Category: Sweets

Dessert, Sweets

Jen’s Chewy Graham Cookies

by Wendi37 Comments on Jen’s Chewy Graham Cookies

I need to make a disclaimer…this post has been influenced by chardonnay and stress.

I had a meltdown this afternoon.  Walking through the produce aisle the reality of the last few months came crashing down on me like a wall of bricks.  I don’t mean the reality of trying to understand life after my parents’ death.  I mean the reality of diving head long into the adoption process.

For months The Mistah and I have been quietly filling out forms, scheduling inspections, and writing checks, all in the hopes of adopting a child.  Now that we are a single form away from being able to submit our application, and a check that equals our monthly mortgage payment, to our adoption agency,  the stress of what lays before us is starting to sink in.

In case you’ve never met me in real life, by my own admission I am a worrier.  And  a planner.  And an obsesser.  Which means that I tend to get fixated not on the big picture but on the smaller pieces that make up the big picture.  This is one reason why The Mistah and I work so well together…he looks at things with a macro perspective while I look at all the little details.  Between the two of us, there is balance.  But left to my own devices, I’m a hot freaking mess of worry.  Which gets me back to the produce aisle.

I was looking for garlic and apples and lemons, but all I could see was dollar signs.  And please forgive me for sounding dramatic, but until you’ve been in this place, you may never understand it.  Adoption does not come cheap.  There are fees.  And expenses.  And fees on the expenses.  It’s not like buying a car. You can’t get a cheaper interest rate from your credit union and they’re aren’t any 0% interest offers.  Not only do you pay, but you pay a premium for not being able to do what a majority of the rest of the population takes for granted…having a child.

There are grant programs but they require you to be affiliated with an organized religion and/or to demonstrate financial need.  I haven’t gone to church since I was 12…and the last time I checked The Universe was not a recognized congregation.  And through hard work, and the help of The Mistah, we have paid off all of our debt with the exception of our mortgage.  So on paper, we are not financially needy.  But if you look closer, what we have in savings just about equals what an adoption would cost.  So if we were to empty our savings account in the name of adoption, it would leave us one paycheck away from financial peril.  And for once, I am not speaking grandiosely.  Adoption costs would leave us with no savings.  No safety net.  Nothing to fall back on in the event of a job loss in an uncertain economy.  Mortgage refinancing isn’t an option since we owe more on paper than our house is worth.  So because we do our best to act responsibly and not carry consumer debt, but don’t have an excess of liquid assets available, we don’t qualify for grants to offset adoption expenses.  How the hell does that make sense?

Is it really better to spend every penny we have to adopt a child and then be left without any resources to weather a job loss or an unexpected major expense?  Is that the responsible choice?

So there’s the cost.  But the adoption process also requires you to open yourself up to the scrutiny of others.  References, tax returns, autobiographies.  It’s not for the self conscious.  Because let me tell you, no freaking stone goes unturned in this process.  In the simplest of terms, the application process is where someone else says whether or not you are a good candidate to be a parent.

Excuse me?  If third party approval were a requirement for being able to give birth, the world would not be in the middle of a population boom.  Forget about the fact that a third party has to give you approval in order to move ahead in the process.  The standard of care that a potential adoptive parent has to meet is ridiculous.  For instance, we failed our health department inspection.  No because our house was unsanitary but because we didn’t have thermometers in our refrigerator and because our hot water heater was set too high.  We also failed our fire department inspection.  Not because our house is a death trap but because we didn’t have enough clearance around our gas meter, the lock on our 3o year old storm door was not up to current code, and because the fire extinguishers in our house weren’t the right ones.  Who the hell comes to a pregnant couple’s home and looks at these things?  If I were to give birth to a child, nobody would scrutinize our home or our ability parent.  They would simply send me home with an infant, without regard to the conditions that child was being subjected to.

At this moment, I don’t doubt our ability to successfully raise a child.  I have always known that The Mistah would make a fantastic parent.  And with the death of both of my parents, oddly enough, I have somehow been freed from the assumptions that I had always made about my ability to unconditionally love a child.  And yet, there are so many obstacles in our way.

No amount of bake sales or etsy shops can bridge the financial gap that we face.  And selling off the few liquid assets that we have won’t make me stop worrying about our financial ability to meet this challenge.  So what’s left?  Other than petitioning to The Universe, I don’t know.

So I will say it here to The Universe, as I say it in my heart…we would give a child love and stability.  We may not be perfect parents but we would actively parent our child and do our best to see that our child has a loving heart, a strong sense of self, compassion for others, and a joyful and generous spirit.

Does the thought of bringing a child into our world scare the bejeesus out of me?  Hell yes.  But shouldn’t it? This. Is. Freaking. Huge.

Ok, so now that I’ve had this meltdown, I need some comforting.  And Jen’s Chewy Graham Cookies are just the thing to make to think about warm, chewy happiness instead of our second date with the Fire Inspector next week.  Tell me, which would you rather focus on…buttery, spicy cookies or Baltimore City Fire Code?

Chewy Graham Cookies

Adapted from My Kitchen Addiction

  • 1 1/2 sticks softened butter
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/4 cup honey
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 egg
  • 1 1/2 cup all purpose flour
  • 1 cup white whole wheat flour
  • 1/4 cup cardamom sugar

Heat the oven to 375 degrees and line two sheet pans with parchment paper.

In the work bowl of a stand mixer fitted with a paddle attachment, cream together the butter, granulated sugar, brown sugar, honey, baking powder, baking soda, salt, vanilla, and cinnamon.  Add the egg and beat until incorporated into the creamed mixture.

In a second bowl, whisk together the flours.  Add the flour to the creamed mixture on low speed and mix until just combined.

Place the cardamom sugar into a small bowl.  Use a small ice cream scoop to portion out the dough in 1 tablespoon servings.  Roll the dough into a ball, roll in the cardamom sugar, and place on the prepared sheet pans.

Bake for 9 to 10 minutes until the cookies are lightly browned and just set.  Cool in the pan for 5 minutes before transferring the cookies to a wire rack to cool completely.

Sweets

Amber’s Caramel Corn

by Wendi14 Comments on Amber’s Caramel Corn

There is totally a method to the madness here at BAH.  Remember when I told you that you should spend a ridiculous amount of money on a jar of coconut oil?  Ok, I didn’t tell you that you might experience sticker shock when you saw how much the grocery store charges for coconut oil, but I strongly suggested that you go out and get yourself a jar of the stuff.  That was because in addition to being the perfect oil for those delightful Pomme Frites, I knew that we’d be talking popcorn soon thereafter.  And if you’re going to fire up the stove and pop some kernels, as opposed to using an air popper or throwing them into the microwave in a paper bag, coconut oil is going to be your friend.

A mere tablespoon or two (depending on the size of your pot) of the stuff helps to transfer the heat of the stove into the kernel where the internal moisture heats up until the whole thing explodes into a beautiful bite of tender fluffiness.  Although you shouldn’t be cooking your popcorn over super high heat, the coconut oil can take what you throw at it and leave your popped kernels without any residual greasiness.  And don’t worry about your popcorn having a coconutty flavor.  It won’t.  But it will provide you the perfect palate on which to load up some easy caramel sauce for Amber’s Caramel Corn.

Amber’s Caramel Corn

Adapted from Bluebonnets & Brownies

BAH Note: I’ve asked the oracle of google what purpose the baking soda serves in the caramel sauce.  The best explanation I could find is that it is supposed to help the caramel set up soft. My real world data suggests that the caramel coating sets up rather hard and brittle on the popcorn.  Not that it’s a bad thing.  It just isn’t the soft caramel corn that you might get at the beach or county fair.  It’s more like what I remember Cracker Jacks to have been like.  And I won’t lie, it’s a huge pain to scrub out of your pot and bowl.  Be sure to use a nonstick pot to cook up the caramel and fill your work bowl with hot water for a bit before you attempt to scrub it clean.

  • 1/4 cup uncooked popcorn kernels
  • 1 to 2 tablespoons coconut oil
  • 3 cups white sugar
  • 3 tablespoons butter
  • 1 tablespoon vanilla extract
  • 1 1/2 teaspoons kosher salt
  • 1 1/2 teaspoons baking soda

Heat the coconut oil in a large pot over medium heat.  Add the popcorn kernels, cover, and cook until the kernels have popped (for a refresher on cooking popcorn on the stove, please refer to Jenna’s method).  Transfer the popcorn to a bowl large enough to let you stir in the caramel.  You may need to divide the popcorn into multiple bowls.

Line a half sheet pan or a few cookie sheets with aluminum foil.

In a large, nonstick pot or saucepan, heat the sugar, butter, vanilla extract and salt over medium heat, stirring often.  Continue to cook and stir until the sugar melts and the sauce takes on a caramel color.  Be careful not to overcook the sauce or it will burn.

Turn off the heat and add the baking soda to the saucepan.  As you stir in the baking soda, the sauce will bubble up and double in volume.  Be careful here, hot sugar is rocket hot and burns are no fun.

Carefully pour the caramel sauce over the popcorn.  If your popcorn is in more than one bowl, divide the sauce among all the bowls you are using.

Working quickly, and carefully, use a silicone spatula to combine the popcorn and caramel sauce.  Not each piece will be completely coated but there should be some caramel on each popped kernel.  Transfer the coated popcorn to the foil lined sheets and let it cool completely before grabbing handfuls of it and shoving it in your mouth.

Should you find you have leftovers, store it in an airtight container such as a zip top plastic bag with as much of the air removed as possible.

{printable recipe}

Baking, Dessert, Sweets

Toffee Shortbread Bites

by Wendi13 Comments on Toffee Shortbread Bites

I find it somewhat ironic that for someone who has a hobby devoted to stringing together words into sentences and stories, I am sometimes completely unable to find the right words to express the thoughts in my head.  Usually, this bit of irony rears its head when I am trying to convey my gratitude to someone.  Too often the words “thank you” just don’t seem enough.  Thank you is what I say when someone holds a door open for me or tells me to have a nice day.  It’s what I say without even thinking.  90% of the time, it’s enough.  But there are moments, the other 10%, when it falls short.

Because expressing my gratitude, especially when someone’s kindness has touched me beyond words, is an affirmation. An affirmation that I am not alone.  An affirmation that I am worthy.  An affirmation that no matter what the challenge may be, there is grace and compassion in the world.  But Hallmark hasn’t come out with that line of cards yet.  So until they do, I fall back on a tried and true trick….I wrap my thanks in butter, sugar, and flour.

In my experience, the language of baked goods is universal.

Toffee Shortbread Bites

Adapted from Desserts 4 Today, Abby Dodge

BAH Note: These shortbready cookies have a crumbly dough that should come together in your hands.  If you go to form the dough and it will not hold together, add more butter 1 tablespoon at a time, until it will.  Because of this diversion from Abby Dodge’s ratio, and some smaller portioning on my part, I squeezed nearly 48 of these beauties out of what should have been a batch of 24 (below).

  • 10 tablespoons room temperature butter
  • 1 cup powdered sugar
  • 1 1/2 cup all purpose flour
  • 8 ounces chocolate covered toffee candy bar, chopped

Heat the oven to 350 degrees and line a mini muffin pan with paper liners.

On low speed, beat together the butter and sugar in the workbowl of stand mixer fitted with a paddle attachment for approximately 1 minute or until combined.

Add the flour and mix on low for another minute or just until all the flour is combined with the butter and sugar.  Stir in the chopped candy bar bits on low just until t hey are mixed into the dough.

Shape the dough into 1 inch balls and place into the prepared pan.  Work quickly so that the buttery dough does not start to get soft and melty in your hands.  Bake for 15 – 19 minutes, turning the pan halfway through, until the cookies have puffed and the tops look cracked and just a little dry.

Cool on a rack completely before serving or storing in an airtight container.

{printable recipe}

Baking, Dessert, Sweets

Ruth’s Brownies

by Wendi9 Comments on Ruth’s Brownies

Let’s get the elephant out of the room and state the obvious…clearly this was not my finest moment.  All of my missteps turned incredible brownie possibility into a hot mess of reality.  Let’s review, shall we:

Misstep #1

I forgot to turn the temperature down when I put the pan in the oven.

Misstep #2

When I realized that I hadn’t lowered the temperature and tried to turn it down to 350, I neglected to hit the “start” button so the temp didn’t change and the batter continued to bake at 400 degrees.  In all I’d say it baked at too high a temp for a good 20 minutes which probably explains why the edges puffed up like a souffle.

Misstep #3

After 30 minutes a tester came out clean, despite Ruth’s comment that the normal toothpick test doesn’t really work for these brownies.  Worrying that I had overbaked them, I pulled them out of the oven early.

As you can see from my actual, didn’t add or delete any elements, photo above, the brownies were only about 3/4 set.  It was absolutely impossible to cut them into anything resembling a square.  However….if I would have had a bowl of vanilla ice cream, the partly set/partly molten chocolate lava would have been the perfect topping to spoon in.  Sadly, there was no ice cream to save these brownies from their fate of being tipped into the rubbish bin.

The saddest part of all this is that when I scraped the batter into the pan and then stole a lick or two from the spatula, this was hands down the best brownie batter I had ever tasted.  Don’t let my failure to turn the perfect batter into the perfect brownies keep you from giving this a try.  Learn from my missteps….or at least have a pint of vanilla ice cream ready to go in the freezer just in case.

Ruth’s Brownies

Adapted from Ruth Reichl, Tender at the Bone

BAH Note:  When I need to melt butter and chocolate, I usually do it in the microwave.  I tend to either work in 30 second intervals, stirring in between each, or setting the cook time for 2-3 minutes on 20% power and stirring every 30-45 seconds, repeating as necessary.

  • 2/3 cup butter
  • 5 ounces unsweetened chocolate (not cocoa powder)
  • 2 teaspoons vanilla
  • 4 eggs
  • 1/2 teaspoon salt
  • 2 cups sugar
  • 1 cup sifted flour

Heat the oven to 400 degrees.  Butter and flour an 8 or 9 inch square baking pan and set aside.

Melt the butter and chocolate in the microwave or on top of the stove in a double boiler.  When they have completely melted, stir in the vanilla and set the bowl aside.

Beat the eggs and salt in the work bowl of a stand mixer fitted with a paddle attachment.  Add the sugar and beat for 3-5 minutes on medium until the mixture becomes almost white in color.

Reduce the mixer to low and stir in the melted chocolate until it is just combined.  Add the flour and continue to mix on low just until there are no white steaks of flour remaining.  Transfer the batter to the prepared pan.  Place the pan on a baking sheet and put it in the oven.

IMMEDIATELY REDUCE THE OVEN TO 350 DEGREES.

Bake for 40 minutes, rotating the pan half way through the cooking time.

Let the brownies cool completely before cutting into 12 servings.

{printable recipe}

Baking, Breakfast/Brunch, Sweets

Pumpkin Bread

by Wendi13 Comments on Pumpkin Bread

You may feel like you’re experiencing a bit of deja vu seeing that photo.  Yes, you saw it when I talked about the quick bread frosting I made with the new Kerrygold Premium Spreadable Butter.  You even got the recipe for the frosting.  But I didn’t really talk about what was under the frosting.  And that must be addressed.

Back in October I was introduced to this pumpkin bread by my friend Mary.  She stopped by for a visit and brought along a wee loaf of it for me to enjoy.  Now let me say that a visit from friends is an absolute pleasure.  But when they also come bearing gifts lovingly made with their own hands….multiply that by infinity.

After only one bite I was badgering Mary for her recipe.  And she told me that she had found it on allrecipes.com.  A few google moments later, I pulled the recipe up on my phone and had her confirm that I found the right one before I could continue in any kind of normal conversation.

A few weeks later, I went about making the pumpkin bread not knowing the chain of events that it was about to start.  First, I used it as the delivery vehicle for the quick bread frosting as part of the Kerrygold competition.  Then, I took some to work for a birthday celebration….congratulations, you’re a year older, please have a slice of quick bread.  I also delivered a loaf to the folks at the coffee shop who get my morning caffeination needs met Monday through Friday and to my chiropractor and his staff for taking such good care of me after the latest fender bender.  Lastly, I sent the rest of the batch off to the Headquarters staff of my sorority to thank them for all of their support in the last few months.

Yes, I was using butter, sugar, and pumpkin to express my thanks and appreciation.  Or in the case of the competition, to share my #butterlove…it’s what I do.  And I do it for the joy that I receive from the act of expressing my gratitude or sharing my love of something with others.  It’s as simple as that.  But sometimes, that gratitude has a way of being returned to me.  Take the Headquarters staff.  They had no idea that a lovebomb was coming their way.  When it arrived, it made them feel special.  And it could have ended there with their enjoyment of the pumpkin bread and cookies.  But they took a moment to sit down and write me a note to tell me how much they enjoyed the treats and to thank me for thinking of them.  It made my heart smile.

And then, most unexpectedly, my chiropractor asked me whether I sell any of the things I bake because he had 16 guests coming for Thanksgiving and wanted to include the pumpkin bread in their holiday meal.  If I hadn’t been so relaxed and dreamy from the adjusting he was doing, I would have probably laughed because it has never been my ambition to do the cooking and baking as my profession.  On the contrary, I do it as a bit of personal therapy.  So I told him that what I don’t keep for our personal enjoyment I give away.  And then I asked whether I could give him a batch of pumpkin bread for his Thanksgiving.  Because really, is there a bigger honor than being asked to share something I have made with someone’s family for Thanksgiving?  In that moment, I felt the Universe beaming my gratitude back to me.

I can’t promise you that this pumpkin bread will bring you fame or fortune.  But it just might bring you a bit of gratitude when it’s least expected.

Pumpkin Bread

Adapted from allrecipes.com

BAH Note: Go ahead and bake up two batches like I did…the quantities below make a single batch. Because according to Mary, the loaves freeze beautifully.  So even if you plan on giving most of it away, stash a well wrapped loaf or two in your freezer for your own enjoyment.   You  will likely need to mix each batch separately, unless you’ve got a ginormous mixing bowl.  And be sure that you’re using canned pumpkin puree, not pumpkin pie filling.

  • 1 can (15 ounces) pumpkin puree
  • 4 eggs
  • 1 cup vegetable oil
  • 2/3 cup water
  • 3 cups sugar
  • 3 1/2 cups all purpose flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground ginger

Heat oven to 350 degrees.  Butter and flour six 3×5 disposable aluminum loaf pans and set them on a baking sheet.

In a large bowl, whisk together the pumpkin puree, eggs, oil, water, and sugar until combined.

In a separate bowl, using a clean whisk or a fork, whisk together the flour, baking soda, salt, and spices.

Stir the flour mixture into the pumpkin mixture until they are just combined.  Pour the batter into the loaf pans and bake for 40 to 50 minutes, rotating your pan halfway through the cooking time, until a tester inserted in the center comes out clean.

Transfer the loaves to a rack to cool completely before wrapping in several layers of plastic wrap for freezer storage.

{printable recipe}

Dessert, Sweets

Flashback Friday – Choco Lot

by Wendi1 Comment on Flashback Friday – Choco Lot

Flashback Friday

The following originally appeared on 2/25/09 at Exit 51.

Choco Lot

What’s that?  You say that you want more chocolate?

If that Chocolate Souffle didn’t satisfy your dark cravings, try this Molten Chocolate Magic.  Personally, I’m looking for an excuse to make this.  Does Saturday count as a special occasion?

chocolate

Molten Chocolate Magic

Adapted from “Jean-Georges: Cooking at Home with a Four-Star Chef” by Mark Bittman and Jean-Georges Vongerichten

  • 1/2 cup unsalted butter, plus more to butter the molds
  • 4 ounces bittersweet chocolate
  • 2 eggs
  • 2 egg yolks
  • 1/4 cup sugar
  • 2 teaspoons flour, plus more for dusting

In the top of a double boiler set over simmering water, heat the butter and chocolate together until the chocolate is almost completely melted. While that’s heating, beat together the eggs, yolks, and sugar with a whisk or electric beater until light and thick.

Beat together the melted chocolate and butter; it should be quite warm. Pour in the egg mixture, then quickly beat in the flour, just until combined.

Butter and lightly flour four 4-ounce molds, custard cups, or ramekins. Tap out the excess flour, then butter and flour them again. Divide the batter among the molds. (At this point you can refrigerate the desserts until you are ready to eat, for up to several hours; bring them back to room temperature before baking.)

Preheat the oven to 450 degrees. Bake the molds on a tray for 6 to 7 minutes; the center will still be quite soft, but the sides will be set.

Invert each mold onto a plate and let sit for about 10 seconds. Unmold by lifting up one corner of the mold; the cake will fall out onto the plate. Serve immediately.

Dessert, Sweets

Flashback Friday – HVD

by WendiLeave a Comment on Flashback Friday – HVD

Flashback Friday

The following originally appeared on 2/12/09 at Exit 51.

HVD

The ultimate Hallmark Holiday is nearly upon us.  Why not whip up a little happiness courtesy of The Minimalist’s Chocolate Souffle?  The souffle doesn’t care if you are alone on Valentine’s Day and savoring its chocolaty goodness all by yourself or if you’re sharing it with someone special.  C’mon, desserts don’t discriminate.  Remember the black and white cookie from Seinfeld?  “Look to the cookie”.

valentine-hearts-3

Me, I like to look AT the cookies, and souffles, and tarts, and all sorts of treats.  And I especially like to gobble them down.  But if you happen to be around when I make this, I will most likely share some with you.  You might have to shoot me with one of Cupid’s arrows to get my hands off the spoon though…just so you know what you’re getting yourself into.

Oh, and if chocolate doesn’t happen to be your thing (as if), Mr. Bittman has kindly shared a non chocolate, Simple Souffle.

Chocolate Souffle

Mark Bittman – The New York Times

About 1 tablespoon butter for dish
1/3 cup sugar, plus some for dish
3 eggs, separated
2 ounces good quality bittersweet chocolate, melted
Pinch salt
1/4 teaspoon cream of tartar

Preheat oven to 350 degrees. Butter two 2-cup or one 4-cup soufflé or other deep baking dish(es). Sprinkle each with sugar, invert it and tap to remove excess sugar.

Beat egg yolks with all but 1 tablespoon sugar until very light and very thick; mixture will fall in a ribbon from beaters when it is ready. Mix in the melted chocolate until well combined; set aside.

Wash beaters well, then beat egg whites with salt and cream of tartar until whites hold soft peaks; continue to beat, gradually adding remaining tablespoon sugar, until they are very stiff and glossy. Stir a good spoonful of whites thoroughly into egg yolk mixture to lighten it; then fold in remaining whites, using a rubber spatula. Transfer to prepared soufflé dish(es); at this point you can cover and refrigerate until you are ready to bake.

Bake until center is nearly set, 20 minutes for individual soufflés and 25 to 35 minutes for a single large soufflé. Serve immediately.

Baking, Dessert, Sweets

Peanut Butter and Jelly Bars

by Wendi3 Comments on Peanut Butter and Jelly Bars

2011.  The year I turned 40.  Oh my.  The funny thing is that I’m writing this about a week before the actual birthday and it won’t post until well after the day has come and gone and I take my first few steps down the road towards that next big number.

40.  In my mind it doesn’t feel much different than 20 or 30.  Except maybe for the morning after a night with the box of wine.  Then I definitely feel it….damn liver ain’t what it used to be.  But then I start to think about other people I know and what marked their lives at the same age.

For instance, at age 40 my parents had children that were teenagers…closer to college age than the middle school years.  At 40, my grandparents had raised one child and were less than a decade away from beginning to raise two grandchildren.  At age 40, my father and both of my grandfathers had been to war and back.  I tell myself those were different times with different opportunities and expectations.

Could I see myself as the quintessential housewife as personified by Harriett Nelson?  Unlikely.  I’d more likely have been Lucy Ricardo on a good day or Betty Draper on a bad one.  Although I say that from the perspective of living in, and being shaped by, one age and wondering if that version of me would have fit in another age.

I can’t really imagine my life being different than what it is.  Sure, there are hopes that may never be realized but there are also things I never thought to hope for that have been part of my world.  I am not one to believe that the absence of something unknown is greater than the actual presence of something else.

So what is it exactly about the age 40 that strikes fear into the hearts of countless 39 year olds?  What is it that sends people into the first stages of mid life crisis and what symptoms should I be on the watch for to indicate that I’ve stepped into the danger zone?

While you ponder those mysteries of life, I’m going to make myself a batch of peanut butter and jelly bars.  It may not be a traditional treat to celebrate ones birthday but I think I’ve pretty much established over the last 40 years that I’m not exactly traditional.

Peanut Butter and Jelly Bars

Adapted from Bon Appetit, March 2011

BAH Note: If it weren’t for the prevalence of peanut allergies, I would say these should be mandatory at all bake sales.  Imagine the best parts of a pb&j (without the pesky crusts) in one bite sized morsel.  If you ask The Googley about peanut butter and jelly bars, you’ll see that all the cool kids are making them.  Not that that’s a reason that you should. But you really should make them…you know you want to.

  • 1 1/2 cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 3/4 cup peanut butter
  • 3/4 cup brown sugar, packed
  • 1 stick of butter, softened
  • 1 egg
  • 1 teaspoon vanilla extract
  • 3/4 cup jelly

Heat your oven to 350 degrees and completely line an 8″ square baking dish with aluminum foil, leaving an inch or two overhang around the edges.  Lightly spray the foil with nonstick cooking spray.

In a small bowl, whisk together the flour, baking powder, and salt.

In the workbowl of a stand mixer fitted with a paddle attachment, beat the peanut butter, brown sugar, and butter until smooth.  Add the egg and vanilla and beat until combined.  Add the flour mixture and beat on low speed until combined.

Transfer half of the dough to the prepared baking pan and press it into an even layer.  Place the pan in the refrigerator.  Put the remaining dough in the freezer for 10 minutes.

Remove the pan from the refrigerator and spread the jelly over the base in an even layer.  Remove the dough from the freezer and use your fingers to crumble the dough over the jelly layer.

Bake for 30 minutes until the top is golden brown.  Cool the bars completely in the pan before using the foil handles to remove the bars from the pan.  Peel the foil from the edges and cut into bars.

Store leftovers in an airtight container.

{printable recipe}

Baking, Dessert, Sweets

Chocolate Sponge Puddings

by Wendi14 Comments on Chocolate Sponge Puddings

My house has been taken over by canning jars.  They are everywhere.  My kitchen, my dining room, inside my refrigerator, and down in my basement.  Some are full of obvious things, like jam and marmalade, and not so obvious things, like salad dressing and bacon grease.  Others hold dry goods like rice, dehydrated mushrooms, and pasta.  But it’s the ones that sit empty, waiting to fulfill their destiny as a vessel, that taunt me.

So I try and find creative ways to use them.  Did you know that an 8 ounce canning jar holds one serving of soup perfectly?  It does and so I use them when I pack soup in my lunch.  It’s this creative use of jars that, to me, explains the explosion of the “in a jar” phenomenon.  Pie in a jar?  Yep.  Cupcake in a jar?  Absolutely.  I’ve also seen fruit cobbler in a jar, cookie mix in a jar, and of course cocktails in a jar.

What you don’t realize when you start canning is that the empty jars will take up a lot of freaking space.  So it’s better to actively use them for something, anything, than to find room to store them all.  Besides, everything looks absolutely adorable when served in a jar.  Hence, “in a jar” trends.

This of course is only my opinion and is not backed up by any scientific research or independent measurements.  Basically, it’s just me:

A) Trying to justify my continued acquisition of jars

B) Finding an way to transition to a recipe for Chocolate Sponge Pudding….baked in a jar.

C) All of the above.

Chocolate Sponge Puddings

Adapted from Melissa d’Arabian

BAH Note: Despite the simplicity of the recipe, I struggled a fair bit.  My egg whites fought being incorporated into the batter.  And I had to nearly double Melissa’s recommended cooking time in order to get the puddings to set.  Of course, I didn’t find out that they needed more cooking until I had a spoonful ready to pop in my mouth…so that one didn’t make it back into the oven and we’ll write that serving off as quality control.  After some additional time in the oven, the bottom of the pudding was rich and thick while the top was spongelike and cakey.  You can make these in ramekins but I used small (4 ounce) canning jars.  So where I say “jars” below, you can pretend it says ramekins if that’s what you have.

  • Nonstick cooking spray
  • 1/4 cup plus 1 tablespoon sugar
  • 2 eggs, separated
  • 1/4 cup unsweetened cocoa
  • 2 tablespoons flour
  • 1/4 teaspoon salt (I used vanilla salt, because I had some)
  • 1 teaspoon vanilla extract
  • 1/4 cup whole milk

Heat the oven to 325 degrees and spray the insides of 4 small canning jars with nonstick spray.  Divide 1 tablespoon of sugar among the jars and completely coat the inside with the sugar.

Combine the cocoa, flour, and salt in a small bowl.  In another bowl, or mixing cup, combine the milk and vanilla.  In a medium bowl, beat the egg yolks with the remaining 1/4 cup of sugar with a hand mixer until the sugar dissolves and the yolks are very pale yellow.  Add the half of the cocoa mixture and then half of the milk to the eggs in two additions, beat until smooth and then add the remaining cocoa and milk and thoroughly combine.

In a separate bowl, using clean beaters, whip the egg whites until stiff peaks form.  Gently fold the egg whites into the batter until incorporated, being careful not to overmix the batter, and divide the batter among the jars.

Fill a baking pan or dutch oven large enough to hold the jars with enough hot water to come halfway up the sides of the jars.  Carefully place the jars in the water bath and bake for 15 to 30 minutes or until the sides of the cakes begin to pull away from the jar and the top of the cake springs back when lightly touched.

Carefully remove the jars from the water bath (if you have canning tongs, they would be perfect) and serve immediately.  Leftovers can be refrigerated…but I can’t really imagine there being any leftovers.

{printable recipe}

Baking, Dessert, Sweets

Deb’s Snickerdoodles

by Wendi14 Comments on Deb’s Snickerdoodles


I used to be a fantastic English student in my day.  I had stellar powers of comprehension and understanding…although I couldn’t diagram a sentence to save my life.  {tangent} Do kids today still learn that? {end tangent}  I could expound upon a theme with ease and fair amount of SAT appropriate words.  And I could compare and contrast.  Yes I could.  Although 20+ years later, I can’t exactly recall the kinds of things I was comparing and contrasting, but I know I did it well.

In my present day, non classroom based life, I don’t often find myself handed many opportunities to go all comparey and contrasty.  Sure there are moments of do I like x better than y, but there’s no requirement to dig deeper and go below the obvious.  And as a result, my powers of compare and contrast have diminished.  What was once an automatic response that kicked in and stimulated my rational thinking skills is now more likely to elicit a response of “huh? you want to know what, can’t you see i am in the middle of {insert trashy reality television show here}” rather than a well thought out analysis.

I suppose I should have kept my nose in the books.  If I had, perhaps I could present you with a concise, articulate summary of a tale of two snickerdoodles.  But instead, I chose to rot my brain with trivia and television after college.  So the best I can do is to tell you that if you’re looking for a classic snickerdoodle, this is the recipe you want to try.  The cookies are crisp and delightfully buttery.  They make me override any sense of reason I may have and compel me to keep shoving them in my mouth.  That being said, they are not the only snickerdoodles around.  You want a softer, domed cookie?  Then click here and give these cream cheese snickerdoodles a go.  The cakier cookies are perfect as is or you could layer some ice cream or frosting between two and make a snickerdoodle sammich.

I don’t think that paragraph above would have necessarily gotten me a good mark in English class.  So maybe we can forget about the comparing and contrasting and just get to the baking?  What do you say?

Deb’s Snickerdoodles

Adapted from Martha Stewart, as seen on Smitten Kitchen

BAH Note: I suggest that you make the dough the night before you want to bake the cookies.  Yes, it’s a pain to remember to plan these things but this dough will not go from bowl to oven with a good long time out in the Fridigaire.  If you don’t have that kind of time, give it at least an hour or two in the fridge before rolling and baking.

  • 2 3/4 cup all purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 sticks butter, at room temperature
  • 1 3/4 cups sugar
  • 2 tablespoons ground cinnamon
  • 2 large eggs

Whisk together the flour, cream of tartar, baking soda, and salt in a medium bowl and set aside.  In the work bowl of a stand mixer fitted with the paddle attachment, beat the butter and 1 1/2 cups sugar until light and fluffy, approximately 2 minutes.

Add the eggs and beat until thoroughly combined, scraping down the sides of the bowl as necessary.  Add the flour mixture and mix until thoroughly combined.  Cover the top of the bowl and refrigerate overnight.

15 minutes before you are ready to bake, heat the oven to 400 degrees and line a sheet pan with parchment.  Mix the remaining 1/4 cup sugar with the ground cinnamon in a small bowl.  Using a small ice cream disher, scoop out two tablespoons of dough for each cookie, roll the dough into a ball which is then rolled in the cinnamon sugar, and place about two inches apart on the baking sheet.

Bake for approximately 10 minutes, or until the center is just set and starting to crack.  Cool on the sheet pan for 5 minutes before transferring to a rack to cool completely.

Leftovers, if there are such things, can be stored in an airtight container.

{printable recipe}