Late Night Snack Bars

I didn't feel comfortable giving new parents Dave and Wendy only a casserole dish of macaroni and cheese.  I mean, they also need dessert, right?  Yeah, I gave them a fruit salad, but they need a treat, too.  How about something hearty to give Wendy some energy after late-night feedings?  Okay, so maybe some oats...add some nuts...chocolate is expected, of course...

Chocolate Oat Snack Bars
Makes about 30 bars

1 cup butter
1 1/2 cup brown sugar
1/2 cup sugar
2 eggs
4 tsp vanilla
2 1/2 cups all-purpose flour
1 tsp baking soda
3 cups rolled oats
1 14-oz can sweetened condensed milk
12 oz semisweet chocolate chips
2/3 cup chopped pecans (or other nut)

Set aside 2 Tbsp of butter for use later in the recipe.  Beat remaining butter with sugars until well mixed. Beat in eggs and 2 tsp of vanilla.  In a separate bowl, stir together oats, flour, and baking soda.  Gradually stir this dry mix into butter mixture and stir until well blended.

Press about 2/3rds of this dough into the bottom of a 15x10x1 inch baking pan, and set aside for a minute.

In a medium saucepan, combine the reserved 2 Tbsp of butter, sweetened condensed milk, and chocolate chips.

Cook over low heat until the chocolate melts and stir gently until all the ingredients are blended.  Remove from the heat and stir in nuts and 2 tsp vanilla.

Spread the chocolate over the dough.  Then, using your fingers, dot the remaining oat mixture/dough over the chocolate.

Bake in a preheated 350 degree F. oven for about 25 minutes or until top is lightly browned.  Cool on a wire rack.  Cut into bars.

Welcome Home Macaroni

Dear Jamie,

What a lucky little girl you are!  You have been given two of the coolest parents.  They have intelligence, wit, great taste, and are overwhelming kind and generous.  With them supporting you, I can't wait to see how smart, funny, and charming you will become.

You are a week old today.  I'm grateful to have seen you every day for the first five days of your life.  It was great to see your folks and see the changes in you.  I'm away for a while, but I hope you know that no matter where I live I will always be there for you, just as I am for your amazing parents.

Hugs and kisses....Auntie Katie

Our friends Dave and Wendy just had a beautiful baby girl.  I am thrilled for them and wanted to show my affection for them by bringing them food.  But what to make?  I wanted something that would be fine to leave in the refrigerator for a few days, if needed and would taste good re-heated.  I wanted something comforting and filling.  I wanted something that they could share with other guests.  My go-to dish includes meat and cheese with pasta in a spicy, garlicky sauce, but that didn't seem to be good for a nursing mother.  Oh yeah, how about macaroni and cheese?  I modified a recipe that comes from James Beard via my mother.

Macaroni and Cheese
Serves plenty

3/4 lb dried macaroni
4 Tbsp butter
4 Tbsp flour
2 cups milk
1 tsp salt
1 tsp dry mustard
1/2 tsp hot sauce (optional)
10 oz shredded cheese

Cook the macaroni in boiling water according to package directions.  Drain well and set aside.

While pasta is cooking, begin to prepare a white sauce.  Melt butter in a heavy skillet, stir in flour.  Cook over medium heat, stirring smooth.

Before you add milk to the flour-butter mixture, heat it separately until it is almost boiling.  Then, gradually stir it in and continue stirring until it thickens.  The sauce stays smoother by adding warm milk to the other warm ingredients.  Add the salt, mustard, and hot sauce, and simmer for no more than 5 minutes.

Butter a 3 quart baking dish or casserole.  Put a layer of cooked macaroni on bottom, cover with some of the white sauce and cheese.

Repeat layers until dish is full, ending with a slightly heavier layer of cheese on top.

I used sharp Cheddar and a little grated Parmesan, but it can be good with whatever cheese you like or have on hand.  I don't recommend too much soft cheese, though.  Also, depending on how much cheese you like, you can use between 8 and 12 ounces.

Bake in 350 oven for 20 to 25 minutes until you can see the sauce bubbling on the sides.  Then pop it under the broiler for about 3 minutes to give it a nice color on top.

NOTE:  I gave this casserole to the new parents before cooking it, so they could have it fresh, but it also reheats well in the oven or microwave.

Beer Drinking Bonanza

Over the Memorial Day weekend my husband and I attended the Maryland Brewers Spring Fest with our friends Dave and Laura.  The four of us had a great time in Frederick, Maryland enjoying locally brewed craft beer.  We were all grateful we elected to buy VIP tickets to take advantage of early access to the cask conditioned brews.  It gave us a chance to taste them before they ran out and before the stadium became too crowded.  In addition to the early access, our tickets entitled us to 10 4-oz tastings of beer, and we could purchase additional tastings for $1 each.  We found 4 ounces to be just perfect for tasting a variety of brews, but not getting too full of yeast and hops, especially on a warm, sunny day.

The festival was held in the Frederick Keys minor league baseball stadium.  They have a seating area known as the family section where no drinking is allowed.  I found the signs amusing to see in the midst of a beer festival, but of course, I find humor in a number of things.

My husband and I both enjoyed a barrel-aged brew from Clipper City Brewing Company.  A part of the brewery's Heavy Seas line, the oak barrel was not charred, but definitely imparted an interesting woody flavor to the beer.  We also both really liked the Raging Bitch IPA from Flying Dog Brewery.  It was wonderfully hoppy and had a crisp taste that was perfect to eat with a smoked turkey leg.

Laura really enjoyed Repent by DuClaw, a strong, dark-colored Belgian Ale.  I must admit I found it much too sweet, but we all got a kick out of her giggles after she sampled the 14.6% ABV ale.  Instead, I found the ESB from Barley & Hops to be quite interesting and refreshing as the day got warmer.

This event was considered part of DC's Unofficial Beer Week.  I strongly encourage those of you in the Washington, DC area to help kick-off your summer by checking out some of the cool events at bars and restaurants around town.  You can have the chance to taste unusual beers and even meet the brewers and  learn about their products and process.  Who knows, maybe you'll find the perfect beer to impress folks at your next barbeque.  Cheers!