Hitting the Bars

I'm not a baker. I don't claim to be a baker. I burn cookies. My breads are doughy in the middle. For those of you who may think I'm perfect, I've uncovered my (one) flaw.

I recently was invited to a cookbook release party for Dana Slatkin's, The Summertime Anytime Cookbook. Amongst the fantastic recipes that adorn this creative and thoughtful book, is a no bake dessert recipe that will leave your guests singing your praises. I made these a day ahead and just wrapped them in saran wrap on the counter (uncut) and cut with a hot knife the next day. They'll last up to a week in an airtight container.


Peanut-Butterscotch Crunch Bars
makes 16 bars

1/2 cup sugar
1 cup light corn syrup
1 cup smooth, salted peanut butter
6 cups Special K cereal
1 cup milk chocolate or semisweet chocolate chips
1 cup butterscotch chips

Lightly grease a 9x12 inch baking dish.

In a large saucepan over low heat, dissolve the sugar into the corn syrup, being careful not to let the mixture boil.

Dissolve the peanut butter into the sugar mixture, turn off the flame, add the crushed cereal, and mix well.

Spread the cereal mixture evenly into the prepared baking dish.

Over a double boiler or in a microwave, melt the chocolate and butterscotch chips together. Spread the topping over the cereal mixture and let it stand at room temperature until firm, about 1 hour. Cut into 2x3 inch bars.

A Rose By Any Other Name...

...would not be Rose Market. If you're in the Westwood area, and are craving a sweet, check out this Persian Market. Besides homemade baklava and any flavored pistachio you can thank of, Rose Market is best known for it's Persian ice cream. The rose ice cream is fantastic, pungent but not perfumey (as I find rose ice cream to often be) and really sweet. The saffron ice cream is also a treat. If you're in for something really different, they also have a cucumber ice cream which is incredibly refreshing. It's a little pricey, at $3.49 a scoop (I got about a half scoop for $2, but I couldn't have eaten more than that). I love ice cream and definitely was not let down by this dessert stop.

Rose Market
1922 Westwood Blvd.
Los Angeles, 90025
(310) 470-2121
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Grammy's Chocolate Chip Coffee Cake

This is one of my favorite recipes. I grew up eating this cake with my grandma and I always feel incredibly cozy when I eat this. If you have to make a dessert for a party, or just want something to nibble on, make this cake. It's better warm so try not to eat the whole thing right out of the oven.

Grammy's Chocolate Chip Coffee Cake

6 tbs. softened unsalted butter
1 cup sugar
2 eggs
1 1/3 cups flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1 small carton sour cream
6 oz. bag of chocolate chips

Mix butter and sugar until fully blended. Beat in eggs one at a time. Mix flour with baking powder, baking soda and cinnamon and then add to the butter, eggs and sugar mixture. Mix in the sour cream.

Grease a 7 1/2 x 11 inch pyrex with butter and dust with flour. Pour in the batter and sprinkle the chocolate chips evenly on top.

Bake at 350 degrees for 35 minutes or until the cake just begins to pull away from the sides of the pan.