John Krzywicki’s Top Bars, Squares and Cookies Recipes Introduction—John strongly suggests that it be read first This collection is both an addendum or supplement to the First Parish in Lincoln Caring Cookbook, and a stand alone electronic collection. The Caring Cookbook was a major effort by six parishioners over 5 months, and we were assisted by a person who has edited cookbooks professionally. I was one of those six, but lack the editorial and “polishing” skills of the others, so do understand that in reviewing this, my effort. The recipes are indeed readable and followable. There are differences in formats, as the original sources (cooking magazines, foodnetwork.com, etc.) used different formats. So, do use it with those possible shortcomings in mind. Any mistakes you find, please pass them along to [email protected], and I will fix them. All mistakes are to be attributed to me. All but one of these recipes came from published sources, principally Food & Wine, Bon Appetit, Fine Cooking, Saveur, foodnetwork.com, and a dessert oriented blog. Identifiers of the original source have mostly but not all been removed. My one original recipe is #22 (John’s Chocolate Chip Oatmeal Cookies. There are 26 recipes, including a reprint of four that are in the Caring Cookbook. Those four (Lemon Squares, Ghirardelli Ultimate Chocolate Chip Cookies, Ambrosia Macaroons and Forgotten Cookies) were chosen for the Caring Cookbook because they are star recipes, and you might want to consider/make them first, but they are presented here as the last four recipes (#23-26). There is a rough order of priority for the recipes. The first nine recipes are bars and squares, and the first four of those are my personal favorites. The Untranutty Pecan Squares recipe has been especially requested by my friends. The final 13 recipes are cookie recipes, and the first five of them, recipes numbered 10 to 14, are my personal favorites. Then the last four recipes are actually possibly the best four overall, and as such are in the Caring Cookbook For all 26 of the recipes, they have been tested and rated by me as one of the better recipes I have made. Because this collection was developed for people who already know me, and generally have already tried my baking at church or musical gatherings, I have been moderately free with my commentary. Text in [ ] is my commentary on the original recipe. Most of the comments are just variations that I did or preferred, but some comments are much broader. In closing, I hope you are reading this because you already have the Caring Cookbook. If not, regrettably it is sold out but I am hopeful another printing will occur. If you are interested, contact me at the above email address. And enjoy this collection. Recipes in This Collection 1. Ultranutty pecan squares 14. Spiced Italian Chocolate Chip Cookies 2. Pecan Chocolate Squares Mexican Style 15. White Chocolate Macadamia Cookies 3. Hazelnut Brown Butter Brownies 16. Cranberry Pecan Oatmeal Cookies 4. Chocolate Dipped Hazelnut Caramel Squares 17. Cranberry Lime Cookies with Lime Curd 5. Chocolate Frosted Brownies 18. Dried Cranberry and Chocolate Cookies 6. Chocolate Rhubarb Brownies 19. Chocolate Hazelnut Clouds 7. Macadamia Double-Decker Brownie Bars 20. Pecan-Mocha Meringues 8. Super Moist Guinness Brownies 21. Hazelnut Toffee Chocolate Chip Cookies 9. Sticky Oat-and-Pine-Nut Bars 22. John’s Chocolate Chip Oatmeal Cookies 10. Chocolate Cherry Mudslide Cookies by J Torres 23. Ghirardelli Chocolate Chip Cookies 11. Pralines with Cream 24. Ambrosia Macaroons with Coconut 12. World Peace Cookies 25. Forgotten Cookies 13. Walnut Snowball Cookies 26. Lemon Squares (1) Ultranutty Pecan Squares [This recipe is from The Complete America’s Test Kitchen TV Show Cookbook, which I highly recommend.] It is important to use pecan halves, not pieces. The edges of the bars will be slightly firmer than the center. Part of the cleverness of this recipe is that the crust does not have to be baked first and separately from the filling—the whole combination gets baked at once. Crust: 1-3/4 cup (8-3/4 oz.) all-purpose flour 6 Tablespoons (2-2/3 oz.) granulated sugar 1/2 teaspoon salt 8 tablespoons unsalted butter, melted Topping 3/4 cup packed (5-1/4 oz.) dark brown sugar [original recipe calls for light brown, but I prefer dark] 1/2 cup light corn syrup 7 tablespoons unsalted butter, melted and hot 1 teaspoon vanilla extract [or a bit more] 1/2 teaspoon salt 4 cups (1 pound) pecan halves, toasted at 350 F till fragrant, 8-12 minutes 1/2 teaspoon flake sea salt (optional) [ground cinnamon for dusting (optional)] 1. For the crust, adjust oven rack to lowest position and preheat oven to 350 F. Make foil sling for 13x9 baking pan by folding two long sheets of aluminum foil; first sheet should be 13 inches wide and second sheet should be 9 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Lightly spray foil with vegetable oil spray. 2. Whisk flour, sugar and salt together in medium bowl. Add melted butter and stir with wooden spoon until dough begins to form. Using your hands, continue to combine until no dry flour remains and small portions of dough holds together when squeezed in palm of your hand. Evenly scatter tablespoon sized pieces of dough over the surface of pan. Using your fingertips and palm of your hand, press and smooth dough into even thickness in bottom of pan. [I find it easier to dump dough into pan, distribute it generally, and then use the bottom of a 1/2 or 1 cup metal measuring cup (assuming it is very flat) to press the dough down, only using your finger for the last bits in the corners.] 3. For the topping, whisk sugar, corn syrup, melted butter, vanilla and salt together in medium bowl until smooth, about 20-30 seconds. Fold pecans into sugar mixture until nuts are evenly coated. 4. Pour topping over the crust. Using spatula, spread topping over crust, pushing to edges and into corners (there will be bare patches [when I did it there were not]). Bake until topping is evenly distributed and rapidly bubbling across the entire surface, 23 to 25 minutes. 5. Transfer pan to wire rack and lightly sprinkle with flake sea salt, if using. [Then sprinkle lightly with ground cinnamon, which is optional, but I highly recommend.] Let bars cook completely in pan on rack, about 1-1/2 hours. Using foil overhand, lift bars out of pan and transfer to cutting board. Cut into 24 bars. [I cut into 30 (6x5), 32 (8x4) or 35 (7x5)]. Bars can be stored at room temperature for up to 5 days. (2) Pecan chocolate squares Mexican Style [One word: addictive.] For the cookie base: • 6 oz. (3/4 cup) cold unsalted butter, cut into 1/2-inch pieces • 9 oz. (2 cups) unbleached all-purpose flour • 1/2 cup packed light brown sugar • 2 tsp. ground cinnamon • 1/2 tsp. table salt • 2 oz. finely grated bittersweet chocolate (a scant 1/2 cup) For the pecan topping: • 10 oz. pecans (3 cups), toasted • 1/4 lb. (1/2 cup) unsalted butter • 1 cup packed dark brown sugar • 1/3 cup honey • 2 Tbs. heavy cream • 1/2 tsp. table salt Make the cookie base: Position a rack in the middle of the oven and heat the oven to 350ºF. Put the butter in a food processor, along with the flour, light brown sugar, cinnamon, and salt. Pulse until the mixture is well combined (about 20 pulses). Scatter the dough into a 9x9-inch baking pan and press it evenly over the bottom. (Wipe out the processor bowl but don’t bother washing it.) Bake the base until firm and lightly browned, about 25 min. When the cookie base comes out of the oven, sprinkle the grated chocolate evenly over the top. (Don’t turn off the oven.) Set the pan aside. Make the pecan topping: As the cookie base bakes, pulse the pecans in the food processor until coarsely chopped. In a medium-size heavy saucepan, melt the butter. Stir in the dark brown sugar, honey, cream, and salt. Simmer for 1 min., stirring occasionally. Stir in the pecans. Pour the pecan mixture over the chocolate-sprinkled cookie base, spreading evenly. Bake until much of the filling is bubbling (not just the edges), 16 to 18 min. Let cool completely in the pan. When ready to serve, cut into 16 squares. Tightly covered, these bars will keep for about five days (though they never last that long). (3) Hazelnut Brown Butter Brownies [After 40 years of using another brownie recipe, this became my “go to” recipe in 2012. One has to be careful in the browning of the butter. Having husked hazelnuts in the past, it is a total pain. One can get already husked hazelnuts at Idylwilde Farm in Acton, MA, and is that a Godsend. This recipe could also be called a flourless chocolate brownie with brown butter—it is gluten free, rather unusual for brownie recipes.] Food & Wine May 2012 [Chef is a hot shot pastry chef from the Midwest.] 7 ounces hazelnuts 1 cup plus 2 tablespoons unsweetened cocoa powder 1 teaspoon salt 3 cups sugar 1 pound (4 sticks) unsalted butter 12 ounces bittersweet chocolate (70 percent), chopped 6 large eggs 1 tablespoon instant coffee dissolved in 1 tablespoon of hot water 1. Preheat the oven to 325°. Line a 9-by-13-inch baking pan with foil, pressing it into the corners and leaving overhang on the 2 short sides. 2. Spread the hazelnuts in a pie plate and toast for 15 minutes, until fragrant and the skins blister; transfer to a kitchen towel to cool slightly, then rub off the skins. Let cool completely. [Or buy them already husked at Idylwilde or other specialty grocery store, and toast till lightly browned.] Transfer the nuts to a food processor. Add the cocoa, salt and 1/2 cup of the sugar and pulse until finely ground. 3. In a large saucepan, cook the butter over moderate heat, shaking the pan occasionally, until nutty-smelling and golden and the foam subsides, about 5 minutes. [I brown it a bit more aggressively.] Remove from the heat and add the chopped chocolate; let stand until melted, about 2 minutes. Whisk the butter and chocolate until smooth, scraping up any browned butter solids from the bottom of the pan. Let cool slightly. 4. In a large bowl, using an electric mixer, beat the eggs with the remaining 2 1/2 cups of sugar and the coffee until tripled in volume, about 5 minutes. Beat in the chocolate- butter mixture. Add the cocoa-hazelnut mixture and beat to combine, scraping down the bowl. Scrape the batter into the prepared pan and bake for about 50 minutes, until the top is glossy, and a toothpick inserted in the center comes out with a few moist crumbs attached. Let the brownie cool completely on a rack, then refrigerate until chilled. 5. Lift the brownie out of the pan and peel off the foil. Cut into 20 pieces [I did more smaller pieces] and serve. Serve with Ice cream. [I never have, but I bet it would be good. However, these brownies truly can stand on their own.] (4) Chocolate-Dipped Hazelnut Caramel Squares 2 cups all-purpose flour 1 cup (packed) golden brown sugar 1/4 teaspoon salt 3/4 cup (1 1/2 sticks) plus 6 tablespoons chilled unsalted butter, cut into 1/2-inch cubes 2/3 cup sugar 6 tablespoons heavy whipping cream 1/4 cup orange blossom honey 2 teaspoons finely grated orange peel 5 ounces hazelnuts, coarsely chopped 1/4 cup chopped candied orange peel 8 ounces bittersweet chocolate (do not exceed 61% cacao), chopped Preheat oven to 350°F. Line 13x9x2-inch metal baking pan with foil. Mix flour, brown sugar, and salt in processor 5 seconds. Add 3/4 cup butter; using on/off turns, process until coarse meal forms. Transfer to pan; press firmly and evenly onto bottom of pan. Bake crust until golden, about 20 minutes. Maintain oven temperature. Bring 6 tablespoons butter, 2/3 cup sugar, cream, honey, and finely grated orange peel to boil in heavy small saucepan, stirring until sugar dissolves and butter melts. Boil until candy thermometer registers 230°F, about 6 minutes. Stir in nuts and candied orange peel. Spoon hot nut mixture evenly over crust in pan. Return to oven and bake until entire surface is bubbling, about 10 minutes. Cool 20 minutes. Using foil as aid, lift cookie from pan. Carefully peel foil from edges. Cut warm cookie into 1-1/2-inch squares. Cool cookies completely. Line rimmed baking sheet with parchment paper or waxed paper. Melt chocolate in small metal bowl set over saucepan of simmering water until warm to touch. Remove bowl from over water. Dip corner or edge of each cookie in melted chocolate and place on prepared baking sheet. Chill until chocolate is set, about 1 hour. DO AHEAD Cookies can be made up to 3 weeks ahead. Store in airtight container in freezer. Bring cookies to room temperature before serving. (5) Chocolate Frosted Brownies These homemade frosted brownies start with fudge brownies and are topped with a luscious chocolate buttercream frosting, [with an optional topping of chocolate pearls, available from Amazon.com. Our FPL Minister raved about these brownies and specifically the crunch provided by the pearls.] Ingredients: For the Brownies • ¾ cup (106 grams) all-purpose flour • 1 teaspoon baking powder • ½ teaspoon salt • ½ cup (113 grams) unsalted butter, cut into cubes • 3 ounces unsweetened chocolate, finely chopped • ½ cup (99 grams) granulated sugar • ½ cup (99 grams) light brown sugar [I used dark] • 2 eggs • 1 egg yolk • 1 teaspoon vanilla extract • ½ cup (85 grams) [I used closer to 100 grams] semisweet chocolate chips For the Frosting • 6 tablespoons (85 grams) unsalted butter, at room temperature • ¼ cup (21 grams) unsweetened cocoa powder [dark Hershey’s] • ¼ teaspoon salt • 1¼ cups (142 grams) powdered sugar • 1 tablespoon milk • ½ teaspoon vanilla extract • ¼ cup (60 ml) heavy cream • 3 tablespoons [or a bit more] Ovaltine chocolate malt powder [I used regular malt powder] • [Chocolate pearls: available from Amazon—they are a crunchy cookie center enrobed with chocolate and are very small] Directions: 1. Make the Brownies: Preheat oven to 350 degrees F. Butter an 8-inch-square baking dish and line with parchment paper, letting the excess hang over the edges. Butter the parchment paper; set aside. 2. In a small bowl, whisk together the flour, baking powder, and salt; set aside. 3. Bring about an inch of water to a simmer in a medium saucepan. Place a medium, heatproof bowl on top of the saucepan (do not let it touch the water) and add the butter and unsweetened chocolate. Stir occasionally, until the chocolate and butter are completely melted and smooth. Remove the bowl from the saucepan and whisk in the granulated and brown sugars. Whisk in the egg, the yolk, and the vanilla extract. Add the flour mixture all at once, and fold it into the chocolate mixture with a rubber spatula until combined. Fold in the chocolate chips. 4. Pour the batter into the prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out with moist crumbs attached. Allow to cool completely; meanwhile, make the frosting. 5. To Make the Frosting: Using an electric mixer, cream together the butter, cocoa powder, and salt on medium speed for about 3 minutes (mixture will be thick). 6. Scrape down the sides of the bowl and add the powdered sugar. Mix on low speed to incorporate the sugar, and while the mixer is running, slowly add the milk and vanilla extract. Gradually increase the mixer speed to medium-high, beating until smooth, scraping the sides of the bowl as necessary. 7. In a 1-cup measuring cup, or in a small bowl, stir together the heavy cream and the Ovaltine. Reduce the mixer speed to medium, and pour the cream mixture in a slow, steady stream and mix until thoroughly combined. (This recipe produces a soft frosting; you can add more powdered sugar a tablespoon at a time, if you would like a stiffer frosting.) 8. Spread the frosting onto the cooled brownies, [sprinkle with chocolate pearls] and cut into squares. Store brownies in an airtight container at room temperature for up to 5 days. (6) Chocolate Rhubarb Brownies [Trust me, this works really well.] For the rhubarb compote: • 1 cup rhubarb, cut in 1/2-inch slices • 1/4 cup water • 2 tablespoons granulated sugar For the brownie batter: • 3/4 cup all-purpose flour • 1/2 teaspoon baking powder • 1 tablespoon New Mexico chili powder (not chili powder) [any good mild to medium chili powder will do—ancho, serrano, chipotle, etc.] • 1 teaspoon ground cinnamon • 1/2 teaspoon kosher salt • 2 ounces bittersweet chocolate • 2 ounces unsweetened chocolate • 1/2 cup unsalted butter (1 stick), room temperature • 1 1/2 cups granulated sugar • 2 large eggs, room temperature • 1 teaspoon vanilla extract • 1 teaspoon dark rum • 2 ounces semisweet chocolate chips • 1/4 cup chopped walnuts • Shortening spray, for baking dish Directions Preheat oven to 350 degrees F. To make the rhubarb compote: In a small saucepan over medium heat, bring rhubarb, water and sugar to a boil. When sugar is dissolved, lower heat to a simmer and cook until rhubarb is soft, about 10 minutes. Remove from heat and cool slightly. Puree in a blender until smooth, if necessary. The rhubarb should break down to a smooth compote. To make the brownie batter: In a medium bowl, sift together flour, baking powder, Chile powder, cinnamon and salt. Set aside. In a clean microwavable glass bowl, melt bittersweet and unsweetened chocolate together in the microwave at 50 percent power or in a double boiler. Set aside. In a stand mixer, cream butter and sugar on medium speed. Add the eggs, 1 at a time, combining well. Add in the vanilla and rum. Stir the rhubarb into the chocolate mixture, then add to the batter. Mix until combined. Add the flour mixture and mix just until incorporated. Scrape down the sides with a rubber spatula and gently fold in the semisweet chocolate and walnuts. Do not over mix. Spray an 8 by 8 by 2-inch clear glass baking dish with shortening spray. Line bottom with parchment paper, then spray parchment. Pour batter into the prepared pan and smooth out top. Bake until a toothpick inserted in the center comes out clean, about 35 to 40 minutes. Remove from the oven and set aside to cool. Cut into squares and serve. Recipe courtesy of Guy Fieri [well known Food Network Star] (7) Macadamia Double-Decker Brownie Bars [This picture should suffice.] For the brownie layer: Cooking spray 6 oz. (12 Tbs.) unsalted butter, cut into large chunks 1-1/2 cups granulated sugar 2-1/4 oz. (3/4 cup) unsweetened cocoa powder (natural or Dutch processed) 1/4 tsp. table salt 2 large eggs 1 tsp. pure vanilla extract 3-1/2 oz. (3/4 cup) unbleached all-purpose flour