white chocolate-chunk blondies

 

People. These are the jam. Make these immediately. Just don't count on them being great for your bikini. But it doesn't matter ... they're that good. Go!

 

White Chocolate-Chunk Blondies

• 10 tablespoons unsalted butter, at room temperature, plus more for the pan  
• 1 cup walnut pieces
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2 cups packed light brown sugar
• 3 large eggs
• 2 tablespoons vanilla extract
• 6 ounces white chocolate, cut into chunks
• Vanilla ice cream, for topping

1. Make the blondies: Preheat the oven to 350 degrees F. Spray 9-by-13-inch baking pan. Pulse 1/2 cup walnuts in a food processor until almost fine (do not overprocess). Whisk the ground nuts, flour, baking powder, baking soda and salt in a medium bowl.  
2. Beat 10 tablespoons butter and the brown sugar with a mixer on medium speed until fluffy, about 2 minutes. Beat in the eggs, one at a time, scraping down the bowl with a rubber spatula. Beat in the vanilla. Gradually beat in the dry ingredients until just combined. Fold in the white chocolate and the remaining 1/2 cup walnuts.
3. Spread the batter in the prepared pan and bake until the blondies are light brown around the edges and spring back when pressed, about 30 minutes. (Do not overbake or they will be fluffy and not dense, which is the way you want them!) Cool slightly on a rack.
4. Cut into large bars. Serve warm topped with ice cream.

whole-grain blueberry coffee cake

Sunday morning breakfast perfection. This is a guiltless coffee cake that could be served for breakfast or dessert. It's layered with lightly sweetened cake, juicy blueberries (you know how I feel about those), cinnamon and walnuts. So good, no one will no that it's low-fat, high-fiber and, dare I say, healthy?

Whole-Grain Blueberry Coffee Cake
Courtesy Ellie Krieger

• 1 cup all-purpose flour
• 1 cup whole-wheat pastry flour or regular whole-wheat flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 tablespoons sugar
• 1/2 teaspoon ground cinnamon
• 1/2 cup chopped walnuts
• 1/2 cup packed brown sugar
• 2 tablespoons butter, at room temperature
• 2 tablespoons canola oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup plain nonfat yogurt (I used vanilla)
• 1 cup fresh blueberries, or frozen and thawed

1. Preheat oven to 350 degrees. Spray an 8-inch square cake pan with cooking spray.
2. Whisk together the all-purpose and whole-wheat flours, the baking soda and salt. In a small bowl, stir together the granulated sugar, cinnamon and walnuts. In a large bowl, beat the brown sugar, butter and oil until fluffy. If necessary, use the back of a spoon to press out any lumps in the brown sugar. Beat in the eggs, one at a time, beating until fully combined. Beat in the vanilla and yogurt. 
3. Add the flour mixture in 2 batches, stirring until just combined.
4. Spread half of the batter into the prepared pan. Sprinkle half of the nut mixture over the batter and top with the blueberries, gently pressing them into the batter. Spoon the rest of the batter into the pan (as shown above), smoothing the top. Sprinkle the remaining nut mixture over the cake, pressing gently.
5. Bake until a wooden toothpick inserted in center comes out clean, about 30 to 35 minutes. Let cool slightly before serving. Cut the cake into 2-inch squares. Note: I have made this several times and am always surprised that it needs longer to cook. It might be my oven, but keep cooking it until the middle, bottom layer comes out clean with a toothpick, otherwise it will be gooey when you serve it.

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oatmeal-flax chocolate chip cookies

Full disclosure: I snagged this one from the Food Network Magazine, and didn't change a thing. They are delicious and I couldn't even taste the flax! This would be a great way to sneak it into a kid's diet with one or two for dessert - just remember that they are still cookies and therefore still contain hefty amounts of butter and sugar! Enjoy.

Oatmeal-Flax Chocolate Chip Cookies

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup quick-cooking oats
• 1/4 cup flaxseed, finely ground in a spice grinder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 12 tablespoons (1 1/2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 3/4 cup packed dark brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup semisweet chocolate chips

Directions

1. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
2. Whisk the flour, oats, flaxseed, baking soda, salt and cinnamon in a bowl.
3. Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on medium-high speed until fluffy, about four minutes. Beat in the eggs one at a time, beating well after each addition. Beat in the vanilla. Reduce the mixer speed to low; add the flour mixture and beat until just combined, scraping down the bowl as needed. Stir in the chocolate chips.
4. Drop heaping tablespoonfuls of dough onto the prepared baking sheets, about two inches apart. Bake until golden brown, 10 to 12 minutes. Let the cookies cool three minutes on the baking sheets, then transfer to racks to cool completely.

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pear ginger crumble for my valentine

This is quite possibly my new favorite dessert. The best part is that the flavor is out of this world, but it's made with wholesome oats and whole-grain flour; fresh ginger, lemon juice and sliced pears, and very little sugar. Guilt-free and unbelievable.

This recipe actually makes a full pan, but I cut it into thirds for our Valentine's dinner for two. Perfect. The full recipe is below.

Start with 3 pounds firm but ripe pears, peeled, cored and cut into 1/4-inch slices. Gently toss them with 1 tablespoon fresh lemon juice, 1 tablespoon freshly grated ginger, 2 tablespoons sugar and 1 1/2 tablespoons all-purpose flour.

Evenly divide the pear mixture into one 8x8 baking dish or six mini oven-proof dishes, such as the one shown (if using the mini dishes, place them on a baking dish together before putting them in the oven).

Top evenly with a stirred-together mixture of 1/4 cup whole wheat flour, 2/3 cup old-fashioned oats, 1/2 cup packed light brown sugar, 1 teaspoon ground cinnamon, 1/8 teaspoon salt and 1/4 cup canola oil.

Bake crumble until the pears are tender and the topping is golden brown, about 35-40 minutes. Let cool for 10 minutes before serving. Serve warm or at room temperature, with a scoop of vanilla yogurt, if desired.

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chocolate tiramisu

Had I known that my family hated tiramisu, I probably wouldn't have made it for Christmas.

I might note that this is the same family that loves coffee. And cake. And whipped cream. I'll let you ponder that one.

So, anyway, as I was saying: I made this for Christmas not knowing that my family hates tiramisu. So there we were. Post dinner and gingerly touching the tape lines of our doled-out presents, and everyone but me (who loves tiramisu) was preparing themselves to choke down the dessert.

And, now, looking back on it, I do remember some semi-private moments of them staring down the tiramisu as if it was it or them. Note that I was completely oblivious at the time.

I had half a piece down and a couple of presents ("prizies," as my family has come to call them) opened before I noticed that my stepfather was already going for slice number two, mumbling sweet nothings at the remaining coffee-laden hunk that it "just went down so fast."

I really wish I could take credit for this one, guys. And I really wish I could say this one is healthy. But this recipe is Giada's and is just perfect for a special gathering like Christmas. Give it a try when you want a spectacular dessert and can make it a day in advance. And serve it just before eating to keep it looking fresh.

While this was fantastic - yes, with italics - be warned that this one isn't for the faint of heart. It is time-consuming and dishes producing, yet it's so. so. so. worth it. Merry (caffeinated) Christmas to all!

Chocolate Tiramisu

• 6 ounces container mascarpone cheese
• 2/3 cup whipping cream
• 1/2 cup sugar
• Chocolate Zabaglione, recipe follows
• 2 1/2 cups espresso coffee, warmed (I used a bold, decaf Starbucks coffee in a pinch)
• 24 ladyfinger cookies
• Unsweetened cocoa powder, for garnish
• Optional: dark chocolate shavings, for garnish

Directions

1. Place the mascarpone cheese in a large bowl and set aside. With an electric mixer, beat the cream and 1/4 cup of the sugar in a medium bowl until soft peaks form. Fold the whipped cream into the mascarpone. Then fold in the chilled Chocolate Zabaglione. Cover and refrigerate.
2. Whisk the warmed espresso and the remaining 1/4 cup of sugar in another medium bowl until blended. Line a 9 1/4 by 5 by 2 3/4-inch metal loaf pan with plastic wrap, allowing the plastic to extend over the sides. Working with 1 cookie at a time, dip 8 cookies into the espresso, and arrange in a single layer side by side over the bottom of the prepared pan. 
3. Spoon 1/3 of the mascarpone mixture over the cookies to cover. Repeat dipping 8 of the cookies in the espresso and layering the cookies and remaining mascarpone mixture 2 more times. Dip the remaining 8 cookies in the espresso and arrange side by side atop the tiramisu. Press lightly to compact slightly (the last layer will extend above the pan sides). Cover the tiramisu with plastic and refrigerate at least 6 hours.
4. Unwrap the plastic from atop the tiramisu. Invert the tiramisu onto a platter. Remove the plastic. Sift the cocoa over the tiramisu, and with a vegetable peeler or sharp knife, make dark chocolate shavings and sprinkle over top.

Chocolate Zabaglione:

• 2 tablespoons whipping cream, or heavy cream
• 1/4 cup semisweet chocolate chips
• 4 large egg yolks
• 1/3 cup sugar
• 1/4 cup dry Marsala
• Pinch salt

1. Add cream and chocolate to a heavy small saucepan. Cook over medium heat, stirring often, until the chocolate chips are melted and smooth. Set aside and keep warm.
2. Whisk the egg yolks, sugar, Marsala, and salt in a large glass bowl until blended. Set the bowl over a saucepan of simmering water, but do not allow the bottom of the bowl to touch the water. Whisk the egg mixture over the simmering water until it is thick and creamy, about 4 minutes. Remove from the heat.
3. Using a large rubber spatula, fold the melted chocolate mixture into the egg mixture. Cover and refrigerate to chill completely.

white chocolate-macadamia nut cookies

The credit for these really goes to my sister-in-law. Her husband (the coconut-hater), adores these cookies and so do I. The key to these is to use a really good quality white chocolate. They taste like butter and white chocolate - probably because there is so much of both in them - and are sinfully good. Make these when you have company so you're not forced to eat them all by yourself, or stick half of the baked cookies or batter in the freezer for another time. These are a splurge, so enjoy in moderation.

White Chip Macadamia Cookies
Ingredients

• 2 cups white chocolate chips
• 1 cup butter, at room temperature
• 1 1/2 cups brown sugar, packed
• 2 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 2 1/2 cups all purpose flour
• 1 1/2 teaspoons baking powder 
• 1 teaspoon salt
• 3/4 cups macadamia pieces, coarsely chopped

Directions

1. Preheat oven to 350°F. In medium-size bowl, beat butter with brown sugar at medium speed until creamy and lightened in color, about 4 minutes. Add eggs, one at a time, beating at low speed until combined. Add vanilla. Add flour, baking powder, and salt to creamed mixture, and fold until combined. Fold in chips and macadamia pieces.
2. Drop heaping tablespoons of dough onto a cookie sheet. Bake ~10 minutes until the edges are just starting to brown. Remove from oven and allow to set 3-4 minutes before moving to a cooling rack.

Need other cookie ideas? Check these out:

• Fudgy white-chocolate chip cookies
• Dark-chocolate cranberry cookies
• Nutty oatmeal cookies

dark chocolate-cranberry cookies

A recent trip to South Florida to visit my grandfather on his 90th birthday (go, Gramps!) - and advice from my ever-practical mom to "just bake him something" as a gift - had me cooking up a storm after work the night before we left. I found a cute gift basket and stuffed it with a loaf of homemade banana bread and my sister-in-law's favorite white chocolate-macadamia nut cookies. And these dark chocolate-cranberry cookies.

I'll just go ahead and say it: these are good, old-fashioned cookies and, as such, they are made with admirable amounts of butter and refined sugar. So, relax and enjoy in moderation. And if it still bugs you, I hope you can find solace in the dark chocolate and cranberries. Just remember that a happy human sometimes requires foods that simply taste good, regardless of the ingredients. Enjoy.

Dark Chocolate-Cranberry Cookies
Ingredients

• 1/2 cup butter, softened
• 1/2 cup packed brown sugar
• 1/2 cup white sugar
• 1 egg
• 1 tablespoon vanilla
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 tsp fine salt
• 3/4 cup dark chocolate chips
• 1 cup dried cranberries

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
2. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the egg and vanilla. Combine the flour, baking soda and salt; stir into the sugar mixture. Mix in the dark chocolate chips and cranberries. Drop by heaping spoonfuls onto prepared cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven. For best results, take them out while they are still doughy. Allow cookies to cool for 1 minute on the cookie sheets before transferring to wire racks to cool completely.

fudgy white-chocolate chunk cookies

Start with 8 oz. of chopped white chocolate (I was a little short, so I had to supplement with some extra milk chocolate). Melt 7 oz of baking semi-sweet chocolate in the microwave, stirring every :30 until it's creamy.

On medium mixer speed, cream 1/4 c softened butter and 3/4 c brown sugar. Add two eggs and one tsp vanilla. On low speed, add 1/2 c. flour and 1/4 tsp baking powder. Add the melted chocolate.

Stir in by hand the chopped chocolate and one cup of chopped walnuts (if you skip the nuts, increase the flour by 1/4 c).

Drop 1/8 - 1/4 c spoonfuls of batter on to an ungreased baking sheet. Bake in a 350 degree oven for 13-15 minutes; allow to cool for a few before eating.

Note: The batter and cookies do freeze. Just cut off chunks of the frozen dough and bake without thawing.

three-berry trifle with lemony whipped cream

The ultimate summery dessert, this tangy, sweet, light and fluffy treat brings the wow factor to any dinner party. I made this for my family in South Florida while visiting my grandfather for Easter (yes, the same one who shares my obsession with blueberries). We had a heavy meal and it was humid out, so I knew we would want something fruity and light to cap off the meal. Plus, it's fun to put together and would also make great individual desserts, layered in pretty glasses and topped with a sprig of mint. Get creative and try whatever fruit you like or use pound cake if you prefer it. Just don't forget the thick strips of lemon zest on top (or candied lemon peel); it adds color and cues the lucky eaters in that it's lemony. Enjoy!

Three-berry Trifle with Lemony Whipped Cream

Ingredients

• 4 pints of berries – I like strawberries (2 pints, hulled and quartered), blueberries (1 pint) and raspberries (1 pint)
• 1 lemon
• 1/4 c sugar plus 2 tbsp, reserved
• 1 1/2 tsp. cornstarch
• 2 c heavy whipping cream
• 1 tsp vanilla
• 11 oz. lemon curd (find this on the jelly aisle – don't be scared, it's delicious!)
• 1 pre-made angel-food cake, sliced into 1/2-inch chunks

1. In a high-walled, large pot, gently toss the berries with the juice of 1/2 a lemon. Turn the heat up to medium-high and add the juice of the other half, 1/4 c sugar, and cornstarch. Simmer for three minutes, stirring very gently every so often. Remove pot from stove and place in an ice bath to cool.
2. Whip the cream, remaining sugar and vanilla in a cold glass or steel bowl until it has soft peaks. In a large bowl, add 1/4 whipped cream and the lemon curd; whisk until incorporated and curd is loosened. Add the rest of the whipped cream and gently fold until smooth and evenly mixed.
3. In a trifle bowl (I got mine for $8 at Target!), place 1/3 cream in the bottom and top with 1/2 of the cake chunks. Top with 1/2 the berries, making sure to also add the juice which will absorb into the cake. Repeat; and finish with the last of the whipped cream. Zest 1/2 a lemon on top. Optional: add leftover berries and mint sprigs for color.

blueberry-lemon cheesecake bars

My grandfather and I share an affinity for blueberries. We both love the sweet-tangy taste and the beautiful color. Not to mention they're naturally good for you. He especially likes them sprinkled on a bowl of vanilla frozen yogurt and I like them in baked goods, pancakes and fruit salads ... or by the handful.

To celebrate the coming of spring and incoming company, I set out to make yummy blueberry-lemon cheesecake bars – which are fail-proof and can be made in advance (perfect for dinner guests). Not to mention that they're easy on the eyes with their crown of plump juicy berries, creamy middle and crumbly crust. Oh yeaaaaah.

I've made this dessert with reduced-fat cream cheese, and it's fine. But for really special occasions, use the full-fat version (or at least 1/2 full-fat cream cheese). The silky mouth-feel improves dramatically. If you really want to get fancy, say for Easter, top each piece with a little sprig of mint. The contrast of creamy white, blue berries and green herb will pop on your table, wowing your guests.

Blueberry-lemon Cheesecake Bars

Crust:

• 1 1/4 c graham cracker crumbs (about 9 graham crackers ground in a food processor)
• 1/8 tsp cinnamon
• 2 tbsp sugar
• 1/2 stick butter, melted

Filling:

• 16 oz cream cheese, softened
• 2 eggs
• 2 lemons, juiced and zested (don't be skimpy!)
• 1/2 c sugar
• 1 1/2 c blueberries (raspberries would be good, too)

1. Preheat oven to 325*.  Spray the bottom of a 9x9 pan. In a bowl, mix the crust ingredients and press into the bottom of the pan. Bake for 12 minutes, or until golden.
2. Add cream cheese, eggs, lemon juice and zest, and sugar to a large mixing bowl. Mix on high speed until creamy, being sure to scrape down the bowl periodically. Pour into crust and cover with berries. (Don't worry about pressing them into the cheesecake; they'll sink as it bakes.)
3. Bake 35 minutes or until the center jiggles only slightly. Remove from oven and cool one hour at room temperature. Refrigerate three hours and slice into bars. Serve cold.