Toffee Blondies

Whoa!  Two posts in one week.  I know. I know.

I mentioned earlier that blondies are being heralded as a 2013 Food Trend (thanks Bon Appetite!) and I don't want you to feel left out of the trend!

These Toffee Blondies are delicious and reminded me of the Starbuck's Toffee Bars 

Toffee Blondies

(slightly adapted from my Funfetti Blondies)

(makes 9 bars)

1/2 cup unsalted butter, melted (1 stick)

1 large egg

3/4 cup light brown sugar, packed
1/4 cup granulated sugar

1 tablespoon vanilla extract 

1 cup all-purpose flour

1/4 teaspoon salt

1/2 cup white chocolate chips

1/2 cup semi-sweet chocolate chips

1/4 cup  Toffee Bits

Directions
Preheat oven to 350F. Line an 8-by-8-inch pan with aluminum foil, spray with cooking spray; set aside. In a medium microwave-safe bowl, melt the butter, about 90 seconds.  Allow butter to cool slightly. To the melted butter add the egg, sugars, vanilla, and whisk to combine. 

Add the flour, salt, and stir until just combined. Fold in white and semi-sweet chocolate chips (or a combination of your favorite kinds of chips) and toffee bits. Pour batter into prepared pan. 

Bake for 18 to 24 minutes, or until center is set and golden or until edges begin to slightly pull away from sides of pan, or a toothpick comes out clean; do not overbake. Allow blondies to cool completely in pan before slicing and serving, at least one hour. 

ENJOY!!!

Funfetti Blondies

Bon Appetite magazine heralds Blondies as a new food trend of 2013.  I'm never one to miss out on a trend and decided to jump on this opportunity!

I decided, one quiet and random Sunday, that was I was going to jump on the bandwagon

and seriously, a bandwagon has never tasted so GOOD!

Funfetti Blondies

(lightly adapted from Avery)

(makes 9 bars)

1/2 cup unsalted butter, melted (1 stick)

1 large egg

3/4 cup light brown sugar, packed

1/4 cup granulated sugar

1 tablespoon vanilla extract 

1 cup all-purpose flour

1/4 teaspoon salt

1/2 cup white chocolate chips

1/2 cup semi-sweet chocolate chips

1/4 cup +1 tablespoon rainbow-colored sprinkles (divided)

Directions

Preheat oven to 350F. Line an 8-by-8-inch pan with aluminum foil, spray with cooking spray; set aside. In a medium microwave-safe bowl, melt the butter, about 90 seconds.  Allow butter to cool slightly. To the melted butter add the egg, sugars, vanilla, and whisk to combine. 

Add the flour, salt, and stir until just combined. Fold in white and semi-sweet chocolate chips (or a combination of your favorite kinds of chips) and 1/4 cup (or more) sprinkles. Pour batter into prepared pan. Top with remaining sprinkles 

Bake for 18 to 24 minutes, or until center is set and golden or until edges begin to slightly pull away from sides of pan, or a toothpick comes out clean; do not overbake. Allow blondies to cool completely in pan before slicing and serving, at least one hour. 

ENJOY!!!

PeanutButter Jelly Cookies

Remember that obnoxious (and wonderful) PeanutButter Jelly Time video on YouTube?

That song, partially, inspired these cookies.  The other inspiration was Patrick.

Patrick really loves Peanut Butter and Jelly sandwiches and, for his birthday cookies, I thought he'd enjoy his favorite sandwich as a cookie.

These cookies were really fun to make and Patrick loved them!

PeanutButter Jelly Cookies

(adapted from Martha)

(makes 2 dozen)

1 1/4 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup smooth peanut butter

4 ounces (1 stick) unsalted butter, softened

1/3 cup packed light-brown sugar

1/3 cup granulated sugar, plus more for rolling

1 large egg

1 teaspoon pure vanilla extract

1/2 cup grape jelly (or any jelly)

Directions

Preheat oven to 350 degrees. 

Whisk together flour, baking powder, baking soda, and salt; set aside.

Beat peanut butter and butter with a mixer on medium speed until smooth. Add sugars, and beat until pale and fluffy.  Add egg and vanilla, and beat until incorporated. Reduce speed to low. Add dry ingredients, and mix until combined.

Scoop level tablespoons of dough, and form into balls. Roll each ball in granulated sugar and place on baking sheet.

Bake until cookies are puffy, about 10 minutes. Remove from oven, and make indentations in centers by pressing with the handle end of a wooden spoon. 

Return to oven, and bake until edges are golden, 6 to 7 minutes more. Transfer sheets to wire racks, and let cool completely.

Heat jelly in a small saucepan, stirring, until loosened, about 30 seconds. Spoon about 1/2 teaspoon into each indentation. 

ENJOY!!!!

Dad's Cookies

Now that 2012 is in the books, I wanted to go over all the cookies that comprised my Dad's Cookie of the Month Club membership.

In many ways, be it good or bad, I am a lot like my Dad.
I share his sense of humor.
I can thank him for the blonde hair!
And my Dad and I are super close
(Despite living 250miles away!)
Thank goodness for cell phones and the fact that he now texts!

The idea played out over the course of 10ish months:

Dec 26, 2010: I have no ide what to get Dad for Christmas next year. It's okay. I have a year to figure it out.

May 27, 2011: Dad likes to eat.

September 23, 2011 : Dad ALWAYS compliments my cookies and made 

not-so-subtle insinuations that he'd like to have MORE

(Dad's favorite food group is "Hot and Massive")

October 5, 2011: I got it.  I should create a "cookie club" where I send him homemade treats every month!

And that's where the idea came from. Dad's Cookie of the Month Club

Christmas 2011: Initiation into "the Club"

Stuffed Chocolate Chip Cookies

(These the cookies my dad BRAGS about. 

It was an obvious choice for the inaugurational month)

January 2012: Brown Butter Toffee

February 2012: Heart Shaped Thin Mints*

March 2012: Oreo Crunch*

April 2012: Carrot Cake Cookies

May: Birthday Cupcakes

June: Rocky Road Cookies

July: Banana Chocolate Chip Bread

August: Peanutbutter Chocolate Chip Cookies

September: Trail Mix Cookies

October: Black and White Cookies

November: Pumpkin Snickerdoodles 
and Pumpkin Chocolate Chip

December: Hot Cocoa Cookies!

(cookies with the asterisk mean the recipe is coming soon!)

This adventure was well appreciated by Dad and, also, required a lot of time.  I wouldn't have done anything else but I did get him a gift for Christmas 2012. 

Ice Cream Cone Cupcakes

Does anyone else remember these cupcakes?  I only remember enjoying these at my sister's birthday party... the same year I told her all of her presents.  

(Coincidentally I think that was the year people realized I can't keep secrets...)

Anyways, these cupcakes combine the excitement of a cupcake with ice cream and none of the mess.

I made them at the end of the year last year as a celebratory treat for my classmates finishing up our first year of grad school.  One of my classmates requested them and how could I refuse?

Chocolate Chip Brownie Ice Cream Cone CupCakes

(from Cupcakes! by Elinor Klivans)

(makes 12 cupcakes)

Ingredients:

12 flat-bottomed ice cream cones

1/2 cup (1 stick) unsalted butter, cut into pieces

3 oz unsweetened chocolate (baking chocolate works)

3/4 cup unbleached all-purpose flour

1/2 tsp baking powder

1/4 tsp salt

2 large eggs

1 1/4 cups sugar

1 tsp vanilla extract

2/3 cup (4 oz) semi-sweet chocolate chips

Frosting

1 stick butter, at room temperature

1 tsp vanilla

2 1/2 cups powdered sugar

(1 TBS milk- if necessary) 

Directions

Preheat the oven to 325°F.

Place butter and unsweetened chocolate into double boiler and melt until creamy and completely melted. Set aside, but keep warm. Combine flour, baking powder and salt. Set aside.

In a large bowl, mix eggs and sugar on medium speed until the mix is thick and cream-colored, roughly 2 minutes. Stop the mixer and scrape the bowl if necessary. On low speed, first add the vanilla until completely combined, then the chocolate mix until completely combined. Continue mixing on low and mix in the flour mixture until completely smooth, then mix in the semi-sweet chocolate chips.

Fill each ice cream cone to just below the top of the cone. Make sure the batter is even at the top of the ice cream cone; try to fill in any holes. Place one flat bottomed ice cream cones into each cupcake spot in the cupcake tin.

Bake for about 28 minutes, or until a toothpick can be inserted and come out clean. (If you hit a chocolate chip, try another spot).  (if it’s not clean, check again in 2 minutes) Let the cupcakes cool for 20 minutes in the cupcake tin.

Frosting Directions

Cream butter in the bowl of an electric mixture until completely smooth and creamy. With the mixer on low speed, add in powdered sugar slowly. Gradually increase mixer speed and add vanilla, then beat for 2-3 minutes, scraping down sides and bottom of the bowl. If frosting is too thick, add milk 1 teaspoon at a time until desired consistency is reached If it’s too thin, add sugar gradually until it thickens. Frost cupcakes and top with sprinkles. 

ENJOY!!!!

Orange Sesame Chicken

I love my cast iron skillet! I don't think my Dad ever used his frequently but there is something cool about the fact that mine is a hand-me-down.  

Or maybe it's the fact that you can make an ENTIRE meal in one dish?

This was my first time making orange chicken and it was the best orange chicken I have EVER had.  

The kids I babysit (Patrick and Sally) both said it was the BEST chicken they've ever had!

Orange Sesame Chicken

(adapted from How Sweet It Is)

(serves 4)

2 pounds boneless/ skinless chicken breasts- cubed

1/2 teaspoon salt

1/2 teaspoons pepper

3 tablespoons flour

2 tablespoons toasted sesame oil (divided)

1 tablespoon olive oil

2 garlic cloves, minced

1 tablespoon low-sodium soy sauce

1 tablespoon brown sugar

1 tablespoon white vinegar

1/2 cup low-sodium chicken stock

1/2 cup orange juice (I used no pulp)

2-3 tablespoons toasted sesame seeds

6 clementines (peeled and sectioned)

Rice 

Directions

Preheat oven to 400 degrees F. In a bowl, whisk together chicken stock, orange juice, brown sugar, 1 tablespoon sesame oil, garlic cloves, soy sauce and vinegar. Set aside.

Heat a large oven-proof skillet over medium-high heat. Toss chicken with salt, pepper and flour. Add olive oil and 1 tablespoon sesame oil to skillet, and once hot, add chicken in a single layer. Cook until seared and golden on one side, then flip and cook until golden again, about 2-3 minutes. 

Pour chicken stock mixture over top and toss to coat, then turn off heat. Place skillet in oven and bake for 20 minutes. Remove and sprinkle with sesame seeds. Serve with rice and veggies.

ENJOY!!!

Candy Cane Sandwich Cookies

**It was one busy weekend in my kitchen!  Between trying to finish the last installment of my Dad's Cookie club and pull together Christmas cookies, it was a whirlwind!  

These cookies are sure to be this year's standout! **

One of my cooking baking philosophies is that food should be "real"

I think you should be able to recite an ingredient list without an advanced degree in bio-chemistry, in less than 45 seconds and without a stomach-ache at the end. 

I try to stick to foods that are homemade and contain five or less ingredients but, I will grudgingly admit that, it doesn't always happen.

These cookies are hands down better than other creme filled sandwich cookie you could find on a store shelf.  And you can recite the ingredients (and directions!) in less than five minutes!

Homemade Chocolate Peppermint Sandwich Cookies

(slightly adapted from Food Network)

(makes 3 dozen sandwiches)

Cookies 

4 ounces unsweetened chocolate 4squares)

2 cup all-purpose flour, sifted PLUS

4 tablespoons all-purpose flour, sifted

1 1/4 teaspoon double-acting baking powder

1/2 teaspoon baking soda

pinch salt

4 ounces sweet butter (1 stick)

1 teaspoon vanilla extract

½ teaspoon peppermint extract

1 cup granulated sugar

2 teaspoons milk

2 eggs 

Directions 

Microwave chocolate in 30 second intervals until smooth and melted (this took approx: 90 seconds)

Whisk the flour, baking powder, baking soda, and salt, and set aside.

In mixing bowl, cream the butter,  vanilla and sugar, and beat to mix well. Add the melted chocolate, and beat until incorporated. Then add the  milk and the egg, and beat to mix well. On low speed add the sifted dry ingredients, scraping the bowl with a rubber spatula, and beating only until incorporated.

Place the dough on a piece of wax paper, fold the sides of the paper over the dough, and press down on the paper to flatten the dough to a 1" thickness.

Wrap in the waxed paper and refrigerate for 20-30 minutes (no longer or the dough will crack when you roll it out). (However, if you do refrigerate it for longer (even overnight) let it stand at room temperature for about 1 hour before rolling it out.)

Preheat oven to 400. Halve the dough (this will make it easier!)

Line cookie sheets with silpat or parchment paper. 

With a floured rolling pin (which should be refloured frequently to avoid sticking), roll the dough out until it is only 1/8" thick (thin). Use a cookie cutter the cookies as close to each other as possible.

Place the cookies 1/2" apart on the baking sheet. 

Leftover pieces of the dough should be pressed together and rerolled.

Bake for 7-8 minutes, until the cookies feel almost firm to the touch. Transfer to cooling rack and let cool completely before assembling

Peppermint Butter Cream Frosting

1 stick butter

3 ¾ cup powder sugar

½ teaspoon peppermint extract

1-2 tablespoon milk

Directions

In a large bowl with electric mixer at low speed, combine sugar, butter, milk and peppermint. Beat at medium speed 1 to 2 minutes until creamy. If desired, add more milk until frostIng is spreading consistency.

Candy Cane Garnish

4-6 crushed candy canes

Assembly 

After cookies have cooled, spread a small amount of frosting on each half of cookie.  Press cookie halves together and lightly roll the edges in the crushes candycane.  Serve with an ice cold glass of milk (or hot cup of coffee).  And hope at least one gets saved for Santa!!!!

ENJOY!!! 

**BONUS!!!** 

These peppermint blossom cookies are another favorite of mine.  Jessica has the recipe but my only suggestion is to freeze the kiss, put it in the center of the cookie as soon as you take it out of the oven and let cool on the baking sheet for two minutes before transferring to cooling rack)