½ c. coconut
  • 1 can (29-oz.) sliced peaches
  • 1 T. cinnamon (yes, 1 tablespoon!)
  • ½ c. sugar
  • 1 egg
  • 1 c. sour cream

Cut butter into cake mix until crumbly. Add coconut. Pat mixture into an ungreased 12×17-inch medium sized jelly roll pan (a 10×16-inch pan can be used in a pinch if you don’t own a 12×17); bake in a pre-heated 350 degree oven for about 10 minutes, or until lightly browned. Remove from oven and cool. Meanwhile, drain the peaches and chop into pea sized pieces. When crust is cool, arrange peach pieces evenly over the surface. Mix cinnamon and sugar together and sprinkle evenly over the peaches. Combine egg and sour cream and slather evenly over the top of the cinnamon and sugar. Bake another 25 minutes or until sour cream mixture is set. (Thin cracks will start to appear on the surface when the sour cream is set.)  Cool and cut into small squares.

Note: I have never served this cookie/dessert without someone asking me for the recipe. These are simply heaven on earth good.