It’s happened several times since that day I decided to bake my way out of self-pity. Things happen, or they don’t, and suddenly I’m swimming in thoughts of doubt and self-loathing. Such a completely unnecessary and useless place to be. Rather than take residence in that spot I reach for the butter. The process is for me – the creaming of sugars, stirring in of eggs and flour, and the folding in of chocolate – but the cookies are not.

Somewhere in that process of taking raw ingredients and combining them in a way that after they meet a hot oven they come out smelling sweetly intoxicating, I forget what got me here in the first place and I am content to have created. I am eager to share and better for the smiles that result from that sharing.

I’ve called it Random Acts of Cookies. I wrote about it before and the response from all of you was so encouraging that I wanted to keep the sweet movement going. And today, along with the help of some very dear friends, I’ve come bringing some tools to entice you to bake with us and share with others.

Sally J Shim of Shim + Sons and her partner Joke Vande Gaer of Tokketok have created stunning gift tags and recipe cards for us. Also, if you head over to their collaborative site, SHIMTOKK you’ll find more fun downloads and ideas on how to package your cookies to give. Pretty great, right?! I couldn’t be more honored and happy to have these ladies a part of our movement.

Crazy big thanks to Sally and Joke for their incredible talents and for their willingness to work with me on this. Also, to you for encouraging me to continue with the movement. Thank you.

Now, let’s bake and share.

Chocolate Chip Toffee Bars

I requested chocolate chip cookies often as a child and often my mom would respond to such a request with perfectly crisp and toffee-like cookies. On occasion she would skip the scoops and dump the dough straight into a pan and opt for bars in place of cookies. I didn’t mind one bit. I took this idea and tweaked it slightly – more brown sugar for even more toffee flavor, cream cheese for a subtle tang, and espresso powder to make that chocolate really pop.

1 stick (4 oz) butter, soft

½ cup (4 oz) cream cheese

1/2 cup white sugar (4 oz )

1 1/2 cup dark brown sugar, packed (12 oz )

2  eggs

2 tsp vanilla (1/4 oz)

3 1/2 cup All Purpose flour (1 lb. )

1 1/2 tsp Baking soda

1 tsp kosher salt

1 teaspoon instant espresso powder

12 oz chocolate, chopped or 1 bag chocolate chips (bittersweet, if you can find them).

Spray a 10” square cake pan with pan spray. Line the bottom with parchment then spray again.

Pre-heat the oven to 350*F

Cream the butter, cream cheese, and the sugars until very light and fluffy, about 5-7 minutes on medium high. Scrape down the side of the bowl. Continue mixing while adding the eggs one at time. Make sure each egg is incorporated before adding the next. Add the vanilla. Scrape down the bowl with a spatula. Combine the flour, soda, powder, and salt in another bowl. With a whisk to combine. With the machine on low, slowly add the flour. Mix until just combined, taking care not to over mix. When the flour is just about combined add the chocolate. Turn off the machine and finish mixing by hand to prevent over-mixing.

Bake at 350* for 35-40 minutes, until the center is just set and the edges are deep golden.

Let cool in the pan.

I may have added more chocolate to this batch. I’m okay with it if you are.

Click on the links below to download for yourself. The first is the recipe card and the other are tags you can use to package your cookies. Also, I’d LOVE for you to share your Random Acts of Cookies stories. Join me on Facebook and tell us all!

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On a particular morning, not unlike many before, I started to head down a dangerous path in my own head. You know the one – questions arise of the purpose of your path, and why you are not where you think you should be, and a wave of self-doubt starts to build. Usually I wander down that path, taking my time to really explore the scenery. Often unpleasant and dark, dreary and exhausting. It’s a path where the wandering seems to have intention but from up above it’s an endless circle, with no particular purpose except possibly to veer you off of the path you are really supposed to be traveling.

On this particular morning I had just started wondering before I realized I didn’t want to go there. I could tell on this day the there was no hope of it being productive and it was destined to be destructive and dangerous. So I stopped. And I realized that the only way I was going to keep off of that path was to concern myself with others. To take the focus off of myself and to redirect it towards bringing a smile to someone else’s day.

So I went home and baked. Smore’s krispie treats to be precise. My mind was content to focus on the browning of the butter, letting the wafts of soft nuttiness wash away any lingering bits of negativity. It’s hard to not smile when dealing with marshmallows and that’s just what I did as I stirred them into the browned butter.

Any remaining sense of aggression was pounded away as I crushed graham crackers and stirred them together with rice cereal and dark chocolate chips. The incessantly sticky marshmallows and butter brought everything together and just ever so slightly melted the chocolate. Not long after we sampled then packaged the rest up to deliver.

Random Acts of Cookies.

A cookie. It’s such a simple thing, but it’s a guarantee of a better day, especially when it’s completely unexpected.

On that particular day I never even thought to wander down that destructive path again. I was happy to be in the kitchen and even happier to imagine the smiles brought on by the surprise of something sweet. I’ve found a new path that has nothing to do with me and everything to do with thinking of someone else and in that I am filled with joy.

There will be more Random Acts of Cookies. I think we should start a movement. Of course it takes more than cookies to heal the deep pain present in this broken world but it’s definitely a start. A good start.

Smores Krispie Treats

5 tablespoons butter

¼ teaspoon kosher salt

5 cups mini marshmallows

5 cups crisped rice cereal

9 sheets graham crackers (yields 2 cups crumbs)

1 cup dark chocolate chopped or chips

Butter an 9 or 10” square pan.

In a large pan melt the butter on medium heat. Once all the melted the butter will continue to boil and the milk solids will start to bubble up. The butter will foam. Once the foam settles back on itself you will have browned butter. You should notice a nutty smell and there will be flecks of golden butter bits on the bottom of the pan. Turn off the heat and add the marshmallows and salt. Stir to combine and let sit.

Crush the graham crackers to create crumbs. Keep some pieces larger so you’ll have bits of graham crackers to bite in to.

In a large bowl combine the rice cereal, graham crackers, and chocolate chips.

Continue to stir the brown butter and marshmallows until they are completely melted. This will also help to cool the butter enough so that it doesn’t melt the chocolate chips too much.

Add the marshmallows to the cereal mixture and stir to combine. Press firmly into prepared pan and set aside to cool, about an hour. Cut and serve. Package and give.

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Once the cocoa mixture is warm you can stir in the eggs, one at a time. Wait until each egg is completely incorporated before you add the next. Stir in the vanilla. Once the mixture looks cohesive and shiny stir in the flour. Alice says to stir 40 times after the flour has been completely incorporated. I listen to her.

Cream the butter and the peanut butter until combined. Slowly stir in the powdered sugar until completely incorporated. Spread over cooled brownies. Sprinkle the Maldon
all over.

In one more sleep my baby turns 5. Five. . . I don’t even know what to say. In my head I’m still a squirrley little teenager trying to figure this life out, all that it has to offer and how I’m suppose to navigate my way through. The reality is I have an almost five year old and an almost 3 year old and an almost 8 month old. And I’m almost 30 (well,10 months). I thought I would feel more qualified for this mothering position by now.

People try to prepare you for life after children. Strangers in the grocery store will urge you to cherish these days as they speed by. Parents of grown children will encourage you to lighten up. And sweet old ladies with perfectly wrinkled skin that marks the years of wisdom like the rings on a tree stump, will stop you in order to gaze into your young children’s eyes so they can, if just for a moment, be reminded of these precious days.

I try to keep that perspective. That this season of constant need and incessant screams of wants and whining is merely a phase and there will be days where I will lovingly long for the sweet snuggle of a pudgey little kidlet. I just know I will miss these days of always being needed as I help my son pack up his belongings as he prepares to start life on his own, never looking back, forgetting to call his mama…  and now I’m crying.

Baron, 3 years old

What I wasn’t prepared for was what my children teach me. It was my intention to mold them, instruct them and guide them but I had no idea they would be doing that very thing to me.

These lessons are akin to a dental visit. They are annoying, at times painful, marked with relentless shrills like a dental drill, uncomfortable and revealing but through the process you walk away glad you did it. You’re shinier and rid of a lot of gunk that was causing cavities and pain Sometimes you even get a little prize for all your hard work. Floss, perhaps, or maybe even a sticker.

My oldest, Baron, teaches me the most. He is the most like me of the three, so far, so he will often reveal to me the things that often drive me crazy about myself. He tends to view the world with gray goggles. Walking around his life with a chip on his shoulder and feeling as if the world is against him. He reminds me of my need to simply change my attitude which is a mantra that I repeat to him often.

But my Baron is also the sweetest little almost-five-year-old I have ever met. He still shrieks with delight at the sight of sister baby. Running to give her hugs and kisses if she even thinks to let out a less-than-happy moan. He is impossibly creative. Dreaming up new ideas, inventions and characters with the naive passion that it can be done, it will be done and we must do it right now.

Baron longs to lead. Insisting that he will be the teacher of our school and I am the one who will sit up straight and listen. He will tell me how the day will go down and passionately revolts when I remind him who is in charge. Baron is opinionated and an artist in every sense of the word. He is strong, relentless and compassionate. And just like his mama, he loves chocolate.

So Baron, I made you cocoa brownies with a salted peanut butter frosting. And yes, I will carefully scrape the frosting off because for some reason, although you love peanut butter sandwiches, you want your brownies frosting-less.

I adore you Baron and treasure each of the one thousand, eight hundred and twenty-five days I have had the pleasure of knowing you. I look forward to thousands more. Happy 5 years.

continue for the recipe…

Cocoa Brownies with Salted Peanut Butter Frosting

adapted from Alice Medrich

Makes 16 brownies

Alice Medrich is pure brilliance. Her recipes have always worked for me. I only tweaked this one slightly. I decreased the amount of sugar knowing that I was going to top these rich brownies with a sweet frosting. I didn’t miss the sugar one bit.

10 tablespoons (1 1/4 sticks) butter

1 cup sugar

3/4 cup plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process)

1/4 teaspoon salt

1/2 teaspoon pure vanilla extract

2 cold large eggs

1/2 cup all-purpose flour

Prepare an 8 inch square pan by spraying with pan spray. Line the bottom and sides of the baking pan with parchment paper or foil, leaving an overhang on two opposite sides. Spray the foil or parchment with pan spray.

Preheat your oven to 325*.

Combine the butter, sugar, cocoa, and salt in a heat-proof bowl and place over a large pot of simmering water. The bottom of the bowl should rest in the pot but not touch the water.

Stir occasionally. When the butter is just about melted, remove the bowl and let the residual heat continue to melt the butter. Stir until smooth. Carefully touch the cocoa mixture. It should feel warm, not hot. If hot, wait until warm to add the eggs.

Once the cocoa mixture is warm you can stir in the eggs, one at a time. Wait until each egg is completely incorporated before you add the next. Stir in the vanilla. Once the mixture looks cohesive and shiny stir in the flour. Alice says to stir 40 times after the flour has been completely incorporated. I listen to her.

Spread the batter evenly into the prepared pan and bake until a toothpick inserted in the middle comes up with a few moist crumbs. This will take about 20-25 minutes. Let cool completely on a wire rack.

Once cool, frost with peanut butter frosting and sprinkle with flake salt (Maldon) or Fleur De Sel.

Peanut Butter Frosting

Dahlia Bakery, in Seattle, is the home of my favorite cookie. It’s peanut butter cookie sandwich. The center is a creamy peanut butter filling that reminds me of the peanut butter and butter sandwiches my mom used to make me. Peanut butter and butter are the perfect pair.

Lately I can’t get enough of this frosting. I’ve mixed it into ice cream and filled donuts with it. These brownies are my current favorite application.

6 Tablespoons (3/4 stick) softened butter

¾ cup peanut butter

1 cup powdered sugar

pinch salt – (I love the added saltiness mixed into the frosting as well as on top. For this I use kosher salt)

1 teaspoon Maldon (This is my favorite. It is a lovely flake salt with a smooth saltiness not the harshness you find if when you taste table salt straight up).

Cream the butter and the peanut butter until combined. Slowly stir in the powdered sugar until completely incorporated. Spread over cooled brownies. Sprinkle the Maldon all over.

I’d love your vote!

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Gabe’s in the kitchen baking. Let me just say that again. Gabe. My Gabe. My sweet husband, is in the kitchen baking. While I sit on the couch doing absolutely nothing except letting my mind shut-off and unwind from a rambunctious, albeit, typical day.

You see, my husband doesn’t do a lot of baking, let alone cooking. Sure he makes a mean quesadilla – tortillas perfectly crisped with a generous splash of butter in the hot skillet, cheese uniformly melted through and through and just the right amount of Cholula on the side. But baking, I don’t remember the last time I’ve seen this.

how he bakes

What’s even more astonishing is that I have not tried to micro-manage one bit. I did, however take out his butter for him at the moment he made mention of wanting to bake cookies. But rather than insisting he cream the butter and sugar longer or make sure he scraped the bowl making sure the batter just so I am relishing this moment. Taking in the sweet smells of cinnamon as they make their way to the couch, teasing me into thinking the cookies are ready when I know they have yet to be pulled from the oven. The comforting smell of caramelizing sugar assures me the time is near. I hear the kettle start to shake signaling the boiling water is ready to drip through the Chemex.

Beep. Beep. Beep.

Finally the oven sends out the alarm. I remain seated. The last drips of 200º water (Gabe is fastidious about coffee brewing) passes through the freshly ground coffee. And still I sit. Knowing that if I sit hear long enough freshly baked cookies will arrive, as will a cup of coffee in my favorite cup – he knows me so well.

my cup, his cup

Sure enough – cookies within arms reach, coffee in the other hand. He sits down next to me and turns on The Cosby Show. I love this man and he loves me.

the view from where I sit (Baron and I made a Candy shop today – in the background – we’ll tell you about it soon)

Snickerdoodles

This recipe comes directly from SmittenKitchen who adapted it from Martha (Stewart, that is). Unlike his wife, Gabe follows a recipe to a “T”. While I was just going to keep my mouth shut and “oohhh” and “ahhh” over how wonderful the cookies were – and they really were, Gabe came to the same conclusion I did – they need a touch more salt. Gabe suggests adding a bit of salt to the sugar/cinnamon mixture so you’ll get a whisper of a salty tang in the midst of the spicy, sugary crackle. Did I mention that I love this man?

2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
16 tablespoons (2 stick or 8 ounces) unsalted butter, at room temperature
1 3/4 cups sugar, plus more if needed
2 tablespoons ground cinnamon, plus more if needed
2 large eggs

Preheat the oven to 400°, with one rack in top third and one rack in bottom third of oven. Line baking sheets with silicone baking mats or parchment paper; set aside.

Sift together flour, cream of tartar, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment, combine butter and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs, and beat to combine. Add dry ingredients, and beat to combine. (SmittenKitchen suggests chilling the dough – we were too impatient)

In a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon (and salt – if you so choose). Use an ice-cream (or spoons) scoop to form balls of the dough, and roll in cinnamon sugar. Place about two inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, rotating the baking sheets after five minutes. Transfer the sheets to a wire rack to cool about five minutes before transferring the cookies to the rack. If stored in an air tight container these cookies will keep for one week. Ha. That’s funny.

his cup, his cookie

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If you’ve taken a class from me or you are my husband, you have heard me say “color equals flavor”. It is my anthem. I will sing it from the rooftops. I really should get t-shirts made.

For this very reason my puff pastry teeters on the edge of burnt as I adore the golden toffee flavors that exist on its copper edges. I hold my breath while making caramel as I creep up to the line of complete and total disaster trying to get it as close to a deep, dark umber as possible. I’m rewarded with a caramel that is rich in flavor and not cloyingly sweet as a tinge of bitterness cuts through the sweetness creating a perfect balance.

Sticking to my motto I will often try and figure out more ways to squeeze in another layer of flavor by adding a toasted, caramel, nutty quality. For example, I will often reach for dark brown sugar instead of white and I love using browned butter in place of a plain cube of butter.

This dedication to darker flavors led me to the discovery of toasting flour. Before I started experimenting I had never heard of this before and then suddenly today, Dorie Greenspan (my baking hero) posted a recipe for toasted flour shortbread. If Dorie posts it you know it must be good.

My version takes flour to a deep golden color. The resulting cookie is borderline savory, lightly sweet and immensely nutty. The texture is pleasantly tender which makes for a bit of a crumbly dough, but I insist that it is worth the mess and misshapen cookies. My favorite accompaniment for these shortbread is raspberry jam. Although raspberry buttercream isn’t bad either.

My preferred method for toasting the flour is in a large pan on the stove. Over medium heat I constantly stir two cups of flour until the desired color is reached. This takes about 10-15 minutes. You could toast in the oven as well. At 350* place two cups of flour on a baking sheet. Stirring every 10 minutes roast until desired color – for me this was about 45 minutes. I like it good and toasty. As your flour reaches the correct color the smell will wander through the kitchen leaving scented trails of roasted nuts and freshly popped toast.

not toasted /toasted

For a less intense roasted flavor you could toast for less time or simply use half toasted flour and half regular. Always sift the cooled flour as it has a tendency to form little clumps during the toasting process. Which is why I say toast 2 cups rather than the 1 1/2 cups called for in the recipe.

Just think of the possibilities this technique opens up. Imagine the flavor of bread that is baked with half toasted flour. Chocolate chip cookies would be even more irresistible. Toasted flour cakes would give another reason to celebrate.

Other flour toasters:

Dorie’s Toasted Flour Shortbread

Clotilde’s Squeeze Cookies

Toasted Flour Shortbread

4 oz. (1 stick) butter, softened
1 tsp vanilla
¼ cup powdered sugar
¼ cup sugar
1 ½ cups toasted flour* (see directions on how to toast above)
2 T heavy cream
¼ tsp salt

¼ cup turbinado sugar

Pre-heat oven to 350*

Cream the butter, vanilla and sugars. Add the flour, cream and salt. Stir just to combine.
Place the crumbly dough on a sheet of parchment. Form into a 1’ log. Sprinkle the turbinado sugar over the top and press it into the dough covering all sides.
Wrap tightly and refrigerate for 1 hour or until chilled.
Slice the log into ¼’ rounds and bake at 350* for 12-15 minutes. Let cool on the sheet tray for 5 minutes before transferring to a wire rack to cool completely.

Makes 2 dozen

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I was both honored and slightly frightened when Shauna (Gluten-Free Girl) asked me to bake a Gluten-Free Thanksgiving recipe. I’ve made a few gluten-free items before but they were completely flour-free. This time I wanted to challenge myself and have fun playing with completely new-to-me flours. I love a good challenge.

Now I understand that you may be confused as to why I chose Biscotti as a Thanksgiving baked good. Well, it may be partially because I happen to be craving Biscotti but also I do think that it is the perfect light breakfast or tea time snack to have when a rather large meal in eminent.

As I mentioned in my last post I don’t do much of the cooking on Thanksgiving. My mom takes care of the bird, my aunts bring the appetizers, others take care of the sides and my Grandma is the pie lady. Not even I can compete with Grandma’s pumpkin pie. It’s the same every year. Perfect.

But what I can bring is a little sweet snack for the busy cooks. And now so can you.

My husband was leery of my biscotti. Not because of its gluten-freeness but because he’s not a fan of the brick-like qualities of many biscotti. Hard to bite unless you let it soak in your coffee leaving you with gloopy biscotti sludge at the end of your cup. Not all bad but not always ideal.

So after biting into my biscotti his once timid and frightened face brightened as the texture was pleasantly softer than most while still maintaining the likable sturdiness associated with this Italian treat.

There was a nice crunch from the coarsely ground almonds that made up the almond flour. The cocoa powder gave a pleasant richness while not being too sweet. Really the perfect accompaniment to a good cup of coffee while taking a brief break from all the joyous cooking. And if you are planning ahead this would also make a lovely little Christmas gift along with some coffee beans perhaps.

Gluten-Free Chocolate Biscotti

1/2 cup almond flour*

1/4 cup sorghum flour

1/4 cup cocoa powder

1/4 cup potato starch

1/4 cup brown rice flour

2 teaspoons baking powder

1 teaspoon xanthan gum

1/2 teaspoon salt (I use kosher, use 1/4 t. if use regular fine salt)

1/2 cup (1 stick) butter, softened

3/4 cup dark brown sugar

2 large eggs

1/2 cup dried cranberries

1/2 cup mini white chocolate chips

Pre-heat oven to 350*. Prepare a baking sheet with parchment paper.

Combine flours, cocoa powder, baking powder, xanthan gum and salt. Whisk. In the bowl of a stand mixer or with a large bowl with a hand mixer, cream the butter and brown sugar until light and fluffy, about 5 minutes on medium. Scrape down the bowl. Add the eggs, one at a time. Mix to combine then scrape down the bowl with a spatula.

On low speed, carefully add the dry ingredients. When almost all mixed add the dried cranberries and white chocolate chips. Mix to combine. Remove from the mixer and use a spatula to make sure all the ingredients are incorporate. The dough will be very wet.

Dump the dough on the baking sheet and form into a “log”.  About 6 inches wide, 12 inches long and 1 inch thick. Bake in the middle of the oven for 20-25 minutes. Until it is mostly firm with a bit of softness or give in the center. Remove from the oven and let cool completely.

Carefully transfer the log to a cutting board and cut, using a serrated knife, in bias strips about 1 inch wide. Carefully (they are quite fragile) place biscotti back on the baking sheet with the cut side facing up.

Bake for another 15 minutes until crispy. They will crisp fully once cooled.

Let cool completely before serving.

Makes about 1 dozen biscotti. Keep in an airtight container for up to one week.

*I used about 3/4 sliced almonds. I toasted them until golden. When they cooled I ground them in a food processor until fairly fine. I didn’t sieve it because I wanted some nice almond texture.

And as I’ve said before please check out Shauna and Danny’s book, Gluten-Free Girl and the Chef, it’s a delight for the eyes and mouth. Even if you do eat gluten you will love this book. The recipes are classic, inventive and drool-inducing.

Shauna and Danny have organized a virtual Thanksgiving feast this year. Be sure to check out all the delicious posts in the round-up and join in the fun to win some incredible prizes. Check out Gluten-Free Girl and the Chef for all the info.

And be sure to have a peak at all the other participants.

More Gluten-Free Thanksgiving Dishes

• Andrea’s Recipes | gluten-free pumpkin scones
• Not Without Salt | gluten-free chocolate biscotti
• Zest Bakery | warm pumpkin polenta with goat cheese
• The Mommy Bowl | gluten-free bread
• CakeSpy | turkey meatloaf cupcakes
• Blue Bonnets and Brownies | apple and pear cobbler
• Smith Bites | gluten-free celery root soup with cashew cream
• White on Rice Couple | Turkey Sloppy Joes on Rosemary Rolls
• What’s Gaby Cooking | gluten-free molasses cookies
• Kitchen Gadget Girl | gluten-free pumpkin strata
• Wasabimon! | gluten-free butternut squash pie
• Rookie Moms | chocolate peanut butter brownies
• Tiffin Tales | gluten-free Thanksgiving torte
• Adventures of a Gluten-Free Mom | gluten, dairy and egg free crescent rolls and cinnamon rolls
• Eat the Love | Gluten Free Maple Sweet Potato Cheesecake with Gingerbread Bottom
• Gluten-Free Doctor Recipes | gluten-free sourdough rosemary rolls and gluten-free mincemeat cookies
• The Art of Gluten-Free Baking | gluten-free pumpkin pie
• Sophisticated Gourmet | cranberry-almond-coconut macaroons topped with chocolate
• Cook 4 Seasons | gluten-free pumpkin mousse
• Cook It Allergy Free | Cornbread and (Shauna’s) Crusty Bread Stuffing
• Lexie’s Kitchen | dairy-free, egg-free, gluten-free, no-bake pumpkin pie filling
• Recipe Girl | an entire Thanksgiving menu, gluten-free
• Two Peas and Their Pod | gluten-free apple cranberry crisp
• Gluten-Free for Good | gluten-free cherry cobbler
• My Madeleine | butternut squash soup.
• The Sensitive Pantry | gluten-free brown sugar hand pies
• Art and Lemons | gluten-free rustic squash tarts
• Bellalimento | Gluten Free Pumpkin Roll with Mascarpone and Nutella Filling
• Mom Food Project | an entire Thanksgiving, gluten-free
• Gluten-Free Easily | candy carrot coins
• Dish Towel Diaries | kale Caesar slaw.
• A Baking Life | gluten-free gingerbread cake
• Glugle Gluten-Free | gluten-free pumpkin muffins
• Wenderly | sweet and savory prosciutto cups
• Cannelle Et Vanille | sweet potato and crabapple clafoutis
• Food for My Family | gluten-free apple pie cheesecake
• Who Ate My Tomato | gluten-free squash tart
• What’s Cooking with Kids | gluten-free apple crisp
• Blue Bonnets and Brownies | apple and pear cobbler
• CakeSpy | turkey meatloaf cupcakes

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If you don’t want gaggles of children beating down your door on Halloween night then look no further. If you’d rather not be the most popular house on the block then continue on your Internet search. If you aren’t a fan of a cookie crust so tender it shatters in your mouth, or a creamy caramel – dark, intense and scattered with salt, or bittersweet chocolate blended with butter to create the perfect cap to this cookie, then you might need to get checked because I think something is very wrong.

If you like the idea of all these things then you are in the right spot and you are here just in time as this is the perfect cookie for this candy-laden season. While I don’t recommend passing these treats out to your trick-or-treaters as homemade treats aren’t super popular these days, save these for special guests or Halloween parties. If you are like me you’ll save them for the fridge so you have something sweet to snack on each time you open the fridge door. And if you are like me you’ll need to open the door multiple times before you remember why you were opening the fridge in the first place – giving you plenty of times to enjoy these cookies.

If you’ve been to Spago for lunch then perhaps you’ve had this dessert fancied up with a fleck of edible gold on the chocolate layer. This dessert was so popular it was rarely off the menu during my time there.

I recommend serving them while they still have a slight chill from the fridge. That way the caramel has a pleasant chew and they most resemble the famous candy bar. They can be cut small and served as a cookie or larger and plated for a nice dessert. I wrapped mine up in parchment (or wax paper) so they were even more reminiscent of their candy bar cousins.

Homemade Twix Bars

adapted from Sherry Yard’s, “Desserts By The Yard”

Shortbread

5 1/2 ounces (1 stick plus 3 tablespoons) unsalted butter, softened

1/4 cup sugar

2 cups cake flour

1/4 teaspoon salt

2 tablespoons ground rice (rice processed in a spice grinder until it is able to pass through a fine sieve to remove chunks)*

Make the Shortbread:

Preheat the oven to 350°F. Spray a 9-X-13-inch baking pan with pan spray and line with parchment paper. Spray the parchment.

In a large bowl  cream the butter and sugar until fluffy. Gradually add the flour, ground rice and salt and allow the dough to come together. The dough will be crumbly but should hold together when you squeeze it.

Press the dough evenly into the bottom of the baking pan. Place in the oven and bake for 12 minutes. Rotate the pan from front to back and bake for another 10 minutes, until the shortbread is a deep golden brown. Remove from the oven and allow to cool on a rack to room temperature.

*Several people have asked about the rice. I just used what I had in the house – brown rice, and the results were great. It’s not the same as rice flour because you want to have a little bit of texture. The purpose of the rice is to give the base of this cookie a unique crunch that remarkably resembles the store-bought Twix. This can be omitted without drastically changing the finished product. But I encourage you to try it. I really love the texture it gives.

Meanwhile, prepare the ….

Caramel

2 cups sugar

3/4 cup Lyle’s Golden Syrup (Regular corn syrup is fine)

1/2 cup water

1 teaspoon fresh lemon juice

1 cup heavy cream

1 cup sweetened condensed milk

1/4 teaspoon salt plus more for sprinkling over the caramel layer

Make the Caramel:

Combine the sugar, golden syrup, water, and lemon juice in a large saucepan. Remove any sugar crystals from the sides of the pan by wiping down the sides with water. You can use your hand or a pastry brush. Place the pot on medium-high heat and bring to a boil. Wipe down any stray sugar crystals that appear using a very clean and wet pastry brush. Do not stir from this point on. Keep an eye on the pan. The mixture will be very bubbly.

When the sugar syrup starts to turn golden brown insert a candy thermometer to check the temperature. When it reaches 300°F, remove the pan from the heat and let it sit for 1minute, or until the bubbles subside. Carefully whisk in the heavy cream. Stir until smooth, then whisk in the condensed milk. Add the salt (vanilla salt is very nice here if you have it) Whisk until smooth.

Return the pan to the heat and stir constantly over medium heat until the caramel reaches 240°F. Remove from the heat and pour over the shortbread. While the caramel is warm sprinkle the surface with the best quality salt you have. Kosher is fine, Fleur de Sel is better, Maldon would be my preferred choice.

Allow to set. This will take about 2 hours.

Once the caramel layer has cooled prepare your …

Chocolate Glaze

6 oz bittersweet chocolate, finely chopped (Bittersweet chocolate chips also work)

2 tablespoons butter

Melt the chocolate and butter over a bain marie or in the microwave. If using the microwave melt it slowly – in 30 second intervals. Stir well after each interval.

Once completely melted pour over the caramel.  Using an offset spatula, smooth the chocolate in a nice even layer.

Place in the refrigerator to set. They cut best when chilled.

Cut into desired shape and size. Serve.

I highly recommend Desserts by the Yard: From Brooklyn to Beverly Hills: Recipes from the Sweetest Life Ever, not just because she was my boss and I had the pleasure of working on this book but because the recipes are unique, incredibly satisfying and the book itself is stunning – full of beautiful photos and heartfelt stories of Sherry’s life told through pastries. Sherry is an incredible talent when it comes to flour, butter and sugar – anything she creates is a winner – just ask the Academy Award attendees she serves every year after the award show.

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Alone in the fridge there sat a roll of freshly made chocolate chip cookie dough. It meant to join us for the weekend as the husband and I were enjoying a quiet weekend away, otherwise known as our babymoon. For those of you unfamiliar with this odd term let me explain – it’s a last chance getaway before the life-altering, sleep depriving, miracle of a baby arrives. We still have several weeks before baby appears (early September) but this was our last unbooked weekend of the Summer – my husband is a wedding photographer which makes this season very busy.

My dear friend and cooking class partner, Julie, insisted on us taking a babymoon. We needed very little convincing. Husband and I spent the last few days steps away from the ocean, surrounded by books, food and the ability to do whatever we wanted, when we wanted. For me this meant plenty of long naps, a few brief walks – or shall I say “waddles” – and quiet moments just staring at the ocean.

We read, we talked, we watched movies and we enjoyed the silence.

Now we are home. Back to our reality that is void of silence, filled with the happy cheers of two very energetic young boys. And back to that cookie dough that is all well rested as I am.

These cookies were baked just after the dough was made – they’re delicious. But if you let the dough rest a bit the flavors with become more pronounced- you will get a cookie with more toffee flavors and deep, rich color. They also don’t *puff* quite as much once they’ve rested.  I used chocolate chips for this because I didn’t have couverture on hand and needed a cookie…. NOW.

I have been meaning to re-post my chocolate chip cookies for some time. First of all because the pictures are horrible and secondly because I left out a few key tricks in the mixing directions. I did not do this intentionally – I would never do that to you but since that post I have made thousands more cookies and have learned a few things a long the way.

Dana from Dana Treat recently took a baking class from me where we made my favorite chocolate chip cookies. She went ahead and did my job for me by writing an incredible post honoring these chocolate-laden morsels. Her post on my cookies was so perfectly written and her cookies are flawless, so I’m just going to direct you to her also.

Thanks Dana for such a lovely post!

THE Chocolate Chip Cookie

2 sticks butter (8 oz)

1/4 cup white sugar (2 oz )

1/4 cup Turbinado sugar (2 oz )

1 3/4 cup light brown sugar, packed (12 oz )

2  eggs

2 tsp vanilla (1/4 oz)

3 1/2 cup All Purpose flour (1 lb. )

1 1/2 tsp Baking soda

3/4 tsp salt

1 lb. chocolate (use the best quality chocolate you can afford. With a serrated knife cut chocolate chunks roughly 1/2 inch)

1/2 teaspoon good quality salt, for sprinkling on top before baking

Cream the butter and the sugars until very light and fluffy, about 5-7 minutes on medium high. Scrape down the side of the bowl. Continue mixing while adding the eggs one at time. Make sure each egg is incorporated before adding the next. Add the vanilla. Scrape down the bowl with a spatula. Combine the flour, soda and salt in another bowl. With a whisk to combine. With the machine on low, slowly add the flour. Mix until just combined, taking care not to over mix. With a spatula fold in the chocolate.

If you so choose, and I do recommend that you do, sprinkle a very fine dusting of good quality sea salt. Fleur de Sel or Murray River Pink Salt are my recommendations.

Bake at 360* for 12 minutes. They should be lightly golden on the outside but still look gooey on the inside.

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It was Monday afternoon and I was pacing my living room. My dear friend and cooking class partner, Julie, arrived to watch our boys while my husband and I headed off to the 20 week ultrasound. Those of you who have been down this road before know that this is probably the best appointment there is during pregnancy. And for us it was especially important because, most likely this is our last little bundle and I was bursting at the seams to find out the sex. Really, I’ve been quite a bear to live with.

I checked in for my appointment and continued to pace. My nerves were being passed on to my husband as he knew how badly I have been hoping for a little girl. Of course I adore little boys with their dirt covered hands and daily wrestling matches but I so longed for a bit more pink in my life. If you’ve been reading my blog this comes as no surprise.

Well, dear blog readers, I am so completely thrilled to say, “BRING ON THE PINK!! It’s a girl!!!” And a rather adorable one too. Most importantly the ultrasound showed she is healthy and growing bigger everyday.

I had the technician repeat this news and every time she referred to my baby as she or her I shrieked with joy.  I immediately called my Mom and ten minutes later she was the car, determined to buy some pink for her new granddaughter. Friends, let’s just say that my little girl is ready to hit the beach in her plaid bathing suit and cupcake cover-up.
So in honor of this special occasion I made something sweet. And my goodness I don’t know why I hadn’t thought of this before – maybe it’s because I didn’t have a little girl in my belly inspiring pink creations.

Rhubarb ice cream with oatmeal shortbread. Oh dear is it ever delightful. Of course you all know how much I adore Rhubarb but let me just say that I think I’ve found my favorite way to enjoy it – in ice cream form. It’s sweet and tart, creamy and smooth and reminiscent of a Rhubarb crumble with the addition of the shortbread.

The Rhubarb is first braised in vanilla bean and butter. That luscious mixture infuses with cream and whole milk and gets a splash of Spring essence in the form of Cherry Blossom extract (thanks to my dear friend Helen from Tartelette who sent me a bottle).
So please celebrate pink with me and the arrival of Spring by whipping up this delightful dessert.

Rhubarb Ice Cream with Oatmeal Shortbread

Ice Cream

3- 3 1/2 cups Rhubarb chopped in 1/2″ chunks
2 oz. (1/2 stick) butter
1 Vanilla bean, seeds removed
1 tsp vanilla extract
1 cup brown sugar, not packed
1/4 tsp salt
2 cups heavy cream
1 cup milk

7-10 drops cherry blossom extract (optional) – Rose water would be lovely as well

Combine the Rhubarb, butter, vanilla bean and seeds, vanilla extract, sugar and salt in a medium sauce pan. Cover and place on medium-low heat. Simmer until Rhubarb is soft. This should take about 15 minutes.
Remove the lid and break up the Rhubarb with a wooden spoon. In a medium bowl combine the cream and milk then add the braised Rhubarb. Add the cherry blossom extract if you are lucky enough to have some. Let chill completely.
Churn in your ice cream machine according to manufacturer’s instructions.

Oatmeal Shortbread

1 1/2 sticks butter, softenend
1/2 cup brown sugar
2 Tb. white sugar
1 yolk
1 tsp salt
1 Tb. vanilla extract
3/4 cup ground oatmeal (this can be done in a blender or food processor)
1 cup flour

Cream the butter and the sugars until light. Add the yolk and salt. Scrape down the sides of the bowl. Stir in the vanilla. Add the ground oatmeal and flour. Stir just to combine.
Roll into a 2″ log then wrap with parchment and chill.
Preheat oven to 350*.
Slice chilled log into 1/4″ discs – if you want them to look perfect use a 1 1/2″ round cutter. Sprinkle the tops with oatmeal then bake for 15 minutes or until golden brown around the edges.
Let cool on a wire rack then serve with your ice cream.

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This has been a big year for our little family. In March we decided to pack our belongings, put it in storage and cross our fingers that our first home would sell in the less-than-stellar market.
You see, we left our hearts in Seattle. We met here, fell in love here, ate incredibly perfect food here and found our church here. We had been gone for 5 years and decided this was the year to return.
In September we sat in our new home in Seattle. It was empty. Devoid of the family photos that now hang in the hall, free from the paintings that have been placed on many walls since their creation. There was no couch to eat popcorn and watch movies on and no sugar in the pantry to bake cookies with. Yet it felt like home.
When the daring bakers challenged us to make a gingerbread house, I wanted to celebrate this year and our new change by constructing a gingerbread “townhouse”. Our townhouse.
You see we live in a vertical rectangle. Three petite floors and beautiful floor to ceiling windows that allow what little light we have this time of year to pour in.
This is our actual townhouse.

And here is our townhouse made of gingerbread, royal icing and candy.

While I love that our actual townhouse doesn’t melt in the rain I do think it would be quite fun to live in the cookie version of our house. I have no doubts that the boys agree with me.

Our original townhouse is constructed from wood and nails. My townhouse is constructed from gingerbread dough, royal icing, peppermint pillows, chocolate covered sunflower seeds, dragees, nonpareils and sanding sugar.

This will probably be the last time I talk to you before Christmas so let me just first of all thank you. This blogged has changed drastically this year and has become something entirely different for me. Where it was once a place to show and market my dessert catering and wedding cake business it has now become a place of creativity and sanctity. A place where I am free to create, share and commune with all of you.

Thank you for welcoming these changes and supporting me. I feel so incredibly blessed to have found an encouraging community during a time in my life where there has been much change and little sleep.

Secondly I want to wish you a joyous holiday filled with much love and sugar. May you be abundantly blessed in this season with hearts and bellies full.

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