Best Cocoa Brownies (from Alice Medrich!)

A brownie, is a brownie, is a brownie, right? Not so fast. Anyone who's tasted more than a handful of these rich, chocolaty bars knows that not all brownies are created equal.

First of all, there's the eternal fudgy-versus-cakey debate. Then you might be forced to decide between dark or semi-sweet, and finally, if you're really pressed for time, between from-scratch or boxed. Bring up the topic of add-ins (walnuts or pecans? marshmallows? toffee pieces? mint swirl?) and the issue gets even more complicated. But there's one kind of brownie that almost always get a bad rap: the cocoa-based brownie.

In my kitchen, cocoa powder is the ingredient I reach for when I've eaten all my 'real' chocolate but still need that fudgy fix. It's my go-to for last minute potluck desserts, when I don't have time to run to the store for 'better' ingredients. It's my "this-will-have-to-do" substitution when I run out of chocolate mid-recipe. In short, I've always treated cocoa powder like chocolate's plain-Jane sister; the shelf-stable, last-ditch, emergency alternative for actual chocolate.

It's a shameful truth, but I get the feeling I'm not alone in this. There seems to be this unvoiced maxim, in the blog world, that baking with cocoa is somehow less. That if you don't swirl Scharffen Berger into your browned butter brownies, douse your homemade vanilla bean ice cream in molten Callebaut, or bake Valrhona into your Jacques Torres Chocolate Chip Cookies, you're not really baking.

Sadly, the pictures in this post were taken in haste and of brownies that were no longer hot and gooey from the oven. Scroll to the end of the post for a fresher, fudgier version.

Don't get me wrong, I'm not here to disparage high-end chocolates: I'm sure they produce gorgeous results, but their richness comes at too dear a price for this home baker. Instead, I'm here to redress the prevailing prejudice against cocoa-based brownies, to remind you that cocoa can be an intentional choice, not just a failsafe or fallback. It's a simple and delicious lesson to learn. And trust me, your tastebuds - and your wallet - will thank you!

This simple recipe turns out silky, sultry, oh-so-chocolaty brownies every time, and the best part is that you don't even need expensive cocoa - even Hershey's will do nicely. In this recipe cocoa is the star, not just an afterthought, and because there isn't much flour included, these brownies have the richest, fudgy texture. Unbaked, the batter is as glossy and smooth as dark silk. This molten richness remains when the brownies are slightly underbaked - just the way we like them - but you can bake them fully for a thick and satisfyingly chewy treat. They can be whipped up in less than 10 minutes, using ingredients you most likely already have in your pantry - so what are you waiting for?

In case you need further convincing (and you shouldn't!), this recipe has a distinguished pedigree - it has been featured in Bon Appetit and comes from the doyenne of desserts herself, Alice Medrich. Certain versions don't include the browned butter step - but I think it makes these brownies so much richer. Browned butter or no, with such big names in their corner these brownies are guaranteed a total knockout! 

Biscoff Rocky Road

After several weeks of somewhat lackluster posting - thanks to busy schedules and, more recently, total hard drive failure - I knew I had to bring something special today. I also felt the pressure to step things up because Matt and I are about to go on a cruise, far away from wireless connectivity and kitchens, for the next week.  Oh, and did I mention that today is my little sister's 21st birthday? {Happy Birthday, Sarah!} If ever a day deserved dessert, it's today.

And this dessert, ladies and gentlemen, really is something special.

The sugary lovechild of rich, creamy Biscoff Spread and crunchy, chewy, oh-so-moreish Rocky Road, this candy may quite possibly blow your mind. What blew mine is that it doesn't appear to have been done before. You've got your Blonde Rocky Road, your Peanut Butter Rocky Road, your White Rocky Road and, of course, the lovely chocolatey Original, but as far as I can tell, there's never been a Biscoff version. So, if you've been waiting all your life for Biscoff Rocky Road, the wait is now over.

And just in case you thought these addictive little treats couldn't get any better, I've gone and added cookies. Not just any cookies, mind you - Girl Scout cookies! Their lightly spiced Dulce de Leche cookies are a perfect complement to the flavor of Biscoff Spread, but if you've already eaten all of your Girl Scout cookies (understandable, really) you can substitute other hard, crushed cookies such as shortbread, pecan sandies or, for a meta version, actual Biscoff Cookies!

For a recipe that tastes so decidedly decadent, these bars come together very quickly - and there's no baking involved which makes them a perfect summertime treat. They're perfect for taking to a potluck or picnic - just don't make them too far in advance or you might not have any left!

Biscoff Rocky Road

12 oz white chocolate, chopped
3/4 cup Biscoff Spread
2 Tablespoons butter
1/8 teaspoon salt
1/2 teaspoon vanilla extract
5 oz crushed cookies (about 1 1/2 cups)
2 cups mini marshmallows, divided

Grease a 8x8-inch pan, or line with greased foil.

In a microwave-safe or heatproof bowl, combine white chocolate, Biscoff spread, and butter. Using a microwave or double boiler, heat gently until the chocolate is melted and stir until the mixture is velvety smooth (for the microwave, heat in 45 second intervals on High power, stirring after each interval, until melted).

Once the chocolate mixture is smooth, stir in the vanilla and salt. Allow to cool for a minute or two (this should prevent your marshmallows from melting). While the mixture is still fluid, add the cookies and marshmallows, reserving 1/4 cup of marshmallows. Spoon the mixture into the prepared pan and spread evenly. Lightly press the reserved marshmallows onto the top of the bars. Cool in the refrigerator until set. Cut into small squares with a sharp knife, and try not to eat them all at once!

Pinned There, Done That: Lofthouse Cookie Bars

A couple of weeks ago, I shared with you all my first Lofthouse Sugar Cookie experience. I expected a lot of backlash for admitting that this experience was a little underwhelming - but I should have known that my wonderful readers would be lovely and positive.

In fact, your positive reaction led me to give Lofthouse a second try. I've been seeing Lofthouse copycat bars all over the web (okay, mostly on Pinterest, and here, and here), and since I have a crazy obsession with bar desserts (as demonstrated here, here, and here), and didn't feel like rolling out dozens of cookies, I decided to go this route.

I also thought this would be the perfect opportunity for another Pinned There, Done That - but you may notice that I'm skipping the usual fanfare. That's because I saw so many versions that I can't attribute the final product to a single one. The closest version comes from Two Peas & Their Pod, mostly because I wanted a recipe that used sour cream instead of cream cheese (confession: I was cleaning out our fridge!).

But enough preamble. After all the hours and hours of research spent on Pinterest (tough job, I know), was the Lofthouse rematch a success? Well, yes and no.  These bars are made with butter, sugar, flour, and eggs, so naturally they're pretty tasty, but I'll be honest, I wasn't wowed.

My biggest regret was that I baked mine in a 9x13-inch pan which made them incredibly thick and cake-like (and we all know how I feel about cake things that aren't actually cakes), so I've made the switch in the recipe to a jelly roll pan. I really think this - coupled with a generous slick of icing - should be enough to make them more Lofthouse-like, but if you're a lover of cake, by all means go for the 9x13!

Leftover-Lofthouse Gooey Bars

Until yesterday, I'd never met a 'leftover' cookie. Any cookies that turn up in our house usually fulfill their delicious destiny pretty quickly. Occasionally, a handful will be saved 'for later,' and one or two might be set aside for a special occasion, but they pretty much always get eaten and they're never, ever 'leftover'...until yesterday.

You see, yesterday I bought my first package of Lofthouse sugar cookies. That's right, my first ever. The truth is, I like baking cookies so much that I almost never buy them. Of course, that doesn't mean that those pillowy sugar cookies, spread thickly with colorful icing have never piqued my interest. So, when I saw some that had been festively decked out for St. Patrick's Day, I snapped them right up.

I carried them home, all excited for the first bite...and I have to admit, it was a bit of a letdown. I'm sure I won't be popular for saying this - I know lots of you love, love, love them - but maybe Lofthouse cookies just aren't my thing? The flavor was nice - super-sweet and sugary - but I'm a gooey, chewy cookie girl and these cookies were just a little too cakey.

After I'd polished off the first one, I still had nine more cookies on my hands: my first ever leftover cookies. I suppose I could have left them all for Matt, but instead I racked my brain for a way to make them chewy, and came up with these gooey bars.

A thin sugar cookie base, covered with crumbled sugar cookies and topped with sweetened condensed milk (and an optional sprinkling of white chocolate chips). Can it get any sweeter? You can use pre-made sugar cookie dough for the base, or substitute your favorite recipe - it's really just a vehicle for the best part of these bars: the way the Lofthouse frosting crisps up during baking. A little goes a long way with these, though, so cut them up small!

Chewy Biscoff Blondies

Take a look at these ooey, gooey blondies. I mean really look at them.

Now imagine how good they taste, warm from the oven and rich with brown sugar, melted chocolate, and the lightly spiced creaminess of Biscoff spread. Multiply that by ten and you have some idea of just how good these bars really are. They're not green and there are no rainbows, leprechauns, or other St. Patrick's Day paraphernalia. Just pure, unadulterated deliciousness.

The flavor of these bars is pretty remarkable, but the best part is that I stumbled upon them completely by accident.

I think it's time I let you in on a little secret: there are bloggers that plan their posts, recipes, and themes weeks, and even months in advance. There are bloggers that write posts by the dozen, that cook, bake, and create according to a predetermined schedule. I am not one of those bloggers.

Don't get me wrong, I have great respect for those bloggers - particularly since many of them do it all while juggling kids, work, and home - but I'm something of a seat-of-my-pants blogger. I write as the mood takes me, often just minutes or hours before post goes live, and I tend to cook and bake the same way. I'm sure things will change when Matt and I have a family (and when I stop being such a cheapskate when it comes to buying luxury or specialty ingredients!) but for now, I tend to bake as and when the mood strikes, using nothing but the ingredients I have on hand.

Then, too, there's the little problem I sometimes have with sticking to recipes. For every recipe I post on the blog, there are six or seven things I've made 'off-recipe.' Sometimes these are just ordinary, but every once in a while, they're magical enough to send me running for a pen and paper so I can get them down before they're forever forgotten. This recipe was one of those special few.

Back in the Biscoff heyday of a few months ago, I purchased a jar with the intent of baking up a Biscoff storm (this a was a big deal since it was one of those specialty ingredients I just mentioned). Little by little, the spread diminished until I was left with a scant quarter cup (no surprises there - it's delicious!) . I was determined to finally bake with it, and these bars were the result.

The spiciness of the Biscoff is a nice counterpoint to bittersweet chocolate. Coconut oil rounds out the flavor and prevents the bars from becoming cloyingly sweet. The result is a grown-up blondie; perfectly chewy and wonderfully subtle (although if super-sweetness is you thing, try subbing white chocolate chips for the regular - it's a whole different dessert).

The last word on these blondies? Make them. Even if it means you have to buy the fancy, pricey Biscoff spread to do it. Bake them on a whim or write them into your monthly menu plan. Follow the recipe to the letter or create your own special version. Just make sure you make them. You won't regret it!

Chewy Biscoff Blondies

3 generous Tablespoons coconut oil
3/4 cup brown sugar
1/4 cup Biscoff Spread
1 large egg
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon coarse salt
1/4 - 1/2 cup semi-sweet chocolate chips

Preheat the oven to 350°F. Grease an 8x8-inch baking pan lightly with coconut oil. In a medium saucepan over medium-low heat, melt coconut oil, Biscoff spread, and brown sugar until just combined. Stir until smooth. Remove from heat and set aside to cool.

Meanwhile, in a small mixing bowl, combine flour, baking powder and salt.  Set aside. Stir egg and vanilla into the cooled Biscoff mixture, until just blended. Add the dry ingredients and stir until smooth. The mixture will be very thick. Fold in chocolate chips.

Transfer mixture into the prepared pan, spreading evenly with the back of a spoon (or by hand , if necessary). Bake for 20-25 minutes or until the edges just begin to brown. Cool in pan on a wire rack. These blondes are delicious at any temperature, but most indulgent when served slightly warm and a la mode!

Ultimate Thin Mint Brownies

One of the things that has surprised me most about food blogging is how big of a deal the holidays are - and how quickly they come around. I feel like I've been seeing Irish green since the day after Valentine's, and yet St. Patty's is still two weeks away!

Of course, I don't want to be a party pooper, so this week will feature a few emerald-hued treats to get us in the holiday spirit, starting with today's Thin Mint Brownies.

If you're thinking these beautiful baked goods look a little familiar, you might be right. They made their first appearance in the early, early days of The Traveling Spoon, but they're so festive and delicious that I just had to share them once more - plus, it just happens to be Girl Scout cookie season again. You can read the original (much more informative) post here, but if you're just here for the recipe, keep reading!

Krispy Kreme Brownies for Mardi Gras! (Re-post)

Happy Fat Tuesday! I'm going to do something a little unusual today and re-share a post from the early, early days of The Traveling Spoon. It's a long post but I think it's worth another look (especially since only a handful of people saw it the first time, my blog was so new!) and, best of all, it contains a super-indulgent 'recipe' that's just what you need on this traditional day of excess. So without further ado...

Doughnuts + Brownies = THE perfect Fat Tuesday recipe!

Observe the gorgeous chunk of doughnut buried inside that brownie!

Want to find out why? For a brief history lesson, round-the-world tour and one very delicious and indulgent recipe, keep reading....... 

12 Weeks of Christmas Cookies Round-Up

Christmas is just days away, and for those of you who've been following along with the 12 Weeks of Christmas Cookies Party, your cookie jars, dessert trays, and even your freezer are probably filled to the brim with tasty treats. Of course, if you're like me, you *might* have tasted a few too many (quality control is important) and now it's time to replenish your supply. The party ended last week, but for those of you who need a refresher - myself included - I'm gathering all my contributions here in one place.

To be honest, I prefer to do my holiday baking just a few days before the Big Day, not just because it keeps me from eating all my treats, but also because baking is one sure-fire way for me to get into the Christmas spirit. I love filling the house with warm vanilla smells and the tang of wintry spices like clove, cinnamon, and nutmeg.

For the past several years, I've spent Christmas at my mum's old farmhouse in western New York. The house is over 100 years old so, needless to say, it's pretty drafty and the heat from a working kitchen is a welcome addition. This year, we're celebrating the holiday in South Carolina with Matt's family, but even in these slightly-warmer climes, I stand by my tradition of last-minute holiday baking!

Whatever your reasons, if you still have some holiday baking to do, here are a few of my favorite recipes to get you started. Check out the individual posts for recipes and links to all the other delicious desserts that were shared that week!

Week 1: Browned Butter Oatmeal Cranberry Bars
Possibly the healthiest of my 12 Weeks offerings, these delicious bars are based on a Cooking Light recipe. Consisting of a creamy yogurt layer, studded with dried cranberries and sandwiched between two crunchy oatmeal layers, these bars get a richness upgrade with the addition of nutty browned butter. Best of all they're quick and easy to make.

Week 2: Copycat Levain Bakery Chocolate Chip Cookies (i.e. one mega-good cookie)
What can I say, these are just the Best. Chocolate, Chip. Cookies. Ever. After a pilgrimage to the famous Levain Bakery in NYC, I just knew I had to try my hand at recreating those one-of-a-kind cookies. This recipe isn't exact, but it's pretty close and, really, just as good. Plus, you can make them in your own home - and no need to fork over the price of a place ticket to New York!

Week 3: Easy Caramel Turtle Bites
If it's Christmas Eve and you still don't have treats for your cookie tray, look no further than these ooey, gooey turtle bars. This recipe has a few shortcut options that make it perfect for last-minute baking (of course, you can take the from-scratch options for a more homespun flavor). From start to finish, they'll take you minutes to prepare - but they taste like a long afternoon spent in the kitchen.

Week 4: Colonial Williamsburg Gingerbread Cookies
If I could choose just one cookie to make for Christmas, these simple spiced goodies would be it. They've been a tradition in my family for almost 20 years - but their true history is much, much richer. The recipe comes from Colonial Williamsburg and makes the most tender cookies, deliciously spiced with cinnamon, ginger, and nutmeg, and rich with molasses. Shape the cookies into traditional rounds, or cut them into festive shapes for a touch of contemporary holiday flair.

Week 5: Midnight Chocolate Cake with Magic Ovaltine Icing
This simple, from-scratch chocolate cake is tall, dark, and oh-so-delicious, but the real star of this cake is the icing, which I stumbled upon on a whim. Rich Chocolate Ovaltine is the key ingredient, but the finished product tastes like Cadbury Mini Eggs, my favorite chocolate treat in all the world. Of course, the cake is pretty special, too (it contains coffee, Greek yogurt and buttermilk, for goodness sake!), but even if you don't make the cake, you must, must make this icing!

Week 6: Pumpkin Crunch Cake
Let me tell you, this unassuming little pumpkin cake has been the runaway favorite this holiday season. I've made it 4 or 5 times since posting the recipe, and I've been asked for the recipe every time. My mother-in-law brought it to a gathering, and she got asked for the recipe. I even passed out the recipe at Thanksgiving. All this is to say that this one is a real crowd pleaser, and a perfect choice for any holiday gathering - just be sure to bring along a few (dozen) copies of the recipe!

Week 7: All Butter Snickerdoodles
These Snickerdoodles are another holiday staple, and a true family favorite - they were included at the request of my 93-year-old grandmother! Most recipes call for a mixture of shortening and butter, but these are all-butter - which, I kid myself, makes them a little healthier. Add some colored sprinkles for an extra festive touch, or just eat them plain, in all their cinnamon-speckled glory.

Week 8: Chocolate and Peppermint Spritz Sandwich Cookies
Another Grandma-approved holiday treat, this recipe is a new twist on a old-fashioned favorite. Everyone loves spritz cookies, but I decided to do something a little different this year, and patterned them after Matt's favorite Cool Mint Oreos. The filling is pretty close to the real thing and the cookie are nice and chocolatey, even if all you do is sprinkle them with a bit of sugar.

Week 9: Czech Sugar Cookies
In all my years of cookie baking, I've never come across another recipe quite like this one. It's another heirloom recipe, with a nod to my family's Eastern European heritage. Of course, you don't have to be from the Czech Republic to find these cookies utterly irresistible. Full of vanilla flavor, and coated in a thin covering of powdered sugar 'icing' (the icing is formed while the cookies bake!), these are a great treat for cookie lovers of every kind.

Week 10: Seven Layer Magic Bars
I'm made these at Matt's request, but they're a universal favorite. Also know as 'Magic Bars' or Hello Dolly Bars,' these easy treats have all kinds of chocolatey, coconutty, ooey-gooey-caramel appeal. These were a hit at Thanksgiving with my sister's British in-laws, who aren't used to everything-but-the-kitchen-sink type treats, but be warned, they're incredibly rich so you'll want to slice them small (and make them often!!!).

Week 11: Saltine Cracker Toffee ('Crack')
This strange-sounding treat will appeal to lovers of the sweet-and-salty combo. It combines the buttery richness of English toffee with the smooth silkiness of molten chocolate, and the salty crunch of Saltine crackers. The use of Saltines gives it a 1950s-novelty-ingredient appeal, but the resulting candy tastes, and even looks, deceptively high-end and high effort! A box of this candy would make a great last-minute gift, and no one need know how little time you had to spend in the kitchen. We topped ours with coconut (our favorite), coarse salt, and chopped pecans, but the possibilities are nearly endless. Watch out, it's addictive!

Week 12: Best Sugar Cookies (and Icing)
This recipe comes from my little sister and it is my go-to sugar cookie recipe. It's consistent and delicious, and though the rolling, cutting and decorating is time-consuming, it delivers everything you could want from a sugar cookie. The icing is also pretty great - not cloyingly sweet in the way that powdered sugar icing can be, and the corn syrup gives is a great texture for decorating. It may not set hard like Royal Icing, but it tastes 50 times better! If you have time for only one festive cookie this holiday season, this recipe will give you the most Christmassy bang for your buck!

And that, ladies and gentlemen, is my 12 Weeks of Christmas Cookies 2011 line-up. You can browse the recipes, drool over the photos, and share your favorites in the comments!

Seven Layer (Magic) Bars (12 Weeks of Christmas Cookies - Week 10)

After weeks of sharing the Christmas baking traditions of my family for the 12 Weeks of Christmas Cookies Blog Hop (including our favorite Colonial Williamsburg Gingerbread, our unique Czech Sugar Cookies, and the Famous Levain Chocolate Chip Cookie Copycat) it finally occurred to me to ask Matthew if he had any traditions that he felt I should represent.

Apart from his mother's Death by Chocolate - a rich confection of chocolate cake, chocolate pudding, chocolate chips and whipped cream - Matt requested these gooey, everything-but-the-kitchen-sink bars that he calls Seven Layer Magic Bars. You might know them as Seven Layer Bars, Hello Dolly Bars or Magic Bars, but whatever the name, they're shockingly sweet and indulgently delicious.

I can remember having these once or twice during my childhood, but since desserts didn't last long in our full household and the ingredients for this one were pricey, it never became a regular fixture. I didn't mourn its absence too much, given the whole host of recipes that were family favorites, but I always made a beeline for this gooey treat at any church potluck or party.

When Matt suggested I make these bars for the 12 Weeks of Christmas Cookies weekly party, I knew they would be perfect to take to our family Thanksgiving in Chicago. There, they were a welcome addition to the dessert tray (which included a few varieties of cookies, my aunt's Chocolate Creme Pie, and a Pumpkin Crunch Cake), but they were an absolute revelation to my sister's in-laws, who had traveled all the way from England to meet their new grandson.

Desserts in England are rarely so sweet, and with a buttery graham cracker crust, an intensely flavored center of coconut, chocolate and sweetened condensed milk, and a crunchy topping of chopped nuts and toffee pieces, these are decadent even by American standards!

Pumpkin Crunch Cake (12 Weeks of Christmas Cookies - Week 6)

I have been in such a time warp since our return from vacation that I completely forgot today was Thursday and, thus, an occasion to bring out another plate of Christmas cheer for the 12 Weeks of Christmas Cookies. As luck would have it, I have the perfect holiday dessert to share - and one that's probably much richer, sweeter and all-around tastier than the cookie recipe I was planning on whipping up today!

This Pumpkin Crunch Cake is holiday baking personified: rich, creamy, buttery and indulgent. I'm a big fan of anything pumpkin, but when you add butter, sugar and nuts, and a crumbly, crunchy topping, well, that's a whole new ball game. I've seen this recipe all over the internet, with minor variations, but to be honest, these ingredients in any combination should be downright delicious. It's a great addition to a Christmas dessert platter, but also a perfect stand-in for a Thanksgiving pumpkin pie, or a nice, dressed-up dessert for a regular old Thursday night (because I'm a firm believer that you can always find a reason to serve dessert).

I made this treat for Matt and his parents last week and the response was very enthusiastic. We ate ours still-hot from the pan, but my recommendation is to serve it chilled (with a bit of barely-sweetened whipped cream) if you can stand the wait!

Velvety Pumpkin Crunch Cake

1 can (15 oz) pumpkin puree
1 can (12 oz) evaporated milk
3 large eggs, beaten
1 1/2 cups granulated sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup chopped pecans
1 box yellow cake mix
1 cup butter, melted

Preheat oven to 350°F. Grease a 9x13-inch baking dish. Set aside.

In a large mixing bowl, combine pumpkin, evaporated milk, eggs, sugar, cinnamon, and salt. Stir until well blended. Pour mixture into prepared pan. Sprinkle dry cake mix over the pumpkin mixture, taking care to cover evenly. Top with chopped pecans and drizzle melted butter evenly over the pecans. Bake 50-60 minutes or until top is golden and mixture appears set (a knife in the center should come out mostly clean). Take care not to overbake the topping - remember, the pumpkin layer will set a little upon cooling. Serve chilled, with a dollop of cream.

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Easy Caramel Turtle Bars (12 Weeks of Christmas Cookies - Week 3)

I love bar cookies! They're quick, easy to prepare and so versatile. They can be as sweet and homey as a molten slab of chocolate chip cookie, or dressed up for dessert with a bit of fancy cutting and a drizzle of chocolate sauce.

Modeled on the turtle candy, one of my mother's favorites, this recipe combines the best of a sugar cookie base was a rich, gooey caramel center, a layer of toasted pecans, and a thick chocolate coating. I threw it together during the height of last year's Christmas rush, and with the help of a few pre-made cheats, it's about as quick and easy as they get.

Of course, if you prefer to do things from scratch (for which, I commend you!) you can substitute homemade sugar cookie dough for the base and whip up your own caramel/dulce de leche for the filling.

Caramel Turtle Bars
1 package (16.5 oz) pre-made sugar cookie dough (Pillsbury works well!)
6 oz chopped pecans, lightly toasted
1 jar (at least 12 oz) caramel ice cream topping
12 oz (2 cups) semi-sweet chocolate chips
1 can (14 oz) sweetened condensed milk

Preheat oven to 350°F. Lightly grease a 13x9-inch pan. Press cookie dough evenly into the prepared pan. Sprinkle chopped pecans over the dough and press in lightly. Spoon caramel topping over nuts and bake for 25-35 minutes until edges are browned and caramel is thickened. Remove pan to a wire rack to cool at least 15 minutes.

Meanwhile, heat chocolate chips and condensed milk over medium-low heat, in a medium saucepan. Stir until just melted and smooth. Working quickly, spoon chocolate over slightly cooled bars and allow to cool completely before serving.

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12 Weeks of Christmas Cookies: Browned Butter Cranberry Oatmeal Bars

Yes, the title of this post really says Christmas! I know it's not even October yet, but when I found out that the 12 Weeks of Christmas Cookies challenge/party started this week I just couldn't resist. I mean, who doesn't love the thrill, the smells, and, of course, the delicious products of holiday baking?

To be perfectly honest, I always get a little nervous when people start talking about Christmas in the fall. I haven't even baked my first pumpkin-laced dessert and now I'm supposed to be thinking about reindeer and stocking up on egg nog? I also find it strange that Christmas products are showing up earlier and earlier in the stores these days. I guess what bothers me the most is the commercialization of a holiday that should be about so much more than wreaths and wrapping paper.

Still, I love everything about Christmas - the music, the family, the decorations, and hope for the world that it represents. And yes, I really love Christmas baking! So each Thursday, from now until December 15th, I'll be sharing some holiday baking with a great group of bloggers - and all of you, of course! This little blog party is being graciously hosted by Brenda of Meal Planning Magic, and I can't wait to see what everyone contributes!

Those of you who are great planners (i.e the people who've already bought presents for one or more people on their Christmas list!) can use this party as an opportunity to get some ideas for your holiday baking. The uber-proactive can even crank up the Bing Crosby and start stuffing their freezers, but if, like me, you're a bit wary of Christmas-in-September, you can just treat each Thursday's post as an ordinary recipe - I promise I won't bring out the red and green food coloring for a few weeks at least!

Eating NYC: Gooey Butter Cake and the Statue of Liberty

I just realized that it's already Friday and I have yet to share a recipe this week! Thankfully, I have a really great one ready and waiting - Gooey Butter Cake! But, what does a distinctly southern dessert like Gooey Butter Cake have to do with the Statue of Liberty? Read on, my friend, read on...

As many of you know, I hate to show up to a party empty handed. I was raised to view the hostess gift or dish exchange as simply good manners, and since I was the family baker, more often than not the dish I chose was a sugary-sweet one. My recent visit to my sister was no exception - which is why I found myself baking this sugar-laden Gooey Butter Cake late into the evening on the night before my flight to NYC.