Mixed Berry Streusel Bars

Apologies for yet another hiatus. As I said last time, I’m going through another huge transition in my life; a 2800+ miles kind of transition, and for those of you who have never been through one of those, they are…a lot.

Between crappy moving companies, crowded airports, uncomfortable flights, hot & muggy weather, a whole lot of sweat, and an endless (ENDLESS, I tell you) barrage of cardboard boxes. I am so.over.moving.

The good news is, the move itself is finally done, and we’re finally starting to settle into the new space. It might even start to resemble a real home provided I can muster up the energy (and to be honest, the ability) to actually put together some furniture rather than just continuing to camp out on a mattress on the the floor like a college student.

I do plan on getting back into my full cooking/baking swing in this new space but, in full transparency, today’s post is one I’ve had in the arsenal for a while now, but still haven’t gotten around to posting yet. It still fits the time of year though and looking back at the pictures I’m feeling rather tempted to make it one of the first desserts I make in our new home.

Here’s a pro-tip: just about any summer fruit dessert recipe you can think of, can be adapted to suit just about any summer fruit that you’ve got on hand. So long as the volume measurements match, it’s your world.

For instance, this recipe was originally only supposed to be for blueberries. But at the time, I didn’t just have blueberries on deck; I had blueberries, blackberries and raspberries. So, I used a combination of them all. The only thing that mattered was that what I used came out to equal 4 cups of fruit.

The base of these bars is a basic vanilla shortbread crust that gets pre-baked to a golden brown before the fruit filling is added and topped with an almond streusel. It’s a really simple dessert to throw together that is a perfect blend of sweet and tart.

Mixed Berry Streusel Bars

Recipe Adapted from Williams-Sonoma

Ingredients

For the Shortbread crust:

  • 14 Tbs. (1 3/4 sticks) unsalted butter, at room temperature, plus more for greasing
  • 1 3/4 cups, plus 2 Tbs. all-purpose flour
  • 1/4 cup, plus 1 Tbs. granulated sugar
  • 1/4 cup, plus 1 Tbs. firmly packed light brown sugar
  • 1/4 tsp. kosher salt
  • 1 tsp. vanilla extract

For Filling

  • 2 cups fresh blueberries or blackberries
  • 2 cups fresh raspberries
  • 1 tsp. grated lemon zest
  • 1 Tbs. fresh lemon juice
  • 1/2 tsp. almond extract
  • 3/4 cup (6 oz./185 g) granulated sugar
  • 3 Tbs. cornstarch
  • 1/4 tsp. kosher salt

For Streusel Topping

  • 1/2 cup, plus 2 Tbs. all-purpose flour
  • 1/2 cup, firmly packed light brown sugar
  • 1/4 tsp. kosher salt
  • 3 Tbs. unsalted butter, melted
  • 1/4 tsp. almond extract
  • 2 Tbs. chopped raw almonds

Directions

For the Shortbread Crust

Preheat an oven to 350°F (180°C). Butter a 9-by-13-inch (23-by-33-cm) baking dish.

In the bowl of an electric mixer, beat the butter on medium speed until smooth, about 30 seconds. Stop the mixer and scrape down the sides of the bowl. Add the flour, granulated sugar, brown sugar, salt and vanilla and beat on medium speed until the mixture is crumbly, about 30 seconds.

Transfer the dough to the prepared baking dish and using damp hands, gently press in an even layer into the bottom of the pan. Using a fork, prick the dough in several places. Bake until the crust is light golden brown, about 20 minutes. Transfer the dish to a wire rack and let cool completely. Increase the oven temperature to 375°F.

For the Filling

in a large bowl, combine the berries, lemon zest, lemon juice and almond extract and toss to coat. In a small bowl, stir together the granulated sugar, cornstarch and salt. Sprinkle the sugar mixture over the berries and toss to distribute evenly. Transfer to the cooled crust and spread in an even layer. 

For the Streusel

in a medium bowl, whisk together the flour, brown sugar and salt. Add the melted butter and almond extract and stir until the mixture is crumbly, with some large chunks remaining. Stir in the almonds. Sprinkle the streusel over the blueberries. Bake until the filling is thick and bubbling and the streusel is golden brown, about 25 minutes.

Transfer the baking dish to a wire rack and let cool completely, about 1 hour. Cut into squares and serve.

Sharing at Fiesta Friday #389, cohosted this week by Jhuls @ The Not So Creative Cook.

Deep Dish Summer Fruit Pie

Hey y’all, sorry for the extended absence. There’s a lot of change going on in my life right now (again) and I’ve been super busy with getting ready for the transition.

Change is great but it can also be uncomfortable, irritating, overwhelming and downright stressful. I really needed a break from all that, so here I am, taking a few minutes to actually act like I’m a food blogger.

There are very few things that can cheer me up like pie. I love to make and eat it year-round, but especially during the summer time when particular fruits are in season, like stone fruits and berries.

When both became available at my local grocery store, I knew I wanted to make a pie, but I wanted to do something a little bit different with it than the typical 9-inch round with a lattice top or something else like that. I also had a LOT of fruit, that I didn’t think would fit in my regular pie pan.

So, what was a girl to do?

Deep dish pies are a favorite go-to of mine for when you have a lot of fruit you need to use, and when I was deciding how I would make it work for this one, I started wondering if it would be possible to use my 11 x 13 baking dish to make one (a first for me.)

I’m really happy with what I came up with. It’s a variation on several pies and fruit desserts I’ve made in the past and decided to smush together here as a sort of experiment. The bottom crust is a standard, all-butter one you’d find in most pies out there. My filling is a combination of peaches, nectarines, and blueberries, but as I’ve noted in the recipe, you can opt for what you most prefer here.

The top crust of the pie is where I deviated a little bit from the norm. It’s actually the ‘crust’ recipe I use for whenever I make peach cobbler. It comes together in minutes and doesn’t require any resting or intensive labor. You just scoop and plop it on top of the filling. It spreads and puffs as it bakes, creating a fluffy biscuit-dumpling crust that soaks up all the juices from the peaches wonderfully.

I know I talk a lot about certain foods tasting like the seasons, but this really does taste like summer time. The fruit is bright, tart and slightly sweet while the different textures of the crusts give it that buttery richness without overtaking the filling completely.

This was a successful ‘change’ for me when making pie. Here’s to other changes going well.

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Deep Dish Summer Fruit

Recipe Adapted from Williams-Sonoma

Ingredients

For Bottom Crust:

  • 2 1/2 cups all-purpose flour
  • 2 Tbs. granulated sugar
  • 1 tsp. salt
  • 16 Tbs. (2 sticks) cold unsalted butter, frozen
  • 6 to 8 Tbs. (90 to 125ml) ice water

For Filling

  • 3 lb. yellow peaches, peeled, cored and cut into slices 1/4 inch thick
  • 2 lb. yellow nectarines, peeled, cored and cut into slices 1/4 inch thick
  • 2 1/2 cups blueberries, blackberries or raspberries (or a mixture of both, it’s up to you)
  • 3/4 cup firmly packed light brown sugar
  • 1/2 cup granulated white sugar
  • 1 1/2 tsp. ground cinnamon
  • 1/4 tsp. salt
  • 1/4 tsp. freshly grated nutmeg
  • 1/4 cup cornstarch
  • 3 Tbs. bourbon
  • 2 Tbs. vanilla extract

For Biscuit Topping

  • 1 1/2 cups all purpose flour
  • 1/2 cup white sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 16 tablespoons (2 sticks) cold unsalted butter
  • 3/4 cup heavy cream, plus more for brushing
  • Turbinado sugar, for sprinkling

Directions

For Bottom Crust:

 In a medium sized bowl combine the flour, sugar and salt and stir together with a fork. Using a box grater (or use a knife to cut it into cubes) grate butter directly into the dry ingredients. Add 6 Tbs. of the ice water and gently stir together. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water 1 tsp. at a time, pulsing twice after each addition. Turn the dough out onto a work surface and shape into a disk. Wrap with plastic wrap and refrigerate for at least 2 hours or up to overnight, preferably overnight (the crust will be more tender).

On a lightly floured work surface, roll out the dough into a 20-by-14-inch rectangle about 1/8 inch thick. Fold the dough in half and transfer to a 13-by-9-inch baking dish. Unfold the dough and press into the bottom and sides of the dish. Trim the edges, leaving a 1/2-inch overhang, and fold in the excess dough so it extends just beyond the rim of the dish. Refrigerate the pie shell for 30 minutes.

Position a rack in the lower third of an oven and preheat to 375°F

For Filling:

In a large bowl, stir together the fruit, brown sugar, granulated sugar, cinnamon, salt, nutmeg, cornstarch, bourbon and vanilla until well combined. Pour the fruit filling into prepared shell.

For Biscuit Topping:

Into a bowl sift together the flour, sugar, baking powder, and salt. Cut or grate the butter into small pieces. Add it to the flour mixture and stir with a fork or a pastry blender until it looks like coarse bread crumbs. Pour in the cream and mix just until the dough comes together. Don’t overwork; the dough should be slightly sticky but manageable. Drop the dough by tablespoonfuls over the pie filling; There can be gaps, the dough will puff up and spread out as it bakes. Brush the top with some heavy cream and sprinkle with some turbinado sugar; put it into the oven on a baking sheet to catch any drips.

Bake on the middle rack of the oven 75-80 minutes, until the filling is bubbling, and the top is golden. (You may need to cover the pie with aluminum foil to keep it from browning too quickly.)

Transfer the pie to a wire rack and let cool for at least 2 hours before serving.

Linking this up to Fiesta Friday #386.

Strawberry – Raspberry Lemonade Cookie Bars

Have you ever eaten something that was so delicious, you almost didn’t have the right words to describe it?

It’s not frequent that this happens to me, but when it does….you can pretty much guarantee that I’m going to share it here.

As this week, and some of the coming weeks’ recipes will indicate, fruit-y bars have become a real favorite of mine lately. There are so many different flavor combinations and possibilities you can try out, and I haven’t had a failed experiment yet–especially not today.

You guys. These, are, SOOOOOO GOOD.

It combines two of my favorite sweet treats (a sugar cookie and strawberry lemonade) into one dessert that was just made for summer baking.

One of the best things that I appreciate most about this recipe is the ratio of the fruit to the cookie. As much as I like fruit bar recipes, a lot of times, the proportion of fruit to crust is often unbalanced, with the cookie taking up most of the ‘space’ just to ensure the curd has a sturdy foundation. Not so here; the strawberry lemonade curd is the shining star of this dessert and it is FABULOUS. The flavors are so bright, sweet and yet tart that is really does taste like strawberry lemonade that’s been thickened into a smooth, slightly textured curd.

Please make these. They really are one of the best desserts I’ve ever had or made.

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Strawberry-Raspberry Lemonade Cookie Bars

Recipe Adapted from The Improv Kitchen

Ingredients

For Crust

  • 18 Tablespoons (2 sticks and 2 tablespoons) unsalted butter, softened
  • 1/2 cup white granulated sugar
  • 2 cups all purpose flour
  • 2 teaspoons vanilla extract
  • pinch of salt

For Filling

  • 12 oz (2 heaping cups) frozen raspberries, thawed and drained
  • 12 oz (2 heaping cups) frozen strawberries, thawed and drained
  • 1 1/2 cups white granulated sugar
  • 1 1/3 cups lemon juice
  • 4 tablespoons lemon zest (6 lemons worth)
  • 6 egg whites
  • 2 eggs
  • 1 1/3 cup all purpose flour

Directions

Preheat oven to 350 degrees Fahreneit. Line a 13 x 9 square baking dish with parchment paper, spray with cooking spray and set aside.

For the Crust: In a medium size bowl, cream the butter and sugar together with an electric mixer until light and fluffy.

Add in vanilla. Add flour until just incorporated. If it is still too dry/crumbly to hold together, you can add 1 teaspoon of water at a time just until it is moist enough to form one dough ball.

Dump dough into baking pan and press with your hands until it evenly covers the bottom of the dish. Bake for 20 – 25 minutes until slightly golden brown. Allow to cool for about 10-15 minutes. 

For the filling: If you prefer for your bars to be seedless, you can press the raspberries through a sieve, or give them a blitz in the blender first. (I don’t mind seeds, so I skipped this step.)

In a medium bowl, combine the thawed and drained fruit, the sugar, egg whites, eggs, lemon juice and zest, flour, and salt to the bowl and stir with a wire whisk or a fork to combine.

Pour the mixture onto the crust (don’t worry, it’s supposed to be a very loose mixture, it will thicken) and bake for 45-50 minutes. (A pretty good way to tell if its done is if it’s firm towards the outside, but still has a tiny bit of ‘wobble’ in the middle)

Let the bars cool to room temperature and then place in the refrigerator overnight to set up fully. (You can place them in the freezer for a few hours to expedite this process, but overnight is better if you’ve got the time.)

Cut into squares and serve.

Linking up to Fiesta Friday #382.

Pecan Toffee Snickerdoodles

Hey y’all. It’s been two weeks since my last post rather than the typical one. It wasn’t intentional, I’m just super preoccupied with the goings-on of RL and apart of RL for me right now is getting ready to finish out one stage of my life and transition into a completely different one. I’m a bit on the frazzled side most of the time, but in a good way. Just send me lots and lots of good vibes over the next few weeks.

I’m pretty picky when it comes to my preferences for cookies. It’s a texture thing for me. I do prefer to make them for myself at home just because my texture preferences for cookies are very particular, and I know that I have a better chance at getting the texture that I want in the cookie if I do it myself.

Snickerdoodles are one of those cookies where the texture is key and for that reason, if I want one, I’m more than likely just going to bake it rather than buy. I’d had my eye on this recipe to try out for a while and it really only needed sone modifications in the technique to get it to where it needed to be.

Most snickerdoodles are just flavored with cinnamon, but these have added flavor and texture with the addition of both toasted pecans and chopped Heath chocolate bars. I do recommend giving them the overnight chill in the fridge. There are very few cookie recipes where I don’t do this, as I find that chilled dough just results in a better textured cookie that won’t spread like a pancake when you bake it.

This is truly a next level snickerdoodle. The combination of cinnamon, chocolate and pecans just really works and I’m not sure if I’m ever going to be go back to making them the plain way every again.

Wear a mask. Social distance. If you haven’t already, get the vaccine when you can. Be kind.

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Pecan-Toffee Snickerdoodles

Recipe Adapted from Food Network Kitchen

Ingredients

  • 2 cups all purpose flour
  • 1 tablespoon ground cinnamon
  • 1 1/2 teaspoons kosher salt 
  • 1/2 teaspoon baking soda
  • 2 sticks (16 tablespoons) unsalted butter, at room temperature  
  • 1 1/3 cups granulated sugar 
  • 1/4 cup packed dark brown sugar 
  • 1 large egg, at room temperature 
  • 1 teaspoon vanilla extraxt
  • Five 1.4-ounce chocolate toffee bars, chopped 
  • 3/4 cup toasted pecans, finely chopped

Directions

Whisk together the flour, cinnamon, salt and baking soda in a medium bowl.

In the bowl of a standing mixer, or using a handheld one, cream together the butter and sugar until light and fluffy.

Add the egg and vanilla extract and beat until just combined.

With the mixer on low speed, gradually add the dry ingredients. Beat on low until just combined. Add the chopped chocolate toffee bars and pecans and stir to combine.

Use a 1/3 cup measuring cup or a cookie scoop to scoop leveled mounds of cookie dough. Roll each mound into a ball. Transfer cookie dough balls to a plastic container (place a layer of wax paper, foil or parchment paper in between the top and bottom layer of dough balls so they don’t stick together). Cover the plastic container and refrigerate overnight.

Adjust the oven rack to the middle position and preheat to 375 degrees F. Line 3 baking sheets with parchment paper.

Arrange the cookie dough balls evenly spaced out on the baking sheets. Use the heel of your hands to gently press them down about 1 1/2-2 inches.

Bake the cookies on the middle rack of the oven for about 10-12 minutes, until the edges are rippled and golden brown and the center is soft. Lift the baking sheet up a few inches, then let it tap down once against the flat surface of a countertop.

Let the cookies cool on the baking sheets, about 10 minutes. Transfer to a wire rack to cool completely. Repeat baking process with the remaining baking sheets.

Also linking this up to Fiesta Friday #379.

Raspberry Hamantaschen

This post is late. In more ways than one.

I typically try to have my weekly blog post up by Saturday, but I was up against a deadline for work and had to push the blog post back a day. Then, this particular post is one I intended to have up several months ago, when it would have made more sense and aligned more with its cultural significance.

But in any case, here we are.

I’m not Jewish, but I was raised in a Christian church where we read from the Book of Esther at least once a year. Long story short, Esther was an ancient Hebrew queen who married a Persian King called Xerxes. The villain in the Book of Esther is one of the King’s advisors, a man named Haman who conspires to kill all of the Hebrew people in Persia without realizing that the Queen herself is Jewish.

In the end, Esther and her cousin Mordecai manage to outsmart Haman and save the Jewish people of Persia from extermination, which from what I understand, is what the Jewish celebration of Purim commemorates. At Purim, Hamantaschen cookies get made. For what ever reason, the cookies are named after Haman, with their triangular shape signifying the shape of his hat.

(At least, that’s my understanding of it, but anyone can feel free to correct any part of the above that’s not accurate if you celebrate Purim.)

Anyway, Purim 2021 was several months ago, but I’ve been intending to try to make Hamantaschen for several years now. I had some raspberry preserves on hand and the process seemed relatively easy, so I decided to give it a try.

Don’t be intimidated by all the steps. The directions are thorough but that’s just to make the process as clear and easy to follow as possible, and if you’d like visuals, just check out the link to the blog I adapted the recipe from.

These were delicious. As you can see, they bake up very pretty and although there was a little bit of seepage of the raspberry preserves, it wasn’t anything that ruined the look or the taste.

Wear a mask. Social distance. Get the vaccine if you can. Be kind.

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Raspberry Hamantaschen

Recipe Adapted from Tori Avey

Ingredients

  • 3/4 cup unsalted butter, room temperature and cut into chunks
  • 2/3 cup sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 1 tsp grated orange zest
  • 2 1/4 cups flour
  • 1/4 tsp salt
  • 1-5 tsp water (if needed)
  • 1 10 oz jar of raspberry preserves (I liked mine with the seeds, but you can go with seedless if you prefer)

Directions

Sift flour together in a small bowl with the salt. Stir with a fork and set aside.

Cream the butter and sugar together in a medium sized mixing bowl until light and fluffy.

Add the egg, orange zest and the vanilla, beating together just until combined.

Add the flour in two batches, mixing just until combined. Begin to knead dough with hands till a smooth dough ball forms. Try not to overwork the dough, only knead till the dough is the right consistency. If the dough is still too dry to hold together, add a few teaspoons of the water at a time, just until it comes together.

Form the dough into a flat disk and wrap in plastic wrap. Place in the refrigerator to chill for 3 hours to overnight.

Preheat oven to 350 degrees F. Lightly flour a smooth, clean surface. Have the raspberry preserves and 1 teaspoon scoop ready.

Unwrap the dough disk and place it on the floured surface. The dough will be very firm after chilling.

Divide the dough into quarters. Roll one quarter at a time out to 1/4 inch thick. At the beginning, it will be tough to roll out– you may need to pound it a bit. A heavy rolling pin works best. As you roll, cracks may form on the edges of the dough. Repair any large cracks with your fingers and continue rolling.

When the dough reaches 1/4 inch thickness, scrape the dough up with a pastry scraper, lightly reflour the surface, and flip the dough over. Continue rolling the dough out very thin (less than 1/8 of an inch thick). The thinner you roll the dough, the more delicate and crisp the cookies will turn out– just make sure that the dough is still thick enough to hold the filling and its shape! If you prefer a thicker, more doughy texture to your cookies (less delicate), keep the dough closer to 1/4 inch thick. Lightly flour the rolling pin occasionally to prevent sticking.

Use a 3-inch cookie cutter (not smaller) or the 3-inch rim of a glass to cut circles out of the dough, cutting as many as you can from the dough.Gather the scraps and roll them out again. Cut circles. Repeat process again if needed until you’ve cut as many circles as you can from the dough. 

Place a teaspoon of the preserves into the center of each circle. Do not use more than a teaspoon of preserves, or you run the risk of your hamantaschen opening and the preserves spilling out during baking. Cover unused circles with a lightly damp towel to prevent them from drying out while you are filling.

Assemble the hamantaschen in three steps. First, grasp the left side of the circle and fold it towards the center to make a flap that covers the left third of the circle.Grasp the right side of the circle and fold it towards the center, overlapping the upper part of the left side flap to create a triangular tip at the top of the circle. A small triangle of filling should still be visible in the center.

Grasp the bottom part of the circle and fold it upward to create a third flap and complete the triangle. When you fold this flap up, be sure to tuck the left side of this new flap underneath the left side of the triangle, while letting the right side of this new flap overlap the right side of the triangle. This way, each side of your triangle has a corner that folds over and a corner that folds under– it creates a “pinwheel” effect.

Pinch each corner of the triangle gently but firmly to secure the shape. If any cracks have formed at the places where the dough is creased, use the warmth of your fingers to smooth them out.Repeat this process for the remaining circles.

When all of your hamantaschen have been filled, place them on a parchment lined baking sheet, evenly spaced.

Bake at 350 degrees for 10-25 minutes, until the cookies are cooked through and lightly golden. Start checking them at 10 minutes; because the dough thickness tends to vary on these cookies they can cook quite fast if rolled thin. In most ovens it will take around 15-20 minutes, but best to keep a close watch over them as they cook to avoid overcooking or burning.

Cool the cookies on a wire rack. Store them in a tightly sealed plastic bag or Tupperware.

Linking to Fiesta Friday #377, cohosted this week by Liz @ Spades, Spatulas & Spoons.

Cappuccino M&M Cookie Bars

When it comes to candy, I really only still rock with chocolate. Snicker bars are the perfect candy bar. Peanut M&Ms also remain a favorite of mine.

About two years ago, I discovered a flavor of Peanut M&Ms called Coffee Nut. If you’ve been following the blog for a while, you know that coffee and I are bound at the hip. I love to drink with it, and I’ve also loved finding ways to incorporate it into my cooking and baking.

But y’all, let me tell you: Coffee Nut M&Ms are unparalleled when it comes to coffee flavored anything, let alone coffee flavored candy. They are SOOOOO good.

And apparently I’m not the only one that feels that way, because whether I’m on the West or East coast, Coffee Nut M&Ms are always a hot commodity in grocery stores. It’s a toss up whether or not they have any in stock, and if they do, I always buy 2-3 bags just to stock up in case there aren’t any later. While they’re perfectly delicious on they’re own, the baker in me is always thinking about a way to repurpose my favorite ingredients into a recipe, and this was no exception.

Cookie bars are an easy and pretty foolproof way of baking cookies when you don’t have the time or energy to let the dough chill or roll out individual portions. They taste the same, they just have a tendency to be a bit more chewy and fudgy in texture–which I prefer with my cookies anyway.

When it came to these, I adapted a chocolate chip cookie bar recipe and made some modifications; first, I obviously swapped out the chocolate chips for the Coffee Peanut M&Ms, and then I added some instant espresso powder to the dough. After they were finished, I topped them off with a cappuccino flavored glaze.

If you’re a coffee lover, these are a must try.

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Cappuccino M&M Bars

Recipe Adapted from Food Network Magazine

Ingredients

For Cookie Bars

  • 1 cup (2 sticks) unsalted butter, softened
  • 2 tablespoons instant espresso powder
  • 1 cup white granulated sugar
  • 1 cup brown sugar, packed (light or dark, doesn’t matter)
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 3 cups all purpose flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoons salt
  • 1 Cup Coffee Nut Peanut M&Ms

For Glaze

  • 1 cup powdered sugar
  • 1-2 tablespoons hot cappuccino
  • 1/2 teaspoon vanilla

Directions

Preheat oven to 350 degrees Fahrenheit. Line a 9-by-13-inch baking dish with foil or parchment paper, leaving a 2-inch overhang on two sides; coat the foil or parchment paper with cooking spray.

Beat the 2 sticks softened butter, 1 cup each granulated and light brown sugar and espresso powder with a mixer on medium-high speed until fluffy.

Add the 3 eggs, one at a time and the vanilla. Reduce the speed to low. Add 3 cups flour and 3/4 teaspoon each baking soda and salt; beat until combined. Stir in the M&Ms.

 Spread the cookie dough in the prepared pan or press in using damp or oiled fingers. Bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes.

Allow to cool completely. To make the glaze, combine all of the ingredients together in a small bowl until it has reached desired consistency. Use a fork to drizzle over the cooled bars.  Allow glaze to set, then cut into squares.

Fiesta Friday #373, co-hosted this week by Diann @ Of Goats & Greens.

Salty-Sweet Butter Pecan Chocolate Chip Cookies

Chocolate chip cookies really should be a separate ‘genre’ of baking all on their own.

I know that they’re a classic and with classics people tend to search for that One and Only Holy Grail of a recipe, but in my experience I’ve found that there are so many ways to make a perfect one.

My mom always used to tell me that in both cooking and baking, getting ‘good’ was a matter of getting comfortable with a base recipe and/or technique, then once I grew comfortable with it, experimenting with other flavors and seeing what worked and what didn’t. It’s advice that’s never steered me wrong in the kitchen.

The older I get, the more that I notice that my taste buds tend to prefer a counterbalance to the sweetness with either salt or bitter flavors. Salt and sweet is a combination that I’m growing increasingly interested in using in baking, and today’s recipe was eye-opening in showing me just how well it could work.

A chocolate chip cookie with pecans is already a winner so far as I’m concerned, but this recipe takes things a step further. First, butterscotch, butternut or butter-rum flavor is added to the dough, which I would best describe as a rich browned butter extract that pairs VERY well with chocolate. If you can’t find it in stores, it’s definitely available on Amazon. And if you can’t find it at all, that’s fine too. The cookies will still come out amazing because of the second element.

After the dough is made, chilled and portioned out into balls, it then gets rolled in a mixture of sugar and salt. As it bakes, that sugar and salt creates a sort of crackly, salty-sweet crust on the outside of the cookie.

And y’all: that crust is where the magic happens.

In the first place, it creates amazing texture to contrast with the fudgy, chewy interior of the cookie itself. And second, the flavor of the salt in that sugar crust is INSANE. Taken together with the sweetness of the sugar, the nuttiness of the pecans, and the slight bitterness of the chocolate, it literally hit every note.

I tried these on a whim and I can honestly say they’re my new favorite way to make chocolate chip cookies, and are definitely in my top three of cookies I’ve ever made. They’re well worth trying out.

Wear a mask. Social distance. Get the vaccine when it’s your turn. Be kind.

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Salty-Sweet Butter Pecan Chocolate Chip Cookies

Recipe Adapted from King Arthur Flour

Ingredients

  • 1 1/3 cups pecan halves
  • 2/3 cup light or dark brown sugar, packed
  • 2/3 cup  granulated sugar
  • 8 tablespoons  butter, softened
  • 1/2 cup vegetable shortening
  • 1/2 teaspoon salt
  • 1/2 teaspoon espresso powder
  • 1 teaspoon baking soda
  • 2 teaspoons vanilla extract
  • 3/4 teaspoon butterscotch, vanilla-butternut, or butter-rum flavor, optional
  • 1 large egg
  • 2 cups All-Purpose Flour
  • 1 1/3 cups semi sweet chocolate chips
  • 1/3 cup granulated sugar, mixed with 1 to 1 1/4 teaspoons salt, for topping* (The amount of salt depends upon how much of a salty-sweet combination you prefer. I went for the full 1 teaspoon, and it was perfect, to ME.)

Directions

Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.

Place the pecans in a single layer in a pan, and toast until they’ve darkened a bit and smell toasty, about 8 to 9 minutes. Set them aside to cool, then chop coarsely.

In a large bowl, combine the sugars, butter, shortening, salt, espresso powder, baking soda, and extracts, beating until smooth and creamy.

Beat in the egg, again beating until smooth. Scrape the bottom and sides of the bowl with a spatula to make sure everything is thoroughly combined.

Mix in the flour, then the chips and toasted nuts.

If you’re going to refrigerate the dough, cover the bowl, and refrigerate for about 4 to 5 hours; or overnight. Cookie dough refrigerated for 4 to 5 hours will spread moderately; chilled overnight, it will spread much less.

Mix the 1/3 cup sugar and salt for the coating, and put it in a bowl. Use a spoon (or a tablespoon cookie scoop) to scoop 1 1/2″ balls of dough into the sugar/salt mixture, rolling to coat. Then transfer to the prepared baking sheets, leaving 2″ between them on all sides; they’ll spread quite a bit. Or use a teaspoon cookie scoop to scoop 1 1/4″ balls of dough.

Bake the cookies for 10 to 12 minutes — 10 minutes for smaller cookies made from unrefrigerated dough, 12 for larger cookies whose dough has been refrigerated (and something in between for other iterations of size and refrigeration). Their edges will be chestnut brown and their tops a lighter golden brown. Remove them from the oven, and cool on the pan until they’ve set enough to move without breaking. Repeat with the remaining dough.

Sharing at Fiesta Friday #370.

Browned Butter Sandwich Cookies

I love when something happens that’s unexpected but really awesome.

The weekend I made today’s recipe, I had several surprises happen that were really unexpected, but still great. I was in a great mood, I had more time to experiment in the kitchen than I normally do, and so I decided on a random whim to try out something new.

If you’ve been following the blog for a while, you know that I am a staunch browned butter advocate. Regardless of the food, it will improve literally anything that you’re cooking, whether it’s sweet or savory.

Slice and bake cookies are another of those baking recipes that I put in my “You Can’t Mess this Up” category. The dough is very quick and forgiving in putting it together, and after you’ve let it rest in the fridge, all that’s left to do is literally slice, throw the cookies on a sheet and bake them up.

Best of all, it’s also a recipe where you don’t have to bake the batch all at once if you prefer not to. You can leave the log in the fridge or freezer, slice off as many cookies as you want (or don’t want), and save the rest for later.

Having said that, I will throw out a disclaimer in that, you’re going to want to make the whole batch of these because they’re just that good and if you have other people living with you in your house, they’re going to gobble them up and you won’t have enough ready-made for yourself to enjoy.

I can predict this, because it’s pretty much what happened to me.

If I had to describe what they taste like, I’d say they are the best pecan sandie you’ve ever had and didn’t know that you needed in your life. The cookie is delicious enough by itself; it’s crisp and full of nutty, pecan flavor. The filling is what sends them over the top: it’s rich, and full of that delicious, golden flavor that can only come from browned butter.

These disappeared in our house quick. Try ’em out.

Wear a mask. Social distance. Get the vaccine when it’s your turn. Be kind.

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Browned Butter Sandwich Cookies

Recipe Adapted from Land O’ Lakes

Ingredients

For Cookies

  • 1 cup unsalted butter, softened
  • 2/3 cup firmly packed brown sugar
  • 2 large eggs (yolks only)
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1/3 cup finely chopped pecans
  • 1/4 teaspoon salt

For Filling

  • 1/4 cup unsalted butter
  • 2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 2 to 3 tablespoons of Half & Half, cream, or milk

Directions

For Cookies:

Combine 1 cup butter and brown sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg yolks and 1/2 teaspoon vanilla; continue beating until well mixed. Add flour, pecans and salt; beat at low speed until dough forms a ball.

Divide dough in half; shape each half into 10-inch-long log (about 1 1/2 inches in diameter). Wrap each log tightly in plastic food wrap. Refrigerate for at least 3 hours or preferably overnight.

Preheat oven to 350 degrees F.

Cut each log into 1/8-inch slices with sharp knife; place 2 inches apart onto ungreased cookie sheets. Bake 7-9 minutes or until edges are lightly browned. Cool 1 minute on cookie sheet; remove to cooling rack. Cool completely.

For Filling: Melt 1/4 cup butter in 2-quart saucepan over medium heat, stirring occasionally, 5-6 minutes or until butter just starts to brown. (Butter will bubble and foam. Watch closely.) Immediately remove from heat. Cool 5 minutes. Stir in powdered sugar,1/2 teaspoon vanilla and enough half & half for desired spreading consistency.Spread 1 level teaspoon filling on bottom-side of 1 cookie; top with second cookie, bottom-side down. Squeeze together gently. Repeat with remaining cookies.

Sharing at this week’s Fiesta Friday #369.

Brookies (It’s a Brownie and a Chocolate Chip Cookie)

Y’all. I have an announcement to make.

I’ve made a love connection.

No. Not *that* kind of a love connection. But it’s just as good. Maybe even better.

I’m in a phase right now where what I want most from my desserts is texture. Thick, chewy, fudgy texture. As a result, (and if you’ve been following along with the blog, you’ll have no doubt noticed this) I’ve been churning out a lot of thick cookies, brownies, blondies and whatnot from my kitchen because everything I make on the blog, we actually eat.

(Throwing away food is a no from me; but also, we’re still in the midst of a global pandemic, so we don’t go anywhere where I can give it away either)

This is another one of those recipes where I’d heard of it before, but I have no idea what took me so long to finally getting around to trying it out. It combines two of my favorite desserts–the brownie and the chocolate chip cookie into one truly perfect bite: the Brookie.

So how is it done? Pretty easily enough you may be surprised to find out. You make the recipes for the two desserts separately; first a cookie dough, then a brownie batter. The brownie batter is spread in the bottom of the pan and dolloped with cookie dough.

And then…a true love connection is made.

You’d think that the chocolate chip cookie layer would be overpowered by the  brownie layer, but it isn’t. It forms a crackly, brown sugar-y crust that evens out the richness of the brownie beneath perfectly. And don’t even get me started about what it tasted like with a scoop of vanilla ice cream on top.

Sinful I tell you.

You all absolutely have to try this. It’s become one of our new favorite desserts, and I guarantee that it’ll become one of yours too.

There’s a certain holiday coming up that celebrates love connections, and all I can say is that I think this a perfect dessert to make for one.

Brookies

Recipe Adapted from Martha Stewart

Ingredients

For Cookie Dough Layer

  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 3/4 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon kosher salt
  • 1/2 cup light brown sugar
  • 1/2 cup white sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 6 ounces semisweet chocolate chips or chunks

For Brownie Layer

  • 1/2 cup (1 stick) unsalted butter, cut into pieces
  • 6 ounces semisweet chocolate chips or chunks
  • 1 1/2 cups white granulated sugar
  • 3 large eggs, room temperature
  • 1/4 cup unsweetened Dutch-process cocoa powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup, plus 2 tablespoons all purpose flour

Directions

For Cookie Dough:

Preheat oven to 350 degrees. Brush a 9-by-13-inch baking pan with butter; line with parchment, leaving a slight overhang on long sides. Whisk together flour, baking soda, baking powder, and salt.

In a large bowl, beat butter with both sugars on medium-high speed until light and fluffy, 6 minutes. Reduce speed to medium-low and beat in egg. Beat in vanilla. Reduce speed to low and add flour mixture; beat until just incorporated. Stir in chocolate. Set aside

For Brownie Batter

Melt butter and chocolate in a medium heat-proof bowl set over (not in) a pot of simmering water, stirring until smooth. Remove from heat; whisk in granulated sugar. Whisk in eggs, one at a time, until combined. Whisk in cocoa and salt. Fold in flour until combined.

Pour brownie batter into prepared pan, smoothing top with an offset spatula. Crumble cookie dough evenly over batter.

Cover with parchment-lined foil; bake until just set, 20 minutes.

Remove foil and continue baking until golden brown and a toothpick inserted into center (avoiding chocolate chunks) comes out with moist crumbs, 27 to 30 minutes more.

Let cool completely in pan on a wire rack. Lift brookies from pan using parchment; cut into squares.

Sharing at Fiesta Friday #36.

Coffee Blondies

I have a love-hate relationship with coffee. And by love-hate I mean, I love drinking the stuff, but I also hate that I’m semi-addicted to it.

I go through these periods (I’ve gone as long as a few years at a time) where I can completely kick the habit and not even miss it. But then, out of nowhere the craving for it will settle in and suddenly I’ve got to have it and I fall off the wagon and go back to my dependency on it like nothing ever happened. It’s odd.

I’m regrettably back in my dependency stage at the moment. Every night before bed I ensure that I place the grounds and the water in my coffee maker and set the timer to make sure it’s ready for me in the morning. First thing in the morning after I wake up and brush my teeth, I go into the kitchen, pour out two in two mugs, then put them both in the fridge to chill for about an hour. I add a coffee ice cube to the mug (yes, I keep coffee ice cubes in my freezer) a little bit of milk, then a splash of vanilla syrup, and bam. That’s how I take it. Every day.

There’s usually at least a little bit of coffee left in the pot at the end of the day, and I try not to end up throwing it out–especially if it’s good coffee. As I said, my most common use for the ‘leftover’ coffee is to freeze it into ice cubes. The other is to try and bake something with it.

Coffee is an ingredient that can really enhance the flavor of chocolate, which is why sometimes you’ll see it included in brownie or chocolate cake recipes. But for coffee fanatics like me, sometimes you want a dessert that makes it the central flavor. I’ve experimented with coffee in desserts before on the blog, including this pound cake (one of the best cakes I’ve ever tasted for what it’s worth), as well as with cookies and scones. Today, I’m trying something new.

I’m in a phase where I really want texture from my desserts. I like chewy richness, like the kind you can only get in a pie, or brownies, or thick cookies…or blondies.

The blondie itself is like a really rich, chewy cookie. Take a look at that shiny, crackly crust, would you? The nuts add another textural element to that chewiness. Best of all, because it’s a blondie and not a brownie, the coffee flavor stands out on its own. These are everything that my tastebuds want. They come together in minutes and bake in less than an hour, so it’s also a pretty fool-proof recipe too. Even if you don’t like coffee, I think you’d still like these.

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Coffee Blondies

Recipe Adapted from Canadian Living

Ingredients

1½ cups (213 g) all-purpose flour
1½ teaspoons baking powder
12 tablespoons (1½ sticks; 170 g) unsalted butter, cold
1½ cups (297 g) packed brown sugar
¾ teaspoon salt
2 tablespoons strong coffee, room temperature
1 egg
1½ tablespoons pure vanilla extract
¾ cup (86 g) pecan halves, toasted and chopped
¾ cup (128 g) bittersweet or semisweet chocolate chips

Directions

Preheat the oven to 350°F. Grease a 9 by 13-inch baking pan and line it with parchment paper.

In a medium bowl, whisk together the flour and baking powder with a fork and set aside.

In a medium saucepan over medium heat, melt the butter, brown sugar, and salt. Remove from the heat and stir in the coffee until well combined. Let the mixture cool to room temperature. Add the egg and vanilla and whisk until combined. Transfer the mixture to a large bowl. Add the flour mixture and stir until just combined. Add the pecans and chocolate chips and stir gently.

Spread the batter evenly into the prepared pan and bake 18 to 24 minutes, until the blondies are set on the edges and the top is golden brown and just beginning to form cracks. A wooden skewer or toothpick inserted into the blondies should come out with just a couple of crumbs.

Transfer the pan to a wire rack and let cool completely. Use the parchment sling to gently lift the blondies from the pan. Cut them into squares.

Linking to Fiesta Friday #364, hosted this week by Diann @ Of Goats and Greens and Petra @ Food Eat Love.