Pumpkin-Chocolate-Chip Squares

(Photo courtesy of Martha Stewart)

2 cups all-purpose flour
1 Tbsp. pumpkin-pie spice
1 tsp. baking soda
3/4 tsp. salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/4 cups sugar
1 large egg
2 tsp. vanilla extract
1 cup canned pumpkin puree
1 package (12 oz.) semisweet chocolate chips

Preheat oven to 350 degrees.

Line bottom and sides of a 9x13 baking pan with foil, leaving an overhang on all sides.

In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside.

With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.

Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35-40 minutes. Cool completely in pan.

Lift cake from pan, (using foil as an aid). Peel off foil, and use a serrated knife to cut into 24 squares.

Note: These were awesome and received lots of great compliments. However, I think the chocolate chips overshadowed the pumpkin flavor. I might go with 3/4 of a bag (12 oz.) of chocolate chips next time around. I also found the following comment on Martha's website:

I cut out half a stick of butter and a quarter cup of sugar and added a half cup of apple sauce. Success! A little less fat and a little less sugar, but still really moist and delicious.

I may try this substitution next time.

Recipe discovered at Martha Stewart Food.

Snickerdoodle Cookie Bars

Photo courtesy of Kristen Doyle

I discovered this awesome recipe on Kristen's Dine & Dash blog earlier this year. I've made these treats several times since and they've become a huge hit with my family, book club members, and co-workers. Unfortunately, the bars always seem to disappear before I can get a decent photo, so Kristen has graciously allowed me to borrow this mouthwatering picture. Not only is she a great cook, but she's an incredible photographer. In addition to her popular food blog, she now hosts an informative blog for culinary photography. I need to spend more time over there!


1 1/2 cups flour
1 tsp. cream of tartar
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup butter, softened (unsalted)
3/4 cups sugar
1 egg

Topping:

1 Tbsp. sugar
1/2 tsp. cinnamon

Preheat oven to 350 degrees.

Spray a 9x9 or 9x13 pan (depending on how thick you want the bars to be) with PAM.

Stir together flour, cream of tartar, baking soda and salt. Set aside.

Cream softened butter and sugar in a mixing bowl until light and fluffy. Add egg. Gradually add flour mixture. Spread into prepared pan.

Combine sugar and cinnamon in a small bowl. Sprinkle over dough.

Bake at 350 for 15-20 minutes or until golden brown. Test with a toothpick. Allow bars to cool in pan. Turn out on to cutting board and cut to desired size.

My notes:

These are excellent by themselves, but they're also quite yummy topped with a scoop of vanilla ice cream and a drizzle of caramel sauce.

One batch goes far too quickly. Might want to double it!

Better Than Sex Cake

(Click on photo for larger view)

1 box Duncan Hines butter cake mix
1 8-oz. package chocolate chips
1 8-oz. package pecans, chopped (optional)
1 box instant vanilla pudding mix
1/2 box unsweetened German chocolate, grated
1 8-oz carton sour cream
1/2 cup vegetable oil
1/2 cup milk
4 eggs
1 stick unsalted butter, room temperature

Preheat the oven to 350 degrees. Mix all the ingredients with the cake mix. Pour into a greased and floured Bundt pan. Bake 1 hour. When the cake is cool, make the icing.

Frosting

1 8-oz package cream cheese, at room temperature
1 box confectioners' sugar (3 3/4 cups)
1 teaspoon vanilla
Chopped nuts
Flaked coconut

Cream together the cream cheese and sugar. Add the vanilla. Ice the cake. Sprinkle with the nuts and coconut.

I discovered this recipe in Michael Lee West's Consuming Passions: A Food-Obsessed Life, which I reviewed here. I have to say it was a bit of a challenge trying to figure a few essential details! For instance, how many servings in a box of instant vanilla pudding mix? 4 or 6? How many ounces are in 1/2 a box of unsweetened German chocolate? 4? Now that confectioners' sugar (powdered sugar) comes in a bag, how do you know how many cups are in a box? Thank goodness for Google, at least on that last question. I went with a 4 serving size box of pudding and a 4 oz box of chocolate. I'm happy to report that the cake was delicious!

One more thought. This cake is so yummy, you could serve it without any frosting and still have a hit. I don't care for coconut, so I left that (and the chopped nuts) out of the frosting. Maybe that's why it tasted too sweet. The nuts and coconut might help cut that extra-sugary taste.

Strawberry Cobbler

1/4 cup butter or margarine, softened
3/4 cup sugar
1 large egg
1 teaspoon vanilla extract
1 and 1/4 cups all-purpose flour
1 and 1/4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
3 cups fresh strawberries, cut in half lengthwise
1/4 cup all-purpose flour
1/4 cup brown sugar
1/4 cup butter or margarine, chilled

Beat 1/4 cup softened butter at medium speed with an electric mixer.
Gradually add 3/4 cup sugar, beating well.
Add egg and vanilla extract, mixing well.

Combine 1 and 1/4 cups flour, baking powder, and salt in a separate bowl.
Add to butter mixture alternating with milk, beginning and ending with flour mixture.
Spoon half of the batter into a greased 8" square baking dish.
Arrange strawberries on top, cut side down.
Cover with remaining batter.

Combine 1/4 cup flour and 1/4 cup brown sugar.
Cut in 1/4 cup chilled butter with a pastry blender until crumbly.
Sprinkle over strawberries & batter.

Bake at 350 degrees for 1 hour or until a wooden toothpick inserted in center comes out clean.

Serve warm with ice cream or sweetened whipped cream.

Yield: 8 servings (Yah, right. 6 is more realistic!)

Note: I used a round deep-dish ceramic pie plate instead of the 8" square pan. I also put a cookie sheet on the oven rack below the dish to catch the juices. This is so easy and SO good! I'm going to try it a couple more times with blueberries and peaches. Mmmmmm.

Poppyseed Cake

1 white, yellow, or lemon cake mix
3/4 cup oil
4 eggs
1/2 cup sugar
1 small container sour cream (8 ounces)
1/8 cup poppy seed (I put in a handful)
Granulated sugar for cake pan


Mix all ingredients in a large mixing bowl. Spray cake pan (I use a Bundt pan) with Pam.

Sprinkle bottom of cake pan with a little bit of granulated sugar to lightly coat. Add batter.

Bake cake at 350 degrees for approximately 45 minutes.

Note: I've always used Pillsbury white cake mixes (with the pudding in the mix) for this recipe.

This recipe came to me many years ago from one of Rod's co-workers from his days at Cliffs Notes. Thanks, B.A.!

Sugar Cookies

1/2 cup butter, softened
1/2 cup margarine, softened
1 cup sugar
1 large egg
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
sugar sprinkles

Beat butter and margarine at medium speed with an electric mixer until creamy; gradually add 1 cup sugar, beating well. Add egg and vanilla, beating well.

Combine flour, baking powder, and salt; gradually add to butter mixture, beating until blended. Cover and chill at least 1 hour or until firm enough to handle.

Divide dough in half; roll each portion to 1/8-inch thickness on a lightly floured surface. Cut dough into assorted shapes with floured cookie cutters; place on lightly greased baking sheets. Sprinkle with sugar sprinkles.

Bake at 350 degrees for 6 to 8 minutes or until lightly browned. Cool on pans 1 minute; remove to wire racks to cool.

Yield: about 6 dozen

Recipe from Southern Living magazine (July 1999)

Key Lime Pie

1 1/4 cups graham cracker crumbs
2 Tbsp. granulated sugar
4 Tbsp. butter, melted
2 (14-ounce) cans sweetened condensed milk
1 1/4 cups Key lime juice (approx. 10 medium-sized limes)
2 large eggs, lightly beaten
1/2 cup crème fraîche or sour cream
2 Tbsp. powdered sugar
Garnishes: grated lime zest and lime slices

Preheat oven to 325 degrees. Mix graham cracker crumbs, granulated sugar, and butter with hands; press firmly into a 10-inch pie plate. Bake at 325 degrees for 15 minutes or until lightly browned. Remove and let stand 15 minutes.

Whisk together condensed milk, lime juice, and eggs until well-blended. Pour into crust, and bake at 325 degrees for 18 to 20 minutes or until set. Chill at least 4 hours.

Combine crème fraîche and powdered sugar. Spread evenly over pie, and garnish, if desired.

You can substitute the more widely available Persian limes for Key limes but avoid the bottled juice.

Recipe from Food editor, Kim Sunée, Cottage Living Magazine (2006)

Chocolate Mousse

8-oz. semi-sweet chocolate
1/4 cup dark rum
1/2 cup granulated sugar
2-3 Tbsp. lukewarm water
2 egg whites
2 cups heavy cream

Melt chocolate in top of double boiler. Meanwhile cook rum and sugar over very low heat until sugar melts (do not let it brown). Add sugar syrup to chocolate (they should be about the same temperature). Beat in 2 tablespoons of lukewarm water; set aside.

Beat egg whites until stiff; whip 2 cups of heavy cream and fold together with egg whites.

Beat chocolate again. If it has thickened, add 1 more tablespoon water. Fold chocolate into cream/egg white mixture.

Spoon into individual serving dishes or wine glasses. Chill.

Serves 8

Notes:

This is extremely rich. I may try it with just 6 ounces of chocolate next time around. Either that or divide it into 12 servings instead of 8.

Recipe from Susan Branch's Vineyard Seasons Cookbook

Choc au Citron (Lemon and Chocolate Cake)

4.5 oz. unsalted butter (1 stick, plus 1 Tbsp.)
1/2 cup caster sugar
2 large eggs
1 cup self-raising flour
1 tsp. baking powder
grated rind of large lemon
2 Tbsp. milk (enough to give batter a dropping consistency)
3 oz. dark chocolate, chopped into large chunks

1/4 cup granulated sugar
juice of the large lemon

Line a 7"x5" loaf tin with parchment paper. Preheat oven to 350 degrees.

Beat butter, caster sugar and eggs together until well-incorporated.
Stir in flour, baking powder, lemon rind and milk.
Fold in chocolate.
Spoon batter into prepared tin and bake for approximately 40 minutes until springy to touch the center.

Meanwhile, dissolve granulated sugar in the juice of the lemon and set aside.

On removing cake from oven, leave in tin and skewer holes in the top, piercing well down. Pour sweetened lemon juice over cake. Allow to cool before turning out.

Note: I received this recipe from Cornflower who got it from Green & Black's Chocolate Recipes cookbook. I had to convert the ingredients as they were given in grams and ounces. Thus, both sugars and the flour amounts are approximations.

Milk Chocolate Bar Cake

1 package Swiss chocolate cake mix
1 (8 oz.) package cream cheese, softened
1 cup powdered sugar
1/2 cup granulated sugar
10 (1.5-ounce) milk chocolate candy bars with almonds, divided
1 (12-ounce) container frozen whipped topping, thawed

Prepare cake batter according to package directions. Pour into 3 greased and floured 8-inch round cake pans.

Bake at 325 degrees for 20-30 minutes or until a wood pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks.

Beat cream cheese, powdered sugar, and granulated sugar at medium speed with an electric mixer until mixture is creamy.

Chop 8 candy bars finely. Fold cream cheese mixture and chopped candy into whipped topping.

Spread icing between layers and on top and sides of cake. Chop remaining 2 candy bars. Sprinkle half of chopped candy bars over cake. Press remaining chopped candy along bottom edge of cake.

Yield: 1 (3-layer) cake
Prep: 20 minutes
Bake: 25 minutes

Note: I have used Devil's Food cake mix, as well as Swiss. Both are delicious. I usually just make a 2-layer cake and wind up with left-over icing. This is quite sweet, but yummy!

Rugelach

8 ounces cream cheese at room temperature
1/2 pound unsalted butter at room temperature
1/4 cup granulated sugar, plus 9 Tbsps. (divided)
1/4 tsp. Kosher salt
1 tsp. pure vanilla extract
2 cups all-purpose flour
1/4 cup light brown sugar, packed
1 1/2 tsp. ground cinnamon
3/4 cup raisins (optional)
1 cup walnuts, finely chopped
1/2 cup apricot preserves, pureed in a food processor
1 egg beaten with 1 Tbsp. milk (for egg wash)

Cream the cream cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board (or counter top) and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic wrap, and refrigerate for one hour.

To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts in a small bowl.

On a well-floured board (or counter top), roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons pureed apricot preserves and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough. Cut the circle into 12 equal wedges - cut the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper (or Silpat). Chill for 30 minutes.

Preheat oven to 350 degrees.

Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake for 25-30 minutes, until lightly browned. Remove to wire rack and let cool.

Note: Make the whole recipe and freeze them unbaked. Defrost completely before baking. Also delicious with raspberry jam instead of apricot preserves.

Adapted from Barefoot Contessa Parties! cookbook.

Shortbread Cookies

1 cup butter
1 cup margarine
1 cup powdered sugar
3 1/2 cups flour (if using a cookie press)
4 cups flour (if rolling)
Candied cherries, cut into tiny pieces

Preheat oven to 350°

Cream butter and margarine together in a large mixing bowl with an electric mixer.

Add sugar and beat until light and fluffy.

Add flour, 1 cup at a time. Mix until well-incorporated.

Fill cookie presswith dough and press out to desired shape on cookie sheets. Decorate with cut-up candied cherries.

Bake until golden, approximately 10-12 minutes.

Remove from cookie sheets and cool on wire racks.

Store in airtight container. These keep very well in refrigerator or freezer until ready to eat.

Yield: 12-13 dozen!

Snickerdoodles

1/2 cup margarine, softened
1/2 cup shortening
1 and 1/2 cups sugar
1 tsp. baking soda
2 eggs
1/4 tsp. salt
2 and 3/4 cups flour
2 tsp. cream of tartar

2 Tbsp. sugar
2 tsp. cinnamon

Combine 2 Tbsp. sugar and 2 tsps. cinnamon in small bowl; set aside.

Cream margarine and shortening in a large mixing bowl, gradually adding sugar until well blended.
Add eggs and continue beating until incorporated.
Add flour, cream of tartar, baking soda and salt; mix well.

Using your hands, shape dough into balls, approximately 2 inches in diameter.
Place on plate or tray until ready to dip in cinnamon sugar mix.
Roll balls in cinnamon sugar and place 2 inches apart on ungreased cookie sheet.

Bake at 400° for 8-10 minutes or until lightly browned.
Remove immediately to wire rack to cool.

Makes 2-3 dozen, depending on size.

Peanut Butter Cookies

8 Tbsp. (1 stick) unsalted butter, room temperature
3/4 cup smooth peanut butter
1/2 cup granulated sugar
1/2 cup packed dark-brown sugar
1 large egg
1/2 tsp. pure vanilla extract
1 cup all-purpose flour
3/4 tsp. baking soda
Dry-roasted, salted peanuts, for sprinkling (optional)

Preheat oven to 350 degrees. Line several baking sheets with parchment paper, and set aside.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter, peanut butter, and both sugars together until light and fluffy. Add the egg and vanilla, and mix on medium speed until well combined.

In a medium mixing bowl, sift the flour and baking soda together. Add to the butter mixture, and beat just to combine.

Scoop out 2 tablespoons of dough, shape into a ball, and place on one of the prepared baking sheets. Repeat with the remaining dough, placing scoops 3" apart. Dip the tines of a fork in warm water; press the dough balls lightly with the back of the fork to flatten them slightly (dip the fork back in the water for each dough ball, to prevent sticking). Sprinkle with a few peanuts, if desired.

Bake for 18-20 minutes, until golden brown, rotating the cookie sheets between the oven racks halfway through baking. Cool on wire racks and store in airtight container up to one week.

Note: These cookies can also be made with chunky peanut butter.

Makes 2 dozen

Recipe from Martha Stewart's Favorite Comfort Food cookbook.

Marble Square Brownies

1 (8 oz.) pkg. cream cheese, softened at room temperature
2 and 1/3 cups sugar
3 eggs
3/4 cups water
1/2 cup unsalted butter
1 and 1/2 (1 oz.) squares unsweetened chocolate
2 cups flour
1/2 cup sour cream
1/2 tsp. salt
1 tsp. baking soda
1 (6 oz.) pkg. semi-sweet chocolate chips

Combine softened cream cheese with 1/3 cup sugar in a mixing bowl. Mix at medium speed until well-blended. Add one egg and blend until smooth.

In a saucepan over medium heat combine water, butter and chocolate squares. Cook until all has melted. Bring to boil. Remove from heat. Stir in remaining 2 cups sugar, mixing well.

In a separate bowl, mix flour, salt and baking soda. Add sugary/chocolate mixture and stir with wooden spoon until thoroughly incorporated. Add remaining 2 eggs and sour cream and continue to stir until all is blended into a smooth batter.

Pour batter into a greased and floured 9" x 13" cake pan.

Spoon cream cheese mixture on top of cake and cut through mixture with a butter knife several times for a marble effect.

Sprinkle with chocolate chips.

Bake at 375 for 30 minutes.

Cool in pan on cookie rack and cut when ready to serve.

Brownies

12 Tbsp. (1 1/2 sticks) unsalted butter, cut in pieces, plus more for pan
8 ounces best-quality bittersweet or semisweet chocolate, such as Valrhona, roughly chopped
4 large eggs
1 1/2 cups granulated sugar
1/2 cup packed dark-brown sugar
1 Tbsp. pure vanilla extract
1 1/2 cups sifted all-purpose flour
1/2 tsp. salt

Preheat oven to 350 degrees.

Grease 9x13 inch baking pan with butter, set aside.

In the top of a double boiler or in a heat-proof bowl over simmering water, melt the butter and chocolate until smooth; stir occasionally. Remove from heat. Allow to cool to room temperature.

In a large mixing bowl, combine the eggs, granulated and brown sugars, and vanilla, and beat well with a wire wisk.

In a separate bowl, combine the sifted flour and salt.

Add the cooled chocolate mixture to the egg mixture and, using a wooden spoon, stir until well combined. Gradually add the flour mixture, and beat until thoroughly combined. Pour batter into the prepared pan.

Bake until a tester inserted into the center of the brownie comes out clean, about 30 minutes. Do not overbake.

Let stand on a rack in the pan until cool. Cut into 3-inch squares and serve. Store in an airtight container, at room temperature, up to 2 days.

This recipe yields brownies that are moist and fudgy. If you prefer a lighter, cakier brownie, add an additional egg to the batter.

Yield: Approx. one dozen 3-inch squares

NOTES:

I was surprised the brownies didn't stick to the pan. I almost dusted the pan with flour, but decided to see if the butter was sufficient. It was.

I didn't add the additional egg and everyone thought they were delicious just as they were.

I used Baker's semisweet chocolate squares and didn't bother to chop them. I also didn't cut the butter in pieces.

Delicious with vanilla ice cream!

Recipe from Martha Stewart's Favorite Comfort Food cookbook