One for a Friend

I am currently reading a book entitled, The Recipe Club, it is the tale of two friends, that share their thoughts with each other via letters. With each letter they share a recipe that coincides with the theme of what is going on in each others lives.

The book, though not intellectually challenging, is emotionally stimulating and reminds me of a friend that recently moved two hours away. To stay in touch we share emails and often times talk about the dishes we have made. We have surprising similar taste buds, so tonight this recipe is for my friend, Sara.

Chocolate Gingerbread Bars (from Martha Stewart Holiday Cookies Magazine)

Ingredients

Makes 16

* 4 tablespoons (1/2 stick) unsalted butter, melted, plus more for pan
* 1/4 cup unsweetened cocoa powder, plus more for pan
* 3/4 cup all-purpose flour (spooned and leveled)
* 1 teaspoon ground ginger
* 1 teaspoon pumpkin-pie spice
* 1/2 teaspoon baking soda
* 1/2 cup packed dark-brown sugar
* 1/4 cup unsulfured molasses
* 1 large egg
* 1/4 cup sour cream
* 1/2 cup semisweet chocolate chips
* confectioners' sugar, for dusting (optional)

Directions

1. Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with a strip of parchment paper, leaving an overhang on two sides; butter paper. Dust paper and sides of pan with cocoa; set aside. In a medium bowl, whisk together cocoa, flour, ginger, pumpkin-pie spice, and baking soda; set aside.

2. In a large bowl, whisk together butter, brown sugar, molasses, egg, and sour cream until smooth. Add flour mixture; stir just until moistened (do not overmix). Stir in chocolate chips. Transfer batter to prepared pan; smooth top.

3. Bake until a toothpick inserted in center comes out clean, 30 to 35 minutes. Transfer to a wire rack; let cool completely. Using paper overhang, lift gingerbread from pan. Transfer to a cutting board, and cut into 16 squares. Before serving, dust bars with confectioners sugar, if desired. (To store, keep in an airtight container at room temperature, up to 3 days.)

Read more at Marthastewart.com: Chocolate Gingerbread Bars - Martha Stewart Recipes

Surprise!

This past weekend, I made some desserts for a friends surprise 30th birthday. I must say she was not the only one surprised!

I decided to make Mini Pumpkin Butterscotch Muffins (as taken from http://allrecipes.com/Recipe/Mini-Pumpkin-Butterscotch-Muffins/Detail.aspx) and they were a hit! So much so I was asked for the recipe and I gladly shared the link above. Who would have thought that pumpkin and butterscotch were a match made in muffin tin heaven!

The Smell of Cinnamon

As much as I wish that being a Pastry Chef was my full-time job, sadly it is not. By day I am and HR Manager for a start-up. Everyday is different than the one before and often times I come home down and feeling as though I had been beat up. Thus was the case today, most people would drown their sorrows over a cold beer or even a long run, but not me.....my favorite way to make a bad day good is to bake.

Tonight I came home to empty kitchen and baked some fall muffins. First off Cranberry Orange muffins, while this flavor combination is not my favorite it is one of my husbands. So hopefully he enjoys the dozen muffins waiting for him!

Second off Apple Cinnamon muffins.....a combination that warms the soul. The smell of cinnamon in the air wipes away all that was bad and leaves me in a place where I feel like all is good in the world.