Category Archives: DESSERT RECIPES

DARK CHOCOLATE CHIP AND PEANUT BUTTER CHIP OATMEAL COOKIES

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All of a sudden I have become a great fan of dark chocolate chips. And as for peanut butter chips, well I have been a devotee since they first appeared on grocery store shelves. And in combination, well there is no going back for this cookie lover. But sometimes dark chocolate chips can be hard to find. I use Guittard Extra Dark Chocolate Chips that I can usually find at our local Bartell Drugs Store. If you aren’t lucky enough to live in the Puget Sound area, I would recommend going on line to find a supply of these little darlings and then always keep them at the ready in your freezer. They really are wonderful chocolate chips. And these cookies are fantastic. Not too hard, not too soft – just right! And easy to make too!

I decided that I would take them to a recent choral rehearsal we were involved in. Some of us who had sung together for many years were asked to sing at the Celebration of Life for one of our fellow singers. A 49 year old woman who was one of the kindest, most amazing, and talented woman we had ever had the pleasure of calling a friend. It was rough.

We had already shed many tears, but accompanying the singers (Andy) and singing (me) was really difficult. And I knew how tough it would be for all of my fellow singers as well. So I decided to do what I had always done when we were singing together as a group. I brought cookies to the rehearsal. I knew this simple gesture would help bring a little normalcy to this difficult but ultimately rewarding occasion. And it worked, especially for the guys. They dove into the cookies as if they were a life line.  

No one knows what the future will bring. At the end of the Celebration of Life I was a little uncomfortable when the pastor got up to deliver his ending remarks. I thought his words might be a bit too preachy for my taste. But I could have hugged the man after he finished his closing comments. He said, and I paraphrase, “in these trying times – love each other a little bit more, show everyone a little bit more kindness, go out of your way to do something special for someone in need, live goodness rather than hate, and be understanding and respectful of others who have a different point of view than yours”.

His words really resonated with me, especially the “be understanding and respectful of others who have a different point of view than yours”. In these difficult times, it is almost impossible for me to even be in the same room with someone who defends much less admires our current administration. I see it as a character flaw and find the whole thing incomprehensible. So I need to change my ways. Not so much for anyone else’s sake, but rather for my own sake. As a decent human being. So I hope I’m not too old to learn a lesson about kindness and even forgiveness.

And even though the Celebration of Life was difficult and we are going to miss Laurie with all our hearts, I’m so glad I was reminded by her minister of what it means to be a good citizen of the world. And I’m going to continue baking cookies. Giving cookies away may just be a simple gesture, but it’s one that can make a difference in how someone sees the world and their place in it. So happy baking dear friends. And love and peace to all.

  • 1 c. (2 sticks) unsalted butter
    1 c. brown sugar, packed
    ½ c. granulated sugar
    2 lg. eggs
    1 T. vanilla extract
    1¾ c. unbleached all-purpose flour
    1 tsp. baking soda
  • ½ tsp. sea salt
  • 3 c. rolled oats (not instant or quick cook)
  • 1½ c. dark chocolate chips
    1½ c. peanut butter chips

Beat the butter, brown sugar, and granulated sugar together until light and creamy, about 4 minutes in your stand mixer. Add the eggs and vanilla and beat until well combined. Scrape down the sides of the bowl.

In a medium sized bowl whisk the flour, baking soda, and salt together, then stir in the rolled oats. Add to the butter mixture and beat on low speed just until combined. Again, scrape down the sides of the bowl. Add the dark chocolate and peanut butter chips, and beat on low speed until just combined, about 30 seconds.

Using an ice cream scoop, drop cookies onto a lightly greased cookie sheet about 2-inches apart. 

Bake in a pre-heated 350 degree oven for about 12 minutes or until edges and top are set. Don’t overbake.

Remove from oven and let the cookies sit on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely. (And don’t worry. The cookies will firm up as they cool.)  

Store in an airtight container. (And yes of course, you can easily halve this recipe, or double it for that matter!)

GINGER CAKE WITH BOURBON CARAMEL SAUCE AND BOURBON WHIPPED CREAM

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Sometimes I get nostalgic for no better reason than beautifully colored deciduous leaves in the fall. And every fall as the leaves start to turn color, I immediately want to hunker down in my kitchen and make soup. Or in the case of this past weekend, I wanted to re-create a classic fall and winter dessert I enjoyed as a child and made for my children when they were young. But I didn’t want the gingerbread of my youth, and not even the one I fed to my children. I wanted a modern take on this old standard that would appeal to more sophisticated palates.  

What I envisioned was a gingerbread that had the consistency and moistness I associate with a truly delicious cake. Plus I wanted to make my ginger cake include a background flavor that set it apart from others. And I think I found that special something. It’s called bourbon.

And yes I know, I use bourbon in a lot in my recipes. Bourbon just pairs so well with all kinds of dishes. But what it did for this dessert was beyond compare.

I used the basic recipe for gingerbread from one of my favorite bloggers – Jenn Segal (Once Upon a Chef). She is truly one of my favorites. Please visit her site, because she is the real deal!

I did however make one small change. I substituted a wee bit of bourbon for some of the boiling water in her recipe. (I just had to do it.) Then I went completely bourbon crazy, and created a bourbon caramel sauce, then went further off the deep end (it’s called gilding the lily) by adding a bit of bourbon to the whipped cream topping.

Now something you should know. There isn’t enough money to get me to drink bourbon straight. I don’t like the taste of any whiskey, so why would I want to sip on something that makes me scrunch up my face? (Mother Nature is already having her way with my face. I don’t need any more help in that arena thank you very much!) But, as a subtle (or in some cases not-so-subtle) background flavor, bourbon is a perfect ingredient. For many, the flavor of bourbon hints of vanilla, caramel, honey, butterscotch, apple, pear, figs, raisins, dates, nutmeg, cloves, and cinnamon. So when you analyze the flavors associated with bourbon, really what’s not to like? (I still can’t get straight bourbon past my lips!) But what bourbon does for ginger cake is nothing short of miraculous.

So if you too haven’t enjoyed or even thought about gingerbread for years, now is the time. And as a dessert to serve for either Thanksgiving or Christmas, I think it would be absolutely perfect.

To find other recipes on this site that use bourbon as an ingredient, just type “bourbon” in the search box – hit search, and a new world of boozy recipes will appear on the screen. Some of the recipes are even for delicious adult beverages. Imagine that!

1½ c. unbleached all-purpose flour  

1 tsp. baking soda

½ tsp. salt

2 tsp. ground ginger

1 tsp. ground cinnamon

¼ tsp. ground cloves

4 T. unsalted butter, melted

2/3 c. packed brown sugar

2/3 c. molasses (not Robust or Blackstrap)

2/3 c. boiling water minus 4 tsp. (I’ve replaced 4 tsp. of boiling water with bourbon)

4 tsp. bourbon

1 lg. egg, beaten

chopped candied ginger, opt. garnish

In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon, and cloves. Set aside.

In a large bowl, whisk together the melted butter, brown sugar, molasses, and boiling water. When the mixture is room temperature, whisk in the bourbon and the egg. Add the dry ingredients to the wet ingredients and whisk until no lumps remain.

Pour the batter into a lightly greased and floured 9-inch square pan (glass preferably). Bake in a pre-heated 325 degree oven (or 350 degree oven if using a metal pan) for about 25 minutes, or until the edges look dark and the middle feels firm to the touch.

Remove from oven and allow to cool on a wire rack. Or allow to cool slightly, then cut into squares and serve with a bit of warm Bourbon Caramel Sauce, dolloped with Bourbon Whipped Cream, and garnished with a tiny bit of chopped candied ginger. Ginger cake is wonderful served at room temperature, warm out of the oven, or reheated.

The cake can be baked up to 3 days ahead. Cover and store at room temperature. If you prefer, warm before serving.  

To warm cake: Cover the pan with aluminum foil and place in a pre-heated 350 degree oven for 10 minutes.

BOURBON CARAMEL SAUCE

1 c. packed brown sugar

½ c. (1 stick) unsalted butter

pinch sea salt

½ c. heavy cream

¼ c. bourbon

Whisk butter, brown sugar, and salt together over medium heat in a small heavy saucepan until brown sugar has dissolved completely. (This happens after the mixture comes to a boil and is allowed to burble for a couple of minutes or until it turns kind of shiny. Continue whisking the whole time the mixture is on the heat.) Remove from heat and gently whisk in the heavy cream and bourbon. Serve warm over this ginger cake, bread pudding, ice cream, or any old thing you want! (Great in coffee too!)

Can be made ahead and refrigerated. Best to warm slightly before serving.

BOURBAN WHIPPED CREAM

2 c. heavy cream

¼ c. powdered sugar

2 T. bourbon

1 tsp. vanilla

Beat cream until stiff peaks form. Beat in the powdered sugar, bourbon, and vanilla until well blended. Cover. Refrigerate until ready to serve.

WHITE CHOCOLATE, MACADAMIA NUT, AND COCONUT BAR COOKIES

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This recipe is from the Brown Eyed Baker site. (Great site BTW!) And boy oh boy are these bar cookies good. No wait. Good isn’t good enough. These are GREAT bar cookies. And ever so easy to make. You don’t even need a mixer. And I always say hurray to that. One less thing to bring out of my pantry.

So I made this recipe last week for Mr. C. and the other members of Seabreeze (a 7 piece jazz band) who rehearse once a week. And when it’s our turn to host the rehearsal, I make sure the guys get a homemade goodie for their break. (I’d actually go so far as to cook lunch for the guys if that’s what it took to bring them from Bellingham and surrounding areas to our home to practice. Because I absolutely love listening to them play. And because they are all really wonderful guys. But please don’t tell them I’d fix them lunch. I’m trying to reduce my commitments, not add to them. So for now I’m going to stick with serving them a homemade treat.) But enough about why I made these bar cookies.

As far as I’m concerned, bar cookies are the greatest time saving invention ever to hit my kitchen. And as I’ve already stated, these cookies are a snap to prepare. Just mix all the ingredients together, slap the batter into a greased pan, and throw the whole mess in the oven. 30 or so minutes later, take the pan out of the oven, place it on a cooling rack, and cut into whatever size pieces you want when cooled. Could not be easier.

So next time you bake a treat for your family or friends, give this recipe a try. These cookies are truly delightful. In fact they were recently awarded “the jazz musician’s seal of approval”. So you don’t have to take my word for how great these cookies taste. You now have verification from true experts. Thank you gentlemen!

1½ c. unbleached all-purpose flour

1 tsp. baking powder

½ tsp. salt

¾ c. (1½ sticks) unsalted butter, melted and cooled

1½ c. light brown sugar

2 eggs, room temperature

1½ tsp. vanilla extract  

1½ c. unsweetened shredded coconut, toasted

1 c. roughly chopped macadamia nuts

1 c. white chocolate chips

In a small bowl, whisk together the flour, baking powder and salt; set aside.

In a large bowl, whisk together the melted butter and light brown sugar until combined. Add the eggs and vanilla, and whisk until well combined. Using a rubber spatula, add the dry ingredients to the bowl and gently fold them into the egg mixture until just combined. Do not overmix. Fold in the toasted coconut, macadamia nuts, and white chocolate chips. Scoop the batter into a lightly greased 9×13-inch baking pan (glass preferably); smooth the batter into an even layer.

Bake in a pre-heated 325 degree oven (350 degrees if the pan is metal) until the top is shiny and cracked and feels firm to the touch, 30 – 33 minutes. Remove from oven and cool completely in the pan on a wire rack. Cut into bars as needed.

The bars can be stored in an airtight container at room temperature for up to 5 days.

GF PEANUT BUTTER, CHOCOLATE CHIP, AND WALNUT OATMEAL COOKIES

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So having just posted a recipe for a healthy (relatively speaking) carrot bread, I thought I would follow that recipe with a “less-bad-for-you” chocolate chip cookie option. I found this recipe on the Cookie and Kate web site.  

Now, if you didn’t happen to catch my last post, let me just explain that in my endeavor to keep us as healthy as possible as we grow older (at an ever increasing rate of speed I might add), I’m trying to cook and bake with our over-all health in mind.

But it’s not easy. We are very, very spoiled. We love good food and drink, and don’t at all appreciate not being able to eat and drink as we please. But Mother Nature is not on our side in this regard. “She who must be obeyed” has made it abundantly clear that we are not in charge – “she” is! For instance, my stomach doesn’t handle refined sugar very well anymore. And wine – suffice it to say I usually don’t partake. Grrrrr!

But, and here’s the good part – I know how to cook. And there are a world of great recipes out there written by health conscience (and yes I know it should be health-conscious, but I like my word for it better) people much more creative than me. And they take their healthy cooking very, very seriously. (And bless them for it!) And this recipe is proof of what I speak.

The only change I made to Kates recipe was to substitute dark chocolate chips for semi-sweet chocolate chips and add coconut and nuts.

So I made these cookies for our trailer trip. And they were so darn good I couldn’t believe there was no flour, brown or white sugar, and just 4 tablespoons of butter in the whole darn mess. Amazing.

So if you want to continue to feel like you can eat anything you want, I would recommend you give these cookies a try. They are really good and since you should keep them in the freezer, you might not be as tempted to eat as many since they won’t be in the heart of your kitchen – the cookie jar!

So go on. Take a chance. But no, they won’t ever replace a butter rich, soft and chewy cookie loaded with chocolate chips. But they don’t taste like sawdust either. And – they are better for you. Of course, these cookies will never be considered good for you. That’s a given. But better works for me. Hope it works for you too.

2/3 c. real maple syrup

2/3 c. natural peanut butter

4 T. (½ stick) unsalted butter, melted

1 lg. egg

1 tsp. vanilla extract

½ tsp. baking soda

½ tsp. baking powder

½ tsp. fine-grain sea salt

1¼ c. old-fashioned rolled oats*, ground for 30 seconds in a food processor or blender

1½ c. old-fashioned rolled oats*

½ c. coconut

1 c. dark chocolate chips

1 c. chopped walnuts

Whisk the maple syrup, peanut butter, and melted butter together in a mixing bowl. Beat in the egg, scraping down the side of the bowl once it’s incorporated. Stir in the vanilla, baking soda, baking powder, and salt. Using a large heavy spoon, stir in the ground oats, rolled oats, coconut, chocolate chips, and walnuts until they are evenly combined.

Using an ice cream scoop, drop the dough onto parchment paper lined baking sheets.

Bake the cookies in a pre-heated 350 degree oven until they are barely set and just beginning to turn golden around the edges, about 12 minutes. Remove the cookies from the oven and let cool completely on the pans. Store in an airtight container in your freezer.

*Reminder: If you are gluten intolerant, make sure you buy oats that have been certified as gluten free.

AMARETTO PEACH COBBLER

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And yes, I know the bones of this cobbler recipe have gotten a lot of press lately. The recipe was even featured in The Seattle Times, and you can’t get much more note-worthy than that! But as you well know, I almost always feel compelled to mess with perfectly good recipes and put my own spin on a dish. Where this compunction comes from I have no idea. But at 75, the chances of my changing a decade’s long habit is probably just not going to happen. And in my humble opinion, amaretto should have been an ingredient from the onset. Plus I don’t like to eat the fuzzy skin of peaches, even if they are cooked. And vanilla in the cakey part of a cobbler should almost be mandatory as far as I’m concerned!   

So anyway. I changed the recipe from the Boat Street Café to what you see below. And frankly, the cobbler was very well received by all of us who were lucky enough to be gathered around our friends Jim & Margo’s dining room table last weekend. But the hot water and sugar topping method was totally the inspiration of Susan Kaplan who sold the Boat Street Café to Renee Erickson in 2003. Full disclosure folks, full disclosure.

But regardless of who put what in the recipe, or changed the instructions, or added or deleted ingredients, this is a delicious way to use those wonderful, juicy peaches that are beginning to grace  our local produce stands and farmers markets. So before the season is over, make your family and friends a dessert that features peaches. They are just so delicious. And if the ones Mr. C. brought home the other day are any indication of this season’s crop, we are all in for a treat. Happy eating everyone.

4 tsp. cornstarch

1/3 c. amaretto

10 lg. peaches
½ c. (1 stick) unsalted butter, room temperature
1½ c. granulated sugar, divided  

1½ c. unbleached all-purpose flour
2 tsp. baking powder
1 tsp. kosher salt

¾ tsp. ground cinnamon
¾ c. whole milk

1 tsp. vanilla extract

½ c. hot water
vanilla ice cream   

Whisk the cornstarch and amaretto together in a 9×13-inch casserole dish or glass Pyrex pan. (Pan can be a bit larger, but not any smaller.) Set aside.  

Peel the peaches (see “how to” below) and cut into 8 wedges, then each wedge in half. Place in a colander to drain while you prepare the cobbler part. (If you want to save the nectar, place the colander in a bowl.)

With an electric mixer, beat the butter and 1 cup plus 2 tablespoons of the granulated sugar for 1 minute. In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon. Add to butter mixture and beat for about 30 seconds. Slowly mix in the milk and vanilla extract. Continue beating at medium speed for 2 minutes more, or until the mixture is light and fluffy.

Gently pour the drained peaches in with the cornstarch mixture. Stir until every surface of every peach piece is coated with the cornstarch/amaretto mixture. 

Spoon the batter in large blobs over the peaches. Using a small offset spatula or implement of choice, spread the batter over the fruit so that it’s evenly distributed. Sprinkle with the remaining 6 tablespoons of sugar and drizzle the hot water evenly over the sugar.  

Place the baking dish in a pre-heated 350 degree and bake for 60-70 minutes or until the top is cracked and golden brown, and a toothpick inserted into the topping comes out clean.

Remove the pan from oven and place on a cooling rack for at least 30 minutes before serving.

To serve, scoop into bowls and top with ice cream. Best served the same day as baked.

Peach Pealing 101:

Put a pot of water onto boil. Lightly score the bottom of each peach with an X. Working in batches of 3 or 4, add the peaches to the boiling water for 2 to 3 minutes. Using a slotted spoon, transfer the blanched peaches to an ice-water bath to stop the cooking. Remove peaches from ice water and remove skin with a paring knife.






  

STRAWBERRY-RHUBARB CRISP

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And yes I know I have another recipe for Strawberry Rhubarb Crisp on my blog. But it’s a little bit different and this one is equally as delicious. (Besides, I like to give my readers options.) Plus, can you ever have too many recipes for the perfect combination of tart rhubarb and luscious strawberries? I think not!

So the only thing left to say is that this crisp is easy to prepare, super tasty, and perfect for a crowd. Oh, and you can bake it ahead and it will still be lovely the next day. Happy first day of Spring everyone.

2 lbs. rhubarb stalks, sliced ½-inch thick (about 8 cups of cut up rhubarb)

1 lb. fresh strawberries, hulled and quartered

1 c. sugar, or more to taste  

3 T. cornstarch

2 tsp. fresh lemon juice

1 tsp. vanilla extract

2/3 c. unsalted butter, room temp.

1½ c. packed brown sugar

2 tsp. ground cinnamon

½ tsp. kosher salt

1 c. unbleached all-purpose flour  

1 c. oats

In a medium bowl, toss the rhubarb and strawberries together. Whisk the sugar together with the cornstarch and pour over the fruit. Add the lemon juice and vanilla and stir well. Transfer the mixture to a lightly buttered 9 x 13-inch baking dish. (I use a glass Pyrex pan.)

Cream the butter, brown sugar, cinnamon, and salt together. Add the flour and oats until crumbly. Sprinkle topping evenly over the filling. (You may want to pinch the mixture a bit to create clumps.)

Bake in a pre-heated 375 degree oven for 30-40 minutes or until the filling is bubbly and the topping is golden brown. (If the topping is browning too quickly, tent a piece of foil very loosely over the pan, so the foil is not touching the crisp.) Continue baking until the fruit filling is thickened and bubbling.

Remove from oven and let rest at least 20 minutes before serving.

Serve warm or at room temperature with a scoop of vanilla ice cream. Leave on the counter uncovered (keeps the topping fairly crisp) for up to a couple days.   

CHOCOLATE BOURBON CAKE

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So what do you make to take along on a golfing vacation with friends that would be considered a complimentary dessert to go along with “cocktail lab”? Well, I guess before I answer that question, I should explain what constitutes “cocktail lab”. In our case, it meant trying new drinks on each other that contained ingredients that were mostly foreign to the majority of us. Like – Fernet Branca liqueur*, pear liquor, Cynar**, King’s Ginger Liqueur, and muddled cucumber to mention a few.  

Having provided you with that little bit of information, you can now undoubtedly understand why I chose this recipe to share with our friends. (And yes, you can peek at the recipe before continuing with my narrative.)

And should you be wondering, there was actually some golfing that happened along with trying new and interesting adult beverages. Not to mention enjoying some wonderful meals together, both homemade and at restaurants. And in-between the rain showers, we also managed a few walks, hikes, bicycle rides, and a great visit to an antique mall. All and all a most pleasant time with our dear friends Todd and Cindy, Tim and Suzie. Could not have been a better way to spend our time.   

So I hope you enjoy this incredible cake slightly modified from a recipe I found on the Laughing Spatula web site. The cake is easy to prepare, the taste is amazing, the frosting is to die for, and it stays moist and delicious for several days. But beware. It is intensely rich. A small piece goes a long way. But do try it. It’s one of the best chocolate cakes I have ever tasted.

And if you happen to be a jazz lover and live in or near Anacortes, come enjoy the timE3 jazz trio at the Rockfish Grill on Wednesday, June 5th. And as you sit there enjoying the music, imagine Tim (bass), Todd (drums), and Mr. C. (piano) enjoying time together in Sunriver, Oregon playing golf, eating hotdogs and drinking a beer at the turn, and sharing way too many funny stories along the course. Because that’s exactly what I will be doing too. Watching these three successful, wonderful men enjoying themselves so completely always makes me happy. And of course I get to spend time with their fabulous wives and other great friends while the guys are busy making music. And that too makes me extremely happy. Life just doesn’t get much better. As I have said before, I am one lucky lady! And part of the reason definitely belongs to the many wonderful friends we are so very lucky to have in our lives. Here’s to all of you who by your very being enrich our lives. Cheers!

Cake:

2 eggs

2 c. granulated sugar

1 c. sour cream  

½ c. vegetable oil

2 tsp. vanilla

½ c. water  

½ c. bourbon

2 c. unbleached all-purpose flour

1 c. unsweetened cocoa powder (I use Ghirardelli Majestic Premium Cocoa Powder)

1½ tsp. baking soda

1 tsp. baking powder

1 tsp. salt

2 tsp. espresso powder (I use Medaglia d’Oro)

½ c. mini semi-sweet chocolate chips

Ganache Frosting:

1¼ c. semi-sweet chocolate chips

1 c. heavy cream

3 T. bourbon

1 tsp. vanilla

pinch salt

Cake Directions:

In large mixing bowl combine egg, sugar, sour cream, vegetable oil, and vanilla until well blended. Add bourbon and water; mix until completely smooth.

Whisk together the flour, cocoa powder, baking soda, baking powder, salt, and espresso powder. Add to the egg mixture. Beat only until just combined. Stir in the chocolate chips.

Pour into a lightly buttered 9 x 13-inch baking pan, glass preferred.  

Bake in a pre-heated 325 degree oven for 45-55 minutes or until a toothpick inserted into the center comes out almost clean. (When done, the middle part of the cake might still adhere a bit to your toothpick. Not to worry. You just don’t want the rest of the cake to get too done.)

Remove from oven and let cool completely before spreading on the ganache frosting.

Ganache Frosting Directions:

Pour chocolate chips in large microwave save bowl and microwave for one minute until chips are just soft. In another microwave safe bowl or in a pan on your cooktop, heat cream until it just begins to boil.

Pour hot cream over chocolate chips. Let sit for 2 minutes before stirring with whisk until the chocolate mixture is smooth and creamy. Stir in the bourbon, vanilla, and pinch of salt.

Cool in the refrigerator until the consistency is fairly thick, 30-45 minutes. (Can be made ahead and microwaved for 20 seconds or so before spreading on the cooled cake.)

*Fernet is an Italian type of amaro, a bitter, aromatic spirit. Fernet is made from a number of herbs and spices which vary according to the brand, but usually include myrrh, rhubarb, chamomile, cardamom, aloe, and especially saffron, with a base of grape distilled spirits. Amaro is an Italian herbal liqueur that is commonly consumed as an after-dinner digestive. It usually has a bitter-sweet flavor, sometimes syrupy, and has an alcohol content between 16% and 40%.

**Cynar is a bitter liqueur made from various herbs and plants, the most prominent being artichoke.   The bitterness is offset by the citrus from the lemon juice and grapefruit bitters.

   

GF PEANUT BUTTER COOKIES

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One of the amazing spots we were lucky enough to snag on our recent trailer trip. KOA in Placerville, CA
Another view of this site plus Mr. C. enjoying a drink and his book before dinner.
The island on the pond.

Just before leaving on a trailer trip, I always make granola, a couple of main dish entrees for the trailer freezer, and cookies. (One simply can’t go on holiday without cookies!) But this time my right foot was giving me trouble, so standing too long was painful. I remembered that I had been wanting to try a gluten free peanut butter cookie, so no time better than the present to see what I could come up with.

And because I needed enough cookies to make it through 4 weeks, I made certain that the recipe I glommed together from several recipes posted on the internet would be large enough to accommodate my needs. And oh am I glad I did! These were the best peanut butter cookies I ever made, or tasted for that matter. They were so crunchy and so flavorful. And ever so simple and quick to fix. I didn’t even need my mixer. So not only was my foot happier, my mouth was seriously pleased with the results.

So next time you want a simple and perfect cookie, and don’t have the time or energy to spend getting out your mixer, creaming the butter and sugar, etc. etc., this is the recipe for you.

Mr. C’s only comment: “I think they would be great with chocolate chips in them too!” So next time, there will be mini chocolate chips in the mix. Still only 6 ingredients! Can’t be much simpler than that!

2 c. chunky peanut butter (not the old fashioned or freshly ground kind)

1 c. brown sugar, firmly packed

2 tsp. baking soda

2 lg. eggs

1 tsp. vanilla extract

Preheat oven to 350 degrees. Line a large baking sheet with parchment paper. Set aside.

Stir the peanut butter, brown sugar, and baking soda together in a medium sized bowl. (I use a regular table knife for this process. Works great!)  

In a small bowl, beat the eggs and vanilla together. Add the egg mixture to the peanut butter mixture and stir until well blended.

Drop balls of dough using a small ice cream scoop onto prepared baking sheet 2-inches apart. Press down lightly with your fingers to flatten cookies a bit. Bake for 14-17 minutes or until edges and tops start to brown. If you prefer crunchier cookies, bake a minute or two longer. 

Remove pan from oven and allow cookies to cool on baking sheet for 2-3 minutes before transferring to a wire rack to cool completely. Store in an airtight container.

Note: For chocolate chip peanut butter cookies, add ½ cup mini chocolate chips to the batter.

And sorry about no picture of these cookies. Just too busy getting ready to leave on our trip to even think about snapping a picture. That, and my camera was already at the trailer anyway!

DRIED APRICOT DESSERT BARS

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It’s really wonderful when you find a chef/cook/baker/fellow food fanatic on the internet that you know you can trust implicitly. Well that’s how I feel about David Lebovitz. So much so that I would actually like to meet him just to tell him how much I appreciate his recipes. (I’d even be thrilled to make dinner for him and listen with rapt attention as he told me how I could have done better!) So it should come as no surprise that there are actually quite a few David Lebovitz inspired/lifted recipes already on this site. And because he is just that good, you will undoubtedly find more recipes in the future with his name attached.

So about this recipe. First of all I’d be lying to you if I told you this was a fast dessert to prepare. I wouldn’t be lying to you however, if I told you the recipe directions were easy to follow and not threatening in the least. So I will state, in all good conscience, that even a beginning baker could prepare this amazing concoction! However, as implied above, this is not a 30 minute wonder. It takes time to prepare. But OMG (Oh My Golly) it’s worth every minute spent. This is it folks when it comes to a dessert for all seasons.

There simply isn’t anything to dislike about this sweet treat. The bottom crust is slightly savory from the fresh rosemary, the filling is chewy, boozy and tangy, and the crumb topping is a buttery and crunchy delight! All in all – perfect!

I served this yesterday as a luncheon dessert for Mr. C’s tango group rehearsal here at Chez Carr. First I served them Tortilla Soup (on this site) and then ended with a small rectangle of this decadent yummy still warm from the oven. It was immediately regaled as a winner.

So if you are looking for just that special dessert to serve at a gathering of friends or family, do not hesitate to give this recipe a try. And David, if you are reading this blog post (yah right!), please forgive the minor changes I made to your recipe. And be sure to let me know when you can come over for dinner. I promise I won’t serve you one of your own inventions! 

Apricot Filling:

2 c. (8-oz.) dried apricots, chopped as fine as possible

1½ c. sweet white wine (I use a California moscato (Electra) from the Quady Winery)

½ c. granulated sugar

3 T. honey

2 T. brandy

pinch of kosher salt

Combine the chopped apricots, wine, granulated sugar, honey, brandy, and a pinch of salt in a medium saucepan. Bring to a boil, reduce heat, and simmer over low heat for about 45 minutes, or just until almost all of the liquid has been absorbed. Remove from heat and set aside.

Rosemary Shortbread Crust:

12 T. (1½ sticks) unsalted butter, cubed, room temp.

½ c. powdered sugar

½ tsp. kosher salt

¾ tsp. vanilla extract

grated zest of half a lemon

1½ tsp. finely chopped fresh rosemary

1¾ c. unbleached all-purpose flour

In the bowl of your stand mixer, cream the butter, powdered sugar, and salt until light and fluffy. Add the vanilla, lemon zest, and rosemary, then gradually add in the flour, mixing until a dough ball is partially formed.

Pat the mixture into a buttered 7 x 11-inch or 9-inch square baking pan (glass is best). Refrigerate for 30 minutes.

Bake in a pre-heated 350 degree oven for 25-30 minutes or until a light golden brown. Remove from oven and allow to cool.

(No need to wash the mixer bowl as you will need it for the crumb topping.)

Crumb Topping:

½ c. unbleached all-purpose flour

½ c. packed brown sugar

1/3 c. coarsely chopped almonds

pinch of salt

3 T. unsalted cold butter, cubed

In your stand mixer bowl, combine the flour, brown sugar, nuts, salt, and butter until the mixture just barely starts clumping together. (If it feels like the crumb topping is never going to clump, not to worry. As you spread it over the filling, you can pinch it together with your fingers.)

Putting it all Together:

Spread the apricot filling evenly over the cooled shortbread. Top with bits of the crumb topping evenly spread over the filling.

Bake in a pre-heated 350 degree oven for 20 to 25 minutes, or until the topping is lightly browned.

Remove from oven and let bars cool completely before cutting into desired size pieces. (If still slightly warm, that’s OK too.)

Note: These dessert bars are really, really rich. Cut serving size pieces accordingly.  The bars can be stored at room temperature or in the refrigerator for up to three days.

 

MAPLE WALNUT BAR COOKIES

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This recipe comes from the Serious Eats site. (Wonderful cooking site BTW.) I changed the directions a bit, and reduced the amount of salt, but the rest is true to its author.

And I am here to tell you, these bar cookies are amazing. I just wish I could say they were my invention, but that would be very, very wrong of me. I’m a good technician, but I could never have envisioned a bar cookie as good as this one. Now that’s not to say that I don’t have original ideas in the kitchen. Just that I know my limitations and work around them. And original recipes for sweets are never going to be my forte.

And that is why I love the internet. There are so many terrific bakers out there. It is truly humbling to read a recipe like this, prepare as directed (well within reason), and then reap the rewards of another person’s efforts and creative ability.

That leads me to why I have this site, why I often feature other cook’s recipes, and why I don’t advertise and make some money off my efforts. (I’m only bringing this up because I was recently asked about this very subject.) It’s simple.

I love good food and I want to share fabulous recipes with you that are tested, found to be wonderful, and as easy to prepare as possible. I simply want you to be able to trust this site. Because as you probably already know, for all the fantastic recipes out there, there are some (and I’ve made my share of them) that are absolutely not to my liking. I just want you to feel that if I have taken the time to post a recipe, it is because both Mr. C. and I have found the dish to be pretty darn delicious.

My ultimate goal is to help you in the kitchen whenever and however I can. And I don’t want you to have to wade through advertisements. I hate them myself, so why would I want to subject you to any more “special offers” for things you neither want nor need?   

So on that happy note, you simply must try this recipe. It is beyond belief easy to prepare and so darn good that you are not going to believe that such a simple recipe can produce something so delicious. Actually you better just bite the bullet if you have several mouths to feed, and make a double batch to begin with. If you do double the recipe, bake in a 10×16-inch pan or 2 9-inch square pans. And thank you again Serious Eats.      

11 T. unsalted butter

1 c. packed light brown sugar

½ tsp. salt

¼ tsp. baking soda

½ c. plus 2 T. maple syrup, divided  

1 large egg

2 tsp. vanilla extract

2 c. unbleached all-purpose flour

1¾ c. toasted walnuts, chopped, divided

Preheat your oven to 350 degrees for a glass pan, or 375 degrees for a metal pan.   

Partially melt the butter in a large microwave safe mixing bowl. Stir in the brown sugar, salt, and baking soda. Stir in the ½ cup maple syrup and egg until well combined. Add flour and stir until completely combined. Add 1½ cups of the chopped walnuts.

Spread into a lightly buttered 9-inch (preferably glass) square pan; smooth the top. Drizzle remaining 2 tablespoons of maple syrup over the top and swirl into batter. Sprinkle with remaining quarter cup walnuts.

Bake for about 30 to 35 minutes or until golden brown and almost set in the center (should still be slightly jiggly). Don’t overbake. Remove from oven. Place pan on a wire rack to cool completely. Cut into serving sized pieces just before serving.