Make the salted caramel:
In a medium saucepan, melt the sugar over medium-high heat, stirring occasionally with a heatproof rubber spatula. When the sugar is melted and has turned a deep amber color, after 6 to 7 minutes, carefully whisk in the butter and salt. When the butter has melted, add the vanilla and cream. Be careful, as the mixture may bubble up and splatter. Remove from the heat and let cool. It will stay soft.
Preheat the oven to 350°F. Line a rimmed baking sheet with aluminum foil or parchment paper.
Scoop 1 tablespoon of the dough and roll it into a ball. Place on the prepared baking sheet and press a deep indentation into the center of the cookie with your thumb. If the dough is sticky, dip your finger in sugar before pressing. Repeat until all the dough is used. These cookies don’t spread, so you can leave as little as an inch between them.
Bake the cookies for 8 to 10 minutes, until set. Remove them from the oven and carefully transfer the parchment paper with the cookies to a cooling rack. Let cool for at least 10 minutes.
Fill the center of each cookie with 1 teaspoon caramel.
Store the cookies at room temperature or in the refrigerator in an airtight container stacked between layers of wax paper. Or freeze in a single layer, then place in an airtight container and freeze for up to 3 months.
Any extra caramel will keep covered in the refrigerator for up to 1 month.
You can use Dutch-process or natural cocoa powder here.
SKILLET COOKIE
Serves 6
Here’s the ultimate family dinner dessert. This cookie is served warm: gooey on the inside and crispy at the edges. Topped with scoops of ice cream, it’s meant to be shared.
For optimum lusciousness, it’s better to underbake than overbake the cookie. It will continue to bake in the pan.
Leftovers will keep for a day (or maybe two) tightly covered with aluminum foil at room temperature, but it won’t be as decadently yummy as it is right out of the oven.
1½ cups flour
¾ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup (1 stick) butter, at room temperature
½ cup granulated sugar
½ cup brown sugar
1 egg
1 teaspoon vanilla extract
1 cup mix-ins (see below)
Your favorite ice cream, for serving
Suggested mix-ins:
½ cup white chocolate chips, plus ½ cup salted macadamia nuts
½ cup dried cranberries, plus ½ cup toasted chopped cashews
½ cup semisweet chocolate chips, plus ½ cup walnuts
½ cup chopped toffee bits, plus ½ cup chopped hazelnuts
½ cup shredded coconut, plus ½ cup semisweet chocolate chips
Preheat the oven to 350°F.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, cream the butter, granulated sugar, and brown sugar with an electric hand mixer on high speed until light and fluffy. Add the egg and vanilla and mix on low speed until incorporated. Add the flour mixture and mix just until combined. Do not overmix or the cookie will be tough. Stir in the mix-ins by hand. The batter will be very thick.
Pour the batter into a 10-inch cast-iron skillet or 9-inch round cake pan and use your hands to spread it evenly.
Bake for 27 to 30 minutes in the skillet or 25 to 27 minutes in the cake pan, until golden brown and crispy at the edges. Remove from the oven and let cool for 5 minutes.
Serve hot or warm with scoops of ice cream in the middle and spoons for sharing.
Don’t use a baking pan larger than 10 inches or the cookie will be dry; it’s better to use a smaller, deeper pan than a broad, shallow one.
EGGNOG COOKIES
Makes 32
These cookies melt in your mouth. The eggnog flavor is deliciously baked into a buttery cookie and gives richness to the frosting. It’s a perfect winter holiday treat. These are the cookies Merry baked for Jayson in Merry and Bright.
Cookies:
2¼ cups flour
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¾ cup (1½ sticks) butter, at room temperature
½ cup granulated sugar
½ cup light brown sugar
2 egg yolks
1 teaspoon vanilla extract
½ teaspoon rum extract
½ cup eggnog
Frosting:
½ cup (1 stick) butter, at room temperature
¼ teaspoon salt
1 tablespoon eggnog
½ teaspoon rum extract
3 cups powdered sugar
⅛ teaspoon ground nutmeg, for sprinkling
Make the cookies:
Preheat the oven to 350°F. Line two rimmed baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
In a large bowl, cream together the butter, granulated sugar, and brown sugar with an electric hand mixer on high speed until light and fluffy. Add the egg yolks and mix just until combined. Mix in the vanilla, rum extract, and eggnog. Slowly mix in the dry ingredients just until combined.
Scoop the dough by heaping tablespoonful onto the prepared baking sheets, spacing them 2 inches apart. Bake for 11 to 13 minutes, until very light golden brown. Allow the cookies to rest on the baking sheets for 2 to 3 minutes before transferring to wire racks to cool completely.
Make the frosting:
In a large bowl, cream the butter with an electric hand mixer on high speed until very light and fluffy. Mix in the salt, eggnog, and rum extract. Sift in the powdered sugar 1 cup at a time, mixing well between additions. Spread onto the cooled cookies and sprinkle with the nutmeg.
These can be stored in an airtight container at room temperature, with layers separated by parchment or wax paper, for up to 3 days.
WAYNE’S WHISKEY BACON BROWNIES
Makes 9 squares
Brownies are a favorite of both my husband and my boys. Ted and Dale would often eat an entire batch, hot from the oven, before their dad had a chance to get a single square.
The brown sugar–whiskey buttercream frosting takes these right over the top.
Brownies:
½ cup (1 stick) butter
8 ounces bittersweet chocolate, chopped
1½ cups sugar
4 eggs
¾ cup flour
¾ teaspoon salt
1 teaspoon vanilla extract
1½ tablespoons whiskey
Buttercream frosting:
½ cup (1 stick) butter, at room temperature
¼ cup brown sugar
2 cups powdered sugar, sifted
1½ tablespoons whiskey
1 teaspoon vanilla extract
⅛ teaspoon salt
8 slices bacon, cooked, drained, and crumbled
Preheat the oven to 350°F. Line the bottom and sides of an 8 x 8-inch baking pan with two rectangles of parchment paper, leaving a 2-inch overhang on all sides.
Make the brownies:
In a small saucepan, melt the butter and chocolate over medium heat, stirring constantly. Remove the pan from the heat and let cool for 10 minutes.
Transfer the chocolate to a large bowl and stir in the sugar. Add the eggs one at a time, stirring well to combine between each addition. Add the flour and salt and stir just until combined. Stir in the vanilla and whiskey. Pour the batter into the prepared pan and smooth the top.
Bake for 40 to 45 minutes, until a knife inserted in the center has just a few crumbs attached. Set the pan on a wire rack to cool.
Make the buttercream frosting:
In a large bowl, beat the butter with an electric hand mixer on high speed until light and fluffy. Add the brown sugar and beat until fluffy. Add 1 cup of the powdered sugar and mix until incorporated. Add the whiskey and vanil
la and mix until all incorporated. Add the remaining 1 cup powdered sugar and the salt and mix until well combined.
Spread the buttercream on the cooled brownies, then sprinkle the bacon on top. Cut into squares and serve.
These will keep for 2 days at room temperature, covered in plastic wrap or aluminum foil, if they last that long.
LEMON SHORTBREAD BARS WITH STREUSEL TOPPING
Makes 32
This may not be what comes to mind when you think of a traditional lemon bar. I think they’re better. These are a sure hit at all of my family gatherings.
Crust:
2 cups flour
3 tablespoons sugar
¼ teaspoon salt
¾ cup (1½ sticks) cold butter, cut into pieces
2 egg yolks
Filling:
6 eggs
2 cups sugar
5 teaspoons lemon zest
⅔ cup lemon juice
½ cup flour
Streusel:
¾ cup flour
½ cup sugar
1 teaspoon baking powder
¼ teaspoon salt
4 tablespoons (½ stick) cold butter, cut into ½-inch pieces
Powdered sugar, for garnish
Preheat the oven to 350°F. Grease a 9 x 13-inch baking pan and line the bottom with parchment paper.
Make the crust:
Combine the flour, sugar, salt, and butter in a food processor and pulse until the mixture resembles coarse meal. Add the egg yolks and process just until the mixture forms clumps. Press the mixture onto the bottom of the prepared pan.
Bake just until the edges are golden brown, 16 to 18 minutes. Remove from the oven and reduce the temperature to 325°F.
Make the filling:
In a large bowl, whisk together the eggs, sugar, lemon zest, and lemon juice until combined. Add the flour and whisk until blended. Pour over the hot shortbread crust and bake until the filling is set, 20 to 25 minutes.
Make the streusel:
In a medium bowl, combine the flour, sugar, baking powder, and salt. Cut in the butter with a pastry blender or two forks until the mixture is crumbly. Sprinkle the streusel over the hot filling and bake until light golden, about 25 minutes.
Let cool completely, at least 1 hour. Cut into 32 bars and sprinkle with powdered sugar before serving.
These will keep, tightly covered, in the refrigerator for 4 to 5 days.
CHRISTMAS FUDGE
Makes 48 pieces
In the month leading up to Christmas, my mom and I would go on a candy, cookie, and fruitcake mission. Nearly everything we cooked or baked was intended for others. Making gifts of food is a tradition I’ve handed down to my own children and grandchildren. My mom loved to improvise recipes, and this variation of fudge was one of my personal favorites.
1½ cups granulated sugar
⅔ cup evaporated milk
2 tablespoons butter
¼ teaspoon salt
2⅔ cups mini-marshmallows
1½ cups semisweet chocolate chips
1 teaspoon vanilla extract
Line the bottom and sides of an 8 x 8-inch square baking pan with two pieces of aluminum foil, leaving a 2-inch overhang on all sides.
In a large, heavy-bottomed saucepan, combine the sugar, evaporated milk, butter, and salt. Bring the mixture to a rolling boil over medium-high heat and boil for 5 minutes, stirring constantly.
Remove the pan from the heat and immediately add 2 cups of the marshmallows, the chocolate chips, and vanilla. Stir until the marshmallows and chocolate chips are melted and the mixture is completely smooth. Stir the remaining marshmallows into the fudge until just combined but not melted. You want to see pieces of marshmallow. Pour the fudge into the prepared baking pan.
Refrigerate the fudge for at least 2 hours, until set. Lift the foil from the pan and remove it from the fudge. Cut the fudge into 48 pieces.
The fudge will keep for up to 2 weeks in an airtight container at room temperature, or tightly wrapped in aluminum foil or plastic wrap in the refrigerator for up to 1 month.
RENELLE’S CHRISTMAS TOFFEE
Makes about 1 pound
My friend Renelle gave me this recipe a few years back. While I call it Christmas toffee, this recipe is good any time of the year. It’s simple, easy, and so delectable that it will disappear faster than ice cream on the hottest day of the year.
1 cup (2 sticks) butter
1 cup sugar
½ teaspoon salt
1 cup semisweet chocolate chips
Line a rimmed baking sheet with aluminum foil or parchment paper.
In a medium saucepan, combine the butter, sugar, and ¼ teaspoon of the salt and melt over medium-high heat. Bring to a boil, then boil for about 10 minutes, stirring constantly, until the mixture is a medium brown color and reaches 290°F on an instant-read thermometer. Pour the mixture onto the prepared baking sheet and quickly spread to the edges of the pan. Let sit for 2 to 3 minutes to set, then sprinkle the chocolate chips evenly over the top. Let the chocolate sit for 2 to 3 minutes, then spread it evenly over the toffee. Sprinkle with the remaining ¼ teaspoon salt.
Place the pan in the refrigerator until the chocolate is set, 10 to 15 minutes. Break into pieces and serve.
The toffee is best stored in the refrigerator in an airtight container, where it will keep for up to a week, but it can be stored at room temperature for up to 3 days.
WHITE CHOCOLATE BARK
Makes about 1½ pounds
I love white chocolate in any form! You can customize this candy bark with any combination of fruits, nuts, and candies that strikes your fancy. Use your imagination and think outside the box!
It makes an easy but impressive gift or party favor.
1 pound white chocolate, chopped
Suggested mix-ins:
½ cup dried cranberries, plus ⅓ cup shelled pistachios, coarsely chopped
½ cup M&M’s, plus 1 cup mini or small pretzels
¼ cup dried blueberries, plus ¼ cup chopped dried cherries, plus ½ cup chopped toasted almonds
½ cup chopped dried apricots, plus ½ cup chopped salted, roasted cashews
Line a rimmed baking sheet with aluminum foil or parchment paper.
Put the white chocolate in a microwave-safe bowl. Microwave on high in 30-second increments, stirring in between, until almost melted, 1 to 2 minutes. Stir until completely melted and smooth.
Pour the white chocolate onto the prepared baking sheet and spread it into a rectangle about 10 x 12 inches and ¼ inch thick. Sprinkle the toppings evenly over the white chocolate, pressing them in lightly.
Refrigerate the bark on the baking sheet until hardened, about 30 minutes. Peel off the foil or parchment paper and cut or break into pieces.
Store this in an airtight container in the refrigerator for up to a week.
MARIONBERRY PIE
Serves 6 to 8
Marionberries are a kind of blackberry developed and grown in Oregon. Almost all of them are devoured locally (lucky us!). If you can’t find marionberries, any fresh blackberry will make a delicious pie!
Crust:
2½ cups flour, plus additional for dusting
1 teaspoon sugar
1 teaspoon salt
1 cup (2 sticks) cold butter, cut into cubes
¼ cup ice water, plus up to 1 tablespoon more if needed
Filling:
5 cups fresh marionberries, rinsed
½ cup sugar
4 tablespoons flour
2 teaspoons lemon juice
1 tablespoon cold butter, cut into cubes
Make the crust:
In a large bowl, whisk together the flour, sugar, and salt. With a pastry cutter or two knives, cut in the butter until the mixture resembles coarse meal. Drizzle the water over the mixture and use your hands to mix lightly. The dough should be slightly crumbly but hold together when squeezed with your hand. Add up to 1 tablespoon more water if you need to.
Cut the dou
gh into two pieces and place each piece on a piece of plastic wrap. Place another piece of plastic wrap on top of each piece of dough and push each piece into a circle about ½ inch thick. Wrap tightly and place in the refrigerator for at least 1 hour or overnight.
Preheat the oven to 375°F. Line a rimmed baking sheet with aluminum foil.
On a floured surface, roll out each piece of dough into a 13-inch circle. Place one piece inside a 9-inch pie plate. Trim the overhang with a knife.
Make the filling:
In a large bowl, toss the marionberries with the sugar, flour, and lemon juice. Pour the berries into the piecrust and dot with the butter. Place the second piece of dough on top. Fold the overhang under itself and crimp the edges decoratively. Cut four slits in the top with a sharp knife. Place the pie on the prepared baking sheet.
Bake the pie for 60 to 70 minutes, until the crust is golden brown and the filling is bubbling. Remove the pie from the oven and let cool at room temperature for at least 1 hour. Slice and serve warm or at room temperature.
This will keep, covered in plastic wrap or aluminum foil, at room temperature for 2 days.
DECADENT DARK CHOCOLATE SALTED CARAMEL TART
Serves 10 to 12
Trying to wow your guests? This tart will do it.
Crust:
1 (14.3-ounce) package chocolate sandwich cookies, such as Oreos
½ cup (1 stick) butter, melted
Filling:
⅔ cup packed light brown sugar
½ cup (1 stick) butter
¼ cup cream
Glaze:
12 ounces dark chocolate chips
1 cup cream
1 tablespoon fleur de sel or salt
Make the crust:
In a food processor, pulse the cookies until finely crushed. Add the melted butter and pulse until completely combined. Press the crumb mixture into the bottom and up the sides of a 10-inch tart pan with a removable bottom. Refrigerate the crust for at least 15 minutes.
Debbie Macomber's Table: Sharing the Joy of Cooking With Family and Friends Page 11