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Carolyn

Sara

Sara and me

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Best book I’ve read recently. Not new. Called Follow the River: A Novel by James Alexander Thom. This one is also based on the history of a woman (married, pregnant) who was captured by the Shawnee, during the early settlement days east of the Ohio River, about 1755. And her eventual escape. I stayed up all hours to keep reading. The book was written from the many journals and writing compiled by her children. Her name: Mary Ingles. And it chronicles her 1000-mile trek in treacherous weather and over uncharted ground. What an amazing woman, and what a story.

Alan Hlad has written quite a novel. From true life. The Long Flight Home. It tells the story based on family history, of the homing pigeons that were used in Britain during WWII that flew back and forth across the English Channel into German-occupied France. It’s a heartwarming story. Heart-wrenching sometimes. War is an awful thing no matter which side you’re on when it comes to how it affects everyday people. You’ll learn a lot about pigeons, but also about love. Great read.

Riveted to Katie Munnick’s novel The Heart Beats in Secret. It begins in Scotland in 1940. A woman, a single mother. A journey across the sea. Then her daughter’s story, and finally the granddaughter’s story, when she inherits her grandmother’s old cottage back in Scotland. Plenty of mother-daughter dysfunction. But it comes right in the end.

Sarah Vallance has written a book about her devastating brain injury. Prognosis: A Memoir of My Brain. What a story. What a saga of her recovery. And how she did it. An open wide sharing of her angst, her anger, her journey. Well worth reading. If you have anyone who has suffered a brain injury, it would be wise reading.

Just love all of Amy Harmon’s books. This one is no exception. Where the Lost Wander: A Novel. A pioneer story of a young woman made a widow on the trail to the west. 1850s. As it was in life, tragedies occur. But there is caring and love too. Loved it.

Read Her Mother’s Hope: Marta’s Legacy Series Book 1 (A Gripping Historical Christian Fiction Family Saga from the 1900s to the 1950s) (Marta’s Legacy) by Francine Rivers. After leaving her childhood home of Switzerland, young Marta Schneider dreams of one day owning a boardinghouse, until marriage and motherhood change her ambitions. Determined to give her family a better life, she vows to raise strong children. But her tough love is often misunderstood, especially by her oldest daughter, Hildemara Rose, creating repercussions that will echo for generations.

Esther Freud’s book The Sea House: A Novel is about a small village on England’s southern coast.  The book is about love found, love lost, love sometimes found again, sometimes not. About how fleeting it can be or seem.

Amor Towles’ book, Rules of Civility: A Novel was quite a read. It’s NYC, 1937. Twenty-five-year-old Katey Kontent [Kon-TENT she iterates to many] is in a Greenwich Village jazz bar when a handsome banker, happens to sit down at the neighboring table. This chance encounter and its startling consequences propel Katey on a year-long journey into the upper echelons of New York society.

Wesley the Owl: The Remarkable Love Story of an Owl and His Girl by Stacey O’Brien. What an adorable book. True story about Stacey’s 20 years with a feisty but lovable barn owl.

Loved The Wedding Officer: A Novel by Anthony Capella. It takes place in the middle of WWII in Naples. A young British officer, Captain James Gould, is sent to Naples to wade through the zilions of applications from soldiers to marry local Italian women (and presumably take them back to England when the war ends).

Reading behind Bars: A True Story of Literature, Law, and Life as a Prison Librarian by Jill Grunenwald. So interesting. Jill is  young, with a newly minted degree in library science at a time when the economy was very slow. She accepts a position in a minimum security prison in Ohio.

The Walls of Lucca by Steve Physioc. A novel that takes place in between WWI and II about a weary Italian soldier.

The Hired Man by Aminatta Forna. A novel about Croatia in the aftermath of their more recent wars.

A Column of Fire: A Novel by Ken Follett. It takes place in the 1500s, in England, and has everything to do with the war between the Catholics and the Protestants, that raged throughout Europe during that time, culminating in the Spanish Inquisition.

Having read all of Kristin Hannah’s books, I knew I’d read her latest too: Between Sisters: A Novel.  Two sisters, raised by the same mother but different fathers. At a young age a rift occurs and the sisters go their own way.

Just finished Matt McCarthy’s book The Real Doctor Will See You Shortly: A Physician’s First Year. It tells the true life story of his first year as an intern at a New York hospital.

Also read Karen Harper’s book The Royal Nanny: A Novel. The time frame is 1890s onward, at Sandringham, when Charlotte Bill (a real person) was hired by the Duke and Duchess of York, to care for their children.

Also read Roger Swindell’s Mendelevski’s Box. It’s an historical novel about the aftermath of WWII in impoverished Amsterdam.

Also read a very quirky non-fiction book: The Perfect Gentleman: The remarkable life of Dr. James Miranda Barry by June Rose. This is a biography about a person who lived in the mid-1800s. He was a surgeon; graduated from Edinburgh Medical School at the age of 14. Joined the British Army as a medical officer then sent off to South Africa and many other tropical outposts during his career.

The Winter Sea by Susanna Kearsley. The premise of this book is different . . . a woman writer goes to Scotland to connect with her distant heritage.

Another great read, The Island of Sea Women: A Novel by Lisa See. It’s about Jeju Island off the coast of Korea where the island as a whole is matriarchal because the women were trained from a young age to deep dive, free dive, for mollusks. These women were the breadwinners. Husbands stayed home and cared for the babies. The island is real. The history is real.

Radio Girls by Sarah-Jane Stratford. A novel about the early days of radio in London.

A Well-Behaved Woman: A Novel of the Vanderbilts by Therese Anne Fowler. This book is a novel, but based on the life of Alva Smith Vanderbilt (Belmont). Her family was nearly destitute (and faking it) when a marriage was proposed for her with William Vanderbilt.  You see the inner life of Alva – her day to day busy work, charity work, visiting for afternoon tea, the undercurrent of society’s morals.

Also read In Falling Snow: A Novel, by Mary-Rose McColl. From amazon: Iris, a young Australian nurse, travels to France during World War I to bring home her fifteen-year-old brother, who ran away to enlist. 

Also couldn’t put down The Secret Wife by Gill Paul. A long story that begins in war-torn Russia. Cavalry officer Dmitri falls head over heels in love with one of the daughters of Tzar Nicholas.

Uncommon Woman. A book about Colonial America, but really the western frontier at that time, which is in western Pennsylvania.

One of my book clubs had us read Louise Penny’s novel, A Rule Against Murder (Chief Inspector Gamache Novel). The book takes place at a lovely inn in Canada and Chief Inspector Gamache (he is quite a character – along with his wife – are vacationing there) when a murder occurs.

My Name Is Resolute by Nancy Turner. She’s the author of another book of some renown, These is my Words: The Diary of Sarah Agnes Prine, 1881-1901 (P.S.). Resolute is what I’m discussing here. It’s fiction, but based some on a true story. Resolute, as a young girl from a privileged life on a plantation in Jamaica, was taken captive by slavers, eventually ended up in Colonial America. This book is the story of her life. The people she met, the men in her life, her children, and always about her indefatigable energy for life. Always hoping to return to Jamaica.

The Shepherd’s Life: Modern Dispatches from an Ancient Landscape by James Rebanks. This is a memoir, so a true story, of a young man growing up in the Lake District of Northern England, the son of a farming family, who sabotages everything in his being regarding going to school and leaves as soon as he is able (probably about 8th grade, I’d guess). And becomes a shepherd. And at night, he read literature that he accumulated from his grandfather. And then what happens to him as he grows up. Riveting.

Moloka’i: A Novel by Alan Brennert. A riveting book about the early days of Hansen’s Disease (leprosy) in Hawaii, and the stigma attached to the victims AND their families. It chronicles the story of a young woman, diagnosed almost as a child, and ostracized from her family, subsequently learning to live alone and remote.

House by the Fjord by Rosalind Laker. What a darling story. From amazon: A touching and atmospheric love story – When Anna Harvik travels to Norway in 1946 in order to visit the family of her late husband, the country is only just recovering from five cruel years of Nazi occupation.

Running Blind (Jack Reacher) by Lee Child. A Jack Reacher mystery. From amazon: Across the country, women are being murdered, victims of a disciplined and clever killer who leaves no trace evidence, no fatal wounds, no signs of struggle, and no clues to an apparent motive. They are, truly, perfect crimes. Until Jack Reacher gets in the middle of it. A page turner, as are all of the Jack Reacher stories.

Say Goodbye for Now by Catherine Ryan Hyde. This story, which takes place in a kind of Texas backwater, sets a town into an angry mess when two young boys, one white, one black, become friends, something most folks don’t like. At all. There’s a dog involved, the father of the black boy, the father of the white boy plus a woman who lives in the town and does her best to avoid people altogether. But they all get fused. Wonderful story.

Summer at Tiffany by Marjorie Hart. A sweet book, true story, of the author and her friend, during one summer in the midst of their college years, going by train to NYC and ultimately getting a job of Tiffany’s.  Cute read.

Killers of the Flower Moon: The Osage Murders and the Birth of the FBI by David Grann. You might think what a stretch – what does an Indian (Native American) tribe have to do with the FBI. Read and you’ll find out. This is back in time, 50s I think, and a number of murders have taken place on the Osage Reservation. A wake up call, even for today.

Oh wow. Just finished reading David Guterson’s book, East of the Mountains. You know this author from his most well known book, Snow Falling on Cedars. I loved the Cedars book when I read it years ago, and assumed I’d like this other book (not new) as well. Have you learned to trust my judgment when I tell you, you HAVE to read a book? If I tell you the story line, I can already hear you thinking . . . oh no, I don’t want to read this kind of a book. Please trust me. You’ll come away from it being glad you did.

A fabulous read – Catherine Ryan Hyde’s newest book, Have You Seen Luis Velez? Raymond, a youngster, an older teenager, who  lacks self-confidence and feels like an odd duck sometimes, reluctantly (at first) befriends an elderly woman in the apartment building where he lives with his mother and step-father. Sweet story.

Magic Hour: A Novel

Excellent Women

Pachinko (National Book Award Finalist) by Min Jin Lee

An American Marriage (Oprah’s Book Club): A Novel by Tayari Jones.

Recently finished Sally Field’s memoir (autobiography) called In Pieces.

If you want grit, well, read Kristen Hannah’s newest book, The Great Alone: A Novel.

You’ve got to read Catherine Ryan Hyde’s book – Take Me With You. What a story.  From Amazon’s description: August Shroeder, a burned-out teacher, has been sober since his nineteen-year-old son died. Every year he’s spent the summer on the road, but making it to Yellowstone this year means everything. The plan had been to travel there with his son, but now August is making the trip with Philip’s ashes instead. An unexpected twist of fate lands August with two extra passengers for his journey, two half-orphans with nowhere else to go. What none of them could have known was how transformative both the trip—and the bonds that develop between them—would prove, driving each to create a new destiny together. Have a tissue handy at the end. It’s such a charming, sweet story. You’ll fall in love with the young boys, and fall in love with them again 10 years later.

The Last Letter from Your Lover: A Novel by JoJo Moyes.

Mark of the Lion : A Voice in the Wind, An Echo in the Darkness, As Sure As the Dawn (Vol 1-3) by Francine Rivers.

Flight of the Sparrow: A Novel of Early America

Answer As a Man

Celeste Ng Little Fires Everywhere.

The Rent Collector by Camron Wright.

C.J. Box’s book The Disappeared (A Joe Pickett Novel).

Everything I Never Told You by Celeste Ng.

The Boston Girl: A Novel by Anita Diamant.

Redeeming Love by Francine Rivers.

The Tuscan Child by Rhys Bowen.

Leaving Blythe River: A Novel by Catherine Ryan Hyde.

The Girl with Seven Names by Hyanseo Lee.

The Sandcastle Girls by Chris Bohjalian.

The Good Widow: A Novel by Lisa Steinke.

The Girl Who Wrote in Silk by Kelli Estes.

How It All Began: A Novel by Penelope Lively.

 

Tasting Spoons

My blog's namesake - small, old and some very dented engraved silver plated tea spoons that belonged to my mother-in-law, and I use them to taste my food as I'm cooking.

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Posted in Cookies, on June 21st, 2020.

sandy_cc_nutbutter_cookies

Yes, chocolate chip, but with a decidedly different texture and flavor profile.

Necessity is the mother of invention. During the time when I was eschewing nearly all carbs, I had collected a lot of recipes, including this one for a GF cookie (although this one I made here is not quite GF). I was all out of my last batch of choc chip cookies, so needed to find something new to try. I wanted to make something that had next to no sugar, and very little if any flour. This recipe came into being. I had almond butter on hand. In little 1 ounce packages. Hmm. But not enough to make 6 tablespoons. But I did have peanut butter, so I combined the two. Neither flavor really prevailed in the finished cookie, which was fine with me. The recipe called for coconut butter (oil), but I used unsalted butter. It also called for coconut sugar. I had some, but decided to use some monkfruit sweetener in addition, so I did half and half. I had the pure blanched almond flour on hand, but I also had some of Trader Joe’s almond meal (which contains some of the almond skin – hence these cookies have a little more dark/speckled look to them. The recipe also called for coconut flour, so that’s when I substituted regular wheat flour, all purpose. It was only 1/3 cup, so hardly any carbs for the whole recipe.

I’ve renamed the recipe because these cookies have a different texture – not exactly like pecan sandies – but they’re similar in texture. So even though they’re chocolate chip, with a hint of peanut butter, they do have a different texture than any chocolate chip cookie I’ve ever made.

sandy_cc_nutbutter_cookies_closeupMixing it up was no trouble – into my stand mixer went the ingredients in a specific order. Refrigerated butter needs nothing more than 10 seconds in my microwave to be softened. No more, no less.

Knowing that I’d veered away from the original recipe with a lot of different ingredients, I wasn’t sure how they would turn out during the baking process, so I baked just two at first, thinking that I could add more flour or something else if it needed it. Once out of the oven they were incredibly soft and tender. They looked done, but when I touched the top of the cookie, it was almost a wet pouf, but once I let them cool  on the sheet first, they were easy to remove from the cookie sheet. And they were fine. Just fine. Better than fine!Next time I’ll add some chopped walnuts, just because I like choc chip cookies with nuts. So you could easily add 1/3 cup of them to this recipe, or not; your choice. You’ll get a yield of a couple more cookies.

What’s GOOD: definitely chocolate chip. Definitely different texture (but good). Like them a lot. I wouldn’t change a thing.

What’s NOT: only if you don’t have almond flour, or almond butter. Easy to make. Can be refrigerated before baking.

printer-friendly PDF and MasterCook file (click link to open recipe)

* Exported from MasterCook *

Sandy Chocolate Chip Nut Butter Cookies – nearly GF

Recipe By: Adapted from a paleo blog cookie recipe
Serving Size: 34

6 tablespoons unsalted butter — softened
3/8 cup coconut sugar — or regular sugar, or use more monkfruit
3/8 cup monkfruit sweetener
3 tablespoons almond butter
3 tablespoons peanut butter
1 1/2 teaspoons vanilla
1 large egg
1 cup almond meal — or almond flour
1/3 cup all purpose flour — or substitute coconut flour if you want a GF cookie
3/4 cup chocolate chips
1/3 cup chopped walnuts — optional

1. Preheat oven to 350°F.
2. In a mixing bowl (stand or hand mixer) combine the softened butter, sugars, almond butter, peanut butter and vanilla. Mix until smooth, about a minute.
3. Beat in egg until combined, then add almond meal and flour and continue beating just until it’s mixed. Add chocolate chips and walnuts (if using) and beat until incorporated.
4. Use parchment paper on cookie sheets to prevent sticking. Using a cookie scoop, place rounded balls of dough on cookie sheets, about 1 1/2″ apart.
5. Bake for 11-13 minutes, depending on your oven. Mine took 12 minutes. Recommend: Bake two cookies first, to see how long they need to bake. They’ll still be very soft when you remove them from the oven. Allow to cool on the cookie sheets, then taste to make sure they’re “done.” Bake remaining cookies. Freeze for long term storage, or eat them within 3 days if left at room temp.
Per Serving: 86 Calories; 7g Fat (63.0% calories from fat); 2g Protein; 7g Carbohydrate; 1g Dietary Fiber; 12mg Cholesterol; 12mg Sodium; 2g Total Sugars; trace Vitamin D; 23mg Calcium; trace Iron; 63mg Potassium; 42mg Phosphorus.

Posted in Cookies, on April 9th, 2020.

mega_ginger_cookies

This recipe was a winner of some kind of contest. A good reason to try them.

Whenever I input a recipe into my MasterCook software, and it has some kind of special accolades, I usually write it into the title so I can see it easily when I’m scanning through the list of recipes to try. In this case I wrote after cookies – “Sunset winner.” It’s been a few years ago, I think, but this cookie did win something. It might have been for Christmas cookies? I don’t recall. They contain an inordinate amount of crystallized ginger – plus ground ginger – so yes, these really have a ginger pungency. Not overwhelming by any means. I used every bit of crystallized ginger I could find in my pantry, and I’m not even sure I had quite enough. But it was close enough.

The making of the cookies was exceedingly easy – it got mixed up in the food processor – not my normal bowl of choice for making cookies and I will say, I had to remove half of it (I made a double batch) in order for the food processor to mix it sufficiently. Then remove that to do the second half. Then the dough was refrigerated – for me it was overnight. It would be best if you chilled it overnight if you took it out for about 30-45 minutes before trying to roll them in sugar. If the dough is cold, it’s harder to do that part.

mega_ginger_cookies_sheetpanI used my cookie scoop, but with that, I made them smaller than the scoop. I think the double recipe was supposed to make 72. Uhm, no, it didn’t. It made more like 48, but perhaps I made them much bigger. They were supposed to be 1-inch balls. I’m sure mine were a tad bigger than that. I have offered to bake cookies for a memorial service reception – as I write this, it was supposed to take place tomorrow, but with the Covad-19 overwhelming our country, the service has been indefinitely postponed. But I made them now and will just store in the freezer until they’re needed.

The only alteration I would make – and I did make in the recipe attached – was to reduce the amount of sugar. I thought the cookies were overly sweet. So, if you make these, taste the dough (note: the dough has raw egg in it) to see if you think it’s sweet enough with the reduced sugar amount. The original recipe called for 1/3 cup sugar to mix with the ginger, and 1/3 cup sugar mixed with the dough. You could also use 1/4 cup rounded on each measurement. I’ve not included this information in the pdf recipe attached. The difference could be the amount of sugar used in the crystallized ginger. Every product could be different.

What’s GOOD: lots of gingery flavor, crisp. Chewy. Love the craggy, crackled tops. Very sweet. I changed the amount of sugar in the attached recipe – read the above paragraph for more information.

What’s NOT: nary a thing that I can think of, unless you don’t like ginger!

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

* Exported from MasterCook *

Mega-Ginger Cookies

Recipe By: Sunset Magazine winning cookie
Serving Size: 36

1/2 cup crystallized ginger — chopped
1/4 cup sugar
COOKIES:
4 1/2 tablespoons butter — at room temperature
1/4 cup sugar
1/8 cup molasses
3/4 large egg
1 1/2 cups flour
1 1/2 teaspoons baking soda
3/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
3/8 teaspoon ground nutmeg
2 tablespoons sugar — for rolling dough

1. In a food processor (or blender), whirl chopped ginger and sugar until ginger is very finely ground. Pour from container.
2. In the same container, whirl butter and sugar until fluffy.
3. Add ginger mixture, molasses, and egg; pulse to mix.
4. In a bowl, mix flour, baking soda, ground ginger, cinnamon, and nutmeg. Pulse into butter mixture.
5. Cover dough and chill until firm to the touch, about 1 hour. If chilled overnight, allow to sit at room temp for 30-40 minutes to warm slightly.
6. Preheat oven to 350°F. Shape dough into 1-inch balls and coat in remaining sugar (use a little more sugar if needed). Place balls 2 to 3 inches apart on nonstick or oiled baking sheets.
7. Bake until slightly darker brown, 11 to 12 minutes, switching positions of baking sheets halfway through. Cookie tops will be crackled in appearance. They’re very soft when they come out of the oven, so allow to cool slightly, then transfer cookies to racks to cool. Make ahead: Up to one week, stored airtight at room temperature; frozen, up to 4 months.
Per Serving: 60 Calories; 2g Fat (24.1% calories from fat); 1g Protein; 11g Carbohydrate; trace Dietary Fiber; 8mg Cholesterol; 71mg Sodium.

Posted in Cookies, on April 3rd, 2020.

cc_cookies_alice_medrich

Are you really tired of reading another chocolate chip cookie recipe from me? My apologies, but I guess I’ll be forever on the quest for the perfect one.

I’m assuming most of you are on house arrest, aka shelter-in-place like I am. Social Distancing. What a phrase – we’ll remember that word forever, won’t we? As I write this, I’m on day 17 of being at home all day, all night, with not a single trip out of my driveway. In many ways, I’m lucky – I live in a big house, and I use most of the rooms  – living room for my phone calls on my cell – dining room table for a project now and then – kitchen all the time because I’m cooking a lot more than usual – my kitchen dining table is where I eat most of my meals – and my family room with TV (on from about 8am to 8 pm every day) and the gas fireplace nearby. Master bedroom of course, my big bath and dressing room area gets daily use, and my very comfortable library/study up there where I watch TV in the  evenings.

My report? I’m fine – feeling fine, no symptoms. My next door neighbor, Josee, has been a lifesaver for me – she goes shopping for me about once a week or every other week. The high school kids at my church are also available for shopping – all I have to do is send a list, put out some cash and shopping bags and they bring it back an hour later. I stay busy enough, I guess. I do watch the TV more than usual – tuned into news most of the hours, then in the late evening I go upstairs to my comfy study and start watching some of my recorded shows that take my mind off coronavirus. Have you seen this picture?

Screen Shot 2020-03-30 at 1.49.08 PM

That’s my neighbor’s very well-trained standard Doberman. I was sent a similar picture of a little Chihuahua with similar wording but had an acronym on the photo that wasn’t nice language – I sent it to my neighbor and she took a picture of Batman and added the same lingo but with the word “heck” instead of the f word.

Anyway, I belly-laughed so hard over this picture. Laughing is good for us, you know?

In my normal life I’m so busy I rarely have enough time to read or go up to my studio (an unused room in my house at the moment) to draw or paint. Reading I’m doing (see sidebar on my web page for what I’ve read recently). Cooking, I’m doing. But most everything else has fallen by the wayside. Have I cleaned my house? Nope. I’ve paid the two women who come clean my house for me, but I told them not to come in. I’ll do that again next week when they’d be due to come again. And I’ll pay them anyway as I know they need the money. I can’t seem to concentrate on doing other things. A couple of days earlier this week we had really beautiful weather here in Orange County and I went outside and sat in my nice outdoor furniture, under the umbrella and read for awhile, always conscious of the fresh air, the birds singing and the butterflies flitting.

What I crave is comfort food. What I really want is a pasta casserole (haven’t made one). Or things like mashed potatoes (haven’t done that either). Soup has been a mainstay on my table and you’ll have another recipe up soon – a delicious creamy chicken poblano chile from Joanna Gaines. Delicious. Most nights I have a big green salad. My neighbor is bringing me fresh salmon today from her shopping run, so I’ll have that with some fresh asparagus tonight.

Comfort food: [from wikipedia] The term comfort food has been traced back at least to 1966, when the Palm Beach Post used it in a story: “Adults, when under severe emotional stress, turn to what could be called ‘comfort food’—food associated with the security of childhood, like mother’s poached egg or famous chicken soup.”

I can’t say that I turn my mind to poached eggs. Or chicken soup either as my mother didn’t make chicken soup (my dad wouldn’t eat chicken). It might be better for me if I indulged in pasta or potatoes – rather than chocolate chip cookies! I don’t know about you, but I have a favorite brand of chocolate chips. I grew up on Nestlé’s semisweet, but oh no, since the advent of dark chocolate chips, I’m all over those, and Ghiradelli Bittersweet are my favorite. They’re very hard to find these days – have you noticed? I even considered ordering a 25 pound bag from amazon, but it was semisweet and I want bittersweet. So I’m figuring that lots of other households are baking chocolate chip cookies just like I am. My neighbor took a photo of the shelf at the grocery store – empty of Ghiradelli’s bittersweet. Sigh. So, since I’m nearly out of them in my own pantry, I dug into my chocolate stash and found a bag of Callibaut very bitter chocolate chips. They’re fine – I like them. So I’ll certainly have a couple more recipes’ worth before I’m desperate for Ghiradelli. Now that I’ve alerted my neighbor to look for them, she’ll probably hunt for them whenever she’s shopping.

cc_cookies_dough_aliceTurning to a cookbook I’ve had for awhile (I think I bought it just before Dave passed away) I found several cc cookie recipes that would suffice, but this one, Alice Medrich’s favorite, seemed to leap off the page. When I began I didn’t realize how different the batter/dough would be. This recipe uses melted butter  – certainly a variant that was not something I’ve ever done for cc cookies. The butter is combined with the regular and brown sugars, eggs, then the dry ingredients. The dough has a totally different look – it’s wet. See photo. I’m not sure you can tell from the photo  – it really does LOOK wet, although the dough is handle-able and pliable. It’s not sticky in the least.

The only other variant was that it recommended at least an hour or two of chilling (even overnight if time permitted). I did an hour. Then used my scoop for 1-tablespoon sized mounds. My baking sheets don’t require foil or parchment – they baked up perfectly.

What’s GOOD: gee, I really like these cc cookies. I want to try them with Ghiradelli, but other than that, they’re a perfect complement to a hot cup of coffee or tea. Or a mid-afternoon snack.

What’s NOT: nothing really. My problem is that I know they’re in the freezer . . . .

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

* Exported from MasterCook *

Chocolate Chip Cookies Alice Medrich

Recipe: From Alice Medrich’s cookbook: Chewy Gooey Crispy Crunchy
Serving Size: 60 (I got about 54)

10 1/8 ounces all purpose flour — about 2 cups
1 teaspoon baking soda
8 ounces unsalted butter — melted, cooled slightly
3/4 cup granulated sugar
3/4 cup dark brown sugar
1 teaspoon vanilla extract
1 teaspoon salt
2 large eggs
2 cups chocolate chips
1 cup walnuts — chopped, or pecans

1. Melt butter and set aside to cool for 2-3 minutes.
2. Combine in a bowl the flour and baking soda. Stir well and break up any lumps.
3. In a bowl combine the melted butter with sugars, vanilla and salt. Mix in the eggs. Stir in flour mixture just until all the dry ingredients are moistened. Stir in chips and walnuts. [This dough looks WET – very different than usual because of the melted butter used – see photo.] Chill dough for at least an hour, or overnight. If chilling overnight, let the bowl sit out at room temp for 20-30 minutes to warm up slightly.
4. Preheat oven to 375°F. Scoop dough into 1-tablespoon mounds and place on greased or foil lined cookie sheets. Bake cookies for 9-11 minutes, rotating pans and switching them halfway through. Cookies should be golden brown on the edges, and no longer look wet on top. Remove pans from oven and allow to sit for 1-2 minutes until cookies “set.” Remove to rack to cool completely. They will keep at room temp for several days if stored in an airtight container. Otherwise, freeze them.
NOTES: you may substitute raisins for chocolate chips. Also, you may remove chocolate chips and use only pecans (double the quantity). This latter is one of Alice’s favorite variations.
Per Serving: 115 Calories; 7g Fat (49.4% calories from fat); 2g Protein; 14g Carbohydrate; 1g Dietary Fiber; 15mg Cholesterol; 61mg Sodium.

Posted in Cookies, on January 28th, 2020.

thin_crispy_cc_cookies_stack

One might think these aren’t mixed or baked correctly. They are, actually. They’re supposed to look like that, and act like that when these hit the hot oven.

Really, I think I was pussy-footing around about cookies – when I made and posted the chocolate log/biscotti last week. What I really wanted to make was choc chip cookies, but I was trying to convince myself not to. Since they’re not all that good for us – butter, chocolate, sugar, etc. And my problem is that if they’re available – meaning they’re IN my freezer – I want to enjoy one every day. And I shouldn’t. None of us should. But then, David Lebovitz posted a new chocolate chip recipe, and I got sucked down that vortex of I want – I want – I want. So I gave in and made these.

The recipe originated with Joanne Chang, a chef/baker of renown (her bakery, Flour, in Boston). She’s written a bunch of cookbooks. She’s slender/thin (how does she DO that and own/run a bakery and develop recipes?). Anyway, I think this recipe came from her most recently published cookbook. David Lebovitz adapted it slightly (reducing the amount of flour in it) and posted it on his website.

thin_crispy_cc_cookies_topWhat’s different about these? You have to use superfine sugar (I whizzed up regular sugar in the food processor). You have to whip up the butter and sugars until they’re really light and fluffy. It gives these cookies a totally different batter-feel. And when they pop in the oven they spread a lot. So the baking sheet can only hold six to seven of them at a time. But then, this recipe only makes 25 cookies. The cookies that David Lebovitz made were even thinner than mine – and even more slumped than mine – slumped with little whorls of ridges. There’s another recipe here on my blog that has very thin, slumped chocolate chip cookies and I don’t really understand how the chemistry works that way – it can’t be just the lesser amount of flour.

But thin, chocolate chip cookies it is and I loved them. Hard to make? – no. Much the same ingredients as every other chocolate chip cookie out there with a mix of white and brown sugar, vanilla, egg, flour, in this case, baking soda not powder, and chocolate chips and little bit of water. There are nuances of that chemistry – far be it from me to understand it. For the last half of the cookies I added some very finely chopped walnuts. I know, blasphemy for some. I like them with nuts in them. This recipe has less flour in it than Joanne Chang’s original recipe, per David L.

These will be going into the freezer and I’ll hope to eat only one. A day. And savor every bite.

What’s GOOD: the thin, crispy texture, for sure. That’s what these cookies are all about. If you like soft, cakey cookies, skip by this recipe. Thin, chewy a little bit, all about the mouth-feel of the caramelization of the dark brown sugar. And then the chips. Use good chips, not Nestle’s. They recommended Guittard. I used Ghirardelli dark chocolate. In sum, though, I think I like my other iteration of these thin, slumped cookies better that did slump and have whorls. These cookies definitely have dark brown sugar caramelization going on in the cookie itself, just so you know.

What’s NOT: nothing at all. These are really delicious.

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Thin, Crisp Chocolate Chip Cookies

Recipe By: David Lebovitz from Joanne Chang
Serving Size: 25

8 ounces unsalted butter — (225g) at room temperature
1 cup superfine sugar — (200g) (see headnote)
1/2 cup light brown sugar — (100g) firmly-packed
1 large egg — at room temperature
3 tablespoons water — (45g)
2 teaspoons vanilla extract
1 3/4 cups flour — (245g)
1 1/4 teaspoon flaky sea salt — or kosher salt, or if using Morton’s kosher salt, use 3/4 teaspoon
1 teaspoon baking soda
1 1/2 cups bittersweet chocolate — (280g, 10 ounces) or semisweet chocolate chips

1. In a stand mixer fitted with the paddle attachment, or by hand with a wooden spoon or spatula in a bowl, beat the butter and sugars on medium speed until light and creamy, about 5 minutes.
2. Stop the mixer and scrape down the sides with a rubber spatula, reaching down to the bottom of the mixer bowl. Beat in the egg, WATER, and vanilla.
3. In a medium bowl, mix together the flour, salt, and baking soda. Add the chocolate chips, and toss in the flour mixture. With the mixer on low speed, stir in the flour and chocolate chip mixture until thoroughly combined. Cover the bowl (or transfer to a smaller container, and cover) and refrigerate the dough at least 3 to 4 hours, or overnight.
4. To bake the cookies, preheat the oven to 350ºF (180ºC). Line two baking sheet with parchment paper. Arrange the dough, formed in 1 1/4-inch (1/4 cup, 45g) balls on the baking sheet, spaced at least 3-inches (8cm) apart. (They will spread, so expect to get 5 or 6 on a standard baking sheet.) Press the cookies down slightly (use a bit of water on your hand as the batter is very wet and sticky) with your hand and bake until the cookies have spread and just until there are no light patches across the center, rotating the baking sheet(s) midway during baking so they bake evenly. They’ll take about 13-14 minutes, but best to check the cookies a few minutes before and use the visual clues, rather than adhere to strict baking time, to get them just right.
5. Remove the cookies from the oven and let cool for 5 minutes. Transfer the cookies to a wire rack and cool completely.
Per Serving: 132 Calories; 6g Fat (35.6% calories from fat); 2g Protein; 21g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 157mg Sodium.

Posted in Cookies, on January 22nd, 2020.

almond_cocoa_logs_stacked

Chocolate cookies. Yes. But not exactly. Hard to describe. Maybe Biscotti is a better name.

Laughing at myself. I’ve finally gone off this restrictive diet and after having a couple of old dinner favorites (already posted here) I settled back into a fairly low-carb regime with an occasional sweet or treat. I was craving a cookie, and after going through my huge to-try file, I settled on these things. It’s a recipe that’s been in the file for years, I believe. These cookies – not exactly biscotti, because they’re not double baked liked biscotti, or cookies either, because they’re sliced on the diagonal (kind of like biscotti would be) are different. Kind of hard to describe, as I said above. You could call them chocolate rocks. Or biscotti. Or chocolate sliced cookies. Any name would work.

almond_cocoa_logs_cuttingThe dough contains no butter or traditional fat – the only fat comes from the nearly one pound of chocolate in the batter. That’s enough, although I’ll tell you, the dough is not very easy to man-handle. It’s a very dry dough (eggs, espresso, cocoa, vanilla, leavening, flour, sugar, fresh orange zest, and a hefty amount of cinnamon and ground cloves). At the end you add in some nuts (hazelnuts and/or almonds). I ended up removing half the dough and just mixing half at a time. Overworking the dough would make for a very tough cookie. The dough – almost the consistency of firm bread dough  – is sectioned into 4 pieces, then rolled into short logs. Because of the chocolate pieces in it and the nuts, it makes for some difficult handling, I’ll tell you. The rolls don’t want to roll very well. Or as you roll one, a drier spot appears (more nuts, for instance) and then the roll falls apart. I ended up adding a bit more espresso to the mixture to help hold it all together. The original recipe, from Susan Herrmann Loomis almond_cocoa_logs_tobakeis called Almond Cocoa Cookies. Maybe they came from one of her cookbooks as I don’t find the recipe on her website.

You can see from the above picture – the rolled  up log at the top and then the cut (raw) cookie dough below. Onto a cookie sheet they went (mine are ridged, so nothing sticks) although the recipe suggested parchment be used.

They’re baked at 375°F for somewhere between 15-20 minutes. Susan indicated at 15 minutes they’re still quite soft and cakey, and with 5 more minutes baking they’re then firm. I baked mine for 17 minutes and they were firm enough, although my oven runs a bit hot so that may be why. They cooled easily enough and Susan says they keep for a couple of weeks at room temp. I’ll be freezing mine, just because I always do. But as firm as they are, I may truly want to defrost them before eating. Don’t want to break a tooth.

MY CHANGES: I reduced the amount of ground cloves and that was a good thing. Clove flavor goes a loooong way, in my book. She used a full tablespoon. I also didn’t get as many cookies as Susan did. I may have added a little bit more espresso to the mixture just to get it to hold together. I also used half sugar and half Swerve, and used 1 3/4 cups total, not 2 cups. It made for a slightly less-sweet cookie. I also didn’t have vanilla sugar – I just added in a slightly large quantity of liquid vanilla. The original recipe called for 8 ounces of almonds AND 8 ounces of hazelnuts. There is simply no way the dough could absorb that much nuts. I didn’t have hazelnuts on hand so just added almonds and only about 5 ounces.

What’s GOOD: well, they’re different. Different texture (firm to the tooth) and flavor (lots of ground clove flavor comes through). Yes, chocolate too. Although there is all that bar chocolate in it, these don’t taste decadent. I think, overall, I prefer the easy chocolate biscotti recipe I have here on my blog already, but then it’s truly a biscotti (easy one, though). Later note: I enjoyed one of these with my morning coffee and have decided they really are more like biscotti. They’re not hard crunchy (break your tooth kind of crunchy), but more like a firm but dry cookie. The coffee flavor came through and the ground clove flavor has tamed down a bit. Do note the low calorie and fat – even with a pound of chocolate, I’m pleased at the statistics.

What’s NOT: only the difficulty rolling the logs. The dry parts of the cookies (the nuts, chopped chocolate and the dry ingredients in general) make it hard to combine. Cutting them into their log shapes was okay – if you have any larger pieces of chocolate in them, it may make for difficult slicing. Other than that, nothing is hard to do. They’d be good dunked in coffee which is probably what I’ll do tomorrow morning.

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Almond Chocolate Biscotti Cookies

Recipe By: Adapted slightly from Susan Herrmann Loomis, 2015
Serving Size: 50

4 cups all purpose flour
1/2 cup unsweetened cocoa
1 tablespoon baking powder
1 1/2 teaspoons ground cloves
1 teaspoon ground cinnamon
1 pinch sea salt
16 ounces bittersweet chocolate — preferably Lindt brand
2 large eggs
1 3/4 cups vanilla sugar
The minced zest of one orange — preferably organic
3/4 cup espresso coffee — or very strong coffee
2 teaspoons vanilla extract
5 ounces almonds — lightly toasted, or hazelnuts, or a combination or both

1. Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
2. Sift the flour, cocoa, baking powders, cloves, cinnamon, and salt together onto a piece of waxed paper.
3. Chop the chocolate into chips the size of a pea. The pieces will be uneven – don’t worry.
4. In a large mixing bowl, combine the eggs and the sugar and whip until the mixture is pale yellow and light. Mix in the orange zest, 1/2 cup of the coffee, and the vanilla. Then add the dry ingredients and mix thoroughly but JUST until combined. If the mixture is very dry, add the remaining coffee – the dough should be somewhat sticky; it will also be very firm. Add the almonds and the chocolate and mix until combined. NOTE: If the mixture stresses your stand mixer, remove half of the dough and set aside and add half the nuts and chocolate. Remove it, then combine the 2nd batch of dough with the nuts and chocolate.
5. Divide the dough into 4 pieces. Cover three of them with a damp towel to keep them from drying out. Lightly flour your hands and roll the fourth piece on a floured work surface to form a log that measures 14 x 1-1/2-inches.[I couldn’t get rolls that long no matter how hard I tried.] Roll over the log with a rolling pin to slightly flatten it, then cut the log diagonally into 1/2-inch thick strips. Transfer the strips to one of the prepared baking sheets, placing them 1/2-inch apart. Repeat with the remaining dough.
6. Bake the cookies in the center of the oven until they are puffed and look dry, 15 to 20 minutes. (When they have baked for 15 minutes, the cookies will have a somewhat cakey texture; during the last 5 minutes of baking they will harden like biscotti). Remove the cookies from the oven and let them cool on a wire rack. Store in an airtight container. They will keep for several weeks.
Per Serving: 135 Calories; 7g Fat (41.9% calories from fat); 3g Protein; 18g Carbohydrate; 2g Dietary Fiber; 8mg Cholesterol; 37mg Sodium.

Posted in Cookies, on December 1st, 2019.

lemon_ricotta_cookies

Soft, flavorful lemony cookies. With a lemon glaze.

At Phillis Carey’s cooking classes, she always serves some kind of dessert. Even if dessert isn’t the focus of the class. At this particular class she made these cookies. Sorry to say, I didn’t eat them, but my friend Cherrie did, and pronounced them delicious. Kind of like cake, she said, but not. She mentioned the lemon flavor in the glaze added a lot. These cookies aren’t overly sweet, just so you know.

Oh, and I mentioned having eaten a cheesecake made in the instant pot? Here’s the link to it. I’m not going to write up a post about it because I haven’t made any cheesecake in the IP yet. The Bloomingdale’s chef had found the recipe online:

Instant-Pot Oreo Cheesecake from My Baking Addiction (blog).

The cookie recipe came from Giada, by the way.

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Lemon Ricotta Cookies with Lemon Glaze

Recipe By: Phillis Carey class, but originally from Giada
Serving Size: 44

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 stick unsalted butter — softened
2 cups sugar
2 eggs
15 ounces whole milk ricotta cheese
3 tablespoons lemon juice
1 lemon — zested
Glaze:
1 1/2 cups powdered sugar
3 tablespoons lemon juice
1 lemon — zested

1. Preheat the oven to 375°F.
2. Cookies: In a medium bowl combine the flour, baking powder, and salt. Set aside.
3. In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.
4. Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
5. Glaze: Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container, using waxed paper in between layers of cookies.
Per Serving: 110 Calories; 3g Fat (25.1% calories from fat); 2g Protein; 19g Carbohydrate; trace Dietary Fiber; 18mg Cholesterol; 68mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates.

Posted in Cookies, Desserts, Gundry-friendly, on October 6th, 2019.

gf_almond_brownies

Decadent tasting, full of chocolate, chocolate chips and chopped almonds. AND gluten free.

Last week I had a new friend come to visit for a few hours. She’s a Type 1 diabetic (like my DH was) and she does her best to avoid carbs. I introduced her to chaffles (you can google it – it’s quite a phenom in the low carb world). My chaffle is not really one made with cheese (that what the ch means in the name, the affle means it’s made in a little Sur La Table Dash Mini Waffle Maker waffle iron which makes one waffle round). Mine was made of egg and a tetch of almond flour, a tablespoon of mayo, baking powder and water. I doubt many of you would be interested in any of this, but they make a great substitute for bread. Put two together and you have a sandwich. If you’re interested in the recipe, click that link.

Anyway, when I pulled out my bag of Costco’s Kirkland almond flour to demonstrate how easy it is to make a sandwich chaffle, my friend Vicki asked if I’d tried the almond brownie recipe on the back of the bag. Nope, had not. But it got my taste buds hankering for brownies.

Daughter Sara and her husband were here this weekend so I had a reason to make these brownies. I did use Hershey’s cocoa powder extra dark – so the resulting brownies were really dark/black. Regular cocoa powder might not make them so dark colored. Me? I’m all into the intense flavor. But, if I’d made them for myself, I’d have eaten them all – myself. Not good. Even though they’re GF, and not too high in fat, they’re still calories. As I’m writing this, there are just 4 left. Maybe I’ll freeze them so I can dole them out to myself slowly. We’ll see how THAT goes! I cut them into small squares – I think I got more than 16 out of the 8×8 pan. But you can cut them any size you want.

Because I loved them. And I know my cousin Gary, who loves carbs and chocolate, but is GF, will love these too. He’s not much of a baker, so I’ll make a batch for him when he comes to visit next month. I mixed these up in a bowl with my hand mixer and they baked for about 30+ minutes. Once cooled, these were still quite wet/sticky, but by this morning they were perfect for picking up in hand and didn’t fall apart. I forgot to put more almonds on top. Made no never-mind in the end. These are delicious. I did use some sugar (not supposed to have any sugar, but I used half and half with artificial sugar). I think next time I’ll use a little less sugar and Swerve – I think they’re quite sweet.

What’s GOOD: the intense chocolate flavor. Love that I can have a brownie recipe that satisfies my desire for something brownie-like. The longer I’m on a no-flour diet, I realize how much white flour is used in everyday cooking, and how incredibly versatile it is. AND how important it is to making baked goods have the texture they do. Can’t get that with any of the substitute flours out there. Anyway, I loved these and will most definitely be making them again.

What’s NOT: nothing really – you do need almond flour. Trader Joe’s brand does have the skins in with the flour in their bag (which I can’t have on this diet – lectins live in the skins of almonds, amongst hundreds of other places in various foods). Kirkland’s is ground up blanched almonds. That’s what I buy now and keep it in the freezer to store it so it stays fresher, longer. What these don’t have if a ton of chewiness – they’re quite tender and soft. You won’t get chew from almond flour, I guess.

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Gluten-Free Chocolate Almond Brownies

Recipe By: adapted slightly from Kirkland brand almond flour package
Serving Size: 16

2 tablespoons butter — softened
1/4 cup Swerve — or other artificial sweetener
1/4 cup sugar — or use all artificial
1 egg
1/4 cup unsweetened almond milk — or whole milk
1 teaspoon vanilla extract
1 cup almond flour
1/4 cup unsweetened cocoa powder
1/8 teaspoon sea salt
1 teaspoon baking powder
1/4 cup almonds — chopped
1/4 cup dark chocolate chips
More almonds for garnish

1. Preheat oven to 350°F.
2. Cream together butter and sugars in a large mixing bowl. Blend in egg. Blend in almond milk and vanilla.
3. In another bowl, whisk together almond flour, cocoa powder, sea salt and baking powder. Add to butter mixture and blend just until mixed. Stir in chopped almonds and chocolate chips.
4. Coat an 8 X 8 baking pan with non-sticking cooking spray. Pour batter into prepared pan and spread evenly. Bake for 30-35 minutes.
5. Remove from oven and allow to cool slightly before slicing and serving. They’re better if allowed to cool well (like overnight). Right out of the oven they may be quite wet and sticky, hard to hold together.
5. Garnish with more chopped almonds or with sliced almonds, toasted. Goes well with a scoop of vanilla ice cream.
Per Serving: 98 Calories; 6g Fat (42.3% calories from fat); 5g Protein; 13g Carbohydrate; 1g Dietary Fiber; 17mg Cholesterol; 66mg Sodium.

Posted in Cookies, on January 3rd, 2019.

prize_winning_coconut_caramel_bars

A recipe from Sara – a delicious bar she’s made a couple of times in the last few weeks and everybody just LOVED them.

So, Sara hasn’t yet learned how to post recipes, so I’m doing it for her, for the moment. She’s going to come visit me sometime soon and she’ll learn, get it down pat, then she can post recipes and the write-ups herself, from home. . . carolyn

Sara says: these were an easy-fix to take to a party, to serve to friends, especially with a cup of coffee in hand, or to provide for a kids’ event. These are sweet and chewy, and chocolaty. I love to make recipes like this because they are fast, easy to cut and pretty to display on a tray.

In reading the original recipe at King Arthur Flour, I found several complaints, and one in particular about the addition of the caramel layer (it worked for some and didn’t for many who tried it), SO, I made some adjustments.

In the original recipe, people complained about getting them out of the pan – so I added the step of lining the pan with parchment; the recipe didn’t say light or dark brown sugar, so I chose dark; I prefer dark chocolate chips, but you can use semisweet, or even milk chocolate if that’s your preference; and the biggest change . . . I’ve started using canned dulce de leche for all of the recipes I make that call for baking the caramel. It’s just easier, period. And I’ve never had a failure. These cookies are very sweet, so a little bit goes a long ways – hence I cut them in 1-inch cubes. That’s truly enough!

What’s GOOD: this recipe is a definite keeper for me. All my friends enjoyed them and my kids went nuts over them. They’d be easy to ship to my daughter away at college (cookies = love from mom). I loved the sweetness of the caramel and the robust flavor of dark chocolate. These are easily frozen and brought out for unexpected guests.

What’s NOT: nothing except incorporating the changes I made to the recipe – all for flavor or for ease.

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Grand Prize Coconut-Caramel Bars

Recipe By: Adapted from King Arthur Flour
Serving Size: 90

2 cups sweetened coconut flakes — toasted, reserving 1/2 cup for topping
1/2 cup butter — softened
2 teaspoons vanilla
1 1/2 cups dark brown sugar — packed
1 large egg
1 1/4 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 can dulce de leche
2 cups dark chocolate chips

1. Toast coconut in 9×13 glass baking dish in a preheated 300°F oven, for 18-20 minutes. Stir coconut halfway through and watch carefully as it may burn quickly. Remove coconut and set aside to cool.
2. Line the same 9×13 dish with parchment paper that is higher than the pan edges.
3. Increase oven temp to 350°F.
4. In a large bowl beat butter, brown sugar, vanilla and egg. Mix in flour, salt, baking powder and 1 1/2 cups of the coconut.
5. Spread mixture into prepared pan and bake for 15 minutes. Just before the 15 minutes are up, put the entire contents of the dulce de leche in a glass measuring cup and heat in microwave in 20-30 second intervals until pourable. [It took me 90 seconds.] Remove crust from oven, pour caramel on top and smooth to all edges. Return to oven to continue baking for 10-13 minutes. Caramel will bubble up. Remove from oven. Sprinkle chocolate chips on top of hot caramel. Let stand about 5 minutes for the chips to melt. Spread evenly over top of bars, then sprinkle with the reserved toasted coconut. Set aside to cool completely.
6. Using the parchment paper “handles” lift the bars out of the pan and set on cutting board. Cut into 1″x1″ bars.
Per Serving: 62 Calories; 3g Fat (42.6% calories from fat); 1g Protein; 9g Carbohydrate; trace Dietary Fiber; 5mg Cholesterol; 32mg Sodium.

Posted in Cookies, on December 9th, 2018.

choc_peanut_butter_globs

Chocolate and peanut butter, plus nuts. What’s there not to like in a cookie?

These cookies come from daughter, Sara. She loves to bake, and even though she’s following Weight Watcher’s (and has lost 40 pounds) she still bakes for her family (husband and HS senior son and for daughter at Clemson – she ships packages to Sabrina regularly – and she bakes for the small staff at their business, and for customers). She may have a bite or two, but she’s got lots of will power. Anyway, she made these cookies and everyone raved about them. I didn’t try them as I was sure I’d eat an entire cookie. Not on my diet, either.

I record all of Ina Garten’s programs, and I’d remembered when she made these on her show, thinking to myself, what a name for a cookie? Globs? But, okay. They’re similar to one of those cloud cookies. But the ingredients here are somewhat different.

Sara’s only comments were – be sure the eggs are at room temp. She made this recipe twice, and the 2nd time she used chilled eggs, and there was definitely a difference in the volume of the cookie. So be forewarned! She also mentioned to use walnut HALVES – not finely diced – you want to encounter the texture of the nut.

These cookies were gone in a flash – that’s all I’ll say – does that tell you enough? Sara made hers smaller – she used a cookie scoop rather than 1/2 cup portions (which makes a really big cookie) so adjust according to your own taste.

What’s GOOD: the texture, the chocolate, the crunch.

What’s NOT: not a thing, so everyone said!

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Chocolate Peanut Butter Globs

Recipe By: Ina Garten recipe
Serving Size: 22

6 tablespoons unsalted butter
2 cups semisweet chocolate chips
2 ounces unsweetened chocolate
2 large eggs — at room temperature
1 tablespoon espresso powder
2 teaspoons vanilla extract
3/4 cup sugar
1/3 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup walnut halves
1 cup pecan halves — whole
2/3 cup peanut butter chips — such as Reese’s

1. Heat oven to 325°F. Line 2 baking sheets with parchment. In a bowl stir together 1/3 cup flour, baking powder, and salt; set aside.
2. In a heatproof bowl set over a pan of simmering water melt the butter, 1 cup chocolate chips, and the unsweetened chocolate, stirring occasionally. Remove from heat and set aside to cool.
3. Using an electric mixer, beat the eggs, espresso powder, and vanilla until combined. Add the sugar and beat until light and thickened, about 2 min. With the mixer on low speed, slowly add the melted chocolate. By hand, fold the flour mixture into the batter. Fold nuts into the batter with remaining chocolate and peanut butter chips.
4. Drop 1/2 cup mounds [Sara made smaller mounds] of batter onto the prepared baking sheets. Press mounds to flatten slightly. Bake until set around the edges and slightly gooey in the centers, 18 min. Allow cookies to cool on baking sheet. Store in an airtight container for up to 3 days.
Per Serving: 273 Calories; 19g Fat (59.8% calories from fat); 4g Protein; 25g Carbohydrate; 2g Dietary Fiber; 9mg Cholesterol; 79mg Sodium.

Posted in Cookies, on December 5th, 2018.

glazed_double_almond_bars

If you’re a fan of almond in cookies, oh, this one’s for you.

Since I didn’t actually eat these . . . I made them, served them, gave all the remaining cookies to my guests to take home, but I didn’t have any . . . I can’t tell you from my own taste buds that they’re sensational, but from the feedback I received when I served them to one of my book club evenings, this cookie gets rave reviews.

The recipe came from another blog, The Runaway Spoon, a blog I read regularly. Apparently this is an old recipe of Perre’s; one she’s been making for years and years. The cookies are easy to make – as long as you have a fresh tube of almond paste. Not marzipan in the tube, but almond paste. I’ve learned over the years to NOT buy one to keep in my pantry. They simply don’t keep – they get dry and hard as a rock = unusable. So buy a fresh one and start with the simple shortbread type base for these cookies (butter, sugar, eggs, flour, salt and the almond paste). It’s pressed into a 9×13 baking dish and baked for an hour. During the last 5 minutes before they come out of the oven you need to mix up the glaze – powdered sugar, almond extract and milk, and then you try to spread it around on the top of the hot cookie.

There isn’t much of the glaze. So when I handed my friend Ann the recipe that evening, since she said she needed to make these immediately, I suggested that she double the amount of the glaze. She did, but thought that was too much, so after she made them yet again, she and I agreed to 1 1/2 times the amount of glaze – that way you’ll have enough to spread all the way out to the edges, but not so much it might overwhelm the tender crumb of the base bars.

At this point you merely let the bars cool completely, then slice them up for serving. I cut two sizes (I had several other desserts – 2 cakes and another cookie) to serve that night, so I knew some of my guests would want a small cookie rather than a big one. I was surprised . . . . several people took the big ones and a few went back for seconds. Big thanks to Perre over at the Runaway Spoon for this great recipe.

What’s GOOD: from what I heard from my guests, it was the almond flavor that took them all by surprise and just said YES! It’s a kind of a chewy cookie/bar – how do I know that? – only because of the texture when I cut them. I could tell. But the reports from my guests were a definite thumbs up. (Do I hate being on a diet? Yes, especially in November and December!)

What’s NOT: only that you need to buy fresh almond paste to make this.

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Glazed Double Almond Bars

Recipe By: the runaway spoon blog
Serving Size: 16

BARS:
1 cup unsalted butter — softened
7 ounces almond paste
2 cups granulated sugar
2 eggs
2 1/4 cups all-purpose flour
1/2 teaspoon salt
GLAZE:
1 1/2 cups powdered sugar
1 1/4 teaspoons almond extract
5 drops milk — guess?

1. BARS: Preheat the oven to 300°F. Line a 9 by 13 inch baking pan with non-stick foil or parchment paper with some overhanging ends.
2. Beat the butter and the almond paste together in the bowl of a stand mixer until smooth and creamy and well combined. Add the sugar and the eggs and beat until combined and smooth, scraping down the sides of the bowl as needed.
3. Beat in the flour and salt until the batter is smooth, again scraping the bowl as needed. Spread the batter into the prepared pan. Use clean, damp fingers to press it out into an even layer if needed. Bake for 1 hour until firm and lightly golden and a tester inserted in the center comes out clean.
4. Spread the glaze over the bars as soon as you remove them from the oven.
5. GLAZE: [My suggestion: increase the amount of glaze by 1 1/2 times.] Whisk the confectioners’ sugar, almond extract and enough milk to make a glaze as thick as heavy cream. Pour over the warm bars, spread out to the edges and leave to cool completely.
6. Cut the bars into squares. If you cut them smaller, you’ll get at least 24 bars. The bars will keep in an airtight container for 2 days.
Per Serving: 373 Calories; 16g Fat (37.4% calories from fat); 4g Protein; 56g Carbohydrate; 1g Dietary Fiber; 58mg Cholesterol; 79mg Sodium.

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