Chocolate Chip Cookie Pie

Pi Day has begun … and this is like a Blondie in pie form.

D&D_26231 graham cracker crust
2 large eggs, lightly beaten
1 cup sugar
1/2 cup all-purpose flour
1 tsp vanilla
8 Tbs unsalted butter, melted
1 cup semisweet chocolate chips
1 cup chopped pecans
Pinch of kosher salt

Preheat oven to 325 degrees F.

In a large bowl, mix together eggs, sugar, flour, and vanilla until well combined. Stir in melted butter, chocolate chips, and pecans. Pour mixture into crust. Bake 35 – 40 minutes until pie has lightly browned and set in the center. Cool completely before serving.

I make my own graham cracker crust. It’s a little rustic, but it is tasty.

1 1/2 cups graham cracker crumbs – I buy the box of crumbs, much easier the counting panels of graham crackers, etc. Honestly, no one ever seems to count them the same way.
1/4 cup sugar
6 Tbs unsalted butter, melted and cooled slightly

Mix together and press into 9 inch pie pan sprayed just slightly with baking spray. Bake in the 325 degree oven for about 8 minutes rotating half way through.

Source: Add a Pinch


D&D_26209 January 2018 – Start making pies early since you never know what will be happening in mid-March – I mean, Mardi Gras occasionally, St. Patrick’s Day for sure, or just crappy cold weather that is killing everything in the garden that you planted – with ever present optimism – only to be spoiled be that late chill. Sigh.

Very chocolate-chippy kind of pie. Crunchy on the top and gooey in the middle – in the best sense.

Big success as I passed around wedges to people to get opinions. Might be even more lovely with some whipped cream – but it should not be sweet – the pie is certainly sweet enough.

Chocolate Chip Pretzel Blondies

I think my favorite kind of recipe is one where I have all the ingredients on hand – no need to go to the grocery store. It also helps if it something that, in general I like, but made a little better because of a twist. I think that definition suits this recipe exactly. I had pretzels from a non-starter recipe for, well, something. I cannot remember, but I’m sure it was a good idea at the time. And there we are. This was my Friday night baking. I only do that if I have had a good week – and – have everything on hand. This was so not a disappointment. It has gone over well with everyone I’ve shared it with.


2 cups all purpose flour
1 tsp baking soda 
1/2 tsp salt
12 Tbs unsalted butter, room temperature
1 cup  brown sugar
1/2 cup sugar
2 large eggs
2 tsp vanilla
12 ozs semi sweet chocolate chips (1 bag) Ghiradelli
1 1/2 cup chopped pretzels

Line a 9 x 13 inch metal pan with parchment to overhang the long sides. Preheat oven to 350 degrees. 

Over waxed paper, sift together flour, baking soda, and salt. In the bowl of a stand mixer, beat together both sugars and butter until light. Mix in eggs, one at a time, and vanilla. Slowly add dry ingredients. Stir in chips and pretzels.

Spread batter in baking pan and bake for 30 minutes, until golden. Run a plastic knife around the edges. Transfer to a cooling rack. Then make into squares.

I made these for The Boy – we are just going to call it a Friday night special –  and I really loved them and The Boy did too. He is a huge fan of the blondies. But so am I.

The recipe says they can be stored in an airtight container for two weeks. They will not last that long.

Thank you Food & Wine – even though your website is more annoying than I had any idea of. Really – rethink your advertising. Left your site more often than stayed. I am pretty sure I am not the only one.

Butter Usage – by month – (February 2016)

February 1 – 2 Tbs – Grilled Cheese Sandwich – yep boring, but I love a good grilled cheese. Of course with applesauce.


Spiced Pecans

February 4 – 16 Tbs – Chocolate Chip Walnut Blondies

February 5 – 16 Tbs – Sugar Cookies

February 6 – 4 Tbs – Spiced Pecans Will be making these again even if they are a bit sticky – but we’ve had a rather damp winter  – hence, no taffy (total bummer.)

February 20 – 3 Tbs – Parmesan Rosemary Crackers

February 20 – 8 Tbs – Oatmeal Pecan Toffee Cookies

February 24 – 4 Tbs – Carrot Cake – frosting

February 27 – 16 Tbs – White Chocolate Macadamia Nut Cookies

Caramel Chocolate Chip Cookie Bars

D&D_11611 1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
3/4 cup unsalted butter, softened
1 1/2 packed light brown sugar
2 large eggs, room temperature
2 tsp vanilla
1/2 cup semi-sweet chocolate chips
14 caramels *
2 Tbs heavy cream or half and half

Preheat oven to 350 degrees. Grease an 8 inch square baking pan, line with a parchment sling and spray or butter the parchment. Over a sheet of parchment, sift together flour, baking powder, and salt.

In the bowl of a stand mixer, beat together butter and brown sugar until light and fluffy. Add in eggs, one at a time, mix in completely after adding each egg. Mix in vanilla.

Gradually add flour mixture and beat until just combined. Stir in chocolate chips. Spread batter evenly into prepared pan.

Place caramels and cream into microwave safe bowl. Heat at half power in short bursts. Stir until melted, heating as needed. Pour caramel over batter and swirl caramel into batter.

Bake 30 – 35 minutes on until a cake tester comes out clean. Let cool in pan completely. Remove with sling and cut into bites.

* You can use about a 1/2 cup of caramel bits instead of caramels. I had caramels in the pantry, so that’s what I used.

Notes: I’ll be doing this again soon to share with the office. The Boy got most of these and gave his seal of approval.

Chocolate Chip Walnut Blondies

This is one of those recipes I’ve had in my cookie binder for donkey’s years. I was being lazy tonight. I wanted to bake but didn’t want to make a cake (too much thinking), or cookies (too much getting up and down – I said I was being lazy, right?), so the perfect compromise – bar cookies or blondies. D&D_1186

16 Tbs (2 sticks) unsalted butter, softened
1 cup light brown sugar
1/2 cup sugar
2 tsp vanilla
2 large eggs, room temperature
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp fine salt
1 1/2 cups chopped walnuts
20 ozs semi-sweet chocolate chips, Ghiradelli is my favorite

Preheat oven to 350 degrees. Spray 9 x 13 inch baking pan with baking spray.

Over a sheet of wax paper, sift together flour, baking soda, and salt.

In the bowl of a stand mixer, cream together butter and both sugars until light and fluffy. Add in vanilla, making sure to scrape down the bowl as needed. Beat in eggs, one at the time and make sure to combine well. Add flour mixture in two batches. Fold in walnuts and chocolate chips.

Spread batter into prepared pan. Bake for 30 minutes. Cool completely in the pan and cut into bars.

Notes: This was a super thick batter. I wet my hands and squished it into the pan. The original recipe called for a bit smaller pan, so I worried about the time but it worked out just fine. The original recipe called for an 8 x 12 pan, who has one of those anyway? I mean 9 x 13″ is a standard.

All that said, these were amazing. I loved them and will probably doing them again soon. I don’t really make bar cookies, but cookie bites – like one bite-sized piece and when you make cookie bites in a 9 x 13″ pan, that makes a lot. I gave an entire gallon bag of them to the Boy. He’s a fan. That’s a good thing.

Butter Usage – by month (December 2015)

2 December – 16 Tbs Rugelach – this dough works …

8 December – 4 Tbs – Rugelach filling – but the filling does not.

11 December – 4 Tbs – Rugelach filling – again did not – annoying – total failure – should really do a better job of reading the comments.

12 December – 8 Tbs – Banana Nut Bread – competition

14 December – 8 Tbs – Brownie Cookie

17 December – 8 Tbs – Glazed Lemon Cookies

19 December – 16 Tbs – Butterscotch Blondies

20 December – 4 Tbs – Everyday Orzo – yes. Again.

20 December – 12 Tbs – Lime Sugar Cookies


Lime Sugar Cookies – pretty damn amazing.

23 December – 2 Tbs – Cheddar-Stuffed Mushrooms

23 December  – 13.5 Tbs – Sunday Sweet Potatoes

23 December – 16 Tbs – Walnut/Pecan Tassies

25 December – 1 Tbs – Toasted Banana Nut Bread

26 December – 12 Tbs – Sweet Potato Biscuits

29 December – 8 Tbs – The Browniest Cookies See Above.

30 December – 13 Tbs – Chess Tart

Total 145.5 Tbs = 18.1875 sticks = 4.5468875 pounds

Not my best month this year, but a damn good month by any measure.

I’m a bit frightened by what the total for the year will be if this is any indication. I may not keep up with this again, or maybe I’ll add keeping up with eggs too in 2016. Again, slightly frightening. But what the hell – makes for an excellent recap in an odd sort of way.



Butterscotch Brownies – basically, Blondies


Butterscotch Chocolate Blondies

I have always had an affinity for blondies. I guess it is because it is a nice mix of cookie dough w/chips and, honestly, it is dead simple – no batches of cookies, only turning the pan once – simple and done. Now the Boy is a blondie fan so I try to make things for him that I think he will enjoy and – again – dead simple. I guess that may mean I am kind of lazy.

I do love butterscotch. I am well aware the butterscotch chips are, truth be told, not real, but as America’s Test Kitchen says – sometimes you just need a butterscotch chip to have the right butterscotch flavor. Improving the world through chemicals – sounds so 70’s and slightly mostly creepy, but this recipe is pretty much, um, great.

This time I made them, I added a few semi-sweet chocolate chips just … well, just because I had some left from another recipe and it seems to work pretty dang well.

1/2 pound unsalted butter, softened (16 Tbs)
1 3/4 cup packed light brown sugar – I always use light brown sugar
1 Tbs vanilla – yeah! Not may recipes call for this much, but I never measure strictly. More is better. Kind of like chocolate or cheese.
2 large eggs
2 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1 1/2 tsp salt
1 1/4 cup butterscotch chips
1/3 cup semi-sweet chocolate chips

Preheat over to 350 degrees. Grease a 9 x 13” baking pan. I still have a preference for William-Sonoma (RIP Chuck Williams) gold-touch baking pans. They are beyond words my favorites and I am slowly replacing everything I have with them.

Sift together, over a piece of waxed paper, flour, baking powder, and salt. Set aside.

Cream together butter and brown sugar until fluffy (someone needs to define “fluffy”). Add eggs, one at a time and then mix in vanilla. Add flour mixture to butter mixture and mix until smooth. Stir in 1 cup of butterscotch chips and all chocolate chips.

Spread dough in pan and smooth. Top with finally 1/4 cup butterscotch chips (and a handful of chocolate chips if you are so inclined). Bake for 30 – 40 minutes or until they begin to pull away from the edge of the pan and a toothpick comes out clean.  Cool in the pan and then cut into bite-sized pieces.

24 December 2009

15 February 2014 – for Em. vg not too dense – try adding a bit of chocolate

19 December 2015 – for sharing at the holidays with friends.

I think this may be my new favorite Blondie. It is really good. And I think that may be the mix of the chips, but it is probably it is the tablespoon of vanilla. Yep, that may be it.

Best Chocolate Chip Blondies

I am not a brownie person, given that I’m not a big chocolate person, this makes some degree of sense. I am a fan of the blondie though D&D_0952since it is basically, for lack of a better way to explain it, a bar cookie version of a chocolate chip cookie. I like them better than chocolate chip cookies though. I think it is because they are a little denser and don’t involve quite as much work (read: mix together, dump in pan and bake; not tray after tray of cookies to be turned, etc.). Ghirardelli is a must for me with any chocolate chip thing – sometimes I just buy a couple of bars and chop them up to use, sometimes I get chips. For chocolate that is easy to get to (in the grocery store) it is really pretty good stuff.

This recipe was a bit of an adventure. We had just returned from a work trip out of town, so I made the dough with a thought to baking the next day and then the inexplicable happened. Our house plumbing revolted and after three days on the road and only a couple of nights back home we were thrust out into a hotel again for three. long. friggin. days. So no cooking or baking of any sort for me. I was put out to say the least, but sometimes there is nothing you can do. So we stayed in a hotel, ate in restaurants, and were, generally, miserable. Our yard was torn to shreds, and then things were fixed and inspected and we were back home. So I did what I do – baked. This is the result.

1 cup unbleached all-purpose flour
3/4 tsp baking powder
1/4 tsp salt
1/2 cup butter, melted & still warm
1 cup packed brown sugar
1 large egg
1 1/2 tsp vanilla extract
1 cup Ghiradelli semi sweet chocolate chips

Preheat oven to 350 degrees. Over a big piece of waxed paper, sift together flour, baking powder,and salt. Line an 8 x 8 baking dish with parchment paper. leaving some hanging over 2 sides to do the sling thing, and spray with cooking spray.

In the bowl of a stand mixer, beat the butter and brown sugar. Let cool so it does not scramble the eggs about to go into the mix. Beat in the egg and vanilla.

Stir flour mixture into the egg mixture, then stir in the chocolate. Spread evenly in prepared dish and bake in the center of the oven for 25 minutes, or until edges are puffed and pale golden. A skewer inserted in the center will be covered in moist crumbs, and the edges will be just able to pull away from the sides of the dish – this is the tell – rely on it. Cool in pan 2 to 5 minutes, then grab the parchment and lift the blondies out of the dish and transfer to a rack to cool completely. Transfer to a cutting board and slice as desired. These are still excellent the next day.

Adapted from “Katy’s Favorite Blondies” at Cookie Madness

Classic Blondies


Blondies – yep they are amazing!

Well the Boy got me a book for my birthday (yes, we are all astonishment) and I flagged a few thing that sounded good and told him to pick something to start with and this is what he picked – and I am not surprised at all.  Not in the least. Blondies.

8 ozs Ghirardelli White Chocolate baking bar, broken or chopped into 1-inch pieces or whatever … just saying.
1/2 cup (1 stick) unsalted butter, cut into small pieces
2 large eggs
1/3 cup granulated sugar
1 Tbs vanilla extract
1 1/4 cups all-purpose flour
3/4 tsp salt
1 cup Ghirardelli Semi-Sweet or Milk Chocolate Chips

Preheat the over to 350 degrees. Line a 9-inch square baking pan with parchment paper. Grease the paper.

In the top of a double boiler or in a heat-proof bowl over barely simmering water, melt the white chocolate and butter, stirring occasionally until smooth.

In a large bowl with an electric mixer at medium speed, beat the eggs until foamy. With the mixer running, add the sugar in a slow steady stream. Add the vanilla. Add the melted butter and white chocolate mixture in a thin stream. With a spatula, fold in the flour, salt and chocolate chips until well combined. Spoon the mixture into the prepared pan.

Bake for 25 minutes or until a tester comes out clean when inserted into the center. Let the brownies cool for at least 10 minutes. Cut and serve warm or at room temperature. Store in air tight container at room temperature.

The Ghirardelli Chocolate Cookbook: Recipes and History from America’s Premier Chocolate Maker.

It is a strange recipe for Blondies – at least in my opiniou. I’ve never seen one that uses white chocolate as part of the batter. I wasn’t entirely convinced that this would work,  to be honest, but the proof of the pudding is in the making – or something like that – I think. And the Boy totally took care of them – yeah!

Butter Usage by month – May


Homemade Vanilla Wafers – they are amazing!

10 May 2015 – 4 Tbs – Vanilla Wafers

11 May 2015 – 14 Tbs – Mrs Lankh’s Cheese Sables

14 May 2015 – 4 Tbs – Vanilla Wafers

28 May 2015 – 8 Tbs – Blondies

30 Tbs = 3.75 sticks = .69767 pounds
I think. Math is pretty much a nightmare.

But once again, this butter count is seriously disappointing.