This recipe came with another name but I prefer oreo brownies. There is a layer of chocolate chip cookie dough, a layer of oreos and a layer of brownies. The original used boxes of cookie mix and brownie dough but it is not necessary. It is very easy and fast to make it from scratch! Look out!! They are delicious!!

Brownie layer
10 T. unsalted butter
1 1/4 c. sugar
3/4 c. cocoa
1/2 t. salt
2 t. vanilla extract
2 large eggs
1/2 c. all purpose flour
Oreo layer
1 package of Oreos (regular stuffed or double stuffed) 16 cookies
Cookie dough layer
1/2 c. unsalted butter, room temp
1/4 c. brown sugar
3/4 c. white sugar
1 egg
1 1/4 t. vanilla extract
1 1/4 c. all purpose flour
1/2 t. salt
1/2 t. baking soda
1/2 t. baking powder
1 c. semi sweet chocolate chips
Oreo brownies
You will need an 8″ or 9″ square pan, lined with foil and sprayed with baking spray.
Preheat oven to 350 degrees.
For the brownie layer, in a medium saucepan, melt the butter over medium high heat. Add the sugar and cocoa when the butter is melted. Whisk to combine and remove from heat. Add the salt, vanilla and eggs and whisk until combined. Add the flour and mix well. Set aside.
For the cookie dough layer, cream the butter and sugars in a mixer. Add the eggs and vanilla, making sure to mix well. Add the flour, salt, baking soda and baking powder and mix on low until everything is incorporated. Fold in chocolate chips.
Assembly-layer the cookie dough on the bottom of pan, pressing to form the bottom crust. Layer as many oreos that will fit on top of the cookie dough. No need to overlap-one layer will do. Pour the brownie batter over the oreos and spread evenly. Bake 30-35 minutes. Test the center with a knife and make sure it comes out clean. Serve warm with ice cream or cool and cut into 16 portions.

This is from Food 52, and it a version of the almond cake previously posted. I think this is a better recipe as the cake is tall and does not sink in the middle.

Pear and almond cake
2 very large ripe pears, depending on size, 1 may do, D’Anjou
1 c. cake flour, divided
1 1/2 t. baking powder
3/4 t. salt
1 1/3 c. caster or superfine sugar (I used cane)
7 oz. almond paste
1 c. butter, room temp, cut into tablespoon cubes
1 t. vanilla extract
1 t. almond extract
Confectioners sugar, for dusting

Preheat the oven to 325° F. Butter a 9-inch cake pan or springform pan, line the bottom with a circle of parchment paper and butter that, too. Dust the pan with flour and shake off any excess. Peel the pears and cut them into very thin slices from stem to bottom. Starting at the outside perimeter of the pan, place the pear slices in tight concentric circles until you’ve covered the pan’s bottom. In a small bowl, whisk together 3/4 cup of cake flour, the baking powder, and the salt. Set aside. In a food processor, grind the sugar, almond paste, and 1/4 cup of the cake flour until the almond paste has mixed with the sugar to form a sand-like substance. With the food processor running, add the cubes of butter one at a time. When the butter has been incorporated, add the vanilla and almond extracts. Process until the batter is smooth and light. Add the eggs one at a time, processing after each addition. Add half of the dry ingredients and pulse a few times. Add the rest of the dry ingredients and pulse the machine until the dry mixture is just incorporated. The batter will be light, fluffy, and thin. Pour the batter over the pears, then bake the cake in the center of the oven. Check it after 50 minutes, at which point in may look like an ominous white blob. Cook it until the top is nicely browned and the center is not too jiggly (mine took 60 minutes in one oven, 70 minutes in another; it has also been known to take 55 minutes. Moral of the story: Watch closely). Remove the cake from the oven and run a sharp knife around the perimeter of the pan to loosen it from the sides. Let the cake cool completely, then invert it onto a cake rack. Invert it once more if you want the pears at the bottom and the crackly, golden-brown side facing up. Dust it with confectioners sugar, then slice a piece for yourself.

My Aunt Sue is obsessed with popovers and I finally decided it was time for me to revisit them. I ordered a pan (a must!) online and made them this morning. This is my aunt’s recipe that I combined with one from Cook’s Illustrated. They did not disappoint! This recipe makes 6 large impressive popovers! You really need 6 people or neighbors to share them with as I don’t think they will hold. I may try making some chicken hash and putting into a heated popover for dinner tonight!
Popovers hot
3 eggs (you can use 2)
1 c. whole milk
1 c. unbleached all p. flour (about 5 oz.)
1/2 t. salt
1 T. melted butter
approx. 1 T. vegetable oil for popover cups
In a large bowl, whisk the eggs and milk together for 20 seconds. Whisk the flour and salt in a medium bowl and add to the egg mixture. Stir just until the flour is incorporated. Whisk in melted butter until smooth, about 30 seconds. Let the batter rest for 30 minutes.
Popover breakfast
While batter is resting, measure 1/2 t. vegetable oil into each popover cup. Adjust the oven rack to the lowest position. Place the popover pan in the oven and heat to 450 degrees. After the batter has rested, pour into a 4 c. measuring cup with a spout. Working quickly, remove hot pan from the oven and pour mixture into 6 popover cups. Return to the oven, bake 20 minutes. Do not open oven door! Lower heat to 350 degrees for 15-18 minutes. Invert pan onto a wire rack and cool for 2-3 minutes. Serve immediately with good butter and jam!

This is an easy recipe from Relish and would be great to take to a party of kids. It does have pecans it in so you may need to omit them! The frosting makes enough for two batches and is delicious!
2 1/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup butter, softened (one stick)
1 1/3 cups packed brown sugar
2 eggs
1 cup canned pumpkin
3/4 cup 2% reduced-fat milk
3/4 cup chopped walnuts or pecans
Maple Cream Cheese Icing:
1/4 cup butter (1/2 stick) softened
8 ounces cream cheese, softened
3 cups powdered sugar
1/2 cup maple syrup
2 teaspoons vanilla extract
Pumpkin cupcakes
Preheat oven to 375F. Place 24 paper muffin cup liners in muffin cups.
To prepare cupcakes, sift together flour and next 4 ingredients (flour through cinnamon). Place butter and brown sugar in a large bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add pumpkin, beating on low speed. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour, beating on low speed. Stir in nuts.
Spoon batter into muffin cups, filling each about two-thirds full. Bake 25 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on wire rack; remove from pan. Cool completely on wire rack.
To prepare icing, place all ingredients in large mixing bowl; beat with mixer on medium speed until smooth. Spread icing onto top of cooled cupcakes.

This recipe is from the wonderful cookbook Plenty. It comes together quickly once you have gathered the ingredients. I substituted edamame for the fava beans that I could not find. I would use less tomatoes the next time I make it I think, but that is my own preference. This is a showstopper of a recipe as there is so much flavor and color! The recipe says it serves two generously but I think it could easily serve four as a main course and six as a side.
Vegetable Paella
3 T.olive oil
1/2 yellow onion, finely chopped
1 small red bell pepper, cut into strips
1 small yellow or orange bell pepper, cut into strips
1/2 fennel bulb, cut into strips
2 garlic cloves, crushed
2 bay leaves
1/4 t. smoked paprika
1/2 t. ground turmeric
1/4 t. cayenne
1 c. arborio or short grain paella rice (Calasparra)
6 1/2 T. good quality sherry
1 t. saffron threads
2 c. boiling vegetable stock
3/4 c. shelled fava beans (boiled, drained and each bean squeezed out) or edamame
12 plum tomatoes, halved
5 small grilled artichokes in oil, drained and quartered
15 pitted Kalamata olives, halved
2 T. parsley, roughly chopped
4 lemon wedges
Heat the olive oil in a paella pan or large shallow skillet and gently fry the onion for 5 minutes. Add the peppers and fennel and continue to fry on medium for 6 minutes or until soft and golden. Add the garlic and cook for 1 more minute. Add bay leaves, paprika, turmeric, and cayenne and stir well. Add the rice and stir thoroughly for 2 minutes before adding the sherry and saffron. Boil one minute and add the stock and 1/3 t. salt. Reduce heat to a minimum and simmer very gently for 20 minutes or until most of the liquid is absorbed. Do not cover pan or stir while the rice is cooking. (Cook the fava beans as per above). Remove paella pan from the heat and scatter the tomatoes, artichokes and beans over the rice. Cover pan tightly with foil and let rest for 10 minutes. Remove foil, scatter olives on top and sprinkle with parsley. Serve with lemon wedges

Momofuku is David Chang’s restaurant in NYC and he is amazing. His pastry chef Christina Tosci. They are delicious! A little time consuming because you need to chill the cookies before they bake but I found two hours is enough. I used Heath toffee pieces instead of the butterscotch chips as that is what I had. The graham mixture is interesting and I saved it and made 2 more batches of cookies so I wouldn’t waste it. I also made the cookies the first time with 1/3 c. measure but much prefer a smaller cookie so I used my small 1 1/2 inch scoop that was perfect!
225 g butter, at room temperature (16 tablespoons (2 sticks))
200 g granulated sugar (1 cup)
150 g light brown sugar (2/3 cup tightly packed)
50 g glucose (2 tablespoons)
1 egg
2 g vanilla extract (1/2 teaspoon)
225 g flour (1 1/3 cups)
2 g baking powder (1/2 teaspoon)
1.5 g baking soda (1/4 teaspoon)
4 g kosher salt (1 teaspoon)
150 g mini chocolate chips (3/4 cup)
100 g mini butterscotch chips (1/2 cup)
1/4 recipe Graham Crust (page 112) (85 g (1/2 cup))
40 g old-fashioned rolled oats (1/3 cup)
5 g ground coffee (2 1/2 teaspoons)
50 g potato chips (2 cups)
50 g mini pretzels (1 cup)
For the graham crust:
190 g graham cracker crumbs (1 1/2 cups)
20 g milk powder (1/4 cup)
25 g sugar (2 tablespoons)
3 g kosher salt (3/4teaspoon)
55 g butter, melted, or as needed (4 tablespoons (1/2 stick))
55 g heavy cream (1/4 cup)

For the graham crust:
Toss the graham crumbs, milk powder, sugar, and salt with your hands in a medium bowl to evenly distribute your dry ingredients.
Whisk the butter and heavy cream together. Add to the dry ingredients and toss again to evenly distribute. The butter will act as a glue, adhering to the dry ingredients and turning the mixture into a bunch of small clusters. The mixture should hold its shape if squeezed tightly in the palm of your hand. If it is not moist enough to do so, melt an additional 14 to 25 g (1 to 1. tablespoons) butter and mix it in.
Eat immediately, or deploy as directed in a recipe. The crust is easiest to mold just after mixing. Stored in an airtight container, graham crust will keep fresh for 1 week at room temperature or for 1 month in the fridge or freezer.
For the cookie:
Combine the butter, sugars, and glucose in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg and vanilla, and beat for 7 to 8 minutes. (See page 27 for notes on this process.)
Reduce the speed to low and add the flour, baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step, or you will risk overmixing the dough.) Scrape down the sides of the bowl with a spatula.
Still on low speed, add the chocolate chips, butterscotch chips, graham crust, oats, and coffee and mix just until incorporated, about 30 seconds. Add the potato chips and pretzels and paddle, still on low speed, until just incorporated.
Be careful not to overmix or break too many of the pretzels or potato chips. You deserve a pat on the back if one of your cookies bakes off with a whole pretzel standing up in the center.
Using a 2.-ounce ice cream scoop (or a 1/3-cup measure), portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature— they will not bake properly.
Heat the oven to 375°F.
Arrange the chilled dough a minimum of 4 inches apart on parchment- or Silpat-lined sheet pans. Bake for 18 minutes. The cookies will puff, crackle, and spread. After 18 minutes, they should be very faintly browned on the edges yet still bright yellow in the center. Give them an extra minute or so if that’s not the case.
Cool the cookies completely on the sheet pans before transferring to a plate or an airtight container for storage. At room temp, cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.
In a pinch, substitute 18 g (1 tablespoon) corn syrup for the glucose. For the “coffee grounds” in this cookie, we tested the recipe with freshly roasted and ground artisanal coffee from Stumptown as well as with crap-tastic coffee grounds that you can find just about anywhere. We discovered that it doesn’t make a difference what kind you use; the cookie is delicious every time. Just make sure you don’t use instant coffee; it will dissolve in the baking process and ruin the cookies. And, above all else, never use wet, sogalicious grounds that have already brewed a pot of coffee. We use Cape Cod potato chips because they aren’t paper-thin, and so they do not break down too much in the mixing process.

I was desperate for a lobster roll and resorted to ordering the special New England Hot Dog Rolls that are split on the top. I ordered two dozen on line and paid about $24 including shipping. The rolls arrived with a price tag on the outside that said 2 for $3!! I basically paid $1 a roll but I think they were worth every penny! I splurged and bought lobster meat at Whole Foods and made the traditional lobster roll. We have also loved these perfect buns with bratwursts or hot dogs.
NE Hot Dog Rolls

Grilled NE Hot Dog roll

Lobster Roll

I have been reading the Yellow Table blog for the last year or more and really enjoy all of the recipes. Recently, the author Anna Watson Carl finished a very successful Kickstarter campaign to raise money to self publish her first cookbook. I was very excited to contribute! Anna and her editor Lauren asked for volunteers to test the recipes and I felt fortunate to be chosen. I was given an Elegant Fall Dinner Party menu and it did not disappoint. I had never cooked branzino before and it was easy and delicious. I also loved that I could make a few things ahead of the dinner party. Look for The Yellow Table cookbook to come out this fall-you will not be disappointed!

Crostini with Brie and Sundried Tomato Walnut Tapenade
Lemon and Herb Roasted Branzino with Brussels Sprouts
Citrus Roasted Carrots
Butterscotch Pudding with Kahlua, Whipped Cream and Caramelized Pecans

Crostini with Brie and Sundried Tomato Tapenade
Elegant Fall Dinner
Butterscotch Pudding

I tried this recipe from Food 52 on a whim as I haven’t baked much using coconut oil instead of butter. This is a really easy recipe and delicious! I had not heard of a snack cake before but think it means you can eat it all the time! After my first bite, I thought ‘oh oh’! I think for non chocolate lovers that you could replace the chocolate chips with chopped pecans. I used bittersweet chips as that is what I had.

2 ripe bananas
2 large eggs (lightly beaten)

killer dessert

killer dessert

2 cups dark brown sugar
1 t. vanilla
10 T. coconut oil
1 cup all-purpose flour
3/4 teaspoons fine sea salt (plus more for sprinkling)
1/2 cup semi-sweet chocolate chips
2 handfuls shredded coconut (sweetened or unsweetened)
Heat oven to 350 degrees and line a 9 x 13-inch baking pan with parchment paper. Mash bananas in a bowl and push them to one side to make room for the “liquid” ingredients. Add the eggs, dark brown sugar, vanilla, and coconut oil. In a separate bowl, mix the flour and salt. Add the flour mixture to the wet banana mixture. Stir with a whisk just until combined. Add the chocolate chips and coconut. Stir one last time to evenly distribute the add-ins. Pour batter into the prepared pan and sprinkle (from a height) with fine or flaky sea salt to lightly dust the surface of the cake. Bake for 45 to 55 minutes (mine was done after 45 minutes), or until a toothpick comes out mostly clean. Allow to cool on a wire rack before slicing.

This is an easy tasty recipe from Taste. I made the mixture in the early afternoon and then cooked the meatballs for dinner. I used a 1″ scoop and they were the perfect size. David enjoyed them with pasta and I had them on bibb lettuce with fresh tomatoes.
Chicken meatballs
1⁄4 cup
 (2 fl. oz./60 ml) grapeseed oil, plus more for oiling the baking sheet
1 lb. (500 g) ground chicken
2 Tbs. panko bread crumbs
1 Tbs. soy sauce
1 Tbs. Asian fish sauce
1 Tbs. minced lemongrass, white part only
1 Tbs. cornstarch
1 Tbs. chopped fresh cilantro
1 1⁄2 tsp. minced fresh ginger
1 garlic clove, minced
Kosher salt and freshly ground pepper, to taste
14 small lettuce leaves
4 green onions, thinly sliced
2 limes, cut into wedges

Preheat an oven to 350°F (180°C). Lightly oil a baking sheet.

In a bowl, combine the chicken, panko, soy sauce, fish sauce, lemongrass, cornstarch, cilantro, ginger, and garlic. Season with salt and pepper and mix well. Roll into 1-inch (2.5-cm) balls.

Warm a large sauté pan or frying pan over medium heat. Add the 1⁄4 cup (2 fl. oz./60 ml) oil and heat until it appears to shimmer. Add the meatballs and sauté, turning the meatballs to brown evenly on all sides, about 5 minutes total. Drain on paper towels. Transfer the meatballs to the prepared baking sheet and bake until cooked through, 3 to 5 minutes.

Arrange the lettuce, green onions, and limes on a platter. Serve the meatballs in a bowl on the side. Instruct guests to place a meatball in a lettuce leaf, top with green onions, squeeze with lime juice, fold and eat. Serves 3 to 4.


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