Chocolate Chai Mini Loaves

2 ounces semisweet chocolate, chopped
1/2 cup water
1/2 cup butter, softened
1 cup packed brown sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3 tablespoons instant chai latte mix
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
 
Frosting:
1 cup confectioners' sugar
1 tablespoon butter, softened
1 tablespoon instant chai latte mix
1/2 teaspoon vanilla extract
4 to 5 teaspoons 2% milk
 
Heat oven to 350° F. Grease 3 5 3/4x3x2-inch loaf pans.
 
In a microwave-safe bowl, microwave chocolate with the water until chocolate is melted; stir until smooth. Cool slightly.
 
In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla, then chocolate mixture.
 
Combine the flour, latte mix, baking soda and salt; add to creamed mixture alternately with sour cream.
 
Transfer to 3 loaf pans. Bake at for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to a wire rack to cool completely.
 
For frosting, combine the confectioners' sugar, butter, latte mix, vanilla and enough milk to achieve desired consistency. Frost tops of loaves.
 
From Taste of Home blog

Honey Spice Bread

2/3 cup packed brown sugar
1/3 cup 2% milk
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2 large eggs, room temperature
1/2 cup honey
1/3 cup canola oil
 
Glaze:
1/3 cup confectioners' sugar
2 teaspoons 2% milk
 
Heat oven to 325° F. Grease an 8x4-inch loaf pan. 

In a small saucepan, combine brown sugar and milk. Cook and stir over low heat until sugar is dissolved. Remove from heat.

In a large bowl, whisk flour, baking powder, cinnamon, nutmeg and cloves. In another bowl, whisk eggs, honey, oil and brown sugar mixture until blended. Add to flour mixture; stir just until moistened.

Transfer the batter to pan. Bake 50-60 minutes or until a toothpick inserted in center comes out clean (cover top loosely with foil if needed to prevent overbrowning).

Cool in pan 10 minutes before removing to a wire rack to cool completely. In a small bowl, stir glaze ingredients until smooth; drizzle over bread.

From Taste of Home blog

Spiced Hot Chocolate Brownies

1 cup (2 sticks) unsalted butter, softened, plus more for pan
1 cup (120 grams) all-purpose flour
2/3 cup Dutch-processed cocoa powder
1/4 cup whole milk powder
1 teaspoon ground cinnamon
1 teaspoon kosher salt
1/2 teaspoon cayenne pepper
12 ounces bittersweet chocolate, finely chopped (about 2 cups)
1 cup (200 grams) granulated sugar
1/2 cup (110 grams) packed light brown sugar
4 large eggs, at room temperature
2 teaspoons pure vanilla extract
 
Heat oven to 375°F. Grease a 13" x 9" metal baking pan with butter. Line with parchment, leaving an overhang on 2 opposite long sides, then grease parchment with butter. 

In a medium bowl, whisk flour, cocoa powder, milk powder, cinnamon, salt, and cayenne until combined.
 
In a medium saucepan over medium heat, melt butter until just bubbling. Remove from heat. Add chocolate, granulated sugar, and brown sugar, and mix until chocolate is glossy. Add eggs one at a time, stirring to blend after each addition, then stir in vanilla. Add chocolate mixture to flour mixture and fold in with a rubber spatula until no dry streaks remain. Pour batter into prepared pan.
 
Bake brownies until a tester inserted into the center comes out with a few moist crumbs attached, 25 to 30 minutes. Let cool in pan 15 minutes. Using parchment overhang, transfer to a wire rack and let cool completely.
 
Serves 12-16.
 
From Delish.com

Spicy Ranch Chex Mix

3 cups Corn Chex Cereal
3 cups Rice Chex Cereal
2 cups Whole Wheat Chex Cereal
2 cups nuts
2 cups unsalted small pretzels or pretzel sticks
1 stick (8 tablespoons) salted butter, melted
2 tablespoons worcestershire sauce (or 1 tablespoon soy sauce and 1 tablespoon rice vinegar)
2 tablespoons dried parsley
2 teaspoons dried dill
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons dried chives
1 teaspoon cayenne pepper, use more or less to your taste
1-2 tablespoons raw sesame seeds
1 teaspoon each kosher salt and black pepper
 
Heat oven to 300 F.
 
In a large bowl, toss together the Chex Cereals, nuts, and pretzels.
 
In a small bowl, combine the butter, Worcestershire, parsley, dill, chives, garlic powder, onion powder, sesame seeds, salt, and pepper. Pour the butter over the cereal mixture, tossing well for 3-5 minutes or until the cereal mixture is evenly coated. Spread the Chex mix evenly over 2 rimmed baking sheets.
 
Transfer to the oven and bake 40-45 minutes, stirring every 15 minutes. Serve, or store in an airtight container for up to 3 days.
 
From Half-Baked Harvest blog, with minor changes

Orange Blossom Candied Cranberries

1 cup water
2 teaspoons orange blossom water
2 1/2 cups granulated sugar, divided
1 cup fresh cranberries

Bring water, orange blossom water, and 1 cup of sugar to boil in a saucepan.  Stir until the sugar dissolves, then remove from heat.  Cool the sugar syrup for 10 minutes, then add the cranberries to the saucepan and allow to cool completely.

Transfer the cranberries and syrup to an airtight container and refrigerate for at least 8 hours and up to 24 hours.

Spread the remaining sugar on a plate.  Drain the soaked cranberries very well (but don't forget them and let them dry out or the sugar won't stick).  Working slowly by the small handful, toss a few cranberries at a time in the sugar, coating well.  Put the sugar-coated cranberries on a baking sheet and allow to dry for at least an hour before serving.

Candied cranberries keep in an airtight container for 2 to 3 days before getting soft.

From Food52.

Shakarpara

For the pastry:
1 1/2 cups (200 grams) all-purpose flour
Pinch of salt
3 1/2 tablespoons (50 grams) ghee or unsalted butter
1/4 cup (50 ml) water
Canola oil 

For the sugar syrup:
Generous 1 cup (200 grams) sugar
1/2 cup (100 ml) water

To decorate:

1 tablespoon freshly ground cardamom seeds

1 tablespoon dry unsweetened coconut

Begin by making the pastry.  Sift the flour and salt together into a bowl.  Add the ghee or butter and knead with your hands, adding enough of the water to make a firm dough.  Cover the dough with a damp tea towel and set aside at room temperature for 15 minutes.

Divide the dough into two pieces, then roll each piece out on a lightly floured work surface into a large, thin, round circle, about 1/16 of an inch thick.  Cut into horizontal strips, then cut across the other way to make small diamond shapes.

Heat the oil for deep-frying in a wok to 350°F, or until a cube of bread browns in 30 seconds.  When the oil is hot, turn the heat to low and carefully drop batches of the pastry pieces into the hot oil and fry for 2-4 minutes, until light brown all over.  Remove with a slotted spoon and drain on kitchen paper.  Continue until all the pastries have been cooked.

To make the sugar syrup, heat the sugar and water together in a saucepan until the sugar has dissolved.  Cook to 240°F, or double-thread stage (see note below).

When the syrup is ready, toss the pastries into the syrup and stir thoroughly until they are coated.  As the sugar syrup dries around the pastry, the pastry becomes coated and the syrup dries and turns white.  Decorate with the cardamom and coconut and serve.  Or, store in a dry airtight container for up to 1 month.

Serves 6-10.

From Mountain Berries and Desert Spice by Sumayya Usmani

Note: To check for double-thread stage without a thermometer, dip a wooden spoon into the mixture, lift it out, and allow it to cool for a few seconds.  Touch the syrup with a clean forefinger, then touch your thumb and finger together and pull apart gently.  Two-thread consistency is when two threads are formed and do not break.  This is also known as soft-ball stage - when a drop of the syrup is dropped into cold water, it forms a soft ball.

Honey and Cocoa Granola with Chocolate Chips (for Mallika)

5 cups rolled oats

1/2 cup unsweetened dried coconut

1 teaspoon ground cinnamon

1 tablespoon cocoa powder

3 tablespoons sugar

1/4 teaspoon salt

1/4 cup coconut oil or canola oil

1/2 scant cup honey (or agave)

1 teaspoon vanilla extract

1 cup mini chocolate chips

Heat oven to 340 degrees F.

Mix the oats, coconut, cinnamon, cocoa powder, sugar, and salt together in a large bowl.

In a small saucepan over medium low heat, warm the coconut or canola oil, honey and vanilla extract.  Pour over the dry ingredients and mix well.

Spread the mixture evenly onto a baking sheet (or 2 baking sheets) and bake for 20-25 minutes, stirring a bit near the halfway point.  The coconut oil will help this granola crisp up nicely but be sure to watch it carefully as it browns quickly.

Once the granola is visibly browned (about 23 minutes), remove from the oven and scoop into a bowl to let it cool.  Mix in the chocolate chips once the granola has cooled.  Place in a container that has an air-tight seal and it should keep for a few weeks.

From MinimalistBaker.com, with a few changes

Flaxseed Crackers

1/2 cup flaxseed

1 1/2 cups flour

1/2 teaspoon baking powder

1 teaspoon kosher salt

1/2 teaspoon freshly ground coarse back pepper

2 teaspoons onion powder

1 teaspoon garlic powder

1 teaspoon oregano

1/2 cup low fat milk

4 tablespoons canola oil

Heat oven to 375° F.

In a medium bowl, mix flaxseed, flour, baking powder, salt, pepper, onion powder, garlic powder, and oregano.  In a separate container, mix milk and oil.  Add the wet ingredients to the dry and mix by hand until a dough is formed.

Roll out between two sheets of wax paper to 9×18 inches. Cut into 36 pieces by cutting into two 9×9-inch sheets and cutting 18 strips out of each sheet. They should be between 1/16 and 1/8 inch thick.

Twist each one and place on ungreased sheet pan and bake 10 minutes. Remove and turn each one over and bake for another ten minutes.

Let cool on pans.

May be stored in an airtight container for up to 5 days.

Makes 36.

From A Family Feast website

Vanilla Biscotti

6 tablespoons (85 grams) butter

2/3 cup (135 grams) sugar

1/4 teaspoon salt

1 teaspoon vanilla extract

1 1/2 teaspoons baking powder

2 large eggs

2 cups (241 grams) unbleached all-purpose flour

Heat the oven to 350°F. Lightly grease a biscotti pan or small baking sheet.

In a medium-sized bowl, beat the butter, sugar, salt, vanilla, and baking powder until the mixture is smooth and creamy.  Beat in the eggs; the batter may look slightly curdled.  Add the flour using the low speed of the mixer, stirring until smooth; the dough will be sticky.

Scoop the dough into the prepared pan, shaping it into a rough log and leaving about 3/4-inch bare around the edges of the pan.  The dough should be mounded in the center.

Bake the dough for 25 to 30 minutes, until it is golden brown all over.  Remove it from the oven, and allow it to cool in the pan for 30 minutes.  Remove from the pan.  Using a spray bottle filled with room-temperature water, lightly but thoroughly spritz the log, making sure to cover the sides as well as the top.  Wait 5 minutes before slicing; softening the crust just this little bit will make slicing the biscotti much easier. Use a serrated knife to cut diagonal 1/2" to 3/4" slices.

Reduce the oven temperature to 325°F.

Set the biscotti on edge on a large baking sheet; there's no need to grease the pan.  Return the biscotti to the oven, and bake them for 25 to 30 minutes, till they feel very dry and are beginning to turn golden.  They'll still feel a tiny bit moist in the center, if you break one in half, but they'll continue to dry out as they cool.  Remove the biscotti from the oven, and transfer them to a rack to cool.

Makes about 18 biscotti, depending on size.

From King Arthur Flour website

Note:

Can add up to 1 1/2 cups nuts, dried fruit or berries, or chocolate chips to the dough, along with the flour.  Adjust the flavoring to suit the add-in, if desired; reduce the sugar slightly if add-in is sweet.

Caramel Popcorn

1-2 gallons popped popcorn

2 cups brown sugar

1 cup butter

1/2 cup maple syrup

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon vanilla

1 cup peanuts (optional)

Heat oven to 250 F.

In a saucepan, bring brown sugar, butter, and maple syrup to a boil.  Cook at a slow boil for 5 minutes without stirring.

Remove sugar syrup from heat and add baking soda, salt, vanilla, and peanuts (if using).

Pour over popcorn and toss to mix thoroughly.

Spread caramel popcorn on greased cookie sheets and bake for 1 hour, stirring every 20 minutes.

Store in airtight bags or containers.

Black Pepper and Olive Oil Crackers

1 1/2 cups all-purpose flour (6 3/4 ounces)
1/2 cup white whole wheat, sprouted wheat, or rye flour
3/4 teaspoon salt
2 teaspoon slightly coarse ground black pepper
5 tablespoons fruity extra-virgin olive oil
1/4 cup whole milk
1/4 cup cold water, plus more if needed
1/2 teaspoon kosher salt

Heat the oven to 425 F.  Stir together the flours, 3/4 teaspoon salt, and black pepper in a medium mixing bowl.  Stir in 4 tablespoons of the olive oil, then rub the mixture between your fingers to break up any lumps and work the crumbs into the texture of cornmeal.  Stir in the milk and water to form a medium-stiff dough.  If it is too dry to come together easily, add more water 1 tablespoon at a time.

Cut parchment paper to size to line a large baking sheet, about 16 x 12.  Roll the dough on the parchment paper into a rectangle the same size as the paper, re-positioning the dough as needed to remove wrinkles from the paper.  With a pastry wheel or pizza cutter, cut the dough into a 6 x 4 grid for 24 crackers; they don't have to be uniform.  Alternatively, cut the dough into shapes with a cookie cutter or biscuit cutter, gently re-rolling dough scraps as needed.  Brush the tops of the crackers with the remaining 1 tablespoon olive oil, then sprinkle them with the 1/2 teaspoon kosher salt, as well as additional ground black pepper if desired.

Bake the crackers until they are browned around the edges and in spots throughout, 15 to 18 minutes.  Slice the crackers onto a wire rack.  If the crackers that were baked in the middle of the pan seem softer and less done, return them to the oven for 3 to 5 minutes.

Cool the crackers for at least 30 minutes before serving, to give them a chance to crisp.  Store in an airtight container for up to 1 week.

Makes 24 crackers.

From The Herbfarm Cookbook by Jerry Traunfeld, with changes

Chewy Brownies

3/4 cup baking cocoa

1/2 cup (8 tablespoons) butter, melted and cooled

1/4 cup vegetable oil

2 cups sugar

1/2 teaspoon salt

1/2 teaspoon espresso powder (optional, for enhanced chocolate flavor)

1 cup unbleached all-purpose flour

3 large eggs

1 teaspoon vanilla extract

Heat the oven to 325°F.  Lightly grease a 9" x 9" pan.

Combine all the ingredients in a bowl and mix well.  Spread the batter in the pan.

Bake for 30 to 35 minutes, until a toothpick inserted into the center comes out with some moist crumbs clinging to it, but doesn't show any trace of raw batter.  Remove the pan from the oven and cool the brownies before cutting and serving.  

Store, covered, for 5 days at room temperature, or freeze for up to a month.

From King Arthur Flour

Granola

1 3/4 cups old-fashioned rolled oats
1/2 cup mixed nuts and seeds (such as pistachios, almonds, cashews, pumpkin seeds, sunflower seeds, etc.)
1/2 teaspoon ground cinnamon
Pinch of salt
1 1/2 tablespoons vegetable oil
1/4 cup maple syrup
3/4 teaspoon vanilla extract
1/4 cup coconut flakes or dry unsweetened coconut

Heat the oven to 275° F.  Mix together the oats, nuts and seeds, cinnamon, and salt.  Add the vegetable oil, maple syrup, and vanilla extract. and mix well.  Spread on a cookie sheet and bake for 35 minutes, stirring every 8 minutes or so.  Add the coconut and bake for 5 more minutes.  Remove from oven, allow to cool, and store in an airtight container.

Serves 4.

From Indian Vegetarian Feast by Anjum Anand, with minor changes

Fruit Jellies

1 pound/2 cups fruit puree (berries, stone fruit, etc)
24 ounces/3 cups sugar
6 ounces (2 envelopes of 3 ounces each) liquid pectin
1 tablespoon lemon juice
2 ounces/ 1/4 cup sugar for coating

Lightly oil a 9-inch square baking pan, line with plastic wrap and oil the wrap.  Set aside.

Combine the fruit puree and 24 ounces/3 cups sugar in a 2-quart saucepan.  Stir constantly with a heat-resistant spatula, making sure to keep the bottom of the saucepan clean, while cooking to 238° F.

Add the pectin, return to a boil while stirring, and boil for 1 minute.  Stir in the lemon juice and remove from the heat.

Pour into the prepared pan and sprinkle a thin layer of the coating sugar on the top of the jelly.

Allow to set at room temperature until completely cool, 2 hours or longer.  Leaving overnight is acceptable.

Turn the pan upside down to release the jelly.  Peel off the plastic wrap.  Coat the jelly with more of the sugar.  Cut into the desired size pieces and roll each piece in the sugar.

Store in an airtight container at room temperature.

(Note: Can also be made with a fruit juice, such as pomegranate or grape - use 10 ounces/ 1 1/4 cups juice and 8 ounces/ 3/4 cup unsweetened applesauce in place of the puree.)

From Chocolates and Confections at Home by Peter Greweling

Maple Apricot Hermit Bars

1 cup plus 1 tablespoon bread flour
1/2 cup white whole wheat flour or whole wheat flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 cup chopped dried apricots, or 1/2 cup chopped apricots and 1/2 cup golden raisins
1 cup maple syrup*
1/2 cup canola oil or avocado oil (1/3 cup plus 3 tablespoons plus 1 teaspoon, to use same measuring cup for molasses, so molasses will slip out nicely)
1/3 cup unsulphured molasses
1/2 cup reduced fat milk, almond milk, or soy milk
4 teaspoons turbinado sugar

Heat oven to 350° F. Grease a 9x13-inch metal or ceramic baking pan.

In a large bowl, whisk flours, baking soda, spices, and salt, until combined.  Stir in apricots (or apricots and raisins).  

In a separate medium bowl, whisk maple syrup, oil, molasses, and milk.  Stir dry ingredients into wet ingredients until fully combined.  Continue mixing for 50 strokes.  Scrape into prepared pan.  Use a spatula to spread batter evenly, ensuring that apricots are evenly distributed.

Bake for about 25 to 30 minutes, until puffed and a toothpick inserted into the center comes out clean.  Remove from the oven and immediately sprinkle with turbinado sugar.

Let cool completely before cutting into 24 squares.  Layer bars between pieces of parchment paper inside a resealable container.  Store at room temperature for 3 days or freeze for up to 1 month.

Makes 24 bars.

From Maple by Katie Webster

*Can also be made with maple sugar, and result will be more cookie-like.  Use 3/4 cup maple sugar in place of maple syrup and decrease bread flour to 1 cup.

Marshmallows

2 envelopes (17g) powdered gelatin

1/2 cup (125ml) + 1/3 cup (80ml) cold water

1 cup (200g) sugar

1/3 cup (100g) light corn syrup

4 large egg whites (1/2 cup, 110g), at room temperature

Pinch of salt

2 teaspoons vanilla extract or 1 teaspoon vanilla paste

Marshmallow powder:
One part corn starch (or potato starch) mixed with one part powdered sugar (about 1 cup, 140g, each)

In a small bowl, sprinkle the gelatin over the 1/2 cup of cold water to dissolve and soften.

In a small saucepan fitted with a candy thermometer, mix the sugar and corn syrup with 1/3 cup of water. Place over medium-to-high heat.

In the bowl of an electric mixer with whisk attachment, pour in the egg whites and beat on low speed until frothy. Add the pinch of salt.

When the syrup reaches about 210°F, increase the speed of the mixer to high and beat the whites until they are thick and fluffy.

When the syrup reaches 245°F, with the mixer running on high speed, slowly pour the hot syrup into the whites, pouring so that the syrup does not fall on the whisk since some of the syrup will splatter and stick to the sides of the bowl.  Don’t wash the bowl – see next step!

Scrape the gelatin and water into the pan that you used for the syrup - there should still be residual heat left in the pan to dissolve the mixture.

Pour the liquified gelatin slowly into the whites as they are whipping. Add the vanilla extract or paste and continue to whip for 5 minutes, or until the mixture is feels completely cool when you touch the outside of the bowl.

Dust a baking sheet evenly and completely with a generous layer of the marshmallow powder; a sifter works well for this step.  Make sure there are absolutely no bare spots.

Use a spatula to spread the marshmallows in a layer on the pan. Allow to dry for at least 4 hours, preferably overnight, uncovered.

Put about 1 cup of the marshmallow powder into a large bowl.

Dust the top of the marshmallows with some of the marshmallow powder. Use a pizza cutter or scissors (dusted as well with the marshmallow powder) to cut the marshmallows into any size or shape pieces that you’d like and toss the marshmallows in the marshmallow powder. Shake the marshmallows vigorously in a wire strainer to remove the excess powder.

Alternatively, you can dust a baking sheet and put scoops of the marshmallow on it, and let them cool.

The marshmallows can be made up to one week in advance and stored in an airtight container.

Makes 25-50 marshmallows.

From David Lebovitz’s blog

Spicy Caramel Popcorn

Nonstick cooking spray or vegetable oil
3 tablespoons vegetable oil
1/2 cup popcorn kernels
2 cups salted peanuts (optional)
1 1/2 teaspoons baking soda
1/2 teaspoon cayenne pepper
3 cups sugar
3 tablespoons unsalted butter
2 teaspoons kosher or coarse sea salt

Lightly coat two large, heatproof rubber spatulas, a very large mixing bowl and two large baking sheets with nonstick cooking spray or a thin slick of oil.

In a large saucepan or pot with a lid, heat the oil over medium-high heat. Add the popcorn kernels, cover and keep the saucepan moving until all of the kernels have popped, about 5 minutes. Transfer to the prepared bowl, removing any unpopped kernels. Toss with salted peanuts, if using.

In a small bowl, whisk together the baking soda and cayenne pepper.

Have the two large baking sheets ready. In a medium saucepan, combine the sugar, butter, salt and 1/2 cup water. Cook over high heat, without stirring, until the mixture becomes a light golden-yellow caramel, 10 to 14 minutes. Remove from the heat and carefully whisk in the baking-soda mixture (the mixture will bubble up).

Immediately pour the caramel mixture over the popcorn and don’t fuss if it doesn’t all come out of the pot — you’ll have plenty.  Working quickly and carefully, use the prepared spatulas to toss the caramel and popcorn together until the popcorn is well-coated.

Spread the popcorn onto the baking sheets and quickly separate them into small pieces while still warm. Cool to room temperature, about 15 minutes. Once cool, store in an airtight container for up to two weeks.

Makes 4 quarts.

Adapted from The Craft of Baking by Karen DeMasco and Mindy Fox, via Smitten Kitchen blog

Gingerbread Bars

2 cups all-purpose flour

2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/2 teaspoon baking soda

1/2 teaspoon salt

10 tablespoons (1 1/4 sticks) unsalted butter, room temperature

3/4 cup (packed) dark brown sugar

7 1/2 tablespoons sugar, divided

2 large eggs

1/4 cup light (unsulfured) molasses
(1/2 cup dried blueberries or other dried fruit, optional)

Heat oven to 350°F.  Butter and flour a 15x10x1-inch baking sheet.

Place 2 cups flour in medium bowl.  Transfer 2 tablespoons of the flour to small bowl and reserve.  Add spices, baking soda, and salt to flour in medium bowl; whisk to blend.

Using an electric mixer, beat butter, brown sugar, and 6 tablespoons sugar in large bowl until fluffy.  Beat in eggs, 1 at a time, then molasses.  Add dry ingredients to butter mixture and beat to blend.  Add the dried fruit, if using.

Spread batter evenly in prepared pan.  Sift reserved 2 tablespoons flour evenly over batter, then sprinkle evenly with remaining 1 1/2 tablespoons sugar.

Bake gingerbread until golden brown and tester inserted into center comes out clean, about 22 minutes.  Cool completely in pan on rack.  Cut gingerbread crosswise into 4 strips, then cut each strip into 6 pieces, forming 24 bars, each about 3 1/2x1 3/4 inches. 

Can be made 2 days ahead.  Store airtight at room temperature.

Makes about 24 bars.

From Bon Appetit

Cheese Straws

1 1/2 cups (about 6 ounces) grated extra-sharp Cheddar cheese
4 tablespoons (1/2 stick or 2 ounces) unsalted butter, softened and cut into 4 pieces
3/4 cup flour, plus more for dusting
1/2 teaspoon kosher salt
1/2 teaspoon crushed red pepper flakes
1 tablespoon half-and-half (or cream or milk)

Heat oven to 350°F.

In a food processor, combine the cheese, butter, flour, salt and red pepper in five 5-second pulses until the mixture resembles coarse crumbs. Add the half-and-half and process until the dough forms a ball, about 10 seconds.

On a lightly floured surface, using a lightly floured rolling pin, roll the dough into an 8- by 10-inch rectangle that is 1/8-inch thick. With a sharp knife (or a pizza or pastry wheel), cut the dough into thin 8-inch strips, each 1/4- to 1/3-inch wide (dipping the knife in flour after every few inches ensures a clean cut). Gently transfer the strips to an ungreased, parchment-lined cookie sheet, leaving at least 1/4-inch between them. The dough may sag or may break occasionally in the transfer, but don’t be concerned — just do your best. The straws can be any length, from 2 to 10 inches.

Bake the straws on the middle rack for 12 to 15 minutes, or until the ends are barely browned. Remove from the oven and set the cookie sheet on a rack to cool.  Serve at room temperature.

From The Lee Brothers Southern Cookbook via Smitten Kitchen

Sweet and Spicy Nuts

2 cups unsalted mixed nuts (such as whole almonds, cashews, ourand pecans)
1 1/2 tablespoons unsalted butter
2 tablespoons firmly packed brown sugar
1 1/2 tablespoons granuated sugar
1/2 teaspoon cayenne
1/2 teaspoon freshly ground black pepper
1 teaspoon salt

In a heavy skillet, cook nuts in butter over moderate heat, stirring, for 2 minutes.  

In a small bowl, stir together sugars, cayenne, black pepper and salt, and sprinkle mixture over nuts.  Continue to cook nuts, stirring constantly, until sugar caramelizes, about 8 minutes.  

Transfer nuts to a sheet of foil and cool.  Break nuts apart.  Nuts may be made 3 days ahead and kept in an airtight container.


Makes about 2 cups.

From Epicurious/ Gourmet