Cranberry Bliss Bars

I actually meant to share this recipe around last Christmas. When my husband had to work last Christmas Eve and he wanted to bring in something for his office, this seemed like a perfect, festive thing to make.  I baked them up, sent him off with (most of) them, and he came back with an empty plate.  A success!  However, I never got around to photographing them so this year, my husband requested them to bring for a coworker's birthday and as a Christmastime treat.  A perfect excuse to finally make, photograph, (and eat) them!

These bars are rich so a little goes a long way.  However, I kept finding myself coming back for more! This was especially surprising because neither my husband nor I are big fans of cream cheese frosting OR white chocolate but we both loved this recipe.  Somehow, it all just works together -- I especially like the dried cranberries in both the frosting and the blondies.

While these were great for holiday baking, I think the colors would be perfect for Valentine's Day.  Maybe that's another excuse for him to bring them in again!

Cranberry Bliss Bars

Adapted from Mel's Kitchen Cafe
Makes 24-30 bars

Blondies:

• 1 stick (8 tablespoons) butter
• 1 1/4 cups brown sugar
• 2 large eggs
• 1/2 teaspoon vanilla extract
• 2 cups all-purpose flour (can add up to 2 tablespoons extra if needed)
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/2 cup dried cranberries, coarsely chopped (this helps distribute them more evenly throughout the batter)
• 2 oz. white chocolate chips or white baking chocolate bar, chopped

Frosting and Topping:

• 1 package (8 ounces) cream cheese, softened
• 1/2 cup powdered sugar
• 1/4 teaspoon vanilla extract
• 2 ounces white baking chocolate, melted
• 1/3-1/2 cup dried cranberries, coarsely chopped

1. Preheat the oven to 350 degrees F and lightly grease a 9x13-inch pan with cooking spray.
2. In a microwave-safe dish, melt the butter. In a large bowl, combine the melted butter and brown sugar, stirring until well-combined. Whisk in the eggs and vanilla extract.
3. Stir in the flour, baking powder, salt and cinnamon until well-combined then fold in the cranberries and white chocolate.
4. Spread the batter evenly in the prepared pan (I used a spatula to smooth the batter evenly in the pan). Bake for 18-25 minutes, until a toothpick inserted in the center comes out clean or with moist (not gooey) crumbs. Don't overbake (I checked mine at 17 minutes and then every 2 minutes after that until done). Let the bars cool completely in the pan (place pan on a wire rack to help cool).
5. For the frosting, using an electric mixer (handheld or stand mixer), beat the softened cream cheese and powdered sugar together until light and fluffy, 2-3 minutes. Mix in the vanilla. 
6. Spread the frosting onto the cooled bars. Sprinkle with cranberries and drizzle the melted white chocolate over the top. Refrigerate until the chocolate is set - these taste best chilled. Cut into triangles or squares to serve.  

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Tiramisu

This is our new favorite dessert.  Not an exaggeration -- we were talking to some family about favorite desserts and this tiramisu topped both of our lists.  I had been talking about making tiramisu for a while but had never gotten around to it.  Partly because I would forget about it and partly because I was intimidated by it.  It just sounds fancy...and hard.  My husband recently requested this for his birthday dessert which forced me to finally make it.

I had only had tiramisu a few times before and my husband had it in Italy so I knew he would have high standards.  Well, this was amazing - beyond my expectations.  And it does take a little bit of work but it's not hard by any means.  The steps are so easy to follow that it was easy for me to make during naptime.  It's recommended to make ahead of time which is perfect for serving at a party or with guests.

We had the leftovers the next two nights and they were just as delicious, too!

Tiramisu

Taken from The Best of America's Test Kitchen

serves 10-12

• 1 cup strong brewed coffee, at room temperature
• 3 tbsp rum
• 3 large egg yolks
• 1/3 cup sugar
• pinch of salt
• 1/2 pound mascarpone (8 oz), NOT at room temperature
• 1/4 cup cold heavy cream
• 18 lady fingers
• 1 oz grated bittersweet chocolate

1. Stir coffee and 1 tablespoon of rum in wide bowl or baking dish; set aside.
2. Place the egg yolks, sugar, and salt in a heat-proof bowl or stainless steel bowl of a standing mixer. Beat yolk mixture at medium-high speed until it is thick, creamy and pale yellow, about 4 minutes (if beating by hand with a whisk, this will take you more like 8 minutes). Stir in cream.
3. Place bowl over a pan of simmering water. Reduce heat to low and stir constantly until mixture registers 160 degrees with an instant-read thermometer, about 5 minutes. 
4. Remove bowl from pan and from the heat. Set in fridge to cool to room temperature, about 5-10 minutes, stirring occasionally. 
5. Once at room temperature, add mascarpone and 2 tablespoons rum to the bowl and beat at medium speed.  (The mixture will look thin and curdled.) Raise to medium-high and beat until smooth and very thick, about 3 minutes.
6. One at a time, quickly dip the ladyfingers cookies in the the coffee mixture, turning just once to lightly moisten (you want to work fast so the ladyfingers don't get too soaked and break apart).  Cover the bottom of a 8 x 8 glass or ceramic baking dish with 9 moistened cookies.  With a spatula, spread half of the mascarpone mixture over the ladyfingers.  Sprinkle with half the grated chocolate.  Repeat with layers of remaining ladyfingers, mascarpone mixture and chocolate. Cover with lid or plastic wrap and refrigerate until chilled, about 4-24 hours.  
7. Cut into pieces and serve chilled.

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Classic Oatmeal Chocolate Chip Cookies

This is a classic cookie combination - oatmeal and chocolate chips.  We have a couple different variations on this - one with oats, chocolate chips, cranberries, and walnuts, and the other just with chocolate chips -- but it's nice to have this variation, too.  It was especially nice to have this recipe since I was bringing them to an event and I wanted to avoid walnuts in case there was a nut allergy.

While the snickerdoodles slightly beat out this cookie in a taste test, it wasn't by much.  I doubled the recipe below (only saving 2 for myself and my husband) and brought close to 50 cookies to the event, they still did very, very well.  I'm glad we got to sample them but  I wish I kept a few more for us!

Classic Oatmeal Chocolate Chip Cookies
Taken from: Mel's Kitchen Cafe
Makes about 24 cookies (could easily double this recipe)

• 1/2 cup (1 stick) butter, softened to room temperature
• 1/3 cup packed light brown sugar
• 1/3 cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cups all-purpose flour
• 1 1/4 cups + 2 Tbsp. old-fashioned rolled oats
• 3/4-1 cup chocolate chips (I used dark chocolate chips)

1. Cream together the butter and sugars. Add eggs and vanilla. Beat until light and fluffy. Add baking soda, powder, and salt and mix. Add flour, oatmeal and chocolate chips. Mix until combined.
2. Bake at 350 degrees for 10-12 minutes.

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Snickerdoodles

I actually have two cookie recipes to post - this snickerdoodle recipe and an oatmeal chocolate chip one.  I fully expected the oatmeal chocolate chip to be the favorite and while it was delicious, I have to say that the snickerdoodle one was even better.

I baked these snickerdoodles to take to an event so my husband and I only split one (for testing purposes, obviously) but we loved it! They were super soft and just a little crispy on the edges.  Cinnamon and sugar is just a warm, classic flavor (and one of our favorites).  I also loved how large they were.  Even though I gave away all of the cookies (I made a double batch), I did keep back a little bit of the unbaked batter for ourselves and froze it for future cookies for us to eat.  That might have to happen soon!


Classic Snickerdoodles
Taken from: How Sweet Eats
Makes 16-20 cookies (I got 18 large cookies)

• 1/2 cup butter, at room temperature
• 3/4 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1 1/2 teaspoons cinnamon
• 2 tablespoons milk (if needed)
• 3 tablespoons sugar + 1 tablespoon cinnamon for dipping
• raw sugar for sprinkling (optional)

1. Preheat oven to 375.
2. Cream butter and sugar with an electric mixer until smooth. Add egg and vanilla, mixing well until combine, about 2 minutes. Stir in flour, baking powder, salt, and 1 1/2 teaspoons cinnamon. Mix until dough comes together. Add in milk. If dough is still crumbly, add milk 1 tablespoon at a time until it comes together. Refrigerate for 30 minutes.
3. In a bowl combine remaining sugar and cinnamon. Remove dough from fridge and roll into big 1 1/2 inch balls. Dip in cinnamon sugar mixture and place on baking sheet. Lightly press down on dough to flatten it and sprinkle with raw sugar (if using). 
4. Bake for 10-12 minutes. Cool cookies on baking sheet for 2 minutes then remove to rack to cool completely (or eat).

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Cranberry (or Cherry) Coffee Cake

Coffee cake has to be one of the greatest things.  Cake for breakfast? Which obviously means cake with coffee? Genius.  I had a bag (or two) of fresh cranberries that had been sitting in my fridge since Christmas and this was the perfect way to use them. Also, it seemed like a great way to celebrate the 4-day weekend my husband had for the 4th of July.

Of course, to one that doesn't hoard fresh cranberries in their freezer (you're missing out, you know!), this would be amazing with cherries.  Actually, it was my original intent to make this a combination of cherries and cranberries.  I thought the sweetness of the cherries and tartness of the cranberries would be great.  However, I only had fresh cherries and long story short, that didn't work out so well.  Next time, I'll be sure to buy frozen, pitted cherries instead!

Since this recipe would be great with cranberries or cherries, it's one you can make all year long! And it's perfectly acceptable for breakfast or dessert.  The streusel is sweet, I love the thick layer of berries and the cake is nice and airy.  I think I slightly overcooked my cake -- I had a hard time testing it since the layer of berries was so thick.  But it's very forgiving and still turned out great.  We especially liked it after warming it in the microwave (and, of course, with a cup of coffee!).

Cranberry (or Cherry) Coffee Cake
Taken from: King Arthur Flour
Makes about 12 2-inch pieces

Streusel

• 2 tablespoons butter
• 1/4 cup brown sugar
• big pinch of salt
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose, white whole wheat flour or almond meal (I did 1/4 cup all-purpose flour and 1/4 cup almond meal)

Filling

• 8 ounces fresh cranberries or cherries (or a mixture)
• 2-4 Tbsp sugar (I would omit the sugar if using something besides cranberries)

Batter

• 1/4 cup (4 Tbsp) butter
• 1/2 cup brown sugar
• 1 large egg
• 1/2 cup plain yogurt
• 1/4 teaspoon almond extract
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup all-purpose or white whole wheat flour (I used 1/2 cup all-purpose and 1/2 cup white whole wheat)

1. Preheat the oven to 350°F. Lightly grease a 8x8 pan.
2. To make the streusel: In a large bowl, cream together the butter, sugar, salt, cinnamon, and vanilla. Add the flour/almond meal, beating until even crumbs form. Scoop the mixture into a smaller bowl, and set it aside.
3. To make the batter: In the same bowl in which you've just made the streusel (you can use a different bowl if you want, but this saves on washing dishes), cream together the butter and brown sugar, beating until smooth. Beat in the egg, scraping the bowl and again beating until smooth. Beat in the yogurt, extracts, baking powder, baking soda, salt, and flour. The mixture will be fairly stiff. Scoop the batter into the prepared pan. 
4. In a food processor (or by hand), add cranberries and 2 Tbsp sugar and process until very finely chopped. Taste and if it is too tart, add a tablespoon or two more sugar to your liking. (Remember that the streusal and cake will be sweet - I like a tarter fruit to balance that sweetness.) If using cherries, chop or process in food processor.
5. Dollop the cranberries/cherries on top of the batter. Sprinkle the streusel over all.
6. To bake the coffeecake: Bake coffeecake for 40 minutes, or until a cake tester inserted into the center comes out clean. Remove it from oven, and cool for 30 minutes before serving (or serve it hot from the oven, if you don't mind it crumbling a bit!) 

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Blueberry Jam Shortbread Bars

I recently made blueberry jam using this recipe.  We don't often have jam in the house -- probably because I'm too cheap to buy the good stuff and then forget to make it at home.  Anyway, I finally made a full batch of jam and then started thinking about other ways to use it (besides spreading it on homemade English muffins).   We loved the shortbread crust from the pecan pie bars I recently made and I thought it would also go well with the jam.  Spoiler alert: it did.

These jam bars were awesome. I loved the touch of almond meal that this crust included. It gave the bars a nice chewiness.  Of course, you could switch it out for regular flour, but I did love the addition!  And I love that these bars can be made any time of the year -- not just the few weeks in the summer when fresh berries are at their peak.

After eating most of the bars, I realized this recipe is similar to our blackberry cobbler recipe.  The difference is that these bars are more more portable! This especially came in handy because my husband was unexpectedly called into work over the weekend.  I was able to give him a bar or two so he could have something easy to enjoy while he worked some long hours.  Sweet success!

(Blueberry) Jam Shortbread Bars
Adapted from: Recipe Girl
Makes about 9 bars (you could easily double this recipe and cook in a 9x13-inch pan)

• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1/4 cup light brown sugar
• 1/4 cup granulated white sugar
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 1/4 + 2 Tbsp. cup almond flour, almond meal or very finely ground almonds (you could substitute more all-purpose flour)
• 1 1/4 cups all-purpose flour
• 1/2 - 3/4 cup blueberry jam, homemade or store-bought (you could also use other types of jam as well)
• Optional: 1/4 cup fresh or frozen blueberries (or other berries of your choice)
• Optional: 1 Tbsp. raw sugar or powdered sugar, for topping

1. Preheat oven to 350 degrees F. Spray 8-inch square pan with nonstick spray.
2. In a large bowl, beat butter and brown and granulated sugars together until creamy (you could do this with a hand mixer, stand mixer or by hand). Add vanilla and salt and beat again until well combined. Add the almond flour and all-purpose flour and beat or stir just until a smooth dough forms (I had to add about a tablespoon of water to help the dough come together). Divide the dough in half. Wrap one half in plastic wrap and refrigerate. Press the other half of the dough into the bottom of the prepared pan to form the bottom crust.
3. Bake the crust until it is just beginning to turn light brown around the edges, about 20 minutes. Remove the pan from the oven.  Spread the jam evenly over the partially baked crust. If using, sprinkle with fresh or frozen berries. Crumble the refrigerated shortbread dough over the jam to form a crumbled topping. If using, sprinkle top with 1 Tbsp. raw sugar. Return the pan to the oven and continue baking until the topping is firm and crisp and golden in color, about 30 minutes. Transfer to a wire rack and let cool completely. If using powdered sugar (I omitted), sprinkle lightly before cutting into bars. 

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Almond Biscotti

This biscotti recipe is actually one from the From Anne's Kitchen archives.  From three years ago, in my pre-photography days.   So I think it deserves an update (and at least a quick snapshot).

When we were visiting my husband's family over New Year's, they had a birthday party, and my sister-in-law brought biscotti.  Every time I have biscotti, I remember how much I love it (probably because it pairs so perfectly with coffee).  And even though I've made different kinds of biscotti (this gingerbread mocha kind was fun to have at Christmas!), my very favorite is this almond one.  To me, simple is the best. 

Another bonus of biscotti? It keeps FOREVER.  Since it's supposed to be hard and rather crunchy, you don't have to worry about it going stale, like other cookies.  I'd says these would last for at least 2 weeks in an air-tight container (although they usually get eaten much quicker than that around here!).

Of course, feel free to add in anything you'd like here -- chocolate (or dip it in melted chocolate), cranberries, other nuts, etc.  As for me, I stick to almond.  

Almond Biscotti
Taken from: AllRecipes
Makes approx. 36 cookies

• 1/4 cup olive oil
• 3/4 cup white sugar (I cut this down to 2/3 cup and really enjoyed the slightly less sweet version!)
• 2 teaspoons vanilla extract
• 1/2 teaspoon almond extract (didn't have on hand so I omitted)
• 2 eggs
• 1 3/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 1 - 1 1/2 cups add-ins (pistachio nuts, sliced almonds, cranberries, walnuts, chocolate chips, etc, or any combination; I always just use sliced almonds)

1. Preheat the oven to 300 degrees F. 
2. In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Combine flour, salt, and baking powder; gradually stir into egg mixture. Mix in add-ins by hand. 
3. Divide dough in half. Form two logs (12x2 inches) on a cookie sheet that has been lined with parchment paper or a silpat mat. Dough may be sticky; wet hands with cool water to handle dough more easily. 
4. Bake for 35-45 minutes in the preheated oven, or until logs are light brown (I like going for 40-45 minutes to make sure the biscotti comes out nice and crispy). 
5. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 275 degrees F.
6. Cut logs on diagonal into 3/4 inch thick slices. Lay on sides on parchment covered cookie sheet. Bake approximately 8-15 minutes or until dry. Cool on a wire baking rack. (I like mine very crunchy so I always go for a long time.  It will continue to harden and become dry as it cools, too.)

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Pecan Pie Bars

Pecan pie is a Thanksgiving tradition on my side of the family AND on my husband's side.  But each side has its own recipe...and now, I'd like to throw a third pecan pie recipe into the mix.

Well, technically, these are pecan pie bars. I made these for my husband to take to a work party and the tray came back empty. Of course, we had to test them before sending them off and loved them!  We both actually liked the shortbread in this recipe better than pie crust. (Neither of us are huge fans of pie crust even though we love pie -- isn't that weird?) And, of course, the filling is all pecan pie flavor.

I cut out a tiny bit of the sugar and butter in the original recipe, but to be honest, I wouldn't have been able to tell a difference.  These are still full of sugar and butter and a definite treat, but it's a recipe that I'll definitely make over and over again!

Pecan Pie Bars
Taken from: The Girl Who Ate Everything
Makes 24 bars (could easily be halved in a 8x8 pan)

2 cups all-purpose flour

1/3 cup white sugar

1/4 teaspoon salt

2/3 cup unsalted butter, cold (10 2/3 tablespoons - I used about 9 Tbsp)

Filling:

3 eggs

1 scant cup light corn syrup

1/3 cup white sugar

1/2 scant cup brown sugar

2 tablespoons butter, melted

1 teaspoon vanilla extract

1 1/2 cups chopped pecans

1. Preheat oven to 350 degrees. Line a 9x13 baking dish with heavy foil and spray with cooking spray.
2. In a large bowl, stir together the flour, 1/3 cup sugar, and salt. Cut in 2/3 cup butter until mixture resembles coarse crumbs. You can use a pastry blender or just two knives. Sprinkle the mixture evenly over the prepared pan, and press in firmly.
3. Bake for 20 minutes in the preheated oven.
4. While the crust is baking, prepare the filling. In a large bowl mix together the eggs, corn syrup, 1/3 cup white sugar, 1/2 cup brown sugar, 2 tablespoons melted butter, and vanilla until smooth. Stir in the chopped pecans. Spread the filling evenly over the crust as soon as it comes out of the oven.
5. Bake for 30-45 minutes in the preheated oven, or until the middle is set (mine took 40 minutes; I checked at 30 minutes and then checked every few minutes after that). If the top starts getting too browned, cover with aluminum foil.
6. Allow to cool completely on a wire rack before slicing into bars with a sharp knife (I used a sharp serrated knife which worked very well).

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Pumpkin Chocolate Chip Cookies

Now that the weather has gotten cooler here, I'm finally in the mood for fall food.  Well, that's not true -- I'm ALWAYS in the mood for fall food but now it actually feels appropriate.  And I'm making up for lost time.  Pumpkin, sweet potatoes, and butternut squash are all on my grocery list with Brussels sprouts and kale not far behind.  I'm planning to make soup a weekly occurrence in our home.

But for now, let's talk pumpkin.  I had made these pumpkin cookies last year and loved them.  They are pillowy soft, cake-like and so addicting.  Pumpkin and chocolate is such a classic combination. Last time I made them, I forgot to take pictures but that just gave me an excuse to make them again.  And here they are! I have a feeling these will be a fall tradition in my kitchen.

Pumpkin Chocolate Chip Cookies
Taken from: Food Network
Makes 30 cookies

• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 scant cup white sugar
• 1/2 scant cup light brown sugar (I used dark brown)
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup canned pumpkin puree (I used an overflowing 1/2 cup)
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves (I omitted)
• 1 cup chocolate chips (I used dark chocolate chips but semisweet or milk chocolate would work)

1. Heat the oven to 350 degrees F. Spray 2 cookie sheets with nonstick spray or line them with parchment paper.
2. Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. 
3. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.

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Lemon Crinkle Cookies

I've had this recipe on my "to blog" list for a while (I think since last year?).  And although lemon doesn't scream fall, when it's 90 degrees outside, it still feels like summer around here.  And personally, I think lemon is pretty perfect any time of year -- it's light and airy for the summer and warm and citrusy in the winter.

I decreased the sugar and opted not to use the powdered sugar and they were still plenty sweet! They might not look like much but we really enjoyed these (that's saying a lot because I think we're tending towards more and more chocolate desserts!).

I also froze about half of them and we just enjoyed a few from the oven last night.  I end up shaping the dough into balls, putting them on a cookie sheet and putting that in the freezer for about an hour.  After that, I pull them off the cookie sheet and put them all into ziploc bags.  That makes sure they don't stick together! For cooking, I increase the cooking time by about 2 minutes and also had to gently press down on them halfway through so they would flatten.  I love having cookie dough in the freezer for times like this!

Lemon Crinkle Cookies
Taken from: Mel's Kitchen Cafe
Makes about 2 dozen

• 1/2 cup (8 tablespoons) butter, softened
• 1 cup granulated sugar (I only used 3/4 cup and couldn't tell a difference)
• 1/2 teaspoon vanilla extract
• 1 large egg
• 2 teaspoons freshly grated lemon zest
• 1 tablespoon freshly squeezed lemon juice, from about 1/2 lemon
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1 1/2 cups all-purpose flour
• 1/2 cup powdered sugar (optional; I omitted); although another great topping would be a sprinkle of raw sugar instead

1. Preheat oven to 350 degrees. Line rimmed baking sheets with silpat liners, parchment or lightly coat with cooking spray.
2. In a large bowl, cream butter and sugar together until light and fluffy. Add vanilla, egg, lemon zest and juice and mix well, scraping down the sides as needed. Add the dry ingredients (except the powdered sugar) and mix until just combined. If using, place the powdered sugar on a large plate or shallow pie dish. Roll tablespoon-size balls of dough in the powdered sugar to coat. Place on the prepared baking sheets, about 2 inches apart. (I actually had to slightly flatten mine with my hand.)
3. Bake the cookies for 9-11 minutes. The cookies will not be browned on the edges but they will have lost a bit of their shininess on top. Don't overbake! Cool the cookies on a cooling rack and store in an airtight container or eat immediately.

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Ice Cream Cookie Sandwiches

It’s hard to believe that two years have passed since my last celebrity guest blog.  Although I imagined my cooking days were over, I decided to come out of retirement in order to make Anne a birthday dessert.  (If you’re reading this, Brett Favre, don’t get any ideas.)  I presented Anne with several options, and she selected ice cream cookie sandwiches.  We had never made these before, but we really enjoyed the Trader Joe’s variety when visiting some friends recently, so I thought I could recreate them.  (I hold nothing against Joe, and in fact endorse his delicious but inferior ice cream sandwich.)

The first big decision when making these sandwiches is the type of cookie.  Although I have an award-winning oatmeal chocolate chip cookie recipe (if you’re reading this, MacSwans, you know what I’m talking about), Anne thought we could try these “BEST-EVER chewy chocolate chip cookies.”  Their narcissism notwithstanding, these cookies are phenomenal: delicious on their own and durable as an ice cream scaffold.

The second decision is the type of ice cream.  We went with the classic, vanilla.  Although Anne makes the best ice cream—in my humble but well-informed opinion—I didn’t want her making ice cream for her own birthday, and I wasn’t about to attempt two recipes on the same day (I’m just one man).  So we settled on Haagen-Dazs.

The final decision is the type (or in our case, types) of toppings.  I offered suggestions such as chocolate chips, M&Ms, Oreos, nuts, bananas (inside joke), or crumbled candy bars.  If you know Anne, you know she selected the Oreos.  But since it is her birthday (apparently that’s an excuse for anything), she also selected crumbled Reese’s peanut butter cups.  My taste buds were pleased by her prudent decisions.

I think it’s safe to say the entire recipe was a sweet success.  Other than the chocolate chips, which were technically semisweet.  The cookie recipe is given below.  I made the cookies the previous day.  For assembly, mold semi-soft ice cream in a measuring cup (I used a half-cup), place on an upside-down cookie, top it with another cookie, roll or sprinkle on the toppings, and chill the sandwiches in the freezer for at least one hour. (However, we were a little impatient and didn't wait an hour so while it still tasted incredible, it was a bit messy.)

Chocolate Chip Cookie Ingredients:

Recipe taken from: Food Network Canada via Kelsey's Apple a Day
Makes approximately 30 cookies

• 3/4 c. unsalted butter, softened 
• 3/4 c. brown sugar 
• 1/4 c. granulated sugar 
• 1 egg 
• 2 tsp. vanilla extract 
• 2 c. all purpose flour 
• 2 tsp. cornstarch 
• 1 tsp. baking soda 
• 1/2 tsp. salt 
• 1 c. bittersweet chocolate chips

Directions:

1. Preheat oven to 350 degrees F.
2. In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugars until fluffy and light in color. Add egg and vanilla and blend in.
3. Mix in flour, cornstarch, baking soda and salt. Stir in chocolate chunks.
4. Using a standard-sized cookie scoop or tablespoon, drop dough onto a greased baking sheet.  Bake for 8-10 minutes, until barely golden brown around the edges.
5. Let cool, on the sheet, on a wire rack for five minutes.  Remove from baking sheet and let cool completely. 

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Raspberry (or Blueberry) Coffee Cake

Saturday mornings are some of my favorite times.  I love going to the farmers market and then making a nice breakfast for us to enjoy.  This berry coffee cake was a last-minute idea but I had all the ingredients on hand (albeit a few substitutions).  And even better, I made the cake, stuck it in the oven and went off to the farmers market while my husband stayed home and read.  I got home about 5 minutes before the coffee cake was done -- I love that there was hardly any waiting time until I could eat this!

I think this would have been amazing with raspberries but 1) they're expensive when not on sale and 2) I already had frozen blueberries on hand.  So we went with blueberries which was still delicious.  Next time, I think I would mix the blueberries into the batter so they were spread more evenly throughout the cake (I don't think I would recommend this with raspberries because they are much more delicate). 

I also didn't have a 10-inch springform pan so after a quick search on the internet, a bundt pan holds approximately the same amount.  This worked fine for us although it probably caused the crumble topping to sink into the cake (and so it wasn't crumbly in the end).  It was fine because it still infused a delicious buttery lemon taste in each slice. 

This does make a large cake so it fed us breakfast/snack/dessert for days.  But trust me, we weren't complaining!  I especially liked this coffee cake warm (a quick trip to the microwave did the trick). 

Raspberry (or Blueberry) Coffee Cake
Taken from:  Annie's Eats
Serves about 12

For the crumb topping:

• ½ cup all-purpose flour
• 1/3 cup sugar
• Zest of ½ lemon
• 4 tbsp. (2 oz.) unsalted butter, melted and cooled slightly

For the cake:

• 1 ¾ cups all-purpose flour
• 1 scant cup sugar
• 2 tsp. baking powder
• ¼ tsp. baking soda
• ¼ tsp. salt
• 3 eggs
• 1 cup sour cream (I used 1/2 cup 2% plain yogurt and 1/2 cup light sour cream)
• 1 tsp. vanilla extract
• 1 tablespoon lemon juice
• 2 cups fresh raspberries or blueberries

1. Preheat the oven to 350˚ F.  Lightly grease and flour and 10-inch springform pan (if you don't have a 10-inch springform, I used a bundt pan instead).  To make the crumb topping, combine the flour, granulated sugar and lemon zest in a small bowl and whisk to blend. Add the melted butter and stir with a fork until the mixture is crumbly. Set aside.
2. To make the cake, combine the flour, sugar, baking powder, baking soda and salt in a large bowl.  In another bowl, whisk together the eggs, sour cream and vanilla until well blended. Make a well in the center of the flour mixture and add the liquid ingredients.  Fold together gently until evenly mixed and no streaks remain, being careful not to over mix.  Spread the batter into the prepared pan in an even layer.  Dot the top of the batter with the raspberries. Sprinkle the crumb topping evenly over the berries.
3. Bake until the topping is golden brown and a toothpick inserted into the center of the cake comes out clean, 38-42 minutes.  Transfer the pan to a wire rack and let cool for 20 minutes.  Remove the sides of the springform pan.  Serve warm or at room temperature, cut into wedges.

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Blackberry Cobbler

I just can't get enough of summer fruit - watermelon, cherries, blueberries, raspberries, peaches, cantelope, you name it.  But I almost always forget about blackberries.  However, I found out recently that my husband really likes blackberries.  To make up for the lack of blackberries in our home for the last 3 years, I wanted to make a dessert that featured blackberries.  And after doing a quick google search, blackberry cobbler seemed like the way to go.

Thanks to this blackberry cobbler recipe, never again will I forget about blackberries. The cobbler biscuit topping is so light and delicious and of course, the blackberries are the star of the show.  This dessert also reheats really well.  I just covered the skillet with aluminum foil, popped it in the oven (I think I set the oven to 350), and reheated for about 10 minutes.  We even served the reheated leftovers to some guests for dessert and I couldn't tell at all.  This cobbler is absolutely delicious on its own (I prefer it with a glass of milk or a cup of coffee) but was pretty incredible with a scoop of vanilla ice cream, too.

We enjoyed it so much that I completely forgot to take a picture.  So to remedy that, I just had to make this cobbler again a few weeks later.  So, so good.  I definitely didn't mind having this dessert a second time around. 

Blackberry Cobbler
Taken from: AllRecipes
Serves 6-8

• 1 cup all-purpose flour
• 1 cup white sugar, divided (you can use up to 1 1/4 cups if you like things sweeter)
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• Optional: 1/2 teaspoon cinnamon (I omitted but will add next time!)
• 6 tablespoons cold butter, cut into small pieces
• 1/4 cup boiling water
• 2 tablespoons cornstarch
• 1/4 cup cold water
• 1 tablespoon lemon juice (I often throw in the lemon zest, too)
• 4 cups fresh blackberries, rinsed and drained

1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. In a large bowl, mix the flour, 1/2 cup sugar, baking powder, salt and cinnamon, if using. Cut in butter until the mixture resembles coarse crumbs using a pastry cutter or two knives. Stir in 1/4 cup boiling water just until mixture is evenly moist.
3. In a separate bowl, dissolve the cornstarch in cold water. Mix in remaining 1/2 cup sugar (use more if you like your desserts sweeter), lemon juice (and zest, if using), and blackberries. Transfer to a cast iron skillet, and bring to a boil, stirring frequently. Drop dough into the skillet by spoonfuls. Place skillet on the foil lined baking sheet.
4. Bake 20-25 minutes in the preheated oven, until dough is golden brown.

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Blueberry (or Strawberry) Topping

For our homemade waffles from the other day's post, I had to have a good topping for them.  Unfortunately, I was out of Grade B maple syrup.  Fortunately, I had bought an obscene a large amount of blueberries at the grocery store the other week. 

This blueberry topping was easy to make.  There is a bit of waiting involved but the first time I made it, I didn't have the time so I just skipped all the waiting parts.  It probably didn't thicken as well as it would if you actually waited but the taste was still delicious! The second time (it was so good that I wanted it for the leftover waffles!), I followed the directions more closely because I had a little more time on my hands.

You can easily substitute strawberries (hulled and sliced thin) for the blueberries.  Either would make a great topping for any kind of breakfast like pancakes, waffles or french toast.  I think it would also go well as a dessert topping, too.  Finally, it's particularly festive for the 4th of July!

Happy Independence Day!

Blueberry (or Strawberry) Topping
Taken from: America's Test Kitchen Healthy Family Cookbook
Makes 2 cups

• 4 cups blueberries or strawberries (strawberries should be hulled and sliced thin), about 20 ounces
• 1/4 cup sugar
• pinch salt
• 1 tablespoon fresh lemon juice

1. Mash 2 cups of the blueberries in a small saucepan with a potato masher.  Stir in the remaining blueberries, sugar and salt and let sit, stirring occasionally,until blueberries have released their juices and sugar has dissolved, about 30 minutes (the first time I made this, I only waited about 5-10 minutes).  (If using strawberries, toss 2 cups of strawberries, sugar and salt in small sauce pan and let sit, stirring occasionally, until strawberries have released their juices and sugar has dissolved, about 30 minutes.  Stir in remaining 2 cups of strawberries.)
2. Cook over medium heat until juice has thickened into a sauce, about 6 minutes.  Off the heat, stir in the lemon juice.  Let cool 1 hour before serving (the first time I made this, I didn't wait at all and while it didn't thicken as much, it was still delicious).
3. Store leftovers in sealed container in fridge.

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Lemon Poppy Seed Bread

We are big lemon poppy seed fans.  However, we don't have it that often because honestly, I often forget that we are big lemon poppy seed fans.  But when I stumbled on this recipe, it reminded me that it had been way too long (1 year? 2 years?) since the last time I made anything like this.

The bread ended up being moist with great flavor! Next time, I might double the glaze because I liked it so much; this glaze soaks into the bread and I really loved the extra burst of lemon that it added.  However, my husband liked this bread just the way it was.  And a word of warning: although I sprayed my pan, I forgot to flour it and that nice crack pictured above in the bread was the result.  So, just don't forget to butter (or spray) and flour your pans! 

My husband called this lemon poppy seed cake and I was quick to correct him that it's actually a quick bread.  But let's be honest, it might as well be called cake.  Just cake that seems slightly more acceptable as breakfast or a snack.

  

Lemon Poppy Seed Bread
Taken from: Kelsey's Apple A Day
Makes 1 loaf

• zest and juice of 1-2 large lemons, divided (I only needed 1 juicy lemon)
• 1 1/2 c. all-purpose flour (I used 1/2 cup whole wheat pastry flour and 1 cup all-purpose)
• 1 tsp. baking powder
• 1/4 tsp. salt
• 6 Tbsp. unsalted butter, softened
• 1 c. granulated sugar
• 2 large eggs
• 1/2 c. milk (I used skim)
• 2 Tbsp. chia or poppy seeds (I used 1 Tbsp of poppy and 1 Tbsp of chia seeds)
• 1/4 c. confectioners' sugar

1. Preheat oven to 325 degrees F.  Spray or butter and flour one 9x5x3-inch loaf pan or 2-3 mini loaf pans (not glass), knocking out any excess flour.
2. Finely grate enough zest from lemons to measure 2 tsp. and squeeze enough juice to measure about 1/4 cup. 
3. Into a bowl sift together flour, baking powder, and salt.
4. In a large bowl with an electric mixer beat together butter, granulated sugar, and lemon zest until light and fluffy.  Beat in eggs 1 at a time, beating well after each addition. 
5. With mixer on low speed add flour mixture and milk alternately in batches, beginning and ending with flour mixture and beating just until batter is combined well.  Beat in seeds and 1 TBSP lemon juice and pour batter into prepared loaf pans, smoothing tops. Bake loaves in middle of oven until a tester comes out clean, about 45-60 minutes for a full-sized loaf (mine was close to 45 minutes) or 40-45 minutes for mini loaves.  Check for doneness with a skewer or toothpick.
6. While loaves are baking, in a small bowl stir together 3 Tbsp of remaining lemon juice and confectioners' sugar to form a glaze (next time, I might double the amount of glaze because I love the extra lemon-y flavor!).
7. Cool loaves in pans on a rack 15 minutes. Run a thin knife around edges of pans and invert bread onto rack. Turn right side up and pierce top all over with a thin skewer. Repeatedly brush lemon glaze over tops of loaves until all of glaze is absorbed.
8. Cool loaves completely. Bread keeps, wrapped in wax paper, in an airtight container at room temperature 4 days or, wrapped in foil and frozen, 1 month.

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Double Chocolate Chunk Cookies

While I like chocolate a lot, I usually don't go for the kinds of desserts that are intensely chocolately -- like chocolate ice cream or chocolate cake AND frosting kinds of dessert. So it was a little surprising to me that when I found a recipe for double chocolate cookies, I really wanted to make it.  I make a small(ish) dessert for us to enjoy each weekend and I ended up using this recipe this past weekend.  And I'm so glad I did!

One thing I added to the recipe was instant coffee powder.  I had success adding it to brownies earlier which helped increase the intensity (the chocolately-ness?) of the chocolate.  I added enough coffee powder that you could also just get a hint of coffee which we loved. 

I also added walnut pieces to about half the batter and my husband really liked that.  I enjoyed the cookies without walnuts a little better although I liked the texture and crunch of the nuts.  I'd also recommend slightly underbaking the cookies (I baked mine for 11 minutes and let them cool on the cookie sheet for a few more minutes) to keep them soft in the middle.

Overall, these came out soft with gooey pockets of melted chocolate chips and were just wonderful for an after-dinner dessert.  In our opinion, these are best warmed (a quick trip to the microwave helped with that) and, of course, served with a cup of coffee.


Double Chocolate Chunk Cookies
Taken from: Martha Stewart
Makes 2-3 dozen (I halved this recipe and got 14 cookies)

• 1 cup all-purpose flour
• 1/2 cup unsweetened Dutch-process cocoa powder (after some research, I used Hershey's cocoa powder instead which worked fine)
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 8 ounces good-quality milk or semi-sweet chocolate, 4 ounces (approx. 2/3 cup) coarsely chopped, 4 ounces (approx. 2/3 cup) cut into 1/4-inch chunks or chocolate chips (I used mostly semi-sweet chocolate chips with a little dark chocolate)
• 1 stick (8 tablespoons) unsalted butter
• 1 1/2 cups sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 - 1 1/2 teaspoons espresso or instant coffee powder (optional but highly recommended)
• 1/2 cup of walnut pieces (optional; I put nuts in about half the batter and left the other half plain)

1. Preheat oven to 325 degrees. Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl; set aside. Melt coarsely chopped chocolate with the butter in a small heatproof bowl set over a pan of simmering water.
2. Transfer chocolate mixture to the bowl of an electric mixer fitted with the paddle attachment. Add espresso, sugar, eggs, and vanilla; mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture. Fold in chocolate chunks and walnuts, if using.
3. Scoop batter using a 1 1/2-inch ice cream scoop; place 2 inches apart on parchment- or silicone mat-lined baking sheets. Bake until cookies are flat and surfaces begin to crack, about 10-15 minutes (do not overbake; I would recommend checking at 10 minutes). Let sit on cookie sheet for about 2-3 minutes. Transfer to wire racks. Cookies can be stored in an airtight container at room temperature for up to 3 days.

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Oatmeal Fudge Bars

These oatmeal fudge bars definitely appealed to me right from the start - oats, butter, chocolate...what's not to love? 

And they definitely lived up to expectations! They make a delicious oatmeal crust with a nice thick chocolate layer in the middle. I opted for dark chocolate for the fudge center.  I think this really helped to make this rich but without being overly sweet.  Of course, if you don't like dark chocolate, feel free to use semi-sweet.  I also topped mine with sliced almonds to add a little extra flavor and crunch (and I love the combination of almonds and chocolate!).  One thing I might try in the future is to add a little sea salt on top to give this a sweet-salty combination.

Perhaps not surprising given my love for coffee, but I think these were especially delicious with a cup of coffee or a cappuccino!

Oatmeal Fudge Bars
Taken from: Erin's Food Files
Makes 16-20 squares (the recipe could be easily doubled and made in a 9x13 baking pan)

• 1 1/4 cups flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup butter (1 stick), softened
• 1 cup brown sugar
• 1 egg
• 1 tsp vanilla
• 1 1/2 cups oats
• 1 cup chocolate chips (I used mostly 72% dark chocolate chunks and the rest semi-sweet)
• 1/2 of a 15 oz. can of sweetened condensed milk (I don't measure -- I just eyeball this)
• 1 Tbsp butter
• 1/4 tsp salt
• 1 1/4 tsp vanilla
• 1/4-1/2 cup nuts such as walnuts or pecans (optional, I used sliced almonds)

1. Preheat oven to 325. Grease and flour a 8×8 pan. (Or you could line with parchment paper.)
2. In a large bowl sift together flour, baking soda and salt. Set aside.
3. In large mixing bowl, beat together softened butter and brown sugar until light and fluffy. Add egg and beat until combined. Add vanilla and mix well.
4. Slowly add the sifted flour mixture and mix until combined. Stir in oatmeal.
5. Gently spread 2/3 crust into bottom of prepared pan. Reserve the rest for topping.
6. Make the filling:  In a sauce pan over medium-low heat, melt together chocolate chips, sweetened condensed milk, 2 tablespoons butter, and salt. Stir until smooth. Remove mixture from heat and stir in vanilla and if using, nuts (I did not add the sliced almonds here -- I kept them until the end).
7. Evenly pour filling mixture onto crust but keeping filling about a 1/4 inch away from side of pan so it does not stick to side while baking.  Evenly dollup top of filling with remaining oat mixture. (At this point, I sprinkled sliced almonds over the top of the filling.  A light sprinkling of sea salt might also be delicious if you like sweet/salty treats!)
8. Bake for 25-35 minutes or until topping is light brown and fudge layer set but not solid. Don’t overbake these bars or they can become dry.
9. Cool in pan on a cooling rack until set before cutting. Can chill to help set the bars faster. Keep stored in airtight container.

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