Brownie Cookies - Everyday Food

Brownie Cookies - Everyday Food

Did you hear the news? Everyday Food, one of my favorite magazines, is on the chopping block! The Kitchn reports that Martha Stewart's company is laying off staff and the magazine "will be cut from 10 issues a year to five, and will now be delivered as a supplement to subscribers of Martha Stewart Living rather than as a stand-alone publication." NOOOOOOoooooo! I love the magazine - it's simply easy recipes. I don't need to know how to make a 100,000 piece tablescape (with glue gun and upholstery nails) nor the best hair conditioners - stuff you find in other magazines. This was just food. And now I'm sad.

So, to honor Everyday Food, I made some Brownie Cookies. You can find the recipe online or in the great compilation book, Everyday Food Light.

These are round, flat brownies. They are very, very chocolaty. I made half the recipe, and the ratio between chocolate and flour shows that the flour just binds the chocolate and sugar together. :)

These are perfect with a glass of milk (or almond milk) in a UCLA glass. Go Bruins!

Recipe:
From Everyday Food, June 2009

12 ounces bittersweet chocolate, chopped fine
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
3 large eggs
1 teaspoon pure vanilla extract

Preheat oven to 350 degrees. Prep baking sheets with parchment paper.
Place chocolate in a double boiler or pan over simmering water. Stir until melted, then let cool.
In a small bowl, whisk together flour, baking powder, and salt.
In a mixer with paddle attachment, cream butter and sugars until lightened in color.
Add eggs and vanilla and beat until combined.
With mixer on low, alternately beat in chocolate and flour mixture; mix just until combined. Do not overmix.
Dish dough onto baking sheets. Bake 14-16 minute, rotating trays half-way though. Cool cookies on wire racks.

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Raspberry Cornmeal Crumb Bars - Everyday Food

Raspberry Cornmeal Crumb Bars

I'm going to be in Cleveland for a library conference so I'm leaving you with these Raspberry Cornmeal Crumb Bars. I saw a photo of these in an issue of Everyday Food and knew I had to make them! Since they use fresh or frozen raspberries, you can make it year-round!

This is super easy. Process almonds in a food processor until finely ground and whisk together with the dry ingredients and melted butter. Press 2/3 of the mix into the pan, top with raspberries and finish off with the remaining mixture. Really, how easy is that?

I used raw whole almonds from Trader Joe's and processed it with about 2 Tablespoons of the flour.

The raspberry part can be a little tart as the only sugar is 3/4 cup in the crust and crumble. Be sure to wait until it is fully cooled to cut and enjoy.

Recipe:

Raspberry Cornmeal Crumb Bars from Everyday Food
There is no egg in this recipe and it is easy to make vegan (sub the butter)

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Blood Orange Cornmeal Cake (Everyday Food)

Blood Orange Cornmeal Cake

It's blood orange season. I love cooking with blood oranges because the color is so vibrant! However, I usually don't eat the blood oranges raw. My favorite citrus are the Cara Cara, Satsuma and this year, the Dekopon or Sumo Citrus.

This cake is super easy to make and you can use all types of citrus. I've used Cara Cara in the past and navels too. The cornmeal provides a nice texture.

I used several blood oranges and 1/2 a cara cara orange. The blood oranges are so pretty! The batter is super easy. Dry and wet ingredients combine with a whisk. No Kitchen Aid needed here.

Recipe:

Blood Orange Cornmeal Cake

Adapted from Everyday Food's Orange Cornmeal Cake

Printable recipe here

1 c sugar
Finely grated zest of 1 or 2 oranges
1/2 c olive oil
2 large eggs, room temperature
1/2 c orange juice (I used blood oranges and a cara cara orange)
1 1/4 c all-purpose flour
1/2 c yellow cornmeal
2 teaspoons baking powder
1 teaspoon salt
1/3 c sugar

1. Preheat oven to 375 degrees. Prep 8-inch round cake pan with butter or Pam spray.
2. In a large bowl, rub the zest with the sugar until fragrant and damp. Whisk in oil, eggs, orange juice until smooth.
3. In a separate bowl, combing flour, cornmeal, baking powder, and salt.
4. Combine wet and dry ingredients and whisk until combined. Don't overmix.
5. Pour batter into prepared pan and sprinkle top evenly with 1/3 cup sugar (topping will be thick). Bake until cake begins to pull away from sides of pan and a tester inserted in center comes out clean, 35 to 40 minutes.
6. Cool in pan 20 minutes. Run a knife around edge of cake; invert cake gently onto a plate or parchment covered cooling rack (you'll lose some of the sugar topping). Reinvert cake onto a rack to cool completely. If you wish, you can serve with fresh orange segments.

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Chocolate Rice Krispies or Crispy Chocolate-Marshmallow Treats - Everyday Food

Chocolate Rice Krispies with Bittersweet Chocolate Drizzle

Happy Tuesday! I'm in complete denial that Christmas is coming soon. Complete denial. I turned on the TV and saw "It's a Wonderful Life" playing...and wondered why they were showing that! I think Los Angeles' recent heat wave (it was 80+ degrees) didn't help any. But today it will be freezing ;) with temperatures below 70 degrees! Bundle up Los Angeles! So, the little Santa hat on these treats is the start of my holiday spirit.

The official name is Crispy Chocolate-Marshmallow Treats thereby avoiding all mention of name brands. But everyone knows it's Chocolate Rice Krispies made with Valrhona Dutch Cocoa and Trader Joe's Bittersweet Chocolate.

My oven is still out of commission. Ugh. Sorry for the lack of Tuesdays with Dorie today, but here is another no-bake treat. (Dude, remember yesterday's Christmas Jello? It was mentioned on the LA Times Food section blog, The Daily Dish! So cool!!)

Add cocoa powder to your usual Rice Krispies treat and top with a bit bittersweet chocolate. What can be easier? In the holiday season, you can even toss a few Christmas sprinkles on top!

I put them in individual cupcake holders (I buy them in 500 count packages at the restaurant supply store) to make them easier to grab at the library.

Have a great day! - mary the food librarian

Recipe:
Crispy Chocolate-Marshmallow Treats - Everyday Food 

• I used a restaurant 1/4 sheet pan
• Be sure to let the chocolate drizzle set before trying to wrap it in plastic...just sayin'
• I cut mine smaller and got 48 little squares

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Pumpkin Doughnut Muffins (Baked) - Everyday Food

Baked Pumpkin Doughnut Muffins

I hope everyone had a great Thanksgiving!!
Did you buy a few extra cans of pumpkin puree?

Make these muffins.
Make these donuts.
Make these muffin donut things.

It combines all the goodness of so many yummy things into one perfect little package. Muffin. Donut. Pumpkin. Score!

I think Homer Simpson would approve of these baked donuts.

The Everyday Food recipe makes regular sized muffins, but I think the mini muffins are perfect. Who wants the guilt of eating a whole big muffin when you can innocently sneak 3 mini muffins instead! :) I wore disposable gloves and my left hand held the muffin for the melted butter basting and my right hand mixed the muffins in the cinnamon sugar mixture.

Make these cute little pumpkin yum donuts!

Recipe:
Adapted from: Pumpkin Doughnut Muffins from Everyday Food (November 2010)

Muffins
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
3 cups all-purpose flour (I used 14 ounces)
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon coarse salt
1 teaspoon pumpkin pie spice (original recipe uses nutmeg and allspice)
1/3 cup buttermilk
1 1/4 cups pure pumpkin puree (This is almost the entire 15-ounce can of pumpkin)
3/4 cup light brown sugar
2 large eggs

Cinnamon Sugar Coating
3/4 cup granulated sugar
2 1/2 teaspoons ground cinnamon
1/4 cup (1/2 stick) unsalted butter, melted

1. Preheat oven to 350 degrees.
2. I used mini muffin pans. Spray the pan with Pam with Flour, or butter and flour the cups.
3. In a bowl, whisk together: flour, baking powder, baking soda, salt, and spices.
4. In a small bowl or measure cup, whisk together buttermilk and pumpkin puree.
5. With the paddle attachment, cream butter and brown sugar until light and fluffy.
6. Beat in eggs, one at a time.
7. With mixer on low, add flour mixture in three additions, alternating with two additions pumpkin mixture. Do not overmix.
8. Spoon into batter. I baked the mini muffins for 10-12 minutes, until a toothpick comes out clean.
9. While the muffins are baking, combine granulated sugar and cinnamon in a large bowl.
10. After the muffins sit for 5 minutes, remove muffins and brush the entire muffin with the melted butter. Toss and coat in the sugar mixture. Eat warm or let cool completely.
11. Hint: I wore disposable gloves and my left hand held the muffin for the melted butter basting and my right hand mixed the muffins in the cinnamon sugar mixture.
12. I got 46 mini-muffins from this recipe. The original recipe yields 12 regular size muffins. I think the mini-muffins are the perfect size...like donut holes.

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Nectarine Buckle - Everyday Food

Why does summer rock?
Two words: Stone. Fruit.

During the "winter" ("winter" is in quotes because, um, I live in Southern California and the three days of rain and week of cold temps (like 50 degrees!!! Freeeeeeezing!!!) is our "winter"), I eat citrus fruit and imagine they are apricots or plums.

So when the stone fruits start popping up in the farmer's market, I know summer is officially here!

This is a super easy, versatile and delicious stone fruit buckle. Everyday Food's original recipe uses peaches and I've made it before with peaches and blueberries.

I hope you are eating your fair share of stone fruit this summer! I'm sad that school is starting soon...a sign that my stone fruit season will be ending soon. :(

Recipe:
Adapted from Peach Buckle from Everyday Food (November 2003)

Nectarine Buckle
Printable Recipe

1/2 cup (1 stick) unsalted butter, softened
3/4 cup plus 2 tablespoons sugar
3 large eggs
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
1 1/2 pounds nectarines, pitted, peeled, and cut into 1/2-inch pieces (4 cups)
1/2 teaspoon ground cinnamon
1/3 cup sliced almonds

1. Preheat oven to 350 degrees. Line a 9" square baking pan with parchment and butter/flour or spray with Pam with Flour. Original recipe uses a 10-inch cast-iron skillet.
2. In a large bowl, cream butter and 3/4 cup sugar until fluffy. I used a Kitchen Aid with paddle Add eggs, one at a time, and vanilla; beat to combine.
3. In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture; beat until incorporated. Fold in nectarines.
4. Spread batter in prepared pan. In a small bowl, mix together remaining 2 tablespoons sugar, cinnamon, and almonds. Sprinkle mixture over top; bake until a toothpick inserted in center comes out clean and topping is golden, 45 to 50 minutes. Let cool 20 minutes before serving.
5. I cut mine into squares and placed them in cupcake liners for easy serving.

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Peanut Butter Chocolate Chunk Cookies, or Countdown to 40 Giveaway - I'm 39 7/12 years old!

Happy Pre-Birthday.
To me.
Damnit.

I'm turning 40 in five months. I'll be honest with you and say I'm a little weirded out by this one. I'm THAT person who just loves birthdays. But this one is taking some getting used to...although I just heard 40 is the new 30.

So, to get into the groove, I'm starting the birthday celebration NOW. In my 30's.

I'll be giving something away each month before my December 7, 2010 birthday.

And don't I know how to get this party started? Yes, by buying myself this cool serving tray at Crate & Barrel. Only $9.95! I'm frugal and 39 7/12!

For the "5 month" countdown, I'm giving away a $39 7/12 Amazon gift card to one lucky winner! ($39.58 US Dollar gift certificate to Amazon.com) To enter, just leave a comment (if you aren't connected to a blog, leave your email address). Deadline is Tuesday, July 13, 2010 at midnight PDT. **Updated: Contest is closed. Congrats to Vicki #8 who won!**

Here are 39 7/12 peanut butter chocolate chip cookies!

Recipe:
I've made these Peanut Butter-Chocolate Chunk cookies before, but they are a true favorite. This time, I used Cadbury Dark Chocolate Chips that my cousin brought back from a trip to Ireland.

Peanut Butter-Chocolate Chunk cookies (adapted from Everyday Food - Martha Stewart empire)

My printable recipe here

1 1/2 cups all-purpose flour (spooned and leveled)
1 teaspoon baking soda
1 cup peanut butter (smooth or chunky) (I used Jif smooth. I really like the smooth PB for this recipe)
4 tablespoons ( 1/2 stick) unsalted butter, room temperature
1/2 cup packed dark-brown sugar (I've made it with both light and dark brown sugar)
1/2 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
8 ounces semisweet chocolate, cut into chunks (I've used Nestle chips, chunks and Cadbury dark chocolate chips...all with delicious results!!)

1. Preheat oven to 350 degrees. In a bowl, whisk together flour and baking soda; set aside. With a Kitchen Aid and paddle, beat peanut butter, butter, and sugars until light and fluffy...about 3 minutes. Add eggs and vanilla, and beat until smooth. With mixer on low, gradually add flour mixture, beating just until combined. Stir in chocolate chunks.
2. Drop dough by heaping tablespoons, 1 inch apart, onto two large baking sheets. I used half-sheet pans and a Silpat or parchment paper. Bake until golden, 13 to 15 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool.

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SoNo Bakery Brownies - John Barricelli

SoNo Brownies

The nice guy on Everyday Food and Everyday Baking, John Barricelli has a new cookbook, The SoNo Baking Company Cookbook, named for his South Norwalk, Connecticut bakery.

My friend, Mary of Popsicles and Sandy Feet has even been to the bakery! Since it is a little far for me to drop in, I made the SoNo Brownies on page 86 of his book.

This is a really easy recipe. Quick and easy. You make it in a pot, not a KitchenAid. I love making stuff on the stove. It makes me feel like I'm actually cooking...since I do very little real cooking. :)

Made with cocoa and chocolate chips, this is a nice and rich brownie.

These were a big hit at work. I really liked them and will make them again for sure.

Recipe:
Click here for printable copy
Adapted from The Sono Baking Company Cookbook: Amazon or WorldCat (see if your library has it)

SoNo Brownies
1/2 c all purpose flour
1/2 c unsweetened cocoa powder (I used Penzy's Dutch cocoa)
1/2 t salt
1/4 t baking powder
Pinch of baking soda
1/2 c (1 stick) unsalted butter
1 c sugar
1 T light corn syrup
2 large eggs, room temp (To bring them to room temp quickly, place in a bowl of warm water for 5-10 minutes)
1 T vanilla extract
1 C semisweet chocolate chips (I used Nestle semi-sweet chocolate chips)

1. Use an 8-inch square baking pan. Butter or spray. I lined mine with parchment paper.
2. Preheat over to 350 degrees.
3. Whisk together flour, cocoa, salt, baking powder and soda.
4. In a medium saucepan, melt butter over low heat. Remove the pan from the heat. Add the sugar and corn syrup, whisk to combine. Whisk in the eggs, one at a time. Whisk in vanilla.
5. Fold in the dry ingredients. Fold in the chocolate chips. Don't overmix.
6. Pour into pan, smooth the top. Bake until toothpick comes out clean, about 30 minutes.
7. Cool in pan and then eat!! Enjoy!

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Girl Scout Thin Mint Brownies

Girl Scout Thin Mint Brownies

NPR has a collection of "Driveway Moments" - those stories so compelling you find yourself sitting in the car to catch the end of the piece. I have often found myself in that situation, along with "Cry on the Freeway Moment" (damn you, Storycorp).

Today, I had a NPR Baking Moment.

All Things Considered had a story about Girl Scout cookies and how you can bake & cook with them. Samoas Fried Shrimp, anyone? See here for the story and taste test. By the way, I have new respect for host Michele Norris because she too hates coconut :)

The Girl Scout website has Thin Mint Brownies, but they use a boxed brownie mix. I made the brownies from scratch and added Girl Scout Thin Mints.

I think it is appropriate to make Brownies with Thin Mints because that was my maximum level of participation. I never made it Girl Scouts...so I'll be a Brownie forever. ;)

I took Everyday Food's (Martha Stewart empire) Chocolate Chip Brownies recipe, deleted the chocolate chips, and added a sleeve of Thin Mints. It is triple chocolate: melted bittersweet chocolate, cocoa powder and the Thin Mints!

I purchased these cookies from my college roommate's awesome girls, Lucia and Julia.

Last year, I made Girl Scout Thin Mint Chocolate Cupcakes with cream cheese frosting. Post here.

Recipe:
Girl Scout Thin Mint Brownies
Adapted from Everyday Food's Chocolate Chip Brownies recipe

Printable recipe here

1 cup all-purpose flour, spooned and leveled
1/4 cup unsweetened cocoa powder (I used Scharffenberger Natural cocoa powder)
1/2 teaspoon baking powder
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, cut into pieces
8 ounces semisweet or bittersweet chocolate, chopped (I used bittersweet chocolate)
1 1/4 cups sugar
3 large eggs
1 sleeve Girl Scout Thin Mint cookies, chopped. (Okay, Thin Mints keep shrinking to keep the price at $4 a box. So, it is 3 1/2 ounces of Thin Mints or 16 cookies)

1. Preheat oven to 350 degrees. Line 9 x 9 square pan with parchment paper and butter or spray with Pam with flour (that's my method). In a small bowl, whisk flour, cocoa, baking powder, and salt; set aside.

2. Place butter and semi-sweet or bittersweet chocolate in a large heat-proof bowl set over (not in) a saucepan of gently simmering water. Heat, stirring occasionally, until smooth. Remove bowl from heat. Add sugar; mix to combine. Add eggs one at a time, and mix to combine. Add flour mixture; mix just until moistened (do not overmix). Fold in chopped Girl Scout Thin Mints. Transfer batter to prepared pan; smooth top.

3. Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 40-50 minutes. (Be sure to check them early. The recipe says "50-60 minutes" but I checked mine at 50 minutes and they were way done). Cool in pan for 30 minutes. Using paper overhang, lift brownies out of pan; transfer to a rack to cool completely (still on paper). On a cutting board, using a dampened serrated knife, cut into squares.

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