Hot Fudge Sauce

Raise your hand if you love hot fudge sundaes.
Me, me, me, me, me!
This outstanding recipe is from David Lebovitz's highly entertaining book, The Sweet Life in Paris.  It's a memoir about his life in France, sprinkled with recipes, many of them chocolate.  This particular one came from his friend Nancy Meyers, a Hollywood director and screenwriter, who makes a mean hot fudge sauce.  Not kidding.

So even though we are a tad past National Hot Fudge Sundae Day (July 25), do your sweet tooth a happy little good deed and whip up a batch of this yumminess.
 You will thank me in the morning.

NANCY MEYERS'S HOT FUDGE SAUCE
3 T. butter (I used salted; recipe calls for unsalted)
1/3 c. sugar
1/3 c. firmly packed brown sugar
1/2 c. unsweetened cocoa-powder
1/3 c. heavy cream
pinch of salt

Put all ingredients in a small pan; stir over low heat until the butter melts.  Keep cooking and stirring for about three more minutes, until all is melted and smooth.
Can be refrigerated for one week; you can reheat it in the microwave.

Lavender Sugar Cookies

My inspiration for today's bake-off was this book, Best Little Stories from the White House by C. Brian Kelly with Ingrid Smyer, which contained a sugar cookie recipe from '50s first lady, Mamie Eisenhower.

I am a sucker for books about the presidents, and even more so for ones with information about the first ladies.  Throw in a recipe or two, and I am yours.  Completely yours.

This book contained plenty about the first ladies, and also two recipes -- one for Ike's barbecue sauce, and the other for Mamie Eisenhower's sugar cookies.  Bingo.

(If you are likewise an aficionado of weird hybrid presidential recipes, you can find links to other favorite recipes of Dwight Eisenhower's here.) 

So this was my chance:  time to try out the lavender sugar that's been infusing itself on my kitchen counter these last couple weeks.  Would substituting out the regular sugar for lavender sugar make any difference in the cookies' taste?  Would it? 

Well hold your breath no longer, people.  The answer is . . .

No.

Not a bit.

Not one iota.

 

While the cookies were everything you'd want a sugar cookie to be -- dough easy to work with, finished cookies just the right amount of sweet and crunch (thank you, Mamie) -- I must report that you cannot taste the lavender.  At all.

Yet another burning scientific inquiry answered.  I soldier on.



Orange Souffles with Orange Sauce

Oh.
My.
Goodness.
These are amazing.

You simply must make these individual orange soufflés with orange sauce (recipe makes two), next time you get your hands on a few of these.

With all these oranges, I have been making jars and jars of freezer jam,  lots of juice to freeze, this chocolate-marmalade-gingerbread,

some orange poppyseed cookies, and now, these soufflés.
No kidding, my keyboard and mouse are sticky because of my zest (ha!) to share this with you. 
Seriously.  Mark this one down.  You have got to make these someday.
Recipe from a long ago-clipped magazine article --  if I had to guess, I'd say Bon Appetit.
MAKE THESE.

NOCKERLN (Individual Souffles with Orange Sauce)

(makes 2)
SAUCE
1 T. butter
3 T. sugar
1 t. cornstarch
1/4 c. fresh  orange juice
1 T. grated orange peel
1 t. fresh lemon juice

SOUFFLES
2 eggs, separated
pinch of cream of tartar
pinch of salt
3 T. sugar
1 T. flour
1 t. grated orange peel
powdered sugar (to garnish)

Make sauce:  In small saucepan, melt butter over medium heat.  In small bowl, mix together sugar and cornstarch.  Stir sugar/cornstarch mixture into butter.  Slowly whisk in orange juice and lemon juice and orange peel, and cook, stirring, over medium-ish heat until thickened, about five minutes.  Divide sauce evenly into two 4 x 6-inch oven-proof gratin dishes.

Make soufflés:  Preheat oven to 350 degrees. Separate eggs, putting whites in medium bowl and yolks in small bowl.  Get our your electric mixer and beat whites until foamy.  Add the cream of tartar and salt and beat a bit more, until soft peaks form. Gradually add sugar and keep beating until "stiff and glossy."  Set aside. Stir yolks with a fork "until lemon colored" (I just did this for 30 seconds or so).  Stir in the flour and peel until mixed (should be thick).    Gently fold the yolk mixture into the whites (use a spatula or large spoon; you don't want to beat this down, you are just trying to mix and add a little air in there with big swooping motions).  Spoon in mounds over sauce and bake until golden, about 14 minutes.  Sift powdered sugar over the top.

These are AMAZING.  Please do try them.  You will not be sorry.

Valentine's Day Dessert Soup

If you had foresight enough back in November to stash away a bag or two of cranberries in your freezer, you have most of what you need to make this light Valentine's Day dessert.  Called kissel, this tart and tasty Russian fruit soup is the loveliest shade of red.

See?
 
Along with the cranberries, it also helps if you have one of these:

Not sure what the official name of this is.  A food mill?  It's the same perforated cone-like thing I use when making tomato juice from fresh tomatoes, or grape juice from grapes.  Very low-tech, it whooshes out the unwanted skins as you circle the wooden mallet round and round.  Great fun.  Kahuna's grandma gave me this one years ago, after teaching me to make tomato juice.

If you've got your cranberries and your perforated upside down dunce cap, proceed.  And if you don't?  Type "kissel dessert" into your handy dandy search engine and I'm pretty sure you'll find instructions for making this from other kinds of fruit. 

The recipe, by the way, comes from A Christmas Companion by Maria Robbins and Jim Charlton, who suggest its red color makes it "particularly appealing at Christmastime."  And also for Valentine's Day, I might add.

CRANBERRY KISSEL
1 lb. cranberries
2 c. water
1 c. sugar
2 T. cornstarch
2 T. orange juice
Heavy cream for swirling, if desired

In large saucepan, heat the cranberries, water, and sugar.  Bring to a gentle boil and, stirring occasionally, cook for about 15 minutes, until cranberries pop.  Puree through a food mill.  Return puree to the pan.  In small bowl, mix together cornstarch and orange juice; add to puree and cook over low heat, stirring, for about five minutes, until it gets thick.  Serve chilled with heavy cream swirled throughout.  Serves 6 - 8.

What are you serving for Valentine's Day?

Peanut Butter and Chocolate Fondue

Here's a nice little three-ingredient chocolate fondue recipe that I just felt it was my civic duty to share.

This cute little ramekin is the perfect dipping receptacle if you don't have a fondue pot/feel like digging it out of the back of the cupboard.  Also perfectly acceptable, I might add, is to eat the stuff straight out of the saucepan.
Just keeping it real, people.

PEANUT BUTTER AND MILK CHOCOLATE FONDUE

1 c. heavy cream (a half-pint container)
6 oz. milk chocolate, finely chopped (I used four 1.5 oz. Hershey's bars)
1/2 c. chunky peanut butter

In small pan over medium heat, heat the cream until it's simmering.  Dump in the chocolate and whisk until it's melted (takes just a minute).  Stir in the peanut butter until it's all blended together.  Serve with marshmallows, pretzels, and banana slices.  Serves 4 - 6.
And smile a big, gooey, chocolate teeth-covered smile, it's good.
Recipe from wonderful food writer Rick Rodgers' book Fondue.

Do you have any favorite fondue recipes?  Feel free to leave a link.

Fresh Peach Shortcake

Peaches.  I have been up to my apron strings in peaches this year.

Kahuna has been experimenting with pruning.

Whatever he's doing, I think it's working.
Meanwhile, I get to play in the kitchen.  I even get to put cute little peach leaf garnishes on the plate.
I got that idea from Canadian writer Judy Schultz, whose book The Best of Seasons I happen to own.  That's also where I got this recipe, which is a marvelous change from all the canning, jamming, and cobblering I've been doing of late.

FRESH PEACH SHORTCAKE

3 c. flour
4 1/2 t. baking powder
3 T. sugar
1 1/2 t. salt
3/4 c. shortening (I used butter)
1 egg, beaten
about 7/8 c. milk

 

FILLING

8 ripe peaches, peeled and sliced
1/2 c. sugar
1 c. whipped cream
1/4 c. peach schnapps (optional; it's lovely without it)

In large bowl, combine flour, baking powder, 3 T. sugar, and salt.  Cut in the shortening/butter with a pastry blender.  Add the egg, then gradually stir in the milk.  (Schultz says you may need up to 1 c. milk, but I found 7/8 c. to be perfect.  Feel free to smush with hands to get the dough all blended.)
Pat shortcake mixture into greased 8- or 9-inch pan (square or round).  Bake at 450 degrees until golden brown -- Schultz says 25 to 30 minutes, but mine was ready at 20 minutes.

Meanwhile, make filling.  Peel and slice peaches, gently stir in sugar, and refrigerate until ready to serve. 

Once shortcake has baked and cooled, cut slices in half horizontally.   Top bottom half with some of the peaches (and schnapps, if using).  Cover with top of shortcake, then add more peaches, more schnapps if desired, and a touch of whipped cream.
Mmm, mmm good.

 

So have you been enjoying peaches this summer? What's your favorite way to serve them?

(Note:  Other outstanding peach recipes -- Peaches and cream muffins,
peach nectar,
and peach muesli.  Stop and smell the peaches!)

Light Pear Clafouti

Sometimes I have a hankering for an eggy, custard-y dessert, one that's warm and comforting with a hint of vanilla and sort of like pudding, but not.
Boy, does this dish fit the bill.
It also doesn't hurt that I have a freezer half full of last summer's fruit that I am valiantly trying to use up so we can give the big lug a good defrost before the current year's crop comes in.  My little baggie of 2 cups of cubed peeled pears was just perfect for this dish.
And did I mention it's a "light" recipe?  Originally from an ancient issue of Cooking Light magazine,  this pear clafouti yields six wedges at 231 calories each.  Delicious calories, every one of 'em. 
I think it'll make a fine breakfast, too.
Since the recipe came out pre-internet days, I couldn't find it online so I'll type it in here.
But I did find that the recipe's author, Steven Petusevsky, is a well-known chef who has a site with more great looking recipes on it.   I think some serious poking around is in order. 
In the meantime -- enjoy.

PEAR CLAFOUTI

cooking spray
1 t. flour
2 c. cubed peeled pear
3/4 c. flour
1/4 t. salt
1/8 t. cinnamon (he used nutmeg but I hate nutmeg)
2 c. milk, divided (he used 1% low-fat; I used nonfat)
1/2 c. sugar
1/2 t. vanilla
3 lg. eggs, lightly beaten
2 t. powdered sugar

I hope you can find a 10-inch deep-dish pie plate lying around, because that's what this calls for.
Spray it with cooking spray and dust with the 1 t. of flour.  Spread the cubed pear around the bottom of the dish.  In medium bowl, stir together flour, salt, and cinnamon.  Slowly, add one cup of the milk, whisking away to keep out the lumps.  Add the rest of the milk, sugar, vanilla, and eggs and stir well.  Pour milk mixture over the pears and bake at 375 degrees for 35ish minutes, until set (mine took 40).  Sift powdered sugar over the top and eat up.  Six wedges at 231 calories each slice.

German Chocolate Chip Cookies

It has been a wise decision to limit my baking in recent weeks.  Turns out exhibiting self-control is a whole lot easier when cookies are invisible.

Visible cookies?  Not so much.

These little German Chocolate Chip Cookies are sweet and coconutty and way too easy to pop into your mouth.  And then to keep on popping. 

And then to maybe pretend they are dinner.

Good thing the survivors are going into work with Kahuna tomorrow.  I am really not to be trusted where chocolate and cookies collide.

 

GERMAN CHOCOLATE CHIP COOKIES

1 1/2 c. graham cracker crumbs

1/2 c. flour

2 t. baking powder

1 14-oz. can sweetened condensed milk

1/2 c. butter, softened (I nuked it for easier blending)

1 1/2 c. flaked coconut

1 c. chocolate chips

1 c. chopped walnuts

 

In large bowl, mix graham cracker crumbs, flour, and baking powder.  Set aside.

In medium bowl, combine sweetened condensed milk and softened butter.  Blend well, until smooth.  Pour this mixture into graham cracker mixture.  Add coconut, chocolate chips, and walnuts.  (Dough will be a bit firm, so feel free to mix with clean hands if you need to.)  Drop dough by balls about the size of a ping pong ball onto parchment paper-covered cookie sheets.  If you like your cookies puffed rather than spread out (and I do!), plop the cookie sheets with dough into the freezer for about 10 minutes before baking.  Then bake at 375 degrees for 9 - 10 minutes, until light brown.

 

Try not to inhale too many before you get them onto the plate.  Send remaining cookies on their way out of your kitchen as quickly as possible.

 

Christmas Baking

It's quiz time!  Also, Christmas baking time.   Also, time to bring out the elastic-waist pants.  Somehow they all seem to go together.
So here are some of the latest baking experiments going on here at the castle.  Which of the following do you think was the favorite, the one I'll be making again?

Was it these cinnamon stick cookies?

How about these Oreo - chocolate chip bars?

 Do you think it might be these frosted, macaroon-filled brownies?

Or maybe it's this cinnamon-swirled orange bread.

What do you think?  I'll whistle a Christmas tune while you make your best guess.

Whistle. 

Whistle some more.

 Rejoice, rejoice, Em-man-u-elllllll.

Got your guess? 

Ok, here goes.

Well, it certainly wasn't the cinnamon sticks.  They looked like fish sticks and tasted like lard.  Lard, lard, lard.  When the recipe called for shortening, I should have known and used butter instead.  That one was a flop.  A big, fat flop.

The Oreo bars?

Oh yeah.  Chocolate deliciousness itself.  Crushed up Oreos for the crust, a quick topping of sweetened condensed milk and chocolate chips, baked -- simple, with a resulting slightly crunchy brownie effect.  A new favorite.  Recipe to follow.

How about the frosted brownies with macaroon filling?  Sadly I must report . . . these were lots of work/would not come out of pan/too sweet/topped with frosting that got hard and cracked.  I had high hopes for these.  Most of them ended up in the garbage.  Sigh.

The orange bread with cinnamon swirl through it?  Very tasty.  I might make this again, but if I did, would tweak it.  The modest amount of orange juice and grated orange peel were not enough to provide an orange kick.  Maybe some orange extract and more orange peel would do the trick.

So there you have it.  Even with the best of plans, the highest hopes for kitchen deliciousness, we do not always achieve it.  But we press on nonetheless.  Tomorrow's another day.

Rejoice, rejoice, Emmanuel.

 

OREO-CHOCOLATE CHIP BARS

(note:  if you have a blender, pull it out for pulverizing the Oreos.  I first tried crushing them by hand with a potato masher, but had much better luck with my super dee duper blender.

1 16-oz. package Oreo cookies, crushed
3/4 c. butter, melted
1 14-oz. can sweetened condensed milk
2 c. chocolate chips, divided

Combine crumbs and melted butter and pat into a 13 x 9-inch pan.  Combine sweetened condensed milk with 1 c. of the chocolate chips in microwave-safe bowl.   Nuke for about one minute, and stir until the chips are good and melted.  Pour over crust, sprinkle with remaining chips and bake at 350 degrees for 10 - 12 minutes, until chips are melted.  Makes about 48 rich little morsels.

So tell me what's baking at your house.  Any great recipes we all should  know about?  Feel free to leave a link.

Halloween Candy Shortbread

Well you can't really go wrong with shortbread, in my book.  And when you combine shortbread with a topping of chocolate chips and leftover chopped-up Halloween candy?  A winner.
This recipe comes from a back issue of Everyday Food magazine. I think that Martha Stewart is really gonna make something of herself.

The only change I made to the Candy Bar Shortbread recipe is on the salt.  Since I used salted butter rather than the recommended unsalted, I cut the coarse salt from 1 1/4 t. down to 1/2 t.  Oh, I also didn't use an electric mixer, just smushed the shortbread up with my handy dandy pastry blender, then, when it got down to it, used my fingers.  This would be a fun project for the kids among us.  You know who you are.
Reese's mini peanut butter cups, by the way, make a very fine topping.

Anyone else enjoying some post-Halloween treats?

Ann Kroeker's Wonderfully Fudgy Brownies



After playing with a whole lotta these lately,

transforming the little plum beauties into plum jam, plum-blackberry sauce, canned plums, plum crisp, etc., etc. . . .

I was ready for some chocolate.

A while back, I had seen these one-bowl brownies on author Ann Kroeker's entertaining blog.  Ann's instructions:  "Do not modify this recipe to try to make it healthier.  Use all the eggs.  All the sugar.  All the butter.  If you've got the chocolate chips, put 'em in."  She even promised ecstatic swooning.

I am here to tell you, after making these brownies and using all the eggs, all the sugar, all the butter, and yes, even the chocolate chips, when it comes to swooning, Ann does not lie.

Here's the link to Ann's brownies, and to her blog, and to her wonderful book Not So Fast that you should really take a look at, if you haven't already.

Here's a guest post she did right here on this very blog, featuring a nifty Belgian salad.

And while I'm linking away, here's a link to Queen of the Castle, which is chock full of homemaking inspiration that includes more than a few equally fantastic chocolate recipes.

Now back to the plums.  Because we really do have scads of them.

Berry Crumble

A more accurate name might be

peach, nectarine, big plum, little plum, and olallieberry crumble.

Because I happen to have a little bit of fruit around here.
This recipe came from an old issue of Workbasket magazine.  Does anyone remember that publication?  It was a digest-sized gem that contained homespun recipes and craft ideas.  I don't think it's being published any more, and that's a cryin' shame.
Here's a little background on Workbasket, for the curious.
But back to the recipe.
It was originally titled Blueberry Crumble, and contained four cups of frozen blueberries.  But I substituted two cups of olallieberries, and two cups of plum/peach/nectarine mixture, chopped.  With the little bit of lemon added, plus the crumbly oatmeal topping, this was a winner.  Two thumbs up.  Or four, if you count Kahuna's.  And why wouldn't we count Kahuna's?
Speaking of making recipe substitutions, here's a nifty quote I came across just today from Anna Quindlen's new memoir, Lots of Candles, Plenty of Cake.  She was talking about being willing to take risks in life, and how the older we get, the more willing we generally are.  The example she gave was about food, and I thought about it the whole time I was chopping up plums and nectarines for my "blueberry" crumble:

"You have to use cookbooks for a long time before you realize that you can leave out the beans, throw in some tomatoes, substitute rosemary for basil, jettison the formula, try something different.  Sometimes the improvisation is better than the original recipe, sometimes just as good, and sometimes you pour it down the Disposall and make a nice fettucine Alfredo, which never hurt anyone."  Anna Quindlen

Now onto the recipe, which you have my permission to make with blueberries, olallieberries, peaches, plums, or all of the above.

FRUIT CRUMBLE

4 c. fruit (this can be blueberries, olallieberries, peaches, plums, nectarines, or any combination your creative, fruit-lovin' heart desires)

1/2 c. sugar

3 T. cornstarch

1 t. lemon juice

1/2 t. grated lemon peel

1/2 c. oatmeal, uncooked

1/4 c. flour

1/4 c. butter, softened

1/4 c. firmly packed brown sugar

1/4 t. cinnamon

Place fruit, sugar, and cornstarch in large saucepan.  Cook, stirring, over medium heat until fruit gets juicy and mixture thickens.  Stir in lemon juice and lemon peel, and pour mixture into 2 qt. baking dish.

In small bowl, mix together oatmeal, flour, butter, brown sugar, and cinnamon.  You can use a fork, or crumble together with your fingers.  (This might be a fun job for little ones.)  Once it's well mixed and crumbly, sprinkle it over the fruit.  Bake at 375 degrees for 15 - 20 minutes, until top is lightly browned.

Delicious.

Chocolate Chip Cookie Dough Brownies

If you are trying to eat healthier these days, just look away. 

Look away.

Now.

Ok, for the rest of us -- even if you're a weight watcher who sees the value of A LITTLE REWARD FOR HEAVEN'S SAKE; IT'S NOT LIKE WE DO THIS EVERY DAY -- ahem.

These brownies are awesome.

They are perhaps the most decadent brownies you will ever eat, due to the luscious chocolate chip cookie dough-like topping schmeared liberally across the top.

Recipe, which I found in my Taste of Home's 2002 Annual Recipe cookbook, serves 48, as they are so rich you will want to cut them into itty bitty squares.
Chocolate Chip Cookie Dough Brownies. 
You're welcome.

Glazed Lemon Cookies

There have been fewer home-baked cookies here at the castle lately. 
Sadly, the waistband of my jeans has been complaining.  I believe it was saying --  weakly and a bit melodramatically, if you ask me -- "More spandex, please."  But I am listening to the waistband of my favorite jeans, with the result of fewer treats around here lately.
But these?  These lovely little lemon gems?  I could not pass these up.
And they're small.
So small.
They hardly even count, unless you nibble your way through six or eight of them.
You hear that, jeans waistband?  THEY HARDLY COUNT.
There.  I do feel better.

Glazed lemon cookies, recipe from a back issue of Real Simple magazine.  I made them exactly as instructed; next time I will bake them just a tad less (rather than the 16 - 20 minutes recommended, I will try about 14 minutes).  Delicious.
And small.  Did I mention small?

Christmas Baking

Can you ever have too many Christmas cookies?  Some new favorites I've discovered in recent years include this yummy chocolate-coconut potato candy; orange snowball cookies; mocha truffle cookies; and frosted lemon ricotta cookies.  Yum.  Cookies.  Bring 'em on.

But if you find it a challenge to squeeze in all the holiday baking you'd like to in the weeks before Christmas, see if author and guest blogger Gina Conroy's tips, below, don't help.

Gina, by the way, has a brand new novella coming out in a month.  Called Buried Deception, in the Cherry Blossom Capers collection, you can read all about it here.  Then bake yourself some nice warm cookies and cozy up to a delicious fire.  It's the recipe for a perfect chilly evening, if you ask me.

HOLIDAY COOKIES MADE EASIER
by Gina Conroy

I remember the time I took a plate of Christmas cookies to my daughter's preschool teacher and was surprised by her comment.

"Thank you.  Not many people give homemade Christmas cookies any more.  It seems to be a lost art."

That made me sad to hear that so many people forego this holiday tradition.  As I was growing up, my mom always filled shoeboxes of cookies for neighbors, relatives, and friends.  It was her gift to them.  And they'd come to expect it every year and cherish their favorite cookies.

I have to admit I don't bake nearly as much as she still does.  One of the reasons is that it's too stressful cooking with four kids' schedules and trying to do everything else for Christmas.  But if you still want to bake and give those holiday cookies without the stress, here are some great ideas that have helped me.

YOUR FREEZER IS YOUR FRIEND
Pies, cookies, sweet breads all freeze great.  So don't be afraid to freeze them.  I usually freeze holiday cookies (and cookies throughout the year) for those unexpected guests.  Then I just pull them out and let them defrost.  Instant homemade treat.

ORGANIZE A COOKIE EXCHANGE
This is the BEST way to do the least amount of work and get the most variety of cookies.  Invite your friends over to a cookie exchange party.  Then have everyone bring a couple dozen of one or two varieties of their favorite cookies.  On the day of the party, break out the Christmas eggnog and coffee, scented candles and music, and arrange all the cookies on the dining room table.  You can even have everyone bring their favorite snack to share at the party.

Make sure everyone brings an empty container to take home cookies.  Then after you visit for a while, start revolving around the table, grabbing three or four cookies of each variety.  If you brought three dozen cookies, you take home three dozen.  If you brought two dozen, then you leave with two dozen.

Then take them home and enjoy.  I usually share my goodies with teachers and friends.  They don't have to know you didn't bake them all.

GIVE COOKIES IN A JAR
This has been my standard teacher's gift for the last couple of years.  It's so easy to do, and everyone loves to make their own cookies without all the measuring and the mess.  You can assemble these ahead of time, so start saving those applesauce, mayo, and tomato sauce jars now.

Check to see if you have to cut the recipes in half for smaller jars, and don't forget to attach instructions.  Also, don't be afraid to change up the ingredients and get creative.

(Lynn's note:  Here's a recipe for chocolatey peanut butter cookie mix, and another for homemade brownie mix.)

Christmas cookie baking doesn't have to be stressful, especially if you plan ahead.  So resurrect this lost Christmas tradition and bless someone this holiday season.

Gina Conroy is founder of Writer . . . Interrupted, where she mentors busy writers.  Her first novella, Buried Deception, in the Cherry Blossom Capers collection, releases from Barbour Publishing in January, 2012.  Gina loves to connect with readers on Facebook and Twitter.

Excess Halloween Candy Ideas

Got a little too much of this lying around?  Me, too.  If you need some ideas on how to use it, check out this excellent post by Janet Rudolph of the wonderfully choco-licious blog Dying for Chocolate.  Janet provides more than a dozen creative ways to use it up.

Like using M & M's to make your own trail mix.  Doh!  Why didn't I think of that?!

Chocolate Goodness without Excess Guilt

I've gotta admit, some recipes I try without a lot of hope that they'll actually taste good.  You know the ones I mean.  Filled with sneaky little pulverized vegetables.  Low-fat.  Bran.

With low expectations is exactly how I approached this recipe -- a whole wheat brownie made with more than a cup of applesauce.  Healthy-ish, for a brownie.  But probably not a brownie you'd make again with any enthusiasm.

Well.  Can I just say here I was wrong.

This little beauty, from Martha Stewart's Everyday Food magazine, certainly surprised me.  It's moist.  Fudgy.  Even crowned with a handful of chocolate chips.  Two hundred calories for a square like this one.  Just 100 calories if you cut it in half. 

But then, of course, you'd have to eat two.

If you're looking for a nice little October brownie to have with your cup of hot tea, look no further.  Whole-wheat brownies, Martha's way.  It's a good thing.

Olallieberry Cake

Ooh la la,  olallieberries.

After the jam

and before the syrup

came the cake.

Dense and rich and studded with berries, this cake is a winner.  Even though it's topped with a powdered sugar glaze, I believe you can still sneak a piece and call it breakfast.  It has fruit in it, for heaven's sake. 

That totally counts.

OLALLIEBERRY CAKE
2 c. sugar
1 c. butter
4 eggs
1 c. buttermilk (I use regular milk and squeeze in the juice from one or two lemon wedges; stir and let sit a few minutes before using)
1 t. vanilla
4 3/4 c. flour
1 t. baking powder
1 t. baking soda
1/2 t. salt
2 c. fresh (or frozen) berries

GLAZE:
1 1/2 c. powdered sugar, sifted
1 T. (plus more, as needed) milk

In large bowl, cream sugar and butter.  Add eggs one at a time, beating well after each. 
If you're using this substitute for buttermilk, measure out the milk now and squeeze in the lemon juice.  Add vanilla and set aside.  
In separate bowl, mix together flour, baking powder, soda, and salt.  To the butter mixture, add some of the flour mixture, then some of the buttermilk, stirring well after each addition.  Alternate adding the dry and liquid ingredients until all have been incorporated into the batter.  Fold in the berries. 
Spread in greased and floured 10-inch Bundt pan.  Bake at 350 for 1 hour 15 minutes.  Cool in pan 10 minutes, then remove from pan.  Cool comletely.  (I can never make myself wait, but diligent student that I am, I pass on the wisdom anyway.) Stir together powdered sugar and enough milk to make a drizzling consistency and drizzle over the cake.  Delicious.

This recipe was clipped from a magazine; my guess is it was from Better Homes and Gardens.

Any berry picking going on in your neck of the woods?



Norwegian Rhubarb Soup Revisited

Turns out you can make Norwegian Rhubarb Soup in California, too. 
Though your meringues might bear a strong resemblance to amoeba.

Or maybe that's just me.