Chocolate Chip, Butterscotch, and Walnut Cookie Bars

This recipe isn't much different than our favorite chocolate chip cookies. But it's baked in bar form, which results in a giant soft/gooey cookie than can be cut into bite-size bars for sharing (or not). And it's stuffed with walnuts and butterscotch chips in addition to the chocolate. There's something about those butterscotch morsels that I can't resist. While I thought they were perfect as written, you could use almonds or cashews in place of the walnuts. And then there are endless options with dark chocolate and white chocolate and peanut butter, etc. chips. However you make them, they're likely to disappear fast.

Chocolate Chip, Butterscotch, and Walnut Cookie Bars

INGREDIENTS
2 1/4 cups all-purpose flour
2 tsp. baking powder
1 tsp. sea salt
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup sugar
3/4 cup brown sugar (I used dark brown)
1 tsp. pure vanilla extract
2 large eggs
1 cup chocolate chips
1 cup butterscotch chips
1 cup walnuts, chopped (toast for even more flavor)

DIRECTIONS
1. Preheat oven to 350 F. Lightly grease a 9x13 baking dish.

2. With an electric mixer on medium, cream butter, sugar, and vanilla extract until smooth. Add the eggs, one at a time, mixing well after each addition.

3. In a separate bowl, whisk to combine the flour, baking powder, and salt. With the mixer running on low, gradually add the dry ingredients and mix until well combined. Stir in the chocolate chips, butterscotch chips, and walnuts by hand.

4. Drop dough into the prepared baking dish and spread with a spatula until even. Bake in preheated oven for about 18 minutes, until the edges and top are golden brown. Cool on a wire rack before cutting into bars and serving.

Fills a 9x13 pan.

(Adapted from Passports and Pancakes)

Chocolate Coconut Bars

There aren't a lot of dessert options when you're eating dairy-free. Desserts that don't include any milk, butter, buttermilk, yogurt, cream, cream cheese, etc. are not only hard to come by, but usually not too enticing. I know dairy-free margarine and several other substitutes exist. (I've got some and I'll try them out eventually.) They just don't excite me. Thankfully, not all chocolate is made with milk (especially the dark varieties). And coconut oil makes an excellent replacement for butter in some recipes.

I just discovered coconut oil and I love it. And from what I hear/read- it happens to be good for you. I'll eat it for breakfast spread on a toasted english muffin. Yum. Anyway, its health benefits are probably negated by the copious amounts of sugar used in this recipe. But this is after all, dessert. Feel free to use butter instead. I'm sure (in fact, I know) that would be good. But the oil adds even more coconut flavor without sacrificing richness or texture in this recipe.

Chocolate Coconut Bars

INGREDIENTS
1 cup all-purpose flour
1/8 tsp. salt
1/2 cup unsalted butter, melted and at room temperature (I used 1/2 cup coconut oil)
1 cup light brown sugar
1 large egg
1 1/2 tsp. pure vanilla extract
1 cup sweetened coconut flakes + extra for sprinkling on top
1 cup chocolate chips

DIRECTIONS
1. Preheat oven to 350 F. Spray an 8-inch square baking pan with cooking spray.

2. Combine the flour and salt; whisk and set aside.

3. Stir together the melted butter (or coconut oil) and brown sugar until smooth and creamy; beat in egg and vanilla extract until well blended.

4. Slowly beat in the flour and salt mixture until just blended. Next, stir in the coconut and chocolate chips. Scrape the batter into the pan. Make sure the batter is spread evenly, smooth with a spatula. Sprinkle extra coconut on top of the bars.

5. Bake for about 20-25 minutes, or until set in the center but still soft. (Mine were almost overly done after 18 minutes- this may be due to my hot oven or replacing the butter with coconut oil.) Do not overbake the bars. Let cool slightly before cutting the bars into squares and serving.

Makes an 8x8 pan.

(Adapted from Brown Eyed Baker via Lahatchita Eats)

Triple Chocolate Trifle with Raspberries

My husband loves chocolate desserts. And I love anything with fruit. Add a little (or whole lot) of fresh whipped cream, even better. So when I stumbled upon this recipe I knew we had a winner. Decadent chocolate brownies layered with creamy chocolate custard, summer raspberries, lightly whipped cream, and bittersweet chocolate shavings. It was as awesome as it sounds. The original recipe called for cocoa in the whipped cream as well. For aesthetic reasons more than taste, I left it out. Technically its addition would make this a quadruple chocolate trifle and I think that might just be overdoing it. I also forgot to add the chocolate shavings between the layers, but didn't miss them. I think a hearty sprinkling on top is just the right amount.

Triple Chocolate Trifle with Raspberries

INGREDIENTS
Brownies:
1 cup + 2 Tbsp. unsalted butter
3 oz. unsweetened chocolate, finely chopped (I used 3 oz. milk chocolate and reduced the sugar)
1/2 cup cocoa powder
2 1/2 cups sugar (I used 2 cups, see above)
3 eggs, beaten
1 Tbsp. pure vanilla extract
1 1/2 cups all-purpose flour
1/2 tsp. kosher salt

Chocolate Custard:
1/2 cup sugar
3 Tbsp. cocoa powder
2 Tbsp. cornstarch
pinch salt
1 3/4 cups whole milk
1/2 cup heavy cream
2 large egg yolks
10 oz. (2 cups) bittersweet chocolate (I used 60% dark), finely chopped
2 Tbsp. unsalted butter
1 tsp. pure vanilla extract

Whipped Cream:
2 cups heavy whipping cream
1/4 cup powdered sugar
5 Tbsp. cocoa powder (optional- I omitted)

1-2 pints fresh raspberries
bittersweet chocolate (I used 60% dark), shaved or roughly chopped for layers and/or topping

DIRECTIONS
1. To make brownies, preheat oven to 350 F. Grease a 9-by-13-inch baking pan.

2. In a large saucepan, melt butter. Remove pan from heat and stir in chopped chocolate until fully melted. Stir in cocoa and sugar until combined. Slowly add eggs, whisking chocolate mixture constantly, then whisk in vanilla. Fold in flour and salt.

3. Pour batter into prepared pan. Bake until just firm, about 20-25 minutes (do not overbake). Transfer pan to a rack to cool.

4. In a large bowl, mix together granulated sugar, 3 tablespoons cocoa powder, cornstarch and salt. Whisk in 3/4 cup milk. In a large saucepan, bring remaining 1 cup milk and 1/2 cup cream to a boil over medium heat. Whisk hot milk mixture slowly into cocoa mixture. Return to saucepan. Cook over medium heat, whisking gently, until slightly thickened, about 2 minutes. (A simmering bubble or two is O.K., but do not let it boil.)

5. In a medium heat-resistant bowl, whisk yolks. Whisking them constantly, very slowly dribble about half the cocoa-milk mixture into yolks until fully combined. Pour yolk mixture into saucepan with remaining cocoa-milk mixture, whisking constantly. Cook, whisking occasionally, over medium-low heat, until thickened, about 5 minutes. (Do not let mixture come to a simmer. If pan begins to steam thickly, remove from heat for a few moments and stir well before continuing.) Let cool slightly.

6. Melt 5 ounces chopped chocolate with butter. Stir until smooth. Stir in vanilla. Cool 5 minutes, then fold into thickened egg mixture. Place plastic wrap directly against pudding (to prevent a skin from forming), and chill until set, about 3 hours. (Pudding and brownies can be made up to 5 days ahead, and refrigerated.)

7. Just before assembling, in an electric mixer, beat remaining 2 cups cream with remaining 5 tablespoons cocoa powder and 1/4 cup confectioners’ sugar until it forms soft peaks. Scrape down sides and fold in any excess cocoa or sugar.

8. Cut brownies into 1-inch squares. Fit a layer of brownie squares in bottom of a 4-quart trifle, glass, or other bowl. Top with half the pudding, a third of the whipped cream, a third of the remaining chopped chocolate and a third of the raspberries. Repeat layering until all ingredients have been used. Serve immediately, or cover with plastic wrap and chill for up to 24 hours before serving.

Serves 8-10.

(Adapted from The New York Times)

Browned Butter Blondies

I'm sorry about all the sweets. I have the best of intentions to make some healthy savory dishes to share with you this week. (My last before baby girl is scheduled to arrive May 1st!) I've made plans to spend my dwindling moments of pregnancy shopping, napping, reading, movie-watching, cooking, and sneaking in a few more dates with just the two of us. All the things I'll miss once parenthood sets in. Although I won't complain if having a baby means more evenings in like last night- curled up on the futon with Netflix reruns and bowls of warm blondies and ice cream.

These were made on a last-minute whim and they exceeded expectations. Browning butter adds something marvelous to an otherwise ordinary recipe. I wanted to add some walnuts as well. Dustin wouldn't let me. (But you should. I think it would be awesome.) The key to perfect blondies is leaving them every-so-slightly gooey in the center. And serving them right out of the oven, topped with melting ice cream.

Browned Butter Blondies

INGREDIENTS
6 Tbsp. unsalted butter
1 1/2 cups brown sugar
2 eggs
1 1/8 cups flour
1 tsp. baking powder
1/2 tsp. salt
1 tsp. pure vanilla extract
1/2 cup chocolate chips (I used mini semi-sweets)

DIRECTIONS
1. To brown butter, melt butter in a saucepan over medium heat. Cook, stirring frequently, until foam subsides and small brown flecks start to appear in the bottom of the pan. Once it has reached a nice brown color and nutty aroma, remove from the heat.

2. Preheat oven to 350 F. Lightly grease an 8x8 pan.

3. In a medium bowl, whisk to combine browned butter, sugar, and eggs until well mixed. Stir in the dry ingredients. Pour into the prepared baking dish and sprinkle with chocolate chips.

4. Bake in preheated oven for about 20 minutes, until the edges and top are just set and turning golden brown (don't over bake- you want them slightly gooey in the center). Serve warm with a scoop of ice cream.

Makes an 8x8 pan.

(Adapted from The Little Red House)

Oatmeal Fudge Bars

I've been posting so infrequently that when I finally have a recipe to share, I find that I can't figure out what to say. It's like talking to a friend that you don't keep in close touch with. You have the best of intentions, but when you finally get around to phoning, those long-apart conversations are punctuated with awkward pauses. You could say I'm back in the kitchen on a PRN basis, but my mind has definitely been elsewhere. Like figuring out all the things I need to buy before baby girl shows up in 3 months or less (yes, I'm 27 weeks- reaching my third trimester!). And how we're going to manage moving just a month after she arrives (Dustin was recently accepted into a pediatric dentistry residency in Chicago). So much excitement! Combine that with a still-diminished appetite, and cooking isn't a big priority currently.

But every so often I find a reason to bake something sweet. This weekend it was the Superbowl. So I dug out a recipe I'd been meaning to try and gave it a go. As a fan of anything fudgy these bars sounded irresistible. And they definitely hit that chocolate-loving spot. The chewy oatmeal crumb balances the rich filling for the perfect salty-sweet treat.

Oatmeal Fudge Bars

INGREDIENTS
Oatmeal Crumb:
2 1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 cup butter, softened
2 cups brown sugar
2 eggs
2 tsp. pure vanilla extract
3 cups oats

Fudge Filling:
2 cups chocolate chips (I used semi-sweet)
1 (15-oz.) can sweetened-condensed milk
2 Tbsp. butter
1 tsp. salt
2 1/2 tsp. pure vanilla extract
1 cup chopped nuts such as walnuts or pecans, optional (I omitted)

DIRECTIONS
1. Preheat oven to 325 F. Lightly grease or line a 9x13 baking dish with parchment paper.

2. To make the oatmeal crumb, sift together the flour, baking soda, and salt and set aside. In a large mixing bowl, beat the softened butter and brown sugar until light and fluffy. Add the eggs, one at a time, and beat until combined. Add the vanilla and mix well. Slowly add the flour mixture and mix until combined. Stir in the oatmeal. Press 2/3 of the oatmeal crumb into an even layer in the bottom of the prepared baking dish. Reserve the rest for topping.

3. To make the fudge filling, in a saucepan over medium-low heat melt together the chocolate chips, sweetened-condensed milk, butter, and salt. Stir until smooth. Remove from the heat and stir in the vanilla and nuts (if using). Evenly pour over the prepared crust, leaving about a 1/4 inch margin around the sides of the pan (to prevent the fudge from sticking). Evenly dollop the remaining oat mixture on top of the filling.

4. Bake in preheated oven for 25-30 minutes until the top is golden and the fudge layer is set but not solid. (Don't over bake or these bars will become dry.) Place on a wire rack to cool completely before cutting. (They take a while to cool and for the filling to set, so you can speed up the process by placing them in the refrigerator after they have cooled slightly.) Store in an airtight container at room temperature.

Makes a 9x13 pan.

(Adapted from Erin's Food Files)

Red Velvet Whoopie Pies with Cream Cheese Frosting

I'm back! With a recipe, finally! And hopefully there will be more to come over the next few months before baby girl arrives. I was in the mood to make something sweet to celebrate the New Year and found this recipe of Paula Deen's. Red velvet has always intrigued me, so I decided to attempt an easy version of the classic cake in the form of a cookie (or actually whoopie pie). While the shape might be unusual, this recipe includes all of the traditional elements of red velvet- cocoa powder, buttermilk, and mounds of cream cheese frosting. My only complaint is that this recipe makes a bit too much frosting, if there is such a thing. I'm sure you'll find a use for the excess though. Or just start by halving that part of the recipe and see how it goes. I thought these were delicious- the cake is soft and chewy, the filling is rich and creamy, and the toasted pecans added the perfect bit of crunch.

Red Velvet Whoopie Pies with Cream Cheese Frosting

INGREDIENTS
Red Velvet Whoopie Pies:
1 1/3 cups all-purpose flour
2 Tbsp. cocoa powder
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/4 cup butter, room temperature
1 cup sugar
2 eggs
2 Tbsp. buttermilk
2 Tbsp. apple cider vinegar
1 tsp. vanilla extract
1 Tbsp. red food coloring

Cream Cheese Frosting:
16 oz. cream cheese, room temperature
1 cup (2 sticks) butter, room temperature
1 tsp. vanilla extract
4 cups powdered sugar
3/4 cup toasted pecans, finely chopped (optional)

DIRECTIONS
1. Preheat oven to 375 F. Line a large baking sheet with parchment paper.

2. In a small bowl, mix together the flour, cocoa powder, baking powder, baking soda, and salt. In a large bowl, cream the butter and sugar until light and fluffy, about 3 minutes. Add the eggs 1 at a time. Then beat in the buttermilk, vinegar, vanilla, and red food coloring. Once combined, add the dry ingredients to the wet and mix until thoroughly combined.

3. Drop batter into rounded mounds on the prepared baking sheet using a small ice cream/cookie scoop or a tablespoon. Bake in preheated oven for about 10 minutes, until set. (The cookies should be cake-like and light.) Remove cookies from the pan to a wire rack to cool completely.

4. To make the cream cheese frosting, in a large mixing bowl, beat the cream cheese, butter, and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until light and fluffy. Spread the frosting between two cooled cookies and roll the edges in pecans, if desired.

Makes 16-20 sandwich cookies.

(Recipe from Food Network)

Chocolate Ice Cream

Since Dustin just turned 30 and he loves chocolate (and since no birthday party would be complete without cake and ice cream), I chose this recipe. Out of my ice-cream machine came the most decadent, most intensely chocolatey frozen treat. Thick and rich and almost chewy (if you can imagine such a thing). I used Ghirardelli semi-sweet chocolate chips, but would probably choose bittersweet next time. The darker the better, I say. And while Dutch-processed cocoa powder is recommended, you can get away with regular (or a mixture in my case). I always churn my ice cream at least several hours ahead of when I want to eat it so that it has some time to set up in the freezer. But I won't judge if you end up eating it straight out of the machine. One spoonful and you'll lose all self-restraint.

Chocolate Ice Cream

INGREDIENTS
2 cups heavy cream
3 Tbsp. unsweetened Dutch-process cocoa powder (I used Hershey's Special Dark- a blend of regular and Dutch-processed cocoa)
5 oz. bittersweet or semisweet chocolate
1 cup whole milk
3/4 cup sugar
pinch salt
5 large egg yolks
1/2 tsp. pure vanilla extract

DIRECTIONS
1. Warm 1 cup of the cream with the cocoa powder in a medium saucepan, whisking to thoroughly blend the cocoa. Bring to a boil, then reduce the heat and simmer at a very low boil for 30 seconds, whisking constantly. Remove from the heat and add the chopped chocolate, stirring until smooth. Then stir in the remaining 1 cup cream. Pour the mixture into a large bowl, scraping the saucepan as thoroughly as possible, and set a mesh strainer on top of the bowl.

2. Warm the milk, sugar, and salt in the same saucepan. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

3. Stir the mixture constantly over the medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula (170 F on an instant-read thermometer). Pour the custard through the strainer and stir it into the chocolate mixture until smooth, then stir in the vanilla. Stir until cool over an ice bath. (I skipped the ice bath step.)

4. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions. (If the cold mixture is too thick to pour into your machine, whisk it vigorously to thin it out.)

Makes about 1 quart.

(Adapted from Brown Eyed Baker, originally from The Perfect Scoop by David Lebovitz)

Zucchini Brownies, Revisited

I know I've posted a lot of desserts lately. I promise I'm cooking other things. But the un-sweet dishes aren't turning out as well as the treats. Or it could be that I just don't think they taste as good because of my recent decrease in appetite. I'm still having trouble stomaching meat. So I'm eating a lot of peanut butter and jelly, cheese quesadillas, hummus and veggies. Seafood is safe though. It doesn't resemble anything I've seen so far in surgery. So tomorrow I'm going to try a new shrimp pasta dish. And hopefully- if all goes well- I'll be sharing it with you soon.

I've probably already told you a dozen times- I'm not a chocoholic. Dustin holds that title in our family. But every so often I get the urge to have something dense and dark and cocoa-y. That's how I felt this weekend. I considered baking a chocolate cake. But then I got lazy and opted for the quicker solution to my craving. And we ended up with zucchini brownies. They were so moist and warm and fudgy when they came out of the oven that I couldn't wait long enough to let them cool- I slathered them in a quick chocolate frosting and sunk my teeth in. (Which explains the frosting oozing everywhere.) These odd brownies are ridiculously good!

4/28/09: If I had to pick a favorite vegetable, it would be zucchini. My husband would argue that carrots are my favorite, because he's watched me plow through hundreds of bags of baby carrots since we've been together. But I don't love them. They are just convenient (no cooking required) and have a pleasant crunch. But zucchini is fabulous. I love it prepared every which way (even raw once in a salad). It also bakes well- into breads and muffins and... brownies!?!

Yes dear world, zucchini brownies. Last week when I told my husband I was going to make him brownies, his face lit up. Then I mentioned I would be putting zucchini in them and his grin turned sour. He then told me he didn't want them. But I knew better. I know this is a strange notion and quite frankly, it's a strange recipe. But you have to trust me!

The batter doesn't contain any egg, and really isn't a batter at all, because it's dry. Barely moist enough to come together into a big clump, which you have to press into your baking pan. But don't despair, when the zucchini hits the high oven heat it sheds all it's moisture and you will end up with the softest, gooiest brownies ever! Don't mess with this recipe- just try it and I promise you will be amazed!

The chocolaty frosting tops off the best brownie I've ever made (and can remember eating, ever). Dustin was completely flabbergasted. We were both shocked that a veggie (the best vegetable, mind you) could make such a rich, sinfully delicious dessert! I swear it must be magic, because zucchini goes into the oven but has disappeared when you pull these fudgey brownies out!

I've seen a black bean brownie recipe floating around the blogosphere. I can't decide if it's more/less repulsive sounding than the zucchini brownies. But since the zucchini was such a hit, I'll have to try that one as well!

Zucchini Brownies

INGREDIENTS
1/2 cup canola oil
1 1/2 cups sugar
2 tsp. pure vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 tsp. baking soda
1 tsp. salt
2 cups zucchini, shredded
1/2 cup walnuts, chopped (optional)

Frosting:
6 Tbsp. unsweetened cocoa powder
1/4 cup butter
2 cups powdered sugar
1/4 cup milk
1/2 tsp. vanilla extract

DIRECTIONS

1. Preheat oven to 350 F. Lightly grease a 9x13 inch baking pan.

2. In a large bowl, mix together the oil, sugar and vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. (Mixture will be very dry.) Press evenly into the prepared pan.

3. Bake for 25 minutes in the preheated oven, until brownies spring back when gently touched. Remove from the oven and let cool.

4. To make the frosting, melt together the cocoa and butter; set aside to cool. In a medium bowl, blend together the powdered sugar, milk and vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.

Makes a 13x9 pan of brownies.

(Adapted from All Recipes)

White Chocolate Macadamia Nut Cookies, Revisited

Today I get to scrub in for my first surgery! (Up to this point I've been watching from afar.) My goal for today is to stand next to the surgeon and assistants and not get in the way. And not touch anything unsterile. Sound easy? Not when you're used to being able to move your arms freely or sit down or scratch your nose. One wrong move could get me in trouble. I'm curious to see how this goes...

My mind has been so focused on the operating room lately that I've had a hard time writing blog posts. I don't have as much time to think about food. But over the weekend we celebrated Mother's Day with my family and my sister and I cooked a big meal. We grilled chicken and vegetable kabobs and baked a creamy cauliflower gratin and homemade rolls (all previously posted recipes). And for dessert I made these cookies (as well as an attempt at fresh strawberry ice cream). The ice cream didn't live up to my expectations, so I'll be trying again in the future. But these cookies we loved! Soft and chewy, salty and sweet. With bits of crunchy macadamia and smooth white chocolate strewn throughout. Cookie perfection.

2/18/09: Feeling guilty for leaving Dustin alone the last few days (slaving away in school while I visited my family and got our car fixed, again), I decided to bake him a batch of cookies when I got home tonight! Macadamia nuts are a splurge, so these are a rare treat! In fact, he just walked in the door and exclaimed, "mhh...smells so good!" And now, he keeps repeating between bitefuls, "these are so good!" I predict these morsels of nutty perfection won't be around for long. I'll be making a double batch next time.

White Chocolate Macadamia Nut Cookies

INGREDIENTS
1 cup (2 sticks) unsalted butter, room temperature
1 1/2 cups white sugar
2 eggs
2 tsp. pure vanilla extract
2 1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 1/2 cups white chocolate chips
6 oz. macadamia nuts, chopped

DIRECTIONS
1. Preheat oven to 375 F.

2. In a medium bowl, cream the butter and sugar with an electric mixer. Beat in the egg and vanilla. In a separate bowl, whisk to combine the flour, baking soda and salt. Add the flour mixture to the wet ingredients, mixing well. Fold in the white chocolate and nuts. Drop dough by heaping teaspoonfuls onto an ungreased cookie sheet.

3. Bake in preheated oven for 8-10 minutes, until the edges are lightly browned. Cool on wire racks.

Makes 2-3 dozen cookies, depending on size.

(Adapted from All Recipes)

Peanut Butter Fudge Brownies with Salted Peanuts

I like chocolate. But I love peanut butter. The two of them together- even better. Especially in the form of a brownie. These three-layer brownies start with a thick and fudgy base studded with roasted salted peanuts. Then there's a smooth layer of peanut butter frosting (you can choose to go chunky if that's your thing). And last a thin layer of rich chocolate ganache sits on top. I suggest cutting these into little squares as they are seriously decadent and best enjoyed in small quantities. (With a refreshing glass of milk or creamy cool ice cream, obviously.)

Peanut Butter Fudge Brownies with Salted Peanuts

INGREDIENTS
Brownies:
3/4 cup (1 1/2 sticks) unsalted butter
7 oz. bittersweet or semisweet chocolate, chopped
3 oz. unsweetened chocolate, chopped (I skipped this and used 10 oz. of bittersweet Ghirardelli chips)
1 1/2 cups sugar
1 1/2 tsp. pure vanilla extract
1/4 tsp. salt
4 large eggs
1 cup all-purpose flour
1 cup roasted salted peanuts, coarsely chopped

Peanut Butter Frosting:
1 cup chunky peanut butter (I used smooth natural peanut butter)
1/4 cup (1/2 stick) unsalted butter, room temperature
3/4 cup powdered sugar
1/8 tsp. salt
1/8 tsp. ground nutmeg
1 Tbsp. whole milk
1 tsp. pure vanilla extract

Ganache:
7 oz. bittersweet or semisweet chocolate, chopped
1/4 cup (1/2 stick) unsalted butter

DIRECTIONS
1. Preheat oven to 325 F. Line a 9x13 baking pan with aluminum foil and butter the foil.

2. To make the brownie batter, melt the butter and chocolate in a medium saucepan over medium-low heat, stirring until smooth. Remove from the heat and whisk in the sugar, vanilla, and salt. Whisk in the eggs, 1 at a time. Fold in the flour, then the nuts. Spread in the prepared pan and bake in the preheated oven for 20-30 minutes, until a toothpick comes out with a few moist crumbs. Place on a rack to cool.

3. To make the frosting, cream the peanut butter and butter with an electric mixer until smooth. Beat in the powdered sugar, salt, nutmeg, milk, and vanilla. Spread over the cooled brownies.

4. To make the ganache, melt the chocolate and butter in a small saucepan over medium-low heat, stirring until smooth. Drop over the frosted brownies and spread to cover.

5. Refrigerate 1 1/2 hours, or until set. Bring to room temperature, cut into squares, and serve.

Makes a 9x13 pan of brownies.

(Adapted from Bon Appetit)

Browned Butter Cake with Cinnamon Chocolate Frosting

Sometimes I find a recipe that instead of stuffing into the back of my file (or favorites folder) to eventually try, I have to make right away. There will be no waiting. That's how it went with this cake. I didn't immediately dash to my pantry and pull out the mixer and get busy. But I did dream up the soonest occasion that serving a cake of this caliber seemed appropriate and set my heart on it. I had a date with a cake. Well, a group date actually. As I often say, baked goods are best enjoyed in the company of others. When the excitement can be passed among friends and you're not left feeling sick after eating a two-story cake (or a dozen cupcakes) on your own.

Well how did the date go? The fact that I'm sharing the details of it with you, suggests success. This was a splendid cake. The base looks like a plain yellow cake, but it is so much more than that. It's nutty and aromatic from the inclusion of browned butter. And that's no ordinary chocolate frosting- it has been lightly spiced with cinnamon! If you too choose to set a date with this cake, my main piece of advice would be to not over-bake it. Too long in the oven and it it'll turn crumbly instead of moist. (I often take cakes out slightly before they pass the toothpick test. And I never trust a baking time. Always check early and often!) And if I had a chance to do it over again, I think I'd go for cupcakes. They can be enjoyed much quicker and are infinitely easier to slather in frosting.

Browned Butter Cake with Cinnamon Chocolate Frosting

INGREDIENTS
Browned Butter Cake:
2 cups sugar
4 eggs
1 cup milk
3/4 cup (1 1/2 sticks) salted butter (if using unsalted, add a pinch of salt)
1 tsp. pure vanilla extract
2 1/2 cups all-purpose flour
2 1/4 tsp. baking powder

Cinnamon Chocolate Frosting:
5 oz. semisweet or bittersweet chocolate (I used Ghirardelli 60% bittersweet chips)
1/2 cup (1 stick) salted butter, room temperature (if using unsalted, add a pinch of salt)
3 cups powdered sugar
2 Tbsp. cocoa powder
1 tsp. pure vanilla extract
1/2 tsp. cinnamon
4-8 Tbsp. milk (to desired consistency- I used 4 Tbsp.)

DIRECTIONS
1. To brown the butter, melt butter in a heavy-bottomed saute pan over medium heat. Cook, stirring frequently, until foam subsides and brown flecks appear in the bottom of the pan. Continue stirring until it reaches a brown hue with a nutty aroma. Remove from the heat to cool.

2. Preheat oven to 350 F. Butter and flour 2 9-inch round cake pans. (Or line a 12-hole cupcake pan.)

3. To prepare the cake batter, beat sugar and eggs with an electric mixer until slightly thickened, about a minute. Add the milk, browned butter, and vanilla, mixing until just combined. Add the flour and baking powder and beat until well incorporated, about a minute.

4. Divide the batter among the two cake pans (or cupcake tins) and bake in the preheated oven for 25-30 minutes (18-20 minutes for cupcakes), until a toothpick inserted into the center comes out clean (or the cakes spring back lightly when touched). After cooling on a rack for several minutes, remove the cake from the pans to cool completely before frosting.

5. To prepare the frosting, melt chocolate in a double broiler (or in the microwave, stirring at 15-second intervals) and set aside. Beat butter with an electric mixer until creamy. Beat in the melted chocolate. Add powdered sugar, cocoa, cinnamon, and vanilla and beat until smooth. Slowly add the milk, 1 Tbsp. at a time, until you reach the desired consistency. Spread over cooled cake (or cupcakes) and serve.

Makes a 9-inch round 2-layer cake or a dozen cupcakes.

(Adapted from Honey and Jam)

Browned Butter Walnut Brownies

These brownies graced the cover of this month's issue of Bon Appetit, claiming to be the "best-ever". They even came with a subtitle that read "WARNING: YOU WILL EAT THE ENTIRE TRAY"! Shortly after, they started popping up on every other food blog I encountered. Most bakers agreed that they were worthy of the cover shot and claim. I was searching for the perfect dessert to make Dustin on Valentine's day and figured that not much would make him happier than a rich fudgy brownie. He likes chocolate. A lot. (Not that I don't, I'm just not as passionate about it.) So what better way to say "I love you" than serving my husband the best brownie in the world?

So how were they? Pretty much that good. While I've by no means tried every brownie ever made, I can confidently guess that this recipe is one of the best. The browned butter makes it sound a little fussy. But it only takes an extra few minutes of simmering your butter on the stove, and the unique flavor it imparts is worth the effort. Otherwise, this recipe is extremely easy to prepare. I think the walnuts add an essential element of crunch, but you could try a different nut or go without. These brownies definitely made for a memorable Valentines Day.

Browned Butter Walnut Brownies

INGREDIENTS
10 Tbsp. (1 1/4 sticks) unsalted butter, diced
1 1/4 cups sugar
3/4 cup natural unsweetened cocoa powder
1 tsp. vanilla extract
2 large eggs
1/3 cup + 1 Tbsp. all-purpose flour
1 cup walnuts, roughly chopped

DIRECTIONS
1. Preheat oven to 325 F. Line an 8x8 baking pan with foil and coat foil with cooking spray.

2. Melt butter in a medium saucepan over medium heat. Continue cooking until butter stops foaming and browned bits form at bottom of pan, stirring often, about 5 minutes. Remove from heat; immediately add sugar, cocoa, 2 tsp. water, vanilla, and a generous 1⁄4 tsp. salt. Stir to blend. Let cool several minutes (mixture will still be hot). Add eggs to hot mixture, 1 at a time, beating vigorously to blend after each addition. When mixture looks thick and shiny, add flour and stir until blended. Beat vigorously 60 strokes. Stir in nuts. Transfer batter to prepared pan.

3. Bake in preheated oven for 25-30 minutes, until a toothpick inserted in to the center comes out almost clean (with a few moist crumbs attached). Cool in pan on a wire rack. Using the foil, lift brownies from the pan, slice, and serve.

Makes an 8x8 pan of brownies.

(Adapted from Bon Appetit)

White Chocolate Walnut Blondies with Maple Cream Sauce

This morning I'll be receiving my first formal culinary training. I've been wanting to take a cooking class for ages, and for Christmas, Dustin granted my wish! I wanted to learn something that I wouldn't ordinarily make at home and so I chose puff pastry. I might be able to make a near-perfect pie crust, but I always thought of flakey layered puff pastry as something you purchased. No longer! (Or at least that's what I'm hoping.) But even if my pastry creations disappoint, the experience should be fun!

As much as I love cooking (and eating healthy), I have a weakness for baking. I guess you could say that I cook out of necessity and bake for pleasure. Breads, cookies, cakes... I'm not ashamed to play favorites.  Let's be real- the best prepared vegetable (and I like vegetables) will never produce the same reaction as a hot buttered slice of homemade bread or a warm and gooey chocolate chip cookie. So mingled amongst the nutritious and savory, I slip in something sweet and sinful every so often.

If you're in the mood for a spectacular treat, try this one. This recipe is meant to mimick a dessert served at Applebee's (I wouldn't know, we don't won't eat there). It consists of three essential elements: a warm blonde "brownie" base stuffed with white chocolate chips and walnuts, a scoop of vanilla bean ice cream, and a drizzle of hot maple cream sauce. You can even add more toasted walnuts on top. While each respective part is good, it's the combination of the three that is unforgettable. Check back in a day or two for an easy homemade vanilla ice cream recipe!

White Chocolate Walnut Blondies with Maple Cream Sauce

INGREDIENTS
Blondies:
3 cups all-purpose flour
1/4 tsp. salt
1 tsp. baking powder
10 Tbsp. unsalted butter, melted
2 cups light brown sugar
3 eggs, lightly beaten
1 tsp. pure vanilla extract
1/2 cup walnuts, chopped
1 cup white chocolate chips

Maple Cream Sauce:
2 Tbsp. unsalted butter
1/2 cup pure maple syrup
1 1/2 cups heavy cream

vanilla bean ice cream, for serving
walnuts, toasted and chopped, for serving

DIRECTIONS
1. Preheat oven to 350 F. Lightly grease a 9x13 baking pan.

2. In a medium bowl, whisk to combine the flour, salt, and baking powder. In a separate large bowl, whisk to combine the melted butter and brown sugar until well-blended. Stir in the eggs and vanilla, mixing well. Slowly add the flour mixture to the wet ingredients, until moist throughout (be careful not to overmix). Stir in the walnuts and white chocolate chips. (The batter will be very thick.)

3. Pour batter into the prepared baking dish and baked in preheated oven for 20-25 minutes, until a toothpick inserted into the center comes out clean. Cool slightly before serving.

4. To prepare the maple cream sauce, melt butter in a medium saucepan over medium heat. Add the maple syrup and heavy cream and bring to a simmer. Reduce heat slightly and simmer for about 30 minutes, until thickened and reduced by 1/3. Let cool slightly before serving. (Or refrigerate and reheat prior to serving.)

5. Place a scoop of vanilla ice cream over top of a warm blondie. Drizzle with warm maple cream sauce, sprinkle with toasted walnuts and serve.

Serves 12.

(Adapted from Tasty Kitchen)

Mint Brownies

My mom loves mint brownies. And for a long time I'd promised her I'd make some. So last week when my family (the condensed version) came down to attend my graduation, I baked these. It turns out we all love mint brownies. Even Dustin, who thinks that the brownie shouldn't be messed with. He gets uneasy whenever he hears I'm putting a new twist on something traditional. But the boy couldn't stop eating these. (Victory!) Maybe it was the fudgy brownie base, or perhaps the thin layer of mint filling. Or was it the rich chocolate topping? Probably the irresistible combination of all three.

I was a little bit concerned about how much butter went into these brownies. It's probably why they're so awesome. Two sticks here, another two there. What's a little butter over the holidays, right? Just make sure you've got someone to share these with. (And the recipe could easily be reduced by half, or less.)

Mint Brownies

INGREDIENTS
Brownie Batter:
1 cup (2 sticks) unsalted butter, melted
1/2 cup unsweetened cocoa powder
2 cups sugar
4 eggs, whisked
1 tsp. pure vanilla extract
1/2 tsp. salt
1 1/2 cups sifted all-purpose flour

Mint Frosting:
1/2 cup (1 stick) unsalted butter, softened
2 Tbsp. milk
2 cups powdered sugar
1 tsp. peppermint extract
green food coloring (optional)

Chocolate Topping:
1/2 cup (1 stick) unsalted butter
1 1/2 cups semi-sweet chocolate chips

DIRECTIONS
1. Preheat oven to 350 F. Lightly grease a 9x13 baking pan with cooking spray.

2. To make the brownie batter, in a large bowl, whisk to combine melted butter and cocoa powder. Add the sugar, eggs, vanilla, and salt and mix well. Stir in the flour, mixing until just combined. Pour into the prepared baking dish. Bake in preheated oven for about 20 minutes, until set in the center. Cool slightly before placing in the freezer for 20 minutes.

3. To prepare the mint frosting, combine all ingredients in a medium bowl. Mix with electric beaters on medium speed until fluffy. Spread over brownies and return pan to freezer for 20 more minutes.

4. To prepare the chocolate topping, melt butter and chocolate together in a glass bowl (on the stove or in the microwave). Drizzle over brownies and spread into an even layer with a spatula. Place in the freezer or refrigerator until set.

Fills a 9x13 pan.

(Adapted from Make it Do)

Devil's Food Cupcakes with Chocolate Sour Cream Frosting

Welcome, weekend. I'm so glad you're here. It's Friday and all I wanted to do was come home and cook a yummy dinner and curl up on the couch in warm socks (my feet are often cold this time of year) and cozy pajamas and watch a movie. And I'm doing just that (and fitting in a little time for the blog). Since I've still got two Halloween desserts I made to share, I thought I'd sneak you a late-night treat... fluffy, moist, devil's food cupcakes with tangy chocolate sour cream frosting. They were a hit with me. I think you might like them too.

INGREDIENTS
Cupcakes:
3/4 cup unsweetened cocoa powder
3/4 cup hot water
3 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 1/2 cups (3 sticks) unsalted butter
2 1/4 cups sugar
4 large eggs, room temperature
4 tsp. pure vanilla extract
1 cup sour cream, room temperature

Chocolate Sour Cream Frosting:
1 cup semisweet chocolate chips
1/4 cup (1/2 stick) butter
1/2 cup sour cream
1 tsp. pure vanilla extract
1/4 tsp. salt
1 1/2 cups powdered sugar

DIRECTIONS
1. Preheat oven to 350 F. Line standard muffin tins with paper liners. Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt.

2. Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each.

3. Divide batter evenly among lined cups, filling each three- quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 18-20 minutes. Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.

4. To make the frosting, in a small bowl melt chocolate and butter together. Let cool before blending in the sour cream, vanilla, and salt. Slowly add the powdered sugar, beating well, until smooth. Refrigerate until rady to use.

5. Use a small offset spatula to spread cupcakes with frosting. Refrigerate up to 3 days in airtight containers.

Makes 36 cupcakes.

(Cupcakes from Martha Stewart via The Kitchen Sink, Frosting adapted from All Recipes)

Dark Chocolate Brownies with Fudgy Frosting, Revisited

This is one of the first dessert recipes I posted on this blog. The first time around the photo was horrible. This one is not much better, considering we devoured half the pan before I got around to shooting it! These brownies are dark, rich, and delicious. Once again, I couldn't wait 'till they cooled to slather on the frosting and take a bite (or two or three). That's why they look so messy. But when something tastes that good- who really cares, right?

2/8/09: Ironically, some of my most decadent dessert recipes have come from Whole Food's website. Eating natural whole foods doesn't have to be boring or unsatisfying. These brownies immediately caught my eye: dark chocolate with a buttery cocoa glaze. You can indulge and still feel good about what you are eating. The darker the chocolate, the higher antioxidant content. All pure ingredients make for a clear conscience, and for me, that means an even more delicious brownie! I used 60% Dark Ghirardelli chips (so not too bitter) and these were quickly devoured. (I didn't even have time to take a photo before they were half gone!) If you don't want your frosting to melt, make sure the brownies are completely cooled. You can add more powdered sugar for a thicker frosting. And of course...we served them with a little vanilla ice cream on the side!

INGREDIENTS

6 oz. 60% bittersweet chocolate, chopped

1/2 cup (1 stick) unsalted butter

2 tsp. vanilla extract

3 eggs

1 1/2 cups sugar

1/4 tsp. salt

1 cup all-purpose flour

Frosting (optional):

2 Tbsp. unsalted butter

1 1/2 Tbsp. unsweetened cocoa powder
1-2 Tbsp. warm water

1/2 tsp. vanilla extract

1 cup powdered sugar, sifted

DIRECTIONS

1. Preheat oven to 375 F.

2. Butter and flour a 9 x 9-inch baking pan. Set aside.

3. In a double boiler, melt chocolate and butter, stirring until smooth. (Or microwave, stirring every 20 seconds.) Stir in vanilla and let cool slightly.

4. In a large mixing bowl, beat eggs and sugar on medium high speed until thick and creamy, and sugar is dissolved, about 10 minutes. Gently stir in melted chocolate. Stir salt into flour and fold gently into chocolate mixture. Do not over mix.

5. Pour batter into prepared pan and spread to smooth. Bake 20 minutes, then cover with foil. Bake additional 10 to 15 minutes or until a toothpick inserted 1 inch from the center comes out clean.

6. While the brownies are baking, prepare the frosting. Melt butter and stir in cocoa powder. Mix until well blended. Add warm water and vanilla and whisk in confectioner's sugar, a little at a time, until frosting is smooth and spreadable, but not too thick.

7. Remove brownies from oven and let cool slightly in pan. Spread frosting over warm brownies for a hot fudge sauce effect or spread on cooled brownies and refrigerate until firm for brownies that will be served later or packed for travel.

Makes 12 brownies.

(Adapted from Whole Foods Market)

Chocolate Raspberry Layer Cake

I tried to surprise Dustin on his birthday. I planned a surprise barbecue that fell through. Turns out someone had let it slip that I was throwing him a party, so when it didn't happen he was indeed surprised (or rather disappointed). But we still celebrated. And I baked him this cake. Each tier of this moist chocolate cake is enveloped in raspberry jam and chocolate ganache with sugar-dusted raspberries perched on top. It's too bad birthdays don't come more often.

While this recipe has several steps, it's simple to make. My only advice is that you actually follow the directions (this is hard for me). If you don't let the cake cool, or freeze it between layers of frosting, it will become a slippery sliding mess. I'm not great at baking pretty cakes. I'm thrilled when they turn out somewhat attractive. But I can say, no matter how homemade my baked goods look, they usually taste dang good. And really, that's what matters.

INGREDIENTS
2 cups all-purpose flour
1 3/4 cups white sugar
3/4 cup unsweetened cocoa powder
2 tsp. baking soda
1/4 tsp. salt
1 cup water
3/4 cup buttermilk
3/4 cup vegetable oil
3 large eggs 

Chocolate Ganache and Raspberry Topping:
 18 oz. bittersweet chocolate (60% cacao), chopped
2 1/4 cups heavy whipping cream
6 Tbsp. raspberry jam, divided
2 (6-oz.) containers fresh raspberries
powdered sugar, for dusting

DIRECTIONS

To make the cake: 

1. Preheat to 350°F. Coat two 9-inch-diameter cake pans with 2-inch-high sides with nonstick spray. Line bottoms with parchment paper rounds; spray rounds. Sift flour, sugar, cocoa powder, baking soda, and salt into large bowl; whisk to blend and form well in center. Whisk 1 cup water, buttermilk, oil, and eggs in medium bowl to blend. Pour wet ingredients into well in dry ingredients; whisk just to blend. Divide cake batter between prepared pans (about 3 cups each).

2. Bake cakes in preheated oven until tester inserted into center comes out clean, about 25-30 minutes. Cool completely in pans on cooling racks.

To make the chocolate ganache:
1. Place chopped chocolate in medium bowl. Bring cream just to boil in heavy medium saucepan. Pour over chocolate. Let stand 1 minute, then stir until ganache is melted and smooth. Transfer 1 1/4 cups ganache to small bowl. Cover and refrigerate until ganache is thick enough to spread, stirring occasionally, about 1 hour. Let remaining ganache stand at room temperature to cool until barely lukewarm.

To assemble the cake:

1. Carefully run knife around pan edges to release cakes. Peel off parchment paper. Place cake layer on round on prepared rack. Spread 3 tablespoons jam over top. Spoon dollops of chilled ganache over, then spread evenly. Invert second cake layer onto another cardboard round or tart pan bottom. Peel off parchment paper. Carefully slide cake off round and onto frosted cake layer on rack. Spread remaining 3 tablespoons raspberry jam over top of second cake layer. Pour half of barely lukewarm ganache over cake, spreading over sides to cover. Freeze until ganache sets, about 30 minutes. 

2. Pour remaining ganache over cake, allowing to drip down sides and spreading over sides if needed for even coverage and to smooth edges. Freeze to set ganache, about 30 minutes. (Can be made 2 days ahead. Cover with cake dome and refrigerate. Let stand at room temperature 2 hours before continuing.) 

3. Arrange raspberries in concentric circles atop cake. Sift powdered sugar lightly over raspberries and serve.

Serves at least 10-12.

(Adapted from Bon Appetit)

Cheesecake Brownies

I know, another dessert! I promise that my next post will be undeniably healthy and nutritious. I eat right 90% of the time. But when it comes to that 10% indulgence, I don't skimp. Real butter, real chocolate, real cheese. These brownies are ridiculously fudgy and rich. I love the addition of the sweetened cream cheese swirled throughout the chocolate batter. Possibly my favorite brownie ever (although I've made so many it's hard to remember)!

INGREDIENTS
Brownie Batter:
6 Tbsp. unsalted butter
4 oz. bittersweet or semi-sweet chocolate, chopped (I used semi-sweet Ghirardelli chips, I think I'll go for bittersweet next time)
2/3 cup sugar
2 large eggs, room temperature
1/2 cup flour
1 Tbsp. unsweetened cocoa powder
1/8 tsp. salt
1 tsp. vanilla extract
1/2 cup chocolate chips (optional- I omitted)

Cream Cheese Filling:
8 oz. cream cheese, room temperature
1 large egg yolk
5 Tbsp. sugar
1/8 tsp. vanilla extract

DIRECTIONS
1. Preheat oven to 350 F. Lightly grease a 9-inch square baking pan.

2. In a saucepan, melt the butter and chocolate over low heat, stirring until smooth. Remove from heat and beat in the sugar, then the eggs.

3. In a medium bowl, mix flour, cocoa powder and salt. Stir in chocolate mixture, then add 1 tsp. vanilla and chocolate chips (if using). Spread evenly in the prepared pan.

4. In a separate bowl, beat together the cream cheese, egg yolk, 5 tbsp. of sugar, and 1/8 tsp. vanilla until smooth.

5. Distribute the cream cheese mixture in eight or nine dollops across the top of the brownie mixture, then take a dull knife or spatula and gently swirl the cream cheese mixture with the chocolate batter.

6. Bake in preheated oven for 35 minutes, or until the batter in the center of the pan is just set. Let cool and cut into squares.

Makes a 9x9 pan of brownies.

(Adapted from Back to the Cutting Board)

Chocolate Chocolate Chip Cookies

Mid-week we had a chocolate crisis on our hands. Dustin needed his cocoa fix. I'm usually good for a bag of chocolate chips stuffed somewhere in the pantry and this time I was lucky enough to find cocoa powder in there as well. In an effort to tease my sweet-addict husband, I decided to make him cookies with a double dose of chocolate. Chocolate on chocolate should cure him of his complaints. The only problem was, once we discovered how good these were warmed in the microwave and dunked in vanilla ice cream (think brownie a la mode!) they didn't last long.

INGREDIENTS
1 cup butter, room temperature
3/4 cup brown sugar
3/4 cup white sugar
2 eggs
2 tsp. vanilla extract
2 cups all-purpose flour
2/3 cup cocoa powder
1 tsp. baking soda
1/4 tsp. salt
2 cups semi-sweet chocolate chips
1/2 cup walnuts, chopped (optional- I omitted)

 DIRECTIONS
1. Preheat oven to 350 F. Line or lightly grease a large baking sheet.

2. In a large bowl, cream together butter and sugar. Add the eggs and vanilla and beat until light and fluffy. In a separate bowl, whisk to combine the flour, cocoa powder, baking soda, and salt. Add the butter mixture and stir until well blended. Stir in the chocolate chips and walnuts (optional).

3. Drop by rounded spoonfuls onto the prepared baking sheet. Bake in preheated oven for about 8 minutes, until the tops are set. Remove from the oven to cool on a wire rack. Once cooled, store in an airtight container at room temperature or in the freezer. 

Makes about 4 dozen cookies.

(Adapted from All Recipes)

Peanutty Chocolate Oatmeal Cookie Bars

Although the number of dessert recipes I've posted might suggest otherwise, I'm not a sweets addict. I do love baking, and for sure, I appreciate decadent treats. But since I only eat them on occasion, I've made an interesting connection. When your taste buds (and entire body) become accustomed to less sugar in your diet, they are more sensitive to sweet things. Dessert tastes that much better when you haven't been snacking on candy and sugar-laced snacks all day. And the first bite is always the best. Sink your teeth into a silky rich slice of chocolate pie or a crisp warm cookie. It's terrific.

But you'll notice, that with each bite, that sweet slice of cake becomes a little less tantalizing. It's hard to stop after just a small portion of something scrumptious, but the more you eat, the less you savor and appreciate it. Your tongue still graves that shock of sweetness but your body is often saying, "enough"! I'm still learning my lesson that taking a second slice, even though it seems so appealing, will never leave me as satisfied as stopping after the first.

The same principle applies if you're eating loads of sugar every day-- you become desensitized to it. You need more to get your fill. Your body starts expecting those jolts of sugar and you can become dependent on it- almost like a drug. And it doesn't taste near as rewarding as it should. (We actually give sugar boluses to babies/children in the hospital before painful procedures as a method of analgesia. Sounds an awful lot like a drug to me!) Reducing sugar in your diet is not to be done cold turkey. Like any addiction, it takes time to rid yourself of the effects of over-sweeting. Another benefit of less sugar in your system is that all of a sudden real healthy food tastes much better!

So why am I dissing the effects of sugar on your system right before sharing with you another sweet treat? Because my point is NOT that sugar is bad all around, but rather that it should be saved for special occasions. For a finish to a family dinner or to celebrate at holiday. Not on your cereal every morning, packed in your lunch box every weekday, or in your lap in front of the TV every night. If sweets become a habit they lose their novelty and harm your body. And instead of buying bags or boxes of packaged processed sweets- try making them at home. Most baking only requires that you can follow a recipe. The result will be a dessert that you made, with real ingredients, and that you can feel much better about indulging in!

This is the treat that I made last week with Dustin in mind. Turns out, I thought they were devilishly delicious as well! They're full of sugar (so go easy) but they're also full of fiber (from the oatmeal) and protein (from the peanuts). The oatmeal layer is soft and chewy and the contrast of salty peanuts and sweet fudgy chocolate is sensational!

INGREDIENTS
Oatmeal Layer:
2 1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
1/2 tsp. ground cinnamon
2 sticks (8 oz.) unsalted butter, room temperature
2 cups packed brown sugar
2 large eggs
2 tsp. pure vanilla extract
3 cups old-fashioned (rolled) oats
1 cup roasted salted peanuts, coarsely chopped

Chocolate Layer:
14-oz. can sweetened condensed milk
2 cups (12 oz.) semi-sweet chocolate chips
2 Tbsp. unsalted butter
1/4 tsp. salt
1 tsp. pure vanilla extract
1 cup raisins (optional, I omitted)
1/2 cup roasted salted peanuts, coarsely chopped

DIRECTIONS
1. Preheat oven to 350 F. Lightly grease a 9x13 baking dish.

2. To make the oatmeal layer, in a medium bowl, whisk together flour, baking soda, salt, and cinnamon. In a large bowl, beat the butter with an electric mixer on medium speed until soft and creamy. Add the brown sugar and beat for 2 minutes. Add the eggs, one at a time, beating for a minute after each addition. Add the vanilla and beat until light and fluffy. Reduce the speed to low and slowly add the dry ingredients, mixing until just combined. Stir in the oats and peanuts on low or by hand. Set aside 2 cups of the mixture. Press the remaining into the bottom of the prepared baking dish.

3. To make the chocolate layer, set a heat-proof bowl over a saucepan filled with simmering water (make sure the bottom of the bowl doesn't touch the water). Combine the chocolate chips, sweetened condensed milk, butter, and salt in the bowl, and stir occasionally until melted. Remove from the heat and stir in the vanilla, peanuts, and raisins (if using). Pour the warm chocolate mixture over the oatmeal crust. Scatter chunks of the remaining oatmeal mixture over the top.

4. Bake in preheated oven for 20-30 minutes, until the top is golden brown and the chocolate layer appears dull and is starting to pull away from the sides of the pan. Cool for 2 hours on a baking rack. Run a dull knife around the sides of the pan to loosen and invert the pan onto a baking sheet or cutting board. Turn right side up and refrigerate 1 hour before slicing.

NOTE: These bars can be enjoyed warm, but I believe, taste best at room temperature. They do need to cool completely before slicing. They'll keep best in the refrigerator or freezer.

Makes a 9x13 pan (about 32 bars). 

(Adapted from Confectiona's Realm)