Well, I don’t seem to be doing a very good job of getting back on track with this blogging thing. Frankly, if you didn’t have an abundance of green tomatoes this fall, I have not posted anything of much interest. It is not as though I haven’t been thinking about food, recipes or the fact that I want to share all the yummy things that have come out of my kitchen since the beginning of October, in fact my camera is full of photos I have been wanting to post. Unfortunately, however, my follow through has been abysmal with not only this, but all things electronically related due in large part to the fact that my computer is on its last legs.
Thus far, there is only one thing I have recently managed to succeed in doing with regard to this blog, complete the Great Food Blogger Cookie Swap 2012. Last year, I participated in the 1st Annual Great Food Blogger Cookie Swap, sending out three dozen of my Grandmother’s Gingersnap Cookies to three different food bloggers who I was paired with at random, and in return I received a dozen cookies each from three different individuals. After last year’s cookie swap success with more than 600 blogger participants, Lindsay, of Love and Olive Oil, and Julie, from The Little Kitchen, decided to continue this project to bring food bloggers from all over the United States, and this year, the world, together.
The premise this year was the same, sign up, receive the names and addresses of three other food bloggers. Cook up three dozen cookies never before featured on your blog, send one dozen of those cookies to each of your three blogger matches, and receive a dozen cookies from three other bloggers. Enjoy the yummy homemade creations of your peers, and finally, post your recipe for others to enjoy!
This years’ Cookie Swap included 576 food bloggers who sent more than 20,000 cookies around the globe and partnered with Cookies for Kids’ Cancer and OXO to raise $4,400 for cancer research.
As for me, I received two batches of cookies form California and one from Arizona. The first to arrive were a dozen Gingerbread Spice Cut Out Cookies from Diane at Created by Diane. Second, were some white chocolate dipped Pistachio Cranberry Oatmeal Cookies from Aubrey and Stacey at Real House Moms. Third and final, were a batch of Banana Reese’s Pieces Cookies from Bonnibella. Thanks to each of you for your yummy creations!
In return I also sent out three-dozen Kahlua Fudge Bites to Kristi in Virginia at Cook In Love, Traci in Utah at the Burnt Apple, and Rachel in New York, NY at Kvell in the Kitchen. I hope all of you enjoyed these decadent little squares of heavenly chocolate goodness!
I came across this recipe several years ago in the Christmas edition of Fine Cooking Magazine, which I picked up on an impulse buy due to its cookie laden cover. As my Father would say, any cookie is better than no cookie, but I think we can all agree that not all cookies are created equal, and these Kahlua Fudge Bites are not far from the pinnacle if you are a lover of chocolate. The beauty of these little bites is the fact that they hover on the boarder of a fudge while still maintaining a delicious cakey texture. Over the past seven years, they have become a staple in my Christmas cookie routine and my husband, who is not what I would refer to as a chocoholic, say that they are by far his favorite.Fine Cooking Magazine 2 cups flour ½ teaspoon baking soda ½ teaspoon salt 1 ½ cups unsalted butter 1 cup unsweetened cocoa powder (not Dutch processed) 3 cups packed light brown sugar 4 large eggs 2 Tablespoons Kahlua or other coffee flavored liqueur* ½ teaspoon vanilla
- Preheat oven to 325 degrees and grease a 9 x 13 inch pan.
- Sift dry ingredients together in a medium sized bowl.
- In a small saucepan, melt the butter over low heat.
- Pour butter into a large mixing bowl and whisk in the cocoa powder making sure there are no clumps.
- Add brown sugar one cup at a time, whisking until smooth after each addition.
- Add eggs one at a time whisking until fully incorporated after each addition, adding the Kahlua and vanilla along with the last egg.
- Add the flour mixture a ¼ cup at a time, stirring with a spatula until just incorporated. Do not over mix.
- Spread batter evenly in the prepared pan and bake for about 30 minutes or until a few moist clumps still cling to a toothpick inserted into the center. DO NOT OVERBAKE.
- Let cook completely and top with chocolate glaze (recipe follows). Bars can be frozen unglazed for about a month before thawing, glazing and serving.
* If you do not wish to use a liqueur, increase vanilla to 1 ½ teaspoons.
- In a double boiler, melt the chocolate, butter and corn syrup and whisk until smooth.
- Spread evenly on top of the fully cooled fudgey base.
- Refrigerate until set, at least 1 hour.
- Cut into one inch squares maximum and serve.
Makes 8 to 10 dozen depending on size bites are cut and will keep uncut for up to a week in the refrigerator.