Caramel Chocolate Chip Crispy Squares

A recipe such as this is great to have on hand when you’ve frittered away the entire day doing taxes (if you didn’t know by now, I tend to put off doing really big important things by focusing on a motley assortment of meaningless chores–I’ve steam-cleaned the grout in my bathroom instead of writing an essay),checking (and double checking) your credit score, daydreaming about what to do with your “giant” refund, laundry, watching terrible t.v., eating even more terrible sushi (new restaurant has ruined cheap sushi for me) and attempting (and failing) to clean water spots off of the couch (note to self: water doesn’t really work to remove water spots).

These squares kinda taste like a caramel frappucino topped off with a healthy dose of over-processed high fructose corn syrup.  What’s not to love?

Caramel Chocolate Chip Crispy Squares

Yield: 1 pan cut into as many (or as little) squares as you’d like

• non-stick cooking spray for greasing pan and hands
• 3 tablespoons butter
• 1 package Caramel-Vanilla Swirl Jet-Puffed Marshmallows
• 5½ cups puffed rice cereal
• 1 cup semi-sweet chocolate chips

1. Grease 13×9 cake pan with non-stick cooking spray.  Set aside.
2. In a large microwave safe bowl, microwave butter on high for 45 seconds, or until melted.
3. Add in the marshmallows; toss to coat.  Microwave for 1½ minutes, stirring halfway through cooking time. 
4. Stir in the puffed-rice cereal. Fold in the chocolate chips.  Pour mixture into prepared pan. With greased hands press mixture evenly into pan. 
5. Cool completely before cutting into 24 (or 16, 32, 8, or 2…) squares.

Coconut Macaroons

I’m visiting Andrew’s family for Easter.  We’ve been in Plainfield (what an appropriate name) since EARLY Friday morning (we were on the train by 7 am, which put us in the front door of his family home by 8:30, and at his Aunt’s to dye eggs by 9!! I usually get out of bed at noon!!!). I’m not really sure how he survived 18 years in this town. Not only is it as soul crushing as Portland, but if you drive down the wrong street you’re apt to get mugged (and there are a lot of wrong streets).  We’ve been stuck inside for what feels like a thousand years, eating dinner at 5:30 and watching reruns of Murder She Wrote (it’s really Wheel of Fortune and Law and Order, but it definitely feels like Murder She Wrote).

The only relief comes in the form of shopping trips to the local mall (I’m in New Jersey). In my distressed state, I am naturally trying to buy my happiness.  I spent a gajillion dollars on odds and ends, like a new apron, prep bowls, a pastry blender, six bargain books (all fiction, not a single cookbook!), and a Domo board game. But the purchase I am most proud of (and regret the least) is a food processor! A full-size, multi-bladed, 7 cup Cuisinart! I know most people wait until they’re married before they get one of these babies, but I really needed some instant gratification.  I can’t wait until I get home to try it out! In the meantime, here are some delicious nibbles that are perfectly suited for Passover (or just eating by the handful).

Coconut Macaroons

Yield: 24 SMALL cookies

Coconut Macaroons

• 2½ cups unsweetened flaked coconut (available at health stores or in the organic section of your supermarket)
• ¾ cup granulated sugar
• 2 egg whites
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

1. Preheat oven to 375°F.  Line two baking sheets with parchment paper.
2. In a large mixing bowl, stir all ingredients together until well combined.
3. Drop dough by rounded teaspoonfuls onto prepared baking sheets, twelve per sheet, leaving at least an 1½ inches in between each.
4. Bake for 10-12 minutes, or until golden. Carefully slide the entire parchment sheet, cookies and all, onto wire racks.  Cool completely.  When cookies are cool, carefully peel from parchment.

Almond Biscotti

There would be some semi-witty analysis of my day here, but my boyfriend is enforcing mandatory non-sexual romantic snuggling time.   Sometimes I hate him a little bit.

Almond Biscotti

Yield: 32 biscotti

Almond Biscotti

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 3 eggs
• ¾ cup sugar
• 1 teaspoon salt
• 1½ teaspoons almond extract
• 1¼ cup whole almonds

1. Preheat oven to 300°F.  Line a cookie sheet with parchment paper.
2. Sift flour and baking soda together. Set aside.
3. In the bowl of a stand mixer fitted with the wire whisk (different!!!) attachment, whip the eggs, sugar, salt, and almond extract on high speed until thick and fluffy, about 4 minutes.  Adjust the mixer to low; stir in the flour mixture until just incorporated.  Fold in the almonds, occasionally using a rubber spatula to ensure even distribution.
4. Turn out dough onto a lightly floured work surface and form into a 4 x 16 inch log.  Place dough onto prepared cookie sheet (My dough was quite sticky. I formed the log on a sheet of parchment paper, and then transferred the whole kit and caboodle onto the cookie sheet).  Bake for 30 minutes, or until a light golden brown.  Let cool for 10 minutes.
5. Reduce the oven temperature to 275°F.  Using a serrated knife, cut the log crosswise on a 45° angle into 1/2 inch thick slices.  Place the cookies onto two unlined baking sheets, and bake for 40 minutes, or until crisp and golden brown.  Transfer to wire racks to cool completely.  (If desired, dip ends of biscotti into melted chocolate.  Let cool completely before eating).