Marmalade Crumb Bars

These bars are packed with sweet orange flavor from the orange juice concentrate, zest and marmalade mixed right into the batter. Chewy and crumbly all at once. I would like to try making these with different jams or marmalades next time. I bet a strawberry jam would be pretty with a little hint of pink in the batter.

Marmalade Crumb Bars
9 x 13 inch pan | 400 Sensational Cookies

Topping:
1 cup flour
1/3 cup sugar
2 tsp orange zest
1/3 cup butter

Bars
1 1/2 cups flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 cup butter
1/2 cup sugar
1/2 cup powdered sugar
1 egg
2 tbsp frozen orange juice concentrate
1 tsp orange zest
2/3 cup orange marmalade

1. Preheat oven to 350 degrees F. Grease or line a 9x13 inch pan.

2. Topping: Whisk together flour, sugar adn zest then cut in butter until evenly combined and resembles coarse crumbs. Set aside.

3. Bars: Whish together flour, powder, soda and salt. In a separate bowl cream butter, sugar, powdered sugar until fluffy. Add egg and beat well. Beat in concentrate and zest. Gradually add flour mixture, stirring until just blended then stir in marmalade. Spread batter evenly into prepared pan. Crumble topping over batter.

4. Bake 30-35 minutes or until toothpick comes out clean. Cool completely in baking pan.

Maple Walnut Dream Cookies

Subtly sweet, the walnuts shine in this recipe with their delectable crunch contrasting against the chewiness of the surrounding cookie. They are a delicately flavored cookie and a nice change from chocolate chip. In this book, 400 Sensational Cookies by Linda J. Amendt, there is a whole section of "dream cookies" which use instant pudding mixes to give them a light, chewy, dream-like texture. I had seen pudding mixes in cakes before, but never in cookies. Let's just say, I'm a believer - these cookies were loved by all who tried them.



Besides being yummy in cookies, walnuts do wonders for your health and include the following benefits:
-A rich source of omega-3 fatty acids which improve cardiovascular health and provide anti-inflammatory benefits.
-Ellagic acid in walnuts is an antioxidant compound that boosts the immune system and has anticancer properties.
-Contain melatonin which is a powerful antioxidant and induces a good night's sleep.
-Reduce total cholesterol in the body.
-Excellent source of a proteins, fiber, B-vitamins and minerals (iron, magnesium, phosphorus, copper and manganese).
-Walnuts are also called 'brain food' not only due to their wrinkled appearance that resembles the brain, but also due to the fact that they contain high levels of omega-3 fatty acids. Nearly 60% of our brain is rimarily omega-3 fatty acids.
-Improve bone health.
-Reduce the risk of Alzheimer's by arresting the formation of the amyloid plaques that are found in the brains of patients.
-Has the perfect ratio of omega-6 to omega-3 fatty acids, which is 4:1.



Maple Walnut Dream Cookies
Makes 36 | 400 Sensational Cookies

2 1/4 cups flour 1 pkg (3.4oz/102g) instant vanilla pudding mix 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1/2 cup butter 1/2 cup shortening 1 cup brown sugar 2 eggs 2 tsp maple flavoring 1 tsp vanilla 2 1/2 cups chopped walnuts plus 24 whole walnuts for topping

Cranberry Orange Cookies & a Giveaway

I didn't make this week's TWD recipe. My excuse is that I am exhausted from Black Friday shopping. We didn't sleep all night and we literally shopped for 24 hours. Left Vancouver, BC at 7 PM on Thursday night and were in Walmart in WA by 9:30 PM. We were there for the door crashers at midnight then went to Old Navy then Target for their opening at 4 AM. We basically hit every store as it opened. It was INTENSE. Looking back on it, the whole thing is quite comical. We had our walkie talkies, we had our store maps and we were on a MISSION. Thank the Lord that we had a nice border guard so we didn't have to pay tax on the $1000 worth of goods that we brought back home. I spent $110 in Walmart and $175 at Target and got way too many appliances. I can't wait till next year, lol.

Instead of the Devilish (Chocolate) Shortcakes, I made something simpler than simple and comforting with classic holiday flavors. Today I'm proud to post yet another great cookie recipe from 400 Sensational Cookies

I also have a GIVEAWAY (US and Canadian blogging residents only please): a Taylor 8lb digital food scale, the Chicken Soup for the Soul Cookbook & a set of 4 star-topped holiday spreaders. The book is full of heartwarming stories related to food and each story has a special recipe to accompany it. Digital scales are awesome for measuring nuts and chocolate and flour (and lots of other things, but I use mine most for those three).

All you have to do is leave a comment here to tell me what recipe brings back the best memories for you. If you have a link to that recipe on your blog, you might want to link to it :) Deadline to enter is Sunday, Dec 5th at 11:59 PM. I will pick a winner randomly and contact that person through her blog.
***GIVEAWAY EXPIRED***

Cranberry Orange Cookies
Makes 36 | adapted from 400 Sensational Cookies

3 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup butter
1 1/3 cup sugar
2 eggs
1 tsp vanilla
1/4 cup orange juice
Zest of 1 orange
1 cup dried cranberries
1 cup chopped walnuts (optional)

1. Preheat oven to 325 degrees F.
2. Combine flour, soda, salt, powder. Cream together butter, sugar until light and fluffy. Add eggs then vanilla. Mix in flour then fold in cranberries and nuts.
3. Drop by tablespoonfuls leaving 1-2" between. Bake 12-15 minutes, until golden brown around the edges, however, they will be still pale on top.

English Toffee Cookie Wedges

These are pretty much a toffee infused version of a blondie. A simple bar cookie dressed up with homemade toffee pieces. It's so cheap to make your own, but you could just as easily use storebought toffee bits or crushed Heath/Skor bars.

The simple drizzle of melted chocolate on top makes these party presentable while still being picnic portable. Or you can just bake them as regular drop cookies for everyday snacking.

English Toffee Cookie Wedges
2 – 9" round pans (with a little left over) | adapted from 400 Sensational Cookies

2 3/4 cups flour
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup butter, softened
2/3 cup sugar
2/3 cup brown sugar
2 eggs
2 tsp vanilla
2 cups toffee bits
1/2 cup chopped unsalted almonds

3/4 cup semisweet chocolate or chocolate chips
1 tsp shortening

1. Preheat oven to 350 degrees F. Combine flour, powder, soda, salt.
2. Cream butter and sugars until light and fluffy. Add eggs and vanilla until well combined. Add in vanilla then flour mixture, scraping down sides of bowl.
3. Scrape cookie dough into two lightly greased 9" round pans. You might have a bit of extra dough for a few extra cookies to bake on their own later. Or, if you don't want to bake these as wedges then drop them by the tablespoon onto cookie sheets as you would chocolate chip cookies.
Spread dough evenly in the pans. Bake for approximately 15 minutes until lightly golden. *Watch the temperature and time on these – you might need to turn the oven down to 325 if they are browning too quickly.
4. Cool until they are firm enough to invert onto a cooling rack then continue to cool thoroughly. Cut into wedges
5. Melt the chocolate with the shortening and drizzle over top then let stand to set.

TWD: White Chocolate Peanut Butter Thumbprints

Peanut Butter cookies are a staple in our house, so this week I couldn't resist adding a fun and tasty twist. I used the recipe for the PB criss-crosses but made them into thumbprint cookies. Then I filled half the cookies with raspberry jam and the other half with white chocolate ganache. I am really pleased with how pretty they looked and how easy they were.

Taste-wise, I can't pick a favorite. You can't outdo the classic PB & J but then again, it's hard to beat creamy white chocolate that melts into buttery-smooth bliss on your tongue.



Thanks to Jasmine of "Jasmine Cuisine" who selected this week's Tuesdays With Dorie recipe: Peanut Butter Crisscrosses on page 78 of Baking: From My Home to Yours.

Cappuccino Biscotti

What goes better with coffee than coffee flavored biscotti!

American biscotti are more tender/cookie-like because they have butter in them. The tall jars of chocolate-dipped biscotti displayed at cafes in North America, are likely American style.

Traditional Italian biscotti are made with no added fat (butter) besides eggs. They end up drier and crisper and generally too hard to eat without first dunking in coffee.

I personally prefer the american style, but don't make the mistake of over-baking these like I did the first time. I didn't realize that they would harden so much after they had cooled - they ended up hard as rocks - good thing they are meant to be dunked in coffee. My second attempt was much better without overbaking. They were crisp, crunchy and delicious.



Cappuccino Biscotti
Makes 24 | adapted from 400 Sensational Cookies

3 1/2 cups flour
2 1/2 tsp unsweetened cocoa powder
2 tbsp instant coffee granules
2 1/4 tsp baking powder
1/4 tsp salt
4 eggs
1 1/3 sugar
1/3 cup butter, melted
3 tbsp cream or milk
1 1/2 tsp vanilla
1 cup almonds, roughly chopped

1. Preheat oven to 350 degrees F. Combine the flour, cocoa, instant coffee, baking powder and salt into a bowl then set aside.

2. In the bowl of your electric mixer combine the eggs and vanilla extract and beat to blend. Gradually beat in the melted butter, cream and vanilla, scraping down the sides of the bowl. Add flour mixture one-third at a time, beating well after each addition until a stiff dough forms.

3. Spoon dough onto prepared cookie sheet, forming 2 long, flat logs each measuring 12 inches long by 2-3 inches wide. Space them about 4 inches apart as they will spread and double in width. Bake until light golden brown and firm to the touch, about 25-30 minutes, then let cool for 10 minutes.

4. Transfer the logs to a cutting board. Using a serrated knife cut the dough into slices 1/2 to 3/4 inch thick on the diagonal. Arrange the slices cut-side down on the baking sheet. Bake 8 minutes. Turn the slices over and bake until crisp and dry, about 5-7 minutes longer - until just dry. They will crisp up as they cool too. Remove from oven and let cool on wire rack. Store in an airtight container for several weeks.

Oatmeal White Chocolate Cranberry Cookies

Another winning recipe adapted from 400 Sensational Cookies. I am obsessed with this book and keep flipping through it, bookmarking all the cookies I want to bake. In this book there's a whole chapter dedicated to oatmeal cookies!

The ones I baked today are a variation on the wholesome classics, dressed up with nuggets of white chocolate chunks that melt in your mouth. They use old fashioned rolled oats, not instant or quick oats, for a more rugged texture. Unlike most oatmeal cookies, there's no cinnamon or nutmeg, just vanilla extract so the flavor of the white chocolate and cranberries can really shine.



Oatmeal White Chocolate Cranberry Cookies
Makes 24 large | 400 Sensational Cookies

1 3/4 cups flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup butter
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 1/2 tsp vanilla
2 3/4 cup rolled oats
1 cup white chocolate chips or chunks
1 cup dried cranberries

1. Preheat oven to 350 degrees F.
2. Combine flour, powder, soda and salt. In a separate bowl cream together butter, sugars using the paddle attachment until light colored. Add eggs and vanilla. Add flour mixture to mixing bowland continue until just combined. Stir in oats, chocolate and dried cranberries.
3. Drop by tablespoonful onto cookie sheet. Flatten to about 1/2" thick with the bottom of a glass or your hand. Bake for 10-15 minutes watching closely that they don't burn. They are done when lightly golden on top.