Walnut Double-Decker Brownie Bars

 I adapted these slightly from a recipe by Abigail Johnson Dodge in Fine Cooking, Issue 89.  The original recipe calls for macademia nuts, and that's delicious, but given how hard they are to come by, I thought I'd try it with walnuts, and I like the texture and flavor of the walnuts a little better in this recipe.  I also used salted butter, since the walnuts are unsalted.  They freeze very well.

for the brownie layer:

·        Cooking spray

·        6 oz. (12 Tbs.) salted butter, cut into large chunks

·        1-1/2 cups granulated sugar

·        2-1/4 oz. (3/4 cup) unsweetened cocoa powder (natural or Dutch processed)

·        1/4 tsp. table salt

·        2 large eggs

·        1 tsp. pure vanilla extract

·        3-1/2 oz. (3/4 cup) unbleached all-purpose flour

For walnut coconut layer:

·        1/2 cup firmly packed light brown sugar

·        1-1/2 oz. (1/3 cup) unbleached all-purpose flour

·        2/3 cup light corn syrup

·        1-1/2 oz. (3 Tbs.) salted butter, melted

·        1-1/2 tsp. pure vanilla extract

·        2 large eggs

·        1-1/2 cups roughly chopped walnuts

·        1/3 cup sweetened coconut flakes

 

Position a rack in the center of the oven and heat the oven to 325ºF. Line the bottom and sides of a 9x13-inch baking pan with foil, leaving some overhang on the sides, and spray with cooking spray.

Make the brownie layer:

In a medium saucepan over medium heat, whisk the butter until it is melted. Remove the pan from the heat and add the sugar, cocoa powder, and salt. Whisk until well blended, about 1 minute. Add the eggs and vanilla and whisk until smooth. Add the flour and stir with a rubber spatula until blended. Scrape into the prepared pan and spread evenly. Bake until the top is shiny and dry-looking and the brownie springs back very slightly when pressed with a fingertip, about 20 minutes. (The brownie should not be completely baked.) Remove from the oven and put on a rack.

While the brownie layer is baking, make the walnut topping:

In a large mixing bowl, combine the brown sugar and flour. Whisk until well blended, breaking up any large clumps. Add the corn syrup, melted butter, and vanilla. Whisk until blended, about 1 minute. Add the eggs and whisk just until combined, about 30 seconds. (Don’t over mix or the batter will be foamy.) Add the nuts and coconut and stir with a rubber spatula until evenly blended.

Pour the walnut topping over the warm, partially baked brownie layer. Using a spatula, carefully spread the mixture into an even layer. Return the pan to the oven and bake until the top is golden brown, 37 to 40 minutes. Transfer the pan to a rack to cool completely.

Using the foil as handles, lift the rectangle from the pan and invert onto a work surface. Carefully peel away the foil. Flip right side up. Using a sharp knife, cut into 2x2-inch squares and then cut each square into triangles.

Make Ahead Tips

After both layers have been baked and cooled, the brownies can be cut, wrapped tightly, and frozen.

Orange-Hazelnut Shortbread Cookies

Orange-Hazelnut Shortbread Cookies
This recipe comes from Carolyn Weil Fine Cooking Issue 61

Yield: Yields about 3 dozen 2-inch cookies.

If you can’t find blanched hazelnuts, buy them with the skin on, toast them in a 425°F oven until fragrant, and then rub off as much of the skins as possible by rolling them in a damp towel. (I toasted them and skipped rubbing off the skins and it turned out great)

Ingredients

·        8 oz. (1 cup) cold unsalted butter, cut into 1/2-inch pieces

·        1/2 cup granulated sugar

·        1/2 tsp. table salt

·        10 oz. (2-1/4 cups) all-purpose flour

·        2-1/2 oz. (1/2 cup) blanched hazelnuts, toasted and ground very finely in a food processor

·        2 tsp. (loosely packed) finely grated orange zest (from 1 orange)

Preparation

·        Line two baking sheets with parchment. Combine the butter, sugar, and salt in a stand mixer bowl (use the paddle attachment) or a large mixing bowl. Mix on low speed until the butter combines with the sugar but isn’t perfectly smooth, 1 to 2 minutes. Add the flour, ground hazelnuts, and zest; mix on low speed, scraping the bowl frequently, until the dough has just about pulled together, about 3 minutes; don’t overmix. 

·        On a lightly floured surface, roll the dough to about 1/4 inch thick. Aim for a uniform thickness to ensure even baking.

·        Cut the dough into bars or squares with a sharp knife or, using cookie cutters, cut out shapes as close to one another as possible. Press the scraps together, roll them out, and cut out more cookies. If the dough becomes sticky, refrigerate it briefly. Arrange the cookies on two parchment-lined baking sheets and refrigerate until chilled, at least 20 minutes.

Position oven racks in the upper and lower thirds of the oven and heat the oven to 300°F. Bake the cookies until golden on the bottom and edges and pale to golden on top, 30 minutes to 1 hour. (After 15 minutes, swap the position of the baking sheets and rotate them 180 degrees for even baking.) If the cookies are done before 30 min., reduce the oven temperature to 275°F for the remaining batches; if they take longer than 1 hour, increase the temperature to 325°F.

Blueberry Streusel Bars with Lemon-Cream Filling

Blueberry Streusel Bars with Lemon-Cream Filling

This recipe comes from Nicole Rees Fine Cooking Issue 93

I don't think I made any changes. These are a lot like lemon bars, and fairly simple to make.

Yield: Yields 24 bars.

Ingredients

·        8 oz. (1 cup) unsalted butter, softened; more for the pan

·        13-1/2 oz. (3 cups) all-purpose flour

·        1-1/2 cups old-fashioned rolled oats (not quick oats)

·        1-1/3 cups packed light brown sugar

·        1 tsp. table salt

·        1 tsp. baking powder

·        1 large egg, separated

·        14-oz. can sweetened condensed milk

·        1/2 cup fresh lemon juice

·        2 tsp. grated lemon zest

·        2-1/2 cups room-temperature blueberries (about 13 oz.), washed and drained on paper towels

Preparation

·        Position a rack in the center of the oven and heat the oven to 350°F. Line a 9×13-inch metal baking pan with foil, leaving a 1-inch overhang on the ends. Lightly butter the bottom and sides of the foil.

In a large bowl, combine the flour, oats, sugar, salt, and baking powder. Using your fingers, blend the butter completely into the flour mixture. Transfer 2 cups of crumb mixture to another bowl and reserve for the topping. Blend the egg white into the remaining crumbs and then press the mixture into the bottom of the pan to form a level crust. You can tamp it with the bottom of a measuring cup to even it out. Bake the crust until it starts to form a dry top, 10 to 12 minutes.

Meanwhile, in a medium bowl, whisk the condensed milk, lemon juice, lemon zest, and egg yolk. Let this mixture stand for 5 minutes; it will begin to thicken.

Sprinkle the blueberries evenly over the hot crust and then drop spoonfuls of the lemon mixture over the blueberries. Spread gently with a spatula to distribute a little more evenly, but take care not to crush the berries; it’s fine if the lemon mixture isn’t perfectly even. Bake until the lemon mixture just begins to form a shiny skin, 7 to 8 minutes.

Sprinkle the reserved topping over the lemon-blueberry layer, pressing the streusel between your fingers into small lumps as you sprinkle. Bake until the filling is bubbling at the edges and the topping is brown, 25 to 30 minutes.

Let the bars cool in the pan on a rack until just warm, about an hour. Carefully lift them out of the pan using the foil overhang and transfer to a wire rack to cool completely. Remove the foil and cut into 24 bars when cool. The bars may be stored at room temperature for a few hours but otherwise should be kept in the refrigerator.

Tip

Be sure to use room-temperature berries. Cold fruit straight from the refrigerator will prevent your dessert from baking evenly.

Chocolate Chip Cookies with Smoked Salt

Chocolate Chip Cookies With Smoked Salt

Adapted from a Jacques Torres recipe that I got from a friend.  It calls for the dough to be refrigerated overnight, which does actually make a difference in the shape and texture of the cookies.  I've made this recipe often enough to test that.  The original recipe calls for a mix of cake and bread flour, but although I could tell the difference between the cookies when I compared cookies made that way with cookies made with all-purpose, I didn't necessarily prefer one over the other, and it's just easier to not keep so many kinds of flour around.  I find it very difficult to scoop out the dough when it's been refrigerated overnight, so I usually scoop the cookies into a large flat rectangular pyrex storage container (go ahead and layer them, they can touch) when it's freshly mixed and then refrigerate the dough balls overnight before baking.  I also often freeze half the dough balls to bake another time, since this is a very large recipe.   

17 oz (3 2/3 minus 2 Tbs) all purpose flour

1 1/4 teaspoons baking soda

1 1/2 teaspoons baking powder

1 1/2 teaspoons kosher salt

2 1/2 sticks (1 1/4 cups) unsalted butter

10 oz. (1 1/4 cups) light brown sugar

8 oz. (1 cup plus 2 tablespoons) granulated sugar

2 large eggs

2 teaspoons natural vanilla extract

1 1/4 pounds Ghirardelli 60% dark chocolate chips

Smoked salt

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Stir in chocolate chips. Scoop the dough out into balls about one inch in diameter, cover and refrigerate overnight.  Dough can be refrigerated for up to 72 hours.
3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
4. Place the chilled dough balls onto baking sheet lined with a silicone sheet (it helps the cookies bake more evenly as well as not stick to the baking sheet).  Sprinkle lightly with smoked salt.  Bake until golden brown around the edges, but still soft in the middle, 8 to 10 minutes.  The center should be slightly puffed up, and still look soft, but not raw.  I like these better slightly undercooked rather than slightly overcooked, because they stay nice and chewy.  Let sheet cool about 5 minutes then remove cookies to a cooling rack to finish cooling.

Almond Macaroons

Almond Macaroons

These look kind of dry and unappealing, but they have a wonderful soft chew and delicate almond flavor.  I started with a recipe from Epicurious.  I substituted almond flour for the whole blanched almonds because it’s just easier.  I also used sliced almonds to press into the top, rather than whole. A small dough scoop speeds up the shaping and rolling.

Makes 16 Macaroons

INGREDIENTS

·        1 cup almond flour

·        2/3 cup granulated sugar

·        1 large egg white

·        1/4 teaspoon almond extract

·        confectioners' sugar for dusting

·        about 16 almond slices

PREPARATION

1.     Preheat oven to 350°F and lightly butter a baking sheet.

2.     Mix together the almond flour, sugar, egg white, almond extract, and a pinch of salt.  Roll mixture into 16 balls, about 1 inch in diameter, and arrange about 2 inches apart on baking sheet. Slightly flatten balls and dust lightly with confectioners' sugar. Gently press 1 almond into each cookie.

3.     Bake macaroons in middle of oven 10 minutes, or until pale golden. Transfer macaroons to a rack and cool completely. Macaroons keep 4 days in an airtight container at room temperature.

Mint Chocolate Brownies

Mmmmm.  So good.  I made these using my zucchini brownie recipe, but you can use your favorite brownie recipe.

Mint Icing Layer
1/2 c. butter, softened
2 c. powdered sugar, sifted
2 Tbs. milk
1 1/4 tsp. peppermint extract
1 drop green food coloring

Mix together until smooth and well blended. Spread over cooled brownies.

Ganache Layer
1/3 c. butter
1 heaping cup chocolate chips (I used Ghirardelli's 60% dark)

Microwave together in 30 second increments, stirring in between, until chocolate is melted.  Spread gently over mint icing.  Allow it to set before slicing.  For neater edges, wipe blade between cuts.

Deep-Dark Fudgy Brownie Mix

I like making my own baking mixes because they're cheaper and taste better than most of what you can buy. And if I make more than one mix at a time, it saves me time cleaning up the measuring mess.   I've printed the mix ingredients on one side of a laminated tag, and the wet ingredients to add later, along with basic baking instructions, on the other.  I tape the tag to the baggie and store it until we want a chocolate fix.

I based this recipe on one from the King Arthur Flour website.

Deep-Dark Fudgy Brownie Mix

Measure into a quart size zip-top baggie:
2/3 cup double-dutch dark cocoa (I used 1/3 c. special dark, and 1/3 c. regular cocoa)
1 1/2 cups granulated sugar
1/2 cup confectioner's sugar
3/4 tsp. salt
1 cup all-purpose flour
2 tsp. espresso powder (optional, but this is part of what give these a dark, rich flavor)

When ready to prepare, preheat oven to 350.  Lightly grease a 8x8 or 9x9 square pan.  Whisk or sift the mix into a large bowl.  Add:
3 large eggs
1/2 c. vegetable oil
2 Tbs. water
1 cup. toasted pecans or walnuts, chopped (optional)
1 cup semi-sweet or 60% dark chocolate chips (optional)

Spoon into the baking pan, smoothing the top.  Bake about 35 min. for 9x9 pan and 45 min for 8x8 pan.  To see if the brownies are done, stick the tip of a knife in the center.  Wiggle it to see what's going on:  is the batter still shiny, wet, and smooth?  Continue to bake.  Is it ultra-moist, but not shiny, and "crumby" looking?  Take them out, they're done.  Place on cooling rack, and if you have a powerful lot of self-control, allow them to cool 1 hour before slicing.  You can tell from the photo that I prefer to eat it as soon as I can keep from burning my tongue.

Andes Chocolate Creme de Menthe Cookies

For your consideration in your Christmas baking - I can't decide whether these or the orange chocolate chip cookies are my all-time favorites.  I also made almond macaroons and cranberry streusel shortbread cookies, which were both very good, but not an epiphany.

This one's for Eileen, who insisted I post this on my blog.  These are a dark chocolate cookie with Andes chocolate mints in them.  They're kind of like thin mint cookies, but better because they're crispy and chewy.  I wish I could remember where I got the recipe.  It has been too long.  Originally, I was making a chocolate cookie and adding the andes mints, but I think perhaps I got this off the package.

Andes Chocolate Creme de Menthe Cookies

1/2 c. salted butter
3/4 c. brown sugar
1/2 c. sugar
2 t. vanilla
2 eggs
2 1/4 c. flour

1 t. baking soda
1 t. baking powder
1/2 c. cocoa powder (special dark cocoa makes for dramatically dark color)

1 package (10 oz) Andes creme de menthe baking chips

Blend butter and sugars until fluffy, then mix in vanilla and eggs.  Sift dry ingredients together, then stir them into the butter mixture.  Stir in the mints.  Shape in 1 oz. balls (I use a small cookie dough scoop).  Bake at 350 for 8-10  min.  Makes about 3 dozen.

Orange Chocolate Chip Cookies

On request, I'm posting the recipe for these decadent morsels that I made for book group last week. I got this recipe from my sister Becky. The recipe I first got from her called for rolling the cookie dough balls in orange peel infused sugar, which makes them pretty and sparkly, but I didn't think the extra sweetness added much to the flavor. I like to make them with mini chocolate chips and roll them in waxed paper, freeze and slice them for a different look. You can shape the log in a square by packing into a wax-paper or aluminum foil box lined with plastic wrap.   Or just make them round.  The freezing step means they work really well as make ahead cookies for the holidays (or any other time of year). I also usually drizzle them with a bit of semi-sweet chocolate for drama. I just love orange and chocolate together. These cookies are nice and buttery and nutty, too.

Orange Chocolate-Chip Cookies

1 c. sugar
2/3 c. butter
1 Tbs. grated orange peel (I'm generous with this)
1 egg
1 3/4 c. flour
1/4 tsp. salt
1/4 tsp. baking powder
1/4 tsp. baking soda
1 c. chopped pecans
1 c. chocolate chips

Cream together sugar, butter, orange peel. Beat in the egg until fluffy. Stir in dry ingredients. Stir in chocolate and nuts. Either roll into bar cookies in waxed paper and freeze or roll into 1 1/2" balls, place on ungreased cookie sheet, and flatten to about 1/2" thick. Bake 350 for 9-11 minutes. If desired, when cooled, drizzle with chocolate. Just melt about 1/4 c. chocolate chips in the microwave, stirring every 10 seconds. Place in plastic baggie, cut off a tiny bit of the corner and drizzle over cookies placed close together.

Thick and Chewy Chocolate Chip Cookies

With the exception of my friend Melissa's thin and crispy oatmeal chocolate chip cookies, I'm in the thick and chewy camp. This recipe from Fine Cooking magazine is really good. Too good. I usually scoop out a bunch of cookie dough balls to freeze and bake later, but often they end up eaten before I get around to baking them.

This is the recipe I plan to use for making the Father's Day cookies for our girl's camp fundraiser. We're going to bake them on a big sheet like bar cookies, then cut them out into tie shapes while they're hot from the oven. Then decorate them. I will update with photos when we do this. Maybe I should use the pre-made tubs of Nestle Tollhouse cookie dough from Costco because it would be lots easier and close to the same price. But I'm guessing these would taste a lot better. Any opinions?

Thick and Chewy Chocolate Chip Cookies

1 1/3 cups unsalted butter, cold
1 1/2 cups light brown sugar, packed
1 cup sugar
2 large eggs, cold
1 Tbs. vanilla extract
3 3/4 cups flour
1 1/4 tsp. salt
1 tsp. baking soda

Preheat oven to 375. Using a stand mixer fitted with a paddle, beat together the butter, brown sugar and white sugar, starting on low speed and gradually working your way up to high speed until the mixture is light and fluffy, about 3 minutes once you reach high speed. Scrape the bowl and beater. Add the eggs and vanilla and beat on low until blended. Beat on high until light and fluffy, about 1 minute. Scrape it down again.

In a med. bowl, whisk together the flour, salt and baking soda. Add this to the butter mixture and stir on low just until almost blended. Stir in the chocolate chips. Drop rounded teaspoons about 2 inches apart onto ungreased baking sheets. Bake until bottoms are golden brown, about 8-10 minutes. Remove from oven, let sit 3 minutes and then transfer to a wire rack to cool completely.