Potato Chip Cookies

I am not joking when I say that I am obsessed with Smitten Kitchen.  Type in any food item and she probably has a recipe.  I stumbled upon these on mistake.  I was super excited because...seriously...you are taking some of the best snack foods and combining them into one...how could you not be excited?  Although they weren't really what I expected, they were still pretty tasty.  I was hoping for a strong potato chip saltiness, but they were more like a slightly saltier Pecan Sandie.  So, slightly disappointed.  Probably due to the fact that my expectations were so high.  Next time I make these I will add more potato chips and maybe not crush them so fine.  Also, since I copied this recipe exactly, I'll just post the link to the original:  Smitten Kitchen: Potato Chip Cookies

Granola Bars

My boyfriend is always asking me to bake him some sort of breakfast bar.  His only requirements:  healthy, tasty, filling, and portable.  Unfortunately for him, I usually put it off and put it off until I don't have the time or energy.  It's just not as fun making healthy treats.  I prefer my baked goods to be either buttery or piled with frosting.  I know...I know...bad girlfriend.  So, while perusing the oh-so-amazing Smitten Kitchen for unhealthy treats, I came across this "so-easy-it's-ridiculous" recipe for granola bars.  Of course, I had to make it for him.  As she says on her website, this is the most flexible recipe ever.  Meaning you are free to add any combination of nuts and dried fruits you want.  In this particular recipe I used a lot of Sam's favorites: candied ginger, coconut, walnuts, goji berries, raisins, craisins, and pistachios.  I am posting her original recipe with my changes in parenthesis.

Ingredients:


1 2/3 cups quick rolled oats (gluten free can also be used)
1/2 to 3/4 cup granulated sugar (because I used candied ginger and Sammy prefers things a little less sweet, I used 1/4 cup packed light brown sugar)
1/3 cup oat flour (or 1/3 cup oats processed until finely ground in a blender or food processer.  This was my method)
1/2 teaspoon salt
1/4 teaspoon ground cinnamon (I also added about 1 teaspoon of ground ginger and 1 teaspoon of cayenne pepper, that little kick is a nice suprise.)
2 to 3 cups dried fruits and nuts (I went with 3)
1/3 cup peanut butter (optional, but I went for it)
1 teaspoon vanilla extract (again optional, I did not go for it)
6 tablespoons melted butter (because of a microwave...um, mishap? I did 4 tablespoons butter and 2 tablespoons peanut oil)
1/4 cup honey, maple syrup or corn syrup (I used dark, pure maple syrup...not that Mrs Butterworths stuff)
2 tablespoons light corn syrup (I skipped this)
1 tablespoon water


Directions:


1 - Preheat the oven to 350* and line an 8"x8"x2" pan with parchment paper in one direction.  Parchment paper should go up the opposing sides.  Lightly coat the parchment paper and exposed pan with non-stick spray (or oil...or whatever).


2 - Stir the dry ingredients together, including nuts and fruits.  In a seperate bowl, whisk together wet ingredients.  Toss the two together until the mixture is evenly crumbly.  Spread in the pan you prepared earlier, press in firmly to make sure it is molded to the shape of the pan.  It's helpful to put a piece of plastic wrap on top of the mixture. 


3 - Bake for 30 - 40 minutes, until brown around the edges.  It'll feel too soft when you press in the center, but once cooled it will firm up.


4 - Cool bars completely in their pan on the cooling rack.


5 - Once cool, remove from pan.  Cut using a serrated knife.

Deep Dark Fudgy Brownies

Let me start by saying that this is probably one of the ugliest things I have ever made.  It is quite possible my decision to use a spatula instead of a knife due to pure laziness was, in fact, a bad one.  I was only able to get two somewhat nice pieces.  And, because of that, I served these in a bowl, covered with ice cream.  And, now, moving on.

I (stupidly) decided to give up sugar/carbs/dairy/fruit six days a week.  Yes...just SIX!  That means one beautifully, glorious day I get to indulge in absolutely anything I want.  However, that day was...yesterday.  Why I decided to bake these today is beyond me.  If this doesn't prove how much I enjoy baking more for others than for myself, I don't know what will.  In the words of my boyfriend, "They are a cross of soft and chewy.  They aren't overly sweet and have that nice, pure chocolate flavor without tasting sugary."  So...thumbs up.

Ingredients:

2/3 cup Double-Dutch Dark Cocoa
1 1/2 cups granulated sugar 
1/2 cup confectioners’ sugar 
3/4 teaspoon salt 
1 cup All-Purpose Flour 
1 tablespoon espresso powder 
1/3 cup milk chocolate chips (optional) 3 large eggs 

1/2 cup (3 1/2 ounces) vegetable oil 
2 tablespoons(1 ounce) water or brewed coffee

4 ounces bittersweet baking chocolate, chopped and melted

Directions:

1 - Preheat oven to 350*F

2 - In a large mixing bowl, whisk together the cocoa, sugars, salt, flour, espresso powder, and chips. 

3 - Add the eggs, oil, and water or coffee, mixing just until smooth. 

4 - Add melted bittersweet chocolate and mix well.

5 - Spoon the mixture into pan.  The mixture will be thick, so, you will have to spread the mixture and smooth the top.

6 - Bake the brownies for about 35 - 45 minutes.  To see if the brownies are done, remove the pan from the oven, and stick the tip of a sharp knife into the center of the brownies. Wiggle the pan around to check the consistency. You'll know the brownies are done when it isn't shiny, but still looks moist and crumby.  

7 - Remove from oven and allow to cool on a wire rack for at least an hour before cutting.

This recipe is from the back of my King Arthur Double-Dutch Chocolate bag.  I adjusted it ever so slightly because I didn't have semi-sweet chocolate.  If you want to see the original recipe, look HERE!