How you doin’? This recipe was actually created during the 7th month of Covid lockdowns back in 2020… you remember all that fun, right? We were contemplating a change in the recipe format on our website back then… just as we are now.
 
From 2020: “To be honest with you, we only thought we would be on lockdown for a couple of weeks. We never dreamed we would still be writing daily recipes for 7 months. We’ve spent as much time on this blog as I did writing one of my cookbooks. We still must write the copy and test the recipes to make sure they work before we send them out to you. The changes are simple, so don’t get all frustrated and fired up.”
 
Friday’s Cocktail will be our 1000th recipe on this blog. For those who receive this blog via email, you may have already noticed a change in the masthead. For those who follow an online link from social media, starting with Monday’s recipe, #1001, you’ll be directed to a new blog section on our website called “Perspectives on Food”… which was the name of a printed newsletter we used to send out about a hundred years ago. Rest assured, if you need to look up an older recipe (pre-1000), you can still find them in the Covid-19 Survival Guide Section.
 
All of this change makes me crave a cookie. And this very special cookie is made with yummy cinnamon and graham cracker crumbs. If you want a little variation, throw in a bag of butterscotch or chocolate chips.
 
Prep time:  15 minutes
Bake time:  9 to 11 minutes
Cool time:  10 minutes
Yield:  4 dozen cookies (note: large yield)
 
Ingredients 
2 cups graham cracker crumbs
1 -1/2 cups all-purpose flour
1-1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup unsalted butter
1/4 cup granulated sugar
1-1/4 cups packed brown sugar
2 large eggs
1-1/2 teaspoons pure vanilla extract
2 cups butterscotch or chocolate chips (optional)
 
Directions

1. Preheat your oven to 350⁰F and line a couple of sheet pans with parchment paper.
2. Stir together the graham cracker crumbs, flour, cinnamon, baking soda and salt in a mixing bowl; set aside.
3. Beat the butter and both sugars with an electric mixer in a large bowl until smooth; about 4 minutes.
4. Add the eggs one at a time and beat well, allowing each egg to blend into the butter mixture before adding the next.
5. Add the vanilla.
6. Carefully, add the flour mixture a little at a time… don’t over mix.
7. Add the optional chips, if using.
8. Scoop the dough out onto lined baking sheets by rounded tablespoons; you can use a #20 scoop, if you have one.
9. Bake in the preheated oven until slightly browned at the edges, about 9 to 11 minutes.
10. Let the cookies cool on a tray before transferring them over to a wire rack.

ChefSecret:  I like to add a little crunch to the cookie by sprinkling the tops with a little raw sugar. It’s easy to freeze the dough in logs, then slice and bake them fresh as you want them.

Quip of the Day:  “The early spring gardening season in our neck of the woods is off to a great start. I planted myself in front of the TV and I’m already starting to grow.”
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Baking #Dessert #Cookies #ChewyCinnamonCookies #CinnamonCookies #GrahamCrackerCrumbs #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  
                                                       ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? While pecan nuts used to be just a Southern thing, they have grown in popularity and become a favorite across our nation.
 
Pecan Tartlet Cookies come in many forms. Among the most common are drop cookies, thumbprint cookies, and (my personal favorite) Pecan Tartlet Cookies. While the first two are cookies with a pecan pie flavor, Pecan Tartlet Cookies are the closest to the classic pecan pie—with a decided crust and filling.
 
The real magic is in my crust. Whereas most cookie recipes have you beat softened butter and cream cheese with flour, I take a pie crust approach, pulsing cold, cubed butter and cream cheese with a blend of flour, sugar and salt to form the dough. This means the crust is light and flaky.
 
The filling should be simple to make, sweet but not cloying, and packed with pecans. Finally, and maybe most importantly, the ratio of filling and dough needs to be spot on. They need to be baked until golden brown, fragrant, and toasty good. These Pecan Tartlet Cookies will have everyone running to the kitchen to  grab one right out of the oven. They’re yummy any time of year, but keep the recipe handy for the year-end holidays, too!
 
Prep time:  30 minutes
Bake time 25 minutes
Yield:  24 cookies
 
Ingredients 
For the dough
Nonstick cooking spray, for greasing the pan
1-1/4 cups all-purpose flour
1-1/2 teaspoons granulated sugar
1/2 teaspoon kosher salt
10 tablespoons cold and cubed unsalted butter
5 ounces cold and cubed cream cheese
 
For the filling
1/3 cup maple syrup
1/4 cup packed light brown sugar
2 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
1 large egg yolk
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon kosher salt
1/4 teaspoon ground cinnamon
3/4 cup finely chopped pecans
Confectioners’ sugar, as needed for dusting
 
Directions

1. Preheat an oven to 350°F.
2. Arrange a rack in the middle of the oven.
3. Lightly spray the cavities of a 24-cavity (or two 12-cavity) mini muffin pan with nonstick cooking spray.

To make the dough:

1. In the bowl of a food processor fitted with the cutting blade attachment, pulse the flour, sugar and salt.
2. Add the cold cubed butter and cream cheese and pulse until the dough comes together in one mass, about 30 to 50 one-second pulses.
3. The mixture will look dry at first and then turn pebbly. Do not add any water or liquid. Keep pulsing until it comes together.
4. Divide the dough into 24 one-tablespoon portions (about 2/3 ounce each).
5. Use your hands to roll each portion into a ball and place a ball into each cavity of the prepared mini muffin tin.
6. Chill the dough in the freezer for 5 minutes to firm up slightly.
7. Use a small measuring spoon, skinny shot glass, or your knuckle to push the dough into the cup and all the way and up the side, creating a well in the center. Take care to press the dough and create wells that are deep and wide because the dough and filling will puff as they bake.
8. Return the muffin tin to the freezer while you make the filling.

To make the filling

1. In a medium bowl, whisk the maple syrup, brown sugar, melted butter, granulated sugar, egg yolk, vanilla, salt and cinnamon until combined and there are no lumps of sugar. Add the pecans and stir to coat the nuts in the maple syrup mixture.
2. Equally divide the pecan filling into each dough well, about a heaping 1/2 tablespoon each.
3. Bake the Pecan Tartlet Cookies until puffed, the dough is golden to golden brown around the edges, and the filling is set; about 25 to 30 minutes.
4. Cool the Pecan Tartlet Cookies slightly in their pan set over a wire rack, about 2 minutes. Transfer the cookies directly to the rack to cool completely. If desired, dust very lightly with confectioners’ sugar before serving.
5. Leftover Pecan Tartlet Cookies can be stored in an airtight container at room temperature for up to 5 days.

ChefSecrets:

• Take care to press the dough in the tin and create a deep well. The dough filling will rise a good amount which can lead to the syrup from the filling spilling over if the well isn’t deep enough.
• If the dough chills too long—it’ll crack along the top edge and will look jagged after baking. If it cracks, you can press the dough back together and the heat of your fingers will smooth it out.
• When you divide the filling into the wells, give it a stir every few portions. This helps evenly distribute the pecans and syrup.
• Sliding a small offset spatula or tip of a paring knife along the side helps to pop the Pecan Tartlet Cookies out of the pan.
• Don’t let the cookies cool completely in the pan. If any sugar bubbles over, which is totally normal, it can make them stick to the pan, making it a bit more difficult to remove.

Quip of the Day:  Why just dream it when you can go nuts and do it? Forget about nutting up or shutting up, always opt for the nut-up option.
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide. We have added a new search feature to make it easier to navigate through our blogs.
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Baking #Dessert #Cookies #PecanTartletCookies #Pecans #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  

                                                                        ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? When I think about the best possible dessert for a Valentine dinner, I automatically think of my special Bistro Crème Brûlée. There’s a good reason it’s so popular—aside from being so easy to make, just beneath the crunchy browned sugar top is a rich, creamy, vanilla-flecked custard that’s velvety smooth. It all about the textures!
 
Another great thing about Bistro Crème Brûlée is that it’s served individually, meaning everyone gets to take a whack with their spoons against the sugar shell to shatter it, arguably the most fun aspect of this iconic French dessert. The individual serving dishes also make this the perfect sweet-creamy ending to a dinner party.
 
While Bistro Crème Brûlée might sound ultra fancy and seem difficult to make, it’s actually easier than making eclairs or chocolate mousse since the process is mostly hands-off—just pour the 5-ingredient custard, whisked together by hand, into ramekins and then bake in a water bath. Chill the custards down, then sprinkle sugar on the surface and caramelize it with the broiler or a kitchen torch. It truly is that easy!
 
And for those who love to play with fire they will get their chance to use a kitchen torch to brown the top. I’m just not sure which is more satisfying… cracking the top or that first spoonful of ultra creamy custard.
 
Prep time:  15 minutes
Cook time:  45 minutes to 1 hour 45 minutes
Yield:  8 servings
 
Ingredients 
For the custard
1 vanilla bean, or 1 tablespoon vanilla bean paste
4 cups cold heavy cream, divided
1/3 cup granulated sugar
1/4 teaspoon kosher salt
9 large egg yolks
 
For serving
1/4 to 1/3 cup granulated sugar
Berries, for serving
 
To make the custard

1. If using vanilla bean, cut 1 in half lengthwise with a paring knife. Scrape the sticky seeds out with the non-sharp side of the knife. Place the seeds and vanilla pod in a small saucepan.

Note: If using vanilla bean paste, place 1 tablespoon in the saucepan.

1. Add 2 cups of the heavy cream, 1/2 cup plus 2 tablespoons granulated sugar, and 1/4 teaspoon kosher salt. Bring to a light simmer over medium heat, whisking until the sugar dissolves.
2. Remove from the heat, cover, and let stand for 10 minutes.
3. Meanwhile, preheat the oven to 300⁰ F.
4. Layer the bottom of a roasting pan or large baking dish with a small kitchen towel (fold as needed so it lies completely flat). Set 8 (6-ounce) ramekins or crème brûlée dishes on the towel, making sure they are not touching each other.
5. Bring about 8 cups water to a boil in a kettle or saucepan, then turn off the heat.
6. Stir the remaining 2 cups of cold heavy cream into the cream-sugar mixture.
7. Place 9 large egg yolks in a large bowl. While whisking the yolks constantly, slowly pour in the cream mixture and whisk until smooth.
8. Pour the mixture through a fine-mesh strainer into a large measuring cup or pitcher with a spout; discard the contents of the strainer.
9. Pour, dividing the mixture among the ramekins.
10. Pull the oven rack out about halfway and place the roasting pan on it. Carefully and slowly pour enough of the hot water into the roasting pan (do not let any water splash into the ramekins) so that it comes about halfway up the sides of the ramekins. Make sure the towel is completely soaked.
11. Slowly push the oven rack back in.
12. Bake until the center of each crème brûlée is just barely set, it should jiggle but not be liquidy, about 45 to 50 minutes for round ramekins, or 30 to 40 minutes for flatter crème brûlée dishes.

Note: If baking in rounds, make sure to refill the roasting pan with hot water as needed.

1. Transfer the ramekins to a wire rack and let cool to room temperature, about 2 hours.
2. Transfer the ramekins on a baking sheet, cover tightly with plastic wrap, and refrigerate until chilled, at least 4 hours or up to 2 days.

To caramelize the top:

1. Pull the custard dishes from the refrigerator and gently blot the top of each crème brûlée with a paper towel to remove any moisture.
2. If using a broiler, heat the broiler for at least 30 minutes or up to 1 hour before serving; you want to be sure it’s really hot.
3. Sprinkle each ramekin with 1 teaspoon granulated sugar, or each crème brûlée dish with 2 teaspoons granulated sugar.
4. Gently tap the ramekins to cover the surface evenly with sugar, then tap out the excess sugar.

Option 1: If using a culinary torch, torch the sugar on each until it is melted and light golden-brown.

Option 2: If using a broiler, place the ramekins on a baking sheet. Broil on an oven rack positioned closest to the broiler element until the sugar is melted and light golden-brown, 30 seconds to 2 minutes. Check on them often: Move them around as needed so they brown evenly, and remove any crème brûlées that brown more quickly than the others.

1. Refrigerate the sugar-crusted dishes uncovered for at least 30 minutes but no more than 1 hour before serving so that the custard chills down again. Do not chill longer or the sugar crust will soften.
2. Serve with berries if desired.

ChefSecret:  If using pure vanilla extract, 1 tablespoon of vanilla extract can be substituted for the vanilla bean or vanilla bean paste. Do not heat with the cream and sugar but whisk into the egg yolks.

Store: The custards can be made up to 2 days ahead and refrigerated. Leftover crème brûlée can be covered and refrigerated for up to 4 days, but the sugar crust will soften. That said, it’s best to caramelize the sugar on only the crème brûlées that you plan to eat in a sitting. After caramelizing the sugar on top of the crème brûlées, they can be refrigerated for up to 1 hour before serving. Don’t wait longer, or the sugar top will lose its crunch.

Quip of the Day:  Finding love is like making Crème Brûlée. It may take a few tries before you get it right.”
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide. We have added a new search feature to make it easier to navigate through our blogs.
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Baking #Dessert #BistroCremeBrulee #CremeBrulee #Custard #ValentineDessert #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
                                                                               ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? Are you a crunchy snack eater? I certainly am. I really don’t enjoy granola as a milk-soaked breakfast food. What I do like is munching on granola clumps while watching TV. It’s the combination of a not too sweet crunchy bite (lots of texture) that’s also a seemingly healthy snack food… the latter being a misnomer—it might not be that healthy at all. If you are like me, I have the perfect recipe for you. But first a little history.
 
With good intentions, Granola was invented in 1863 in Dansville, New York by Dr. James Caleb Jackson at the Jackson Sanitarium, a prominent health spa that operated into the early 20th century on the hillside overlooking Dansville. And then it all (both Jackson Sanitarium and granola) kind of disappeared.
 
The food and name were revived in the 1960s and fruits and nuts were added to it to make it more of a health food that was popular with the health and nature-oriented “hippie” movement. At the time, several people claim to have revived or re-invented granola. During Woodstock, a soon-to-be hippie icon known as Wavy Gravy, popularized granola as a means of feeding large numbers of people during the festival. Another major promoter was Layton Gentry, profiled in Time magazine as "Johnny Granola-Seed."
 
In 1964, Gentry sold the rights to a granola recipe using oats, which he claimed to have invented himself, to Sovex Natural Foods for $3,000. From there it was sold to a number of different companies. Here’s where it gets interesting.
 
In 1972, an executive at Pet Incorporated of St. Louis, Missouri, introduced Heartland Natural Cereal, the first major commercial granola. At almost the same time, the Quaker Oats Company introduced Quaker 100% Natural Granola. Quaker was threatened with legal action by Gentry, and they subsequently changed the name of their product to Harvest Crunch. Within a year, Kellogg's had introduced its "Country Morning" granola cereal and General Mills had introduced its "Nature Valley".
 
And then, there were granola bars. Granola bars have become popular as a snack. Granola bars consist of many of the same ingredients—with just a little more of the sticky stuff. Mix granola with honey or other sweetened syrup, pressed and baked into a bar shape, resulting in the production of a more convenient snack. Granola bars are the perfect individually packaged snack easy to carry in a purse, backpack or other bag for munchin’ later alligator (ode to the hippies). While passed off as a health food, they're basically cookies masquerading as healthy alternative to cookies.
 
And now here is my perfect clumpy granola snack recipe that may be a little healthier than a chocolate covered commercial granola bar.
 
Prep time:  20 minutes
Bake time:  20 to 30 minutes
Yield:  2-1/4 pounds+
 
Ingredients 
2 cups old fashioned oats
1-1/2 cups almonds, roasted or toasted, roughly chopped
1-1/2 cups sunflower seeds, hulled
1 cup unsweetened coconut, wide slice shredded
1/4 cup sesame seeds, white, hulled
1/4 cup wheat germ
1/2 cup honey
1/3 cup canola oil
2-1/2 tablespoons whole cane sugar
1-1/2 teaspoons ground cinnamon
Optional: Add 1/2 cup raisins
 
Directions

1. Preheat your convection oven to 300°F (325°F if a conventional oven). Measure out all the ingredients and have at hand.
2. Combine oats, chopped almonds, sunflower seeds, unsweetened coconut, sesame seeds and wheat germ in a large bowl.
3. Combine honey, oil, whole cane sugar and cinnamon in a saucepan bringing it just to a boil over medium heat, stirring to dissolve the sugar completely and fully incorporate the oil. Do not burn the sugar!
4. Mix wet ingredients into the oat mixture; coat the dry ingredients well. (See ChefSecret below)
5. Spread mixture onto sheet pans in a single layer to ensure the greatest exposure to the heat.
6. Bake in a convection oven at 300°F (325°F if a conventional oven) for about 10-15 minutes; check the color and dryness of the mixture.  Coconut should be browning but not burning.  If ready, use a large spatula (to minimize breaking the clumps apart) and turn the layer over to expose the underside of the mixture and bake for another 10-15 minutes.  The granola should be toasted brown in color (not burnt) and dry.
7. Let the mixture cool completely before packing or storing.  If bagged too soon, the granola will become soggy and lose crunchy texture.

ChefSecret:  It’s best to divide the dry ingredients into two bowls and coat each one with half the wet mixture; then recombine all ingredients together to ensure thorough coverage.

Quip of the Day:  Why did the granola switch to a low-fat diet? It wanted to be a ‘cereal’ killer!
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.
 
#Snack #Baking #Granola #Almonds #Raisins #Craisins #CrunchySnack #Cinnamon #2025Recipes #QuarantineKitchen #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                          ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? This non-commitment dessert is made in a single 5-3/4 x 3 x 2-inch loaf pan and this is assembled into this beautiful dessert for two. It has a double layer of pecan praline that compliments the doubly good dark chocolate cake. It is finished off with two layers of sweetened whipped cream. It is everything you expect from a Louisiana Chocolate Pecan Praline Cake and it’s perfect for your Super Bowl Game Day party table.
 
Prep time:  30 minutes
Bake time:  25 minutes
Cooling time:  45 minutes
Yield:  2 good size servings
 
Ingredients 
For the praline layer
2 tablespoons unsalted butter
4 tablespoons brown sugar
1-1/2 teaspoons heavy whipping cream
3 tablespoons chopped pecans
 
For the cake batter
2 tablespoons shortening (I prefer Crisco)
1/4 cup granulated sugar
1 large egg, beaten
1/2 teaspoon pure vanilla extract
6 tablespoons cake flour
2 tablespoons unsweetened baking cocoa
1/4 teaspoon baking soda
1/8 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons cold coffee
1 tablespoon American bourbon (optional)
 
For the topping
1/4 cup heavy whipping cream
2 teaspoons confectioners' sugar
1/8 teaspoon almond extract
Garnish: chocolate curls and chopped candied pecans (optional)
 
Directions

1. Preheat an oven to 325˚.
2. Line a 5-3/4x3x2-inch loaf pan with parchment; heavily coat with cooking spray.

To make the praline layer

1. In a small saucepan, melt the butter; stir in the brown sugar and cream. Cook and stir over low heat until sugar dissolves and just until it starts to bubble. Pour into the prepared loaf pan. Top with pecans. Cover the pan and refrigerate.

To make the cake batter

1. In a small bowl, cream the shortening and sugar until light and fluffy.
2. Beat in the egg and vanilla extract.
3. Combine the flour, cocoa powder, baking soda, baking powder and salt; add to the creamed mixture alternately with cold coffee and bourbon. Beat just until combined.
4. Pour batter over the pecan praline.
5. Bake at 325° until a toothpick comes out clean, 25-30 minutes.
6. Cool completely in pan.

To make the topping

1. In a small bowl, beat the cream until it begins to thicken.
2. Add confectioners' sugar and vanilla extract; beat until stiff peaks form.

To assemble the cake

1. Remove the cake from pan; split into two horizontal layers.
2. Place bottom cake layer, nut side up, on a serving plate. Spread with half of the topping. Top with remaining cake layer and more topping.
3. If desired, garnish with chocolate curls and chopped pecans.

ChefSecret:  Coffee is a perfect complement to chocolate when used sparingly. It brings depth to any dark chocolate dessert. In this recipe I use both coffee and bourbon. You can substitute either or both with cold water.

Quip of the Day: “I was just wondering; can vegetarians eat animal crackers?
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Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  Send your thoughts to [email protected].  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Baking #Dessert #ChocolateCake #PralineCake #LouisianaChocolatePecanPralineCake #Pecans #BigGameSweets #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                                  ©PERSPECTIVES/The Consulting Group, LLC, 2025