How you doin’? It’s Super Bowl weekend so you’re getting a Bonus edition of the blog this week. You’re welcome!
 
My 7-layer Dip is one of my favorite restaurant appetizer recipes. It’s a staple at many social gatherings, parties and sporting events. Its rich, creamy texture and explosion of flavors have made it a favorite among people of all ages. It’s great for football games (I think there is a Super one this weekend, in fact), tailgates, or any get-together. And best of all, it is very easy to make!
 
Have you ever wondered who invented this delicious dip? Before we dive into the specifics of the 7-Layer Dip, it’s essential to understand the broader context of dips and spreads in culinary history. Dips and spreads have been a part of human cuisine for thousands of years, with ancient civilizations such as the Greeks and Romans enjoying various forms of dips and spreads made from ingredients like olive oil, garlic and herbs. The concept of layering different ingredients to create a unique flavor profile is not new and has been practiced in many cultures around the world.
 
7-Layer Dip, as we know it today, is heavily influenced by Mexican cuisine. The use of ingredients like beans, cheese, guacamole, and salsa are all staples of Mexican cooking. The idea of layering these ingredients to create a flavorful dip is believed to have originated in the southwestern United States, where Mexican and American cuisines intersect. The cultural exchange between these two cuisines has resulted in the creation of many unique and delicious dishes, including the 7-Layer dip.
 
Tex-Mex cuisine, a fusion of Texan and Mexican cuisines, has played a significant role in the development of the 7-Layer Dip. Tex-Mex cuisine is known for its bold flavors, hearty portions, and creative combinations of ingredients. The 7-Layer Dip, with its layers of beans, tomatoes and hot sauce, is a quintessential Tex-Mex dish.
 
While it is difficult to pinpoint the exact origin of the 7-Layer Dip, it is believed to have been created in the 1980s by a chef or in the southwestern United States. One story behind the creation of the 7-Layer Dip is that it was invented by a chef at a restaurant in Texas, who was looking to create a unique and flavorful appetizer for his restaurant’s menu.
 
That my Customs House Restaurant in Marina del Rey had it on its opening menu in 1976 seems to precede this theory, though the timing is pretty close. I experimented with different ingredients, eventually settling on a refried beans, shredded cheeses, guacamole and salsa, which became the foundation of my 7-Layer Dip in California. The 7-Layer Dip quickly gained popularity in the 1980s and 1990s, as it became a staple at parties, sporting events and social gatherings (and restaurants). The dip’s popularity can be attributed to its ease of preparation, its flavorful and textured ingredients and its ability to be customized the mixture to suit different tastes and preferences.
 
Prep time:  20 minutes
Cook time:  3 minutes (beans)
Cool time:  1 hour
Yield:  6 servings
 
Ingredients 
1-1/2 cups canned refried beans (I prefer Rosarita Original)
1-3/4 cups guacamole
1-1/2 cups sour cream
2 cups diced tomatoes
1/2 cup sliced black olives (I prefer Musco or Early California)
1-1/2 cups package shredded Cheddar cheese
2 tablespoons hot sauce or more to taste (I prefer Cholula Hot Sauce)
3 tablespoons thinly sliced green onions
Tortilla chips
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Heat the refried beans in a microwave-safe bowl in a microwave oven until hot, stirring frequently, about 3 minutes.
3. Spread the beans onto the bottom of a serving platter; refrigerate until the beans are cooled completely, about 15 minutes.
4. Spread the guacamole in a layer atop the refried beans.
5. Top with a layer of sour cream.
6. Add the diced tomatoes and slice olives.
7. Sprinkle the cheese over tomatoes.
8. Shake on the hot sauce.
9. Add a layer of green onions over the top.
10. Cover the platter with plastic wrap and refrigerate until cold, about 30 minutes.
11. Serve with your choice and flavor of tortilla chips.

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ChefSecret:  While the traditional 7-Layer Dip consists of beans, cheese, guacamole and salsa, there are many variations and interpretations of this beloved appetizer.
 
Some common variations include adding additional layers, such as shredded lettuce using different types of cheese, such as pepper jack or queso fresco, or incorporating other ingredients, such as cooked ground beef or diced cooked chicken. These variations and interpretations have helped to keep the 7-Layer Dip fresh and exciting.

The variation shown in the picture puts some of the chips on the bottom of the dish, just atop the refried beans.
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Quip of the Day:  A music star started a band called “Guac ‘n’ Roll.” Their first single was “Can’t Stop This Dip.”
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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/perspectives-on-food. 
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
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To you and everyone dear to you, be strong, positive, kind, thankful, and stay well and safe. 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, Samaritan’s Purse and/or American Red Cross.

#Dips #7-LayerDip #RefriedBeans #Guacamole #SourCream #CheddarCheese #Tomatoes #BlackOlives #Hot Sauce #SuperBowlDip #MexicanAvocados #Jicama #Tomato #Chilis #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                              ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? This is my best simple Guacamole recipe. You just need a couple of ripe avocados and a handful of flavorful mix-ins.
 
If you remember Chi Chi’s from a few years back this is how we used to make this delicious guacamole that is perfect as a snack or as a flavorful topping for tacos, nachos or any Mexican-style chicken. Each bite is chunky and vibrant, thanks to ripe, but firm avocados (no squishy over ripe fruit in this dish) and a few simple mix-ins.
 
The word "guacamole" and the dip, are both originally from Mexico, where avocados have been cultivated for thousands of years. The name is derived from two Aztec Nahuatl words--ahuacatl (avocado) and molli (sauce).
 
Over 2 billion pounds of avocados are consumed each year in the U.S. That's over 7 pounds per person. A lot of these avocados go into what has become America's favorite dip—Guacamole.
 
All you really need to make guacamole is ripe avocados and salt. After that, a little lime or lemon juice—a splash of acidity—will help balance the richness of the avocado and help keep the Guac green. Here comes the creativity—add chopped cilantro, chilis, onion and tomato (or salsa).
 
Prep time:  10 minutes
Yield:  4 to 6 servings
 
Ingredients 
2 ripe, firm avocados
1/4 teaspoon kosher salt
1 tablespoon fresh lime
3 tablespoons minced red onion or thinly sliced green onion
1 minced serrano (or jalapeño) chili, stems, seams and seeds removed
2 tablespoons finely chopped cilantro (leaves and tender stems)
1/4 teaspoon freshly ground black pepper
1/2 cup chopped fresh tomato
1/4 cup chopped jicama
1/4 cup shredded cheddar
Tortilla chips, to serve
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Cut the avocados in half and remove the pits.
3. Score the inside of the avocado with a blunt knife and scoop out the flesh with a spoon.
4. Place the fresh cut avocados in a bowl.
5. Using a fork or potato masher, roughly mash the avocado. Don't overdo it! The guacamole should be chunky.
6. Sprinkle with salt and lime juice. The acid in the lime juice will provide some balance to the richness of the avocado and will help delay the avocados from turning brown.
7. Add the chopped onion, chili, cilantro, black pepper and tomatoes. Chili peppers vary individually in their spiciness. So, start with half of one chili pepper and add more to the guacamole to your desired flavor and degree of heat.
8. Fold in the jicama and cheddar cheese.
9. Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.
10. If making a few hours ahead, place plastic wrap directly on the surface of the guacamole and press down to cover it to prevent air reaching it. (The oxygen in the air causes oxidation which will turn the guacamole brown.)
11. Serve with your choice of store-bought tortilla chips or make your own homemade tortilla chips.
12. Refrigerate leftover guacamole up to 3 days.

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ChefSecrets:  The trick to making perfect guacamole is using avocados that are just the right amount of ripeness. Not ripe enough and the avocado will be hard and flavorless. Too ripe and the taste will be off and mushy.
 
Check for ripeness by gently pressing the outside of the avocado. If there is no give, the avocado is not ripe yet. If there is a little give, the avocado is ripe. If there is a lot of give, the avocado may be too ripe and not good. In this case, taste test first before using.
 
Be careful handling chilies! It's best to wear food-safe gloves. If no gloves are available, wash your hands thoroughly (including under your fingernails) after handling, and do not touch your eyes, the area near your eyes or private parts for several hours afterwards.
 
Guacamole is best eaten right after it's made. Avocados start to oxidize and turn brown once they've been cut. That said, the acid in the lime juice you add to guacamole can help slow down that process. And if you store the guacamole properly, you can easily make it a few hours ahead if you are preparing for a party.
 
The trick to keeping guacamole green is to make sure air doesn't touch it! Transfer it to a container, cover with plastic wrap, and press down on the plastic wrap to squeeze out any air pockets. Make sure any exposed surface of the guacamole is touching the plastic wrap, not air. This will keep the amount of browning to a minimum. You can store the guacamole in the refrigerator for up to three days. If the guacamole develops discoloration, you can either scrape off the brown parts and discard or stir into the rest of the guacamole before serving.
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Quip of the Day: Since Chipotle Restaurants charge $2.70 for guacamole... I wonder if in their business meetings, if they refer to their guac profits as Avacadough?
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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/perspectives-on-food 
 
We also have hundreds of archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
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To you and everyone dear to you, be strong, positive, kind, thankful, and stay well and safe. 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, Samaritan’s Purse and/or American Red Cross.
#Dips #Guacamole #Avocado #SuperBowlDip #MexicanAvocados #Jicama #Tomato #Chilis #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  
                                                                                    ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? Holiday time is fudge time and for football fans there isn’t a bigger holiday than the Super Bowl (February 8th). Which team are you rootin' for? My Packers were out early... I'm just hoping for a great game. 
 
My Crunchy Butter Bars combine a sweet swirl of chocolate, butterscotch and peanut butter paired with bits of Rice Krispies cereal. It’s quick and easy to make and very addictive—you won't be able to eat just one!
 
Fudge is 100% American! It is a confection that originated in the United States during the late 19th century. It is believed to have been first created in Baltimore around the 1880s when a confectioner accidentally "fudged" a batch of caramels, leading to the creation of this sweet treat.
 
The first documented recipe for fudge was written by Emelyn Battersby Hartridge in 1886, a student at Vassar College. She described making 30 pounds of fudge for a school auction, which helped popularize the treat among her peers. Later that decade, fudge-making became a popular activity at women's colleges, particularly at Vassar, Wellesley, and Smith. Recipes began appearing in periodicals, making it accessible to home cooks, too. In 1887 the first specialized fudge shops opened in tourist areas, such as Mackinac Island, Michigan, further spreading its popularity. Fudge has remained a beloved treat in American culture, often associated with homemade gifts and holiday traditions. Its versatility allows for numerous variations, making it a favorite among many.
 
Fudge is typically made from sugar, butter and milk, with various flavorings added. Popular flavors include chocolate, vanilla, and nut varieties. The simplicity of the  ingredients and the ease of making the recipe contribute to its widespread appeal.
 
Prep time:  10 minutes
Cook time:  3 minutes
Additional time:  10 minutes
Yield:  24 servings / 1 9x13-inch baking dish
 
Ingredients 
1 cup semisweet chocolate chips (I prefer Guittard)
1 (11 ounce) package white chocolate chips (I also like Guittard for the white chips)
1/2 cup butterscotch chips
3/4 cup crispy rice cereal (such as Kellogg Rice Krispies®)
1/4 cup peanut butter
1/2 cup marshmallow fluff (I prefer Kraft)
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Line a 9 X 13-inch baking dish with parchment paper or aluminum foil.
3. Place the semisweet chocolate chips in a microwave-safe bowl; heat in microwave until melted, about 1 minute in 30 second intervals. Stir chocolate until smooth.
4. Combine the white chocolate chips and butterscotch chips in a separate microwave-safe bowl; heat in microwave for 1-1/2 minutes. Stir the mixture until smooth. If chips aren't completely melted, continue heating in the microwave in 10-second intervals, stirring after each interval until smooth. Special Note: Do not scorch the chocolate in the microwave or you will have to start all over.
5. Stir the crispy rice cereal, peanut butter and marshmallow cream into the white chocolate-butterscotch mixture; pour into the prepared baking dish.
6. Spoon the semisweet chocolate in lines across the peanut butter mixture.
7. Run a knife in the opposite direction of the chocolate lines to achieve a tiger-stripe pattern.
8. Cover dish with plastic wrap and refrigerate until set, for at least 10 minutes.
9. Cut into small squares.

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ChefSecret:  When making plain fudge use an electric hand mixer to fully blend in the marshmallow and make the fudge light and heavenly.
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Quip of the Day:  Little Johnny’s mom doesn’t like it when he eats a lot of sweets. So, whenever she asks him how much he had he just fudges the numbers.
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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/perspectives-on-food. 
We also have hundreds of archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
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To you and everyone dear to you, be strong, positive, kind, thankful, and stay well and safe. Take a breath and count your blessings, and if you have a little extra to share with others, including those still suffering the effects of the recent hurricanes. Please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Confections #Fudge# #CrunchyButterFudgeBars #SemiSweetChocolate #WhiteChocolate #ButtscotchChips #PeanutButter #RiceKrispies #MarshmallowFluff #Guittard #Kraft #Kelloggs #SuperBowlTreats #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                   ©PERSPECTIVES/The Consulting Group, LLC, 2026  

How you doin’? Did you know that the famous Italian explorer Christopher Columbus tucked a stash of biscotti in the hull of one of his three sailing ships—the Niña, the Pinta, or the Santa Maria—on his legendary expedition to the Americas in 1492?
 
Many food historians believe that biscotti originated in the Tuscan region of Italy, when in reality it was created centuries earlier in Rome. The word biscotto is derived from the Latin bis for twice and coctum or baked which would soon be adapted to cotto meaning cooked.
 
The first bake in the oven was used to cook the dough, and the second bake dried and preserved the biscotti, providing an extraordinarily long shelf life for nourishment during the Roman Legions' extended journeys and conquests. Pliny the Elder, an author, philosopher and naval commander used to boast that biscotti would be edible for centuries. It is said some were even found in Egyptian tombs, maybe left over from Anthony and Cleopatra days.
 
After the fall of the Roman Empire in 110 A.D., the country was besieged by Visigoths, Vandals, and others—this was the Dark Ages. This was characterized by a lack of culinary or cultural development as citizens struggled to survive.
 
Then came the Renaissance with the reemergence of biscotti by an Italian baker named Antonio Mattei in the mid 1800’s. His original recipe was awarded a prize at the Exhibitions in Florence in 1861, London in 1862 and Paris in 1867. The recipe is still kept as a secret of the Pandolfini family, who inherited the original bakery in 1904, and are now in their fourth generation running it.
 
With biscotti’s reemergence in Italy came its revolution from the pallid, dry staple of Roman nourishment into a culinary gift reflecting distinct local flavors, like the Prato almonds native to Tuscany. Biscotti became so popular as it spread throughout the peninsula that soon every province developed its own flavored version. Ingredients quickly expanded to include anisette, amaretto and even lemon-flavored dough. 
 
These are an Italian family favorites.  They are great for mailing and keep for weeks!
 
Prep time:  25 minutes
Bake time:  50 minutes
Cool time: 10 minutes + 30 minutes

Yield:  3 dozen cookies

Ingredients
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
4 large eggs
2 teaspoons almond extract
1 teaspoon Italia di Flora (King Arthur) or pure vanilla extract
3 cups all-purpose flour
1 cup ground almond flour
1 tablespoon baking powder
1/2 cup chopped candied cherries (or candied fruit, i.e. cranberries, pineapple, blueberries)
1-1/2 cups toasted and roughly chopped pistachios
1/4 cup mini semi-sweet chocolate chips
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Prepare a sheet pan with parchment that has been buttered.
3. In a large bowl, cream together the butter and sugar until smooth.
4. Beat the eggs in, one at a time, then stir in the almond extract. 
5. Whisk the flours and baking powder together.
6. Stir the dry ingredients into the creamed mixture until just blended. Mix in pistachios, candied cherries, and mini chocolate chips, if using.
7. With lightly floured hands, divide the dough in half.
8. Shape the dough into two 1-inch diameter long loaves.
9. Place the two dough rolls 5 inches apart on the prepared cookie sheet; flatten each to a 3-inch width.
10. Brush with egg wash (50/50 egg and water).
11. Bake for 35 minutes, or until set and light golden brown.
12. Cool for 10 minutes.
13. Using a serrated knife, cut the loaves diagonally into 1/2-inch slices. 
14. Arrange cut slices cut side down on ungreased cookie sheets.
15. Bake for 10 to 15 minutes, or until bottoms begin to brown.
16. Turn and bake an additional 10 minutes or until browned and crisp.
17. Cool completely.
18. Drizzle cookies with melted chocolate, if desired.
19. Store in tightly covered container.

ChefSecret:  Drizzle icing with white, dark or milk chocolate or even use royal icing.

Quip of the Day:  “Today we live in the moment unless it is unpleasant. In that case we will eat a cookie.”
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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/perspectives-on-food.
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To you and everyone dear to you, be strong, positive, kind, thankful, and stay well and safe. Take a breath and count your blessings, and if you have a little extra to share with others, including those still suffering the effects of the recent hurricanes. Please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Baking #Dessert #Snack #Biscotti #Pistachio #Cherry #PistachioCherryBiscotti #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                      ©PERSPECTIVES/The Consulting Group, LLC, 2026  

How you doin’? My neighbor came over and told me that they were having a large get together at the club we belong to. She promised everyone that she would take care of dessert. She told me she needed about 200 cookies in 3 hours.
 
At Fire Dance, one of my restaurants, I once scooped 400 cookies in 12 hours during the opening freebees festivities. But ever since the day of 400 cookies, I have a new respect for no-scoop cookie recipes. Cookie bars are my favorite way to get all the cookie flavor with none of the cookie work, so I’ve been making these easy, Ugly But Great Tasting Meringue Chocolate Chip Bars ever since.
 
These bars are the perfect dessert, but they also make a great addition to snack boards or a brunch spread. For an over-the-top dessert, I use my Ugly But Great Tasting Meringue Chocolate Chip Bars as a base and top them with vanilla ice cream, chocolate syrup, and whipped cream for a most amazing sundae.
 
You can find similar recipes for these bars in old club or community cookbooks dating back about 100 years. The name relates to the brown, cracked appearance on the top of the bars. But don’t be fooled—while these bars might look a little U-G-L-Y at first glance, these bars are packed with tons of delicious flavor inside.
 
I start with a chocolate chip cookie base and top it with mini-marshmallows, pecans and a chewy brown sugar meringue for the perfect sliceable cookie bar. Everyone loves how the marshmallows and meringue combine with the buttery chocolate chip cookie base for a nod to the nostalgic flavor of s’mores.
 
Make sure the meringue covers the entire top of the dessert. The meringue topping will crack when you slice it into bars, and that’s okay. Just slice carefully to keep as much of the meringue intact as possible.
 
Prep time:  30 minutes
Bake time:  30 minutes
Cooling time:  at least 60 minutes before cutting (they can cool while traveling to the club)
Yield:  12 bars (you can double or triple the recipe)
 
Ingredients 
Nonstick cooking spray
3 large eggs, divided
1 stick unsalted butter, softened
1/2 cup granulated sugar
2 teaspoons pure vanilla extract
1-1/2 cups all-purpose flour
2/3 cup bittersweet or semisweet chocolate chips (I use minis)
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 cup miniature marshmallows
1/2 cup toasted chopped pecans
1 cup packed brown sugar
 
Directions

1. Preheat an oven to 350° F.
2. Spray a 9x13-inch glass baking dish with nonstick cooking spray.

To make the cookie base

1. Separate two of the eggs, leaving the last one whole, and set aside.
2. Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment or a large bowl if using a hand mixer.
3. Beat on high speed for 30 seconds.
4. Add the granulated sugar and beat on high until light and fluffy, about 2 minutes.
5. Add the whole egg, the two egg yolks, and the vanilla extract and beat on high until smooth, about 1 minute.
6. Stop the mixer and add the flour, chocolate chips, baking powder and salt.
7. Beat on low speed until just combined, about 30 seconds.

To assemble the base and filling

1. Use a spatula to spread the cookie dough evenly into the prepared baking dish.
2. Sprinkle the marshmallows and pecans evenly over the cookie base.

To make the meringue

1. Wash and thoroughly dry the mixer bowl. For best results, chill the bowl down for a few minutes in the refrigerator.
2.  Add the remaining two egg whites and beat with the whisk attachment on medium-high speed until they start to get frothy, about 2 minutes.
3. Add the brown sugar and beat on medium-high again until stiff, glossy peaks form, about 7 minutes.

To spread and bake the meringue

1. Use a spatula to scoop the meringue into the center of the baking dish, then gently spread it over the marshmallows and pecans, being sure to cover the entire dessert.
2. Bake until the meringue is a deep golden brown and the cookie base no longer looks gooey, about 30 minutes.
3. Allow the dessert to cool completely, 1 to 2 hours, before slicing into bars.
4. Store completely cooled bars in an airtight container at room temperature for up to 2 days.

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ChefSecret:  Do not overmix the cookie base! When you add the flour and chocolate chips to the cookie dough, mix on low speed until just combined. If you overmix the cookie dough, the base will come out tough and dense.
 
Use a glass baking dish: Using a transparent vessel allows you to monitor how the cookie base is baking. If the cookie base looks gooey, it might be underdone. The base should look soft but not gooey when the bars are finished baking.
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Quip of the Day:  There is a man sadly dying in his bed at home when he smells something amazing. It’s the smell of his favorite chocolate chip cookie bars. With his last strength, he gets out of bed, and goes to the kitchen, where his wife of 50 years, is baking up these beautiful chocolate chip bars. And they are on a plate of four of them, just out of the oven. And with his last human strength, he reaches over to take one of the cut bars. But his wife sees him and she rushes over and slaps his hand as she says, “No, those are for the funeral.”
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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/perspectives-on-food
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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 #ChocolateChipBarsCookieBars #Meringue #ChocolateChips #UglyCookieBars #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                                  ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? I have a bona fide sweet tooth that cannot be restricted to a single month of the year, and my $1,000,000 Fudge slays it for the holidays.
 
I love that this recipe, which was first published in a previous Choclatique recipe collection, requires zero fiddly candy-making skills. It is made with dreamy marshmallow cream, chocolate morsels and bars, a little butter, and plenty of sugar. Each chewy square is studded with just enough nuts and colorful sprinkles to keep things interesting, while satisfying anyone’s bottomless chocolate craving. And it's so easy to make.
 
Just prepare a 9 X 13-inch baking dish with butter. Toast and chop the nuts and Baker's German's Sweet Chocolate Baking Bars. There's no real substitute for this brand of baking chocolate. It's available online at Walmart or Amazon, and some local supermarkets. It's worth the trouble to get it. I promise the fudge will taste like $1,000,000.
 
Ingredients 
12 ounces semisweet chocolate morsels (I prefer Guittard)
12 ounces Baker’s German's sweet chocolate, broken into small pieces
2 cups marshmallow cream (I prefer Kraft)
4-1/2 cups granulated sugar
1/4 teaspoon kosher salt
2 tablespoons unsalted butter
12 ounces canned evaporated milk
2 cups coarsely toasted and chopped pecans or your favorite nut
1/4 cup colorful holiday sprinkles
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Butter a 9 X 13-inch baking dish pan.
3. Stir together the semisweet chocolate, Baker’s German's sweet chocolate and marshmallow cream in a large bowl.
4. Bring the sugar, salt, butter and evaporated milk to a boil in a medium saucepan over medium-high heat. Boil for 1 minute. Reduce the heat and simmer 7 minutes, stirring continuously.
5. Pour the hot syrup over the chocolate mixture and whip with a hand-held electric mixer until smooth and fluffy.
6. Fold in the nuts.
7. Pour into the prepared pan.
8. Sprinkle with colorful holiday sprinkles.
9. Let stand undisturbed at room temperature until firm, preferably overnight.
10. Cut the fudge into small squares and place in candy cups.
11. Store in an airtight container for up to two weeks—it should last until New Years.

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ChefSecret:  Whipping the fudge with an electric mixer makes it extra light and airy.
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Quip of the Day:  Q. Who do you call when someone steals your chocolate? A. Fudge Judy.
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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/perspectives-on-food
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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.

#NoBakeDessert #Dessert #HolidayDesserts #ChristmasFudge #Fudge #BakersGermanSweetChocolate #GuittardSemiSweetChocolateMorsels #KraftMarshmallowCream #MerryChristmas #HolidayRecipes #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                                     ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? Brown Sugar Cookies are really the best. The flavor is even stronger if you let them sit after baking them overnight!
 
As you explore the origins of sugar cookies, you'll uncover a fascinating journey that spans centuries and continents. From ancient civilizations to modern-day celebrations, the sugar cookie evolution is a testament to its enduring appeal. Discover the secrets behind the Dutch influence, the innovation of cookie cutters, and the impact of mass production on sugar cookies' rise to fame. But there's more to this sweet history waiting to be revealed, so stay tuned to unravel the full story behind these delectable delights.
 
Ancient origins of sugar-based treats date back to ancient Persia. Sugar cookies evolved in Colonial America as a popular sweet. Dutch immigrants influenced American sugar cookies with new techniques. 19th century saw the rise of sugar cookie popularity. Introduction of cookie cutters and mass production revolutionized sugar cookie making.
 
These delightful treats have roots in ancient sugar-based confections and European precursors that paved the way for the beloved recipes we enjoy today. So, grab a cup of tea or joe and let's commence on a tasty journey through the fascinating history of sugar cookies!
 
Dating back to ancient times, sugar-based treats have played a significant role in the evolution of what we now know as sugar cookies. Imagine yourself wandering through the bustling markets of the 7th century, where vendors proudly displayed an array of sweet treats made from sugar.
 
In the 11th century, a flavor mash began to emerge, blending sugar with other ingredients like spices and nuts, creating a precursor to the modern sugar cookie. As time passed, these sweet treats evolved further, with the 14th century marking a significant milestone in the history of sugar cookies.
 
The ancient sugar-based treats paved the way for the sugary goodness we indulge in today. From simple beginnings to intricate recipes, the journey of sugar cookies is a delightful tale of sweetness through the ages.
 
European bakers in the Middle Ages played a pivotal role in shaping the origins of sugar cookies. It wasn't until the 17th century that the first sugar cookie recipes emerged in Europe, using a mix of white sugar and brown sugar for sweetness. These early versions were akin to what we now know as butter cookies, with a delightful touch of cinnamon sugar sprinkled on top for an extra dash of flavor.
 
As time progressed into the 18th centuries, more elaborate sugar cookie recipes started to surface. Notable figures like Amelia Simmons and Thomas Dawson contributed their versions of these sweet treats to the culinary world. In 1747, Dawson's cookbook, 'The Good Housewife’s Handmaiden for the Kitchen,' featured a recipe for what he called "fine sugar cakes," resembling the sugar cookies we enjoy today.
 
The evolution of sugar cookies in Europe showcases how a simple concept can transform into a beloved classic over the centuries, enticing taste buds and bringing joy to many. So, let’s get the baking started!
 
I like to add some additional flavor—my favorite orange zest. You can also enhance the flavor with lemon zest or cinnamon.
 
Prep time:  10 minutes
Bake time:  12 to 14 minutes
Cool time:  30 minutes
Yield:  about 5 dozen cookies
 
Ingredients 
2 cups brown sugar
1/2 cup softened unsalted butter
2 large eggs
1 teaspoon pure vanilla extract
2-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 cup confectioner’s sugar
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Preheat an oven to 350⁰ F. Line your baking pans with parchment paper.
3. Beat the brown sugar, butter, eggs and vanilla extract together in a bowl using an electric mixer until smooth and creamy.
4. Whisk the flour, baking powder and salt together in a separate bowl.
5. Stir the flour mixture into butter mixture until dough is fully combined.
6. Pour the confectioner’s sugar onto a large plate.
7. Spoon the dough, 1-1/2 teaspoons per cookie, onto confectioners' sugar and roll to coat.
8. Arrange coated dough on a sheet pan covered with parchment paper.
9. Bake in the preheated oven until edges of the cookies are lightly browned, 12 to 14 minutes.
10. Cool cookies on the sheet pan for 2 minutes before transferring to a wire rack to cool completely.

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ChefSecret:  I like to include some additional flavor—my favorite is orange zest. You can also enhance the flavor with lemon zest or cinnamon.
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Quip of the Day:  I’m one tough cookie, but I still crumble under pressure.
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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/perspectives-on-food
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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 #HolidayDesserts #ChristmasCookies #BrownSugarCookies #SugarCookies #MerryChristmas #HolidayRecipes #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                           ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? My Sour Cream Streusel Cake is perfect for the upcoming year-end holidays. It is rich in maple flavor with cinnamon and nutmeg spices in both the crumble topping and the cake. The brown butter gives an extra boost of flavor and richness.
 
Brown butter is cooked butter that adds a better, bolder flavor to food. A stick of unsalted butter melts, then simmers removing most of the water, changing into a fragrant and silky brown liquid. As soon as the foam subsides, the milk solids darken and fall to the bottom of the pan, indicating you've hit the sweet spot called brown butter.
 
Prep time:  20 minutes
Bake time:  45 to 50 minutes
Cool time: 30 minutes
Yield:  10 servings+
 
Ingredients 
For the browned butter
1 cup plus 3 tablespoons unsalted butter
 
For the streusel topping
1-1/2 cups all-purpose flour
1 cup firmly packed brown sugar
1/2 cup toasted chopped pecans
3 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon kosher salt
1/2 teaspoon maple extract
 
For the coffee cake
2/3 cup firmly packed light brown sugar
1 teaspoon kosher salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 large room temperature eggs
1/2 cup pure maple syrup
1 cup room temperature sour cream
1 teaspoon pure vanilla extract
1 teaspoon maple extract
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
 
Directions
      Read the recipe all the way through before starting. Measure all ingredients and have at your side.
 
To brown the butter

1. Place the butter into a light-colored saucepan over medium-low heat. Cook, stirring constantly, until butter begins to smell nutty and browned bits begin to form in the bottom of the pan, 7 to 10 minutes.
2. Remove from heat and pour browned butter into a heat-safe glass measuring cup. This should yield approximately 1 cup browned butter (it's ok if it's slightly more).
3. Allow the brown butter to cool for 15 minutes.

To prep the cake pan

1. Preheat an oven to 350° F .
2. Line an 8 X 8-inch square cake pan with enough parchment paper to have overhang on all sides.

To make the streusel crumb topping

1. Stir the flour, brown sugar, chopped pecans, cinnamon, nutmeg and salt together in a small bowl until thoroughly combined.
2. Add 1/2 cup browned butter and maple extract.
3. Mix it all together with a fork until crumbly and no dry bits of flour remain. Set aside.

To make and bake the cake

1. Combine the remaining 1/2 cup of browned butter, brown sugar, salt, cinnamon and nutmeg in a large bowl. Whisk together until combined.
2. Add the eggs, maple syrup, sour cream, vanilla and maple extracts and whisk until completely smooth and combined.
3. Add the flour, baking powder and baking soda and mix until just incorporated and no large pockets of flour remain. Do not over mix.
4. Pour half of the batter into the prepared pan and spread into an even layer.
5. Sprinkle a third of the streusel crumb mixture evenly over cake batter.
6. Pour the remaining batter over the streusel layer and spread into an even layer.
7. Lightly tap the pan on the counter several times to pop any larger air bubbles in the batter.
8. Sprinkle the remaining streusel crumb mixture evenly over cake batter.
9. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out with a few moist crumbs, 40 to 50 minutes.
10. Cool the cake in the pan for 10 minutes, then lift it out using the parchment paper overhang to a wire rack to cool completely.

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ChefSecret:  Brown butter can be used for many other foods to add richness and flavor. Try drizzling brown butter over just-cooked chicken or fish or still-warm polenta or risotto. It’s also yummy on mashed potatoes.
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Quip of the Day:  Cake and coffee—the brew-tiful duo.
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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/perspectives-on-food
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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 #Thanksgiving #HolidayCoffeeCake #SourCreamStreuselCoffeeCake #ThanksgivingMorningCoffee Cake #HappyThanksgiving #HolidayRecipes #Thanksgiving Recipes #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                            ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? These cookies are the pinnacle of perfection! At the Choclatique Test Kitchen this was one recipe that our team continued to test. Not because they needed to but to make sure we never had a
“Cookie Famine.” If you want a great tasting chewy cookie like the kind you see at bakeries and specialty shops, then these are the cookies for you!
 
The most notable chocolate chip cookie  recipe was invented by American chef Ruth Graves Wakefield in 1938. She invented the recipe during the period when she owned the Toll House Inn, in Whitman, Massachusetts. In this era, the Toll House Inn was a popular restaurant that featured home cooking.
 
A myth holds that she accidentally developed the cookie, and that she expected the chocolate chunks would melt, making chocolate cookies. That is not the case. Wakefield stated that she deliberately invented the cookie. They had been serving a thin butterscotch nut cookie with ice cream. Everybody seemed to love it, but she was trying to give them something different. So, she came up with Toll House cookie. She added chopped up bits from a Nestlé semi-sweet chocolate bar into a cookie. The original recipe in Toll House Tried and True Recipes is called, "Toll House Chocolate Crunch Cookies". Wakefield gave Nestle the recipe for her cookies and was paid with a lifetime supply of chocolate from their company. And that’s the true story.
 
Prep time:  12 minutes
Bake time:  15 to 17 minutes
Cool time:  5 to 10 minutes
Yield:  30 cookies
 
Ingredients 
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon table salt
3/4 cup unsalted butter
1 cup packed brown sugar
1/2 cup granulated sugar
1 tablespoon pure vanilla extract
1 large egg
1 large egg yolk
2 cups milk chocolate Chips (I actually prefer Guittard Chocolate Chips)
3/4 cup chopped glacéed red and/or green cherries for the holidays
 
Directions

1. Preheat an oven to 325°F.
2. Grease cookie sheets or line with parchment paper.
3. Sift together the flour, baking soda and salt; set aside.
4. In a medium bowl, cream together the butter, brown sugar and white sugar until well whipped.
5. Beat in the vanilla, egg, and egg yolk until light and creamy.
6. Mix in the sifted ingredients until they are just blended.
7. Using a wooden spoon, stir in the chocolate chips and glacéed fruit by hand.  
8. Using a #30 scoop (approximately 1/8 cup) drop the cookie dough onto the prepared cookie sheets. Cookies should be about 3 inches apart.
9. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted.
10. Cool on the baking sheets for about 5 minutes before transferring to wire racks to cool completely.

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ChefSecret:  This is a basic cookie recipe. Feel free to add nuts (walnuts or pecans), dark or white chocolate or a combination of all three. I like the glacéed fruit which help adds a holiday touch to an already wonderful cookie.
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Quip of the Day:  Q. What do you call Chewbacca when he has chocolate stuck in  his hair?  A. Chocolate Chip Wookiee.
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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/perspectives-on-food
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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 #ChocolateChipCookies #CherryChocolateChipCookies #Nestle #Guittard #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                                 ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? I don’t know about you, but I could eat a whole tray of delicious brownies.
 
These brownies never fail. They are easy to make and can be ready to serve in about an hour.
 
One legend about the creation of brownies is that of Bertha Palmer, a prominent Chicago socialite whose husband owned the Palmer House Hotel. In 1893, Palmer asked a pastry chef for a dessert suitable for ladies attending the Chicago World's Columbian Exposition. She requested a dessert that would be smaller than a piece of cake, and easily eaten from boxed lunches. The result was the Palmer House Brownie, made of chocolate with walnuts and an apricot glaze (not a chocolate frosting as we are used to today).
 
The Palmer House Hotel still serves this dessert to patrons made from the same recipe. The name was given to the dessert sometime after 1893, but was not used by cookbooks or journals at the time.
 
In 2021, the food science journalist and home cookery YouTuber Adam Ragusea conducted a series of experiments to discover why modern brownies tend to form a desirably glossy "skin" on their upper crust. In a video reporting his findings, Ragusea asserted that the "skin" was the result of making a batter of high viscosity, with low levels of moisture and sugar well-dissolved into the mixture.
 
Prep time:  20 minutes
Bake time:  25 to 30 minutes
Ready In:  about 1 hour
 
Ingredients 
For the brownies
1/2 cup unsalted butter
1 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
 
For the frosting
3 tablespoons unsalted butter, softened
3 tablespoons unsweetened cocoa powder
1 tablespoon honey
1 teaspoon pure vanilla extract
1 cup confectioner’s sugar
 
Directions
To make the brownies

1. Preheat an oven to 350° F.
2. Butter and flour an 8-inch square pan.
3. In a large saucepan, melt 1/2 cup butter.  Remove from heat, cool and stir in the sugar, eggs and 1 teaspoon vanilla.
4. Beat in 1/3 cup cocoa, 1/2 cup flour, salt and baking powder. Spread batter into prepared pan.
5. Bake in preheated oven for 25 to 30 minutes.  Do not overbake.

To make frosting

1. Combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, vanilla extract, and confectioners' sugar.
2. Stir until smooth.
3. Frost brownies while they are still warm.

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ChefSecret:  Just 1 tablespoon of honey in the frosting makes a big difference for creating a smooth texture.
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Quip of the Day:  I told my wife I was going to make brownies disappear. She said, “That’s not a magic trick. ” She knows me too well.
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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/perspectives-on-food
-------------------------------------------
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 #EdsBestBrownie #Brownies ##Dessert #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  

                                                                ©PERSPECTIVES/The Consulting Group, LLC, 2025