Treat Mom to a delightful, decadent cookie this year

Any mother would love a break from the kitchen for Mother's Day this year. So why not give her a baking break and whip up a batch of these Rosemary Blonde Brownies, from Cookie Swap: Creative Treats to Share Throughout the Year by Julia M. Usher with photographs by Steve Adams, and surprise Mom with a delicious, dainty snack.

Rosemary Blonde Brownies

Makes about 4 dozen (1½-inch) squares or 4½ dozen (1¼ x 1½-inch) ovals
To morph these simple bars into stylish petits fours, cut the cookie block into small ovals or rounds and pipe florets of Rosemary Ganache (see recipe below) on top. Note: For kids, omit the rosemary in both the brownie and the ganache topping and boost the quantity of chocolate chips and other mix-ins to taste.

Prep Talk: Cool the bars completely (about 2 hours) before topping with ganache. Decorated bars should be stored in the refrigerator. (The topping is perishable.) If the brownies have not been decorated, they are better stored at room temperature. Bars will stay fresh longer if kept in the pan, tightly wrapped in foil, and cut just before serving. For the most potent flavor, serve at room temperature within 4 to 5 days.

2½ cups all-purpose flour
2½ tablespoons chopped fresh rosemary leaves (4 to 5 rosemary sprigs, stems removed)
2 teaspoons baking powder
3⁄8 teaspoon salt
1¼ cups (2½ sticks) unsalted butter, chopped into tablespoon-size pieces
2¼ cups firmly packed light brown sugar
3 large eggs, room temperature
2 teaspoons pure vanilla extract
1½ cups pecan halves, toasted, cooled, and coarsely chopped
1 cup premium milk or semisweet chocolate chips

Rosemary Ganache (optional)
¾ recipe Ganache (recipe below)
¼ cup loosely packed fresh rosemary leaves, coarsely chopped
(4 to 5 sprigs, stems removed)
Decoration (optional)
About 4 dozen small (½-inch) rosemary sprigs (1 per brownie)

1. Position a rack in the center of the oven and preheat the oven to 350 degrees F. Line a 10 x 15 x 1-inch jelly-roll pan with foil, leaving a 1-inch overhang around the top edge of the pan. Smooth out any big wrinkles in the foil and then lightly coat with nonstick cooking spray.

2. Combine the flour, rosemary, baking powder, and salt together in the bowl of a food processor fitted with a metal blade. Process until the rosemary is reduced to very small pieces. (Note: If the rosemary isn’t chopped before going into the processor, it will be harder to finely grind.) Set aside for use in Step 4.

3. Place the butter in a medium (3-quart) saucepan over low heat. Once the butter has fully melted, remove it from the heat and stir in the brown sugar, mixing until smooth. (Note: Don’t be surprised if the butter and sugar do not completely come together at this point; some separation is normal.) Cool a few minutes and then add the eggs one at a time, whisking well after each addition.

4. Stir in the vanilla extract. Gradually add the flour mixture, whisking all the while to keep the batter lump-free. Cool before stirring in the pecans and chocolate chips. (Otherwise, the chips will melt.) Spoon the batter evenly into the prepared pan and level with a small offset spatula. (The batter will be less than 1 inch thick, but it will rise to the top of the pan.)

5. Bake until a cake tester inserted into the center comes out with moist crumbs on it and the brownie is just starting to pull away from the edges of the pan, about 22 to 24 minutes. Transfer to a wire rack and cool completely in the pan.

6. Remove the brownies from the pan in one block by gently pulling up on the foil overhang. Place directly on a cutting board. Remove all foil and trim any uneven edges before cutting into 1½-inch squares (or ovals).

7. Make the Rosemary Ganache (optional). This topping will set if made too far in advance, so make it no sooner than you intend to decorate the cookies. Prepare ¾ recipe Ganache, following the instructions (below), but add the rosemary to the scalded cream in Step 2. Let the herbs steep in the warm cream about 30 minutes. Reheat the cream to the scalding point before proceeding to Step 3. (Note: The rosemary will be strained out in this step.) Chill as directed in Step 4 for piping ganache.

8. Decorate (optional). Fit a pastry bag with a medium (3⁄8-inch) 6- to 8-pronged star tip and fill with the ganache. Pipe a small floret of icing on top of each brownie and garnish with a sprig of rosemary, if desired. Serve immediately or store as directed.

Ganache
Makes about 2½ cups
This decadent chocolate and cream blend easily morphs from satiny glaze to creamy filling simply by setting it in the fridge. It can also be made with either dark or white chocolate with only minor adjustments.

Prep Talk: Store in an airtight container in the refrigerator up to 1 week or in the freezer up to 1 month. Thaw at room temperature before using.

12 ounces premium semisweet chocolate finely chopped or ground in a food processor
1½ cups heavy cream
1 tablespoon light corn syrup

1. Place the chopped (or ground) chocolate in a large bowl so it forms a shallow layer. Set aside.

2. Pour the cream into a medium (3-quart) nonreactive (stainless steel or coated) saucepan. Place over medium to medium-high heat and scald the cream. (That is, heat the cream to just below the boiling point. The cream will put off steam, but no bubbles should break on its surface.)

3. Immediately strain the hot cream through a fine-meshed sieve directly onto the chocolate. Let the mixture sit 1 to 2 minutes without stirring, and then gently whisk until the chocolate is entirely melted. (If the chocolate does not completely melt, set the bowl over barely simmering water in a double boiler and stir regularly until smooth. Do not overheat, or the ganache may break.) Stir in the corn syrup.

4. To use the ganache as a glaze, pour it while lukewarm. Alternatively, for piping ganache, pour it into a shallow pan to a ½- to ¾-inch depth, cover, and refrigerate 20 to 25 minutes, or until slightly thickened. Stir occasionally during chilling to maintain a uniform consistency. (Hard, overchilled pieces of ganache should be broken up, as they can easily clog pastry tips when piping.) Chilling time will vary with starting ganache temperature, refrigerator temperature, and depth of the ganache. Watch the ganache closely, as it can quickly overchill and become difficult to pipe.

Healthy Summertime Food

With concern growing over the eating habits of our nation's children, Jamie Oliver's Food Revolution has become a huge television hit and a startling, eye-opening experience for parents everywhere as he point out the awful things youth are eating on a regular basis.

Stephanie Ashcraft, best-selling author of 101 Things to do with a Slow Cooker, 101 Things to do with a Cake Mix and many other cookbooks, offers these five tips for how she and her family will be eating healthier this summer:

We are counting the days until summer vacation in our house. This summer I am focusing on finding creative ways to encourage healthy eating in our household. My kids and I need to be eating more fruits and vegetables.

Here are a few of the ideas and/or recipes that I plan to use for lunches this summer to sneak more vegetables and fruits into my kids diets:

1. Cucumber Canapé from 101 Things to do with Rotisserie Chicken by Madge Baird is at the top of the list.

1/2 cup minced rotisserie chicken
2 scallions, minced to make 1 tablespoon
1/4 cup chopped sun-dried tomatoes
3 tablespoons light mayonnaise
1/4 teaspoon horseradish
pinch garlic powder
2 cucumbers

Mix all ingredients except cucumbers until well blended. Peel cucumbers and slice into 24 thick rounds (at least 1/4 inch thick). Spoon 1 teaspoon chicken mixture onto each cucumber slice. Serve cold. Makes 24 canapés.

2. Mango Fruit Salad, Melon Delight Salad, and Almond Cran-Apple Salad from 101 Things to do with Salad are all healthy fruit dishes I plan to make this summer for my kids.

3. Hummus Dipped Veggies and Whole Wheat Crackers is a summer poolside favorite lunch for my friend Jen and her family. Whole wheat crackers (they like TLC brand) and veggies such as baby carrots and sliced cucumbers are dipped in hummus. Wash it down with ice cold water with lemon and lime wedges and all-fruit popsicles.

4. Cracker Stackers are a favorite for my friend, Kendra, for late summer when gardens are producing. She purchases the multigrain Club crackers and cuts up all kinds of veggies (snap peas, tomatoes, cucumbers, peppers, etc) and cheese slices to stack on the crackers.

5. Whole Wheat Stuffed Pitas have to be one of my favorite summertime treats. Pitas can be stuffeded with tomatoes, lettuce, and tuna or chicken salad.

Here's to healthy eating this summer!
~ Stephanie Ashcraft

Tasty Thursday

Is it strawberry season already? Try this fabulous recipe from New Orleans Kitchens by Stacey Meyer and Troy Gilbert, and check out the foreword by Emeril Lagasse.

Pontchatoula Strawberry Sangria

Recipe courtesy of Chuck Subra from La Côte Brasserie.

2 pints Pontchatoula or other strawberries

1/4 cup sugar

1 Louisiana naval orange, cut into wedges

1/2 bottle or 2 cups red wine (good quality)

1 cup orange juice

2 cups lemon-lime soda

Wash and remove the stems and hulls from the strawberries. In a pitcher, add the strawberries, sugar, and orange wedges; muddle or crush for 30 seconds. Add the red wine, orange juice, and soda. Mix well and then place in the refrigerator overnight. Serve the following day over ice. Garnish with strawberry slices if desired.

Serves 4

Tasty Thursday

A dessert quesadilla? Mmmmm, what an unusual but tasty idea! Try this new and inventive recipe from Quesadillas by Donna Kelly and get ready to lick those lips!

Triple Chocolate Decadence

1/2 cup chocolate hazelnut spread

1 (8-ounce) package light cream cheese, softened

8 (9- to 10-inch) flour tortillas

8 ounces dark chocolate, broken into small pieces

12 ounces semisweet chocolate chips

Fresh strawberries or raspberries, for garnish (optional)

1. Mix chocolate hazelnut spread with cream cheese. Spread a generous tablespoon of cream cheese mixture over each tortilla.

2. Sprinkle dark chocolate pieces over the chocolate spread on 4 tortillas. Slide one of the chocolate-covered tortillas in skillet over medium heat. Place one of the remaining tortillas on top, chocolate spread side down. Press down with wide spatula to remove any air pockets. Cover and cook 1 to 2 minutes, checking frequently, until bottom tortilla is crisp and browned.

3. Turn over, cover, and cook 1 to 2 minutes more, or until lightly browned. Repeat this process for remaining quesadillas. Sprinkle with chocolate chips and let sit for 1 to 2 minutes, or until melted. Spread melted chocolate chips over tortilla and garnish with fruit, if desired. Cut into wedges and serve immediately.

Makes 4 to 6 servings

Tasty Thursday

Filled with recipes galore, one of our newest releases, Atlanta Kitchens: Recipes from Atlanta's Best Restaurants by Krista Reese will make you H-U-N-G-R-Y!

Iron Skillet Fried Chicken

Wisteria, Chef Jason Hill

Chicken and Marinade

1 (2-1/2- to 3-pound) chicken

2 cups buttermilk

1 tablespoon ancho chile powder

1 tablespoon paprika

1/2 teaspoon ground cayenne pepper

Seasoned Flour

2 cups flour

2 tablespoons paprika

1 tablespoon salt

2 teaspoons ground white pepper

1/4 teaspoon ground cayenne pepper

Cut the chicken into quarters and de-bone the leg and thigh.

Combine the buttermilk, chile powder, paprika, and cayenne pepper in shallow dish. Add the chicken and turn to coat. Cover and refrigerate for at least 1 hour; marinating overnight is best.

To prepare the seasoned flour, combine the flour, paprika, salt, white pepper, and cayenne pepper in a bowl.

Fill an iron skillet with 1-1/2 inches vegetable oil and heat to 325 degrees f.

Lift the chicken out of the buttermilk and place directly into the seasoned flour. Dredge in the flour, shake off any excess, and carefully slide into the hot oil. Fry 5–8 minutes, until golden brown outside and a thermometer stuck into the chicken reads 165 degrees F. Drain on paper towels.

Serves 4

Tasty Thursday

You won't believe all that you can make in this little kitchen appliance! Check out the newest addition to our 101 series, 101 Things To Do With A Blender by Toni Patrick and try this fantastic and easy recipe.

Applesauce Muffins

1 egg

3/4 cup milk

1 cup sugar

1 1/2 teaspoons cinnamon

1/2 cup applesauce

1-1/2 cups self-rising flour

Preheat oven to 350 degrees.

Put all ingredients into a blender. Cover and blend until mixture is smooth, stopping and scraping the sides as necessary. Pour batter into lined muffin tins and bake until golden brown, about 20–25 minutes. Makes 12 muffins.

Tasty Thursday

It's Pink Princess time! Try this fun recipe from Barbara Beery's newest release, Pink Princess Cupcakes.

Fairy Princess Hat
1 pound vanilla candy coating or almond bark
24 sugar ice cream cones
Assorted sprinkles and small colorful candies
Tubes of decorator’s frosting in different colors
24 vanilla cupcakes
1/4 cup rainbow sprinkles
Buttercream Frosting
Paste food coloring in different colors
Fruit by the Foot

1. Line two cookie sheets with foil and lightly spray with nonstick cooking spray. Set aside.

2. Melt candy coating according to package directions. Remove from heat and cool 10 minutes. Place ice cream cones on prepared cookie sheets, open side down. Dip bottom half of each cone into candy coating and decorate using candies, sprinkles, and decorator’s frosting. Put cookie sheets in freezer to chill for 15 minutes; remove.

3. Make cupcakes according to directions, but fold 1/4 cup rainbow sprinkles into the batter after it is completely mixed.

4. Frost cooled cupcakes and place 1 candy-coated ice cream cone, open side down, in the center of each cupcake.

5. Cut out strips of Fruit by the Foot to make a little pennant to add to the top of each princess hat.

Makes 24 princess hats