Wednesday, November 28, 2012

Cappuccino Bars

Cappuccino Bars


  • 1 cup (2 sticks) butter, at room temperature
  • 1 cup brown sugar, firmly packed
  • 1 tbsp. instant coffee or espresso powder (not granules)
  • 1 tsp. vanilla extract
  • 2 1/4 cups flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 2 cups semisweet chocolate chips Glaze
  • 2 tbsp. milk
  • 1 tbsp. butter
  • 3/4 cup powdered sugar
  • 1/4 tsp. cinnamon


Preheat the oven to 375° F with the rack at the middle level. Line a 10×15 inch pan (jelly roll pan) with baking parchment or grease lightly.

Cream together the butter, brown sugar, instant coffee, and vanilla. Blend in the flour, baking powder, and salt. Last, stir in the chocolate chips by hand. The mixture will be very crumbly, with barely enough dough to hold together the chocolate chips.

Use your fingers, palms, and heels of your hands to press the dough evenly into the pan. If necessary, cover the dough with wax or parchment paper and use a small rolling pin to flatten the lumps. Bake 5 minutes, rotate the pan, and bake 5 to 10 minutes more or until the edges are just starting to brown (watch carefully). Cool in the pan 5 minutes before spreading with glaze.

Put all the ingredients for the glaze in a small saucepan on medium heat. With a whisk, stir until smooth and barely bubbly. Drizzle the glaze evenly over the bars and smooth out to the edges and corners with a rubber spatula.

Cool until the pan is just warm to the touch and cut into bars with a sharp knife.


Coffee Beans by Amanda, Creative Commons Licence

Wednesday, November 21, 2012

Campfire Roasted Apples

Campfire Roasted Apples

Core an apple, slice into wedges and arrange the slices on aluminum foil.

Sprinkle ground cinnamon over all.

Re-assemble the wedges to form an apple-shape, tuck a pat of butter down into the hole where the apple core used to be, and wrap the apple tightly in the foil.

Place the wrapped apple onto a good bed of coals, or bake in oven at 450°.

Sit impatiently as the apple slices sizzle inside the foil. Check frequently until slices seem to have reached the softness you desire.

Remove from the fire (or the oven), unwrap and enjoy the warm, buttery, cinnamon-appley goodness!

Note: Apples may be peeled or not, depending upon your personal preference.


Sliced Apple III by theilr, Creative Commons Licence

Friday, November 16, 2012

Blackberry Balsamic Vinaigrette

Blackberry Balsamic Vinaigrette

  • 2/3 cup balsamic vinegar
  • 1 cup plus 1/3 cup olive oil
  • 2 cloves minced garlic
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1 heaping teaspoon sugar
  • 2 heaping teaspoons blackberry preserves

Mix all together in jar, seal and shake.


Chopped Salad with Blackberry Vinaigrette by VegaTeam, Creative Commons Licence