Salty Oatmeal Cookies

I returned from vacation yesterday and my darling little boy asked me if I had any cookies in my suitcase.  He remembered that before I left I baked and packed a few dozen to share with the friends I was vacationing with.  Being a favorite cookie, those bad boys went fast.  Sadly, I had to explain that no, there were no cookies left.  His second question was why?  My response? I fed them to a wolf.  Of course, being five, he looked adorably cute and replied, ok, but he gotta share with me.  What's a Mom to do?  Make more cookies.

These are quite possibly the best cookie I make.  This grown up version of the old stand by has all the goodness of oatmeal, is laced with decadent white chocolate and lightly sprinkled with sea salt.  What makes these so special?  They're not chewy, they're not just crispy.  They shatter and melt in your mouth.  If food were rated on the kissing scale, these cookies would make you weak in the knees.  They're just that good.  

On a side note, this blog has a new look.  Yes, its still me posting here, but you will notice that some of the images from the recipes have been removed.  Never fear, they will be back.  I'm just posting new ones.  I've neglected all of you, my members and lurkers.  However, spring is here, and I'm ready to dive in with a host of new recipes for you that will rock your little socks.  Chocolate Blackout Cake, Pork Pad Thai, Guiness Cake, Heirloom Tomato Tart and many more.  As always, if you have any questions, feel free to contact me by leaving a comment or reaching me through email.

Happy Spring Everyone!
-Jaime

Salty Oatmeal Cookies

adapted from cooks illustrated & smitten kitchen


1/4 C all purpose flour
3/4 C cake flour
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
14 TB butter, softened (1 & 3/4) stick
1 C sugar
1/4 C packed brown sugar
1 lg egg
1 tsp vanilla *
2 1/2 Cup old fashioned rolled oats
10 oz high quaility white or dark chocolate chips *
coarse sea salt

Preheat oven to 350.

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

Beat the butter and sugars until very fluffy. Scrape the bowl well. Add egg then vanilla. Gradually add flour and mix until smooth.

Pour in the oats and chocolate chips. Beat on low speed until combined. Scrape the bowl well.

Roll 3 TB of dough into balls, and place on backing sheets roughly 3 inches apart. Using your fingertips, press down the balls of dough until they are about 3/4 of an inch thick. Sprinkle the tops with coarsely ground sea salt.

Bake until the cookies are golden brown, 13-15 minutes. Leave them on the baking sheet for 15 minutes after removing from the oven so they will become crispy.

*Notes regarding this recipe.

High quality vanilla and chocolate is essential to this recipe. White chocolate is not really chocolate, and often contains either too much cocoa butter or oils. I highly suggest using Guittard white chocolate. This recipe is also excellent with dark chocolate, such as Ghiradelli 60% cacao chips.

Good pure vanilla is also important for the flavor. My suggestion would be Penzey's Mexican Vanillia, or Penzey's Double Strength Vanilla or Nielsen-Massey Vanilla.

It is also very important to allow the cookies to crisp on the baking sheet. Cookies continue to bake when they are removed from the oven. Doing this for 15 minutes allows the bottoms to crisp and the cookies to set.

I also suggest using silpats when making these or any other type of cookie.

You will know you've made these cookies right if they are thick, not chewy, not crisp, but more of a shattery cookie.

Pumpkin Chocolate Tart

Dear Friends and Readers,

It's that time of year again.  The one where we work like mad cleaning our houses, cook and bake for days, open our doors and welcome loved ones into our homes.   It's so easy this time of year to get busy and stressed out, caught up in those black Friday ads, and forget why we sit down and celebrate this holiday.  So, here's a little education for you, courtesy of National Geographic.  

During the fall of 1621, four settlers were sent to hunt for food for a harvest celebration. The Wampanoag heard gunshots and alerted their leader, Massasoit, who thought the English might be preparing for war. Massasoit visited the English settlement with 90 of his men to see if the war rumor was true. Soon after their visit, the Native Americans realized that the English were only hunting for the harvest celebration. Massasoit sent some of his own men to hunt deer for the feast and for three days, the English and native men, women, and children ate together. The meal consisted of deer, corn, shellfish, and roasted meat, far from today's traditional Thanksgiving feast.

They played ball games, sang, and danced. Much of what most modern Americans eat on Thanksgiving was not available in 1621.

Although prayers and thanks were probably offered at the 1621 harvest gathering, the first recorded religious Thanksgiving Day in Plymouth happened two years later in 1623. On this occasion, the colonists gave thanks to God for rain after a two-month drought.

I cannot imagine the living conditions back then.  Life could not have been easy for the pilgrims.  Put yourself in their shoes.  A group of people who left their home, watched others die on the long ocean journey, only to lose even more of them after reaching their destination.  Then to find themselves living in a new place, alone, having to build a new life.  How scary it must have been.  Yet, they had neighbors.  The first real residents of the United States.  Native American Indians taught them, helped put food on their table, hunted with them, and in some instances, protected them.  We should all be so lucky to have neighbors like that.

So, this year, forget the stress, and welcome others not only into your home, but into your heart.  Give thanks for your blessings, and remember how it all started, making this a truly "American" holiday. 

Wishing you a Happy Turkey Day, 

Jaime 

Ingredients
1 can (15 ounces) pumpkin puree
3/4 cup firmly packed light-brown sugar
1 cup heavy cream
3 large eggs
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/8 teaspoon ground cloves
1/4 cup Ghiradelli 60% Cacao chips

Crust
1 cup all-purpose flour, plus more for work surface
1/4 cup plus 1 tablespoon sugar
1/4 cup Ghiradelli unsweetened cocoa powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
1 large egg
1/4 cup Ghiradelli 60% Cacao chips

Preheat oven to 350 degrees.

In the bowl of an electric mixer fitted with the paddle attachment, combine flour, sugar, cocoa, salt, cinnamon, and cloves. Add butter; mix on low speed until butter is the size of small peas, about 5 minutes. Add egg; mix until ingredients come together to form a dough.

On a lightly floured work surface, roll out dough to just thicker than 1/8 inch. Transfer dough to a 10-inch tart pan with a removable bottom. Press dough into bottom and up sides of pan; trim excess flush with edge. Lightly prick bottom of dough all over with a fork. Chill until firm, about 30 minutes.
Bake shell until firm, about 15 minutes. Immediately sprinkle chocolate over bottom of shell; smooth with a spatula.

While the crust is baking, in a medium bowl, whisk together pumpkin puree, brown sugar, heavy cream, eggs, cinnamon, ginger, nutmeg, salt, and cloves until smooth. Pour filling into prepared crust.

Bake until set, about 40 minutes. Transfer to a wire rack, and let cool at least 30 minutes.

Set a heatproof bowl, or the top of a double boiler, over a pan of barely simmering water. Melt chocolate in bowl, stirring occasionally; remove from heat. Dip a spoon in melted chocolate, then drizzle chocolate over tart, forming decorative stripes. Refrigerate until well set, at least 1 hour and up to 1 day.

Buffalo Chicken Dip

Oh, Sweet Mother!  Where has this dish been all of my life?  I am a hot wing junkie.  While I was pregnant with my son, I couldn't get anything spicy enough.  Everything was dredged in hot sauce.  In fact, on more than one occasion, I was caught drinking it.  Yeah, I know.  What can I say?  I was pregnant!  

Anyhow, this morning I was chatting with a friend on facebook who turned me on to the recipe.  Ashley, you are a woman after my own heart.  She sent me two recipes for it, and of course being me, I had to tweak them a bit.  Normally I would never tweak a recipe I've never tried before.  However, my awesome husband is the king of making grilled chicken wings, and I had to get his input.  Yeah, baby!  Added some garlic powder to the mix, butter, a little soy sauce and a spoonful of sugar to give it just a hint of sweet, and wowzers!  One of the best hot dips I've ever made.

Get thyself to the grocery store!  It's tailgate time.
The Packers are on tonight, and it's time for some football and fall.  
Buffalo Chicken Dip

4- boneless, skinless chicken breast halves, boiled and shredded 

1- 12 oz. bottle of Franks hot sauce
2- 8 oz. packages of cream cheese
1- 16 oz. bottle of ranch dressing or blue cheese dressing
2 cups (8 oz.) shredded Monterey Jack

1 tsp garlic powder

1 TB brown sugar

2 dashes soy sauce

3 TB unsalted butter

Preheat oven to 350 degrees F.

In a medium size saucepan, combine the hot sauce, garlic powder, brown sugar, soy sauce and butter.  Heat over medium-high. Whisk together until butter is melted.  Add the chicken and spread in a 9×13-inch baking dish.

In a medium size saucepan, combine the cream cheese and the ranch dressing over low heat whisking until the cream cheese is completely melted and smooth. Pour the mixture evenly over the chicken. Then sprinkle the cheese on top.

4. Bake uncovered for 30 to 40 minutes or until bubbly. Let stand for 5 minutes before serving. 

Blackberry Ice Cream

Recently my darling niece-in-law celebrated her birthday.  In my world, birthday's are all about indulgence.  It should be a day that you get to do whatever you want to do.  Sarah had to work on her birthday.  Not only that, but since she is a police officer, she is currently patrolling on the night shift.  Not a very good way to celebrate the gift we call life.  So, on her day off, I decided to make her dinner, a birthday cake and ice cream.  When asked what she would like, blackberry ice cream was her request.


A few months ago I picked up my new Kitchen-aid mixer.  It came with an ice cream freezer, and I'll admit, I was intimidated.  I love ice cream, frozen custard, frozen yogurt, but have never attempted to make any of these delicious treats.  So, I searched out several recipes, researched, and learned about the fundamental differences between frozen custard and ice cream.  Frozen custard is a cooked egg base, whereas ice cream is predominately heavy cream and half and half.  I made both, and am pleased with the way both turned out.  The frozen custard is admittedly more difficult to make.  If you have never made a custard in any form, it is definitely not the way to start.  However, this recipe for ice cream is delicious and so easy to make.  When you purchase your ingredients, look at the labels on the heavy cream.   You want the higher fat content in order to have a creamy texture.

Summer is all about fun.  When I watch my son eating an ice cream cone after a tough day of playing, I can remember what it was like to be his age.  I hope you all enjoy this recipe, and that you too remember this simple joy of childhood...

Blackberry Ice Cream

Puree:
3 C fresh blackberries

1/4 C granulated sugar

Cream base:
3/4 C granulated sugar
2 C heavy cream
1/2 TB vanilla extract


Puree the blackberries and sugar using a food processor or immersion blender. Press the blackberries through a sieve (you will need to scrape and press often, as the seeds will clog up the sieve) Set aside. Mix the sugar and vanilla with 1 cup of the cream in a saucepan over medium heat, stirring constantly until the sugar is dissolved. Pour in a large bowl.  Add the remaining cream and the puree, mix well.  Chill thoroughly and then freeze according to the directions on your ice cream maker.  Put the ice cream in a freezer proof container, and place in the freezer for 2 hours to firm up.


Enjoy!

Blackberry Hand Pie

I love this time of year!  My garden is starting to produce, the stores are getting all sorts of beautiful fresh produce, and my oh my, it's almost July!  I know, what is more American than Apple Pie?  Well, these little hand pies are at least good practice for those Apple pies we make on the 4th.  Blackberries are in season, and oh, somebody should write poetry about them.  Blackberries and I have a not so secret love affair.  Mixed with strawberries for shortcake, blackberry martini's, blackberry swirl ice cream, and of course, blackberry pie.  I must confess it to the world!  I love blackberries.  This summer I plan to put in a large row of bushes.  I'm already picturing the pretty little jars of jam safely tucked away for winter use.  

Blackberry hand pies are a wonderful treat.  So much better than those little Hostess pies that we couldn't resist as kids.  The dough for these is so rich and flaky, and the sweetness of the filling is amazing.  The pastry dough is a sturdy, versatile one which would stand up to any number of pie fillings.  In a few weeks when peaches are in season, you can bet that I'll be making these again.  

I won't lie, this is a slightly labor intensive process.  You have to chill the dough several times before it goes into the oven.  However the end result is superb.  I would also suggest that after you mix your filling, allow it to stand for awhile and then strain the excess juices.  This will help with the whole "soggy crust" issue that can happen with extra juicy berries.  

Everyone enjoy this one!

Blackberry Hand Pies 

Egg Wash

2 egg yolks

1/2 Cup water

Filling

4 Cups Blackberries

1 Cup sugar

1/4 Cup cornstarch

1/4 tsp almond extract

Mix all berries with sugar, cornstarch and extract until the berries no longer have any white from the sugar or cornstarch.  Strain the excess juices before filling pies.

Pie Dough

2 1/2 cups all-purpose flour
1/2 tsp. salt
1 tablespoons (2 sticks) unsalted butter, cut into small pieces
1/2 cup sour cream
1/2 cup ice water

In a large bowl, whisk together flour and salt.  Using a pastry cutter, cut butter into the flour, until it is in small pieces, the mixture will slightly resemble cornmeal.  Work quickly, so that the butter does not get too soft. 

In a small bowl, whisk together ice water and sour cream.  Create a well in the flour/butter mixture, and add half of the water/sour cream mixture and mix with the flour.  Add the rest of the mixture.  The dough should come together into large sticky lumps.  Turn the dough out onto a lightly floured surface, and form two balls.  Wrap each ball into saran wrap, and flatten into disks.  Refrigerate for 1 hour.


Roll dough out onto a lightly floured surface until 1/4 inch thick.  Use a large circle cutter, (I used a margarita glass) to cut circles for the pies.  Quickly move the circles onto a parchment lined pan, and place in the freezer for 15 minutes or until very chilled.


Remove circles from freezer, allow to stand until just pliable.  Working quickly, put a few tablespoons of filling in each circle, fold the dough over, and press edges together with a fork to seal.  Return the pies to the freezer, and chill for another 30 minutes.  


Preheat oven to 375.  


Brush pies with egg wash, and sprinkle with sugar.  Cut three small slits into the tops of the pies.  Bake for 20 to 30 minutes, until golden brown.


Enjoy!

Leftover Cookies

Sometimes I amaze myself.  I've been rummaging through the baking supply cupboard, taking inventory and rotating my stock.  I realized I have alot of half packages of things.  Leftover chips, nuts, dried fruits, shortening, you name it.  So the use or purge begins.  I'd rather use what I can.  So, I made cookies.  I had some leftover white chocolate chips, dark chocolate chips, chopped pecans, and crisco butter sticks.  Well, cookies here I come.  I didn't think these would be anything special, but, damn.  Sometimes I amaze myself.  Some of the best things I have made happened by sheer accident.  These cookies are the bomb.  I ain't just whistling dixie.  Clean out your cabinet and make these, pronto!  Extra bonus: cleaner cabinet, happy kids, happy husband.

Leftover Cookies
Makes 24

3/4 stick Crisco Stick, butter flavor
1 1/4 cups firmly packed light brown sugar
2 tablespoons milk
1 tablespoon vanilla extract
1 large egg
1 3/4 cups all purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
1/2 package Ghiradelli white chocolate chips
3/4 package Ghiradelli 60 percent cacao bittersweet chocolate chips
1/2 cup chopped pecans

Preheat oven to 375.  


In a medium bowl, whisk flour, salt and baking soda.  Set aside.

In a large bowl, mix Crisco, milk, vanilla and brown sugar on medium speed until well combined.  Add the egg, and mix until combined.  Slowly add the flour mixture.  Beat until combined.  


Stir in white chocolate, dark chocolate and pecans.  


Drop by rounded spoonfuls onto pan (about 2 TB each), and bake for 11 minutes.  Allow to cool on pan for 5 minutes, and them move to cooling rack.


Enjoy!

Rhubarb Upside-Down Cake

Spring is starting to slowly melt into summer here in the Midwest.  I don't know about you, but I mark the start of summer as Memorial Day weekend.  School is out, the leaves are on the trees, flowers are starting to bloom, and the tomato plants have blossoms.  Yes, I have my garden in, the veggies are growing, and we're making our summer plans.  Memorial Day weekend is when my family organizes our lives.  We do those mundane chores that we avoid, sit down with the calendar to plan out our summer, decide where we're going, who we are going to entertain.  We also have a big cookout with friends and family.


Since Noah handles the grill and the smoker, I'm in charge of prep, sides and dessert.  The rhubarb plants are huge right now, and ripe for picking.  I never liked rhubarb as a kid, but wow, as an adult I can't get enough of it!  Rhubarb pie, strawberry rhubarb crisp, and my personal favorite, rhubarb upside-down cake.  While cruising the "Martha-verse" a few years ago, I ran across this recipe and was smitten.  I love upside-down cakes.  This one is amazing, and so delicious.  I hope my readers enjoy this cake as much as I do, and that it's a smash hit for your Memorial Day BBQ.


Rhubarb Upside-Down Cake
recipe adapted from Martha Stewart Living

Ingredients

For The Topping

3 tablespoons salted butter, melted
1/2 cup all-purpose flour
1/4 cup sugar

For The Cake

1 1/2 sticks salted butter, room temperature, plus more for buttering pan
1 pound rhubarb, trimmed and cut on a very sharp diagonal about 1/2 inch thick
1 3/4 cups sugar
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons finely grated orange zest

2 tablespoon fresh orange juice
2 large eggs
1 cup sour cream

Directions

Preheat oven to 350 degrees. Make the topping: Stir together butter, flour, sugar, and 1/4 teaspoon salt until moist and crumbly.

Make the cake: Butter a 9-inch round cake pan (2 inches deep). Dot with 4 tablespoons butter (cut into pieces). Toss rhubarb with 3/4 cup sugar; let stand for 2 minutes. Toss again, and spread in pan.

Whisk together flour, baking powder, and 1 1/2 teaspoons salt. Beat remaining stick butter and cup sugar with a mixer on medium speed until pale and fluffy. Beat in zest and juice. Beat in eggs, 1 at a time, until incorporated, scraping down sides of bowl. Beat in flour mixture in 3 additions, alternating with sour cream, until smooth. Spread evenly over rhubarb. Crumble topping evenly over batter.

Bake until a toothpick inserted into the center comes out clean and top springs back when touched, about 1 hour. Let cool for 10 minutes. Run a knife around edge of cake, and invert onto a wire rack. Let cool completely.