Daughter Megan found this recipe and shared this mega cookie with me. I have never heard of Levain Bakery in NYC but if I ever get back to the City, I will try to go! The cookies are delicious!
A batch of these cookies would make a wonderful Father’s Day present, or if you aren’t a baker, you could order them from the bakery! Slightly warmed in the microwave, topped with vanilla ice cream, it would be a wonderful dessert for two or more!
LEVAIN BAKERY CHOCOLATE CHIP CRUSH COOKIES
1cupCold Buttercut into small cubes 1cupBrown Sugar 1/2cupSugar 2Eggs 1 1/2cupsCake Flour* 1 1/2cupsFlour 1teaspoonCornstarch 3/4teaspoonBaking Soda 3/4teaspoonSalt 2cupsChocolate Chips 2cupsWalnutsroughly chopped
Preheat oven to 410 degrees.
In a large mixing bowl, cream together cold cubed butter, brown sugar, and sugar for 4 minutes or until creamy.
Add eggs, one at a time, mixing well after each one.
Stir in flours, cornstarch, baking soda, and salt. Mix until just combined to avoid overmixing. Stir in chocolate chips and walnuts.
Separate dough into large balls and place on lightly colored cookie sheet. They are bigger than you think! You will fit 4 cookies on one large cookie sheet. The dough makes 8 extra large cookies.
Bake for 9-12 minutes or until golden brown on the top. Let them rest for at least 10 minutes to set.
*can substitute all-purpose flour for cake flour
*Levain Bakery has stated they don’t use vanilla extract in their cookies. If you would like to add vanilla extract, I would suggest adding 1 teaspoon when adding the eggs to the batter.
Palisade (Colorado) peaches are divine and something our family looks forward to each year. Due to an early freeze, we weren’t sure we could purchase peaches. A local high school band had a fundraiser with peaches and we purchased 3 boxes of the most beautiful peaches.
This recipe for cobbler combines my favorite two fruits, raspberry and peach. My mouth waters just thinking about it. Fresh fruit is the best but I have also made from frozen peaches with great results.
What will I do with the rest of the peaches? Oh, wonderful peach salsa!
PEACH RASPBERRY COBBLER
8 medium sized peaches (about 2 lb. or 4 cups), ripe peeled and sliced
1 1/4 cups sugar
2 tablespoons lemon juice
1/2 teaspoon ground cinnamon
2 tablespoons cornstarch
2 cups raspberries, rinsed and drained
1 cup flour
1/2 cup butter, softened
1/4 teaspoon ground nutmeg
Preheat oven to 375 degrees. Grease a shallow 1.5 to 2 quart baking dish.
Mix together peaches, 1/2 cup sugar, lemon juice, cornstarch, and cinnamon. Pour into prepared baking dish. Sprinkle raspberries over the peaches.
In a food processor or a bowl, mix together flour, 3/4 c. sugar, butter and nutmeg until it has the texture of coarse oatmeal. Crumble over the fruit.
Bake until bubbling in the center and golden brown on top, about 45 -60 minutes.
Cool for at least 10 minutes. Best served warm with vanilla ice cream.
Sour Pie Cherries are one of my favorite summer finds. In the late summer, the Farmer’s Market has frozen tubs of cherries and I hoard them until Christmas when I make Cherry Kolaches. I froze the extra cherry juice to make Cherry Granita. What a delightful, refreshing treat from extra juice.
3 cups sour cherry juice
1 lemon, juice of
1/2 cup granulated sugar
Put the cherry juice in the saucepan over a medium heat, along with the sugar.
Cook until the sugar has dissolved. Remove from heat. Cool.
Pour the cherry mixture into a shallow container and freeze, stirring about once every hour, bringing ice crystals from the edge into the center.
It will take about 5 hours to freeze completely.
To serve: Remove from freezer 5-10 minutes before serving.
Autumn inspires me to bake, especially the traditional Apple Pie. Don’t get me wrong, I love traditional, 2 crust apple pie but I LOVE a Dutch Apple pie with its delectable crunchy topping. This recipe, from McCall’s Cook Book 1963 has been in my recipe box for a L-O-N-G time and always a winner. It’s a crowd-pleaser and the aroma of the baking pie fills the house with baked love!
DUTCH APPLE PIE
9 inch unbaked pie shell
2/3 cup sifted all-purpose flour
1/3 cup light brown sugar, firmly packed
1/3 cup butter
1 pound tart cooking apples
1 tablespoon lemon juice
2 tablespoons flour
3/4 cup sugar
1 teaspoon cinnamon
Prepare pie shell; refrigerate until used.
Preheat oven to 400F.
Make Topping: Combine flour and sugar in medium-sized bowl. Cut in butter, with pastry blender or 2 knives, until mixture is consistency of coarse cornmeal. Refrigerate.
Make Filling: Core apples, and pare; thinly slice into large bowl. Sprinkle with lemon juice. Combine flour, sugar, salt and cinnamon,mixing well. Toss lightly with apples.
Turn filling into unbaked pie shell, spreading evenly. Cover with topping.
Bake 40-45 minutes or until apples are tender.
Serve warm. Options: top with whipped cream or ice cream
Peaches are in season and I love a peach dessert. I adapted a recipe from Barefoot Contessa to be gluten-free. It was delicious. The rice flour is lighter, therefore, you need to add about 25% more rice flour that the all-purpose flour called for in a recipe. I’ve shown the rice flour and the all-purpose flour proportions in the recipe below. I also sprinkled sugar on top of the crumble to give it a little extra sweetness.
The Crumble served warm with good vanilla ice cream…it’s what I wish I were having for dessert tonight!
PEACH AND BLUEBERRY CRUMBLE
2 pounds firm, ripe peaches (6 to 8 peaches)
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
3/8 cup rice flour (GF) OR 1/4 cup all-purpose flour (non GF)
1 cup fresh blueberries
1.25 cups rice flour (GF) OR 1 cup all-purpose flour (non GF)
1/3 cup granulated sugar
1/4 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 pound (1 stick) cold unsalted butter, diced
Preheat the oven to 350 degrees F.
Immerse the peaches in boiling water for 30 seconds to 1 minute, until their skins peel off easily. Place them immediately in cold water. Peel the peaches, slice them into thick wedges, and place them in a large bowl. Add the lemon zest, lemon juice, granulated sugar, and flour. Toss well. Gently mix in the blueberries. Allow the mixture to sit for 5 minutes. Spoon the mixture into buttered ramekins or baking dish.
For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is the size of peas. Rub the mixture with your fingertips until it’s in big crumbles, then sprinkle evenly over the fruit.
Place the ramekins on a sheet pan lined with parchment paper and bake for 40 to 45 minutes, until the top is browned and crisp and the juices are bubbly. Serve warm or at room temperature.
Fresh peaches are a summer treat! I have fond memories, as a kid, of biting into a fresh peach and have the juice run down my arms and all over my face. I was a sticky mess, but loving that peach!
Colorado peaches are some of the best and I’m lucky enough to live in the great state that produces them. To date, I’ve not seen Colorado peaches at the market but Costco has had wonderful peaches this summer. What better dessert to serve visiting family topped with vanilla ice cream! The recipe is from my tried and true Farm Journal Country Cookbook, 1972 a gift from the folks at Farm Journal many years ago when I worked in Agri-Marketing for an ad agency in St. Joe, MO. The cookbook has seen a lot of love and even though it’s spine is broken, it continues to support my love of good home-cooking!
Our Book Club potluck was coming up, featuring the book Proof of Heaven a Neurosurgeon’s Journey into the Afterlife by Eben Alexander, M.D. Our potluck theme was ‘what would you have for your last meal?’ I tripled the recipe so I could have enough Cobbler for the Book Club and for visiting family. It was hit with both groups. It’s delicious (even if I do say so myself) and a wonderful summer treat.
FRESH PEACH COBBLER
1 1/2 tablespoons cornstarch
1/4 to 1/3 cup brown sugar, firmly packed
1/2 cup water
4 cups sweetened sliced peeled peaches
1 tablespoon butter
1 tablespoon lemon juice
Mix cornstarch, brown sugar, and water. Add peaches and cook until mixture is thickened, about 15 minutes.
Add butter and lemon juice. Pour into a greased 8″ round or square baking dish.
1/2 cup sifted flour
1/2 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons soft butter
1 egg, slightly beaten
Combine flour, sugar, baking powder, salt, butter and egg. Beat until butter is smooth.
Drop spoonfuls of Batter Topping over hot peach mixture. Sprinkle with 1 tablespoon white sugar.
Bake in hot oven (400 degrees) 40 to 50 minutes. Serve warm, in bowls, with vanilla ice cream.
Every year my daughter and I look forward to the seasonal Pumpkin Frozen Custard at Good Times. When I saw the Pumpkin Frozen Yogurt recipe in relish.com, I had to try it. It is very good and, I tell myself, healthy. It freezes quite hard so be prepared to torture yourself for a few minutes while it softens to serve.
I also tried drizzling honey with a bit of cayenne pepper on the top. Quite tasty and the honey hardens on the icy frozen yogurt.
FROZEN PUMPKIN YOGURT
1 1/2 cups Greek low-fat yogurt
1 1/2 cups whole milk
1 1/2 cup dark brown sugar
2 cups pureed pumpkin
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
Whisk all ingredients in a bowl until combined. Place in container of ice cream freezer and freeze according to manufacturer’s instructions. Serves 10.
Peach season has come to an end but there is time (and peaches) for one more fresh Peach Crisp. Pal, Maribeth gave me a ‘colorado classique’ cookbook a while back and we both have enjoyed the terrific recipes. She made the peach cobbler from the cookbook for my birthday last month and it was delicious. Today I made it and had the same wonderful results. Since it has peaches and oatmeal…it is also the breakfast of this champion!
Fresh Peach Crisp
4 pounds ripe peaches, peeled and sliced
1/2 teaspoon salt
1 1/2 cups flour
2 teaspoons cinnamon
1 1/2 cups sugar
1/2 cup oats
1 cup unsalted butter
Preheat oven to 350 degrees.
Place peach slices in a greased 13x9x2″ baking pan. Sprinkle with salt.
Mix the flour, cinnamon, sugar and oats together. Add softened butter and mix until crumbly. Sprinkle over peaches and pat down.
Bake 50-60 minutes.
Serve plain or with rich vanilla ice cream.
Recipe from ‘colorado classique a collection of fresh recipes from the rockies’.
What a delight to get up in the morning, dress and not worry about applying cosmetics or blow-drying my hair. At least that is what I thought until I looked at my pictures when I returned home. YIKES! That is why you are seeing more photos of food and scenery than of me.
I would wander to the dining area in the morning to enjoy a fresh banana (craving one now) and a hot cup of that coffee! I take a moment to soak in the beautiful morning view while my travel buddies wander in, one by one, to convene for breakfast.
This particular morning, we were served wonderful pancakes with fresh jams. My absolute favorite was the banana jam. Again, I wonder how I’ve never tasted banana jam. Genius!
When I returned home, I searched for Banana Jam recipes and found the following recipe in the Jamlady’s cookbook. I made it. I liked it. We served it at daughter Sarah’s bridal shower along with scones and clotted cream. It’s a cherished member of my growing collection of recipes.
It was a special treat when my Mother made chocolate cake WITH hot chocolate sauce, topped with a scoop (or two) or vanilla ice cream. I can vividly remember my Mother making the cake, putting it in the back porch to cool then making the sauce at the last-minute before serving. Don’t be stingy with the sauce. I love it when the cake soaks up the sauce and the cold ice cream compliments the yummy, chocolate-drenched cake.
Wacky Chocolate Cake was popular during the depression since the recipe did not call for eggs, milk or butter all of which were scarce during the Great Depression. This cake, without the hot chocolate sauce, is a great vegan chocolate cake or good for those with sensitivity to dairy products. Just make sure the cocoa is dairy free!
This weekend I made this for my daughters and their guys. I am certain I have not made this recipe for over 20 years but a flood of childhood memories came rushing back. I talked to my sister about the recipe and she recalls our Mother referring to the recipe from our Grandmother Mary Smaha. She also recalls that our Mother would say that you need to add enough cocoa powder to the dry mixture, to where it looks like cinnamon. After discussing this memory, we decided it would be fun to try adding a little cinnamon to the hot chocolate sauce next time. I’m not waiting another 20 years to try this version!
Have a little chocolate cake with hot chocolate sauce today to celebrate your inner child and your fond memories!
WACKY CHOCOLATE CAKE
3 cups flour
2 cups sugar
6 tablespoons cocoa
2 teaspoons baking soda
1 teaspoon salt
12 tablespoons vegetable oil
2 tablespoons vinegar
2 teaspoons vanilla
2 cups water
Mix flour, sugar, cocoa, soda and salt. Add oil, vinegar, vanilla and water. Do not use a mixer and do not sift flour. Pour in greased 9×13″ pan.
Bake 45 minutes at 350 degrees.
HOT CHOCOLATE SAUCE
1 cup sugar
1 rounded tablespoon cocoa
1 tablespoon white Karo
2 tablespoons butter
1/2 to 2/3 cup milk
Mix all ingredients together (except vanilla) and bring to a rolling boil. Boil 1-2 minutes. Remove and add vanilla and let set for a few minutes.
Serve warm over individual pieces of chocolate cake. This recipe is enough for an 8×8″ cake pan. Double the recipe for a 9×13″ cake.