Appetizers/Snacks, Sweet

Retro Chocolate Peanut Butter Squares

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Peanut Butter Chocolate perfection in a classic childhood treat!   It’s just about care package season, and while these won’t ship well, they will be available for local delivery!

It’s almost time for back to school cooking, but before we hit full stop on summer, I’m posting this recipe that reminds me of my own childhood.  I was lucky to spend my summers at Ocean Point in Boothbay Harbor, where life was at a slower pace.  I have many fond memories of making these no bake treats with my friends.  Apparently sometimes we did this in houses without the adults around, as noted in the recipe from the Ocean Point Cookbook pictured below.  

This recipe has been tweaked a bit for some extra graham cracker flavor, and a touch less sugar in the ratio – still just as delicious, and the right balance of salty and sweet.  These would make an excellent snack for the first day of school too!  

If you want to see a quick video of these being made, click this link: https://www.tiktok.com/@walestable/video/7268029208004136234?_r=1&_t=8euvyaLwD66

 

Retro Chocolate Peanut Butter Squares

Print Recipe
A classic take on the no bake chocolate peanut butter bar everyone loves
Course Dessert
Cuisine American
Keyword chocolate peanut butter bar, peanut butter bars
Prep Time 15 minutes
30 minutes
Total Time 45 minutes
Servings 16

Ingredients

  • 2 cups graham cracker crumbs (from about 2 sleeves of graham crackers)
  • 2 cups confectioners' sugar
  • 1 cup butter - melted
  • 1 cup smooth peanut butter
  • 1 ½ cups semisweet chocolate chips
  • 4 Tbsp smooth peanut butter

Instructions

  • In a large micro-wave safe bowl, melt the two sticks of butter. Stir in the cup of peanut butter, then add the graham cracker crumbs and confectioners' sugar until well-blended. Press evenly into the bottom of an ungreased 8x8" baking pan.
  • Place chocolate chips and 4 tablespoons peanut butter in a microwave-safe bowl. Microwave on high, stirring every 30 seconds, until smooth (usually about 2 mins total). Spread mixture over crust.
  • Refrigerate for 30-60 minutes before cutting into 16 squares.

Notes

This recipe is based on my childhood favorite summer treat, the no bake chocolate peanut butter bars I used to make with friends.  It's a great recipe to make with kids, and comes together with only a handful of pantry ingredients.
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Appetizers/Snacks, Sweet

Confetti White Chocolate Chip Rice Krispie Treats

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Rice Krispie Treats stuffed with White Chocolate chips and confetti sprinkles.

A fun and easy no-bake treat for all your summer celebrations – the treat that makes kids of all ages smile!  A little upgradee for this old school favorite, comes from Broma Bakery, with flecks of sprinkles and white chocolate chips throughout.  https://bromabakery.com/funfetti-rice-krispie-treats

This comes together in minutes, and requires only chilling time to set after you melt the marshmallows.  It couldn’t be simpler, and is perfectly festive for the upcoming Fourth of July!

Two tips I took from this recipe which I will use going forward with my Rice Krispie treats are, 1 – instead of adding the mixture to the hot pan, pour the melted butter and marshmallow to a mixing bowl and stir in the cereal off the heat, and 2 – mix gently with the sprinkles, as they can melt and turn into a rainbow mess!  

Confetti White Chocolate Chip Rice Krispie Treats

Print Recipe
Rice Krispie Treats stuffed with confetti sprinkles and white chocolate chips
Course cookie, Dessert, Drinks, sweet
Cuisine American
Keyword confetti, funfetti, rice krispie treats
Prep Time 10 minutes
20 minutes
Total Time 30 minutes
Servings 16 people

Ingredients

  • 1/2 cup salted butter
  • 16 ounces marshmallows
  • 6 cups rice krispies cereal
  • 1/3 cup rainbow sprinkles plus more for topping
  • 1 cup white chocolate chips

Instructions

  • Line a 9×9 pan with parchment paper and then grease with cooking spray. Set aside.
  • In a small saucepan over medium heat, melt the butter. Add in the marshmallows and stir with a spatula until fully melted. Remove from the heat immediately.
  • Pour the marshmallow mixture into a large mixing bowl and add the rice krispies cereal. Use a rubber spatula to fold together until evenly coated. It helps to coat the spatula with cooking spray too.
  • Gently fold in the rainbow sprinkles and the white chocolate chips.
  • Transfer the mixture into the prepared pan and use a greased rubber spatula to spread the mixture into an even layer. You can also put a little butter on your fingertips and press the mixture into an even layer.
  • If desired, top with more white chocolate chips and sprinkle with a few more sprinkles.
  • Place in the fridge to set before cutting into 16 squares. Enjoy!

Notes

This is a great recipe from Broma Bakery - thank you Sarah!  https://bromabakery.com/funfetti-rice-krispie-treats/
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Appetizers/Snacks, Dinner, Lunch

Stromboli’s

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The best Italian American portable calzone.  This recipe is a gift from my dear friend Sue Cronin, a real Italian Queen in the kitchen, who taught me how to make these in our North End apartment in the fall of 2006.  My older girls were so little they used play-dough scissors to cut the pizza dough.  Thank you Sue, for this recipe, which is truly more a method than anything else – it has been a favorite ever since!

This picture doesn’t do the scene justice – Sue came into our apartment with plastic bags of her homemade dough, and all of her Italian secrets in her head.  She made risotto, Stromboli’s, and truly inspired me.  I think I need another visit from Sue, but for now, here’s a treat for everyone from her!

The whole idea of this recipe is simplicity at it’s finest, which perfectly suits the Italian approach to cooking.  You can fill the dough with anything you desire – I’ve put in two of our favorite versions into this post, but honestly could have done 6!  Another favorite is using leftover chicken parmesan, and honestly this dish would make for an incredible filling – https://walestable.com/slow-cooker-chicken-parm/.  Regardless, get creative and have fun with this – use up whatever you have and make a great Saturday picnic out of it.  

See the green play dough scissors!?  Lucy is the tiny one holding on from behind, and the next picture is her today…  She’s been helping with the blog for her senior project, along with her buddies Carlin and Sydney…

Stromboli's

Print Recipe
The Ultimate Italian American portable Calzone
Course Appetizer, dinner, Lunch, Snack
Cuisine American, Italian
Keyword calzone, stromboli
Prep Time 15 minutes
Cook Time 14 minutes
Total Time 30 minutes
Servings 6 people

Ingredients

Italian Cold Cut Stromboli

  • 1 lb pizza dough (I use store-bought usually)
  • 2 Tbsp flour, for dusting the rolling out surface
  • 2 tsp olive oil for greasing the bowl
  • 6 slices good provolone
  • 12 slices deli-style Italian ham
  • 12 slices deli-style pepperoni (this is MUCH bigger than regular - if you are using small slices you'll probably need about 24)
  • 8 oz shredded mozzarella (NOT FRESH)
  • 1 tsp dried oregano
  • 1/4 tsp red pepper flakes
  • 1 egg
  • 1-2 Tbsp sesame seeds, or bagel seasoning for topping the dough

Sausage, Pepper & Onion Stromboli

  • 1 lb pizza dough
  • 2 Tbsp flour, for dusting the rolling surface
  • 3 Tbsp olive oil, divided
  • 6 slices good provolone
  • 1 lb. sweet or hot Italian sausage, removed from casings
  • 2 bell peppers - any color
  • 1 large yellow onion
  • 8 oz shredded mozzarella (NOT FRESH)
  • 1 tsp dried oregano
  • 1/4 tsp red pepper flakes
  • 1 egg
  • 1-2 Tbsp sesame seeds or bagel seasoning for topping the dough

Instructions

Italian Cold Cuts Stromboli

  • Preheat the oven to 450 degrees, and arrange a rack dead center in the oven. I recommend having the oven come to this temp for at least 30 minutes before baking the Stromboli's. It makes a difference in the heating power.
  • Line a baking sheet (18" x 12") with parchment paper.
  • If using store-bought dough, bring it to room temperature several hours before making the Stromboli's. This will make the dough pliable and much easier to work with. I remove dough from it's packaging, and place in a large glass bowl coated with the olive oil, then cover with a damp towel and place in a warm spot on the counter for at least 2 hours. You'll see the dough rise significantly.
  • When ready to go, dust your counter with flour, and place the risen dough on it, flipping to coat both sides. I use my hands to gently warm the dough and stretch it before using a rolling pin. You want to create an oblong rectangle, vs. a circle for this. It really helps to try to create the shape with your warm hands, before using a rolling pin. When rolling it out, use a back and forth motion, starting from the center of the dough. If it's warm enough, it should stretch out fairly easily. If you find it snapping back on you, try using warm hands to make it stretch better. Ideally, you want it the length and width of a large baking sheet (18" x 12") before adding toppings.
  • Leaving a 3 inch border (see photo's in blog post) all around of open dough, lay the provolone slices down the center of the dough. This will form the base of the stromboli. Next lay down the ham, covering the cheese. The next layer will be the pepperoni, and finally the shredded mozzarella. Finish this with a dusting of dried oregano and red pepper flakes.
  • Using scissors, cut the dough on both of the long sides into 2 inch sections, stopping just before the toppings in the middle. You are going to use these strips to create a pattern of meeting from both sides, pulling the stromboli together, while leaving slivers of the filling to bake uncovered in between. Think of it as a set of stripes down the stromboli.
  • Beat the egg with 2 tsp water, and using a pastry brush, cover the dough with the egg wash. Sprinkle the dough with sesame seeds or bagel seasoning, if you wish. Toss in the oven, and bake for 14 minutes exactly. Remove from the oven, and cool slightly before slicing. Serve with marinara sauce on the side.

Sausage, Pepper and Onion Stromboli

  • Preheat the oven to 450 degrees, and arrange a rack dead center in the oven. I recommend having the oven come to this temp for at least 30 minutes before baking the Stromboli's. It makes a difference in the heating power.
  • Line a baking sheet (18" x 12") with parchment paper.
  • If using store-bought dough, bring it to room temperature several hours before making the Stromboli's. This will make the dough pliable and much easier to work with. I remove dough from it's packaging, and place in a large glass bowl coated with 1 Tbsp olive oil, then cover with a damp towel and place in a warm spot on the counter for at least 2 hours. You'll see the dough rise significantly.
  • Heat a large skillet over medium-high heat, and coat with 2 Tbsp olive oil. Add the sausage, breaking up into crumbles as it cooks. When the sausage is no longer pink, add the peppers and onions to the pan, cooking until softened, about 5 minutes longer. Remove from the heat to cool a bit before assembly.
  • When ready to go, dust your counter with flour, and place the risen dough on it, flipping to coat both sides. I use my hands to gently warm the dough and stretch it before using a rolling pin. You want to create an oblong rectangle, vs. a circle for this. It really helps to try to create the shape with your warm hands, before using a rolling pin. When rolling it out, use a back and forth motion, starting from the center of the dough. If it's warm enough, it should stretch out fairly easily. If you find it snapping back on you, try using warm hands to make it stretch better. Ideally, you want it the length and width of a large baking sheet (18" x 12") before adding toppings.
  • Leaving a 3 inch border (see photo's in blog post) all around of open dough, lay the provolone slices down the center of the dough. This will form the base of the stromboli. Next lay down the cooked sausage, peppers, and onions, and finally the shredded mozzarella. Finish this with a dusting of dried oregano and red pepper flakes.
  • Using scissors, cut the dough on both of the long sides into 2 inch sections, stopping just before the toppings in the middle. You are going to use these strips to create a pattern of meeting from both sides, pulling the stromboli together, while leaving slivers of the filling to bake uncovered in between. Think of it as a set of stripes down the stromboli.
  • Beat the egg with 2 tsp water, and using a pastry brush, cover the dough with the egg wash. Sprinkle the dough with sesame seeds or bagel seasoning, if you wish. Toss in the oven, and bake for 14 minutes exactly. Remove from the oven, and cool slightly before slicing. Serve with marinara sauce on the side.

Notes

This recipe is more of a method than an exact set of instructions - you can fill the dough with anything you want; just veggies, leftover chicken parmesan, etc..   The only rule is to stick to ingredients that aren't too high in water content (no fresh mozzarella, and use roasted or cooked veggies instead of raw) to avoid a soggy mess.  This recipe is a gift from my dear friend Sue Cronin, who taught me the art of the Stromboli in my North End apartment in the fall of 2006, along with my two oldest daughters, who, at the time, used play-dough scissors to cut their versions.  Thank you Sue!
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Appetizers/Snacks, Breakfast, Lunch

Mini Muffin Frittata’s

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Mini frittata’s with pancetta, spinach and cheddar.  Portable versions of your favorite weekend breakfast!

Frittata’s are an incredibly versatile meal or snack option, and I make them regularly.  You can swap ingredients to work with whatever you have on hand (ham or prosciutto in place of the pancetta both work well), whatever cheese you prefer, or just make these with veggies – spinach, kale, arugula all work well too.  They come together in minutes and last all week in the fridge. 

Mini Muffin Frittata's

Print Recipe
Mini frittata's with spinach, pancetta and cheddar
Course Breakfast, brunch, Lunch, Salad, Lunch, Dinner, snack
Cuisine American, Italian
Keyword frittata, mini muffin frittata
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 people

Ingredients

  • 1/2 cup chopped white onion
  • 4 ounces diced pancetta
  • 5 ounces fresh baby spinach, or chopped kale
  • 1 1/2 cups grated cheddar cheese
  • 8 extra-large eggs
  • 1 1/2 cups half-and-half (you can use milk too)
  • Kosher salt and freshly ground black pepper

Instructions

  • Preheat the oven to 375 degrees. Brush a standard 12-cup muffin tin with olive oil, including the top of the pan.
  • Heat a 12 inch skillet over medium heat, and add the pancetta, allowing the fat to coat the pan for a minute or two. Add the onion, and then the chopped kale or spinach, wilting the greens, and crisping the pancetta. Divide the mixture with tongs among the 12 muffin cups, leaving any liquid behind.
  • In a large liquid measuring cup, beat the eggs, half-and-half, 1/2 teaspoon salt, and 1/4 teaspoon pepper together with a fork or a whisk. Pour the egg mixture evenly over the filling in each cup, filling the muffin cups to the top. Sprinkle each frittata with the grated cheddar cheese.
  • Bake the frittatas for 20 , until puffed and lightly browned on top. If you insert a toothpick in the middle, they should feel firm. Cool for 5 minutes, remove with a small sharp knife onto a serving plate, and serve hot or warm. They will deflate, but taste amazing!

Notes

This recipe is a wide riff on a couple of versions I've made over many years from the Barefoot Contessa, and Glada.  The combination of ingredients is super easy and fast to cook.  They keep for several days, and make for a great breakfast on the go, or after school snack.  I often use them to make egg sandwiches in between a toasted English muffin with a slice of extra cheddar cheese and some sriracha.  
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Appetizers/Snacks, Sweet

White Chocolate Brownies

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Salty but sweet white chocolate brownies.  Perfect for the Kentucky Derby or Cinco De Mayo this weekend!

Some people don’t love chocolate.  While I’m not one of them, I can imagine this brownie is going to be a favorite of those that fall into that category.  To miss out on the moist chewy brownie dessert all together is a tragedy, and now the void is filled!  Don’t worry about them being too sweet either – the white chocolate flavor is subtle, and balanced perfectly by the salt and depth of richness from the sweetened condensed milk.  These easy one-bowl brownies are a true hit – they would also make a great care package, or Mother’s Day treat!

This recipe comes from Broma Bakery, a great resource for anything dessert related.  https://bromabakery.com/white-chocolate-brownies-recipe/

White Chocolate Brownies

Print Recipe
A salty sweet white chocolate brownie
Course Dessert, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 9 servings

Ingredients

  • 1/2 cup butter room temperature
  • 1 cup white chocolate chips
  • 1 large egg room temperature
  • 1 14 oz can sweetened condensed milk
  • 1 Tbsp vanilla extract
  • 1 tsp salt (I use Morton's Kosher)
  • 1 1/2 cups all-purpose flour
  • 1/4 cup powdered sugar for topping

Instructions

  • Preheat oven to 350°F. Line an 8″x8″ dish with parchment paper and set aside.
  • In a microwave-safe bowl, combine butter and white chocolate chips and microwave for 30 seconds. Stir the mixture until completely melted (if not melted, give it another 10-15 seconds). It may be al little lumpy, but don't worry - the mixture will combine well with the next ingredients to become smooth.
  • Add in egg, sweetened condensed milk, vanilla extract, and salt, stirring to combine. Fold in flour, stirring until just combined.
  • Pour mixture into prepared pan and bake for 22-25 minutes. It should be puffed up in the middle. This will sink back down when you remove it from the heat. Remove from oven, allow to cool in pan for 10 minutes, then transfer the brownies out of the pan and onto a cooling rack. Allow to cool completely before serving.

Notes

It's important to slightly underbake these as they will continue to cook in the pan after they come out of the oven.  This recipe is from Broma Bakery, and it's absolutely delicious, in addition to being very simple to make!  Thanks Sarah!  https://bromabakery.com/white-chocolate-brownies-recipe/
 
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Appetizers/Snacks, Breakfast

English Cream Scones with Chocolate Chips

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Buttery Cream Scones flecked with tiny dark chocolate chips.  A spin on Ina’s English Cream Scones, I swapped the currants for chocolate chips.  The exchange is delicious, despite the less authentic approach.  https://www.foodnetwork.com/recipes/ina-garten/english-cream-scones-13126809

This recipe is adaptable, clearly.  The currants are traditional and clearly a popular choice, but the outspoken customer base in my kitchen definitely prefers chocolate to “tiny hard raisins.”  Sorry currants.  

English Cream Scones with Chocolate Chips

Print Recipe
Buttery English Cream Scones with Mini chocolate chips

Ingredients

  • 4 cups plus 1 tablespoon all-purpose flour
  • 3 Tbsp sugar plus additional for sprinkling
  • 2 Tbsp baking powder
  • 1 tsp Kosher salt
  • 3/4 pound cold unsalted butter grated then frozen
  • 4 extra-large eggs
  • 1 cup cold heavy cream
  • 3/4 cup mini chocolate chips
  • 1 egg beaten with 2 tablespoons water or milk for egg wash

Instructions

  • Preheat the oven to 400 degrees F.
  • To prep the butter, using a box grater, shred the butter into a pile of shavings, and keep in the freezer while you get the rest of the ingredients going. If you don't have a box grater, a fine dice works fine too.
  • In the bowl of an electric mixer fitted with a paddle attachment, combine the 4 cups of flour, 3 tablespoons sugar, baking powder, and 1 teaspoon salt. Add the butter and mix on the lowest speed until it is well incorporated. Whisk together the eggs and heavy cream and, with the mixer on low, quickly add them to the flour-and-butter mixture, combining just until blended. Toss the chocolate chips with the 1 tablespoon flour, add them to the dough, and mix quickly to distribute the chips through the dough. The dough may be a quite sticky.
  • Dump the dough out onto a well-floured surface and knead quickly to be sure the ingredients are combined. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see lumps of butter in the dough. Cut with a 3-inch plain round cutter and place the circles on two sheet pans lined with parchment paper.
  • Brush the tops of the dough with egg wash. Sprinkle with sugar and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. Serve warm.

Notes

This is a tweaked version of the Barefoot Contessa's English Cream Scones https://www.foodnetwork.com/recipes/ina-garten/english-cream-scones-13126809.  I changed several ingredients, swapping mini chocolate chips for the currants, much less salt, a little more sugar, and grated the butter instead of dicing.  
Make ahead: Assemble and cut out scones and refrigerate for up to 2 days or freeze for up to 4 months. Defrost overnight in the fridge and bake before serving.
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Appetizers/Snacks, Breakfast, Sweet

Brown Butter Yogurt Banana Bread with Pecans and Dark Chocolate

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Banana Bread is something everyone loves and has about a dozen recipes for.  I have always made an old recipe using greek yogurt, which closely mirrored this version, which includes the incredible addition of browned butter that this it over the top.  IMO, it’s the ultimate!  Slightly tweaked from the indomitable Molly Bay’s version from her cookbook “Cook This Book”, which is a never ending source of inspiration.  

This is a flexible recipe.  I’ve used several kinds of yogurt (vanilla, plain, greek, non-fat, whole milk) and even sour cream in a pinch – it all works. It also transitions seamlessly from bread to muffins – I sometimes use mini loaf pans as well.  I think it would travel well for care packages too!

Brown Butter Yogurt Banana Bread with Dark Chocolate and Pecans

Print Recipe
A deliciously moist banana bread laced with dark chocolate and pecans
Course Breakfast, Dessert, Snack
Cuisine American
Keyword banana bread
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 10 people

Ingredients

  • 4 over-ripe bananas
  • 10 Tbsp butter (1 1/4 sticks)
  • 2 cups plus 2 Tbsp flour
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp kosher salt
  • 1/2 cup plain or vanilla yogurt (I use whole milk plain)
  • 2 large eggs
  • 1 cup brown sugar
  • 1 tsp vanilla
  • 1 cup chopped dark chocolate chocolate chips work great too
  • 1 cup chopped pecans (optional)

Instructions

  • Preheat oven to 350 degrees. Lightly grease a (9 x 5) loaf pan with softened butter, and line with a piece of parchment paper for easy removal after baking. (You can also make this into 16 muffins)
  • Brown the Butter: Melt the butter in a small saucepan over medium heat, swirling and stirring frequently as it slowly turns golden in color as the milk solids brown - about 6 minutes. Set aside to cool.
  • Mix the Dry ingredients: In a large bowl, whisk together 2 cups plus 2 Tbsp flour, the baking soda and kosher salt.
  • In another bowl, mash the bananas with a potato masher or a fork, until they are smooth in consistency. Add to that, the brown sugar, vanilla, eggs, yogurt and cooled brown butter. Whisk until everything is combined. Then fold in the dry ingredients, being careful to not overmix. When combined, fold in 1 cup of chopped dark chocolate, and 1 cup chopped pecans (both optional).
  • Pour the deliciously golden batter into the prepared pan, and bake in the center rack for about 1 hour and 10 minutes. Alternatively, this recipe works great for muffins (makes about 16 muffins) which should take 18-20 minutes to bake.

Notes

This recipe is slightly adapted from the indomitable Molly Baz, whose recipe can be found in her cookbook called "Cook This Book"!  Thanks Molly! 
I have made this recipe with both plain and vanilla yogurt, as well as sour cream - all of them work interchangeably and yield delicious results!
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Appetizers/Snacks, Breakfast, Lunch

Homemade Veggie Cream Cheese Board

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Veggie packed Cream Cheese served with sliced tomatoes, cucumbers, avocados, and red onion with toasted bagels.

You’ve probably seen the recent trend for butter boards, which has flowed into cream cheese now.  This is my version of a slightly healthier homemade veggie cream cheese down the middle.  It serves as a great after school snack or even a birthday brunch with a candle in the middle!  

This recipe is more of a method that is completely adjustable to your own likes and preferences.  You could even do a sweet version with mascarpone and chocolate chips, served with cookies and biscuits on the side!  We chose veggies, and there’s something so much more rewarding about having fresh crunchy vegetables in the spread.  

Homemade Veggie Cream Cheese Board

Print Recipe
Veggie packed Cream Cheese served on a board with bagels and toppings.
Course Breakfast, brunch, Lunch, Snack
Cuisine American
Keyword bagel board, cream cheese board
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 6

Ingredients

  • 2 8 oz blocks of cream cheese, at room temperature
  • 1 small carrot, diced
  • 1 stick celery, diced
  • 1/4 small red onion, chopped
  • 1 bunch scallions, sliced
  • 1/2 red or yellow bell pepper, diced
  • 1/4 English cucumber, chopped
  • 1 Tbsp Everything Bagel Seasoning (I like Everything But the Bagel from Trader Joe's)
  • 6 Sesame bagels toasted and sliced in half
  • sliced onion, tomato, cucumber, avocado, chives for serving

Instructions

  • Chop all of the veggies, and this recipe is very flexible - do them to the size you prefer, swap what you like or have on hand, and just fill this with what you love! Place the softened cream cheese in a large shallow bowl - I used a pie plate. Add the chopped veggies, and mix everything together with the Everything Bagel Seasoning.
  • For serving, spread the cream cheese in a thick layer down the center of a cutting board, and then surround it with sliced veggies and toasted bagels.

Notes

The cream cheese will keep for a week in the fridge in a sealed container, if it doesn't get eaten before!  This one doesn't last long in our house...  
This also makes a fun birthday breakfast - we stuck a candle in the middle for my oldest daughter this year!
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Appetizers/Snacks, Sweet

Dark Chocolate Candy Corn Cookies

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Dense Dark Chocolate Cookies studded with Halloween’s iconic Candy Corn

Candy corn seems elicits strong feelings – it’s a love or hate thing, and not much in between.  For those that don’t love candy corn, have faith that these cookies are amazing without the topping, and you can substitute a multitude of other treats – including peanut butter chips.  

These cookies took some recipe testing to reach success.  Candy corn melts into a sticky mess, so we needed to add these at the end.  The trick is to almost fully bake the cookies, and stuff a few candy corn pieces into the tops and bake for another two minutes to finish them off.  

Dark Chocolate Candy Corn Cookies

Print Recipe
Dark Chocolate Cookies studded with Candy Corns
Course Cookies, Dessert
Cuisine American
Keyword Chocolate Cookies, Candy Corn
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 36 Cookies

Ingredients

  • 2 sticks butter, softened to room temp
  • 1 cup sugar
  • 1 cup light brown sugar
  • 2 tsp vanilla
  • 2 xl eggs
  • 2/3 cup unsweetened cocoa powder
  • 2 cups flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp kosher salt
  • 1 1/2 cups candy corn

Instructions

  • Preheat oven to 350 and line two baking sheets with parchment paper.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars until light and fluffy. Add the vanilla, then the eggs, 1 at a time, and mix well. Add the cocoa and mix again.
  • Sift together the flour, baking powder, baking soda and salt and add to the chocolate with the mixer on low speed until just combined.
  • Using a two ounce (1 3/4") ice cream scoop, or a rounded tablespoon, drop mounds of dough on the prepared baking sheets. You are going to bake these without adding the candy corn at first. Bake for 11-12 minutes, then pull the cookies out. Have the candy corn ready to stick into the cookies - I like three per cookie. Gently press them into the soft dough, then return to bake for 2 more minutes exactly. Pull the cookies out, and cool on a wire rack.

Notes

This recipe is based on the Barefoot Contessa Chocolate White Chocolate Chip Cookies.  After testing several versions, I found it only works to add the candy corn at the very end.  Trust me!  
This would also be an amazing recipe to use with peanut butter chips...
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Appetizers/Snacks, Breakfast, Sweet

BEST Pumpkin Bread

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The Ultimate pumpkin bread recipe, filled with pumpkin puree and fresh ginger.  This healthier version of a classic fall treat does everything right – including the use of olive oil. This recipe comes from Molly Baz and Bon Appetit – two of the best resources out there!

Trust me that I’m as big a fan of the Trader Joe’s Pumpkin Bread Box mix as the rest of you.  I stock up on it, and make it regularly.  But sometimes, I like to make it from scratch, using healthier ingredients.  This recipe makes all the effort worthwhile.  I love the use of the entire can of pumpkin puree, vs. so many recipes that only ask for 1/2 cup – what am I supposed to do with the rest of the can?  It amps up the nutritional content, keeps the bread super hydrated (replacing another adjective that NOBODY likes), and adds true pumpkin flavor beyond that of a spice jar.  Replacing often used canola oil with olive oil is another good move – the fruitiness brings out the pumpkin and ginger, making everything meld happily.  

The temperature for cooking this loaf is 325, lower than most recipes, meaning it takes a little over an hour to bake.  If you are rushed and want to cut the time, I have made this in 60 minutes by doing the first 20 minutes at 350 and the last 40 at 325.  You will get a slightly puffed top as pictured above.  

BEST Pumpkin Bread

Print Recipe
The Ultimate Pumpkin Bread recipe filled with pumpkin puree and fresh ginger.
Course Breakfast, Snack, sweet
Cuisine American
Keyword pumpkin bread
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 12

Ingredients

  • cooking spray
  • 2 1/2 cups all purpose flour
  • 2 tsp kosher salt
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 1/2 tsp grated nutmeg
  • 1/8 tsp ground cloves, or allspice
  • 1 15 oz can pumpkin puree
  • 2 xl eggs
  • 1 Tbsp (plus 1 teaspoon) freshly grated ginger
  • 1 1/2 cups granulated sugar, plus 1/2 Tbsp at the end
  • 1 cup extra virgin olive oil
  • 1/4 cup raw pumpkin seeds

Instructions

  • Preheat oven to 325 degrees. Lightly coat a 9x5" loaf pan with nonstick spray. Line bottom of pan with parchment, leaving a generous overhang on both long sides.
  • Whisk flour, cinnamon, kosher salt, baking powder, baking soda, nutmeg, and cloves in a medium bowl.
  • Whisk eggs, pumpkin purée, ginger, and 1½ cups sugar in a large bowl. Stream in oil, whisking constantly until mixture is homogeneous. Gently fold half of dry ingredients into egg mixture until no dry spots remain. Repeat with remaining dry ingredients, stirring to combine but being careful not to overmix.
  • Transfer batter to prepared pan; smooth top with a spatula. Scatter pumpkin seeds over batter, pressing lightly to adhere. Sprinkle seeds with remaining 1/2 Tbsp. sugar. Bake bread, rotating pan once halfway through, until a tester inserted into the center comes out clean, 80–90 minutes.
  • Let cool slightly, then run a knife or small offset spatula around pan to help loosen bread. Using overhang, transfer bread to a wire rack and let cool.

Notes

This is Molly Baz's recipe from Bon Appetit - I use slightly less sugar on the top, and fewer pumpkin seeds.  This bread also holds on to chocolate chips very well.  I have been known to rush the cook time by starting the first 20 minutes at 350, then another 40 at 325.  You get a puffed top, but it cooks perfectly in an hour if you are rushed.  Thanks MOLLY BAZ and Bon Appetit!  
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