Raspberry White Chocolate Blondies

 

One evening, while I was escaping the doom-and-gloom news during the pandemic by streaming a British mystery series (I think it was Shakespeare and Hathaway), my ears perked up when someone was offered a Jammie Dodger. What a cool name! But what is it? 

I immediately Googled the term on my phone and discovered it’s a cookie—or biscuit in the U.K. Specifically, it’s a vanilla sandwich cookie filled with raspberry jam. I ordered some from a nearby British goods shop (Brits in Lawrence) and liked them very much, though I will admit the “jam” in the middle was more “gummy” than “jammie.” 

Then in a recent email newsletter from The Happy Foodie (put out by Penguin Books in the U.K.), there was a recipe for Jammie Dodger Blondies from the cookbook Finch Bakery by Lauren and Rachel Finch. Of course, I had to make them! 

Amazon provided me with the mini Jammie Dodgers called for in the recipe. I followed the Finch version precisely, which involved under baking the blondies. The recipe said to bake “until the edges are golden brown and the middle still wobbles.” Once cooled, the blondies are chilled in the refrigerator for at least 6 hours before serving, I assumed to firm up the middle. 

I learned a few lessons from that first try. One, the blondies were more flavorful at room temperature than chilled. By adding 5 minutes to the baking time on my next attempt, the bars cooked through but were not too over-done—no chilling necessary.  Also, while the mini Jammie Dodgers on top were cute, they didn’t add to the flavor. Since most of us here in the U.S. don’t keep these cookies in the pantry, I left them off. I also added almond extract to the batter to enhance the white chocolate flavor.

Trust me when I say these blondies are addictive! Mom and I went through a pan in just a few days! The raspberry jam helps to balance the sweetness of the dense, chewy bar. 

Raspberry White Chocolate Blondies will fit right in on a holiday dessert table or as a lovely sweet any time of the year.

Have you ever tried a Jammie Dodger? What did you think? 

Yield: Makes 15 to 18 squares

Author: Linda Ditch

Raspberry White Chocolate Blondies

A dense, chewy cookie bar with swirls of raspberry jam and filled with white chocolate chips. The recipe was inspired by Jammie Dodger cookies (biscuits) found in the U.K. and a recipe by Lauren and Rachel Finch.

Ingredients

• 12 tablespoons (1 1/2 sticks) unsalted butter
• 3 1/2 ounces white chocolate (I use Ghirardelli)
• 1/2 cup (100 g) granulated sugar
• 1/2 cup (100 g) packed light brown sugar
• 2 large eggs
• 1 large egg yolk
• 1 1/2 tablespoons golden syrup (or honey)
• 2 teaspoons pure vanilla extract
• 1 teaspoon almond extract
• 2 cups (250 g) all-purpose flour
• 1 heaped tablespoon (15 g) cornstarch
• 1/4 teaspoon kosher salt
• 5 ounces (150 g) white chocolate chips (Again, I use Ghirardelli)
• Topping:
• 5 ounces (150 g) raspberry jam (I used Bonne Maman)
• 1 3/4 ounces (50 g) white chocolate chips
• 12-15 mini Jammie Dodgers (optional)

Instructions

1. Preheat the oven to 350°F. Spray an 8 x 12-inch baking pan with non-stick cooking spray and set aside. (An 11x7-inch pan would work, though you may need to adjust the cooking tip a bit.)
2. In a small microwave-safe dish, melt the butter and chocolate. (Mine took 60 seconds) Stir together to combine, and then set aside.
3. In a medium bowl, whisk together the flour, cornstarch, and salt. Set aside.
4. Pour the granular and brown sugars into a mixer bowl, and then add the melted butter/chocolate combination. Mix at medium speed for about 1 minute until well combined and smooth. In a separate dish, whisk together the eggs and egg yolk, and then add to the mixer, along with the golden syrup (or honey), vanilla, and almond extract, and mix into the sugar mixture at low speed until combined.
5. With the mixer still at low speed, slowly pour in the flour mixture. Stir in until just combined (don’t over mix), and then mix in the white chocolate chips.
6. Pour the mixture into the baking dish, spreading it out evenly. Spoon the jam into a piping bag (or plastic zippered bag). Pipe 6 vertical, evenly-spaced lines on top of the batter. Then using the tip of a knife or a skewer, swirl the jam into the top of the batter. Sprinkle the white chocolate chips over the top, and place the mini Jammie Dodgers over the top (if using.)
7. Bake for 35 minutes, or until the edges are golden brown and the middle seems just set. (The middle may seem slightly underdone.) Place on a rack to cool completely before cutting.

The Chewiest Oatmeal Cookies

  

At the beginning of the Covid pandemic, when everything started to close and my fears were at their highest, I discovered two delicious things. The first was the chef and author David Lebovitz live streaming cocktail hour from his Pairs apartment each evening (early afternoon here in Kansas) on Instagram. Soon I was hooked on his posts and stories, especially the ones where he unpacked his purchases after trips to the market, complete with details of what was happening on the Paris streets during the lockdown. As he pulled cheese, apricots, plumbs, lettuces, and herbs from their paper bags, I dreamed of experiencing life and eating like a true Parisian.

My daily visits to Chef Lebovitz’s posts lead to my second discovery—his recipe for Cranzac Cookies. I love cookies so full of goodness you can justify eating them for breakfast. Oatmeal, coconut, and dried cranberries tossed with flour and dark brown sugar and then held together with a little (for a cookie) melted butter and golden syrup. Lovely!

 

I’ve lost track of how many times I’ve made these cookies. I also mix things up by using raisins, dried blueberries or dried cherries instead of dried cranberries. Sometimes a mixture of all three. Mini chocolate chips were also an excellent addition. 

You can find David Lebovitz’s Cranzac Cookie recipe here.  

While I was more than happy with the recipe, I knew many of my friends and family wouldn’t like the coconut. As an experiment, I decided to leave it out and double the amount of oatmeal instead. 

Eureka! The perfect, chewy oatmeal cookie! I went with traditional raisins and added chopped walnuts. I also decreased the amount of brown sugar by 1/4 because the original amount made the cookies a little too sweet for my tastes. 

This all-oatmeal version is now my go-to cookie recipe. The ingredients are pantry staples in my house. No mixer is needed, and the dough comes together in minutes.  Humm, I wonder how diced dried apple would taste? Or maybe dried apricots and pecans? There are so many possibilities… 

Yield: 22 to 24 cookies

Author: Linda Ditch

The Chewiest Oatmeal Cookies

This is an all-oatmeal version of David Lebovitz's Cranzac Cookies. While the recipe calls for raisins and walnuts, you can use any dried fruits and nuts you like.

Ingredients

• 2 cups (190 g) old-fashioned oatmeal
• 3/4 cup (185 g) packed dark brown sugar
• 1 1/4 cup (175 g) all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1/2 cup (60 g) raisins
• 1/2 cup (60 g) chopped walnuts
• 3 to 6 tablespoons of water
• 4 tablespoons unsalted butter, melted
• 1/4 cup golden syrup

Instructions

1. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
2. Place the oatmeal, brown sugar, flour, baking soda, and salt into a large bowl. Mix to combine, breaking up any clumps of sugar. Toss in the raisins and walnuts. Add the melted butter, golden syrup, and 3 tablespoons of water. Stir until combined, adding more water to moisten the dough so it holds together when scooped. (I typically use 5 to 6 tablespoons.)
3. Scoop out about 1 1/2-inch ball of dough (approximately 2 tablespoons) onto the prepared baking sheets. (I use a spring-loaded cookie scoop that looks like a miniature ice cream version.) Since the cookies don’t spread a lot, I can get 12 on a sheet about 1-inch apart. Then use your hand to flatten each scoop of dough about halfway down.
4. Bake until the cookies are golden brown, about 14 to 16 minutes, making sure you rotate the pan halfway through baking. Remove from the oven and allow to cool on the pan for 2 to 3 minutes. Then transfer the cookies to a rack to finish cooling. The cookies will keep for 5 to 7 days in an airtight container. (I use a gallon zippered plastic bag.)

Notes:

I use Lyles Golden Syrup, also known as light or golden treacle in the UK. Chef Lebovitz’s original Cranzac Cookie recipe suggests substituting with 2 tablespoons agave nectar, rice syrup, or mild-flavored honey, noting it would change the flavor somewhat. I would go with honey since the consistency is very much like golden syrup. However, you can find golden syrup in the import food section of some grocery stores. I buy mine on Amazon.

Note #2: I measured my dry ingredients with a food scale instead of measuring cups.  While I give amounts for both methods, I highly recommend using the scale for the best accuracy. Oxo makes my favorite scale.

Mango Macadamia Breakfast Bars

 

I love cookies for breakfast.   

Now I’m not talking about chocolate-chip or sugar cookies, but the type that feels somewhat healthy, such as oatmeal cookies and fig bars. With yogurt or a cheese stick on the side for protein and maybe a piece of fruit (usually a banana), I feel satisfied and ready to start the day. 

When I came across Jamie Oliver’s Buddy’s Flapjack Biscuits video, I was intrigued. Of course, to me, flapjacks mean pancakes—in other words, breakfast.  However, in the United Kingdom, a flapjack is a baked bar made with oatmeal, and biscuit means cookies.

It still sounds like breakfast to me! 

The recipe was straightforward, calling for 100 grams of every ingredient. And the list was short—unsalted butter, oatmeal, self-rising flour, golden syrup, and a mix of dried fruit and nuts. Once measured, everything goes into the food processor, where it whizzed together to make the dough.

Are you using a food scale yet? Seriously, measuring with the scale is not only more accurate but also easy. No need for measuring cups! I was inspired to buy one after watching many episodes of The Great British Baking Show. Mine is from Oxo, and I love it.  

This recipe came along at the right time since I wanted to try baking with self-rising flour, which is flour with baking powder and salt already mixed in. Many old recipes call for it, especially one from the South and several UK recipes.  (I use the Hudson Cream brand milled in Kansas.)

I also had Lyles Golden Syrup, also known as light or golden treacle in the UK. In Jamie Oliver’s original recipe, he suggests substituting honey, maple syrup, or sugar. I would go with honey since the consistency is very much like golden syrup. (I get my golden syrup on Amazon.) 

You can use whatever mixture of nuts and dried fruit you like, as long as the combo comes to 100 grams. My first attempt at the recipe had hazelnuts, peanuts, and walnuts combined with dried blueberries and cherries. They tasted great! 

However, my heart was craving something tropical. Last year was the first in a long time where I didn’t take a trip to an island destination, and I was missing the beaches in Hawaii, the Caribbean, and Key West. Then I remembered enjoying the Anahola Granola Bars in Kauai, especially those with bits of mango and ginger. 

Which is how this recipe combination was born. I used macadamia nuts, dried mango, and a bit of crystallized ginger in the mix. Next time, I may add a bit of coconut, too. 

These bars are crumbly and not too sweet, which makes them perfect for breakfast. I also like to crumble one on top of yogurt or munch on one to appease any hunger pangs in the afternoon.

Yield: Makes 16 bars

Author: Linda Ditch

Mango Ginger Breakfast Bars

Based on the recipe for Buddy's Flapjack Biscuits from Jamie Oliver, these bars are perfect for breakfast or an anytime snack. You can use whatever dried fruits and nuts you prefer to make your own favorite flavor combo.

Ingredients

• 100 grams unsalted butter, at room temperature
• 100 grams old-fashioned oatmeal
• 100 grams self-rising flour
• 100 grams mixed macadamia nuts (50g), dried mango (40-45g), and crystallized ginger (5-10g)
• 100 grams golden syrup or honey

Instructions

1. Preheat the oven to 350 degrees F. Line an 8-inch square baking pan with parchment paper sprayed with non-stick cooking spray. Set aside.
2. Put all of the ingredients into a food processor and pulse until the mixture comes together into a dough. Press the dough into the prepared pan to make an even layer. Bake for 15 to 20 minutes until golden brown.
3. When you remove the pan from the oven, cut it into 16 bars while still warm. Then allow the bars to cool in the pan for 5 minutes. Next, lift the bars out of the pan with the parchment paper and place them onto a wire rack to finish cooling. Store in an air-tight container.

Created using The Recipes Generator

Easy Holiday Blondies Recipe

Have you blown through all your Halloween candy yet? Considering the week we’re going through (#Election2020), I’m surprised there are still some pieces left in my candy bowl. 

Grab what candy you have—or pick-up your favorites in the grocery check-out line—and bake a batch of these Holiday Blondies. This cookie bar/brownie hybrid recipe was inspired by one featured on the Mystery Lovers Kitchen website. However, I think this dessert will be useful for any holiday considering how candy companies create goodies to fit the seasons. 

This recipe is easy to put together and one the kids will devour. There are even healthy elements to it (oatmeal, peanut butter, dried cranberries, nuts) to help balance the candy sweetness.

I will serve Holiday Blondies alongside the pumpkin pie this Thanksgiving. And, since the normal holiday gatherings will be somewhat limited this year, I also plan to give pans of these tasty treats as gifts. 

Yield: 18-24 depending on size

Author: Linda Ditch

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Holiday Blondies

Use holiday candies to create a tasty sweet treat for any season.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup old-fashioned oatmeal
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1/3 cup creamy peanut butter (or nut butter of choice)
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla
• 2 cups candy (chopped bars or individual pieces, such as M&Ms)
• 1/2 cup dried cranberries
• 1/2 cup chopped pecans (or nut of choice)

Instructions

1. Preheat the oven to 350 degrees F and spray a 9 x 13-inch baking pan with non-stick spray. Set aside.
2. In a medium bowl, whisk together the flour, baking soda, salt, and oatmeal. Set aside.
3. In a small bowl, measure out the candy pieces, cranberries, and chopped pecans. Set aside.
4. Put the butter and sugars into a large mixing bowl. Using a mixer, cream the ingredients together until light and fluffy. Beat in the eggs and vanilla. Then pour in the dry ingredients and mix until just combined.
5. Fold in the candy-cranberry-nut mixture.
6. Spoon the batter into the baking dish. It is quite stiff, so spray the back of a spatula or large spoon with non-stick spray to help you spread the mixture evenly throughout the pan. Sprinkle the top with extra candy pieces and nuts, if desired, pressing them into the batter.
7. Bake for 18 to 25 minutes, or until the edges are brown. Cool for at least 10 minutes before cutting.

Notes:

Created using The Recipes Generator

Pink-Lemonade Thumbprint Cookies

This past weekend, I had a chance to visit with The Picky Eater, Jr. when he came into town for the family’s fantasy football draft. He and his doctor-wife are busy with their lives in Wichita, so I look forward to any opportunity to catch up. He has started a photography blog, The Necessity of Wildness, so we also got to talk shop.

When he comes to visit, I like to send him home with treats. Since lemon is his favorite flavor, it also gives me the chance to experiment with lemon-centered recipes. This time I made Pink-Lemonade Thumbprint Cookies from a past issue of Martha Stewart Living.

I was intrigued how the pink color for the filling was created not with food coloring but with one raspberry. How could that be? But it worked beautifully! The only glitch I found with the recipe was the baking time. The original recipe called for an initial 10 minute bake, after which you make the indentation in the center of each cooking, and then return to the oven to bake some more. The recipe said to bake
for an additional 16 to 18 minutes. If I did that, I would have had pink-lemonade hockey pucks! It should say 6 to 8 additional minutes, for a total baking time of 16 to 18 minutes.

The cookies are tart and tasty. They are also easy to make with few ingredients. Best of all, The Picky Eater, Jr. liked them, as did everyone at the draft gathering.

Pink-Lemonade Thumbprint Cookies

Recipe adapted from one in Martha Stewart Living

Makes 2 1/2 dozen

2 1/2 cups all-purpose flour

2 cups confectioners’ sugar, divided, plus more for dusting the cookies

1 teaspoon kosher salt

2 sticks unsalted butter, softened

2 tablespoons lemon zest

1/4 cup fresh lemon juice, divided

1 raspberry

Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper. In a medium bowl,
whisk together the flour, 1/2 cup confectioners’ sugar, and salt. Set aside.

In the bowl of a stand mixer, beat together the butter and 1/4 cup of confectioners’ sugar, lemon zest, and 2 tablespoons of lemon juice at medium speed until light and fluffy, about 2 to 3 minutes. Turn the mixer speed to low and beat in the flour mixture.

Roll the dough into 1-inch balls and place on the baking sheets about 2 inches apart. Put the sheets into the freezer for 10 minutes.

Place the sheets into the oven and bake for 10 minutes. Remove and make an indentation in the middle of each cookie with the end of a wooden-spoon handle. Put the sheets back into the oven and bake until the cookie bottoms are golden, about 6 to 8 minutes. Remove the cookies from the sheets to a cooling rack and cool completely.

Whisk together the remaining confectioners’ sugar and lemon juice with the raspberry, making sure to break up the berry so the mixture turns pink.

Dust the tops of the cookies with confectioners’ sugar, and then spoon the pink filling into the indentations. Let sit for 10 minutes before serving. Store at room temperature in an air tight container for up to a week—if they last that long.

Blissful Cranberry Cookies

Lately my appetite has been stuck on cookies. For some reason, when a sweet craving strikes, I want homemade cookies dunked in ice cold milk.

Perhaps it's the time of year. While cookies take center stage at Christmas, I think summer is cookie season. These sweet morsels are easier to make than pies and handier to transport than ice cream. Need dessert for a picnic? Want a treat to munch on at the lake or beach? Cookies are the answer!

Once you know a basic cookie dough recipe, what kind it becomes is completely up to your imagination…or what’s in the pantry at the time. For example, these Blissful Cranberry Cookies were inspired by the Starbucks Cranberry Bliss Bars. To my basic cookie dough, I added dried cranberries, white and semi-sweet chocolate chips, and walnuts. However, you could add any dried fruit, chips, nuts and flavorings to make your own signature cookie.

Blissful Cranberry Cookies

Makes about 5 dozen

Basic cookie dough:

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, softened

3/4 cup granulated sugar

3/4 cup packed light brown sugar

1 teaspoon vanilla

2 eggs

Additions:

1 cup dried sweetened cranberries

1/2 cup semi-sweet chocolate chips (I used Ghirardelli.)

1/2 cup white chocolate chips

1 cup chopped walnuts, optional

Preheat oven to 375 degrees F. Line baking sheets with parchment paper. Set aside.

To make the basic dough: In a medium bowl, whisk together the flour, baking soda and salt. Set aside.

In the bowl of a stand mixer, add the butter, brown sugar, sugar and vanilla. Beat until creamy. Add the eggs and beat until well combined. With the mixer on low, gradually add the flour mixture until combined, scraping down the sides of the bowl a couple of times.

Add the dried cranberries, chips and nuts, and mix for just a moment to combine.

Drop rounded teaspoons of the cookie dough onto the baking sheets. Place in the oven and bake for 8 to 10 minutes, turning the cookie sheets and swapping shelves halfway through baking. Take the cookies out of the oven and allow them to sit on the baking sheets for two minutes. Then place them on racks to cool. Store in an air-tight container.

Choco-Cherry Cookies

I adore the flavor combination of chocolate and cherry, even more so than chocolate and strawberry, orange, or any other fruit flavor.

My eyes light up at the sight of Black Forest Cake.

I love the burst of cherry when biting into one covered in chocolate.

I’m instantly a kid again when I order a Choco-Cherry Love Blizzard at Dairy Queen.

So, when needing to satisfy a cookie craving, it makes sense I reached for the cocoa powder, chocolate chips and dried cherries in my pantry to create these wonderful cookies. The rich chocolate flavor is delightful, and each surprising bite of dried cherry is

a tasty treat.

I ate these cookies warm from the oven.

I ate them while watching television.

Yes, I even ate a couple for breakfast.

Thank goodness I left a bunch on the hallway table by the elevators for my neighbors. Otherwise, I may have eaten them all!

Choco-Cherry Cookies

Makes about 5 dozen

2 1/4 cups all-purpose flour

1/3 cup cocoa powder (I used Hershey’s.)

1 teaspoon baking soda

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, softened

3/4 cup granulated sugar

3/4 cup packed light brown sugar

1 teaspoon vanilla

2 eggs

1 cup semi-sweet chocolate chips (I used Ghirardelli.)

1 cup dried cherries, rough chopped if too large

1 cup chopped nuts, optional

Preheat oven to 375 degrees F. Line baking sheets with parchment paper. Set aside.

In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. Set aside.

In the bowl of a stand mixer, add the butter, brown sugar, sugar and vanilla. Beat until creamy. Add the eggs and beat until well combined. With the mixer on low, gradually add the flour mixture until combined, scraping down the sides of the bowl a couple of times. Add the chocolate chips, dried cherries and nuts (if using) and mix for just a moment to combine.

Drop rounded teaspoons of the cookie dough onto the baking sheets. Place in the oven and bake for 8 to 10 minutes, turning the cookie sheets and swapping shelves halfway through baking. Take the cookies out of the oven and allow them to sit on the baking sheets for two minutes. Then place them on racks to cool. Store in an air-tight container.