Dulce de Leche S'Mores with Homemade Graham Crackers

Whether it's your first time or hundredth time eating a s'more, the reaction is always the same. You fall hopelessly in love with them and are immediately sent into a state of s'mores bliss. Quite possibly there is no other food out there having more euphoric qualities or one capable of bringing out such youthful exuberance. The utter joy of simultaneously experiencing the flavors of a crisp, sweet honey graham cracker; a toasted, slightly burnt marshmallow; and warm, melted semi-sweet chocolate puts you right smack in the middle of the road of supreme happiness. Traveling on this same road again and again never ever gets old.

Until recently I did not think the experience of eating a s'more could get any better. But homemade graham crackers, homemade marshmallows, a chocolate ganache and dulce de leche created a s'more so heavenly, so divine it should be put on the list of things being considered for eighth wonder of the world designation. Each of the components of the s'more was in of itself over the top delicious. When all combined and experienced in a single bite, it was intoxicating. They are definitely not for the faint of heart. These are messy, gooey, crunchy, the perfect sweetness, and oh so satisfying. 

I was under strict orders from my sister to not bring anything up to the lake. Asking me to not bring anything would be like asking a runner to stop running for a month, telling a five year old there is no such thing as Santa Claus or asking a meat lover to immediately become a vegan. In other words, I heard what she said, but the request was simply neither possible nor realistic. What harm would there possibly be in bringing some homemade graham crackers and homemade marshmallows? In my world, the answer to that question would be 'none'. And as the person who shall remain nameless sometimes says with a hit of snarkiness "It's Lynn's world and we are all just living in it.". 

When I came across Nancy Silverton's recipe for graham crackers I knew it was the 'one'. I had recently bought a jar of honey from Portland Oregon's Bee Local with the intention of using it for something 'special' (as opposed to just eating it out of the jar, yes it is that good, or serving with a cheese course, a most worthy use). With the graham cracker recipe calling for honey and dark brown sugar as two of its' ingredients, I thought there was no possible way they could be anything less that amazing. Spoiler alert: They were beyond amazing.

The recipe for the graham crackers gives you the choice of using only all-purpose flour or a combination of all-purpose flour and whole wheat flour. I choose to use the two flours. The dough for these crackers comes together very easily using a food processor. My initial plan was to refrigerate the dough for only two hours (as opposed to overnight), however, it happened to be 90 degrees the day I assembled the dough. The short refrigeration time made rolling the dough a little difficult. So I went to plan B and waited to roll out the dough until the next morning. In cooler temperatures, a shorter chill time would probably work, but on a hot, humid day (even with the air conditioner on), a longer chill time significantly improved the rolling and cutting experience.

After the dough is rolled out and cut it is chilled again, this time only 30-45 minutes.

Because I was making s'mores I decided to cut the dough into 2 inch squares instead of the traditional 4 x 4 1/2 inch rectangles. When I make these again (and I will) I might cut them into shapes using cookie cutters. Depending on the size of graham cracker, I may need to adjust the baking time.

The graham crackers can be made plain (no sugar coating) or sprinkled with either granulated sugar or a cinnamon sugar (granulated sugar mixed with cinnamon). I used granulated sugar this time.

Baking time for the graham crackers is 15-20 minutes in a preheated 350 degree oven. My graham crackers were a little on the thicker side, so my baking time was closer to 20 minutes. To test for doneness the graham crackers should be browned and lightly firm to the touch. They will crisp up even more when removed from the oven and cooled on a wire rack. To keep them crisp, store in a covered container or ziplock bag after they have cooled completely.

For the Homemade marshmallows, I used the recipe already posted to the blog. I absolutely love these marshmallows and this recipe.

Rather than using chocolate squares for the s'mores I thought I would make a chocolate ganache using semi-sweet chocolate, heavy cream, a pinch of espresso powder and a pinch of sea salt (I took liberties and inspiration from one of Ina Garten's ganache recipes).

I made the s'mores indoors and used my kitchen torch to toast the marshmallow. Not only does it work perfectly, but it makes s'more making a year round treat. I put a generous spoonful of some dulce de leche on the toasted marshmallow and finished by topping it all with another homemade graham cracker. It was mouthwatering just to look at. The graham crackers alone will get you invited back to any of your friend's lake houses or cottages. The Dulce de Leche S'mores with Homemade Graham crackers (and homemade marshmallows) might possibly get you your own key. 

Recipe
Dulce de Leche S'Mores with Homemade Graham Crackers (graham cracher recipe from Nancy Silverton's Pastries from the LaBrea Bakery)

Ingredients
Graham Crackers
2 1/2 cups plus 2 Tablespoons (375 grams) all-purpose flour (Note: Can swap out 1/2 cup whole wheat flour for 1/2 cup of the all-purpose flour or 1 cup whole wheat pastry flour for 1 cup of the all-purpose flour)
1 cup (176 grams) dark brown sugar, lightly packed
1 teaspoon baking soda
3/4 teaspoon kosher or coarse sea salt
7 Tablespoons (100 grams) unsalted butter, cut into 1 inch cubes and frozen
1/3 cup (114 grams) mild-flavored honey (recommend Bee Local Willamette Valley Honey)
5 Tablespoons whole milk
2 Tablespoons vanilla
Optional toppings before baking: 3 Tablespoons of granulated sugar OR 3 Tablespoons granulated sugar and 1 teaspoon cinnamon mixed together

Homemade marshmallows or Store bought marshmallows
Dulce de Leche (recommend Fat Toad Caramel or recommend LaSalamandra Dulce de Leche)
Chocolate Ganache or squares of your favorite semi-sweet chocolate

Directions
Graham Crackers
1. In the bowl of a food processor, combine flour, salt, baking soda and dark brown sugar. Pulse several times until blended.
2. Add frozen butter and pulse until the mixture resembles coarse meal.
3. In a small bowl, mix together honey, vanilla and milk. 
4. Add honey mixture to food processor, pulse until mixture comes together. Note: It will be soft and sticky.
5. Turn the dough out onto a lightly flowered piece of plastic wrap. Pat until a 1 inch thick rectangle is formed. Wrap dough tightly and chill for at least 2 hours or overnight.
6. Preheat oven to 350 degrees (F). Line baking sheets with parchment paper and set aside.
7. Divide dough and half. Return one half to the refrigerator.
8. On a lightly floured surface roll out dough into a long rectangle about an 1/8 inch thick. Note: Dough may be sticky, lightly flour as necessary.
9. Using a pastry wheel, pizza cutter, knife or cookie cutters, trim dough to a 4 inch wide rectangle. Reserve scraps to re-roll. 
10. Cut the strips every 4 1/2 inches (for traditional graham crackers) or cut into your size of choice.
11. Place crackers on prepared baking sheets. Chill until firm (approximately 30-45 minutes). 
12. Repeat with other half of dough.
13. Mark a vertical line down the center of the 4 1/2 inch cracker, being careful not to cut all the way through. Using a toothpick or skewer, prick the dough to form two dotted rows about 1/2 inch from each side of the dividing line. Note: If making Sugared Grahams or Cinnamon Sugar Grahams, sprinkle with sugar and/or cinnamon sugar mixture before placing in the oven.
14. Bake for 15-20 minutes, rotating the baking sheet half-way through the baking process until browned and lightly firm to the touch. 
15. Transfer graham crackers to cooling rack. Let cool completely before storing in a well-sealed container. Crackers will keep for approximately 1 week.
Note: Makes 10 4x4 1/2 inch squares or approximately 48 two inch squares.
16. To make ganache, melt 8 ounces semi-sweet chocolate, 1/4 teaspoon instant espresso and 1/2 cup heavy cream on the top of a double boiler until chocolate has melted and mixture is shiny. Let cool for at least 3 minutes before transferring chocolate to a pastry bag or plastic squeeze bottle. Squeeze a layer of chocolate on the bottom side of a graham cracker.
17. Top chocolate with a marshmallow. Using a kitchen or propane torch, toast marshmallows.
18. Slightly warm caramel sauce or dulce de leche. Drizzle over top of the toasted marshmallow. 
19. Top with a graham cracker and enjoy!

Summer flowers.

Chunky Coconut Chocolate Pecan Cookies

Somedays I wonder if I am losing my mind (on any given day this might be considered a blessing, a curse, or my salvation) and then there are the days I think I am going blind (is it just me or is the print get smaller and smaller in some cookbooks and cooking magazines?). I usually keep these relatively infrequent hypochondriatic moments to myself, yet take perverse pleasure in knowing I am not the only one among my friends wondering some of the same things. Both of these two 'fears' of mine reared their not-too-pretty heads this week. After spending a ridiculous amount of time trying to find what I am looking for I have been known to resort to saying the St. Anthony prayer hoping for divine intervention in the resurfacing of the 'lost' something (or rather the thing I can't remember where I put it).  Don't laugh or throw shade, because more times than not it has actually worked (miraculously).

While searching for my copy of Joanne Chang's cookbook Flour, I came across a stack of books I (initially) couldn't remember buying. 'Take a deep breath' I told myself. My initial anxiety was replaced with a bit of giddiness as I discovered I owned a first edition of Diana Gabaldon's book Outlander. Without the (wasteful) use of a prayer, my memory for these purchases came back to me. Ultimately I found  the cookbook (had to use a prayer), I set off  making her coconut cookie recipe.  After the batter was placed in the refrigerator I started typing up the list of ingredients for the blog. It was then I realized I had misread the amount of not one, but two of the ingredients. Ugh. Blaming it on the small print (rather than admit to any blindness), I kept my fingers crossed hoping my unintentional 'errors' weren't going to be deal breakers and ruin an entire batch of cookies. Or worse, they wouldn't come out 'perfect'. But more on that later.

When I lived out east there was a grocery store I frequented in Westport (MA). Their wine department, bakery, availability of hard to find gourmet items, and meat department made it worth the 40 minute round trip drive. Besides their freshly baked bread I sometimes bought a package of their homemade coconut cookies. Studded with coconut, pecans and chocolate chips they were addictive. I had been looking for a cookie with a taste as close to that one as possible ever since I had returned back to the midwest. Then a couple of years ago I discovered one I thought had 'potential'. This one in the form of a recipe in the Flour cookbook. Yet, for some unknown reason I never made them, but suddenly found myself having a craving for them. Would they, could they be as good as or better than the ones I was missing? More on that to come.

I love the taste, texture and flavor of coconut. The first time I had coconut ice cream was visiting a good friend in South Carolina. In a word, it was 'wicked'. Shame on her though for introducing me to a such an amazing coconut ice cream only available locally. I finally satisfied my craving for that ice cream after discovering a coconut ice cream out east 'closely' resembling that one. I may have moments of feeling as if I have temporarily lost my mind but I am sane enough to know it would be silly to make a 19 hour drive away to buy coconut ice cream.  As I have yet to find a coconut ice cream here any where near comparable to either of them, I have no other choice than to make some cookies to satisfy my coconut craving.

When you look at the list of ingredients, your first thought might be 'these are nothing more than Cowboy Cookies'. While these Chunky Coconut Chocolate Pecan Cookies share many of the ingredients as some of the Cowboy Cookie recipes out there, they look and taste differently. Joanne Chang called her version of these cookies Chunky Lola Cookies (a naming contest resulted in a free trip to the Bahamas for the winner).

Some of the critical takeaways from making these cookies include the following: (1) creaming the butter and sugars for almost a full five minutes, (2) toasting the pecans, (3) using chunks of both semi-sweet and white chocolate (I don't think I will ever use chocolate 'chips' again), (4) using a 1/4 cup ice cream scoop to form the cookies, (5) removing from oven when edges are browned and centers still soft even though you think they aren't done, (6) chilling the dough overnight, and last but not least (7) using the full 1 1/2 cups of both all-purpose flour and chopped pecans.

The misreading of the amount of all-purpose flour and pecans turned out to be a blessing in disguise. I provided the recipes original ingredient amounts in the recipe below, just in case you want them.

The addition of chopped white chocolate was an after-thought (although I thought of it before refrigerating the cookie dough). This bought the total of chocolate in these cookies to 11 versus 9 ounces. More was definitely better.

So were they as good as the cookies from the grocery store bakery? The simple answer to that question is 'yes, maybe better'.  The only thing making them even better would be to turn them into ice cream sandwiches with some of that South Carolina or east coast coconut ice cream. But that isn't happening (deep sigh).

With a glass of milk, one cookie is completely satisfying. They are thick, crispy on the edges, chewy in the center, large oh-so delicious cookies. Bigger was definitely better here. If you don't have a 1/4 cup ice cream scoop, using a measuring cup. And if you want more than 18 bakery large, perfect Chunky Coconut Chocolate Pecan Cookies, make two batches. Just don't try to make them smaller. They won't be the same.

Recipe
Chunky Coconut Chocolate Pecan Cookies (a slight adaptation to Joanne Chang's Chunky Lola Cookies as shared in her cookbook Flour: Spectacular Recipes from Boston's Flour Bakery and Cafe)
Makes approximately 18 cookies

Ingredients
11 Tablespoons unsalted butter, room temperature
2/3 cup granulated sugar
2/3 cup light brown sugar
2 large eggs, room temperature
1 1/2 cups unbleached all-purpose flour (original recipe calls for 1 1/4 cups of flour)
2/3 cup old-fashioned rolled oats (not instant or quick cooking)
1 teaspoon baking soda
1/2 teaspoon kosher salt
9 ounces bittersweet chocolate (62-70 percent cacao), chopped into 1/2 inch pieces
2 ounces white chocolate, chopped into chunks
1 1/2 cups pecans, toasted and chopped (original recipe calls for 1 1/4 cups of pecans)
1 cup sweetened shredded coconut

Directions
1. In stand mixer fitted with a paddle attachment, cream butter for approximately 20 seconds. Add granulated sugar and light brown sugar. On medium speed cream butter/sugars for approximately 5 minutes (or until light and fluffy). Stop the mixer several times and scrape sides and bottom of the bowl with a rubber spatula to release any clinging/chunks of butter or sugar. Do not skip this step. Note: If using a hand mixer this could take approximately 10 minutes.
2. Beat in eggs and vanilla on medium speed for 2-3 minutes or until thoroughly combined. Scrape bowl again to make certain eggs are thoroughly incorporated.
3. In a medium bowl, stir together flour, oats, baking soda and salt. Add chocolate, pecans and coconut, tossing until combined. 
4. On low speed or using a wooden spoon, slowly add the flour mixture to the butter/sugar mixture. Mix until just combined and the dough is evenly mixed.
5. Scrape the mixture into a bowl, cover tightly and rest in the refrigerator overnight (or at least 4 hours) before baking.
6. Preheat oven to 350 degrees (F). Position rack in the center of the oven. Line baking sheets with parchment paper.
7. Using a 1/4 cup ice cream scooper, place dough on prepared baking sheets, spacing approximately two inches apart. Flatten each ball slightly with the palm of your hand. 
8. Bake for 19-22 minutes or until cookies are golden brown on the edges and slightly soft in the center. Let cookies cool on baking sheet for 15-20 minutes or until cool enough to remove with a spatula. Transfer cookies to a wire rack to cool completely or eat while still slightly warm.
Note: Cookies can be stored in an airtight container for up to 2 days or in the refrigerator for up to 4 days.

A cluster of birch trees in color and in black/white.

Crispy Oatmeal Scotchies

Exceptio probat regulam in casibus non exceptis ("The exception confirms the rule in cases not excepted"). In other words, an exception proves the rule. Thus, when you make an exception to a rule, a rule must exist. When Roman philosopher and politician Cicero first proposed this concept, he was neither defending nor explaining the reasons for his cookie preferences or rather I should say, exceptions to his preferences. After making the Crispy Oatmeal Scotchies, I can't help but borrow liberally from Cicero's legal principle. Thin, crispy cookies have not been my favorites. If given the choice between a thick, chewy versus a thin, crispy cookie, I would always go for the thicker, chewier one. Truth be told I have been a little dismissive of a thin, crispy cookie, especially one made without any chocolate. It now seems I have discovered an exception to my cookie eating preference rule. Yes, I am shamelessly admitting I had a limiting view of what made for a great cookie. One of the (few) benefits of getting older is the gift of wisdom. Maybe recklessly abandoning rules is another.

Better late than never. Seems we have Geoffery Chaucer to thank for first penning those words. Although over the course of the past eight centuries the original words of this proverb (Better than never is late) have been slightly altered. Prior to making and eating these Crispy Oatmeal Scotchies I might (operative word being 'might') not have acquiesced to the belief that large, flat, thin cookies could be considered 'beautiful'. This may have something to do with the thin, (a little too) crispy chocolate chip, made with margarine, cookies making regular appearances during my childhood. Unsalted butter, toasted oats, cake and all-purpose flour, three kinds of sugar, kosher salt, flaked sea salt and butterscotch chips have permanently changed that perception. Not only do I now see these Crispy Oatmeal Scotchies as 'beautiful', they skew toward the addictive end of the deliciousness continuum.

'There is no passion to be found in settling for a life that is less than the one you are capable of living." (Nelson Mandela). Had Mindy Segal not shared her recipe for these Oatmeal Scotchies, I may lived the rest of my life settling for only those cookies falling within my comfort zone. If I say these cookies are capable of making your heart race, would you think that a bit 'too much'? Let me know your answer after you taste them.

There are many reasons why these cookies are so wickedly delicious. The flavor resulting from oats toasted in the oven is one of them. After spending slightly less than five minutes in a preheated 350 degree (F) oven, the old-fashioned oats take on a subtle nutty like flavor. Two tablespoons of the oats are finely ground (I used a small food processor instead of a coffee grinder). Just as Mindy Segal promised, the ground oatmeal adds a delicate texture to the cookie.

For years I have often used a combination of light and dark brown sugars in cookie recipes calling only for light brown sugar. But this recipe goes one step further as it calls for equal portions of granulated (cane), light brown and dark brown sugars. Cookies always have an added depth of flavor when a combination of sugars are used. The Crispy Oatmeal Scotchies are no exception to that 'rule'.

When I read both teaspoon of kosher salt and a teaspoon of flaky sea salt were part of the dry ingredients, I couldn't help but initially wonder if that was 'too much'. Questioning the cookie goddess? Well let's just suffice to say my preliminary assumption was proven wrong. The combination of the use of these two salts was pure genius.

These thin, flat, crispy cookies did not happen by chance or because of the ingredients. Midway through the baking process the cookies are removed from the oven and given a sturdy tap to deflate them. The baking time for my cookies was slightly longer than the recipe called for, however, my balls of dough were a little larger than 1 1/2 tablespoons. Because of this I ended up giving the cookie tray another sturdy tap during the second half of the baking process. Finally, cooling the cookies on the baking sheet instead of transferring them to a cooling rack helps to ensure their crispiness. (Note: Make sure to store the baked cookies in an air-right container or they will become soft, particularly in more humid weather.)

Every now and then, if you are lucky you make a discovery that changes the way you think about or see the world. In this case, it was the world of cookies. If I had never made these Crispy Oatmeal Scotchies, I would have never experienced another kind of cookie bliss. There is much to be learned from reading Mindy Segal's Cookie Love cookbook. And who knows, you too might even be inspired to make an exception to your cookie 'rules'.

Recipe
Crispy Oatmeal Scotchies (recipe shared in Cookie Love by Mindy Segal)

Ingredients
1 cup plus 2 Tablespoons old-fashioned oats
1 cup (8 ounces) unsalted butter, room temperature
1/2 cup granulated cane sugar
1/2 cup light brown sugar, firmly packed
1/2 cup dark brown sugar, firmly packed
1 extra-large egg, room temperature
1 teaspoon vanilla
1/2 cup cake flour
1/2 cup all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon kosher salt
1 teaspoon sea salt flakes
1 generous cup butterscotch chips
Optional: Use toffee bits instead of butterscotch chips for a different flavor variation.

Directions
1. Preheat oven to 350 degrees (F). Line three large baking sheets with parchment paper. Set two aside.
2. Spread oats across one of the parchment paper lined baking sheets. Place in oven and toast until the oats smell like cooked oatmeal (approximately 5 minutes). Remove from oven and allow to cool to room temperature.
3. In a small food processor or coffee grinder, grind 2 Tablespoons of the oats into a fine powder. Set aside.
4. In a medium sized bowl, add cake flour, all-purpose flour, baking soda, kosher salt, flaked sea salt, toasted oats, ground toasted oats and butterscotch chips. Mix together and set aside.
5. Mix together egg and vanilla in a small bowl. Set aside.
6. In the bowl of a standing mixer fitted with a paddle attachment, mix butter for 5-10 seconds.
7. Add all three sugars and beat until butter mixture is pale in color and aerated (approximately 4 minutes). Note: Midway through the beating process, scrape down the sides of the bowl with a rubber spatula.
8. Scrape down the sides of the bowl with a rubber spatula to bring batter together.
9. On medium speed, add egg/vanilla mixture and mix until it resembles cottage cheese (approximately 5 seconds). Scrape down sides and bottom of bowl to bring batter together. Mix on medium speed for another 20 seconds until the mixture is nearly homogeneous.
10. Add all of dry ingredients. Mix on low until batter comes together but still looks shaggy (approximately 30 seconds). Do not over mix.
11. Remove bowl from stand mixer and bring dough together by hand using a rubber spatula or plastic  scraper.
12. Using a 3/4 ounce (1 1/2 tablespoon( ice scream scoop, portion dough into 8 mounds onto prepared cookie sheet. Note: Cookies spread considerably when baking so stagger the placement of your cookie mounds.
13. Bake cookies for 8 minutes. Quickly remove from oven, give pan a sturdy tap against the counter or oven to deflate the cookies. Rotate pan and return to oven until edges are a deep golden brown and the centers have fallen (approximately 4-6 minutes). Note: My cooking time was closer to 6 minutes. Midway through the second baking I removed the cookies and gave them another tap. 
14. Remove baked cookies and allow to cool on baking sheet.
15. Continue baking using remaining dough. Note: Cookies are best made the day the dough is made.
16. Store cookies in an airtight container to ensure they remain crispy.

Dream Bars

For those of you who have been following the blog lately, you would have been wise to begin investing in stock for the company responsible for making Motrin as its' sales have most likely spiked considerably in the last two months. Okay, maybe expecting anyone to infer that my return to running (particularly at my age) would lead to unprecedented sales increases and potential shortages of over the counter anti-inflammatory medication is a bit of a stretch. Almost as much of a stretch as it was for me to start running all over again. I was 'old' when I started the first time, a latent adult athlete. In addition to soothing my sore muscles these days, I am having even greater difficulty trying to manage the conflict my inner youthful spirit is having with my much older body. While I don't run nearly as fast as I did twenty years ago (and it really wasn't even fast back then but it's faster than I am currently running), there is a Pollyanna voice in my head telling me I can and will get faster as well as be able to run longer distances (hearing voices is an anti-inflammatory medication side effect, right?). However, I suppose anything is possible as long as there will always be Motrin, as long as I keep pushing myself, as long as there will be chocolate milk, and as soon as I can stop whining every time I have to run up a hill or do interval training. Rewarding myself with something new from Lululemon or indulging in 'great but not necessarily good for you' carbohydrates every now and the kinds of tangible incentives that appeal to my youthful spirit, one equally important to nurture.

After finishing my first 5k in a very, very, very long time this past weekend, I found it easy to walk past the post-race tables filled with bagels, cookies, and bananas. All I wanted was chocolate milk, some gummies, and the Dream Bars I had made over the weekend. Two of the three were available at the race and enough to sustain me until I could have the third one. It didn't matter how long we spent at the post race hoopla or how long it took us to get home, some things are worth the wait. The Dream Bars would be one of those things.

I have been in awe of Mindy Segal's culinary talents ever since first tasting her desserts when she was the pastry chef at MK, a restaurant in Chicago. The only complaint I ever had about the dessert menu was that it was one of those 'too hard to choose'. Her desserts reaffirmed my belief great meals need to, have to, and absolutely must end with a great dessert. Without one would be akin to giving someone your most favorite of all books and tearing out the last chapter. From MK she opened Hot Chocolate, a restaurant I am embarrassed to say I have not yet been (yikes). For all of her current and soon to be fans, one does not have to leave the house to enjoy a Mindy Segal pastry or dessert. Her first cookbook, 'Cookie Love', makes it possible for the home cook to create the cookies and confections shared and developed by a James Beard outstanding pastry chef award winner. Unlike many of the cookbooks written by highly acclaimed chefs, she proves high quality, accessible ingredients can create extraordinary, insanely delicious, even decadent bites of sweetness. Her recipes are the ones destined to create happy endings to a great meal, to any meal.

Dream Bars have three layers of flavor: shortbread, chocolate and brown sugar meringue. The combination of these flavors in a single bite create a dream-like confection unlike any you may have had before. Seriously.

The shortbread layer is made with unsalted butter, granulated sugar, extra-large egg yolks, vanilla, a little water, all purpose flour, baking soda, baking powder and kosher salt. Once assembled the shortbread is pressed into a 9"x13" parchment paper lined pan and refrigerated until set (at least 30 minutes). Note: Before chilling, a a sheet of or shards of chocolate are pressed into it.

After melting and spreading five ounces (instead of the four listed in her recipe) of semi-sweet (at least 62% cocoa) on the bottom of a 9"x13" baking pan lined with parchment paper, it is placed in the freezer for approximately 30 minutes or until hardened. The recipe calls for breaking the chocolate into shards and pressing into the shortbread layer. Being someone who generally follows recipe directions the first time I make something, I did just that. However, the next time I will simply lift the 'frozen' chocolate off of the parchment paper and lay on top of the shortbread layer.

Adding dark brown sugar to extra-large egg whites creates a meringue I can only describe as sinful. And not since Ina Garten has there been anyone out there advocating for the use of extra-large egg whites in pastry recipes.

In a 350 degree (F) preheated oven, the Dream Bars are baked for 23-25 minutes (my baking time was 25 minutes). The most difficult part of this recipe was waiting for the bars to cool to room temperature and chilling in the refrigerator before cutting into bars and eating.

After removing the chilled bars from the refrigerator, cut into 3 inch by 1 inch bars. The Dream Bars should be served at room temperature, however, I also liked how they tasted slightly chilled. The one warning I have about them is that they are, as Mindy Segal shares, addictive. Maybe it's because of their sweet-salty taste or maybe it's because of their varying crunchy textures. Regardless of the reasons, these Dream Bars are pastry perfection. One of the many reasons why I need to keep running. Maybe someday I will be able reconcile that conflict between my spirit and my body. Or maybe I should worry less about my pace and be happy I rediscovered something else keeping my spirit young. And in the words of Aldous Huxley "The secret of genius is to carry the spirit of the child into old age, which means never losing your enthusiasm."

Recipe
Dream Bars (an ever so slight adaptation of Mindy Segal's Dream Bars recipe as shared in her first cookbook Cookie Love)

Ingredients
5 ounces semisweet or bittersweet chocolate (62% to  66% cocoa), melted
1 cup unsalted butter, room temperature
1/2 cup granulated sugar
1 Tablespoon water
1 teaspoon vanilla
2 extra-large eggs, room temperature and separated
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup firmly packed dark brown sugar

Directions
1. Invert a 9"x13" baking sheet, spray with cooking spray, and place a piece of parchment paper on top.
2. Melt 5 ounces of semisweet or bittersweet chocolate in the microwave or over simmering water. Using an offset spatula, spread melted chocolate evenly on parchment paper. Place pan in the freezer until chocolate is firm, approximately 30 minutes.
3. Sift together the flour, baking soda, baking powder, and kosher salt. Set aside.
4. In a stand mixer fitted with a paddle attachment, mix butter for 5-10 seconds. Add granulated sugar and beat until the mixture is fluffy, approximately 3-4 minutes. Scrape the sides and bottom of bowl to bring batter together before continuing.
5. Add water and vanilla to the egg yolks. On medium speed add the yolks, one at a time, mixing briefly until batter resembles cottage cheese (approximately 5 seconds per yolk). Scrape the sides and bottom of bowl to bring batter together and mix on medium speed for 20-30 seconds until mixture is nearly homogeneous.
6. Add flour mixture all at once and mix on low speed until dough just comes together but still looks a little shaggy (approximately 30 seconds). Do not over mix.
7. Remove from bowl and bring the dough together by hand.
8. In another 9"x13" parchment paper lined baking pan, transfer the dough, pressing down with a rubber spatula, then with your fingertips. Press dough into the corners of the pan and smooth the surface.
9. Remove chocolate from the freezer. Place on top of dough, pressing down lightly. Cover with plastic wrap and refrigerate until dough is set (approximately 20 minutes). Note: Can break chocolate into shards and scatter evenly over the dough.
10. Preheat oven to 350 degrees (F).
11. In a stand mixer fitted with a whisk attachment, whip egg whites and pinch of kosher salt on medium speed until frothy, approximately 45 seconds. Add dark brown sugar and whip on medium-high speed until shiny peaks form and the meringue holds its shape, approximately 2-3 minutes. Spread meringue over chilled dough.
12. Bake for 23-25 minutes, rotating the pan halfway through the baking process. The bars are done when the meringue resembles a lightly toasted marshmallow. Sides will begin to crack, but will still be slightly soft in the center. Do not overbake or shortbread crust will be too crumbly to cut>
13. Allow the bars to cool completely in pan. Once cool, refrigerate until chilled.
14. Lifting bars out of the pan, transfer to a cutting board. Using a sharp knife, cut bars lengthwise into 3 or 4 strips. Cut the bars crosswise into 9 or 10 strips. 
15. Serve bars at room temperature or slightly chilled.
Note: The bars can be refrigerated in an airtight container for up to 5 days.