Granola Biscotti

Very slightly modified from the recipe in smitten kitchen EVERY DAY

Makes 36 biscotti.

1 cup (130 grams) all purpose or whole wheat pastry flour
1.5 cups plus 2 tablespoons (130 grams) rolled oats
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon table or fine sea salt
6 Tablespoons (85 grams) unsalted butter, melted, or virgin coconut oil, warmed until liquified
1/4 cup (50 grams) granulated or raw (turbinado) sugar
1/4 cup (50 grams) light- or dark-brown sugar
2 large eggs
1/2 teaspoon vanilla extract (optional)
1/2 cup (45 grams) thinly sliced almonds (I used slivered and it was fine)
1/2 cup (40 grams) shredded unsweetened coconut
1 cup (about 150 grams) dried fruit of your choice, such as raisins, cranberries, cherries or chopped dried apricots, or a mix
1 egg white (I skipped this and it was fine)

Mix the flour, rolled oats, baking powder, baking soda, and salt in a small bow. Whisk the melted butter (or coconut oil) and sugars in a large bowl.  Whisk in the eggs and vanilla.  Stir in the dry ingredients, nuts, coconut, and dried fruit.  Expect a stiff batter.

Position a rack in the center of the oven, and heat to 325 degrees.  Line a baking sheet with parchment paper.

OPn a floured board, using floured hands, roll half the dough into a log a little shy of the length of your baking sheet, 12 to 14 inches.  Transfer the dough log to the baking sheet, and pat lightly to flat it to about 1/2″ thickness.  Repeat with the second half of the dough.  Beat the egg white until foamy, and brush it over the logs.  Bake the logs for2 0 minutes, untl they are lightly golden brown and begnning to form crakcs.

Let cool almost completely (it’s okay if the centers are still lukewarm), about 1 hour.  With a serrated knife, ut the logs on the bias into 1/2″-thick slices.  They will be crumbly; cut as gently as possible.  Transfer the slices back to the parchment-lined baking sheet, and lay on their cut side in a single layer.  Bake for another 20 minutes, until toasted and crisp.

Cool on the baking sheet, or transfer to a rack.

NOTE:  This recipe should prove very tweakable; you could use cinnamon, or almond extract, add citrus zest, very the fruits and sweeteners.  You could add some chocolate chips.

DO AHEAD:  They keep in an airtight container at room temp for up to 2 weeks, and longer if well wrapped in the freezer.

Published in: on December 30, 2017 at 12:35 pm  Leave a Comment  

Chewy Oatmeal Cherry Toffee Crisps

adapted from a recipe by BadTadMD

1.5 cups whole wheat flour
1 teaspoon salt
1 teaspoon baking soda
1 cup butter, softened
3/4 cup brown sugar
3/4 cup granulated sugar
1 large egg
1.5 teaspoons vanilla extract
1.5 cups rolled oats
1 cup dried cherries
1 cup chocolate chips
8 oz toffee baking bits

Heat oven to 375 degrees. Grease cookie sheets or line them with parchment paper.

In a large bowl, cream together butter and sugars until smooth. Beat in the egg and vanilla. Add the flour, salt and soda.Mix in oats, cherries, chocolate chips and toffee bits until evenly distributed.

Drop by 2 teaspoon scoop onto cookie sheets about 2″ apart – they will spread.

Bake 10 minutes. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Published in: on December 11, 2016 at 8:29 am  Leave a Comment  

Whole-Grain Brownies

From King Arthur Flour

Oh my goodness.  Rich, perfect density, super-chocolatey, and not too sweet.

  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups light brown sugar
  • 3/4 cup Dutch-process cocoa (I used Hershey’s and it was fine)
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon espresso powder, or instant coffee powder, optional but recommended
  • 1 tablespoon vanilla extract
  • 4 large eggs
  • 1 1/2 cups King Arthur White Whole Wheat Flour (I used Whole Wheat Pastry Flour and they were great)
  • 2 cups Ghirardelli 60% Chocolate Chips


  1. Preheat the oven to 350°F. Lightly grease a 9″ x 13″ pan; line the pan with parchment paper if desired.
  2. In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine.  (4 cup glass measure in microwave)
  3. Return the mixture to the heat (or microwave) briefly just till it’s hot (about 110°F to 120°F) but not bubbling. Don’t worry if it separates; just stir it briefly to recombine a bit. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.
  4. Transfer the mixture to a bowl, and stir in the cocoa, salt, baking powder, espresso powder if using, and vanilla.
  5. Add the eggs, stirring till smooth.
  6. Then add the flour and chips, again stirring till smooth. Spoon the batter into the prepared pan.
  7. Bake the brownies for 30 minutes, until a cake tester or sharp knife poked into the center reveals wet crumbs, but not raw batter. The brownies should feel set on the edges and in the center. (35 minutes for me) Remove them from the oven, and cool completely on a rack.
  8. Cover and let sit overnight before cutting and serving; this gives the bran a chance to soften and become “invisible” in your mouth.
  9. Yield: 2 dozen 2″ brownies.

Tips from our bakers

  • You can add 1 cup of nuts, or try other flavor combinations that appeal to you: toffee chips, or white chocolate, peanut butter, cappuccino, or mint chips. The total volume of mix-ins shouldn’t exceed 3 cups, and may increase baking time by 3 to 5 minutes.
  • If you want to cut shapes out of the brownies, line the baking pan with a sheet of parchment paper. Use a paper or metal spring clip to secure the parchment to the edge of the pan so it doesn’t flop down on the batter as it bakes. After the brownies are cool, you can use the parchment to lift the slab of brownies out of the pan, making them easier to frost or glaze, and cut.

Ma  yes
Anna  yes
Sam  yes
Da  no

Published in: on May 17, 2016 at 2:55 pm  Leave a Comment  


12717273_10153225850765672_1048137392352013043_nSwedish “Lingonberry Caves”
Makes about 40

1.5 sticks butter, at room temperature
3/4 cup granulated sugar
2 egg yolks
1 cup white whole wheat flour
1 cup all purpose flour
1/2 cup ground almonds
1/2 teaspoon ground cardamom
zest from one lemon
2 teaspoons cold water
lingonberry jam (and/or apricot, blackberry, etc.)

Preheat oven to 325°F. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Blend in the egg yolks until incorporated. Stir in the flour, ground almonds, and ground cardamom until a flaky dough is formed. Add the zest and water gently working the dough until it forms a ball.

Form dough into balls about 3/4″ in diameter. Place each ball onto the baking stone or baking sheet, pressing your thumb into the center of each and slightly flattening. The cookies will not spread.

Spoon about 1/3 teaspoon lingonberry jam to each thumbprint. Bake until golden brown, about 20 minutes. Let cookies cool for several minutes on the sheet before transferring to a wire rack to cool completely.

Published in: on December 26, 2015 at 10:06 am  Leave a Comment  

Classic Sugar Cookies

2 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon fine salt
3/4 cup superfine sugar (regular granulated worked just fine)
1 1/2 sticks (3/4 cup) butter, cut into small pieces, at room temperature
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
Royal Icing:
1 cups confectioners’ sugar
2 Tablespoons meringue powder
Food coloring, optional
Decorating sugar, for topping, optional
Sprinkles, for topping, optionalFor the cookies: Whisk together the flour, baking powder and salt in a small bowl.Beat the superfine sugar and butter with an electric mixer on medium speed in a large bowl until light and fluffy, about 5 minutes; beat in the egg, then the vanilla. Add the flour mixture and mix on medium-low speed until completely incorporated. Divide the dough in half, pat into 2 discs about 1/4 inch thick, wrap in plastic wrap and refrigerate until firm, about 1 hour.

Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.

Let the dough sit at room temperature for a few minutes to make rolling easier. Roll out 1 disc of dough at a time between 2 pieces of parchment paper until 1/8 inch thick. Cut out shapes with cookie cutters and arrange about 2 inches apart on the prepared baking sheets.

Bake until the cookies are golden brown on the bottom, 10 to 12 minutes. Let the cookies cool on the baking sheets until firm enough to transfer to a wire rack; let cool completely.

Gently gather any scraps of dough into a ball and press into a disc; wrap in plastic wrap and refrigerate the disc until firm enough to roll, about 1 hour. Cut out as many cookies as possible and bake.

For the royal icing: Beat the confectioners’ sugar, meringue powder and 1/3 cup water with an electric mixer on medium-high speed in a large bowl until stiff peaks form. Beat in the food coloring if using. (The icing can be stored in an airtight container at room temperature for up to 2 days.)

Decorate the cookies with the icing; top with decorating sugar and sprinkles if using.

Copyright 2015 Television Food Network, G.P. All rights reserved.

Published in: on December 22, 2015 at 1:04 pm  Leave a Comment  

Kathy Campbell’s Snickerdoodles

Kathy wrote down this recipe for me on binder paper from memory in Denny Devine’s history class at Awalt High School c 1980.

2 3/4 cup all-purpose flour
1 1/2 cups granulated sugar
1 cup butter
2 teaspoons cream of tartar
1 teaspon baking soda
1/2 teaspoon salt
2 eggs


Preheat oven to 400 degrees F.  Sift dry ingredients together an set aside. Cream sugar, butter and eggs. Add flour mixture and blend.  Shape into balls and roll in cinnamon-sugar. Place on ungreased cookie sheet and bake for 10 minutes.

Published in: on October 25, 2015 at 2:56 pm  Leave a Comment  

Granola Bars


Adapted from a recipe by Mavis Butterfield

Makes 1 dozen.  

1/4 cup butter
1/4 cup brown sugar
1/4 cup honey
1/3 cup peanut butter
1 teaspoon vanilla extract
2 cups quick oats
1/3 cup crisp brown rice or Rice Krispies
1/4 cup almond meal
2 Tablespoons flax meal
1/4 teaspoon salt
1/3 cup Ghirardelli 60% chocolate chips

Line the bottom of an 8×8″ baking pan with parchment paper.  In a saucepan over medium-low heat, melt butter, brown sugar, honey and peanut butter.  Heat until mixture starts to bubble, stirring often.  Once bubbly, cook for a few more minutes, stirring constantly.  Remove from heat and immediately stir in the vanilla, oats, cereal, almond meal, flax meal and salt.  Mix until combined well.  Pour into the pan and press down evenly with a rubber spatula.  Top with another piece of parchment or waxed paper and press down on the top with your hands, or smooth with a spatula.  Remove the paper, then place the chocolate chips upside down in 6 or 7 rows as shown in the photo.  That way when you cut the bars, all of the chocolate will stay on the bars!  Place in the refrigerator until fully hard.  Turn out onto a cutting board and cut into 12 or 14 bars, between the chocolate chips.  Wrap individually in plastic wrap.  Store in the fridge.

Published in: on April 12, 2014 at 7:56 am  Comments (2)  
Tags: , , ,

To Try: Ghirardelli Peanut Butter Brownie Bites

Yield: 36 brownies
Prep Time: 40 minutes

34 cup Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips
12 cup unsalted butter
Nonstick cooking spray
2 cups granulated sugar (divided)
2 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
14 teaspoon baking soda
14 teaspoon salt
1 cup creamy peanut butter
1 large egg
13 cup Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips, chopped
Bittersweet Chocolate Glaze (see below)

  1. In a medium saucepan, heat and stir the 3/4 cup Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips and the butter over very low heat until melted and smooth. Remove from heat; cool.
  2. Preheat oven to 350°F. Line a 9x9x2-inch baking pan with foil, extending the foil over the edges of the pan. Coat foil with nonstick cooking spray; set aside.
  3. Stir the 1 cup sugar into the cooled chocolate mixture in saucepan. Add the two eggs, one at a time, beating with a spatula or wooden spoon just until combined. Stir in vanilla.
  4. In a small bowl, stir together flour, baking soda, and salt. Add flour mixture to chocolate mixture, stirring just until combined. Spread batter evenly in the prepared pan. Bake for 10 minutes.
  5. In a large bowl, combine peanut butter, the 1 cup sugar, and one egg. Stir in the 1/3 cup chopped Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips. Spread mixture evenly over slightly baked brownies using a tablespoon. Bake for 35 minutes or until top is light brown and mixture appears evenly set. Cool in the pan on a wire rack.
  6. Spread Bittersweet Chocolate Glaze over the top of the cooled brownies. Let stand until set. Use the foil to lift the uncut brownies out of the pan. Cut into 36 pieces.
  7. Enjoy immediately, store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

Prep: 40 minutes
Bake: 35 minutes

Published in: on November 2, 2013 at 11:09 am  Leave a Comment  
Tags: , ,

Chewy Peanut Butter Chocolate Chip Cookies


My new favorite peanut butter cookie.  Less work, less fat, and just as tasty as my “Knockout” recipe.  There’s just enough oatmeal to add body and fiber without turning these into oatmeal cookies.

1.5 sticks softened butter
1 cup peanut butter (Jiff- or Skippy-type, not “just peanuts and salt”-type)
3/4 cup dark brown sugar
1/2 cup granulated sugar
2 Tablespoons light or dark corn syrup
2 eggs
2 teaspoons vanilla
1 cup quick oats
1.5 cups whole wheat pastry flour (or all-purpose flour)
3 Tablespoons ground flaxseed (flaxseed meal) [optional]
1 teaspoon baking soda
1 teaspoon salt
8 oz (weight) 60% chocolate chips

Preheat oven to 350 degrees F and place the rack in the middle.

Blend the butter, peanut butter, sugars and corn syrup in a mixer with the paddle attachment until creamy.  Add the eggs and vanilla and beat well.  Stir in the oats, flour, flaxseed meal, if using, soda, salt & chocolate chips.

Drop by medium scoops (1.5 Tablespoon) onto ungreased cookie sheet for 9 minutes or until just barely browned around the edges.  Let cool on the pan for about 5 minutes, then remove to a wire rack to finish cooling.

Published in: on October 16, 2013 at 8:35 am  Leave a Comment  
Tags: , , ,

Soft Molasses Cookies

Based on a recipe at Molasses Cookies Gourmet | November 1995 from Mocha Molly’s Coffee Saloon and Roasting Company, Steamboat Springs CO

Chewy and delicious, and they look like they came from a bakery.

Yield: Makes about 25 cookies

1 cups whole wheat flour
1 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon espresso powder
1/2 teaspoon ground cloves
1/2 teaspoon cinnamon
1/4 cup + 2 Tablespoons butter, softened
1/2 cup granulated sugar
1/4 cup dark brown sugar (packed)
1/4 cup + 2 Tablespoons unsulfured molasses
1 large egg
1 cup demerara sugar for rolling

Preheat oven to 325°F.

In a large bowl whisk together flour, salt, baking soda, ginger, cloves, and cinnamon.

In another large bowl with an electric mixer beat together butter, and sugar until light and fluffy, then beat in molasses. Beat in egg.  Gradually beat in flour mixture and combine well.

Put the demerara sugar in a small shallow bowl. Form dough into 1-inch balls (or use a 2 teaspoon scoop) and roll in sugar. On baking sheets arrange balls about 3 inches apart and flatten slightly with bottom of a glass.

Bake cookies in batches in middle of the oven for 9 minutes, or until puffed and golden. (Cookies should be soft.) Transfer cookies with a metal spatula to racks to cool.

Published in: on April 13, 2013 at 1:20 pm  Leave a Comment