ANZAC BISCUITS

Commemorating ANZAC day.

ANZAC BISCUITS

2 1/4 cups rolled oats
2 cups unsweetened shredded coconut
1 1/2 cups flour
1 cup sugar
1/3 cup boiling water
1 1/2 teaspoons baking soda
10 1/2 tablespoons unsalted butter
3 tablespoons golden syrup

Heat oven to 350F.
Whisk oats, coconut, flour and sugar in a bowl. Stir water and baking soda in another bowl. Melt butter and syrup in a 1 quart saucepan over medium heat, add baking soda mixture. Stir wet ingredients into dry to make a thick dough. Drop cookies onto parchment paper lined baking sheets by the tablespoonfuls. Bake until golden, 10 to 12 minutes.
Enjoy!

Recipe adapted from Saveur, Number 162
www.saveur.com/‎ 

CARDAMOM BROWN SUGAR SNICKERDOODLES and CHOCOLATE CHIP OAT COOKIES

Always love a little sweetness!

CARDAMOM BROWN SUGAR SNICKERDOODLES

2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
2 teaspoons ground cardamom, divided use
1/4 teaspoon salt
1 cup butter, at room temperature
1 1/2 cups light brown sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup sugar

Sift together the flour, cream of tartar, baking soda, 1 teaspoon of the cardamom and the salt in a large bowl. Combine the butter and brown sugar in the bowl of a stand mixer, beat on medium speed for 1 minute. Increase the speed to high and beat until very light and fluffy, 2 or 3 minutes. Reduce the speed to medium and beat in the eggs, one at a time, add the vanilla extract.
Add 1/3 of the flour mixture and beat on low speed until fully incorporated. Repeat 2 more times, stopping to scrape down the sides of the bowl as needed.
Cover and refrigerate until firm, about 1 hour.
Heat oven to 350F. Line baking sheets with nonstick baking mats. Combine the sugar and remaining 1 teaspoon of cardamom in a medium bowl.
Scoop tablespoons of dough into the sugar-cardamom mixture. Arrange the cookies 2 inches apart on each baking sheet. Bake for 10 to 12 minutes, or until the tops of the cookies are crackled and the edges are just barely browned. Transfer to a wire rack to cool.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, November 2012
www.arkansasonline.com/news/features/food/‎

CHOCOLATE CHIP OAT COOKIES

1 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups light brown sugar
1 cup butter, softened
1/2 cup sugar
2 eggs
2 tablespoons milk
2 teaspoons vanilla extract
2 1/2 cups oats
2 cups semi-sweet chocolate morsels

Heat oven to 375F.
Combine flour, baking soda and salt in a small bowl. Beat brown sugar, butter and sugar in a large mixer bowl until creamy. Beat in eggs, milk and vanilla. Gradually beat in flour mixture. Stir in oats and chocolate morsels. Drop by rounded tablespoons onto baking sheets.
Bake for 10 to 12 minutes. Let stand 1 minute, remove to wire racks to cool completely.
Enjoy!

Recipe adapted from Best Loved Cookies, 1999
www.amazon.com/...best-loved-cookies/dp/B001O8QBLO‎

"MEATBALLS"

I tried to fool my kids after school by offering tasty "meatballs" as a healthy snack. Then I tried to pass them off as an appetizer to my husband before we sat down to dinner - apparently my family can sense chocolate a mile off, because they were clearly devouring no-bake cookies, and not the meatball of my imagination.
Happy April Fools Day!

"MEATBALLS"

1/4 cup butter
1/4 cup milk
3/4 cup sugar
2 tablespoons cocoa powder
1/4 cup peanut butter
2 cups uncooked oats
strawberry preserves
grated white chocolate

Mix the butter, milk, sugar and cocoa powder together in a saucepan over medium heat, until the mixture comes to a boil. Let it cook for a minute, stirring constantly.
Turn off the heat and stir in the peanut butter and oats.
Drop by tablespoons onto wax paper. Let cookies cool for a few minutes, then shape into balls with your hands.
Thin the preserves with a little water and drizzle on the plate to look like spaghetti sauce, top with the "meatballs", and sprinkle with the "cheese".
Enjoy!

Recipe adapted from Spoonful
http://spoonful.com/recipes/fake-meatball-sandwich

GUINNESS STOUT BROWNIES and CHOCOLATE STOUT SHORTBREAD COOKIES

If you have any Guinness left after your quick flirt with Ireland for St Patricks day - here are a couple of desserts that will give the fabulous beer a whole new lease on life. The sweet chocolate with sea salt sprinkled on top is a wonderful combination, made only better by the addition of the slightly bitter beer

GUINNESS STOUT BROWNIES

1 cup flour
3/4 cup cocoa powder
1/2 teaspoon salt
6 tablespoons butter, cut into cubes
2 cups semi-sweet chocolate chips
4 eggs, at room temperature
1 cup sugar
1 cup stout (Guinness)
coarse sea salt, to garnish

Heat oven to 375F.
Line a 9 by 13 inch baking pan with parchment paper, and spray with cooking spray. In a medium bowl, whisk together the flour, cocoa and salt. Set aside. Melt butter and chocolate chips in a saucepan, stirring constantly until completely melted and smooth.
In a large mixing bowl, beat the eggs and sugar on high until light and fluffy, about 3 minutes. Add the melted chocolate mixture, beating on medium until combined. Beat in flour mixture. Stir in the Guinness by hand.
Pour the batter into the prepared pan. Bake for 25 to 30 minutes, until a toothpick inserted in the center comes out clean. Sprinkle with the sea salt.
Enjoy!

CHOCOLATE STOUT SHORTBREAD COOKIES

FOR THE SHORTBREAD
1 1/2 cups butter, softened
1 1/4 cups sugar
1/2 teaspoon almond extract
1 teaspoon vanilla extract
1/4 teaspoon salt
3 cups flour
2 tablespoons cornstarch
FOR THE CHOCOLATE LAYER
3 cups semi-sweet or dark chocolate chips
2 tablespoons cream
1 cup plus 2 tablespoons stout (Guinness)
1 teaspoon sea salt

Heat oven to 325F.
In the bowl of a stand mixer add the butter, sugar, almond extract and vanilla extract. Beat until well combined, light and fluffy, about 5 minutes.
Add the salt, flour and cornstarch, mix until just combined.
Line a 9 by 13 baking pan with parchment paper. Press the shortbread dough into the bottom of the baking dish in an even layer.
Prick all over with a fork. Bake for 25 to 30 minutes, or until the edges have just started to turn golden.
In a saucepan, add the chocolate, cream and stout. Stir until the chocolate is smooth and melted. Pour over the shortbread in an even layer. Sprinkle with salt. Chill until set, about 3 hours and up to overnight. Cut into squares, chill until ready to serve.
Enjoy!

Recipe adapted from The Beeroness
http://thebeeroness.com/2013/12/23/chocolate-stout-shortbread-cookies/

FRIED FLOUNDER WITH BLACK BEAN AND AVOCADO SALSA and LEMON BUTTER COOKIES

I LOVE to read, and always have a pile of books.
Reading was what I missed most about my life before kids, but thankfully Book Club got me back in the habit of reading and showed me I could find the time.
I read on the treadmill, in the car line while waiting for the kids to come out of school, while on an airplane, a passenger in a car, sitting beside the pool, curled up on the couch in a blanket, and I always carry my current book in my purse just in case the line at the post office is too long, or I'm waiting on a friend at a restaurant.
I have recently devoured a couple of books that, along with delicious stories included wonderful recipes.
Today is the National Education Associations "Read Across America" day - and with the kids out of school due to snow and ice, this delicious combination of nourishment for the mind and body is definitely worth celebrating.

FRIED FLOUNDER WITH BLACK BEAN AND AVOCADO SALSA

FOR THE BLACK BEAN AND AVOCADO SALSA
2 (14 ounce) cans black beans, rinsed and drained
1 cup halved grape tomatoes
4 green onions, finely chopped
1/2 small jalapeño pepper, finely chopped
juice from 1 lime
1/4 cup olive oil
salt and pepper to taste
few dashes of hot sauce
handful of chopped cilantro
2 avocados, cut into cubes

In a medium bowl, combine all ingredients.

FOR THE FLOUNDER
1/2 cup flour, seasoned with salt and pepper
2 eggs, lightly beaten
1 1/2 cups panko bread crumbs, seasoned with salt, pepper and 1/4 teaspoon cayenne pepper
olive oil
1 1/4 pounds flounder fillets
tartar sauce, for serving
lemon wedges, for serving

Set up your dredging stations: one plate or bowl for the flour, one for the eggs and one for the panko.
Heat 3 tablespoons of olive oil in a large skillet over medium-high heat.
Dredge your fish fillets, first in the flour, then in the egg, then in the panko.
Add 2 to 4 fillets at a time to the skillet and fry 2 to 3 minutes on each side, until cooked through. Remove from the skillet, tent with foil to keep warm, and fry the remaining fillets, adding more oil as necessary.
Serve with a dollop of tartar sauce, lemon wedges and the black bean and avocado salad.
Enjoy!

Recipe adapted from Dinner a Love Story, Jenny Rosenstrach, 2012
www.dinneralovestory.com/‎

LEMON BUTTER COOKIES

1 cup butter, softened
2/3 cup granulated sugar
1 teaspoon vanilla extreact
zest of one lemon
1 1/2 cups flour
1/2 cup yellow cornmeal
1/4 cup cornstarch
sugar crystals

Cream butter, sugar, vanilla and zest until smooth. Add dry ingredients, mix until just incorporated. Use waxed paper to shape and roll dough into 2 8-inch logs, (about the width of a cookie).
Wrap in plastic wrap and refrigerate for an hour.
 Heat oven to 350F.
Slice cookies about 1/4 inch thick, put on ungreased cookie sheets, sprinkle on sugar crystals or roll the logs in sugar before cutting.
Bake for 15 minutes, until slightly golden. Cool on waxed paper.

Enjoy!

Recipe adapted from A Fine Romance: Falling in Love with the English Countryside, Susan Branch, 2013

www.susanbranch.com/‎

MILK CHOCOLATE MAPLE BACON COOKIES

Serving on the Chase Family Foundation Fundraising committee has been an absolutely wonderful experience for me!!
When Susan called to ask if I would be on it, I immediately said "YES" - then I thought to ask what exactly would be involved.
An amazing, hardworking, huge hearted group of people have met for the past couple of months, to pull together the "Chase The Blues Away" fundraiser - a Mardi Gras themed event that benefits the Northwest Arkansas Food Bank.
I have loved being involved in helping to organize this fabulous community event, our weekly meetings have been filled with business items and great ideas, but also great conversation, cheers, and a few tears.
It has been so good for me to step outside of my comfort zone - to ask people to donate - and I must admit a little surprising, and so humbling when people have been so willing to give - this is an amazing area and community and cause.
Our final meeting before Chase The Blues Away (Tuesday, March 4th at the Springdale Country Club) was held last week, thanks to Susans generosity and thoughtfulness, we all took gifts home with us, and knowing that, although Susan doesn't care for dessert, she loves bacon, and a certain maple bacon ice-cream combination, I made a batch of these Milk Chocolate Maple Bacon Cookies for her to enjoy.

MILK CHOCOLATE MAPLE BACON COOKIES

1 pound maple bacon
1/2 cup unsalted butter, room temperature
1 cup brown sugar
1/2 cup sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon maple extract
2 eggs
2 3/4 cups flour
1 (11 1/2 ounce) milk chocolate chips

In a large skillet over medium heat, cook the bacon until well browned and crispy. Transfer the bacon to paper towels to drain and cool. Reserve the bacon drippings in the skillet. Once the bacon has cooled, crumble or chop into small chunks. Set aside.
Heat the oven to 375F. Line two baking sheets with parchment paper.
In a large bowl, use an electric mixer to be a together the butter, 1/2 cup of the reserved bacon drippings, brown sugar, sugar, baking soda, salt and maple extract, until light and fluffy. Add the eggs, one at a time, beating and scraping the bowl after each addition.
Mix in the flour, then the chocolate chips and crumbled bacon.
Scoop the cookies onto the prepared baking sheets in 1 tablespoon mounds. Bake for 10 to 12 minutes, or until golden around the edges.
Allow to cool on the baking sheets for 10 minutes, then transfer to a cooling rack to cool completely.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, February 2014
www.arkansasonline.com/news/features/food/‎

LEMONGRASS COOKIES and BOURBON CHOCOLATE CHIP BAR COOKIES and DEEP CHOCOLATE POUND CAKES

My husband hosted his annual company meeting at a Razorback basketball game.
Thinking outside the box, he rented a luxury box, and ordered in barbecue and beer, definitely a fun way to get the job done.
I offered to stock the room with desserts, my humble, heartfelt and homemade way of saying thank you for all the hard work and dedication from this amazing team.

LEMONGRASS COOKIES

1/2 cup butter, softened
1/4 cup confectioners sugar
zest from one lemon
1 cup of flour
1/3 cup coconut, shredded
1 heaped tablespoon of lemongrass puree
1 1/2 cups white chocolate chips

Heat oven to 350F.
With an electric mixer, beat butter and sugar in a medium bowl until creamy. Add lemon zest. Gradually beat in flour, coconut and lemongrass. Stir in 1 cup of chocolate chips.
Shape dough into 1-inch balls and place 1/2 inch apart on baking sheets. Bake for 10 to 12 minutes,  or until cookies are set and light golden brown on the bottom.
Cool on baking sheets for 2 minutes, place on wire racks to cool completely.
Microwave remaining chocolate chips, scrape melted chocolate into a plastic bag, snip off one corner and squeeze a dollop of chocolate onto each cookie.
Enjoy!

BOURBON CHOCOLATE CHIP BAR COOKIES

2 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter at room temperature
1 cup plus 2 teaspoons of sugar
1/2 cup dark brown sugar
1 egg
1 teaspoon vanilla extract
6 tablespoons bourbon
1 1/3 cups semi-sweet chocolate chips

Heat oven to 350.
In a bowl, whisk together the flour, baking soda and salt.
In a separate bowl, beat butter and sugars with an electric mixer until light and fluffy, scraping the bowl as necessary.
Add the egg and vanilla and beat on low speed to incorporate. On low speed, add the bourbon, 1 tablespoon at a time, beating for about 20 seconds after each addition, and scraping the bowl as necessary.
Gradually add the flour mixture, beating until well incorporated, then fold in the chocolate chips.
Press dough evenly into the bottom of a prepared baking dish, bake for about 20 minutes, until set on top and beginning to brown around the edges. Cool in pan for 10 to 15 minutes, before cutting into squares.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, December 2013
www.arkansasonline.com/news/features/food/‎

DEEP CHOCOLATE POUND CAKES

2 1/4 cups cake flour
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup sour cream
1/2 cup whole milk
1/4 cup unsweetened cocoa powder
1/4 cup honey
2 tablespoons boiling water
3/4 cup sugar
1/2 cup unsalted butter, room temperature
2 eggs
1 teaspoon vanilla extract
1/2 cup mini semi-sweet chocolate chips

Heat oven to 350F.
Place paper muffin liners in a muffin tin.
Whisk flour, baking powder, salt and baking soda in a medium bowl. Whisk sour cream and milk together in a small bowl.
Sift cocoa powder into another small bowl. Whisk in honey and 2 tablespoons of boiling water until smooth. Cool completely.
Using an electric mixer, beat sugar and butter in another medium bowl, until light and fluffy, about 3 minutes. Beat in eggs one at a time, occasionally scraping down sides of bowl. Beat in flour mixture alternately with sour cream mixture until just blended. Stir in the chocolate chips.
Divide batter among the muffin tins, bake until tester inserted into center comes out clean, about 12 to 15 minutes.
Enjoy!

Recipe adapted from Bon Appetit October 2008
www.bonappetit.com/recipes‎

HEART CAKES WITH CHOCOLATE GANACHE and GANACHE STUFFED CHOCOLATE CHIP COOKIES

"All you need is love. But a little chocolate now and then doesn't hurt."
Charles M. Schulz

HEART CAKES WITH CHOCOLATE GANACHE

6 ounces semi-sweet chocolate, divided use
1 tablespoon cream
3 tablespoons unsalted butter, softened and cut into small cubes
2 eggs
1 egg yolk
1/4 cup sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
1 tablespoon flour
cocoa powder for dusting

Heat oven to 400F.
Grease a heart shaped muffin pan.
In a medium heatproof bowl, combine 2 ounces of the chocolate and the cream. Set bowl over a small saucepan of simmering water, but not touching the water.
Melt chocolate, stirring occasionally, until mixture is smooth and blended, 1 to 2 minutes. Transfer to a small bowl and refrigerate until firm, about 20 minutes.
In a separate medium, heatproof bowl, combine remaining 4 ounces of chocolate and the butter, set bowl over saucepan of simmering water and melt chocolate, stirring constantly, until mixture is smooth and well blended, 2 to 3 minutes, remove from the heat and cool for 10 minutes.
In a mixing bowl, combine eggs, yolk, sugar, vanilla and salt. Using an electric mixer, beat until thick ribbons fall from the beaters and the mixture is nearly triple in volume, 5 to 6 minutes.
Sift flour over bowl and gently fold in until just blended. Add chocolate mixture and gently fold together until smooth and blended.
Divide batter among wells of prepared muffin pan. Remove chocolate ganache from the refrigerator and scoop teaspoon-sized balls onto the top of each cake, pressing gently.
Bake until the cakes pull away from the sides of muffin well and tops are just firm, 9 to 11 minutes. Transfer pan to a wire rack and cool about 5 minutes. Invert cakes onto rack, and dust with cocoa powder.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, February 2005
www.arkansasonline.com/news/.../food/‎

GANACHE STUFFED CHOCOLATE CHIP COOKIES

COOKIES
1 cup plus 2 tablespoons flour
1 teaspoon baking soda
1/2 teaspoon salt
1 stick unsalted butter, at room temperature
1/2 cup brown sugar
1/4 cup sugar
1/2 teaspoon vanilla extract
1 egg
1 1/2 cups semi-sweet chocolate chips
GANACHE
4 ounces semi-sweet chocolate
5 tablespoons cream
2 1/2 tablespoons light corn syrup
2 tablespoons creme fraiche

MAKE THE COOKIES
In a bowl, mix the flour, baking soda and salt. In the bowl of a standing mixer, cream the butter with the sugars and vanilla at medium speed, about 1 minute. Beat in the egg. With the mixer on low speed, beat in the dry ingredients. Beat in the chocolate chips. Chill the dough for 30 minutes.
Heat the oven to 375F. Scoop spoons of the dough onto cookie sheets. Bake for 10 to 12 minutes or until golden. Let cool on the sheets for 2 minutes, then transfer to a rack to cool completely. Sandwich the chocolate chip cookies with the ganache and serve.
GANACHE
Put the chocolate in a bowl. In a saucepan, bring the cream and corn syrup to a boil, pour over the chocolate and let stand for 1 minute. Whisk until smooth. Whisk in the creme fraiche. Refrigerate the ganache until thick and spreadable, about 1 hour.
Enjoy!

Recipe adapted from Food and Wine, September 2009
www.foodandwine.com/recipes‎

FRENCH LAVENDER POUND CAKE and BLUE CHEESE AND ONION DIP WITH LAVENDER and LEMON LAVENDER BARS and LAVENDER AND HONEY SHORTBREAD

A friend organized an evening out with a group of fabulous ladies, for a Holiday Boutique show. I was amused at the entry fee and the available bar, but shopping is definitely more fun with friends and a glass of chardonnay.
I discovered a booth that sold spices, and was immediately entranced. Following a fascinating conversation with the owners, about food and offering suggestions of local restaurants they should try, I purchased lavender and vanilla sugar, fabulous smoked paprika, and curry powder.
I was very excited to try the latest additions to my cooking arsenal, and baked loaves of French Lavender Pound Cake - one to keep and one to share with a friend.
I have also shared the Blue Cheese and Onion Dip with Lavender, Lemon Lavender Bars and the Lavender Shortbread, food is also definitely more fun with friends and a glass of chardonnay.

FRENCH LAVENDER POUND CAKE

1/2 cup lavender sugar
1 teaspoon lavender buds
4 eggs
1 cup unsalted butter
3/4 cup sour cream
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup sugar
1 tablespoon vanilla
1 teaspoon grated lemon peel
1 cup powdered sugar
1 tablespoon butter, melted
3 to 4 teaspoons of lemon juice

Heat oven to 325F.
Process the lavender sugar and lavender buds in a food processor (it will be like powdered sugar). Let the eggs, 1 cup of butter and sour cream stand at room temperature for 30 minutes. Grease and flour 2 loaf tins, set aside.
In a medium bowl, stir flour, baking powder, baking soda and salt. Set aside. In a large bowl, beat the lavender sugar mixture, sugar, 1 cup of butter and vanilla with mixer on high speed until light and fluffy, about 4 minutes, scraping sides frequently.
Add eggs, one at a time, beating on medium speed 20 to 30 seconds after each addition. Alternately add flour mixture and sour cream to butter mixture, beating on low speed after each addition until just combined. Stir in lemon peel. Spread in pans. Bake 45 minutes.
Cool completely.
Mix powdered sugar, 1 tablespoon butter and lemon juice.
Spoon over cake.
Enjoy!

Recipe adapted from The Spice Market
www.spicemarkettogo.com/‎

BLUE CHEESE AND ONION DIP WITH LAVENDER

2 tablespoons of olive oil
2 tablespoons of butter
2 leeks, chopped
1 onion, chopped
pinch of sugar
1/2 cup mayonnaise
1/2 cup sour cream
3/4 cup crumbled blue cheese
black pepper
1 tablespoon lavender, chopped fine

Heat the olive oil and butter in a skillet, cook the leeks and onion for about 10 minutes, over medium-low heat. Add the sugar and continue to cook, stirring occasionally until browned, about 15 more minutes. Remove from the heat and cool.
In a bowl, blend together the mayonnaise and sour cream. Add blue cheese, lots of black pepper and lavender. Gently combine then stir in the onion mixture.
Enjoy!

Recipe adapted from Fresh Approach to Cooking
freshcatering.blogspot.com/2005/.../blue-cheese-and-onion-dip-with.htm...‎

LEMON LAVENDER BARS

1 cup flour
1/3 cup confectioners' sugar, plus more for dusting
1/4 cup cornstarch
3/4 teaspoon salt
1 stick butter, cold and cut into small pieces
1 teaspoon dried lavender
1 cup sugar
3 eggs, plus one egg yolk
1/2 cup fresh lemon juice
zest of 1 lemon

Heat oven to 350F.
Line an 8 inch square baking pan with parchment, leaving a 2 inch overhang.
In a food processor, pulse 3/4 cup flour, confectioners' sugar, cornstarch and 1/2 teaspoon salt to combine. Add butter and lavender, and pulse until the mixture resembles coarse crumbs.
Transfer the dough mixture to the prepared pan, press down to form the crust.
Bake dough until set and golden brown, 20 to 25 minutes. Remove from the oven and set aside.
Reduce the oven temperature to 325F.
In a bowl, using an electric mixer on medium speed, beat sugar, eggs, and yolk until pale yellow. Beat in lemon juice and zest, and remaining flour and salt, until well combined. Pour filling over the still warm crust and bake until filling is set, about 20 minutes. Remove pan from oven and let cool to room temperature, then refrigerate for at least an hour. (I seem to remember the lemon bars were still a bit gooey after cooking, so they may benefit from a longer oven time).
To serve, use the parchment overhang to lift the dessert from the pan. Dust the top with confectioners' sugar and cut into squares.
Enjoy!

Recipe adapted from Country Living, October 2013
www.countryliving.com/recipefinder/‎

LAVENDER AND HONEY SHORTBREAD

1 cup plus 2 tablespoons flour
1 1/3 cups confectioner's sugar, divided
2 tablespoons cornstarch
1/2 cup butter, at room temperature, cut into chunks
2 tablespoons honey
1 teaspoon dried lavender
1 1/2 teaspoons vanilla extract, divided
2 tablespoons cream

Heat oven to 300F.
Mix flour, 1/3 cup of the confectioner's sugar and cornstarch in food processor. Add butter and pulse until coarse crumbs form. Add honey, lavender and 1 teaspoon of the vanilla. Cover and pulse until the dough pulls away from the bowl.
Place dough in a greased tart pan (I made half of the recipe and used two 4 1/2 inch tart pans). Press the top to form a smooth, even layer. Pierce the dough with a fork (I forgot to do this).
Bake for 25 to 30 minutes (I baked my smaller ones for 20 minutes). Place the pan on a wire rack to cool.
Mix the remaining confectioner's sugar, vanilla and cream in a small bowl, until well blended and smooth. Drizzle over the cooled shortbread.
Enjoy!

Recipe adapted from Mc Cormick Gourmet Collection
www.mccormick.com/gourmet‎

GINGERBREAD COOKIES

During a recent play date, my daughter and her friend wanted to bake cookies. They thought these gingerbread cookies looked like fun, but unfortunately the dough had to sit in the refrigerator for an hour before baking. By the time they were ready to be rolled, the kids had lost interest, and it was up to me to cut the cookies.

GINGERBREAD COOKIES

1/2 cup unsalted butter, softened
3/4 cup dark brown sugar
2 eggs
1/2 cup molasses
3 3/4 cups flour, plus extra for work surface
2 teaspoons ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 1/2 teaspoons baking soda
1/2 teaspoon salt

Using an electric mixer at low speed, cream together the butter and sugar until thoroughly combined. Add the eggs and molasses and mix until incorporated. Sift together the flour, ginger, cinnamon, cloves, nutmeg, baking soda and salt. Add the dry ingredients to the butter mixture and combine.
Wrap dough in plastic wrap and chill in the refrigerator for 1 hour, or until firm.
Heat oven to 350F. Line cookie sheets with parchment paper.
Allow dough to sit at room temperature until pliable, about 15 minutes. Take about 1/2 cup of dough at a time and roll it out on a floured surface until about 1/8 inch thick. Cut out shapes with cookie cutters.
Bake for 10 minutes or until just brown around the edges. Transfer to a wire rack to cool.
Enjoy!

Recipe adapted from The Great Cookie Book, 2010
www.nordicware.com/...great-cookie-book/0817AC5C-4B64-11E0-B8E...‎

CHOCOLATE WALNUT BUTTONS and PEPPERMINT CRUSH COOKIES and CHOCOLATE CHIP WALNUT COOKIES

I have been in a snow induced stupor ever since the first flakes started falling on Thursday.
Making copious cups of hot chocolate, picking up wet clothes off the floor where my kids dump them after playing outside, peeling apart layers of soggy clothing and doing endless loads of laundry, and baking cookies
Thankfully we have had friends call by, parents dropping off their kids, and we have been able to get out and about a little, so we haven't felt too isolated, or developed cabin fever. However, I am extremely grateful to my neighbor who braved the hill between our homes, and ventured down the hill with a bottle of wine in a brown paper bag, and to my husband who has taken the kids sledding every day. Part of me thinks I should pull on a pair of waterproof boots and follow them, but the larger part of me relishes the quiet and peace that descends upon the house when they trudge down to the park with their bright, round plastic sleds, my oldest son swaggering a little in his fathers cowboy boots.

CHOCOLATE WALNUT BUTTONS

1 2/3 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup butter, softened
1/2 cup brown sugar
1/4 cup sugar
1 egg
1/2 teaspoon vanilla extract
1 cup finely chopped walnuts
Chocolate Frosting (recipe follows)

In a bowl, stir together flour, salt and baking soda to combine thoroughly, set aside.
Heat oven to 375F.
In a mixer bowl, combine butter, brown sugar and sugar, beat until fluffy and well blended.
Beat in egg until fluffy. Add vanilla and mix well.
Gradually add flour mixture until just blended. Stir in walnuts.
Drop by teaspoons slightly apart onto baking sheets. With a teaspoon, make a depression in the center of each cookie. Bake cookies for 5 minutes. Press depressions down again, then continue baking until cookies are golden brown, 4 to 5 minutes. Transfer cookies to wire racks to cool. Fill centers with frosting.

CHOCOLATE FROSTING
1/4 cup butter
1 ounce chocolate
2 tablespoons milk
1 1/2 cups confectioners sugar
1/2 teaspoon vanilla extract

Combine butter and chocolate in a saucepan, heat, stirring occasionally, until chocolate melts. Blend in milk. Remove from heat, mix in confectioners sugar and vanilla until smooth.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, November 2002
www.arkansasonline.com/news/features/food/‎

PEPPERMINT CRUSH COOKIES

1 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
2 1/2 to 3 cups self rising flour
2 cups chocolate chips
1 teaspoon peppermint extract
1 teaspoon salt

Heat oven to 350F.
Combine butter, sugars, eggs, extract and salt and beat until just combined. Add flour. Stir in chocolate chips.
Scoop dough onto cookie sheets, bake for 10 to 13 minutes, until puffy and light brown.
Enjoy!

Recipe adapted from Relish Magazine, December 2012
relish.com/recipes/‎

CHOCOLATE CHIP WALNUT COOKIES

1/2 cup flour
1/4 cup rolled oats
1/4 teaspoon baking soda
1/8 teaspoon cinnamon
6 tablespoons unsalted butter, softened
6 tablespoons brown sugar
2 tablespoons sugar
1 egg
1 teaspoon vanilla extract
1/2 cup semisweet chocolate chips
1/4 cup chopped walnuts
1/4 cup dried cherries

Heat oven to 375F. In a bowl, combine flour, oats, baking soda and cinnamon. In another bowl, cream butter and sugars until fluffy, 3 to 5 minutes. Add egg and vanilla, beat until smooth. Blend flour mixture into butter mixture. Stir in chocolate chips, walnuts and cherries. Drop tablespoons of dough onto cookie sheets, 2 inches apart. Bake until golden brown, 9 minutes. Remove from oven, let cool on sheets 3 minutes, then transfer to a rack to cool completely.
Enjoy!

Recipe adapted from Self Magazine, December 2012
www.self.com/search/recipe‎

SAFFRON AND PISTACHIO SHORTBREAD COOKIES

My daughter cleaned out her closet recently, and knowing how much I love previously owned clothes, especially those from friends, I offered the clothes to friends of ours with two girls younger than Elise.
When delivering items, I always try to deliver a treat too. I made these Saffron Pistachio Shortbread Cookies to go along with the clothes, they had a delightfully crunchy texture, and the flavor of the saffron was as unique as my daughters style.

SAFFRON AND PISTACHIO SHORTBREAD COOKIES

1 cup butter, softened
1 vanilla bean, scraped
zest of 1 orange
1 teaspoon saffron threads
1/4 teaspoon salt
2 cups flour
3/4 cup powdered sugar
1/2 cup finely chopped pistachios

Use a mortar and pestle to finely grind the saffron threads into a fine powder. In the bowl of an electric mixer, beat butter until creamy. Add in the vanilla bean seeds, orange zest, salt and ground saffron.
Mix in the powdered sugar and flour and stir until just combined. Form the cookie dough into a log, and wrap tightly in plastic wrap. Refrigerate until firm, at least two hours.
Heat oven to 325F.
Roll the cookie dough log in the chopped pistachios (I let the cookie dough soften a little to allow the pistachios to adhere). Slice into 1/4 inch pieces.
Place the cookies on parchment lined cookie sheets, at least 1 inch apart, and bake for 12 to 14 minutes, or until the edges are light golden brown.
Enjoy!

Recipe adapted from Yossy Arefi, Apt. 2B Baking Co.
apt2bbakingco.blogspot.com/‎

ALMOND WHITE CHOCOLATE COOKIES

I made these Almond White Chocolate cookies for my kids and their friends after school. I was busy in other parts of the house so I set the timer on the oven and then set the timer on my phone to go off a couple of minutes early. When the timer went off, I went back to the kitchen to take the cookies out of the oven, and to transfer the previous batch off the cookie sheet, to a rack to cool, but the cookies were already all gone off the cookie sheet! Thankfully there was a large bowl of cookie dough just waiting to be made into cookies and baked, that the kids also enjoyed.

ALMOND WHITE CHOCOLATE COOKIES

2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
1 1/4 cups sugar
2 eggs
1 1/2 teaspoons almond extract
2 cups white chocolate chips

Heat oven to 375F.
Mix flour, baking soda and salt in a medium bowl.
Beat butter and sugar in a large bowl with an electric mixer on medium speed until light and fluffy. Add eggs and almond extract, mix well. Gradually beat in flour mixture on low speed, until well mixed. Stir in chocolate chips.
Drop by tablespoons about 1 inch apart onto cookie sheets.
Bake for 10 to 12 minutes or until edges are lightly browned. Cool on baking sheets 1 minute. Remove to wire racks, cool completely.
Enjoy!

TEA COOKIES and FROSTED MAPLE APPLE PIE DESSERT

A friend graciously let me borrow her set of leaf cookie cutters, which I needed for baking, then she thoughtfully and generously ordered me my own set and had them delivered to my home. It was such a wonderful surprise to receive an unexpected and fun package in the mail.

It is the perfect time of year to be baking leaf shaped delights -and  my family have been taking great pleasure in my cooking experiments with the cookie cutters.

My friends fabulous cookie cutters

My marvellously fun leaf cookie cutters

TEA COOKIES

1 cup butter, softened
2/3 cup sugar
1 egg
1 teaspoon vanilla extract
2 1/2 cups flour
1/2 teaspoon salt
1 1/4 cups confectioners sugar
2 teaspoons meringue powder
5 teaspoons water
food coloring

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine flour and salt, gradually add to the creamed mixture.
Cover and refrigerate for 1 to 2 hours until dough is easy to handle.
On a lightly floured surface, roll out dough to 1/8 inch thickness. Cut with floured cookie cutters into shape of your choice. Place 1 inch apart on ungreased baking sheets.
Bake at 350F for 8 to 10 minutes or until edges are lightly browned. Remove to wire racks to cool.
For glaze, in a small bowl, combine confectioners' sugar and meringue powder, stir in water until smooth. Tint with food coloring of your choice. Spread over cookies, let stand until set.
Enjoy!

Recipe adapted from Taste of Home, April 2012
www.tasteofhome.com/‎

FROSTED MAPLE APPLE PIE DESSERT

PASTRY

1 1/3 cups flour

1/2 teaspoon salt

1/2 cup shortening

3 to 4 tablespoons cold water

FILLING

6 cups peeled, thinly sliced apples

1/4 cup sugar

1/4 cup brown sugar

1 tablespoon flour

1/2 teaspoon ground cinnamon

1/2 teaspoon maple flavor

MAPLE FROSTING

1 cup powdered sugar

1/4 teaspoon maple flavor

1 1/2 to 2 tablespoons milk or cream

Heat oven to 450F.

In a large bowl mix the flour and salt for the pastry. Cut in shortening until particles are the size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until flour is moistened and pastry almost leaves side of bowl.

Divide pastry in half. On a lightly floured surface, roll 1 part to fit a 9 by 9 inch baking dish, on the bottom and up the sides.

In a large bowl, stir filling ingredients until mixed. Spoon evenly into pastry lined dish.

Roll remaining pastry out to about a 7 by 5 inch rectangle. Cut into leaf shapes and place over apples.

Bake for 15 minutes. Reduce oven temperature to 400F, bake for 20 to 30 minutes longer or until juices are bubbly and clear in the center, apples are tender and the crust is a golden brown.

In a small bowl, stir frosting ingredients until thin enough to drizzle. Drizzle over top crust.

Enjoy!

Recipe adapted from Betty Crocker, Cakes Pies and Tarts

www.bettycrocker.com/recipes‎

CRACKER SPOONS WITH CREAMY PIMIENTO CHEESE and LAVENDER GIN GOAT CHEESE COOKIES and CHOCOLATE MACADAMIA NUT BARS

A dear lady and lovely friend hosted a gathering at her home, a farewell party for a colleague of her husbands. I offered to make and deliver some tasty tidbits to help her out a little with the refreshments. 


CRACKER SPOONS WITH CREAMY PIMIENTO CHEESE

1 1/2 package of refrigerated piecrusts
1 egg white, beaten
3/4 teaspoon salt
creamy pimiento cheese (recipe to follow)

Heat oven to 400F.
Unroll pie crusts, brush with egg white and sprinkle with salt.
Cut dough into rounds, or spoon shapes. Place cutouts onto baking sheets.
Bake for 9 to 11 minutes, or until lightly browned and crisp.
Remove from baking sheets to a wire rack, and cool completely (about 20 minutes).
Spoon creamy pimiento cheese into a zip-top plastic freezer bag, snip one corner of the bag to make a small hole. Pipe pimiento cheese onto end of each spoon.

CREAMY PIMIENTO CHEESE
Beat 10 ounces of sharp cheddar cheese, shredded, 1/2 cup mayonnaise, 1 (4 ounce) jar of diced pimiento, drained, 1 teaspoon grated onion, 1 teaspoon Dijon mustard, 1/4 taspoon ground red pepper, and a dash of Worcestershire sauce at medium speed with a heavy duty electric stand mixer 1 minute or until creamy. Season with salt and pepper to taste.
Enjoy!

Recipe adapted from Southern Living, April 2012
www.southernliving.com/food/‎




LAVENDER GIN GOAT CHEESE COOKIES

3 sticks of butter, at room temperature
1 cup sugar
1 teaspoon gin
3 1/2 cups flour
3 teaspoons dried lavender
generous pinch of salt
2 to 3 egg yolks, beaten
6 ounces of goat cheese

Mix the butter, sugar and gin together until thoroughly blended. Mix in the flour, lavender and salt until it gets doughy. Roll out the dough on a floured surface to 1/2 inch thick. Freeze for 10 minutes.
Roll the dough into about 24 little balls and dunk them in the beaten egg yolks. Put the balls on a silicone baking mat on a baking sheet and smash them with your thumb to make craters. Put some goat cheese in each crater. Bake until lightly golden on the edges, about 10 minutes.
Enjoy!

Recipe adapted from Food Network
www.foodnetwork.com › Recipes › Baking‎


CHOCOLATE MACADAMIA NUT BARS

CRUST
1 1/2 cups flour
1 cup dark brown sugar
3/4 cup cold butter, cut into pieces
1 cup chopped macadamia nuts, toasted
CARAMEL AND CHOCOLATE
3/4 cup butter
1/2 cup dark brown sugar
1 1/2 cups semisweet chocolate morsels

Heat the oven to 350F.
Grease a 13 by 9 inch baking pan.
To prepare the crust, combine flour and sugar in the bowl of a food processor. Process about 10 seconds to combine thoroughly. Add butter and process until mixture is crumbly, about 30 seconds. Trtansfer mixture to prepared pan and press firmly. Scatter nuts evenly over crust and press them in firmly.
To prepare the caramel layer, melt the butter in a heavy medium sized saucepan over low heat. Add the brown sugar and stir well until thoroughly combined and smooth. Increase heat to medium high and cook, stirring constantly, until entire surface of caramel is bubbly. Immediately pour hot caramel over nuts and spread evenly. Bake 18 to 20 minutes or until caramel is bubbly.
Remove pan from oven. Wait 1 minute, sprinkle chocolate morsels evenly over caramel. Let stand 2 to 3 minutes for chocolate to melt. Spread chocolate evenly. Cool completely, then refrigerate 30 minutes to set. Cut into bars with a sharp knife.
Enjoy!

Recipe adapted from Relish Magazine
relish.com/recipes/‎

PASSIONFRUIT KISSES

Over the summer, I discovered Passionfruit in a local supermarket. I was thrilled, I was excited, I was filled with longing and nostalgia, I was shocked at the price!! $1.99 for one diminutive fruit, for something that grows prolifically back home in New Zealand.
I was sentimental and wistful enough for my childhood spent cutting passionfruit in half and spooning out the flesh that I bought several. Although, for that matter, I would do the same thing with a kiwifruit, feijoa or tamarillo.
Now I'm no longer a child, slurping the pulp out of the passionfruit in my Aunties back yard, I wanted a sophisticated alternative, so I baked it into these delicate cookies.

PASSIONFRUIT KISSES

113 grams of butter, softened
1 teaspoon finely grated lemon rind
1/2 cup icing sugar
1 egg
1 1/4 cups flour
1/4 teaspoon baking soda
1 passionfruit, halved

GANACHE

100 grams of white chocolate, chopped
2 tablespoons cream
1 passionfruit, halved

Heat oven to 180C. Line baking trays with baking paper.
Using an electric mixer, beat butter, lemon rind and icing sugar for 5 minutes or until light and fluffy. Add egg. Beat to combine. Stir in flour and baking soda. Stir in passionfruit pulp.
Roll heaped teaspoons of mixture into balls. Place on prepared trays. Flatten each slightly with the back of a spoon. Bake for 8 to 10 minutes or until light golden.
Cool on trays for 5 minutes, transfer to a wire rack.
Meanwhile make ganache - place chocolate and cream in a heatproof, microwave safe bowl. Microwave, stirring every 30 seconds, until melted and smooth.
Stir in passionfruit pulp. Stand for 30 minutes or until thickened. Top cookies with ganache. Stand for 5 minutes. Serve.
Enjoy!

Recipe adapted from Taste
www.taste.com.au/recipes/21038/passionfruit+kisscuits‎

SALTED CHOCOLATE CARAMEL BARS and ROSEMARY PISTACHIO COOKIES

My husband and I, along with many fabulous locals are featured in the beautiful, Local Flavor of Northwest Arkansas Cookbook.
I am thrilled to see this project come to fruition and am so proud of Rhonda and Maliah and the hard work these two incredible ladies did to make this cookbook happen. From an idea that was created when two friends came together to cook, to an actual tangible printed copy - hours and months of diligence that will benefit Feed Fayetteville and Life Source.
We recently attended the launch party, where we previewed the cookbook, tasted some of the delicious dishes featured in the cookbook, and I shared these Salted Chocolate Caramel Bars and Rosemary Pistachio Cookies.
The narrative, photographs and recipes are gorgeous and only 1000 copies are being printed - but you can pre-order your copy at http://localflavornwa.com

SALTED CHOCOLATE CARAMEL BARS

FOR THE CRUST
9 tablespoons unsalted butter, room temperature
1/4 cup packed light-brown sugar
1 1/2 cups flour
1/4 teaspoon table salt
FOR THE CHOCOLATE CARAMEL
2 cups milk chocolate chopped
1 1/2 cups sugar
1/4 cup water
6 tablespoons unsalted butter
1 cup cream
1/2 teaspoon table salt
1 tablespoon sea salt

Heat oven to 350F.
Make the crust: Line a 9-inch square baking pan with parchment, leaving an overhang on all sides, butter parchment, excluding overhang. Beat butter and brown sugar on medium speed until pale and fluffy, about 3 minutes. Add flour and table salt, and beat until just combined.
Press dough evenly into pan, and bake until lightly browned, about 30 minutes.
Make the chocolate caramel: Place chocolate in a medium bowl. Heat sugar and water in a small saucepan over medium-high heat, washing sides of pan with a wet pastry brush to prevent sugar crystals from forming, until amber, 10 to 12 minutes. Remove from heat. Add butter, cream, and table salt. Bring to a boil, stirring until smooth. Pour over chocolate. Let stand for 2 minutes. Stir to combine and let stand until cool, about 10 minutes.
Pour mixture over crust. Sprinkle with sea salt. Refrigerate at least 4 hours, or overnight. Run a knife around edges, lift parchment to remove whole bar from pan. Trim the edges and cut into bars.
Enjoy!

Recipe adapted from marthastewart.com
www.marthastewart.com/949584/chocolate-caramel-cookie-bars

ROSEMARY PISTACHIO COOKIES

1 cup ghee (at room temperature)
(you could also use unsalted butter, but it is my belief that the ghee provided an incredible and unique flavor to these cookies)
1 1/2 cups light brown sugar
2 eggs
2 1/3 cups self-rising flour
1 cup pistachios, shelled
1 cup white chocolate chips
2 teaspoons fresh rosemary, minced

Heat oven to 375F.
Line baking sheets with parchment paper.
Using a hand mixer or stand mixer, beat the ghee and brown sugar on high speed until smooth, lighter in color and a little fluffy.
Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl with a rubber spatula as needed.
Add the flour, pistachios, white chocolate chips and the rosemary, and mix on medium speed until thorougly incorporated.
Drop tablespoon sized balls of dough on the baking sheets.
Bake until lightly browned at the edges and spread flat, about 12 minutes. Let cool on the pans.
Enjoy!

Recipe adapted from The 4-Hour Chef, Timothy Ferriss, 2012

CHOCOLATE CHUNK COOKIES

I had several dishes at my house, belonging to past guests who had graciously and thoughtfully brought food for one occasion or another. I wanted to fill the containers up to give them back, so I baked a batch of super chocolatey Chocolate Chunk Cookies.

CHOCOLATE CHUNK COOKIES

3/4 cup regular oats
1/4 cup butter, softened
3/4 cup brown sugar
1/2 cup sugar
2 eggs
1 teaspoon vanilla extract
1 3/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1 1/2 to 2 cups chocolate chunks, divided

Heat oven to 400F.
Bake oats in a pie plate or on a cookie sheet, 10 to 12 minutes or until toasted and fragrant, stirring halfway through. Cool completely, process in a blender or food processor until finely ground.
Beat butter and sugars at medium speed with an electric stand mixer until fluffy. Add eggs and vanilla, beating just until blended.
Stir together flour, baking soda, salt, baking powder and ground oats in a small bowl. Gradually add to butter mixture, beating just until blended after each addition. Fold in 2 1/4 cups of chocolate chunks just until combined. Cover dough and chill 8 to 12 hours.
Heat oven to 350F.
Drop dough by tablespoons onto parchment paper-lined baking sheets. Bake for 10 to 12 minutes or until golden brown. Press the remaining chocolate into cookies. Remove from baking sheets to wire racks, cool completely.
Enjoy!

Recipe adapted from Southern Living, February 2013
www.southernliving.com/food/‎

FUDGY COOKIE BARS and CHOCOLATE CHIP COOKIES

The Fudgy Cookie Bars were heavenly, rich and chocolatey, especially in small pieces with a cup of tea. I love bar cookies, because they are quick and easy to make, and although my children aren't fans of nuts in sweets, I thought the walnuts were a delightful and delicious addition. 
However, the chocolate chip cookies were a HUGE hit with the kids - they absolutely loved them, and I loved that they were so easy to make. These are definitely sweet recipes I will keep and use over again.

FUDGY COOKIE BARS

1 3/4 cups flour
3/4 cup powdered sugar
1/4 cup cocoa
1 cup of butter, softened
1 (14 ounce) can of condensed milk
1 teaspoon vanilla extract
1 (12 ounce) package chocolate morsels
1 cup chopped walnuts

Combine first 3 ingredients in the bowl of a stand mixer. Add butter and mix until it just comes together.
Bake at 350F for 15 minutes. Remove pan and place on a wire rack.
Stir together condensed milk, vanilla and 1 cup of chocolate morsels in a small saucepan over medium heat stirring occasionally, 5 minutes or until smooth.
Pour mixture evenly over prepared crust, spreading to edges of the pan. Sprinkle with chopped walnuts and remaining chocolate morsels.
Bake at 350F for 20 minutes. Cool in pan on a wire rack 1 hour or until completely cool. Cut into bars.
Enjoy!

CHOCOLATE CHIP COOKIES

1/2 cup butter, softened
1 2/3 cups firmly packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
2 cups self-rising flour
1 (12 ounce) package semisweet chocolate morsels

Heat oven to 350F.
Beat butter at medium speed with an electric mixer until creamy, gradually add sugar, beating well. Add eggs and vanilla, beat well. Add flour, beat at a low speed until well blended. Stir in chocolate morsels.
Drop cookie dough by heaping tablespoonfuls 2 inches apart onto lightly greased baking sheets.
Bake at 350F for 11 to 12 minutes or until lightly browned.
Cool on baking sheets on a wire rack 5 minutes, transfer to wire racks, and cool completely.
Enjoy!

BUTTERSCOTCH MARBLE BLONDIE DROPS and CHEWY CHOCOLATE CHIP COOKIES and BLUEBERRY CHEESECAKE BLONDIES and CHOCOLATE COFFEE TOFFEE OATMEAL COOKIES

I am always looking for an excuse to bake, and love to share my cooking with friends. It's one way to show my fondness and affection for the lovely people in my life, and its less for me to have around the house to indulge in.
When a friend thought of the perfect book to lend me, I returned her copy with Butterscotch Marble Blondie Drops, when our neighbors moved out of town, I baked them Chewy Chocolate Chip Cookies for the long car ride, when a friend invited us over for a play date, I arrived with Blueberry Cheesecake Blondies, when I hosted friends for lunch, I served Chocolate Coffee Toffee Oatmeal Cookies. There really must be a baked good for every occasion.

BUTTERSCOTCH MARBLE BLONDIE DROPS

4 ounces of semisweet chocolate, chopped
2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, at room temperature
2 cups brown sugar
2 teaspoons vanilla extract
3 eggs

Heat oven to 350F.
Line 2 baking sheets with parchment paper.
Melt chocolate in the microwave, or over a double boiler.
Sift the flour, baking powder and salt into a medium bowl, set aside.
In a large bowl, using an electric mixer on medium speed, beat the butter, brown sugar and vanilla until smooth. Add the eggs and mix until blended.
On low speed, add the flour mixture, mixing just until incorporated.
Drop tablespoons of dough 3 inches apart on the baking sheets.
Drizzle about 1/2 teaspoon of the melted chocolate over the top of each cookie. Using a small sharp knife, gently swirl the chocolate to marbleize it.
Bake 1 sheet of cookies at a time for 10 minutes, or until the tops feel soft but set and the edges are lightly browned. Cool the cookies on the baking sheets for 10 minutes. Transfer to a wire rack to cool.
Enjoy!

Recipe adapted from The Morning News, August 2005

CHEWY CHOCOLATE CHIP COOKIES

125 grams of butter, softened
3/4 cup brown sugar
1 egg
1 cup of flour
1/4 cup of cocoa powder
1/2 teaspoon baking soda
1/2 cup dark chocolate chips

Stir butter and sugar together in a bowl, don't over mix. Stir in the egg.
Add dry ingredients and mix to combine. Stir in chocolate chips. Chill for 1 hour.
Heat oven to 180C. Line 2 oven trays with baking paper.
Place tablespoonfuls onto oven trays, leaving space for cookies to expand. Bake for 10 to 12 minutes or until golden.
Cool on trays.
Enjoy!

Recipe adapted from Next magazine, September 2011

BLUEBERRY CHEESECAKE BLONDIES

1 1/2 cups flour
pinch ground cinnamon
1/2 cup sugar
6 ounces of cream cheese, at room temperature
1 teaspoon vanilla extract
1 egg yolk
6 tablespoons butter
1 cup white chocolate chips
1 batch of Fresh Blueberry Jam (recipe follows)

Heat oven to 350F.
Coat a 9 inch square baking pan with cooking spray or with butter and flour.
In a bowl, stir together the flour, cinnamon and sugar. Beat in cream cheese and vanilla until thoroughly combined.
Beat in egg yolk, mixing until combined, set aside.
In a saucepan over low heat, melt butter and white chocolate chips together, stirring constantly until smooth.
Stir melted mixture into cream cheese mixture and mix well.
Transfer to a prepared pan and spread into an even layer. Spread blueberry jam over batter.
Bake 30 to 35 minutes or until edges are golden brown and center is set.
FRESH BLUEBERRY JAM
1 cup blueberries
2 tablespoons sugar, or to taste
1/2 teaspoon fresh lemon juice, or to taste
1 teaspoon of corn starch

Mash berries, using the back of a spoon, until coarsely mashed. Add sugar and lemon juice and mix well, taste and adjust sugar and lemon juice as necessary. Add cornstarch mixed with a little water.
Enjoy!

Recipe adapted from the Arkansas Democrat Gazette, June 2010
www.arkansasonline.com/news/features/food/‎

CHOCOLATE COFFEE TOFFEE OATMEAL COOKIES

1/4 cup boiling water
1 teaspoon instant coffee powder
1 1/3 cups brown sugar
1 cup butter
1 egg
1 1/2 teaspoons vanilla
3 cups oats
1 1/4 cups flour
3/4 teaspoon salt
1/2 teaspoon baking soda
1 (8 ounce) package milk chocolate toffee bits
3/4 cups chocolate chips
3/4 cup white chocolate chips

Heat oven to 350F.
Line cookie sheets with parchment paper.
Dissolve coffee in boiling water, cool to room temperature.
In a large bowl, beat sugar and vegetable oil spread on medium speed of electric mixer until creamy. Add egg, beat well. Beat in coffee and vanilla. Combine oats, flour, slat and baking soda, mix well. Gradually add to creamed mixture, beating well after each addition. Stir in toffee bits and both chocolate chips.
Drop dough by tablespoons 2 inches apart onto cookie sheets, bake 8 to 10 minutes just until golden brown. Cool 1 minute on cookie sheets, transfer to wire racks, cool completely.
Enjoy!

Recipe adapted from The Morning News, October 2004