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Here are the tastingspoons players. I’m in the middle (Carolyn). Daughter Sara on the right, and daughter-in-law Karen on the left. I started the blog in 2007, as a way to share recipes with my family. Now in 2023, I’m still doing 99% of the blogging and holding out hope that these two lovely and excellent cooks will participate. They both lead very busy lives, so we’ll see.

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BOOK READING (from Carolyn):

Under the Java Moon, by Heather Moore. Sometimes these WWII books are tough to read. This is a true story (written as fiction, though) about a few Dutch families who are taken prisoner on Java Island, by the Japanese. Certainly it’s a story about unbelievable deprivation and sadness, but also about resilience too. Not everyone survives, as you could guess, but you’ll be rooting for young Rita who takes on so many responsibilities far beyond her 6-year old’s abilities. I read this because a dear friend of mine’s husband (now deceased) was in the Army during WWII and spent a lot of his duty in Indonesia and had horrific stories to tell about the weather and environment (awful!). A period of his life he liked to forget. The book certainly brings that period and place to the forefront. I’m glad I read it.

Never in a million years would I have picked up Blind Your Ponies, by Stanley Gordon West. If I’d read the cover or flap that the bulk of the story is about basketball, I’d have put it back on the shelf. But oh, this book is – yes, about basketball, but it’s about a place in time in Montana, a few decades ago, when a tiny town supported their high school team. It’s about a dream. About the town who believed in them. About a tall young man who comes to lives in the town, and his deliverance, really, from a pretty awful background as he plays basketball, when he’d never played before. It’s about relationships, marriages, families and about how this little team makes it. Such a great story and SO glad I read it.

A Girl Called Samson, by Amy Harmon. I’m a fan of anything written by Harmon, and this one delivered as all her books do. 1760, Massachusetts. Deborah Samson is an indentured servant but yearns for independence. From being a rather tall, skinny kid (a girl) to faking it as a young soldier (a young man) in the Continental army. You’ll marvel at her ability to hide her true self. It’s quite a story. She’s thrown into the worst of situations in the war and comes through with flying colors. You’ll find yourself rooting for her and also fearing mightily that she’s going to either get killed, or be “found out,” by some of the men. Riveting story beginning to end. There’s a love interest here too which is very sweet.

On Mystic Lake, by Kristin Hannah. This is a book Hannah wrote some years ago, and tells the story of a woman, Annie, who finds out (on the day their daughter goes off to a foreign land for an exchange quarter) that her husband is in love with another woman and leaves her. Annie, who has been the quintessential perfect corporate wife, is devastated. She felt blind-sided. She cries and wallows, but eventually she returns home to her small town, where her widowed dad lives, in Washington. There she runs into many people she knew and at first feels very out of place. Slowly, she finds the town more welcoming and she helps a previous boyfriend, now widowed with his young daughter. A connection is there. Annie has to find herself, and she definitely does that. Her husband rears his head (of course he does!) after several months, and Annie has to figure out what to do. I don’t want to give away the story. Lots of twists and turns.

The Vineyard, by Barbara Delinsky. A novel with many current day issues. Husband and wife own a vineyard in Rhode Island. Husband dies. Widow soon (too soon) marries the manager, a hired employee, much to the consternation of her two grown children. Widow hires woman as personal assistant (much of the book comes from her voice) and she gets entangled into the many webs, clinging from the many decades the winery has tried to be successful. Really interesting. Lots of plot twists, but all revolving around work of the vineyard. Cute love story too. It wouldn’t be a Delinsky book without that aspect.

Consequences, Penelope Lively. I’ve always loved this author’s writing style. Have read many of her books. This one follows a rather dotted line family, the women, as they grow through worn-torn London and England. There’s poverty and both major events and minor ones that send the story’s trajectory in new directions. Riveting for me. Lively won the Booker Prize for Moon Tiger, her most famous book.

Below Zero, C.J. Box. Mystery of the first order. A Joe Pickett novel (he’s a game warden in Wyoming) with a family member thought dead is suddenly alive. Or is she? Joe’s on the hunt to find out. I don’t read these books at night – too scary. I love his books, though.

Consolations of the Forest: Alone in a Cabin on the Siberian Taiga, by Sylvain Tesson. I’m not sure what possessed me to read this book. About a late 30s guy who seems to crave solitude; he’s offered a 11×11 cabin in the cold/frozen Siberian outback, on a huge lake that freezes over in winter. Here’s a quote from the book: “A visit to my wooden crates. My supplies are dwindling. I have enough pasta left for a month and Tabasco to drench it in. I have flour, tea and oil. I’m low on coffee. As for vodka, I should make it to the end of April.” Vodka plays large in this book. Tesson (who is French, with Russian heritage) is a gifted writer, about the wilderness, the flora and fauna, about the alone-ness, the introspection. Mostly he ate pasta with Tabasco. No other sauce. Many shots of vodka every day. Drunkenness plays a serious role too – what else is there to do, you might ask? He lived there for about a year. I’d have lasted a week, no more.

The Auburn Conference by Tom Piazza. Another one, given my druthers I’m not sure I’d have picked up. For one of my book clubs. Excellent writing. 1883, upstate NY. A young professor decides to make a name for himself and puts on an event, inviting many literary luminaries of the day (Mark Twain, Frederick Douglass, Herman Melville, Forrest Taylor and a romance novelist [the outlier] Lucy Comstock). Part panel discussion, part private conversations, the author weaves a tale of discord, some moderate yelling, some rascism and much ridicule of the romance novelist. Also some words of wisdom, maybe not from the authors you’d have expected. Unusual book.

As Bright as Heaven, by Susan Meissner. 1918. Philadelphia. About a young family arriving with the highest of hopes. Then the Spanish Flu hits and dashes everything. You’ll learn a whole lot about that particular virulent flu and the tragic aftermath. Really good read.

Hour of the Witch, by Chris Bohjalian. Boston, 1662. A young woman becomes the 2nd wife of a powerful man, a cruel man. She determines to leave him, something just “not done” back then. Twists and turns, she’s accused of being a witch. Story of survival, and a redeeming love too.

My Oxford Year, by Julia Whelan. At 24, a young woman is honored with a Rhodes Scholarship to Oxford. She’s older than most of her fellow classmates, and as an American, doesn’t fit in very well. She’s left a good job back home, but determines to try to work some for the political campaign job she’s left, and also do the work for her Oxford scholarship. She meets a professor. Oh my. Such an interesting book. I loved learning about the culture of Oxford, and there’s a fascinating romance too, somewhat a forbidden one with said professor.

Madame Pommery, by Rebecca Rosenberg. I love champagne. Have read a number of books over the years (novels) about the region (and I’ve visited there once). This is real history, though in a novelized form. Madame Pommery was widowed, and determined she would blaze a trail that was not well received (no women in the champagne business for starters). And she decides to make a different, less sweet version. She’s hated and reviled, but sticks to her guns, veering away from the then very sweet version all the winemakers were producing. Fascinating story.

The Wager, by David Grann. A true tale of shipwreck, mutiny and murder back in the 1740s. Not exactly my usual genre of reading, but once I heard about the book, I decided I needed to read it. This is a novelized version of the story, based on the facts of an English shipwreck, first off Brazil, then later off Chile. Of the men, their struggle to survive (and many didn’t). Yes, there’s murder involved, and yes, there’s mutiny as well. Those who survived stood trial back in England many years later. Riveting read.

Before We Were Yours, by Lisa Wingate. 1939. A shantyboat in the backwaters of the Mississippi River. A 12-year old girl is left to care for her younger siblings when her mother is taken ill. A mystery ensues, and soon officials chase these youngsters to take them into an orphanage, one that became infamous for “selling” the children, weaving wild tales of their provenance. Dual timeline, you read about a successful young attorney who returns home to help her father, and questions come up about the family history. Fascinating read. You’ll learn about this real abominable woman, Georgia Tann, who profited by her “sales.”

The Vaster Wilds, by Lauren Goff. This tells the story of a young servant girl, in the aftermath of the starvation in Jamestown, the beleaguered town that virtually disappeared because the people weren’t prepared for the harshness of survival in those days. She escapes before the demise of the town and heads west, with nothing but the clothes she’s wearing. She survives longer than you might think, and encounters a lot of interesting experiences and people. Very interesting historical read.

Lady Tan’s Circle of Woman, Lisa See. Historical fiction, from 1469, Ming Dynasty, China. Based on the true story, however, about a young woman mostly raised by her grandmother who is a well known physician. Her grandfather is a scholarly physician, her grandmother, more an herbalist, or like a pharmacist of the day. Tan eventually marries into a family and is immediately subjugated by the matriarch, who won’t allow her to practice any of her healing arts. Quite a story, and also about how she eventually does treat women (women “doctors” were only allowed to treat women) as a midwife and herbalist. You’ll learn a whole lot about the use of flowers and herbs for healing and about the four humors.

Winter Garden, by Kristen Hannah. Quite a story, taking place in Washington State with apple orchards forming a backdrop and family business. Two sisters, never much friends even when they were young, return home to help care for their ailing father. Their mother? What an enigma. She took no part in raising them, yet she lived in the home. She cooked for the family, but rarely interacted. Yet her father adored his wife, their mother. How do they bridge the gulf between each other and also with their mother. Another page turner from Kristen Hannah.

Trail of the Lost, by Andrea Lankford. Not my usual genre. This is nonfiction, about Lankford who has plenty of credentials for rescue services, and is an avid hiker herself, determines to try to find some missing people who have disappeared off the face of the earth on the Pacific Crest Trail. It’s about how rescues work, everything from the disconnect between active citizens who want to help, and seemingly the unwillingness of authorities to share information. Not exactly a positive for law enforcement in this book. Really fascinating. There are hundreds of people who have disappeared off various long hike trails in the U.S. This is about four who were hiking (separately and at different times) on the PCT.

Tomorrow, Tomorrow and Tomorrow, by Gabrielle Zevin. I’ve never been a “gamer.” Not by any standard definition, anyway. Not like people who really get into games, adventure, killers, etc. And this book isn’t a game .. . but it’s a novel (and a great story, I might add) about how these games come into being. How they’re invented, how they morph. First there were two college students, then a third person is added, and they end up creating a wildly popular game. A company is born. And it goes from there. Mostly it’s about the people, their relationships, but set amidst the work of creating and running a gaming company. Not all fun and games, pun intended.

Remarkably Bright Creatures, by Shelby Van Pelt. Oh gosh, what a fabulous book. It’s a novel; however, much of the story is about the intelligence of octopus. In particular this one, Marcellus, who lives in an aquarium in a fictitious town in western Washington State. More than anything the book is about relationships, not only Marcellus with a woman (of a certain age) who cleans the aquarium at night, but the various people in this small town.

Trust, by Herman Diaz. This novel is an enigma in so many ways. It’s a book, within a book, within a book. About the stock market crash back in 1929, but it’s about a man. Oh my. It’s really interesting. This book won the Pulitzer. That’s why I bought it.

Cassidy Hutchinson is a young woman (a real one) who works in politics or “government.” She’s worked for some prestigious Washington politicians, and ended up working for Trump. The book is a memoir of her short spin working at the highest levels, and obviously at the White House. She worked under Mark Meadows and suffered a lot of ridicule when she quit. Truth and lies . . . when she couldn’t live with herself and subvert the truth. Enough, gives you plenty of detail leading up to and after the January 6th uprising. She testified to Congress about what she knew. Really interesting. I almost never read books about politics because I think many (most?) of our elected politicians succumb to the lure of power and forget who they work for, us, the public.

Becoming Dr. Q, by Alfredo Quiñones-Hinojosa, MD, is an Associate Professor of Neurosurgery and Oncology at Johns Hopkins University. This is his memoir about how he went from being a penniless migrant from Mexico to one of the world’s most renowned experts in brain tumors.

The Invincible Miss Cust, by Penny Haw.  In 1868 Ireland, a woman wasn’t allowed to attend veterinary school, much less become a veterinarian. It took  years of trying (to the horror of her aristocratic family) and finally someone took her under their wing, she enrolled using a pseudonym (a name not revealing her gender). This is a true story of Aleen Isabel Cust, who did just that.

Her Heart for a Compass, by Sarah Ferguson (yes), the Duchess of York. I was pleasantly surprised as I read this book that it wasn’t the usual romantic romp – there’s more to this story than you might think. Ferguson utilizes some of her family ancestors as real characters in the book. Sweet story but with lots of twists and turns.

Someone Else’s Shoes, by Jojo Moyes.Nisha, our heroine, is a wealthy socialite. She thinks her life is perfect. At the gym someone else grabs her gym bag, so she grabs the similar one. Then she finds out her husband is leaving her and he’s locked her out of their high-rise apartment. She’s penniless. No attorney will take her on. She has nothing but this gym bag belonging to someone else (who?).

The Eleventh Man, Ivan Doig. What a story. Ben, part of a Montana college football team in the 1940s, joins the service during WWII. So do all of his eleven teammates. After suffering some injuries in pilot training he is recruited by a stealthy military propaganda machine. His job is to write articles about his teammates as they are picked off at various battle theaters around the Pacific and Europe. Ben goes there, in person, to fuel the stories. Ivan Doig is a crafty writer; I’ve read several of his books, my favorite being The Whistling Season.

Wavewalker, by Suzanne Heywood. Oh my goodness. A memoir about a very young English girl who goes off with her besotted and narcissistic parents and her brother on a years-long sailing journey supposedly following the route of James Cook. A very old, decrepit 70-foot schooner. Four people, 2 sort-of adults and 2 children. Sometimes a helper or two. A seasick mother. A dad who is driven to the extreme, whatever the damage he creates. She spent 10 years aboard.

Claire Keegan wrote Small Things Like These. It’s won a lot of awards, and shortlisted for the Booker Prize. Takes place in Ireland. Some profound questions come up in this novella, about complicity, about restitution. There’s a convent nearby, and attached one of those places young girls were sent if they found themselves “in the family way,” and about how the church helped, supposedly, by taking the children and placing them in homes, without consent. It’s ugly, the truth of the matter. Really good read.

Nicholas Sparks isn’t an author I read very often because his books are pretty sappy, but daughter Sara recommended this one, The Longest Ride. It begins with Ira (age 93), stuck in his car as it plunges off the edge of a road, and it’s snowing. As the hours tick by, he reminisces about his life.

The Neuroscientist Who Lost Her Mind, by Barbara Lipska. Interesting that I’ve read two books recently about the brain (see Doctor Q above). This is a true story about a woman, a neuroscientist, who developed a metastatic melanoma in the brain.

The Price of Inheritance, by Karin Tanabe. This is a mystery, of sorts. Our heroine is an up and coming employee at Christie’s (auction house). In bringing a large collection of expensive art to auction, she makes a misstep about the provenance of a desk. She’s fired. She goes back to her roots, takes a job at a small antique store where she used to work.

The Covenant of Water, by Abraham Verghese. Did you read Cutting for Stone, years ago, by this author? Such a good book, so I knew I’d enjoy this one, and oh, did I!. The book takes place in a little known area of southern India, and chronicles a variety of people over a few generations, who inhabit the place.

Finding Dorothy, by Elizabeth Letts. My friend Dianne recommended this book to me, and it was so special. Loved it beginning to end. It’s based on the story of 77-year old Maud Gage Baum (her husband Frank Baum wrote The Wizard of Oz).

The Bandit Queens, by Parini Shroff. It’s about a young Indian woman, Geeta, as she tries her best to make a living after her husband leaves her. Yet the community she lives in, thinks Geeta murdered him.

Attribution, by Linda Moore. We follow art historian Cate, as she struggles to succeed in her chosen field against sexist advisors. She finds what she thinks is a hidden painting.

The Measure, Nikki Erlick. Oh my goodness. This story grabbed me from about the third sentence. Everyone in the world finds a wooden box on their doorstep, or in front of their camper or tent, that contains a string. Nothing but a string. The author has a vivid imagination (I admire that) and you just will not believe the various reactions (frenzy?) from people who are short-stringers, or long-stringers.

The Book Spy by Alan Hlad. True stories, but in novel form, of a special Axis group of men and women librarians and microfilm specialists, sent to strategic locations in Europe to acquire and scour newspapers, books, technical manuals and periodicals, for information about German troop locations, weaponry and military plans of WWII. I was glued to the book beginning to end. Fascinating accounts.

A Dangerous Business, Jane Smiley. What a story. 1850s gold rush, story of two young prostitutes, finding their way in a lawless town in the Wild West. There’s a murder, or two, or three, or some of the town’s prostitutes, and the two women set out to solve the crime.

Storm Watch, by C. J. Box. I’m such a fan of his tales of Wyoming Game Warden Joe Pickett’s adventures catching criminals. Loved it, just like I’ve loved every one of his books.

Defiant Dreams, by Sola Mahfouz. True story about the author, born in Afghanistan in 1996. This is about her journey to acquire an education. It’s unbelievable what the Taliban does to deter and forbid women from bettering themselves.

Language of Flowers by Vanessa Diffenbaugh. This is fairly light read, a novel – but interesting, about the meaning behind many flowers.

The Rome Apartment, by Kerry Fisher. Such a cute story. Maybe not an interesting read for a man. It’s about Beth, whose husband has just left her, and her daughter has just gone off to college. Beth needs a new lease on life, so she rents a room from a woman who lives in Rome.

All the Beauty in the World, a memoir by Patrick Bringley. Absolutely LOVED this book. Bringley was at loose ends and accepted a job as a guard at the Metropolitan Museum of Art in NYC. He’d been a journalist at The New Yorker magazine, but after his brother was ill and died, he needed refreshing. After his training at the museum, he moves from room to room, guarding the precious art, and learning all about the pieces and the painters or sculptors.

The Queen’s Lady, by Joanna Hickson. I love stories about Tudor England, and this one didn’t disappoint. Joan Guildford is a lady in waiting to Queen Elizabeth. Oh my goodness are there twists and turns.

Once in awhile I’m ready to read another Louise Penny mystery. This time it was World of Curiosities. Usually I’d write something wonderful regarding “another tome about Three Pines.” Not going to say it this time. Three Pines becomes a sinister place. Murders (many).

Over the years I’ve read many of Jodi Picoult’s books. This, her newest, or very new, is called Mad Honey. Oh, my. This book is beyond Picoult’s usual borders, but then she always writes edgy books. That’s her genre. This one is written with a co-author, a woman who is gay (I think) and also a trans-gender.

Philippa Gregory is one of my fav authors. Just finished her 3rd (and last, I think) in the Fairmile series called Dawnlands. If you scroll down below you’ll find the 2nd book in the series, Tidelands. Very interesting about English history, but about the same families from the first book in the group. Loved it, as I loved all of them.

Am currently reading Rutherfurd’s long, long book, Paris. I love these involved historical novels about a place (he’s written many about specific places in the world). It’s a saga that goes back and forth in time, following the travails of various people and families, through thick and thin. Some of it during the era of the King Louis’ (plural, should I say Louies?). Very interesting about some of the city’s history and royalty.

Although this book says A Christmas Memory, by Richard Paul Evans, it’s not just about Christmas. A young boy is the hero here, but really an older widower man who lives next door plays a pivotal part of this book.

Wish You Were Here, by Jodi Picoult. Another page-turner. I loved this book. A thirty-something woman, about to take a trip with her boyfriend, when Covid breaks out. Covid plays a major role in this book, beginning to end. She decides to go anyway as her boyfriend is a doctor and cannot leave. She ends up on a remote Galapagos island, and you go along with her – with people she meets, the life she leads, the isolation she experiences, the loneliness she feels, but the joy of nature is a sustaining aspect.

Not everyone wants to read food memoirs. When I saw Sally Schmitt had written a memoir, titled Six California Kitchens, I knew I wanted to read it. I met Sally a few times over the years when I visited Napa Valley, and bought some of her famous pickled items, chutneys, jams, etc. She was the original chef at The French Laundry, before it became truly famous by Thomas Keller.

Being a fan of Vivian Howard (from her TV show), when I saw she’d written another book, I knew I should buy it. This Will Make It Taste Good is such an unusual name for a cookbook, but once you get into the groove of the book, you’ll understand. What’s here are recipes for some “kitchen heroes” she calls them. They’re condiments. They’re food additions, they’re flavor enhancers.

As soon as it came out, I ordered Spare, by Prince Harry. I’ve always been interested in the Royal Family.

Unaccustomed Earth by Jhumpa Lahiri. Usually I don’t seek out short stories. I might have purchased this book without realizing it was. There aren’t that many stories – each one gets you very ingrained in the characters. I love her writing, and would think each story in this book could be made into a full-fledged novel.

A Lantern in Her Hand, by Beth Streeter Aldrich. A very interesting and harrowing story of early pioneer days in the Midwest (Nebraska I think); covered wagon time up to about 80 years later as the heroine, Abbie Deal, and her husband start a family in a small town.

The Messy Lives of Book People, by Phaedra Patrick. From amazon’s page: Mother of two Liv Green barely scrapes by as a maid to make ends meet, often finding escape in a good book while daydreaming of becoming a writer herself. So she can’t believe her luck when she lands a job housekeeping for her personal hero, mega-bestselling author Essie Starling, a mysterious and intimidating recluse.

Four Seasons in Rome by Anthony Doerr. I’m a fan of this author and relished reading his book about a year in his personal life, with his wife and very new, newborn twins. Doerr was given an auspicious award – a year of study in Rome, with apartment and a stipend. There are four chapters, by season.

Kristin Hannah’s Distant Shores is quite a read. Some described it as like a soap opera. Not me. Interesting character development of a couple who married young. She put her own career/wants/desires aside to raise their children. He forged ahead with his life dreams. The children grow up and move on. Then he’s offered a huge promotion across the country. She’s torn – she doesn’t want to be in New York, but nothing would get in the way of his career.

Oh, William! by Elizabeth Strout. Lucy Barton is divorced. But she’s still sort of friendly with her ex. It’s complicated. Out of the blue he asks her to go on a trip with him to discover something about his roots.

Tidelands,  by Philippa Gregory. It tells the tale of a peasant woman, Alinor (an herbalist and midwife), who lives barely above the poverty level, trying to raise two children, during the time of great turmoil in England, the rancorous civil war about Charles 1.

Read Reminders of Him, by Colleen Hoover. A page turner of a story. A young woman is convicted of a crime (young and foolish type). Once released her sole purpose is to be a part of her daughter’s life.

The Last Anniversary by Liane Moriarty. Oh my goodness. The wicked webs we weave. How in the world did the author even come UP with this wild story, but she did, and it kept me glued. Sophie walked away from her wedding day, and always wondered if she made the wrong decision.

Very funny and poignant story, Mrs. Palfrey at the Claremont, by Elizabeth Taylor (no, not that one). Mrs. Palfrey, a woman of a certain age, moves into an old folks’ home in London. It’s a sort of hotel, but has full time elderly quirky residents.

For one of my book clubs we read Lessons in Chemistry, by Bonnie Garmus. This book is so hard to describe. Elizabeth is a wizard at chemistry and struggles to be recognized for her intelligence and research. She meets a man at her company who is brilliant too. They make quite a pair. They have a child, then he suddenly dies. Her work isn’t taken seriously, so she leaves her employment and becomes an overnight phenom on a cooking show where she uses the chemical names for things like sodium chloride, etc. You go alongside her struggles, and her raising of her daughter. LOTS of humor, lots to discuss for a book club.

Horse. Oh my, is it a page turner. Loved it from the first page to the last. Sad when it ended. It’s a fictional creation but based on a real racehorse owned by a black man, back in the 1850s. Technically, the story is about a painting of the horse but there are many twists and turns. If you’ve ever enjoyed Brooks’ books in the past, this one won’t disappoint.

The Book of Lost Names, by Kristin Harmel (no, not Hannah). Certainly a little-known chunk of history about a woman who becomes a master forger during WWII to help get Jewish children out of France. Not easy to read, meaning the difficulty of anyone finding the means and place to DO the forgery and right under the noses of the Nazis. Really good read.

Liane Moriarty’s first novel, Three Wishes, follows the travails of adult triplets, so different, yet similar in many ways. Two are identical, the third is not. So alike, and so not. It takes you through a series of heart-wrenching events, seemingly unrelated, but ones that could bring a family to its breaking point and test the bonds of love and strength.

Recently I’ve read both of Erin French’s books, her cookbook, The Lost Kitchen, and since then her memoir, Finding Freedom. About her life growing up (difficult) about her coming of age mostly working in the family diner, flipper burgers and fries (and learning how much she liked to cook). Now she’s a very successful restaurant entrepreneur (The Lost Kitchen is also the name of her restaurant) in the minuscule town of Freedom, Maine. She’s not a classically trained chef, but she’s terrifically creative. See her TV series on Discover+ if you subscribe.

Jo Jo Moyes has a bunch of books to her credit. And she writes well, with riveting stories. Everything I’ve read of hers has been good. This book, The Girl You Left Behind, is so different, so intriguing, so controversial and a fascinating historical story. There are two timelines here, one during WWI, in France, when a relatively unknown painter (in the style of Matisse) paints a picture of his wife. The war intervenes for both the husband and the wife.

Eli Shafak’s Island of Missing Trees. This book was just a page turner. If you’ve never read anything about the conflict in Cyprus (the island) between the Turks and the Greeks, you’re in for a big history lesson here. But, the entire story centers around a fig tree. You get into the head/brain/feelings of this big fig tree which plays a very central part of the story. You’ll learn a lot about animals, insects (ants, mosquitos, butterflies) and other flora and fauna of Cyprus.

Also read Apples Never Fall by Liane Moriarty. Ohhh my, such a good book. I couldn’t put it down. Whatever you do, do not read the ending before you start the book. I’ve never understood people who do this. The book chronicles the day a mom just ups and disappears. The grown children come back home, in panic. The dad isn’t much help, and he becomes the prime suspect of foul play. There is no body, however.

If you’d like a mystery read, try Dete Meserve’s The Space Between. It’s just the kind of page-turner I enjoy – a wife returns to her home after being away on business for a few days, to find her husband missing and what he’s left for her is an unexplained bank deposit of a million dollars, a loaded Glock in the nightstand, and a video security system that’s been wiped clean.

Read Alyson Richman’s historical novel called The Velvet Hours. Most of the book takes place in Paris, with a young woman and her grandmother, a very wealthy (but aging) woman who led a life of a semi-courtesan. Or at least a kept woman. But this grandmother was very astute and found ways to invest her money, to grow her money, and to buy very expensive goods. Then WWII intervenes, and the granddaughter has to close up her grandmother’s apartment, leaving it much the way it had been throughout her grandmother’s life, to escape the Nazis. Years go by, and finally answers are sought and found. An intriguing book, based on the author’s experience with an apartment that had been locked up similarly for decades, also in Paris.

Susan Meissner is one of my favorite authors. This book, The Nature of Fragile Things tells a very unusual story. About a young Irish immigrant, desperate to find a way out of poverty, answers an ad for a mail order bride.

Also read Rachel Hauck’s The Writing Desk. You could call this a romance. A young professional, a writer of one successful book, has writer’s block. Then she’s asked to go to Florida to help her mother (from whom she’s mostly estranged) through chemo. She goes, hoping she can find new inspiration.

Also recently finished The Weight of Ink by Rachel Kadish. The book goes backwards and forwards in time, from the 1600s in London with the day-to-day lives of a group of Jews (who had to be very careful about how they worshiped) to current day as an old house is discovered to hold a treasure-trove of historical papers.

Colleen Hoover has written quite a book, It Ends with Us: A Novel, with a love story being the central theme, but again, this book is not for everyone – it can be an awakening for any reader not acquainted with domestic violence and how such injury can emerge as innocent (sort of) but then becomes something else. There is graphic detail here.

Nicolas Barreau’s novel Love Letters from Montmartre: A Novel  is very poignant, very sweet book. Seems like I’ve read several books lately about grieving; this one has a charming ending, but as anyone who has gone through a grave loss of someone dear knows, you can’t predict day to day, week to week. “Snap out of it,” people say, thinking they’re helping.

Another very quirky book, that happens to contain a lot of historical truth is The Phone Booth at the Edge of the World: A Novel by Harry N. Abrams. Set in Japan just after the tsunami 10 years ago when 18,000 people died. At a private park miles away, some very special people installed a phone booth, with a phone (that didn’t work) at the edge of the park, and the survivors of the tsunami began wending their way there to “talk” to their deceased loved ones. Very poignant story.

No question, the most quirky book I’ve read of late, a recommendation from my friend Karen, West with Giraffes: A Novel by Lynda Rutledge. Back in the 1930s a small group of giraffes were brought across the Atlantic from Africa to New York, destined for the then-growing San Diego Zoo. The story is of their journey across the United States in the care of two oh-so-different people, both with a mission.

Could hardly put down Krueger’s book, This Tender Land: A Novel. Tells the harrowing story of a young boy, Odie, (and his brother Albert) who became orphans back in the 30s. At first there is a boarding school, part of an Indian (Native American) agreement, though they are not Indian. They escape, and they are “on the run.”

Just finished Kristin Hannah’s latest book, The Four Winds: A Novel. What a story. One I’ve never read about, although I certainly have heard about the “dust bowl” years when there was a steady migration of down-and-out farmers from the Midwest, to California, for what they hoped to be the American Dream. It tells the story of one particular family, the Martinellis, the grandparents, their son, his wife, and their two children.

Also finished reading Sue Monk Kidd’s recent book, The Book of Longings: A Novel. It is a book that might challenge some Christian readers, as it tells the tale of Jesus marrying a woman named Mary. I loved the book from the first word to the last one. The book is believable to me, even though the Bible never says one way or the other that Jesus ever married. It’s been presumed he never did. But maybe he did?

Jeanine Cummins has written an eye-opener, American Dirt. A must read. Oh my goodness. I will never, ever, ever look at Mexican (and further southern) migrants, particularly those who are victims of the vicious cartels, without sympathy. It tells the story of a woman and her young son, who were lucky enough to hide when the cartel murdered every member of her family – her husband, her mother, and many others. It’s about her journey and escape to America.

Also read JoJo Moyes’ book, The Giver of Stars. Oh gosh, what a GREAT book. Alice joins the Horseback Librarians in the rural south.

Frances Liardet has written a blockbuster tale, We Must Be Brave. I can’t recommend this book highly enough. Although the scene is WWII England, this book is not really about the war. It’s about the people at home, waiting it out, struggling with enough food, clothing and enough heat.

William Kent Krueger wrote Ordinary Grace. From amazon: a brilliantly moving account of a boy standing at the door of his young manhood, trying to understand a world that seems to be falling apart around him. It is an unforgettable novel about discovering the terrible price of wisdom and the enduring grace of God. It’s a coming of age story.

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.

My Name Is Resolute by Nancy Turner. She’s the author of another book of some renown, These is my Words:

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, who becomes a shepherd. Not just any-old shepherd – actually a well educated one. He knows how to weave a story.

 

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, Desserts, on January 29th, 2014.

smores_brownies

For a few days I considered not posting this recipe, just cuz this brownie dessert is super-sweet and cuz marshmallows aren’t one of my favorite things. But some people really like sweet-sweet desserts (or brownies) and some people (children?) think marshmallows are the cat’s meow.

The first disclaimer here: I didn’t make these myself. It was from a Phillis Carey cooking class, and that picture above was my serving at the class. But what got me to thinking about them was the little square I took home (of this). I waited 2 days, and had it with a mid-afternoon cup of coffee, so the over-the-top sweet wasn’t quite so over-the-top. With that, I decided I’d post it anyway, but with just one tweak (a little less sugar).

First you need to line the 9×13 pan with foil – including long flaps on at least 2 sides so you can lift these out of the pan after baking. Then you line up inside the pan the graham crackers, slightly overlapping them. A few are kept aside for crumbling on top. Then you melt the chocolate and butter together, add sugar and egg, then vanilla and flour. That mixture is poured over the prepped graham crackers and baked – actually it’s slightly under-baked because you bake these a 2nd time with the topping.

On top of the hot brownies you sprinkle chocolate chips and marshmallows and bake again for 3-5 minutes. If you have a kitchen torch, you can also lightly brown the marshmallows. Then while that’s hot, you press the remaining graham cracker chunks on the top of the sticky, melting marshmallows. You cool these, remove from the pan and cut into servings. The recipe indicates it’ll serve 15. I think it would easily serve 18 – because – as I said – these suckers are sweet.

What’s GOOD: the chocolaty flavor, for sure – I think my favorite part was the brownies themselves. If you’re a fan of marshmallows, well, you’ll love these. If you like graham crackers, and the whole s’mores thing, you’ll be in nirvana. I’d think children would be enchanted with this recipe. Throw a few M&Ms on top of the sticky marshmallows and they might be in heaven. I wouldn’t do that, but that’s cuz I don’t love overly sweet desserts.

What’s NOT: nothing at all, unless you’re averse to marshmallows or grahams.

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S’Mores Brownies

Recipe By: Phillis Carey cooking class, 2014
Serving Size: 15 (maybe more)

20 pieces graham crackers — divided use
3/4 cup unsalted butter
4 ounces unsweetened chocolate — (good quality) chopped (ScharffenBerger recommended)
1 3/4 cups sugar — [I reduced this from 2 cups]
3 large eggs
1 teaspoon vanilla
1 cup flour
2 1/2 cups miniature marshmallows
1 cup chocolate chips — semisweet

1. Preheat oven to 350°F. Line a 9×13 baking pan with foil that extends up over the two sides (enough to grab onto). Coat the inside with cooking spray. Place 15 graham crackers in pan, with sides slightly overlapping. Break remaining 6 graham crackers into small chunks and set aside.
2. Place butter and unsweetened chocolate in a medium-sized microwavable bowl and heat on high for 1 minute; stir and heat another 30 seconds, or until chocolate is barely melted; stir it until it’s smooth. Stir in sugar, then eggs and vanilla; mix well. Stir in flour and pour over graham crackers in pan. Bake for 30-32 minutes or until a toothpick inserted in the center comes out with fudgy crumbs. Do not over bake.
3. Sprinkle top with marshmallows and chocolate chips. Bake 3-5 more minutes or until marshmallows begin to puff. Remove from oven and press remaining graham cracker chunks into the marshmallows. (You may use your kitchen torch to toast the marshmallows before adding the graham crackers, if desired.) Cool and then use foil sides to help lift the brownies from the pan before cutting and serving. Brownies keep at room temperature for 5-6 days.
Per Serving: 386 Calories; 20g Fat (43.7% calories from fat); 4g Protein; 53g Carbohydrate; 3g Dietary Fiber; 67mg Cholesterol; 77mg Sodium.

Posted in Cookies, on January 17th, 2014.

GF_pb_cc_cookies

Every year when my wheat-allergic cousin comes to visit I try to find a few new recipes to try. Things that he’d like while he’s here, but also a couple that he might enjoy making at home. And if I were to tell you these cookies are every bit as good as peanut butter chocolate chip cookies made WITH flour, would you believe me? Well, you should, because I’m going to be making these just for myself cuz they’re that good!

After making them (actually Gary made them while I sort-of supervised) I took one to try. Oh my goodness. They were absolutely fantastic. And I mean really fantastic! They have a very light crumb – as you’ll see from the recipe below – they have nothing but smooth peanut butter, brown sugar, soda, salt, an egg and vanilla. Oh, and the chocolate chips. How easy can that be? The recipe makes a very short texture – I mean buttery, crumbly (and there isn’t any butter in it except the smooth peanut butter) cookie. Rich, though. And with such great flavor.

You cannot use high-end peanut butter in these – we bought regular plain-old JIF, the smooth version. Apparently folks at King Arthur Flour have tried this with the Laura Scudder’s, for instance, and it just doesn’t work (too dry and crumbly for some reason). So do seek out JIF (not low fat, not low sugar, and not crunchy). The dough is very easy to mix up and the chocolate chips added in at the last. The recipe below makes just 18 cookies. When I make them I’m going to double the recipe. Gary took all the cookies home with him (he and I each ate 2, so he took home 14). Therefore, I’m going to need to make them sometime soon.

What’s GOOD: they’re fabulous. As long as you like peanut butter; and chocolate chips, then you’ll love these cookies. The fact that they’re GF is nearly beside the point.

What’s NOT: not a thing that I can think of.

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Flourless Peanut Butter and Chocolate Chip Cookies

Recipe By: King Arthur Flour
Serving Size: 18

1 cup smooth peanut butter
3/4 cup light brown sugar
1/2 teaspoon baking soda
1 pinch salt
1 large egg
1 teaspoon vanilla extract
1/2 cup chocolate chips — or mini chips

1. Preheat your oven to 350°F.
2. Beat the peanut butter, sugar, baking soda, and salt at medium speed of your mixer, until well-blended.
3. Add the egg and vanilla, and blend on low-medium speed until incorporated.
4. Stir in the chocolate chips.
5. Scoop the dough by the tablespoonful onto a parchment-lined baking sheet (a tablespoon cookie scoop is best for this job) and push the top of the dough to flatten just slightly.
6. Bake the cookies for 8 to 10 minutes. Remove them from the oven, and cool right on the pan. The tops should be slightly crinkled and you will want to remove them from the oven BEFORE they begin to brown on the edges.
Per Serving: 142 Calories; 9g Fat (55.7% calories from fat); 4g Protein; 13g Carbohydrate; 1g Dietary Fiber; 12mg Cholesterol; 116mg Sodium.

Posted in Cookies, on December 18th, 2013.

mexican_wedding_cookiesEver made Mexican Wedding Cookies? Or Russian Tea Cakes. They’re one in the same. If you’re interested in the history of this powdered-sugar-puff cookie, read below.

jackie_cherrie_powdered_sugarMy friends Jackie and Cherrie were at my house a good part of the day recently. Baking cookies. We’ve been doing this for several Decembers – we each bring some stuff, and I often make the batter for one or two cookies before the big day. This year we made cardamom cookies, chocolate almond saltine bars, cranberry noels, and these, the Mexican Tea Cookies (or Cakes), a new recipe for our Christmas repertoire. Cherrie arrived with a printout in hand –from this recipe at TLC (Discovery Channel). These are SUCH a simple cookie to make. Here’s a bit of history about the cookie (from ehow.com):

The term “Mexican wedding cookie/cake” did not appear in the American vocabulary until the early 1950s, after which the term appeared in virtually every basic baking cookbook. At the same time, recipes for “Russian teacakes” began disappearing from the same books. Russian teacakes and Mexican wedding cookies are virtually the same thing in ingredients, method and final product. Many historians speculate that the term Mexican wedding cookie/cake was used to replace the term Russian teacake due to the strained U.S. relationship with Russia at the time (the Cold War).

Aside from Mexican wedding cookies, biscochitos and Russian teacake, the crunchy buttery ball also goes by the name polvorones in Spain, butterballs, Swedish teacakes, moldy mice, pecan sandies, Danish almond cookies, Finnish butter strips, Napoleon hats and melting moments. The same cookies (same ingredients and method but with different shapes) go by different names [in] various regions around the world, and it is impossible to state who was the first to pioneer the recipe.

mex_wedding_cookies_hotIn that write-up above, I particularly like that these cookies are called “moldy mice.” I read online at one website that many believe it was Russian nuns who went to Mexico and began making the cookies every Christmas season or for a special occasion like a wedding. Hence they were transformed into Mexican Wedding Cakes.

What they are, are easy to make. You mix up butter, powdered sugar, finely minced pecans and some flour, and that’s about it. The dough is chilled a bit to make it easier to roll into balls. With 2 of us working at it, that didn’t take all that long. The cookies are baked for 20 minutes, then rolled over and over and over and ever-so gently in powdered sugar.

In the photo above are the cookies right out of the oven. The pecans gives the cookies a little color plus the butter too. Some recipes call for shortening, but we wanted to use a butter one sincemex_wedding_cookies_in_sugar we think they taste better.

After baking, the hot little cookies are put into a bowl of powdered sugar and delicately – and I do mean gently –  rolled around in the sugar, lightly pressing the sugar into the cookies. They must be allowed to cool in the sugar, periodically rolling them. That’s why Jackie and Cherrie have sugar-coated hands in the photo at top.

After cooling completely they were gently laid onto sheets of foil. I put mine (since I was at home) in a sealing Tupperware container. They’ll keep that way for a couple of weeks, I think.

mex_wedding_cookies_closeupWhat’s GOOD: there’s nothing quite like the extra light and crumbly texture of Mexican Wedding Cookies, and I always try to eat them over a sink or a large napkin, as it’s so very hard to eat these without getting powdered sugar all over everything you’re wearing. These cookies are no different. Hence it’s a good idea to make SMALL cookies – that way the entire cookie can go into your mouth without biting it in half. Easy to make – the only tedious part is the gently rolling in the powdered sugar. That takes some patience.
What’s NOT: nothing at all – these are delicious. The only intrinsic problem is the fragile nature of these cookies – it’s hard not to crumble them in the sugar-rolling process. I broke 2 cookies while I was helping with the first batch of these (we made 2). Only solution was to eat them 🙂  !

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Mexican Wedding Cookies

Recipe By: From “How Stuff Works”
Serving Size: 48

1 cup pecans — pieces or halves (or almonds)
1 cup unsalted butter — (2 sticks) softened
2 cups powdered sugar — divided
2 cups all-purpose flour — divided
2 teaspoons vanilla
1/8 teaspoon salt

1. Place pecans in food processor. Process using on/off pulsing action until pecans are ground but not pasty.
2. Beat butter and half the powdered sugar in large bowl with electric mixer at medium speed until light and fluffy. Gradually add half of the flour, vanilla and salt. Beat at low speed until well blended. Stir in remaining flour and ground nuts. Shape dough into ball; wrap in plastic wrap. Refrigerate 1 hour or until firm.
3. Preheat oven to 350°F. Shape dough into 1-inch balls. Place 1 inch apart on ungreased cookie sheets.
4. Bake 12 to 15 minutes or until golden brown. Let cookies stand on cookie sheets 2 minutes. The cookies are extremely fragile at this point.
5. Place remaining half of the powdered sugar in 13X9-inch glass dish. Transfer hot cookies, one by one, very carefully, to powdered sugar. Roll cookies in powdered sugar, coating well. (Therefore, you can only make one or two pans at a time.) Let cookies cool in sugar.
6. If desired, sift any remaining powdered sugar over sugar-coated cookies before serving. Store tightly covered at room temperature or freeze up to 1 month.
Per Serving: 88 Calories; 5g Fat (54.5% calories from fat); 1g Protein; 9g Carbohydrate; trace Dietary Fiber; 10mg Cholesterol; 6mg Sodium.

Posted in Cookies, on December 12th, 2013.

choc_gingerbread_cookies

Well, I can truly say the Christmas cookie baking has begun. I’ve started with a list of the cookies I want to make this year (there are some regulars, of course), but I always like to try something new too. I hunted through my cookbooks and eventually settled on this cookie found online.

And what a winner this one is! It’s from King Arthur Flour. I’ve mentioned it here before that they have a great blog, called Baking Banter. They have a big test kitchen, and numerous bakers who enjoy writing up their interesting baking journeys. These cookies are just one.

When you think of gingerbread cookies you might just think of the flat, hard variety you’d find for decorating gingerbread men. Or making gingerbread houses. These cookies are nothing like those. This is a thicker cookie – just full of spicy aromas – and also some chocolate (both cocoa and some mini-chocolate chips). They’re soft and tender cookies, although by tender I don’t mean like shortbread, either. No, these are soft. Not exactly cake-like, though. Not brownie-like. More like pumpkin cookies – moist but bursting with the spices that flavor this cookie (ginger, cinnamon, nutmeg, cloves). You also notice the molasses (there’s a LOT of molasses in these). That’s what gives the dark-dark color, not the cocoa. Once the cookies are all mixed up, you add in the mini chocolate chips, then they’re rolled into balls (or scooped with a cookie scoop in 1-tablespoon sizes) and dipped into the pearl sugar, placed on parchment-lined baking sheets and baked 10-12 minutes.

Now, I have to mention . . . I was baking these cookies to take to a cookie exchange, so I decorated them according to the recipe. It calls for (Swedish) pearl sugar. I found it at my local grocery store. I’m not a fan of those kinds of toppings particularly – they distract me from the cookie flavor (when you crunch down on them). To me those crunchy sugar things are just a waste of calories – they don’t have any taste to speak of – they’re just sugar-sugar-sugar. The cookie has all you’ll need. But, they look cute with the topping.

The dough is very easy to mix up. You scoop a small tablespoon of dough into a round shape and dip just half of the cookie into the pearl sugar. If I did them with the topping again I would use fewer of the pearl sugar thingies – the ones that got close to the hot pan melted and don’t look very attractive. The others buried slightly into each cookie top looked fine.

choc_gingerbread_cookies_rolled_ready2bake

There, above, you can see them rolled into balls (those are the raw cookies) and dipped, ready for baking. The cookies, once baked, need to cool a bit on the baking sheets, so I just went ahead and formed all the remaining dough into cookie shapes so it was easy to put in the next batch. Don’t put the cookies that close together on the baking sheet or they’d all melt into one another – this was just my “staging sheet.”

If you bake these without the pearl sugar, you might put clear sugar crystals on top – that would be better than the pearl shape, I think. But the cookies truly don’t need any embellishment. They are very dark colored – most people would mistake these for chocolate cookies, so I’d be sure to put a little sign out saying what they are. I’m going to make a sign when I go to the cookie exchange. In this group, each person brings 6 little bags of 6 cookies each, and you pick and choose to take home 6 bags from other people. Supposedly only one bag per person, so you can’t choose to take all 6 bags of spritz or divinity from someone else. So that’s why it would be good to have a sign on these since the look would lead most people to think they’re all chocolate.

What’s GOOD: loved the flavor of these. Very, very spicy indeed (not hot spicy, just warm pumpkin pie kind of spices). Or gingerbread – which of course, these ARE. They have a little tiny bit of the cake-like quality of gingerbread, but they’re definitely a cookie. Next time I won’t bother with the white pearl sugar, but that’s just me. Your kids will likely love dipping the balls into the topping. Just don’t let them overdo it.

What’s NOT: the only thing I’d do differently next time is do without the pearl sugar. Not because it made the cookies wrong or anything. I just don’t care for the crunch. Although, once baked the pearl sugar isn’t so crunchy.

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Chocolate Gingerbread Cookies

Recipe By: King Arthur Flour (blog)
Serving Size: 30

1 3/4 cups all-purpose flour
1 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 tablespoons cocoa — or Dutch-process cocoa
1/2 cup unsalted butter — (8 tablespoons) at room temperature
1/2 cup packed dark brown sugar
1/2 cup molasses
1 cups semisweet chocolate mini chips
5 tablespoons Swedish pearl sugar — (optional – can use less)

Notes: I’m not so crazy about the pearl sugar on top – it looks cute, but I don’t think it adds anything to the taste. A very dark, dark cookie (looks like a chocolate cookie, but it’s really the molasses that gives these the dark color). Absolutely delicious and easy.
1. Preheat the oven to 325?F. Line two baking sheets with parchment paper, or grease lightly.
2. Combine the flour, baking soda, spices, salt, and cocoa.
3. In a separate bowl, with electric mixer beat the butter with the sugar until light and creamy.
4. Add the molasses and beat until combined.
5. Mix in the dry ingredients, then stir in the chips.
6. Scoop the dough a tablespoon at a time; a tablespoon cookie scoop works well here. Roll the top portion of each dough ball in pearl sugar.
7. Place the unbaked cookies 1 1/2″ apart, sugar side up, onto the prepared baking sheets.
8. Bake the cookies for 10 to 12 minutes, until their surface begins to crack. Remove from the oven, cool on the pan for 5 minutes, then transfer the cookies to a rack to cool completely.
Per Serving: 119 Calories; 5g Fat (39.0% calories from fat); 1g Protein; 18g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 82mg Sodium.

Posted in Cookies, on November 13th, 2013.

maida_heatters_choc_chip_cookies

Before I tell you about these cookies, let me just say I didn’t name them – Maida Heatter did. And she certainly is the doyenne of all things baking, desserts and chocolate!

Whenever I write up a post about a famous chef or cook (or baker in this case) – like Maida Heatter – I go online to read a bit more about the person’s background. Apparently Craig Claiborne helped her career, early on, after she’d gotten a degree in fashion design. In time she became one of the finest experts in baking, and authored many cookbooks. I own two –  chocolate desserts and one about cookies. Here’s a quote I found online:

Happiness is baking cookies. Happiness is giving them away. And serving them, and eating them, talking about them, reading and writing about them, thinking about them, and sharing them with you.” . . . Maida Heatter

Don’t you just love that? This recipe came from Heatter’s chocolate cookbook – Maida Heatter’s Book of Great Chocolate Desserts. And I decided to make these simply because of the cookie title. Who, unless she was very confident about her skills, would name a cookie “Positively- the-Absolute-Best Chocolate Chip Cookie?” I figured I should pay attention and try these. The recipe takes up 3 full pages in the book – much more than usual – because of all the history involved with chocolate chip cookies.

You know most of it, probably, about Ruth Wakefield, who with her husband bought an old staging station that was a toll house – they remodeled it as an inn and restaurant, and called it Toll House. Apparently there was a popular cookie at the time called a Butter Drop-Do. What a name. A drop-do? I’m LOLing here. How could anyone in her right mind call a cookie a drop-do? (I went online and did a search, just for curiosity – nothing.) Anyway, Wakefield decided to add chocolate bits to it and called them Toll House cookies. A legend was born.

The main ingredients are the same as what you see on the back of the Toll House chocolate chip bag, but there are a few differences: (1) the baking soda is dissolved in hot water and added to the wet batter (which is something Ruth Wakefield did, but later revised the recipe and eliminated that step); (2) 2 cups of chopped walnuts are added (instead of 1 cup); and (3) in the newer edition, apparently, Heatter changed the vanilla portion to 2 tsp rather than 1. There are also a few differences in the way it’s mixed – you whip up the butter alone (without sugar) until it’s light and fluffy, then you add the eggs and vanilla and whip that a bit. Then you add the sugars. Meanwhile you mix the baking soda and water, and add half the flour, the soda, then the balance of flour. You mix it just until incorporated, then you stir in the chips and nuts.

Heatter also uses a slightly different technique for the baking – she recommends refrigerating the dough first (which is what Wakefield used to do) – and found that the cookies held their shape better. She would create little mounds of dough and would roll them in damp hands, then once on the baking sheet she’d flatten them slightly. I didn’t refrigerate the dough – but I did use my cookie scoop to create the mound and slightly pressed the flat of my fingers on top to flatten each one slightly. That made a more evenly baked (browned) cookie. The first batch I made (and I didn’t take that extra step) had fairly extra-brown edges. Not a problem, really, other than appearance.

So, if you bothered to read all of the above – Heatter uses the basic recipe, but makes a few changes. She adds more nuts and the texture of these cookies is slightly different. Some years ago I began adding a tablespoon or 2 of extra flour to the old Toll House recipe because my cookies were always too thin. I sure didn’t have that trouble here – so perhaps it was the soda dissolving that made a difference. I don’t know. But these cookies sat right up and stayed there through the baking.

What’s GOOD: easy, good texture, reliable flavor. This is a softer cookie (I actually prefer a crisp cookie if I have a choice). Even eaten from a frozen state, they have a soft texture. Only another brand of chocolate chip could make much of a taste difference (I now buy Kirkland brand – I think they’re almost as good as Nestle’s). I don’t know that I’d go so far as to say these are the absolute best CC cookies out there – to me it almost always comes down to a texture thing – if they’re soft, I’m not much of a fan. But if that floats your boat, try this version – you might find them superior.
What’s NOT: nothing that I can think of.

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Maida Heatter’s Positively-the-Absolute-Best Chocolate Chip Cookies

Recipe By: From Maida Heatter’s Book of Great Chocolate Desserts
Serving Size: 55

8 ounces unsalted butter
1 teaspoon salt
2 teaspoons vanilla extract — (I always err on the up side – original calls for 1 tsp)
3/4 cup sugar
3/4 cup light brown sugar — firmly packed
2 large eggs
2 1/4 cup all-purpose flour — unsifted
1 teaspoon baking soda
1 teaspoon hot water
2 cups walnuts — cut or broken into medium-size pieces
2 cups semisweet chocolate chips

1. Preheat the oven to 375°F. Cut aluminum foil to fit cookie sheets.
2. Cream the butter in a mixer. Add the salt, vanilla and both sugars and beat well. Add the eggs and beat well. Lower the speed of the mixer and add about half of the flour and beat only until incorporated. In a small cup stir the baking soda with the hot water until it is dissolved. Mix it into the dough. Add the remaining flour and beat only to mix. Remove the bowl from the mixer and stir in the chocolate and the nuts.
3. There are various methods for forming the dough. You can simply drop the batter from a teaspoon or you can chill the dough overnight (Ruth Wakefield did this). Maida prefers forming the dough into balls with your wet hands. She says they will have a more even color and taste better. Whichever method you choose, place the dough 2 inches apart on the foil and slightly flatten the top with a spoon or your fingertips.
4. Bake for about 12-14 minutes until the cookies have browned all over. If using only one cookie sheet, use the upper rack. If using two sheets, reverse them from top to bottom and front to back half-way through the baking time.
5. Let the cookies cool for a few seconds before transferring them to a cooling rack. Store in an airtight container.
Per Serving: 126 Calories; 8g Fat (54.2% calories from fat); 2g Protein; 13g Carbohydrate; 1g Dietary Fiber; 17mg Cholesterol; 66mg Sodium.

Posted in Cookies, on October 3rd, 2013.

lemon_polenta_cookies

Light cookies – they’re fairly low in sugar, but brightened up with the sweetness from the golden raisins, and given some crunch with the addition of some finely ground polenta. These are the usual kind of refrigerator cookies (meaning there’s no leavening in them) so they’re a slice and bake. Can be made 2 days ahead and baked fresh at the last minute.

We’re hosting a Bible study group at our home for the next 7-8 weeks, and the instructions suggested it would be nice if the hostess served something to eat (not a meal, but a snack or dessert depending on what time of day the group meets). Ours is from 7-8:30 pm, so dessert was the order of the day. Last week I made a pound cake. Guess I should post that one, although I’m going to make another one that will, hopefully be even better, so I wasn’t positive I’d even post this one. However, now that it’s all gone, I will say it was very, very good.

Anyway, I thought I’d vary what I served. The group likes coffee. I think these cookies will go well with a cup of coffee at this week’s meeting.

Of course, there’s a story attached to this. I got the recipe from a blog many years ago. When I went to that blog the other day, I was re-directed to a different blog, and I couldn’t find the recipe at all. But when I input the exact URL of the old blog, it did come up. However, only AFTER I mixed up the dough did I realize there was something wrong . . . since it’s been some years since I put this recipe in MasterCook, I have no recollection about it. Generally I read the comments about a recipe, if there are any, and whether I mis-typed something, or if I researched and decided to change the quantity of flour, I don’t know. The flour quantity was 2 3/4 cups. And now the recipe says 1 1/2 cups. Not the kind of typo one would usually make since it involved altogether different numbers. But once I mixed up the dough, it was so dry and crumbly I couldn’t even hold it together. As this crumbly mixture sat in the stand mixer, I began researching the recipe, and found that the flour quantity had been changed. I wasn’t about to throw away a perfectly good bowl of crumbly dough, so I improvised. I added a whole egg and a half a cube of butter and whiz-bang, it all came together easily. I did not increase the sugar – I tasted it and didn’t think it needed it. I left everything else as it was.

lemon_polenta_cookies_raw

There are the raw, sliced cookies. Anyway, the recipe has been changed from the original. I don’t even want to give credit to the original since I’ve changed it all around. (She might be very annoyed with someone who tinkered with her recipe!). So suffice to say, the cookie was a nice change of pace from chocolate chip or brownies, or oatmeal or peanut butter. These are more subtle. Crunchy for sure because of the polenta grain in them. Very nice with a cup of tea or coffee.

What’s GOOD: That they’re not so sweet (you could make them sweeter by adding more sugar, but I liked them this way). They’re different – a subtle flavor, yet the lemon shines through. Very nice. Easy also.

What’s NOT: nothing at all.

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Lemon Polenta Cookies with Golden Raisins

Serving Size: 40

6 ounces unsalted butter — softened
1/2 cup sugar
1 teaspoon lemon zest — or up to 1 1/2 tsp
1/2 teaspoon salt
2 large egg yolks
1 large egg
1/2 cup polenta
2 3/4 cups all-purpose flour
1/2 cup golden raisins

NOTE: The dough can be made up to 48 hours ahead and stored in the fridge.
1. Preheat oven to 180°C or 350° F.
2. Beat butter and sugar in large bowl until fluffy.
3. Beat in lemon zest, salt, then egg yolks and whole egg.
4. Bean in polenta, then flour.
5. Add raisins and mix until combined.
6. Knead dough just to combine; transfer to sheet of plastic wrap. Shape dough into a log 3cm (1 inch or so) in diameter, cut in half and wrap up to seal. Chill until firm, 3 hours or up to 1 day. Slice dough log into slices slightly thicker than .5cm or 1/4 inch. Arrange rounds on prepared baking sheet, spacing 2cm (1/2 inch) apart and reshaping into rounds if uneven. (The cookies do not spread too much so there is no need to space them too far apart.) Bake cookies for about 20 minutes or until they have become golden in color. Cool on tray for 2 minutes, then lift cookies from tray using a spatula and transfer to a wire rack.
Per Serving: 95 Calories; 4g Fat (37.2% calories from fat); 2g Protein; 13g Carbohydrate; 1g Dietary Fiber; 25mg Cholesterol; 30mg Sodium.

Posted in Cookies, on September 16th, 2013.

baked_apricot_rosemary_bars

Of the 3 recipes I prepared for a recent event, this one was far and away the most popular. The plate of these were gobbled up in no time, with nothing but crumbs remaining. Perfect with a cup of coffee or tea.

The recipe comes from a cookbook I don’t own, Nuts in the Kitchen: More Than 100 Recipes for Every Taste and Occasion by Susan Herrmann Loomis. Susan is a Francophile, although she is/was an American first, finally settling in northern France and some years ago she opened a cooking school in her home. A decade or so ago I attended a cooking class with her (about her cookbook On Rue Tatin: Living and Cooking in a French Town). She’s actually written many books, the one at top the most recent one.

Reading about this recipe (on David Lebovitz’s blog, as he and Susan are friends, since they live not too far away from one another and both have careers in the food biz) I knew I’d have to try it. The only decision being when and which nut. The when was soon and the which nut was almonds (recipe calls for pecans first, almonds second). The fresh rosemary – such a lovely addition to a sweet bar – is in the base crust. All of it is easy enough to make, although it does require stages. The base must be chilled for at least 30 minutes before baking and the apricot filling must be cooked, pureed, then allowed to cool before proceeding with the recipe. And the base needs to cool to room temp before the bars are put together and finally baked together. So although none of it is difficult, it took several hours to make these and have them ready for cutting and serving – just so you know . . .

One of the requirements for this bar is the use of California apricots. There is a difference between those and the Turkish apricots you more often see. The California ones have a more tart, and bright taste. Turkish apricots for whatever reason, are sweeter. So if you substitute Turkish, reduce the sugar in the filling (probably 1/2 cup down to 1/3 cup). One of the best parts of these is the somewhat piquant taste. At first I thought they were too sweet, but I was baking on/off all day and tasted several cookies, so my palate was jaded when I got to these bars. Two days later they tasted just marvelous with a cup of tea or coffee, and definitely not too sweet.

What’s GOOD: gosh, just loved these. The subtle rosemary is part of what “makes” them, although the apricot puree is thick and tart – good. Would be great for Christmas cookies. I’m sure they’d freeze well, too.
What’s NOT: nothing at all.

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Baked Apricot Rosemary Bars

Recipe By: Adapted from Nuts in the Kitchen by Susan Loomis (via David Lebovitz’ blog)
Serving Size: 16

ROSEMARY DOUGH:
12 tablespoons unsalted butter — cubed, at room temperature
1/2 cup powdered sugar
1/2 teaspoon salt
3/4 teaspoon vanilla extract
grated zest of half a lemon
1 1/2 teaspoons fresh rosemary — finely chopped [up to 2 tsp if you like rosemary]
1 3/4 cups flour
APRICOT FILLING:
2 cups dried apricots — use California apricots
1 1/2 cups white wine — or use water
1/2 cup granulated sugar
3 tablespoons honey
2 tablespoons brandy
1 pinch salt
CRUMB TOPPING:
1/2 cup flour
1/2 cup packed dark brown sugar
1/3 cup pecans — coarsely chopped, or almonds
1 pinch salt
4 tablespoons unsalted butter — cubed, chilled

1. Line a 9-inch square pan with aluminum foil then butter the insides or spray with cooking spray.
(In the original recipe, the authors said to grease the pan then line it with parchment paper, leaving an overhang on two sides of the pan.)
2. Make the rosemary dough by creaming the butter with the powdered sugar and salt in the bowl of a stand mixer, or by hand, until it’s light and fluffy. Add the vanilla, lemon zest, and rosemary, then gradually add in the 1 3/4 cup flour, mixing until the dough is smooth.
3. Transfer the dough to the prepared baking pan and pat it flat into the bottom of the pan using lightly floured hands Press it all the way out to all the edges. Refrigerate the dough-lined pan for at least 30 minutes.
(No need to wash the mixer bowl; you can use it as is for the crumb topping in step #7.)
4. Make the apricot filling by combining the apricots, water (or wine), granulated sugar, honey, brandy, and a pinch of salt in a medium saucepan. Simmer over low heat for about 45 minutes, or until all the liquid has just about been absorbed. Let cool for a few minutes, stirring, then puree all of it (including any juices) in a food processor until smooth.
5. Preheat the oven to 350ºF.
6. Baked the rosemary shortbread for 25 to 30 minutes, until golden brown. Once baked, let the shortbread cool to room temperature.
7. Make the crumb topping by mixing together the 1/2 cup flour, brown sugar, nuts, salt, and butter in the bowl of the stand mixer, with the paddle attachment, until the mixture just barely starts clumping together.
8. Spread the apricot filling over the shortbread in the pan evenly, then top with the crumb topping. Press the crumbly topping down just a bit to help it adhere to the apricot filling. Bake for 20 to 25 minutes, until the topping is browned.
9. Remove from oven and let bars cool completely in pan. To slice, lift the bars out of the pan by grasping the edges of the foil. Slice into squares.
Storage: The bars can be stored at room temperature or in the refrigerator for up to three days.
Variation: For those of you wishing to use a different dried fruit, the yield on the apricot paste was 2 cups (about 500g), in case you wish to make a substitution.
Per Serving: 316 Calories; 13g Fat (39.0% calories from fat); 3g Protein; 44g Carbohydrate; 2g Dietary Fiber; 31mg Cholesterol; 91mg Sodium.

Posted in Cookies, Desserts, on June 24th, 2013.

lemon_lime_macaroon_bars

Nothing revolutionary here except these have some lime juice and zest as well as lemon. And they’re certainly citrus-potent, sweet, acidic, textural from the shortbread type base and delicate all at the same time. Worth making.

Recently I met my friend Gwen for lunch. She, who still works in the big-mad-crazy 70+ hour a week corporate world, and always has oodles of fascinating stories to share about her work life. She flies back and forth to Chicago, meets with corporate attorneys, leads meetings, does long-term strategic planning, guides her staff, smooths CEO feathers and all those kinds of things. I keep telling her she needs to write a book. One of her rare down-time activities is baking, and she makes mounds of Christmas cookies each year, so when she mentioned these lemon-lime coconut macaroon bars she’d made recently, I knew I’d want to try them.lemon_lime_bars_wide

The recipe was in a very recent Sunset Magazine. And as I mentioned above, they’re similar to many lemon bar recipes, except there is toasted coconut in the pastry/cookie base part, and the filling is loaded with lemon and lime juices and zest from both.

What’s GOOD: well, the citrus-centric flavor, of course. These are very tart and sweet and loaded with flavor. I liked the coconut addition in the pastry base – it gave a nice – and different flavor to the bars that I enjoyed. The bars are on the wet side, so the powdered sugar dissolves onto the top – at least it did for me – within 10 minutes or so. Just sprinkle the sugar on before serving.
What’s NOT: nothing, really. Easy to make.

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Lemon-Lime Macaroon Bars

Recipe By: Stephanie Spencer, Sunset, May 2013
Serving Size: 32

CRUST:
2 cups coconut — shredded, sweetened, toasted*
1 1/2 cups flour
3/4 cup powdered sugar
2 tablespoons cornstarch
1/4 teaspoon kosher salt
1 cup cold butter — cut into chunks
FILLING:
1/4 cup flour
2 cups granulated sugar
4 large eggs
2 teaspoons lime zest
2 teaspoons lemon zest
1/4 cup lime juice
1/4 cup lemon juice
Powdered sugar (optional) for sprinkling on top

Note: I used unsweetened, organic coconut which is in smaller shreds than the traditional. I added about 1/4 cup more powdered sugar to the crust mixture to compensate. When toasting it took only 4 minutes.
1. Preheat oven to 350°. Make crust: Pulse all ingredients except butter in a food processor. Add butter and pulse until crumbly and butter is in small pieces.
2. Grease a 9- by 13-in. baking pan. Press crust into bottom and slightly up sides. Bake until light golden, 25 minutes. Let cool 20 minutes.
3. Make filling: Whisk together flour and granulated sugar in a medium bowl, then whisk in eggs and citrus zest and juice just to blend. Pour over crust and bake until only slightly jiggly in center, about 22 minutes. Let cool, chill several hours or overnight, and cut into bars. Dust with powdered sugar if you like.
*Toast coconut at 350° on a rimmed baking sheet until light golden, about 5 minutes.
Per Serving: 165 Calories; 8g Fat (43.3% calories from fat); 2g Protein; 22g Carbohydrate; 1g Dietary Fiber; 42mg Cholesterol; 83mg Sodium.

Posted in Cookies, on June 14th, 2013.

cardamom_cookies

Are you a cookie-dough eater as I am? Well, the almond flavoring in the dough was just spot-on, pungent but not overpowering, and I expected the cookies to take on more of an almond flavor. Alas, it faded during baking. But biting into these little morsels almost tastes like a sandy, but not quite. Oh, but these are delicious no matter what you call them!

When I think about baking cookies, chocolate chip are never far from the forefront of my mind. But I decided I’ve made enough of those – there was a bag of them in our Palm Desert house freezer, and when we sold the house in March, well, those came home with us. Most of them haven’t been eaten (because they weren’t my favorite-est recipe). Maybe that’s a good thing since I don’t hanker for one every day.

Anyway, I looked around at a variety of recipes and was going to make a different cardamom cookie than this one, but when I went online I couldn’t find anyone who had commented on that particular recipe. I’ve come to rely on other people’s reviews of printed or cookbook recipes. But as I looked, I found this one that sounded even better because it contained walnuts and almond extract. It didn’t contain any leavening, either. No soda or baking powder. And no eggs. I wondered how they would rise, assuming they would be flat-flat coins.

Making the dough was a cinch – flour, butter, walnuts, almond extract, ground cardamom, salt and powdered sugar. That’s it. Oh, that’s how – they’re like Russian tea cakes, the ones that are rolled in powdered sugar after they’re baked. They stay in that mound shape. So something about the chemistry of these (like shortbread) helps them retain their round form.

This recipe did suggest rolling them in more powdered sugar. I didn’t do that as I thought they were amply sweet already. Besides, the powdered sugar always ends up on my clothes and/or chin. The dough is rolled into 1-inch balls and baked in a 350° oven for 20 minutes (longer than many cookies) until they’re just beginning to get golden brown on the bottom.

What’s GOOD: the buttery taste, like shortbread. Easy – VERY – to make. No hassle at all. Yes, I’d make them again. Would be nice for Christmas cookies too. The cardamom is subtle (I added more than the original recipe indicated) as is the almond flavor. I liked the walnuts in these too.

What’s NOT: gee, nothing. Great cookie.

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Cardamom Cookies

Recipe By: Good Housekeeping Illustrated Cookbook
Serving Size: 32

1 7/8 cups all purpose flour
1 cup butter — softened
1/2 cup walnuts
3/4 teaspoon almond extract
3/4 teaspoon ground cardamom
1/16 teaspoon salt
3/4 cup confectioners sugar — + more for serving, if desired

1. Preheat oven to 350°.
2. Into a large bowl of an electric mixer, measure flour, softened butter, walnuts, almond extract, cardamom, salt and confectioners sugar. Mix until thoroughly blended.
3. Shape dough into 1 inch balls. Place balls of dough, 2 inches apart on cookie sheets.
4. Bake 20 minutes or until lightly browned. Gently remove cookies to wire rack; cool.
5. Before serving, cookies may be rolled in more confectioners’ sugar. Store tightly covered.
Per Serving: 101 Calories; 7g Fat (61.0% calories from fat); 1g Protein; 9g Carbohydrate; trace Dietary Fiber; 16mg Cholesterol; 63mg Sodium.

Posted in Cookies, on June 2nd, 2013.

spiced_up_brownies

If you’re a chocoholic like I am, then you’ll understand when I say that the other day I just had to – yes, just HAD TO make brownies. I needed that mouth-feel of chocolate with the light texture of cake. Maybe you can tell by looking at the photo that they were super-moist.

Rather than make any of the other brownies (that I’ve already made) in my repertoire, I turned to my to-try file, and this recipe from Smitten Kitchen many years ago was what spoke to me. A brownie that’s not only rich in chocolate, but also with spices added. I can’t say that I’d ever had brownies with cinnamon, cardamom and some heat (either ground chipotle or smoky paprika) in it.

You’ve heard, naturally, about the affinity of chocolate and coffee, right? That whenever you’re baking with chocolate, if you add a little bit of coffee somehow (in this case it was instant espresso powder), it enhances the chocolate flavor. Experts have done taste-tests and our palates like the marriage of chocolate and coffee (like mocha!).

The original brownie recipe came from a cookbook called Baked: New Frontiers in Baking. I’d not heard of the cookbook, either. But the story is long . . . Deb knew someone who worked at Baked, the bakery (from hence the cookbook came) and she had a scribbled list of ingredients for Chipotle Brownies. Deb lost the recipe. Meanwhile the cookbook came out and there was a  brownie recipe in there but it didn’t have the spices and heat. Then she found the older recipe, so she kind of combined it all. Whew! Does all that make sense?

The batter was easy enough to put together – the usual kind of brownie baking stuff – but with the addition of instant espresso powder and the spices. Deb used chipotle chile in her cookies, but she also suggested using smoky paprika instead. I had some of the dry-type chipotle chile powder (not the wet type in adobo sauce), but it was marked “hot.” I was a bit concerned it would be too much heat, so I used the smoked paprika and added in a little tiny bit of the hot chipotle powder. These are to be baked in a glass 9×13 pan, or a very light colored metal pan – I used the glass.

The recipe indicated baking for 30 minutes, or until a toothpick comes out with only a few crumbs attached. Well, at 25 minutes I used my tester and it came out clean, so I was concerned I’d over-baked them. I couldn’t really tell by looking at them – they “looked” done from the top, but I wouldn’t know until I cut into them, which took a couple of hours for them to cool completely. I think they were a tad on the under-done side – the ones I cut from the outside edges were perfect, but the interior bars were really moist. If you like solid brownies with almost a fudgy texture to them, this is your recipe! I think I should have baked them an additional 5 minutes. Since I baked these I found a notation on the ‘net indicating brownies are to be baked to 214°. Most baked goods are done at about 205°, so this is different. Must have to do with the density of the batter.

The spices? Well, when I ate my first bite, I could tell there was something else IN there, but I could not discern the cinnamon, or the cardamom. But once I swallowed that bite, oh-la-la! Heat. Yes, a very light heat on the way down and afterwards. I could not tell it was smoked paprika – in fact I don’t know that I could discern the smoked aspect of it at all. I suppose the chocolate – which this recipe contains in spades – masks those spicy flavors somewhat.

What’s GOOD: if you want extra-chocolaty brownies, these fill the bill. Lots of chocolate flavor; good texture, a perfect balance of sweet to chocolate and spice. Would I make them again? Yes. They were different, that’s for sure. The spices add a big boost of flavor and I liked the little residual heat at the back of the throat as you swallowed them and the heat lingered for several minutes. They certainly satisfied my I-need-brownies-now. The recipe makes a lot – I gave away some and stuck a couple of foil-wrapped packages in the freezer for some day, down the road, when I’m hankering for some chocolate. Everyone who tried this (including my DH who almost never eats sweets) raved about them.
What’s NOT: really nothing. I liked them.  If you like experimenting with heat, do try them!

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Spiced-Up Brownies

Recipe By: adapted slightly from Smitten Kitchen blog 9/08
Serving Size: 24

1 1/4 cups all-purpose flour
1 teaspoon salt
2 tablespoons unsweetened cocoa powder
1 1/2 teaspoons smoked paprika — or dry chipotle chile powder
3/4 teaspoon cinnamon
1/4 teaspoon cardamom
1/8 teaspoon cayenne — or hot chipotle chile powder [my addition]
11 ounces dark chocolate — coarsely chopped
1 cup unsalted butter — (2 sticks) cut into 1-inch pieces
1 teaspoon instant espresso powder
1 1/2 cups granulated sugar
1/2 cup firmly packed light brown sugar
5 large eggs — at room temperature
2 teaspoons vanilla extract

Notes: The recipe indicates baking for 30 minutes. I baked 25 minutes and the tester came out clean. I thought they were done, but they were not. I found a reference online that baked brownies need to reach an internal temperature of 214° – that’s higher than most baked goods. Next time I’ll use an instant read thermometer. I used a combination of smoked paprika and dry chipotle chile powder.
1. Preheat the oven to 350° F. Butter the sides and bottom of a 9 x 13 glass or light-colored metal baking pan.
2. In a medium bowl, whisk the flour, salt, cocoa powder and spices (chipotle, cinnamon and cardamom), if you’re using them, together.
3. Put the chocolate, butter, and instant espresso powder in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, then remove the bowl from the pan. The mixture should be room temperature.
4. Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage or your brownies will be cakey.
5. Sprinkle the flour mixture over the chocolate mixture. Using a spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.
6. Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely, then cut them into squares and serve.
7. Tightly covered with plastic wrap, the brownies keep at room temperature for up to 3 days.
Per Serving: 237 Calories; 13g Fat (46.3% calories from fat); 3g Protein; 31g Carbohydrate; 1g Dietary Fiber; 65mg Cholesterol; 108mg Sodium.

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