Peanut Butter and Julie

An Updated Pair of Cookie Swap Classics

Although I am glad that Eric and I will not experience another uncomfortable cross-country red-eye this holiday season, it is always hard to spend Christmas away from my mom, dad, and brother Jay back east.  Growing up, we always had so many great holiday traditions that really made Christmas, well, Christmas.  The week before the holiday, we would all gather downstairs for nightly viewings of A Christmas Story, Christmas Vacation, or Christmas in Connecticut, movies that remain funny despite the dozens and dozens of times that I've seen them.  On Christmas Eve, we would attend the special candlelight church service, during which my brother and I (and sometimes my dad) would play hangman on the program and laugh at the tone-deaf singers, trying to stifle our giggles while my mom "shushed" us.  I always enjoyed the portion of the service when the lights were dimmed and we all lit our small candles while singing "Silent Night," except of course for the year when the kid behind me almost lit my hair on fire.  Luckily, he only fried a few strands. 

Then of course there was the baking.  When Jay and I were younger, my mom would construct gingerbread houses for us to decorate, probably because this was a great way to keep us occupied during an unplanned snow day.  For us, decorating meant piling on as many gumdrops, Necco wafers, and pieces of licorice as possible, so that the actual gingerbread portion of the house was barely visible (hey, art is subjective, right?)  My mom would always make her famous hot fudge sauce, which we would package and deliver to friends, teachers, and neighbors along with a big plate of assorted homemade cookies.

In addition to the traditional decorated sugar cookies and snickerdoodles, two cookies that I always associate with my mom's holiday baking are powdered sugar-coated chocolate crackle cookies and her crunchy peanut butter cookies, the kind that don't taste the same unless they have the criss-cross fork design on top.  There was a pretty good chance that either of these two treats could be found in our cookie jar at any given time, not only during the holidays.  Jay's favorite has always been the peanut butter, but I was partial to the chocolate, especially when accompanied by a cold glass of milk for dunking.

The following recipes give these classic cookies a bit of an update.  I'm not going to say "an improvement," because everyone knows that mom-made cookies can't get any better.  I'm just putting my own spin on them.  For the chocolate crinkle, I've ground up some almonds for extra texture and a nutty taste.  I added a bit of espresso powder to deepen the chocolate factor, and I threw in some shredded coconut to add moisture and another layer of flavor.  The peanut butter cookies have become flourless, with a bit of cinnamon, oats, and chocolate chips added for good measure.  This version bakes up thin and crisp, but don't worry, I've kept the all-important criss-cross fork marks in the recipe! Here are a few extra tips for preparing this pair of pleasing treats:

• The crinkle cookie dough can be formed into balls and chilled, covered, 1 day in advance.  The baked cookies can be stored at room temperature, tightly covered, for up to 2 days.
• To expedite the process for the crinkle cookies, you can freeze the dough for about 1 hour (as opposed to refrigerating for 3 hours), stirring once or twice to evenly chill.  You can also freeze the dough for 15 minutes after forming it into balls. 
• The coconut may be omitted from the crinkle cookie recipe.  Almonds can be replaced with hazelnuts, walnuts, or macadamia nuts.
• When baking the crinkle cookies, it is important to take them out of the oven when they still appear to be a bit underbaked.  This will ensure that the cookies are not dry, but moist and fudgy!
• For both cookies, using damp palms when rolling the dough helps to keep it from sticking.  Chill the peanut butter dough for about 45 minutes if you find that it is too soft to work with. 
• The oatmeal and chocolate may be omitted from the peanut butter cookies, and you may use creamy instead of crunchy peanut butter. 
• The peanut butter cookie dough may be prepared 1 day in advance and chilled, covered.  The baked peanut butter cookies can be stored at room temperature, tightly covered, for up to 3 days. 

Coconut-Almond Chocolate Crinkle Cookies

Makes about 22 cookies

Ingredients:

8 ounces bittersweet chocolate, chopped

3 tablespoons butter

1 cup sliced or slivered almonds

1/2 cup cake flour

1/2 teaspoon espresso powder (optional)

1/4 teaspoon baking powder

1/4 teaspoon salt

2 large eggs

1/3 cup sugar

1/2 teaspoon vanilla extract

1/3 cup shredded sweetened coconut

1 cup powdered sugar

In a small saucepan, melt the chocolate and butter over medium-low heat, stirring frequently, until smooth; cool 10 minutes.  Place the almonds and cake flour in the work bowl of a food processor and pulse until the nuts are finely ground.  Add the espresso powder, baking powder, and salt to the bowl and pulse to blend.

In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar at medium speed until well combined, 2-3 minutes.  Mix in the vanilla extract.  Add the cooled chocolate mixture to the egg mixture, mixing until incorporated.  Add the nut mixture an coconut, mixing just until blended.  Transfer the dough to a glass or metal bowl and chill until it is firm enough to scoop, about 3 hours.

Line 2 baking sheets with parchment paper.  Roll the chilled dough between your palms to form 1-inch diameter balls.  Place the balls on the prepared sheets and chill until firm, 45 minutes. 

Preheat the oven to 350F degrees.  Place the powdered sugar in a shallow dish and roll the balls of dough in the powdered sugar to coat thickly.  Return the balls to the prepared sheets.  Bake until the cookies puff and form cracks, 15-17 minutes.  A toothpick inserted into the center should emerge with a few moist crumbs attached.  Cool cookies on wire racks and serve. 

Crisp Peanut Butter-Oatmeal Cookies

Makes about 24 cookies

Ingredients:

1 cup crunchy peanut butter

1 cup sugar

1/4 teaspoon ground cinnamon

1 teaspoon baking soda

2 large eggs

1/2 cup rolled oats

1/3 cup chopped bittersweet or semisweet chocolate (or mini chocolate chips)

1 cup sugar for rolling the balls of dough. 

Preheat the oven to 350F degrees.  Line 2 baking sheet with parchment paper.  In the bowl of an electric mixer fitted with the paddle attachment, beat the peanut butter with the sugar, cinnamon, and baking soda until well combined, 2-3 minutes.  Add the eggs, 1 at a time, mixing well after each addition.  Mix in the oats and chocolate until evenly incorporated.

Place the 1 cup sugar in a shallow dish.  Roll tablespoon-sized spoonfuls of dough into about 24 balls, coating each ball with sugar before placing it on one of the prepared baking sheets.   If desired, make a criss-cross pattern on each cookie using the tines of a fork. 

Bake the cookies for 13-15 minutes, until they are lightly browned and set.  Cool the cookies on a wire rack. 

Pumpkin Spice Graveyard Cake with Shortbread Headstones

I have two favorite Halloween-themed movies, both of which I look forward to watching every year--and their plots could not be further from each other on the Halloween spectrum.  One of the movies, It's the Great Pumpkin, Charlie Brown!, has been (and, I'm a little embarrassed to say, still is) part of my gearing up for October 31 ritual for as long as I can remember.  Even though I have seen this classic cartoon so many times that I can recite the lines with Lucy, Linus, and Pig-Pen, watching poor Charlie Brown cut too many holes in his ghost costume, so that he resembles swiss cheese, never grows old.

The second movie, in my opinion, is by far the scariest movie that has ever been produced.  The music alone is enough to send chills up my spine, and even though I know the plot inside-out, to this day I cannot watch the entire feature without diving into the couch pillows to cover my eyes.  Does the expressionless white mask of Michael Myers ring a bell?  The movie that I am referring to is John Carpenter's Halloween, the horror flick that set the precedent for every teen slasher since 1978.  My dad and I started watching this film together on Halloween, once I was too old to trick-or-treat (but apparently not too old to have post-movie nightmares.)  The plus side of watching this movie, at least for me, is that I love a good scare every so often.  The negative side?  Very few "scary movies" live up to their genre, as I am always comparing them to Halloween. 

Another thing that I love about Halloween is that it allows for so much fun and creativity in the kitchen.  Pumpkins, bats, spider-webs, witch hats, and ghosts all serve as inspiration for brightly decorated sugar cookies and cupcakes.  Titles like "ghoul-osh" or "witch's brew chicken stew" add character to ordinary recipes.  I look at this graveyard cake as a happy medium between the whimsical and cartoony (is that a word?) nature of the Charlie Brown special and the bone-chilling spookiness of Halloween.  A "great pumpkin" cake topped with a rich chocolate glaze serves as the graveyard in which espresso-flavored shortbread headstones reside.  Cookies and cake in one dessert?  Definitely a treat!  Here are some extra tips for this spooky sweet Halloween treat:

• The shortbread dough can be wrapped in plastic wrap and refrigerated for up to 1 week.  Let soften slightly before rolling out.  If the dough has become too soft after you shape the tombstones, then refrigerate the baking sheet for 20 minutes prior to baking.  This will firm up the dough and help the tombstones to retain their shapes.
• Instead of using chocolate to decorate the tombstones, feel free to use decorating tubes (found in the baking aisle) of various colors.  If you do not have a piping bad and tips, you can also place the chocolate in a zip-top bag and snip off a small corner to simulate a piping bag.
• Cutting out a piece of cardboard to unmold the cake on makes it easier to move the cake once iced and decorated.  Size the cardboard slightly smaller than the cake itself, and wrap it in foil.  You can also unmold the cake directly onto a serving platter. 
• Instead of adding chocolate chips to the cake batter, try adding golden or black raisins, cranberries, currants, or chopped nuts.
• If you don't have all of the dried spices called for in the ingredients, you can substitute pumpkin pie spice, which is usually a combination of cinnamon, nutmeg, and allspice (and occasionally ginger and cloves.)

Pumpkin Spice Graveyard Cake with Shortbread Headstones

Serves 12-16

Ingredients:

For the shortbread headstones

2 cups flour

1/2 teaspoon salt

1 teaspoon espresso powder

1 cup butter, softened

2/3 cup confectioner's sugar

1 teaspoon vanilla extract

3 ounces semisweet chocolate, chopped

For the cake

3 cups flour

2 teaspoons baking powder

1 teaspoon baking soda

1 tablespoon ground cinnamon

2 teaspoons ground ginger

1 teaspoon ground allspice

1 teaspoon salt

1/2 teaspoon ground nutmeg

1 1/2 cups sugar

1 cup light brown sugar, packed

1 cup canola or safflower oil

4 large eggs

1 (15-ounce) can pumpkin puree

1 tablespoon vanilla extract

Zest from 1 orange

3/4 cup miniature semisweet chocolate chips

3/4 cup sweetened flaked coconut

For the glaze

2/3 cup heavy cream

2 tablespoons honey

10 ounces finely chopped semisweet chocolate

For the shortbread dough:  Whisk together the flour, salt, and espresso powder in a medium bowl.  In the bowl of an electric mixer fitted with a paddle attachment, beat the butter and sugar on medium speed until fluffy, about 3 minutes.  Beat in the vanilla.  Beat in the flour mixture.  Transfer the dough to plastic wrap, flatten into a disk, and wrap.  Refrigerate until firm, at least 1 hour. 

Prepare the cake:  Preheat the oven to 350F degrees.  Spray a 9X13X2 inch baking pan with non-stick baking spray. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, allspice, salt, and nutmeg; set aside.

In the bowl of an electric mixer fitted with a paddle attachment, beat the sugars with the oil until well combined.  Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as necessary.  Add the pumpkin, vanilla, and orange peel, beating until well combined.  Add the flour mixture and beat until incorporated.  Mix in the chocolate chips and the coconut. 

Pour the batter into the prepared pan and smooth the top.  Bake until a toothpic k inserted into the center emerges clean, 40-50 minutes.  Cool the cake completely in the pan on a wire rack.

Bake the shortbread:  Preheat the oven to 275F degrees.  On a lightly floured work surface, roll out the shortbread dough to 1/8-inch thick.  Using a paring knife, cut out "tombstone" shapes, consisting of a flat bottom, slanted sided, and a rounded top.  Cut out 12 tombstones and transfer them to a parchment-lined baking sheet.  Bake the cookies until set but not browned, about 25 minutes.  Transfer to a wire rack and let cool completely.

Prepare the chocolate glaze:  Stir together the cream and the honey in a small saucepan; bring just to a boil.  Remove the saucepan from the heat, add the chocolate, and stir until smooth.

Set the cake, top-side up, on a wire rack over a baking sheet lined with foil.  Pour the warm chocolate glaze over the cake.  Using a small offset spatula or knife, gently smooth the glaze over the top of the cake, letting it drip down the sides.  Let stand at room temperature or refrigerate until set.

Decorate the tombstones:  Melt the 3 ounces of chocolate in a small saucepan over medium-low heat, stirring constantly.  Let the chocolate stand until cool but not stiff.  Transfer to a pastry bag fitted with a very small round tip.  Pipe designs and "RIP" on cookies.  Top the cake with some of the tombstones and serve the remaining cookies on the side. 

Chunky Spiced Applesauce

Remember when flying used to be fun?  When I was little, back when Eastern Airlines, TWA, and People's Express were still in the mix, I remember excitedly looking forward to going on a plane.  I received a set of plastic "wings" when I boarded the plane.  At some point after we had reached our cruising altitude, one of the friendly flight attendants would take me up front to meet the captain.  Best of all, I'd be served a really cool "kid's meal," complete with games and a lollipop, for lunch.  What wasn't absolutely fantastic about that?

Fast forward twenty-something years, and my definition for an "absolutely fantastic" flight has changed.  Yesterday, Eric and I flew to my parents' house in Delaware for my dad's birthday.  We chose to fly Southwest Airlines because I avoid both indirect flights and insultingly unreasonable airfares.  Cattle-call boarding procedures aside, we arrived at Philadelphia Airport on time, having experienced a 2008 version of a "pretty fantastic" flight:  Southwest didn't charge us for our TWO (gasp!) checked bags.   They served drinks and snacks for free (games and a lollipop were not options.)  The middle seat between us was empty (obviously, Eric and I do that whole "avoid eye-contact with the people in the aisle so that they don't sit in our row" thing really well.)  Security only took 45 minutes.  Yes, it was almost modern air-travel heaven. 

What was heaven, at least for me, was the large bowl of MacIntosh apples from Millburn Orchards, which was sitting on the island in my mom's kitchen when I walked through the door.   For some reason, I have a hard time finding McIntosh varietals in Las Vegas, so I had been dreaming of this quintessential Fall fruit for months.  The combination of cooler air, the hint of reds and oranges on the trees, and that big bowl of apples inspired me to make a batch of my chunky spiced applesauce (well, not immediately--we arrived at 2 a.m., and making applesauce at that time would have been a bit odd, so I held off my urge until the next day.)  I make this applesauce every year, and my mom and I always made big batches of it when I was growing up.  It's a little bit different from traditional applesauce in that it is not completely smooth, but I like it better that way.  Other than tasting deliciously sweet and tart by itself, I like to stir in into granola or use it to make applesauce muffins.  Here are my extra tips for this autumn apple treat:

• If your grocery store or orchard doesn't have McIntosh apples, you can substitute another variety.  Gala, Braeburn, and Fuji will all work nicely.  Granny Smith apples are carried pretty much everywhere, and they tart flavor is needed for this recipe, so I wouldn't recommend substituting another variety for them.
• The apple cider can be replaced with regular apple juice.
• I like to can my applesauce in mason jars and give it as gifts.  I tried home canning for the first time a few years ago, and found it to be a surprisingly easy process.  If you are interested in giving it a try, the Ball web site has step-by-step instructions, along with anything else that you might need to get started. 
• In addition to tasting great straight from the jar, homemade applesauce is wonderful to use in muffin or bread recipes, replacing some of the oil and lowering the fat content. 

Chunky Spiced Applesauce

Makes about 2 quarts

Ingredients:

2 pounds McIntosh apples, peeled and cored

2 pounds Granny Smith apples, peeled and cored

1 cup apple cider

1 cup sugar

1/4 cup brown sugar

2 tablespoons lemon juice

1 heaping teaspoon ground cinnamon

1/2 teaspoon ground cardamom

1/2 teaspoon ground allspice

1/4 teaspoon salt

Generous pinch of cloves

Cut the McIntosh apples into 1-inch pieces.  Dice the Granny Smith apples.  Combine the apples and the cider in a large, non-reactive saucepan or pot.  Bring the mixture to a boil over medium-high heat, stirring occasionally.  Reduce the heat and boil gently for 20 minutes or until the mixture has reduced by half.

Stir in the sugar, brown sugar, lemon juice, cinnamon, cardamom, allspice, salt, and cloves.  Return the mixture to a boil, reduce the heat, and simmer for about 25 minutes or until the mixture is very thick.  There should still be some tender apple chunks remaining.

If canning, ladle the applesauce into sterilized jars and process as directed.  If refrigerating, cool the applesauce, and then ladle it into jars or containers with air-tight covers. 

Bittersweet Chocolate and Pumpkin Swirl Brownies

Yesterday, I was inspired to try a very Martha-like project, making pumpkin puree from fresh pumpkins.  Unfortunately, my results were not exactly of the smooth and uniformly orange persuasion, and they will never be invited to grace the pages of Martha Stewart Living magazine.  Although I am a huge advocate of preparing recipes from scratch, I need to draw the line somewhere.  When input does not equal output, it might be wiser to follow the Semi Home-made with Sandra Lee route, and use ingredients from a can.

I've always been a fan of 100 percent pure canned pumpkin, a consistent product that never lets me down and provides the same results every time.  When I saw that big stack of sugar pumpkins at the front of the grocery store, I should have just kept walking, straight to my reliable friend in the baking aisle.  I think that he fact that it was the end of September and still a blazing 99 degrees outside had made me want to take on a project that felt like autumn.  Next time, I'll just put on a Halloween costume or throw some leaves in the yard. 

I really don't think that making pumpkin puree from scratch is difficult, but I probably shouldn't have used pumpkins that came from who-knows-where, and that had been baking in the sun all day.  Perhaps I'll attempt this again, when I have more faith in my produce selection.  The hardest part of the process involves cutting your 2 to 3 pound sugar (a.k.a. pie) pumpkins in half, something that requires a really sharp, heavy knife.  Once the pumpkins are split, the seeds are removed, and they are roasted face-down at 350F until the flesh is tender.  Scrape out the insides and puree.  Fresh pumpkin puree can have varying levels of water, so it is better to use for soups or pies as opposed to cakes and muffins, where the wet to dry ratio is critical.

After I had tossed my pathetic pumpkin halves into the garbage, I opened up a can of good ol' pumpkin puree and proceeded with making one of my favorite decadent fall desserts, Bittersweet Chocolate and Pumpkin Swirl Brownies.  This is a recipe that just screams  Halloween (get it?), with its alternating swirled layers of rich dark chocolate and lightly spiced pumpkin.  More "cakey" than "fudgy", these treats are nice and tall, and they look great on a party platter or bake sale table.   Here are my extra tips for these spiced & swirled brownies:

• Don't be concerned about the addition of cayenne pepper to the batter.  The added spiciness is barely noticeable;  it is more of an accent, and it goes well with the other flavors.
• As an alternative to buttering the foil, which can be a bit messy, I like to use Pam for Baking.  This is one of my favorite products and one of the few that I don't substitute with a generic version.  The addition of flour in the spray creates the same effect as buttering and flouring baking pans, but it is easier, and it works really well.
• Instead of sprinkling pecans on top of the brownies, you can use chopped hazelnuts, almonds, walnuts, or a combination of a few different kinds of nuts. 
• An easier method of melting the chocolate and butter is to heat them over medium-low directly in a saucepan (no double-boiler or bowl set over water), stirring often.  As long as you keep an eye on the mixture, it won't burn and it will melt smoothly. 

Bittersweet Chocolate and Pumpkin Swirl Brownies

Makes 16 brownies

Ingredients:

8 tablespoons butter, plus more for the pan

6 ounces bittersweet chocolate, chopped

2 cups flour

1 teaspoon baking powder

1/4 teaspoon cayenne pepper

1/2 teaspoon salt

4 large eggs

1 3/4 cups sugar

1 tablespoon vanilla

1 1/4 cups pumpkin puree

1/4 cup canola or safflower oil

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 cup chopped pecans

Preheat the oven to 350F degrees.  Line a 9-inch square baking dish with foil so that it hangs over the edges by 1-inch.  Butter the foil.

Melt the butter and chocolate in a heatproof bowl set over simmering water, stirring occasionally until smooth. 

In a medium bowl, whisk together the flour, baking powder, cayenne, and salt; set aside.  In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar, and vanilla on medium speed until very light and fluffy, 4-5 minutes.  Beat in the flour mixture until well combined.

Divide the batter between two medium bowls.  Stir the chocolate mixture into one bowl.  In the other bowl, stir in the pumpkin, oil, cinnamon, and nutmeg.  Transfer half of the chocolate batter to the prepared pan.  Top with half of the pumpkin batter.  Repeat to make one more chocolate layer and one more pumpkin layer. 

Using a small knife or spatula, gently swirl the two batters to create a marbled effect.  Sprinkle the surface evenly with the chopped nuts.

Bake the brownies until set, 40-45 minutes.  Let cool completely, then cut into 16 squares. 

Spiced Oatmeal Raisin Walnut Cookies with Brown Butter Icing

This has absolutely nothing to do with today's recipe, but I just read on-line that September 20, 2008, is Wife Appreciation Day!  Now, if you're a wife, like I am, time is of the essence.  You only have a few hours left in the day to take advantage of your position of power.  Go downstairs, and with a big smile ask your husband that question that makes the color drain from his face: "Do you know what today is?"  This inquiry will of course be followed by creative stalling while he racks his brain for the correct answer.  Anniversary?  No, that's sometime during the spring.  Birthday?  Didn't she just have one of those?  Dear God, help me out here!  You know what happened the last time I forgot something!  This reaction alone should be enough of a gift in the form of entertainment.  Let him off with a warning that he better not forget this very important holiday next year.

One way to ensure that people appreciate both you and your talents any day of the year is to make them a batch of these glazed oatmeal-raisin walnut cookies.  There's a saying that goes "You can't be all things to all people."  With respect to these cookies, I've learned that this saying does not apply.  Each time I serve these delectable desserts, I am met with requests for the recipe, requests for seconds, and requests for personal trainer recommendations (from those who just couldn't stop eating them.)

I can't for the life of me remember where I first got the inspiration for this recipe, but if you're reading this blog and these cookies look really familiar, I thank you.  Although the cookies themselves are wonderful, with their soft, chewy texture and toasty, spiced flavor, the real star of the show is the brown butter icing.  Now, in previous posts, I have professed my love for all things brown butter, and this icing is certainly no exception.  After taking just one bite of these cookies, people find themselves wandering into the kitchen, looking for leftover icing pieces on the cookie sheet.  This stuff is really addictive--don't say that I didn't warn you! I Here are some extra tips for these popular, crowd-pleasing cookies:

• The cookie dough can be prepared up to 2 days in advance.  Transfer the dough to an air-tight container and cover; chill.  The brown butter icing can also be prepared in advance.  Reheat the icing over low and add a few drops of water, if necessary, to return it to drizzling consistency.
• Pecans or even hazelnuts would make a nice substitution for the walnuts in this recipes.  Dark raisins or dried cranberries can replace the golden raisins.  You can also add 1 cup of shredded unsweetened or sweetened coconut to the batter to add another layer of flavor and texture.
• The easiest and most effective method for drizzling the icing onto the cookies is done by using a regular dinner fork.  Dip the fork into the warmed icing and then run it back and forth across the cookie, making a zig-zag design.  You can also make criss-cross designs, circles, or whatever appeals to you.
• These cookies will keep at room temperature, tightly covered, for up to 3 days, but I can guarantee that they will not last that long!

Spiced Oatmeal Raisin Walnut Cookies with Brown Butter Icing

Makes about 3 dozen

Ingredients:

For the cookie dough

8 tablespoons butter, softened

1 cup butter flavored solid vegetable shortening

1 1/2 cups light brown sugar, packed

2 large eggs

1/2 cup buttermilk

1 3/4 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon each: cinnamon, ginger, and nutmeg

1/2 teaspoon salt

1/2 teaspoon ground allspice

1/4 teaspoon ground cloves

2 1/2 cups rolled oats

1 teaspoon vanilla extract

1 cup golden raisins

1 1/2 cup chopped walnuts

For the icing

8 tablespoons butter

3 cups confectioner's sugar

1 teaspoon vanilla extract

3-4 tablespoons water

Preheat the oven to 350F degrees.  Line 3 baking sheets with parchment paper.  In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter, shortening, and sugar until light and fluffy, 3 minutes.  Add the eggs, one at a time, beating after each addition, until the mixture is light in color.  Mix in the buttermilk.

Sift together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, salt, allspice, and cloves, and mix into the butter mixture.  Stir in the oatmeal, vanilla, raisins, and walnuts until thoroughly incorporated. 

Drop the batter by 2 tablespoonfuls onto the prepared cookie sheets.  Bake for 12-15 minutes, until golden brown.  Drizzle with the brown butter icing (recipe follows) and cool completely on wire racks.

For the brown butter icing:  In a small saucepan, heat the butter over medium heat until it is golden brown in color and has a nutty aroma.  Remove the saucepan from the heat and stir in the confectioner's sugar (mixture will be thick.)  Add the vanilla and enough water to make an icing of drizzling consistency. 

Happy Birthday to Me (and Julia)

I was always destined to be a cook.  I mean, what other explanation is there for my birthday falling on the same day as the birthday of culinary maven, and part-time spy, Julia Child?  No offense to Ben Affleck, Ethel Barrymore, and Napoleon, some of the other famous folks who share my big day.  You're all great and accomplished in your individual fields, but I have no aspirations to be an actress, dictator, or director/tabloid regular, so I'm going to go ahead and toast to Julia.  You understand.

Since it's my birthday today, I decided to bake myself some cupcakes.  Don't feel sorry for me.  You need to remember that I enjoy baking, so the process of creating a new recipe is fun for me.  Growing up, my mom always made us our birthday cakes (except for the one year that I insisted on a Carvel ice cream cake), so I'm not a big fan of store-bought or bakery-made cake anyhow.  As far as I'm concerned, bringing me a cake would be like bringing Mrs. Fields a box of Chips Ahoy! chocolate chip cookies.  Chances are, Eric will eat one cupcake, I'll take a bite, and the rest will go to the neighbors anyway, and it's much easier to bring them cupcakes than 9/10 of a birthday cake.

One of my favorite flavor combinations is vanilla and orange.  Whenever the ice cream truck would drive through the neighborhood where I grew up, I would almost always opt for the Creamsicle.  There is something so light and refreshing about the tart citrus, mellowed out by the smooth vanilla.  Creating a moist vanilla cupcake is no easy task.  The majority of the recipes that I have tried err a little on the dry side.  After much trial and error, I found a combination that yields a moist and light cupcake (using both butter and oil is the trick.)  Add some orange flavor to both the cupcake batter and to my go-to easy vanilla buttercream and voila!  You've got yourself a batch of Creamsicle Cupcakes.  Here are my extra tips for these sure-to-vanish vanilla-orange cupcakes:

• One great product that I have found is called Fiori di Sicilia, which is sold through the King Arthur Catalogue.  It is a very concentrated extract, which gives baked goods a very distinct vanilla-orange "bakeshop" flavor.  Just a small amount added to sugar cookies, vanilla batters, and certain muffins makes a huge difference.  I add about 1/4 teaspoon to this batter.
• If you don't have orange extract for the buttercream, you can add more orange zest or a tablespoon of orange juice (adjust the amount of whipping cream accordingly.)
• I added 4 drops of red and 6 drops of yellow food coloring in order to give the buttercream that creamsicle hue.
• Chocolate and orange make a great flavor combination.  Add some miniature semisweet chocolate chips or some chopped bittersweet chocolate to the cupcake batter to take these cupcakes to the next level!

Creamsicle Cupcakes with Easy Buttercream Frosting

Makes 12

1 1/4 cups flour

2 tablespoons cornstarch

1 1/2 teaspoons baking powder

1/4 teaspoon salt

3/4 cup sugar

2 large eggs

2 teaspoons vanilla extract

Zest of one large orange

1/4 cup butter, melted

1/3 cup canola or safflower oil

1/2 cup whole milk, room temperature

For the frosting

3 cup confectioners' sugar

1 cup butter, softened

1 teaspoon vanilla extract

1/4 teaspoon orange extract (or to your liking)

2-3 tablespoons whipping cream

Preheat the oven to 350F degrees.  Line a 12-cup muffin tin with paper or foil liners.

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

In the bow of an electric mixer fitted with the paddle attachment, beat the sugar with the eggs and vanilla a medium speed until smooth and thickened, 3 minutes.  Add the orange zest, butter and the oil and beat until incorporated, scraping the sides of hte bowl as necessary.  Add the dry ingredients and milk in 3 alternating batches, beating between additions.  Divide the batter evenly among the muffin tins, filling them just over halfway full.

Bake the cupcakes for 18-20 minutes or until they spring back when lightly touched and a toothpick inserted into the center emerges clean.  Let the cupcakes cook slightly in the tin and then transfer them to a wire rack to cook completely.

Prepare the buttercream:  In the bowl of an electric mixer fitted with the paddle attachment, cream together the sugar and the butter until well combined.  Add the vanilla and orange extracts and mix on medium speed until light and fluffy, about 3 minutes.  Add enough whipping cream to reach your desired consistency, beating on medium speed for about 1 minute longer.  Decorate the cooled cupcakes using a piping bag fitted with a large star tip or with a small offset spatula.

Charred Tomato and Pesto Pizzas

The average American eats approximately 46 slices of pizza each year.  I guess I am below average in my contributions to this $40 billion piece of the restaurant industry pie.  On the other hand, if you look at our household contribution, we are most likely doing our part.  Eric does love his pizza.

I can count on one hand the number of times that I eat pizza each year.  That being said, when I decide to indulge in a slice, I am extremely picky as to where it comes from.  In Las Vegas, we always go to Settebello, a bit off the beaten Strip for any tourists planning to visit, but well worth the 15 minute drive.  The owner went all the way to Naples, Italy to find his pizza maker and pizza oven, they only use imported products, and their crust is charred on the outside, chewy on the inside.  I am a connoisseur of pizza crust and anything but the best is a deal breaker for me.

My brother, Jay, used to live in New York City, and any time that I would visit him, I would always want to go to John's Pizza on Bleecker Street.  They've been around for almost 90 years, so they must be doing something right, right?  To me, this is straightforward New York pizza: Thin, slightly charred crust, seasoned sauce, and fresh cheese.  You just know that they have a bunch of guys in the back named Vinnie, Tony, Frankie..........oh, and John.

When I visit my parents in Delaware, we almost always make the half-hour drive up to Pizza By Elizabeths, a sort of gourmet twist on the California Pizza Kitchen style pizza.  Owned by two ladies named Elizabeth, each pizza on the menu has an Elizabeth (or Betty)connection, such as "The Taylor" or "The Rubble."  Toppings choices are abundant, from meats to veggies, to cheeses, so this is not a place for the indecisive, but you can actually leave feeling like you've had a well-rounded and healthy meal.

This version was inspired by a combination of my three favorite pizza joints.  The simple tomato, basil, and cheese on a thin crust is my nod to John's.  The individual size and healthiness factor is a la Elizabeths, and the authentic Italian look and crisp chewy crust is so Settebello.  Serve it as snack or as a meal alongside a salad.  Here are some extra tips for these tomato-topped crowd pleasers:

• The pizza dough for this recipe can either be homemade or store bought.  I do not recommend buying the processed pizza dough that comes in a tube, rather, try to find a higher quality version, such as the kind sold at Trader Joe's for about $1.99.  You will need two of these for this recipe.
• If you choose to make your own crust (which is much easier than it seems), I recommend Ina Garten's recipe, which I have been using for years.  Sometimes I change it up a bit by using whole wheat flour or by adding fresh, finely chopped herbs to the dough.
• For a homemade pesto recipe, check out my Arugula Walnut Pesto Chicken Salad post.  You might need to thin the pesto that you are using out with a bit of hot water in order to be able to drizzle it over the pizza. 
• Feel free to substitute other cheeses, such as fontina, buffalo mozzarella, or asiago for the ones below. 
• Panko are Japanese breadcrumbs, and they can be found in the Asian foods section of most grocery stores.

Charred Tomato and Pesto Pizzas

Serves 6

Ingredients:

3/4 pound grape tomatoes

1/4 cup panko breadcrumbs

3 cloves fresh garlic, thinly sliced

1 large shallot, thinly sliced

5 fresh basil leaves, roughly chopped

2 tablespoons extra-virgin olive oil

1/4 teaspoon crushed red pepper (optional)

Salt and pepper to taste

Homemade or store-bought pizza dough (see note above)

1 cup grated aged Gouda cheese

1/2 cup freshly grated Parmigiano--Reggiano cheese

Fresh or store-bought pesto

Preheat the broiler.   In a medium baking dish, toss the tomatoes with the panko, garlic, shallot, basil, olive oil, and crushed red pepper.  Season with salt and pepper.  Broil the tomato mixture, about 6 inches away from the heat, for about 5 minutes, or until the tomatoes are lightly browned and start to pop.

Preheat the oven to 500F degrees.  Set a pizza stone on the bottom rack and heat for at least 15 minutes.

On a lightly floured work surface, roll out each ball of pizza dough to a 7-inch round.  Transfer the rounds to the bottom side of a baking sheet or another flat surface from which you can easily transfer the rounds to the pizza stone.  Spoon one-sixth of the tomato topping on each round.  Slide the pizzas onto the heated stone and bake for about 5 minutes, or until sizzling and just set.  Remove from the oven and sprinkle each with one-sixth of the Gouda and Parmigiano-Reggiano cheeses.  Return the pizzas to the oven and bake for about 5 minutes longer, until the cheeses are melted and the crust is lightly browned.  Drizzle with some of the pesto and serve.  Repeat the process with the remaining dough, toppings, cheeses, and pesto. 

Gingerbread Bathing Beauties

I've been creating in the kitchen for as long as I can remember, with results ranging from disastrous to recipes that become part of my "secret" file.  When I was about 4-years-old, my mom used to give me scraps from her pie crusts to play around with, while she finished her strawberry and blueberry pies.  I sprinkled cinnamon sugar on the surface, rolled it up, and baked it.  Genius?  Not really, but it was moments like that which helped me to become comfortable in the kitchen.  As I grew up, my parents were subjected to my many "restaurants," which I would create, enlisting my brother, Jay, to be my sous-chef.  Using recipes from my Better Homes and Gardens Children's Cookbook, I would make such gourmet fare as potato-chip encrusted fried chicken, and my poor parents would patiently sit through what I'm certain was not their idea of a relaxing evening.

One of my favorite times of the year occurred around the holidays, when we would decorate sugar and gingerbread cookies.  My mom would spread the rainbow of icings, sprinkles, and candies on the kitchen table, put us in smocks, and leave us to our artistry.  In my mind, I was the equivalent of Colette Peters and her too-pretty-to-eat intricately designed cakes.  Looking back at photos, however, I now realize that my product bore a closer resemblance to Jackson Pollock's work, without the 7-figure price tag.  Oh well, I suppose you need to start somewhere.

Today, I still love to decorate cookies, and much like my cookbook collection, my selection of cookie cutters has become enormous.  Hey, you never know when you are going to be asked to make cookies shaped like a cockatiel, right?  I enjoy practicing my decorating skills year-round, partially because I just really love gingerbread cookies and see no reason why they should be limited to spreading holiday cheer.  This is the gingerbread recipe that I created after much trial and error.  If you prefer a crisp cookie, bake them a minute or two longer, but I like mine to be a little pliable.  These bathing beauties and beach bums are simple to create; they just require a bit of patience during the decoration process.  Mini M&Ms work well, but taking a walk down the candy aisle in your grocery store might inspire you otherwise.  Here are some extra tips for making these swimwear-clad sweets:

• The royal icing recipe that I refer to is from an earlier post for Super Bowl Football Cookies.   If you have leftover icing, it will keep for several weeks, covered and refrigerated.  When you're ready to use the icing, thin it with a little bit of water, if necessary.
• If the dough becomes to soft when you are working with it, simply roll it out between two sheets of parchment paper and re-freeze it.  If you need to flour the work surface to prevent the dough from sticking, then use just a small amount, as extra flour will change the texture of the cookies.
• Decorated cookies can be stored in an airtight container at room temperature for 3-4 days.
• Once the dough has been prepared in the food processor, it can be divided in half, wrapped, and refrigerated overnight.
• The dough can also be rolled out in between 2 sheets of waxed paper.

Gingerbread Bathing Beauties and Beach Bums

Makes about 20 cookies

Ingredients:

For the cookie dough

3 cups flour

3/4 cup brown sugar

3/4 teaspoon baking soda

1 tablespoon ground cinnamon

1 tablespoon ground ginger

1/2 teaspoon ground cloves

1/2 teaspoon salt

12 tablespoons butter, softened, in pieces

3/4 cup molasses

2 tablespoons whole milk

Royal Icing

Miniature M&Ms of assorted colors

Prepare the cookie dough:  In a food processor, process the flour, brown sugar, baking soda, cinnamon, ginger, cloves, and salt until combined.  Scatter the butter pieces over the flour mixture and process until the mixture resembles fine meal.  With the machine running, gradually add the molasses and the milk.  Process the mixture until the dough is evenly moistened  and forms a soft mass.

Transfer the dough to a work surface and divide in half.  Working with one portion at a time, roll the dough to a 1/4-inch thickness between 2 sheets of parchment paper.  Leaving the dough between the papers, stack it on a baking sheet and freeze until firm, about 15 minutes.

Preheat the oven to 350F degrees and place the oven racks in the upper and lower thirds positions.  Line baking sheets with parchment paper.  Remove one sheet of dough from the freezer.  Cut out shapes using gingerbread people cookie cutters, and then transfer the shapes to the prepared baking sheets, spacing 1-inch apart.  Bake the cookies until they are set in the center, 8-10 minutes, rotating positions halfway through.  Repeat the process with any remaining sheets of dough.  Cool cookies to room temperature on a wire rack.

Decorate the cookies:  Use royal icing to dot the areas on the cookies where you want to position the mini M&Ms.  Create bathing suits or sundresses on the gingerbread people using various colors of the M&Ms.  Let the cookies sit for at least 30 minutes so that the icing can harden. 

S'mores with Homemade Graham Crackers

Over the past five years, retro desserts and sweets that evoke childhood memories have really made a comeback.  I challenge you to visit any mid-sized town in American without finding a handful of cupcake shops dotting the strip malls, complete with pink bakery boxes and the not-so-retro $3.75/cupcake price tag.  Trend-setting celebrity chef Kerry Simon taps into his customers' nostalgic side by offering gourmet twists on milk and cookies, peanut butter and jelly, and my favorite, a monstrous pink mound of cotton candy.  Even the most popular food publications, like Food and Wine and Bon Appetit, have recently featured recipes for a Devil Dog Cake and Deluxe Peanut Butter Cups.

When I was growing up, I was a member of the local Brownie troop, and then I was a Girl Scout.  In the good ol' 80s, in order to earn those coveted badges for our polyester green sashes, we still did traditional things like go camping, build campfires, and identify wildlife.  In today's more competitive environment, Girl Scouts are probably required to construct their own shelter, Survivor style, and create a new hybrid species of edible vegetation.  One of my favorite childhood treats, which I always identify with my Girl Scout camping trips, was s'mores--fun to make, simple to assemble, and heavenly to eat. 

My troop's s'mores were pretty straightforward: store-bought graham crackers, Hershey Bars, and bagged marshmallows.  Today's campers might require something a bit more gourmet, so this is a recipe for making homemade graham crackers (with an optional link to homemade marshmallows for all of you over-achievers out there).  The flavor of these crackers is very similar to the ones that we are all familiar with, but their unmistakable homemade appearance makes them even better.  Bring these to a campfire, and you'll be awarded your baking badge for sure!  Here are a few extra tips for these homemade classic cookout treats:

• If you really want to go that extra made-from-scratch mile, then you can make homemade marshmallows too.  Try this recipe, which I posted in December, and just eliminate the peppermint extract and red food coloring.  They are much easier than they seem, and oh so impressive!
• Instead of preparing s'mores, you can also just make chocolate-covered graham crackers.  Melt 6 ounces of chocolate in a bowl set over simmering water.  When the chocolate is melted, stir in 7-8 drops of vegetable oil.  Place about 1 teaspoon of chocolate glaze on each cooler graham cracker, smoothing it with an offset spatula or knife.   Let the cookies stand until the glaze has set.
• After baking, the graham crackers can be stored in an airtight container for up to 2 weeks.  They can also be frozen.
• For that "authentic" look, make dots on the surface of the crackers prior to baking, similar to those found on store-bought graham crackers.

S'mores with Homemade Graham Crackers

Makes 12 s'mores

Ingredients:

For graham crackers

1 1/4 cups flour

1 cup whole wheat flour

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup butter, slightly softened

1/3 cup packed brown sugar

3 tablespoons sugar

2 tablespoons honey

1 large egg

1 teaspoon vanilla

Assembly

Chocolate bars, such as Lindt, Hershey, etc.

Store-bought marshmallows or homemade marshmallows

In a large bowl, whisk together the flour, whole wheat flour, cinnamon, ginger, baking soda, and salt.  In the bowl of an electric mixer fitted with the paddle attachment, mix the butter on medium speed until softened, then mix in the sugars.  Mix in the honey, egg, and vanilla, scraping down the sides of the bowl as needed.  Add the dry ingredients in three additions, mixing until well blended.  Divide the dough in half, and for two 4-inch squares.  Chill for 2 hours.

Preheat the oven to 350F.  Line cookie sheets with parchment paper.  Lightly flour a work surface.  Working with one piece of dough at a time, roll it into an 8-inch square, about 3/16-inch thick.  Using a pastry cutter or knife, trim the sides of the dough to leave a 7-inch square, reserving the scraps.   Divide the dough into 9 even squares and place them about 1 1/2-inches apart on the prepared cookie sheets.  Reroll the trimmings.  You should have enough to make about 3 more squares of dough.  Repeat with the second piece of dough.

Bake the crackers for 9-11 minutes, or until set on top and lightly browned around the edges.  Let rest on the cookie sheets for 5 minutes and then transfer them to wire racks to cool.

For the s'mores, place a square of chocolate on the flat side of a graham cracker.  Toast a marshmallow over an open flame, grill, or by using a kitchen torch.  Sandwich the marshmallow between the chocolate-topped cracker and another graham cracker. 

Malt Shop Cupcakes

I'll gladly go on record as stating that Golden Spoon frozen yogurt is one of the best kinds of frozen yogurt in the United States.  I  know that it is the best available in Las Vegas, but I can't honestly say that I have sampled all the frozen yogurt brands that these 50 states have to offer (although I am trying, believe me, I am definitely trying), which is why I say that it is "one" of the best.  I risk starting a heated fro-yo lovers argument otherwise. 

There are many reasons why I cherish my daily, sometimes twice daily, dose(s) of Golden Spoon.  One of these is their vast selection of enticing flavors that really taste like they are supposed to.  Baskin Robbins has nothing on Golden Spoon's 42 smooth and creamy options.  From Raspberry to Root Beer Float, Pistachio to Pumpkin Pie, and Espresso to Egg Nog, they amazingly manage to deliver a decadent-tasting dessert for a mere 16 calories an ounce.  I'm not sure how they do it, but I'm not sure that I want to find out either.  As a fitness freak with a sweet tooth, it's probably clear now why I am so enthusiastic about this place. 

The one complaint that I do have about Golden Spoon, is that they never seem to have my favorite flavor, Vanilla Malt, on their daily roster.  I don't know if I am just missing it in the rotation, or if their nutritionists discovered that it really has (gasp!) 17 calories an ounce, so they are working on it in the lab.  Whatever the reason, I have been malt-deprived over the past few months, so I have had malt on the brain on several occasions.

One such occasion occurred today, when I was planning to bake cupcakes for Eric to take into work.  I found a bag of malted milk powder in my pantry, and the idea formed in my head to base the cupcakes on a classic vanilla malt shake with chocolate shavings.  In this case, the shavings are represented by a rich chocolate frosting, and the entire thing is topped with a Whopper malted milk ball.  The malted milk powder gives the cupcakes that familiar nutty flavor, which pairs well with the frosting.  I'd love to tell you that these too are only 16 calories an ounce--maybe, if we're lucky, Golden Spoon will move onto cupcake making next!  Here are my extra tips for making these candy topped cupcakes:

• I buy my malted milk powder from The Baker's Catalogue, but it can also be found in some  specialty foods and grocery stores.  Look for it in the baking aisle.
• Don't be alarmed if the cupcakes don't bake up nice and rounded.  They should be a bit flat on top.  Because the batter is made with egg whites, the texture is very delicate and light, as opposed to the denser cupcakes, which use the entire egg.  I actually prefer cupcakes to bake with flat tops, as this makes them easier to decorate.
• The cupcakes can be stored at room temperature or refrigerated, covered, for up to 2 days.  If refrigerated, bring the cupcakes to room temperature prior to serving.
• This recipe will also make one 8-inch, 3-layer cake.  Line three 8-inch cake pans with parchment paper, and butter and flour the pans.  After the batter is made, divide it among the pans and bake for 40-45 minutes.  Decorate with the frosting as desired, and garnish with the malted milk balls. 
• If you like an even more intense chocolate flavor for the frosting, then stir 1 teaspoon espresso powder into the melted chocolate prior to adding it to the creamed butter.

Malt Shop Cupcakes

Makes about 30 cupcakes

Ingredients:

For the cupcakes

2 cups cake flour

1 cup flour

1 cup malted-milk powder

1 tablespoon baking powder

1/4 teaspoon baking soda

1 teaspoon salt

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

8 tablespoons butter, softened

1/2 cup solid vegetable shortening, softened

2 cups sugar

1 tablespoon vanilla extract

2 cups cold water

4 large egg whites, room temperature

For the frosting

1 pound butter, softened

3 tablespoons heavy cream

12 ounces bittersweet chocolate, melted and cooled to lukewarm

2 teaspoons vanilla extract

3 cups confectioners' sugar

Malted milk balls for garnish

Preheat the oven to 325F degrees.  Place 2 oven racks in the upper and lower thirds of the oven.  Line 2 cupcake tins with 24 cupcake liners and lightly spray the top surfaces with nonstick spray.

In a large bowl, whisk together the flours, malted milk powder, baking powder, baking soda, salt, cinnamon, and nutmeg.  In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and shortening at medium speed.  Gradually add the sugar and vanilla and beat at medium speed until fluffy, about 3 minutes.  Beat in the dry ingredients in 3 additions, alternating with the ice water and occasionally scraping down the sides of the bowl. 

In a clean bowl, beat the egg whites at medium-high speed until soft peaks form.  Fold the egg whites into the batter.  Using an ice cream scoop or measuring cup, fill the cupcake liners a little more than halfway with the batter.   Bake the cupcakes for 20-22 minutes, switching positions halfway through, until they are golden and a toothpick inserted into the center emerges clean.  Let the cupcakes cool in the tins for 10 minutes and then transfer them to a rack to cool completely.  Repeat the baking process with any remaining batter.

Prepare the frosting:  In the bowl of an electric mixer fitted with the paddle attachment, beat the butter until creamy, about 3 minutes.  Add the cream and beat until smooth.  Add the melted chocolate and beat for 2 minutes, scraping down the sides of the bowl as necessary.  Beat in the vanilla extract.  Gradually add the sugar and beat on low speed until creamy and of desired consistency.

Use a piping bag fitted with a large star tip to frost the cupcakes, or swirl the frosting on with a spatula or butter knife.  Garnish the cupcakes with malted milk balls.