Category Archives: DESSERT RECIPES

REVERSE CHOCOLATE CHIP COOKIES

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Some people think that the way to a man’s heart is through his stomach. And to the best of my knowledge, those “some people” are absolutely right! But in my husband’s case, on the way to his heart, many times the food item must first take a little detour past his sweet tooth. Because if ever there was a person who took his sugary treats seriously, it’s Mr. C. Of course he loves savories too, but in his world, each meal must be followed by a little something sweet. Except of course for breakfast. For breakfast he wants his bit of sweet before his eggs and bacon!

Now I realize that Mr. C. is no different than a lot of my friends, both male and female. These sophisticated sugar lovers want to get the most bang for their sugar “buck”.  And I truly have to say, these cookies deliver in every way. They are chocolaty to the max. They are chewy on the inside, and crisp around the edges. But, in all honesty, they do not have a lot of staying power. They are absolutely at their best when they have only been out of the oven for a couple of hours. So sending these in a Christmas package; not such a good idea. Making them in the afternoon to serve as a casual after dinner treat; perfect!

So next time you want a quick and easy cookie, give this recipe a try. And don’t worry about the cookies not having a long shelf life. They are so good, they probably won’t even make it to an airtight container, much less a shelf!

  • 1 c. (2 sticks) unsalted butter, room temperature
  • ¾ c. granulated sugar
  • 2/3 c. packed brown sugar
  • 1 tsp. vanilla extract
  • 2 lg. eggs, room temperature
  • 2¼ c. unbleached all-purpose flour
  • 2/3 c. cocoa
  • 1 tsp. baking soda
  • ¼ tsp. salt
  • 2 c. white chocolate chips (the real white chocolate chips, not the white baking chips)

In a large mixer bowl, beat the butter, granulated sugar, brown sugar, and vanilla extract together until light and creamy. Add eggs, one at a time, beating well after each addition. Whisk together the flour, cocoa, baking soda, and salt in small bowl. Gradually beat flour mixture into butter mixture. Stir in white chocolate chips.

Using a small ice cream scoop, place dough onto ungreased baking sheets. Bake in a pre-heated 350 degree oven for 9 to 11 minutes or until centers are set. Cool on baking sheets for 2 minutes, remove to wire racks and allow to cool completely before storing in an airtight container.

 

 

CHOCOLATE KAHLUA ICE CREAM SAUCE

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Now I realize that really good vanilla ice cream doesn’t require a topping, but what the heck – why not? If you are considering ice cream in the first place, you might as well indulge yourself or your family or friends, and go all the way. And if this ice cream sauce doesn’t make a believer out of you, then I don’t know what could! (Unless of course, it’s one of my other sauces (see Caribbean Rum-Raisin Ice Cream Sauce for 3 other delicious sauces.) But back to this recipe.

I made this recently for one of the desserts for a JazzVox pre-concert meal. People loved it. Then I also served it, along with my Caribbean Rum-Raisin Ice Cream Sauce to good friends at our small “open trailer” get together in Anacortes. Again our friends thought it was definitely worthy of posting on this blog.

So you, my dear readers, are getting the benefit of my friend’s unsolicited approval. And don’t you deserve it too! It’s been a rough year. If the presidential race isn’t enough to put you off your feed, there’s always the drought in California, hurricanes all over the world, and the melting ice cap! I tell you, if there ever was a time we all needed (and I mean needed) a little pampering, it’s now. So don’t deny yourself. Eat ice cream and of course vote in the upcoming presidential election.

Pardon the unpaid political proclamation, but if ever there was a time to stand up for what I believe, this is it. And I believe strongly in America and am proud of the humanitarian nation it has always been. But unless we all vote for a reasonable candidate, it could so easily dissolve into a non-respected, joke of a country. Please don’t let that happen. Don’t let hearsay or unverified accusations sway your thinking. Don’t be faithful to a party just because you have always voted their agenda. Now is the time to really think about the lasting effect your vote could make. Take time to read each party’s platform. I want my children and grandchildren to enjoy the same freedom and ability to succeed as I have enjoyed all my life. I want them to be able to go camping in our national parks, and know that the politicians in command care about each and every citizen, not just the people that look and think exactly as they do. And if I’m not mistaken, you probably want the same for your descendants too.

So get out there and vote. Spread the word, and don’t let anyone tell you that by not voting you are making a difference, because they might actually be correct! Your abstinence might just help the one candidate you don’t want in office, to actually win this election. The future of our country is just as much in your hands regardless if you go to the poles or not. But taking the high road and saying that you are not voting because you don’t like any of the candidates is the equivalent to indulging in a  political game of Russian roulette. Remember, no one is perfect. And our candidates are just like everyone else in that regard.  

So please accept my apology if I have offended you or you feel I have over-stepped my position as a food blogger. But I am also a real person who feels deeply about the welfare of our country. I strongly believe, that if we don’t take a firm stand, and vote to retain the integrity and intelligence our leaders have displayed in the past, our country as we know and love it, is going to change dramatically. And I don’t believe it will be for the better!

Again, I know a food blog is not the best place to voice my opinion on something other than the relative merits of dark chocolate over milk chocolate. But being a passionate person, I have interests that far outreach the confines of my kitchen. I do promise however, not to write any more about the upcoming election, at least on my blog.

If you would like to read more about my feelings on the upcoming presidential race, you can follow the steps listed below to a guest editorial I wrote for our local newspaper:

–          Search under Stanwood/Camano news

–          Choose e-Edition

–          Click on Stanwood/Camano News – Updated Aug 29, 2016

–          Click on the right arrow in the white circle at the upper right hand corner of the page

–          Keep clicking until you get to page A4–the Opinion section (3 clicks, I think)

–          My editorial is entitled “Fate of world on the line in U.S. election” (I did not write the title – the newspaper did!)

  • 1½ c. semi-sweet chocolate chips
  • 3 T. unsalted butter
  • tiny pinch salt
  • ½ c. heavy whipping cream
  • 2 T. Kahlua or other coffee-flavored liqueur

Melt the chocolate chips, butter, salt, and whipping cream together in the microwave, being especially careful not to burn the chocolate chips. Remove from microwave and whisk in the Kahlua. Serve warm or at room temperature over vanilla ice cream. And please enjoy the two other ice cream sauce recipes to follow.

DARK CHOCOLATE AND ORANGE ICE CREAM SAUCE

  • ¾ c. Dutch processed cocoa
  • 6 T. sugar
  • 2/3 c. water
  • 4 T. (1/2 stick) unsalted butter
  • 2 tsp. vanilla
  • 2 T. Cointreau or other orange flavored liqueur

Whisk cocoa and sugar together in a medium-sized saucepan. Gently whisk in the water. Slowly bring to a boil and cook for 1 minute. Remove from heat and stir in butter, vanilla, and Cointreau. Serve warm or allow to cool completely and store in the refrigerator. Warm before pouring on ice cream.

FRESH STRAWBERRY ICE CREAM SAUCE

  • 1 qt. fresh strawberries, divided (raspberries, blueberries, Marionberries, blackberries, etc. can also be used)
  • ¼ c. sugar or more to taste
  • ½ tsp. vanilla

Wash strawberries and remove the stems; cut each berry into 4 or 6 pieces, depending on the size of the berry. Combine half the strawberries, sugar, and vanilla in a saucepan. Cook over medium-high heat, stirring occasionally. The mixture will appear too dry for a while, but then the juice will begin to appear and produce the syrup. Cook until sauce thickens, about 15 minutes.

Remove from heat. When the sauce is completely cool, add the remaining strawberries. Store covered in the refrigerator. Also great over shortcake or pound cake with sweetened whipped cream.

 

 

 

CARIBBEAN RUM-RAISIN ICE CREAM SAUCE

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When it comes down to it, there really are no bad ice cream sauces. Well at least not if they are homemade. But once in a while a really amazing sauce comes along, and your taste buds go into overdrive. That’s what happened when I played with a basic caramel sauce recipe to serve with vanilla ice cream for the pre-concert JazzVox meal I served last weekend featuring Caribbean food. I knew that plain rum, both dark and light, were essential to Caribbean cuisine. But I like spice rum for desserts, so I used a combination of rums plus a bit of cinnamon to enhance the spice flavor. What I turned out was pretty darn good if I say so myself. Which of course I am saying. (Believe me, when I try new recipes and they are not worthy of your discerning palate, the paper they are printed on goes straight to the circular file and the “delete” button gets pushed sending the word document to “who knows where or cares”!)  

This recipe however, should find you running to your local emporium for all the ingredients you don’t already own and the largest container of really good vanilla ice cream you can carry. It is just that delicious and so different from other ice cream sauces. I also made a Kahlua Ice Cream Sauce (next recipe to be posted) that turned out great, but it’s more of a standard ice cream sauce. But it’s equally delicious, if you happen to like chocolate and Kahlua that is!               

And just because I care so much about all of you, I’ve included a couple other really delicious ice cream sauces for your edification – Spiced Rum Sauce and Bourbon Caramel Sauce. Both too are easy to prepare, economical, and far above any product sold on the market. (OK, there are some really good ice cream sauces available commercially. But they are really expensive, and you don’t get that happy feeling of a job well done when someone else builds a product you know you can do better, or at least equally as well.)

So enjoy the recipes and have fun with them. Believe me, there is nothing like this sauce out there. But beware. Once you have served this to family and friends, there will be no going back. If I weren’t so lazy, I would start a business selling this to local stores. But doing such a bizarre thing at my age a) sounds like way too much work, b) sounds like way too much of a monetary investment, and c) sounds like way too much work! So if you want rum-raisin sauce for your ice cream, you’re just going to have to make it yourself! At least now you have a recipe! Enjoy

  • ½ c. dark rum
  • ½ c. spice rum
  • ½ tsp. cinnamon
  • ¼ c. golden raisins
  • ¼ c. dark raisins
  • 1 c. brown sugar
  • ¼ lb. (1 stick) unsalted butter
  • pinch salt

Pour the rum into a bowl. Add the cinnamon and raisins, cover, and place in the refrigerator overnight. Just before making the sauce, drain the raisins reserving both the liquid and the raisins.

Whisk the brown sugar, butter, and salt together in a heavy sauce pan until the butter is melted and the mixture starts to go a darker color and develops big frothy bubbles. Usually takes 4-6 minutes.  

Remove from heat and gently pour in the reserved rum. Whisk for about 2 minutes and return the pan to the stove. (The alcohol should have all dissipated by now.) Stir or whisk continuously over low heat about 10 minutes while the mixture gently simmers to a slightly thicker consistency. (The sauce should display tiny bubbles on the surface the entire time the sauce is cooking.) Remove from heat and stir in the raisins.  Serve warm over vanilla ice cream, apple pie, bread pudding, gingerbread, crêpes, pound cake, pumpkin pie, or any other dessert item that takes your fancy. It would also be wonderful served over baked ham or pork tenderloin. And don’t get me started on what this sauce would add to a simple baked sweet potato!

Note: This is a very potent sauce. Use sparingly.

SPICED RUM SAUCE

  • 1 c. packed brown sugar
  • ½ c. unsalted butter
  • ½ c. heavy cream
  • 2 T. spiced rum
  • ¼ tsp. cinnamon

Combine brown sugar and butter in a medium sized heavy saucepan. Cook over medium heat for about 2 minutes or until butter completely melted and mixture is smooth. Add heavy cream, spiced rum, and cinnamon. Bring to a simmer and cook for approximately 5 minutes or until mixture thickens and is reduced to about 1½ cups. Serve warm. Can be made ahead and refrigerated. Bring to a simmer again before serving or gently warm in your microwave.

BOURBON CARAMEL SAUCE

  • ¼ c. unsalted butter
  • ½ c. brown sugar
  • ¼ c. heavy cream
  • 2 T. good bourbon
  • pinch freshly ground nutmeg, opt.

Whisk butter and brown sugar together over medium heat in a small heavy saucepan until brown sugar is 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, bourbon, and ground nutmeg. Serve warm, or allow to come to room temperature and refrigerate.

 

 

 

 

 

CHOCOLATE CHERRY CAKE

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A long time ago, in a world far away, I used to be a mother. Well, actually I’m still a mother, but I’m no longer a “mommy”. Mommies cook meals for their children, do their laundry, and make sure they take a bath at least every other night. Mommies also read bed time stories, tuck their children in with a kiss, as well as chauffer the little darlings all over God’s creation. While, of course, at all times remaining positive, cheerful, understanding, and loving. (My children say I was all those things, but frankly I have no recollection. It’s all just one big happy blur. Not really, but some of it is!)   

But alas, those days are over. My 4 grown children, all amazing BTW, are potty-trained, know how to say please and thank you, and I’m reassured by their partners that they take showers without being cajoled. In other words – my job with them is done!

But while I was still wearing my “mommy” hat, I used to fix this cake periodically because not only was it delicious, it was flat out easy to prepare. And as a working mother of 4, I needed all the help I could get in the kitchen. And especially when I went completely crazy and invited friends over for dinner after a long day working around the house.

It was nothing to clean the house on Saturday morning, run a couple loads of laundry, work in the yard until 3:00 pm and then decide I wanted to have friends over for dinner. Oh the energy in those days!

But life was easier in the 60s, 70s, and 80s. I didn’t have to research a new and improved spaghetti sauce recipe on the computer; I just consulted my Betty Crocker cookbook. I didn’t have to grate the Parmesan; it came all nicely fine crumbled in a big green can. And salad dressing – it came from the grocery store, as did the bread if it was a last minute get-together. All that was needed was a simple call to my friends. They were either home and I got an immediate response, or they weren’t home and we didn’t see them that evening. No leaving a message, then spending time checking the voice mail on my land line or text on my cell phone. No checking my email, and while I’m at it, making certain nothing new had been posted on Facebook! Just a simple, personal phone call that said, “Sorry for the late notice, but I miss you, and can you come for dinner tonight?” Terribly simple and for me, terribly nostalgic – just like this cake.

So next time you need a quick and easy cake perfect for any occasion, whip up one of these babies. This recipe may have been around as long as the Beatles, but just like the Beatles, it has endured the test of time. (Now if only I could say the same thing about myself! Sigh…..)

  • 2 eggs
  • 21 oz. can cherry pie filling
  • 1 tsp. almond extract
  • 1 chocolate fudge cake mix
  • 1 c. sugar
  • 5 T. butter
  • 1/3 c. milk
  • 6 oz. (1 cup) chocolate chips

In a large bowl lightly beat the eggs. Add the cherry pie filling and almond extract. Stir until well combined. Add the cake mix and stir just until combined. Pour into a buttered and floured 9×13-inch glass* baking pan. Bake in a pre-heated 325 degree oven for 35-45 minutes or until a toothpick stuck into the middle of the cake comes out clean. Don’t overbake. Remove from oven and cool on a wire rack.

Meanwhile, combine the sugar, butter, and milk in a sauce pan. Boil for one minute, remove from heat, and stir in the chocolate chips until the frosting is smooth. Pour on cooled cake and allow to harden before serving. (The frosting will be soft but will harden as it cools.)

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*If using a metal pan, increase the temperature to 350 degrees and bake for 25-30 minutes.

 

  

 

RUSTIC PEACH TART

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I love pie. But sometimes I just don’t want to be as fussy about the pie crust as is demanded in a “real” pie. That’s when I make a rustic tart! Now granted, you can’t use just any filling when you make a tart. But peaches, apples, cherries, or other fruits that don’t turn too saucy make perfect tart fillings. And the flavor – just as wonderful as any pie. Because, of course, all the ingredients are the same. (Stating the obvious has always been my forte!)

So next time someone says to you, “I’m hungry for quiche” – make a tart. Allow me to explain.

A couple of weeks ago Mr. C. suggested quiche for dinner. Now as everyone knows, quiche is a one crust (bottom) pie filled with a savory custard and cheese, meat, seafood, vegetables, or whatever takes your fancy. So when I make a quiche and use my favorite recipe for piecrust (recipe below), I am left with enough dough for a tart. Thus when asked for quiche, I also make a tart. (The logic is simple, right?!?!) Almost mathematical. Not quite pie r squared (or as some refer to it – pi r squared), but there are circles involved, and tasty circles to boot!

So do yourself and your family and friends a favor. Bake a tart. And if you still have the energy, make them a quiche too. Not coincidentally, the next recipe I plan to post is for a delicious version of Quiche Lorraine.  (Some would call that good planning. Those who know me would refer to it as happenstance!) Happy baking.

  • 1 pie crust
  • 4-5 ripe but firm peaches, peeled and cut into ¼ inch slices
  • 1 tsp. fresh lemon juice
  • ¼ tsp. almond extract
  • 2 T. unbleached all-purpose flour
  • 3 T. sugar
  • 1/8 tsp. ground cinnamon
  • pinch ground nutmeg
  • pinch salt
  • 1 T. unsalted butter, cut into small pieces

Roll your pie crust into a circle shape (does not have to be perfect) and place on a low sided baking sheet. Combine the cut peaches, lemon juice, and almond extract in a bowl. In a separate bowl, whisk together the flour, sugar, cinnamon, nutmeg, and salt. Pour the flour mixture over the peaches and gently stir until all the pieces of peach are covered with flour. Scoop the mixture onto the pie crust leaving about a 1½ inch edge uncovered. Gently fold the bare edges up over the filling. Dot with the butter.

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Bake in a pre-heated 375 degree oven for 35-40 minutes or until the filling is bubbly and the crust is a light golden brown. Hint: I use the convection setting on my oven for the last 10 minutes or so. This helps the pie crust brown.

PIE CRUST (makes a double crust)

  • ¼ c. very cold water
  • 2 c. flour
  • 1 tsp. salt
  • heaping 2/3 c. Crisco

Step 1 – Pour cold water into a small bowl.

Step 2 – Measure flour and salt into a mixing bowl.

Step 3 – Take 1/3 cup of the flour back out of the mixing bowl and stir it into the water. Make a paste. Set aside.

Step 4 – Add the Crisco (heaping 2/3 cup) to the flour and salt mixture. Mix together. (I use my KitchenAid mixer.)

Step 5 – Add the water/flour paste to the flour/shortening bowl and mix just until blended. Do not over-mix. Roll out dough and place in pie plate. This recipe makes enough dough for a double crust pie, if using a regular sized pie plate, or one large bottom crust with a little left over for pastry cookies or small tart like the one shown below.

Helpful hint: Use a pastry cloth to roll out your pie crust. It really makes a difference. You can find pastry cloths in almost any kitchen wares shop. Well worth the $10 or so.

GERMAN CHOCOLATE SHEET CAKE

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Contrary to popular belief, German chocolate cake did not originate in Germany. Its roots can be traced back to 1852 when American chocolatier, Samuel German, developed a type of sweet baking chocolate for the Baker’s Chocolate Company. The brand name of the product, Baker’s German’s Sweet Chocolate, was named in Mr. German’s honor.

And this delicious cake, which I prefer to serve as a sheet cake, is the ultimate result of Mr. German’s hard work. (And we all thank him to this day.)

And yes, I prefer sheet cakes to layer cakes. Why you ask?  Very simple. We entertain large groups of quests in our home, and sheet cakes are simply easier to build and easier to serve than a layer cake.  (Since entering “the golden years”, I’ve started pulling the “I’m not getting any younger” card to give myself permission to take a few steps here and there to make life easier for myself. And one of those “steps” is to mainly serve only sheet cakes and reserve time consuming layer cakes for very special occasions.)

Now I don’t want you to think that just because this recipe doesn’t call for 3 layers, each frosted with the wonderful caramel pecan and coconut frosting we have all come to love over the years that you will somehow feel cheated. Not going to happen. You are still going to get plenty of that fantastic frosting. So no need to worry. And truly, if you just can’t abide the thought of German Chocolate cake as a sheet cake, by all means, knock yourself out and make a layer cake. (3 – 8-inch pans should work just fine.)

But whatever shape you decide upon, be it the lazy person’s way (mine) or the traditionalist’s way (someone younger with more stamina), you are going to love serving this cake to your family and friends. You know the term “oldie but goodie”, well whoever coined that phrase must have had this enduring cake in mind. Because this cake has been around since I was a kid, and as everyone knows, that was a long time ago.

Actually, the first published recipe for German’s chocolate cake appeared in the Dallas Morning Star newspaper on June 13, 1957 as their “recipe of the day”. It was created by a Texas homemaker, Mrs. George Calay. The recipe was so delicious that it quickly spread to other newspapers and cookbooks, and soon became everyone’s “special” cake for birthdays, anniversaries, etc. And just so you know, June 11th is National German Chocolate Cake Day in America. (The things you learn on this site. Amazing, huh?)

And I know, everyone already has a recipe for German Chocolate Cake. But mine is a tad different. (Now there’s a surprise I bet you hadn’t thought possible.) Chuckle chuckle!

Cake:

  • 4 oz. German sweet chocolate, chopped
  • ½ c. water
  • 1 c. unsalted butter, room temperature
  • 2 c. granulated sugar
  • 4 eggs, room temperature, separated
  • 1 tsp. vanilla extract
  • 2½ c. cake flour
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 1 c. buttermilk

 Frosting:

  • 4 lg. egg yolks
  • 1 (12-oz.) can evaporated milk
  • 1½ c. granulated sugar
  • ¾ c. unsalted butter
  • pinch salt
  • 1½ tsp. vanilla extract
  • 1 T. dark rum, opt.
  • 2 c. sweetened flaked coconut, toasted
  • 2 c. toasted pecans, chopped

Cake:

In your microwave oven, melt the chocolate with water; stir until smooth. Set aside to cool. In the bowl of your mixer, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in the chocolate mixture and vanilla. Whisk the cake flour, baking soda, and salt together in a small bowl. Add to the creamed mixture alternately with buttermilk, beating well after each addition. Beat egg whites until stiff peaks form; fold into batter.

Spread batter evenly in a buttered and floured 9 x13-inch baking pan. Bake in a pre-heated 325 degree oven (if using a glass baking pan) or a 350 degree oven (if using a metal pan) for 35-40 or until a toothpick inserted near the center of the cake comes out clean. Remove from oven and cool completely on a wire rack before frosting. When the cake is cool and the frosting is ready, carefully spread the frosting over the surface of the cake. Let sit for a few hours before cutting into desired sized pieces.

Frosting:

Whisk the egg yolks and evaporated milk together in a large heavy saucepan. Add the sugar, butter, and pinch of salt; cook over medium heat for about 12 minutes or until thickened and golden brown, stirring constantly. (170 to 180 degrees on a candy thermometer.) Remove from heat and stir in the vanilla, rum, coconut, and toasted pecans.  Let stand, stirring occasionally, for 45 minutes or until cooled and the mixture is a good spreading consistency.

 

SALTED CARAMEL TURTLE BROWNIES

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One of the latest food trends is salted caramel. And although I often refrain from becoming a culinary sheep, I think in the case of salted caramels, I was the first person to follow the leader on this one. (Actually I would have jumped off a cliff with the rest of the sheep, metaphorically speaking of course, had it been necessary to do so!) Because if there ever was a combination made in heaven, it’s the salty sweet caramel. And I am a caramel lover. Milk chocolate covered nut filled caramels are my favorite, but caramel sauce on vanilla bean ice cream runs a close second. (Of course my picky stomach doesn’t appreciate either any longer, but a girl can still dream in caramel, right?)

So last week when I was looking for just that special dessert to serve on Valentine’s Day, I decided to make a turtle brownie. And of course, since I was topping the brownie with chocolate chips, pecans, and caramel – why not go one step further and sprinkle the caramel with a wee bit of finishing salt. So I did and it did. (I salted the top and it tasted mighty fine.)

So if you are ever in the mood for a brownie, (as if there was ever a time when you weren’t in the mood for a brownie), whip up a batch of these little darlings. The brownie itself has a wonderful flavor of its own, with a texture that is both cakey and fudgy at the same time. Then top the brownie batter as described above, pop the whole mess into the oven, let cool completely, (the only hard thing about making these brownies), and cut into desired size pieces. Voilà! You have just created an easy to make, easy to serve, and most definitely, easy to eat brownie. Congratulations!

Brownie batter:

  • 2 c. semi-sweet chocolate chips, divided
  • ½ c. (1 stick) unsalted butter, cut into pieces
  • 3 eggs
  • 1 tsp. vanilla extract
  • 1¼ c. unbleached all-purpose flour
  • 1 c. granulated sugar
  • 1 tsp. espresso powder (I use Medaglia D’oro)
  • ¼ tsp. salt
  • ¼ tsp. baking soda
  • ¾ c. chopped pecans

Caramel drizzle:*

  • ½ c. light brown sugar
  • 3 T. unsalted butter
  • ¼ c. heavy cream
  • ½ tsp. vanilla extract

Finishing touch:

  • coarse finishing salt (like Fleur de Sel or coarse sea or kosher salt)

Brownies: Melt 1 cup of the chocolate chips and butter together in a medium sized saucepan over low heat until the chocolate is melted and the mixture is smooth. Remove from heat and allow to cool. Mix in the eggs and vanilla. In a bowl whisk together the flour, sugar, espresso powder, salt, and baking soda. Add to the chocolate mixture and stir only until the batter is well blended. Pour into a buttered 13 x 9-inch baking pan. (Glass preferably.)

Sprinkle with remaining cup of chocolate chips and the pecans. Bake in a pre-heated 325 degree (for glass) or 350 degrees (for metal) oven on the middle rack for 30-40 minutes or until a tooth pick inserted into the center has just a few moist crumbs clinging to it. Meanwhile, prepare the caramel sauce. When the brownies are done, remove from oven and drizzle with the warm caramel. Very lightly sprinkle with finishing salt. Cool on a wire rack. Can be made up to three days ahead.

Caramel drizzle: While the brownies bake, combine the light brown sugar, butter, and heavy cream in a small saucepan. Cook over medium-low heat whisking constantly until the sugar completely melts and the sauce burbles and just starts to thicken, about 8 minutes. Remove from heat and whisk in vanilla. Allow to partially cool and thicken a bit while the brownies finish baking. (You might have a bit of extra sauce. This is not a bad thing. The sauce is wonderful in coffee or dolloped over ice cream.)

*If you prefer, you can melt 12 caramels with 2 tablespoons of milk in your microwave and drizzle your brownies with this mixture. It is quicker than making your own caramel, but more costly.

 

 

GLAZED ITALIAN LEMON COOKIES

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I love lemon, and I don’t care if it’s in a savory or a sweet. And none of this lemon juice that comes in a bottle or darling little plastic lemon looking thingy either! In my house, if lemon juice doesn’t come in its own little tree grown package, it’s just not happening at all! Plus, a lot of times, in addition to the juice of a lemon, the zest is also a required ingredient. And if you have ever tried to zest one of those little plastic lemon looking containers – well I know all of you are a lot smarter than that! My point is – use the real thing. Of course, if you simply must have your daily dose of Sodium Benzoate, Sodium Metabisulfite, and Sodium Sulfite (Preservatives), by all means use bottled ReaLemon. But if you want your lemon straight up with only a touch of additives such as sunshine and warm breezes, get thee to your produce section for the real thing! (And yes, sometimes I stoop to sarcasm to make a point. I’m not proud of this character flaw, but I just can’t seem to help myself!)

So with the flavor of lemon in mind, I decided a lemon cookie was exactly what was needed as one of the desserts for an upcoming JazzVox pre-concert meal. Usually when I serve a dessert that contains an ingredient that some of my guests may be allergic to, I also prepare a second goodie. So last weekend when I planned to serve Italian Dream Cake (on this site BTW), which contains nuts, I decided to also serve these lemon cookies. Of course I knew I already loved these cookies. But instead of rolling them in powdered sugar, which is how I introduced the recipe in my first cookbook (circa 1998), I decided a glaze would make a nice change. (Plus I had gone on the internet to research Italian lemon cookies, and a glaze topping seemed to be all the rage.) So my original recipe (Lemon Tea Cookies) became Glazed Italian Lemon Cookies. And yes, there are hundreds of Italian lemon cookie recipes out there. Many of which are very similar to these cookies. But when you already know that you have a winner, why try something new? I believe the old adage “if it ain’t broke, don’t fix it!” applies to all things culinary as well as government spending. Thank you Bert Lance for bringing this saying into common usage.

I hope you enjoy the recipe.

  • 1 c. unsalted butter, room temperature
  • 1½ c. powdered sugar, divided
  • 1 tsp. vanilla
  • 5 tsp. lemon zest, divided
  • ¼ tsp. salt
  • 2¼ c. unbleached all-purpose flour
  • 7 tsp. lemon juice

Cream butter, ½ cup of the powdered sugar, vanilla, 3 teaspoons of the lemon zest, and salt together.  Add the flour and mix only till combined. Roll into 1-inch balls or use a small ice cream scoop and drop onto ungreased cookie sheet. Bake for about 15 minutes in a pre-heated 400 degree oven. Cookies should be a light golden brown around the bottom when they are done. Do not overbake. Remove from pan and cool on a wire rack. When cool, dip the tops of the cookies in glaze and place back on wire rack to harden. Store in an airtight container.

While the cookies are baking, whisk together the remaining 1 cup of powdered sugar, the lemon juice, and the remaining 2 teaspoons lemon zest. Stir in additional juice if necessary, or powdered sugar to thicken.  

    

 

 

 

 

 

PEPPERMINT CANDY AND CHOCOLATE CHIP BISCOTTI

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If there is a flavor combination that screams Christmas louder than peppermint and chocolate, I truly don’t know what it is. So when I decided that a biscotti would be perfect for my coffee based theme for my adult children’s Christmas goody package this year, I came up with this recipe.

Now, to be honest, I usually do include either a cookie or a candy with this winning combination. But this year the lure of combining peppermint candy (good peppermint candy that is) and chocolate in a dunkable biscotti was just too overwhelming to even consider one of my regular alternatives. Besides, I knew I would be making our perennial favorite, Chocolate Peppermint Sandwich Cookies (recipe to come in a few days) for my good friends Jim and Margo for Christmas anyway. I simply have no choice. I didn’t make them last Christmas, and Jim hasn’t failed to mention my neglectful omission even once this entire past year! Also closer to Christmas I will be making Peppermint Bark. I also plan to post this candy recipe in the near future.

Other mint and chocolate favorites already on this site include Double Chocolate Mint Cookies, combination number 4 under Christmas Refrigerator Shortbread Cookies, and Grasshopper Brownies.

So while you are considering which cookies and candies to make for your family and friends this holiday season, think about preparing one of these recipes. And for those hard to gift people like your spouse’s uncle, your boss, or your brother-in-law who has everything but expects to be given something, a simple bag of gourmet coffee beans and a pretty bag of these biscotti is sure to win you points. (Even if it doesn’t win you points, it’s an easy solution. And we all need easy solutions at this hectic time of year! Think of it as your Christmas present to yourself.)

Enjoy the holidays my friends.

  • ¾ c. (1½ sticks) unsalted butter, room temperature
  • ¾ c. granulated sugar
  • 3 eggs, room temperature
  • 2 tsp. good peppermint extract
  • 3¼ c. unbleached all-purpose flour
  • 1 tsp. baking powder
  • ¼ tsp. salt
  • 1 c. crushed peppermint soft mint candy, like See’s, King Leo, or Bob’s Sweet Stripes
  • ½ c. mini semi-sweet chocolate chips or ½ cup chopped regular chocolate chips
  • melted white chocolate, milk chocolate, or semi-sweet chocolate for drizzle, opt.

In your mixer bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the extract. In a separate bowl, whisk together the flour, baking powder, and salt. Stir in the crushed peppermint candy and the chocolate chips. Gradually add the flour mixture to the creamed mixture, beating only until blended. Using your hands liberally greased with butter, divide the dough in half. On a parchment paper lined baking sheet, pat each half into a 12 x 2½-inch rectangle. Bake in a pre-heated 350 degree oven for 25 to 30 minutes, or until golden brown. Remove from oven. Carefully remove the loaves to wire cooling racks and cool for 15 minutes.

On a cutting board, cut the loaves at an angle into ¾-inch thick slices. Place the slices back on the parchment paper lined baking sheet(s) cut side down. Bake 12 to 15 minutes or until lightly browned. Remove from oven and cool completely on wire rack before drizzling with melted chocolate if desired. (I usually don’t decorate them because I’m lazy, and frankly they are sweet enough already. But if you are making them as a gift, a chocolate drizzle is a lovely touch.) Store in an airtight container.

 

BOURBON PECAN BARS

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Some of us, at least my husband and I, love pecan pie. And pecan pie is always welcome on Thanksgiving and Christmas, at least with our extended family. But invariably, on these occasions, there are several other wonderful desserts from which to choose. (Not complaining here you understand!) So a few years ago I decided that bar cookies that basically contained the same ingredients as our favorite pies was the way to go. First of all, bar cookies are much easier to make. But the main reason I thought about preparing them was that then I could sample all the desserts if I could have just a small portion of each. (Remember, it’s really just all about me!) And if you have ever tried to cut a pie into 14 pieces, you know that it is darned near impossible. The likelihood of placing anything that even remotely resembles a slice of pie onto someone’s plate after you have basically cut the pie to ribbons is highly unlikely. But a cute little 1-inch square of a bar cookie is fairly easy to manage. Plus it’s just darling to look at. (Remember, points for presentation!)

Now I am not saying that you should give up baking pies. That after all would border on sacrilege! And I have to admit, some types of pie are easier to cut into tiny slices than others. Pumpkin pie, for example, is fairly easy to cut into thin wedges. Apple pie, not so much.

So this Thanksgiving, I decided to try a new pecan bar recipe instead of preparing my regular pecan pie bar recipe that is already on this site. (Chewy Pecan Cookie Bars) Both are delicious, and absolutely perfect for the holidays.

So while you are thinking about what desserts to serve on Christmas Eve, Christmas day, or for New Year’s, consider a pie bar instead of a regular pie. You will be very surprised how well they are received by your friends and family.

Other bar cookie recipes on this site include Pumpkin Pie Bars with Bourbon-Caramel Whipped Cream, Apple Pie Bars, Mincemeat Bars with Brandy Whipped Cream, and Chocolate and Pecan Toffee Bars. They too are delicious and can be cut into almost bite size pieces.

Other desserts on this site that are also perfect for the holidays – Nantucket Cranberry Cake, Flourless Orange Chocolate Cake, Baba Au Rhum, Dried Cranberry and Almond Braided Danish, and Eggnog Bundt Cake.

Whatever you prepare, have fun doing so. And remember – if the dessert comes from your kitchen, or from the kitchen of one of your family members or friends, it is sure to be better than anything you can buy. After all, it was made with love. And isn’t that really what the holidays are all about? Peace to all this holiday season and happy baking.

Crust:

  • 1 c. unbleached all-purpose flour
  • 1/3 c. packed light brown sugar
  • ¼ c. toasted pecans, coarsely chopped
  • 1 tsp. kosher salt
  • ¼ tsp. baking powder
  • 6 T. unsalted butter, cut into ½‑inch pieces and chilled

Filling:

  • ½ c. packed dark or light brown sugar
  • 1/3 c. light corn syrup
  • 4 T. unsalted butter, melted and cooled
  • 1 T. bourbon
  • 2 tsp. vanilla extract
  • ½ tsp. kosher salt
  • 1 lg. egg, room temperature
  • 1¾ c. toasted pecans, coarsely chopped

Crust instructions:

Process flour, sugar, pecans, salt, and baking powder together in food processor until combined, about five pulses. Sprinkle butter over top and pulse until mixture is pale yellow and resembles coarse cornmeal, about eight pulses. Lightly butter an 8×8-inch pan (glass preferably). Pour mixture into prepared pan and press into even layer with your fingers. Bake crust in a pre-heated 325 degree oven (for glass), 350 degrees (for metal) until fragrant and beginning to brown, 20 to 25 minutes. Remove from oven and spread filling evenly over crust and sprinkle with pecans. Bake bars until top is  golden brown and cracks start to form across surface, 25 to 30 minutes, rotating pan halfway through baking.

Set pan on wire rack and let bars cool completely, about two hours. Cut into desired size pieces.

Filling Directions:

While the crust is baking, whisk sugar, corn syrup, melted butter, bourbon, vanilla, and salt together in large bowl until sugar dissolves. Whisk in egg until combined. Pour over baked crust.

Thank you Americas Test Kitchen for this wonderful recipe.