Recently, I was digging through old posts when it occurred to me that I used to do a lot more baking. I can’t put my finger on why I stopped baking so much. Maybe it’s because the kids got a little older. Maybe it’s because I need to devote more time to work. Maybe it’s because I thought the baked goods were hurting my waistline. Really, it could be any of these things. But realizing that I am baking less was a little sad for me. I love having homemade treats for the kids when they get home from school.

So yesterday, with a mere 40 minutes before school pick up time, I tossed together these easy, fast cookie bars. They came out of the oven just in time for me to run to school — good timing, right?

These cookie bars are soft, chewy and so buttery. The ribbon of sweet chocolate runs through them, giving every bite a satisfying richness. Really, every bite is just bursting with smooth chocolate. How can you go wrong with semi-sweet, white and dark chocolate all mixed together? You just can’t.

And the leftovers? Perfect for an easy lunchbox treat today. Hope Will loved it.

Do you bake often?

Triple Chocolate Chunk Cookie Bars
yields 12 bars

1/2 cup unsalted butter, softened
1 cup packed light brown sugar
2 large eggs
1 tsp vanilla extract
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp kosher salt
1 cup semi-sweet chocolate chips
1/2 cup white chocolate chips
3 oz dark chocolate bar, broken into pieces

Preheat the oven to 350 degrees. Grease and flour a 9×13-inch baking pan. Set aside.

In the bowl of a stand mixer, combine the butter and brown sugar. Beat on medium speed with the paddle attachment until it’s uniformly brown and grainy. Add the eggs and vanilla and beat well on medium speed to combine (about 1 minute).

Meanwhile, whisk together the flour, baking powder and salt. With the stand mixer running on low, add a little at a time to the butter mixture until just incorporated. Add all the chocolate and mix briefly to combine.

Pour the batter into the prepared pan and spread out into one even layer as best you can — don’t worry if it doesn’t quite reach end to end though. The batter will spread while cooking.

Bake for 23-27 minutes, until golden. Let cool for 20 minutes before cutting into 12 bars. Enjoy!

This dish is uncomplicated. It’s simple — just a few basic ingredients prepared without fuss. It’s a dish that proves that good food doesn’t require a lot of steps, ingredients or time.

Really, it doesn’t. Food can be amazing just by preparing it in a different way than you are used to. Tired of boiled? Try steamed. Tired of raw? Try sauteed. Or roast! Roasting is a perfect way to switch up your vegetable routine without getting fussy.

This dish has a naturally sweet flavor with ribbons of savory and salty running through it. Roasting each of these vegetables alone — butternut squash, Brussels sprouts and onions — draws out an inherent sweetness. They’re delicious. But roast them together — and with the magical ingredients of olive oil, salt and pepper — and they become this trifecta of sweet-savory goodness. This is the dish you make when you want to have an uncomplicated comforting dinner.

Serve this over brown rice, which brings a light nuttiness to the flavor as well.

Roasted Butternut Squash, Brussels Sprouts and Onions

serves 4

2 cups diced butternut squash (about 3/4-inch dice)

2 cups Brussels sprouts, trimmed and quartered

1 white onion, peeled, quartered and sliced thin

2 tbsp extra virgin olive oil

salt and pepper

Preheat the oven to 425 degrees. Line a baking sheet with either nonstick aluminum foil or parchment paper. Set aside.

In a large bowl, combine the squash, Brussels sprouts, onion, olive oil, salt and pepper. Spread onto the baking sheet.

Bake for 20-25 minutes, stirring once or twice, until the squash is tender and the sprouts are lightly browned.

To serve: This makes a great side dish. It’s also perfect served over rice as a main dish. Sprinkle with finishing salt just before serving.

Enjoy!

Coffee cake is one of those things. It’s comforting and familiar and perfect for breakfast. This one, made from a recipe from the 1930s, has a dense crumb and an irresistible buttery cinnamon sugar topping.

No, it’s not that impossibly fluffy and almost-dessert-sweet coffee cake from the grocery store. But it doesn’t want to be. It’s a totally different coffee cake — one that stands up to the fork without squishing into oblivion and that can be eaten by hand without crumbling all over. And it’s really great with a hot, steaming cup of coffee.

It is coffee cake after all.

Making this, I wasn’t sure if the vintage sensibilities would make it a winner for us. But it was. Hugely.

I whipped it up for a brunch with friends last weekend where the cake quickly vanished. Seriously, not a trace was left behind. Good sign, right? And it was so good that I baked another just for our family.

Back to the brunch for a second. Though I adore brunch, I don’t have people over (or go out) for it nearly enough. So I was thrilled to have a little one at my house. The brunch menu was simple — bagels and lox with all the fixings, scrambled eggs, berry and pineapple fruit salad and this coffee cake. In the course of conversation, I shared that this was a vintage recipe — something dug out of my great collection of early 20th century cookery books, pamphlets and recipe cards.

This recipe comes from the third edition of All About Home Baking, published in 1936 (the original was published in 1933) by the General Foods Corporation, a now-defunct company whose products (Calumut baking powder, Post cereals, Maxwell House Coffee and General Foods International Coffees, to name a few) live on. I bought this hardcover book off eBay a while back.

My friend asked about my interest in vintage recipes, which really got me thinking about why I have been so into pre-1960s cookery. I made this conscious decision to reclaim lost cooking techniques because I feel like as the reliance on prepared, prepackage and shortcut based cooking has grown, we’ve lost some of the skill and technique that our grandmothers and great-grandmothers used in the kitchen. To them, making a quick coffee cake for breakfast or brunch or whatever was just that. It was simple, uncomplicated and easy.

And when I find a winner — like this coffee cake — I love to share it.

All told, this recipe for Cinnamon Sugar Coffee Cake takes about 30 minutes to make — maybe 40, if you include the cooling time. And most of that time is totally hands off (making the dough for the cake takes maybe 5 minutes). Be warned, instead of a batter this really makes a crumbly dough. Don’t worry if it doesn’t form a ball — you just need all the ingredients to have come together before you press it into a pan with floured hands.

And don’t change a thing about the buttery cinnamon-sugar topping. It’s the best part. (Aren’t topping always the best part?)

You can do this. Dust off that cake pan this weekend and give it a try.

Cinnamon Sugar Coffee Cake
recipe from All About Home Baking, 1936
serves 8

2 cups all-purpose flour
2 tsp baking powder
3/4 tsp salt
1/2 cup sugar
6 tbsp butter
1 large egg
1/2 cup milk

Topping:

1 1/2 tbsp melted butter
1/4 cup sugar
1 tbsp all-purpose flour
1/2 tsp cinnamon

Preheat the oven to 400 degrees. Grease a 9-inch cake pan all over the inside with a little butter.

In a large bowl, sift together the flour, baking powder, salt and sugar. Cut in the butter using a pastry cutter or two knives.

In a small bowl, whisk together the egg and milk until light and frothy.

Pour the egg mixture into the dry ingredients. Stir well until all combined. The dough will be somewhat stiff, but keep stirring until everything is incorporated.

Transfer the dough to the prepared pan. Using floured hands, gently pat it down into one even layer.

Brush the top of the coffee cake with melted butter. Then, stir together the sugar, flour and cinnamon for the topping. Sprinkle all over the top of the coffee cake.

Bake for 20-25 minutes, until golden and a toothpick inserted in the center comes out cleanly. Let cool for five minutes in the pan. Then, gently loosen the sides with a butter knife. Turn out onto a plate and then turn back onto a serving plate.

Enjoy!

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More from Sarah W. Caron of Sarah’s Cucina Bella

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When Shawn and I used to eat out (a frequent occurrence in our pre-children days when money was plentiful and bills were not), I would order Buffalo Chicken Salad whenever it was on the menu. I loved the crunch of the fried chicken, the spice of the buffalo wing sauce and the creamy coolness of the blue cheese. When you put a variety of flavors and textures like that together, it’s almost certain to please my senses.

Actually, if we are going to be super honest, just the mere act of putting buffalo wing sauce on salad at all makes me super happy. Something about the spicy tang flavor wrapped around the cool, crisp lettuce just does it for me. When I was fresh out of college, I would sometimes pack buffalo wing sauce as dressing for my lunch salads at work.

What?

It’s been awhile since I last had a buffalo chicken salad though. Beyond the fact that eating out is a rare thing these days, I don’t often eat fried anything these days so it sort of fell off my taste-bud radar over the years. But when I recently bought buffalo wing sauce for a recipe I was developing for work, it was all I could think about. Before I even set foot in the store to buy the sauce, I had visions of this salad dancing in my head.

I decided to put a simplified spin on it that takes the finer points of the salad making it a little more waist-friendly and a little speedier to whip up.

The salad is built on a bed of baby lettuce, which are tiny whole leaves of lettuce — a fork-friendly option. Choose one you love — it’s important. I usually go for a mesclun mix or a baby romaine. That’s topped with cubed leftover chicken such as rotisserie chicken, sweet red bell pepper, crisp celery and creamy blue cheese crumbles. Then it’s drizzled with spicy buffalo wing sauce and tangy vinaigrette. Oh, bliss on a plate and it only takes a few minutes to put it all there.

When I was making this, I was concerned that I might miss the crunch of the fried chicken. But I didn’t — the cubed chicken gives that necessary poultry flavor without negating the natural goodness of salad. If you really want a little more crunch though, some chopped walnuts could totally do it.

This salad is a perfect update of my old favorite — and so incredibly easy that it can be whipped up in minutes. Really, minutes.

Do you have a favorite restaurant meal that you don’t eat as often anymore? What is it?

Buffalo Chicken Salad
serves 1

2 cups baby lettuce (variety of your choice)
1/2 cup cooked diced chicken, such as from a rotisserie bird
1 celery rib, cut in half length-wise and into 2-inch pieces
4 strips red sweet bell pepper, halved
1 tbsp crumbled blue cheese
1 tbsp buffalo wing sauce
1 tbsp vinaigrette

Arrange the lettuce on a plate. Top with chicken, celery, sweet bell pepper and blue cheese. Drizzle with buffalo wing sauce and then vinaigrette.

Enjoy.

Last year, Will repeatedly came home from school requesting “eggies” for lunch. Aside from being clearly somehow related to eggs, I had no idea what he was talking about. I tried to have him describe the eggs he wanted, but I was just baffled. Finally, I emailed the mother of the girl who was bringing the “eggies” and asked what they were. Hard-boiled eggs. Who knew?

These days there are a lot of eggies in our house. We eat them a lot — on salad, chopped in sandwiches and all sorts of things. In fact, the kids had them for breakfast today with clementines and toast. Based on their clean plates and excited woots, I think they liked them a lot. But these eggies on an open-face sandwich? They are all for me … just don’t tell the kids. Oh, but we don’t call them eggies. That just seems silly.

We’ll get back to the sandwich in a minute but first …

It’s Eat. Live. Be. Reboot day and this week we are turning to the internet for inspiration. Or was it magazines? Depends who you ask. We’re having a little trouble keeping these things straight. Anyway, whatever our theme was, the ELB girls have some great posts up already. Cate wrote about confidence — and the importance of taking care of you first. Joanne is talking about the dreaded (but missing) January Joiners and a mouthwatering Thai recipe. Patsy is chatting all about the veggies and one of my favorite cooking magazines — Cooking Light.

As for me, I’m the straggler this week. It happens.

My internet inspiration this week comes from a sign I ordered from Etsy recently. It bears a quote that I hold near and dear to my heart: Life is not measured by the number of breaths we take, but by the moments that take our breath away. I discovered it shortly after my friend Elayne passed away. It speaks to leading a happy, well-lived life, which is something that I want to do more than anything. It’s about not wasting time with things that don’t matter. It’s about really living — and not saying no when the nerves threaten to boil over. It’s the motto I live by.

Now, I just need to find the perfect spot to hang it. I’m thinking the kitchen where I will see it a lot.

Oh hey, let’s not forget this sandwich too, which is totally worth the late night post. I first made this with chopped kalamata olives instead of tapenade and ate it for breakfast. Honestly, you could do it that way as well. Still I have to tell you that the tapenade spread really gets that salty, briny kalamata flavor everywhere, permeating every bite. It’s delightful. This makes a great open-face sandwich for lunch … or whenever.

It’s a cinch to make too, which makes it perfect for whenever.

What do you think? Is it breakfast? Lunch? A good sized snack?

P.S. Apologies to any subscribers or feed readers who received an earlier version of this. I mistakenly hit the wrong button and the post published way too soon. Sorry!

Egg and Prosciutto Open Faced Sandwich with Tapenade
serves 1

1 slice whole grain bread
1 tbsp tapenade
1 hard boiled egg, sliced
1 oz thinly sliced prosciutto

Toast the bread until golden. Spread with tapenade and then lay the hard boiled egg slices on top. Drape the prosciutto over the egg. Enjoy!

Do you ever peek in other people’s baskets at the grocery store? It’s probably a little voyeuristic, but I totally do. I just find it fascinating what people buy. I notice the folks who buy a ton of frozen meals and the ones who stock up on meats. I notice the ones with tons of snacks, and the ones with just fresh foods. And then there are those who buy like two bananas, a gallon of milk and chips — and then I wonder if that’s dinner.

If you were to check out my grocery cart, you’d think I love yogurt. Like totally adore it. On any given week, I buy at least three varieties of yogurt — Greek fruit on the bottom yogurts for my husband, those little yogurts with cookie crumbles to stir in for Will and yogurt drinks for both Will and Paige. Sometimes there is even more yogurt since Paige adores yogurt too. Sometimes I eat some of the ones with the mix-ins too, but more often I leave the yogurts to everyone else.

But with the new year here, I’ve decided to give Greek yogurt another try. In the past, it just didn’t appeal to me with its thicker texture and tang. But things change. We grow, adapt, live and learn … and guess what? When I decided to use Greek yogurt in the parfait I have been thinking about for days … I really liked it. The whole dish is just delightful … like a chocolate covered strawberry and strawberries and cream all wrapped up into a single guilt free package.

And hey, if I can add a little healthy decadence to breakfast, it’s totally worth it.

You start with a container of Greek yogurt (I used Oikos Vanilla Yogurt from Stonyfield Farms), some strawberries and chopped dark chocolate. That’s it.

Chop up the strawberries. They should be bite size. Also, chop the chocolate. Then you just layer it up. That’s it. Ready to enjoy.

Then you just layer it up. That’s it. Ready to enjoy.

Chocolate Strawberry Greek Yogurt Parfait
serves 1

1 single serving container vanilla Greek yogurt
1/2 cup chopped strawberries
1 oz dark chocolate, chopped

Stir the Greek yogurt vigorously. Spoon half of it into a parfait glass and top with half of the strawberries and half of the dark chocolate. Top with the remaining half of the yogurt, strawberries and chocolate. Enjoy immediately.

Today was the last day of Christmas break for the kids … the last day for them to play with all their new toys unfettered. Their last day to ride bikes and build Lego houses with each other all day. Their last day to watch cartoons over lunch. So, I thought something warm, toasty and buttery was in order — it’s been a great break from school and heading back to our regimented schedule is kind of sad.

Hello, grilled cheese.

When I was a little girl, grilled cheese was one of my very favorite lunches. My grandmother would butter slices of perfectly square white bread and sandwich a slice or two of orange American cheese in the center, frying them to buttery, gooey cheesy goodness. I loved the texture variations of the sandwich — the smooth, warm cheese and the crisp toasted bread. I’d eat as much of the cheese as I could from the center before eating the bread.

I still love a good grilled cheese. But it’s definitely not the most lean of lunches — it can be though if you make a few small changes.

This version is of the classic grilled cheese has a few health-minded upgrades to make it a teensy bit healthier with more natural ingredients.

The white bread has been traded for more fiber-rich whole grain bread. It’s still buttered though … there is no substitute for butter in a grilled cheese. I’ve tried.

Instead of highly processed American cheese, this sandwich is made with a mix of shredded mozzarella cheese and provolone cheese. They have that same melt-factor that’s key to the sandwich.

And in the center? A little protein in the form of sliced meatballs.

The result is a delicious twist on the classic. It has a lot of the best qualities of classic grilled cheese, just stepped up a bit. And Will and Paige? They loved this, eating every last morsel and requesting more. They especially liked having meatballs in the center.

Two Cheese Meatball Grilled Cheese
yields 1 sandwich

2 slices whole grain bread
salted butter
2 tbsp shredded mozzarella cheese, divided
1 tbsp freshly grated provolone cheese, divided
2 mini meatballs in sauce, sliced

Lay out the slices of bread and butter on one side each. Meanwhile, heat a nonstick skillet over medium heat.

Place one slice of bread butter side down in the pan. Sprinkle 1 tablespoon of mozzarella on top followed by 1/2 tablespoon provolone. Line the cheese with slices of meatballs. Sprinkle 1 tablespoon of mozzarella and 1/2 tablespoon of provolone on top. Cover with the second slice of bread, butter side up.

Cook the sandwich 3-4 minutes, until golden on the side facing the pan. Flip carefully, press down slightly and then cover the pan. Cook for another 3-4 minutes until golden. The cheese should be all melty.

Remove from the pan and let cool for a few minutes before cutting.

Serve immediately.

With the risk of sounding like a broken record, this holiday season arrived so fast and has scurried along with unbelievable speed. I keep talking about it because it’s so true — the sprint from Thanksgiving to Christmas happened so incredibly fast. And I know I’m not alone in feeling this way. Other moms and I have chatted about this while volunteering at school, waiting in the grocery store checkout line and more.

I’m really not sure I am ready for it to be Christmas yet. Last night we finally decorated our Christmas tree, bought earlier this week. Today I will finally start wrapping presents, which I am excited to do. While I’m not really ready, Christmas is practically here. Good thing I devoted some time to baking treats last weekend — we were able to gift some to friends, family, teachers and other important folks.

I really like giving a homemade component with gifts and am glad that I could even with our hectic and frantic schedule this year. Homemade gifts are something from the heart – something we’ve personally made with love and care. I hope others receive it as such.

While some treats take patience and time to make, not all do. And that’s a good thing. This treat — Peppermint Bark Popcorn — falls into that ridiculously easy category that I love. In just a few really easy and simple steps, you transform plain popped popcorn into a surprising and a little unusual sweet treat. It takes about 10 minutes active time, including popping the corn. That’s it. With hardening time, it’s about an hour or so (especially if your house is chilly like mine).

Start with four easy ingredients: popcorn, two types of chocolate and candy canes.

Spread plain popped popcorn out on a baking sheet into a single layer so that you can get the chocolate all over every piece. Then melt and drizzle the dark chocolate followed by the white chocolate. Sprinkle with crushed candy canes. Let the chocolate cool and harden and you are done. Easy peasy … right?

This is great for packing up and gifting. I love doing it in little (or bigger) treat bags. Be sure to label it so folks know what they’re getting too.

Peppermint Bark Popcorn
serves 8

8 cups freshly popped plain popcorn
4 oz 60% cacao dark chocolate
3-4 oz white chocolate
2 candy canes, crushed

Line a large baking sheet with waxed paper. Spread out the popcorn on the baking sheet into one single layer.

Melt the dark chocolate in a microwave safe bowl using this method: break the chocolate into pieces and place in the bowl. Microwave for 45 seconds. Stir. Microwave for 30 seconds. Stir. Repeat if necessary, microwaving for 30 seconds and stirring until the chocolate is smooth. DO NOT overcook.

Drizzle the chocolate all over the popcorn, taking care to get it on each piece (but don’t be fussy about it — just let it drip and drizzle).

Melt the white chocolate in a second microwave-safe bowl, following the same process as you did for the dark chocolate. Drizzle all over the popcorn, taking care to get it on all the pieces.

Sprinkle the crushed peppermint all over the popcorn.

Allow the chocolate to cool and harden. Then package the popcorn as desired. This is perfect for gifting or for a holiday treat.

Paige had preschool homework this week: decorate a paper ornament for school and (with my help) write about a favorite holiday tradition in class. (Yes, she’s barely 4 … don’t get me started.) When I asked her what tradition she wanted to put on her index card, I already had in the back of my mind that I would suggest baking if she wasn’t sure. But I didn’t need to suggest anything. Paige immediately answered “Baking and decorating cookies.”

I was excited. No, make that elated.

Baking during the holiday season is something I’ve done every year since I was a teen. It’s a holiday tradition — a comforting thing that has been a constant year after year. When I had Will, my baking habits intensified. I love making dozens and dozens of cookies and sharing them with everyone. But this year, I’ve taken a new approach. Instead of exclusively making my own recipes for cookies from Deconstructed Peppermint Bark Cookies to Connecticut Spice Cookies, I used some premade dough too.

It’s out of character for me, but this simple step has been a little freeing in a way. See, the cookies I usually make are all drop cookies. I just don’t do rolled dough and whatnot. But the premade dough is a cinch to roll out and cut with cookie cutters — which opens up a whole new world of cookie making and decorating for us. And this year, I just had to do the cut-outs too.

When I recently read Shaina’s post on Food For My Family about baking gingerbread, I really wanted to try it too. I had to. Those cookies were just so cute. But the thought of making the dough and then learning how to do cut-outs was a little much.

Fortunately, premade dough is available. The kids and I have made cut-out cookies with both premade sugar cookie dough and gingerbread dough. The gingerbread stays truer to form when baking, not spreading much. The sugar cookies however spread a lot, but still mostly keep their shape — well, sort of.

The great thing about this is that the kids can help throughout the whole process. They are able to cut the cookies (mini cutters are our favorite), help me arrange them on the tray and then decorate them after I’ve frosted the cooled cookies with a simple icing recipe (below). It’s hard to tell which part they enjoy most — but I suspect it might be the decorating since I let them go crazy with sprinkles.

When Clever Girls and Tempur-Pedic asked me to write about holiday comforts decorating cookies was the first thing I thought of. It is a huge comfort, and a joy since these are things I can share with all our loved ones.

Now, wish us luck. They kids and I have a lot of baking to do this weekend. It’s the last weekend before Christmas, after all.

Easy Cookie Icing
yields about 1/2 cup
adapted from the Betty Crocker Cookbook

1 cup powdered sugar
1 tbsp water (you may need up to 1/2 tbsp extra)
1/2 tsp vanilla extract

Stir together the powdered sugar, water and vanilla extract until smooth, adding more water as needed (up to 1/2 tbsp more) to get the desired thick but smooth consistency. Transfer to a pastry bag, cut the corner and pipe as needed onto cookies.

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Comfort is the perfect gift for everyone on your holiday gift list, so be sure to take advantage of Tempur-Pedic’s Buy 2, get 1 free pillow offer! I was selected for this sponsorship by the Clever Girls Collective.

Sometimes, cooking with kids is all about teaching them measuring, mixing and knife skills. We do this a lot. The kids and I talk about the different measurements we use and measure things out together. They are often the ones to whisk-shift dry ingredients for me or to stir together whatever needs stirring. But cooking with kids isn’t just about learning. It’s about having fun in the kitchen too. So other times cooking with kids is about letting go. I don’t do that nearly enough.

But I try. Last Friday, I’d been thinking of ordering a pizza all afternoon, but with the holiday season here and our budget already strained I just couldn’t justify spending the money. So, I did the next best thing: making homemade English muffin pizzas with the kids. Actually, Will and Paige did most of the doing and I just handled the oven, the hot tray and laying out the toppings.

See how happy they are? And they hadn’t even started doing anything yet. They love being in the kitchen and having a hand in whatever we’re eating. But they love it even more when they are super-hands-on for a meal, as with these English muffin pizzas.

With a simple, flexible ingredients list and a super-fast cooking time, these pizzas are perfect for an any-night treat. Of course, being easy doesn’t hurt either.

You start by spreading sauce on English muffin halves. We used honey wheat ones, but any variety works. Well, except maybe cinnamon raisin. That could be weird.

Then the kids topped their pizzas however they liked. Will did mozzarella on both and black olives on one. Paige did Romano cheese, olives, tomatoes and a little mozzarella.

Then you broil them really quickly. It only takes about 3-5 minutes for the pizzas to be done, so I highly suggest flipping the oven light on and watching them cook with the kids. They’ll love it. And you’ll make sure you don’t accidentally char them. Win-win.

What have you been cooking with kids lately?

Easy English Muffin Pizzas
perfect for cooking with kids
yields as many as you want

English muffins, fork split in half
pizza sauce
cheese (mozzarella, parmesan, or whatever you like)
toppings such as ham, bacon, sliced olives, sliced sausage, tomatoes, broccoli bits, onions, etc

Line a baking sheet with aluminum foil. Start the oven boiler on high.

Have kids spread a little sauce on their English muffin halves. Top as desired with cheese and toppings.

Place all the English muffin pizzas on the baking sheet. Place under the broiler (about 6″ from it) and cook until the cheese is melted and golden in spots — about 3-5 minutes. Be sure to watch them closely so that they don’t burn.

Let cool slightly before eating.

Enjoy!