These could be the best brownies that you have ever had.  They are chewy, chocolaty, nutty, and absolutely out of this world!  With the added caramel frosting it puts them way over the top.  I will confess that at first I did not have such good results with this recipe.  In fact, it was rather dismal.  I get crazy when a recipe does not go like I think it should.  You might say to the point of being obsessive.  Perfection sometimes is my downfall.  I don’t want to settle for mediocre.

In looking for something  a new and exciting recipe to share with my tennis team the photo of these brownies in my 2006 Southern Living Cookbook would not stop dancing in my head.  I made them, but not with the results that I had anticipated.  I did take the less than perfect brownies to my tennis match and one of our opponents walked over to GI Joe and me blubbering ,  ”  I just want to tell you that after eating these brownies, I would like to marry you.”   So then I was on a mission to make them perfectly!   By the way I could have been this guy’s mother.

The perfect results eluded me for a couple of tries, but then there it was the most magnificent brownie ever!  Why the problems?  I was scratching my head trying to figure it out.  First I turned down the temperature and cut five minutes from the original recipe which resulted in the moist and chewy brownie I wanted to put in my mouth.  The frosting had me really rattled.  I hate cooking anything that resembles candy!  I switched the white sugar for a more flavorful brown sugar and used a candy thermometer to cook the mixture just to 234 degrees.  I quickly took it off the heat and using an electric mixer increased the beating time to 14 minutes.

Just between you and me.  I like the brownies without the caramel frosting, but six out of seven Family and Consumer Science teachers thought the icing was a hit!  I guess that I am out numbered.

Double chocolate Brownies with Caramel Frosting  adapted from Southern Living

Yield: 32 brownies

Ingredients:

• 2 1-ounce unsweetened chocolate baking squares
• 2 1-ounce semisweet chocolate baking squares
• 1 cup butter, softened
• 2 cups sugar
• 4 large eggs
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 3/4 cup chopped, toasted pecan, divided
• 3/4 cup semisweet chocolate morsels, divided
• Caramel Frosting

Directions:

1. Microwave chocolate squares in a small microwave-safe bowl at MEDIUM (50% power) 1 1/2 minutes or until melted.  Stir chocolate until smooth.
2. Beat butter and sugar at medium speed until light and fluffy.
3. Add eggs 1 at a time beating just until blended after each addition.
4. Add melted chocolate, beating just until blended.
5. Add flour and salt, beating at low speed just until blended.
6. Stir in vanilla, 1/2 cup pecans, and 1/2 cup chocolate morsels.
7. Spread batter into a greased and floured 9 x 13 inch pan or line with parchment paper.
8. Sprinkle with remaining 1/4 cup pecans and 1/4 cup chocolate morsels.
9. Bake at 325 degrees for 35 minutes.
10. Cool completely on a wire rack.  Spread evenly with Caramel Frosting or choose no to  frost the brownies.  I think they are great without the caramel, but if you love caramel, this frosting is for you.

Caramel Frosting

Ingredients:

• 3/4 cup butter
• 2 cups brown sugar
• 1/2 cup buttermilk
• 12 large marshmallows
• 1 tablespoon light corn syrup
• 1/2 teaspoon baking soda

Directions:

1. Melt butter in a large saucepan over low heat.
2. Stir in sugar and remaining ingredients.
3. Cook over medium heat, stirring occasionally, until a candy thermometer redisters 235 degrees (soft ball stage )
4. Remove from heat.
5. Beat at high speed for about 14 minutes or until frosting thickens and begins to lose its gloss.

Yield 2 cups

• One Year Ago  Pancakes from Scratch
• Two Years Ago  Pecan Mudslide Cookies

Without intending to I am cooking my way through my Macon Jr. League Gracious Goodness cookbook.  There is not a recipe that I have tried that has not exceeded almost perfection.  Here is yet another one that I first cooked in the sweltering heat of July.  You know one of those days when anything cool feels good going down.  There’s nothing better than tangy cool lemon pie and what makes this one even better is the oatmeal crust.   And to top it all,  there is no fork required.

If you love the old fashioned lemon ice box pie made with sweetened condensed milk you should bookmark this one.    I’ve made it three times in three months.   I could have or maybe I did devour all of it?  The tangy lemon filling is just right!  And that’s it in a pan –  Perfection!   Here it is for you to enjoy and share with your family and friends.  If you choose keep it hidden in the refrigerator for yourself.  I won’t tell.

Cream the butter and brown sugar.

Add oatmeal, flour, baking powder, and salt.

Mix together and divide the mixture in half.

Press half of the mixture in the bottom of a 9 x 13 inch pan lined with parchment paper.

For the lemon filling  zest a lemon.

Squeeze lemon juice.

Mix sweetened condensed milk with zest, lemon juice, and egg yolks.

Pour milk and lemon mixture over the oatmeal crust.  Crumble the remaining oatmeal mixture on top of the filling and bake.  These are best served chilled.

Lemon Crumble Squares  from Gracious Goodness

• 2/3 cup butter, softened
• 1 cup firmly packed brown sugar
• 1 cup old-fashioned oats
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cups flour
• 1 (15 ounce) can sweetened condensed milk
• 1/2 cup lemon juice
• 2 egg yolks
• 1 teaspoon grated lemon rind

1. Cream butter and brown sugar.
2. Stir in oats and rest of the dry ingredients.  Mix until crumbly.
3. Spread half of the mixture in a 13 x 9 inch pan that is lined with parchment paper.
4. Pack mixture firmly in the bottom of the pan.
5. Combine sweetened condensed milk, lemon juice, egg yolks, and lemon rind.
6. Spread the milk mixture over the crumb crust.
7. Sprinkle with remaining crumb mixture.
8. Bake at 350 degrees for 25 minutes.  If using a dark pan reduce the temperature by 25 degrees.
9. Cool 15 minutes in pan.
10. Chill in refrigerator until firm.  ( I have left the pan in refrigerator overnight before cutting)
11. Cut into 1-2 inch squares.
12. Keep in the refrigerator and serve cold.  When serving outside keep in a cooler or place a ziplock bag of ice under the bars.
13. Enjoy!

A couple of weeks ago I had more than 7 cups of fresh blueberries in my refrigerator just waiting for me to make a decision on the outcome of their wonderful sweetness.  There’s just so many muffins, pancakes, loaf breads and just toppings for yogurt and cereal plus additions to salads, smoothies and just popping a handful in your mouth.  In other words, something new and exciting was needed.  I found it!  These bars are really good.  They are not too sweet and don’t over power the fresh flavor of the blueberries.  You can make them even more decadent by adding ice cream or some sweet whipped cream.  I found them delectable just the way they were!

I will admit they have  a few more steps than most bars, but you will find that they are entirely worth it.  About thirty tennis players gave them the thumbs up.  What else do you need before you try them?

Here is the crust and topping after cutting in the butter.

The crust will look like this after pressing into the pan with your fingertips.

You can make te crust and topping a day ahead if you like.  I did find myself in the middle of my kitchen with soft butter and flour almost up to my wrist saying to myself, “  What in the world am I doing and this looks like it might be a big mistake.”  But it really all worked out after I calmed down a bit.  Working with butter  with warm hands and when it is a 100 degrees outside can make for a little bit of a mess.  I can totally tell you how to get it under control without throwing it all in the trash.    You are going to love these!

Blueberry-Pecan Bars     adapted from  The Best of Fine Cooking 

Yield 12 large or 48 bite-size bars

Crust and Topping

• 1 cup of toasted pecans, divided
• 2 cups all-purpose flour
• 1 cup powdered sugar
• 2 teaspoons baking powder
• 1 cup unsalted butter, cut into large cubes
• 1 large egg
• 1 large egg yolk
• 1 teaspoon vanilla extract

1. Line  a 9 x 13 inch pan with parchment paper, leaving a few inches of paper hanging over the edges of the two long sides to help remove the finished bars.
2. Roughly chop 1/2 cup of toasted pecans.  Quartered is about the right size.  Set aside.
3. Put the remaining 1/2 cup of toasted pecans in a food processor and process until finely ground.  Put in a large bowl.
4. Add flour, powdered sugar, and baking powder to the ground pecans and stir with a fork to blend.
5. With a pastry blender, two knives, or a fork cut in the butter until the largest lumps are the size of fat peas.
6. Place in the refrigerator for about 15 minutes.
7. Lightly beat the egg and yolk.  Take out 2 tablespoons of the egg mixture and save for the next step if needed.
8. Add the egg mixture  and the vanilla to the flour mixture gently tossing with your fingertips until the mixture clumps together.  It should be uniformly blended, moist, and crumbly .  If it looks to dry add the saved egg mixture a little bit at a time.  I did not need the extra egg.  (  Here’s where I wanted to pull my hair out!  My hands were very warm and the mixture just stuck to my fingers.  Try using a flour on your fingers to mix  and make sure that the you placed the mixture in the refrigerator before adding the eggs.  The original recipe did not include that step.  I think that the butter is too soft to work with if you don’t put it in the refrigerator)
9. DON’T HANDLE THE DOUGH TOO MUCH!
10. Divide the dough in half.
11. Using floured fingertips, pat half the dough into the bottom of the prepared pan, pressing firmly. ( I found it easier to cover the dough with plastic wrap then press the dough with my fingertips.)
12. Place  in the refrigerator for 15 to 20 minutes.
13. Cover the remaining dough and place in the refrigerator. ( this will be the topping)
14. Remove the pan from the refrigerator and prick the crust all over with a fork.
15. Bake until the edges are golden and pastry is dry and light brown, 20 to 25 minutes at 350 degrees in the center of the oven.
16. Let it cool completely or the bars will be soggy.

Filling

• 6 cups fresh blueberries, picked over
• 2/3 cup sugar
• 1/3 cup cornstarch
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon ground cinnamon

1. In a large bowl, combine berries, sugar, cornstarch, lemon juice, cinnamon, and 1/4 teaspoon salt.
2. Toss gently to coat the berries.
3. Scatter the berry filling over  the cooled crust.  Spread the berries in an even layer.
4. Crumble the reserved dough over the berries.  It will not cover the filling.
5. Bake at 350 for 25 minutes and then sprinkle the remaining toasted pecans on top.
6. Continue to bake until the topping is puffed and golden and the filling is bubbling not only near the edges but also close to the center of the pan for another 50 to 60 minutes.
7. Put the pan on a wire rack and cool completely.
8. Use the parchment paper and remove from the pan.
9. Using a long serrated knife cut into 48 bite sized bars.
10. Enjoy!

Happy Cooking,

The Teacher Cooks

BON APPETIT!!!

For the past two weeks I have not posted as often as I wanted to, but for a good reason.  The Athlete has been home for the last ten days and I just wanted to spend as much time with him as I possibly could. I spent a lot of time in the kitchen and will be sharing some really good recipes with you in the coming weeks.  For you to enjoy I have composed the top ten posts that were viewed this year.  I was so surprised at the #1 post! By the way the top photo is my favorite dessert of 2010.  Happy New Year to all of you! 

#10 Potato Soup

#9  Pecan Sticky Buns

#8  Cream Cheese Peach Cobbler

#7 Chocolate Magic Bars

#6 Mandarin Orange Cake

#5 Cornbread Muffins with Cheese & Chilies

#4 Egg and Sausage Breakfast Casserole

#3 Chocolate Pudding Pie

#2 Oatmeal-Brown Sugar Pancakes

#1 Mexican Stuffed Shells

Happy Cooking,

The Teacher Cooks

I made these lemon bars to take to my first tennis match of the season.  It was my first time making them and I don’t really know why I have not made them before now.    I take that back I do know why.  I like them too much!  To me there is nothing better than a sweet and tart dessert.  I love lemon meringue pie and lemon cake.  Now I have another favorite.  It is easy to put together.  The bars have just  two layers, but you don’t have to let the first layer cool before pouring in the lemon layer.  After baking you’ll have to let them cool for about two hours before cutting them. Sorry that you can’t dig right in. 

The first layer is a buttery shortbread crust.  The crust is so good!  Top that with a refreshing lemon filling and a dusting of powdered sugar and you have the perfect lemon bar.  You know what I might just be making these luscious bars for every tennis match and change their name to Lucky Lemon Bars.  Yes, I won my tennis match thanks to my partner Angela and to the Lucky Lemon Bars!

Luscious Lucky Lemon Bars from Southern Living

Makes about 2 dozen

• 2 1/4 cups all-purpose flour, divided
• 1/2 cup powdered sugar
• 1 cup cold butter, cut into pieces
• 4 large eggs
• 2 cups granulated sugar
• 1 tsp. lemon zest
• 1/3 cup fresh lemon juice
• 1/2 tsp baking powder
• Powdered sugar

1. Preheat oven to 350 degrees.  Line bottom and sides of a 13 x 9-inch pan with parchment paper, allowing 2 to 3 inches to extend over the sides.
2. Stir together 2 cups of flour and 1/2 cup powdered sugar.  Cut in butter with a pastry blender until crumbly.  Press mixture onto bottom of prepared pan.
3. Bake at 350 degrees for 20 to 25 minutes or until lightly browned.   
4. Meanwhile, whisk eggs in a large bowl until smooth; whisk in granulated sugar, lemon zest, and lemon juice.  Stir together baking powder and remaining 1/4 cup of flour: whisk into egg mixture.  Pour mixture over hot baked crust.
5. Bake at 350 degrees for 25 minutes or until filling is set.  Let cool in pan on a wire rack 30 minutes.  Lift from pan, using sides of paper as handles.  Cool completely on a wire rack (about 30 minutes).  Cut into bars; sprinkle with powdered sugar. 

Happy Cooking,

The Teacher Cooks

They really are good. These bars are a mix of Nutty Fingers plus the tartness of apricots.  It is a combination made in heaven.  It doesn’t hurt that they are a snap to put together.  That is if you’re not like me and make them multiple times. 

Here is what you will need so pull it all out or head straight to the grocery.  Your family and friends will thank you.

Whisk together 1 cup of sifted plain flour and granulated sugar. Save the other 1/3 cup of flour for later.   Using a pastry blender cut in a stick of butter.Pat pastry into a 9 x 9 inch baking pan lined with parchment paper.  I found it was easier to place wax paper on top of the pastry.  My warm hands melted the butter.Bake at 350 degrees for about 25 minutes or until lightly browned. 

This looked really wrong to me so that is why I looked for hours for another recipe similar to this one.  I found another that used more flour in the bottom layer, but in the end they both tasted good.  I was afraid with the lacey texture that when I cut the bars they would just fall apart, but they held together just fine.  While the bottom layer is baking get the next layer together.  Start by boiling the apricots for about 10 minutes in enough water to cover them.Drain and let them cool.  Chop or use kitchen shears to cut them in small pieces.Beat eggs.  Sift together remaining flour, salt, and baking powder. Stir in brown sugar. Add eggs to the dry ingredients.  I used my handheld mixer. Stir in apricots, pecans and vanilla. Pour this on the cooked bottom layer and bake for about 25 minutes.These bars were very hard to judge  for doneness, especially since I had no idea what they were suppose to look like.  That’s why I am a picture girl when it comes to buying cookbooks.

  Here is a side view for you.

Sprinkle the top with powdered sugar or roll in sugar.

Apricot Bars

• 2/3 cup dried apricots
• 1/2 cup soft butter
• 1/4 cup sugar
• 1 cup sifted plain flour
• 1/3 cup plain flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup light brown sugar
• 2 eggs
• 1/2 teaspoon vanilla extract
• 1 cup chopped pecans
• powdered sugar

Cover apricots with water and boil ten minutes.  Drain and chop.  Preheat oven to 350 degrees.  Line a 9 x 9 inch baking pan with parchment paper.  Mix butter, granulated sugar, and sifted flour until crumbly.  I used a pastry blender.  Pack into parchment lined pan.  I covered with wax paper then packed in the pan.  Bake 25 minutes or until lightly browned.  Sift 1/3 cup of flour, baking powder, salt, then add brown sugar.  Beat eggs and add to dry ingredients.  Add apricots, vanilla and pecans.  spread the mixture over the crust and bake for about 25 to 30 minutes.  Cool and cut into bars and roll in confectioners’ sugar.  Yields about 32 bars.

Happy Cooking,

The Teacher Cooks

My book club is having a three-day extravaganza at the lake.  I’m excited to spend three days with some very good friends, great food, sitting by the lake.  You get the idea relaxing by the water with people you love.  What fun!  Our book this month was one of my favorites Water for Elephants.  Oh My Gosh!  It was a fantastic read. At first I didn’t like it.  Then after the first one hundred pages I could not put it down.  I highly recommend it.  I love the author’s style of writing which makes for an easy read.   Anyway you will love this book!

There are nine of us going to the lake and we all have stuff to bring.  I am responsible for cookies.  I have made two that I am taking and will share one with you now.  The other will come later.  These are Truffle Brownies from Bon Appetit this month.  They are absolutely fabulous is all I am going to allow myself to say.  Easy!  Ok, enough.  You will love these.  Trust me.  Just one more thing the chocolate ganache is over the top!

Gotta run so here is the recipe.  I followed it to a T.  Enjoy because we sure have.   

Happy Cooking,

The Teacher Cooks

Delicious Brownies from  Gracious Goodness Macon Jr. League Cookbook

• 1/2 cup butterscotch pieces
• 1/4 cup butter
• 3/4 cup all-purpose flour
• 1/3 cup brown sugar packed
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 egg
• 1/2 teaspoon vanilla
• 3/4 cup or 6 ounces semi-sweet chocolate pieces
• 1/4 cup chopped pecans
• 1 cup small marshmallows

Preheat oven to 350 degrees.  Line a 9 x 9 inch pan with parchment paper.  See photo below.  Melt butter and butterscotch over low heat.  Cool to warm, then add flour, brown sugar, baking powder, salt, egg, and vanilla.  Mix well with a wooden spoon.  Fold in chocolate pieces, nuts, and marshmallows.  Spread in 9 inch pan.  Bake at 350 degrees for 20-25 minutes.  Mixture will appear soft when it is removed from oven, but it will firm up when it cools.  Remove from the pan using the parchment paper as handles.  Brownies will take a couple of hours to cool.  Cut into bars with a sharp knife.  Enjoy!

Here is what the mixture looks like just before baking. Notice that I mitered the corners of the parchment paper to fit the pan properly.  Use the parchment paper as handles to remove from the pan.  Makes for easy cleaning. 

Happy Cooking,

The Teacher Cooks

Saturday I participated in one of a series of swanky soirees presented by The Broke Socialite.  It was so much fun!  I love doing this kind of thing.  I guess that is why I do what I do!

As a Family and Consumer Science teacher (aka Home Economics teacher) I have participated in every kind of tour.  This is just a short list:  fabric plants, cookware plants, all kinds of restaurants including kitchen tours of Joel in Atlanta and Sensi at the Bellagio in Las Vegas, culinary schools,  Julia Child’s kitchen,  all kinds of homes from the Old Governor’s Mansion, Swan House and  the Haye House.  I have had high tea at the Ritz Carlton and at the National Cathedral in Washington, D.C. To get my point across I have done my share of tours and this one was about the most fun I have ever had.

We started out early at 8:30!  We got our assignments to a brand spanking new Cadillac SRX  driven by @Chatterbox.  She was a wonderful driver entertaining us the entire morning.

Our first stop was No Mas Cantina for a wonderful breakfast buffet served with our choice of drink.  I chose the Mexican Hot Chocolate which was smooth and creamy and delicious.  Here are a couple of photos of what we enjoyed at No Mas Cantina.

Potatoes, Eggs over easy and Beans with Salsa

It was so good!

This is Helen writer of Sweet Tartlette.  She is a pastry chef from France and  she  enjoyed the Sugar Coma, also.   Check her blog out. Her photography is beautiful.  I really enjoyed talking with her.  Very sweet and ready to help anyone out.

Our second shop was Cacao Atlanta.  On my!  When I walked into the shop the chocolate aroma was heavenly.  We got to sample their Hot Chocolate which was by far the best that I have even had topped with homemade marshmallows.  I thought that I had died and gone to heaven.  Take a look at all the chocolate.  And another thing, Kristin knows chocolate!

Just feast your eyes on this place.  Joli Kobe had the most magnificent pastries and cakes waiting for us when we walked in the door.  Drool a bit over these.

Look at the detail here!

Now it has started to rain but just because we are in a Sugar Coma doesn’t mean we are going to melt.  We are just getting started.  We have two more stops then lunch.

This is the Cookie Studio.  It is a cute little bakery with the kitchen out there for everyone to see.  I loved this place.  It so reminded me of the bakery where I grew up and spent almost every day after school trying to decide between the cream horns or the butter cookies for a snack. One thing that happened while we were there that I thought was funny.  This older gentleman came in to pick up a beautifully wrapped package of cookies and looking around at the twenty four of us and said to me ” What in the world is going on here.”  And I said, ” We are participating in a Sugar Coma!”  I wish I had a picture of his face.  He said , “OK.”  Took his cookies and left.

Here is the menu above the cash register

Our last stop was also a cute bakery called Sweet N’Sinful.  The owner had prepared lots of her cupcakes in miniature form just for us to taste.  Of course she knew this was the last leg of our tour and we could be in a Sugar Coma!  She had to go boxes which all of us quickly filled!  Here are some more droolable ( is that a word?) photos.

We then traveled to Le Fai Do Do for lunch catered by Black Tie Barbecue.  It was fabulous!!  Even after tasting all the wonderful sweets all morning  I can say it was one of the best catered lunches I have had.  For starters we had a spring salad with strawberries and candied pecans with a wonderful dressing.  Black Tie grilled two main dishes chicken and salmon fillets.  My favorite was the salmon.  Side dishes of rice pilaf and the most wonderful bok choy that I have ever tasted.  It was to die for!!!

So that was my Sugar Coma.  It was a wonderful way to spend a Saturday.

Enjoy your cooking,

The Teacher Cooks

Here's what we are cooking in our lab.

I need your help.  The pizza at the top is the one I made.  OK, my students have trumped mine.  That is a good thing, though. 

Please view the photos that follow and pick the best Fruit Pizza. 

 Write your choice in the comment section along with why it is your choice.  

Please only 1 vote per person. 

The winner will be have their photo at the top of the post.  The top two will get extra credit on our test next week on NUTRIENTS, which is pretty hard.

Have a great weekend,

The Teacher Cooks