Cream Cheese Nut Bread

 

It seems that, lately, I have had no time for baking or cooking. Today I had a hankering (I tend to hanker a lot) for a comforting quick bread for tomorrow’s breakfast.  I pulled out a recipe for an old favorite, warming and deliciously scenting the kitchen in the going. This is an easy recipe to make, and you probably have all of the ingredients on hand.  It does take up a number of bowls, but the end result is well worth it.

This moist, dense, nutty loaf is made all the better with an almond-flavored ribbon of cream cheese running right through the center. This cream cheese filling can be used with almost any of your favorite quick bread recipes, by the way, but do give this one a try, and then experiment by adding it to other favorites.  It makes an already delicious quick loaf all the better.  As an added note, this bread gets better every day. Cream Cheese Nutbread

 To make filling:

 8 oz. cream cheese, room temperature

1/3 c. sugar

½ t. almond extract

1 large egg, room temperature

 Beat the above ingredients together in a medium mixing bowl on high speed until smooth and creamy. Set aside.

To make bread:

 2 large eggs, room temperature

½ c. canola oil

½ c. whole milk

1 t. freshly grated lemon peel

2¼ c. flour

1/3 c. sugar

1/3 c. firmly packed light brown sugar

1 t. baking soda

1 t. kosher salt

1 c. chopped pecans

Preheat oven to 350°F.  Spray a 9” x 5” loaf pan with PAM and dust thoroughly with granulated sugar (or, a cinnamon-sugar mixture, if you prefer).  Set aside.

Beat eggs until frothy and lemon colored.  Slowly add oil, milk, and lemon rind, mixing until well blended.

 In separate bowl, stir together flour, sugars, soda, salt, and nuts.  Add this dry mixture, all at once, to the wet mixture and mix until just moistened.  Do not over mix.  Spoon half of bread batter into loaf pan, smoothing as you go.  Top with all of the cream cheese mixture, then spoon the remaining half of the dough on top, spreading to cover as well as you can.  Bake for 1 hour.  Remove from oven and allow to cool in pan for 15 minutes before inverting onto a wire rack to cool completely.

 As an Amazon Associate I earn from qualifying purchases.

Levain Bakery’s Chocolate Chip Crush Cookies

 

Having tried Levain Bakery’s oatmeal raisin cookies (you can see the results here), I thought it high time that I give their chocolate chip cookies (that they have named Chocolate Chip Crush Cookies for some reason) a try as well. It seems as though there are almost as many recipes for chocolate chip cookies as there are chocolate chips in the bag. Not that I’m complaining, I enjoy making and eating them. These were very good. They’re thick, and I like that in a cookie. It really feels as though you’re sinking your teeth into something substantial. I also liked all of the walnuts, considering they are one of my favorite nuts. When you eat a Levain cookie, you know you’ve eaten a cookie. I find it interesting that they don’t use vanilla in their cookies. The cookies didn’t suffer from it, in fact, they may be onto something here.  Without the vanilla the focus was more on the chocolate and nuts, and isn’t that the way it should be?Levain Bakery’s Chocolate Chip Crush Cookies

 1 c. cold butter cut into small cubes

1 c. brown sugar

½ c. sugar

2 eggs

1½ c. cake flour

1½ c. flour

1 t. cornstarch

¾ t. baking soda

¾ t. salt

2 c. dark chocolate chips

2 c. walnuts, roughly chopped

Preheat oven to 410ºF.

In the work bowl of a stand mixer cream together cold cubed butter, brown sugar, and sugar for 4 minutes or until creamy.

Add eggs, one at a time, mixing well after each one.

Stir in flours, cornstarch, baking soda, and salt. Mix until just combined. Do not overmix. Stir in chocolate chips and walnuts.

 Separate dough into large balls and place on a parchment or Silpat-lined baking sheet. These are large cookies, so allow only 4-5 per baking sheet; the dough makes 8 extra large cookies.

 Bake for 9-12 minutes or until golden brown on the top. Let them rest for at least 10 minutes before removing to a wire rack to cool completely.

As an Amazon Associate I earn from qualifying purchases.

Raggedy Jean Cookies

Occasionally I will get out my mother’s recipe box and rummage through. So many memories always come back as I mentally revisit parties, delicious desserts, and recipes contributed by friends, all written out in their own, unique handwriting. Recently I found a recipe that I hadn’t paid much attention to before. It appeared as though it had come from a box or bag of C&H sugar, but unlike many recipes retrieved from packaging, this one had actually been written out by hand. That told me that this one had been tried and kept, ergo was a good one. I gave it a try, wondering if I would live to regret my purchase of maple flavoring. As it turned out, no I did not. These are delicious; far better than I expected them to be. Flavorful, crunchy on the outside, chewy on the inside, with the coconut giving them their delightful raggedy edges.

Raggedy Jean Cookies
Adapted from Jean Porter, C&H Sugar

1 c. dark brown sugar
1 c. butter flavor Crisco shortening
1 large egg
1 t. maple flavoring
2 ¼ c. flour
½ t. baking powder
½ t. kosher salt
1 c. shredded coconut
Granulated sugar

Preheat oven to 350°F.

In the work bowl of your stand mixer beat together brown sugar, shortening, egg, and maple flavoring until fluffy, 2 to 3 minutes. Add flour, baking powder, and salt; mix to combine. Stir in coconut. Using a 2-tablespoon cookie scoop, drop in mounds 2 inches apart onto greased cookie sheet or Silpat. Dip bottom of greased small glass into granulated sugar, and press cookie flat leaving edges ragged. Bake 15 to 16 minutes. Cool on rack.

As an Amazon Associate I earn from qualifying purchases.

 

Butter Pecan Cookies

In my wizened old age, I have come to the conclusion that there are butter pecan people, and non-butter pecan people, and there is just no in between. Case in point, the late Mr. O-P used to LOVE butter pecan ice cream. I mean, he couldn’t get enough of it. Me? Frankly I could take or leave butter pecan anything, as well as ice cream. Just don’t care for either one. But the other day I was thinking about him and his butter pecan interest, and wondering how something like that would translate into a cookie. So, with him in mind, I set to work, and I may have just become a butter pecan convert. These are so buttery and flavorful. Toasting the pecans is key, as well as a hefty amount of butter emulsion. If you have butter pecan fans in your family, these are a must make.

Butter Pecan Cookies

2 c. pecan halves
1 c. (2 sticks) butter, room temperature
¾ c. dark brown sugar
¾ c. granulated sugar
2 large eggs, room temperature
1 t. vanilla flavoring
1 t. butter flavoring
 2¼ c. flour
1 t. baking powder
½ t. salt

Preheat oven to 375° F. Spray baking sheets with cookiescoop or use a Silpat; set aside

Toast pecans. Generally, I like to do this in a 350° toaster oven for 5 to 7 minutes, but ovens can vary. Just make sure to watch them because they can burn easily, and, if they do, they turn bitter.

In the work bowl of a stand mixer, beat butter until light and fluffy, 2-3 minutes. Add sugars, beat again for 2 - 3 minutes. Add eggs, one at a time, beating after each addition. Add flavorings, beat again. Whisk together flour, soda, and salt, and, with mixer running on “low” slowly add dry mixture to wet mixture, beating just until combined. Fold in toasted pecans.

Use a 2-tablespoon cookie scoop to put mounds of dough onto the prepared cookie sheets. Bake for 14 to 17 minutes, or until degree of doneness is desired.

As an Amazon Associate I earn from qualifying purchases.

 

Peanut Butter Heavenly Hash Squares

Easter is on the way and, as usual, thoughts of the heavenly hash eggs that I would annually give to my dad, come to mind. He loved his sweets, particularly when studded with marshmallows and nuts. I added peanut butter to this version, taking it over the top. Dad would have loved it!

Peanut Butter Heavenly Hash Squares

 1 11-oz. bag semisweet chocolate chips

1 11-oz. bag butterscotch chips

1 c. Jif peanut butter

½ c. roughly chopped pecans, toasted

2 c. mini marshmallows

 Prepare a 9” x 9” baking pan by lining it with parchment paper, allowing 2”-3” excess to hang out over two sides of the pan. This will allow you to lift the whole block out of the pan once it has cooled, making slicing a breeze.

Prepare a makeshift double boiler by using a 6-quart saucepan half full of water, and a large metal mixing bowl. Into this bowl place chocolate chips, butterscotch chips, and peanut butter. Stir with a wooden spoon until the mixture has melted. Add the marshmallow and nuts, folding them together until they are well coated.

Pour the mixture into the prepared pan, smoothing it out, and flattening the top as well as you are able. Allow the chocolate to firm at room temperature before slicing. Do not refrigerate at this stage, or you whist risk getting white streaks in your chocolate.

Once it has firmed (3 - 4 hours on the countertop) you may then store in the refrigerator in an airtight container.

As an Amazon Associate I earn from qualifying purchases.

 

Tate’s Chubby Chocolate Chip Cookies

This post contains affiliate links.

 It never ceases to amaze me just how many recipes there are for chocolate chip cookies. The amounts and combinations of, essentially, the same ingredients is astounding. I am a fan of Tate’s Bakeshop, Kathleen’s various cookbooks (Tate’s Bake Shop Cookbook; Kathleen’s Bake Shop Cookbook: The Best Recipes from Southampton’s Favorite Bakery for Homestyle Cookies, Cakes, Pies, Muffins, and Breads; Tate’s Bake Shop: Baking for Friends; and the delightful, Tate’s Bake Shop: Baking with Kids), and their legendary thin and crispy chocolate chip cookies, so when I saw this recipe in a recent issue of Sweet Paul, I had to give it a try. I won’t say these are my new favorite because, truth be told, I love them all, but I do like the chewier interior on these. If that is something that appeals to you as well, give this recipe a try.

Tate’s Chubby Chocolate Chip Cookies

As seen in Sweet Paul

 2¼ c. unbleached all purpose flour

1 t. baking soda

1 t. salt

1 c. firmly packed dark brown sugar

12 T. salted butter, room temperature

½ c. granulated sugar

1 T. light corn syrup

1 large egg plus one large egg yolk, room temperature

2 T. pure vanilla extract

2 c. semi sweet chocolate chips

 Position the oven racks on the top third and center of the oven and preheat to 325°. Line 2 large rimmed baking sheets with parchment paper or silicone baking mats.

 In a medium bowl, whisk together flour, baking soda, and salt. In a large bowl beat the brown sugar, butter, granulated sugar, and corn syrup with an electric mixer on high speed until combined, about one minute. Beat in the eggs, egg yolk, and vanilla. With a mixer on low speed, mix in the flour mixture, just until combined. Mix in the chocolate chips.

 Using 2 tablespoons per cookie, drop the dough about 3 inches apart onto the prepared baking sheets. The mounds of dough can be frozen on the baking sheets until hard, then transferred to a Ziploc plastic bag and frozen for up to one month. Bake without thawing.

 Bake, rotating the positions of the sheets from top to bottom and front to back halfway through baking, until cookies are lightly browned on the edges, about 18 minutes.

 

$100K Clusters

This post contains affiliate links.

When I am in need of a chocolate fix, and don’t want to run to the store, I throw together these luscious little morsels, pop them into the fridge until firm, and dig in. One is all I needs to satisfy that intense chocolate craving. Each bite fills your mouth with chocolaty deliciousness, that satisfying crunch, and little pops of chewy caramel goodness. They take no time to make, kids love to be involved, and everyone will enjoy the taste. These are an easy knock off of the $100K bar in cluster form. 

$100K Clusters

1 12-oz. pkg. semi sweet chocolate chips
1/2 c. caramel bits
1 c. crispy rice cereal

In a microwave safe bowl (I use Duralex), melt chocolate chips, in 30-second intervals, stirring after each, until smooth and creamy. Immediately add caramel bits and crispy rice cereal, folding to coat. Using a tablespoon, drop dollops onto a Silpat or sheet of parchment paper. Allow to firm at room temperature, or put in the fridge until firm.

 

 

Cow Pies

This post contains affiliate links.

With the kids now largely out of school, or very near, you are going to be looking for ways to keep them busy. This last year has been a real test of endurance and family love, so I’m going to help you out here. One of the most important things is to keep kids busy and entertained. This recipe will do both. It’s one that I have shared via a rather whimsical envelope that I made years ago, and revisited them the other day. 

These are easy, fun for the kids, and full of that chocolaty goodness that we all so deserve. I made the envelope sometime ago, but since then revised the recipe to do away with the double boiler and make use of the microwave. That makes it easier, faster, and safer for the kids. 

Cow Pies

2 c. milk chocolate chips
1 T. shortening
½ c. raisins*
¼ c. slivered almonds**

In a microwave safe bowl (invest in a set of Duralex bowls, you will never regret it), melt chocolate chips with shortening at 30-second intervals, stirring after each. Fold in raisins and almonds, and drop by tablespoonfuls onto parchment paper. Allow to set up and store in the fridge. Dole out as needed. If you need one for breakfast, I won’t judge.

 *Not a fan? Any dried fruit will do.

**Any nut will work here.

 

 

Kentucky Derby Bars

This post contains affiliate links.

 

Had I not been invited to a Kentucky Derby Party, I would have had no idea that the Kentucky Derby was this weekend. It’s not something that I follow. One year I did get involved, and it seemed like much ado about nothing. I mean it’s not as though the horses run laps, it’s just a short distance and everything is over.

One thing that is going to last are these delicious Kentucky Derby Bars. Rich, chocolaty, nutty, and delicious, this is one dessert that can go the distance.

Kentucky Derby Bars

Crust
3 c. graham cracker crumbs*
½ c. unsalted butter, melted
¼ c. sugar
1 large egg white, lightly beaten

Filling
1 c. firmly packed dark brown sugar
½ c. light corn syrup
½ c. dark corn syrup
¼ c. unsalted butter, melted
3 large eggs
1 t. vanilla extract 

1 t. bourbon flavoring

¼ t. salt
2 c. pecan halves
2 c. semi sweet chocolate chips

Preheat oven to 350° F. Spray a 9” x 13” baking pan with PAM. Line with aluminum foil allowing 2 inches to hang over either end for easy removal of cookie slab.

CRUST: In the work bowl of a food processor combine crumbs, butter, sugar, and egg white, pulsing until combined. Press into the bottom of the prepared pan. Bake for 12 minutes; cool completely.

FILLING: In a large mixing bowl, whisk together sugar, corn syrups, butter, eggs, vanilla, bourbon flavoring, and salt. Fold in pecans and chocolate chips. Pour mixture over prepared crust.

Bake until center is set, 30 to 40 minutes. Allow to cool 15 minutes before removing from the pan. Cut into squares. Makes 24.

*7 whole crackers equal one cup of crumbs.

 

100K Cookie Bars

 

I had the pleasure of dining with number one son and family on Saturday evening. We sat at a very large, lovely wrought iron table (that used to be mine, and that they have used more in their brief ownership than I ever did) on their wonderful deck, beneath the overhanging branches of a tree that gently swayed in the wind as we enjoyed my son’s incredibly delicious smoked barbecued meatloaf. I was tasked with bringing dessert, so I knew it had to be lacking nuts (my granddaughter, Gabby, is allergic to tree nuts), something chocolaty (because…of course!), and something that all would enjoy. This recipe absolutely did it! Everybody enjoyed it, and while I did store the bars in the refrigerator, they are wonderful at room temperature because the caramel becomes soft, smooth, and wonderfully delicious. I can’t imagine anyone not liking these crunchy, chewy, chocolaty cookie bars.

 

100K Cookie Bars

Base:
¾ c. unsalted butter, room temperature
½ c. granulated sugar
1 ½ c. flour
½ t. salt

Caramel layer:
6 T. unsalted butter
½ c. light brown sugar
1 14-oz. can sweetened condensed milk
2 T. light corn syrup
¼ t. salt

Topping
1 c. semisweet chocolate chips
¾ c. crispy rice cereal

 

Preheat the oven to 325° F. Line a 9” x 9” square metal pan with aluminum foil leaving a 2-inch overhang on either side.

In the work bowl of a stand mixer, cream butter and sugar together until creamy, 2 - 3 minutes. Gradually add flour and salt, and mix until just combined and giving a crumbly appearance. Dump the mixture into the prepared pan, pressing it evenly into the bottom. Bake until the top is golden, 35 minutes. Set aside to cool slightly while you prepare the caramel layer.

In a medium saucepan over medium heat, cook the butter and sugar together, stirring occasionally until the butter is melted. Slowly add the sweetened condensed milk and corn syrup; bring the mixture to a full boil. Stir continuously while cooking for 5 minutes, or until the mixture has turned amber in color and is thick enough to completely coat the back of a spoon. Remove from heat and stir in salt. Pour mixture over the shortbread layer, and set aside to cool completely.

When the caramel layer has set, melt chocolate chips in the microwave, for 1-1½ minutes, stirring at 30-second intervals until completely melted. Fold in rice cereal, and spread over the top of the cooled and set caramel layer. Allow to cool completely before gently lifting from the pan using the foil overhang, and cutting into bars.

Makes 36

 

 

Chocolate Chip Gooey Bars

This post contains affiliate links.

I don’t like rectangles. The reason that I don’t like rectangles is because they’re not squares. I like squares. Squares are comfortable. So, whenever a recipe calls for a 9” x 13” pan, I use a 10” x 10”. Sure, it has a little less area over all, but that just means that your baked good is going to be a bit thicker. When you’re baking a cake, or brownies, or making some type of candy, wouldn’t you rather it be thick than thin? Wouldn’t you like more dessert deliciousness per mouthful? I think that you would. I think anything baked in a square pan always comes out better than a rectangular pan, not to mention that it is much easier to line with parchment or foil to facilitate easy lifting from the pan, and consequently, makes it much easier to slice into neat little (or big) squares.

This recipe for Chocolate Chip Gooey Bars is one that I adapted to the 10” x 10” pan. Stop what you’re doing and make these. They are astoundingly good. They’re very rich, so you will be satisfied with a small piece (if you can stop yourself), and your family will adore you.

Chocolate Chip Gooey Bars

Adapted from The Baking Chocolatess

Bottom Layer

1 yellow cake mix

1 large egg

½ c. butter, melted

  

Cream Cheese Layer

1 8-oz. pkg. cream cheese, softened

2 large eggs

1 t. pure vanilla extract

1 1-lb. box powdered sugar

½ c. butter, melted

1 c. semi-sweet chocolate chips

Icing

1 c. semi-sweet chocolate chips

1 c. milk chocolate chips

Preheat oven to 350°F. Spray a 10” x 10” baking pan with Baker’s Joy. Line with foil, allowing a 2” overhang on each end; set aside.

In a large bowl, beat together cake mix, egg, and butter.

Pat cake mix mixture into the bottom of prepared pan; set aside.

In another large bowl, beat cream cheese until smooth; beat in eggs and vanilla. Add powdered sugar and beat until creamy.  Reduce speed of mixer and gradually add melted butter, beating well. Fold in chocolate chips. Pour cream cheese filling onto cake mixture and spread evenly. Bake for 50 minutes.

Remove from oven and scatter the milk and semi-sweet chocolate chips on top of the bars. Allow to soften 2-3 minutes and then, using an offset spatula, spread the chocolate to cover.

Allow to cool for at least an hour and then cut into bars.

Cinnamon Ice Cream

 The late Mr. O-P did not like cinnamon. Can you imagine? I, on the other hand, love cinnamon, but, as spouses and partners often do, they give things up, or least put them on the back burner, in favor of something mutually agreeable. The other day while shopping I spotted a Dutch apple pie at a favorite local Italian market that somehow ended up in my cart. On the drive home I couldn’t help but think how wonderful a slice of that pie would be topped with a scoop of cinnamon ice cream.

 

Having never made cinnamon ice cream before, but also having an ice cream maker perpetually at the ready, I decided to give it a try. It is both easy, and delicious, although in my case not without incident. I may have mentioned that while number two son (and his wife and two cats) await the completion of their new home, they are living with me. While I was making the ice cream, the younger, more curious of their two cats, decided to knock down a picture. It startled me, I turned, mid-whisk, splashing some of the custard on the floor, stepped in it with my barefoot, slid, splashed my face and glasses with the custard that remained on the whisk, while not even breaking stride in the stirring process. Fortunately, no harm, no foul, both picture and I remain intact, and that calls for a scoop!

Cinnamon Ice Cream

2 large eggs
1 c. granulated sugar
¾ c. whole milk
1¾ c. heavy whipping cream, divided
2½ t. ground cinnamon 

1 t. vanilla

Crack eggs into a medium/small bowl; set aside. Whisk together sugar, milk, and 3/4 cup of the heavy cream in a medium saucepan, and place over medium-low heat. When the mixture begins to simmer, remove from heat, temper eggs,* and s-l-o-w-l-y add the whisk-warmed beaten eggs in a stream, whisking quickly so that the eggs do not curdle; stir in the remaining 1 cup heavy cream. Continue cooking over medium-low heat, stirring constantly, until the mixture is thick enough to coat the back of a metal spoon. Remove from heat, and whisk in vanilla and cinnamon. Set aside to cool for 35-40 minutes. Refrigerate 6-8 hours, or overnight.

Pour chilled mixture into an ice cream maker (I use this one), and freeze according to the manufacturer's instructions.

* The trickiest part about making ice cream is preventing the eggs from curdling. To do this you need to temper the eggs, which means to warm them up a bit so that the cold egg mixture is not shocked when it hits the warm custard mixture. I have found the best way to do this is to beat the eggs with the warm whisk from the custard mixture. Pull the whisk out of the custard, quickly beat the eggs in a separate bowl, put the whisk back into the custard, give it a couple of stirs, remove it and beat the eggs again. Repeat this back-and-forth process 3 to 4 times. At this point, the eggs have warmed up significantly enough to be added in a slow stream to the custard.

This post may contain affiliate links.