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Chocolate Flecked Mocha Blondies

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Valentine’s Day has always been one of my favorite holidays. I can sill vividly remember the excitement of receiving valentines and decorating boxes in elementary school.  The excitement would mount each year through middle and high school.  It is a fun, pitter patter kind of day.

My family adores brownies of any kind. This picture includes the Bateman Family Brownies without frosting but with the addition of a white chocolate drizzle. My favorite are these crunchy almost toffee-like Chocolate Flecked Mocha Blondies.  They mix together in a snap and they are a nice change from rich, decadent brownies.  I decided to make both to satisfy all the loves of my life.

This is the week to remember how blessed I am to be married to my very own prince charming, parent to an adorable 14 year old and able to spend precious moments with my mom and dad….yea! And last but not least, the fluffiest toy bichon ever, Daisy.  Life doesn’t get much better than that.

May each of you enjoy a moment to reflect on the blessings of those you love and indulge in a sweet treat.

 

Chocolate Flecked Mocha Blondies

 

3/4 cup butter (12 tablespoons or 1 1/2 sticks), plus melted butter for pan

2 tablespoons light corn syrup

1 1/4 cups dark brown sugar

1 teaspoon espresso powder ( I prefer King Arthur’s Brand)

1 tablespoon vanilla

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

2 eggs, room temperature and beaten

1 cup mini semi sweet chocolate chips

1 cup chopped roasted and salted pecans (Trader Joe’s)

 

Preheat oven to 350°F.

Line a 9 x 13-inch pan with nonstick aluminum foil.  Brush with melted butter.

 

In a medium saucepan over medium heat, , melt butter.  When butter has melted, whisk in corn syrup and brown sugar.  Keep whisking until mixture is emulsified and smooth.  Remove from heat and stir in espresso powder and vanilla.

 

In a small bowl, whisk together flour, baking powder and salt.  Beat eggs into emulsified mixture.  Add flour mixture and combine using a batter whisk or heavy spoon.

 

Fold in mini chocolate chips and pecans.

Bake for 23 to 25 minutes or until set. Take care not to over bake.  Allow to cool on a wire rack.

 

If desired for garnish, drizzle with additional melted chocolate.

 

Creamy Vegetable Soup

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It has definitely been a winter to remember…..or not?  While we haven’t had any snowfall accumulation and for the most part the weather has been mild, it still seems bone chilling cold to me on many days.  What is the best cure for bone chilling cold? Soup, of course.

My family adores the old standbys such as chicken noodle and vegetable beef, but we enjoy soup of all kinds and it is a terrific way to “hide” vegetables from our 14 year old.  While she is not a picky eater, it is always a great day when she eats vegetables cheerfully.

Recently, my dear friend, Karen Adler (aka BBQ Queens) served Celebration Soup at a fireside dinner in her home.  It was a great change of pace and it was delicious.  This recipe comes from a wonderful book she wrote,  A Kansas City Christmas: Traditions and Recipes from the Heartland. She inspired my version of Creamy Vegetable Soup.  I hope it becomes your family favorite too.

Don’t forget to enter our contest for the 175 Best Babycakes Cake Pops Recipes giveaway.   There are only a few days left to enter, so do it now.  Follow this link back to the announcement of the book and learn how.  It will be out at stores and available on web sites soon, but enter before January 31 and you just might win a copy now.

Creamy Vegetable Soup

3 tablespoons butter

3 carrots, thinly sliced

3 stalks celery, thinly sliced

3 green onions, thinly sliced

1 small zucchini, diced

2 cans (14.5 oz. each) low sodium chicken broth

2 cans (10 3/4 oz. each) cream of potato soup

1 cup milk

1 cup sour cream

2 jars (5 oz. each) Old English Cheese Sauce

Heat butter in large saucepan over medium high heat.  Add carrots, celery, onions, and zucchini. Cook for 5 to 7 minutes.  Add chicken broth and simmer for 30 minutes. Add remaining ingredients and stir until cheese melts and soup simmers.  Sprinkle with chopped green onions before serving.

Makes 6 servings.

 

 

Winter Salad

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We are still trying to stay focused on increasing the amount of vegetables in our family meals. Winter is the perfect time to add soup and salad to the menu. While the weather doesn’t make me yearn for the grilled salads of summer, I still turn to leafy greens as often as possible. This Winter Salad has been a favorite for years. The ingredients provide a heartier profile that suits these winter days perfectly.

I served this hearty salad with a bowl of Cheesy Vegetable soup over the weekend and everyone clamored for more. It’s a great recipe to warm your soul during these gloomier winter months. I would love to know if you give this salad a try.

Winter Salad

6 cups salad greens, such as spring mix with arugula
2 slices bacon, cooked crisp and crumbled
3 tablespoons toasted, coarsely chopped walnuts
3 tablespoons dried sweetened cranberries
1/4 cup crumbled goat cheese

Dressing

3 tablespoons extra virgin olive oil
1 tablespoon honey
1 tablespoon coarse grain mustard
2 tablespoons freshly squeezed lemon juice
1 clove garlic, minced

In a large salad bowl, toss all the salad ingredients.

In a small bowl, whisk together the dressing ingredients. Drizzle desired amount of dressing and toss gently.

 

Black Eye Pea Dip

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If you’ve been reading our blog very long or if you know me very well, you have probably figured out that I love all things Southern. I mean Louisiana, Georgia, Alabama, Tennessee, North Carolina, South Carolina, Mississippi, Virginia and Texas. Since I was born and raised in Missouri, I like to think I am a Southerner…..oh, well sort of.

That said, a tradition that our family has shared for many, many years is eating black eyed pea dip on New Year’s Day. This ritual is said to bring prosperity and much “good luck” to all who partake. We take a moment to reflect on all the blessings of the past year and say a prayer of gratitude. Some years this has been easier to do than in others, but each and every year is sprinkled full of so much to be thankful for that this is an important time for each of us. After we have reflected on the past year, we turn our thoughts to the New Year and share our hopes and dreams for all that the New Year holds. It is always a bit magical to enjoy this dip and have fun with our plans for the future.

Kathy and I want to take this opportunity to thank you for reading our blog this past year. We never imagined that 2011 would hold so much for us and that we would complete not one, but two cookbook manuscripts! Wow! A lot can happen in 12 months.

We have some special announcements to make in 2012, so please come back, pull up a chair, savor recipes and stories with us. We would love to hear from you.

Happy New Year!

 

Black Eyed Pea Dip

1 can (15 oz.) black eyed peas, drained
3 green onions, cut into 1-inch pieces
1/2 cup sour cream (light works well)
1/2 cup salsa
1 teaspoon garlic salt
4 slices bacon, cooked until crisp and crumbled

Place black eyed peas into food processor bowl, reserving 1 tablespoon for garnish.  Add green onions, sour cream, salsa and garlic salt. Pulse until smooth.

Pour into a bowl and fold in bacon, reserving 1 tablespoon for garnish.

Sprinkle with reserved black eyed peas and bacon.

Serve at room temperature or cold.

Tip:  This dip is best served with scoop corn chips or fresh vegetables.

 

Apricot Cookies

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This is such a special time of year. The weekends are jam packed with activities, festivities and lots of great food. On Saturday, we had a wonderful lunch at The Webster House followed by a performance of The Nutcracker at the Kauffman Center. What a magical afternoon. We celebrated my husband’s birthday with our annual Cinderella carriage ride on the Country Club Plaza and we enjoyed the sights, sounds and smells of the most joyous time of year. Sunday was a beautiful advent service at church followed by an annual mother daughter tea that a special friend hosts each year.

The tea brings me to this recipe, Apricot Glazed Cookies, which are perfect to accompany a Christmas cup of tea. This is very easy to mix together and the kids will have fun glazing the rich butter tea cookies. No pressure to decorate, just bake and enjoy.

It is our wish that each of you will take time to create food memories and traditions this holiday.

Apricot Glazed Cookies

1 cup butter, softened
1/4 cup sugar
1/4 cup firmly packed brown sugar
1/2 teaspoon almond extract
2 cups all purpose flour

Glaze:
1 1/4 cups powdered sugar
1/4 cup apricot preserves
1 tablespoon butter, softened
1 to 2 tablespoons half and half
1 teaspoon light corn syrup

Toasted almond slices

Combine 1 cup butter, sugar, brown sugar and almond extract in large bowl. Beat at medium speed until creamy. Reduce speed to low; add flour. Beat until well mixed.

Divide mixture into fourths and form 4 logs about 4 1/2 inches each. Wrap in plastic wrap and refrigerate at least 1 hour.

Preheat oven to 375º F. Cut logs into 1/4 inch slices with sharp knife. Place 1-inch apart on ungreased cookie sheets. Bake 6 to 8 minutes or until edges are slightly browned. Cool completely.

Combine all glaze ingredients in small bowl. Beat at low speed until creamy and smooth. Frost cooled cookies. Garnish with toasted almond slices.

Makes about 5 dozen cookies