cookies & bar cookies – Page 2 – Backdoor Hospitality

New Beginnings & Chockful Blondies

Thursday morning is playgroup morning in our house. It typically goes like this,

7:00: Have Sweetpea go to the bathroom, change Tayers diaper, and try to allow Sweetpea the freedom a three year old needs in their independence of “I wanna do it.”
7:30: (takes that long because of the independence & finally asking for help) Go downstairs get milk for both girls, pick up Tayers because she needs her morning snuggles, start on breakfast.
7:45: Girls are at the table eating and I’m trying to make a cup of coffee.
8:15-8:30: We’re finally done with breakfast and clean up ensues.
8:45: change Tayers again and debate whether she will only have one nap that day, if two, hurry and put her to bed
9:00-9:15: clean up dishes, tell Sweetpea that I need a shower while she stays on the main floor dancing around imagining her life if she lived in Strawberryland.
9:45: I’m ready, but trying to get the girls ready (once again dependent upon Tayers nap). Get snacks together
10:15: somehow between 9:30 and 10:15 I have no idea where 45 minutes went, so I give into any expectation of getting to playgroup at 10:00.
10:20ish: We finally make it to playgroup

That’s typical Thursday morning; however, Tayers slept much longer and I was very casual & laid back letting go of any expectation I had on myself or my girls. And although we were an hour late upon arrival, I find that I am a better mama for it. So as we were pulling out onto the main road around 11:00 I was reflecting upon my day yesterday. If you were to have called me or unexpectedly dropped by for a visit around 1:00 yesterday, I would have met you in tears. It was one of those afternoons where I was finding myself to be short with my girls, missing connection times with my oldest, and feeling altogether crummy. The feeling which crept up was “these girls would be better off without me.” Of course, I know that’s not true, but we have these days.

All I could see were my failures, my areas of weakness and everything I lacked. It’s hard to get over these moments, because even though I know I’m forgiven when I ask for it–it still doesn’t erase guilt right away. But this morning pulling out onto the main road I was thinking about what I had read about a particular mother. She would normally overreact to her three and a half year old’s behavior or shenanigans, but she was implementing different behavior patterns for herself, choosing to act and not react and to live with the end in mind. This made me realize that there are many times when I have overreacted as a mama and I can recall many instances I’m not proud of, but it doesn’t relegate me to being that person forever. As it says in the Bible, “his mercies are new every morning.” That’s relieving for me to not just know, but realize it and apply it.

Mothering is not for the faint of heart and it is probably the most self-realization journeys I will ever walk on. If you’re in this parenting boat, your past doesn’t dictate your future, even if you feel like the mess is too huge. If you’re marriage is weathering hard storms, your past doesn’t dictate your future, even if you feel like the mess is too huge. If you’re old & gray and you don’t know if it’s even worth it, your past doesn’t dictate your future, even if you feel like the mess is too huge. No matter where you are on life’s journey, your past doesn’t dictate your future, because there is always time for a new beginning.

If you’re new beginning is getting your health life back on track, then maybe stop reading right now and go to a different site. Because this chock full blondie is a different beginning, but one that will remind you that life is sane (in that small window of devouring them).

Chock Full Blondies (printable recipe)

Recipe is adapted from Sticky, Chewy, Messy, Gooey. You can add different nuts. The original recipe said to bake it for 30-35 minutes, but it took a lot longer than 35 minutes. It was more like 45 on my oven and I have an oven thermometer. When using a toothpick, insert it in the middle and pull it out. If there are a couple crumbs left–that’s perfect. You basically don’t want to pull out a toothpick with wet batter on it.

Ingredients

3 cups dark brown sugar

1 cup (8 oz) unsalted butter

4 eggs, room temperature

1 Tb vanilla extract

1 tsp salt

2 cups all-purpose flour

3/4 baking soda

1 1/2 cups almonds, toasted & coarsely chopped

1 cup white chocolate chips

1 cup semi-sweet chocolate chips

1 cup sweetened flaked coconut

4 Heath or Skor bars, broken into bite-sized pieces OR a 14-oz bag of mini-heath bars

Preheat oven to 350. Spray a 9×13 inch pan with nonstick spray. Melt butter with brown sugar over medium heat in a heavy bottom pan. Stirring occasionally until butter is melted. Once it’s melted, let it gently bubble for about 3 minutes. Remove from heat.
In a large bowl, combine eggs, vanilla & salt whisking them altogether and set aside. In small bowl, combine flour & baking soda together.
Once the sugar & butter mixture is cooled, add it to the egg mixture and combine. Add the flour mixture to the wet and combine till all the flour has been thoroughly mixed in. Add all the nuts & bolts (white chocolate chips, chocolate chips, almonds, broken toffee bars, & coconut). Stir till combined.
Pour into greased pan and cook for 40-50 minutes, or until a toothpick comes out relatively clean. Cool on a wire rack and cut into however big slices you would like.

Oatmeal Caramelitas

This past Saturday I sold food at a Craft Bazaar. It’s a pretty amazing cause as 5% of the vendor’s profit helps families adopt children. The Adoption Connection sponsors the event, which is a group of families within our church body who have either adopted or are looking to adopt children. I got involved in this four years ago by selling homemade chili and my baked goods. As the years have progressed, so have the Health Department’s operating procedures for permits and what you can and cannot sell at bazaars.

This dials out to me not selling any soup next year, because I could only sell soup from a can. Unless of course, I wanted to pay an $85 dollar permit for a one day event, then I could make soup from scratch. But anyone who’s ever worked in selling food knows that the permit plus cost of food and packaging would not meet the overhead costs. I have done baked goods every year though and my oatmeal carmelitas are a permanent fixture on the menu. People can’t get enough of these and you truly cannot have just one bite.

It’s the gooey goodness of the caramel, the richness & texture of biting into the chocolate chips, and the buttery, salty, crumble of the compacted crust. Yes, it’s seriously that good. I’m salivating just thinking about them. I have realized that food not only has to taste good, but have a wonderful texture to keep me wanting more…especially desserts.

There’s a couple other reasons they’re so gosh darn good.

One they’re not time consuming, but people will think you slaved in the kitchen.
Two, they’re bar cookies (I’m totally a fan of the bar cookie if I know they can taste better than a drop cookie–time saver).
Three, when people eat them, they’re one of those sweet treats that make people’s eyes pop and then the, “OHHH MY Goodness! (with a MMMM added in)”

I implore you to add these to your shopping list, holiday baking, or simply because you need to eat sweet oatmeal love with caramel & chocolate.

Crust mixed together

Bottom crust baked for 10 minutes

The caramel and chocolate chip filling

Top crust and ready to bake for 18-22 minutes.

Oatmeal Carmelitas (printable recipe)

I have been making these for over many, many years now and they’re ALWAYS a hit. The recipe came from a college housemate’s cookbook, but I don’t know the original source. Whoever it was is genius.

Ingredients:

Crust

2 cups unbleached all-purpose flour

2 cups quick cooking oats

1 1/4 cup unsalted butter, room temperature

1 1/2 cups light brown sugar

1 teaspoon baking soda

1/2 teaspoon kosher salt

Filling:

12 ounce caramel ice cream topping

3 Tablespoon unbleached all-purpose flour

1 cup chocolate chips

Preheat oven to 350. Line a 9×13 pan with parchment paper. Combine all of the crust ingredients into a large bowl and mix together on low speed until nice and crumbly. It should resemble a fruit crisp topping. Put about 1 1/2 – 2 cups of the mixture into the parchment lined pan. Your pan should have a layer of packed in crust without making it too thick and not ultra thin. Bake this for 10 minutes.

While the bottom crust is cooking, combine the caramel topping with the 3 tablespoons of flour, till no streaks are left. Once the 10 minutes are up and you’ve removed the pan from the oven. Sprinkle the 1 cup of chocolate chips over the half-baked crust. Then, drizzle the caramel syrup as evenly as possible over the chocolate chips. Take the remaining crust mixture, using your hands and crumble over the filling mixture. You want to try and cover all of the caramel and chocolate chips as if you’re sealing them in.

Return the pan to the oven and bake for 18-22 minutes. Cool to room temperature on a cooling rack. Once cooled, cover and put in refrigerator for 2 hours. Cut into bars as big or small as you’d like and relish the goodness.

**The original recipe uses walnuts or pecans as well in the filling, but I never put them in. I think it’s about a 1/2 cup of chopped nuts if you’d like to add them. You might want to toast them to make them even better.

**I have interchanged rolled oats with quick oats and I think the quick oats produces a better texture. However, it’s not a big deal at all if you only have rolled on hand.

Pumpkin Whoopie Pies with Maple Marshmallow Cream Filling

As I was perusing the internet I came across this quote:

Churches that have not nurtured a common life among members will find hospitality to strangers difficult. The table is central to the practice of hospitality in home and church. The nourishment we gain there is physical, spiritual, and social. Whether we gather around the table for the Lord’s Supper or for a church potluck dinner, we are strengthened as a community. Meals shared together in church provide opportunities to sustain relationships and build new ones. They establish a space that is personal without being private, an excellent setting in which to begin friendships with strangers.

I don’t remember where I got this or who wrote this, but I find the statement appealing. One it makes me wonder how my church family is doing in this area of life (and how I am doing within the church body). For me, it’s fairly easy to invite people into my home, or my life, to share a meal or drink coffee, in order to know one another. I have the ability to make friends wherever I find myself and (not boasting) if you were to ask Ben, he would tell you, “Kamille has an inquisitive nature to draw people out by asking questions and putting them at ease.” This type of hospitality and welcoming doesn’t scare me, but I know it scares other people (and that’s okay if it does).

However, what’s hard for me in my idealist/dreamer ways is seeing a need for hospitality & community meals in the larger church gathering; yet, it stays fairly idle. I get discouraged, because I read quotes like the one above and say, “YES, we need that to survive, to breathe, to truly know one another.” I get discouraged, because I see people on the fringes not knowing how to make their way in and I’m only one person (who just happens to have two little ones and by default it makes me less available). Does anyone else feel like this? Whether, it be the outsider trying to make your way in or the insider trying to find an opening?

But, in trying to live in the “glass half full” mindset, I see how amazing a meal can bring people together. It’s not HUGE; yet it is! I know I felt incredibly loved & cared for in my postpartum stage with my two girls through people bringing meals. For one, I was simply famished like any mother nursing a schizophrenic sleeper. And two, it’s something I didn’t have to think about. Blessing. We are community friends with four Japanese students who are studying at Western for about six months. We can alleviate some of the language barriers and anxiety by feeding our bellies, and ultimately our souls. Blessing. There’s a young adults gathering called ‘Soup & Story’ through our church body. People who don’t know one another are able to find friendship & be friendship through something simple as soup and bread. Blessing. And I got to make some wonderful pumpkin whoopie pie cookies last week for the new group of freshman at Western. A time when they’re possibly feeling insecure or fearful about being away from home, I can put my baking skills to good use. Blessing.

As I share this recipe with you, I hope you will see the many blessings in your life and ways to shower down blessings on someone else.

Pumpkin Whoopie Pies with Maple-Marshmallow Cream Filling (printable version)

Adapted from this recipe by Two Fat Cats Bakery, Portland, Maine My changes were adding ground ginger and using rapadura sugar in place of the granulated sugar. I found this from Bon Appetite.

Ingredients

FILLING

1 cup powdered sugar, sifted
1 cup (2 sticks) unsalted butter, room temperature
1 7-ounce jar marshmallow creme
2 teaspoons maple extract

CAKE

3 cups all purpose flour
2 teaspoons ground cinnamon
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3/4 teaspoon ground nutmeg
1 teaspoon ground ginger
3/4 teaspoon ground cloves
6 tablespoons (3/4 stick) unsalted butter, room temperature
3/4 cup (packed) golden brown sugar
3/4 cup rapadura sugar (you can use granulated)
1/2 cup vegetable oil
3 large eggs
15 oz pumpkin puree or 1 15-ounce can pure pumpkin
1/2 cup milk (I used whole)
Nonstick vegetable oil spray

FILLING

Using electric mixer, beat sugar and butter in large bowl until fluffy, about 2 minutes. Add marshmallow creme and maple extract; beat until blended and smooth. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.

CAKE

Sift first 8 ingredients into large bowl. Using electric mixer, beat butter and both sugars in another large bowl until blended. Gradually beat in oil. Add eggs 1 at a time, beating to blend between additions. Beat in pumpkin. Add dry ingredients in 2 additions alternately with milk in 1 addition, beating to blend between additions and occasionally scraping down sides of bowl. Cover and chill batter 1 hour.
Arrange 1 rack in bottom third of oven and 1 rack in top third of oven; preheat to 350°F. Line 2 baking sheets with parchment; spray lightly with nonstick spray. Spoon batter onto baking sheet to form cakes (about 3 level tablespoons each; about 12 per baking sheet), spacing apart. Let stand 10 minutes.
Bake cakes until tester inserted into centers comes out clean, about 20 minutes, rotating sheets halfway through baking. Cool cakes completely on baking sheets on rack. Using metal spatula, remove cakes from parchment.
Line cooled baking sheets with clean parchment; spray with nonstick spray, and repeat baking with remaining batter.
Spoon about 2 tablespoons filling on flat side of 1 cake. Top with another cake, flat side down. Repeat with remaining cakes and filling. DO AHEAD Can be made 8 hours ahead. Store in single layer in airtight container at room temperature.

How ’bout them cookies?

Okay here’s a challenge, go to all of your cookbooks (including magazines) and see how many different chocolate chip recipes you come up with. I know if I were to go through all of my magazines & cookbooks I would easily have 25-30 chocolate chip cookie recipes, all with some slight variations. This leaves me with that feeling of “where do I begin?,” especially since they can’t ALL be the best, or the most chewy, or the softest, or the…fill in the blank chocolate chip cookie.

Some people are fortunate enough to have a chocolate chip cookie recipe handed down to them from their mother or grandmother, but that’s not the case for a huge chunk of us. I remember thinking as a young girl that chocolate chip cookies are just not that good, because they always had to be dry, hard, and slightly burnt on the bottom. Well, that’s how my mom made them for the most part (she didn’t always make them like that–sorry mom!). As a kid, you tend to think rather concretely with black and white glasses on, which makes it hard to think outside the box. It’s like my sister-in-law thinking spaghetti was a disgusting food, until that is, she went to college and realized it was only the kind she ate as a kid wasn’t the best. We have these ingrained tendencies that stay with us, even when we become abstract thinkers. That was my case with the chocolate chip cookie.

Luckily, I’m way beyond that stage of my life and know better. I know that a true chocolate chip cookie was destined for something grand & wonderful. It is meant to be crisp when you first bite in, then soft & slightly chewy on the inside. It should be buttery with complex notes of butterscotch & nutty aftertones. And definitely have a good ratio of chocolate chips & toasted pecans throughout. Well, my friends, I do believe I have found that cookie. It doesn’t require a hand mixer or a kitchen aid, but simply your trusty arm strength. They will be gone quickly after baking. You’ll easily have put on 2 pounds once you’ve devoured five in one sitting, but man they’re addictive. So make them and let me know what you think.

**Disclaimer: I’m not going to say they are the BEST, because everyone claims that they’ve found the one recipe. However, I will say they are the best of all I’ve made and are definitely multi-dimensional when it comes to a chocolate chip cookie…so what are you waiting for?

Superlative Chocolate Chip Cookies (printable recipe)

This recipe is taken from Cooks Illustrated. I have not adapted anything and find it best to do exactly as the recipe says, as there is a science behind the whisking 30 seconds and letting it rest 3 minutes. As it rests the sugar rests in the liquid, causing more of it to dissolve; thus, a caramelizing effect takes place, creating a broader compass of flavor. Melting the butter, instead of creaming, lends the chewiness factor, along with the addition of one egg yolk.

Makes 16 large cookies

Ingredients:

1 3/4 cups (8 3/4 ounces) unbleached all-purpose flour

1/2 teaspoon baking soda

14 tablespoons (1 3/4 sticks) unsalted butter

1/2 cup (3 1/2 ounces) granulated sugar

3/4 cup (5 1/4 ounces) packed dark brown sugar (don’t be tempted to use light brown sugar & make sure it’s moist or your cookies will dry out)

1 teaspoon table salt

2 teaspoons vanilla extract

1 large egg

1 large egg yolk

1 1/4 cups semisweet chocolate chips

3/4 cup chopped pecans or walnuts, toasted

Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18-by-12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.
Heat 10 tablespoons butter in 10-inch skillet (don’t use nonstick, because you need to gauge when your butter is browned) over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.
Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.
Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 ddough balls per sheet. (smaller baking sheets can be used, but will require 3 batches).
Bake cookies one tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.

Beyond the Reflection

Do you ever feel like you’re at a loss for words? You feel like you’re not really in existence, but just an observer in your world? As a little girl I had this shirt of Ernie from Seasame Street where he was looking at himself in a mirror and there happened to be a mirror behind him, so it was series of reflections of him that bounced back and forth. I would stare at a hand mirror, while standing with my back to the bathroom mirror. Then, I would focus on the reflection beyond the reflection. I would always wonder how far it could go, but I could never see that far and it gave me a glimpse of what infinity meant.

It’s like that in my life right now. I keep looking at all the reflections beyond the reflections searching for some semblance, but feel like I won’t find it anytime soon. Whether it’s the endless pile of laundry, constant trail of toys scattered about, never ceasing broom employment, and then I go beyond the household stuff and look at my girls feeling like I have nothing left to give. My creative juices run short come 7:00 p.m. at night, which means I hardly have anytime to do anything of consequence.

I have all these thoughts and ideas stirring in my head, but as a result of being a mom of two younger children, I have little time to really convey them or turn them into reality. Does this sound familiar for some of you? Some of it could be due to the heat, or the fact that as I write this at 10:40 at night my oldest has woken up crying for me. It would seem as though there is never a spare moment for myself. The idea of having alone time sounds superb, but the reality is when I do have it, it is spent cleaning, prepping dinner, or some other domestic activity to keep a rein on.

However, there is one way for me to unwind. Bake! It allows me to relieve tension, be creative, and I get to bless someone with the end result. It reminds me of my friends asking how I made raspberry sorbet. Of course, I begin with, “Oh it’s not that hard…”( then realize it is a little more complicated for someone who doesn’t spend as much time in the kitchen). I was telling them how to make a raspberry puree, which requires to constantly push the blended up raspberries through a sieve, and told them it’s actually quite therapeutic (especially after the umpteenth tantrum, whiny voice & all together sour puss attitude). You should try it! With that said, here are some great nummies that never fail me.

Peanut Butter Scotcharoos (printable recipe)

I was making all the desserts for my friend Jessica’s Bachelorette party a couple years back, my oven completely shut down. This was my back up peanut butter chocolate concoction made all by stovetop.

Ingredients:

1 cup granulated sugar
1 cup light corn syrup
1 cup peanut butter
6 cups rice krispies
1 cup butterscotch chips
1 cup semi-sweet chocolate chips

Lightly grease a 9×13 pan. Combine sugar & corn syrup in pot over medium heat, stirring constantly. Once the sugar has dissolved remove from heat. Add peanut butter and mix into sugar syrup until smooth. Add your rice krispies and stir till completely coated. Pour into your greased 9×13 pan and smooth out.

In a small pan combine butterscotch & semi-sweet chips over low heat, stirring constantly until smooth. Pour over the rice krispies in pan. You can either let them cool at room temperature or in the fridge. The chocolate will set at room temperature. Cut & serve.

Daydreamer & Ginger Cookies

In first grade I remember having to stay in from recess to finish my spelling words. The funny thing is I have always been really good at spelling, but what got in my way as a six year old was my ‘head in the clouds’ syndrome. I’ve always been that kid who daydreamed and it was (and still is) very easy to play through scenerios in my head, or relive a moment, or dream of what could be. This dreaming defines me as an idealist.

It can be a wonderful gift, but it can also be debilitating at times when a dream you have isn’t played out the way you envisioned and you feel let down. As I look at my oldest daughter I see this gift in her as well. She has quite the imagination, dreaming of what could be with her head in the clouds. I wonder, how can I encourage this, fan this flame inside of her?

At small group last night we were talking about our dreams, or for some of us, lack thereof. There were some who asked, “what if you don’t really have any dreams?” While others were asking, “What if you have too many dreams?” It was a good conversation that didn’t fit nicely into a package with a three point synopsis, a bit of irresolution is nice (more time to dream).

One of my reoccurring dreams is to see how we can open our home to people, either through spending the night or making them a home cooked meal. And as I expand upon this dream it hit me. Well, an easy way to accomplish this is through my baking (I love to bake more than cook). Two doors down are a group of young adults who at times can be a bit loud in the wee hours of the night, but they need Jesus’ love just as much as my children do, so I think some cupcakes or cookies are in order. Plus, what young person refuses fresh baked goods? Here’s our family’s favorite ginger cookies (and I’ve been known to bake them if asked).

Giant Ginger Cookies (printable recipe)

I had these cookies at a B&B and was thinking that I wouldn’t enjoy them, because I remember not liking Ginger cookies. I fell in love. So much so that I called them up 7 months later to get the recipe if they wouldn’t mind. I also told them I was pregnant and had been craving them for 7 months (I was willing to play any card for my advantage). I think you’ll agree with me that they are terrific.

4 1/2 cups all-purpose flour
4 tsp ground ginger
2 tsp baking soda
1 1/2 tsp ground cinnamon
1 tsp ground cloves
1/4 tsp salt
1 1/2 cups shortening (I know I’m not a big fan of using shortening–but these cookies are worth the sacrifice–use butter flavored)
2 cups granulated sugar
2 eggs
1/2 cup molasses
3/4 cup coarse sugar or granulated (I’ve tried both and I personally prefer the granulated, b/c there’s less crunch from the sugar. If you like that crunch that comes from raw sugar or turbinado sugar–use it instead of the granulated)

1. In a medium mixing bowl stir together dry ingredients (flour, ginger, baking soda, cinnamon, cloves, and salt) and set aside.

2. In a large mixing bowl beat shortening with an electric mixer on low speed for 30 seconds to soften. Gradually add the 2 cups granulated sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and molasses. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture.

3. Shape dough into 2-in balls using 1/4 cup dough (you can use a small ice cream scoop designated for cookies). Roll balls in the 3/4 cup sugar. Place about 2 1/2 inches apart on an ungreased cookie sheet (invest in parchment paper).

4. Bake in a 350 degree oven for 12-14 minutes (if frozen 14 minutes is fine–just check for doneness) or until cookies are light brown and puffed. (Do not overbake or cookies will not be chewy.) Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack to cool. Store in a tightly covered container at room temperature for up to 3 days or in the freezer for up to 3 months. Makes 25- 4-in cookies.