I started with this fairly traditional recipe for Seven Layer Bars, and modified thusly:

• Replaced graham cracker crumbs with one ready-made pie crust, broken up; this was only because the store was out of graham crackers. Left me just a little short on crust, and I had to resist the fleeting urge to break out the panko... ;-)
• Used chopped pecans in place of walnuts, since pecans harmonize so wonderfully with hyperbolic sweetness.
• Before pouring the condensed milk, I sprinkled on some salt, brown sugar, cinnamon, and cayenne.
• Topped off the whole affair with shavings of Sharffen Berger extra dark, one of the finest chocolates known to mankind.

They came out nicely -- the earthiness of the pecans and extra dark chocolate help round out what could otherwise be an overpoweringly sweet dessert, making it more accessible to those folks lacking my insatiable sweet tooth. After you take a bite and your taste buds believe their work to be done, the cayenne emerges to playfully nip at the back of your tongue.

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The Perfect Cookie

Recipe from the March/April issue of Cooks Illustrated. I *love* this magazine because it's not just about how, but also why. It's loaded with tips, comparisons, explanations, and long, sometimes humorous essays about the development and testing of each recipe.

When I saw the recipe for Brown Sugar Cookies, I knew I had to make it. And although my teeth hurt just thinking about it, by God, these were some of the best cookies I've ever had.

14 T unsalted butter
1/4 C granulated sugar
2 C packed dark brown sugar (I subbed muscovado, because it was what we had)
2 C plus 2 T unbleached all purpose flour
1/2 t baking soda (for a craggy top)
1/4 t baking powder (for a fine, tight crumb)
1/2 t table salt
1 large egg
1 large egg yolk
1 T vanilla

Oven at 350. Line cookie sheets with parchment paper.

1. Heat 10 T butter in a skillet. Continue to cook after melted until butter is dark golded brown and has a nutty aroma (1-3 min.) Remove from heat and transfer to a large, heatproof bowl. Stir in remaining butter. Set aside for 15 min.

2. Mix granulated sugar plus 1/4 C brown sugar until well combined. Set aside.

3. Whisk together flour, baking soda and baking powder. Set aside.

4. Add remaining 1-3/4 C brown sugar and salt to bowl with cooled butter. Mix until no sugar lumps remain. Add egg yook and vanilla and mix until fully incorporated. Scrape down bowl. Add flour mixture and mix until just ocmbined.

5. Divide dough into 24 portions and roll into balls. Toss into reserved sugar mixture.

6. Bake one sheet at a time for 12-14 minutes. They will look underdone. Cool 5 minutes.


I'm planning to put a little vanilla ice cream on top, but it goes without saying that they're wonderful plain.

I want to make baklava.

I have honey, cinnamon, filo/phyllo, pine nuts, walnuts, hazelnuts, almonds, brown sugar and butter.

I have a rough idea with what to do with them, but can someone break it down step-by-step? I don't want to mess this up.

This is my first time posting but I thought I would share with you all my yummy dessert.


Apples in butter and brown sugar.

We had some apples and poundcake so I got the idea to throw them together. It's just butter and brown sugar on a low-medium heat melted together and then sliced apples thrown in and cooked for about 10 minutes. Really simple, just make sure your pan is non-stick!!

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