Cookies & Bars

Cashew Butter Cookies with Roasted & Salted Cashews, Oatmeal & Coconut

April 26, 2018

Do you ever crave a cookie that’s just a little out of the ordinary? Me too. A trip to the pantry and a little lucky imagination yielded these guys. Big cookies that are chewy and moist on the inside, brimming with oatmeal goodness and just a touch of coconut. The winning difference here, though, is the cashews. Cashew butter is in the dough to provide a subtle, nutty background flavor. But then – we pile in two cups of double roasted and salted cashews, cut into good sized chunks to ensure you get a big burst of cashew flavor every time you take a bite. The result is a little new, a little familiar, and a whole lot addictive.

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Lemon Bars

March 8, 2018

I’m blaming the creation of these Lemon Bars on my mother, Neeners, who is 87 but don’t tell her I told you. I arrived at her house the one day to pick up a watch I needed to borrow. She looked up and said “You’ve come empty handed. Where is my treat?” Since I often spied bakery lemon bars lurking in her kitchen, I hoped this would do the trick. These Lemon Bars have a crisp shortbread crust and creamy, tart lemon topping. She got a few. I ate the rest. Oh, I later found out she took some to a restaurant and used them to tip the waitress. Luckily they are easy to make since she appears to be using them for currency. Here’s another recipe that can be made from start to finish in a food processor. If you don’t have one, doing it the old fashioned way is nearly as easy….

Winter Citrus Bars with Tangelo & Blood Orange

February 22, 2018

I’ve always loved Lemon Bars, but lately could not get the concept of creating an Orange Bar out of my mind. I was determined to try my hand at them while citrus season is still in full swing, but the concept in my head took some trial, and many errors, before it was fit to print. I knew my first attempt didn’t quite hit the mark, but sent several over to my 87 years young mom, Neeners, who snorted, “Do not spend any more time on those. Move on to something else – they were horrible and I threw them out”. Does this paint the same picture of parental nurturing and support in your mind, as it does to mine? Neeners’ quite accurate review just made me all the more determined, and after another attempt or two, now think these bars are well worth making – a crispy shortbread crust, topped with a creamy, slightly tangy orange layer that has been brightened with the flavors of both tangelos and a colorful blood orange. Neeners has declared these bars as ‘Sumptuous’, which is what she calls everything she likes, but nevertheless it’s a far cry better than her first review.

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Double Chocolate Cookies with Salted Almonds

February 8, 2018

Valentine’s Day is right around the corner, and that spells CHOCOLATE to me. This cookie has it all..dark dutch cocoa, extra-dark chocolate chips, and home roasted almonds that have been sprinkled with sea salt to boost everything over the top. Put them all together and they spell love, and that’s what Valentine’s Day is all about. Love for our special someone, family, friends…and cookies. Speaking of the love of cookies, I’d like to introduce you to my friend Milton. Milton swims laps in the mornings when I’m doing the same, and we’ve developed a friendship across the water during breathing breaks. Milton swims laps at least an hour a day, will celebrate his 80th birthday this year, is a cookie fanatic, and in fact has just baked his 200th batch in less than two years – I know this because I’ve seen his spreadsheet…. Milton is a baker after my own heart, and goes full throttle with every cupboard and drawer in the kitchen wide open while his baking his creations. Check out more on Milton at the bottom of this posting – then you can see some of what he’s been up to. For now, let’s talk a little more about these Double Chocolate cookies…
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Pumpkin Bars with Gingersnap and Pretzel Streusel

October 21, 2017

Here we have the ultimate pumpkin experience, a creamy filling with lots of pumpkin, given that extra kick of richness by adding cream cheese. The crust and top are full of fall flavors and crunch, thanks to gingersnap cookie crumbs and chopped pretzels. This is just right for sitting in front of a roaring fire, watching the rain come down, and sipping your favorite hot beverage, which may or may not include caffeine and/or alcohol.

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Easy Lime Bars with Toasted Coconut Shortbread Crust

July 21, 2017

I made up this recipe in my head for the most part, and knew that it would have to pass muster with Tricia, my blogger partner, before we would publish. I was nervous….cut her a bar…and waited…. Finally she pronounced “These bars are so good I would eat them until I threw up”. High praise, so that tale regarding bodily functions you probably could have lived without hearing leads us to where we find ourselves today: sharing this recipe with you. These bars are tart, sweet, and addictive. Add a crispy shortbread crust with tons of toasted coconut and they are irresistible. To top that all off, they are super easy to make. The crust and filling can both be put together in your food processor if you happen to have one laying around. The Candied Limes are just something fun to horse around with, and are certainly optional for this recipe. Sprinkle these guys with powdered sugar right before serving and you’re home free….unless you are like me and then you will grab the whipped cream and smother the top of the bar with it. The creamy sweetness of it just kind of makes the world a better place, if you know what I mean. …

Apple Filled Shortbread Bars with Irish Whiskey Glaze

March 10, 2017

Could anything be more Irish than shortbread and Irish Whiskey? Don’t think so. Here we put them both together in Tricia’s new creation: butter shortbread filled with sweet & tart skillet roasted apples, then more shortbread dots the top. Not done yet. Grab that bottle of Irish Whiskey and make a glaze in about two minutes. Holy shamrocks!!

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Red Velvet Cookie Ice Cream Sandwiches with Bing Cherries and Chocolate

February 10, 2017

I’m still thinking about Valentines Day, which is fast approaching. ..and still thinking about chocolate of course. Here we have a treat that the whole family can get in on making, and there are plenty of opportunities to steal a sample and cover yourself and everybody in arms reach with ice cream as you move along. Keeping with the red hearts theme, we are making a chocolaty Red Velvet Cookie and cutting it into heart shapes, then grabbing our favorite ice cream from the supermarket and dressing it up with big chunks of chocolate and big cherries halves. All in all, we’re pretty happy with ourselves for this one. I will say that photographing melting ice cream definitely inspires non-valentines thoughts, and more yelling was involved than usual. “OK, once we get that ice cream out of the freezer, we will have twenty seconds to try and take a decent photo…ready…set…GO!! (insert yelling and other words here). Let me show you how easy and fun it is!

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Salty & Sweet Gingersnap Toffee Caramel Bars

December 16, 2016

I am torn. Is this a cookie? Is it candy? Is it both? I think so. Rich and decadent and the perfect accompaniemnt to a hot cup of coffee on a cold winter’s day. I am saying this at the moment because we are snowed in and I am doing just that. This recipe comes to us from my blogging partner, Tricia (insert big smily happy face). There’s a lot going on here, but the good news for all of us is that this wonder can be assembled in less than 15 minutes. You will be rewarded with a buttery gingersnap crust, followed by a filling of toffee, salty peanuts, and coconut. Top the whole thing off with a caramel glaze after cooling, and you’re off to the races. Let me show you how easy this is….

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Gluten-Free Lemon Bars

December 8, 2016

Christmas Candy and Cookie Week Rocks On!! We would never forget our gluten-free friends and family members this holiday season, and that’s a promise. Here’s a treat that is as comfortable on a cookie platter as it is on a fancy dessert tray – and best of all, your gluten loving guests won’t even know the difference. The filling is rich, creamy, tart and sweet, and the crust is a buttery shortbread kind of thing with some lemon zest thrown in just for fun.

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