A couple of weekends ago while we were traipsing about in the Outer Banks, I ordered a piece of carrot cake for dessert the first night we were there (I talked about it in my food and restaurant review of the Outer Banks). It was outrageous in all sorts of good ways… it was massive (I couldn’t finish it), it had four layers, those layered were sandwiched and topped with a delectable cream cheese frosting, it was drizzled with orange and caramel sauces, and it was sprinkled with candied pecans. I was in foodie heaven. And I’ve had carrot cake on the brain ever since. So while I was flipping through some of my cookbooks and came across this recipe, it immediately jumped out at me. First, I was still on a carrot cake high; and second, for as many times as I have pored over Dorie’s Baking book, I couldn’t remember ever seeing the recipe before. Insanity! So off I went to whip these up and try to catch a whiff of salt water if at all possible… (totally not possible, I live in southwestern Pennsylvania, and the winds just aren’t strong enough to whip that salty air this way… such a shame!)

These cookies are downright fabulous. They teeter on the border between cookies and scones, but I suppose we’ll still need to call them cookies since the process for making them is exactly like that of making cookie dough, and not scones. In any event, they do have the characteristic tenderness of a scone that it enhanced by the carrots, which keep the cookies supremely moist. Throw in coconut, raisins, pecans and a healthy dose of ginger and you have an irresistible cookie that I just may have eaten for breakfast on more than one occasion.

Oh, and if you noticed that the ingredients in these cookies sound similar to those in the cowboy cookies, bravo on your observation skills! It’s no accident. When I think about the recipes I want to try during any given week, I always take stock of what I already have in an attempt to be somewhat frugal. (We won’t talk about how much money I have wrapped up in Steelers and Penguins tshirts and jerseys in my drawers and closet.) I like to choose recipes that use at least some of the ingredients that I already have on hand. It’s a great habit to get into not just for baking, but for everyday meals and dinners as well. (A discussion about money spent on sports team paraphernalia will have to wait, there are cookies to bake and eat!)

Since we’re here chatting about a Dorie Greenspan recipe, did you know that she has a new cookbook that was just released from Amazon this week? It’s called Around My French Table, and is a collection of all of her favorite French recipes. Down-home French. Not fancy, schmancy French. My kinda lady. I can’t wait to dig in. I have so thoroughly enjoyed everything about her last book, Baking: From My Home to Yours, and feel like she’s right there hanging out with me in the kitchen while I bake from it. I have no doubt that Around My French Table will have the exact same feel. Having tried so many of her baking recipes, I am elated to enjoy her favorite French recipes!

While you’re waiting on that new book, give these cookies a try, you won’t be disappointed!

Disclaimer: I was not compensated in any way for endorsing Dorie Greenspan’s new cookbook. I just adore her style of writing, find her to be an absolutely lovely person, and want to share her great kitchen treasures with you!

One year ago: Peanut Butter and Jelly Bars

Gingered Carrot Cake Cookies

Yield: 18 cookies

Prep Time: 15 minutes | Bake Time: 16 to 18 minutes

2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon ground ginger
Pinch of grated nutmeg
¾ cup (1½ sticks) unsalted butter, at room temperature
2/3 cup granulated sugar
1/3 cup light brown sugar
1 egg
½ teaspoon vanilla extract
1 cup shredded carrots (about 3, peeled and trimmed)
1 cup sweetened shredded coconut
1 cup raisins
½ cup coarsely chopped pecans

1. Position oven racks in the upper-middle and lower-middle positions and preheat the oven to 375 degrees F. Line two baking sheets with parchment paper or silicone baking mats.

2. Whisk together the flour, baking powder, salt, ginger and nutmeg.

3. With a stand or hand mixer, beat the butter on medium speed until creamy and smooth. Add the sugars and beat until light and fluffy, about 2 minutes, then add the egg and beat for another minute. Reduce the mixer speed to low and beat in the vanilla. Continuing on low speed, add the flour mixture in 2 or 3 batches and beat only until they just disappear into the mix. The dough will be very thick, but don’t overbeat to incorporate the flour. Using a rubber spatula, mix in the carrots, coconut, raisins and pecans.

4. Spoon about three heaping tablespoonfuls of dough (or use a large cookie scoop, which is what I did) onto the prepared baking sheets at a time, leaving about an inch of space between them. Using your fingers, every so slightly flatted the tops of the cookies.

5. Bake for 16 to 18 minutes, rotating the sheets from top to bottom and front to back at the midway point. The cookies should be light brown and only just firm on top. Carefully transfer the cookies to racks to cool to room temperature. Store in an airtight container at room temperature.

(Recipe adapted from Baking: From My Home to Yours by Dorie Greenspan)

Note: There is an email link embedded within this post, please visit this post to email it. | Note: There is a print link embedded within this post, please visit this post to print it.

Mmm, more dip! Since we’re heading into the start of the football season, it’s likely that you’ll be seeing an increase in appetizer-style food over here. While my heart belongs to chocolate, butter and sugar, when not eating dessert there are few things that I love more than appetizers and dips. I waxed poetic about it last week when we chatted about Artichoke Spinach Dip, so I won’t repeat myself here, but suffice it to say I’m a sucker for good dips. And this is better than good. This is hide-it-and-the-potato-chips-from-everyone-else-so-I-can-have-it-all-to-myself kind of amazing. If you think French onion dip from a plastic tub is good, you’re going to go out of your mind over this. Make sure you pencil it in for one of your game day menus!

The biggest flavor booster here is the caramelized onions, so make sure you get them nice and brown. This dip is best served at room temperature, so if you make it ahead of time and refrigerate it (which you can totally do) just give it enough time out of the fridge to take the chill off and get it back to a great dipping consistency (I’d say about 30 minutes). I think this is a perfect dip for potato chips, but you could also serve it with pretzels, vegetables, pita chips, and the list goes on and on.

I’m planning on saving some of this to munch on while I toil away at my fantasy football draft (which is online since our league is spread out over multiple states). I’m certain it will bring me good luck. Look out, Baker’s Dozen is back with a vengeance!

One year ago: Potato Salad with Herbed Balsamic Vinaigrette

Pan-Fried Onion Dip

Yield: About 2 cups of dip

Prep Time: 40 minutes | Cook Time: 30 minutes

2 large yellow onions
4 tablespoons unsalted butter
¼ cup vegetable oil
¼ teaspoon ground cayenne pepper
1 teaspoon kosher salt
½ teaspoon ground black pepper
4 ounces cream cheese, at room temperature
½ cup sour cream
½ cup mayonnaise

1. Cut the onions in half and then slice them into 1/8-inch thick half-rounds (will result in about 3 cups of onions). Heat the butter and oil in a large saute pan over medium heat. Add the onions, cayenne, salt and pepper and saute for 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 to 30  more minutes until the onions are browned and caramelized. Allow the onions to cool.

2. Place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer and beat until smooth. Add the onions and mix well. Serve at room temperature. Refrigerate any leftovers.

(Recipe from The Barefoot Contessa Cookbook)

Note: There is an email link embedded within this post, please visit this post to email it. | Note: There is a print link embedded within this post, please visit this post to print it.

I’m a big fan of BIG cookies. Those dainty ones that you find on doily-lined dessert trays? They aren’t for me. The bigger, the chunkier the better. I have found quite a few that fit the bill, such as the Thick & Chewy Chocolate Chip Cookies (my all-time favorite), Chewy Oatmeal-Raisin Cookies and Monster Cookies, and these Cowboy Cookies meet all the requirements of the big-cookie club. First, let’s talk size. These bad boys have some serious heft and they are over 4 inches in diameter. Then, the thick, chunky factor is in full effect here. When you include oats, chocolate chips, pecans and coconut, you are certainly not lacking in flavor or texture with each and every bite. In fact, their size and heft make them perfect for satisfying  cowboy-sized cravings!

This recipe was submitted to a Family Circle cookie bakeoff by Laura Bush during the 2000 Presidential campaign. They went up against Tipper Gore’s ginger snaps, and these babies won hands-down. My 90-year-old Grandma is a staunch Democrat and for 8 years she never held her tongue when it came to sharing her thoughts on George Bush. I shared one of these cookies with her and when she went on and on about how delicious they were, I said, “Grandma, do you want to know where I got this recipe?” “Where?” she said. “It’s from Laura Bush – George’s wife.” She paused, thought, then said, “Hmm, well, I have to say then – she must be a very good baker.” She gave me quite the chuckle

Now, these cookies make 3 dozen massive cookies. I wouldn’t blame you if you wanted to cut the recipe in half (although you could always freeze the balls of dough or the baked cookies). This recipe scales down rather nicely except for one unfortunate ingredient – it calls for 3 eggs. Not the easiest thing to cut in half, but totally doable and I’m going to show you how!

How to Cut a Recipe in Half with an Odd Number of Eggs:

1. Take the full amount of eggs called for in the recipe (in this case, 3) and break them into a measuring cup.

2. With a fork, lightly beat the eggs so they are combined, and then note what the volume level is (in this case, a little less than 2/3 cup).

3. Pour out some of the eggs until you’re at half the original amount (in this case we’re aiming for a tad less than 1/3 cup). Don’t waste the eggs! You can keep them in an airtight container in the refrigerator for 2-3 days. Save them for scrambled eggs for breakfast

4. That’s it! Add the eggs to the recipe as instructed.

These cookies lend themselves exceptionally well to adaptions with your favorite add-ins. How would you customize them?

One year ago: Lemon-Limoncello Cupcakes

Cowboy Cookies

Yield: 3 dozen large cookies

Prep Time: 15 minutes | Bake Time: 12 minutes

3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon baking soda
1 tablespoon ground cinnamon
1 teaspoon salt
1½ cups (3 sticks) unsalted butter, at room temperature
1½ cups granulated sugar
1½ cups packed light brown sugar
3 large eggs
1 tablespoon vanilla
3 cups semisweet chocolate chips
3 cups old-fashioned rolled oats
2 cups sweetened, flaked coconut
2 cups (8 ounces) chopped pecans

1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper or line with a silicone baking mat.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt; set aside.

3. In a large mixing bowl, beat the butter on medium speed until smooth and creamy, about 2 minutes. Gradually beat in the sugars and continue to beat until light and fluffy, scraping the bowl as necessary, about 3 minutes. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract. Reduce the mixer speed to low and gradually add the flour mixture, mixing until just combined. With a wooden spoon or large rubber spatula stir in the chocolate chips, oats, coconut and pecans.

4. For each cookie, drop ¼ cup dough onto the baking sheets, spacing them about 3 inches apart. Bake until the edges are set but the middles still look light and puffy, about 12-15 minutes, rotating the sheets halfway through. Cool cookies on the baking sheets.

(Recipe adapted from Laura Bush’s Cowboy Cookies)

Note: There is an email link embedded within this post, please visit this post to email it. | Note: There is a print link embedded within this post, please visit this post to print it.

Welcome to a new weekend feature here on Brown Eyed Baker: The Weekend Dish! It’s a little food, a little life, and a relaxing end to the week.

So here’s the scoop. You’re busy, right? We’re all super busy and I know sometimes I feel like the hours and days run together during the week. I try to stay up to date keeping tabs on the blogs I love, but I often fall behind. And I’m sure you do too. Maybe you only get to check Google Reader during your Saturday morning tea or while you’re watching old 90′s reruns on Sunday afternoons. So, I want to make life a little easier for you. Of course I’d love if you came and chatted with me about recipes during the week, but if you only have time for a quick browse over the weekend, here is where you’ll find a recap of the recipes that I posted during the week, as well as some recipes from other blogs that I have found that I think you might like too.

And then, a little fun. One of the themes in the feedback I received a few months ago when I did the reader survey is that you’d like more of a glimpse into my life outside of the kitchen. I’ve been trying to interject more of that into my recipes, and will do even more in these Saturday posts. So, I hope you enjoy the recaps, and getting to know me a little better!

On Brown Eyed Baker This Week

Lemon Bars – A classic lemon bar recipe that has a shortbread-style crust with a lemon custard. A perfect summer-ending dessert recipe.

Good Eats in the Outer Banks – I spent a long weekend in the Outer Banks recently and shared my reviews of all the meals we ate at the different restaurants we hit up. If you’ve been, I’d love to hear your recommendations for the next time we’re there!

Artichoke Spinach Dip – A recipe that everyone needs in their repertoire – a great appetizer and perfect for football Saturdays and Sundays!

Monkey Bread – Hello, one big ooey, gooey cinnamon roll. This would be a great one for Christmas morning. Or any morning. Or any time, ever.

Most Viewed Recipe This Week: Chocolate Chip Cookie Dough Cheesecake Bars

What I Bookmarked This Week

Recipes from other bloggers that I thought looked especially delicious and that I thought you would like too:

Chocolate Cheesecake Brownies (from Evil Shenanigans)
A brownie layer with a chocolate cheesecake layer on top. Takes care of my chocolate and cheesecake cravings all at once!

Oreo Cheesecake Pretzel Bites (from Picky Palate)
I’m even more of a sucker for cheesecake with Oreos. And, hello? Pretzels? These little treats look amazing!

Root Beer Float Cupcakes (from Baking Bites)
Cupcakes that are infused with root beer syrup with a scoop of vanilla ice cream nestled into the middle and more root beer syrup drizzled on top. These sound sensational!

Ultimate Grilled Cheese Sandwich (from Ezra Pound Cake)
Nothing says comfort quite like a crunchy, gooey grilled cheese sandwich. This recipe is from Ina Garten’s latest cookbook, plus it has bacon, so you know it’s going to be fabulous!

Zucchini Cookies with Chocolate Chips and Dried Cranberries (from Two Peas and Their Pod)
I love zucchini bread, and these cookies with chocolate chips and cranberries sound absolutely amazing. Great way to use up the rest of your summer bounty!

Weekend Fun

What are you all up to this weekend? Any cooking or baking plans? How are you going to enjoy the last weekend of summer before we usher in fall next weekend with Labor Day?

I don’t have any kitchen plans for the weekend; I will be heading down to the new Consol Energy Center today for an open house. If you’re from Pittsburgh you know exactly what I’m talking about. If you’re not, I’ll explain   Here in Pittsburgh we have a new sports and concert arena that will be home to the Penguins (our hockey team). The Consol Energy Center was officially opened last week with back-to-back Paul McCartney concerts (which I hear were absolutely-rockin’-awesome), and this weekend the Pens are holding an open house for the general public to go in and troll around and check out the new digs. It’s not exactly a secret around these parts that I’m a huge hockey fan, so I’ll be there with bells on (and camera in hand!).

I was able to attend the last regular season game at the Mellon Arena in April and can’t wait for the first game I get to see at Consol!

Wishing you all a fabulous weekend!

One massive, gooey cinnamon roll? Yes, please! I know this is called monkey ‘bread’ but I’m having a hard time deciding if it should be classified as bread or a cake. Or a pastry. Breakfast pastry? Oooh maybe that’s it! However you categorize it, this is all kinds of delicious. Sweetened dough is cut into small pieces, rolled into balls, dipped in melted butter, rolled in cinnamon and brown sugar, and layered int a Bundt pan. The butter and brown sugar create a caramel sauce that coats the bread once it is turned out of the pan. Drizzle the top with a powdered sugar glaze, and you have the most decadent breakfast, snack or dessert (I just love baked goods that can be eaten for a variety of meals or occasions). This is meant to be served warm so you can pull the bread apart with your fingers, but it’s also fabulous at room temperature or rewarmed in a microwave. No matter when you eat it, you’ll be licking your fingers clean!

I tried to find the origin of the name ‘monkey bread’ and it doesn’t seem that there is a definitive background, as some claim that the bread resembles the monkey puzzle tree, or that the act of several people pulling at the bread is reminiscent of monkey behavior.

Now, monkey bread does take a little bit of time to create (around 3-4 hours from start to finish), but it is well worth the effort, and when you smell the cinnamon sugar bubbling from the oven, you won’t be second-guessing your decision to make it. In fact, you’ll be giving yourself a huge pat on the back. Here’s a quick run-down of how you’ll be assembling the monkey bread:

First, you start off by greasing a Bundt pan with a liberal amount of butter. Easy peasy.

You’ll mix the dough together and let it rise until it doubles, then turn it out and pat it into an 8×8-inch square.

Then, with a sharp knife or bench scraper (the bench scraper worked really well for me), cut the rectangle into 64 pieces.

Roll each piece into a ball.

One at a time, dip each ball into the melted butter, then roll in the brown sugar/cinnamon mixture, and then layer in in the Bundt pan.

Let it rise one more time, bake, glaze, and dig in!

By the way, if you have already shattered your iPhone, it really doesn’t matter if you get flour all over it. Just sayin’. The good news? Monkey bread will make you feel better about the whole situation.

One year ago: Fontina-Stuffed, Bacon-Wrapped Dates
Two years ago: Strawberry Pretzel Squares
Three years ago: Black Bean Burgers

Monkey Bread

Yield: 1 loaf, serving 6 to 8

Total Prep Time: 1 hour | Total Rise Time: 2 hours | Bake Time: 35 minutes

Dough:
4 tablespoons unsalted butter, divided, 2 tablespoons softened and 2 tablespoons melted
1 cup milk, warm (about 110 degrees F)
1/3 cup water, warm (about 110 degrees F)
¼ cup granulated sugar
1 package instant yeast
3¼ cups all-purpose flour, plus extra for work surface
2 teaspoons salt

Brown Sugar Coating:
1 cup light brown sugar
2 teaspoons ground cinnamon
8 tablespoons unsalted butter (1 stick), melted

Glaze:
1 cup confectioners’ sugar
2 tablespoons milk

1. Butter Bundt pan with 2 tablespoons softened butter. Set aside.

2. In a large measuring cup, mix together milk, water, melted butter, sugar and yeast. Mix flour and salt in standing mixer fitted with dough hook. Turn machine to low and slowly add milk mixture. After dough comes together, increase speed to medium and mix until dough is shiny and smooth, 6 to 7 minutes. Turn dough onto lightly floured counter and knead briefly to form smooth, round ball. Coat large bowl with nonstick cooking spray. Place dough in bowl and coat surface of dough with cooking spray. Cover bowl with plastic wrap and place in a draft-free area until dough doubles in size, 50 to 60 minutes.

3. For the sugar coating: While the dough is rising, mix brown sugar and cinnamon together in a bowl. Place melted butter in second bowl. Set aside.

4. To form the bread: Gently remove the dough from the bowl, and pat into a rough 8-inch square. Using a bench scraper or knife, cut dough into 64 pieces.

5. Roll each dough piece into a ball. Working one at a time, dip the balls into the melted butter, allowing excess butter to drip back into the bowl. Roll in the brown sugar mixture, then layer balls in the Bundt pan, staggering seams where dough balls meet as you build layers.

6. Cover the Bundt pan tightly with plastic wrap and place in draft-free area until dough balls are puffy and have risen 1 to 2 inches from top of pan, 50 to 70 minutes.

7. Preheat oven to 350 degrees F. Unwrap the pan and bake until the top is deep brown and caramel begins to bubble around the edges, 30 to 35 minutes. Cool in the pan for 5 minutes, then turn out onto a platter and allow to cool slightly, about 10 minutes.

8. For the glaze: While the bread cools, whisk the confectioners’ sugar and milk in a small bowl until the lumps are gone. Using a whisk, drizzle the glaze over the monkey bread, letting it run over top and down the sides of the bread. Serve warm.

*Note: To make without a stand mixer: In step 2, mix the flour and salt in a large bowl. Make a well in the flour, then add the milk mixture to the well. Using a wooden spoon, stir until the dough becomes shaggy and is difficult to stir. Turn out the dough onto a lightly floured work surface and begin to knead, incorporating the shaggy scraps back into the dough. Knead until dough is smooth and satiny, about 10 minutes. Shape into a taut ball and proceed as directed.

(Recipe adapted slightly from Cook’s Illustrated)

Note: There is an email link embedded within this post, please visit this post to email it. | Note: There is a print link embedded within this post, please visit this post to print it.

Okay, raise your hand if you love dip. Me too. Meeeeee too.

I thought that there might be a lot of you out there. Thank goodness I’m not alone. Any and all dips, bring ‘em on! Cheese, taco, guacamole, artichoke, spinach, crab, hummus, and the list goes on and on. If it’s dip, you can bet your bottom dollar I’m going to want to devour it. Actually (and this just came to me right this second), I think I should throw a dip party. No real food, no meal, and no dessert. Everyone just brings their favorite dip. Oh yes, I think this will happen. Perfect for a football Sunday (or Saturday, if you dig college football) this fall! Anyway, back to the dippity dips…

My Chief Culinary Consultant and I have become quite the connoisseurs of spinach artichoke dip. We order it early and often when we go out, anywhere from a bar when we’re watching a sporting event, to nicer restaurants before our main meal. Sometimes crab is thrown in there, sometimes it’s served with tortilla chips, sometimes potato chips or baguette. What can I say? No matter how it’s served, we love the stuff! Which makes it insane that up until now I had yet to create a recipe for a killer homemade artichoke spinach dip. Problem is now solved, just in the nick of time for football and hockey season!

As far as appetizers and dips go, the easier the better since most times you’re making them for a crowd and no one wants to be fussing in the kitchen when company arrives. Nor do you want to miss kickoff or the puck drop (at least I don’t!). And they don’t come much easier than this dip. Mix everything together in one bowl, dump it into a baking dish, pop it into the oven and 30 minutes later you’re ready to dig in!

{Writing this post now has me craving brisk fall days, football Sundays, pots of soup and apple pies. Can’t wait!}

What’s your favorite dip?

One year ago: Blueberry-Buttermilk Scones
Two years ago: Croissants
Three years ago: Ranch Pretzels

Artichoke Spinach Dip

Yield: 12 servings

Prep Time: 10 minutes | Bake Time: 30 minutes

1 (14-ounce) can artichoke hearts, drained and finely chopped
1 (10-ounce) package frozen chopped spinach, thawed and drained
1½ cups (6 ounces) finely shredded or grated Parmesan cheese, divided
1½ cups (6 ounces) shredded Monterey Jack cheese, divided
4 ounces cream cheese, softened
2/3 cup sour cream
1/3 cup mayonnaise
2 garlic cloves, finely minced
Paprika, to taste (optional)

1. Preheat the oven to 350 degrees F. Press the excess moisture from the spinach.

2. Combine the artichokes, spinach, 1¼ cups of Parmesan cheese, 1¼ cups of Monterey Jack cheese, cream cheese, sour cream, mayonnaise, and garlic in a bowl and mix well.

3. Spoon the artichoke mixture into a 1½-quart baking dish. Sprinkle the remaining Monterey Jack and Parmesan cheeses on top, and then sprinkle with paprika, if desired. Bake for 30 minutes. Serve warm with tortilla or pita chips, crackers or vegetables.

Note: There is an email link embedded within this post, please visit this post to email it. | Note: There is a print link embedded within this post, please visit this post to print it.

This past weekend my Chief Culinary Consultant and I escaped to the Outer Banks of North Carolina for a relaxing long weekend. Nothing makes you forget the ins and outs of everyday work life quite like sinking your toes into the sand, closing your eyes and listening to the waves crash onto the shore. We stayed in the middle part of the island in Kill Devil Hills, between Kitty Hawk and Nags Head, and enjoyed eating at a variety of places that were close by. Now, I wouldn’t be a good food blogger if I didn’t share details with you all on the restaurants and food that we enjoyed while in the Outer Banks! Keep reading for reviews of the restaurants and the eats and drinks that were consumed over the weekend.

Outer Banks Brewing Station

Located in Kill Devil Hills, NC
http://www.obbrewing.com

Photo credit: National Geographic

The Outer Banks Brewing Station is a brew pub, but it’s not your regular ol’ brewery. It is the very first wind powered brew pub, complete with a windmill on the premises. The restaurant was jam-packed on Friday evening around 6pm but we didn’t have to wait very long for a table – 10 to 15 minutes. Our first order of business was to choose a beer and we both went for the Olsch, which was described as a refreshing, pale, delicate beer. We both thought it was fantastic. If I hadn’t gotten so full from the food, I would have tried a second variety!

We enjoyed an herbed oil with dipping bread with our beer while we waited for our food to arrive. I ordered the North Cackalakee Fried Shrimp, which was beer battered and fried and served with mango salsa, along with coleslaw and French fries. The battered shrimp was insane, and the mango salsa may have actually competed with the shrimp for the star of the show. My Chief Culinary Consultant got the Shrimp ‘n Grits which was seared shrimp over grits with red eye gravy and sweet potato chips. He loved his food just as much as I loved mine. We were full, but we were also on vacation, where you don’t say no to dessert (at least not in my world!). I ordered Carrot Cake, which was probably the best carrot cake I have ever had (not to mention the size of my head), and my Chief Culinary Consultant got the Chocolate Lava Cake, which came complete with port cherry and raspberry sauce. We came close to having to roll ourselves to the car, but boy we sure enjoyed the food!

The Kill Devil Grill

Located in Kill Devil Hills, NC
http://www.thekilldevilgrill.com

The Kill Devil Grill was rated #1 in the town on TripAdvisor, and once we read that it is one of only six diners in the national registry of historic buildings, it was a no-brainer for lunch on Saturday. It had a great, old-time diner atmosphere, complete with miniature juke boxes on each table. The lunch menu had a lot of great options, and I was leaning toward the Big Kahuna Burger, but once I saw one at the table next to us, it sealed the deal. It was an amazingly juicy burger, topped with cheddar, bacon, grilled onions and the regular burger fixin’s – lettuce (shredded, score!), tomato, mayo and ketchup. And it totally won me over with a buttered and grilled bun (my favorite!). My Chief Culinary Consultant got a Red Neck Cuban, which was a Cuban made with pulled pork, sliced ham, Swiss, pickles and Dijon, pressed panini-style. We were both thrilled with our meals, and enjoyed the seasoned French fries that came with both sandwiches. Word on the street is that they also have great wings and that their key lime pie is to-die-for.

Barefoot Bernie’s Tropical Grill & Bar

Located in Kitty Haw, NC
http://www.barefootbernies.com

Now, anyone who knows that I hail from Pittsburgh will immediately know what drew us to Barefoot Bernie’s after looking at the picture I took above. We knew that the Steelers had a preseason game on Saturday night and decided to see if there were any Steelers bars in the area and figured we could grab dinner at one of them. After a quick search (since there are no less than a billion websites that list all of the Steelers bars in each of the states, and abroad), we found that there were four Steelers bars in the Outer Banks. We Googled the four bars and this one said they were the Outer Banks Steelers Fan Club Headquarters, so we called and they said they would be airing the game, so our plan was set. (By the way, how did people find these things on vacation before smartphones? My iPhone and his EVO were working non-stop while we researched places to eat each day!) We walked in an hour before the game and were greeted with a sea of black and gold. Gotta love Steeler Nation, as this was only a preseason game!

We got some beers and an appetizer when we got there and planned on ordering our meal during halftime, which is our typical eating schedule when we head to a bar for a football game during the season. We chose the spinach artichoke dip (one of our favorite appetizers no matter where we are) and weren’t disappointed – hot, cheesy and served with a variety of red, blue and yellow tortilla chips. We probably could have eaten double the amount that was there! Now, my dinner here was really my only food complaint of the whole weekend. I chose the Chicken & Shrimp Pad Thai, but was not at all prepared for how insanely spicy the dish was. I only had three bites and it was just way too hot for me to even remotely enjoy. My Chief Culinary Consultant said he would try it since he loves really spicy food; we ultimately swapped plates and I ate his Coconut Shrimp (served with a mango scotch dipping sauce and mashed potatoes and vegetables). The coconut shrimp was fabulous, and even though he said it was by far the spiciest thing he had ever eaten, he enjoyed the chicken & shrimp pad thai.

Stack em High

Locations in Kitty Hawk, NC and Kill Devil Hills, NC
http://www.stackemhigh.com

Stack em High was one of the places that seemed like a hot breakfast spot and a must-do before we left, so we hit it up on our way out of town on Sunday. At first we were a little wary about the long line, but I have to say – the place has a really efficient system in place. You wait in line cafeteria-style and can pick up fruit salad, juice or other drinks, and then order your meal at the register at the end. You get a table number and a server brings out the meal when it’s ready, which took less than 5 minutes and the place was packed! I ordered a short stack of pancakes (3) with sausage and hash browns. My Chief Culinary Consultant got the same dish but in place of plain hash browns, he got cheese and bacon smothered hash browns. Everything was awesome, and probably some of the best diner-style pancakes I’ve ever had, but I could only get through about half of the food (huge portions!). We hit the road with our tummies full and already missing the beach before it was out of sight.

In between the sand, sun, eating and cheering the Steelers, we also managed to hit up the Wright Brothers Memorial in Kitty Hawk and the Roanoke Island Festival Park (where we viewed a replica of the 16th century British merchant ship, the Elizabeth II) on Roanoke Island in Manteo. Both were great stops, didn’t take up too much time, and I’d recommend if you have a couple of hours to kill.

We also grabbed some salt water taffy from Forbes that was busted open about 2 minutes after we got into the car with it. Completely addictive and all that wonderful salt water taffy from the beach should be; I think strawberry and blue raspberry were my favorite flavors. I am going to ration it so that I can continue to enjoy the beach while the weather gets cooler here in Pittsburgh.

What is your favorite vacation spot?

More travel posts:

Good Eats in NYC
Good Eats in South Florida

Is there anyone else out there who is a lemon convert? Lemon anything used to madden me. I just couldn’t make myself like anything that had that distinctive, puckering flavor in it. Maybe the things I tried were too tart or lacked something else, but until the last couple of years, I was never a fan. But now that I have done a lot of baking with it and tried it in a variety of ways, I absolutely love it. I think the conversion began with lemon meringue pie a couple of years ago, and now I enjoy the tart sweetness that lemon adds to such a variety of baked goods. I especially love it paired with fruit and well, everything is infinitely better in cupcake form, so these Lemon-Limoncello Cupcakes are an absolute favorite as well. Lemon bars were a new venture for me and these turned out better than I could have hoped – a thick, shortbread-style crust topped with a perfectly set lemon custard. A perfect balance of sweet and tart, crunch and silky smoothness.

One of my sister’s best friends has a mom who does a lot of baking, especially around the holidays. One of the things that my sister always raves about are this lady’s lemon bars. I felt that I needed to pass the Mrs. K test when I made them so as soon as they were ready to cut I had my sister test one to see how they stacked up. She said they were fabulous and definitely on par with Mrs. K’s famous bars. Success!

A note on serving these… I didn’t plan on actually cutting and serving these until the day after they were made so I covered the pan in plastic and refrigerated, then took them out and dusted with powdered sugar. As you can see, most of the powdered sugar got soaked into condensation on top of the bars. If you refrigerate these before serving them, I would recommend letting them come to cool room temperature, then blotting off any noticeable condensation before dusting with powdered sugar. If you are serving them the same day you are baking them, I would just let them cool on a rack and then leave them at room  temperature until you serve them.

One year ago: Potato-Bacon Torte
Two years ago: Cheddar Ale Spread

Lemon Bars

Yield: 24 bars

Prep Time: 45 minutes | Bake Time: 40 minutes

For the crust:
1¾ cups all-purpose flour
2/3 cup confectioners’ sugar, plus extra for decorating finished bars
¼ cup cornstarch
¾ teaspoon salt
12 tablespoons (1½ sticks) unsalted butter, at cool room temperature, cut into 1-inch pieces, plus extra for pan

For the lemon filling:
4 large eggs, beaten lightly
1-1/3 cups granulated sugar
3 tablespoons all-purpose flour
2 teaspoons grated lemon zest, from about 2 large lemons
2/3 cup lemon juice
1/3 cup whole milk
Pinch of salt

1. Adjust an oven rack to middle position and preheat the oven to 350 degrees F. Lightly butter a 9×13-inch baking pan and line with one sheet parchment paper. Dot the paper with a bit of butter, then lay a second sheet of parchment paper crosswise over it.

2. Pulse flour, confectioners’ sugar, cornstarch, and salt in a food processor. Add the butter and process for 8 to 10 seconds and then pulse until the mixture is pale yellow and resembles coarse meal, about three 1-second pulses. (To do this by hand, mix flour, confectioners’ sugar, cornstarch, and salt in medium bowl. Freeze the butter and grate it on the large holes of a box grater into the flour mixture. toss the butter pieces to coat. Rub the pieces between your fingers for a minute, until flour turns pale yellow and coarse.) sprinkle the mixture into the lined pan and press firmly with fingers into an even ¼-inch layer over the entire pan bottom and ½-inch up the sides. Refrigerate for 30 minutes, then bake until golden brown, about 20 minutes.

3. Meanwhile, whisk the eggs, sugar and flour in a medium bowl, then stir in the lemon zest, lemon juice, milk and salt to blend well.

4. Reduce the oven temperature to 325 degrees. Stir the filling mixture to reblend; pour into warm crust. Bake until the filling feels firm when touched lightly, about 20 minutes. Transfer the pan to a wire rack; cool to near room temperature, at least 30 minutes. Transfer to cutting board, fold paper down, and cut into bars. Sift confectioners’ sugar over bars, if desired. Leftover bars can be covered in plastic wrap and refrigerated for up to 2 days.

*Note: The filling needs to be poured into a warm crust straight from the oven, so once the crust is in the refrigerator chilling, prepare the filling so it’s ready when the crust comes out of the oven.

(Recipe adapted from Cook’s Illustrated)

Note: There is an email link embedded within this post, please visit this post to email it. | Note: There is a print link embedded within this post, please visit this post to print it.

Well, I finally polished off the Fresh Strawberry and Chocolate Fudge Swirl Peanut Butter ice creams, making lots of room in the freezer for a new flavor. A couple of weeks ago I was thumbing through The Perfect Scoop while sitting with my grandma and she asked what types of ice cream recipes were in the book. I started reading off some of the flavors as I flipped through the pages and as soon as I uttered “toasted almond and candied cherry” she said, “ooooh now that sounds good”. I wasn’t the least bit surprised. Growing up, while the rest of us devoured vanilla, chocolate, and more of the “regular” flavors, my grandma and great aunt always, always wanted white house cherry. From what I can remember, it’s vanilla ice cream with cherries swirled in… there’s potentially more to it than that, but it’s all I can recollect. Oh, and I also remember not liking it. Much like the aversion to strawberry ice cream I had as a kid, the same held true for cherry. No one was battling grandma for the last scoop of that stuff – it was all hers, and she was happy to have it that way. So I knew that this ice cream would be right up her alley.

Steeping the milk mixture with the chopped almonds gives it such a wonderful, smooth flavor; come to think of it, it’s probably very similar to what almond milk might taste like. The candied cherries are sweet and soft, a perfect complement to the crunchy, roasted flavor of the almonds. And, although I absolutely adored my Chocolate Fudge Swirl Peanut Butter Ice Cream, I really think that I prefer ice cream with egg yolks used as a custard base. It is infinitely creamier and just has that extra “oomph” that takes ice cream from really good/great to out-of-this-world, let-me-lick-the-entire-bowl-clean fabulous.

As for my grandma’s verdict? She absolutely loved the ice cream. Specifically, she loved all of the almonds.

Love this recipe but don’t have an ice cream maker? Head on over to the tutorial about how to make fabulous homemade ice cream without an ice cream maker. Problem solved!

One year ago: How to Make Pate a Choux & Fill Eclairs and Cream Puffs
Three years ago: Miniature Italian Meatloaves

Toasted Almond and Candied Cherry Ice Cream

Yield: 1½ quarts

Prep Time: 1½ hours | Chill Time: 8 hours | Churn Time: 20 minutes

1 cup whole milk
¾ cup granulated sugar
Pinch of salt
2 cups heavy cream, divided
2 cups whole almonds, toasted and coarsely chopped, divided
5 large egg yolks
¼ teaspoon almond extract
1 cup Candied Cherries (recipe follows), coarsely chopped

1. Warm the milk, sugar, salt and 1 cup of the cream in a medium saucepan. Finely chop 1 cup of the almonds and add them to the warm milk. Cover, remove from the heat, and let steep at room temperature for 1 hour.

2. Strain the almond-infused milk into a separate medium saucepan. Press with a spatula or squeeze with your hands to extract as much flavor from the almonds as possible. Discard the almonds.

3. Rewarm the almond-infused milk. Pour the remaining 1 cup cream into a large bowl and set a mesh strainer on top. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

4. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Stir in the almond extract and stir until cool over an ice bath.

5. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions. During the last few minutes of churning, add the remaining 1 cup chopped almonds. When you remove the ice cream from the machine, fold in the chopped cherries.

Candied Cherries

Yield: 2 cups | Prep Time: 35 minutes | Inactive Time: 1 hour

1 pound cherries, fresh or frozen
1½ cups water
1 cup granulated sugar
1 tablespoon lemon juice
1 drop almond extract

1. Remove the stems and pit the cherries. Heat the cherries, water, sugar and lemon juice in a large, nonreactive saucepan or skillet until the liquid starts to boil.

2. Turn down the heat to a low boil and cook the cherries for 25 minutes, stirring frequently during the last 10 minutes of cooking to make sure they are cooking evenly and not sticking.

3. Once the syrup is reduced to the consistency of maple syrup, remove the pan from the heat, add the almond extract, and let the cherries cool in their syrup.

4. Drain the cherries in a strainer for about 1 hour. Coarsely chop the drained cherries and fold them into the ice cream as you remove it from the machine. Candied Cherries can be kept in the refrigerator for up to 2 weeks.

(Recipe adapted from The Perfect Scoop by David Lebovitz)

Note: There is an email link embedded within this post, please visit this post to email it. | Note: There is a print link embedded within this post, please visit this post to print it.

I think I’ve made my love for cheesecake abundantly clear by now, but just in case you’re new around these parts, let me climb up onto the roof once more… I.Love.Cheesecake. It’s been my favorite dessert ever since I can remember. I make myself cheesecakes as my birthday cake each year. For awhile I was hooked on the Oreo cheesecake for my birthday, but a few months ago I decided to turn it up a notch and churn out a Peanut Butter-Fudge Cheesecake for the big 3-0. Amazingly though, one thing that I don’t seem to make very often are cheesecake bars. And I feel like such a knuckle head about it – it’s an easy, more manageable alternative to an entire cheesecake and I wouldn’t be tempted with an entire cake. Not that I have ever backed down from a cheesecake…no sir. So I just about threw a little party when I saw this recipe. You see, I am also a big, big fan of chocolate chip cookie dough. Especially in the best vanilla ice cream. And I was correct in assuming that I would positively adore it in a cheesecake filling.

These bars require a few separate steps to get put together and baked, but none are difficult or terribly time-consuming. The hardest part will be the waiting time while the bars chill in the refrigerator. This is a crucial step, though, and helps them firm up. Now, when you pour the filling into the pan, it’s going to look rather thin and the balls of cookie dough pretty much stick out. Just use a spatula to coax the cheesecake where it needs to go; it will puff up during baking (as you can see from my photos). That being said, the big cheesecake lover in me will more than likely double the cheesecake filling amount the next time I make these. After all, one can never have too much cheesecake. I’m almost certain that’s written on a stone tablet somewhere. Yes?

Before you go, please click over to see this recipe on Bake at 350. Bridget has done a series of posts called “Kiddo in the Kitchen” where she bakes with her son. I love the pictures and it looks like they have so much fun together! Plus, they make things like these amazing cheesecake bars. What’s not to love?

Chocolate Chip Cookie Dough Cheesecake Bars

Yield: 16 bars

Prep Time: 30 minutes | Bake Time: 35 minutes | Chill Time: 2 hours

For the crust:
1½ cups graham cracker crumbs (from about 8 whole graham crackers)
5 tablespoons unsalted butter, melted

For the cookie dough:
5 tablespoons butter, melted and cooled
1/3 cup light brown sugar
¼ cup all-purpose flour
½ teaspoon vanilla extract
¾ cup semisweet chocolate chips

For the cheesecake filling:
10 ounces cream cheese, at room temperature
¼ cup granulated sugar
1 egg
1 teaspoon vanilla extract

For the chocolate drizzle:
1/3 cup semisweet chocolate chips
1 teaspoon vegetable shortening

1. Preheat oven to 325 degrees F. Lightly grease an 8×8-inch baking pan, line with parchment paper, and butter the parchment paper; set aside.

2. Stir together the graham cracker crumbs and melted butter until the crumbs are evenly moistened. Press the crumb mixture into the bottom of the pan. Bake for 6 minutes or until lightly browned. Cool on a wire rack.

3. To make the cookie dough, stir together the butter and sugar until smooth. Stir in the flour, then the vanilla and chocolate chips. Refrigerate until firm (about 30 minutes), and then roll teaspoon-sized ball of the dough and place on a plate, and refrigerate plate of cookie dough balls while you prepare the cheesecake filling.

4. Beat together the cream cheese and sugar on medium speed until smooth, scraping the bowl as needed. Add the egg and vanilla extract, beating until thoroughly combined.

5. Remove the cookie dough balls from the refrigerator and toss with 1 teaspoon of flour. Drop into the cheesecake filling and mix together. Pour the filling into the cooled crust, coaxing the filling into corners and sides. Bake for about 30 minutes, or until the cheesecake filling is set and doesn’t jiggle. Transfer to a wire rack to cool completely. Chill in the refrigerator for at least 2 hours.

6. Using the parchment paper as handles, lift the bars out of the pan and place on a cutting board. Cut into squares. Combine the chocolate chips and shortening in a small bowl and microwave for 1 minute at 50% power and stir until smooth. Drizzle over the bars and allow to set for about 20 minutes. Store leftovers in the refrigerator.

(Recipe adapted from Bake at 350)

Note: There is an email link embedded within this post, please visit this post to email it. | Note: There is a print link embedded within this post, please visit this post to print it.

Ahh blondies. They may represent the one instance in life when blondes get overlooked for a brunette. Brownies are by far the more popular of the two bar cookies, but blondies have made quite a name for themselves recently, and with all sorts of varieties cropping up, they allow for infinite creative experiments. I recently made Snickerdoodle Blondies, which I couldn’t keep my hands off of (and now I’m craving snickerdoodle cookies, fall, hoodies, apple cider and football – cinnamon does it to me every time!). It was only the second time I had made blondies, with my maiden voyage being the Coconut Chocolate Chunk Blondies, and now with my third, I think I’m a certified member of the fan club. The brown sugar and butter create a velvety butterscotch flavor that is slightly sweet, rich, and a perfect canvas on which to lay your favorite combination of flavors and ingredients.

One of the things I love most about brownies is how simple they are to throw together and the minimal amount of equipment and time needed. Although most blondie recipes I have come across do require you to beat the butter and sugar with a mixer, it’s just as easy as regular cookie dough, and in fact, even easier because there’s no shaping or dropping needed – you just spread the dough right into the pan and pop it into the oven.

I love this combination of semisweet chocolate, butterscotch, walnuts and coconut, but you could substitute any of your favorite – white chocolate, peanut butter chips, toffee pieces, etc. I do love the addition of the nuts in this recipe – they add a bit of crunchy texture and break up the sweetness. Again, use your favorite – pecans, almonds, peanuts, etc. I can’t wait to see the blondie variations that you come up with!

Do you have a favorite blondie recipe?

One year ago: How to Make Pastry Cream

Chewy, Chunky Blondies

Yield: 36 bars

Prep Time: 15 minutes | Bake Time: 40 minutes

2 cups all-purpose flour
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 sticks (8 ounces) unsalted butter, at room temperature
1½ cups light brown sugar
½ cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1 cup semisweet or bittersweet chocolate chips (or 6 ounces chocolate, chopped)
1 cup butterscotch chips
1 cup coarsely chopped walnuts
1 cup sweetened shredded coconut

1. Center a rack in the oven and preheat the oven to 325 degrees F. Butter a 9×13-inch baking pan; set aside.

2. Whisk together the flour, baking powder, baking soda and salt.

3. With a stand or hand mixer, beat the butter on medium speed until smooth and creamy. Add both sugars and beat for another 3 minutes, until well incorporated. Add the eggs one by one, beating for 1 minute after each addition, then beat in the vanilla. Reduce the mixer speed to low and add the dry ingredients, mixing just until they disappear into the batter. Using a rubber spatula, stir in the chips, nuts and coconut. Scrape the batter into the buttered pan and use the spatula to even the top as best as you can.

4. Bake for about 40 minutes, or until a knife inserted into the center of the blondies comes out clean. The blondies should pull away fromthe sides of the pan a little and the top should be a nice honey brown. Transfer the pan to a rack and cool completely. Cut into bars; store in an airtight container at room temperature.

(Recipe adapted from Baking: From My Home to Yours by Dorie Greenspan)

Note: There is an email link embedded within this post, please visit this post to email it. | Note: There is a print link embedded within this post, please visit this post to print it.

I first fell in love with salted caramel back on a chilly January day this past winter. It was a Friday. The night before, my Chief Culinary Consultant and I went to a Pens/Caps game (we won’t discuss the result), and he was in town and off the next day. So we did what we do best – we went shopping. We were making our way around town when we passed a cupcake shop and I’m pretty sure I was adamant about stopping in. And so we did. We got a variety of cupcakes and busted into a couple once we got back in the car and saved some for later. As it turns out, we weren’t very impressed for all of the hype that the shop gets. The cupcakes themselves were quite dry, but wow the buttercream was the stuff baker dream are made of. Smooth, creamy, not too buttery or too sugary; melt-in-your-mouth frosting perfection. And lucky for me one of the varieties I chose was salted caramel. I don’t even think I finished the actual cupcake part, but rather ate all of the frosting off the top. Salted caramel and I had made a love connection. When we hit up Georgetown Cupcake a few weeks ago, I immediately went for the salted caramel there as well, and fell in love all over again.

Somehow it took me until now to actually make salted caramel instead of traipsing around eating it in the form of frosting. Not that there is anything at all wrong with that though. Right? I couldn’t wait to make it but wanted to do something different with it than frosting since that was the only way I had eaten it so far. I saw a link on Two Peas and Their Pod to The Pioneer’s Woman’s Salted Caramel Brownies. They looked delicious, but I wasn’t sold on using gelatin to make a caramel layer set, so I brainstormed some alternatives. I finally decided that the brownies would be simply marvelous with a swirl of salted caramel, similar to how cream cheese brownies are made. And my sun could rise and set around cream cheese brownies. This turned out to be a fabulous experiment, and a recipe that gets a gold star. The brownies are rich, chocolatey, creamy and salty all in one beautiful bite.

And if that weren’t enough, there’s more good news. You won’t use the entire batch of salted caramel for these brownies, so you will have some leftover to dip apples and pretzels in, drizzle on ice cream, take a bath in… hey, whatever you want! Just enjoy it!

If you received the Brown Eyed Baker weekly newsletter last week then you know the weekly baking challenge was… brownies! Did you make any this past week? If you did, I’d love to hear about them! Leave a comment below, and include a link if you blogged about brownies! And don’t forget to add your pictures to the Flickr group for the weekly baking themes! Hope you enjoyed this one!

One year ago: Dulce de Leche Cheesecake Squares
Two years ago: Zebra Cake

Salted Caramel Brownies

Yield: 16 brownies

Prep Time: 15 minutes | Bake Time: 35 to 40 minutes

5 ounces semisweet or bittersweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
8 tablespoons (1 stick) unsalted butter, cut into quarters
3 tablespoons cocoa powder
3 eggs
1¼ cups granulated sugar
2 teaspoons vanilla extract
½ teaspoon salt
1 cup all-purpose flour
Salted Caramel Sauce (recipe follows)
Fine sea salt

1. Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees F. Spray an 8-inch square baking pan with nonstick cooking spray. Line the pan with overlapping pieces of foil and spray the foil.

2. In a medium heatproof bowl set over a pan of almost-simmering water, melt the chocolates and butter, stirring occasionally until smooth. (Or, melt in the microwave on 50% power for 30-second increments, stirring after each, until melted and smooth.) Whisk in the cocoa until smooth. Set aside to cool.

3. Whisk together the eggs, sugar, vanilla, and salt in a medium bowl until combined, about 15 seconds. Whisk the warm chocolate mixture into the egg mixture; then stir in the flour until just combined. Pour about half of the brownie mixture into the prepared pan and spread into the corners. Spoon 9 dollops of Salted Caramel Sauce on top of the brownie batter. Top with the remaining brownie mixture, spread into the corners and level the surface with a spatula. Again, spoon 9 dollops of the Salted Caramel Sauce on top of the brownie batter. With a dull butter knife, gently run it through the batter to swirl the batter just a bit (don’t do it too much or it will all mix together). Sprinkle a bit of sea salt on top.

4. Bake until slightly puffed and a toothpick inserted in the center comes out with a small amount of sticky crumbs, 35 to 40 minutes. Cool on a wire rack to room temperature, about 2 hours. Remove the brownies from the pan using the foil handles and transfer to a cutting board. Cut into squares. Brownies can be stored in an airtight container at room temperature.

(Brownie recipe adapted from Baking Illustrated)

Salted Caramel Sauce

Prep/Cook Time: 10 minutes

1 cup granulated sugar
6 tablespoons unsalted butter, at room temperature
1 teaspoon fine sea salt
2/3 cup heavy cream, at room temperature

In a 3-quart saucepan, heat the sugar over medium-high heat, whisking as the sugar begins to melt. Some of the sugar will harden into clumps, but that’s okay – it will melt eventually – just keep whisking. Continue to cook the sugar until it reaches a dark amber color. At that point, whisk in the salt, and then add the butter all at once and whisk until it is completely incorporated into the sugar. Remove the pan from the heat and pour in the heavy cream (it will foam up when first added). Continue to whisk until it forms a smooth sauce.

Allow to cool for 10-15 minutes before using in the brownies. The leftover sauce can be stored, covered, in the refrigerator for up to 2 weeks. (You’ll probably need to warm it up a bit straight from the refrigerator.)

Note: There is an email link embedded within this post, please visit this post to email it. | Note: There is a print link embedded within this post, please visit this post to print it.

You’ll be happy to know that I have recovered from my epic kitchen fail, the oven is sparkling, and to celebrate I give you these amazing mocha cupcakes with espresso buttercream frosting. Plus, it’s Friday. And cupcakes are a perfect way to welcome the weekend with open arms. It’s been a crazy, messy, stormy week, and you deserve one. I might even go so far as to suggest that you should just skip your morning cup of coffee or trip to Starbucks and have one of these instead. The cupcakes themselves strike a subtle balance between light chocolate and a hint of creamy coffee. Not overwhelming on either end of the spectrum, and the combination results in a smooth, clean flavor, which is perfect for topping with espresso-spiked buttercream. I’ve been trying a new method for making buttercream for cupcakes, and I think you’re going to love it as much as I do. It involves lots of whipping of the butter, and then really whipping the finished buttercream. It gives the frosting a very smooth texture and it melts in your mouth. And as always, I try to achieve at least a 1:1 ratio of frosting to cake when frosting my cupcakes. Frosting is dreamy, yes? I could eat it with a spoon, straight from the mixing bowl.

Now, back to my baking disaster (sort of) for a moment. I wanted to share a recipe resource with all of you in the event that you don’t know about it yet. There is a custom Google search engine called Food Blog Search, built and maintained by Elise from Simply Recipes and Kayln of Kayln’s Kitchen, which pulls search results from over 2,000 hand-selected food blogs. It’s typically my first stop when I’m searching for inspiration for a specific recipe. While I absolutely adore my cookbook collection and find many wonderful recipes among their pages, I know that any recipe I find on a fellow blogger’s site will have been tested and reviewed, with honest feedback. That is invaluable information when undertaking something in the kitchen! Stopping there first instead of my cookbook shelf may have saved me from an oven of overflowing batter. In fact, I think you should bake these cupcakes, then mosy on over to your computer and eat the cupcake while testing out the Food Blog Search.

If you’re in the mood for more cupcakes you may want to send summer out in style with these Lemon-Limoncello Cupcakes, and then usher in fall Pumpkin Cupcakes with Cream Cheese Frosting! And everyday is a good day for Dark Chocolate Cupcakes with Peanut Butter Frosting.

One year ago: Pistachio Nut Ice Cream
Two years ago: Panzanella Salad
Three years ago: Samoas Brownies

Mocha Cupcakes

Yield: 12 cupcakes

Prep Time: 15 minutes Baking Time: 17-20 minutes

1-1/3 all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup whole milk
½ cup strong brewed coffee
1½ teaspoons espresso powder
1 teaspoon vanilla extract
½ cup (1 stick) unsalted butter, at room temperature
½ cup granulated sugar
½ cup light brown sugar
1 egg, at room temperature

1. Mix the espresso powder into the brewed coffee until dissolved; set aside to cool to room temperature.

2. Preheat the oven to 350 degrees F. Line a standard-size muffin tin with paper liners.

3. Whisk together the flour, cocoa powder, baking powder, baking soda and salt.

4. Beat the butter and both sugars together on medium-high speed until light and fluffy, about 2-3 minutes. Add the egg and beat until combined. In a measuring cup, combine the milk, brewed coffee mixture and vanilla. Slowly add the flour mixture, alternating with the coffee mixture, ending with the flour mixture.

5. Divide the batter evenly between the 12 liners. Baking for 17-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool completely before frosting cupcakes.

(Cupcake recipe adapted from My Baking Addiction)

Espresso Buttercream Frosting

Makes enough to frost 12 cupcakes

1 cup (2 sticks) unsalted butter, at room temperature
2½ cups powdered sugar
1½ teaspoons vanilla extract
1½ teaspoons espresso powder

1. Mix the espresso powder into the vanilla until dissolved; set aside.

2. Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, stopping once to scrape the sides of the bowl. Reduce the mixer speed to low and add the powdered sugar a little at a time, waiting until it is mostly incorporated before adding more. Once all of the powdered sugar has been added, scrape the sides of the bowl and increase the speed to medium-high and whip until fluffy, about a minute or two. Add the espresso and vanilla mixture and continue to mix at medium-high until it is completely incorporated, scraping the sides as necessary.

*Note: To make the swirls on the cupcakes, I used a 1M decorating tip.

Note: There is an email link embedded within this post, please visit this post to email it. | Note: There is a print link embedded within this post, please visit this post to print it.

Um yeah, so this happened yesterday. Oops. Big oops. Big, messy oops.

See, I was making cupcakes. I followed a recipe. A recipe out of a cupcake book written by a wildly popular multimedia mogul (who shall remain nameless so that her uber empire doesn’t come crumbling down due to one negative review by the Brown Eyed Baker… oops, did I give it away?). I made the batter. “Wow, that looks insanely runny,“ I thought to myself. But I carried on, remembering that the recipe for my favorite chocolate cake produces a very thin batter as well, and that this might be the same, resulting in wonderfully moist cupcakes. But, I was wrong. I should have listened to my gut instinct. Yesterday, it was so glaringly right.

So why am I showing you this epic disaster? Because the biggest reason I maintain this site (other than sharing recipes and my love of food) is because I want to give home cooks and bakers the tools and confidence to tackle kitchen projects. Big or small, easy or difficult. And I think that it helps to know that we all make mistakes and we all have bad days in the kitchen. We all have catastrophes, and sometimes they result in being subjected to 3+ hours of inhaling the smoke from a self-cleaning oven that is emitting a distinct burnt-sugar smell. We’ve all been there.

But, now that the mess is cleaned up and the oven is sparkling, I’m back at it. And I’ll see you tomorrow with some mocha-licious cupcakes. You won’t want to miss them.

In the meantime, so that I’m not left on this smokey, burnt island all by myself, care to share your worst kitchen disaster with me?

I guarantee that you are going to scroll down to the bottom of this post, read the recipe, and nearly fall off of your chair when you see that I am posting an adaptation of something that I found in Vegetarian Times magazine. How on earth, I’m sure you are wondering, did your hands even find their way to those pages? It’s a valid question, and I’m still a bit shocked by it myself. Now don’t get all worried. I’m still the bacon cheeseburger and pepperoni pizza-loving girl you know well. My sister, however, is a recent convert to the land of vegetarianism and she subscribes to the magazine. I happened to be leafing through her recent copy when I saw the title of this recipe. I had to stop and re-read. Not only am I a meat-loving girl, but I’m also a beer girl. You will rarely find me with a fruity type of drink in my hand (although some of them are delicious and I enjoy them from time to time, but not often); if I’m out to dinner and want a drink with my meal, I opt for wine, and any other time it’s usually beer for this gal (and Belgian wheats are a personal favorite). So imagine my shock… Beer? Good… Oats? Good… Cinnamon-caramel apples? Very good… Some other healthy substitutey-type things? Eh, I don’t like you but I’ll work around you. And I did, to create these marvelous waffles that are hearty, savory, and don’t have even the slightest hint of beer flavor (which is great for those of you that don’t like the stuff).

After you make these waffles, use some of the beer that you have let to make this Cheddar Ale Dip. It’s legendary. Perfect for the upcoming football season.

For you Pittsburgh folks that might not be aware, Duquesne Beer has been revived and is being brewed again; the first runs were shipped to distributors last week, and they quickly sold out. I’m not old enough to have been around for the original (which dissolved in the early ’70s), but got a case last week and my Chief Culinary Consultant and I thought it was fantastic. And the packaging job is phenomenal. If you’re in the area, definitely try some once the stores are re-stocked!

Disclaimer: I am in no way affiliated with Duquesne Beer. I just enjoy trying different varieties of beer and supporting the local economy, plus the stuff really is good!

One year ago: Zucchini Bread
Two years ago: Italian Bread
Three years ago: Chicken Spread

Beer Waffles with Cinnamon-Caramel Apples

Yield: 3 large Belgian-style waffles

Prep Time: 15 minutes | Cook Time: 10 minutes

For the Cinnamon-Caramel Apples:
½ cup granulated sugar
¼ cup milk
2 apples (Golden Delicious is recommended), peeled, cored and sliced into ¾-inch-thick wedges
¼ teaspoon ground cinnamon
1 teaspoon lemon juice

For the Waffles:
1 cup all-purpose flour
¼ cup quick-cooking oats
1 tablespoon granulated sugar
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1/3 cup milk
¾ cup beer
2 tablespoons unsalted butter, melted

1. To make the Cinnamon-Caramel Apples: Sprinkle the sugar over the bottom of a large skillet and place over medium-high heat. Cook or 4 to 5 minutes, or until the sugar dissolves into an amber-colored caramel syrup, tilting the pan to distribute the sugar evenly, but not stirring. Meanwhile, heat the milk on the stove or in the microwave. Remove the caramelized sugar from the heat, and stir in the warmed milk. Return the pan to the heat, and stir in the apples and cinnamon. Cook for about 3 minutes, or until the apples begin to soften and the sauce begins to thicken. Turn off the heat, stir in the lemon juice, and cover to keep warm.

2. To make the Waffles: Preheat the waffle iron to your desired setting. Whisk together the flour, oats, sugar, baking powder, baking soda, and salt in a large bowl. Quickly whisk the milk, beer and melted butter into the flour mixture, mixing until it is just mixed (the batter will be lumpy).

3. Coat the waffle iron with cooking spray. Spoon the batter into the waffle iron and cook until the waffle is crisp and golden brown, about 3 to 5 minutes. Repeat with the remaining batter. Spoon some of the Cinnamon-Caramel Apples over each waffle.

(Recipe adapted from Vegetarian Times, September 2010)

Note: There is an email link embedded within this post, please visit this post to email it. | Note: There is a print link embedded within this post, please visit this post to print it.

We’ll call these rustic peach pie tartlets. Rustic is a great adjective for any type of food that looks a little disheveled but that keeps taunting you to take another bite until you have polished off waaaay more than your fair share. Say hello to my peach pie tartlets and all of the glorious overeating evil that they represent.

I’ve been dreaming of making a peach pie since about this time last year. Last year around Labor Day my Chief Culinary Consultant and I took a road trip down to Florida and while driving through Georgia, all we could talk about was peach pie. We never stopped while in the state so once we got to Florida peach pie was certainly on the brain. It only took a day or two and we finally got into the kitchen and made one, and it was fabulous. I was still craving peach desserts when we got back, so I made Peach Crumb Bars, but I have been sans peach dessert since then. I snagged a crate of peaches last weekend while bulk-shopping and they were just begging to be made into a pie – you barely had to get close to them for the perfectly sweet aroma to tickle your nose. So peach pie brainstorming ensued.

I ran into a pickle when I realized that all of the people that I was excited about sharing peach pie with weren’t all in the same place. I couldn’t exactly bring half a pie to someone (or could I?), and I didn’t want to hack one into pieces, so I came up with the idea of individual pies. I made these in miniature tart pans and made 5, but I think the crust and filling could be stretched to make 6 easily. Now, I’m not going to lie – making individual pies did take a bit longer than just one big one would have. And the crust obviously wasn’t perfect (I probably overfilled them), but whether you make individual desserts or one large pie, you are going to want to finish yours and then steal from the person next to you.

I wrote the recipe for a regular (read: whole) peach pie. The ingredients and process is exactly the same if you want to go the individual route – just repeat the procedure for each mini pie. I used 4-inch-x-1-inch tart pans and found that I needed to bake them for just a tad less than it calls for for the large pie; just keep an eye on them.

My current problem – I’m now craving apple pie. It’s an endless circle!

What’s your favorite type of pie?

P.S. If you received the Brown Eyed Baker weekly newsletter last week, you know that the baking theme for the week was peaches. Did you bake anything with peaches in the last week? If so, tell us and share a link (if you blogged about it) in the comments section below, and add your photos to the Brown Eyed Baker Weekly Baking Themes Flickr group! If you aren’t receiving the newsletter yet, sign up now!

One year ago: Arancini (Italian Rice Balls)
Two years ago: Black-Bottom Cupcakes
Three years ago: Parmesan Chicken & Rice

Peach Pie

Yield: 1 9-inch pie (serves or 5-6 individual tarts

Prep Time: 1½ hours | Chill Time: 30 minutes | Bake Time: 1 hour

1 recipe Basic Pie Dough (follows)
6 medium-sized peaches (about 7 cups when sliced)
1 tablespoon lemon juice
1 cup plus 1 tablespoon granulated sugar
Pinch ground cinnamon
Pinch ground nutmeg
Pinch salt
4 tablespoons instant tapioca, ground for 1 minute in food processor or spice grinder
1 egg yolk
1 tablespoon heavy cream

Basic Pie Dough (for 1 double-crust 9-inch pie):
2½ cups all-purpose flour, plus more for dusting the work surface
1 teaspoon salt
2 tablespoons sugar
1 cup vegetable shortening, chilled
12 tablespoons cold unsalted butter, cut into ¼-inch pieces
6-8 tablespoons ice water

1. To make the dough: Process the flour, salt and sugar in a food processor until combined. Add the shortening and butter and process until the mixture resembles coarse crumbs, about 10 seconds. With the machine running, pour ice water through the feed tube in a steady stream until the dough just holds together without being too wet or sticky; do not process more than 30 seconds. test the dough by squeezing a small amount together: If it is crumbly, add a bit more water. turn out the dough onto a work surface. divide in half. Place each half on a sheet of plastic wrap; flatten into disks. Wrap in plastic, and refrigerate at least 1 hour or up to 2 days. Dough can be frozen, wrapped in plastic, up to 3 weeks; thaw in refrigerator.

2. Adjust an oven rack to the lowest position, place a rimmed baking sheet on it, and heat the oven to 500 degrees F. Remove one piece of dough from the refrigerator (if refrigerated longer than 1 hour, let stand at room temperature until malleable.

3. Roll the dough on a lightly floured work surface to a 12-inch circle. Transfer the dough to a 9-inch pie plate, leaving the dough that overhangs the lip of the pie plate in place; refrigerate the dough-lined pie plate.

4. Bring 3 quarts of water to a boil in a large saucepan and fill a large bowl with 2 quarts cold water and 2 trays ice cubes. With a paring knife, score a small x at the base of each peach. Lower the peaches into the pan of boiling water with a slotted spoon. Turn the peaches occasionally and simmer until their skins loosen, 30 seconds to 1 minute, depending on the ripeness of the peaches. Transfer the peaches to a  bowl of ice water. Let stand to stop the cooking process, about 1 minute and cool. Starting from the scored x, peel each peach. Use a paring knife to lift the skin from the flesh and pull the skin off in strips. Halve, pit, and cut each peeled peach into 3/8-inch slices.

5. Toss the peach slices, lemon juice, 1 cup granulated sugar, cinnamon, nutmeg, salt and instant tapioca in a medium bowl.

6. Roll out the second piece of dough to a 12-inch circle. Turn the peach mixture into the dough-lined pie plate. Place the second piece of dough over the filling. Trim the top and bottom edges to ½ inch beyond the pan lip. Tick this rim of dough underneath itself so that the folded edge is flush with the pan lip. Flute the edge or press with fork tines to seal. Cut 4 slits in the dough top. In a small bowl, whisk together the egg yolk and heavy cream to make the egg wash. Brush the entire surface of the pie with egg wash, and sprinkle with the remaining 1 tablespoon granulated sugar.

7. Lower the oven temperature to 425 degrees. Place the pie on the baking sheet and bake until the crust is set and begins to brown, 25 to 30 minutes. Rotate the pie and reduce the oven temperature to 375 degrees; continue baking until the crust is deep golden brown and juices bubble, 25 to 30 minutes longer. Cool the pie on a wire rack for at least 2 hours before serving.

(Recipe adapted from Baking Illustrated)

Note: There is an email link embedded within this post, please visit this post to email it. | Note: There is a print link embedded within this post, please visit this post to print it.

Is there a support group for chocolate/peanut butter junkies? If there is, I’m pretty sure that I would qualify for an in-house rehab program. This, of course, is not any type of breaking news, but there does seem to be some sort of spiraling effect taking place. I try to keep the freezer stocked with ice cream during the summer, so as soon as one container nears the bottom, I start working on a new flavor. Typically a quart or so lasts two weeks, but my last batch of vanilla bean suffered quite an early demise thanks to the ice cream cookie sandwiches, and what was left I unabashedly polished off through a series of sugar cones. I may or may not have eaten two in one day last weekend. Shhh… So, the search was on for the next ice cream recipe I would be making when it hit me – holy crap, how is it that I have yet to make a peanut butter ice cream? So I went looking and found this uber-fabulous chocolate-peanut butter ice cream with options for a fudge ripple and chunks of peanut butter mixed in. Um, yes and yes please. Done!

This is actually the first ice cream recipe that I have made in a loooong time without using egg yolks in the custard. I was just a bit wary since I love how thick and creamy homemade ice cream is, but I had faith in the ice cream genius, David Lebovitz. And of course this was every bit as fabulous as every one of his other recipes has been. And a bonus for those of you that shy away from homemade ice cream due to the amount of fat in the whole milk, cream and egg yolks – this one uses half-and-half, and I think you can actually buy fat-free half-and-half (not that I did, of course).

The fudge ripple and the peanut butter patties should not be left out of this recipe, under any circumstances. The fudge ripple pumps more of that soda shop flavor into the bowl of ice cream, and in my opinion, the peanut butter patties make this recipe. The chocolate and peanut butter flavors are both pronounced and well-balanced in the ice cream itself, but something about those chunks of peanut butter sitting amongst chocolate are so reminiscent of peanut butter cups, that if you are even the slightest fan of chocolate and peanut butter together, you will absolutely adore this.

Don’t forget! If you’re dying for homemade ice cream and cursing yourself for not having an ice cream maker, head straight to this tutorial on how to make homemade ice cream without an ice cream maker!

Chocolate Fudge Swirl Peanut Butter Ice Cream

Yield: 1 quart

Prep Time: 30 minutes Chill Time: 8 hours Churn Time: 20 minutes

2 cups half-and-half
¼ cup unsweetened Dutch-process cocoa powder
½ cup granulated sugar
Pinch of salt
½ cup smooth peanut butter
Fudge Ripple (recipe follows)
Peanut Butter Patties (recipe follows)

Fudge Ripple
½ cup granulated sugar
1/3 cup light corn syrup
½ cup water
6 tablespoons unsweetened Dutch-process cocoa powder
½ teaspoon vanilla extract

Whisk together the sugar, corn syrup, water, and cocoa powder in a medium saucepan. Heat over medium heat, whisking constantly, until the mixture begins to bubble at the edges. Continue to whisk until it just comes to a low boil. Cook for 1 minute, whisking frequently. Remove from the heat, stir in the vanilla, and let cool. Chill in the refrigerator before using. (Fudge Ripple can be stored for up to 2 weeks, covered, in the refrigerator.)

Peanut Butter Patties
6 tablespoons peanut butter (smooth or crunchy)
2 tablespoons confectioners’ sugar

Mix together the peanut butter and confectioners’ sugar in a small bowl. Line a dinner plate with plastic wrap. Pinch off small pieces of the peanut butter mixture, about ½ teaspoon each, and drop them onto the dinner plate. Once you’ve used all of the mixture, freeze the patties. (The patties can be stored in the freezer, well wrapped, for up to 1 month.)

To Make the Ice Cream:

1. Whisk together the half-and-half, cocoa powder, granulated sugar, and salt in a large saucepan over medium heat. Heat the mixture, whisking frequently, until it comes to a full, rolling boil (it will start to foam up). Remove from the heat and whisk in the peanut butter, stirring until thoroughly blended.

2. Chill mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s directions. Fold in the Peanut Butter Patties when it has finished churning. Just before you remove the ice cream from the machine, spoon some of the Fudge Ripple onto the bottom of the storage container. As you remove the ice cream from the machine, layer generous spoonfuls of the sauce between layers of ice cream. Avoid stirring the Fudge Ripple, as it will make the ice cream muddy.

*Note: A tip of sorts – after I made the ice cream mixture, I went ahead and made the Fudge Ripple and Peanut Butter Patties and got them into the refrigerator and freezer, respectively, so all of the “dirty work” was done at once and they would all be sufficiently chilled once I was ready to churn the ice cream. I just made the Fudge Ripple in the same pan as I made the ice cream mixture.

(Recipe from The Perfect Scoop by David Lebovitz)

Note: There is an email link embedded within this post, please visit this post to email it. | Note: There is a print link embedded within this post, please visit this post to print it.

The sweet and salty taste phenomenon has soared to new levels over the last couple of years. What was once depicted only in chocolate-covered pretzels has taken on a life all its own. Something about the sensation of smooth sweetness with a lingering, salty bite on the tongue is irresistible for many. It has given rise to things like Chubby Hubby Ice Cream, Pretzel M&Ms, salted caramel everything, and oodles more. A favorite I discovered quite a few years ago is chocolate-covered popcorn. I salivate just thinking about it. Like a lot of people I’ve always devoured chocolate-covered pretzels, but what got me diving head-first into the sweet/salty craze was salted caramel. I first had it in the form of frosting on a cupcake earlier this year and now I think that salted anything is pure heaven.

These cookies sneak the sweet/salty combination since it’s not overly obvious from looking at them that they’re salty. The tang of salt on the tongue when you take your first bite is unexpected, but much like a John Mayer/Taylor Swift duet – the unexpected quickly turns out to be surprisingly delightful.

These cookies are called “world peace cookies” in Dorie Greenspan’s Baking: From My Home to Yours and is a recipe that originated with Pierre Herme. One of Dorie’s neighbors was convinced that if everyone got to enjoy these cookies on a daily basis then peace and happiness would prevail. He is really on to something. I don’t know about the universe, but these cookies sure make my little corner of the world brighter and more peaceful! Not only are these cookies delicious as baked below, but if you feel the need to stash some of the dough in the refrigerator or freezer for an “emergency”, the cold dough is just as good (would it be a sin if I said better?) as the baked version. I may have ended up with less cookies than intended due to sneaking pieces of just-mixed dough, and then thin slices (that’s how I justified it, albeit there ended up being many thin slices) of the cold dough straight from the fridge.

The original recipe for these calls for chocolate chips/chunks to be added, but I wasn’t sure about that, plus I thought a little extra salt would be nice, so I did some experimenting. I divided the dough into four and made a slightly different version for each: one was made plain – no chocolate chips and no extra salt; two was made plain with extra sea salt sprinkled on top; three had chocolate chips but no extra salt; and four had chocolate chips and extra salt. The clear winner for me is the recipe I have written below, which is the plain cookie with a bit of extra salt sprinkled on top. I didn’t think the chips were necessary, and made cutting the log a bit more difficult, and that extra punch of salt on top really takes these cookies over the edge.

What’s your favorite sweet/salty dessert or snack?

One year ago: The Signature Salad
Two years ago: Black-and-White Banana Loaf
Three years ago: Perfectly Chocolate Cake and Frosting

Salted Chocolate Shortbread Cookies

Yield: 3 dozen cookies

Prep: 10 minutes | Chill Time: 3 hours | Bake Time: 12 minutes

1¼ cups all-purpose flour
1/3 cup unsweetened cocoa powder
½ teaspoon baking soda
1 stick plus 3 tablespoons (11 tablespoons) unsalted butter, at room temperature
2/3 cup light brown sugar
¼ granulated sugar
½ teaspoon fleur de sel or ¼ teaspoon fine sea salt, plus extra for sprinkling
1 teaspoon vanilla extract

1. Whisk together the flour, cocoa and baking soda in a small bowl; set aside.

2. Beat the butter on medium speed until soft and creamy. Add both sugars, the salt and vanilla extract and beat for 2 minutes more.

3. With the mixer off, add the dry ingredients. Turn the mixer on and off low speed (pulse) for a second or two about 5 times so that the flour mixture gets incorporated. Then mix on low speed for about 30 seconds, just until the flour disappears into the dough (the dough will look crumbly).

4. Turn the dough out onto a work surface and divide it in two. Shape each half into a 9-inch log. Wrap the logs in plastic wrap and refrigerate for at least 3 hours. (The dough can be refrigerated up to 3 days or frozen for up to 2 months. If you’ve frozen the dough, you don’t need to defrost before baking – just slice the logs into cookies and baking the cookies 1 minute longer.)

5. Center a rack in the oven and preheat the oven to 325 degrees F. Line two baking sheets with parchment or silicone mats.

6. Using a sharp thin knife, slice the logs into rounds that are ½-inch thick. Arrange the rounds on the baking sheets, leaving about 1 inch between them. Sprinkle a small amount of extra salt on top of each round.

7. Bake the cookies one sheet at a time for 12 minutes – they won’t look done, and won’t be firm, but that’s how they should be. Transfer the baking sheet to a cooling rack and let the cookies rest until they are only just warm, at which point you can serve them or let them reach room temperature. Store the cookies in an airtight container at room temperature.

(Recipe adapted from Baking: From My Home to Yours by Dorie Greenspan)

Note: There is an email link embedded within this post, please visit this post to email it. | Note: There is a print link embedded within this post, please visit this post to print it.

I have a serious infatuation with popcorn. Serious infatuation. I love settling into a dark movie theater with a tub of buttery popcorn between my Chief Culinary Consultant and I, and a Diet Coke on my other side. The smell is intoxicating, and we don’t make it more than a minute before we’re reaching for the kernels that leave our fingers with a thin film of butter and studded with salt. I know many in the foodie world would crinkle their nose at me diving head-first (well, not really, but close) into a tub of popcorn slathered in fake butter with a Diet Coke the size of my head sitting next to me. What can I say? I love going to the movies and the popcorn and fountain drink complete the experience!

So what to do when you’re at home and you don’t have movie theater popcorn at the ready? Well, my Chief Culinary Consultant makes a mean bowl of popcorn that I can never seem to duplicate myself. He starts with a bag of light butter microwave popcorn and then performs some type of Harry Potter magic on it with additional butter and salt. It’s phenomenal! And I can never quite get it right   Microwave popcorn has been popular for quite sometime, and I eat it often, but with the increased warnings about it giving off chemicals that will cause cancer (I tried researching to see if this was ever proven, but couldn’t find a definitive answer. Anyone know?), it’s not a bad idea to know how to make the perfect bowl of popcorn right on your stove. Plus, it doesn’t take any longer to make than microwaving a bag of popcorn, believe it or not. Once you’ve mastered the basic recipe, the flavor possibilities are endless – sweet and savory alike!

Step 1: Gather your materials: heavy-bottomed pot (at least 5 qt.), oil, popping corn, salt (popcorn salt if you have it) and butter (of course!). I recently saw that Orville Redenbacher has a special popcorn oil for, well, popcorn. I haven’t tried it yet, but I have no doubt it’s delicious. Peanut oil would probably be preferred here, but I just use whatever I happen to have in the pantry. Today that was canola oil.

Step 2: Add the oil, salt and popping corn to the pot. Place the pot over medium heat.

Step 3: Give the pot a little shake to make sure all of the kernels are coated with oil, and then put a lid on the pot, leaving it slightly ajar so that steam can escape.

Step 4: Text, Tweet or check your email for a few minutes. The kernels are popping and doing their thing!

Step 5: Once the popping has slowed to an almost stop (about 5 minutes), turn off the heat. (I would also recommend transferring the popcorn to a large serving bowl here as well.)

Step 6: Melt the butter and, while shaking the bowl or stirring with a big spoon, drizzle the melted butter into the popcorn. (You could also put some popcorn in the serving bowl, then drizzle some butter, add more popcorn, then more butter, and so on so that the butter gets evenly distributed.)

Give it another mix. Add more butter or salt if you prefer, and then grab a movie and hit the couch!

What’s your favorite popcorn flavor or topping?

Perfect Homemade Popcorn

Yield: 3 quarts

Prep Time: 5 minutes | Cook Time: 5 minutes

3 tablespoons oil
½ teaspoon salt
½ cup popping corn
3 tablespoons butter, melted

1. In a large, heavy-bottomed saucepan, add the oil, salt and popping corn. Turn the heat to medium, cover the pot with a lid left slightly ajar, and shake once or twice.

2. The corn kernels will begin to pop within a minute or two. Once the popping slows to an almost stop, remove the pot from the heat.

3. Transfer the popcorn to a large serving bowl and drizzle with melted butter, tossing well to combine. Add more butter or salt, if preferred.

Note: There is an email link embedded within this post, please visit this post to email it. | Note: There is a print link embedded within this post, please visit this post to print it.

Jazzed-Up Popcorn Recipes

Caramel Popcorn (La Fuji Mama)
Peanut Butter Popcorn (The Kitchn)
Popcorn with Brown Butter, Rosemary and Lemon (Andrea’s Recipes)
Popcorn with Parmesan and Truffle Oil (Steamy Kitchen)

Do you all remember the Super Mario Brothers birthday cake that I made for a 30th birthday earlier this year? Well, the girl that I made that cake for is a bridesmaid in an upcoming wedding and since she was helping to plan the wedding shower, she asked me to make the cake. I was very much looking forward to it since I have yet to do a fall-themed cake (my favorite season!), and they wanted the cake to incorporate a number of different elements, which I was excited to put together. The cake was made of 10″ and 6″ tiers of white cake with a chocolate-hazelnut ganache filling and vanilla buttercream. All of the decorative details were done in fondant.

The cake was to include the following:

- The wedding color scheme (wine and tangerine);
- Daisies (which the bridesmaids will carry);
- A spray of roses (which the bride will carry);
- The tree and leaves design from the Save the Date cards;
- The personalized stamp they had designed {the design from the stamp is on the front of the bottom tier};
- A border that looked like a ruler (the bride is a teacher);
- A man on one knee holding an apple (ties to a story about the bride and groom’s first date).

The bride loved the cake… Mission accomplished!

To view more cakes that I have created, visit the Decorated Cake Gallery.

When I was a kid, ice cream sandwiches were all about those rectangular chocolate cake/wafer bars with vanilla ice cream in the middle. To be honest, in my kid brain, they were just okay. I didn’t reach the level of absolute disgust with them as I did with strawberry ice cream, but I never begged for them. Now, that being said, I would absolutely eat one each and every time it was put in front of me. I was a kid after all. When it came to chocolate and ice cream, “no” certainly was not in my vocabulary.

Once I got into college or thereabouts, I discovered the ice cream cookie sandwich. Why hello goodness. This was something I could get behind. And beg for. I loved them. I think my favorite was the Klondike brand, and every time I came home, my mom would have a box waiting for me in the freezer. Aren’t moms the best?? I actually haven’t seen them in the store for a long time now, and walking through the freezer section recently, I was searching for them but didn’t find them. They do have a new variety, but not the ones I fell in love with. I didn’t want new. (Pout much?) Since I absolutely adore homemade ice cream and the best chocolate chip cookies ever, I decided it was finally time to go homemade with my ice cream cookie sandwich love. Plus, July is National Ice Cream Month. This is a great way to send it out in style!

Like most everything done in your own kitchen, the beauty of these being homemade is that you can customize them however you’d like. Pair your favorite cookies with your favorite ice creams and roll them in all of the embellishments that you fancy. Sprinkles, chopped nuts, mini chocolate chips… they sky’s the limit! If I were to choose, these would be my favorites in terms of mix and matching:

Cookies:
Thick and Chewy Chocolate Chip Cookies (used here)
Chewy Oatmeal Raisin Cookies
Snickerdoodles
Peanut Butter Cookies
Sugar Cookies
Better-than-Brownies Chocolate Cookies

Ice Cream:
Classic Vanilla Bean (used here)
Chocolate
Espresso

The method here is pretty simple. Bake the cookies and then scoop some ice cream onto the bottom of one cookie, top it with another, smoosh a little, and then roll in whatever kid of sprinkles/chocolate chips/nuts you want.

And if you’re from Pittsburgh and it is the week that the Penguins hold their official Winter Classic press conference and the Steelers report to training camp, you naturally roll your ice cream cookie sandwiches in black and gold sprinkles

I posed this question to Facebook readers yesterday: Do you prefer cookies or chocolate cake wafers when it comes to ice cream sandwiches? It looked like the consensus was leaning toward cookies; what’s your preference?

One year ago: Spumoni Ice Cream Terrine
Two years ago: Strawberry Mirror Cake

Homemade Ice Cream Cookie Sandwiches

Yield: 12 ice cream sandwiches

Prep Time: 20 minutes

2 dozen of your favorite chocolate chip cookies
½ – 1 quart vanilla ice cream
Add-ons of your choice (sprinkles, chopped nuts, mini chocolate chips, etc.)

1. Make the ice cream and bake the cookies. Let the ice cream sit at room temperature for 10-15 minutes to soften.

2. Turn one cookie over and place one (for a thin ice cream layer) or two (for a thicker ice cream layer) scoops of the ice cream onto the bottom of the cookie.

3. Place another cookie (right-side-up) on top of the ice cream and squeeze them together a bit to push the ice cream to the edges. Roll the edges in sprinkles, chocolate chips or nuts. Eat immediately or wrap in plastic wrap and place in freezer bag to eat later. (I personally think ice cream sandwiches are best eaten when they are freshly assembled.)

*Note 1: I made slightly smaller cookies than I normally do with the Thick & Chewy Chocolate Chip Cookies recipe. I made them 1.5 ounces each and got 24 cookies out of the batch.

*Note 2: If you are in the chocolate cake/wafer camp for ice cream sandwiches, you might want to try using the cookie part of the Homemade Oreo Cookies (they will soften after stored in an airtight container).

Note: There is an email link embedded within this post, please visit this post to email it. | Note: There is a print link embedded within this post, please visit this post to print it.

This might be a record-breaking week here on Brown Eyed Baker. First Quiche Lorraine Pizza, and now corn and pepper muffins. Two savory recipes in one week… it’s shocking even to me! Don’t worry, tomorrow is all geared up to be a sweet sensation (and perfect for summer), so stay tuned. Now, onto these muffins. Oh, these muffins. They are soft, moist, peppery, a tad spicy and the most perfect of companions for a bowl of chili, tortilla soup, or even a quick breakfast when you are in the mood for something savory. One whiff of the batter and I already wait for them to get in and out of the oven so I could snag a bite. They were only cooling for a few minutes when I finally gave in to temptation and stole my first taste. I was immediately hooked. These are one of the most tender muffins I’ve made in quite awhile and the texture is a great contrast to the peppers and the bite from the chili powder; perfect balance. In other words… spectacular.

Like all fabulous muffin recipes, this is super easy to throw together – it requires very little time and minimal equipment. In less than 15 minutes your muffins will be in the oven and you will only have one, maybe two bowls to wash, along with a whisk, a spatula and a couple of measuring spoons. Easy doesn’t get much… well, easier than that! You can store these at room temperature and they will freeze very well too.

I’m  thinking next time I may try folding in a little shredded cheese. Sharp cheddar or pepper jack would be great choices for these muffins. Cheese does make everything better, right?

What’s your favorite savory muffin or scone?

One year ago: Ultimate Ginger Cookies

Savory Corn and Pepper Muffins

Yield: 12 muffins

Prep Time: 15 minutes | Bake Time: 20 minutes

1 cup all-purpose flour
1 cup yellow cornmeal
3 tablespoons sugar
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon salt
1½ teaspoons chili powder
¼ teaspoon freshly ground black pepper
1 stick (8 tablespoons) unsalted butter, melted and cooled
1 cup buttermilk, at room temperature
1 large egg yolk
¼ cup corn kernels, fresh or frozen
1 small jalapeño pepper, seeded and finely diced
¼ red bell pepper, seeded and finely diced

1. Center a rack in the oven and preheat the oven to 400 degrees F. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups.

2. In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt, chili powder and black pepper. In a large measuring cup or another bowl, whisk the buttermilk, melted butter and egg yolk together until well blended. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. The batter should be lumpy. Stir in the corn kernels, jalapeño and red pepper. Divide the batter evenly among the muffin cups.

3. Bake for about 20 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before removing each muffin to finish cooling.

(Recipe adapted from Baking: From My Home to Yours by Dorie Greenspan)

Note: There is an email link embedded within this post, please visit this post to email it. | Note: There is a print link embedded within this post, please visit this post to print it.

It’s finally here! A weekly Brown Eyed Baker email newsletter. Many of you have requested one and the reader survey that I did back in May confirmed that a great many of you wanted to see a weekly newsletter in your inbox. Well, your wish has been granted and the first newsletter will go out next Tuesday, August 3rd.

So, what will the newsletter include? Here’s a little rundown:

• News and hot topics. Any news features, special announcements or Facebook hot topics from the previous week.
• A weekly baking “theme”. I think this is going to be especially fun. Each week I will choose a baking “theme” – it might be an ingredient, a type of dessert, a technique, etc. If you want to participate, create something in the kitchen based on that theme. That’s it! I thought it would be a fun way to provide some inspiration for new recipes and techniques in the kitchen. I will be playing along and will post my theme recipe each Monday. If you have a blog and have blogged about the recipe you made, feel free to leave a comment on mine with a link to my blog post. Additionally, if you snap any pictures (bloggers and non-bloggers alike!), join the Brown Eyed Baker Weekly Themes Flickr group and upload your photos!
• One new exclusive recipe per week. These recipes will be exclusive to the newsletter and not featured on the blog. All of the recipes will contain five or fewer ingredients and can be prepared in 30 minutes or less.
• Popular content from the website. Most popular recipes from the last week, last few months, the same time last year, a little bit of everything… they will all be highlighted so you don’t miss out on any goodies in case you haven’t made it to the site recently.
• Baking tips. A new one each week!
• Special holiday issues. If a holiday is around the corner, you will receive an extra newsletter full of recipe, decorating and entertaining ideas.
• Other fun stuff. Cookbooks and kitchen gadgets I love, special promotions, etc.

I’m excited about the newsletter – it will be a way for me to bring you new and different content that isn’t on the website. I think you all are going to love it!

Perfect pizza for breakfast. Or brunch. Or lunch. Or dinner. Or “it’s-3am-I-just-got-in-and-need-to-eat”.

I do a lot of talking about my undying love for the sweet combination of peanut butter and chocolate. In my savory world, the combination of bacon and cheese is held in much the same regard. They were made for each other and I love them in so many forms… a bacon cheeseburger, fontina-stuffed, bacon-wrapped dates, an omelet, and of course they ever-popular Quiche Lorraine (you remember the Quiche Lorraine Scones I made, right?). Now, let me be straight with you. I’m a pepperoni pizza kinda girl. It’s my favorite, always has been and always will be. There’s nothing I’d rather be eating when I sit down to watch a Penguins or Steelers game. BUT, sometimes I like to experiment. And I love when experiments turn out to be fabulous. I recently read that back in the day when the Germans and French first started eating what it now known as Quiche Lorraine, the bottom crust was actually made using bread dough. I thought it was interesting, and then immediately thought… “Pizza!” And… voila!

The traditional Quiche Lorraine is composed of a crust (usually a flaky pie-type crust), which is filled with an egg and cream custard that includes some type of pork meat (most often bacon), cheese (typically Gruyere, or another Swiss variety), and onions. I took this and ran with it for a gourmet pizza. The crust was the historical bread, in this case pizza, dough, leeks (a bit of an upgrade from your everyday onions), bacon and Swiss cheese, with eggs cracked on top. The only component missing was the cream, and I think brushing melted butter on the crust was a good substitute.

So, there you have it! Quiche Lorraine pizza… it was delicious. I’m still a pepperoni pizza girl, but something different every now and then (on non-game days) is always welcome! And, my mom said it was the best pizza she has ever had, ever. She may have been saying that because she’s my mom, but she’s a big pizza fan too, so I’m taking her at her word.

What’s your favorite type of pizza?

One year ago: Eggplant Lasagna Tart with Parmesan-Basil Crust
Two years ago: Beef Wellington

Quiche Lorraine Pizza

Yield: 1 12-inch pizza

Prep Time: 30 minutes | Bake Time: 10-15 minutes

½ batch Basic Pizza Dough
3 tablespoons unsalted butter, divided
1 leek (white and light green part only), thinly sliced
6 slices bacon, cooked and roughly chopped
8 ounces Swiss-style cheese, shredded (about 2 cups)
3 eggs
Salt and freshly ground black pepper, to taste

1. Prepare the pizza dough to the point of letting it rest after it has risen. Preheat the oven to 500 degrees F.

2. While you wait for the pizza dough to rest, melt 1 tablespoon of the unsalted butter in a skillet over medium heat and saute the sliced leeks. Season with salt and pepper and saute until they are soft, about 5-7 minutes. Set aside to cool.

3. Once the pizza dough is ready, shape it and place it on a pizza pan or peel (whatever your typical method is to make pizza at home). Melt the remaining 2 tablespoons of butter and brush it over the pizza crust. Top with the sauteed leeks, then scatter the bacon over the leeks. Top with the shredded cheese. Crack the eggs over the cheese (evenly spaced) and season the top of the pizza with freshly ground black pepper.

4. Transfer the dough to the oven and bake for 10-15 minutes, or until the crust is golden and the cheese is melted and starting to brown.

* Note 1: For detailed instructions on preparing homemade pizza dough, please see the recipe for Basic Pizza Dough.

* Note 2: If you bought a pre-made pizza shell or prepared dough, just pick up the instructions on step #2. Just be sure to use the oven temperature specified for the pizza shell or dough you are using, if given.

Note: There is an email link embedded within this post, please visit this post to email it. | Note: There is a print link embedded within this post, please visit this post to print it.

I have become a strawberry ice cream convert in my adulthood. When I was a kid, I didn’t want to be anywhere near the stuff. I’ve always adored strawberries, but for some reason strawberry ice cream couldn’t have been more vile to me. The worst possible thing was when I would be at someone else’s house and a carton of Neapolitan ice cream appeared. Vanilla? Good. Chocolate? Good. Strawberry? Bleh. And I felt like it contaminated both of the others. God forbid a drop of strawberry touched one of the other two. I wouldn’t eat the entire bowl. What was wrong with me?? Maybe I had never had really good strawberry ice cream. Maybe my palate had yet to mature. Well, now I’m all grown up and I’m here to tell you that this fresh strawberry ice cream is most definitely one of the best things you can make this summer.

I love this strawberry ice cream in a waffle or sugar cone. Something about the contrast between the fresh sweetness of the ice cream and the crunch of those types of cones just seems like a perfect match to me.

I used a whole quart of strawberries for this recipe, which really infuses the ice cream with amazing flavor. Another perk to the amount of strawberries used is that you are guaranteed many chunks of those juicy red berries with each creamy bite. The strawberries are pulsed in a food processor with a bit of sugar and lemon juice and then left to macerate in the fridge while the ice cream base is made. If you don’t have a food processor, not to worry. You can prepare the strawberries with a potato masher, pastry blender, or even chop them up with a knife.

Love this recipe but don’t have an ice cream maker? Head on over to the tutorial about how to make fabulous homemade ice cream without an ice cream maker. Problem solved!

One year ago: Vanilla & Brown Sugar Breakfast Polenta

Fresh Strawberry Ice Cream

Yield: About 2 quarts

Prep Time: 1 hour | Chill Time: 8 hours | Churn Time: 20 minutes

1 quart strawberries, hulled and sliced
1 cup granulated sugar, divided
1 tablespoon lemon juice
2 cups heavy cream, divided
1 cup whole milk
Pinch of salt
1 whole vanilla bean
6 egg yolks
¾ teaspoon vanilla extract

1. Place the strawberries, ¼ cup of the granulated sugar, and the lemon juice in a food processor. Pulse 2 to 3 times, gently mixing after each pulse, so that most of the strawberries are mashed up, with a few larger pieces remaining. Transfer the strawberry mixture to a container and refrigerate for 1 hour.

2. In the meantime, start on the ice cream base. Warm 1 cup of the cream, the milk, the remaining ¾ cup of granulated sugar and the salt in a medium saucepan set over medium-low heat. Once the cream mixture is warmed through and the sugar is dissolved, add the vanilla bean, cover and remove from the heat. Let steep for 30 minutes.

3. Pour the remaining 1 cup heavy cream in a large bowl and set a mesh strainer on top. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

4. Stir the mixture constantly over medium heat with a  heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula (or reaches 170 degrees F on an instant-read thermometer). Pour the custard through the strainer and stir it into the cream, then stir in the vanilla extract. Remove the strawberry mixture from the refrigerator and add it to the cream mixture, stirring to fully combine. Set the bowl in an ice bath and cool to room temperature, stirring occasionally. Once cool, cover and place the mixture in the refrigerator for at least 8 hours (or overnight).

4. Once the mixture is sufficiently chilled, remove the vanilla bean and churn the ice cream according to your ice cream maker’s instructions.

Note: There is an email link embedded within this post, please visit this post to email it. | Note: There is a print link embedded within this post, please visit this post to print it.