Are you all tired of winter yet? I am. I tire of the cold pretty quickly these days. I love living in Illinois but I wish that the winters were not so freaking endless. I start to long for green leaves and warm nights right about mid-January and by Valentine’s Day I am downright done with winter. Well, I am right in the midst of that period and am looking forward to sunshine and 80 degrees. So, I thought that I would share a recipe today for a sweet treat that brings to mind summer days. You can certainly make it all year long like I do and maybe it will help to ease the depression of dull gray winter skies. 

This recipe is for lemon brownies. I know. I know. That does not sound right and you can just call these lemon bars if you wish. Brownies are supposed to be chocolate. I mean, they are typically literally brown. I don’t know but I suspect that the name is derived from their color. But, these lemon treats are called brownies and I respect that. It is kind of cool when you think about it. I have always liked things that are a bit different; that don’t conform to conventions. Lemon Brownies are moist, delicious, sweet and tart like a lemon bar but are also dense and chewy like a brownie. If you love lemon you will love this recipe. If you cannot tolerate calling them brownies, then don’t. Call them squares or bars or hedgehogs if that makes you happy, but make them and enjoy them.

This is a recipe that I found on Pinterest and tweaked a little to my liking.  The brownies are made from scratch but don’t let that frighten you. They are super easy. They are great for potlucks or taking to the office.

For the brownies, you will need 1 cup of softened unsalted butter, 1 ½ cups granulated sugar, 2 tablespoons lemon zest, 2 tablespoons lemon juice, 4 large eggs at room temperature, 1 ½ cups all purpose flour, and 1 teaspoon baking powder for the brownies. For the glaze, you will need 2 cups powdered sugar, 1 teaspoon lemon extract or vanilla, and enough lemon juice to make your glaze the correct consistency (around 4 tablespoons). If you are using vanilla, you can use clear vanilla to make the glaze really white.

Let’s get this party started. 

Preheat your oven to 350 degrees and line a 9 X 13 baking pan with parchment paper.

Zest your lemons and squeeze out the juice, making sure to remove any seeds. I needed 2 lemons to get the right amount of zest and fresh juice because mine were smaller in size. Feel free to use bottled lemon juice to supplement if you don’t have enough for both the brownies and the glaze. Set aside both the zest and the juice in separate bowls or measuring cups.   

Whisk together the flour and baking powder and set aside.

Using a stand or hand mixer, beat the butter, 2 tablespoons lemon juice, lemon zest and sugar until light and fluffy. Scrape down the sides of the bowl periodically. This will take several minutes. 

Add the eggs one at a time and beat until combined.

Add the flour mixture gradually, scraping down the sides of the bowl as needed. Mix until just combined.

Spread the batter into the prepared pan evenly. Bake in a preheated oven for 25 to 28 minutes. Do not overbake. A toothpick inserted in the center should have some moist crumbs but no liquid batter. 

Cool the brownies on the counter. While the brownies are cooling you can mix up the glaze.

For the glaze, mix the powdered sugar, lemon extract or vanilla, and lemon juice in a large measuring cup or medium bowl with a whisk until smooth.  Start off with about half of the lemon juice and add more until you get the right consistency. You want a pourable glaze.

Once the brownies are cooled, pour the glaze over the top and spread to cover completely. Allow the glaze to harden and then cut the brownies.

These keep well in an air-tight container on the counter for a few days or you can keep them in the fridge for a little longer.  

I hope that this recipe brings a little sunshine into your day. Here’s to the prospect of sunny days, sandals, and warm breezes coming through open windows. Until next time, Lovies!

Print Recipe

Lemon Brownies

Lemon Brownies are moist, delicious, sweet and tart like a lemon bar but are also dense and chewy like a brownie. If you love lemon you will love this recipe.

Prep Time20 mins

Cook Time25 mins

Cooling time30 mins

Total Time1 hr 15 mins

Author: Wench Sherry

Ingredients

Brownies

• 1 cup unsalted butter
• 1 1/2 cups granulated sugar
• 2 Tbsp lemon zest
• 2 Tbsp lemon juice
• 4 large eggs at room temperature
• 1 1/2 cups all purpose flour
• 1 tsp baking powder

Glaze

• 2 cups powdered sugar
• 1 tsp lemon extract or vanilla
• 4 Tbsp lemon juice approximately

Instructions

• Preheat the oven to 350 degrees. Line a 9 X 13 pan with parchment paper and set aside.
• Zest your lemons and squeeze out the juice, making sure to remove any seeds.  I needed 2 lemons to get the right amount of zest and fresh juice because mine were smaller in size.  Feel free to use bottled lemon juice to supplement if you don’t have enough for both the brownies and the glaze. Set aside both the zest and the juice in separate bowls or measuring cups.
• Whisk together the flour and baking powder and set aside.
• Using a stand or hand mixer, beat the butter, 2 tablespoons lemon juice, lemon zest and sugar until light and fluffy.  Scrape down the sides of the bowl periodically.
• Add the eggs one at a time and beat until combined.
• Add the flour mixture gradually, scraping down the sides of the bowl as needed.  Mix until just combined. 
• Spread the batter into the prepared pan evenly.  Bake in a preheated oven for 25 to 28 minutes.  Do not overbake.  A toothpick inserted in the center should have some moist crumbs but no liquid batter.
• Cool the brownies on the counter.  While the brownies are cooling you can mix up the glaze.
• For the glaze, mix the powdered sugar, lemon extract or vanilla, and lemon juice in a large measuring cup or medium bowl with a whisk until smooth.  Start off with about half of the lemon juice and add more until you get the right consistency.  You want a pourable glaze.
• Once the brownies are cooled, pour the glaze over the top and spread to cover completely.  Allow the glaze to harden and then cut the brownies.

To me, one of the best parts of baking and cooking is sharing what I make with others.  I love to make someone else happy with something yummy that I have created.  I have nothing against using a mix, refrigerated cookie dough, or frozen pie crust.  It does not matter if you bake from scratch or pop something in the microwave.  What counts is that you put forth an effort to brighten someone else’s day.  It really is the thought that counts.   

And, while I do love to get compliments on my cooking and baking, the warm fuzzies I get when I think that someone really enjoys what I have made is even better.   

This is where working in an office environment comes as a real asset.  Since I enjoy baking and cooking so much I tend to have more goodies around than I should.  My sons have homes of their own and don’t live right next door.  There is a limit to what my husband and I can eat.  I need an outlet for my baking and cooking finished products and that is where my coworkers come in. 

When I worked at Illinois College I could bake several times a week and the student workers would devour everything that I brought to work.  Now that I am in a state office I can drop baked goods in the breakroom and they will disappear within a couple of days.  When someone is having a stressful day at work a cookie can help get them through to quitting time.  I will admit that I use them to taste test new recipes and experiments but they don’t seem to mind.  I get to perfect my craft and they get free treats – it is a win-win situation.   

Hello Lovely Friends!  Well, there is so much to talk about that I don’t know where to start.  So, I think that I will just talk about the yummy recipe that I want to share with you today rather than my ridiculous life.  Here goes. 

Who else has been lucky enough to have potlucks as part of your past or current existence?  I spent many, many, many an evening at political potlucks as I was growing up.  My dad was a party chairman in our county and a local politician for most of my childhood.  One of the best parts of that was going to the monthly potlucks.  It is not a fable that little old ladies can cook up magical food.  I have had the privilege to sample some of the best of midwestern cooking and baking.  As my boys were growing up, my husband was also a local politician and they got to experience this phenomenon themselves…and they loved it.  Nevermind that we had to sit quietly and listen to the speeches and obligatory meeting minutes etc.  We got to eat the best food and it was worth it.   

The recipe that I want to share today is reminiscent of one of the greatest (in my opinion) potluck desserts of all time….Texas Cake.  I adore Texas Cake.  I do not make it often and I have no reason for that.  Most people would say that it makes such a large cake and it is too much for everyday baking.  To that, I say, pssshhhaw.  There is never too much chocolate cake. End of story.  I think that, for me, Texas Cake has a special place at the potluck or family gathering and I don’t want to relegate it to an ordinary dessert.   

This recipe is not for Texas Cake, though.  It is for Texas Cake Cookies!!!!!  They taste just like the cake but in my warped, chocolate-fueled brain, cookies are eminently more simple and homey and comforting.  Cookies are for everyday and not just for special occasions.  I’m weird, I know.   

What makes these cookies so special is the icing so don’t skip it.  I am not a person who loves to frost cookies but this is the exception.  I have iced these with and without the addition of chopped pecans.  Both are wonderful.  To me the pecans are a part of the Texas Cake charm but some people are not into them and that is ok by me too. You may notice that in some of my pictures there are cookies made with and without pecans. I made these for a family gathering and I knew that some of my peeps do not like nuts in their cookies.  Go figure.  

Hello Lovies!  Well, here I am again, apologizing for being away for so long.  I don’t know what is going on with me.  I love to make these posts.  Really.  No kidding.  But, I have such a hard time getting my butt in gear to do it nowadays.  At first, I had the excuse of no time because when I started working for ISBE back in 2020, I really did not have the time.  That job was all consuming and my travel time 5 days a week just left no time for fun.  I just worked, drove and slept.  But then when the pandemic began and we went completely remote I had tons more time.  However, I didn’t have the desire.  There was just too much terrible in the world for the inspiration to break through.  I was not happy doing that job even remotely and that tension and stress on top of all the Covid worries took its toll.  Well now, I have a job that I really like and I love my new coworkers.  We have been off and on remote.  Right now we are remote 2 days per week and in the office 3 days.  I am hoping to use some of the hours that I gain on the remote days to get back on track…again. 

So, like much of the Midwest, we had a big snowstorm a couple of weeks ago.  We had plenty of warning and were prepared.  On one of the days our office was actually closed due to the weather and I decided that I could not waste the opportunity to make something delicious.  I wanted to make something very cozy and comforting that would be perfect for a snow day.  Cinnamon always goes with a snowy landscape in my opinion.  I have had this recipe for a long time but had never made it because it is pretty decadent even though it is made with simple ingredients and is quick and easy.  This is not a snack/dessert that you should eat often.  But you should eat it at least once in your life or you are missing out.  

I refer to Cinnamon French Toast Rollups.  There are similar recipes to this one that use a cream cheese filling but this one is simply made with the same ingredients as cinnamon toast plus the ingredients for french toast with an optional cream cheese frosting for drizzling

These Cinnamon French Toast Rollups are like the middle of a gooey delicious cinnamon roll with a slightly crunchy coating.  They are made with just a few ingredients but the result is amazing.  They are perfect with hot chocolate or hot tea or even a cold glass of milk.  I made them as a dessert but anyone would be thrilled to have them as a snack after playing in the snow or maybe even binge watching your favorite show.  I recommend eating them while still warm but you can zap them in the microwave for a few seconds if they cool off.  

You will need sliced white bread (either sandwich slices or Texas Toast ).  You will also need unsalted butter, cinnamon, granulated sugar, eggs, milk, light brown sugar, and vanilla extract.  For the frosting you will need unsalted butter, cream cheese, and powdered sugar.

Plan ahead and get your butter and cream cheese to room temperature.  Or you can be like me and forget to get it out.  Then just zap it in the microwave for a few seconds.  Just don’t melt either of them.  You want them to be very soft though.  You will see why.

Hey hey, everyone!  Or should I say Ho Ho Ho?  It is getting to be that time of year.  But first we must get through Thanksgiving.  I love Thanksgiving, although not as much as Christmas, because of the food, of course.  Not just the eating of the food but the cooking and baking as well.

We normally host the Thanksgiving feast for my family and will be doing so again this year.  I am not gonna tell a big whopping fib (Santa is watching you know) and say that I really enjoy hosting the big family meal.  I enjoy it once the food is all prepared and everyone is there having a good time.  But, the weeks leading up to the event are a royal pain in the butt.  I always over-prepare.  I stress about how clean the house is and worry too much about the tiniest details that no one notices anyway but that is how I roll.  I should be home right now doing some of that cobweb busting and carpet cleaning.  However, I am writing this while sitting in Union Station in Chicago waiting for our train to take us back home.  My husband had a school board conference in Chicago and asked me to come along.  I shouldn’t have because of all the work waiting for me at home but I decided to live a little.  So, I have been shopping and eating and walking my way up and down Michigan Avenue for 3 ½ days.  Oh my gosh, the walking. I kind of wish that I had a Fitbit so I could see how many millions of steps I have made this weekend.  I doubt that I lost any pounds because we have not dieted by any means but I probably came out about even.  I know that I burned some serious calories but I also indulged in some pretty good food.  Right now, I have a bag of “Nuts on Clark” caramel corn/popcorn mix and some fantastic Red Velvet Cherries to munch on while we wait.  Sooooo good.  I wasn’t going to buy anything to eat here at the station even though we are going to be here for about 3 hours waiting for our train but, dang, that popcorn place smelled too good to pass up.  And speaking of too good to pass up, I have a doozy of a dessert recipe to share with you today.  I am hoping to get this posted by Thanksgiving but no promises.

I want to share a recipe for Creme Brulee Caramel Pie.  My niece, Amber, has a serious addiction to Creme Brulee apparently.  She asked me last summer to bring Creme Brulee to some family gathering.  Well now, I have a large family and had to figure out a way to make a large batch rather than mess around with those little ramekins for everyone but I accomplished it.  My sons also love Creme Brulee but I don’t make it often, although I should.  They also love caramel pie.  So, when I saw a recipe for this pie, I had to try it. I tweaked the recipe a bit to suit my family’s tastes and this is the result.

This pie has a simple graham cracker crust.  Then comes a luscious layer of Dulce de Leche topped with a homemade cooked vanilla custard.  Add a bit of sugar to the top and burn it to a nice crispy and golden glorious finish.  Wow!  The velvety smooth texture between layers of buttery crunch and sugary crunch is unbelievable.  You are sure to impress with this pie and it is so very simple to make.

Hi everybody!  Boy, do I have a treat for you today.  If you have read some of my previous posts you know that I am a huge chocoholic. I don’t mean that I am physically huge..although I am also not petite.  I could probably be huge if I ate all the chocolate that I really want to eat.  I could seriously eat chocolate all day long.  I love chocolate cereal for breakfast and I love chocolate protein powder in my smoothie for lunch and I love some dark chocolate for dessert after supper.  I guess I do eat chocolate all day.  Huh..how about that?  Well, anyway, my sons also love chocolate and they especially love the combination of chocolate and peanut butter.  And then, the younger son, Alex, loves the combination of peanut butter, chocolate and marshmallow.  I taught him right.  

So, recently, I saw a recipe for some s’mores type bars with peanut butter in the cookie dough.  And then, I saw one for bars with peanut butter cups nestled in the dough.  And, I thought, well, why not combine those two things.  Since then I have discovered that this is not an original idea.  Rats. I searched and found numerous versions of this type of bar.  But, I baked up some bars and took some to work and sent some to Alex’s house.  I thought that they were really good. But, then my attention was diverted to some other culinary expedition.  I didn’t think much else about it until recently.  During a Skype dinner with Alex he mentioned that I could certainly make those again and send him some in the mail.  He thought that they were really good too.  Soooo, I of course made them for him.  I have to admit the boy (I mean young man) has good taste.  These wonderful moist bars are made from a peanut butter and chocolate chip cookie dough that has a gooey marshmallow fluff and peanut butter cup filling.  They are super easy and immensely delicious.  So, here we go.

You will need 1 cup (2 sticks) softened salted butter, ⅔ cup creamy peanut butter, 2 cups packed brown sugar, 2 teaspoons vanilla, 2 eggs, 2 ½ cups flour, 2 cups semi-sweet chocolate chips, 1 large container of marshmallow fluff (or 2 7 ounce containers) and Reese’s peanut butter cups.  Now, the amount of Reese’s cups that you need and the kind you use are totally subjective.  I used Reese’s eggs because I had purchased some bags on clearance after Easter.  If you use the large cups you won’t need as many (probably about 20).  If you use the minis you will obviously need many more (but you can buy them unwrapped and save yourself that trouble).  You can also use the dark or white chocolate peanut butter cups or use another brand.  You do what makes you happy.  

Hey Everyone!  I hope that you are all surviving this craptastic winter weather.  In my neck of the woods, it has been sooooo sucky. You would know that as soon as I started a new job where I have to travel even farther every day, the weather would be ridiculous.  Well, that is what I get for living in central Illinois. I have to say that my nephew, Joe, has been my hero. We are carpooling into Springfield and he is doing the driving in his SUV.  There have already been a few days that I could not have made it in my small car, but Joe got me there and home safe and sound.

I have decided that I really don’t like winter very much anymore.  After Christmas and New Year’s are over I am pretty much done with the cold and snow.  But, Mother Nature gives not one dilly darn what I think. So, to console myself, I have been making cookies whenever I get the chance.  Baking cookies, to me, is the ultimate cozy activity. The kitchen gets all warmed up from the oven and you get to munch on cookie dough and then nice warm cookies.  Aaaahhh. I wish that I were doing that right now.

A couple of weeks ago I tried out a new combination of recipes.  I wanted to try a new butterscotch chip cookie recipe, but I also wanted chocolate.  And, awhile back I saw a recipe where someone had dipped chocolate chip cookies in melted chocolate.  I thought that the chocolate and butterscotch combination would be heavenly. I was right! Oh boy, these are good cookies.  These butterscotch chip cookies are buttery and flavorful. They are moist but still hold up when adding the chocolate and butterscotch base.  The combination is a chewy yet soft cookie on the top with a crisp and rich surprise burst of chocolate flavor underneath. These cookies have become a new favorite of mine and I hope that you will love them too.

So, this cookie starts out with a pretty basic recipe that can be used with any flavor of chips.  I have been on a quest for a while to find the perfect chocolate chip cookie recipe and I have come to the conclusion that it does not exist.  I can find the pros and cons of all of the different recipe variations and methods. And, all of us seem to have different ideas about how a chocolate chip cookie should taste and what the consistency should be.  It is the same with any cookie that has flavored chips. I have a couple of different recipes for butterscotch chip cookies. This one works very well with the chocolate base. A cookie that is very soft would not hold up to that process.  And, I think that you really need a thicker cookie so that you have the proper cookie-to-base ratio. This one turned out perfectly. It is a nice standard recipe with one notable exception. It has a special ingredient. Drumroll please…instant coffee!  I know, amazing! Now, I am not a coffee lover, but I do occasionally use it in baking. Usually, it is paired with chocolate, but I think it works well with the butterscotch too. This recipe does require a slight amount of chilling but if you plan ahead you will have a great cookie that your friends and family will adore. 

For the cookies you will need 1 ½ cups softened butter, 2 cups packed brown sugar, 1 cup granulated sugar, 2 large eggs plus 2 egg yolks, 2 tablespoons vanilla extract, 2 teaspoons powdered instant espresso, 2 teaspoons baking soda, 4 teaspoons cornstarch, 4 cups flour, 1 teaspoon salt, and 3 – 4 cups butterscotch chips (depending on how chunky you like your cookies).  If you are not a coffee lover, don’t worry. You won’t really taste the espresso. It just adds a little oomph to the butterscotch flavor. For the base, you will need 2 cups of semi-sweet chocolate chips, 1 cup butterscotch baking chips and 2 teaspoons of coconut oil.  

Add the butter and both sugars to a large mixing bowl or the bowl of your stand mixer.  Cream together until well combined and slightly fluffy.

Add the eggs and egg yolks and vanilla.  Beat until well mixed. Gradually add the flour, baking soda, cornstarch, salt, and espresso powder.  Mix until all the dry ingredients are incorporated with no streaks of flour but don’t overmix. Stir in the butterscotch chips.

Cover the dough and chill for 2 – 3 hours.  You can also make the dough a day ahead if you are pressed for baking time.  Just be prepared for dough-tasting, sneaky fingers to abscond with a bit of it.  At least that is what happens at my house. Now, if you are in a huge hurry you can put the dough in the freezer for about an hour.  I have done this, and it works pretty well too.

When you are ready to bake, preheat the oven to 350 degrees and line your baking sheets with parchment paper.   

Drop the dough by tall mounds.  Use about 2 tablespoons per cookie.  The tall mounds enable the cookie to stay thick and not spread too much.  This will help them hold together when you add the chocolate base.  

Bake for 9 – 11 minutes.  You want the bottom edges to be very slightly brown and the middles to be soft and puffy.   Don’t over bake or the cookies will be dry. Cool the cookies for a few minutes on the baking sheets and then transfer to cooling racks to cool completely.  Once they have cooled sufficiently you can place them on parchment to await the chocolate bottom process.

Once all are cooled, place 2 cups semisweet chocolate chips and 1 cup butterscotch chips and 2 teaspoons of coconut oil in a microwave-safe bowl.  Microwave on 50% power until melted. Stir at least every minute. Mine took about 5 minutes but watch closely so that you don’t burn it. Allow the chocolate to cool for a couple of minutes. 

Place clean parchment paper on baking sheets or on the counter. Drop 1 – 2 teaspoons of the chocolate mixture on the parchment. If your cookies are rather large you will need more chocolate but if the cookies stayed in more upright little mounds you may only need 1 teaspoon.  Use your chocolate intuition here. I did a test with 2 cookies on a small baking sheet and placed them in the freezer for a couple of minutes to make sure that my measurement and method was right before proceeding with the whole batch. Place a cookie on a mound of melted chocolate and gently press down turning the cookie counterclockwise (or clockwise) until the chocolate has been squished and spread to the cookie’s edge.   Once the cookies are all chocolate-bottomed, you will need to let them set up for an hour or so depending on how warm your kitchen is. Just plan ahead. If your chocolate-bottomed cookies are on a baking sheet you can place them in the freezer for just a few minutes to speed up the setting process.

Once the chocolate has set, carefully peel the cookies from the parchment paper. 

Get yourself a big old glass of cold milk and enjoy.  These cookies are so buttery and delicious with a satisfying chocolatey snap. I had rave reviews when I took them to work.  Love to you all!

Print Recipe

Butterscotch Surprise Cookies

These butterscotch chip cookies are buttery and flavorful.  They are moist but still hold up when adding the chocolate and butterscotch mixture base.  The combination is a chewy yet soft cookie on the top with a crisp and rich surprise burst of chocolate flavor underneath.

Author: Wench Sherry

Ingredients

For the Cookies

• 1 1/2 cups butter softened
• 2 cups brown sugar packed
• 1 cup granulated sugar
• 2 eggs large
• 2 egg yolks
• 2 Tbsp vanilla extract
• 2 tsp powdered instant espresso
• 2 tsp baking soda
• 4 tsp cornstarch
• 4 cups flour
• 1 tsp salt
• 3 – 4 cups butterscotch baking chips

For the Base

• 2 cups semi-sweet chocolate chips
• 1 cup butterscotch baking chips
• 2 tsp coconut oil

Instructions

• Add the butter and both sugars to a large mixing bowl or the bowl of your stand mixer.  Cream together until well combined and slightly fluffy.
• Add the eggs and egg yolks and vanilla.  Beat until well mixed.
• Gradually add the flour, baking soda, cornstarch, salt and espresso powder.  Mix until all the dry ingredients are incorporated with no streaks of flour but don’t over mix.
• Stir in the butterscotch chips.
• Cover the dough and chill for 2 – 3 hours.
• When you are ready to bake, preheat the oven to 350 degrees and line your baking sheets with parchment paper.
• Drop the dough by tall mounds.  Use about 2 tablespoons per cookie.
• Bake for 9 – 11 minutes.  You want the bottom edges to be very slightly brown and the middles to be soft and puffy.   Don’t over bake or the cookies will be dry. Cool the cookies for a few minutes on the baking sheets and then transfer to cooling racks to cool completely.  Once they have cooled sufficiently you can place them on parchment to await the chocolate bottom process.
• Once all are cooled, place 2 cups semisweet chocolate chips and 1 cup butterscotch chips and 2 teaspoons of coconut oil in a microwave-safe bowl.  Microwave on 50% power until melted. Stir at least every minute. Allow the chocolate to cool for a couple of minutes.
  
• Place clean parchment paper on baking sheets or on the counter.  Drop 1 – 2 teaspoons of the chocolate mixture on the parchment.
• Place a cookie on a mound of melted chocolate and gently press down turning the cookie counterclockwise (or clockwise) until the chocolate has been squished and spread to the cookie’s edge.
• Allow the chocolate to set up on the counter or place the cookies in the freezer for a few minutes to speed things up.
• Once the chocolate has set, carefully peel the cookies from the parchment paper.

Hey Everyone!  Well, here I am again, apologizing for being away and neglecting my kitchen visitors.  I do have a pretty good excuse, though. Well, it is an okay excuse. You see, I have not had the time to devote to writing posts because I have started a new job.  Yep! I finally made the extremely frightening leap to search for, apply, interview and accept a new position. All of those things happened within the last 3 months.  Let me tell you, I have been all sorts of messed up. I knew that I needed more income, so I started looking around and applied for a few positions. But I think that in the back of my mind I did not expect to get anywhere.  I have applied for positions kind of randomly before but did not even get an interview. So, when I was offered the position, I was caught off guard. It is an amazing opportunity and I was, of course, thrilled to get the offer but I was/am terrified to make such drastic changes.  I was/am also devastated to leave my old position. I had been at Illinois College for nearly 13 years. That school is my alma mater and I watched my sons graduate from there. I literally cried at my desk at IC for days while performing my duties. But I pulled on my big girl panties (figuratively) and I started at my new position right after New Year’s.  It has been good so far! It is a very different atmosphere and my duties are centered around budgets rather than the wide variety of tasks that I had at IC. I am learning and adjusting. One of the biggest adjustments is the travel time. I was already driving about 50 minutes each way to work and now I have added another 30 or so to that. Yeah, that’s right.  I am on the road for about 3 hours a day. Ugh. And, I am one of those irritating people who has trouble sitting still. Talk about misery. So, the point to this story is to explain that my time has been monopolized lately with preparing to leave my old job, preparing to start a new job, learning a new job, adjusting my morning and evening routines, and trying to fit in a daily workout somewhere.  I just have not taken the time to write up any recipes for you all. I am about to remedy that situation.

So, with all of this upheaval, I have been in serious need of comfort and stability and normalcy.  What I really needed was my mom but since she can’t be here with me, I turned to my big sisters and food of course. During the holidays we made all of the great old family recipes and traditional cookies and candies.  That helped immensely. Because it was something that had not changed – and hopefully never will. I needed that. When I started thinking of my next recipe to share with all of you my mind immediately went to the dishes that reminded me of a happy time in the past.  This is one of those recipes for sure.

Now, you all know how I love my chocolate.   It is my very favorite flavor of anything. But, especially pie.  I am not a fruit pie lover. I like it but I don’t love it. I do love any kind of chocolate pie.  My very favorite is just a nice plain old chocolate cream pie. Nothing fancy but very rich and creamy and dark and delicious.  My mom would occasionally make chocolate pies and her pies were good. I like mine to be a little darker chocolate than she made. She loved dark chocolate too, but my dad does not, so she made the lighter version.  This recipe is quite simple. I used a pre-made refrigerated pie crust this time, but you could totally use a frozen shell or a homemade. I want to try to make a pie crust with lard. I received a cookbook for Christmas that has a lard-based recipe and it intrigues me.  I know some of you are thinking “eeeewww” but let’s not judge it too hastily. Afterall, it is what my grandmothers used. I admit that there is something very unappetizing about the name…. lard. Yeah, not an appealing word. But I plan on giving it a whirl and I will let you know how it turns out.  So, enough about the crust. That is not the best thing about this pie. The best thing is the creamy, dreamy splendiferous filling. It is to die for…trust me. I made this pie this time for a family dinner. So, I am ashamed to admit, I do not have pictures of the pie after it was cut. It was a thing of beauty though.  I served it with some whipped topping and no other adornment. Mmmmmm.

For this glorious pie you will need a pie crust which can be refrigerated or frozen or homemade.  Whatever the type, it will need to be baked according to the directions and cooled completely.  You will also need 3 cups of whole milk, 4 large eggs (yolks only), 6 ½ ounces chopped bittersweet chocolate, 2 teaspoons vanilla extract, 2 tablespoons butter, 1 ½ cups sugar, ¼ cup cornstarch and ¼ teaspoon salt.

My recipe says to go by weight for the chocolate.  The bars that I used were measured in weight so I just estimated how much I would need.  I used 1 ½ bars and then ½ of another section of the remaining bar. Does that make sense?  Anyway, it won’t matter that much if you are over or under a little bit. Don’t bother with getting the kitchen scale or anything. And, you can use semi-sweet or milk chocolate if you would prefer. You do you.

You don’t need to bake this pie once it is filled so no need to preheat the oven after you have your crust ready.

In a medium saucepan whisk together the sugar, salt and cornstarch.  Pour in the egg yolks and milk and whisk again. Place this on medium heat and stir constantly until the mixture comes to a boil.  Keep stirring and watch it closely. You want for the mixture to become thick like a custard or pudding. In this picture you can see how it coats the spoon well.  This will happen all of the sudden so don’t walk away. It seems like it will never thicken and then, WHAMO, there it is.

As soon as it reaches that point and starts to boil remove it from the heat.  Add in the chopped chocolate, butter and vanilla. Stir until the chocolate and butter are melted completely.  This is a crappy picture, I know, but you get the idea.

Pour the pudding mixture into the pie crust.  My crust held all of the pudding but if your does not then just fill to the top and save the rest to eat plain.  Or, eat it all out the pan while still warm while no one is watching. I’m not saying that I have ever done that and there is no evidence otherwise.  Just saying… Chill for at least 4 hours or until it is set up. Don’t rush it. You want for you slices to stay intact. But, if they don’t so what. It will still be delicious. 

Serve slices of this magnificent, dreamy, smooth dark chocolate cream pie with whipped cream or maybe some caramel or butterscotch ice cream topping.  Raspberries or strawberries in a syrupy sauce would be great too. The possibilities are endless, and your loved ones will adore you. Enjoy!

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Perfect Chocolate Pie

Serve slices of this magnificent, dreamy, smooth dark chocolate cream pie with whipped cream or maybe some caramel or butterscotch ice cream topping.  Raspberries or strawberries in a syrupy sauce would be great too. The possibilities are endless, and your loved ones will adore you. Enjoy!

Prep Time15 mins

Chilling Time4 hrs

Author: Wench Sherry

Ingredients

• 1 regular or deep dish pie crust baked and cooled completely
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups sugar
• 4 egg yolks
• 3 cups whole milk
• 6 1/2 ounces bittersweet chocolate chopped
• 2 teaspoons vanilla extract
• 2 Tablespoons butter

Instructions

• In a medium saucepan whisk together the sugar, salt and cornstarch.
• Pour in the egg yolks and milk and whisk again.
• Place this on medium heat and stir constantly until the mixture come to a boil.  Keep stirring and watch it closely. You want for the mixture to become thick like a custard or pudding.
• As soon as it thickens and starts to boil remove it from the heat.  Add in the chopped chocolate, butter and vanilla. Stir until the chocolate and butter are melted completely.
• Pour the pudding mixture into the pie crust.
• Chill for at least 4 hours or until it is set up.

Boo Everyone!  Happy Halloween!  I hope that you all have some spooky fun and plenty of your favorite treats today!  I can’t honestly say what my favorite Halloween candy would be. It would definitely be chocolate.  There would probably be some sort of peanut butter or caramel involved. I am not a huge nougat fan so I could rule that out.  Hmmm. This requires some deliberation and most likely some taste tests.

Anywho…..I wrote this post a couple of weeks ago and am just now finding the time to polish it up and smooth it out for sharing.  It seems pretty appropriate for today since it is all about Monster Cookie Energy Balls. Get it…monsters…Halloween…chuckle, chuckle?  Well, enough hilarity. On to the recipe.

So, a couple of weeks ago I was sitting in the back seat of a campus car on my way to Chicago for a conference.  I figured that I might as well get some writing in while I was sitting there on my tush. And, I happened to have a container of Monster Cookie Energy Balls right next to me.  They were hidden in a bag so that I was not tempted to pop them in my mouth one after another. Who am I kidding? I was tempted. I could seriously eat an entire batch. You see, I love the monster cookie flavor and texture.  The combination of peanut butter and oats and chocolate in a chewy cookie is a seriously delicious force of nature. When I am trolling Pinterest and I see a recipe that has anything to do with monster cookies, I click. And, to be honest, I don’t make many of them, but I want them all just in case.  I used to limit my monster cookie fix to the once a year Christmas baking but then I decided that there is no reason not to enjoy this obsession the whole year through. One of the best decisions ever! A few years ago, I found this energy ball recipe and thought I would give it a try. To tell the truth, I was not convinced that so few ingredients could give me the monster cookie flavor that I love.  Well, I soon realized that my doubts were unfounded. These little suckers are so, so good. Monster Cookie Energy Balls are power-packed and flavor-packed. The peanut butter and honey combine in a soft and sweet base for the slightly chewy oats and little chunks of chocolate and candy-coated heaven.

There are only a few ingredients and you probably have most of them in your pantry right now.  I don’t always have the mini M&M’s and mini chocolate chips on hand which is probably a good thing.  I would be too tempted to make these more often and then eat them all. Seriously, if you make these you will love them.  If you share with others, be prepared to share the recipe too. I guarantee that you will be asked.

You will need peanut butter, old-fashioned oats, honey, vanilla extract, mini chocolate chips and mini M&M’s.  I use the mini baking M&M’s but you can also use the regular mini M&M’s.

You do not have to use a mixer for this, but I do just so that I know everything is mixed thoroughly – and I’m lazy sometimes.  This is a no-bake recipe, but you will need a baking sheet. I cover mine in parchment just to make sure that the balls don’t stick after chilling.

Combine the peanut butter, honey, and vanilla in your mixer bowl and mix until completely combined. Mix the oats in until everything is evenly distributed.

Mix in the chocolate chips and M&M’s.  You can do this with the mixer on low speed or by hand.  Once mixed thoroughly, use an ice cream or cookie scoop to measure out mounds that are about 2 or 3 tablespoons full.  Roll the mounds into balls with your hands and place them on the parchment-lined baking sheet. Chill the energy balls for about 30 minutes in the refrigerator.  Enjoy these chilled or at room temperature.

These keep very well.  Since none of the ingredients are perishable you can pack them in lunch boxes or take them to a party or practice.  The peanut butter, honey, and oats provide great energy and the little bursts of chocolate are a special treat. Enjoy!

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Monster Cookie Energy Balls

These little suckers are so, so good.  Monster Cookie Energy Balls are power-packed and flavor-packed.  The peanut butter and honey combine in a soft and sweet base for the slightly chewy oats and little chunks of chocolate and candy-coated heaven.

Prep Time15 mins

Chilling Time30 mins

Total Time45 mins

Author: Wench Sherry

Ingredients

• 5 cups old-fashioned oats
• 2 cups creamy peanut butter
• 1 cup honey
• 2 tsp vanilla extract
• 10 oz mini chocolate chips
• 10 oz mini M&M candies

Instructions

• In a large bowl, combine the peanut butter, honey and vanilla until evenly mixed. I use my mixer for this but it isn't necessary.
• Mix the oats in until everything is evenly distributed.
• Stir in the chocolate chips and M&M's. You can do this by hand or with the mixer on low speed.
• Use an ice cream or cookie scoop to measure out mounds that are about 2 or 3 tablespoons full.  Roll the mounds into balls with your hands and place them on the parchment-lined baking sheet.
• Chill the energy balls for about 30 minutes in the refrigerator.  Enjoy these chilled or at room temperature.

Hi Everyone!  Well, schools have been back in session for a month or so.  Boy, the summer whizzed by. I didn’t get half of my summer projects done and the students have returned.  Halloween decorations are in the stores and the evenings are getting cooler. I guess Autumn and all the pumpkin-spiced signs of it are right around the corner.

I think that I mentioned last year that I kind of miss the back-to-school hubbub and buying school supplies. I can’t resist walking down those aisles with the pencils and notebooks and lunchboxes.  I don’t miss packing school lunches. I could never quite get the hang of that. I wanted to send foods that the boys would eat (which are mostly considered junk food) but then I felt like a terrible mom for not sending carrot sticks and apple slices.  I just knew that those things would go in the trash can or come back home all dried out and wrinkly. Then I would have to throw the produce in our trash while lamenting the money I just wasted. I didn’t get to take my lunch very often when I was a kid because my mom was a cook at our school.  If I ate her food at home, I could certainly eat it at school, after all. But there was something kind of magical about opening that lunchbox to see what treasure you might find, so those days were special. Not to mention the thrill of picking out a new lunchbox with some favorite character’s picture emblazoned on the sides.

My boys took their lunches much more often.  By the time they were in school, my mom had retired, and they complained that the cafeteria food was not very good.  It was good, I assure you, but kids have pickier taste buds than I do. I did relent and send bags of chips and snack cakes along with the peanut butter or turkey sandwich.  I would try different types of cakes so that they would not get bored. It had nothing to do with the fact that I am an impulse shopper and cannot resist trying any new food item that has a clever marketing gimmick.  Nope, nothing at all to do with that.

Snack cakes are a real problem.  I mean they are tiny cakes with all kinds of delicious fillings and coatings and cool shapes.  I might still buy a box once in a while. I might have some in a fancy cake stand on my kitchen table right now.  It’s a weakness…one of many. And, both of my guys really like snack cakes, so I am drawn to the recipes that I see that are copycat versions of those wonderful little pieces of heaven.  Because, you know, I’m a great mom. It brings back wonderful memories of those days when Cody and Alex were little guys, but I feel that the homemade versions must be better for you. I mean I make sure to leave out the preservatives that make store-bought snack cakes last forever.  That’s gotta be better, right?

So, a couple of years ago, I saw a recipe for Oatmeal Cream Pie Bars.  I was immediately interested. After all, those cakes have always been a favorite of my guys.  And, these luscious little treats seem like a childhood favorite all grown up. These homemade Oatmeal Cream Pie bars have the great chewy oatmeal spice cake with a sweet creamy filling that you remember but are soooo much better.  The cake has just a hint of cinnamon and nutmeg. The filling has a marshmallow fluff base that creates a wonderful gooey texture. These are wonderful to take to a potluck or to your office or to pack in your kid’s lunchbox. Or pack in your own lunchbox.  Or, eat right at home while standing at the kitchen counter as soon as you cut them because you need to taste test them…just saying.

This recipe does require that you bake each layer of oatmeal cake separately.  I use two 9 X 13 pans baked at the same time but if you don’t have two you could certainly bake ½ and then put the other batter in the refrigerator for the few minutes of baking time. I also line the pans with parchment paper and spray the paper very lightly with cooking spray so that the paper peels off of the cake very easily.  Don’t let the idea of moving these layers around scare you. It is not that difficult, and I will give you a couple of tips that help me.

For the bars, you will need 1 ¼ cups unsalted butter, ¾ cup dark brown sugar, ½ cup granulated sugar, 2 large eggs, 1 teaspoon vanilla extract, 1 teaspoon baking soda, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon regular salt, ¼ teaspoon coarse sea salt (optional), 1 ½ cups flour, and 3 cups quick oats (dry).

For the filling, you will need 2 jars marshmallow fluff (7.5 oz or 7 oz each), 3 cups powdered sugar, ¾ cup butter (unsalted or salted), 2 teaspoons vanilla extract and 1/2 teaspoon salt.

Preheat the oven to 375 degrees.  Prepare two 9 X 13 pans by spraying with cooking spray, then lining with parchment, then spray the parchment lightly with cooking spray.  Make sure to leave a little parchment hanging over the ends of the pan to use as handles. I know this seems like a lot of steps but believe me when I say that your baking life will be much easier if you do this.

In a medium bowl, mix together the regular salt, the coarse salt (if you are using), nutmeg, baking soda, cinnamon, and flour. I like to run a whisk through my dry ingredients to fluff them up and make sure that everything is nicely mixed.

With your mixer, cream both sugars and the butter until fully mixed and fluffy.  Add the eggs and the vanilla and mix again until fully combined.

Add the flour mixture to the butter mixture and mix on low, only until you do not see any streaks of flour.  You can do this by hand if you want but I just let the mixer do the work.

Add the oats and mix on low again just until combined.

Divide the dough as equally as possible between the two prepared pans and spread to completely cover the bottom.  I usually end up using my hands for this. It helps to dip your fingers in water or spray your hands with cooking spray because this dough is sticky. 

Put both pans in your oven side-by-side but not touching and bake for 10 to 12 minutes.  You want for the end result to be a light golden color with no raw spots in the middle. However, you don’t want to overbake the bars, or they will be crumbly.  I usually check them at 10 minutes and if the center seems set and not jiggly, I pull those babies out.

Let the bars cool in the pans for about 15 minutes and then use the parchment to lift them carefully from the pans and place them on a cooling rack.  Let them cool completely while still on the parchment paper.

While they cool, you can make the cream filling.  With your mixer, beat the butter until nice and fluffy.  Don’t beat it too long or it will begin to melt. Add the powdered sugar slowly until it is all incorporated and then turn the mixer up to medium or high and beat until the mixture is lighter in color and smooth.  I would start with 2 cups of powdered sugar and then add more after the rest of the ingredients have been added. Add both jars of marshmallow cream, the vanilla, and salt and beat again until smooth and fully combined.  If you need more powdered sugar at this point add more in ½ cup increments. The weather tends to affect how this filling turns out. Mine never turns out to be fluffy like cake frosting. It is smoother and more like a marshmallow filling that you would find in a snack cake from the store.  You just want to make sure that it is stiff enough to stay on the bottom layer of the bars and not run off the edge.

When the bars are completely cool, place a cutting board or cake board on top of one of the uncut slabs.  Flip the whole thing over as carefully as possible and peel the parchment away. Spread this slab with marshmallow filling as evenly and as close to the edges as possible.

Now, if you are super coordinated you may be able to move your other uncut cookie slab over onto the top of the marshmallow filling.  I am not that coordinated. So, I cut the remaining slab in half crosswise so that I have 2 smaller rectangles. Then, I move those over and place them on top of the filling (without flipping them) with the assistance of a couple of spatulas.  You are going to end up cutting the bars anyway, so it won’t matter if you have a seam in the middle. Just try to get the 2 pieces to fit together pretty tightly.   Don’t push down on the top layer or you may squish the filling out.

Cover the entire cutting board or cake board or whatever you used with plastic wrap or foil and place the large cookie into the freezer for about 2 hours.  Once the bars are very well chilled, you can cut them into squares easily.

These bars can be stored in the refrigerator or on the counter.  They will stay fresh a bit longer in the frig but they probably won’t last long enough to get stale anyway. Grab a glass of milk or cup of tea and enjoy!  And, don’t forget to stick one in your lunchbag. You won’t regret it.

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Oatmeal Cream Pie Bars

These homemade Oatmeal Cream Pie bars have the great chewy oatmeal spice cake with a sweet creamy filling that you remember but are soooo much better.

These homemade Oatmeal Cream Pie bars have the great chewy oatmeal spice cake with a sweet creamy filling that you remember but are soooo much better.

Prep Time20 mins

Cook Time12 mins

Chilling time2 hrs

Total Time2 hrs 32 mins

Author: Wench Sherry

Ingredients

For the Bars

• 1 1/4 cup butter unsalted
• 3/4 cup dark brown sugar
• 1/2 cup granulated sugar
• 2 eggs large
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1/4 tsp course sea salt optional
• 1 1/2 cup flour
• 3 cups quick oats dry

For the Filling

• 2 jars marshmallow fluff 7.5 oz. or 7 oz. each
• 3 cups powdered sugar divided
• 3/4 cup butter unsalted or salted
• 2 tsp vanilla extract
• 1/2 tsp salt

Instructions

To Make the Bars

• Preheat the oven to 375 degrees.  Prepare two 9 X 13 pans by spraying with cooking spray, then lining with parchment, then spray the parchment lightly with cooking spray.  Make sure to leave a little parchment hanging over the ends of the pan to use as handles. Set aside.
• In a medium bowl, whisk together the regular salt, the coarse salt (if you are using), nutmeg, baking soda, cinnamon, and flour.
• With your mixer, cream both sugars and the butter until fully mixed and smooth. Add the eggs and the vanilla and mix again until fully combined.
• Add the flour mixture to the butter mixture and mix on low, only until you do not see any streaks of flour.
• Add the oats and mix on low again just until combined.
• Divide the dough as equally as possible between the two prepared pans and spread to completely cover the bottom. Use your hands or a spatula for this. It helps to dip your fingers in water or spray your hands with cooking spray because this dough is sticky.
• Put both pans in your oven side-by-side but not touching and bake for 10 to 12 minutes. You want for the end result to be a light golden color with no raw spots in the middle.
• Let the bars cool in the pans for about 15 minutes and then use the parchment to lift them carefully from the pans and place on a cooling rack. Let them cool completely while still on the parchment paper

To Make the Filling

• With your mixer beat the butter until nice and fluffy. Don’t beat it too long or it will begin to melt.
• Add the powdered sugar slowly until it is all incorporated and then turn the mixer up to medium or high and beat until the mixture is lighter in color and smooth. I start with 2 cups of powdered sugar and then add more after the rest of the ingredients have been added.
• Add both jars of marshmallow cream, the vanilla and salt and beat again until smooth and fully combined. If you need more powdered sugar at this point add more in ½ cup increments. You want the end result to be a smooth and slightly gooey consistency that will stay in place between the bars. It will not be fluffy like a cake icing.
• When the bars are completely cool, place a cutting board or cake board on top of one of the uncut slabs. Flip the whole thing over as carefully as possible and peel the parchment away.
• Spread this slab with marshmallow filling as evenly and as close to the edges as possible.
• Cut the remaining slab in half crosswise so that I have 2 smaller rectangles. Then, move those over and place them on top of the filling (without flipping them) with the assistance of a couple of spatulas.
• Try to get the 2 pieces to fit together pretty tightly and don’t push down on the top layer or you may squish the filling out.
• Cover the entire cutting board or cake board or whatever you used with plastic wrap or foil and place the large cookie into the freezer for about 2 hours.
• Once the bars are very well chilled, you can cut them into squares.