Rocky Ledge Bars

When I saw this recipe on Beantown Baker, I knew I had to give it a shot. This is a great recipe for using up those random baking items in the cabinet. The only change I’d make in the future, would probably be to skip the caramel pieces – when solidified, they were a bit tougher to chew through. Feel free to throw in butterscotch or peanut butter chips or nuts instead of or in different proportions to the mix-ins listed below.

Again, not the prettiest of photos (I’ve since learned to use my camera a bit better) but I promise good reviews.

Rocky Ledge Bars

Adapted from Beantown Baker

Originally from Martha Stewart

Makes 36 bars

Ingredients:

  • 1 stick unsalted butter, at room temperature
  • 2 1/4 c. all-purpose flour
  • 2 1/4 tsp. baking powder
  • 1 tsp. salt
  • 1 1/2 c. brown sugar
  • 3 eggs
  • 1 tsp. vanilla extract
  • 1 c. mini marshmallows
  • 1/2 c. semi-sweet chocolate chips
  • 1 c. white chocolate chips
  • 18 squares individually wrapped caramel, chopped into quarters
  • 1 1/2 c. toffee chips

Preheat oven to 350F. Butter a 9×13 baking dish. Lay a piece of parchment paper in dish, covering the bottom with a bit overhanging the sides. Butter parchment.

In a medium bowl, combine marshmallows, chocolate chips, white chocolate chips, caramel, and toffee. Mix together and set aside.

In a stand mixer fitted with the paddle attachment, beat butter and sugar until light and fluffy, about 2 minutes.

Add eggs and vanilla, beating until combined.

Sift in flour, baking powder, and salt, beating until combined.

Remove bowl from the mixer and fold in half of the mix-ins – the marshmallows, chocolate chips, caramel and toffee.

Pour batter into prepared pan and spread evenly. Sprinkle remaining mix-ins on top of the batter so that the top is covered.

Bake about 35 minutes, until the top is golden brown and  a toothpick inserted into the center comes out clean.

Using the parchment overhang, remove bars from plan and place on a wire rack. Allow to cool completely.

The directions also said once cooled, to chill on a baking sheet in the fridge until set, about 30 minutes.  I omitted this step and the bars seemed to come out fine.

With a serrated knife, cut into desired shapes and sizes.

Store in an airtight container for up to a week.

2010 Easter Menu

This year was a small, quiet Easter gathering – just me, the hubby, and the parents. A little something special for the main course (potato pave!) and some easy items and leftovers for appetizers and dessert.

Happy Easter!

2010 Easter Menu

Appetizers Throughout the Afternoon

Cheese & Crackers

Deviled Eggs

Entree:

Garlic Encrusted Beef Tenderloin with Horseradish Sauce

Potato Pave

Roasted Asparagus

Dessert:

Raspberry Chambord Sorbet

Ice Cream

Potato Pavé with Parmigiano-Reggiano: 75% Successful

The highlight of this year’s Easter dinner was one of the side dishes at our 2009 wedding (and yes, I couldn’t resist throwing a photo of our amazing tables & library venue in here) – potato pave. I remember sitting with out outstanding caterers (Chef’s Expressions), being slightly doubtful that I’d like the dish, thinking only of a gratin, and at the same time, being in awe of the process – potato pave takes two days to make, and is baked twice.

The potato pave was FANTASTIC. Since our reception, I’ve been dying to recreate almost all the food we chose, particularly the shiitake mushroom chopsticks and the potato pave. So, with my parents in town for Easter, I decided to give the latter a whirl. Now, my dish could not rival the beautifully tiered pave of Chef John, but it was tasty. I give myself a 75% – it was delicious just not quite as pretty. However, I think I know where I went wrong in the pretty-factor – some combination of the following:

  1. The potatoes have to be sliced extremely thin. My mandolin wasn’t cutting it, so I cut the potatoes by hand. Some were a bit uneven, and perhaps a bit too thick.
  2. A little more cream and cheese in between the layers, to make the layers stick together a little better.
  3. I also needed something better to weigh down the potatoes, and should have left it in the fridge longer. I used soup cans as recommended, but ended up with some uneven potatoes. I’d recommend using a similarly sized Pyrex dish or bricks… something that will lay evenly across the top of the potatoes. The potatoes should be weighed down 2-24 hours. I did about 4 hours, and should have left it in longer.

This is definitely a recipe I’ll be trying again, attempting to perfect. If I can’t get it right, I may be begging Chef John for a day in the kitchen!

Potato Pavé with Parmigiano-Reggiano

Adapted from Epi Ventures

Serves 4-6*

Ingredients:

  • 6-8 Russet Potatoes, peeled
  • 4 oz. heavy cream
  • Parmigiano-Reggiano, freshly shredded
  • Salt & Pepper
  • Butter (for heating potato pave)*

* Servings depend on how you portion out the potato pave. I used a 2 1/2 – 3-inch round biscuit cutter, and only got 4 full circles out of it (and used 3 Tbs. unsalted butter for heating). However, if you cut into squares or triangles, you can get 6 or more servings (and thus, would need more butter).

Make the Dish & Cook

Preheat oven to 350F and butter a 9×9 baking dish.

Thinly slice the potatoes with a knife or mandolin. Make them as thin as can be! I recommend slicing 6 of the potatoes, as I ended up with some left over.

Toss sliced potatoes in a bowl and coat with heavy cream.

In the buttered baking dish, layer potato slices (coated in the cream) across the baking dish, overlapping slightly. You should have 4 rows of potato slices.

Sprinkle the layer with salt, pepper, and cheese.

Repeat the process 2 more time, so that there are a total of 3 layers of potatoes.

Set the dish on a baking sheet (it drips a little bit when baking – I learned it the hard way!) and cover with aluminum foil. Bake for 75 minutes.

Remove foil and bake for another 15 minutes (for a total of 90 minutes) so the top becomes golden brown.

When cooked through (potatoes will be cooked through and easily pierced by a fork), remove from oven. Cover gain with foil and weigh down pave with a heavy brick or a similarly sized Pyrex dish.

Refrigerate:

Refrigerate the covered dish, weighed down, for at least 2 hours, preferably overnight.

Do not skip this step. Weighing down the potato pave will compress it, and makes a potato pave what it is!

Cook again:

Just prior to serving, remove dish from fridge and cut into desired portions. I used a 2-1/2 – 3 inch round biscuit cutter, but you can slice into triangles or squares if you prefer.

In a large skillet over medium heat, melt butter. Add potato pave, cooking 3-4 minutes per side, so the potato pave is reheated throughout.

Book Review: Sarah’s Key

Book Review:

Sarah’s Key

By Tatiana de Rosnay

In July 1942, French police gathered thousands of Jews living in Paris and the French countryside at the orders of the occupying Germans, to be deported to the Nazi concentration camps. Sarah’s Key is the story of a young girl who survived Vel’ d’Hiv’ roundup – the challenges to her survival and dealing with the awful aftermath of that summer. Sarah’s story is intertwined with that of Julia, an American journalist living in France, researching Vel’ d’Hiv.’ Julia learns of a personal connection to France’s dark spot in history, and becomes increasingly invested in researching the roundups.

Life in France during WWII was something I was unfamiliar with, and therefore enjoyed learning a bit about the country at the time. I found Sarah’s Key well written and easy to read despite the difficult subject. De Rosnay also did a great job depicting the range and the conflicting human emotions, that the 1942 events stirred up, as well as the often conflicting emotions of everyday life (Julia is also going though through some personal crises as she’s researching Vel’ d’Hiv’).

Recommendation: Would highly recommend Sarah’s Key.

Grade: A

Raisin Nut Oatmeal Cookies

Slightly crispy on the outside and soft on the inside, these classic oatmeal cookies are packed with raisins and nuts. Fill up that cookie jar today!

Slightly crispy on the outside and soft on the inside, these classic oatmeal cookies are packed with raisins and nuts. Fill up that cookie jar today!

There are certain types of recipes that I think everyone should have in their back pocket. Those classics that everyone loves. Chocolate chip cookies. Brownies. Oatmeal cookies.

I’ll be honest, my favorite oatmeal cookie is a more unique one, made with dried cranberries and white chocolate chips, and even more surprising, some shredded coconut. It’s my family’s all time favorite oatmeal recipe. That being said, I do enjoy a good oatmeal raisin recipe, preferably with nuts. I think this is one of my favorites – slightly crunchy on the outside but still super soft on the inside. The raisin to nut ratio is perfect for me, but you can always increase or decrease according to your liking.

Slightly crispy on the outside and soft on the inside, these classic oatmeal cookies are packed with raisins and nuts. Fill up that cookie jar today!

Recipe Notes:

  • While Barefoot Contessa calls for extra-large eggs in this recipe, I typically use 2 large eggs, because that’s what I have on hand. I have not noticed a a difference.
  • I’ve made this recipe with both pecans and walnuts – whichever I have on hand. Don’t want to use nuts? Skip them and increase the amount of raisins by 1/2 cup or more.

Slightly crispy on the outside and soft on the inside, these classic oatmeal cookies are packed with raisins and nuts. Fill up that cookie jar today!

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Slightly crispy on the outside and soft on the inside, these classic oatmeal cookies are packed with raisins and nuts. Fill up that cookie jar today!

Raisin Nut Oatmeal Cookies

Slightly crispy on the outside and soft on the inside, these classic oatmeal cookies are packed with raisins and nuts. Fill up that cookie jar today!

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 36 Cookies
Calories 159 kcal
Author Liz

Ingredients

  • 1 1/2 c. pecans or walnuts coarsely chopped
  • 1 c. unsalted butter at room temperature
  • 1 c. light brown sugar packed
  • 1 c. granulated sugar
  • 2 large or extra-large eggs at room temperature
  • 2 tsp. vanilla extract
  • 1 1/2 c. all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 1 tsp. kosher salt
  • 3 c. old-fashioned oats
  • 1 1/2 c. raisins

Instructions

  1. Preheat the oven to 350F.

  2. Toast nuts on a baking sheet, baking for about 5 minutes. Allow to cool in a small bowl. Then line baking sheet with parchment paper or Silpat and set aside.

  3. Using a stand mixer fitted with the paddle attachment, beat butter and both sugars on medium-high speed until light and fluffy, about 3 minutes.

  4. Lower speed and add eggs and vanilla.
  5. Sift flour, baking powder, cinnamon, and salt together. With the mixer on low, add the dry ingredients, a little at a time. Scrape down sides and bottom of the bowl with a rubber spatula.

  6. Returning the mixer to low speed, add the oats, raisins, and nuts, mixing until combined. Using a spatula, make sure these ingredients have been mixed throughout.

  7. Drop dough onto prepared baking sheet, using a tablespoon or a medium (1 1/2 Tbs.) ice cream scoop. With clean palms, press down slightly to flatten just a bit.

  8. Bake 12-15 minutes (mine took 15-16 minutes), until lightly browned. Allow to cool for a minute on the baking sheet before transferring to a wire rack to cool completely.

Recipe Notes

Nutrition calculated using pecans and 2 large eggs.

This recipe was adapted from Barefoot Contessa’s Back to Basics but can also be found on Food Network.

Slightly crispy on the outside and soft on the inside, these classic oatmeal cookies are packed with raisins and nuts. Fill up that cookie jar today!

This recipe was updated with new formatting and new photos in July 2019. The recipe remains unchanged.