Wish Upon A Chef

 Life is a funny thing.


Wine Syrup
Makes about 1 cup

It's no secret that I love the Boy Toy more than I love goat cheese.  And that, people, is ALOT.  As long as we've been together, I still get all twitterpated about date night with him. 

We had initially planned to go back to "our place" for Valentine's Day - the same restaurant where we've had dinner for the past two years, but after Boy Toy brought home a $300 souvenir speeding ticket from our California trip a few weeks ago, I made the offer to have dinner at my house instead.  I don't get the opportunity to cook for him often and I was uber excited about our plans all week.  I planned an easy-to-prepare menu complete with a sinful dessert and picked up a couple of bottles of wine that I had been wanting to try.  (This label combination made me giggle because I'm dirty like that.  50 Shades of Grey ain't got nothing on me!)


During our flights to and from California, Boy Toy entertained himself by streaming episodes of Diners, Drive-Ins and Dives on my iPad (am I turning him into a foodie??) and at one point he turned to me and asked if I thought he would like polenta.  "Yes! Of course you would!" I said. (I really had no idea if he would or not but I always try to further his interest in food so I was very agreeable that he would absolutely LOVE it while at the same time wondering if I would even like it.)  I decided the next chance I had, I would test the polenta theory.  Keep in mind that you do have to plan ahead when making it as it requires several hours (or overnight) to cool.





Lemon Rosemary Steak with Mushrooms
Serves 4

4 (6-ounce) grass fed sirloin steaks, about 1/2 inch thick
Salt and freshly ground pepper
3 tablespoons extra virgin olive oil
2 cloves garlic, peeled and smashed
1/2 pound fresh mushrooms, sliced
1 spring fresh rosemary
juice of 1 lemon
1/4 cup water

Pound steaks lightly with meat mallet to slightly thin.  Season both sides of steak with salt and pepper.

In a large skillet over high heat, combine 2 tablespoons of olive oil and garlic cloves. When the pan is hot, add 2 of the steaks and cook for 1 minute. Flip steaks, add rosemary to the pan and cook for 1-2 minutes more. Transfer steaks to a platter and keep warm. Add remaining olive oil and repeat process with steaks, garlic and rosemary. Remove steaks to platter and add mushrooms to pan and saute for about 2 minutes. Add lemon juice, water and any juices accumulated from steaks, lower heat to medium and cook for about 2 minutes, scraping up any browned bits from the bottom of the pan. Cook about 1-2 minutes more.

Discard rosemary and garlic, spoon pan sauce and mushrooms over steaks and serve.

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Polenta cakes topped with mushroom pan sauce from the steaks

Polenta Cakes
Serves 4

1 cup cornmeal
3 cups water
1 teaspoon salt
4 tablespoons butter, divided
shredded cheese (Cheddar or Parmesan works great)

Bring water and salt to a boil. Gradually sprinkle in cornmeal, whisking continuously until all cornmeal has been added. Simmer until mixture becomes thick, about 20 minutes, stirring occasionally to keep cornmeal from sticking to bottom.. Once mixture is done cooking, stir in butter and pour mixture into a lined baking sheet making sure polenta is at least ½” thick. Cover with plastic wrap and place it in the refrigerator to cool for at least 2 hours (up to 2 days).

Slice polenta into 8 cakes. Melt 1 tablespoon of butter and place 4 polenta cakes in a skillet. Grill cakes for 5 minutes, until golden brown. Flip and grill until other side is golden brown, about 4-5 minutes. Remove from skillet and repeat with remaining polenta.

Serve topped with shredded cheese.   I also topped with mushrooms and pan sauce from the steaks

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Molten Chocolate Lava Cake with Caramel Filling
Serves 4

1 stick unsalted butter, plus melted for brushing
1 tablespoon unsweetened cocoa powder
1/4 cup plus 1 tablespoon all-purpose flour
6 ounces 70% dark chocolate, chopped
1/2 cup granulated sugar
3 large eggs, at room temperature
Pint of salt
4 tablespoons store-bought caramel sauce

Preheat oven to 425 degrees.  Brush four 6-ounce ramekins with melted butter.  In a small bowl, whisk the cocoa powder with 1 tablespoon of the flour; dust the ramekins with the cocoa mixture, tapping out the excess.  Transfer ramekins to a sturdy baking sheet.

In a medium saucepan, melt 1 stick of butter with the chocolate over very low heat, stirring occasionally.  Let cool slightly.

In the bowl of an electric mixer, beat granulated sugar with the eggs and salt at medium-high speed until thick and pale yellow, about 3 minutes.  Using a rubber spatula, fold in the melted chocolate until no streaks remain.  Fold in the 1/4 cup flour.

Spoon 2/3 of the batter into the prepared ramekins, then spoon a tablespoon of the caramel sauce on top.  Cover with the remaining chocolate batter.  Bake in the center of the oven for 16 minutes, until the tops are cracked but the centers are still slightly jiggly.  Transfer ramekins to a rack and let cool for 5-8 minutes.

Run the tip of a knife around the edges of each cake to loosen.  Invert a small plate over each cake and, using pot holders, invert again.  Carefully lift off the ramekins.    

Here at Wish Upon A Chef we talk mostly about food and recipes, but I want break from tradition for just a few minutes and talk about life.  And we can't really talk about life without also talking about death. 

I started this blog in 2006 during a rough patch in my life.  Cooking and blogging gave me something to look forward to and be accountable for and I blogged like hell during those days.  Things eventually worked out for the best and I've thanked my lucky stars for the joy and happiness I've experienced since those dark days.  But I think we all know it can't be roses and rainbows every single day and blogging or cooking can't always cure what ails you.

My blog has been without words for the last 3 months.  My meals have consisted mostly from the stock of frozen prepared foods in my freezer.  There has been no creativity or desire.  No words would come. 

My mother has been battling stage III cancer since September.  She is preparing for a bone marrow transplant in March at Vanderbilt hospital.

We tragically lost my 16-year-old cousin to suicide in November.

Jesse James, my furry four-legged companion of nearly 12 years, died in February. 

My job has caused a great deal of anxiety and stress over the past several months. 

I look at myself in the mirror and I hate what I see - the dark circles under my eyes, hair badly in need of coloring.  I hate the way I feel - lethargic, unmotivated, depressed.  My thoughts have been dark and brooding.  I've been going through the motions and nothing more, but it's time to change all of that and the only way I know how is to dive right back into life. 

It's time to breathe life back into Wish Upon A Chef and resurrect a few other projects that I've been working on.  It's time to be thankful for the times we've had and make the most of the time still yet to come. 

I chose a Caramel Apple Cheesecake from Pinterest as my inspiration for getting back into the kitchen.  The recipe that I found was based on Mimi Hodges' Candy Apple Pie, which won the Pie of Emeril's Eye contest, but I tweaked it just a bit more and came up with the perfect blend of sweetness to celebrate a friend's birthday this past weekend.

It's life.  It's death.  It's all going to get in the way at times.


Caramel Apple Cheesecake
adapted from Mimi Hodges, winner of Good Morning, America’s “Pie of Emeril’s Eye” Contest, 2000


Crust
1 1/2 cups ginger snap cookie crumbs
3 tablespoons granulated sugar
1/2 teaspoon cinnamon
5 1/3 tablespoons unsalted butter, melted
Apple Filling
5 tablespoons unsalted butter
1/4 cup packed light brown sugar
1/4 teaspoon salt
1 teaspoon cinnamon
3-4 Granny Smith apples, peeled, cored and thinly sliced
Cheesecake
16 oz. cream cheese, at room temperature
1/3 cup granulated sugar
2 teaspoons vanilla extract
2 large eggs, at room temperature
2 tablespoons freshly squeezed lemon juice
Caramel
8 tablespoons (1 stick) unsalted butter
1 cup packed light brown sugar
1/2 cup heavy cream

1/2 cup chopped pecans, for garnish

To make the crust: preheat the oven to 375 F. Line the bottom of a 9-inch springform pan with a circle of parchment paper. Combine the cookie crumbs, sugar, cinnamon and melted butter in a medium bowl. Use a fork to stir until the crumbs are evenly moistened. Transfer the mixture to the prepared springform pan and press into an even layer over the bottom and about two-thirds of the way up the sides of the pan. Bake for 6-8 minutes, or until golden in color. Transfer the pan to a wire rack and let cool for about 10 minutes.  Reduce oven heat to 350 F. 

To make the apple filling: Melt the butter in a large skillet set over medium heat. Add the brown sugar, salt and cinnamon, stirring to combine, and cook until gently bubbling, about 1 minute. Add the apples and toss to coat. Cook until the slices are tender, and most of the liquid in the pan has been reduced, about 15-20 minutes.  Add the cooked apples to the cooled crust.

Refrigerate the crust while you make the filling. 

To make the cheesecake layer: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and sugar on medium speed until smooth. Add the vanilla, egg and lemon juice and beat until incorporated and smooth, about 1-2 minutes. Pour the cheesecake batter over the apples in the crust and spread into an even layer. Bake until the cheesecake is set, about 20-30 minutes. Transfer the pan to a wire rack and cool to room temperature then refrigerate for at least 4 hours before making and adding the caramel.

To make the caramel sauce: Add the butter, brown sugar and heavy cream to a medium saucepan. Bring the mixture to a boil over medium heat, stirring constantly. Lower the heat to medium and continue boiling until the mixture thickens slightly, about 7-8 minutes. Turn off the heat and let cool slightly.

Remove the sides of the springform pan, then gently pour the caramel over the cheesecake. Garnish with chopped pecans, if desired. Store, covered, in the refrigerator.

When I was a kid, I overheard two woman having a conversation about how they dreaded the holidays.  They were griping about having to shop and wrestle with the tree and this, that and the other and they were just going to be so glad when it was all over.  As a kid, I just could not imagine the horrid thought of not wanting to celebrate the holidays!  How could you not look forward to putting up a Christmas tree and baking cookies and going to parties and having loads of presents from Santa??  I vowed right then and there that I would never be a grumpy grown-up like them.

But guess what? 

In those years of teen-angst when I wanted nothing more than to become an adult, I didn't realize just how much of a rip-off adulthood actually is.  I didn't know that I would grow up to become a woman who did not acquire the seemingly mandatory female shopping gene and someone who hated crowds. I didn't realize it would be challenging to scrape together extra cash for buying gifts because there were so many bills that needed to be paid.  And where does one find the time to totally redecorate their home and bake dozens of cookies and attend holiday parties after they work 40+ hours each week? 

I can totally sympathize with those women from long ago and fully understand what they were talking about.  Now, don't get me wrong - I've managed to overcome these obstacles in years past what with the advent of online shopping and 0% interest credit cards and such. But on top of everything else, I have had alot of sickness in my family these past few months and a recent tragic death and I don't feel like "doing" the holidays this year.  Even my favorite holiday, Halloween, passed by without much fanfare this year and Thanksgiving will be much the same.  I don't care about all the hoopla and bling - I just want to spend time with my family and loved ones and be thankful for yet another year together. 

With my recent switch to more real foods, I wanted to prepare a Thanksgiving feast this year with nothing but real food.  No processed soups in my green bean casserole.  No canned turkey gravy and no white flour in my breads and desserts.  But there was no motivation to research and test recipes.  No excitement to shop for ingredients.  No desire to prepare food for days to impress my guests. 

Boy Toy is in charge of frying the bird and I'll do the regulatory sides, but nothing fancy this year.  I made my favorite Trader Joe's Copy Cat Cranberry Walnut Tart and cranked out a couple of pumpkin pies.  I used my secret ingredient in the pies: Chinese Five Spice.  I love this stuff!  It is a blend of cinnamon, nutmeg and cloves but the addition of star anise, Sichuan pepper and fennel give it a subtle kick. I like to use it interchangeably in recipes like my cinnamon roll recipe that calls for alot of cinnamon.  I know it sounds weird to use peppers and fennel in a sweet recipe, but trust me, it works.  The mixture is not overpowering at all and leaves people wondering what the taste is and feeling like they can't quite put their finger on what it is exactly . 

Serve this pie with freshly whipped cream and give thanks that it is so easy to make! 




Easy Pumpkin Pie
Serves 8

1 frozen deep dish pie crust, thawed
Filling:
3/4 cup sugar
1 teaspoon Chinese Five Spice
1/2 teaspoon salt
1 can (15 oz) pumpkin
1-1/4 cup evaporated milk
2 eggs, beaten

Heat oven to 425.  In a large bowl, combine filling ingredients.  Pour into pie crust.  Carefully transfer to oven rack.

Bake for 15 minutes.  Reduce oven temperature to 350 and continue baking 30-40 minutes longer or until knife inserted near the center comes out clean.  Cool 2 hours; refrigerate until serving time.

Serve with fresh whipped cream.

Among our group of friends, there are three different February birthdays to be celebrated so Boy Toy and I made plans to encompass all the Aquarius and Pisces among us into one big gathering at one of our favorite places, Morgan Ridge Vineyards.  One birthday girl particularly likes red velvet cake so I decided to put a little different spin on things by making a red velvet cheesecake from a recipe that I found on Pinterest for everyone to enjoy.  We discovered that it pairs really well with red wine!

Toward the end of June, Boy Toy and I spent a lovely afternoon at Morgan Ridge Winery and quickly put it on our list of things we must do again.  We were so stoked to see the Living Social deal offered in January that we spread the word to all of our friends and loaded up 12 of them and headed back there for the birthday celebration. They have a beautiful patio and pavilion area but we were relegated to staying indoors this time because of the cold rainy weather. Once again we had a lovely time - the tour, the tasting, the cheese plate, the variety of wines and the camaraderie we shared were still the conversation buzz at dinner a couple of hours later.

And can I just say that here it is two days later and the red velvet cheesecake is still the buzz among everyone too.  It was probably one of the best cheesecakes I've ever made (running a very close race with this one) and there was not one crumb left to verify its existence.  I've already been asked to repeat the performance.  


The vibrant red color was enough to WOW the crowd and the addition of tangy buttermilk added a certain creamy richness not found in other cheesecakes.  Some reviewers at Recipe Girl, where the recipe seems to have originated, said they thought the amount of cream cheese frosting was too much but I'm here to tell you that it totally made the cake.  Just like cream cheese frosting on a red velvet cupcake or cake, you can never have enough and it was the crème de la crème of dessert.  Don't skimp on that part!


I had a box of edible silver from a long ago purchase at Dean & Deluca that I finally decided to break open and use for garnish.  It retailed for $44 and I got it for a steal of a deal from the discount bin but I still used it sparingly.  It added just the right amount of birthday bling but if you change out the garnishes, this red beauty would be a hit for Christmas or Valentine's Day.



Red Velvet Cheesecake with Cream Cheese Frosting

printable recipe

Ingredients:
CRUST:
17 Oreo cookies, crushed finely
1/4 cup butter, melted
1 Tablespoon granulated white sugar
CHEESECAKE:
3 (8 ounce) packages cream cheese, at room temperature
1 1/2 cups granulated white sugar
4 large eggs, lightly beaten
3 Tablespoon unsweetened cocoa
1 cup sour cream
1/2 cup buttermilk
2 teaspoons vanilla extract
1 teaspoon distilled white vinegar
2 ounces red food coloring (two 1-ounce bottles)
FROSTING:
3 ounces cream cheese
1/4 cup butter, at room temperature
2 cups powdered sugar, sifted
1 teaspoon vanilla extract
fresh mint sprigs, for garnish
heavy duty foil

Directions: 1. Prepare crust: Stir together Oreo crumbs, melted butter, and 1 Tablespoon granulated sugar; press mixture into bottom of 9-inch springform pan.

2. Preheat oven to 325°F. Prepare water bath: Fill large roasting pan (big enough for springform pan to fit into) with about 1 inch of water. Place in oven and allow to preheat along with the oven.

3. Prepare filling: Beat cream cheese and sugar at medium-low speed with an electric mixer for 1 minute. Add eggs and remaining cheesecake ingredients, mixing on low speed just until fully combined. Pour batter into prepared crust.

4. Take out two sheets of heavy duty foil and layer them on top of one another. Place springform pan on top of the foil and wrap the foil gently around the pan and up the sides. Make sure that there are no tears or holes and that the foil comes all the way up around all sides of the cake. Carefully place the foil-protected pan into the water bath in the preheated oven.

5. Bake for 10 minutes; reduce heat to 300°F. Bake for an additional 75 minutes or until the center is firm. Turn oven off. Let cheesecake stand in oven for 30 minutes. Remove cheesecake from oven. Carefully remove cheesecake from water bath and place on wire rack. Run a thin knife around the outer edge of the cheesecake. Cool on rack for a couple of hours, until the cheesecake becomes close to room temperature. Cover and chill for at least 8 hours (or overnight). Remove sides of springform pan.

6. Prepare frosting: Beat cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar and vanilla, beating until smooth. Spread evenly on top of cheesecake. Garnish, if desired.

Source: RecipeGirl.com (Adapted from Southern Living)

Looking for a treat to express your love this Valentine's Day?  Try these Dark Chocolate Cherry Cordial Brownies - they taste like chocolate covered cherries, only way much better.  The frosting alone is sweet enough to land your beloved in the dentist chair for a shiny new filling but the combination of cherries and dark chocolate come together for pure decadence.

These were quick and easy to make -  I pulled them together on a whim for Boy Toy's kids for Valentine's Day and sent them quickly out the door so I wouldn't be tempted by them.  I'll admit to eating a small sliver just for the sake of making sure they weren't poisonous or anything.  I snapped this photo with my phone just as they were being snatched off my kitchen counter, so it's not my best photography work.  When you are preparing the icing, make sure you beat the butter and sugar until it's fluffy before adding the other ingredients.  I was in a hurry and just threw everything into the mixer so the butter ended up separating and making the icing looking clabbered.   I really don't think my young and eager Valentines minded though - or even minded that I didn't have time to drizzle the melted chocolate on top to make them all pretty.

Dark Chocolate Cherry Cordial Brownies
from A Little Bit Crunchy A Little Bit Rock n' Roll 

Printable Recipe
 
For the brownies:
1/2 cup unsalted butter
1/4 cup dark chocolate chips
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1/3 cup dark cocoa powder
1/2 cup flour
1/4 teaspoon salt
1/4 teaspoon baking powder
For the frosting:
2 cups powdered sugar
1/2 cup unsalted butter, room temperature
10 ounce jar maraschino cherries, drained & juice reserved
1 tablespoon milk
1 to 2 teaspoons maraschino cherry juice
1 teaspoon almond extract
1 teaspoon vanilla extract
1/2 cup dark chocolate chips
1 teaspoon vegetable oil

Preheat oven to 350 degrees.  Grease an 8x11 inch pan.

Drain the cherries and coarsely chop them.  Spread them out on paper towels to dry slightly.

In a small bowl, whisk together the flour, dark cocoa powder, salt, and baking powder.

Melt the butter and pour into a large bowl.  Whisk in the dark chocolate chips until melted.  Whisk in the sugar and then the eggs.  Stir in the dry ingredients.

Pour into the prepared pan and bake for 20-25 minutes.  Cool completely.

For the frosting:  beat the butter together with the powdered sugar until fluffy.  Add extracts, milk and maraschino cherry juice until desired consistency is achieved.  Fold in the chopped cherries.

Frost the cooled brownies.  Chill for 30 minutes and then cut into squares.

Melt the remaining 1/4 cup dark chocolate chips and stir in the oil.  Drizzle over the frosted cut brownies. 

I'm always thrilled to see fresh cranberries hit the produce shelves just before Thanksgiving.  I load up on way too many bags of the tart red berries and squirrel them away in the freezer to enjoy year round.

Several years ago I fell in love with Trader Joe's Cranberry Walnut Tart but I never gave much thought to trying to replicate it in my own kitchen until last year, quite by accident.   I was tired and in a hurry to throw together a cranberry pecan pie for Thanksgiving last year when I realized that I didn't have any pecans on hand.  I threw in some walnuts and also in my hurried stupor, I forgot to add the sugar.  As the pie baked I convinced myself that it was ruined but as luck would have it, it turned out quite good.  I realized that with a few more tweaks, it could be a close copy cat of my beloved Trader Joe's tart.  

I'm all about things being easy with no fuss in the kitchen so most occasions I make this in a 9x13 baking dish and cut it into squares for serving.  I wanted it to have a little fancier presentation for my first Thanksgiving with Boy Toy and his family this year so I prepared it in a 9" spring form pan.  I lined the bottom of the pan with parchment paper before pressing the crust in and I also lined the sides of the pan prior to pouring in the cranberry filling.   It turned out beautifully and I'm somewhat ashamed to admit that I ate way more than my fair share!

If the thought of spiders, skeletons, witches and ghosts scares you, you may just need your mummy. 

Mummy cookies, that is. 

These cookies are so cute and fun to make and don't require any advanced skill level or long list of ingredients.  Let your little ghouls have just as much fun wrapping the mummies as they do eating them!

View the recipe and instructions for decorating here.

Happy Halloween!

Halloween is one of my favorite holidays of the year - what other time can you dress up in a crazy costume and run around begging for treats from strangers?  I've already decided what this year's costume is going to be, it's just a matter of getting it all pulled together. 

Admittedly Halloween seems to be more fun when you have a couple of ghosts and goblins running around that you can claim you are baking all the cookie and candy goodies for, so I plan to take full advantage of that this year.  I'm busy making a list of everything I want to try this year and hope to get a jump start on it so we can celebrate all month long, but in the meantime I wanted to share some of the treats from Halloweens past by bringing them to the forefront once again during the month. 

These pumpkins bars are really great to bake all the way through the end of Thanksgiving since pumpkin is still in season even then.  View the original post here and stay tuned for some ghostly good new treats and a few others being brought back from the dead!

I recently polled a few of my girlfriends as to what their definition of "sexy" is when it comes to the ideal mate.   Most of their answers focused on physical attributes: 

I love a tall man with wide shoulders. 

I think a foreign accent is totally sexy.

Blue eyes and blond hair make me melt. 

As it usually is with me, the cheese stands alone when it comes to being in agreement with what everyone else thinks.  Of course there are certain physical attributes that will turn my head, but what I find truly sexy has not so much to do with hair or eye color, dialect or stature. 

The Boy Toy has the extremely lethal combination of all things that I find sexy in a man.  It's a given that I find him physically attractive - we won't even go there.  But what makes me weak in the knees about him is that he is a great cook.  And he does dishes (which scored him MAJOR points with my family during this trip.)  And if those things alone don't make you **swoon** I'll throw in the fact that he......

Wait for it........




Wait......





He also shops for his own groceries. 

Be still my beating heart, but those are all the things that trip my sexy trigger.  Now, if you'll give me just a moment to catch my breath and get myself back together, I'll finish my story...

Since I am the "foodie" in our relationship, I naturally assumed that I would do most of the cooking when we became a couple and it wasn't until after the Boy Toy and I started dating that I discovered his culinary talents.  As it turns out, I've eaten more meals at his house prepared by his own hands than he has at mine.  So last week, when he emailed me this picture of a fruit trifle and said he thought it looked yummy, I knew it was my chance to impress him with my kitchen skills.

Trifles are very easy to make and can be done with any combination of items that you have on hand.  When I catered, we sometimes used brownies and layered them with chocolate syrup, fresh whipped cream and either strawberries or raspberries.  Most other times it was yellow cake with vanilla infused whipped cream and any combination of fresh fruits.  You can be really creative when making these (just as someone was with this one probably made to celebrate The Queen's Diamond Jubilee.)

This time I wanted my trifle to be over-the-top rich and delicious so I turned to my recipe for homemade Bavarian Cream.  I used a combination of sliced fresh strawberries and blueberries and I also used two diced fresh peaches for the fruit layers.  I purchased a Sara Lee family-sized pound cake (they're in the frozen section of my grocery store) and cut it into cubes for the cake layer.  The Bavarian Cream is GUARANTEED to bring the sexy back, so use it with caution :)

I showed up for Sunday lunch with the Boy Toy and his family bearing my huge trifle, which initially frightened his children as something they may not enjoy and he later told me that when I first showed up, he wondered how in the world we were going to eat all of it.  After everyone (including the skeptics) had at least three huge helpings, he knew. 

Who's sexy now?!? 


Bavarian Cream
Yields 3 quarts

1 cup flour
1/2 cup corn starch
2 cups sugar
1 teaspoon salt
1/2 gallon milk
1 pint heavy cream
2 teaspoons vanilla
3-4 drops yellow food coloring
3 egg yolks

In a large, heavy sauce pan mix first 4 ingredients.  Add next 4 wet ingredients to the dry.  Stir over medium heat constantly.  After about 10-15 minutes, it will begin to thicken.  Beat egg yolks with 1-2 cups of the cream mixture in a separate bowl to temper the eggs; stir back into cream mixture.  Cook for 5-10 minutes more for desired thickness.  Cool completely.

*Tip:  when cooling or storing cream, place a piece of plastic wrap directly on top of the cream and press out the air bubbles.  The wrap needs to touch the cream so it won't form a "skin."

Memorial Day, the day marked to remember the brave soldiers who have given their life for our freedom is also the unofficial start to the summer season.  The long weekend is spent celebrating all things that make this, The United States of America, a truly remarkable country to live in regardless of your religious and/or political views.  For me, it was yet another wonderful holiday spent with the Boy Toy and his uber-awesome offspring doing all things American:  cheering on baseball games, splashing in the pool, cooking out, eating watermelon and probably the most awesome American thing of all, eating peanut butter and jelly. 

The habit of slathering PB&J between two slices of bread became a staple during the Great Depression when money was tight and food was rationed and has become not only a tradition but also a rite of passage for almost any American child who ever toted a shiny metal Raggedy Ann and Andy lunch box to school.  A 2002 survey showed the average American will have eaten 1,500 of these sandwiches before graduating from high school!  (I'm betting only my "mature" readers A) even know who Raggedy Ann and Andy are, and B) have ever seen an actual metal lunch box.  I had one just like this in grade school and I'm still especially aggravated at my mother for selling it in a garage sale ~ especially since I saw it in an antique store not long ago for $40.  Let's just skip over the fact that I am now old enough to see some of my favorite play things and possessions in an antique store.)
When I saw this recipe for Nutty Peanut Butter and Jelly Squares from the May 2012 edition of Rachael Ray's magazine I was thrilled that, after 6 months of receiving and numbly flipping through her magazine during my lunch hour, I'd finally found a recipe that I actually wanted try.  Even better was the fact that it only dirtied up the bowl of a food processor and one other small bowl.  Say what you will about RR and her annoying EVOO extra-virgin olive oil habit (and I say I very much like the cookbooks of hers that I own, but not so much her magazine) but her recipes are always simple and quick to pull together and don't require any outlandish ingredients.  I immediately thought I'd make these for Boy Toy's kids because they both are PB&J lunch packers but ironically enough they did not deem them "kid-friendly."  I didn't get feedback from them as to exactly why but I'm thinking it's because neither of them are big on eating alot of sweets and these were pretty rich.  I'm going to tag them as kid-friendly anyway because maybe your kids or yourself will enjoy them.  In all honesty, I was never a big fan of the PB&J combination back in the day or even now (how un-American, I know), but I stored the leftovers in the freezer after the holiday and I really enjoyed it better served ice cold when I pulled one out this week. 

Enjoy your Summer 2012 and even though the Memorial Day holiday is over, continue to remember all those who helped give you the freedom to enjoy whatever flavor of jelly you like with your peanut butter!

Peanut Butter & Jelly Squares
courtesy of Rachael Ray Magazine, May 2012

3/4 cup salted, roasted peanuts
1 cup all-purpose flour
1/2 cup whole wheat flour
3/4 cup packed light brown sugar
3/4 teaspoon salt
4 ounce stick unsalted butter, chilled and cut into pieces
3/4 cup natural creamy peanut butter
1 teaspoon pure vanilla extract
1 cup grape or strawberry jam

Position a rack in the center of the oven and preheat to 350 degrees . Line an 8-inch square baking pan with an 8x13 inch sheet of parchment, letting the excess hang over.

Using a food processor, pulse the peanuts until chopped. Transfer to a medium bowl.

In the processor bowl (no need to clean), mix the 2 flours, the brown sugar and salt. Add the butter; pulse until the mixture resembles coarse meal. Add the peanut butter and vanilla; process until crumbly. Measure out 2/3 cup of the crumb mixture; transfer to the bowl of peanuts.

Dump the remaining crumb mixture into the prepared pan and pan down firmly (it doesn't have to be perfectly even). Spoon the jam on top and spread to within 1/2 inch of the edges. Sprinkle the peanut-crumb mixture evenly over the top, going all the way to the edges of the pan.

Bake until the top is golden-brown and the jam is bubbling, about 45 minutes. (If browning too quickly on top, lay a sheet of foil loosely over the pan.) Transfer the pan to a rack to cool completely.

Grasp the parchment and gently lift the entire dessert out of the pan. Place on a cutting board and cut into 16 squares.

Aren't these the most adorable cupcakes EVER??

I have been in love with these baby bluebird cupcakes ever since I first saw them a few years ago on Ali's original blog, Something So Clever, and thankfully she reminded me of them again when she reposted them last year on her newest blog creation, Jam Hands.  They're perfect for Easter or just to celebrate Spring and I knew they would be the perfect thing to take along to an Easter egg hunt that I was invited to last week.  I was meeting some special people at this egg hunt and it was a very big deal to me as this was something that I have secretly wished for for a very long time and I wanted to make sure I showed up with a totally tricked out "Pleased to meet you" offering.  The cupcakes were a hit and the holiday festivities were fabulous. 

These cutie cupcakes may look complicated but they really aren't (despite this being a Martha Stewart recipe).  And honestly, there is no harm in using a box cake mix if you'd like ~ no one would know and it's really all about the presentation anyway.  I made the buttercream with half butter and half shortening as it tends to hold up better at room temperature.  Practice piping your birds and beaks on wax paper before assembling the cupcakes and then it won't take long to get these babies hatched on their nests!

Baby Bluebird Cupcakes

Vanilla Cupcakes
Makes 1 dozen
Recipes courtesy of Martha Stewart

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, room temperature
1 cup sugar
3 large eggs
1 1/2 teaspoons pure vanilla extract
3/4 cup milk

1. Preheat the oven to 350°. Line a cupcake pan with paper liners; set aside.
2. In a medium bowl, sift together flour, baking powder, and salt. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, one at a time; scrape down bowl, and beat in vanilla.
3. Add flour mixture and milk alternatively, beginning and ending with flour mixture.
4. Divide batter evenly among liners, about three-quarters full each. Bake until golden and tops spring back to touch, about 20 minutes, rotating pan once if needed. Transfer pans to wire rack; cool completely.

Chocolate Buttercream
Makes 2-1/2 cups

Martha says, "If you live in a warm climate or you want to display your cupcakes for an extended period of time, use half solid vegetable shortening and half butter, which will result in a more stable frosting."

When preparing the chocolate buttercream frosting, reserve 1-1/2 cups buttercream prior to adding the melted chocolate and 1 teaspoon melted chocolate for the bird eyes.

3/4 cup sugar
3 large egg whites
1 cup (2 sticks) plus 6 tablespoons unsalted butter, room temperature
3 ounces semisweet chocolate, melted and cooled

1. Combine sugar and egg whites in the bowl of an electric mixer fitted with the whisk attachment. Place over a pot of simmering water; whisk until hot and sugar is completely dissolved, about 3 minutes. Transfer bowl to mixer stand, and beat on high speed until cooled, 7 to 10 minutes.

2. Replace whisk with paddle attachment, and set mixer on medium-high speed; add butter, 1 to 2 tablespoons at a time, until incorporated. Beat in chocolate. If not using immediately, refrigerate buttercream in an airtight container for up to a week. Bring to room temperature, and re-beat or stir vigorously before using.

To Assemble the Cupcakes:
Makes 1 dozen

1-1/2 cups shredded coconut(about 5 ounces)
Vanilla Cupcakes
Chocolate Buttercream
Yellow and light-blue food coloring

1. Preheat the oven to 350°. Spread coconut on a rimmed baking sheet; bake until light brown, 8 to 10 minutes, rotating pan once. Set aside to cool.

2. Lightly frost cupcakes with 1 cup chocolate buttercream and top with toasted coconut; set aside. Tint 2 tablespoons reserved buttercream pale yellow; place in a pastry bag fitted with a #349 Ateco leaf tip; set aside. Tint remaining buttercream light blue; place in a pastry bag fitted with a #11 Ateco plain round tip, and pipe three bluebird heads, 3/4 inch in diameter, onto each cupcake. Using leaf tip, pipe yellow beaks. With a toothpick, add melted-chocolate eyes.

Source: MarthaStewart.com

Am I the only girl in the world who thinks Valentine's Day is a total rip-off for guys?  I think it's atrocious that men have to purchase an expensive gift just to prove their love, and at the risk of speaking against my own gender, I think it's even more sad that women EXPECT that a man should do this.  (Okay, ladies...let the bashing begin.)

What happened to showing our love, adoration, respect and concern for each other EVERY. SINGLE. DAY?  Is that not enough?  Or could it be that the expensive gift given one day a year is intended to make up for the fact that maybe our men don't appreciate us on a daily basis? (It's equal opportunity bashing day, so you men can just start your line right here <----)

For me, Valentine's Day is a day to celebrate the idea of love but every day should be a day of showing love, respect and adoration.  Valentine's Day is the day you give a silly, maybe semi-naughty token of your love and adoration.  Something simple but thoughtful.  Something that made you think of your loved one and made you giggle at the thought of giving it to them.  Something from the heart.

I read an online article not long ago from Esquire Magazine about better marriage tips (maybe I should have read that article two marriages ago, but whatever) and it really stuck with me.  The premise of the article was how to have a better marriage by dedicating 270 seconds to your loved one every day. 

270 seconds. 

That's less than 5 minutes, folks, and surely you can find that small amount of time in your schedule.   I think these same tips hold true if you're in a relationship and not married and it is also a good theory for both guys and gals to practice.  See what you think...

Morning

First thing, take ninety seconds to give her the greatest good morning possible: "Good morning. I love you." And if she's asleep, you can lower your voice and whisper, "I love you. Have an awesome day." She'll hear you anyway.

After Work

Right when you get home, focus on her for a full ninety seconds. If she's happy, you go happy; if she's low, you go low, and make sure you look her in the eyes long enough to discern her eye color. This says, I value you, I need you.

Night

Sometime during the last thirty minutes before bed, take ninety seconds to engage fully with her. Do not talk about children, money, or work. Don't talk about the past at all. Look at her, stroke her hair, snuggle up to her, tell her you love her.

Ninety seconds in the morning, ninety seconds after work (or any time you've been away from her for at least two hours), and ninety seconds at night. That's how you bond. After seven to ten days, the marriage will change.

My Valentine does all of these above things and spends far more than 270 seconds doing them. I'm very conscious of the effort that my Valentine puts into making me feel special and I want to repay that favor with my own actions of adoration, kindness and respect.  My Valentine makes me a better person and that, my friends, is what it's all about.

These to-die-for rich chocolate brownies will be part of the gift to my Valentine and although they don't take much longer than 270 seconds to put together and get into the oven, the thought behind making and giving them is so much more.  Happy Valentine's Day! 

270 Seconds To Better Love Brownies

1 box Ghiradelli Ultimate Fudge Brownie Mix
plus these ingredients that are called for on the box:
1/4 cup water
1/3 cup vegetable oil
1 egg
plus these add ins:
1/2 cup dried cherries
1/2 cup white chocolate chips
1/2 cup chopped pecans

Mix and bake according to package directions.  Be sure to use the glaze packet included in the box to finish off these decadent bites of chocolate.

An easy peasy way to say to your Valentine "I love you" or "I adore you" or "hey baby, you're da bomb!"

Recently hailed as a "superfruit" because of their antioxidant properties, cranberries have adorned Thanksgiving and Christmas dinner tables since the beginning of time in the gelatinous shape of an aluminum can. Harvested from September to November, 95% of the crop is processed into juice cocktails, as dried berries, or as the beloved holiday cranberry sauce, so that only leaves 5% of the crop to be sold as fresh berries.  When the bags of fresh berries appear in the produce section, I always stock up because they freeze surprisingly well.  Grab several bags for yourself so you too can enjoy the superfruit's healing benefits year round.  Although I'm not sure how healing they become once they are combined with liqueur, sugar, and cream cheese, but I'm thinking you won't really care because it makes such a fantastic combination!

Today's cranberry tart is reminiscent of this one because it is loosely based on it.  While I enjoyed the Bon Appetit version very much, I must admit that I like my own version of it even a little better.  I hope you enjoy it as well!

Crantastic Cranberry Tart
Inspired by Bon Appetit

Cranberry Topping:
3/4 cup Chambord Black Raspberry Liqueur, divided
1 teaspoon unflavored gelatin
1-12 ounce bag fresh or frozen cranberries
3/4 cup sugar
2 teaspoons fresh lemon juice
1 teaspoon finely grated lemon peel
1 teaspoon ground ginger
1  Pinch salt
4 tablespoons finely chopped crystallized ginger

Crust:
1-1/2 cups cinnamon graham cracker crumbs
1/4 cup sugar
1/8 teaspoon salt
8 tablespoons unsalted butter, melted
Cream Cheese Filling:
8 ounce cream cheese, softened
1 can sweetened condensed milk
1 teaspoon vanilla extract
1/3 cup lemon juice

Pour 1/4 cup Chambord into small bowl; sprinkle gelatin over. Let stand until softened, 15 minutes. Combine remaining Chambord, cranberries, and next 5 ingredients in medium saucepan; bring to boil, stirring until sugar dissolves. Reduce heat to medium; simmer until cranberries are tender but still plump, 5 minutes. Strain into bowl; set cranberries aside. Add gelatin mixture to hot liquid in bowl; stir until gelatin dissolves. Stir cranberries back into liqueur along with crystalized ginger and chill until cranberry mixture is cold and slightly thickened, at least 8 hours or overnight.  This can be done up to 2 days ahead. Cover and chill.
For crust:

Position rack in center of oven and preheat to 350°F. Combine cracker crumbs, sugar, and salt in medium bowl; add melted butter and stir until crumbs feel moist when pressed together with fingertips. Press crumb mixture firmly onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Bake crust until beginning to set and slightly crisp, pressing with spoon if crust puffs during baking, about 14 minutes. Transfer tart pan to rack and cool crust completely before filling.

For cream cheese filling:

Using electric mixer, beat all ingredients until smooth. Spread filling in cooled crust.  Can be made 1 day ahead. Cover and chill.

Spoon cranberry mixture evenly over filling. Chill at least 2 hours and up to 6 hours.  Cut tart into wedges and serve cold.

If you can feel a slight chill in the evening air and hear fallen leaves rustling and crunching under your feet, most likely you can also smell pumpkin bars baking in my oven.

To me, pumpkin is inherently an autumnal ingredient, but these could technically be enjoyed any time of year.  I think if I baked them during any other season I wouldn't appreciate them as much because seeing the farmer's markets and roadside produce stands deluged with pumpkins straight from the patch always triggers the memory of these bars.

This recipe was posted by a virtual friend on a recipe forum that I used to frequent and makes a half sheet pan, so there's more than enough to share with friends, family and coworkers or to take to a Halloween or Thanksgiving potluck.  I've doubled the ingredients for the icing because while I love cream cheese icing, I'm also absolutely horrible at icing a dessert and not getting crumbs all mixed in.  I usually spread half the icing without any worries about getting it all crummy, put the pan in the fridge for about 15 minutes so the cream cheese can set just a bit and then use the rest of the icing to make it all pretty.  These squares are really cute garnished with the little candy pumpkins that you see in the candy aisle this time of year. 


Pumpkin Bars
Recipe By: Chef Beck


Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
2               cups  sugar
1                cup  butter (2 sticks), room temp.
2               cups  canned pumpkin (one 15-oz. can)
4                     eggs, room temp.
2               cups  flour
2               tsp.  baking soda
1               tsp.  cinnamon, nutmeg, allspice, ginger, ground cloves
1/2          tsp.  salt
Icing:
6                oz.  cream cheese, room temp.
2              sticks  butter, room temp.
2               tsp.  vanilla
2               tsp.  orange zest (optional)
4               cups  powdered sugar

Preheat oven to 350. Lightly grease a 15 X 10 1/2 X 1 (half sheet) pan. Sift flour, baking soda, spices, and salt together; set aside. Cream butter and sugar until smooth. Add pumpkin and eggs; beat until smooth. Add dry ingredients and mix until well combined. Spread mixture into pan. Bake for about 20-25 minutes until cake springs back when touched or toothpick comes out clean. Cool completely and frost.  For frosting, beat all ingredients together until smooth.

When I was a kid, my grandparents would take me on a shopping trip to the mall almost every week and indulge me with gifts.  Being the only grandchild, I was spoiled rotten appreciative of everything they bought for me and one of my most favorite splurges each week was a box of caramel coated popcorn from the now non-existent KarmelKorn shop.  How sad I was when the franchise disappeared from our area malls, but according to their website, there is a location in Norfolk, NE but it only does mail order. 

The salty-sweet smell alone was enough to draw you into the store and then you had the task of deciding which flavor of popcorn you wanted, but it was always an easy decision for me.  Now, thanks to Gina at Desperately Seeking Gina, I can have caramel corn anytime I want.  Gina made her caramel popcorn for Halloween last year and this year I decided to do the same.  It's excellent for bagging in the cute little holiday treat bags that tempt me from the shelves of my favorite Dollar Tree store and I'm currently the owner of 100 super cute Halloween cello bags. 

The recipe is fun and simple and I'm posting Gina's version but I had to put a different spin on my treats because once I got to the grocery store, I remembered I needed "Reese's" but thought it was Reese's Pieces instead of the Reese's mini cups (I stood right there in the aisle and looked at them all the while cursing because my store didn't have Reese's Pieces).  So, I went with M&M's and candy corn, but a word to the wise:  do not mix the candy corn in with the caramel and popcorn prior to baking.  Baked candy corn is NOT pretty.  I ended up picking the melted, oozing puddles of corn goo out of the mixture and then adding more as I bagged it.  The M&M's held up sort of okay after baking but quite frankly if I did it again, I'd add those in at the end as well.  I didn't drizzle the white chocolate because I ran out of time and I also wanted to keep it as close to my beloved childhood treat as I could. 

One batch of the corn went home with the Boy Toy to be shared with his kids but me thinks the Boy ate most of it.  He eventually started nearly cursing me via text because it was so addicting and he couldn't stop eating it.  Another batch went to the office after lunch and I had some happy coworkers by the end of the day and not just because 5 o'clock had eventually rolled around.

You can trick all you want to this Halloween....I'll be enjoying this tasty treat!

Caramel Corn
posted by Gina of Desperately Seeking Gina (notes are Gina's)

10 cups of popcorn, popped {about 1/2 cup kernels}
1 cup brown sugar, packed
1 stick of butter, cubed
pinch of salt
1/2 cup light corn syrup
1/2 cups nuts {I used pecans}
1 tsp vanilla
1/2 tsp baking soda
1/2 cup Reese's Mini pieces
vanilla wafers or white chocolate for drizzling

Add nuts to popcorn in a large bowl, set aside. {I divided my popcorn in two-nuts & popcorn in one bowl.  Nuts, Reese's mini pieces, & popcorn in another}

Place brown sugar in a microwave-safe dish.  Throw in pinch of salt.  Add cubed butter.  Pour corn syrup over this mix.  Microwave on high for 30 seconds. Remove & stir.  Microwave for an additional 2 minutes. Remove & stir. Heat for another 2 minutes until mixture is hot & bubbly. Remove & stir once more.  Handle with care!!

Add vanilla & baking soda and stir to combine. Mixture will foam, rise, and lighten in color.

Pour mixture over popcorn and stir until all the nuts & popcorn are covered in caramel-y, gooey goodness.  If you divide your batch in two, like I did-eyeball it & add half the caramel mixture into one bowl, and half into the other bowl.

Now to finish:

Place caramel corn on a parchment lined baking sheet or a pan coated with butter flavored cooking spray {this is how I did it}.

Bake at 250 {preheated} degrees:  10 minutes for chewier caramel corn, or 20 minutes for crunchier.  Stir every 5 minutes! Remove from oven.

Melt vanilla wafers or white chocolate on high for 1 minute.  Stir to gently melt.  Drizzle over caramel corn and allow to cool.  Once the chocolate has set- break apart and serve.  Enjoy!

So easy. So elegant. So good.

Crème brulée, also known as burnt cream, is very often an understated dessert. Its silky smooth custard base is made with cream, sugar, vanilla and egg yolks ~ ingredients that you no doubt already have on hand, and it can be pulled together quickly and just needs enough time to chill in the refrigerator before serving. A top layer of crunchy, carmelized sugar adds to its rich and creamy decadence.  Most recipes call for using a butane kitchen torch to burn the sugar, but it can also be done under an oven broiler.  There's no need to buy special equipment. 

I splurged on a tin of dried lavender flowers for this cocktail recipe and happened to remember a recipe I'd seen years ago on a now defunct blog called "Fresh Approach Cooking" for this lovely lavender infused crème brulée. It's simply amazing at how a bit of lavender infused in warm cream for just a few minutes can evoke a feeling and image of frolicking in a field of purple lavender blooms somewhere in the south of France, the air heavy with floral perfume.    

Serve this as an elegant end to any meal and I promise you won't be disappointed.


Lavender Infused Crème Brulée
by Rachael of Fresh Approach Cooking

4 ½ cups heavy cream
3 Tbsp dried lavender flower, or 4 tablespoons fresh
6 egg yolks
1/3 cup granulated white sugar
Additonal sugar to top


Heat your oven to 300F.

In a large saucepan, combine the cream and lavender and bring to a gentle boil. Remove from the heat and let the lavender infuse with the cream for 5 minutes.

Whisk the egg yolks and 1/3 cup sugar until light and creamy. Strain the lavender buds from the cream. Slowly pour the cream into the egg and sugar mixture, blending well.

Divide the cream between 6 ramekins. Put into a pan and carefully fill the pan with warm water, until it reaches halfway up the sides of the ramekins.

Bake custards until set around the edges, but still loose in the center, about 40 to 50 minutes. Remove from oven and leave in the water bath until cooled. Remove the ramekins and chill for at least 1 hour, or up to 2 days.

To serve, sprinkle one teaspoon of sugar over each custard. Melt the sugar with a blow-torch or place under broiler. It's a good idea to re-chill custards for a few minutes before serving.

Raise your hand if you've ever eaten raw cookie dough. Pretty much everyone, I see. Now, raise your hand if you've ever gotten sick or died from eating raw cookie dough. Uh huh. I thought so.

I'm sure someone somewhere did, in fact, get sick from eating cookie dough and therefore the FDA felt the need to put the fear of God into every child and adult left standing about the dangers of dying from indulging in it. Okay, so maybe you won't actually die, but you'll spend a great deal of time being sick and wishing you could just die and get it over with. I grew up eating the stuff straight from the bowl and look how well I turned out. Tick. Twitch. Shudder.

For those of you rule followers who've heeded the warnings and never known the absolute pleasure of eating the ooey, gooey sweet chocolate goodness in its raw form, do I have a treat for you today! Originally shared with me by my friend Liz over at That Skinny Chick Can Bake, these Chocolate Chip Cookie Dough Brownies are seriously way over the top. They start out with a chocolate brownie layer, end with a layer of rich chocolate ganache, and the best part about the whole deal is the middle layer ~ cookie dough that is totally safe to eat because there are no raw eggs. If you eat this straight from the bowl, you may be a little put off by the granular texture of the dough but once it's incorporated with the other layers, you won't even notice it. The graininess comes from the fact that there are no eggs to "smooth out" and blend the sugars in the dough. Even still, I ate my fair share before I layered it onto the brownies.

I can attest to the fact that if you eat one of these chocolately, sugar loaded treats for breakfast, you will not only clear off nearly 8 hours worth of office work from your desk in just under 4 hours, but you will also go home on your lunch break and clean the entire house and still have 15 minutes to spare to eat your lunch. Talk about a sugar rush but oh, so worth it!

Chocolate Chip Cookie Dough Brownies
adapted from Recipe Girl and shared by That Skinny Chick Can Bake

Brownie layer:
4 ounces unsweetened chocolate, chopped
1 cup butter, at room temperature
2 cups light brown sugar, packed
4 large eggs
2 teaspoons vanilla
1 cup flour

Cookie dough layer:
3/4 cup butter
3/4 cup light brown sugar, packed
3/4 cup granulated white sugar
3 Tablespoons milk
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 1/2 cups semi sweet chocolate chips

Ganache topping:
6 ounces of semi-sweet chocolate chips or semi sweet chocolate, chopped
1/3 cup cream


Preheat oven to 325º. Grease 9 x 13 pan and line with parchment paper lengthwise with a slight overhang on each side. Grease parchment. Set aside.

Make brownie layer. Melt chocolate in the microwave using 30 second increments, stirring until melted and smooth. Set aside. In a large mixing bowl, beat butter and brown sugar till well mixed. Beat in eggs and vanilla. Mix in melted chocolate. Stir in flour; don't over mix. Spread into prepared pan. Bake 25-35 minutes or till toothpick inserted in center comes out clean. Cool.

Make cookie dough. With an electric mixer combine butter and both sugars. Mix in milk and vanilla; stir in flour. Add chocolate chips and mix to combine. Spread over cooled brownie layer. Cool till firm (can freeze to hurry along process).

Make ganache. Melt remaining chocolate and cream together in microwave, stopping at 30 second intervals to stir till smooth and chocolate is melted. Spread over dough layer. Chill for easier cutting. You may pull the whole batch out with the parchment to cut or just cut pieces from pan.

Throughout the years I've been a follower, reader, contributor, and lurker to numerous food blogs and recipe boards. And just the same as frequenting a restaurant, club, or store on a regular basis I became acquainted with other regulars. I came to know the lovely Becky Shauberger Turner through one of these sites and although I never met her in person, I'm proud to call her a friend.
 
Becky departed this earthly world last month due to complications associated with MDS, a blood-related syndrome formerly referred to as "preleukemia."  I'm sad to say that I didn't really know much about Becky, except that along with her hobby of cooking, she was also an avid collector of vintage and art-deco dishes and tableware.  She would take the time to stop by Wish Upon A Chef fairly often and leave a nice comment or keep in touch through Facebook.  But, I do know this about Becky: she was true testament of inspiration, courage, and compassion.

While her blog, Random Musings of a Deco Lady, focused primarily on her tableware collections and cooking, Becky also used the blog to update family and friends about her medical condition.  I'll admit that reading the updates gave me that weak, queasy feeling ~ the one you get just before you faint from the sight of blood, and I sort of skimmed over those posts and skipped reading words like blood, transfusion, biopsy, needle, and bone marrow.   How shallow am I to avoid reading about something that someone else is dealing with on a daily basis?  I cannot fathom the health issues that Becky endured but not just because I didn't read about them, but because she never eluded to the struggles that she faced.  Becky's outlook on life was always positive, bright, and cheery.  She never complained or felt sorry for herself or faltered in her belief that she would beat this affliction and be well again.  She fought a courageous battle and faced it head-on with a fierce attitude.  She made the most out of every single day.

When I catch myself complaining about inconsequential things, I stop and remind myself of the trials and tribulations of failing health that Becky faced every day and remember the positive front that she presented for her friends and family.  I want Becky's attitude and I want her determination and inspiration of thinking anything and everything can be overcome.  I want to remember Becky Shauberger Turner as someone who positively influenced me and I want to remember her as my friend. 

Today, on this day that would have been Becky's birthday, all those who were fortunate enough to know her personally or distantly will pay tribute to her by remembering her for the lovely art-deco tablescapes and/or down-home-goodness recipes she shared.  I have chosen her recipe for Nutella Brownies with Salted Caramel Glaze.

Rest in peace Becky.  We will certainly miss your smiling attitude here at Wish Upon A Chef!

Salted Caramel Nutella Brownies

½ cup flour
½ cup unsweetened cocoa powder
½ tsp instant espresso powder
Pinch salt
¼ tsp baking powder
1 stick (8 Tbsp) unsalted butter, melted
¾ cup + 2 Tbsp sugar
1 tsp good vanilla
2 eggs
½ cup Nutella
¾ cup chopped nuts

Caramel Glaze
¼ cup heavy cream
1 cup sugar
¼ cup water
2 Tbsp unsalted butter, cut in pieces
½ tsp kosher salt
½ tsp finishing salt (I used Hawaiian red salt)

Preheat oven 350°F. Grease an 8”×8” square pan and set aside.

In small bowl, combine flour, cocoa, baking powder, and salt. Set aside.

In large microwavable bowl (I use a glass measuring cup as it makes for easier pouring.), melt butter in 20 second intervals, stirring after each until smooth. Add sugar and vanilla, and whisk until well-mixed. Add eggs one at a time, whisking well after each addition. Add to dry ingredients and whisk until fully combined.

In glass measuring cup or other microwave-safe bowl, melt Nutella in 20-second intervals, stirring after each, until smooth and pourable consistency. Stir into batter along with the nuts. Pour into prepared pan and bake 25-30 minutes or until cake tester inserted in centre comes out clean. Remove from oven and let cool completely.

Once brownies are cool, make the caramel glaze. In a small saucepan over low heat, warm heavy cream, but do not let boil. Keep gently warm while melting the sugar.

In a medium saucepan, combine sugar and water but DO NOT STIR. Place over medium-high heat & bring to a boil. Cook until mixture turns an amber colour, but not too dark that it looks like the sugar is burning. (This took me about 10 minutes, but it varies depending on your stove.) Remove from heat and slowly stir in the warm cream, butter, and ½ tsp kosher salt. Stir gently until smooth & well combined.

Pour over cooked brownies, tilting the pan to coat. Sprinkle with finishing salt and let glaze to set before cutting.

Credits: I adapted this from my friend Annie at From the Bookshelf, who adapted from Vittles & Bits, who adapted it from Noble Pig, with the Caramel Glaze slightly adapted from The Pioneer Woman.