Crispy Chocolate Bars

I love Halloween. Growing up, it was always a favorite holiday of mine – dressing up in costumes, spooky walks in the dark and then sorting and snacking my way through my bag of treats at the end of the night - loads of fun! Over the years, I watched my two boys create costumes, trick-or-treat through our dark neighborhood and gleefully dig into bags filled with candy.

Halloween this year is particularly nostalgic for me as it’s the last year I have a boy at home. While it’s been quite a few years since either of my sons knocked on doors for treats, having a child at home (even if he towers over me!) makes it extra special with candy corn, spiders and pumpkin carving.

I started thinking about some favorite childhood chocolate bars, and when I saw homemade crunch bars featured on Food52 last week they practically leaped off the screen at me.

A few years ago I realized I had not been giving milk chocolate the recognition it deserves.  I inhaled many (many) bars of dark, dark chocolate over the years and ignored milk chocolate in any form. Then I went to an evening of chocolate tasting and it all changed. When I saw we were beginning the tasting with discs of milk, I wrongly assumed it would be sugary and bland. After one small taste, I quickly learned otherwise. Good milk chocolate is rich, smooth and creamy, with hints of caramel. I kept tasting. Bliss.

So when making homemade chocolate crunch bars, I knew I had to use pure, good quality milk chocolate. I also decided to increase the decadence a bit and use chocolate crispy rice cereal. I stopped there with the tweaking, though. I wanted to keep it simple and resisted adding sea salt or cacao nibs, as I tend to do. This is an iconic childhood candy bar and you can’t mess with tradition. Instead, it replicates the original candy bar but seriously elevates it - none of the cheap, flavorless chocolate from the bars of my youth.

Crunchy, crispy and creamy, the puffed rice and rich, milky chocolate are dreamy together. A true classic. I pulled the pan of bars out of the fridge late at night to check them and started cutting off little slivers … be warned, this is dangerous. Many slivers later, I slid the pan back into the fridge.

Watching my younger son snack on these crispy chocolate bars this week warms my heart, and I know yet another treat I’ll be sending off to my sweet boys in college.

Crispy Chocolate Bars
Adapted slightly from Food52
Makes 1-9 inch square pan

20 ounces good quality milk chocolate, chopped bars or discs
3 cups chocolate crispy rice cereal

Line a 9 inch square pan with foil and set aside.

Melt the chocolate in a medium sauce pan over very low heat, stirring often, until it is creamy and smooth. Remove from heat when there are still a few pieces and keep stirring until they finish melting. You can also microwave the chocolate until melted and smooth.

Scrape the chocolate into a large mixing bowl and pour the rice cereal over. Using a spatula, gently fold the cereal and chocolate together until it is mixed.

Pour the mixture into the prepared pan and pop into the fridge for a few hours, or until firm.

Remove the chocolate from the pan by lifting the edges of the foil. On a cutting board, cut into desired sized bars and begin nibbling. Store the bars in a cool area.

Sweet Potato Chocolate Chip Cookies

Boo! It’s time for pumpkin patches

and spooky deviled eggs.

And, of course, treats! In the past I’ve made pumpkin cookies, but this year I decided to try making cookies with sweet potatoes.  I simply love sweet potatoes and appreciate all the healthy goodness they bring.

First I roasted the potatoes to bring out their caramelized sweetness. After mashing, I added a combination of oat and almond flours and sweetened the dough with maple syrup and brown sugar. A big handful of chocolate chips was absolutely necessary, too! This dough is soft, so I chilled it for an hour to firm it up a bit and make for easier scooping.

Fresh out of the oven, the cookies are ultra-soft with gooey chocolate. With their hint of orange hue and touch of cinnamon, they are perfect for an autumn celebration. Or, cozy up with a plate of these wholesome cookies after a day of raking leaves. And if you’re looking for something to nibble on the next morning, they make a fine breakfast with a piping hot cup of coffee.

Wishing you all some ghostly fun! Happy Halloween!

Sweet Potato Chocolate Chip Cookies
Makes about 17 cookies

1 1/4 cups roasted, cooled, mashed sweet potatoes (from 1 large or 2 small)
1/2 cup (1 stick) unsalted butter, room temperature
2 eggs, room temperature
1/2 cup brown sugar
1/2 cup maple syrup
1 teaspoon vanilla
1 1/3 cups oat flour
1 cup almond flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon cinnamon
1 1/2 cups chocolate chips

In a large mixing bowl, beat the sweet potatoes and butter together until smooth. Add the eggs and beat again. Stir in the brown sugar, maple syrup and vanilla.

In another bowl, stir together the oat flour, almond flour, baking soda, baking powder and kosher salt. Add this dry mix to the wet mix and gently stir together. Add the chocolate chips and stir just until mixed.

Pop the bowl into the fridge and chill for at least an hour. This makes scooping easier.

Preheat the oven 375 degrees and cover a baking sheet with parchment paper. Drop large rounded scoops of dough (I use a small ice cream scoop) onto the pan. I fit 9 on the first batch, and 8 on the second. Bake for 12-15 minutes, until puffed and lightly brown. Let cool for 10 minutes before gently removing and baking your second batch. These are very moist, soft cookies and keep well at room temperature for a day or two.

Pumpkin Soup for Halloween

‘Tis the season for pumpkins! Halloween is a much celebrated holiday in our house. Growing up, I would spend the months leading up to Halloween carefully planning my costume ... a joker playing card kept me coloring for weeks in preparation, R2D2 had my father wiring lights for my blinking white cardboard body (my dad’s white motorcycle helmet provided the perfect top!), and on several Halloweens I chose the classic witch.

Halloween has become a special anniversary, too - Bob and I had our first date on this day 25 years ago when we were undergrads together at UCLA. We went to see Fatal Attraction ... quite the first date movie! Walking back from the theater, Bob asked, “So how do you feel about commitment?” and I burst out laughing. He’s kept me happily laughing all these years.

So, with the arrival of Halloween and jack-o-lantern carving, there are many delicious ways to add pumpkins to your holiday celebration. And soup is always a perfect way in my opinion!

I’ve been playing around with this soup recipe for a few autumns. You can use freshly steamed pumpkin puree or canned pumpkin works just fine. Spiced with cardamom and coriander, the soup also has a slight kick from cayenne. Coconut milk makes it creamy, and a surprise ingredient is banana, which adds a bit of sweetness (and provides a terrific way to use those overripe bananas stashed in your freezer).

Perfect to ladle into bowls for your Halloween celebration or to begin your Thanksgiving feast, I enjoy this soup most when cuddled up on the couch with Bob, a warm cup in my hand to sip.

Pumpkin Soup
Serves 6

1 tablespoon olive oil
1 large onion, roughly chopped
2 large carrots, roughly chopped
1 teaspoon cardamom
1/2 teaspoon coriander
1/4 teaspoon turmeric
A pinch of cayenne pepper, or more to taste
2 medium, very ripe bananas, peeled and chopped
2 cups organic, pure pumpkin puree (fresh or 1-15 ounce can)
1-13 ounce can unsweetened coconut milk
2 cups vegetable broth
2 cups unfiltered apple cider
Salt and pepper to taste
Toasted pumpkin seeds, garnish
Chives, garnish
Additional cayenne, garnish

In a large soup pot, warm the olive oil over medium high heat. Add the onions and carrots and stir. Let cook until starting to soften, about 5 minutes. Add the cardamom, coriander, turmeric and cayenne and stir. Let cook until fragrant, about 1 minute.

Add the bananas, pumpkin puree, coconut milk, broth and cider. Stir together and bring to a boil, then lower the heat and simmer for 15 minutes. Using an immersion blender, puree the soup until smooth. Season with salt and pepper to taste. When ready to serve, ladle into bowls and garnish with pumpkin seeds, snipped chives and a sprinkle of cayenne pepper. Can be made ahead and rewarmed gently before serving.

Sweet Potato Molasses Muffins: A Visit with Friends (and Halloween Festivities)

We have some dear friends visiting for the weekend! Dan and Jacob arrived last night and it’s always special to get time with them. This morning Dan headed to a conference and my family took off for work and school. This means Jacob (who is 7) and I get to spend the day together and I have really been looking forward to this time! We have big plans ... a visit to the zoo, a stop at Top Pot Doughnuts, Lego playing, Mad Libs – and, of course, some baking. Jacob already helped knead the challah dough for tonight. I have other treats planned, too. This is Halloween weekend, after all!

Tomorrow we are all going to carve pumpkins, and I’ve baked some Sweet Potato and Molasses Muffins to eat while creating our jack-o-lantern masterpieces. The muffins will go with a lunch of eyeball chili, spider web pizzas, apple cider and hot chocolate. I do love Halloween!

These muffins make a wholesome snack or would be a tasty addition to your pre trick-or-treating dinner. They are full of roasted sweet potatoes, some whole wheat flour and sweetened with molasses. I use blackstrap molasses for more molasses punch, but if you prefer a more subtle flavor you can use light molasses (this will also give your muffins more orange color). I’ve also used a 15 ounce can of butternut squash puree before when I didn’t have time to roast the sweet potatoes, and this worked deliciously, as well.

I’m off to the zoo with Jacob! Enjoy your Halloween weekend!

Sweet Potato and Molasses Muffins
Adapted from Bon Appetit
Makes 12

1 1/2 cups sweet potato puree, made from roasting a large, orange flesh sweet potato (about 1 1/2 pounds) until soft and pureeing in food processor (or you can substitute a 15 ounce can of unsweetened sweet potato or butternut squash puree)
2 eggs, room temperature
1/2 cup whole milk
1/2 cup molasses (dark creates a more intense flavor and brown color, light a more subtle flavor and more orange color in muffins)
3 tablespoons unsalted butter, melted
1 cup whole wheat flour
3/4 cup all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1 teaspoon kosher salt
3/4 teaspoon ground ginger

Preheat the oven to 400 degrees. Butter or line a muffin tin with paper cups.

In a large bowl, stir together the sweet potato puree, eggs, milk, molasses and butter. Mix in remaining ingredients and stir until just mixed. Divide batter among the 12 cups. Bake for about 20 minutes, until a tester inserted comes out with a just a few moist crumbs. Serve warm or room temperature.

Pumpkin Oat Jumbles with Brown Butter Glaze

Did you know that in the mid-1800s, cookies were referred to as jumbles? I learned this in The Essential New York Times Cook Book and I think this early name is delightful. I have an image of a creation that is jumbled together using simple, homey ingredients. I’ve named one of my favorite cookies a jumble because, well – I just think “jumble” when I look at them! And with pumpkins in season and Halloween approaching, I want to share them with you.

You may have noticed that I adore pumpkin in any form, savory or sweet! Today I’m going with a sweet option. These cookies are thick and soft, almost cake-like. I’ve added chocolate chips to them in the past, and you can certainly do this if you’d like, but I find I prefer their pure pumpkin flavor (and these do pack a lot of pumpkin flavor). The cookies are made more wholesome with the addition of oats and some whole wheat flour – so you can feel a little bit virtuous indulging in them!

But did I mention the brown butter glaze? Oh my ... brown butter makes everything insanely delicious. I remember the first time I made brown butter, watching the brown flecks appear and swirl in the pan, while inhaling the heavenly scent. Anytime you need melted butter for a recipe, it’s worth taking the extra time to brown it. It especially enhances fall produce like apples and squash beautifully. This nutty, buttery glaze elevates these pumpkin cookies to new heights, making them a delectable Halloween (or anytime) treat.

Pumpkin Oat Jumbles
Adapted from The King Arthur Flour Cookie Companion
By King Arthur Flour
Makes 20-22 cookies

1 cup (2 sticks) unsalted butter, room temperature
1 cup brown sugar
1 cup sugar
1 teaspoon vanilla
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 egg, room temperature
1 1/2 cups oats
1 1/2 cups all-purpose flour (King Arthur, of course!)
1/2 cup whole wheat flour
15 ounces (1 can) plain pumpkin puree

In a large bowl, beat the butter and sugars together until fluffy and smooth. Add in the vanilla, cinnamon, nutmeg, baking soda and salt. Beat in the egg, then slowly beat in the oats. Add the flours in alternately with the pumpkin puree. Chill the dough for at least an hour.

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Using a large cookie scoop (mine is about 1/4 cup) or large spoon, drop balls of dough onto the cookie sheet (9-10 at a time). Bake for 14 minutes, until they’re set. Let cool for 10 minutes and then remove from pan. The cookies will be soft. Drizzle with Brown Butter Glaze (recipe follows) or serve plain.

Brown Butter Glaze
Makes enough to glaze about 20 cookies

6 tablespoons unsalted butter
2 cups powdered sugar
4 tablespoons milk

Melt the butter in a small sauce pan over medium heat and cook until it is golden brown and has little flecks in it, about 3-4 minutes (watch closely). Immediately pour the butter over the powdered sugar and scrape the pan to get the brown bits. Stir together and add in the milk, one tablespoon at a time until a smooth glaze is formed. Use the glaze right away, since it will harden.

Carrot Soufflé: A Family Favorite

We love carrot soufflé, plain and simple. It has become a staple in my cooking repertoire, a go-to dish for guests (especially very young guests), the fall holidays and anytime I have an abundance of carrots. And it is perfect to serve on Halloween before heading out to trick-or-treat!

The original recipe was given to me many years ago by our dear friend, Salima. She knew we would devour it and be in carrot heaven. I still have the original piece of paper I scribbled the recipe on as Salima shared it, carefully taped into my recipe binder. Over the years, I’ve served carrot soufflé to those who claim to not like carrots. After hearing the promise that this is like no other carrot dish they’ve tried, they try bites and became carrot converts.

Of course, I haven’t mentioned yet that this is almost a dessert. Enter the magic of butter and sugar! The carrots are cooked until soft, pureed with eggs, butter, vanilla, sugar, a smidgen of flour and then baked. What emerges from the oven is a bright orange pan of carrot bliss.

It can be prepped ahead and baked just before serving. The soufflé has a smooth, creamy texture and it is wonderful served warm, room temperature or even chilled (leftovers enjoyed straight from the fridge!). Always a crowd pleaser, it is autumn comfort on a plate.

Carrot Soufflé
Adapted from Salima’s recipe
Serves 8-9 (in a 9x9 inch dish - the recipe doubles easily to fit a 9x13 baking dish)

1 1/2 pound carrots, sliced and steamed or boiled until very soft (I do not peel)
1/2 cup unsalted butter, melted
3 eggs
1/2 - 3/4 cup sugar (depending upon how sweet your carrots taste)
3 tablespoons flour
1 teaspoon baking powder
1 teaspoon vanilla

Preheat oven to 350. Butter a 9x9 inch square baking dish. If doubling the recipe, prepare a 9x13 inch dish.

Combine all the ingredients in a food processor and process until smooth, scraping side the down as needed. Pour batter into baking dish.

At this point, you can refrigerate the dish overnight and bake just before serving, or you can bake ahead and warm in the oven before serving.

Bake for 40 minutes. If making in a 9x13 inch dish, bake for 45 minutes. The soufflé should be fairly firm when pressed on top. Cool and cut into squares to serve.