German Chocolate Brownies

From the kitchen of One Perfect Bite...We had our second Easter dinner tonight. The first, which also happened to be our 51st wedding anniversary, was a bit of a disaster. Truth be told, I nearly cremated a leg of lamb that I thought was safely spinning on the spit of our new grill. Like Enrico, the troubadour in Il Trovatore, I was distracted and in my haste to start, finish and prioritize chores, I left both burners, as well as the rotisserie element of the grill on high. Within 40 minutes there was an inch of char covering my gorgeous, and I might add pricey, leg of lamb. Needless-to-say, we had pizza, as well as some interesting side dishes, for dinner Sunday night. Determined to do better, and to prove to myself that some kitchen witch had not stolen my culinary prowess, I recreated our Easter dinner tonight. I'm happy to report I still have game. The Silver Fox loved the brownies I made for dessert, so I thought I'd share them with you. I know you already have a gazillion recipes for brownies, but these German chocolate bars are so nice that I thought they might entice you to add just one more recipe to your collection. The recipe is based on one that first appeared in Cook's Country magazine, so rest assured, the brownies are worth your time, effort and dinero. I know you will enjoy them. Here is how they are made.

Home Again Home Again Dancing a Jig

From the kitchen of One Perfect Bite...It's happened again. I woke up this morning, the same person who went to bed last night, but everything around me had changed. It is a Kafkaesque moment commonly experienced by those who move a lot, and find their taproots were not strong enough to hold them in the place they were born. Moves come in endless varieties and are made for various reasons. Those made when you have a baby in arms and a toddler pulling at your skirts are especially difficult. They are matched only by the wrenching sever that takes you from the home in which you've raised your family to smaller quarters. The Silver Fox and I are of the generation that was frequently moved by corporations for which they worked, so we are no strangers to the process, and it's fair to say we've been around the block a time or two more than most. Those were physically easy moves that required no effort to accomplish, save for the opening of a door at both ends. Then there are moves like the one we have just finished. It has been more difficult than most, and while the best I can say is that it is over, I must also say I realized this morning that Bob and I are, however trite it may sound, really beginning the first day of the rest of our lives. I love new beginnings and their possibilities and I think I'm going to love this new life that has come my way. Stayed tuned, but before you go take a look at this recipe for carmelitas. It is a winner and the carmelitas will cure anything that ails you. That includes moving.

White Chocolate and Macadamia Nut Cookies

From the kitchen of One Perfect Bite...This simple cookie is always well received, and if you are a fan of white chocolate, I suspect it will become a favorite of yours. I dropped off a batch of these for a bake sale today and they were gone before they made it to the table. I must add that I'm not baking this week and my contribution had been frozen several weeks ago in anticipation of the fundraiser. The cookies keep wonderfully well and only I knew they had come from the freezer. These cookies are easy to make and the macadamia nuts add wonderful texture to what would otherwise be a pillow soft cookie. The recipe I'm sharing with you comes from Taste of Home magazine, and while I'm presenting it to you in unaltered form, I must admit that when I bake these cookies for my family, I also add a teaspoon of lime zest to the mix. With or without the lime zest, I think you'll find this cookie to be a winner. Here is how they are made.

Brown Bag Brownies

From the kitchen of One Perfect Bite...This is a perfect brownie to tuck into a school lunch box or family picnic hamper. These bars are moist and densely chocolate, but they keep their shape and are neater to eat than most others I've tried. The brownies are simple to make and almost impossible to spoil. However, overbaking them will produce a brownie that is dry and quite ordinary, so do mind the time as these bake. This is one of those recipes that is perfect for beginning bakers to tackle and more experienced cooks will appreciate the ease with which the brownies come together. I do hope you'll give the recipe a try. Here is how the brownies are made.

Treasure Cookies

From the kitchen of One Perfect Bite...Back in the day, a bar cookie called a "Hello Dolly" was all the rage. I was going through my Adelle Davis-Gayelord Hauser period at the time, so I never made the cookie for my family. That, however, never prevented me from sampling them when they appeared on someone else's table. The cookies were packed with an assortment of chips, coconut and sweetened condensed milk, and those who liked "stuff" in their cookies loved them. When I found this recipe in Taste of Home magazine, the old "Hello Dolly" came to mind. These drop cookies are very similar, but they are not quite clones. This is a moist, sweet confection that's packed with everything that's awful for you, so I know you're going to love them. They are simple to make, keep extraordinarily well and even I, who am not fond of sweet things, have to admit they are delicious. Here is how they are made.

Easy Everyday Frosted Fudge Brownies

From the kitchen of One Perfect Bite...I fall back on this recipe whenever I'm short of time and I've committed to bring a dessert or cookies to a gathering. These brownies are very easy to make and the frosting allows some creativity in the way you flavor and finish them. I love to ice these bars with peppermint frosting, but they are equally good when made with any of the extracts suggested in the recipe below. While I doubt you'll have a problem with leftovers, the brownies will keep for several days if they are well-wrapped and stored in an airtight container. I do hope you will try them. I'm of the opinion that there is always room for one more brownie recipe. Here is how this moist and rich version is made.

Cranberry, Cashew and White Chocolate Chip Cookies

From the kitchen of One Perfect Bite...Despite an ingredient list that contains everything but the kitchen sink, these drop cookies are extremely easy to make and I think you will find them to be a real crowd pleaser. I found the recipe in Taste of Home magazine and while I have made no changes to it, due to the Silver Fox's penchant for crisp cookies, I must admit that I bake the cookies for a longer period of time than suggested in the directions below. Left to my druthers, I'd stick with the program and enjoy a moist and eminently chewable cookie, but for the sake of my audience I bake the cookies for a full 13 minutes, or until their edges begin to brown. The cookies, soft or crisp, are great keepers, and if you'd prefer not to bake the entire batch at one time, the dough can be frozen. This is a nice, if somewhat expensive, cookie that I suspect you and your family will thoroughly enjoy. Here is how they are made.

Black and White Chocolate Chip Cookies

From the kitchen of One Perfect Bite...Don't let the speed and ease with which these cookies come together fool you. They are wonderfully rich and delicious and they'll be gone long before they ever have a chance to stale. The recipe is straight forward and easy to follow, and the only way you can spoil a batch of these cookies is to overbake them. Chocolate lovers can't keep their hands off these rich and moist morsels that are enriched with white and semi-sweet chocolate chips. If you don't care for white chocolate, double the amount of semi-sweet chips you use, or add a cup of toasted pecans to the mix. Do try this recipe the next time you need to make a batch of cookies. I know you'll like them on many levels. Here is how they are made.

Moist and Fudgy Brownie Drops

From the kitchen of One Perfect Bite...This cookie is one of my diet secrets. When I have a craving for chocolate, just one of these rich and fudgy gems satisfies my appetite and helps keep me on the straight and narrow. The cookies, which I think were developed in the Hershey Kitchens, are very easy to make and, more importantly, they freeze well. That means temptation can't lure me into the pantry where access to the cookies would be all too easy and my famous resolve would fade away. The cookies, which are almost a confection, are delicious and intensely chocolate. If you love all things chocolate, I urge you to try them, but be careful not to overbake the cookies. They can quickly go from moist and fudgy to crisp, and while the crisp cookies are tasty, they just aren't the same as the chewier version. I do hope you you'll give this recipe a try. Here is how the cookies are made.

S'More Bars

From the kitchen of One Perfect Bite...There is a man in the Old Testament,  who in his youth served as a cup-bearer to the king. His name was Nehemia and he was tasked with sampling any food or drink meant for the monarch. If Nehemia didn't keel over, the food was deemed safe to eat and it was served to the king. I've had my own version of cup-bearers for several years now and it just dawned on me that when we move they won't be around to eat and review the desserts I make. One of our neighbors has teenage sons who burn calories so efficiently that desserts which impact my scale have no affect on theirs. Ergo, for better than five years, all goodies made here are sampled and then sent downhill for the boys to consume and review. Last night my cup-bearers called with a request. They wanted me to bring S'Mores to a get-together the neighbors have on Oscar Sunday. The recipe is so simple to make that I was more than happy to comply. These bars are very sweet, but kids, and those who love sweet things, seem to like them. I personally need a campfire to fully appreciate their wonder, but I can't resist these kids. You guessed it, they got their S'Mores while the rest of us shared a golden layer cake with milk chocolate icing. I wanted to post this easy recipe for those of you who are addicted to this old-fashioned treat, but have no recipe to make the cookie bars. The bars keep for several days if they are stored in an airtight container, but in my experience they will be gone before they can stake. Here is how the bars are made.

Butterscotch Brownies with Chocolate Chips

From the kitchen of One Perfect Bite...These moist Brownie-like bars are a perfect treat for those who have a demanding sweet tooth. The bars are incredibly easy to make and the recipe is great  for the first baking forays of young cooks. While those who prefer the barely sweet pastries of Europe may want to take a pass, the rest of humanity will love them. 'Nuff said. Here is how they are made.

Soft Raisin Cookies

From the kitchen of One Perfect Bite...I haven't made these cookies in years. They were a cookie jar favorite in the late 40's and early 50's, and those of you who are too young to remember these  "grandma" cookies  might, out of curiosity, want to give this recipe a try. These cookies were popular for years before WWII, but they disappeared from the American table when the constraints imposed by rationing made them impractical for housewives to bake. They reappeared shortly after the war and joined oatmeal and peanut butter as cookie jar favorites across the country. Milk and cookies at the end of the school day was part of a routine that those of us of a certain age remember well. The first order of the afternoon was to change clothes. We were not yet a nation of consumers and there was a clear line drawn between clothes meant for church, those meant for school and those that had been retired and relegated to play status. Once clothes had been changed the cookie jar took center stage and a ritual as old as high tea began. This cookie is a delight and I love this version of the recipe which I found in Taste of Home magazine. It makes a huge batch of of moist and chewy cookies that I think your family will love. The cookies keep well and they are super simple to make. Here is the recipe.

Kitchen Sink Jumbles

From the kitchen of One Perfect Bite...I am as Rapunzel, but I've been imprisoned by an ice storm rather than a wicked witch or magic spell. The Silver Fox, God bless him, cleared the impressive length and breadth of our driveway, only to find a felled tree at the shared entrance to the road below. The owner of said tree did not share our zeal to remove storm debris and so we sit waiting for him to get his backfield in motion and move the darned thing out of the way. Until the tree is gone I, and by extension the blog, am completely dependent on the contents of my pantry for meals, ideas and photos.  Hence tonight's feature is for a  saucer-sized  cookie, that I call a Kitchen Sink Jumble. As you've probably guessed, they contain everything but  scouring pads, so their name is well-deserved. If you enjoy really sweet treats, you will enjoy this cookie. The jumbles are easy to make and they are good keepers, so if you have bits and bobs of ingredients left from your Christmas baking, this is a great way to use them up. Here is a base recipe that will get you started.  

Don't Break These Hearts

Photo courtesy of Big Chef Little Chef

Valentines Day is just around the corner and I thought this would be a great time to feature cookie recipes that are perfect for the holiday. They are all easy to make and will disappear quickly. I think you will enjoy them

Soft and Chewy Molasses Cookies

From the kitchen of One Perfect Bite...I've been busy baking cookies for a realtor open house we'll be having week after next. While I prefer freshly baked cookies, the cookie I'm featuring tonight is earmarked for the freezer. My left eye has stabilized, so we can finally proceed with the transplant for the right eye. I'll be out of commission for a while, so I'm trying to get my house in order, cookies and all, before the "thou shalt nots" kick in. Obviously, one limitation will be the amount of time I can devote to the blog. Using a combination of old and new, I hope to schedule posts for the days I can't access the computer. That, anyway, is the plan. Should I miss a day or two, I hope you'll understand. I want to share these delicious molasses cookies with you, as well as the realtors, because they are so simple to make. They require no special equipment, save for a bowl and wooden spoon, and while the cookies look crisp, they are actually soft, chewy and undeniably delicious. My only caution is a reminder not to over-bake them. I pulled the cookies in these photos after they had been in the oven for 8 minutes. I let them cool on the baking pans for about 10 minutes more before I transferred them to cooling racks. At that point,  you should be able to move and lift the cookies without them bending. The recipe for these gems comes from Bon Appetit magazine. If you are looking for an easy cookie recipe, I hope you'll give this one a try. Here is how the cookies are made.

Simple Soft and Chewy Ginger Cookies

From the kitchen of One Perfect Bite...If your cookie jar is empty, you might want to give this recipe a try. My family loves ginger cookies regardless of their country of origin. This is one of our favorites and the recipe I'm featuring is for an all-American version that produces large, nicely spiced cookies that remain soft and chewy as they bake. I use light molasses to make ours, but any type of molasses, save blackstrap or sorghum, can be used. These ginger cookies are simple to make and they are good keepers. I do hope you'll give the recipe a try. These cookies are great for school lunches and those occasions that don't require finesse. Here is how they are made.

Tiramisu Brownies

From the kitchen of One Perfect Bite...These moist, sweet and fudgy bars were developed for Taste of Home magazine where they are called Tiramisu Brownies. I'm not sure why. While the bars are worth a king's ransom in chocolate, Mascarpone cheese and espresso powder, their flavor doesn't quite reach the heights of the Italian classic dessert. I'd be happier if they had called them Mocha and Mascarpone brownies, so I could have set my sights lower. Please don't get me wrong. The bars are delicious, but they are not what I had expected, nor are they as trouble-free to make as I had anticipated. Fortunately, I read the comments associated with the recipe before I started to work on it. That saved me from an expensive disaster. The recipe was not well-reviewed, and a common problem appeared to be that the layers were not in sync with each other and required different baking times to  cook. To their credit, someone at Taste of Home read the reviews and came back with a revision that takes care of the problem. Unfortunately, the correction does not appear in the body of the recipe itself, so I've changed the recipe instructions to include the revisions for you. Now, if I haven't scared you off, I think you'll find the recipe works quite well. The brownies are nice and I think those of you who like really sweet desserts will love them. Here is how they are made.

Countdown to Christmas - Cranberry and White Chocolate Blondies

From the kitchen of One Perfect Bite...Cookies for the neighbors have been packed and wrapped and we'll drop them off tomorrow afternoon. Most of the cookies I've shared with them are barely sweet, so I wanted to top the tins with one sweet confection that I know will please those who have a ravenous sweet tooth. While these cookies are a last minute addition, the Silver Fox has given them two thumbs up, so, despite limited testing, I am comfortable sharing the cookies with the neighbors and the recipe with you. These fall into the easy-peasy category of holiday cooking and they are perfect for those of you who are looking for a last minute filler for your holiday cookie trays. They are so simple to make, that I have no special insights or techniques to share with you, other than to say, if you like sweet things, or your sweet things like sweet things, this recipe will not disappoint you. Do give it a try. Here is how this simple white chocolate brownie is made.

Cranberry and White Chocolate Blondies...from the kitchen of One Perfect Bite courtesy of Taste of Home magazine

Ingredients:
Blondies
3/4 cup butter, cubed
1-1/2 cups packed light brown sugar
2 eggs
3/4 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1/2 cup dried cranberries
6 ounces white baking chocolate, coarsely chopped
Frosting
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 tablespoon grated orange peel, optional
6 ounces white baking chocolate, melted, divided use
1/2 cup dried cranberries, chopped

Directions:
1) Preheat oven to 350 degrees F. Grease a 9 x 13-inch baking pan. Set aside.
2) Melt butter in a microwave. Stir in brown sugar. Transfer to a large bowl and cool to room temperature.
3) Beat in eggs and vanilla.
4) Combine flour, baking powder, salt and cinnamon in a separate bowl. Gradually add to butter mixture. Stir in cranberries and chopped chocolate (batter will be thick).
4) Spread batter in prepared pan. Bake at for 18-21 minutes or until a toothpick inserted near center comes out clean (do not over bake). Cool on a wire rack.
5) To make frosting: Beat cream cheese, confectioners' sugar and orange peel in a large bowl until blended. Gradually add half
of melted white chocolate and beat until blended. Frost blondies. Sprinkle with cranberries. Drizzle with remaining melted white
chocolate. Cut into bars. Store in the refrigerator. Yield: 2-1/2 dozen.

                    

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Countdown to Christmas - Mocha Nut Balls

From the kitchen of One Perfect Bite...These cookies are a rather late addition to my Christmas cookie collection. I've been making them for about ten years now and I have yet to serve them to anyone outside my family. While the cookies are not particularly attractive, they are especially delicious, and if enjoy a deep and rich mocha flavor, their appearance will not be bothersome. One bite and you'll understand why they disappear before they can be shared with friends. The recipe originally appeared in Taste of Home magazine and I have made one small change to their recipe. They roll the cookies in confectioners' sugar, while I have opted to coat them with a sugar and cocoa combination. The cookies are rolled in sugar or the sugar cocoa combination while they are still warm, so the exterior becomes goopy when it is first applied. Not to worry. It will dry and the cookies can be be stored in air-tight containers once they are no longer tacky. I do hope you'll give this fudge-like confection a try. You won't regret a moment of the 5 minutes it takes to make them. Here is the recipe.

Mocha Nut Balls...from the kitchen of One Perfect Bite courtesy of Taste of Home magazine

Ingredients:
1 cup butter, softened
1/2 cup sugar
2 teaspoons vanilla extract
1-3/4 cups all-purpose flour
1/4 teaspoon salt
1/3 cup + 1/4 cup baking cocoa, divided use
1 tablespoon instant coffee granules
1 cup finely chopped toasted pecans
Confectioners' sugar

Directions:
1) In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla.
2) In another bowl, whisk together flour, 1/3 cup cocoa and coffee granules. Gradually beat into creamed mixture. Stir in pecans. Chill for 30 to 60 minutes.
3) Preheat oven to 325 degrees F.
3) Shape dough into 1-inch balls, placing them 2 inches apart apart on ungreased baking sheets.
4) Bake 14-16 minutes or until set. Cool on pans 1-2 minutes. Sift 1/2 cup confectioners' sugar together with 1/4 cup baking cocoa. Roll warm cookies in sugar mixture. Cool on wire racks. Store in an air-tight container. Yield: 4-1/2 dozen.

      

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Countdown to Christmas - Cinnamon Angels

From the kitchen of One Perfect Bite...At some point, the neighborhood kids started calling Mrs. P's meringues porcupines. The adults, perhaps with a greater sense of propriety, refused to follow suit and continued to call her spiced meringues, Cinnamon Angels. These unusual melt in the mouth morsels were studded with slivered, half buried almonds that structurally created a void in the middle of the baked cookies. The cookies were sweet in the extreme and guaranteed to please even the most demanding sweet tooth. There were no electric mixers when I first saw these cookies being made. Mrs. P used an old rotary beater that required upper body strength and a perseverance that not all bakers of that time had, but she managed to make these cookies for the neighborhood every Christmas that I can remember. The addition of cinnamon and almonds set these meringues apart from others of their kind and folks who love sweet treats will adore them. They keep well, but they are hard to store because they are so fragile and it doesn't take much to reduce them to crumbs. I like to make these the day before I plan to serve them. I store them in the pantry away from kitchen moisture so they retain their just baked crispness. If you have an electric mixer you will find these cookies simple to make. They make a lovely, unexpected addition to Christmas cookie platters and I know your family and friends will enjoy them. They are, by-the-way,  called angels because they are feather light. Here is how they are made.

Cinnamon Angels...from the kitchen of One Perfect Bite

Ingredients:
4 large egg whites
1/4 teaspoon cream of tartar
1 teaspoon ground cinnamon
1/8 teaspoon salt
1 teaspoon vanilla extract
1-1/2 cups sugar
1 small bag (2-ounces) slivered almonds

Directions:
1) Preheat oven to 300 degrees F. Line 2 baking pans with parchment paper and set aside.
2) Beat egg whites until stiff peak form. Gradually beat in cream of tartar, cinnamon, salt and sugar until blended and sugar dissolves. Stir in vanilla extract.
2) Drop mixture by heaping teaspoonfuls onto prepared baking sheets. Poke 5 or 6 slivered almonds into top and sides of each cookie, allowing 1/2 of each sliver to show. Bake for 50 minutes, until almonds are toasted and cookies are slightly brown and dry. Remove to a wire rack to cool. Yield: 3-1/2 dozen cookies.

      

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