Oatmeal (Walnut) Cocoa Nib Cookies

{recipe from Joy the Baker}

Oatmeal Walnut Cocoa Nib Cookies

makes about 2 1/2 dozen cookies

1 cup (2 sticks) butter, softened

1 cup granulated sugar

1 cup brown sugar, packed

2 large eggs

2 teaspoons pure vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

3/4 teaspoon salt

2 1/2 cups old fashioned oats

1 cup coarsely chopped walnuts (optional—I didn't use them because my family doesn't like them, but I'm sure they would be great)

1/2 cup cocoa nibs*

1 cup semisweet chocolate chips

Preheat oven to 350 degrees F.

In the bowl of an electric stand mixer, fitted with a paddle attachment, add butter and sugars. Beat on medium speed until the mixture is light and fluffy, about 3 to 5 minutes. Stop the mixer, scrape down the sides of the bowl, and beat in eggs. Add eggs one at a time, beating for one minute on medium speed between each addition. Beat in the vanilla extract.

In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Add flour mixture all at once to the butter and egg mixture. Beat on low speed until the mixture just comes together. It's okay if all of the flour isn't completely mixed in.

Add the oats, walnuts, cocoa nibs, and chocolate chips. Remove the bowl from the mixer and use a spatula to finish incorporating the mixture by hand. Mix together until no flour bits remain, and everything is well mixed together.

Scoop dough out by the tablespoonful onto baking sheets with parchment paper or silpat (I always use silpat for cookies.) (I got a cookie scoop for Christmas and I love it! Uniform cookie size.) Bake for 10 to 13 minutes until toasted brown on top. Remove from the oven. Allow to cool on cookie sheet for 5 minutes before removing to a wire rack to cool completely.

*Cocoa nibs are bits of crushed cocoa beans and they are fabulous! They taste vaguely of dark chocolate and provide the perfect crunch in these cookies. I bought mine in France, but apparently you can buy them on amazon or maybe even in your grocery store. Well worth it—they totally make these cookies.

Nita's Famous Pecan Logs

This recipe comes from my grandmother Taylor, and was passed around at her funeral earlier this year. I didn't know she had a famous recipe, and thought I really should try it!

Be warned, however, this recipe is not for the faint of heart. Start two days before you want to have the finished product.


nougat cream center:

3 c. sugar
1 1/3 c. Karo syrup
1/4 c. melted butter
1 c. water
2 egg whites, beaten
1 t. vanilla
1/2 t. salt

Combine 3/4 c. sugar, 2/3 c. Karo, 1/4 c. water. Boil to soft ball stage. Pour syrup over beaten egg whites, and continue beating until slightly cool (about 5 minutes). Make a well in center. Let stand while you make second syrup.

2 1/4 c. sugar
2/3 c. Karo
3/4 c. water

Combine above ingredients and cook over medium heat to 258º. Pour all at once into center of egg white mixture. Beat vigorously until thoroughly mixed. Stir in butter, vanilla, and salt. Beat well.

Let stand, beating occasionally, until very stiff. Press mixture into a well-buttered 9x13 pan. Cover and let stand a day or two refrigerated. Cut into bars and freeze.


caramel:

2 c. sugar
1 1/4 c. Karo
1/2 t. salt
1 1/2 c. light cream (add 1/2 c. at a time)
1 t. vanilla

Cook sugar, Karo, and 1/2 c. cream, stirring well until it begins to boil. Add another 1/2 c. cream. Cook to 236º. Add remaining 1/2 c. cream and cook again to 236º. Transfer to double boiler to keep hot.

With two forks, roll bar into caramel. Lift out into bowl of chopped pecans. Press nuts onto bar. Cool.

These are delicious and make for an impressive treat, but you do have to work for it!

Gâteau au Yaourt (Yogurt Cake)

I made this delicious cake last week and I'm sure I will make it again repeatedly. As a bonus, it is fast and easy!

The recipe comes from Clotilde Dusoulier's Chocolate & Zucchini, and she says:

"The basic yogurt cake recipe can be tinkered with endlessly. You can add citrus juice or zest to the batter; fold in berries, chocolate chips, or nuts; substitute ground almonds or cocoa powder for part of the flour; cut the cake in two and spread raspberry jam, lemon curd, or ganache in the middle; or dress the cake with whatever frosting or glaze you like. . . but every time I go back to the original, unadulterated gâteau au yaourt, I am reminded [of] its delightful simplicity."

I just had a piece for breakfast with some hot chocolate and it was simply divine.

80 ml vegetable oil
250g plain unsweetened yogurt, preferably whole milk
200g sugar
2 large eggs
1 t. pure vanilla extract
1 T. light or amber rum (optional -- I didn't have any, so I increased the vanilla)
240g flour
1 1/2 t. baking powder
1 t. baking soda
a good pinch of fine sea salt

Preheat the oven to 180º C. Grease the sides of a 25cm round cake pan or springform pan and line the bottom with parchment paper.

In a large mixing bowl, whisk together the yogurt and sugar. Add the eggs one at a time, beating well after each addition. Add the vanilla, oil, and rum, if using, and whisk again.

In another bowl, sift together the flour, baking powder, baking soda, and salt. (I confess I skipped this step!) Pour the flour mixture into the yogurt mixture, and whisk until just combined.

Pour the batter into the prepared pan and bake for 35-40 minutes, until the top is golden brown and a knife inserted into the center comes out clean. Transfer the pan to a cooling rack and let stand for 10 minutes. Run a knife around the pan to loosen. If you're using a springform pan, unclasp the sides. Otherwise, flip the cake onto a plate and flip it back on the rack. Serve slightly warm or at room temperature.

Pâte Sablée (Sweet Short Pastry)

Makes enough to line a 25cm tart pan, or 6 10cm tartlet molds.

75g chilled unsalted butter, diced, plus a pat to grease the pan
75g sugar
150g plain flour
1/4 t. fine sea salt
1-2 T. cold milk

Grease a 25cm tart pan with butter.

Combine sugar, salt, and flour. Add butter cubes and rub into the dry ingredients with the tips of your fingers, until the mixture resembles coarse meal. Add a tablespoon of milk and blend it in, handling the dough as lightly as you can. The dough should still be crumbly, but should clump if you gently squeeze a handful in your hand. If it doesn't, add a little more milk, teaspoon by teaspoon, and blend again, still working lightly.

Pour the mixture into the tart pan and use the back of a tablespoon to spread it evenly over the bottom. Using the heels of your hands and your fingers, press down on the dough to form a thin layer, covering the surface of the pan and creating a rim all around. Don't worry if the dough is a little dry, this is normal. Cover with plastic wrap and refrigerate for 30 minutes or up to a day.

Variations: flavor the dough with 1 t. vanilla extract or finely grated citrus zest, 1/2 t. spice such as cinnamon or nutmeg, or 1 t. liqueur (Grand Marnier, rum). Add these ingredients along with the butter.

Best Fudge Cake

sadly, this is the best photo I got...

Denise calls this the Giant Ding Dong cake, much to Grandma's chagrin.
It's pretty much a showstopper.

3 squares unsweetened chocolate
1/2  cup soft butter or margarine
2 1/2 cups firmly packed light brown sugar
3 eggs
1 1/2 teaspoons vanilla
1 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups sifted cake flour
1 cup sour cream
1 cup boiling water

1. Melt chocolate in small saucepan over very low heat

2. grease well and flour three 9X 1 1/2"  pans (I spray with
Pam, set a circle of waxed paper in the pan, and spray again with Pam)

3. Beat butter until smooth in large bowl with electric mixer.
   Add sugar and eggs; beat on high speed until light and fluffy,
   about 5 minutes.

4.  Beat in vanilla and chocolate with mixer on low speed, then add
baking soda and salt.   Add flour alternately with sour cream,
    beating in low speed until smooth.  Pour in boiling water;
stir with a spoon until well blended.  Pour into prepared pans.

5.  Bake in moderate oven (350 degrees) for 30 - 35 minutes or
until center springs back when touched lightly with fingertip.
    Cool in pans on wire racks 10 minutes.  Remove from pans;
cool completely.

6.  Split each layer with long serrated knife into 2 layers;
fill with sweetened whipped cream.  Frost with ganache.
      
Note:   Batter will be thin and makes thick layers.

** Quite often, I don't bother to sift the flour. This time I measured
the cake flour, sifted it, then measured again. There was almost
1/2 c. left over. The cake was wonderfully moist. I guess I'll
be sifting from now on.


Filling:

6-8 oz. softened cream cheese
2 c. whipping cream
sugar
vanilla

Whip cream cheese until smooth and creamy. Add whipping cream
and continue beating until desired stiffness. Add vanilla and
sweeten to taste.  (I used 6 oz. cream cheese because I wanted it to
taste more whipped cream-y and less cheesecake-y.)


Ganache:

1/2 c. sugar
1/2 c. whipping cream
2 squares unsweetened chocolate
1/2 bar German sweet chocolate
a few grains of salt

(I used a 4 oz. bar of bittersweet Ghirardelli chocolate.
Use what you like, for a total of 4 oz.)

Stir together sugar, salt and 1/4 c. cream in a small saucepan.
Cook over medium-low heat until sugar dissolves. Add chocolate
and stir constantly until dissolved. Add remaining cream. 

Ganache will be quite thin, and will thicken as it cools.
When completely cool, pour over the cake and smooth on the sides.
Refrigerate cake until serving.

Triple Caramel Cake

Grandma gave me this recipe when I was visiting. It's a new discovery and a delicious addition to our family cake repertoire. I can't wait to make it!

3 c. heavy cream
2 1/2 c. sugar
6 oz. butter, softened
4 large eggs
2 c. flour
1 1/2 t. baking powder (3/4 t. at high altitude)

Pour 2 c. cream into a medium saucepan over medium heat and slowly bring to a boil. Lower heat and keep at a bare simmer.

Put 1 c. sugar in a heavy-bottomed saucepan over medium heat. Leave undisturbed until the sugar begins to melt and darken. Gently shake the pan to distribute the sugar and keep from burning. When all the sugar is melted and very dark amber, remove from heat.

Carefully add hot cream, stirring constantly with a wooden spoon. Don't worry if caramel hardens; it will melt as sauce boils. Return pan to heat and keep at a gentle boil for about 5 minutes, stirring constantly.

Set aside for at least 30 minutes, stirring often, until sauce is cool. Reserve 1 c. sauce for cake batter and refrigerate the rest.

Heat oven to 325 degrees. Butter and flour a 12-cup Bundt pan. Cream butter and 1 1/2 c. sugar until fluffy. Add eggs, one at a time, and mix well. Sift together flour, baking powder and salt. Gently but thoroughly fold in dry ingredients alternately with 1 c. of the caramel, beginning and ending with the dry.

Pour batter into prepared pan and bake until skewer comes out clean, 35-40 minutes. Set on rack for 10 minutes, then unmold and cool completely. Bring rest of sauce to room temperature. When cake is cool, drizzle 1/2 of the sauce on top.

Whip remaining 1 c. cream to firm peaks and gently fold in remaining caramel, leaving streaks visible. Serve with cake.

Okay, so it's kind of a lot of work, but doesn't it just sound heavenly??

Apricot, White Chocolate, and Walnut Scones

Years ago, Marc bought me a little cookbook called Simply Scones that has provided lovely fare for many a tea party and shower. These are traditional English scones and they are delicious and easy to make!

2 c. flour
1/3 c. sugar
2 t. baking powder
1/2 t. salt
1/4 c. butter, chilled
1/2 c. heavy (whipping) cream
1 large egg
1 1/2 t. vanilla extract
6 oz. white chocolate chips
1 c. toasted coarsely broken walnuts
1 c. chopped dried apricots

Preheat oven to 375 degrees.

Stir together flour, sugar, baking powder, and salt. Cut the butter into 1/2" cubes and distribute them over the flour mixture. Cut in the butter with a pastry blender or two knives until the mixture resembles coarse crumbs. In a small bowl, stir together the cream, egg, and vanilla. Add the cream mixture to the flour mixture and knead until combined. Knead in the white chocolate, walnuts, and apricots.

Pat the dough into a 9" circle in the center of an ungreased baking sheet. With a serrated knife, cut circle into 8 wedges. Bake for 15-20 minutes, or until the top is lightly browned.

Remove the baking sheet to a wire rack and cool for 5 minutes. Using a spatula, transfer the scones to the wire rack to cool. Recut into wedges, if necessary. Serve warm, or cool completely and store in an airtight container.

For the ultimate decadence, serve with whipped cream and lemon or citrus curd.

Fresh Berry Crumb Pie

I got this recipe from a ward cookbook in Seattle. The easiest way to make a fruit pie!

1 c. hazelnuts or almonds (I always use slivered almonds -- no skins to contend with)
2 c. flour
1 c. sugar
3/4 c. butter, chilled
1 1/2 T. cornstarch
2 pints fresh berries (I always use raspberries)

Create the crumb crust/topping by spreading the nuts in a pan. Roast at 350 degrees for 10 minutes. Remove to a cloth towel, rub off and discard skins. Grind the nuts finely in a food processor for 10 seconds.

Mix the nuts, flour and 1/2 c. sugar in a large bowl and then cut in the butter until coarse crumbs form. Press 1/2 of the mixture by hand into the bottom and sides of a 8-9" tart pan (or pie plate).

In a separate bowl, mix 1/2 c. sugar and cornstarch and then fold in the berries. Spoon berry mixture onto the crumb crust. Use the remaining half crumb mix to sprinkle over the berry mixture.

Bake at 450 degrees for 30 minutes or until topping is golden and filling is bubbly. Cool for 10 minutes on a wire rack and serve warm with vanilla ice cream.

German Chocolate Cake

Otherwise known as: my birthday cake, every year. Luckily, Marc has become a master at making it.

from the German's Sweet Chocolate box
(makes 16 servings)

1 pkg. German's sweet chocolate (4 oz.)
1 c. butter, softened
1/2 c. water
4 eggs, separated
1 t. vanilla
2 c. sugar
2 c. cake flour
1 t. baking soda
1/4 t. salt
1 c. buttermilk

Line bottoms of 3 9" cake pans with wax paper; grease sides of pans.

Microwave chocolate and water on high 1 1/2-2 minutes or until chocolate is almost melted, stirring after each minute. Stir until chocolate is completely melted.

Mix flour, baking soda, and salt set aside. Beat butter and sugar in large bowl until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Stir in chocolate mixture and vanilla.

Add flour mixture alternately with buttermilk, beating until well blended after each addition.

Beat egg whites in another large bowl on high speed until stiff peaks form. Gently fold into cake batter. Pour evenly into prepared pans.

Bake at 350 degrees for 30 minutes or until toothpick inserted into centers comes out clean. (Grandma taught me to check it as soon as it becomes fragrant.) Immediately run spatula between cakes and sides of pans. Cool 15 minutes; remove cake layers form pans and remove wax paper. Cool completely on wire racks. Spread Coconut-Pecan Filling between layers and on top of cake.

Coconut-Pecan Filling and Frosting

1 can evaporated milk
1 1/2 c. sugar
3/4 c. butter
4 egg yolks, slightly beaten
1 1/2 t. vanilla
7 oz. shredded coconut
1 1/2 c. chopped pecans

Mix milk, sugar, butter, egg yolks, and vanilla in a large saucepan. Cook on medium heat for 12 minutes or until thickened and golden brown, stirring constantly. Remove from heat.

Add coconut and pecans; mix well. Cool to room temperature and of desired spreading consistency. Makes about 4 1/2 c. or enough to fill and frost top of a 3-layer cake (or 24 cupcakes).

Mary Kay's Ice Cream Dessert

1/2 c. butter, melted
1 c. coconut
1 c. Rice Krispies
1 1/4 c. chopped pecans
3/4 c. brown sugar
ice cream, slightly softened

Mix together all but ice cream and bake at 450 degrees for 5-8 minutes, tossing once.

Spread half of mixture in a 9 x 13 pan and top with softened vanilla ice cream. Sprinkle remaining Rice Krispie mixture on top and freeze.

Peach Sauce

Mash 2 ripe peaches in a saucepan.

Stir in 1 c. sugar,
3 T. cornstarch
1/2 c. water

Cook for 5 minutes or until sauce boils and thickens.

Turn off heat and add 1/2 t. almond extract and 2 T. butter

Delicious over vanilla ice cream and sliced fresh peaches! The taste of summer.

Ranger Cookies

1 c. brown sugar
1 c. granulated sugar
1 c. shortening
1 t. vanilla
2 eggs
2 c. flour
2 t. baking soda
1/2 t. baking powder
1 t. salt
1 1/4 c. oatmeal
1 c. corn flakes or Rice Krispies
1 c. coconut
1 small pkg. chocolate chips
1 c. nuts, optional

Cream together sugars, shortening, eggs, and vanilla.

Sift together dry ingredients and add to sugar mixture. (My favorite way of sifting dry ingredients together is to place a sieve over the mixing bowl, pour all the dry ingredients in and gently shake.)

Stir in remaining ingredients and drop cookie dough on an ungreased cookie sheet. Bake at 350 degrees for 12-15 minutes.

Very Good Banana Cake

This not-too-sweet cake is a refreshing change for banana lovers!

2 1/2 c. sifted cake flour
1 2/3 . sugar
1 1/4 t. each baking powder and baking soda (5/8 t. at high altitude)
1 t. salt
2/3 c. buttermilk
2/3 c. shortening
1 1/4 c. very ripe bananas (~3)
2 large eggs
whipping cream
bananas

Sift dry ingredients together. Add buttermilk, shortening, and bananas and beat for 2 minutes.

Add eggs and beat another 2 minutes. Pour batter into two prepared cake pans.

Bake at 350 degrees for 20-25 minutes. (375 degrees for high altitude)

Cool 10 minutes and remove from pans.

Top each layer with sweetened whipped cream and sliced bananas.

Hot Fudge Sauce

1 can sweetened condensed milk
1 1/2 squares unsweetened chocolate
2 T. butter
1/2 t. vanilla
dash of salt

Stir all ingredients together and melt over hot water (double boiler). Thin with a little hot water if necessary.

Baker's One Bowl Brownies

I almost caused a rift in the family by breaking with the family brownie recipe and claiming the Baker's recipe as my standby. What can I say? I prefer fudgy brownies to cakey ones. Besides, you can make these with only a bowl and a fork!

4 squares unsweetened chocolate
3/4 c. butter (1 1/2 sticks)
2 c. sugar
3 eggs
1 t. vanilla
1 c. flour

Preheat oven to 350. Melt chocolate and butter together in a large microwaveable bowl on high for 2 minutes or until butter is melted. Stir until chocolate is completely melted. Stir sugar into chocolate mixture until well blended. Mix in eggs and vanilla. Stir in flour until well blended. Spread batter in a 9”x13” pan lined with foil and sprayed with cooking spray. Bake 30-35 minutes or until toothpick inserted into center comes out with fudgy crumbs. Do not overbake. Cool in pan. Makes 24 brownies.

(Several variations found inside Baker’s Unsweetened Choc. box. We particularly enjoy the variation with peanut butter swirled in.)

Snowcap Lemon Pie

1 c. sugar
1/2 c. lemon juice
3 T. cornstarch + 1 1/2 T.
4 T. butter
1 t. grated lemon peel
3 large egg yolks, beaten
1 c. whole milk
1 c. sour cream
sweetened whipped cream

Mix sugar, cornstarch, butter, zest, juice, egg yolks, and milk together in a saucepan. Stir and cook until thick, about 5-10 minutes. Cool. Fold in sour cream and chill at least 12 hours.

Pour chilled filling into a pie shell and top with plenty of sweetened whipped cream. Garnish with sugared lemon slices, if desired.

Oatmeal Toffee Cookies

I'm going out on a limb and declaring these my favorite cookies.

1 1/2 c. flour
1 t. baking soda
1 c. butter, room temperature
3/4 c. sugar
3/4 c. brown sugar
1 egg
1 t. vanilla
1 1/2 c. oatmeal
1 c. dried cherries, optional (this makes it for me, and is a deal-breaker for the rest of my family)
1 c. semisweet chocolate chunks (or chips)
1 c. toffee pieces

Sift together flour & baking soda and set aside. Cream butter and sugars until light and fluffy. Add egg & vanilla; mix well. Add the sifted flour in additions on low speed until well combined. Stir in oatmeal, cherries if desired, chocolate and toffee pieces and mix to combine.

Dough can be frozen in logs, chilled for 1-2 days, or baked immediately. Bake on parchment paper at 350 degrees for 8-10 minutes or until golden brown.

From Martha Stewart.

Toffee Dip with Apples

3/4 c. packed brown sugar
1/2 c. powdered sugar
1 t. vanilla
8 oz. cream cheese, softened
3/4 c. toffee bits
1 c. pineapple juice
6 Red Delicious apples
6 Granny Smith apples,
cut into wedges

Combine sugars, cream cheese, and vanilla in a bowl. Beat at medium speed until smooth. Stir in toffee bits; mix well. Cover and chill.

Combine juice and apples in a bowl; toss well. Drain apples. Place in an airtight container and chill. Serve dip with apples. (I never use Red Delicious, because I don't care for them. Use whatever apples you like!)

Brownie Pudding

{I found this recipe in one of those funny old ward cookbooks.}

1 c. flour
2 T. cocoa
1/2 c. chocolate chips
2 t. baking powder
2 T. oil
3/4 c. sugar
1/2 c. chopped nuts, optional
1/2 t. salt
water

Mix all ingredients until smooth; then add just enough water to make a thick batter. Spread into an 8x8 pan.

Then mix 3/4 c. brown sugar and 1/4 c. cocoa. Sprinkle this mixture on top of batter.

Pour 1 3/4 c. hot water over top of this.

Bake at 350 for 45 minutes. It will make a brownie top with warm chocolate pudding underneath. Serve warm with whipped cream or ice cream.

Denver Sheet Cake

{also known as Texas Sheet Cake in some circles!}

2 1/3 c. flour
2 c. sugar
1 t. baking soda
1 c. butter
1 1/4 c. water
4 T. cocoa
1/2 c. buttermilk
2 eggs, beaten
1 t. vanilla

Mix flour, sugar and soda in a bowl. Bring butter, water and cocoa to a boil in saucepan. Pour over dry ingredients. Mix thoroughly.

Add buttermilk, eggs and vanilla. Beat well. Pour into a greased 9x13 inch pan and bake at 350 for 30 minutes.

Frosting:
1/2 c. butter
4 T. cocoa
6 T. buttermilk
1 t. vanilla
1 lb. powdered sugar
1/2 c. chopped walnuts or pecans, optional

To make frosting, heat butter, cocoa and buttermilk to a boil. Remove from heat and mix in vanilla, sugar, and nuts, if desired.

Note: A delicious, moist, chocolate cake. Cake freezes well. Serve with ice cream!