Chocolate Chip Skillet Cookie

It's hard to believe that I've known Julia for 14 years. Yes, back in the day when we were Umbro wearing, bad haircut having, chestless tweens, we really bonded over our shared awkwardness, gangly bodies and necessity for prescription deodorant. Let's be honest, not much has changed. But over the weekend, Jules entered her 26th year. Our little girl has grown up. And while she left behind her blunt bangs and Abercrombie baby tees, there is one thing that will never change.

Julia loves chocolate chip cookies. I mean, really, she loves them as if they were her own child. They are, how shall I put this, her drug of choice. And while her favorite used to be Entenmann's fresh out of aisle three,  it's safe to say she's probably never met a chocolate chip she didn't like. But then, my friends, she, or I, met the cookie of our dreams. Read on. 

This recipe is truly superb. One of those that when you're making the batter you know you've struck gold. One of those where waiting for the end product to cool is torture. I mean, try eating a cookie out of a cast iron skillet that's been at 375 degrees for 30 minutes. No thank you. The consistency was somewhere between a cookie, a blondie and the gates of heaven. And I think, no, I know... you will not be disappointed with it. 

Chocolate Chip Skillet Cookie

1 cup butter, softened

3/4 cup white sugar 

3/4 cup packed brown sugar 

1 teaspoon vanilla extract 

2 eggs 

2 1/4 cups all-purpose flour 

1 teaspoon salt 

1 teaspoon baking soda 

2 cups semisweet chocolate chips 

1. In large bowl, cream butter, granulated sugar, brown sugar, and vanilla until light and fluffy. Add eggs, one at a time, beating well. 

2. In a separate bowl, combine dry ingredients (flour, salt and baking soda). Gradually add the dry ingredients into the wet. Beat until just combined. Stir in chocolate chunks by hand, making sure they are incorporated fully.

3. Spread in greased 12-14 inch round cast iron skillet. Bake at 375 degrees for about 35 minutes (times may vary). I think it's better to take it out a little early because it will continue to cook in the skillet. Cool cookie in pan on a cooling rack, or just dig right in. You may burn your tongue but you'll warm your soul.

Cranberry Bliss Bars

You know, ever since I was a child, this has been my favorite time of year. And twenty-five years later, here I am, sitting on my couch, wearing slippers watching The Polar Express. Some things never change. But when I was a child, it was Christmas lists. It was toys. It was reindeer. And, sadly, while I still hope every year that Santa will squeeze his way into my tiny apartment in Boston, my priorities have since changed... sort of.

This time of year, really, should be special. It should be cherished. We should give a little more and take a little less. We should be gracious and kind. And I get that. And I am happy to do that. But I'm going to let you in on a little secret. The first time I hear  Carol of the Bells, my heart starts to flutter. A house lit up with bright lights makes me feel giddy. And baking holiday treats for people I love, well, it goes without saying, it makes me soar.

The first treat this year? Well, I'm glad you asked. Cranberry Bliss Bars. And more than eating them yourself, you might like spreading a little joy around you. Or then again, you might not let them cool completely and eat them out of the pan. Your call. Secret's safe with me. But whatever the case, you won't be disappointed.

Cranberry Bliss Bars
1/2 cup butter, melted
1 1/4 cups packed light brown sugar
2 large eggs
1 teaspoon vanilla
1 3/4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup white chocolate chips
1/2 cup dried cranberries 

Frosting
1 (12 ounce) can ready-made vanilla -or- cream cheese frosting (Feel free to make homemade, but I was running out of time so used store bought)
1/4 cup dried cranberries, chopped
1/4 cup white chocolate chips
1/4 cup shelled pistachios, chopped


1. Preheat oven to 350 degrees. Prepare a 9x13 pan by lining it with parchment paper for easy removal.
2. Melt butter and then cool slightly. In a mixing bowl, blend butter and brown sugar until smooth. Add all other ingredients except white chocolate chips and dried cranberries. Once the mixture is almost fully incorporated, add 1/2 cup chips and 1/2 cup dried cranberries.
3. Batter will be thick. Spread into a 9x13 pan and bake 350 degrees for 23-25 minutes or until a toothpick tests clean. Allow to cool thoroughly.
4.  When cool, frost and top with remaining cranberries, chocolate chips and pistachios.

Pumpkin Cream Cheese Muffins

So I love October. It's probably, no, definitely, my favorite month. The air gets a little cooler, the beers a little darker and the food a little, well, how do I put this? The food gets better. Mostly because of pumpkin. But also because of pumpkin muffins, pumpkin coffee, pumpkin scones, pumpkin drugs. You know the deal. And, without a doubt, when I finally started baking again (it's been a while if you follow this blog), pumpkin had to be the debut. So pumpkin 'twas.

These little muffies were super tasty, moist and delicious. They weren't super sweet, and in fact, I would even recommend that you use a cream cheese frosting if you want something a little more dessert like. See my recipe for cream cheese frosting here. But, if you're fine with a muffin that is indeed more like a muffin, give it a go friends!

Pumpkin Cream Cheese Muffins 

1. Preheat oven to 375 degrees. Grease and flour 18 muffin cups.

2. For the cream cheese filling, in a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth, then set aside. 

3. For the streusel topping: In a medium bowl, mix flour, sugar, cinnamon and pecans. Add butter and cut it in with a fork until crumbly. Set aside. 

4. For the muffin batter: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. Make a well in the center of flour mixture and add eggs, pumpkin, olive oil and vanilla. Beat together until smooth. 

5. Place pumpkin mixture in muffin cups about 1/2 full. Then add one tablespoon of the cream cheese mixture right in the middle of the batter. Try to keep cream cheese from touching the paper cup. Sprinkle on the streusel topping. 

6. Bake at 375 degrees  for 20 to 25 minutes.

Lemon Blueberry Cupcakes

Right now in the Bean, it is pouring rain. I might even venture to say it is chilly outside. And on television, I just saw a back-to-school commercial. I mean it is July, and at my new job, we are planning our holiday menu! Is it just me, or is this summer flying by? I haven't even been to the beach and suddenly I find my mind wandering to cozy sweaters and warm coffee drinks.

But before I get carried away with my lusty thoughts for autumn, I want to hold on to the summer just a little longer. Lazy days, hazy afternoons and long evenings. Roof tops, grill food and late night walks.

Dripping ice cream cones, sangria and the best fruit the year will offer. So before you get carried away thinking about the rest of the year to come, hold on to your summer for just a few weeks longer. Found this gem on Annie's Eats and would highly recommend the combination between sweet blueberries, smooth cream cheese frosting and zesty bright lemon.

Lemon Blueberry Cupcakes

For the cupcakes:
¾ cup plus 2 tbsp. all-purpose flour, divided
¾ cup cake flour
1½ tsp. baking powder
¼ tsp. salt
8 tbsp. unsalted butter, at room temperature
¾ cup plus 2 tablespoons sugar
Zest of  1 lemon
2 large eggs, at room temperature
1 tsp. vanilla extract
2 tbsp. lemon juice
½ cup plus 2 tbsp. milk, at room temperature
1 cup fresh blueberries

For the frosting: 
8 oz. cream cheese
5 tbsp. unsalted butter, at room temperature
3 cups confectioners’ sugar, sifted
1 tbsp. freshly squeezed lemon juice
Zest of 1 large lemon
Additional fresh blueberries, for garnish

1. Preheat your oven to 350. Line cupcake pans with paper liners. In a medium bowl, combine the ¾ cup all-purpose flour, the cake flour, baking powder and salt; whisk together and set aside. In the bowl of an electric mixer, combine the butter, sugar and lemon zest. Beat together on medium-high speed until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, blending well after each addition. Beat in the vanilla and lemon juice. With the mixer on low speed, mix in half of the dry ingredients just until incorporated. Blend in the milk. Mix in the remaining dry ingredients, beating just until incorporated.
2. In a small bowl, toss the blueberries with the remaining 2 tablespoons of all-purpose flour. Using a spatula gently fold the berries into the cake batter. Divide the batter evenly between the prepared liners, filling each about ¾ full. Bake 20-22 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pans 5 minutes, then transfer to a wire rack to cool completely.

3. To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer. Beat on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the lemon juice and lemon zest. Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth. Frost cooled cupcakes as desired. (I used a large, unlabeled star tip to frost these cupcakes.) Garnish with fresh blueberries.

Carrot & Zucchini Frosted Sweet Bread

I've been going to church for about three and a half years, which is pretty surprising to anyone who knew me prior to then, because I was downright opposed to organized religion. I have heard a lot of things that have, unfortunately, gone in one ear and out the other, but on Sunday, I heard something that will stick with me for a really long time. There are times in our lives where we can be staring in the mirror and totally forget the person we are. Therein becomes a gap -- the gap between who we say we are, and what we really do. And the more negligent we are with the decisions in our lives, the bigger that gap becomes.

I have a certain perception of myself, as most people do. I think I am strong. I think I am a good person. I think I am healthy, forgiving, logical and well-adjusted. I think I am tough, thick skinned, funny and active. I think I have a purpose, that I am a good friend and that at the end of the day, I generally like who I am. Lately, I've been taking a good hard look in the mirror, and that girl has, in a way, faded. I'm horrible at returning phone calls to people I love. I am angry, sensitive and forgoing the things I say I love and the person I say I am for things that inevitably, end poorly. I am selfish and tired and full of decisions that I am not sure whether they are helping or hurting me. I am a hypocrite and I, above most things, hate hypocrites. But I decided, yesterday, that I am done with that. I am, from here on out, in recovery.

As I heard on Sunday, the point is, our baggage isn't who we are, it is our fuel for who we can become. And as corny or as cliche as it sounds, I am ready to become the best that I can. And I am ready to get back to doing all of the things that I really love. This, being one of them.

Carrot and Zucchini Sweet Bread with Lemon Cream Cheese Frosting
2 eggs, slightly beaten
3/4 cup packed brown sugar
1/2 cup canola oil
1/4 cup honey
1 tsp vanilla
1.5 cups shredded carrot
1 cup shredded zucchini
1/2 cup chopped walnuts
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp ground ginger
1/4 tsp baking soda

Lemon Cream Cheese Frosting
8 oz cream cheese (we used half reduced fat, half regular)
1 cup powdered sugar
Zest of one lemon

1. Preheat oven to 350 degrees. In a large bowl, whisk together eggs, brown sugar, oil, honey, and vanilla. Some clumps of brown sugar may remain. Fold in the carrot, zucchini, and walnuts.
2. In another bowl combine the flour, baking powder, ginger, and baking soda.  Whisk to blend together. Slowly add to flour mixture to the wet mixture. Stir until just combined. Spread batter into an ungreased 13x9 baking pan.
3. Bake about 25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
4. Once the cake is cooled, cut it into rectangular or square pieces to your size liking. Make the frosting -- In a medium mixing bowl, beat the cream cheese, powdered sugar and lemon zest with a mixer until light and fluffy.  Spread or pipe the frosting over the cooled bars.

Seven Layer Bars

Julia and I are standing there in the kitchen laughing hysterically. We are picking the crumbs off of the counter and sneaking in little bites of our cooling masterpieces here and there. We have flour up to our elbows, and our non-air conditioned kitchen is steaming from the mid-summer sun and our overheated oven. It is the simplest of times that sometimes make the best of memories. It is these times where life seems easy, and perhaps even clear. It is these times that you make some absurd pinky promises to your best friends, like, "one day, we are going to do this for a living."

And so began our planning process. We hope, once we move into our new apartment in September, to break into the Farmer's Market niche in Boston. Will it be easy? No. Will it be time consuming and frustrating? Yes. But could it be an incredible opportunity to do something you love with someone who makes you laugh until you cry and makes a mean cookie? I think so. So now, we're compiling some of our favorite recipes to get them tested by friends, family and co-workers, and here is the first we are sure to have on our list.

Seven Layer Bars

1/2 cup unsalted butter

1 1/2 cups graham cracker crumbs

1 cup semisweet chocolate chips

1 cup butterscotch chips

1 cup chopped walnuts

1 (14 ounce) can sweetened condensed milk

1 1/3 cups shredded coconut

1. Preheat your oven to 350 degrees. 

2. Place butter in 13 x 9 inch pan and melt in oven. Swirl to coat bottom and sides with butter. Make sure your pan is liberally coated. It makes the bars tastier and easier to remove from the pan.

3. Spread and even layer of graham cracker crumbs over bottom of pan. Layer chocolate chips, butterscotch chips, and nuts over crumbs. Pour condensed milk over nuts. Sprinkle coconut over condensed milk. 

Bake until edges are golden brown, about 25 minutes. Let cool.

Intense Chocolate Brownies

Relaxing on the bed of the hotel this weekend, I had my feet kicked up, a magazine in my hand and Julia's family surrounding me. We're all sort of talking but after three days of sightseeing and trekking around Boston, it was clear everyone was just fine taking a few minutes to take in the quiet. Suddenly, a flurry of pitter patters and shrieking giggles booms throughout the room, and before you know it, 2-year-old Jack is climbing up on the seat and giving you kisses, holding your hand and using the Socratic method of questioning to get to the bottom of everything you say. I hardly ever spend time around little kids anymore, and I forgot just how hilarious they can be.

On Friday night, we noshed on Lobster Rolls, Crispy Shrimp Flatbreads and Clam Chowder at Todd English's Olives. On Saturday we devoured amazing Eggs Benedict at The Salty Pig at brunch and sampled an array of Pulled Pork, Mediterranean Salads and Chicken Pot Pie at Johnny Harvard's Brewery for dinner. We had extremely fresh fish, scallops, shrimp and crab cakes at Legal Seafoods on Sunday. And we went through our fair share of coffees between the whole group. And wouldn't you know it, Jack had Cheez-Its, Cheerios and milk the entire time.  The entire weekend -- that is literally all he had! But, I imagine, even the pickiest of eaters would have one of these brownies. In fact, I would almost guarantee it. Thanks Meg (and the Flour Bakery) for the recipe. They were some of the fudgy-est brownies I have ever had, and that is a good thing. Know that.

Intense Chocolate Brownies

5.5 oz (155 grams) unsweetened chocolate, chopped

2.5 oz (70 grams) bittersweet chocolate, chopped

3/4 cup plus 2 Tbsp (200 grams) unsalted butter, melted

5 eggs

2 cups (400 grams) sugar

1 1/4 cups (175 grams) unbleached all-purpose flour

1/2 tsp baking powder

1/2 tsp salt

1. Position the oven rack to the middle and preheat to 325°F. Butter and flour a 9 x 13 inch baking pan. Gently melt the unsweetened chocolate and bittersweet chocolate in a medium Whisk in the melted butter and allow to cool slightly.

2. In a separate large bowl, slowly beat eggs and sugar for 1 minute, or until frothy and somewhat thick. Fold in the chocolate mixture.

3. In a medium bowl, sift together the flour, baking powder and salt. Fold in the flour mixture into the egg-chocolate mixture until thoroughly combined. Mix until there are only a few steaks of flour left in the bowl. This will ensure they will stay moist. Scrape the batter into the prepared pan and spread in an even layer with the spatula.

4. Bake for 30 to 35 minutes- but start checking at about 20 minutes. They are done when a knife or toothpick inserted into the center comes out with a few wet crumbs on it. Let them cool for 2 hours. They are so moist, they need this time to firm up enough to cut.

**Note: I made these in cupcake tins because I would have just kept cutting in the pan until there were no brownies left! I cooked them for about 20 minutes, but I think 15-18 would be ideal. Grease WELL!