Who Wants Seconds?

Oatmeal Chocolate Chip Cookies

When my original plan for the EBBP package going to Zabeena went awry, I took a fall-back position to a tried-and-true theme of all-American favourites, and the cookies you see above were part of that.

When I was growing up, one of the favourite desserts that my mother made on a regular basis were Toll House chocolate chip cookies.  Over the years, as I became more interested in baking and made batch after batch of  my own cookies, I found that I was looking for a bit more texture and chew, which led to the inclusion of oatmeal.

Edited 30 October 2005: I'm sure there are about a thousand versions of these cookies out there, and mine probably isn't so different (or different at all!), but no matter. If you're looking to try a different variation of an old favourite, this ought to do the trick. but this one from Cook's Illustrated is absolutely perfect. If you're looking for the quintessential oatmeal chocolate-chip cookie, this is most definitely it.

Oatmeal Chocolate-Chip Cookies
Yields 18 large cookies

1 1/2 cups FLOUR
1/2 teaspoon SALT
1/2 teaspoon BAKING POWDER
8 ounces (2 sticks) UNSALTED BUTTER, softened
1 cup LIGHT BROWN SUGAR, packed
1 cup GRANULATED SUGAR
2 large EGGS
3 cups OATS
1 1/2 cups CHOCOLATE CHIPS

1. Preaheat oven to 350 degrees, and line two large cookie sheets with parchment paper.

2. Whisk flour, salt and baking powder together in a medium bowl.

3. In a separate bowl, by hand or by mixer, beat butter until creamy. Add sugars and beat the mixture until fluffy, about 3 minutes. Beat in eggs one at a time.

4. Stir dry ingredients into butter-sugar mixture with a wooden spoon or a large rubber spatula. Stir in oats and chocolate chips.

5. Place dough onto parchment-lined cookie sheets by large spoonfuls (about 2 tablespoons each), leaving at least 2 inches between.

6. Bake until cookie edges turn golden brown, 20 to 25 minutes. Slide cookies (on parchment) onto cooling rack. Let cool, and store in airtight container.

A tip from my mum: Place a piece of bread (any type) in with the cookies to prevent them from becoming stale. If they hang around long enough, that is!

Recipe reprinted with kind permission from the The Best Recipe Cookbook, by the editors of Cook's Illustrated magazine. Selected articles, recipes, books, and subscription information are available online at www.cooksillustrated.com.

IMBB15: English Trifle

click to enlarge

I was so pleased when I learned that the lovely and talented Elise from Simply Recipes would be hosting this month's IMBB event, IMBB15: Has My Blog Jelled?. Although I am not a fan of flavoured gelatin (whereas my husband subscribes to the "there's always room for Jello" school of thought), I do have a special place in my heart for a particular dessert that incorporates it.

We had wonderful neighbours when I was growing up; a young English family moved in next door when I was six years old, and became our favourite people ever in next to no time- still are, matter of fact. We lovingly refer to them as the short branch of our family (we're all over 5'8") and we've shared so many things over the years, from births to weddings, always with the accompanying get-together and communal nosh. One particular recipe that came from them, and was most always on the table at cookouts and summer fetes, was this particular English Trifle. Now, I know that there are just about as many recipes for Trifle as there are British families, and I'm sure they all look the business and are quite tasty, but I do happen to think this one is the one for you. The very best one. The one you should make.

That may sound a bit bold, but I can back it up. You see, you can posh this up or dumb it down (said with much affection, natch) as you see fit...as time and inclination allows...no matter the season. Make your own sponge or pound cake, or pick up a jelly roll at the store- even stale will do. Make the custard yourself, or use a mix from a box (not instant, please). Use fresh fruit in season, or frozen when you can't. Decorate the top with flowers and fresh fruit or, in desperate times, use jimmies or even M&Ms. The only substitution I cannot condone is Cool Whip for real whipped cream- please, just make the real thing. Also, a deep, straight-sided glass bowl is absolutely essential- don't proceed until you have one.

However you end up putting together your Trifle, it's sure to be a smashing success. A hit with kids and adults alike, you'll have a show-stopper on your hands with not much effort put in, all told.

ENGLISH TRIFLE

LADY FINGERS, POUND CAKE or JELLY ROLL, cut into small pieces
1 or 2 glugs SHERRY, optional
1 large or 2 small boxes RASPBERRY or STRAWBERRY FLAVOURED GELATIN
ASSORTED FRUIT: PEARS, PEACHES, RASPBERRIES, STRAWBERRIES, etc.
1 batch VANILLA CUSTARD* or 1 large box VANILLA PUDDING
2 cups HEAVY or WHIPPING CREAM
GARNISH: fresh FLOWERS and FRUIT or CANDY

N.B. I have not included specific amounts for the cake and fruit, because it depends on the size of the bowl you are using. The one I use is large and quite deep, so I use one whole pound cake and about 4 cups of fruit.

1. Arrange the cake on the bottom of the bowl, and pour over the sherry if using.
2. Prepare the flavoured gelatin, pour over the cake (it should just cover it), and chill to set.
3. Cut up the fruit and arrange it in a layer over the cake/gelatin base. If using fresh, reserve some for the garnish.
4. Prepare the custard and cool. Spread it over the fruit layer and chill.
5. About an hour before serving, beat the heavy or whipping cream until it holds a stiff peak and spread it over the custard layer.
6. Arrange your garnish of choice on top of the whipped cream, and present to your adoring fans with a flourish!

Please head on over to Elise's round-up of all the entries- she's done an incredible job of including everyone. There are so many tasty, creative, fantastic entries that you won't know what to try your hand at first!

*recipe will be added to post on Monday.

Twinkie Tort

click to enlarge to craptacular size

"Sharing Twinkies with another human being is an intimate act that should not be indulged in lightly." -M.F.K. Fisher (1908-1992)

Sometimes the simplest and most down-home of desserts are the best. Of course, sometimes they're not- and that's where the creation of Twinkie Tort comes into play. It's so far removed from the traditional dessert that inspired it, that the author thought he'd better leave that extra "e" off the end. After all, what's an "e" amongst friends, especially when we're talking about a dessert made of Twinkies, chocolate chips and Cool Whip? Well, unless you're a stoner, of course- then you could smoke a fat one, eat a big plateful of this, and talk about that "e" for quite awhile, I'd bet.

Let me know what you end up doing, o.k.?*

Twinkie Tort

12 TWINKIES
6 ounces SEMI-SWEET CHOCOLATE CHIPS
2 tablespoons WATER
4 EGGS, separated
1 16 ounce tub COOL WHIP

Cut the Twinkies in thirds lengthwise. Melt chips with water, gently over low heat to prevent scorching. Stir egg yolks into chocolate chips one at a time, until smooth. Beat egg whites until stiff. Gently fold chocolate mixture into whites. Fold whipped cream into mixture until blended. In 13 x 9 inch pan, alternate layers of Twinkies and mixture. Chill until firm.

N.B. Imitation chocolate chips are waxy and DO NOT blend smoothly. Adjust chocolate flavour by using more or less whipped cream.

Reprinted from the Al Kaly Shrine Cookbook, Pueblo, Colorado.

*To everyone who might be thinking at this point that this is my "joke" post for April Fools' Day, I'm hurt...I'm really hurt. I'm also totally grossed out (I had to make this crap after all!) and hoping you're having a good laugh...Happy April Fools'!

Lemon Squares

click to enlarge

I am the tenth, and youngest, child in my family. When I got married, the women in my family gave me a gift of a binder filled with their favourite recipes; each one is handwritten on a card, and separated into categories like "Casseroles" and "Cakes/Cookies/Pies". They are of the tried-and-true variety and part of my earliest memories. Deviled eggs at cookouts, Parker House rolls for Thanksgiving, Congo Bars after school, Baked Eggs for Easter brunch...it's impossible to separate the memories from the menus.

Some of the recipes are named for their creators (Boozie's Apple Cake), some are remnants of dinner parties past (English Muffin Appetizers), and some are imbedded in the history of New England (Anadama bread), but all are part of the very fabric of our family life. The binder took up residence on my "favourites" shelf that year (in fact, is was my very first favourite cookbook), and has never sat there for longer than a week without being used.

It's been a part of seven different homes and has crossed a couple of oceans; it started out by teaching two newlyweds how to cook and graduated to keeping a family well-fed. It was made with love, and a little bit of that love has gone into every dish and meal we've made from it ever since.

My oldest brother's only child is getting married in September. She is a wonderful woman, intelligent and talented, and her fiance is a gem as well. He is in the military, and after the wedding they will head for the first of many posts to come. Incredible adventures await, to be sure, but I know from experience that there will be tough times as well. I'm going to put together a cookbook for her to take with her on her journeys, one that has its roots in that binder that I received so many years ago. It will be printed and bound, and will include food photos, family photos and anecdotes in additional to the recipes. My hope is that it will be a warm reminder of the love and thoughts that are with her always- from so many people- across generations, time and distance. If she learns a little bit about cooking and baking along the way, well I guess that's good, too.

Lemon Squares were the first up on my list to make and photograph for the book, which thrilled my husband as they are his all-time favourites. This is my mum's recipe, and a perennial favourite at family get-togethers. The crust is tender and rich, quite similar to shortbread in texture, but holds up well without crumbling. The filling has a vibrant lemon taste with just the right amount of sweetness to balance it. It will be the first entry in the chapter on desserts, to my niece from her Nana.

LEMON SQUARES

CRUST

2 cups FLOUR
1/2 cup sifted CONFECTIONERS' SUGAR
1 cup (2 sticks) BUTTER, frozen


FILLING
4 EGGS, beaten
2 cups SUGAR
1/3 cup LEMON JUICE
2 teaspoons LEMON ZEST
1/4 cup FLOUR
1/2 teaspoon BAKING POWDER

CONFECTIONERS' SUGAR, for dusting

FOR THE CRUST:

Adjust oven rack to middle position; heat oven to 350 degrees. Lightly butter a 9 x 13-inch baking dish and line with parchment paper.

Whisk the dry ingredients together in a large bowl. Grate the frozen butter (using the large holes of a box grater) into the dry mixture. Toss the butter pieces to coat, then rub the pieces between your fingers for a minute, until the flour turns coarse. Pour the mixture into the lined pan and press firmly with your fingers to form an even crust. Bake for 20-25 minutes, or until golden brown.

FOR THE FILLING:

Whisk eggs, sugar, flour and baking powder together in a medium bowl. Add the lemon juice and zest and stir well. Pour mixture into the pan on top of the warm crust.

Bake for 20 minutes, or until the filling feels firm when touched lightly. Transfer the pan to a wire rack and cool for 30 minutes. Grasp the parchment and carefully lift the bars onto a cutting board. Cut into serving size squares or bars, wiping your knife clean between cuts if necessary. Sieve confectioners' sugar over bars and serve.