Chocolate Crinkle Cookies

Yet another wonderful new cookie recipe with an intense chocolate flavor enhanced by a fair bit of espresso.  These cookies can be made without a mixer, as an added bonus, if you are cooking in primitive circumstances, like a vacation home or a college dorm.
They both taste and look wonderful.

1 c. flour
1/2 c. unsweetened cocoa powder (either kind)
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 1/2 c. brown sugar
3 eggs
4 tsp. espresso powder
1 tsp. vanilla
4 oz. unsweetened chocolate, chopped
4 Tbs. butter

For finishing:
granulated sugar and confectionery sugar

1.  Preheat oven to 325 degrees
2. Mix brown sugar, eggs, espresso powder and vanilla in large bowl
3. Put chocolate and butter in a small bowl and microwave until melted (about 1 minute on high)
4. Add the butter and chocolate to the large bowl, mix thoroughly, then add the flour, cocoa, baking powder, baking soda, and salt, fold together until mixed, then let sit for 10 minutes before forming into balls.
5. Form dough into balls and then roll first in granulated suger and then confectionery sugar.  I used a #50 scoop to get smaller cookies, but the original recipe called for using a #30 scoop.
6. Bake for about 12 minutes--they should be under cooked to get the chewy texture.

Euthyphro by Plato (399 BCE)

I am reading ancient philosophy to my youngest son, and while I managed to dodge reading any of it in my previous 50+ years, I am actually enjoying it, in a kind of weird way.  Although it is pretty clear to me that I do not understand at least half of it.
 This is a dialogue between Euthyphro and Socrates that takes place outside the court house in Athens.  Socrates has been accused of impiety, and as we all know, that did not go well for him.  So the account that Plato wrote about this event has some irony running through it.  Euthyphro is accusing his father of murder.  When Socrates asks him why he would betray his own father when he is not compelled to do so, he puts forth that he is doing the pious thing.  Socrates asks him to explain to him what piety is, and poor Euthyphro falls neatly and completely into Socrates logical trap and there is no escaping for him.  Euthyphro is arrogant but Socrates takes him apart piece by piece until there is nothing left for Euthyphro to essentially say that he knows a pious act when he sees it.  Which is about how well things go for Socrates.  

Moscow's Metro Stations, Russia

Public transportation was a corner stone of Stalin's architectural and industrialization plans, and so he made the subway stations the cathedrals of Russia.  They are so spectacular that it is exceptionally hard to believe that they are first and foremost centers of transportation.  Even these gorgeous photos do not come anywhere near capturing the beauty that dozens of them exemplify.

First, they are all different.  Some have paintings, some have stained glass, some have intricate mosaics in the ceiling, some have statues.  They have different columns and different light fixtures.  You can recognize one station from another because they are unique and identifiably so.  They are also clean and well preserved.  No graffiti, no trash, few signs of deterioration over the time.  This may be a symptom of a totalitarian regime, but it is very refreshing.

Lastly, the subways run every 90 seconds.  Really.  It is a remarkable thing to behold.  The result is that there are always people walking in the stations, lots of coming and going, but very little in the way of waiting.  You have to make a plan to stop and view the magical art in many stations.  It largely has a communist slant on what is important and what is not, but it is beautifully rendered and even if inadvertently, it honors artists and artisans.

Spritz Cookies

I was recently cooking up a cookie storm with a good friend of mine that I have been baking with for almost thirty years, and while we mostly made cookies that we had never made before, we did make an old time favorite of hers for the holidays, namely spritz cookies.  She gave me a new OXO spritz gun, which is her current favorite, and we whipped up these sandwich cookies in just a matter of about an hour and a half.  The dough is easy, you can put them together with any frosting you have on hand (we used a brown butter frosting left over from another cookie) and they are both tasty and pretty to look at.

This recipe comes from Cook's Illustrated.

1 egg yolk
1 Tsp. heavy cream
1 tsp. vanilla extract or 3/4 tsp. almond extract
1 c. butter
2/3 c. sugar
1/4 tsp. salt
2 c. flour

1. Preheat oven to 375
2. In mixer, cream butter, sugar, and salt until fluffy, about 3 minutes.  Then add yolk, cream, and vanilla (or almond extract) and mix briefly.  With mixer on low speed, add flour until combined.
3. Use a cookie press to form cookies.  Bake 10-12 minutes, until they are just turning brown.

Satin Island by Tom McCarthy

This is a short book, almost a novella, but it is packed with fine writing and images.  It was short listed for the Booker Prize this year, and of the four books that I have read on that list, this is my second choice to take the prize.  There are two caveats to that--the first is that I have not read the Anne Tyler book, which if the past predicts the future, then I am bound to like a lot, and A Little Life is really quite good and it would be hard to top.

I often feel with some of these brainy works of fiction might I might be missing the point, but to me this is an elegant social commentary on modern life.  The protagonist, U, is an anthropologist who is employed by a multinational corporation for the main purpose of commentating on us, the modern man, and to put us within the context of all man.  Yes, it is a bit lofty, with a minimal plot, but it is a joy to read.  Don't miss it.

The Kremlin, Moscow, Russia

I loved the Kremlin.  That realization came as a shock to me.  I hadn't expected to love Moscow, but it turned out that I did.   Moscow's modern  history began around 1147, when Yuri Dolgoruky, Grand Duke of Kiev, built a wooden fort at the point where the Neglina and Moskva Rivers converge. The city grew rapidly, but wood was just not the best structure to defend.   It was  razed by the Mongols in 1208, however the city recovered.  The city was soon powerful enough to attain primacy among the Russian principalities, acknowledged in 1326 when the seat of the Russian Orthodox Church moved there from Vladimir.

At the same time, stone buildings began to appear in the Kremlin and, by the end of the 14^th Century, the citadel was fortified with stone walls. Under Ivan the Great (1462 - 1505), the Kremlin became the center of a unified Russian state, and was extensively remodeled, as befitted its new status. Meanwhile, Moscow spread outside the walls of the citadel, and the Kremlin became a world apart, the base of the twin powers of state and religion.

Peter the Great moved the capital to Petersburg in order to strengthen ties with Europe. It wasn't until after the 1917 Revolution, the Kremlin regained its rightful place as the seat of the Russian government, and the legacy of the Communist era is still visible in the large red stars that top many of the defensive towers, and in the vast, modern State Kremlin Palace, originally the Palace of Congresses.

Ratatouille

This recipe is different from the Mark Bittman approach and produces a dish with the same basic ingredients and spices, but a different texture and therefore a very different dish.  Bittman advocates cooking the component parts of ratatouille separately, because they need differing amounts of time to achieve the same consistency.  This recipe (which also adds peppers, a non-traditional component of the classic dish).  This one is very tasty, and a good uses of the end of summer supply of vegetables.

• 1 eggplant
• 3 zucchini or summer squash
• 2 onions
• 2-3 bell peppers
•  1/4 cup olive oil
• Salt to taste, if desired
• Freshly ground pepper to taste
• 2 tablespoons finely minced garlic
• 4 cups tomatoes, chopped 
• 3 tablespoons tomato paste
• 1 bay leaf
• 4 sprigs fresh thyme or 1 teaspoon dried
• ½ cup drained capers
• ½ cup finely chopped parsley

1. Trim off the ends of the eggplant and zucchini. Do not peel. Cut each into cubes measuring about one inch or slightly larger. There should be about nine cups of eggplant cubes and six of zucchini.
2. Peel the onions and cut into one-half-inch cubes. There should be about one and one-half cups.
3. Core, seed and devein the green peppers, and cut them into one-inch pieces. There should be about two and one-half cups.
4. Heat the oil in a large heavy casserole and add the eggplant and zucchini. Sprinkle with salt and pepper. Cook, stirring often, over high heat until the vegetables start to brown, about five minutes.
5. Add the onions, green peppers and garlic. Cook, stirring, over high heat, about two minutes. Add the tomatoes and tomato paste, and stir to blend. Add the bay leaf, thyme and capers. Add salt and pepper. Bring to the boil and cover closely. Reduce the heat and let simmer 30 minutes. Stir in the parsley and remove from the heat.

Did You Ever Have a Family? by Bill Clegg

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This is the first novel by the author, and the book was long listed for the Booker Prize, so a great accomplishment in and of itself.  It is a story about a community of people connected by either love or family to a tragic event.  The book shifts from one voice to another in the aftermath of a house having exploded on the morning of a wedding.  June is the mother of the bride, and she survives the explosion, but her much younger lover, Luke, does not, nor does her daughter, who was the bride.  For complicated reasons, she vanishes and does not answer those who try to contact her.  Luke’s mother has a complicated relationship with June and her own path through grief is explored.  The other characters that have a voice in the book reveal what lies behind the events that set the cascade of events in motion. 

The best part of the book is the exploration of the ties that bind parents and children.  The mothers who have lost their children had imperfect relationship with their offspring.  In different ways, the mothers have favored the men in their lives over the best interests of their children, and can serve as life lessons to parents who want to do things that are in the best interest of their offspring.

Being Part of Community Sustained Agriculture

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We have been a part of a CSA off and on over the past two decades.  We have been in our current CSA for two years, but we have had a relationship with the Jutz farm in Solon going back many years when we bought pigs from them.  Their kids raised them through 4H and our kids grew up eating their pork.  We still think those are the best brats, and I haven’t really eaten them since because those were the gold standard and not much has been commensurate.  The same is true for the breakfast sausage.  But their vegetable CSA has been a new and great experience.  It has spawned innovation in our kitchen.  We have expanded our repertoire for summer squash as never before.  Every New York Times recipe that highlighted squash was on our table within a week or two.  We have regularly had dinners with three to four side dishes made entirely with local produce.  Everybody wins with that.  Not only does it keep us knee deep in vegetable dishes all summer, we also got a homemade loaf of bread and a dozen eggs every week.  That can be a meal in itself.  The CSA partners with others to provide options that they cannot.  We get chickens and fruit that are fantastic too.  So we can round out our table with one stop shopping.  In the summer, the traditional market shopping lists are short and our visits are few and far between.  What is not to love?  We are tapering off to every other week for the fall, and all too soon it will come to an end until spring (I live in Iowa after all), but while it is something to miss, it is also something to look forward to as well.  

Greens and Corn Gratin

Yet another way to have greens!  In the summer it becomes impreative that one have a multitude of ways to eat ones greens and this was delicious, and it takes advantage of the summer corn that you  might have stored away.  It is an easy dish to throw together at the last minute, and one that the vegetarian in the crowd can enjoy along with others.

• 1 generous bunch greens
• Salt
• 2 large garlic cloves, minced
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon fresh thyme leaves
• Black pepper
• 3 eggs
• ½ cup milk
• 2 to 3 ounces Gruyère or other strong flavored cheese, grated (1/2 to 3/4 cup)
•   1 1/2 to 2 cups of corn
• 1 ounce Parmesan, grated (1/4 cup)

1. Heat oven to 375 degrees. Oil a 2-quart baking dish or gratin.
2. Blanch greens: Bring a large pot of water to a boil while you stem and wash the chard leaves. When the water comes to a boil, salt generously and add chard leaves. (Set aside stems for another use, or discard.) Blanch 1 to 2 minutes, until tender but still bright. Transfer to a bowl of cold water, then drain thoroughly and squeeze out excess water; chop medium-fine.
3. Heat 1 tablespoon olive oil in a medium skillet and add garlic. Cook, stirring, until fragrant, 30 seconds to a minute, then stir in rosemary, thyme and chopped blanched greens. Season with salt and pepper and stir over medium heat until chard is nicely coated with oil, about 1 minute. Remove from heat.
4. In a large bowl, beat together eggs, milk and 1/2 teaspoon salt. Stir in chard mixture and Gruyère. Stir in corn and mix well. Scrape into prepared baking dish. Sprinkle Parmesan over top and drizzle with remaining olive oil.
5. Bake 35 to 40 minutes, until nicely browned on the top and sides. Allow to sit for at least 10 minutes before serving.

The Encomium of Helen by Gorgias

One of the perks of having children in college is that I have been exposed to lots of great works of writing that I missed in my youth.  My youngest is an auditory learner and a classics major, so I have spent countless hours reading writings from the ancient world to him.  Many of the works of ancient Greeks and Romans have been lost forever or are only known because other writers have paraphrased their work.  Gorgias was luckier than that.  He was a Sophist of the 5^th century BCE and four of his works survive to the modern age.  His defense of Helen is an interesting example of rhetoric that is disconnected from a moral and ethical stance.  The Sophists were slammed by Socrates and his acolytes for just this problem—no moral compass.  The good news is that his rhetoric is very accessible.

Helen was at the center of the disastrous war with Troy.  It went on for ten years,  led to the destruction of Troy, and spawned three epics (The Iliad, The Odyssey, and The Aeneid).

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Gorgias’ contended that Helen could have been bewitched by the gods so that it was her fate to leave her husband and go with Paris.  That is my assessment and I was surprised to  find out that she was blamed in the ancient world.  The other options that Gorgias considers are that she was forced to go against her will, that she fell in love with Paris (which he argues leaves her blameless—others might disagree) and then most interestingly, he argues that she might have been deceived by Paris’ rhetoric.  He gives a discourse on how a good persuasive speech can be dangerously effective.  He says that Helen should be forgiven if she fell for such a persuasive speech, because such rhetoric is overwhelmingly seductive to the point of being witchcraft.  I was initially quite skeptical, and then I thought about the current Republican candidates for president, and realized that Gorgias could easily be talking about Donald Trump.

The Joys of Travel Do Not Necessarily Include Airports

I love to travel.  I am not even sure what it is about it.  I love seeing new places, eating new food, seeing art that speaks to me, watching the scenery go by from my car or train window, visiting architectural sites, and so much more.  I love to learn new things.  Planning a trip to a destination, be it 50 miles or 5,000 miles away, gets me to learn more about it in anticipation and to carve out time while I am there to learn even more.  I love walking around new places, seeing them up close. 

So that’s the good news.  The bad news is that air travel is worse than ever, with the exception of safety.  That is the best. Timeliness and comfort have gone by the wayside.  The trip I just took had relatively few problems, as these things go, but both flights were delayed.  The first delay was not off set by the second one, because we were on the plane for the second one, of course.  I ameliorate the baggage issue whenever I can by packing a pack that can fit into the overhead bin on even the smallest of regional jets, so it has been a while since I have had to wait plane side for my gate checked bag or spending a night without my checked bag.  But those experiences are all part of the problem.  

The last problem is the nutritional opportunities at airports.  It is expensive and largely inadequate.  Increasingly I bring my own food to avoid a lot of processing.  Unfortunately, two things that are excellent foods for plane travel are peanut butter and yogurt.  These are variably considered liquids by TSA.  So cross those off your list.  I bring nuts, fruit that travels well (oranges and apples, not bananas), long lasting vegetables like celery and carrot sticks, hard cheeses that I have pre-sliced, crackers that are good when broken, sliced cooked meats, especially smoked meats, all of which can be purchased for a price that is less than the cost of one sandwich at an airport.  There is no sign that this will improve in the future, and climate change is upon us, so until we have good high speed train travel in the US, come prepared emotionally and physically to not enjoy the nuts and bolts of air travel.

Carmel Frosted Brown Sugar Cookies

These cookies are described as strangely addictive, and while I was quite skeptical of this, especially since I am not a fan of the caky  cookie, it turns out there really is something strangely addictive about them.

• 2¾ cups all-purpose flour
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1 cup (2 sticks) unsalted butter, slightly softened
• 1⅓ cups packed light brown sugar
• 2 large eggs
• 1½ teaspoons vanilla extract
• ⅔ cup sour cream
• ¾ cup chopped pecans

Caramel Frosting

• 8 tablespoons (1 stick) unsalted butter, cut in chunks
• 1 cup packed light brown sugar
• 2½ tablespoons hot water
• 1 tablespoon light corn syrup
• 1½ cups powdered sugar, sifted after measuring
• 1 teaspoon vanilla extract
• ¼ teaspoon sea salt
• Chopped pecans for garnish

Instructions

1. Preheat oven to 350 degrees and grease 2 baking sheets or line them with parchment paper.
2. Sift flour and baking soda together into a bowl. Add salt. Set aside.
3. Using an electric mixer, beat together the brown sugar and butter until fluffy.
4. Add eggs one at a time and vanilla extract. Beat until evenly mixed, scraping down the sides of the bowl.
5. Lightly beat in half of flour mixture.
6. Beat in sour cream until blended well.
7. Add remaining flour mixture and pecans and beat until mixed.  Let dough sit in refrigerator overnight.
8. Using a ⅛-cup measure cup or 50 scoop, drop dough in even mounds on prepared sheets, leaving 2½ inches between cookies. Lightly flatten the tops of cookies using your hand or the back of a spoon.
9. Bake 1 sheet at a time placing in the upper third of the oven for 9 to 12 minutes. Edges should be turning light gold and center should be just barely firm. Let cool on pans for 2 minutes before removing to wire racks to cool completely.
10. For frosting, melt butter in a medium saucepan over medium-high heat. Simmer butter, stirring occasionally until it turns slightly golden and smells very fragrant, about 3 minutes.
11. Add brown sugar and cook 1 minute while stirring.
12. Stir in hot water and corn syrup until well mixed and sugar dissolves.
13. Vigorously stir in powdered sugar and vanilla extract until completely smooth. Add sea salt.
14. Frost cookies before frosting sets and sprinkle with pecans

The Fishermen by Chigozie Obioma

This book was short listed for the Booker Prize this year, which is how I picked it up to read.

This book focuses on the relationship of four brothers growing up in Nigeria.  They are growing up on the brink of change, where the move away from a traditional society has been accomplished in law, but the traditional ways continue.  The boys have strict rules to live by, but they largely ignore them.  Their mother wants to keep them safe, but there is just not enough to keep them occupied and they spend time by the river fishing.  There they get exposed to some dark magic, and it is the beginning of the end of their childhood.  Their father has been working to get the boys to North America, where he sees that there are more opportunities educationally as well as professionally.  He has assigned each of his boys an aspirational job for the future, but he has no way to help them do that in Nigeria.  Sadly, while he manages to find a way out, none of his boys are ultimately able to take advantage of that.  Instead, it is an unraveling that starts with a curse and ends with exile, death, and jail.  It is not a happy story, but it is beautifully told.

Reflections on a Middle Child

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It is one my two middle children’s birthday today and since it coincides with the Days of Awe this year, I am taking a moment to reflect on the middle child experience.  As an eldest child who has had two siblings who both had essentially a youngest child experience, my first hand knowledge of this comes exclusively through my children.  I like the T-shirt meme that has been on Facebook that goes as follows: “I am the Oldest.  I Made the Rules”, “I am the Middle.  I am the Reason there are Rules”, and “I am the Youngest.   The Rules Don’t Apply to Me.”  I think this about sums it up.  The eldest sets the standards, the youngest ignores them, and the middle kids are left to make a lot of noise.  On the up side, sometimes the noise can be spawn creativity, it can make opportunities happen for them in the end.  On the down side, it can get them into trouble.  And it can breed discontent and a feeling that life isn’t fair.  Well, being in the middle is good training for life.  You are always in the middle.  There are always things you are responsible for and there are always people that you are responsible to.  And life is most certainly not fair.  So to my middle children I say make the most of what you have learned from your sibship, and make the most of it.  And have a wonderful new year while you are at it.

Sticky Pecan Bites

Do not look at the recipe and dismiss this as something that is missing a critical ingredient.  These are absolutely divine.

• 24 pecan halves
• 1 cup (4.5 ounces) unbleached all-purpose flour, plus more for the work surface
• 1 teaspoon baking powder
• 1/4 teaspoon salt, plus additional for sprinkling
• 3/4 cup heavy cream
• 1/2 cup (3.5 ounces) packed brown or muscovado sugar
• 1/2 teaspoon ground cinnamon
• 2 tablespoons unsalted butter, very soft, plus more for the muffin cups

Directions

• 1. Place a pecan half in each muffin cup, top side down. Combine the flour, baking powder, and salt in a medium bowl and mix together thoroughly with a whisk or fork. Make a well in the center. Pour the cream into the well. Use a rubber spatula to fold and stir the flour mixture and cream together just until the dry ingredients are completely moistened and a soft dough is formed. The dough should not look perfectly smooth. Let the dough rest for 2 to 3 minutes to firm.
• 2. Meanwhile, mix the sugar with the cinnamon.
• 3. On a lightly floured surface with a floured rolling pin, roll the dough to a rectangle about 12 by 7 inches and 1/4 inch thick. Use a small offset spatula or your fingertips to spread the dough with the soft butter, then sprinkle with a pinch of salt and the brown sugar, leaving a 1/8 to 1/4 inch border. Press the seam to seal. Starting at one short end, roll the dough tightly. Gently stretch the dough to lengthen the roll slightly to about 12 inches in length. Refrigerate for at least 30 minutes.
• 4. Preheat the oven to 400°F . Position a rack in the lower third of the oven. Lightly butter the muffin cups unless they are nonstick.
• 5. Cut the dough roll crosswise into 24 equal pieces. (It’s easiest to do this by cutting the dough in half, then cutting each half in half, then cutting each portion into 6 pieces. This is easier to do than it sounds.) Place each piece of dough in a muffin cup, cut side up.
• 6. Bake the sticky buns for 12 to 15 minutes, until browned. Rotate the pan(s) from front to back halfway through the baking time to ensure even baking. (The longer you leave them in the oven, the crisper the edges but the drier the dough.) Immediately turn the buns out onto a sheet of parchment on a heatproof surface. (And we do mean immediately, otherwise the buns may stick to the pan.) Serve warm out of the oven.

Ivan the Great Bell Tower, Moscow, Russia

Ivan III the Great (not to be confused with Ivan the Terrible) was the grand prince of Moscow and the grand prince of all Russia. During his reign, the Russian state gained independence from the Mongol Tatars, finally ending 200 years of their rule (which the Russians have never forgotten). Ivan also made Moscow the centre of the Russian world by considerably expanding its borders.
He was born in Moscow in 1440 and he came from a generation of Moscow's grand dukes. His father was Vasily II the Dark, a name he was given during the civil war when he was blinded by his cousin Dmitry Shemyaka in his attempt to acquire power. In order to secure his son's succession Vasily declared Ivan co-ruler at only six years of age. At twelve Ivan was married to Maria, princess of the principality of Tver, who later died, and he married the Byzantine princess Zoe Palaeologa, who took the Orthodox name of Sofia. She brought with her customs of the Byzantine court and more openness to European culture. The new political position of Moscow gave rise to the idea of Moscow as the Third Rome (Rome and Constantinople being first and second). Sofia had an enormous influence on Ivan. In 1497 he took as Russia's emblem the double-headed eagle, a Byzantine symbol, which was the symbol of the Romanov's.

The magnificent Ivan the Great Belltower, which, at a height of 81 metres, was the tallest building in all Russia for almost 400 years. It is in the Kremlin and was the work of an Italian, Marco Bono, who was ordered by Ivan the Great to design a belltower for the Archangel, Assumption and Annunciation Cathedrals next to the 1329 Church of St. John Climacus-under-the Bells.

Between 1532 and 1543, architect Petrok Maliy built the four-storey Assumption Belfry, which stands next to the tower and houses the 64-ton Resurrection Bell, cast in the 19^th Century. In 1624, the tent-roofed Filaret Tower was added.

In 1812, Napoleon's soldiers tore down many of the buildings of the Kremlin, and attempted to blow up the bell tower. Thankfully they failed, although the belfry and the Filaret Tower were badly damaged. They were restored in 1819 by the architect D.I. Gilardi.

There are 21 bells in the tower and belfry, of which the Assumption Bell, located in the central arch of the belfry, is the largest at 70 tons. It was always the first bell to ring on church holidays, a signal that started all the other church bells in Moscow.

Great Moskvoretsky Bridge, Moscow, Russia

Nemtsov was a was a Russian physicist, statesman, and liberal politician. Nemtsov was one of the most important figures in the introduction of capitalism into the Russian post-Soviet economy. he was also a handsome man who led the opposition to Putin.  He was assassinated on a bridge in February of this year.  It was shocking in that the bridge is not only in a good neighborhood in the center of Moscow, it was both in view of the Kremlin and within blocks of his apartment.

The bridge is now a shrine to the fallen political opponent to Putin.  There are numerous photos and posters of Nemtsov, set amidst flowers, candles, and icons.  He is certainly popular in death.  He has become the hero who dared to stand up to power, and in commemorating the place where he was gunned down, people are showing their own defiance to the current regime. 

Salted Peanut Toffee Cookies

These are especially delicious if you love peanut butter cookies.

• 1 1/3 cups (6 ounces) unbleached all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon flaky sea salt or 3/4 teaspoon fine sea salt
• 8 tablespoons (1 stick) unsalted butter, melted
• 1/2 cup (3.5 ounces) packed light or dark brown sugar
• 1/2 cup (3.5 ounces) granulated sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 cup (9 ounces) natural (but not unsalted) chunky peanut butter—stir well to blend in the oil before measuring.
• 5 ounces store-bought Coconut Toffee Peanuts or Toffee Peanuts, coarsely chopped

 

1. Combine the flour, baking soda, and salt in a medium bowl and mix together thoroughly with a whisk or fork.
2. In a large bowl, mix the melted butter with the sugars. Whisk in the egg, vanilla, and peanut butter, add the flour mixture, and mix with a rubber spatula or wooden spoon just until evenly incorporated.
3. Cover the dough and refrigerate for an hour or two and up to 2 days.
4. Preheat the oven to 325°F. Position racks in the upper and lower thirds of the oven.
5. Pour the chopped nuts into a shallow bowl. Scoop about 2 level teaspoons of dough for each cookie, shape into a 1-inch ball or fat little log, and coat the top and sides heavily with the chopped nuts, pressing in any pieces that fall off so that there are no bald spots. Place 2 inches apart on the lined or greased pans.
6. Bake the cookies for 15 to 18 minutes, until they are lightly colored on top

Fourteen Years Later

 I have always loved the slightly irreverent but almost always dead on poetry of Story People, but their tribute to the response of Americans as a people to the attacks on September 11th, 2001 in particular speaks to me.

It was an incredibly difficult day in our household.  My youngest son had been on chemotherapy for the previous year and was in the hospital getting his last dose when the World Trade Center towers were hit by airplanes.  He was in one hospital bed getting Cytoxan and watching Mulan while my husband and I were lying in the other hospital bed in his room watching CNN and trying to figure out exactly what was happening.

I like this because I think that we as a family tried to stand together throughout a very difficult year.  We relied early and often on the kindness of family, friends and strangers alike.  We tried to juggle making the year as normal as possible for both our cancer kid and his siblings with making sure he got the treatment that he needed, which entailed daily medication, weekly trips to the hospital, multiple injections at home, sixteen admissions for treatment, and a lot of hand washing to make sure he had the least number of admissions for infection as possible.  Not exactly a cake walk, and while we were far from perfect, I think that we came out at the end stronger than we were at the start.

I feel like we as a country have lost that feeling, and I would dearly love to see some of it return.

Lie to Me (2009-2011)

I turned my parents on the Netflix, and in return, they turned me on to this show.  I don't think I would have tried it without their recommendation, because the premise of the show sounds unappealing to me.  The Lightman group is a team of professionals who tell whether people are lying.  That doesn't sound like it would be that fun to watch, but the way that they do it is what is interesting--they watch for the micro emotions, which are defined as the emotions that flit across a person's face and reveal what they are thinking or feeling.  The premise is that these facial muscle responses to sadness or guilt or lying are involuntary, difficult to suppress and universal.  Cal Lightman developed the theory as part of an academic career, but then parlayed it into a job with MI-6, some time in Vegas winning at poker and now into a business where people who want to know if they are being presented with the truth or a lie come to them for their advice.  It is a clever and slightly addicting series.

Toasted Coconut Butter Cookies

This is a surprising combination of a coconut shortbread cookie with a bittersweet chocolate drizzle on it.  It is great with a cup or tea or coffee for an afternoon pick me up (I am thinking of my friend Olafur Baldarsson and the Icelandic tradition.  He is a good sport, having eaten broken cookies on his last visit to Iowa, but these sorts of cookies remind me of him).

2 c. coconut (8 oz.)
1/3 c. sugar
1/4 tsp. salt
10 Tbs. butter
1 egg yolk
1 tsp. vanilla
1 1/2 c. flour

3 oz. bittersweet chocolate to top with

1.  Process the coconut, sugar, and salt in the food processor until coconut is fine.  Add butter, egg yolk, and vanilla and process until the mixture is smooth and creamy.  Add flour and pulse until dough forms.  Then form the dough into 10 x 2 inch rectangular logs.  Can use a loaf pan and then cut them in half if you are doubling the recipe.  Refrigerate for at least two hours.
2.  Preheat oven to 350.
3.  Slice dough into 1/4 inch thick rectangle.  Bake until edges are golden, 10-12 minutes.
4.  Let cool completely.  Melt the chocolate and drizzle onto cookies.  I put the chocolate in a freezer zip lock bag and cut a teeny tiny corner off the bag to do the drizzling.  You can add a bit of vegetable oil if you trouble getting the chocolate to drizzle for you.  Let chocolate harden, and then serve or pack them up for the freezer.

The Illuminations by Andrew O'Hagen

This book is long listed for this year's Booker Prize, which is my favorite prize in literature.  I read about 10 of the 13 books that are long listed each year, although I am not always great at doing so before the finalists are announced.  This author has written several books prior to this one, but as is so often the case, I am not familiar with many of the great contemporary Irish authors.


This book juxtaposes a grandmother and her grandson.  Anne is a woman who we are led to think has had a full and adventurous life that the reader gets a glimpse of through the photographs she has.  Anne herself is fading, but she wants to return to Blackpool, a city with emotional resonance for her.


Anne’s internal conflict is counterpointed by a second, interlinked storyline, which follows her grandson, Luke, a captain with the Royal Western Fusiliers, who is on a tour of duty in Afghanistan and part of a convoy taking equipment to the electricity plant at Kajaki. In contrast to the contemplative passages detailing Anne’s enigmatic past, the passages in Afghanistan are a blaze of action and banter. The life of a modern-day soldier is vividly and disturbingly portrayed, and wraps up with a battle that goes terribly wrong, psychologically wounding Luke.  He and Anne come together at the end of the book in a powerful way that is almost haunting.

A Day to Labor at Home

I can not clearly remember what I did on Labor Day as a child, which means I probably did nothing.  I certainly have never been a girl to enjoy a parade, so it wasn't that.  Ever since I lived in a home of my own, I have spent Labor Day preparing for the winter ahead.  When I lived in Central California that meant preserving the bounty of summer, and my spouse and I canned many dozen quarts of various pickled vegetables and tomato products to be used later in the year.  I loved making my own tomato puree, already infused with vegetables and spices, sitting patiently on the shelf to be opened weeks to months later.  It allowed me to make something that tasted like it had been cooking on the stove all day in a matter of minutes, if need be.  When I was working 100 hour weeks, that was exactly what I needed, and it came in handy when I was raising four children.

This Labor Day I have spent baking for the upcoming winter months, and it has been a very satisfying time as well.  To watch container after container go into the freezer, waiting to be opened and enjoyed later in the year is once again a very satisfying way tho pass the holiday.  Not to mention that it is far too humid outside to consider leaving the house!

Black Bottom Pecan Praline Bars

 I have been on a baking spree with my friends Ivy and Linda, and there will be quite a few recipes to follow. We have tried a few things out of Alice Medrich's new Ooey Gooey cookie book.  These are straight forward and easy--we made four batches at once and that worked out well.

 Brownie Layer:
1/4 lb. butter
6.5 oz. semi-sweet chocolate

 3/4 cup sugar
2 eggs
1 tsp. vanilla
1/4 tsp. salt
1/2 c. white flour

Praline Layer:
1/2 c. flour
1/2 tsp. salt
1/2 tsp. baking soda
1/4 lb. butter, melted
3/4 cup brown sugar
1 tsp. vanilla
2 egg yolks
2 1/2 c. coarsely chopped pecans

Preheat oven to 350 and line 9 x 13 pan with either aluminum foil or parchment paper for easy removal.
Brownie layer:
Melt butter and chocolate in microwave--be careful not to burn.  Stir in sugar, vanilla and salt.  Add eggs and mix.  Add flour and mix.
Praline Layer:
Combine flour, salt, and baking soda in bowl and mix.  Combine melted butter with brown sugar.  Add egg yolks and vanilla, mix, and then add flour mixture, followed by nuts.  Spread the Brownie layer on bottom of pan.  Dot with pecan mixture and spread evenly.  Bake for 25 minutes until top is cracked.  Cool completely in pan, then remove to cut.

Brownie Layer

• 8 tbsp unsalted butter
• 6½ ounces semi-sweet chocolate
• ¾ cup plus 2 tbsp Sugar (6.125 oz)
• 1 tsp pure vanilla extract
• ¼ tsp. salt
• 2 large eggs (cold)
• ½ cup all purpose flour (2.25 oz)

Pecan Topping

• ½ cup all purpose flour (2.25 oz)
• ½ tsp baking soda
• 8 tbsp. unsalted butter-melted
• ¾ cup packed brown sugar (5.25 oz)
• ½ tsp. salt
• 2 large egg yolks
• 1 tsp. pure vanilla extract
• 2½ cups coarsely chopped pecans

- See more at: http://www.askchefdennis.com/2011/09/ooey-gooey-pecan-bars-and-ask-chef-dennis/#sthash.CaTkCUmA.dpuf

brownie layer
2 oz. (56g)  unsweetened chocolate (I use valhrona)
4 Tbls. (56g) unsalted butter
1/2 cup + 1 Tbls. (112g) caster sugar
1/2 tsp. vanilla
1/8 tsp. salt
1 cold large egg
1/4 cup (35g) all purpose flour
praline layer:
1/4 cup (35g) all purpose flour
1/4 tsp. baking soda
4 Tbls. (56g) unsalted butter, melted
1/4 cup + 2 Tbls. (70g) packed brown sugar
1/4 tsp. salt
1 large egg yolk
1/2 tsp. vanilla
1 1/4 cups (140g) pecans, coarsely chopped
instructions:
• preheat oven to 350* butter an 8″ square pan and line the bottom with parchment, leaving an overhang.  butter the parchment.
for the brownie layer:
• place the chocolate and the butter in a medium heatproof bowl set over a saucepan of simmering water. stir frequently until smooth and the butter has melted.
• remove the bowl from the heat.  stir in the sugar, vanilla, + salt with a spatula.
• add the egg. stir in the flour and beat it until the batter is smooth, glossy, and beginning to come away from the sides of the bowl.
• spread the brownie batter in a thin layer in the bottom of the prepared pan.
for the praline layer:
• mix the flour and baking soda together, set aside
• combine the melted butter, sugar, and slat in a medium bowl. stir in the egg yolk and vanilla, then the flour mixture and finally the nuts.
• drop spoonfuls all over the top of the brownie batter ( the praline mixture will spread).
• bake until the edges and top are well browned and cracked, 20-25 minutes.
• let cool completely in pan on a rack.
- See more at: http://www.theurbanbaker.com/black-bottom-pecan-praline-bars/#sthash.dkjcssfa.dpuf

brownie layer
2 oz. (56g)  unsweetened chocolate (I use valhrona)
4 Tbls. (56g) unsalted butter
1/2 cup + 1 Tbls. (112g) caster sugar
1/2 tsp. vanilla
1/8 tsp. salt
1 cold large egg
1/4 cup (35g) all purpose flour
praline layer:
1/4 cup (35g) all purpose flour
1/4 tsp. baking soda
4 Tbls. (56g) unsalted butter, melted
1/4 cup + 2 Tbls. (70g) packed brown sugar
1/4 tsp. salt
1 large egg yolk
1/2 tsp. vanilla
1 1/4 cups (140g) pecans, coarsely chopped
instructions:
• preheat oven to 350* butter an 8″ square pan and line the bottom with parchment, leaving an overhang.  butter the parchment.
for the brownie layer:
• place the chocolate and the butter in a medium heatproof bowl set over a saucepan of simmering water. stir frequently until smooth and the butter has melted.
• remove the bowl from the heat.  stir in the sugar, vanilla, + salt with a spatula.
• add the egg. stir in the flour and beat it until the batter is smooth, glossy, and beginning to come away from the sides of the bowl.
• spread the brownie batter in a thin layer in the bottom of the prepared pan.
for the praline layer:
• mix the flour and baking soda together, set aside
• combine the melted butter, sugar, and slat in a medium bowl. stir in the egg yolk and vanilla, then the flour mixture and finally the nuts.
• drop spoonfuls all over the top of the brownie batter ( the praline mixture will spread).
• bake until the edges and top are well browned and cracked, 20-25 minutes.
• let cool completely in pan on a rack.
- See more at: http://www.theurbanbaker.com/black-bottom-pecan-praline-bars/#sthash.dkjcssfa.dpuf

brownie layer
2 oz. (56g)  unsweetened chocolate (I use valhrona)
4 Tbls. (56g) unsalted butter
1/2 cup + 1 Tbls. (112g) caster sugar
1/2 tsp. vanilla
1/8 tsp. salt
1 cold large egg
1/4 cup (35g) all purpose flour
praline layer:
1/4 cup (35g) all purpose flour
1/4 tsp. baking soda
4 Tbls. (56g) unsalted butter, melted
1/4 cup + 2 Tbls. (70g) packed brown sugar
1/4 tsp. salt
1 large egg yolk
1/2 tsp. vanilla
1 1/4 cups (140g) pecans, coarsely chopped
instructions:
• preheat oven to 350* butter an 8″ square pan and line the bottom with parchment, leaving an overhang.  butter the parchment.
for the brownie layer:
• place the chocolate and the butter in a medium heatproof bowl set over a saucepan of simmering water. stir frequently until smooth and the butter has melted.
• remove the bowl from the heat.  stir in the sugar, vanilla, + salt with a spatula.
• add the egg. stir in the flour and beat it until the batter is smooth, glossy, and beginning to come away from the sides of the bowl.
• spread the brownie batter in a thin layer in the bottom of the prepared pan.
for the praline layer:
• mix the flour and baking soda together, set aside
• combine the melted butter, sugar, and slat in a medium bowl. stir in the egg yolk and vanilla, then the flour mixture and finally the nuts.
• drop spoonfuls all over the top of the brownie batter ( the praline mixture will spread).
• bake until the edges and top are well browned and cracked, 20-25 minutes.
• let cool completely in pan on a rack.
- See more at: http://www.theurbanbaker.com/black-bottom-pecan-praline-bars/#sthash.dkjcssfa.dpuf

Black Bottom Pecan Praline Bars

Print

Prep time

15 mins

Cook time

25 mins

Total time

40 mins

Author: Alice Medrich The Queen of Chocolate

Recipe type: Dessert

Serves: 10-15

Ingredients

Brownie Layer

• 8 tbsp unsalted butter
• 6½ ounces semi-sweet chocolate
• ¾ cup plus 2 tbsp Sugar (6.125 oz)
• 1 tsp pure vanilla extract
• ¼ tsp. salt
• 2 large eggs (cold)
• ½ cup all purpose flour (2.25 oz)

Pecan Topping

• ½ cup all purpose flour (2.25 oz)
• ½ tsp baking soda
• 8 tbsp. unsalted butter-melted
• ¾ cup packed brown sugar (5.25 oz)
• ½ tsp. salt
• 2 large egg yolks
• 1 tsp. pure vanilla extract
• 2½ cups coarsely chopped pecans or walnuts (8.75 oz)*

Instructions

1. Preheat oven to 350 degrees
2. line a 9x13 metal baking pan , bottom and all four sides with foil

Brownie Layer

1. place chopped chocolate and butter in a metal pan over a pot of simmering water and allow chocolate to melt, stir until completely melted and smooth. Remove from heat.
2. Stir in Sugar, vanilla, and salt with a wooden spoon.
3. Add the eggs and mix well
4. Add in the flour and beat vigorously until batter is smooth and glossy and begins to come away from the sides of the pan.
5. Scrape batter into prepared pan and set aside.

Pecan Topping

1. Combine flour and baking soda in a small bowl and mix well using a fork
2. Combine the melted butter with the brown sugar and salt
3. Add in the egg yolks and vanilla
4. Add in flour mixture and then the pecans, mix well
5. drop by spoonfuls on top of the brownie layer, it will spread and cover the brownies during baking.
6. Bake for 20-25 minutes or until the top is completely brown and cracked*
7. Allow to cool completely on wire rack, then remove by lifting the ends of the foil and removing from pan.
8. Cut into squares*

Notes

*Turn pan front to back halfway through the baking time to ensure even baking *May be kept in an airtight container for 2-3 days * half of my Pecans were coffee pecans, substitute 1 tsp of espresso powder if you like the coffee flavor

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- See more at: http://www.askchefdennis.com/2011/09/ooey-gooey-pecan-bars-and-ask-chef-dennis/#sthash.jPBX84fO.dpuf

Brownie Layer

• 8 tbsp unsalted butter
• 6½ ounces semi-sweet chocolate
• ¾ cup plus 2 tbsp Sugar (6.125 oz)
• 1 tsp pure vanilla extract
• ¼ tsp. salt
• 2 large eggs (cold)
• ½ cup all purpose flour (2.25 oz)

Pecan Topping

• ½ cup all purpose flour (2.25 oz)
• ½ tsp baking soda
• 8 tbsp. unsalted butter-melted
• ¾ cup packed brown sugar (5.25 oz)
• ½ tsp. salt
• 2 large egg yolks
• 1 tsp. pure vanilla extract
• 2½ cups coarsely chopped pecans or walnuts (8.75 oz)*

Instructions

1. Preheat oven to 350 degrees
2. line a 9x13 metal baking pan , bottom and all four sides with foil

Brownie Layer

1. place chopped chocolate and butter in a metal pan over a pot of simmering water and allow chocolate to melt, stir until completely melted and smooth. Remove from heat.
2. Stir in Sugar, vanilla, and salt with a wooden spoon.
3. Add the eggs and mix well
4. Add in the flour and beat vigorously until batter is smooth and glossy and begins to come away from the sides of the pan.
5. Scrape batter into prepared pan and set aside.

Pecan Topping

1. Combine flour and baking soda in a small bowl and mix well using a fork
2. Combine the melted butter with the brown sugar and salt
3. Add in the egg yolks and vanilla
4. Add in flour mixture and then the pecans, mix well
5. drop by spoonfuls on top of the brownie layer, it will spread and cover the brownies during baking.
6. Bake for 20-25 minutes or until the top is completely brown and cracked*
7. Allow to cool completely on wire rack, then remove by lifting the ends of the foil and removing from pan.
8. Cut into squares*

- See more at: http://www.askchefdennis.com/2011/09/ooey-gooey-pecan-bars-and-ask-chef-dennis/#sthash.GrVKu8po.dpuf

Brownie Layer

• 8 tbsp unsalted butter
• 6½ ounces semi-sweet chocolate
• ¾ cup plus 2 tbsp Sugar (6.125 oz)
• 1 tsp pure vanilla extract
• ¼ tsp. salt
• 2 large eggs (cold)
• ½ cup all purpose flour (2.25 oz)

Pecan Topping

• ½ cup all purpose flour (2.25 oz)
• ½ tsp baking soda
• 8 tbsp. unsalted butter-melted
• ¾ cup packed brown sugar (5.25 oz)
• ½ tsp. salt
• 2 large egg yolks
• 1 tsp. pure vanilla extract
• 2½ cups coarsely chopped pecans or walnuts (8.75 oz)*

Instructions

1. Preheat oven to 350 degrees
2. line a 9x13 metal baking pan , bottom and all four sides with foil

Brownie Layer

1. place chopped chocolate and butter in a metal pan over a pot of simmering water and allow chocolate to melt, stir until completely melted and smooth. Remove from heat.
2. Stir in Sugar, vanilla, and salt with a wooden spoon.
3. Add the eggs and mix well
4. Add in the flour and beat vigorously until batter is smooth and glossy and begins to come away from the sides of the pan.
5. Scrape batter into prepared pan and set aside.

Pecan Topping

1. Combine flour and baking soda in a small bowl and mix well using a fork
2. Combine the melted butter with the brown sugar and salt
3. Add in the egg yolks and vanilla
4. Add in flour mixture and then the pecans, mix well
5. drop by spoonfuls on top of the brownie layer, it will spread and cover the brownies during baking.
6. Bake for 20-25 minutes or until the top is completely brown and cracked*
7. Allow to cool completely on wire rack, then remove by lifting the ends of the foil and removing from pan.
8. Cut into squares*

- See more at: http://www.askchefdennis.com/2011/09/ooey-gooey-pecan-bars-and-ask-chef-dennis/#sthash.GrVKu8po.dpuf

Brownie Layer

• 8 tbsp unsalted butter
• 6½ ounces semi-sweet chocolate
• ¾ cup plus 2 tbsp Sugar (6.125 oz)
• 1 tsp pure vanilla extract
• ¼ tsp. salt
• 2 large eggs (cold)
• ½ cup all purpose flour (2.25 oz)

Pecan Topping

• ½ cup all purpose flour (2.25 oz)
• ½ tsp baking soda
• 8 tbsp. unsalted butter-melted
• ¾ cup packed brown sugar (5.25 oz)
• ½ tsp. salt
• 2 large egg yolks
• 1 tsp. pure vanilla extract
• 2½ cups coarsely chopped pecans or walnuts (8.75 oz)*

Instructions

1. Preheat oven to 350 degrees
2. line a 9x13 metal baking pan , bottom and all four sides with foil

Brownie Layer

1. place chopped chocolate and butter in a metal pan over a pot of simmering water and allow chocolate to melt, stir until completely melted and smooth. Remove from heat.
2. Stir in Sugar, vanilla, and salt with a wooden spoon.
3. Add the eggs and mix well
4. Add in the flour and beat vigorously until batter is smooth and glossy and begins to come away from the sides of the pan.
5. Scrape batter into prepared pan and set aside.

Pecan Topping

1. Combine flour and baking soda in a small bowl and mix well using a fork
2. Combine the melted butter with the brown sugar and salt
3. Add in the egg yolks and vanilla
4. Add in flour mixture and then the pecans, mix well
5. drop by spoonfuls on top of the brownie layer, it will spread and cover the brownies during baking.
6. Bake for 20-25 minutes or until the top is completely brown and cracked*
7. Allow to cool completely on wire rack, then remove by lifting the ends of the foil and removing from pan.
8. Cut into squares

- See more at: http://www.askchefdennis.com/2011/09/ooey-gooey-pecan-bars-and-ask-chef-dennis/#sthash.GrVKu8po.dpuf

Brownie Layer

• 8 tbsp unsalted butter
• 6½ ounces semi-sweet chocolate
• ¾ cup plus 2 tbsp Sugar (6.125 oz)
• 1 tsp pure vanilla extract
• ¼ tsp. salt
• 2 large eggs (cold)
• ½ cup all purpose flour (2.25 oz)

Pecan Topping

• ½ cup all purpose flour (2.25 oz)
• ½ tsp baking soda
• 8 tbsp. unsalted butter-melted
• ¾ cup packed brown sugar (5.25 oz)
• ½ tsp. salt
• 2 large egg yolks
• 1 tsp. pure vanilla extract
• 2½ cups coarsely chopped pecans or walnuts (8.75 oz)*

Instructions

1. Preheat oven to 350 degrees
2. line a 9x13 metal baking pan , bottom and all four sides with foil

Brownie Layer

1. place chopped chocolate and butter in a metal pan over a pot of simmering water and allow chocolate to melt, stir until completely melted and smooth. Remove from heat.
2. Stir in Sugar, vanilla, and salt with a wooden spoon.
3. Add the eggs and mix well
4. Add in the flour and beat vigorously until batter is smooth and glossy and begins to come away from the sides of the pan.
5. Scrape batter into prepared pan and set aside.

Pecan Topping

1. Combine flour and baking soda in a small bowl and mix well using a fork
2. Combine the melted butter with the brown sugar and salt
3. Add in the egg yolks and vanilla
4. Add in flour mixture and then the pecans, mix well
5. drop by spoonfuls on top of the brownie layer, it will spread and cover the brownies during baking.
6. Bake for 20-25 minutes or until the top is completely brown and cracked*
7. Allow to cool completely on wire rack, then remove by lifting the ends of the foil and removing from pan.
8. Cut into squares

- See more at: http://www.askchefdennis.com/2011/09/ooey-gooey-pecan-bars-and-ask-chef-dennis/#sthash.GrVKu8po.dpuf

Brownie Layer

• 8 tbsp unsalted butter
• 6½ ounces semi-sweet chocolate
• ¾ cup plus 2 tbsp Sugar (6.125 oz)
• 1 tsp pure vanilla extract
• ¼ tsp. salt
• 2 large eggs (cold)
• ½ cup all purpose flour (2.25 oz)

Pecan Topping

• ½ cup all purpose flour (2.25 oz)
• ½ tsp baking soda
• 8 tbsp. unsalted butter-melted
• ¾ cup packed brown sugar (5.25 oz)
• ½ tsp. salt
• 2 large egg yolks
• 1 tsp. pure vanilla extract
• 2½ cups coarsely chopped pecans or walnuts (8.75 oz)*

Instructions

1. Preheat oven to 350 degrees
2. line a 9x13 metal baking pan , bottom and all four sides with foil

Brownie Layer

1. place chopped chocolate and butter in a metal pan over a pot of simmering water and allow chocolate to melt, stir until completely melted and smooth. Remove from heat.
2. Stir in Sugar, vanilla, and salt with a wooden spoon.
3. Add the eggs and mix well
4. Add in the flour and beat vigorously until batter is smooth and glossy and begins to come away from the sides of the pan.
5. Scrape batter into prepared pan and set aside.

Pecan Topping

1. Combine flour and baking soda in a small bowl and mix well using a fork
2. Combine the melted butter with the brown sugar and salt
3. Add in the egg yolks and vanilla
4. Add in flour mixture and then the pecans, mix well
5. drop by spoonfuls on top of the brownie layer, it will spread and cover the brownies during baking.
6. Bake for 20-25 minutes or until the top is completely brown and cracked*
7. Allow to cool completely on wire rack, then remove by lifting the ends of the foil and removing from pan.
8. Cut into squares

- See more at: http://www.askchefdennis.com/2011/09/ooey-gooey-pecan-bars-and-ask-chef-dennis/#sthash.GrVKu8po.dpuf