A Life, Lived

Haystacks

From time-to-time I find myself craving some of the cookies that my grandmothers would make years ago. I am not sure which one made haystacks but I remember them as the cookie I'd sneak from the cookie platter every year.

I LOVED these things.

I recently looked through a magazine that featured pictures of retro cookies and haystacks were there. Suddenly all of those happy childhood memories came flooding back and I had to make some.

Happily they were every bit as good as I remembered.

Haystacks

1 cup (6 ounces) butterscotch chips
1/2 cup peanut butter
6 oz chow mein noodles (they come in cans in the US but not here)

Line two baking sheets with parchment or waxed paper.

In a large, microwave-safe bowl, heat the butterscotch chips in the microwave in 30-second intervals, stirring in between, until melted and smooth. Stir in the peanut butter until well blended. Add the chow mein noodles. Toss gently until thoroughly coated.

Drop by rounded tablespoonfuls onto the prepared baking sheets. Haystacks will firm up as they cool.

Double boiler option: Melt the chips over simmering water, stirring until smooth. Remove the pot from the heat and stir in the peanut butter. Transfer the mixture to large mixing bowl. Add the chow mein noodles and proceed as above.

Zucchini Ribbon Salad with Feta and Mint

For some reason this is shaping up to be the summer of marinated salads for us. I don't know if it is the quality of the fresh ingredients we have access to or the amazing olive in the pantry which takes a good salad and shoots it into the stratosphere . . . whatever the reason we've probably eaten more in the past two months than in the past 10 years.

A marinated vegetable salad is a great any time side dish. Particularly welcome on a hot and muggy day, a cold mixed vegetable recipe like works well as a summer side dish, for barbecues and picnics, on the buffet table or as a cold side dish. Generally they are made with simple ingredients at the peak of freshness - vegetables, herbs, and a simple vinaigrette. Hide it in the refrigerator and you're done.

I saw this one on me friend Val's blog a few weeks ago. When Val says something is amazing you know it can be trusted to deliver a wow on the table. We finally got around to trying this tonight. As expected it was amazing - proof yet again that simple dishes made with fresh local ingredients win every time!

Thanks for a great addition to tonight's dinner, Val!

Zucchini Ribbon Salad with Feta and Mint

3 tablespoons lemon juice
2 teaspoons lemon zest
clove garlic, minced
⅓ cup olive oil
2 medium zucchini, peeled into thin ribbons (about 4 cups)
1 medium sweet onion, such as Vidalia or Walla Walla, thinly sliced (about 1 cup)
½ cup crumbled feta cheese
2 spring onions, chopped (about ¼ cup)
1 tablespoon chopped fresh mint, or dill
1 tablespoon chopped fresh parsley

In a large serving bowl whisk together lemon juice, lemon zest and garlic. Gradually whisk in the olive oil. Season with salt and pepper to taste. Add zucchini ribbons and onion, and toss lightly to coat. Cover bowl and marinate your salad overnight, or for up to 2 days. Sprinkle with feta, green onions, mint (dill) and parsley just before serving.

Fruitcake Hermit Cookies

Old fashioned hermit cookies are a much loved New England treat. They are soft and chewy, studded with raisins and have a touch of spice and molasses. With this recipe, from the folks at Canadian Living, hermits are given a makeover with traditional Christmas cake flavours. Loaded with lots of candied fruit and nuts, these full-flavoured morsels are easy to make. The result is one that even those 'fruitcake haters' out there will enjoy!

Fruitcake Hermit Cookies

1/2 cup unsalted butter, softened
1/2 cup shortening
1 cup packed brown sugar
2 eggs
1 tsp rum extract
2-1/2 cups all-purpose flour
1 tsp baking powder
1 tsp cinnamon
1 tsp nutmeg
1 tsp ground ginger
1/2 tsp baking soda
1/2 tsp salt
1 cup red candied cherries or green candied cherries, quartered
1 1cup raisins
1 cup candied citrus peel
3/4 cup coarsely chopped pecans
84 pecan halves
1-1/3 cups icing sugar
3 tbsp amber rum

In large bowl, beat together butter, shortening and brown sugar until fluffy; beat in eggs, 1 at a time. Beat in rum extract.

In separate bowl, whisk together flour, baking powder, cinnamon, nutmeg, ginger, baking soda and salt. Stir into butter mixture in 3 additions. Stir in cherries, raisins, citrus peel and chopped pecans.

Drop by 1 tbsp, 2 inches apart, onto parchment paper–lined baking sheets. Press pecan half (if using) onto each. Bake in 350°F oven until bottoms are golden brown but centres are still soft, about 14 minutes. Transfer to racks; let cool completely.

In bowl, stir icing sugar with rum until smooth; drizzle about 1/2 tsp over each cooled cookie. Let dry until set, about 10 minutes.

Midnight Mint Squares

This is another recipe that we make every Christmas - it wouldn't be Christmas without a few of these on the cookie plate. My grandmother used to make them every year so I've likely been enjoying these fro more than 40 years - a festive tradition. I'm one of those folks who think chocolate and mint belong together so these are one of my favourites.

As a crazed adult trying to get everything ready for Christmas I appreciate the fact that they are ready fairly quickly! This is one of those recipes that you can pull together in less than 30 minutes allowing you to save time for more important tasks - like sipping wine with pals.

Midnight Mint Squares

1/2 C. butter
1/3 C. cocoa
1/4 C. sugar
1 egg, beaten
1 3/4 C. graham cracker crumbs (about 28 squares)
3/4 C. flaked coconut
1/2 C. finely chopped walnuts

Filling:
1/3 C. butter (no substitution), softened
2 C. confectioners' sugar
3 T. milk
1 t. peppermint extract
Green food coloring, optional

Topping:
2/3 C. semi sweet chocolate chips
2 T. butter (no substitutes)

In a heavy saucepan, heat the butter, cocoa, and sugar over low until sugar is dissolved, stirring often. Remove from heat. Stir a small amount of hot mixture into egg; return all to the pan. Cook and stir until thickened. Remove from heat. Stir in cracker crumbs, coconut and walnuts. Press into a buttered 9-inch square pan; set aside.

In a small mixing bowl, beat the butter, confectioners' sugar, milk and extract until smooth. Tint with green food coloring, if desired. Spread evenly over bottom layer; set aside.

In a heavy saucepan, melt chocolate chips and butter over low heat until blended and smooth, stirring often. Cool to room temperature, about 10 minutes. Spread evenly over filling. Cover and refrigerate until set, about 1 hour. Cut into bars.

Neopolitan Squares

Years (YEARS!!!!!) ago when I was younger we'd often go and spend weeks in the summer with my grandparents. One of the treats that my grandmother would always buy was a carton of neopolitan ice cream - my sister and I would fight over who got to each which layer (with boring vanilla always being the last).

These squares are like that brick of ice cream from my childhood with three distinct layers - each with a different colour and flavour. This is an old recipe - everyone loves them - even those who hate coconut. Since they are rather sweet I cut the squares tiny (7x7) - this also means that there are more of them to enjoy.

the nice thing about this square recipe is that it is relatively simple with few ingredients - perfect for Christmas baking when time is at a premium!

Neopolitan Squares

 

1 1/4 cups graham cracker crumbs

1/2 C. butter, melted

1/3 cup flour

1/2 cup brown sugar

2 cups coconut

1 can sweetened condensed milk

1/4 cbutter, softened

2 cups icing sugar

2 T cream

1 tsp. almond flavouring

red or pink food coloring

Mix the graham cracker crumbs, butter, sugar and flour together and press into the bottom of a buttered 9x9 inch pan. Bake at 350 for 10 minutes. Remove from oven.

Mix the coconut and sweetened condensed milk and carefullyspread on the baked crust. Bake for 40 minutes until lightly browned around the edges. Remove from oven and let cool completely.

Beat the butter, powdered sugar, cream, almond flavour, and food coloring until light and fluffy. Add additional water if necessary to get a light and fluffy frosting. Spread on cooled squares.

Refrigerate until the frosting is set. This makes it easier tocut into nice squares. Run knife under water and wipe off with a paper towel in between cuts to make clean cuts.

Peanut Butter Blossoms

The Christmas baking is underway . . .

This cookie is a true American treat combining two favourite American treats - milk chocolate pieces and peanut butter. We all know this is a favourite taste combination - heard of reeses?  These cokies are somewhat of a classic south of the border and now we know why.

I'd never seen Brach's chocolate stars until my last shopping  trip to the States. I've made peanut blossoms before using Hersey kisses but something about these stars made me think that they'd be a better choice for a Christmas treat.

They were easy to make and tasted amazing. I had to hide these away from the chocolate peanut butter lover in our house (Paul) or they'd be all gone before the holidays!

Peanut Butter Blossoms

2 ½ cups unbleached all-purpose flour
¾ tsp baking soda
½ tsp baking powder
½ tsp kosher salt 1 cup unsalted butter, room temperature (2 sticks)
1 cup creamy peanut butter
1 cup sugar
1 cup light brown sugar, firmly packed
1 tsp vanilla extract
2 eggs, room temperature
¾ cup sugar
21 oz of Brach’s Milk Chocolate Stars

Preheat oven to 350°F and line two baking sheets with parchment or silicone baking mats.

Whisk together flour, baking soda, baking powder and salt; set aside.

Beat together butter, peanut butter and both sugars until light and fluffy.

Add eggs and vanilla until well blended. Scrape bowl.

Slowly add dry ingredients, mixing until just combined.

Form dough into 1” balls, and roll in ¾ cup sugar to coat.

Place on prepared baking sheets, 1” apart; bake for 8 minutes.

Remove from oven and quickly press 1 milk chocolate star into center of each cookie.

Return to oven; bake for 3-4 minutes (or longer if you prefer crispier cookies).

Let cool completely on wire racks.

Fig and Nut Breakfast Cookies

A month has flown by and it is time for another Cooking Light Virtual Supper Club - a great opportunity to get together with a wonderful group of folks and enjoy good food and fun. This month's theme has us enjoying breakfast for dinner. I'm always amazed at how much I enjoy it when  I shake up the day a bit . . . and always surprised at how much I forget that I enjoy breakfast dishes for dinner!

For my contribution I decided to make these Fig and Nut Breakfast Cookies.These oversized cookies are more like muffin tops, but calling them cookies makes them seem a bit more indulgent. They're chock-full of exercise-friendly ingredients like dried fruit and nuts. They're ideal with a glass of skim milk for breakfast after a morning workout. This weekend we discovered that they were a perfect treat to enjoy while camping.

I followed the recipe as printed WITH two modifications - I added 1 tablespoon of flax seeds and 1/4 cup of dried wild blueberries. we LOVED them!

Fig and Nut Breakfast Cookies

1/4 cup packed brown sugar
1/4 cup butter, melted
2 large eggs
1/4 cup finely chopped dried figs
1/4 cup sweetened dried cranberries
1 teaspoon vanilla extract
1 cup all-purpose flour (about 4 1/2 ounces)
1/2 cup whole wheat flour (about 2 1/3 ounces)
1/2 cup unprocessed bran (about 1 ounce)
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 cup sliced almonds
2 teaspoons granulated sugar

Preheat oven to 350°.

Combine first 3 ingredients in a large bowl. Stir in chopped figs, cranberries, and vanilla.

Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, bran, baking soda, cinnamon, and allspice, stirring with a whisk. Add flour mixture to egg mixture, stirring just until moist. Gently fold in almonds.

Drop by level 1/4 cup measures 4 inches apart on 2 baking sheets lined with parchment paper. Sprinkle evenly with granulated sugar. Bake at 350° for 12 minutes or until almost set. Cool 2 minutes on pans. Remove from pans; cool completely on wire racks.

You can see the rest of the menu here:

Roz of La Bella Vita brought one of Cooking Light's most popular recipes: Hash Brown Casserole with Bacon, Onions, and Cheese.

Sandi of The Whistlestop Cafe included a southern favourite: Grits Souffle.

Jamie of Mom's Cooking Club shared Ham and Swiss Egg Sandwiches. Jamie also picked the theme for this month which I LOVED!

Mary Ann of Meet Me in the Kitchen offers Fig-Swirl Coffeecake. Figs swirled into a sweet treat, a perfect balance. 

And finally, Val from More than Burnt Toast made Blueberry and Maple-Pecan Granola Parfaits.

Peanut Butter and Jelly Bars

The other day my friend Palmaposted about the Peanut Butter and Jelly bars she made awhile ago on her blog. I knew as soon as I read about them that they would be perfect for Paolo . . . he being a peanut butter and jam freak. I popped over to the Bon Appetit site and printed off the recipe.

I like to think that I make a fine sandwich . . . roast beef, smoked provolone, lettuce, tomato, tapanade, a wee bit of homemade pesto mayo . . . that sort of thing. However, if I ask him what kind of sandwich he wants the answer generally is Peanut Butter and Jam! I'm shocked he doesn't demand it in a slice of Wonderbread.

Rarely to I give Paolo a peanut butter and jam sandwich for his lunch - I feel like I've taken a very easy road when I do. I gave in when he spied these bars on Palma's blog and demanded . . . . begged . . . pouted until finally I relented.

Yes, I am evil, but not to the core.

I, on the other hand, don't much care for peanut butter at all. Paul will eat it by the spoon out of the jar. I am OK if I eat it once every few months. I have to admit that these were very good. They are rich but taste like a thick peanut butter cookie - the jam serves to cut the richness of the peanut butter bar.

If you have a peanut butter fiend in your house they will be thrilled with these bars.

Peanut Butter and Jelly Bars

Nonstick vegetable oil spray
1 1/2 cups unbleached all purpose flour
1/2 teaspoon baking powder
3/4 cup smooth peanut butter
3/4 cup (packed) golden brown sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 large egg
1 teaspoon vanilla extract
3/4 cup grape jelly or other jelly or jam
2/3 cup coarsely chopped salted dry-roasted peanuts

Preheat oven to 350°F. Line 8x8x2-inch metal baking pan with heavy-duty foil, leaving 2-inch overhang around edges and pressing firmly into corners and up sides of pan. Coat foil with nonstick spray. Whisk flour, baking powder, and 1/4 teaspoon salt in small bowl. Using electric mixer, beat peanut butter, sugar, and butter in large bowl until smooth. Add egg and vanilla; beat on low speed until smooth. Add flour mixture; beat on low speed just to blend. Transfer half of dough to prepared pan (about scant 1 1/2 cups). Place remaining dough in freezer for 10 minutes. Using fingertips, press dough evenly onto bottom of pan. Spread jelly over in even layer. Remove dough from freezer; using fingertips, break into grape-size pieces and scatter over jelly layer. Sprinkle chopped nuts over.

Bake bars until top is golden brown, about 30 minutes. Cool bars completely in pan on rack.

Using foil overhang as aid, lift bars from pan. Gently peel foil from edges. Cut into 16 squares. DO AHEAD Can be made 3 days ahead. Store airtight at room temperature

Mocha Sandwich Spritz Cookies

The other day I posted  a recipe for Raspberry Sandwich Spritz Cookies which we love. I discovered that you can use the same recipe to make another of my holiday favourites - essentially the exact same cookie but with a mocha filling. You then dip one ed of the cookie in chocolate and decorate with festive sprinkles.

To save time I doubled the cookie dough, extruded the dough through my cookie press and in no time was ready to go.  The filling is simple - butter, sugar, instant coffee (I used espresso powder to provide an added jolt), and boom (channeling Emeril here I guess) . . . you're done!

What isn't to love about that?

Mocha Sandwich Spritz Cookies

1 cup butter, softened
3/4 cup sugar
1 egg
1 teaspoon vanilla
2-1/4 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 cup butter, softened
1 1/3 cup powdered sugar
2 tsp instant coffee granules
2 teaspoos hot water
1 cup (6 ounces) semisweet chocolate chips
Chocolate sprinkles

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, salt and baking powder; gradually add to creamed mixture and mix well.

Using a cookie press fitted with a ribbon disk, form dough into long strips on un-greased baking sheets. Cut each strip into 2-in. pieces (do not separate). Bake at 375° for 12-15 minutes or until edges are golden brown. Cut again if necessary. Remove to wire racks to cool.

For filling, in a small bowl, cream butter and sugar. Dissolve coffee in hot water. Add to the butter/sugar mixture and mix until smooth. Spread 1/2 tsp filling on the underside of one cookie, top with another cookie to make a sandwich.

In a microwave, melt chocolate chips; stir until smooth. Place chocolate sprinkles in a bowl. Dip each end of cookies in melted chocolate, then in sprinkles. Place on waxed paper; let stand until firm. Yield: 2 dozen.

Raspberry Sandwich Spritz Cookies

I've been making these cookies for a few years now. I found the recipe in a Taste of Home Christmas Cookie collection and was intrigued because it brings one of my favourite flavour combinations (chocolate and raspberry) to a cookie. In this case a pair of buttery spritz cookies.

These are a classic. The combination of jam, buttery shortbread, chocolate and sprinkles adds up to a fancy and festive treat that everyone loves.

I love the fact that they look like they were very complicated to make - yet they are not. Another perfect combination for the harried Christmas baker!

Raspberry Sandwich Spritz Cookies

1 cup butter, softened
3/4 cup sugar
1 egg
1 teaspoon vanilla
2-1/4 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1 cup seedless raspberry jam
1 cup (6 ounces) semisweet chocolate chips
Chocolate sprinkles

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, salt and baking powder; gradually add to creamed mixture and mix well.

Using a cookie press fitted with a ribbon disk, form dough into long strips on un-greased baking sheets. Cut each strip into 2-in. pieces (do not separate). Bake at 375° for 12-15 minutes or until edges are golden brown. Cut again if necessary. Remove to wire racks to cool.

Spread the bottom of half of the cookies with jam; top with remaining cookies. In a microwave, melt chocolate chips; stir until smooth. Place chocolate sprinkles in a bowl. Dip each end of cookies in melted chocolate, then in sprinkles. Place on waxed paper; let stand until firm. Yield: 2 dozen.