The Occasion: Whenever you need a bite-sized bit of decadence, Pecan Pie Bars stand ready to satisfy your soul. We first made these for a picnic/concert in the park over the summer (keep them in the cooler until time to serve) and will likely make them again in a few months for the sweets table at our (in)famous holiday party. Yes, they are that good. 

What Makes it Special?  The shortbread crust with chopped pecans incorporated into it makes a noticeable upgrade from standard bars and/or pie crusts. Super-yum!
​
Serve With: Glass of milk, cup of coffee, or maybe a small glass of port. 

​Click on the photos to enlarge them and read the captions.

The Verdict: Sweet, satisfying, and addictive. Although I cut back on the original recipe’s sugar quota, this is still a very sweet bite. But that’s what pecan pie is all about (the nuts too I suppose) and it’s true for the bars as well. These pecan pie bars were a big hit with everyone who tasted them. If you find these on a plate in my house you better grab one for yourself before I show up as I love them so much I cannot be trusted to share. Sorry not sorry.

Pecan Pie Bars
Recipe source: Land o’ Lakes
 
INGREDIENTS

For Crust

• 1 3/4 cups all-purpose flour
• 3/4 cup butter, softened
• 1/3 cup sugar
• 1/3 cup coarsely chopped pecans

For Filling

• 2/3 cup firmly packed brown sugar
• 6 tablespoons all-purpose flour
• 1 teaspoon salt
• 1 1/2 cups dark corn syrup
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 1/2 cups coarsely chopped pecans

 
DIRECTIONS

• Heat oven to 350°F.
• Combine 1 3/4 cups flour, butter and sugar in bowl. Beat at medium speed, scraping bowl often, until mixture resembles coarse crumbs.
• Stir in 1/3 cup pecans.
• Press crust mixture evenly onto bottom of ungreased 13 x 9-inch baking pan. Bake 18-22 minutes or until edges are very light golden brown.
• Combine brown sugar, 6 tablespoons flour, and salt in large bowl; whisk until mixed.
• Add corn syrup, eggs, and vanilla; mix well.
• Stir in 1 1/2 cups chopped pecans.
• Spread evenly over hot, partially baked crust.
• Bake 30-35 minutes or until filling is set and knife inserted 1-inch from edge comes out clean.
• Cool completely. Refrigerate 30 minutes. Cut into bars.

The Occasion: Despite the word Breakfast in its name, this tasty treat says ‘snack food’ to me. More specifically it says "Eat me, you fool, I am the snackingest food, and we both know you want me now." The blackberry bar is not lying. 

The Recipe: One of my most favorite food blogs – Smitten Kitchen – is responsible for bringing this delightful treat into my life. Originally published as Raspberry Breakfast Bars, I took the blogger’s suggestion and swapped the fruit for what looked good at the market that week. The commenters suggested reducing the sugar in the crust to make the bars even more fruit-forward and delicious. 

Serve With: A cup of coffee or tea will be perfect as a go-with for this tasty treat. If you choose to make this part of your breakfast menu, add a small handful of nuts for a pop of protein if you’re in a rush, or maybe an egg white omelet if you’ve got more time.

Kitchen Tip:  Depending on the fruit you choose, the bars may or may not “bubble up” while baking as the recipe says. Some fruits (such as strawberries) are extra-juicy and may need a bit more flour or cornstarch to thicken up the sauce. Other fruits – like the blackberries I used – are not very juicy; I probably should have muddled the berries to loosen then up a bit. Just keep an eye on the bars, adjust the baking time as needed, and all will be well. Click on the photos to enlarge them and read the captions.

The Verdict: Overall these are very good – we’re already looking forward to making them again. AND they received several thumbs up from the office colleagues. That’s a relief, they can be a tough crowd! 

Blackberry Breakfast Bars
Recipe source: Smitten Kitchen
 
INGREDIENTS:

For the Crust and Topping

• 1 1/2 cups all-purpose flour
• 1/2 cup firmly packed dark brown sugar
• 1 1/4 cups rolled oats
• 3/4 teaspoon salt
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 3/4 cup (1 1/2 sticks) unsalted butter, cut into 1-inch pieces

For the Fruit Filling:

• 1/4 cup firmly packed dark brown sugar
• 1 tablespoon grated lemon zest
• 1/2 teaspoon ground cinnamon
• 2 tablespoons all-purpose flour
• 1 pound blackberries, fresh or frozen
• 1/4 cup fresh lemon juice
• 2 tablespoons unsalted butter, melted and cooled

 
DIRECTIONS:

• Make the crust and crumb: Preheat the oven to 350°F.
• Butter the bottom and sides of a 9-by-13-inch glass or light-colored metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up the two short sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.
• Put the flour, brown sugar, oats, salt, baking powder, baking soda, and cinnamon in a food processor. Pulse in short bursts until combined.
• Add the butter and pulse until loose crumbs form.
• Reserve 1 1/2 cup of the mixture and set aside.
• Pour the rest of the mixture into the prepared pan and use your hands or the back of a large wooden spoon to push the crust into an even layer at the bottom of the pan. The crust should touch the sides of the pan. Bake until golden brown, 12 to 15 minutes. Transfer to a wire rack and let the crust cool. Keep the oven on while you make the fruit filling.
• Make the blackberry filling: In a medium bowl, whisk the sugar, lemon zest, cinnamon and flour together.
• Add the blackberries, lemon juice and butter and use your hands to toss gently until the blackberries are evenly coated. “Muddle” the berries a little bit until they are soft and juicy but not mushy.
• Assemble and bake the bars: Spread the blackberry filling evenly on top of the cooled crust. Sprinkle the reserved crust mixture evenly on top of the filling.
• Bake for 35 to 45 minutes, rotating the pan every 15 minutes, until the top is golden brown and the filling starts to bubble around the edges.
• Transfer to a wire rack to cool completely, then cut into squares and serve. The bars can be stored in the refrigerator in an airtight container for up to two days.

Drinking tea while nibbling tea cookies made with tea. There’s a satisfying circularity in that. Plus the cookies are darn delicious – also satisfying! 

The Occasion: Tea time is Me time. Or perhaps it’s tea for two you have in mind. Or high tea for a handful of high society ladies and gents. These Earl Grey Tea Cookies will raise a smile from all who choose to indulge. 

The Recipe: There are many Earl Grey Tea cookie recipes out there in the world. This one is extremely easy, tailor-made for make-ahead scenarios, and oh by the way the cookies taste great! The recipe comes from kitchn, a very popular website with cooking lessons, kitchen tips, product reviews, and yes, user-friendly recipes. Check it out!

​Table Tip: Treat yourself with the eyes as well as with your taste buds. Bring out the good china or your favorite vintage cups and plates. Even if it’s “just you,” who deserves a special moment more? 

Click on the photos to enlarge them and read the captions.

The Verdict: Delicious! Not too sweet, but plenty of flavor. The Earl Grey Tea Cookies are easy, tasty, and perfect alongside a cup of coffee, tea, or a glass of milk. Enjoy!

Earl Grey Tea Cookies
Recipe source: Faith Durand for kitchn
Makes approximately 2 dozen

INGREDIENTS:

• 1 cup all-purpose flour 
• 1/4 cup sugar 
• 1/4 cup confectioners' sugar 
• 1 tablespoon Earl Grey tea leaves (OK to cut open tea bags, good texture to the tea leaves)
• 1/4 teaspoon salt 
• 1/2 teaspoon vanilla 
• 1 teaspoon water
• 1/2 cup unsalted butter

DIRECTIONS:

• Pulse together all the dry ingredients in a food processor until the tea leaves are pulverized.
• Add vanilla, water, and butter. Pulse together until a dough is formed.
• Form the dough into a log onto a piece of wax or parchment paper. Wrap the paper around and roll the log smooth.
• Freeze now, or chill for at least 30 minutes.
• If baking cookies now, preheat the oven to 375°F.
• When chilled, slice the log into 1/3-inch thick pieces. Place on baking sheets and bake until the edges are just brown, about 12 minutes.
• Let the cookies cool on sheets for 5 minutes, then transfer to wire racks.

The Occasion: It’s right there in the name. These cookies were made for tea time, a coffee break, or perhaps a late night snack with hot milk or cocoa. They’re a little on the dry side (on purpose) and not too sweet – the perfect go-with for a cuppa something warm. 

The Recipe: This recipe for Vanilla Bean Shortbread Tea Cookies comes from the food blog The View From Great Island. This blog is just brimming with tempting recipes – I will be back, and you should check out the site too. 

But what your guests will remember is how rich and buttery these shortbread cookies are. And even better, there’s only 1 cup of butter (2 sticks) in the recipe, which yielded @ 50 cookies. That’s not bad at all for shortbread. 

Kitchen Tips: I’m often intimidated by cookies that require a rolling pin and cookie cutters. I find it challenging to manipulate the dough to a specific thickness without tearing it and/or sticking the whole thing to the counter. For me, having the right tools and the right attitude makes it easier.

Tool #1: A large, clean counter or workspace. Take a few minutes to clean up and clear the space in advance.

Tool #2: Flour, lots of it. Toss generous handfuls on the counter before rolling out the dough with a thoroughly dusted rolling pin. Dust your hands too so you can press torn pieces of dough together and smooth out the seams.

Tool #3: Use a pastry scraper to lift the dough from the work surface. I do this several times during the rolling process, sometimes flipping the dough like a pancake so I can roll on the other side.

As for the attitude? A laissez faire approach works best for me regarding dough thickness and cookie yield. I always intend to do what the recipe says, but I refuse to freak out if my dough is a touch thicker or thinner. In this case, the recipe called for ¼-inch thick dough and a yield of 2 dozen cookies. My dough was thinner and my cutters were on the small side, so I got about 50 cookies from my batch. Be sure to adjust your baking time though! I watched carefully and shaved a few minutes off the oven time. 

Click on the photos to enlarge them and read the captions.

The Verdict: For a simple, un-sexy, non-chocolate cookie, these were a huge hit. Many compliments and recipe requests were received. (Here it is!) Vanilla Bean Shortbread Tea Cookies offer the perfect excuse to bring out all the pretty cups and plates for a vintage tea party. Enjoy!

Vanilla Bean Shortbread Tea Cookies
Recipe source: The View From Great Island
Yield: makes approximately 2 dozen
 
INGREDIENTS:

• 1 cup unsalted butter (2 sticks), at room temperature
• 1/2 cup confectioners sugar
• 2 cups all-purpose flour
• 1 vanilla bean, seeds scraped out
• 1 tablespoon pure vanilla extract

DIRECTIONS:

• Cream the sugar and butter together in a stand mixer with the vanilla bean seeds. Blend in the flour and vanilla extract until the dough comes together.
• Sprinkle flour on your work surface, then place the soft dough there and divide it into two disks.  Wrap the disks in plastic wrap and refrigerate until firm, about an hour.
• While the dough is chilling, preheat the oven to 350F.
• After the dough is chilled, roll it out on a floured surface to about ¼-inch thick and cut out the cookies. Place them on a parchment or Silpat lined baking sheet.
• Put the baking sheet in the refrigerator while you clean up.
• Bake the cookies for 10-13 minutes until firm.
• Cool on a rack.

The Occasion: When you want to step up your cookie game from the same ol’ chocolate chip variety. Now I love me some choc-chips, don’t misunderstand, and I know they’re the default go-to cookie choice in the U.S. for a reason. But sometimes you just want to shake things up. These Salted Vanilla Toffee Cookies will have you shaking and baking in no time.
​
The Recipe: These Salted Vanilla Toffee Cookies come to us from Sally’s Baking Addiction, an awesome website for those of us who cannot get enough tasty carbs in our life. If you do not already know Sally, waste no time in checking out her site. 

​Serve With: Cuppa tea. And another cookie.

Kitchen Tip: The cookie dough needs to chill for at least 3 hours before baking, so plan ahead. Click on the photos to enlarge them and read the captions.

The Verdict: These cookies look perfectly nice, maybe a little “vanilla”, but they hide an unexpectedly over-the-top combination of flavors and textures. A tender cookie with chewy edges, pops of toffee, and oh that flaky sea salt! For the safety (and satiety) of my fellow Americans, I should probably not be allowed within arms-length of this cookie platter so as to give others a fair shot at this taste treat. Left up to me, they would be all for me.  I guess you could say they are pretty darn good. Go make some!

Salted Vanilla Toffee Cookies
Recipe source: Sally’s Baking Addiction
 
INGREDIENTS:

• 1 cup unsalted butter, softened to room temperature
• 1/2 cup granulated sugar
• 1 cup packed brown sugar 
• 2 large eggs
• 2 teaspoons pure vanilla extract
• Seeds from 1/2 a vanilla bean
• 2 1/2 cups all-purpose flour 
• 1 teaspoon cornstarch
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups Heath English Toffee Bits 'O Brickle
• Flaky sea salt, for sprinkling

DIRECTIONS:

• In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy.
• Add the granulated sugar and brown sugar and beat on medium high speed until fluffy and light in color.
• Beat in eggs, vanilla, and vanilla bean seeds on high speed. Scrape down the sides and bottom of the bowl as needed.
• In a separate bowl, whisk the flour, cornstarch, baking soda and salt together until combined.
• On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick.
• Add the toffee bits, mix on low for about 5-10 seconds until evenly disbursed. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 3 hours and up to 3 days. Chilling is mandatory for this cookie dough.
• Remove cookie dough from the refrigerator and allow to sit at room temperature for 20 – 30 minutes. This will make the cookie dough easier to scoop and roll.
• Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
• The chilled dough might be slightly crumbly but will loosen up a bit as you roll it into individual balls. Each cookie should be about 1 tablespoon of dough. Sprinkle with just a little sea salt.
• Bake the cookies for 10 minutes (11 minutes for crispier cookies), until slightly golden brown around the edges. Switch and rotate the pans once during cooking.
• The baked cookies will look extremely soft in the centers when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet. If the cookies are too puffy, try gently pressing down on them with the back of a spoon. They will slightly deflate as you let them cool.
• Transfer to cooling rack to cool completely. Sprinkle with additional sea salt if desired.

Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. Baked cookies freeze well - up to three months. Unbaked cookie dough balls freeze well - up to three months. Bake frozen cookie dough balls for an extra minute, no need to thaw. 

If you like your sweet bites counter-balanced with a generous dose of spice and an umami undertone, then this is the recipe for you. Ilise made Gingerbread Molasses Chocolate Chip Bars for an office party where they made quite an impression.
​
Bold flavors, dense, fudgy cake – this is gingerbread taken to the extreme, and extremely good it is too! 

The Occasion: These bars are perfect for after-school snack, your potluck contribution, or office treats. Assertively spice-forward, they may not ring the bell for everyone. Let the chips fall where they may. Chocolate chips in this case, and plenty of them.

The Recipe: This one comes from Averie Cooks, a food blog that serves up real food for real people who want amazing meals done fast and easy. Isn’t that all of us?  

What Makes it Special? The deep, dark molasses in the batter combines with semi-sweet chocolate chips to create a new, fudge-like taste sensation. Abundant spices. If you’re not a fan of bold flavors, find another treat. 

Serve With: A glass of milk or cup of coffee. Click on the photos to enlarge them and read the captions. 

The Verdict: Deeply delicious, devilishly divine. This tastes like a cross between a brownie, fudge, ginger snaps, a chocolate chunk cookie, and a jolt of something dark and sweet. Go ahead. Give in to the dark side. You won’t regret it. 

Gingerbread Molasses Chocolate Chip Bars
Recipe source: Averie Cooks
 
INGREDIENTS:

• 1/2 cup unsalted butter (1 stick), melted
• 1 large egg
• 1 cup light brown sugar, packed
• 1/2 cup unsulphured light or medium molasses (not blackstrap)
• 1 tablespoon vanilla extract
• 3 teaspoons ground ginger
• 2 teaspoons cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ground nutmeg
• Pinch of salt
• 1 1/4 cups all-purpose flour
• 1 1/2 cups semi-sweet chocolate chips, divided

DIRECTIONS:

• Preheat oven to 350˚F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
• In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
• Let the butter cool for a minute before adding the egg so it doesn’t become scrambled. Add the egg, brown sugar, molasses, vanilla, ginger, cinnamon, cloves, nutmeg, and salt. Whisk until smooth.
• Add the flour and stir until just combined, don’t over mix.
• Stir in 1 1/4 cups chocolate chips.
• Turn batter out into prepared pan, smoothing the top lightly with a spatula.
• Evenly sprinkle remaining 1/4 cup chocolate chips over the top, pressing them down very lightly with a spatula.
• Bake for about 35 minutes, or until done. Start checking at 30 minutes; it may take longer. A toothpick inserted in the center should come out clean, or with a few moist crumbs. It may be hard to find a clean patch to test because of all the chocolate, so give it your best guess.
• Allow bars to cool in pan for at least 30 to 60 minutes before slicing and serving. They are even better after resting overnight so the flavors marry and the chocolate fully sets.  
• Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

Since January 1st, many of us have attempted to stick with good-for-you resolutions, be it diet, fitness, quality time with loved ones, better work habits, whatever. I’m here to say it’s important, it’s worthwhile, but it ain’t easy. Right about now, a month into the new year, I am tempted to abandon it all and sink back into the familiar cocoon of my bad habits with a hunk of chocolate cake. Maybe you too?

Don’t do it! Hold on, my friend. Change is possible, especially when you keep the end goal firmly in mind. Lose weight for your good health? Gain strength so you can move mountains or at least run up and down one? Organize your work life for improved productivity and less stress? Worth the effort.

But surely a small reward in recognition of your willpower so far is in order, right? Yes.

The Occasion: When you crave a sweet treat that won’t undermine your hard work this Apple-Pear-Cranberry Crisp is just the ticket. It’s fruit! And fruit is our friend.
​
This rustic, homespun dessert is perfect for a family meal and maybe even for company. We served a large Apple-Pear-Cranberry Crisp as part of a dessert buffet (on a warming tray with a big bowl of Cinnamon Whipped Cream available alongside). Not the prettiest dessert on the table, but man oh man, was it good!

The Recipe: We used Gena Hamshaw’s recipe from The Full Helping as the basis for our crisp, making only a few modifications per notes in the comments and tips from similar recipes. This website is great for newbies to a plant-based lifestyle as well as vegan veterans. For our dessert buffet, a vegan, gluten-free option was exactly what we wanted, but in my version (below) I have included notes for those who prefer a “regular” recipe.  

What Makes It Special? Apple-Pear-Cranberry Crisp is simple to prepare, can be made ahead, and is easily scalable to feed a crowd or just a hungry twosome. Super special!

Serve With: We offered cinnamon whipped cream on the side. 

​Vanilla ice cream is a classic go-with for any flavor of fruit crisp.

Pro tip: The leftovers are perfect for breakfast – think granola + fruit. Add yogurt for a breakfast parfait!

​Note: Normally I would insert pictures here documenting the crisp-making process. Sadly, due to an overload of party planning details taking up space in my brain at the time I took no usable photos. Sorry! 

The Verdict: Yum yum yum. Nom nom nom. Yes, it’s dessert, yes, there’s some sugar in it, but all things considered, this is a satisfying treat which – consumed in moderation – will not negate your hard work for self-improvement.

​And if diet and fitness goals are not on your mind, even better, this dessert is still a wonderful example of tasty, fresh, clean-eating comfort food. Enjoy!

Apple-Pear-Cranberry Crisp
Recipe source: The Full Helping with only a few modifications indicated below
 
Note: This recipe may be prepared using vegan, gluten-free, or “regular” ingredients. Notes are included throughout where relevant choices can be made.

INGREDIENTS:

For the Fruit Filling:

• 1½ pounds peeled and cubed apples
• 1½ pounds peeled and cubed pears
• 1 cup fresh cranberries
• 2 tablespoons orange zest
• 2 tablespoons freshly squeezed orange juice
• 1 tablespoon freshly squeezed lemon juice
• ½ cup sugar (cane sugar, brown sugar, sucanat, demerara sugar, and coconut sugar are all great options)
• ¼ cup flour (Use oat flour, gluten-free all-purpose flour, or GF whole wheat pastry flour if desired)
• 1 teaspoon ground cinnamon
• Dash cloves

For the Topping:

• 1⅓ cups flour (Use oat flour, gluten-free all-purpose flour, or GF whole wheat pastry flour if desired)
• 1 cup rolled oats
• ¾ cup brown sugar, cane sugar, or coconut sugar
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ½ teaspoon ground ginger
• 1 stick (8 tablespoons) cold butter (Use Earth Balance, cut into small pieces, or ½ cup solid coconut oil [just keep it at a temperature lower than room temperature to keep it solid] if you want to make a vegan version)
• 2 tablespoons cold water

DIRECTIONS:

• Preheat the oven to 350 F and lightly oil a 9 x 13 rectangular baking dish or a 2¼ quart oval baking gratin.
• To prepare the filling, toss all filling ingredients together in a large mixing bowl. Transfer them to the baking dish.
• Place the flour, oats, sugar, salt, cinnamon, and ginger in a medium sized mixing bowl and whisk them together.
• Add the butter (or Earth Balance or coconut oil) and use your fingers to work it into the dry ingredients, crumbling it until the butter (or Earth Balance or oil) is in very small pieces and the consistency of the mixture is even. Add two tablespoons of ice water. Keep crumbling the mixture together until large crumbs are forming.
• Sprinkle this mixture over the crisp filling in the baking dish.
• At this point, you can cover the unbaked crisp with plastic wrap and store it in the refrigerator for up to two days prior to baking, if desired. Bring it to room temperature before proceeding with the next step.
• Transfer the baking dish to your oven. Bake for 25-40 minutes (this will vary based on your oven, so start checking at 25 minutes), or until the filling is bubbly and the topping is slightly browned.
• Serve with ice cream, whipped cream, yogurt, or on its own.

The Occasion: We made Galaxy Chocolate Mousse Cakes for our recent Pick Your Planet themed dinner party with The Foodies, where they were a big hit. “Out of this world,” our friends said. “We love this dessert to the moon and back!”, and “Seconds, please!”

If this sounds like music to your ears, you should make a batch of Galaxy Chocolate Mousse Cakes for a special occasion such as a birthday, anniversary, or some other fancy affair. 

What Makes it Special? The shiny, mirror glaze with shimmering colors creates a real Wow factor.

It’s loads of fun getting artistic while decorating the cakes. Release your inner Jackson Pollock or Peter Max, perhaps.

Follow the instructions, allow enough time for each step (including chill time for the mousse), and find your zen place about the huge amount of mess that will occur during the final phase.

The Recipe: There are many recipes and helpful YouTube videos on mirror glaze frosting. Informative and mesmerizing to watch. Do a quick online search and see for yourself. This winning recipe comes from Elizabeth at Sugar Hero – she specializes in dessert recipes for the home cook. Noble work indeed, she has my thanks and admiration!

Our photos and process are shared below – including the magnificent mess! – but you should do yourself a favor and click through to read the Sugar Hero recipe in her own words. The author covers this detailed and complicated process in an accessible, straightforward, yet humorous way. 

Let's start with the end in mind -- a few shots of the cosmic cakes in-process and ready to serve. Then we'll backtrack and take you through the steps. For the full recipe, please read/print the original Sugar Hero recipe here. Click on the photos to enlarge them and read the captions.

Galaxy Chocolate Mousse Cakes
Recipe source: Sugar Hero
 
Makes 10 Mousse Cakes
Required equipment: Silicone baking molds in half-sphere shapes, washed and dried

INGREDIENTS:

Brownies:

• 6 ounces unsalted butter
• 8 ounces semi-sweet chocolate, chopped
• 2 large eggs
• 2 teaspoons instant espresso powder, optional
• 2 teaspoons vanilla extract
• 5 ounces granulated sugar (3/4 cup)
• 2 ¼ ounces all-purpose flour (1/2 cup)
• 1 teaspoon baking powder
• ½ teaspoon salt

 
Chocolate Mousse:

• 9 ounces chocolate, chopped or chocolate chips (We used 6 ounces 60% bittersweet and 3 ounces semi-sweet)
• 1 ¾ cups heavy cream, divided
• 1/8 teaspoon salt
• 1 packet unflavored powdered gelatin (1/4 ounce)
• 2 tablespoons cold water

 
Mirror Glaze:

• 3 packets unflavored powdered gelatin (3/4 ounces)
• 9 ounces water, divided use
• 10 ½ ounces granulated sugar (1 ½ cups)
• 7 ounces sweetened condensed milk (1/2 of a standard 14-ounce can)
• 12 ounces real white chocolate, chopped or white chocolate chips
• Gel food coloring (Your choice of colors: we used Blues, Pink, Purple, Yellow, White, Orange, White)

As always, please click on the photos below to enlarge them and read the captions.

Begin with the brownies, which will form the base of each cake. Prep the oven and the pan (350 F., and a foil-lined 9 X 13 pan, lightly oiled). Melt the butter and chocolate together, then let it cool. Add the eggs, then espresso, vanilla and sugar. Whisk, whisk, whisk! Next add the flour and other dry ingredients. Stir gently, then add to the pan. Bake for about 20 minutes, then cool completely. Use a large cookie cutter to cut out brownie circles. Freeze them until ready for use.

Now let's consider the mousse. Combine chocolate, cream and salt. Alternate between melting and whisking until smooth. Cool the mixture to room temperature. Meanwhile prepare the gelatin and set aside. Using a mixer, whip the cream and set aside. The chocolate should be cool by now, so melt the gelatin and mix it in. Fold in the whipped cream. 

Now it's time for the silicone half-sphere molds. Fill the half-spheres with chocolate mousse to the appropriate level, about a half inch from the top. Top the mousse cups with a frozen brownie round, pressing firmly. Freeze the mousse cakes in their silicone molds until very firm - at least 2 hours, 4-6 hours would be better. 

Once frozen, un-mold the cakes and place them on small cardboard circles for easy handling later on. Store them in the freezer until ready to glaze.  ​

Finally it's time to glaze. This is where the magic happens. (Remember: for the detailed recipe visit Sugar Hero.)  Mix the gelatin and set aside. Cook the water, sugar, and condensed milk, then add the gelatin, whisking until it is incorporated. Add the white chocolate to the pan. Use an immersion blender to melt and smooth the entire mixture. 

Divvy up the glaze into assorted bowls for base and accent colors. Add gel food coloring to the bowls and mix. Now set up a 'creativity play station' where the cakes can be elevated, and the glaze can run off, and the whole mess can be contained. Take the mousse cakes out of the freezer and place them on jars or glasses to raise them off the surface but still provide stability. Take a new bowl and mix one of your base colors with a few drops of the accents colors, give it a swirl, and then pour the mixture over one of the galaxy cakes, making sure that the sides are covered. Keep mixing and swirling until all cakes are covered. You can add edible sprinkles if desired -- we used silver stars. Chill the cakes again before serving. ​

The Verdict: These cosmic mousse cakes are so pretty, is it too much to ask for them to taste good too? NO, not too much, these babies are delicious -- with three variations on chocolate (brownie, mousse, and glaze) how can you go wrong?  

As you can see, this is a capital "P" Project. If you're up for it, I say lean in and embrace the challenge. None of it is especially difficult, there are just so many steps. Please let us know if you decide to try making Galaxy Chocolate Mousse Cakes yourself - we'd love to hear all about it!
​

Want more planetary reading material? Find the recap of our Pick Your Planet dinner party here. 

The Occasion: Tis the season for holiday baking, no matter which holiday(s) you celebrate. Make the Lemon Meltaways to serve your family, or pack up a box and give homemade cookies to your friends, colleagues, and neighbors.

The Recipe: These tasty cookies come from Southern Living – always a great resource for many delicious recipes, whether it’s for sweets, main courses, or appetizers. Check ‘em out!

Serve With: This type of cookie is perfect alongside a cup of tea, or possibly a glass of sparkling wine. Click on the photos to enlarge them and read the captions.

The Verdict: The lemon flavor is delightfully tart yet balanced with lots of sweet confectioner’s sugar. At this time of year baking often features flavors such as gingerbread, cinnamon, and apple cider. That’s good too, but the lemon is somehow refreshing, and yes please, I would indeed like to have another one, thanks. Next time we make these cookies we will add a larger quantity of lemon zest to the batter. Yum!

Lemon Meltaways
Recipe source: Southern Living via MyRecipes.com
 
INGREDIENTS:

• 3/4 cup plus 2 tablespoons butter, softened
• 1 1/2 cups powdered sugar, divided
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• 1 1/2 cups all-purpose flour
• 1/4 cup cornstarch
• 1/4 teaspoon table salt
• Parchment paper

DIRECTIONS:

• Beat butter at medium speed with a heavy-duty electric stand mixer until creamy.
• Add 1/2 cup powdered sugar; beat at medium speed until light and fluffy.
• Stir in zest and juice.
• Whisk together flour and next 2 ingredients.
• Gradually add flour mixture to butter mixture, beating at low speed just until blended.
• Cover and chill 1 hour.
• Preheat oven to 350°.
• Drop dough by level spoonfuls 2 inches apart onto parchment paper-lined baking sheets, using a 1-inch cookie scoop. Or use your hands to form small balls of dough.
• Bake at 350° for 13 minutes or until lightly browned around edges.
• Cool on baking sheets 5 minutes.
• Once the cookies are completely cooled, toss them into a small bowl containing 1 cup powdered sugar. When the cookie is covered in sugar, remove it to the cooling rack or serving platter.

Some home cooks roll their eyes and grumble about having to modify their menus for diners with special diets. I’m sure I’ve been guilty of this from time to time as well.
​
But honestly it’s not that hard to do. And if you care enough to feed these folks in the first place, it only makes sense to treat them to a world-class meal and expand your culinary repertoire at the same time. 

These days it’s not too difficult to find gluten-free desserts available at specialty bakeries or boxed products in the grocery aisles, and thankfully the quality of g-free goods keeps improving. But there’s something special about a pan of home-baked cookies fresh out of the oven that will never be replicated by a store-bought dessert. To me, oatmeal cookies exemplify the home-made, made with love ethos more than almost any other flavor.
​
I’ll wager that your g-free friends and family members will appreciate a warm batch of these Oatmeal Chocolate Chip Cookies even more than a fancy dessert at a 5-star restaurant. Prove me wrong. 

Kitchen Tip: More good news! The recipe can be easily adapted for vegans too. Simply swap vegan butter, vegan chocolate chips, and egg replacement for the regular versions. The cookies may spread a bit more and bake a little faster than usual, so keep a close watch – and embrace the homey-ness. Oatmeal cookies are never going to be glamour girls in the world of baked goods, and that’s OK. Click on the photos to enlarge them and read the captions.

The Verdict: These Gluten-Free Oatmeal Chocolate Chip Cookies spread a little more than I would like, they’re quite crispy around the edges, and they crumble easily. These are not Pinterest-ready, look-at-me cookies, but they taste great and inspire much happiness. And ultimately, isn’t that why we take the trouble to bake for our loved ones? Enjoy.

Gluten Free Oatmeal Chocolate Chip Cookies
Recipe Source: Epicurious
 
This recipe will be gluten-free if the oats aren’t cross contaminated with wheat/flour products. You can make the cookies vegan-friendly by using butter and egg replacements and vegan chocolate chips.

INGREDIENTS:

• 2 1/4 cups old-fashioned oats, divided
• 1 tablespoon cornstarch
• 1/2 teaspoon baking powder
• 1/2 cup unsalted butter, softened (or use Earth Balance for vegan)
• 1/3 cup granulated sugar
• 1/3 cup packed light-brown sugar
• 1 large egg (or use Ener-G Egg Replacer)
• 1 teaspoon pure vanilla extract
• 1 cup coarsely chopped bittersweet chocolate chunks or chips (at least 65 percent cacao) (use vegan chocolate chips if desired)
• 1/2 tsp kosher or sea salt

DIRECTIONS:

• Heat oven to 375° and set racks in upper and lower thirds of oven.
• In a food processor or blender, pulse 1 1/4 cups oats until very finely ground.
• Add cornstarch and baking powder; pulse briefly.
• In a large bowl, use an electric mixer to cream butter and sugars until light and fluffy.
• Add egg and vanilla and beat until smooth.
• Add flour mixture and stir until just combined. Fold in chocolate and remaining oats.
• Drop dough by tablespoons, 2 inches apart, onto 2 parchment-lined baking sheets. Sprinkle with salt.
• Bake until edges are golden brown, about 15 minutes.
• Cool on sheets 5 minutes; transfer to a wire rack to cool completely.

Have you noticed that we really enjoy cooking with booze? I’m sure that reveals something nefarious about our moral characters, but oh well. When the foodstuff in question is as tender and tasty as this orange-flavored, Galliano- and vodka-spiked Bundt cake I’m prepared to stand by our choices.

This is a family recipe, recovered from a crumbling cardboard box filled with handwritten paper scraps recounting familiar dishes from way back when. Not all the old recipes are winners worth repeating, but this Harvey Wallbanger Cake most definitely is, despite an Ingredients List containing boxed mixes. We don’t usually do that, but I’m glad we made an exception for Great-Aunt Sylvia’s delicious dessert.

Sadly, Sylvia is no longer with us, and she had retired from cake baking by the time I met her twenty-some-odd years ago.

But I have a vivid picture in my mind of Sylvia in a glamorous hostess caftan, hair perfectly coiffed, with a big welcoming smile, serving up slices of this deceptively simple cake. ​

That's Sylvia in the middle, along with some of our family's other leading ladies, Sarah and Dorothy.

Kitchen Tips: As you can see in the photos, our regular Bundt pan was too small for this cake. The batter rose way above the top, resulting in an oddly-shaped cake. It still tasted great, don’t get me wrong, but would be better baked in an extra-large Bundt pan. My rule of thumb is to fill a cake pan about three-quarters full (unless the recipe calls for something else); extra batter can be poured into another pan or cupcake tin. Click on the photos to enlarge them and read the captions.

The Verdict: I love it when a cake (or any food item, really) looks deceptively ‘average’ and then turns out to be magnificent. This is that. Strong citrus flavors, light crumb, happy campers. Next time we will add even more orange zest into the batter as well as within the glaze. 

Harvey Wallbanger Cake
Recipe source: Sylvia Berry
 
INGREDIENTS:

For the Cake:

• 1 Package Yellow Cake Mix (such as Duncan Hines)
• 1 Package Instant Vanilla Pudding
• 1/2 Cup Vegetable or Canola Oil
• 4 Eggs
• 3/4 Cup Orange Juice
• 1/4 Cup Vodka
• 1/4 Cup Galliano liqueur
• Zest from 1 1/2 oranges

For the Glaze:

• 1 ounce Galliano
• 1 ounce vodka
• 1 ounce orange juice
• Zest from 1 ½ oranges
• 1 cup confectioner's sugar

DIRECTIONS:

• Preheat oven to 350.  Grease a Bundt pan or spray with non-stick spray and set aside.
• In large bowl, combine cake mix, pudding mix, oil, eggs, vodka, Galliano, zest from 1 ½ oranges and water.  Mix at low speed for 1 minute and then beat 4 minutes more at medium speed. 
• Pour batter into a well-greased Bundt pan and bake for 40-45 minutes (until toothpick inserted in center comes out clean). 
• Let cake cool in pan for 10 minutes then remove from pan.

Make the Glaze:

• Combine the Galliano, vodka, orange juice, zest from 1 ½ oranges, and 1 cup confectioner's sugar. Blend until smooth.
• Poke holes in the top of the cake with a skewer or toothpick and pour glaze over the still warm cake. 

What the heck is Sweetest Day anyway? According to Wikipedia (insert grain of salt here) it’s a holiday for showing love and affection, celebrated in the Midwest and parts of the Northeastern U.S.

I used to roll my eyes vigorously at made-up holidays such as this. But then I opened an online vintage shop – Entertaining Vintage, come visit! – and now I’m a major fan of all gift-giving occasions such as this.
​
Entertaining Vintage offers housewares, items for dining, kitchen and entertaining plus art glass, figurines, dolls, and collectibles both ridiculous and sublime.

Our Sweetest Day Sale features 15% off selected items to treat your sweetie – thru 10/21/17. 

Just here for the food? Well, here you go – enjoy some links to our favorite Sweet Bites. Any of these tasty treats would make a delicious homemade gift for someone you love. They do say – Food is Love!

• German Chocolate Cake Cookies
• Bourbon Caramels
• Salted Caramel Pretzel Cookies
• Port Ganache-Glazed Brownies with Dried Cherries​

Click on the photos to enlarge them and read the captions

Brownies are awesome, right? Are we in agreement on that basic fact? Good, I thought so. Well, these chocolatey nuggets – Macadamia Double-Decker Brownies – elevate the game to a whole new level.

The Occasion: This is all the dessert you will ever need. You know how sometimes a cookie or brownie is just a snack? This one counts as a legit, capital ‘D’ dessert that’ll inspire you to take your time.

The Recipe: The recipe comes from Fine Cooking, an excellent magazine and website for the serious foodie. Expert recipes, helpful how-to guides, and awesome food photography are the hallmarks of this operation. Check it out. 

The Verdict: Super-duper yummy! If I were a puppy I’d be wagging my tail real hard and conspiring to grab the whole plate off the counter. Even without the tail, I still might conspire. These brownies might just change your life. Click on the photos to enlarge them and read the captions.

Macadamia Double-Decker Brownie Bars
Recipe source: Fine Cooking
 
INGREDIENTS:
For the brownie layer:

• Cooking spray
• 6 ounces (12 tablespoons) unsalted butter, cut into large chunks
• 1 ½ cups granulated sugar
• 2 ¼ ounces (3/4 cup) unsweetened cocoa powder (natural or Dutch processed)
• 1/4 teaspoon table salt
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 3 ½ ounces (3/4 cup) unbleached all-purpose flour

For the macadamia layer:

• 1/2 cup firmly packed light brown sugar
• 1 ½ ounces (1/3 cup) unbleached all-purpose flour
• 2/3 cup light corn syrup
• 1 ½ ounces (3 tablespoons) unsalted butter, melted
• 1 ½ teaspoons pure vanilla extract
• 2 large eggs
• 1 ½ cups roughly chopped salted macadamia nuts
• 1/3 cup sweetened coconut flakes

DIRECTIONS:

• Position a rack in the center of the oven and heat the oven to 325 degrees F. Line the bottom and sides of a 9×13-inch baking pan with foil, leaving some overhang on the sides, and spray with cooking spray.
• For the brownie layer: In a medium saucepan over medium heat, whisk the butter until it is melted.
• Remove the pan from the heat and add the sugar, cocoa powder, and salt. Whisk until well blended, about 1 minute.
• Add the eggs and vanilla and whisk until smooth.
• Add the flour and stir with a rubber spatula until blended.
• Scrape into the prepared pan and spread evenly.
• Bake until the top is shiny and dry-looking and the brownie springs back very slightly when pressed with a fingertip, about 20 minutes. (The brownie should not be completely baked.) Remove from the oven and put on a rack.
• For the macadamia topping (Make while the brownie layer is baking): In a large mixing bowl, combine the brown sugar and flour. Whisk until well blended, breaking up any large clumps.
• Add the corn syrup, melted butter, and vanilla. Whisk until blended, about 1 minute.
• Add the eggs and whisk just until combined, about 30 seconds. (Don’t overmix or the batter will be foamy.)
• Add the nuts and coconut and stir with a rubber spatula until evenly blended.
• Bring the elements together: Pour the macadamia topping over the warm, partially baked brownie layer. Using a spatula, carefully spread the mixture into an even layer.
• Return the pan to the oven and bake until the top is golden brown, 37 to 40 minutes.
• Transfer the pan to a rack to cool completely.
• Using the foil as handles, lift the rectangle from the pan and invert onto a work surface. Carefully peel away the foil. Flip right side up. Using a sharp knife, cut into 2×2-inch squares and then cut each square into triangles.
• Make ahead: After the brownie and macadamia layers have been baked and cooled, the entire pan can be wrapped in plastic wrap, then foil, and frozen for up to 1 month.

The Occasion: Back to school – either literally if you have school-age kids, or figuratively if you’re an office worker for whom Summer Fridays are no longer a thing.

During a big routine change it is nice to find a sweet treat in your brown bag lunch every once in a while. These tasty Molasses Spice Cookies will do the trick.

What Makes This Special: In addition to the awesome flavor, you can freeze the cookie dough nuggets and bake off only what you need each time. 2-3 cookies, or a whole bunch, it’s up to you.

Serve With: Cuppa tea. Glass of milk. Sip of tawny port? Click on the photos to enlarge them and read the captions.

The Verdict: These are not sexy show-off cookies. They will never win a competition. But man oh man are they good. And familiar. Comfort food in the very best possible way. This is a great cookie to have in your recipe repertoire. 

Molasses Spice Cookies
Recipe source: Once A Month Meals
Yield: Approx. 3 dozen cookies

INGREDIENTS:

• ¾ cup softened Butter
• 1 cup Sugar (this is the first portion of sugar out of 2 total for this recipe)
• 1 individual Egg
• ¼ cup Molasses
• 2 cups All-purpose Flour
• 2 teaspoons Baking Soda
• ½ teaspoon Salt
• 1 teaspoon Cinnamon
• ½ teaspoon Ground Ginger
• ½ teaspoon Ground Cloves
• ¼ cup Sugar (2nd portion of sugar out of 2 total)

DIRECTIONS:

• Using a stand mixer (or a hand mixer in a large bowl) cream the butter and 1 cup of sugar.
• Add egg and beat well. Scrape down the sides of the bowl.
• Add molasses, mix well. Scrape down the sides.
• Combine flour, baking soda, salt and spices in another bowl. Add to creamed mixture and mix well.
• Chill dough for at least 6 hours.
• Shape the dough into 1-inch balls.
• Place ¼ cup of sugar in a medium bowl. Roll the dough balls in sugar so they’re thoroughly covered. Place two inches apart on ungreased baking sheets.
• Bake at 375 degrees for 8-10 minutes or until edges begin to brown.
• Allow cookies to cool for two minutes in the pan before removing to a wire rack to cool completely.

The Occasion: Blueberry season – it doesn’t last forever, you know!

I went looking for a reason to make these Blueberry Crumb Bars. Thankfully Ilise had an office meeting to which she brought these snacks. (I cannot be trusted with a panful of these in the house. Sad.)

The Recipe: This recipe jumped out at me from Allrecipes, contributed by A. Beavers. It is easy to follow and delicious. I really appreciate the authenticity of the Allrecipes site – this is real food from real people sharing their know-how for some real great eats. 

Serve With: A smile. Seriously, these treats need nothing else. But if you want to be truly decadent, crumble a Crumb Bar into a bowl, heat it in the microwave for 10 seconds, and add a scoop of vanilla ice cream. Yup, you’re welcome. Click on the photos to enlarge them and read the captions.

The Verdict: There are many variations of this recipe out in the world. This version is flavorful, fast and easy – excellent qualities in a Crumble. But I’ll make a few small changes next time: A) Add texture to the topping with oats; and B) Prebake the bottom crust for about 7 minutes before adding the berries and topping.

DO bake these bars, my friends. Blueberry season will not last forever, but your fond memories of this dessert most certainly will!

Blueberry Crumb Bars
Recipe source: A. Beavers at Allrecipes. We modified it only slightly - butter instead of shortening, mixing with a food processor rather than by hand, and pre-baking the crust.

INGREDIENTS:

• 1 cup firmly packed brown sugar
• 1 teaspoon baking powder
• 3 cups all-purpose flour
• 1 cup butter, chopped and chilled
• 1 egg, room temperature, slightly beaten
• 1/4 teaspoon salt
• 1 pinch ground cinnamon
• 4 cups fresh blueberries
• 1/2 cup white sugar
• 3 teaspoons cornstarch
• Optional: ¾ cup oats

 
DIRECTIONS:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch pan.
• Place 1 cup sugar, 3 cups flour, baking powder, salt and cinnamon in the bowl of a food processor. Pulse several times to mix the ingredients together.
• Add the cold butter to the dry ingredients and pulse until the ingredients start to come together. (10-12 one-second bursts, give or take.) You will see pea-sized crumbles.
• Scrape down the sides of the food processor and add the beaten egg. Pulse again until thoroughly mixed and the dough has formed into a crumbly dough.
• Pat half of dough into the prepared pan. Press it firmly to reach into the corners, and so there's an even thickness all over.
• Bake the crust for 7 minutes. Let the pan rest on a cooling rack for 5 minutes.
• Optional: You can increase the texture and flavor by adding oats to the crumb topping. Add ¾ cup oats to the remaining dough in the food processor. Pulse several times to mix well. Set the topping aside.
• While the crust is pre-baking and then resting, in another bowl, stir together the sugar and cornstarch. Gently mix in the blueberries.
• Once the crust has cooled a little, sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer, scrunching it with your fingers to make firm nuggets dropped randomly over the top.
• Bake in preheated oven for 35-40 minutes, or until top is golden brown. Cool completely before cutting into squares.

The Occasion: Be the hero by bringing sweets to work or a volunteer committee meeting.

Are you familiar with that charming Julie-Andrews-as-Mary-Poppins song lyric, “Just a spoonful of sugar makes the medicine go down”? Well, sometimes it’s actually true. Bringing food to a meeting goes a long way toward achieving the desired outcomes (not to mention team morale) and homemade dessert is best of all. You might even call it 'sweetening the pot.' 

Serve With: I’m not sure, maybe a cup of coffee, glass of milk? Wet Wipes for your sticky fingers?

Set the Table: In this case it’s not so much setting the table as preparing the goodies for transport. You can leave the crispy rice treats in the pan, cut into bars, and let folks reach in and help themselves, nothing wrong with that.

​But I decided to wrap the bars individually in plastic wrap (I had colorful wrap in the pantry – who knew?) so they would stay moist and fresh, and the meeting attendees could keep their fingers free from the sweet sticky goodness. 

The Verdict: This modern version of a classic treat is fun and tasty for kids and grown-ups alike. A few tips for success:

1) Work fast-fast-fast once the marshmallows have melted. Stir them into the crispy rice quickly and thoroughly, before the gooey stuff hardens.

2) You need strong forearms and a sturdy wooden spoon to thoroughly mix the mess. I may need to recruit a super-strong helper next time.

​I also wonder if less is more – would this be better with fewer cookie crumbles in it? Something to think about for next time – and I do predict that there will be a next time! Please click on the photos to enlarge them and read the captions.

Crispy Rice Treats with Browned Butter and Crushed Cookies
Recipe source: Joy the Baker
 
INGREDIENTS:

• 9-12 ounces rice krispie cold cereal

(Note: The original recipe calls for 12 ounces; I followed a commenter’s advice and reduced it to 10 ounces for better balance with the marshmallows. It was still quite crispy, and if you prefer chewier bars you may reduce the quantity of cereal even further.)

• 16 ounces large or small marshmallows
• 8 tablespoons unsalted butter, melted to browned
• 1 teaspoon coarse sea salt
• 16 Oreo cookies, chopped and crushed

DIRECTIONS:

• Place the rice krispies in a very large bowl. Set aside.
• Butter a 9x13-inch pan. Set aside.
• In a medium saucepan, melt together the marshmallows and butter. Stir as the mixture melts until thoroughly combined.
• Pour the melted marshmallow mixture over the rice krispies. Sprinkle in most of the salt. Stir until all of the cereal is coated in marshmallow. Add most of the chopped cookies.
• To make pressing the mixture into the prepared pan easier, grease your wooden spoon (even if it's covered in sticky rice krispie treats) with butter.
• Press into the pan. Sprinkle with remaining salt and cookies and use your fingers to press them into the treats.
• Allow treats to rest in the refrigerator for at least 30 minutes before slicing. This will make the treats easier to slice and handle.
• Wrap individually, share, and enjoy!

The Occasion: When the ladies who lunch are coming to your place.

I recently hosted a friend for lunch on a weekday. Quite a change from my usual refrigerator grab-n-go. We had a lovely salad plate, bread from Evanston’s amazing Hewn bakery, raspberry iced tea, and topped it all off with this cold, refreshing, sweet but light treat. How elegant!

Serve With: Anything, really. It’s a nice light finish to lunch or dinner. I dressed it up with a few fresh blackberries – I like the color contrast as well as the flavor. You could make a slightly more elaborate dessert by adding a plate of cookies or fancy chocolates. 

​Set The Table: With such a simple dessert, I like to glam it up by serving the sorbet in fancy crystal goblets.

Also nice would be vintage cocktail glasses or colorful depression glass berry bowls, or mid-century modern coffee cups – or anything interesting and/or quirky that you might find in the back of your cupboard. 

Click on the photo to take a closer look at the Mikasa crystal goblets at Entertaining Vintage.

The Verdict: This cantaloupe sorbet is extremely flavorful and very easy to make. I can’t say I tasted the white balsamic vinegar specifically but there was an unexpected and much appreciated depth of flavor. My guest and I did taste the sea salt and liked it very much. My grandpa used to put salt and pepper on his cantaloupe, so maybe I’ll add a touch of white pepper next time. Oh yes, there will be a next time!  Click on the photos to enlarge them and read the captions.

Cantaloupe-White Balsamic Sorbet
Recipe source: Cooking Light
 
INGREDIENTS:

• 1 pound chopped peeled ripe cantaloupe (about 2 1/2 cups)
• 3 tablespoons white balsamic vinegar
• 1/8 teaspoon kosher salt
• 3/4 cup water, divided
• 3 tablespoons sugar
• 3 tablespoons honey

DIRECTIONS:

• Process cantaloupe, vinegar, salt, and 1/2 cup water in a blender until smooth.
• Combine sugar, honey, and remaining 1/4 cup water in a saucepan over medium; cook, stirring constantly, until sugar is dissolved, 2 to 4 minutes. Remove from heat, and cool 10 minutes.
• Stir together cantaloupe mixture and honey mixture in a medium bowl until combined. Cover and chill until cold, about 30 minutes or overnight.
• Pour mixture into freezer bowl of a 1-quart electric ice-cream maker, and proceed according to manufacturer's instructions. (Instructions and times will vary.) Transfer to a freezer-safe container, and freeze until easily scooped, at least 4 hours.
• Note: The sorbet is best on the day it is made, but fine for a day or two afterwards.

The Occasion: As the featured cookies on the dessert buffet at a family picnic or graduation party. Yes, it’s “just” a cookie, but oh, Cookie – just look at you now!

Why? One of the rare memories I have of my mother’s home cooking was German Chocolate Cake, loaded with sweet coconut, chopped pecans, and that gooey caramel frosting holding it all together. She didn’t bake very often but this she did extremely well. So when I spotted this cookie recipe during an online search for yummy treats I was immediately drawn to it. This excellent recipe for German Chocolate Cake Cookies comes from A Dash of Sanity, a fun-to-read food blog with great photos and lots of dessert - check it out!

​Serve With: A glass of milk.

If you really are filling out a sweets table for a special event, add one more plate of cookies or bars of a simpler style; a pie and/or layer cake; and some fresh fruit.

​You can make the cookies smaller and standardize the topping placement for a more refined presentation. Personally I like them large and rustic-looking as you see here.

The Playlist: Frequent readers know that I often include a song or short playlist to accompany the featured dish. Today is a little different – I ran across a delightful music video and simply must share it with you. Can you relate to Cookie Monster’s quest for true love? Please enjoy Me Lost Me Cookie at the Disco – thanks, Sesame Street!

The Verdict: Winner! Give this cookie all the trophies, it’s just that good. I’ve been trying to cut back on sugar lately but lost all resolve when these babies came out of the oven. Ilise took some to her office colleagues and our neighbors received a care package as well. They shared with their bridge group, and EVERYONE loved them. Now it’s a movement. What more do you need? It’s time to get baking. 

Click on the photos to enlarge them and read the captions.

German Chocolate Cake Cookies
Recipe source: A Dash of Sanity
 
INGREDIENTS:

Chocolate Cookie

• 2 sticks butter, softened
• 1 cup light brown sugar
• 1 cup granulated sugar
• 2 teaspoons vanilla extract
• 2 large eggs, beaten
• 2 1/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• Pinch salt

 
German Chocolate Frosting

• 1 cup evaporated milk
• 1 cup sugar
• 3 egg yolks
• ½ cup butter
• 1 teaspoon vanilla
• 1 1/3 cup sweetened shredded coconut
• 1 cup chopped pecans
• Optional: ¼ cup chocolate chips, melted for drizzle

DIRECTIONS:

Chocolate Cookie:

• Preheat the oven to 375 degrees F. Line baking sheets with parchment paper.
• In a stand mixer or large bowl using a hand mixer, blend the butter, brown sugar, granulated sugar, vanilla and eggs. In a medium bowl, stir together the flour, cocoa, baking soda and salt. Gradually add the flour mixture into the butter mixture and blend until combined.
• Drop the dough by tablespoonful onto the prepared baking sheets, 12 cookies per sheet, and bake 8 to 10 minutes. Cool on a baking rack.

German Chocolate Frosting:

• Add evaporated milk, sugar, egg yolks, butter and vanilla to a large pan and place on stovetop over medium heat.
• Stir so that it becomes well combined. Continue stirring until thickened, this takes approximately 11-12 minutes. I set my time for 11 minutes and 30 seconds, this seems to work every time.
• Once thickened remove from heat and add coconut and pecans. Beat until thick enough to spread.
• Spread frosting over the tops of cooled cookies.
• Optional: Drizzle with melted chocolate and let set up. 

Why? Everyone loves regular tiramisu, so why not zhuzh it up a bit and make a nice, fresh springtime surprise. It looks and tastes quite fancy but is surprisingly simple to make (if you’ve got a good electric hand or stand mixer). It’s also a make-ahead dessert, a nice bonus when preparing multiple courses right before mealtime.
​
Heads Up: You’ll want to source two key ingredients ahead of time – the mascarpone and the ladyfingers. In my area mascarpone is easy to find at the big grocery chains, but ladyfingers posed a challenge. I finally scored a big bag in the “Ethnic Cookies” aisle at a produce market. Other sources include Italian specialty markets and the internet. 

The Verdict: Show your mom – and everyone else – some love with this total winner! The tiramisu serves up a perfect mix of textures and flavors – crisp ladyfingers, boozy jam, creamy custard clouds, juicy berries. Net result: one light, luscious, and supremely satisfying dessert.

Strawberry Tiramisu
Recipe source: Giada de Laurentiis for Bon Appetit via Epicurious
 
INGREDIENTS:

• 1 1/4 cups strawberry preserves
• 1/3 cup plus 4 tablespoons Cointreau or other orange liqueur
• 1/3 cup orange juice
• 1 pound mascarpone cheese, room temperature
• 1 1/3 cups chilled whipping cream
• 1/3 cup sugar
• 1 teaspoon vanilla extract
• 52 (about) crisp ladyfingers (Boudoirs or Savoiardi)
• 1 1/2 pounds strawberries, divided
• Optional: Extra strawberries, if you’d like to make a purée to serve on the side

 
DIRECTIONS:

• Whisk preserves, 1/3 cup Cointreau, and orange juice in 2-cup measuring cup.
• Place mascarpone cheese and 2 tablespoons Cointreau in large bowl; fold just to blend.
• Using electric mixer, beat cream, sugar, vanilla, and remaining 2 tablespoons Cointreau in another large bowl to soft peaks.
• Stir 1/4 of whipped cream mixture into mascarpone mixture to lighten. Fold in remaining whipped cream.
• Hull and slice half of strawberries.
• Spread 1/2 cup preserve mixture over bottom of 3-quart oblong serving dish or a 13x9x2-inch glass baking dish. Arrange enough ladyfingers over strawberry mixture to cover bottom of dish.
• Spoon 3/4 cup preserve mixture over ladyfingers, then spread 2 1/2 cups mascarpone mixture over. Arrange 2 cups sliced strawberries over mascarpone mixture.
• Repeat layering with remaining lady fingers, preserve mixture, and mascarpone mixture.
• Cover with plastic and chill at least 8 hours or overnight.
• Slice remaining strawberries. Arrange over tiramisu and serve.
• For some additional strawberry flavor, puree a cup or two of strawberries with a little sugar to create a strawberry puree and offer it to guests to add on top or on the side of the tiramisu.

The Occasion: The next meeting of your book club or community volunteers group. The flavors in these sweet bites are decidedly adult-oriented (although you can make a rum-free version if desired).

Why? These treats are portable and potable (meaning fit to drink). Frequent readers of this blog know that we like to cook with booze, so here’s another round. 

The Verdict: Even though the alcohol is ‘burned off’ through cooking (not the scientific term, I know) a strong rum flavor remains. If you like this – and I do – you’ll be a fan of this delectable dessert. Your book group will love it too – my bet is on 30 minutes or less to devour the whole pan. 

Click on the photos to enlarge them and read the captions.

Rum-Raisin Blondies
Recipe source: Fine Cooking
 
INGREDIENTS:

• 9 ounces raisins (2 cups)
• 1/2 cup dark rum, such as Myers’s
• 6 ounces (3/4 cup) unsalted butter; more, softened, for the pan
• 11-1/4 ounces (2-1/2 cups) unbleached all-purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon. baking soda
• 1/2 teaspoon table salt
• 2 cups packed brown sugar (light or dark)
• 2 large eggs, beaten
• 1 teaspoon pure vanilla extract

DIRECTIONS:

• In a 1-quart saucepan, bring the raisins and rum to a simmer over low heat and cook, stirring occasionally, for 2 minutes; remove from the heat. Let the raisins cool to room temperature in the rum, about 30 minutes. NOTE: Water can be used to soak the raisins instead of rum if preferred.
• Meanwhile, position a rack in the center of the oven and heat the oven to 350°F. Butter the bottom and sides of a 9x13-inch baking pan, line the bottom with parchment, and then butter the parchment.
• In a large bowl, whisk the flour, baking powder, baking soda, and salt.
• In a 2-quart saucepan, melt the butter over medium-low heat; remove from the heat and let cool briefly. Add the brown sugar to the pan and mix with a silicone spatula until thoroughly combined. Add the eggs and vanilla and stir until combined.
• Add the sugar mixture to the flour mixture, stirring with the spatula until just combined. Gently fold in the raisins and any rum from the pan.
• Scrape the batter into the prepared pan, smooth the top, and tap the pan on the counter once or twice to break any air bubbles. Bake until the top is golden-brown and a wooden skewer or toothpick inserted in the center comes out with just a few moist crumbs clinging to it, about 25 minutes. Let cool completely in the pan on a wire rack
• Run a knife around the edge of the pan to loosen the blondies, invert onto a cutting board, remove the pan and parchment, and flip right side up. Cut into 16 pieces and serve.