I know that I make Crumble / Shortbread Bars a lot, but they are easy, tasty and for the most part, travel well both if I am physically handing them to someone at a potluck or mailing them. So I’ll continue to make them. And share them. And in the meantime, I have found a way to make them even better. Instead of just melting the butter, this time I browned the butter, so all the nutty goodness was added to the crumble mixture. Add a drizzle of salted caramel to the end result and these may be the best Browned Butter Salted Caramel Apple Crumble Bars that you’ve ever tasted.
Cookies
I decided to make these Apple Cranberry + Hazelnut Autumn Linzer-style Cookies more to get into the practice of baking more complex style cookies ahead of cookie madness. Not that these are all that complex, but they do take a little bit more effort than drop cookies. Flavor profile is distinctly autumn-like: hazelnuts, apple and cranberry. Really nice pop in flavor.
As many of you know, food is my “language”. For the good times and the bad, happy and sad, I often use food to remember things. And these crumble bars are no different really. Yes, just crumble bars but they are lingonberry and rhubarb. You see, a couple of weeks ago, another dear friend passed away. She was from Sweden, so that is the lingonberry connection. Rhubarb had been an inside joke of our for many years — she had once had a dream in February, that I had an over-abundance of rhubarb (in February? In New England?) so ever since then, I would make her rhubarb treats and learned to keep some in my freezer. This recipe, anything with cardamom and the Marabou brand of Swedish chocolate will forever remind me of her. She will be missed.
I had meant to be traveling this week, but sometimes things don’t go the way of the plan, so I am in Boston. I had intended to take these Chocolate Chip Toffee Bit Biggie Cookies with me on my trip — you know me, the Queen of just randomly handing out cookies — but again, still at home. The cookies are still delicious (a twist on my usual Biggies) with a lovely crunch of toffee bits. As with the Biggies, shareable in size but they have to be this big for the texture to be this perfect.
Yep, it’s blowing a gale outside but inside, it’s warm, cozy and smells like the most decadent chocolate and tropical coconut ever. I’m happy that the small lingers because I actually made these Toasted Coconut Double Chocolate Brownies before work this morning because frankly, I thought we’d lose power and internet this afternoon, but so far, we’re doing ok. There is a LOT (a lot, a lot) of snow falling, but that is ok. Digging out my car tomorrow won’t be much fun, but that’s what living in New England is all about.





