Fresh Blueberry Muffins

Crumb Topping:

1/4 cup sugar
1/8 cup all-purpose flour
3/4 teaspoon ground cinnamon
2 tablespoons butter, cubed

1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries

Preheat oven to 400 degrees F. Line with muffin cups with liners.

Crumb Topping: Mix 1/4 cup sugar, 1/8 cup flour, 3/4 teaspoon cinnamon, and 2 tablespoons of butter with a fork in a small bowl. Set aside.

Combine flour, sugar, salt, and baking powder. Add the vegetable oil, egg, and milk. Fold in the blueberries. Fill the muffin cups about 2/3 full.



Sprinkle with crumb topping mixture.

Bake for 20 to 25 minutes in the preheated oven, or until done.

Any leftovers freeze beautifully. I made another batch because we had good fresh blueberries on hand that I didn't want to go to waste.

Blueberry-Almond French Toast Bake

That was our Father's Day breakfast.

The recipe is from Ellie Krieger's cookbook, So Easy: Luscious, Healthy Recipes for Every Meal of the Week.

Cooking spray
1 whole-wheat baguette (about 18 inches long, 8 ounces), cut into 1-inch cubes
8 large eggs
8 large egg whites
2 cups 1 percent lowfat milk
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/3 cup pure maple syrup
2 cups fresh blueberries
1/3 cup sliced almonds
2 tablespoons dark brown sugar

Spray a 9 by 13-inch baking pan with cooking spray. Arrange the bread in a single layer in the baking pan. Whisk together the eggs, egg whites, milk, vanilla, cinnamon and maple syrup. Pour the egg mixture over the bread in the pan, spreading it around so the liquid saturates the bread. Scatter the blueberries evenly on top and sprinkle with the almonds and brown sugar. Cover and refrigerate overnight.

Preheat the oven to 350 degrees F. Uncover the baking pan and bake for 40 to 50 minutes. Serve warm, cold or at room temperature.

It was good although I'd A) macerate the berries in a bit of sugar first and B) Add some butter in there somewhere. It needed just a touch.




Per Serving:

Calories 270; Total Fat 8 g; (Sat Fat 2.5 g, Mono Fat 2 g, Poly Fat 0.75 g) ; Protein 16 g; Carb 35 g; Fiber 3 g; Cholesterol 220 mg; Sodium 280 mg

Frozen Peanut Butter Pie

8 ounces cream cheese, at room temperature
1 ½ cups confectioner’s sugar
2/3 cup crunchy peanut butter
1 cup milk
8-9 ounces Cool Whip
Chocolate-cookie pie crust
Peanuts
Reese’s peanut butter cups
Chocolate frosting or syrup

Cream together cream cheese, confectioner’s sugar, and peanut butter. Add milk and fold in Cool Whip.

Pour into the pie crust. Garnish with peanuts, peanut butter cups, and chocolate frosting or syrup. Cover and freeze for at least one hour. Keep frozen.
Very sweet and very rich!

Shortbread

I really get nothing in compensation for going on and on about how often I refer to Mark Bittman's How to Cook Everything. Pretty much everything I've ever cooked from it has turned out wonderfully.

I like, too, the fact the cookbook has recipes for things like popcorn. It's not hard to do but I never can remember how much oil and is it 1/2 cup popcorn kernels? That book has the answer.

This shortbread is simple to make, can be made ahead, and has limitless variations. Shortbread can be dunked in coffee or dipped in semisweet chocolate. It's hard to go wrong with shortbread.

2 sticks unsalted butter; softened
3/4 cup sugar
1 egg yolk
1 and 1/2 cups flour
scant 1/2 cup cornstarch
1/4 tsp kosher salt

In a small bowl, stir together the flour, cornstarch and salt.

In a large mixing bowl, beat the butter and sugar together until combined
Add the egg yolk and vanilla, scraping sides of bowl if neccessary, and beat until combined.

Stir in the flour mixture, a little at a time, until combined. The dough will be sticky.

Preheat oven to 275 degrees.

Wrap dough in plastic wrap and refrigerate for at least 30 minutes.

The dough can be rolled out to 1/4-inch thickness and cut out with cookie cutters, like sugar cookies. Or you can use a knife to cut dough into strips (like ladyfingers) or triangles. At this point, I like to slide the cookies in the refrigerator to chill for a bit longer. It helps the cookies hold their shape while baking.

Bake until the cookies are just firm, about 30 minutes. Allow to cool completely on wire rack.

Shortbread keeps well at room temperature. A batch makes a great gift!

Homemade Pizza

I love pizza. Sometimes I forget how easy it is to make it at home.

This recipe is from Mark Bittman's How to Cook Everything, one of my favorite go-to cookbooks.

Pizza Dough

Makes: Enough for 1 large or 2 or more small pies

Time: 1 hour or more

You won’t believe how simple it is to make pizza dough at home. And because the dough freezes very well (at least for a couple of weeks), it’s even practical to whip up a batch for one or two people and tuck the rest away for another day.

To make pizza dough by hand or with a standing mixer, follow the directions, but use a bowl and a heavy wooden spoon or the mixer’s bowl and the paddle attachment instead of the food processor. When the dough becomes too heavy to stir, use your hands or exchange the mixer’s paddle for the dough hook and proceed with the recipe.

3 cups all-purpose or bread flour, plus more as needed

2 teaspoons instant yeast

2 teaspoons coarse kosher or sea salt, plus extra for sprinkling

2 tablespoons extra virgin olive oil

1. Combine the flour, yeast, and salt in a food processor. Turn the machine on and add 1 cup water and the oil through the feed tube.

2. Process for about 30 seconds, adding more water, a little at a time, until the mixture forms a ball and is slightly sticky to the touch. If it is still dry, add another tablespoon or two of water and process for another 10 seconds. (In the unlikely event that the mixture is too sticky, add flour a tablespoon at a time.)

3. Turn the dough onto a floured work surface and knead by hand for a few seconds to form a smooth, round dough ball. Put the dough in a bowl and cover with plastic wrap; let rise until the dough doubles in size, 1 to 2 hours. (You can cut this rising time short if you’re in a hurry, or you can let the dough rise more slowly, in the refrigerator, for up to 6 or 8 hours.) Proceed to Step 4 or wrap the dough tightly in plastic wrap or a zipper bag and freeze for up to a month. (Defrost in the bag or a covered bowl in the refrigerator or at room temperature; bring to room temperature before shaping.)

4. When the dough is ready, form it into a ball and divide it into 2 or more pieces if you like; roll each piece into a round ball. Put each ball on a lightly floured surface, sprinkle with flour, and cover with plastic wrap or a towel. Let rest until they puff slightly, about 20 minutes.

Grilled Zucchini Rolls with Herbs and Cheese

3 zucchini (about 1/2 pound each), sliced lengthwise into 1/4-inch slices

1 tablespoon olive oil
1/8 teaspoon salt
Pinch freshly ground black pepper
1 1/2 ounces reduced-fat soft goat's cheese
1 tablespoon freshly minced parsley leaves
1/2 teaspoon lemon juice
2 cups baby spinach leaves
1/3 cup basil leaves

Discard the outermost slices of zucchini and brush the rest of the slices with the oil on both sides. Season with salt and pepper. Place on a preheated grill or grill pan for about 4 minutes on each side, or until tender.



In a small bowl combine the goat cheese, parsley leaves and lemon juice, mashing with a fork.

Put 1/2 teaspoon of the cheese mixture about 1/2-inch from the end of a zucchini slice. Top with a few spinach leaves and 1 small, or half of a large basil leaf. Roll up and place seam side down on a platter. Repeat with the rest of the zucchini slices.

From The Food You Crave: Luscious Recipes for a Healthy Life by Ellie Krieger

Ellie Krieger's Energy Bars

From The Foods You Crave: Luscious Recipes for a Healthy Life

1 cups oats
1/4 cup dried cranberries
1/2 cup dried apricots
1/2 cup raw whole almonds
1/2 cup pitted dates
1/2 cup raw shelled sunflower seeds
1/2 cup wheat germ
1/2 cup powdered dry milk
1/2 teaspoon cinnamon
1/4 cup whole-wheat flour

1/3 cup pure maple syrup
2 large eggs

Preheat oven to 350 degrees F. Greese a 9×9 baking dish.

Place all of the ingredients except for the syrup and eggs in a food processor. Pulse until all ingredients are finely chopped. Add the syrup and both eggs and continue to pulse until they are mixed in. Transfer the mixture into your baking dish and bake for 15 minutes.

Let cool for about 20 minutes.

I sliced these up, wrapped them in twos, and put them in the freezer. I'm thinking an energy bar with some Greek yogurt would make a great mid-morning snack.

Chocolate Brownies with Dried Cherries and Pecans

A day or so before baking, soak 3/4 cup dried Bing cherries, roughly chopped, in 1/3 cup coffee liqueur, such as Khalua

6 (1-ounce) squares of semi-sweet chocolate
1/2 cup (1 stick) butter
2/3 cup sugar
2 eggs
1 tsp. vanilla
1 cup flour
1/3 cup chopped pecans, walnuts, or hazelnuts, toasted

Preheat oven to 350°F.

Place the chocolate squares and the butter in large microwaveable bowl. Microwave on high for 2 minutes or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Blend in eggs and vanilla. Stir in flour, pecans, and cherries until well blended.

Spread into greased 8- or 9-inch square baking pan. Or into a dozen or miniature heart-shaped pans.



Bake 22 to 25 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan on wire rack.

You can melt a handful of candy disks in a zip-top bag in the microwave, snip off one corner with a pair of scissors, and drizzle over the brownies.



These make neat teachers' gifts: put a brownie heart, drizzled or no, in a clear plastic bag, tie with ribbon, and attach a little card. This won't happen at our house until sometime Sunday, otherwise I'd post a picture.

Miniature Muffalettas

These were a hit at the Mardi Gras party! They are tasty and easy to put together ahead of time. About 10 minutes before the guests were due to arrive, I slid them in the oven. They were just right - the cheese good and melty, the bread nice and toasty - when everyone got there.

30 Dinner rolls
4 ounces Genoa salami
4 ounces ham
4 ounces Provolone cheese
1 (8-ounce jar) olive salad
Sesame seeds
1 egg, beaten
a slug of milk

Split dinner rolls in half. You can use frozen roll dough that you thaw and bake if you are so inclined. I love ya’ll and all but that’s not what I did. Wal-Mart dinner rolls to the rescue!

Put 1 deli-thin slice ham, a piece of salami, about half a slice of Provolone, and one teaspoon of olive salad on each roll.

Cover sandwiches and refrigerate. Place something kind of heavy on them, like a cast iron skillet or a couple of books, to smash them down. Chill for several hours or overnight.

When ready to bake, preheat oven to 375 degrees. Brush sandwich rolls with beaten egg and milk. Generously sprinkle sesame seeds over the tops.

Bake for 10 to 12 minutes. Serve warm or at room temperatures. If there are any leftovers, they reheat wonderfully the next day for a snack.

Twice-Baked Sweet Potatoes

The traditional twice-baked potato reinvented using the sweet potato, perfect for fall meals.

4 sweet potatoes
1/2 teaspoon salt
2 tablespoons butter, softened
½ cup fresh pineapple or 1 small can crushed pineapple, drained
1 to 2 teaspoons orange zest
splash of almond flavoring or Amaretto
nutmeg

Preheat oven to 350.

Scrub sweet potatoes and bake until tender, probably 45 to 60 minutes, depending on their size. Let cool.

Slice the potatoes in half and scoop out insides. Place the cooked sweet potato in a large bowl. Add the salt, butter, drained pineapple, orange zest, and almond flavoring or Amaretto. Stir well and put mixture back in potato shells or, if you'd rather, in a greased casserole dish. Top mixture with a sprinkling of fresh nutmeg.

Can be prepared up to this point and refrigerated for a day or two. Bring to room temperature before baking.)

Bake for about 15 to 20 minutes.

Makes 8 servings.

Miniature Pumpkin Pies with Streusel Topping and Vanilla Buttercream

I made these for the bridal shower. They were a hit, the little pockets of creamy pumpkin topped with crunchy brown-sugary goodness. I really liked them, especially since they could be made ahead of time. All I had to do the morning of the shower was pop them in the preheated oven.

Thinking about the holidays: A batch of these, frozen, would make a great gift for someone who likes to entertain. She could stash them in her freezer and have on hand for last-minute guests.

For the miniature pies:

refrigerated pie pastry, homemade or purchased; I don't judge
1 (15 ounce) can pumpkin puree
1 (14 ounce) can sweetened condensed milk
2 egg yolks
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 egg whites

Preheat oven to 375 degrees.

Roll the pastry dough to about 1/4-inch thickness. Using a round cookie cutter, cut 2.5- or 3-inch circles and press into miniature muffin tins. (I can't remember if I greased them or not. Maybe I sprayed them with Pam.)

In a large bowl, mix together the pumpkin, sweetened condensed milk, and egg yolks. Stir in the cinnamon, ginger, nutmeg, and salt. In a large glass or metal bowl, whip egg whites until soft peaks form. Gently fold into pumpkin mixture.

Fill each pastry-lined muffin cup about 1/2 to 2/3 with the pumpkin mixture.

To bake and freeze for later:
Cover with freezer-grade aluminum foil and freeze. To bake, remove from freezer and bake without thawing as directed below.

To bake and enjoy now:
Bake for about 8 minutes, remove from oven, and top with the streusel mixture:

Streusel topping:
2 tablespoons all-purpose flour
1/4 cup packed dark brown sugar
1 teaspoon ground cinnamon
2 tablespoon butter, chilled
1 cup chopped, roasted pecans

Combine the flour, brown sugar, and cinnamon. Cut in the butter until the mixture is crumbly. Add the roasted pecans and toss the mixture. Top the little pies with a bit of the streusel mixture.

Bake for another 5 to 8 minutes, or until the pastry begins to turn golden. Remove from oven and cool on wire racks.

Vanilla buttercream:
1 stick butter, softened
4 cups or so of confectioner's sugar
1 teaspoon vanilla
milk

Cream the butter and add the confectioner's sugar a cup at a time. Add the vanilla and milk, one tablespoon at a time, until it's a good, thick consistency. Pipe or dollop onto cooled pumpkin pies.

This icing was a bit sweet. The next time I make these I'll make a cream cheese frosting. Or leave off the frosting altogether; the miniature pumpkin pies are really good on their own.

Yields about 4-5 dozen miniature pumpkin pies

Sweet Potato Biscuits

I served these, stuffed with ham slices, at a bridal shower over the weekend. They would also be tasty served with pepper jelly.

If you have leftover sweet potatoes, this is a good way to use them up. The biscuits can be frozen, pulled out, and baked off quickly. They're great for a fast, hot breakfast or to go alongside a roasted pork tenderloin for dinner.

1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon white sugar
1 teaspoon salt
2 tablespoons shortening
3/4 cup mashed sweet potatoes
1/4 cup milk

Preheat the oven to 400 degrees.

In a medium bowl, stir together the flour, baking powder, sugar, and salt. Cut in the shortening until pieces of shortening are pea-sized or smaller. Mix in the sweet potatoes. Add enough milk to make a soft dough.

Turn dough out onto a floured surface, and roll or pat out to 1/2 inch thickness. Cut into circles and place biscuits 1 inch apart on an ungreased baking sheet. If desired, brush biscuits with melted butter and a bit of grated nutmeg.

To freezer and serve later:
Bake biscuits for about six minutes. Let cool completely before packing in freezer zip top bags. Biscuits can be baked frozen.

To bake and enjoy now:
Bake for 12 to 15 minutes or until golden brown.

Butterscotch Oatmeal Lunchbox Bars

I came across this recipe last year and it's been a standard ever since. When I make a batch, I freeze most of them so that I can one out for my son's snack at school. Or a snack for me. It's a Cooking Light recipe and has oatmeal. It's totally healthy.

Cooking Light's Lighten Up Butterscotch Oatmeal Bars

1 cup packed brown sugar
5 tablespoons butter, melted
1 teaspoon vanilla extract
1 large egg, lightly beaten
9 ounces all-purpose flour (about 2 cups)
2 1/2 cups quick-cooking oats
1/2 teaspoon salt
1/2 teaspoon baking soda
Cooking spray
3/4 cup fat-free sweetened condensed milk
1 1/4 cups butterscotch morsels (about 8 ounces)
1/8 teaspoon salt
1/2 cup finely chopped walnuts, toasted

Preheat oven to 350°.

Combine sugar and butter in a large bowl. Stir in vanilla and egg. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, oats, 1/2 teaspoon salt, and baking soda in a bowl. Add oat mixture to sugar mixture; stir with a fork until combined (mixture will be crumbly). Place 3 cups oat mixture into the bottom of a 13 x 9–inch baking pan coated with cooking spray; press into bottom of pan. Set aside.

Place sweetened condensed milk, butterscotch morsels, and 1/8 teaspoon salt in a microwave-safe bowl; microwave at high 1 minute or until butterscotch morsels melt, stirring every 20 seconds. Stir in walnuts. Scrape mixture into pan, spreading evenly over crust. Sprinkle evenly with remaining oat mixture, gently pressing into butterscotch mixture. Bake at 350° for 30 minutes or until the topping is golden brown. Place pan on a cooling rack; run a knife around outside edge. Cool completely.

I stack two bars and wrap them in cling wrap. This way, I can pull out just two if that's all I need. If I need just one butterscotch oatmeal bar, I somehow manage to consume the other one, too.




I put those packages in a freezer zip-top bag.


Then my freezer is stocked with homemade goodness.

Asiago Cheese Grits wtih Caramelized Onion

Also known as: the bomb.

Asiago Cheese Grits with Caramelized Onion

1 medium yellow onion, sliced
Olive oil
4 cups water
4 cups milk
2 teaspoons salt
1 teaspoon white pepper
4 tablespoons butter
1 1/4 cups grits
1/2 pound asiago (or fontina) cheese, grated

Heat olive oil in a small skillet over medium heat. Cook onion on medium until brown. Add salt and pepper, cover, and reduce heat. Let cook until good and golden brown.

In a large pot, over medium heat, combine the water, milk, salt, pepper and 2 tablespoons of the butter. Bring the liquid to a gentle boil.

Stir in the grits.

Cook for 1 hour and about 15 minutes, stirring often.

Remove the pan from the heat

Stir in the remaining 2 tablespoons butter, cheese, and onions.
Serve immediately or spoon into a greased 9x13-inch casserole dish. Cool, cover, and refrigerate for several days. To serve let come to room temperature, and heat at 350 degrees for about 30 minutes.

Sprinkle with paprika before serving.

Nutella Pinwheels

Two of the easiest, tastiest, most convenient products: Nutella spread (chocolate and hazelnut near the peanut butter at the grocery store) and puff pastry.

True love!

Follow package instructions to thaw puff pastry sheet, roll out slightly on a lightly floured surface. Then spoon over the Nutella. Nom nom nom.

Roll up lengthwise, let chill for easier slicing, and cut into spirals. If you have hazelnuts on hand, you can chop a handful and sprinkle on top.

It doesn't matter if the pinwheels aren't pretty.



They bake up nice.



Nutella Pinwheels are perfect make-ahead treats, too. Roll up, wrap well, and freeze. They're good to have in the freezer so they'll be handy if you have a sugar and carb emergency. Thaw the puff pastry logs slightly at room temperature, slice, and bake.

Creole Catfish Cakes with Remoulade Sauce

For dinner Sunday night I made Creole Catfish Cakes. Similar to crab cakes, only these have broiled, flaked catfish. I had only two fillets and about half a dozen leftover shrimp in the fridge, so I added that shrimp, too. I'm a gambler; fish, shrimp, it all works, right? In this case, it did.

The version I made:

2 catfish fillets, broiled
about 6 medium shrimp, cooked, peeled, deveined
3 tablespoons butter
about 1/3 - 1/2 cup flour
1 cup milk
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dry mustard
3/4 cups finely chopped bell pepper - Make sure the bell pepper is minced. I always forget and leave it chopped rather than minced and the pieces too big for the patties.
1/4 cups finely chopped green onions
1/4 teaspoon Tabasco
3/4 cups fresh bread crumbs

Melt the butter in a heavy saucepan. Add the flour. Stir constantly for 2 to 3 minutes, while the roux bubbles. Add the milk slowly, continuing to stir until the cream sauce is thick, 10 to 12 minutes. Add salt, pepper, and mustard, mixing well.

Flake the catfish fillets into a bowl. Add the cream sauce and the remaining ingredients, mixing thoroughly. Use the fish mixture immediately or refrigerate for up to 2 days.

Using a large spoon, make cakes with the fish mixture and coat them completely with more fresh bread crumbs. Using a heavy skillet, sauté the patties gently in 1 tablespoon oil and 1 tablespoon butter, until they are browned. Keep warm in a low oven while you continue cooking the cakes, adding more oil and butter as needed.

Serve with remoulade (or comeback) sauce.

Serves 2-3.

Recipe courtesy of Classic Catfish Cookbook.

Gumbo

It's winter and I know that because we're cooking gumbo. Jeffrey and I spend lots of Sunday afternoons in the kitchen making gumbo. We cook a big batch and freeze it. There's nothing easier than pulling it out of the freezer and cooking a pot of rice to go with it.

Chicken, Andouille and Shrimp Gumbo

· 1 pound of chicken thighs (Chicken thighs have more flavor but you can also use chicken breasts, a whole hen, or turkey.)
· 2 pounds andouille or smoked sausage, cut into 1/2" pieces (We've used smoked turkey sausage, venison sausage, in addition or instead of andouille, combinations of all three - it all works.)
· 1 cup oil
· 1 cup flour
· 2 bell peppers, chopped
· 2 white onions, chopped
· 4 ribs celery, chopped
· 3 tablespoons of minced garlic
· 2-3 quarts chicken stock
· 2 bay leaves
· 2 tablespoons Creole seasoning
· Salt and freshly ground black pepper to taste
· 1 pound medium shrimp, peeled and deveined
· 1 bunch of green onions, tops only, chopped
· 2/3 cup fresh chopped parsley
· Filé powder to taste

Season the chicken with salt and pepper and brown over medium high heat. Brown the sausage, pour off fat, and reserve meats.

In a large, heavy pot, heat the oil and cook the flour in the oil over medium to medium-high heat, stirring constantly, until the roux is almost the color you prefer – anything from peanut butter to chocolate milk to coffee will do.

Add the vegetables and stir quickly. This cooks the vegetables and also stops the roux from cooking further. Continue to cook, stirring constantly, for about 4 minutes.

Add the stock, seasonings, chicken and sausage. Bring to a boil and cook for about one hour, skimming fat off the top as needed.

Add the shrimp, chopped green onions, and parsley. Heat until shrimp is pink.

Serve over rice.

Recipe can be doubled or tripled; it freezes well.

Tomato Canapes

Our friend, Sherrie, made these tasty little appetizers for New Year's Eve. She also made this really good salad and a delicious potato casserole. One day soon I'll post about those, too.


Tomato Canapes

These are good. Make a lot: The batch that Sherrie made disappeared in about two seconds.

3/4 cup finely diced tomatoes
2 teaspoons finely diced onions
1 teaspoon finely chopped fresh basil leaves
1/2 teaspoon The Lady's House Seasoning, recipe follows
1 package mini phyllo shells
1/2 cup packed shredded mozzarella
1/4 cup mayonnaise
4 tablespoons real bacon pieces, or more as needed (recommended: Hormel Real Bacon pieces)
Directions
Preheat the oven to 350 degrees F.

Place the diced tomatoes in a colander. Sprinkle with the onions, basil, and House Seasoning, and toss to coat. Allow to drain, stirring occasionally. Fill each phyllo shell with a scant tablespoon of the tomato mixture. Stir together the mozzarella and mayonnaise. Frost the top of each shell with a scant tablespoon of the mozzarella mixture. Sprinkle each shell with 1/4 teaspoon of bacon pieces. Bake the filled shells for 10 to 12 minutes. Serve hot. These may be prepared ahead of time and refrigerated until serving time.

House Seasoning:

1 cup salt

1/4 cup black pepper

1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Chocolate Caramel Chews

Another hit from Rose's Christmas Cookies.

These little squares are rich with a deep caramel flavor. The cookie base has oatmeal and brown sugar in it and the topping has toasted walnuts. Indulgent! Just right for the holidays.

Caramel Topping:
1 cup sugar
1/2 cup corn syrup (use a greased liquid measuring cup)
1 1/2 tablespoons unsalted butter
3/4 cup heavy cream
1 teaspoon pure vanilla

Cookie Base:
1 cup all purpose flour
1 cup quick oats
3/4 cup packed light brown sugar
1/2 teaspoon baking soda
1/8 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, melted
2 (3-ounce) bars semi sweet or bittersweet chocolate, chopped into ½-inch pieces
1 cup coarsely chopped walnuts, toasted

Caramel Topping:
In a heavy, medium-sized saucepan combine the sugar and corn syrup over medium heat, stirring constantly, until boiling. Stop stirring and continue boiling until the mixture caramelizes to a deep amber (candy thermometer will read 370 degrees) (Twice I cooked the caramel to 370 – using a different candy thermometer each time – and twice I burned the caramel. Mine was plenty amber-looking by 355 to 360 degrees.). Immediately remove the pan from the heat and add the butter and cream, using a long-handled ladle to pour the cream gradually to avoid spattering. Lumps will form but they will dissolve with further cooking.

Return the caramel to the range and continue boiling on medium-high heat for about 1 to 2 minutes or until a candy thermometer reaches 240 degrees.

Immediately pour the caramel into the prepared cup and allow to cool for at least 10 minutes and up to 1 hour (caramel should still be pourable). Stir in the vanilla extract after 10 minutes

Cookie Base:
Preheat oven to 350 degrees. Grease the sides only of a 9x13” pan. (I lined a 9x13” metal baking pan with parchment paper and lightly greased it. That way, after they baked, I could just lift the whole batch from the pan. Much easier.)

Beat together flour, oats, brown sugar, baking soda, and salt in a large mixing bowl at medium speed until well mixed. At low speed add the melted butter.

Press the mixture into the prepared pan and pat it in to coat the bottom evenly. Bake for 10 minutes. Remove the pan from the oven and sprinkle on the chocolate pieces and walnuts. Drizzle the caramel mixture evenly on the top and return the pan to the oven for 20 minutes or until bubbling.

Allow the chews to cool completely in the pan on a wire rack. Use a small metal spatula or pancake turner to dislodge the sides and invert the chews onto a plastic-wrap covered cookie sheet. Reinvert it onto a cutting surface and cut it lengthwise into 4 strips (each about 2 inches wide). Place on paper towels for at least 15 minutes to absorb the excess butter.

I had to read that twice and both times, I thought, “Huh?”

Or do what I did: I lifted the batch from the pan by lifting the parchment paper. I used two cutting boards to do the inverting and reinverting.

These little suckers are rich and I cut them in much smaller pieces; mine were more like 1 ½ inches by 1 ½ inches and that was just right.

Store in an airtight container at room temperature, each layer separated by wax paper.

Keeps about 3 weeks at room temperature or several months refrigerated or frozen.

Icebox Cookie: Orange Sable Cookies

From Martha Stewart. Hers are much prettier than mine. That's okay; they all taste good.

1 1/4 cups whole blanched almonds
1 cup confectioners' sugar
12 tablespoons (1 1/2 sticks) unsalted butter
3 tablespoons finely grated orange zest (2 to 3 oranges)
1 large egg
1 tablespoon freshly squeezed orange juice
1 1/2 cups all-purpose flour
1 cup sanding or granulated sugar, for rolling

Place almonds and confectioners' sugar in the bowl of a food processor. Process until mixture resembles coarse cornmeal; set aside.

Place butter and zest in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium until light and fluffy, 2 to 3 minutes. On low, add almond mixture; beat until combined, 10 to 15 seconds. Add egg and orange juice; combine. Add flour; combine.

Place two 12-by-16-inch pieces of parchment on a clean work surface. Divide dough in half. Form a rough log with each half; place on parchment. Fold parchment over dough; use a ruler to roll and press dough into 1 1/2-inch-diameter logs. Wrap. Chill for at least 3 hours.

If desired, finely chop candied ginger and put in a wide, shallow container. Place chilled cookie dough roll in the ginger and roll, pressing ginger into the dough. I also added a sprinkle of crunchy raw sugar, too.

Preheat oven to 350 degrees. Line two baking sheets with parchment. Spread sanding sugar in a baking pan. Unwrap logs; roll in sugar to coat. Cut into scant 1/4-inch-thick rounds; place on sheets, 1 inch apart. Bake until edges turn golden, about 15 minutes, rotating halfway through. Transfer to a wire rack to cool. Bake or freeze remaining dough.

Store baked cookies in an airtight container for up to 2 weeks.