Maple Pecan Cookies

i love to bake cookies this time of year.  of course i made some old stand-bys: chocolate chip cookies and molasses ones.  but for me the best cookies are chewy, and in baking terms chewy means oatmeal.  last year i made white chocolate cranberry oatmeal cookies and i continued to make them all year long.  but this year i wanted to try something new.  i saw this recipe in a newspaper magazine, and then made my own adjustments and added butterscotch and chocolate chips. and after tasting them, i know i will continue to make these in 2011.

 

maple pecan cookies

3 cups old-fashioned oats
1 cup shredded unsweetened coconut
2 2/3 cups all-purpose flour
1 tsp salt
1 tsp cinnamon
2 cups packed light brown sugar
1 cup (2 sticks) unsalted butter
1/2 cup maple syrup
2 tbs light corn syrup
2 tsp baking soda
1/4 cup boiling water
1 tsp maple or vanilla extract
2 cups chopped toasted pecans
1/2 cup butterscotch chips
1/2 cup semisweet chocolate chips

preheat oven to 300 degrees and position racks in the upper and lower thirds of the oven. line two baking sheets with parchment paper.  combine oats, coconut, flour, salt, cinnamon, and brown sugar in a large bowl; whisk to blend. combine butter, maple syrup, and corn syrup in a medium saucepan.  heat over medium heat until butter melts, stirring occasionally; remove from heat. combine baking soda and boiling water, stirring to dissolve.  add to maple syrup mixture, stirring well.  add maple/vanilla extract.  stir into dry ingredients, add pecans; stir well.  place 1/4 cup size balls of dough on baking sheets, 3 inches apart, flatten slightly.  bake 18 to 20 minutes, until golden brown and set, rotating positions halfway through the baking process.  cool on the baking sheets 5 minutes; transfer to a wire rack to cool completely.  makes about 2 1/2 dozen cookies.

Espresso Caramel Bars

valentines day is coming up. you could buy a lame card and try to be sentimental.  but don’t do that, don’t be that girl.  or buy a stuffed teddy bear, like the hallmark store is suggesting….always a bad idea. or buy a box of chocolates that is filled with some that you don’t even like.  if i were you i would make these homemade treats. valentines day is one of the few holidays that you can make your own gifts.  try these candies that resemble twix bars…

Espresso Caramel Bars

Crust:

• vegetable cooking spray
• 12 whole (6 ounces) cinnamon graham crackers, crumbled or 2 cups cinnamon graham cracker crumbs
• 1/4 cup sugar
• 6 tbs unsalted butter, melted

Caramel:

• bag of soft caramel candies

Chocolate Layer:

• 2 cups (12 ounces) semisweet chocolate chips
• 1/2 cup heavy cream
• 1 3/4 teaspoons instant espresso powder

For the crust:

position an oven rack in the middle of the oven. preheat the oven to 350 degrees F. line the bottom of a 9-inch round springform pan with parchment or waxed paper. spray the paper and the sides of the pan with cooking spray. in a food processor, combine the graham crackers and sugar. process until the mixture resembles fine bread crumbs. add the melted butter and blend until the mixture forms into clumps. spread the mixture into the bottom of the prepared pan, pressing gently to form an even layer. place the pan on a baking sheet and bake for 10 to 12 minutes until the crust is golden. cool for 15 minutes.

For the caramel:

unwrap the candies and place in a microwave safe bowl.  microwave for 30 seconds at a time and stir in between until fully melted. freeze until firm, about 10 minutes.

For the chocolate layer:

combine the chocolate chips and cream in a small bowl and place over a pan of simmering water. stir until the chocolate has melted and the mixture is smooth, about 3 minutes. whisk in the espresso powder. remove the springform pan from the freezer. pour the chocolate mixture over the caramel layer and smooth with a spatula. refrigerate for at least 1 hour until firm.

allow the layers to come to room temperature, about 30 minutes. using a warm, slightly wet knife, carefully cut around the edges of the chocolate layer. release the side of the pan and remove the paper from the bottom. cut into 1 1/2 by 1/2-inch bars and store airtight in a covered plastic container.

even if you don’t make these, just promise me you won’t be that girl.

Chocolate Chip Banana Bread

i’m not sure what’s gotten into me but i’ve become obsessed with making breakfast breads.  it started out innocently enough in the summer with a surplus of zucchini, then it was apple bread, followed by pumpkin as the fall weather rolled in, and cranberry around thanksgiving.  i’ll admit that doesn’t leave much left, but  then i realized that i haven’t made banana bread in a while… aha!

Chocolate Chip Banana Bread
5 1/3 tbs butter, at room temperature
2/3 c sugar
2 eggs
1 1/3 c flour
3/4 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder
2 bananas, mashed
1 c semi sweet chocolate chips

preheat the oven to 350 degrees.  and spray a loaf pan with non-stick spray. set aside.

cream the butter with the sugar then add the eggs one at a time.  in a seperate bowl mix the flour, salt, baking soda, and baking powder. then add to the butter mixture and fold in the bananas and the chocolate chips.

pour the mixture into the loaf pan and bake for 55-60 minutes.

tips

• it’s important for the butter to be at room temperature and not melted.  when it’s at room temperature the sugar can then be evenly distributed, if it is melted you will have unequal amounts of sugar and butter through the bread.
• buy the bananas a few days before you make the bread.  it’s best if they are ripe, so they can mash easily.
• nuts are also an option.  i would recommend walnuts for this recipe.

Sweet Dreams Chocolate Fudge

it’s that time of year.  and i love to share the tastes of the season with family, friends and coworkers.  that’s what it all about.  my mom and i decided to make this fudge, because it’s so easy to make, you don’t need a candy thermometer.  so get a non-stick pot and get to work…

Sweet Dreams Chocolate Fudge
1 (7-ounce) jar marshmallow cream
1 1/2 cups white sugar
2/3 cup evaporated milk
1/4 cup butter
1/4 teaspoon salt
3 cups milk chocolate
1/2 cup chopped nuts
1 teaspoon vanilla extract

line an 8 by 8-inch pan with aluminum foil. set aside.

in a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter, and salt. bring to a full boil, and cook for 5 minutes, stirring constantly until thick.

remove from heat and pour in the milk chocolate chips. stir until chocolate is melted and mixture is smooth. stir in nuts and vanilla. pour into prepared pan. chill in refrigerator for 2 hours or until firm.

this recipe is by Max Brenner as seen on Paula’s Best Dishes.

tips

• you can find a similar recipe on jars of marshmallow cream.
• evaporated milk is different than sweetened condensed milk.  both go through an evaporation process removing a good amount of water. but condensed milk has added sugar, while evaporated milk does not.
• the aluminum foil makes it easy to remove the fudge from the pan in one big piece.  you can then slice it into smaller pieces on a cutting board.

Did You Say Chocolate Cake?

i have been cooking for my cousin and her husband for the past few months since their twins were born in April.  they’ve become fans of my cooking and baking, which i’m flattered by, but it really puts the pressure on me.  they know what i’m capable of, so if my food falls flat, i think at this point i’d be more disappointed than them.  i recently went to visit and i decided to bring lunch. i chose a salad that wouldn’t let down any one down: bacon, apples, and blue cheese….oh yeah and some arugula.  but for dessert…i took giada’s hazelnut crunch cake and made my own interpretation of the cake.

My Chocolate Brittle Cake
 
Cake:
1 box devil’s food cake mix

Brittle:
1 cup pecans, toasted
2/3 cup sugar
1/3 cup water
 
Frosting:
2 (8-ounce) containers cream cheese, room temperature
1 cup cream
3/4 cup powdered sugar
1 teaspoon vanilla extract

Topping:
mini chocolate chips, as many as you want
 
Directions
preheat the oven and prepare the cake mix according to package instructions.  divide the cake batter between 2 (8 inch) cake pans and bake according to package instructions…then let cool on a wire rack.
 
For the brittle:
place the toasted nuts close together in a single layer on a parchment-lined baking sheet. combine the sugar and water in a small saucepan over medium-high heat. stir the sugar mixture until dissolved. bring to a boil and let cook until the sugar is light brown, about 8 minutes. let the bubbles subside then pour the caramelized sugar over the nuts. place the baking sheet in the refrigerator and let the sugar nut mixture cool until hard, about 30 minutes. when the sugar nut mixture is hard and cool, top with another piece of parchment paper and pound into small pieces, or place the sugar nut mixture on a cutting board and cut into small pieces. set aside.

For the frosting:
put the cream cheese, cream, powdered sugar, and vanilla into a large mixing bowl. using an electric mixer whip the cream mixture to soft peaks.
 
To assemble the cake:
put 1 cake on a serving plate. top with 1-inch of the frosting. top with the second layer of cake and continue frosting the entire cake with the remaining frosting. sprinkle the top of the cake with the mini chocolate chips. sprinkle the sides of the cake with the brittle. serve.
 
tips:

• use any nuts you have to make the brittle: peanuts, hazelnuts, almonds, pecans, etc.
• if you want to make a short cut, buy the frosting…no one will ever know. the decor of the cake will more than make up for it.
• don’t have the time to do it all at once? bake the cake, while it’s in the oven make the frosting and brittle, and assemble the next morning to still look like a rock star!