Someone was trying to sneak a bite!

These brownies are like a simple version of my favorite dessert ever, triple chocolate mousse cake. A rich brownie layer is topped with a light and fluffy Nutella espresso mousse, making for one seriously decadent dessert. To take it completely over the top, I covered the whole thing in homemade chocolate curls. Because it’s Valentine’s Day, and I’ll take any excuse to add more chocolate to an already chocolaty dessert. Case in point – this recipe originally called for an espresso mousse, but I couldn’t resist incorporating this Nutella mousse I made last Valentine’s Day. This indulgent dessert is sure to please whoever you’re making it for, but I won’t judge you if you decide to keep it all to yourself.

I have a confession to make. I’m kind of a breakfast snob. I don’t really like cereal and would much rather have bacon and cheese scones or baked oatmeal for breakfast every day. Let’s face it, though. Cooking something for breakfast isn’t always an option, especially with a busy little baby who’s ready to play as soon as her dad leaves for work. There are times I wake up so hungry (thanks to Clara going through a growth spurt) that I need something to eat like right this second. Know what I mean? That’s where these handy little granola bars come in. They’re way better than cereal, and I can just grab them out of the refrigerator to eat as soon as I come downstairs. Total win.

I’ve been hesitant to make my own granola bars, mainly because the store-bought ones I’ve had kind of sucked. I like granola and oatmeal, so in theory I should like granola bars too. I should’ve known it would take a homemade version to win me over. When Tara posted this recipe, I saved it but didn’t feel the urge to make it right away. That all changed when I went to her house a few weeks ago to visit some of my blogging girlfriends (more on that soon) and ate these while there. They were knock-your-socks-off delicious, which is saying a lot for a food that can be pretty boring. The morning I flew home, I had one bar at her house and another in the car on the way to the airport. They’re ridiculously addictive, and I was craving them so much once I got home that I had to make a batch right away. After making and devouring that batch, I made a double batch last weekend. Yes, I made three batches of granola bars in a week’s time. That speaks volumes to how good these are. Oh, they’re also totally customizable. I followed Tara’s lead and used a combination of dried dates, sweetened flake coconut and chocolate chips, but I’m already imagining a holiday version with dried cranberries, orange zest and walnuts.

I’ve been in a baking mood lately. There’s something about fall that makes me want to get in the kitchen and bake something, even if it’s not necessarily a fall dessert. Now that Clara is mobile, though, it’s not as easy to dedicate a solid hour or two in the kitchen unless she’s napping. While that eliminates more involved desserts, cookies are still quite manageable. Cookie dough is a breeze to whip up, and you can be eating a sweet treat in next to no time (even before nap time is over).

These cookies have everything that I love packed into one dessert – espresso, chocolate and coconut. They’re like a cookie version of the coconut mocha frappuccinos I enjoyed so much over the summer. They’ve got that ideal cookie texture – thick and soft, with just the right amount of chewiness. Eric, who typically isn’t a fan of coconut, couldn’t get enough of these cookies. I used coconut flakes instead of shredded coconut, and I think that swap led to Eric enjoying these more than he would have otherwise (since it’s the stringy texture of coconut that turns him off from coconut desserts). This recipe calls for coconut extract, which gives these cookies an extra boost of coconut flavor. Even with a little girl who hasn’t been too keen on napping lately, I’ve always got time for a batch of homemade cookies.

This time last week, I came home from our vet’s office in tears. Our dog Abby had been sick for three days, and the prognosis wasn’t good. She was in awful shape – weak, not eating, not wagging her tail – all things that are way out of character for our loving, energetic girl. Last Monday was our third office visit with her in four days, and I was so upset when we left that Eric had to leave his car there and drive us home in mine. Those of you that don’t have pets may not understand this, but Abby is part of our family. She’s been with us since she was just a little four and a half pound puppy, and we sometimes (and by sometimes I mean more frequently than I should admit) refer to her as Clara’s big sister. As you can imagine, we were both distraught (though, admittedly, Eric handled it much better than I did). We had to leave her there so she could receive treatment via IV, and I was so glad to have her home and snuggling with us that night.

After a long ten days since that first vet visit, I’m happy to say that our sweet Abby is doing much better. She’s not completely back to normal, but she’s on her way there thanks to the wonderful veterinarian and all the people that treated and took care of her. Everyone at the office was so kind and helpful that I wanted to thank them properly. What better way to do that than baked goods? Not to mention, I definitely needed the time in the kitchen to clear my mind and cheer me up.

These pumpkin bars are full of awesome, which makes sense since pumpkin and butterscotch are involved. Add white chocolate chips to that combo, and you’ve got a pumpkin dessert that’s hard to resist. These don’t have quite the same texture as other blondies I’ve made, but that’s largely due to the fact that pumpkin seems to make every baked good a little fluffier than it’s non-pumpkin counterpart. I know not everyone is a fan of nuts in their baked goods, but I think these would taste fabulous with pecans or walnuts mixed in. This is a great recipe to have for fall gatherings because it’s simple and perfect for sharing.

You may be wondering why on earth I made so many cookies, and it’s for a very special reason. My sorority, Alpha Xi Delta, recently formed a chapter at VCU. Their recruitment was a couple weeks ago, and an entire day was dedicated to philanthropy. The puzzle piece cookies were made to match the logo for Autism Speaks, an organization that Alpha Xi Delta has been partnering with since 2009. While enjoying these cookies, women heard stories of how Alpha Xi Deltas all across the country are helping to raise awareness and funds for Autism Speaks. The VCU chapter recently started working with a bowling league for children with autism, and that’s just one of event of many that they’ll be participating in and/or hosting this year.

I was nervous about making cookies for so many people, but I’m happy to report that they were a huge success. Unlike standard sugar cookies, these have a dose of lemon zest and vanilla bean that makes them much more flavorful. Since the icing is nothing more than confectioners’ sugar, meringue powder and water, it’s important that the cookies have a lot of flavor. There are plenty of variations on traditional sugar cookies, but I’m quite sure this one is my favorite. The entire downstairs of our house smelled amazing while these were baking, so much so that Eric commented on the last night that he was going to miss our house smelling like a bakery.

Given my previous dislike of s’mores, I was surprised at how much I enjoyed these. Like I mentioned in my Big Summer Potluck recap, we were surrounded by delicious food the entire weekend. There was something addictive about these little bars, and Eric and I had more than our fair share of them. These are kicked up crispy treats with all the flavors of s’mores in a convenient little bar, no campfire needed. The graham crackers are baked in melted butter and sugar and then a layer of dark chocolate is spread over them. The chocolate binds the rice cereal to the crust, and extra marshmallows and chunks of chocolate add the finishing touch. If you’re looking for a simple dessert or after school snack, these are perfect. They’re just sweet enough to satisfy, and the recipes makes more than enough to share.

Cookies are one of my favorite things to make on a whim. They’re simple and usually make a lot (this is both a good and bad thing). If I have a craving for something sweet, chances are I have everything I need to make a batch of cookies. I was searching for ideas for something to make for a neighbor that just had a baby when I remembered this recipe. I first tried it almost two years ago, but I had completely forgotten about it since then. I think the reason is because these cookies require an overnight chill before being baked. When I get the urge to bake cookies, that usually means I want to eat them as soon as they’re done baking. They don’t have the nearly instant gratification that comes with other cookie recipes. Thankfully I thought about this ahead of time, which gave me something to look forward to the next day.

These cookies are different than others I’ve made because they’re gluten free. The recipe uses finely ground almonds in place of flour. Being a lover of all things almond and almond flavored, that aspect appealed to me immediately. I haven’t tried it yet, but I think they’d also be great with ground hazelnuts. These cookies are incredibly rich and chocolaty, almost like a brownie. They only use five ingredients, and if your pantry is well stocked, you’ve probably got all of them on hand. I did increase the heat from the original recipe, finding the higher heat to yield a better cookie. I also made these slightly larger than the original recipe, and I think this size is perfect. Even though they require time to set up overnight, these cookies are well worth the wait.

Chewy Chocolate Almond Cookies
Makes about 2 dozen

Ingredients:
8 ounces semi-sweet chocolate, chopped
3 tablespoons butter, softened
2 eggs
1/3 cups granulated sugar, plus additional for rolling
3/4 cup finely ground almonds or almond flour

Directions:
Melt the chocolate in a glass bowl set over a pot of simmering water or in the microwave. Once melted, add the butter and stir until thoroughly combined. Using a hand mixer, beat the eggs and sugar together in a medium bowl until light, 1-2 minutes. Gently fold the egg mixture into the chocolate, then fold in the ground almonds. Cover and refrigerate overnight.

When ready to bake, preheat oven to 350º. Using a 1 tablespoon dough scoop, portion out dough balls and roll in sugar. Place on a lined baking sheet 2 inches apart. Bake for 10-12 minutes, just until cookies are set. Cool on baking sheet for five minutes, then transfer to a wire rack to cool completely.

*Note that you can make smaller or larger cookies, but you will need to adjust your baking time accordingly.

Source: Adapted from Tasty Kitchen

In addition to these cookies, I also made chipotle cornbread and my favorite chocolate chip scones.

I have a new fondness for bar desserts. They’re easy to make and easy to eat. I’ve been looking for a recipe to match the lemon blueberry bars I made last year, and this is it. The typical graham cracker crust is elevated by sweetened coconut. It gets slightly toasted when the crust bakes and adds a chewy texture and extra layer of flavor to the bars. I was concerned that the filling might be too sweet, but it had the perfect balance of sweet and tart. These bars are fresh and bright, everything I want in a springtime dessert. When topped with whipped cream and toasted coconut, these turn into a portable version of key lime pie, no fork needed.

I had grand ideas to make fancy, decorated sugar cookies for Valentine’s Day. However, with an only partially completed nursery and plenty of things to sew before Baby C arrives, it just wasn’t feasible. Not wanting to miss out on the fun that is holiday sugar cookies, I decided to make these simple ones instead. I saved this recipe last year, and I have seen it on countless blogs since then. It was about time that I tried this recipe for myself, and let me tell you that the wonderful reviews it’s received are all well deserved.

These cookies are a better version of the ones you see at grocery stores. You know the ones I’m talking about – they’re always decorated for each season/holiday. Now you can make them at home and customize them with whatever colors and sprinkles you want. As you can imagine, these are oodles better than the store-bought version. They lack that off, artificial taste and instead are rich and buttery. If you’ve got a sweet tooth, these will definitely satisfy it. The cookies are delicious enough on their own, and with a thick layer of frosting they’re hard to beat. Because of their simplicity, I think these would be incredibly fun to make with children. What kid doesn’t like to roll cookie dough and shake on sprinkles? The most difficult part of making these is having the willpower not to eat too many. :)

Soft Frosted Sugar Cookies
Makes about 2 dozen large cookies

Ingredients:
For the cookies:
For the cookies:
4 1/2 cups all-purpose flour
4 1/2 teaspoons baking powder
3/4 teaspoon salt
1 1/2 cups (3 sticks) butter, at room temperature
1 1/2 cups sugar
3 large eggs
5 teaspoons vanilla extract

For the frosting:
5 cups confectioners’ sugar, sifted
1/3 cup (5 1/3 tablespoons) unsalted butter, melted
1 tablespoon vanilla extract
7-8 tablespoons milk (plus more, as needed)
Food coloring (optional)
Sprinkles (optional)

Directions:
Line baking sheets with parchment paper or silicone baking mats and set aside. Whisk together flour, baking powder and salt in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium-high speed until light and fluffy, 2-3 minutes. Beat in the eggs one at a time, mixing well after each addition. Blend in the vanilla and reduce mixer speed to low. Gradually add in the flour mixture until just incorporated. Cover and chill the dough for one hour.

Once the dough has been chilled, preheat oven to 350º. Scoop a scant quarter cup and roll into a ball. Flatten into a thick disk and place on the prepared baking sheet. Repeat with remaining dough, spacing the cookies at least 2 inches apart. Bake for 10-12 minutes until just set, taking care not to overbake. The edges will be barely browned, if at all. Allow to cool on the baking sheet for several minutes before transferring to a wire rack to cool completely.

To make the frosting, place the confectioner’s sugar in a medium bowl. Whisk in the melted butter, vanilla and milk. Continue whisking until smooth, adding more milk as needed, a tablespoon at a time, to reach your desired consistency. Tint with food coloring, if desired. Use an offset spatula to frost the cookies, and top with sprinkles if desired. If the frosting becomes too thick to be workable, whisk in additional milk. Store in an airtight container.

As seen on Annie’s Eats, originally adapted from Hostess with the Mostess

Since moving into our house in December, Eric and I have had a few visits from neighbors. Seeing as how this is our first house, this is not something we’re used to. One neighbor brought us a plate of amazing snickerdoodles and another invited us to dinner. To say we lucked out with our neighborhood would be an understatement. Sadly, we’ve been so busy that we haven’t had much time to introduce ourselves, and we had to turn down that dinner invitation because we were painting Baby C’s nursery that day. I thought it would be nice to bake something as a way to say thanks to the people we’ve met and as a way to introduce ourselves to the people we haven’t. I wasn’t sure what to bake, but decided on this recipe immediately upon seeing it.

Here I am visiting Baked in Brooklyn almost exactly two years ago.

Brownies are one of those desserts that people have pretty strong opinions about. Cakey or fudgy? With nuts or without? Before trying these, I was firmly in the cakey with nuts crowd. However, you can now consider me a convert. Hands down, these are the best brownies I’ve ever had in my life. I finally understand why people like those fudgy brownies. I guess I just had to find the right brownie to convince me. These brownies are intensely chocolatey, so it’s important that you use the best quality chocolate you can. I used two different chocolates that I had been holding onto since November because no recipe seemed worthy of them, but this recipe certainly was. The brownies are rich, dense and so insanely delicious. The espresso helps intensify the flavor of the chocolate, but you can actually get a slight hint of it while eating the brownie. I could continue talking about how amazing these are, but I’ll try to show some self-restraint and simply tell you to make these brownies soon.

The Baked Brownie
Makes 24 brownies

Ingredients:
1 1/4 cups all-purpose flour
1 teaspoon salt
2 tablespoons dark unsweetened cocoa powder
11 ounces dark chocolate (60 to 72%), coarsely chopped
1 cup (2 sticks) unsalted butter, cut into 1-inch pieces
1 teaspoon instant espresso powder
1 1/2 cups granulated sugar
1/2 cup firmly packed light brown sugar
5 eggs, at room temperature
2 teaspoons pure vanilla extract

Directions:
Preheat oven to 350º and butter the sides and bottom of a 9-by-13-inch glass baking pan. Whisk together the flour, salt and cocoa powder in a medium bowl and set aside.

Place the chocolate, butter and espresso powder in a large bowl and set over a pot of simmering water. Cook, stirring occasionally, until the mixture is completely melted and smooth. Turn off heat, but keep the bowl over the water. Whisk in the sugars until completely combined, then remove bowl from the pot. If the mixture isn’t room temperature at this point, allow it to cool slightly until it reaches room temperature.

Whisk 3 eggs into the chocolate mixture, taking care not to overbeat them. Whisk in the remaining 2 eggs, then stir in the vanilla. Using a rubber spatula, gradually fold in the flour until just incorporated. Pour batter into the prepared pan and smooth the top. Bake in the center of the oven for 30 minutes, rotating halfway through, until a toothpick comes out with just a few moist crumbs attached. Allow to cool, then cut into squares and serve. Brownies can be kept, tightly wrapped, at room temperature for up to 3 days (like they’ll last that long).

Source: Baked: New Frontiers in Baking

For someone that loves cookies as much as I do, I don’t make them nearly enough. Cookies are so easy to make and are nice to have on hand whenever a sweet craving strikes. And let’s be serious, I’ve had a lot of sweet cravings lately. That’s why I decided to save some of this cookie dough and freeze it for after our little girl arrives the first week of March. I know the first few weeks of having a newborn are going to be a blur, and I’m sure Eric and I will appreciate fresh-from-the-oven cookies more than ever.

This cookie recipe is highly adaptable. It originally called for cinnamon chips, but I omitted them in favor of more chocolate chunks. Additionally, I reduced the amount of nuts to one cup because any more than that just seemed like too much. As it is, these cookies are still full of mix-ins, so if that’s not your thing then you may want to decrease the amount even more. I loved the combination of chocolate, coconut and macadamia nuts. It’s just different enough from a regular chocolate chip cookie without being outrageous. For the coconut, I used coconut flakes and liked it much better than typical, shredded sweetened coconut. The toasted coconut adds just a hint of coconut flavor to these, but you could certainly add coconut extract if you were looking for a more prominent flavor.

Chocolate Chunk Coconut Macadamia Nut Cookies
Makes about 3 dozen small cookies

Ingredients:
1/2 cup (1 stick, 4 ounces) unsalted butter
3/4 cup granulated sugar
1 teaspoon baking soda
2 teaspoons vanilla
1/2 teaspoon salt
1 large egg
1 1/4 cups all-purpose flour
1 1/2 cups chocolate chunks
1 cup coarsely chopped roasted macadamia nuts
1/2 cup toasted coconut

Directions:
Preheat oven to 375º and line baking sheets with parchment silicone baking mats. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy. Mix in the baking soda, vanilla, salt and egg and continue beating on medium speed until combined. Decrease mixer speed to low and gradually mix in flour until just incorporated. Use a rubber spatula to stir in chocolate chunks, macadamia nuts and coconut.

Use a small cookie scoop to drop rounds of dough, about 2 inches apart, onto the prepared baking sheets. Flatten slightly. Bake for 10-12 minutes, until just golden. Allow to cool for about 10 minutes on the pan before moving to a wire rack to cool completely. If you want larger cookies, simply use a larger scoop and space cookies about 3 inches apart. You can even press extra chocolate chunks into the tops of the dough before baking to get that bakery style look.

*To freeze the dough, line a baking sheet with parchment and scoop dough like normal. Once frozen through, transfer the dough balls to a freezer bag or other container. You can bake right from the freezer by adding a couple minutes to the baking time.

Source: Adapted from King Arthur Flour

When Annie and I knew for sure we’d be getting together, the first thing I thought about baking was macarons. Until making them with her, I had been far too intimidated to make them on my own. After making them, though, I wonder why I was at all hestitant to try them in the first place. It doesn’t hurt that I had an experienced macaron maker there to guide me through the process, but it really was much less frightening than I thought it would be. Now that I’ve said all that, let me just tell you that our first batch of macarons didn’t turn out. We stayed up late and tried again (this time using a recipe that Annie had made previously) with much better results. There is something magical about pulling that first macaron shell off the baking sheet and realizing you succeeded. The fact that I got to make them with Annie just made this experience all the more special.

How cute are Annie and Andrew?!

These macarons were out of this world delicious. In my opinion, there aren’t many combinations better than salt and caramel. If you’re a popcorn lover like me, this dessert is perfect for you. The rich, buttery caramel goes so well with the salty popcorn. There are so many textures in this little macaron that it’s almost hard to believe it’s one dessert. I’m so glad we tried another recipe because these macarons were worth every second we spent on them. Annie packed up some of these for me to take home, and I kept them in my camera bag during my flight. After a particularly long delay, I very nearly broke into them but decided I couldn’t do that to my sweet husband, who, by the way, drove in a terrible storm to come get me from a different airport and left early the next morning to pick up my luggage at the airport I should’ve flown into. Even though these tasted amazing, I’m glad I didn’t end up eating several of them on the way home. Luckily for Eric (and myself), I’m no longer afraid to make these and can’t wait to try more flavor combinations soon.

Salted Popcorn Caramel Macarons
Yield: about 20-24 sandwich cookies

Ingredients:
For the macarons:
110 grams almonds (blanched or slivered)
200 grams confectioners’ sugar
90 grams egg whites, aged at room temperature for 24 hours or 3-5 days in the refrigerator
25 grams granulated sugar
3/4 cup buttered and salted popcorn, pulsed or chopped into fine chunks

For the caramel filling:
1/2 cup sugar
1/8 teaspoon cream of tartar
1/4 cup water
6 tablespoons heavy cream
Pinch of fleur de sel

Directions:
To make the macarons, pulse the almonds and confectioners’ sugar in the bowl of a food processor until finely ground and well blended. In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on medium-high speed until foamy. Gradually add the granulated sugar and continue beating until a smooth, shiny meringue with stiff peaks forms. Add the ground almond mixture to the bowl with the meringue and quickly but gently fold together using a wide rubber spatula until no streaks remain. You want to achieve a thick batter that ribbons or flows from the spatula when lifted.

Line two baking sheets with silicone baking mats or parchment paper. Transfer the batter to a piping bag fitted with a plain wide round tip. Pipe into small rounds on the prepared baking sheets (each round should be about 1-1½ inches in diameter), spaced about 1 inch apart. Sprinkle the rounds lightly with the chopped popcorn pieces (leave half plain if you want them to lie flat). Let sit at room temperature for about an hour to develop a hard shell.

Preheat the oven to 280˚F. Bake for 15-20 minutes, depending on size. Transfer the pans to a wire cooling rack and let cool completely before moving the cookies.

To make the caramel filling, combine the sugar, cream of tartar and water in a medium saucepan. Cook over medium-high heat without stirring until the sugar begins to melt and turn golden at the edges. Continue cooking, swirling the pan to cover evenly, until the sugar turns golden amber. Carefully pour the cream down the side of the pan in a slow, steady stream, stirring constantly until combined. Stir in the fleur de sel. Transfer the caramel to a bowl and let cool. It will thicken as it cools.

Once the cookies are totally cooled, match them up by size. Pipe a small dollop of caramel on the flat side of one cookie of each pair. Sandwich together with the remaining cookie, pushing the caramel to the edges. Store in an airtight container.

Inspiration from Eat, Show and Tell, macaron shells adapted from Tartlette, caramel from Martha Stewart’s Baking Handbook

I am unbelievably ready for fall and all the things that come with it. Fall weather is my favorite for several reasons, but one of the main ones is that it’s warm enough for sandals but cool enough for jeans and a cardigan. Pumpkin, of course, is the reason I really look forward to fall every year. Sadly, it’s still August, which means the unofficial start of fall is still over a week away. On a brighter note, that means there’s still time to enjoy summery desserts like this one.

I first made these lemon bars for my friend Erin’s birthday. They were such a hit at her party that I knew I’d have to make them again before summer’s end. I put off making them until I realized that as soon as I made my first pumpkin dessert, there was no going back to summer ones. Since I know I have little will power when it comes to pumpkin, it was imperative that I make these and soon. (Beware the pumpkin posts that await next month.) These lemon bars remind me a lot of cheesecake bars. They start with a thick, lemony graham cracker crust that’s topped with a tart, even more lemony filling. I haven’t used sweetened condensed milk much, and I had no idea it would create such a smooth, rich filling. To take the bars over the top, fresh blueberries are folded into the filling, providing a pop of flavor and color. These bars are a little sweet, a little tart and a lot delicious. I know fall is almost here, but these bars are almost enough to make me wish for an extra week of summer.

Lemon Blueberry Bars
Makes 16 bars

Ingredients:
For the crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
Zest of one lemon
6 tablespoons butter, melted

For the filling:
2 large egg yolks
1 (14 ounce can) sweetened condensed milk
1/2 cup fresh lemon juice
1 teaspoon lemon zest
1 cup fresh blueberries

Directions:
Preheat oven to 350º. Spray an 8×8 inch baking dish with cooking spray and set aside.

In a medium bowl, combine the graham cracker crumbs, sugar and lemon zest. Stir in the melted butter until all the crumbs are moistened. Press firmly into the bottom of the prepared baking dish. Bake for 10 minutes, then cool to room temperature.

Meanwhile, whisk together the egg yolks and condensed milk in a medium bowl. Then whisk in the lemon juice and zest and stir until smooth. Gently fold in blueberries. Pour the filling over the cooled crust and bake for 15 minutes, until just set.

Cool to room temperature, then refrigerate for at least an hour before cutting and serving. Bars are best served chilled and will keep in an airtight container in the refrigerator for 3-4 days.

Source: Two Peas and Their Pod

I have a slight obsession with cookbooks, mostly of the dessert variety. Since there are very few cookbooks I absolutely know without a doubt I’ll love, I often check them out from the library before buying them. It’s nice to be able to test out a few recipes first. If I find myself reluctant to return it, I’ll buy the book. A few months ago, a friend mentioned the cookbook The Boozy Baker to me. Not to sound like a lush, but alcohol in desserts? I am so there. I have a long list of cookbooks that I need want, so I hadn’t yet purchased it. Although I wasn’t looking for it, I happened to find it at the library Saturday morning. The next day, I was making these oak bars. This one has officially been bumped to the top of the “cookbooks to buy” list.

These blondies are different than any I’ve made before. There’s only a 1/4 cup of Chardonnay in them, but don’t underestimate the flavor it provides. Oak bars don’t taste like wine. Rather, they have flavor notes similar to that of the wine. The key to getting that flavor is to use an oak aged Chardonnay (hence the name oak bars). Have you ever tasted a barrel aged wine against a stainless steel aged wine of the same variety? The difference is instantly noticeable. With Chardonnays, the oak barrels (used in fermentation, aging or both) are what provide the wine with hints of butterscotch and vanilla. I generally prefer unoaked Chardonnays, which have a fruitier flavor with a crisper finish. After trying these blondies, though, I’m rethinking that preference. They’re bold and butterscotchy, even when you get a bite without the butterscotch chips. The toasted cashews add a wonderful flavor and crunch to the chewy blondies. As you can imagine, these taste great with a glass of Chardonnay.

Oak Bars
Ingredients:
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, at room temperature
1 cup packed light brown sugar
1 egg
1/4 cup oak aged Chardonnay
1/2 cup chopped, toasted cashews
3/4 cup butterscotch chips

Directions:
Preheat oven to 350º. Line an 8-inch square pan with foil, leaving a 2 inch overhang. Lightly coat with nonstick spray and set aside.

In a small bowl, whisk together flour, baking powder and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and brown sugar on medium speed until light and fluffy. On low speed, beat in the egg and Chardonnay. Gradually beat in the flour mixture until just combined. Stir in the cashews and butterscotch chips.

Pour batter into prepared pan and bake for 25 to 30 minutes, until the edges are golden and the center has just set. Cool completely in pan set atop a wire rack. Remove from pan using foil overhang, then cut into 12 bars. Store in an airtight container for up to four days (if they last that long!).

Adapted from The Boozy Baker by Lucy Baker

With Valentine’s Day fast approaching, I thought it would be fun to share some of my favorite Valentine’s Day recipes with you this week. For me, Valentine’s Day is about celebrating everyone you love, not just your significant other. Though I’m not really a fan of gifts on Valentine’s Day, I am all for a day that encourages you to tell your loved ones how much they mean to you. In my opinion, cooking a delicious meal is a great way to show someone how much you care, and I hope the recipes this week will inspire you to make something special for someone you love. :)

First up is the cover recipe from February’s Bon Appétit. As soon as I received this issue in the mail, I knew I had to try this recipe. I’ve never been a huge fan of brownies, but these called to me. Browned butter and walnuts? Yes, please! These brownies are fudgy on the inside, chewy on the outside, and perfectly moist. The browned butter is the most unique aspect of this recipe, and it adds a slightly nutty flavor to these. I love the walnuts and the crunch they add to each bite, and I bet macadamia nuts or pecans would be fabulous in these, as well. The brownies aren’t nearly as sweet as some varieties I’ve had, and I prefer them that way because the chocolate comes through so much more. These are rich and decadent, way different than the cake-like brownies I typically make. The only change I will make next time is to add espresso powder because I just love espresso and chocolate together. The recipe called for baking the brownies for 25 minutes, but mine were substantially underdone after that amount of time, and I actually had to bake them about 10 minutes longer. I have reflected these changes in the recipe.

Browned Butter and Walnut Brownies
Ingredients:
Vegetable oil spray
10 tablespoons (1 1/4 sticks) unsalted butter, cut into 1-inch pieces
1 1/4 cups sugar
3/4 cup natural unsweetened cocoa powder (spooned and leveled)
1 teaspoon vanilla extract
2 teaspoons water
2 teaspoons instant espresso powder, optional
1/4 teaspoon salt
2 large eggs, chilled
1/3 cup plus 1 tablespoon unbleached all-purpose flour
1 cup walnut pieces

Directions:
Position oven rack in bottom third of oven and preheat to 325º. Line an 8- by 8-inch metal baking pan with foil. Press foil firmly against the sides of the pan and leave a 2-inch overhang. Coat foil with nonstick spray and set pan aside.

In a medium saucepan, melt butter over medium heat. Once butter has melted, continue cooking for 5 minutes, stirring often, until butter has stopped foaming and has turned a light brown color. Remove from heat and immediately add sugar, cocoa, vanilla, water, espresso powder (if using) and salt. Stir until combined and allow to cool for 5 minutes. Add eggs to chocolate mixture one at a time, whisking well after each addition. When mixture is thick and shiny, add flour and whisk until blended. Continue whisking vigorously for 60 strokes. Stir in nuts and pour batter into pan.

Bake for 30-35 minutes, until a toothpick comes out with only a few moist crumbs attached. Cool completely in pan set on a wire rack. Using the foil, lift brownies from pan. Cut into 16 pieces. Serve immediately or store at room temperature in an airtight container for 2 days.

Adapted from Bon Appétit, February 2011

I seem to be on a cookie kick lately. Last week, it was Nutella Sandwich Cookies. This week, it’s these. I made these cookies for my aunt and little brother because they both had birthdays last week. In an ideal world, I would be able to make them a cake, but that’s not really feasible since we live 10 hours away. I still wanted to send them something special, though. And hey, who doesn’t like getting cookies in the mail (even if they are a week late)? I kept some here for Eric and myself, too, and I’m really hoping he takes the rest of them to his office tomorrow because I cannot stop eating them.

These cookies turned out even better than I imagined. I loved the way some of the buttery toffee bits melted into the cookies. Add some warm and gooey chocolate chips to that, and you’ve got a winner. The only change I made to this recipe was to omit the almond paste. My aunt isn’t a fan of nuts, so I figured it was best to leave that out. I love almonds, and I’ll be using the almond paste next time I make these. At the rate they disappeared, I’m sure next time will be sooner rather than later.

Toffee Chocolate Chip Cookies
Ingredients:
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar
2 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups chopped toffee (homemade or store bought)
1 cup semi-sweet chocolate chips

Directions:
Preheat oven to 350º. Line a baking sheet with parchment or a Silpat and set aside. Whisk together flour, baking soda and salt in a medium bowl. Set aside.

In the bowl of stand mixer fitted with a paddle attachment, beat butter and sugars together on medium speed until smooth. Add eggs, one at a time, beating well after each addition. Add the vanilla and mix well. Scrape down the sides and bottom of the bowl as needed.

Gradually add dry ingredients to wet ingredients, mixing on low speed until just combined. Using a rubber spatula, stir in toffee pieces and chocolate chips. Using a cookie scoop, place dough onto prepared pan, spacing about an inch or so apart. Bake for 12-14 minutes, or until edges are golden brown. Allow to cool on baking sheet for 5 minutes, then cool completely on a wire rack.

Makes 3-4 dozen cookies (I got 4 dozen using my 2 tablespoon scoop.)

Adapted from Two Peas and Their Pod

Eric and I adore Nutella. We always seem to have a jar of it in the house, though it never lasts very long. I was in the mood to bake cookies the other day and started flipping through an old Christmas cookie magazine. As soon as I saw this recipe, I knew I had to make it immediately. Sometimes recipes just strike me like that, and I know I’ll keep thinking about them if I don’t make them soon. I’m so glad I gave in to my urge to bake these cookies because they are delicious and insanely addictive.

On their own, the cookies taste fantastic. They’re soft, rich, buttery and a little nutty from the ground hazelnuts. I had a couple of them before I even added the Nutella, and I could have eaten several more. Once the Nutella is spread on, though, these cookies turn into little bites of utter bliss. I dare you to try eating just one. I don’t think it’s possible. The good news is that these are small cookies, which makes it perfectly acceptable to have more than one. Right? ;) The cookies are simple enough to make, but the dough does require one hour of chilling time before the cookies can be cut and baked. Once they’re cooled, you simply spread on the Nutella, sandwich two cookies together and enjoy. I’m not a big cookie person, but I absolutely loved these. I can say with certainty that they’ll be making an appearance again soon (because cookies this delicious don’t last long).

Nutella Cookie Sandwiches
Ingredients:
1/2 cup hazelnuts, toasted and skins removed
2 cups all-purpose flour
1 teaspoon baking powder
10 tablespoons plus 2 teaspoons (2/3 cup) butter, softened
2 tablespoons (1 ounce) cream cheese, softened
2/3 cup sugar
1 egg
1/4 teaspoon vanilla or vanilla bean paste
3/4 cup Nutella

Directions:
Combine hazelnuts and 1/2 cup of flour in the bowl of a food processor. Process until the nuts are finely ground, then add the remaining 1 1/2 cups of flour and the baking powder. Process with quick on/off pulses to combine.

In the bowl of a stand mixer fitted with the paddle attachment, beat butter and cream cheese on medium speed until combined, about 30 seconds. Add sugar and continue beating until light and fluffy. Add egg and vanilla and beat until smooth. Add hazelnut-flour mixture and beat on low speed until dough is combined and smooth. Divide dough into four portions. Shape each portion into an 8-inch-long roll. Wrap in plastic wrap or wax paper and refrigerate for at least one hour or until dough is firm enough to slice.

Preheat oven to 350º and line a baking sheet with parchment paper or a Silpat. Using a sharp knife, cut each roll into 1/2-inch thick slices (16 cookies per roll). Place 1 inch apart on prepared baking sheet. Bake for 9-10 minutes on the center rack, until the cookies are just barely golden around the edges. Transfer to a wire rack to cool completely. Once cooled, spread about 1 teaspoon of Nutella on the bottom of half the cookies. Top with remaining cookies, bottom side down, and press gently together.

To store, place unassembled cookies in an airtight container up to 3 days or freeze up to 3 months. Thaw, if frozen, and assemble as needed.

Makes 32 sandwiches

Adapted from Better Homes and Gardens Christmas Cookies, 2008

It’s finally cooling off here in Virginia, and I’m excited to share more pumpkin recipes with you!  Fall is my favorite time of year for several reasons, and baking with pumpkin is high on the list.  I have close to sixty pumpkin recipes bookmarked, so I can assure you that many more will popping up between now and Thanksgiving.

These pumpkin cookies are actually more cake-like than cookie.  They’re soft and pillowy, much like a cupcake, and they’re full of pumpkin flavor.  The spices make the cookies taste even more like fall, with the perfect amount of spices to pumpkin.  The thing that really sets these cookies apart is the the cream cheese icing.  Pumpkin and cream cheese are often paired together, and now I understand why it’s such a popular combination.  The icing takes these cookies from good to phenomenal.  With these cookies and a pumpkin spice latte, I’m ready to welcome fall with open arms.

I’ve made these cookies twice, once with Libby’s pumpkin purée and once with organic pumpkin purée.  I didn’t get the orange color this time around (when I used the organic kind), but I expected that since the purée itself was lighter in color.  However, the flavor was still just as good.  I plan on making my own pumpkin purée soon, since I know I’ll be using so much of it in the next couple months.

Iced Pumpkin Cookies
Ingredients:
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
(You can substitute 3 teaspoons pumpkin pie spice for the previous three spices.)
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1 cup sugar
1/2 cup brown sugar
1 1/4 cups pumpkin purée
1 egg
1 teaspoon vanilla
4 ounces cream cheese
3/4 cup powdered sugar

Directions:
-Preheat oven to 350º.  Line a cookie sheet with a Silpat or parchment paper.
-In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt.  Set aside.
-In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugars until fluffy.
-Add pumpkin, egg and vanilla.  Continue beating until creamy.  Gradually beat in dry ingredients.
-Drop batter onto cookie sheet by heaping tablespoonfuls and flatten slightly.
-Bake for 15 to 20 minutes.  Cool on racks.
-While cookies are cooling, prepare frosting.
-In the bowl of an electric mixer fitted with the paddle attachment, combine powdered sugar and cream cheese on low speed.  For extra flavor, add an extra teaspoon of cinnamon or pumpkin pie spice.
-Once cookies have cooled completely, pipe or spread the frosting on as desired.

Yield: About 40 cookies

Adapted from Gimme Some Oven, originally from All Recipes

I love cheesecake, especially the pumpkin variety.  My ‘cheesecakes’ tag only has two cheesecakes in it, and both of them are pumpkin.  (On that note, neither one of them has even a remotely decent photo, but hopefully that will change once I remake them sometime this fall.)  Cheesecake isn’t really a summer dessert for me.  I go for things like ice cream and popsicles.  With temperatures steadily over 100º, you can understand why.  However, my perspective changed when I found this recipe (and a beautiful basket of apricots at the farmers market).

The cheesecake on its own is quite delicious, but it’s the apricot swirls that really make it stand out.  The cheesecake itself is sweet with just a little bit of tanginess from the sour cream.  The apricots add a tart, slightly sweet flavor to the cheesecake.  This is a really luscious dessert that is perfect for summer.  If you want to simplify the recipe, you can use 3/4 cup of strained jam in place of the apricot purée.  I bet it would be fantastic with blackberries or blackberry jam.  I actually had a bit of the purée left over, and I think it would taste great on toast or drizzled over vanilla ice cream.

Apricot Swirled Cheesecake Bars
Ingredients:
18 graham crackers
1 cup plus 2 tablespoons sugar
coarse salt
1 stick unsalted butter, melted
10 ounces apricots, halved, pitted and cut into eighths
1 tablespoon fresh lemon juice
1 tablespoon water
2 packages (8 ounces each) cream cheese, room temperature
1/2 cup sour cream, room temperature
1/2 teaspoon pure vanilla extract
2 large eggs, lightly beaten, room temperature

Directions:
-Preheat oven to 350º.
-Process graham crackers, sugar and 1/4 teaspoon salt in a food processor until fine crumbs form.
-Transfer to a medium bowl and stir in melted butter until crumbs are thoroughly moistened.  Wipe processor bowl clean.
-Using a flat-bottomed glass or the palms of your hands, evenly press crumbs into a 9×13 baking dish.
-Bake crust until firm, about 15 minutes.  Allow to cool on wire rack.
-Reduce oven temperature to 325º.
-In a small saucepan over medium-high heat, bring apricots, 1/4 cup sugar and pinch of salt to a boil.  Stir continuously until sugar dissolves.
-Reduce heat and simmer, stirring frequently, about 10 minutes.
-Combine apricot mixture, lemon juice and water in food processor and purée until smooth.  Set aside.
-In the bowl of a stand mixer fitted with a paddle attachment, or with an electric mixer, beat cream cheese and sour cream on medium speed until smooth.
-Add 3/4 cup sugar and continue beating until smooth.  Add vanilla and pinch of salt, then add eggs and continue beating until smooth, scraping down the bowl as needed.
-Once crust is cooled, pour in the cream cheese mixture.  Smooth the top.
-Randomly drop small spoonfuls of the apricot purée on top of the cream cheese mixture.  Using a skewer or thin-bladed knife, gently swirl the purée.  To achieve different patterns, make shallow motions (figure eights, spirals, back and forth) across the purée.
-Bake until just set, about 25 minutes.  Allow to cool slightly in pan on rack, then refrigerate at least 2 hours until chilled and firm.
-Cut into squares and serve.  Alternately, cover with plastic wrap or foil and store in refrigerator for up to two days.

Adapted from Everyday Food, July/August 2010

Biscotti are twice-baked cookies that go wonderfully with coffee (or in my case, espresso).  I’ve had biscotti in the past that were so hard they could barely be bitten into.  Those are meant to be dunked in coffee to soften them up.  These biscotti are not like that; they have the crunch you’d expect from biscotti, but with just enough softness to make them perfect for eating on their own.

The roasted pistachios give these biscotti a deeper flavor than other nuts I’ve used, and I liked that the pistachio flavor didn’t get lost.  There’s lemon zest in the biscotti, which brightens it up and pairs well with the roasted pistachios.  The lemon glaze really really puts these biscotti over the top.  With fresh lemon zest and juice, it gives the biscotti a little sweetness with a lot of freshness and flavor.  These are great for breakfast or an afternoon pick-me-up, coffee optional.

Lemon Tipped Pistachio Biscotti
Ingredients:
6 tablespoons unsalted butter, softened
1/2 cup sugar
1 tablespoon lemon zest
2 eggs
1 teaspoon vanilla extract
2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup shelled pistachios, roasted and coarsely chopped
For the glaze:
2 cups sifted powdered sugar
1 teaspoon lemon zest
1/4 cup lemon juice

Directions:
-Preheat oven to 375º.  In a medium bowl, whisk together flour, baking powder and salt.  Set aside.
-In the bowl of a stand mixer fitted with the paddle attachment, beat butter, sugar and lemon zest on low to medium speed until well blended.
-Add eggs, one at a time, beating well after each addition.  Add vanilla.
-Gradually add the flour mixture and beat on low speed until just combined.  Stir in pistachios.
-On a lightly floured work surface, divide the dough in half.  (If you have a scale, I think my halves were around 13 ounces each.)
-Lightly flour each piece and, using your hands, shape it into a log about 9 inches long, 3/4 inch thick and 3 inches wide.
-Transfer to a Silpat or parchment lined baking sheet, placing the logs at least 3 inches apart.
-Bake until puffed and lightly browned on top, about 20 minutes.  Allow to cool 10 minutes on pan, then transfer to work surface.
-Using a long, sharp knife, cut each log crosswise into 3/4 inch thick slices.  Make each cut with a single cut of the blade, as a sawing motion will break the biscotti.
-Place the cookies, cut side down, back on the baking sheet.  Bake 10 minutes.  Remove from the oven, turn each cookie over and bake an additional 10 minutes or until biscotti are golden.  Transfer to wire racks to cool.
-To make the icing, whisk together powdered sugar, lemon zest and juice in a medium bowl.  Adjust as needed by adding more powdered sugar or more lemon juice.
-Dip one end of each biscotti in the icing, turning to coat the tip evenly.  Place back on the wire rack until icing sets.

Makes about 2 dozen biscotti

Adapted from Starbucks Passion for Coffee

Since the recipe makes so much dough, I found it best to work in batches, leaving the remaining dough in the refrigerator. I also refrigerated my rolled and cut cookies before baking them. I’ve found this helps them hold their shape much better during baking.

I decorated my cookies with glace icing, but royal icing is another great option. I had never tried glace icing, which is why I decided to decorate the cookies with it this time. My icing skills are far from good, but the glace icing is very forgiving. I baked these cookies for mine and Eric’s friend Bryan, who is currently serving in Iraq. I hope he and his unit enjoyed eating them as much as I enjoyed baking them!

Ashlee’s Famous Sugar Cookies
Ingredients:
1 1/2 cups butter
1 1/2 cups granulated sugar
1/2 cup powdered sugar
4 eggs
1 tsp. vanilla
1/2 tsp. almond extract
1 tbsp. lemon zest
5 cups flour
2 tsp. baking powder
1 tsp. salt
Powdered sugar, for rolling

Directions:
-Preheat oven to 400 degrees.
-Cream butter and sugars in a mixer for 5 minutes.
-Add in eggs one at a time, mixing thoroughly.
-Add in vanilla, almond, and lemon zest.
-Beat for 10 seconds.
-Add in baking powder and salt, beat again.
-Add in flour 1 c. at a time, mix for 15 seconds between each addition. (Do not over mix, this process should take about one minute.)
-Chill dough for up to a week in the fridge, or roll out and cut right away.
-Bake on a parchment lined cookie sheet for about 7 minutes, or until golden brown on the bottom.
-Allow cookies to cool completely before icing.

Source: A Year in the Kitchen

Basic Blondies
Ingredients:
6-7 tablespoons butter, melted
1 cup brown sugar
1 egg
1 tsp. vanilla extract
1/4 tsp salt
1 cup flour
1/4 teaspoon baking powder (optional, creates lighter blondie texture)
“Add in” (see below)

Directions:
-Preheat oven to 350.
-Line an 8×8 pan with foil and lightly spray with PAM.
-In a large microwave safe mixing bowl melt the butter.
-Allow to cool for 5 minutes.
-Mix the brown sugar with the melted butter and beat until smooth.
-Beat in egg and then vanilla.
-Add salt, stir in flour and baking powder (if using).
-Mix in any additions (some ideas below).
-Pour into prepared pan and use a greased spatula to evenly spread mixture in pan and level the top.
-Bake for 20-25 minutes or until set in the middle. (Mine only took about 18-20 in the Edge pan.)
-Cool on rack before cutting.

Add in ideas:
1/2 to 1 cup chocolate chips, peanut butter chips, white chocolate or butterscotch chips
1/2 cup chopped pecans, walnuts, almonds
1/2 cup M&M candies1/2 chopped Reese’s cups
1/4 cup toffee pieces
1/2 tsp mint extract in addition to, or in the place of vanilla extract

Source: Baking Blonde