High Altitude Chocolate Raspberry Muffins

My local grocery store has had a long run of cheap flats of berries this spring (see http://www.piecrustcookies.com/2022/04/lemon-ricotta-pancakes.html). Recently I bought raspberries, thinking my boys would help me eat them, but instead I had to come up with ways to use them because I couldn't eat a whole flat by myself before mold began growing. This recipe was so delicious that they disappeared within a day and I had to make a second batch. A double batch of the chocolate raspberry oatmeal here http://www.piecrustcookies.com/2015/12/baked-oatmeal-three-stick-to-your-ribs.html was devoured within days as well! 

This recipe comes from Dough Eyed, a baker in Colorado, and will work at elevations for 4,000-6,000 feet. I can't vouch for what will happen at sea level. 

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High Altitude Chocolate Raspberry Muffins

Source: https://www.dougheyed.com/chocolate-raspberry-muffins/
Yields 12 or a few more muffins, depending on how full you fill the tins

2 c flour
1 teas baking powder
1/2 teas salt
3/4 c sugar
3/4 c unsalted butter, melted
2 T vegetable oil
2 large eggs
1/4 c sour cream
1 1/2 teas vanilla
1/2 c buttermilk
1 c mini chocolate chips
1 pint fresh raspberries, washed and dried gently

Mix the flour, baking powder, salt, and sugar together in a large bowl. Whisk together the melted butter, oil, eggs, sour cream, vanilla, and buttermilk in a medium bowl. Add the wet ingredients to the dry ingredients, and fold together gently, until there are a couple of flour pockets remaining. Stir in the chocolate chips and raspberries until just barely combined. Cover, then let the batter rest for 20 minutes. 

Preheat oven to 375F and prepare the muffin tin by lining with paper liners. (I didn't, and wish I had. the berries stuck to the pan, even though it was greased generously.) After resting, fill the tin generously with muffin batter. Bake for 20-25 minutes until golden brown. If you can stand it, let the muffins cool a bit, then enjoy! 

Ciabatta

While many folks have turned to sourdough during the pandemic, my "comfort" bread has been ciabatta (I was lucky enough to have yeast in my freezer when others were having trouble acquiring it). I often "double" this by making one batch right after the other (I get four loaves for one oven heating). These loaves freeze well; to preserve the fresh, chewy texture I recommend you freeze what you won't use on baking day.

 

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Ciabatta

Source: Cook's Illustrated

Yields 2 loaves

For suggestions on adjustments for high altitude, see below.

For the biga:

1 c unbleached AP flour

1/8 teas instant or rapid-rise yeast

1/2 c water at room temperature

For the dough:

2 c unbleached AP flour (I've used 1 1/2 c AP plus 1/2 c whole wheat)

1/2 teas instant or rapid-rise yeast

1 1/2 teas table salt

3/4 c water at room temperature

1/4 c milk at room temperature

(or use 1 c water with 2 T powdered milk)

Between 8 and 24 hours before you want to bake, mix together the ingredients for the biga and allow to sit on the counter covered. (Once I couldn't attend to the bread after 24 hours so I put the biga into the fridge for another 24 hours. It didn't seem to hurt it.)

A couple of hours before you want bake, place the biga into the bowl of a stand mixer fitted with a dough hook and add all the ingredients of the dough. Mix together on low speed for a few minutes to get all the flour moistened. Turn the mixer to medium and allow to knead for 10 minutes. In a few minutes the dough will gather around the dough hook and look like it is climbing up. This is a very wet dough and as it becomes cohesive it will slap around the bowl a bit and may cause the mixer to walk around on your counter. So stay close and/or place a wet wash cloth or towel under your mixer to minimize this problem. It's recommended you don't add flour even though you think the dough is too sticky. However, I've added a tablespoon when it hasn't become cohesive after kneading 5-6 minutes.

You can place the dough into a new bowl for rising but I usually just leave it in the mixer bowl and cover it. (This method may be difficult if your machine has a post in the middle of the bowl.) Let the dough rise for 1 hour; use a rubber spatula sprayed or rubbed with a bit of oil to turn the dough over itself. Place the spatula under the dough on one side and turn it, rather like folding. Rotate the bowl and repeat folding ahead of previous fold. Turn the dough a total of 8 times around the circumference of the dough. Cover and allow to rise for 30 more minutes and turn the dough 8 times again. Allow to rise one more 30 minute period.

Place a pizza stone in your oven on the lower-middle rack and preheat to 450F. It's best to give your oven 30 minutes to reach full heat. Place a sheet of parchment paper close to the top edge of a pizza peel and sprinkle a little flour where you'll place the loaves.

Generously flour the counter and turn out the dough. Use a bench scraper or a knife to cut through the dough and with well-floured hands form each piece of dough into a loaf by flattening slightly (you don't want to get rid of all those nice bubbles) into a rectangle about 12 by 6 inches. Keeping your hands floured is the key to success when working with this sticky dough. Fold the short side down and then the opposite side up, like a letter. You should now have a rectangle about 7 by 4 inches. Don't worry too much about the exact size but this is a good general recommendation. Carefully move this loaf to the parchment paper on the peel and place the dough to one side. Repeat flattening and folding with the remaining dough and place it on the other side of the peel. You should have 2 loaves about 4-5 inches apart. (You can also cut your parchment paper into 2 pieces 12 by 6 inches and set them on the peel side by side.)

Sprinkle the tops of the loaves with flour and cover with plastic wrap and allow to rise about 30 minutes. Small bubbles will appear on the top of the dough. Using floured fingers poke the dough and lengthen the loaves to about 10 inches (and about 6 inches wide). Spray lightly with water and use the pizza peel to transfer the loaves and parchment paper on to the stone, making jerky, forward moves which will shake the loaves into the oven. During the first 5 minutes of baking, open the door and spray the tops of the loaves with water two more times. 

Bake for a total of 22-27 minutes until the bread measures 205-210F on an instant read thermometer. Use the peel to slide under the parchment paper and remove both loaves from the oven at once. Place on a rack to cool completely.

Notes on higher altitudes:

I find that at my altitude (5000 feet) the lower atmospheric pressure  means loaves formed as recommended above makes for flatter loaves that I'd like (they're still tasty, though). So I have taken to rolling the dough  (instead of folding like a letter) and placing a thinner, longer loaf onto the pizza peel before the final rise. My loaves at this point are more like 8X3. In addition, when poking the dough just before placing in the oven, I try to keep the loaves more narrow and long, by manipulating the dough towards its center so I once again have a thinner loaf than called for. 

Another thing to consider when allowing this bread to rise at a higher altitude is shortening the rising times slightly (5 minutes or so). At the very least, don't let it go over the recommended time. 

Joanne Chang's Maple-Blueberry Scones

Earlier this year I made a purchase that serves as a cautionary tale when shopping at Costco when you have children. My three-year-old had been happily devouring frozen blueberries, requesting them for snacks repeatedly. I finally decided to purchase a huge Costco bag, when he abruptly decided he didn't like frozen blueberries anymore. This is one recipe that has helped make a dent in my stash. 

The whole wheat flour in these scones provides pleasing heft and a nutty flavor, both of which cuts the sweetness of the maple. Though these are nice anytime, they would also be perfect for any special occasion or holiday. 

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 Joanne Chang's Maple-Blueberry Scones

Source: New York Times Cooking
Yield: 8 scones

For baking at altitudes of 4000-5500 feet, make the measurements for both leaveners scant. 

Scones:

1 2/3 c whole-wheat flour
1 c all-purpose flour
1 1/2 teas baking powder

1/2 teas baking soda

1/2 teas kosher salt

3/4 c unsalted butter (1 1/2 sticks), cold, cut into half inch pieces

1/2 c créme fraîche, Greek yogurt or sour cream, at room temperature

1/2 c maple syrup

1/3 c buttermilk, at room temperature

1 large egg yolk, at room temperature

1 c fresh blueberries (or frozen, thawed by running under water for a few minutes and then dried in paper towels)

Using a paddle attachment in a stand mixer, mix the flours, baking powder, soda, and salt on low speed just long enough to mix them together. Put half the butter into the bowl and paddle until it is completely mixed into the flour, about 2-3 minutes. This step allows the butter to coat the flour so the scones will be tender. 

Add the rest of the butter to the bowl and pulse your mixer 3-4 times to break the cubes up a bit into the dough. You're trying to get small pieces of butter, which will keep the scones flakey. Don't overmix.

Mix the créme fraîche, maple syrup, buttermilk and egg yolk in a medium bowl until they are thoroughly mixed. Pour in the blueberries and gently stir. With the stand mixer on low, pour the blueberry mixture into the flour mixture and paddle on low for approximately 10 seconds as you get some of the liquid mixed into the flour. At this point, stop the mixer and remove the bowl so you can mix the dough by hand. Bring the dough together and lift it, turning it over in the bowl several times while getting all the loose flour mixed in. Form the dough into a ball, wrap it in plastic wrap and refrigerate it for an hour to 24 hours. The flour will fully absorb the liquid during this time.

When ready to bake, preheat the oven to 350F and place the rack in the center. Place parchment paper on a baking sheet.

Use an ice cream scoop or a half cup measure to scoop 8 mounds of chilled dough. Place them a few inches apart on the baking sheet. Place in the oven and bake for 35-45 minutes, turning the sheet halfway through the baking time. The scones are done when they are golden brown and firm when you press on them.

Remove and place pan on a cooling rack. While they are still warm, brush with the glaze (below) and let sit 30 minutes before serving. 

Glaze:

1/2 c confectioners' sugar

2-3 T maple syrup

In a small bowl mix together the sugar and maple syrup using enough syrup to make a thick but spreadable mixture. Set aside until the scones are out of the oven. This can be store for up to a week at room temperature but whisk before using. 

Cowboy Cookie Bars

When I finished baking fruit desserts this fall, I wanted something chewy and full of chocolate. The source recipe caught my eye, and it became my go-to cookie for a few months. Adding pecans made them reminiscent of cowboy cookies, but in a convenient, thick, and chewy bar. 

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Cowboy Cookie Bars

Adapted slightly from https://www.melskitchencafe.com/oatmeal-chocolate-chip-coconut-cookie-bars/
Yields a 9x13 pan, but the recipe can be doubled and baked in a 13x18 sheet pan for feeding a crowd

Notes for baking at about 4,500 feet:

add 1 T and 1 scant T flour
reduce the sugar by 1 1/3 T
add 1/2 teas vanilla

These high altitude changes result in a stiff dough, so much that I strongly recommend using a stand mixer. 

3/4 c rolled oats
1 2/3 c all-purpose flour
1 teas baking soda
1/2 teas salt
3/4 c salted butter, melted
1 1/3 c packed brown sugar (light, dark, or a mix)
1 large egg
1 large egg yolk
1 teas vanilla
3/4 c unsweetened coconut flakes
2 c dark chocolate chips
1 c pecans, chopped

Heat oven to 350F. Line a metal 9x13 pan with parchment paper and spray it lightly with cooking spray. 

Pulse the oats, flour, baking soda, and salt in a blender until the oats are finer than quick oats but not as fine as flour. 

Mix the butter, brown sugar, egg, egg yolk, and vanilla in a stand mixer until the batter lightens a bit in color. Add the dry ingredients and combine, then add the coconut, chocolate chips, and nuts. 

Press the dough into the prepared pan. Bake for about 20 minutes until set around the edges but still slightly soft in the center. Be careful not to overbake. 

Peach Poundcake

I know it's October, but it is still firmly harvest season for me, and I'm nursing a few more peach desserts out of the quarter bushel of peaches slowly going bad in my fridge. Here was a decadent one I tried recently. The simple peach glaze on this cake is out of this world. Judging from the picture on the original recipe, I need to make more of it next time. 

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Peach Poundcake

Source: New York Times Cooking 

Yield: one 9X5 cake

The recipe specifies red-hued peaches. The bolder the color of the peaches you use, the more blush will color the glaze will have. However, if you are bothered by tiny flecks of skin you can peel the peaches. Don't let current shopping difficulties keep you from trying this cake. You can even use frozen peaches.

To bake at altitudes around 5000 feet, make these changes:

add 2 1/2 T flour

remove 1 1/2 T granulated sugar

1 c unsalted butter (2 sticks) melted and cooled to room temperature, plus more for the pan

2 1/2 c all purpose flour, plus more for the pan

3 medium, ripe, red-hued peaches (about a pound)

1 T fresh lemon juice

3 large eggs plus 1 large egg yolk, beaten

1 1/2 teas vanilla extract

1 c unsifted confectioners' sugar, plus more as needed

1 1/2 c granulated sugar

2 1/2 teas baking powder

3/4 teas kosher salt

Preheat oven to 325F. Prepare a 9X5 loaf pan by lightly buttering and flouring it.

Dice 1 peach into 1/3-inch pieces. Use a paper towel to pat them dry and set them aside. 

Place the remaining 2 peaches and the lemon juice in a food processor or blender and purée them by running on high. Place 1 level cup of the purée into a mixing bowl followed by the butter, eggs, egg yolk, and vanilla. Combine with a whisk.

Scrape down the sides of the processor or blender and make the icing with the remaining peach purée. Add  1 c confectioners' sugar to the purée and blend on high until well mixed. The glaze should be thick but a consistency that can be drizzled. To adjust add more sugar or water. Set aside, covered, until time to glaze the cake.

Whisk the flour, granulated sugar, baking powder, and salt in a large mixing bowl. Add the peach mixture to the flour mixture and whisk or stir well until well combined. Fold in the diced peaches. Scrape the batter into the prepared loaf pan. Use the spatula to even out the top of the cake. Move to the oven and bake until the cake is crusty and golden brown about 75-80 minutes. Text by inserting a toothpick in the center. It should come out clean. Remove the cake from the oven. After 10 minutes cooling in the pan invert the cake and carefully remove it from the pan and place it on a cooling rack . 

While the cake is still warm, stir the icing one more time and spread or drizzle it over the top of the cake. Allow the extra to drizzle down the sides. 

Completely cool the cake and slice and serve. You can gild the lily by serving with peaches and cream.

Tightly wrap the leftovers and store on the counter for no more than 3 days if it makes it that long.

Dark Chocolate Cookies with Peanut Butter Mix-ins

These cookies deserve a better name, I know. But here's the story, so you'll know where the name comes from. Lately at the grocery store I've been browsing a bit more, grabbing things that I might want when they're on the shelves, instead of counting on the store being fully stocked all the time. Once, when I couldn't find the mini chocolate chips I was looking for, I grabbed a bag of peanut butter chips, thinking they would be good in a chocolate cookie. After researching my options, and waiting for a price-gouged bag of dark Reese's peanut butter cups to be delivered, I tried and enjoyed the inspiration recipe. But I wanted something with a bit more dark chocolate flavor, so I used a tried-and-true chocolate cookie recipe and added some of the peanut butter mix-ins. In a side-by-side taste test, I found the cookies from the inspiration recipe a bit crumbly, and their chocolate flavor paled in comparison. So while these cookies have both dark chocolate and peanut butter flavors, there isn't any peanut butter in the cookie so I can't call them chocolate and peanut butter cookies, because I didn't like the cookies that actually had chocolate and peanut butter both! Semantics? Probably. Delicious anyway? You bet. 

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Dark Chocolate Cookies with Peanut Butter Mix-ins

Adapted from https://www.lovefromtheoven.com/chocolate-peanut-butter-cookies/ and http://www.piecrustcookies.com/2015/12/chocolate-peppermint-cookies.html

Yields about 3 dozen

To bake at altitudes around 5000 feet, make these changes:

add 2 T flour

remove 2 T granulated sugar

2 1/2 c all-purpose flour

3/4 teas baking soda

1/2 teas salt

3/4 c Dutch-processed cocoa

1 c unsalted butter, at room temperature

1 c granulated sugar

1 c light brown sugar

2 large eggs

2 teas vanilla 

1 c dark chocolate chips

1 c peanut butter chips

10 Reese's dark chocolate peanut butter cups, frozen and roughly chopped

Preheat oven to 350F. Cream the butter and sugars in a mixer until smooth and fluffy, scraping down the sides of the bowl to incorporate everything. Add the eggs and the vanilla, and mix until combined. Then add the flour, baking soda, salt, and cocoa and mix briefly until almost combined. Finally, add the both types of chips and the candy. Bake for 10-12 minutes until cookies are set but still soft in the center. Let the cookies rest on the baking sheet for a few minutes before transferring the cookies to a cooling rack. Enjoy with a glass of milk! 

Pantry Crumb Cake

Like many other across the country, I'm baking more than normal these days. It's more for comfort and less out of boredom in my case; the current situation is providing a new test of my limits. I'm working from home, overseeing schooling for two older boys, caring for a toddler and a preschooler, and helping everyone deal with their emotions while also feeling quite a few emotions myself. So every comforting banana muffin helps.

Among the multiple recent batches of banana muffins are almond joy rice krispy treats, rice krispy treats with peppermint marshmallows, chocolate bread pudding, and this new-to-me pantry cake. A commenter on the original recipe suggested renaming it Covid Comfort Cake, so I'm not the only one who has enjoyed it. I hope it's comforting to you!

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Pantry Crumb Cake

1  8 or 9-inch round or square cake
Source: New York Times Cooking https://cooking.nytimes.com/recipes/1020946-pantry-crumb-cake

To bake at altitudes around 5000 feet make these changes to the cake amounts:
add 1 1/2 T flour
remove 1/2 T sugar

For the topping:

1/2 c brown sugar
1/4 c unsalted butter, melted
1/4 c all purpose flour
1/4 c oats
1 teas spices (cinnamon, ginger, cardamom, or nutmeg in any combination; I used 3/4 teas cinnamon and 1/4 teas cardamom)
1/2 teas salt

For the cake:

1 1/2 c flour
1 teas baking powder
1/4 teas baking soda
1/2 teas salt
1/2 c unsalted butter, softened
1/2 c sugar
2 eggs
2 teas vanilla
2/3 c sour cream, yogurt or nondairy yogurt, buttermilk, crème fraîche, or milk acidified with 1 tablespoon lemon juice
1 teaspoon grated lemon or orange zest (optional)
½ cup fresh, frozen and thawed, or canned fruit, such as blueberries, raspberries, cherries, grated apple or pear, chopped pineapple (optional)

Preheat oven to 350F and butter your cake pan. This will work in an 8- or 9-inch round or square pan.

Mix all the topping ingredients together in a small bowl and set aside.

The original recipe was fiddly about combining ingredients. Here's my lazy version: beat the butter and sugar in a mixer for several minutes until fluffy and light. Add the eggs and vanilla, and beat again, scraping down the sides of the mixer bowl a couple of times. Mix in the sour cream fully, then add the flour, baking powder and baking soda and mix until just combined. If using, fold in the zest and/or fruit by hand.

Pour the batter into the prepared pan. Stir the topping mixture so it breaks up into crumbs and then sprinkle the crumbs evenly over the batter. Bake for 45-55 minutes, until a toothpick comes out clean, and let the cake cool in the pan. 

Maple Molasses Oatmeal Cookies

I made these unique, delicious cookies back at the beginning of November. The flavors definitely fit fall season baking (and since I didn't manage anything pumpkin, this will have to be my one seasonal nod), but they also seem right at home for Christmastime baking.

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Maple Molasses Oatmeal Cookies

Source: Dough Eyed
Yields about 4 dozen cookies

This is a high altitude recipe; it will work at 4,000-6,000 feet above sea level.

1 1/2 c softened butter
2 c sugar
2 eggs
1/2 c molasses
3 teas maple extract (I used imitation)
4 c flour (2 c whole wheat flour is nice)
2 c oats
2 teas cinnamon
2 teas baking soda
1 teas salt
1/2 c or more additional sugar for rolling

Preheat oven to 350F and prepare two baking sheets by lining with parchment paper.

Beat together the butter and sugar in a large bowl until creamy. Add the eggs, molasses, and maple extract and stir until combined. Then add the flour, oats, cinnamon, baking soda, and salt. Beat until a dough forms, and every ingredient is incorporated.

Use your hands to create dough balls about 2 T in size. Then, roll each ball in the additional sugar until fully coated. Bake on the prepared sheets with about 2 inches between the dough balls; 14 minutes was about right in my oven. The cookies should be cracked and set. Let them cool completely.

Chocolate Chip Breakfast Cookies

These chewy cookies are adapted from a recipe titled "Best Healthy Chocolate Chip Cookies" found on Food52.com. The author used coconut sugar which keeps your blood sugar from spiking (hence the "healthy" moniker). I prefer the flavor of granulated sugar so mine aren't quite as healthy. You choose.

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Chocolate Chip Breakfast Cookies

Adapted from food52.com
Yields about 32 cookies

adjustments for altitudes of 3500-5500 feet

add 1 1/2 T almond flour

subtract 1 1/2 T sugar

subtract 1/2 teas baking soda
eggs at room temperature

3 large eggs

1 T vanilla extract

1 1/2 c creamy unsalted almond butter (well stirred and at room temperature)

3/4 c almond flour

3/4 teas fine-grain salt

1 1/2 c sugar (granulated or coconut sugar)

1 1/2 teas baking soda

3/4 c chopped walnuts or pecans

3/4 c rolled oats

3/4 c dark chocolate chips or chopped dark chocolate

a bit of flaky sea salt, to sprinkle on top if you desire

Place a silicone baking mat or parchment paper on 2 or 3 baking sheets. Bring your oven to 375F.

Beat the eggs, vanilla, and almond butter in a large bowl until combined. Add the almond flour, salt, sugar, and baking soda, stirring until smooth. Add the nuts, oats, and chocolate chips and stir. This will take a bit of work because the dough will seem crumbly and rather dry, which is okay. (Unless you use a liquidy almond butter, see note below.)

Use a tablespoon or a tablespoon scoop to pick dough up and place in your hands. Roll the dough to compress into mounds and place on the baking sheet. If you used the runnier almond butter, flatten the cookies a little in the center so they look like hockey pucks. If you used a drier brand your dough may not look much like dough, kind of dry and crumbly. I found I could press this type of dough together with my hands and the cookies turned out fine.

If using, sprinkle with the salt.

Bake for 10-15 minutes (for my oven it is 11 minutes). I like them to look just slightly undercooked but you may like them once they are golden brown around the edges. 

Take them from the oven and allow to cool on the cookie sheet for 10 minutes. Transfer them to a cooling rack to cool completely. 

Note:

The original author used coconut sugar and indicated that the quality of these cookies goes down markedly after the first day. So she divides the recipe and cooks only a third. I find that granulated sugar keeps these cookies quite moist for several days.

I've made these 4 times now and each time they've been different (but always tasty). This recipe may be more sensitive to brand characteristics than some baked items. I've used 3 different types of almond butter and have begun to believe my favorite comes from Trader Joe's, but I'll try Costco's Kirtland brand again because it is affordable. If you try these cookies and aren't as happy with the outcome, try again using a different brand of almond flour. 

Clementine Cake

If you like seasonal foods, here's a wintry dessert that can brighten your day with its sunny appearance. Don't be put off by the length of the recipe. The cake is as easy as zucchini bread but I've posted several options for topping it.

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Clementine Cake

Adapted from Cook's Country Magazine
Serves 8-10

Cook's Country instructs cooks to make candied slices of clementines for garnish. They look very pretty on the cake but I found them awkward to eat. I prefer making a glaze with some clementine zest. I'll give instructions for both.

For the cake:

Altitude (3500-5500 ft) adjustments:

add 1 T flour
reduce baking powder to 1 teas
reduce sugar by 1 1/2 T

Note about almonds and blanched almond flour:

I checked with Cook's Country magazine about using almond flour rather than making your own by processing whole blanched almonds; they prefer whole almonds because toasting the almonds adds extra flavor to the cake. However, you can, and should, toast almond flour, if you use it. It's not hard; just don't leave it unattended for any length of time. Place the almond flour in a 12-skillet over medium heat and cook for 5-7 minutes stirring frequently until the almond flour has darkened in color and smells fragrant. Let it cool for 20 minutes before proceeding with the recipe. Also, make sure you weigh the almond flour since measuring it by cup will be different than measuring whole almonds. I also read on Washington Post that you can toast nut flours for 25-30 minutes in the oven at 250F. I'd advise stirring once or twice and checking as the end of the roasting time approaches.

9 ounces clementines (about five 2-inch diameter) unpeeled, stemmed
2 1/4 c sliced blanched almonds, toasted (or 7 1/2 ounces blanched almond flour, toasted)
1 c AP flour
1 1/4 teas baking powder
1/4 teas salt
10 T unsalted butter, cut into 10 pieces and softened
1 1/2 c granulated sugar
5 eggs

Place oven rack in the middle position and preheat oven to 325F. Prepare a 9" springform pan by spraying with cooking spray. Then line the bottom of the pan with parchment paper and spray or butter the paper and sides of the pan.

Place the clementines into a microwave safe bowl and cover with a lid. Cook on high in microwave until clementines are softened and some juice has been released (about 3 minutes). Throw the juice away and allow the clementines to cool for at least 10 minutes.

Place the almonds, AP flour, baking powder, and salt in a food processor and run until the almonds are finely ground, about 30 seconds. Move to another bowl. (If you use almond flour, when it has cooled add the AP flour, baking powder, and salt directly to the almond flour in the skillet; no need to move it to bowl.)

Place the cooled whole clementines to the processor container and process until smooth as you can get them, about a minute; scrape the sides down if necessary.

With a stand mixer and paddles, beat the butter and sugar on medium-high until pale and fluffy for about 3 minutes. (If  you don't have a stand mixer, use a hand mixer to cream the butter and sugar. Or if you've got a Bosch, use the cookie paddles on medium speed.) One at a time, add the eggs and scrape the sides of the bowl down if needed. Beat in the clementine puree until incorporated.

Turn your mixer to low and add the almond/flour mixture in 3 additions until just combined. If needed, scrape the sides of the bowl. Remove paddles (or beaters) from the bowl and use a rubber spatula to stir the batter a final time or two. Move the batter from the bowl into the prepared pan. Smooth the top. Place the pan in the oven and bake until a cake tester comes out clean, 45-55 minutes. Place the finished cake on a rack and allow to completely cool (about 2 hours).

Run a plastic knife around the edge of the pan and remove the cake. Drizzle with glaze and see directions below for optional candied clementines.

For a thin glaze:

1 c confectioners' sugar
pinch of salt
1/2 -1 teas clementine zest (optional if you are using candied clementine slices)
2 T clementine juice (or water) or more if needed

Mix  ingredients together. If it is very thick add water or juice, teaspoon by teaspoon until thin enough for drizzling. Use a rubber spatula to drizzle over the top of cooled cake. Let glazed cake sit on counter for an hour or so while glaze sets.

For a thicker glaze:

2 c confectioners' sugar
2 1/2 T clementine juice or water, plus extra if needed
pinch of salt
1/2 -1 teas clementine zest (optional if you are using candied clementine slices)

In a bowl, stir sugar, water, and salt together and whisk until smooth. If it is very thick, add water half a teaspoon at a time until the glaze is the consistency of thick craft glue.

Place the cake on a serving platter and pour the glaze over the top. Smooth with an off-set or rubber spatula and let some of the glaze run down the sides of the cake. Let it sit out for at least an hour so the glaze will set.



For candied clementines:

4 clementines, unpeeled, stemmed
1 c water
1 c granulated sugar
1/8 teas salt

Slice the clementines about 1/4 inch thick. Bring to a slow boil  the water, sugar, and salt in a small saucepan and keep heat at medium. Simmer until the sugar has dissolved.  Place all the slices, excepting the rounded ends, in the mixture and cook the fruit. Use paper towels to make a triple-thick lining on a baking sheet. When the clementines have cooked until softened (6 minutes or so), place the clementines on the prepared sheet. Cool for 30 minutes or more turning them over once.

Just before you plan to serve, choose eight of the candied clementine slices. If there is any excess moisture, blot it away with a paper towel. Place the clementines around the edges of the cake evenly so there will be one candied clementine for each of 8 slices of cake. Serve.

This cake can be kept in airtight wrapping or a container for up to two-three days.

Perfect Chocolate Chip Cookies (with altitude adjustments)

Betsy and I went through a couple of weeks of concentrated chocolate chip cookie baking last December when she gave a presentation on high altitude baking. This is my current favorite recipe; plus these cookies already have a history.

During the holiday season, Betsy had to do without a refrigerator and freezer for a few weeks. I mailed Betsy a couple dozen cookies without high altitude adjustment so attendees could compare them to modified cookies. To protect their freshness they needed to be stored frozen but with no space at home Betsy used the freezer at the church right next door. This was a mistake because the bulk of the cookies disappeared before Betsy's presentation. Happy holidays for someone! I imagine the cookies tasted so good to the 'testers' that they couldn't stop at just one. These are hard to resist!

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Perfect Chocolate Chip Cookies (with altitude adjustments)    

Source:  Cooksillustrated.com
Yield: 16 large cookies

Changes needed for altitudes of 4000-5500 feet above sea level:

add 1 T flour
reduce baking soda to 1/4 teas
reduce granulated sugar by 1 T




1 3/4 c flour
1/2 teas baking soda
14 T unsalted butter (1 3/4 sticks)
1/2 c sugar
3/4 c packed dark brown sugar
1 teas table salt
2 teas vanilla
1 large egg
1 large egg yolk
1 1/4 c semisweet chocolate chips
3/4 c chopped and toasted pecans or walnuts, optional

Preheat the oven to 375F with the rack in the middle position. Place parchment paper on 2 baking sheets (18X12). (You may use smaller sheets but will need to bake in more batches.)

In a medium bowl, mix the flour and soda together and set aside.

In a 10-inch skillet (avoid non-stick since it makes it hard to monitor browning) heat 10 tablespoons of butter until melted. Swirling the pan constantly, continue to cook until the butter has browned to a dark golden brown color with a nutty smell. Remove from the heat and using a heat resistant rubber spatula, place the browned butter into a large bowl. Stir the remaining butter into the melted butter and stir it until it has melted completely.

To the bowl containing the butter, add both sugars, salt, and vanilla. Stir until well mixed. Add the egg and yolk and whisk until there are no sugar lumps visible. Allow this mixture to stand for 3 minutes, then whisk it for 30 seconds. Repeat the process of resting and whisking twice more until the mixture is glossy, smooth, and thick. (Don't skip this step; it will allow more of the sugar to dissolve before mixing other ingredients in which improves flavor and texture.)

Stir the flour mixture into the sugar mixture using a rubber spatula or wooden spoon just until combined. Add the chocolate chips and nuts (if using) stirring just enough to ensure they are evenly distributed in the dough. This should also ensure no pockets of flour remain.

Divide the dough using a #24 cookie scoop, if you have one, or into portions of about 3 tablespoons (try a scant quarter cup). Place them on the baking sheets, 8 balls per sheet. Bake one sheet at a time for about 10-14 minutes (it's easy to misjudge cooking times with two in the oven and end up with some overcooked cookies).

Note:
You may make these smaller if you wish but modify the cooking time.

Tahini Chocolate Chip Cookies

A slight bitterness (from the sesame paste) contrasts with the deep chocolate--possibly a more grown-up rendition of this perennial favorite. They also posses an airy crispness at the edge while the middle is chewy.

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Tahini Chocolate Chip Cookies

Adapted from: New York Times Cooking

Yield: depends on the size you make them--my cookie scoop yielded 24

Adjustments for baking at altitudes of approximately 4000-6000 feet:

subtract 1 T sugar

add 1 1/2 T flour
use 1/4 teas baking soda
add a second teas vanilla

4 oz unsalted butter at room temperature

1/2 c tahini (sesame paste), well stirred and at room temperature

1 c light brown sugar

1 large egg, at room temperature

1 egg yolk, at room temperature

1 teas vanilla extract

1 c plus 2 T unbleached flour

1/2 teas baking soda

1/2 teas baking powder

1/2 teas kosher salt

1 c bittersweet or semisweet chocolate chips

With a paddle attachment of a stand mixer on medium speed cream butter, tahini, and sugar until fluffy. If you have a Bosch mixer use the cookie attachments. It may take up to 5 minutes. Add the egg and yolk, and vanilla and continue mixing for another 5 minutes at a medium speed.

Mix the flour, baking soda, baking powder, and salt and whisk together. Add this mixture to the butter/egg mixture until just combined. Fold in the chocolate chips by hand using a rubber spatula. This batter will be quite soft; don't worry, chilling will make it so you can handle it. Refrigerate for 12 hours at least which will ensure tender cookies.

Heat the oven to 325F and use parchment paper or a silicone mat to line a baking sheet. Use a scoop or spoon to form dough into balls and place on the baking sheet with 3 inches between balls so they can spread. Bake 13-16 minutes until barely golden brown around the edges. The center will be pale in the middle.  Allow to cool on a rack for 20 minutes.

Notes:

You may wonder if the extra 2 T flour is an altitude adjustment since you've seen those from time to time in our recipes. But in this instance the original sea-level recipe calls for a cup as well as 2 tablespoons. For altitude I've added even more, see above.

The original recipe is for a salted cookie. You may find that appealing--I do too, but I'm trying to limit salt intake. The cookies are great without the topping. However, if you wish, sprinkle the cookies with a flaky salt just as they come out of the oven.

You can find tahini in most supermarkets these days.

Chocolate Sour Cream Bundt Cake

This was a good use for excess sour cream almost at its expiration date before a long trip.  Since a whole bundt cake is a bit much for this household to manage, I cut the cake in half and froze it for a month. It thawed beautifully. I'm not sure I would top with a glaze before freezing, however.

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Chocolate Sour Cream Bundt Cake

Source:  Cook's Illustrated Magazine
Serves: 12-14

For altitudes of around 4000 ft to 6000 ft make the following changes:
2 T less sugar
2 T more flour
3/4 teas soda ( I may try less next time)

This time I didn't have enough regular cocoa so I used about 1/3 of the amount in Dutch processed. This may have affected how the soda reacted.

I found my kitchen was so cool the chocolate sour cream mixture started to set up while I was gathering and mixing other ingredients.

It seems the cocoa/butter coating of the pan was able to sit quite awhile without any trouble. I would extend it even higher in the pan since the batter filled the entire pan.

Recipe:

pan coating (cake release):

1 T butter, melted
1 T cocoa

Mix together in a small bowl. With a pastry brush, brush all of the interior of a standard bundt pan (12-cup). If the mixture becomes cool and thick, heat it again in the microwave for a 10 seconds or so. Inspect the pan (especially if it has a dark coating) to make sure that the mixture covers all the of the surface. I used all of the mixture.

Preheat the oven to 350F with the rack at the lower third of the oven.

For the cake, first step:

3/4 c natural cocoa (avoid Dutch processed because of the reduction of alkali)
6 oz bittersweet chocolate, chopped
1 teas instant espresso powder
3/4 c boiling water
1 c sour cream at room temperature

Combine the first 3 ingredients in a medium size bowl and pour the boiling water over them. Stir until smooth and well combined. Allow to cool to room temperature. Then stir the sour cream into the chocolate mixture ensuring no white streaks remain. This will look a lot like a bowl of frosting.

For the cake, subsequent steps:

1 3/4 c all purpose flour
1 teas table salt
1 teas baking soda
12 T (1 1/2 sticks) butter at room temperature
2 c packed light brown sugar
1 T vanilla extract
5 large eggs at room temperature

Mix the flour, salt and baking soda in a small bowl. Place the butter, brown sugar, and vanilla in a stand mixer and using the paddle attachment, mix at medium to medium-high speed for 5 minutes or so until creamed. Scrape the sides and add the eggs one at a time. Scrape the sides after adding 2 eggs and again when finished. Don't worry if the batter appears curdled or separated.

Combining the elements:

At medium low speed add about a third of the flour mixture and half the chocolate mixture and mix just until incorporated. Scrape sides of the bowl and add another third of the flour mixture and the remaining half of the chocolate mixture. Mix until incorporated. Stir in the last third of the flour mixture just until combined. Scrape sides and mix on medium-low until thoroughly combined, about 30 seconds. Place the batter in the prepared pan taking care not to leave batter on the inner sides of the pan above the level of the batter. (I found the batter came close to filling my pan.)

Place the filled cake pan into the oven and bake for 50 minutes. Test that cake is done with only a few crumbs remaining on the testing skewer. Remove from the oven and allow to sit in the pan for 10 minutes. Invert the pan onto a cooling rack covered with parchment paper. Allow to cool for at least 3 hours.

Top with any assortment of garnishes--powdered sugar, a glaze, or ganache. Serve as is, or with fruit and whipped cream or with ice cream.

One-bowl Brownies

We're still searching for our favorite brownie and I found a recipe in this month's issue of Cook's Country that has made it into our top five. (This recipe is so appealing it is showing up in other cooking blogs, too.) It has substantial chocolaty flavor and, if stored in the refrigerator, it has the chewiness Betsy and I like. There are a number of variations such as Nutella or mint brownies. Check the magazine out from your local library to find them.

Next time Betsy and I get together we plan a side by side test of brownies (might be harder on us than you'd think). Maybe this one will win!

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One-bowl Brownies

Source:  February/March issue of Cook's Country

Yields one 9X13 pan

In parentheses are amounts I used for an altitude of almost 5000 feet.

1/2 c plus 2 T boiling water, measured after boiling

2 oz. unsweetened chocolate, chopped finely

1/3 c Dutch-processed cocoa

2 1/2 c sugar (for altitude subtract 3 T)

1/2 c plus 2 T vegetable oil

2 large eggs pus 2 large egg yolks (for altitude have them at room temperature)

4 T unsalted butter, melted

2 teas vanilla extract

1 3/4 c flour (for altitude add 2 T)

3/4 teas salt

6 oz bittersweet chocolate, cut into 1/2 inch pieces or 1 c chocolate chips

Place oven rack to lowest position and preheat oven to 350F. Prepare 9X13 baking pan by lining with foil. (See note below.) Coat foil with oil spray.

In a large bowl whisk the boiling water, unsweetened chocolate, and cocoa, stirring until the chocolate is melted. Add the sugar, oil, melted butter, eggs and yolks, vanilla and salt; stir until combined. Add the flour and stir until just incorporated. Mix in the chocolate chunks or chips. 

Place the batter in pan. Bake 30-35 minutes, rotating halfway through baking time and test with a toothpick. There can be a few crumbs attached. Remove the brownies from the oven and place the pan on a rack. Let cool for 1 1/2 hours. Using the foil as a sling, lift the brownies from the pan and place on the rack for an additional hour, until they are completely cool. Cut and serve. If you are looking for some chewiness, keep them in the refrigerator until you eat them. 

Note: 

Cooks' Country suggests placing two perpendicular pieces of foil so all sides are covered but these brownies didn't rise so much that the pan needed full coverage. I managed with one piece being  careful to press it fully into the corners. My pan is sufficiently covered up the sides but if you have a wider pan you may want to try folding two long pieces of foil so one is 13 inches wide and one is 9 inches long. Then lay them across each other so all sides of the pan are covered.

For an efficient hint when lining with one sheet of foil see this page.

Browned Butter Chocolate Chip Cookies

Many of us feel loyal to a favorite chocolate chip cookie recipe but browned butter makes this cookie exceptional.

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Browned Butter Chocolate Chip Cookies (with altitude adjustments)

 

Source:  The Washington Post

Yield:  36-45 cookies, depending on size

(for altitudes of 4500-5000 ft, follow changes in parentheses)

2 sticks unsalted butter, one at room temperature

1 c packed light brown sugar (for high altitude subtract 2 T)

2 teas vanilla (for high altitude add 1 teas)

1 teas molasses

1/2 c granulated sugar

1 large egg, plus 1 large egg yolk (for high altitude have eggs at room temp)

2 1/4 c flour (for high altitude add 2 T flour)

1 teas kosher salt

1 teas baking soda (for high altitude 3/4 teas)

1 c bittersweet chocolate chips

1/2-3/4 c toasted pecans, chopped

Flaky or coarse sea salt for sprinkling, optional

Melt the chilled butter in a 10-inch skillet over medium heat, giving the pan a swirl occasionally. The butter will foam and spatter and will start to form brown bits on the bottom of the pan and smell nutty. This can happen while it is still spattering so keep an eye on it and swirl the butter from time to time. When the bits on the bottom have turned amber brown remove the pan from the heat and pour the butter into a small bowl to stop the cooking. Let it rest for 20 minutes. 

Prepare oven by placing racks in upper third and lower third and start preheating to 350F. Line baking sheets with parchment paper or silicone baking mats.

Combine the room temperature butter and the brown sugar in a stand mixer or use a hand mixer. At medium speed, beat for 3-5 minutes until the mixture is smooth but not necessarily fluffy. Mix in the vanilla and molasses at medium-low speed until incorporated. 

Pour the brown butter into the mixture as well as the granulated sugar. With the mixer on medium low, beat until smooth, about 2 minutes. The mixture will become lighter in color and quite fluffy.

With the speed on low, add the eggs and beat for 1 minute. Scrape down the sides of the bowl and add the flour, salt, and baking soda. Beat on low just until incorporated. Fold the chocolate chips and pecans in with a rubber spatula and, at the same time, mix in any of the last bits of flour.

Spoon or scoop cookies onto the baking sheets, flatten slightly and sprinkle with salt. Place one sheet on each rack and bake for 12-15 minutes until golden brown (if you like them to remains soft rather than crispy, remove from oven while they look a little raw in the middle). Rotate and turn the baking sheets half way through. Let the cookies sit for 5 minutes on sheets before moving to cooling racks.

Note:

As much as I like salted sweets (cookies, chocolates, etc.) I think I'd prefer these cookies without it, giving the browned butter flavor a chance to shine. Try some both ways and see what you think.

Brazilian Carrot Bundt Cake

If your family needs more sweets in the coming week, here's a cake for Halloween. Although the cake isn't truly black and orange, it may be as close as one can come naturally. It nearly goes without saying that this can be baked any time of year.

As it stands, though, this cake will probably garner more adult fans since it isn't terribly sweet. Because it is another way to sneak a veggie into a treat, this recipe may be attractive to parents who bake. If you like something sweeter, consider adding chocolate chips to the batter or make the ganache with milk chocolate.

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Brazilian Carrot Bundt Cake

Source:  Food52

Yield: one bundt cake

I'm including changes for my altitude (4000-6000 feet) in parentheses. 

I haven't tested this, but if you choose to add chocolate chips for kids or adults who like more sweetness, I'd add about a cup of chips shaken with a tablespoon of flour to help them remain afloat in the batter. 

For the cake:

2 c (270 g) 1/2 inch carrot slices from 3-4 carrots, scrubbed but not necessarily peeled 

3/4 c plus 1 T neutral oil, vegetable or grapeseed

3 large eggs

1 3/4 c sugar (high altitude--334 g or remove 2 T sugar)

1 3/4 c flour (high altitude--260 g or add 2 T flour)

1 1/2 teas baking powder (high altitude--1 1/4 teas)

1 teas salt, table or fine sea salt

For the ganache:

6 oz (1 c) bittersweet chocolate, roughly chopped

1 teas honey

7 T unsalted butter, in half-inch slices

Heat the oven to 425F and place the rack in the center. Butter and flour a bundt cake pan.

Place the carrots, oil, eggs, and sugar into a blender. Blend until smooth (if you think your blender will need some help getting the mixture smooth, consider chopping the carrots smaller than half inch slices). Mix the flour and baking powder in a large bowl and stir well. Pour the carrot mixture into the bowl and stir with a spatula, making sure to scrape the bottom of the bowl, until no streaks of flour remain. If you want chocolate chips, add them now.

Place batter in the bundt pan. Pound the pan on a counter top a couple of times to remove any air bubbles. Put cake in the oven and bake for 5 minutes at preheated temperature and then lower the oven to 400F and continue baking for about 30 minutes. Test with a toothpick or cake tester and remove cake from the oven when the tester comes out clean or with a few crumbs.

Place on a cooling rack for about 10 minutes and then remove cake from the pan and allow to cool completely.

Place the chocolate, honey, and butter in a glass bowl and microwave on high for 30 seconds and stir. Repeat until you have a smooth mixture. It took about 3 repeats in my microwave. You may have to stir a few extra minutes after the last burst in the microwave to get remaining bits of chocolate to melt but it is better to spend time stirring than it is to overcook the chocolate. 

With the cake still on the cooling rack and over a baking sheet, spoon the ganache over the cake and let it sit until it has cooled before slicing and serving. I found the glaze was quite runny right after being microwaved so I repeatedly spooned over spots and attempted to cover all the cake. While it was still warm, I gathered glaze from the baking sheet and poured it on the cake. (There was still plenty of glaze left for a baker's treat.) If you prefer, you can just drizzle some glaze and leave some cake showing but in that case I recommend reducing the amounts in the ganache--possibly even halving the ingredients. 

The cake can be stored at room temperature in an airtight container--a large bowl can be inverted over a platter if you don't have a cake dome or carrier.

High Altitude Valentines Chocolate Chip Cookies

Growing up, on Valentine's Day, Mom would make us these big heart-shaped chocolate chip cookies. I have wanted to continue the tradition with my own boys, but the original sea-level recipe is particularly sensitive to altitude. For the past several years I've made changes to get these cookies to work where I live--it takes years because I only make these cookies for Valentine's Day.

This year, with recipe testing help from Mom, we finally figured it out.

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High Altitude Valentines Chocolate Chip Cookies

Adapted from Hershey's Chocolate Town Cookies
Yields at least 8 large heart cookies

1 c butter, at room temperature
199 g light brown sugar
93 g  granulated sugar
2 eggs, at room temperature
2 T light corn syrup
2 teas vanilla
365 g flour
3/4 teas baking soda
1 teas salt
2 c semisweet chocolate chips

(If you don't have a kitchen scale, use a packed 1 c of brown sugar, 6 1/2 T granulated sugar, and 2 2/3 c flour.)

Preheat oven to 350F.

Cream together the butter, sugar, eggs, corn syrup, and vanilla. Then mix in the flour, baking soda, and salt. Finally stir in the chocolate chips.

Line cookie sheets with parchment paper, then place the dough on the sheets in heart-like shapes. The cookies will spread a little so it's ok if your hearts aren't perfect. (The picture doesn't show parchment paper, but it also doesn't show the broken mess I made trying to get the cookies off the sheet!)

Bake for 12-14 minutes until the cookies start to brown on the edges but still look raw in the middle. You can adjust the heart shape somewhat while the cookies are still hot. Then leave the cookies on the sheets for several minutes before moving the parchment to cooling racks.

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Sea-level Valentines Chocolate Chip Cookies

When I (Colette) got this recipe on the back of a bag from the Hershey's Chocolate Town, (now it's billed as Chocolate World), shortening was a common ingredient in baking and the recipe called for 1/2 c butter and 1/2 c shortening. And it called for 2 tablespoons water. Since I altered the recipe to make it with butter (which is nearly 20% water), I removed the water but I only tested this at a high altitude. If you want to see the recipe as it was decades ago, see this site. But here, I am using all butter and no water.

1 c butter, at room temperature
1 c light brown sugar
1/2 c granulated sugar
2 eggs
2 T light corn syrup
2 teas vanilla
2 1/2 c all-purpose flour
1 teas baking soda
1/2 teas salt
2 c chocolate chips, either semi-sweet or dark

Preheat oven to 350F.

Cream together the butter, sugar, eggs, corn syrup, water and vanilla. Then mix in the flour, baking soda, and salt. Finally stir in the chocolate chips.

Line cookie sheets with parchment paper, then place the dough on the sheets in heart-like shapes. The cookies will spread a little so it's ok if your hearts aren't perfect.

Bake for 12-14 minutes until the cookies start to brown on the edges but still look raw in the middle. You can adjust the heart shape somewhat while the cookies are still hot. Then leave the cookies on the sheets for several minutes before moving the parchment to cooling racks.

High Altitude Chocolate Chip Cookies

As a child I made chocolate chip cookies from the Toll House recipe on the back of chocolate chip packages. I would carefully cream the butter and sugars, and then I would sit in front of the oven waiting and watching for the exact moment to remove the perfect cookies. At least once someone was unable to replicate the cookies to her satisfaction, despite using the same recipe. This history is just to show that I have pursued the perfect chocolate chip cookie for a long time.

Over the years I've messed with the recipe, reducing the butter and switching to dark chocolate chips. (Feel free to substitute semi-sweet if you prefer.) Since I moved back to the intermountain west I've made changes to both ingredients and cooking temperature to deal with high altitude baking problems. I also started making them with partial white whole wheat flour, which adds a pleasant nuttiness to the flavor but can make them dry, so I added an egg yolk. Now they're just about perfect, though there are still a couple of tweaks I want to try!

If you don't want to mess with the whole wheat flour, use all purpose and leave out the extra egg yolk.

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High Altitude Chocolate Chip Cookies

Adapted from Nestle Toll House Cookies

3/4 c salted butter, at room temperature (1 1/2 sticks)
139 g sugar
150 g brown sugar
1 1/2 teas vanilla
2 eggs plus 1 egg yolk
200 g white whole wheat flour
129 g all purpose flour
1 teas salt
1 teas baking soda
1 c chopped walnuts
2 c dark chocolate chips (Guittard are my favorite)

(If you don't have a kitchen scale, use the following amounts. Though not as precise, the cookies will still have better texture and flavor than the original sea level recipe. For each sugar, use: 1/2 cups + 3 generous tablespoons. For flour, use a combined amount of 2 1/4 c + 2 generous tablespoons.)

Preheat oven to 350F. If you haven't thought ahead, remove butter from the fridge, cut it up into tablespoons, and set out on a plate. It will be close enough to room temperature in about 10 minutes, while you are getting out the mixer and gathering all the other ingredients.

Beat butter, sugars, and vanilla in a stand mixer until creamy. I look for the color to lighten significantly, and scrape down the bowl several times. Add eggs and yolk, then mix again. Add flour, baking soda, and salt, then mix again. Finally, add the chocolate chips and nuts, and mix in.

Drop roughly tablespoon-sized portions of dough onto ungreased cookie sheets, then bake for about 12 minutes until the cookies are beginning to brown on the edges. Let the cookies rest on the cookie sheets for a couple of minutes before moving them to cooling racks.

High Altitude Cowboy Cookies

I used to love Cowboy Cookies but haven't made them for years. A recent Cook's Country Magazine included this recipe which I couldn't wait to try. I made some small changes so the recipe would work at my altitude but they turned out wonderfully. Check out the notes at the end for original ingredients, particularly if you live at sea level.

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High Altitude Cowboy Cookies

Adapted from: Cook's Country

Yield: 16 large cookies

183 grams flour (or 1 1/4 c plus 1 T)

3/4 teas baking powder

1/4 teas baking soda

1/2 teas salt

278 grams light brown sugar (or 1 1/2 c packed minus 1 1/2 T)

12 T (1 1/2 cubes) unsalted butter, melted and cooled

1 large egg plus 1 large egg yolk, at room temperature

2 teas vanilla

1 1/4 c old-fashioned rolled oats

1 c pecans, toasted and coarsely chopped

1 c sweetened shredded coconut

2/3 c chocolate chips (semi-sweet are called for, I used dark)

Place a rack in the middle of the oven and preheat to 350F and line two cookie sheets with parchment or a silicone baking mat. 

Place the dry ingredients, flour, baking powder, baking soda, salt in a bowl and mix to combine. In a large bowl mix the sugar, melted butter, eggs and vanilla. Stir in the flour mixture until combined. Then add the oats, pecans, coconut, and chocolate chips. 

For large cookies, use a quarter cup measure (sprayed with cooking spray) to portion 8 cookies onto each baking sheet. Stagger the rows so you have two rows of three along the long edges and a row of two in the middle. You can also use a large ice cream scoop but you might want to measure to be sure it holds 1/4 cup. 

Place one baking sheet in the oven and bake for 15-17 minutes rotating about halfway through. Bake until the cookies are slightly browned on the edges but still look shiny and raw on the top. Don't over bake unless you like crispy cookies. 

Remove from the oven and allow to set for 5 minutes before removing to a cooling rack.

Notes:

The original recipe for sea level calls for the following and otherwise ingredients are the same:

1 1/4 c flour

1/2 teas baking soda

1 1/2 c brown sugar

I apologize that I can only give ingredient amounts for elevations around 5000 feet and sea level. If your elevation is somewhere in the middle, I don't know what to advise except to compare your yours with these two and split the differences accordingly. It might take a few trials.

These cookies are so large that you may wish to bake smaller cookies. That is perfectly fine, but they will cook for a shorter period.

I haven't tried this but Cook's Country gives directions for freezing the dough in the portions on the cookie sheet. After they are frozen solid, portions can be kept in a freezer bag a couple of months. Do not thaw but place in oven (at 350F) and bake for 17-19 minutes.

Chocolate Chip Pumpkin Bread

I had the pleasure of attending a presentation given by Mel from Mel's Kitchen Cafe in the fall. She was speaking to an audience of college students, so she focused on strategies to get started cooking, when you have limited space and a limited budget. Though I'm years and years past my college days (!) Mel inspired me to stay in the cooking game. Most of the time I feel good about my attempts to cook most days, even simply, but some days and weeks I struggle.

I like to eat a variety of tasty and healthy food, but it is difficult to feed a growing family well amidst work, kids' activities, and varying tastes. As you all know, cooking involves planning, shopping, execution, and cleanup! It just plain requires a significant time commitment, even when you apply expert advice like Mel's. But I fight the daily and weekly fight because I think it's worth it--for our health, for our environment, for our pocketbook, and for the development of important hands-on life skills. And because I believe in the power of sitting down together to eat with the people you love. 

With that little manifesto over, here's a recipe from Mel that seems more suited to the fall than the winter. (You can see from the picture that I didn't try it until December myself!) But I think it's good enough to enjoy anytime!

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Pumpkin Chocolate Chip Bread, High Altitude (4500 feet)

Adapted from the sea level recipe at Mel's Kitchen Cafe

Yields 3 8.5 x 4.5 inch loaves

365 g (approximately 2 c + scant 3/4 c) flour

146 g (approximately 1 c + 1 T) white whole wheat flour

464 g (approximately 2 1/4 c + 1 heaping T) sugar

2 teas baking soda

2 teas cinnamon

1 teas nutmeg

1 teas salt

2 c dark chocolate chips (use your preference of chocolate here)
1 15 oz. can pumpkin puree

1 c canola, vegetable, avocado, or melted coconut oil

4 large eggs

2/3 c water or buttermilk

Preheat oven to 350F. Grease 3 loaf pans. (Mel says you could use 2 9 x 5 inch pans instead.) 

Mix flours, sugar, baking soda, cinnamon, nutmeg, salt, and chocolate chips in a large bowl. 

Whisk together the pumpkin, oil, eggs, and water/buttermilk in a medium bowl until well combined. Then stir the wet ingredients into the dry, until barely combined, no more. 

Pour the batter into the loaf pans and bake for 50-70 minutes or until a toothpick comes out clean. Let the pans sit outside the oven for 10-15 minutes, then run a knife gently around the edge before placing the bread on a cooling rack to cool completely. 

I didn't try this but Mel says the bread freezes well. Wrap a loaf in plastic wrap then tin foil before freezing.