Chocolate Mud Bars

Was your family an Old Farmers Almanac sort of family? As the granddaughter of small-town farmers, I remember seeing my grandmas copy of the Old Farmers Almanac sitting in the kitchen, right and ready for easy reference. The book has been published continuously since 1792, making it the oldest continuously published book in America. If you havent yet found a reason to get on board with OFA in this modern age, perhaps youll fall in love with the classic when you check out their new Everyday Baking cookbook, by celebrated baker, winner of the Julia Child Cookbook Award, and longtime Almanac collaborator Ken Haedrich.

Chocolate Mud Bars
From The Everyday Baking Cookbook, page 54

CRUST:
1 cups graham cracker crumbs
3 tablespoons packed light-brown sugar
teaspoon cinnamon
Pinch of salt
5 tablespoons unsalted butter, melted

FILLING:
cup (1 stick) unsalted butter
6 ounces semisweet chocolate, coarsely chopped
cup sugar
2 large eggs, at room temperature
teaspoon of vanilla extract
cup cake flour
1 cup coarsely chopped walnuts

Butter an 8-inch square baking pan and set aside.

For crust: Combine the graham cracker crumbs, brown sugar, cinnamon and salt in a medium bowl. Mix well with your hands. Add the melted butter, stir well with a fork, then rub the ingredients together well with your fingers until thoroughly mixed. Press the mixture evenly in the prepared pan to form a level layer on the bottom with a lip extending about inch up the sides of the pan. (Do not prebake the crust).

For filling: Combine the butter and chocolate in the top of a double boiler over not-quite-simmering water. When melted, whisk to smooth, then remove the pan from the heat. Scrape the chocolate into a medium bowl and cool to lukewarm. Preheat the oven to 325oF. Whisk the sugar, eggs, and vanilla into the lukewarm chocolate. Stir in the cake flour, mixing until smooth. Stir in the walnuts. Scrape the batter over the crust and smooth with a spoon. Bake on the center oven rack for 35 minutes only no longer. Cool on a rack. Refrigerate an hour or so before slicing. Serve at room temperature. Makes 16 bars.

Everyday Baking, with its handy reference section and time-tested advice sprinkled throughout, demystifies the art of baking and will inspire home bakers of all skill levels to make delicious breakfast treats, after-school snacks, and desserts.

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3-ingredient Graham Cracker Eye Ball Bites

Boo! Thats right, Halloween is coming up and it is time to start thinking about all things frightful and fun in the kitchen. This year Ive been experimenting with tons of new things and one of them are these awesome graham crack eyeballs. I based the idea on my favorite method for 3-ingredient Oreo truffles, but using graham crackers instead. I dont necessarily think that graham crackers make it all so much healthier, but I love the flavor of graham crackers and this way it isnt quite the deluge of chocolate that comes from Oreos. Here is how you can make your own spooky eyeballs!

3 Ingredient Graham Cracker Eye Ball Bites

8 ounces cream cheese

1 box Honey Graham crackers

4 ounces white chocolate, or semisweet chocolate, melted

Red food paste or decorating gel paste

1. Place the crackers in a food processor and pulse until they are fine crumbs. Add the cream cheese and pulse again until a sticky dough forms. Use your hands to form the dough into 1 round balls and place them on a cookie sheet lined with wax paper. Place them in the fridge to chill for at least 2 hours or up to 1 day.

2. Melt the chocolate in a double boiler or in the microwave. Scoop about 1/4 cup of the melted chocolate into a bowl and dye red with the food paste. You can skip this step if you are using the decorating gel paste. Roll the chilled truffles in the chocolate until they are completely coated, then place them back on the lined cookie sheet. Chill them in the refrigerator until they are set, about 1 more hour. Then, use a toothpick to dollop a red circle on the bites and draw red bloodshot lines out from them to make creepy eyes.

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Perfect Chocolate Chunk Cookies

We all have our favorite go to chocolate chip cookie recipe. I have several recipes I use. This one is definitely simple and works very well every time even in our high altitude kitchen. I like to use really good quality chocolate bars and break them into chunks. You can vary the flavor by adding bittersweet or white chocolate to the batter. Or add your favorite chopped nuts.The sky is the limit on variations but the result will always be perfectly chewy chocolate chunk cookies!

The Recipe:

• 8 ounces (2 sticks) unsalted butter, at room temperature
• 1 cup packed dark brown sugar
• 1/2 cup granulated sugar (or 1/2 cup light brown sugar for a rich flavor)
• 2 large eggs
• 2 cups all-purpose flour
• 1 teaspoon salt
• 3/4 teaspoon baking soda
• 1 teaspoon pure vanilla extract
• 4 cups good quality semisweet chocolate chunks (may break a chocolate bar into chunks by hand)

Method:

1. Place the butter in a large bowl and cream at high speed until fluffy. Add the sugars and beat until light and fluffy, about 4 minutes, scraping down sides of bowl occasionally. Beat in eggs, one at a time, until mixed.

2. In a separate bowl, mix flour, salt and baking soda. Add to the butter mixture at low speed until just combined and add vanilla extract. Beat on medium speed, scraping bowl down, until blended. Do not overmix.

3. Add chocolate chunks and mix till thoroughly combined. Refrigerate batter until cold, preferably overnight. You can also freeze the batter at this point and cut off the desired amount you would like to bake each time you are craving cookies.

4. Preheat oven to 350 degrees and line several baking sheets with parchment paper. Drop heaping spoonfuls of batter 2 inches apart on the lined baking sheets and bake, turning tray once, until golden brown around edges and soft (but not bubbly), about 8-9 minutes. Cool on a wire rack.

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