Old-Fashioned Peanut Butter Cookies via my lovely friend Carolyn Ingredients 1/4 cup shortening 1/4 cup butter or margarine, softened 1/2 cup peanut butter (I probably could have added a little more for a stronger peanut flavor) 1/2 cup granulated sugar 1/2 cup brown sugar (packed) 1 egg 1 and 1/4 cups all-purpose flour 3/4 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt
Mix thoroughly shortening, peanut butter, granulated sugar, brown sugar and egg. Blend in flour, baking soda, baking powder and salt. Cover and chill.
Heat oven to 375°. Shape dough into 1-inch balls, coat with sugar and place 3 inches apart on a lightly greased baking sheet. Bake 10 to 12 minutes or until set but not hard.
If you've never tried zucchini bread, you may be skeptical.
A vegetable? In a baked good?
Similar to carrots in carrot cake, when baked into a cinnamon-spicy batter, zucchini takes on a mildly sweet flavor and makes the bread incredibly moist. People often confuse this treat with banana bread (which sometimes works to entice your picky eaters!), and can hardly believe that a green veggie is the star ingredient.
Although nothing fancy, I have to say this recipe is one of my favorites. My grandma has been making zucchini bread for as long as I can remember. For me, this is comfort food. Soft and sweet with a hint of spice, I always crave it when I'm feeling a bit nostalgic and missing home.
This bread makes for an indulgent breakfast bite or yummy snack. I particularly like to cut a big slice cold out of the fridge, and smear a dab of butter across the top. It tastes wonderful plain, but you can also throw a few handfuls of chopped pecans, walnuts, or chocolate chips into the batter before baking.
If you try this, I promise is will quickly become one of your well-worn recipes!
Zucchini Bread via my Grandma Mary Makes 2 medium sized loaf pans, or 3 small disposable loaf pans Ingredients 3 cups flour 1/2 tsp. baking powder 1 tsp. baking soda 1 tsp. salt (scant) 3 eggs 2 1/4 cups sugar 1 cup canola oil 1 tablespoon vanilla 1 tablespoon cinnamon 2 1/2 cups grated, peeled, medium sized zucchini (leave half of the peel on) Optional: 1 1/2 cups or so chocolate chips or nuts Directions
Preheat the oven to 350F. Grease the pans.
Sift together: flour, baking powder, baking soda, and salt.
Beat in: eggs, sugar, oil, vanilla, cinnamon, and zucchini. The batter will be stiff until you add the zucchini, and then it will start to loosen up.
Optional: stir chocolate chips or nuts (or both!) into the batter
Bake in greased loaf pans for 50-60 minutes. The zucchini bread will be done when the top looks dry and a skewer can be inserted into the loaf and come out clean.
Let cool in the pan 10 minutes then remove and let cool
A couple weeks ago, I had the pleasure of taking the train to my roommate's family home in the suburbs. I took advantage of my first weekend away from Manhattan to spend some major time baking. After the first six weeks of being thrown into a new job in a new city, it felt wonderful to get a break back to the familiar - spending time in the kitchen, taking the chance to flip through my favorite magazines, and seeing some green again!
Reading through bittersweet, a cookbook by Alice Medrich that I received for Christmas last year, it was certainly tricky to pick a single recipe out of the collection of exquisite chocolate treats.
Between the choices of cookies, cakes, brownies, and ice creams, we eventually settled on these black-bottom pecan praline bars. The bottom half of the bars are made from half of your favorite brownie recipe, with the top half featuring a praline topping. The result is a a delicious combination of chewy, dense, chocolatey brownie; crunchy and savory pecans; and caramelized crust.
I brought these to my office after my weekend away, and they were a hit. If you want a new bar cookie recipe that feels slightly more special than your everyday brownie, you have to try this one! I would also highly recommend Alice's cookbook - it is beautifully composed and full of innovative recipes where chocolate is the star. Need I say more?
Black-Bottom Pecan Praline Bars via bittersweet by Alice Medrich Makes 25 bars in one 9-inch square baking pan Ingredients Brownie Bottom Layer: 1/2 your favorite brownie batter recipe (without nuts). I used the following (already halved): 5 tablespoons unsalted butter 5/8 cups sugar 3/8 cup plus 1 tablespoon unsweetened cocoa powder (natural or Dutch-process) 1/8 tsp. salt 1/4 tsp. vanilla extract 1 cold large egg 1/4 cup all-purpose flour Pecan Praline Topping: 1/4 cup all-purpose flour 1/4 tsp. baking soda 4 tablespoons unsalted butter, melted 1/4 cup plus 2 tablespoons packed brown sugar 1/4 tsp. salt 1 large egg yolk 1/2 tsp. vanilla extract 1 1/4 cups coarsely chopped pecans (or walnuts) Directions
Position a rack in the lower third of the oven and preheat the oven to 350F. Line the bottom and sides of the baking pan with parchment paper or foil, leaving an overhang on two opposite sides.
For brownie layer:
Combine the butter, sugar, cocoa, and salt in a large saucepan over very low heat. Stir from time to time until the butter is melted and the mixture is hot enough that you want to remove your finger quickly after dipping it in to test - DO NOT OVERHEAT. Remove from heat and transfer to bowl, setting aside briefly until mixture is only warm, not hot.
Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula.
Spread the brownie batter in a thin even layer in the bottom of the lined pan. Set aside.
To make the praline topping:
Mix the flour and baking soda together thoroughly and set aside.
Combine the melted butter, sugar, and salt in a medium bowl. Stir in the egg yolk and vanilla, then the flour mixture, and finally the nuts. Drop spoonfuls all over the top of the brownie batter (they will spread and cover the brownies entirely during baking).
Bake until the edges of the topping are well browned and cracked, 20 to 25 minutes. Let cool completely in the pan on a rack.
Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into squares.