It all started because I needed to come up with something fast for our first football tailgate gathering of the year. Hmmm…thoughts circled around a bar cookie of sorts, but it had to be something I could tuck into a Ziplock bag for munching on during the game (you know, if it went on FOREVER). I saw a recipe for Pecan Bars…close, but not exactly hitting the spot. Hey, wait a second! Let’s capitalize on what’s right in our own back yard. Did you know that Oregon is the largest producer of hazelnuts in the world? All the more reason to give them a spin. And so, the Milk Chocolate Hazelnut Bar was born.
A thin and rich crust that will remind you a little of shortbread. But the star of this show is the hazelnuts, and there are a ton of them. First lightly oiled, salted, and roasted, and then roughly chopped and stirred into a magical combination of, among other things, brown sugar and milk chocolate. This will blow your mind and I’m not kidding. To make it even easier, all of this can be made in one bowl. No mixer. No food processor. Just you, a bowl and a spoon. Have at it.
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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.
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, 
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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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. 
I made up this recipe in my head for the most part, and knew that it would have to pass muster with 
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