Time to Cook!

Inspiration for wholesome weeknight & weekend cooking.

Posts from the ‘dessert’ category

When I came across Katharine Hepburn’s family recipe for brownies in Gourmet Magazine, my curiosity was piqued.  Katharine Hepburn — wouldn’t you think she would hold something to the highest standards and be associated with something very classic, old-fashioned, and American as a delicious homemade brownie?  I did…  Indeed, this is the best brownie recipe I’ve tried. You can really taste the butter, salt, chocolate and nuts in each bite and they are nice and moist in the middle yet crispy on the top.  Delicious!  The recipe only makes 9 brownies, and that’s just not going to be enough (trust me), so you might want to double the recipe.  Note:  I thought 1/2 cup chopped walnuts was plenty.


Recipe from Gourmet Magazine.

Katharine Hepburn’s Brownies

Makes 9 brownies.


  • 1 stick (8 tablespoons) butter
  • 2 squares unsweetened chocolate (2 ounces)
  • 1 cup sugar
  • 2 eggs
  • 1/2 teaspoon vanilla
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup chopped walnuts (optional)


1. Melt together 1 stick butter and 2 squares unsweetened chocolate and take the saucepan off the heat.

2. Stir in 1 cup sugar, add 2 eggs and 1/2 teaspoon vanilla, and beat the mixture well.

3. Stir in 1/4 cup all-purpose flour and 1/4 teaspoon salt. (In the original recipe, 1 cup chopped walnuts is added here as well.)

4. Bake the brownies in a buttered and floured 8-inch-square pan at 325°F for about 40 minutes.

You can cut these brownies into squares, once they have cooled, and eat them out of the pan, but it is so much nicer to pile them on a fancy plate, from which people are going to eat them with their hands anyway. If you want to smarten up your act you can put a square of brownie on a plate with a little blob of créme fraîche and a scattering of shaved chocolate.

Original source: “A Harried Cook’s Guide to Some Fast Food” by Laurie Colwin

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This might be the best cookie I’ve ever sunk my teeth into.  I tried it for the first time at my son’s nursery school (it’s a teacher favorite there) and have been addicted ever since.  These cookies have a wonderful chewy, yet crispy texture and the strong flavors of ginger, cinnamon and molasses make it a great winter treat.  This is a perfect holiday cookie.

Caption here.

Recipe from “Teacher Jinny”; published in Woman’s Day Magazine 12/25/90 issue and adapted from Country Tastes by Beatrice Ojakangas.  

Ginger Crinkles

Makes 40 cookies.


  • 2 1/4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/8 teaspoon kosher salt
  • 3/4 cup butter at room temperature
  • 1 cup firmly packed brown sugar
  • 1/4 cup light or dark molasses
  • 1 large egg
  • 1/4 – 1/2 cup granulated sugar


Mix flour, baking soda, cinnamon, ginger, cloves, and salt.

Beat butter and brown sugar in a large bowl with electric mixer until pale.  Beat in molasses and egg (mixture will look curdled).

Gradually beat in flour mixture until blended.  Cover and refrigerate for 1 hour or until firm enough to handle.

Heat oven to 350 degrees.  Have cookie sheets ready.

Put granulated sugar into a small bowl.  Shape tablespoonfuls of dough into 1 1/4 inch balls.  Roll in sugar to coat.  Place 1 1/2 inches apart on ungreased cookie sheets.  Bake for 10-12 minutes until tops crack but cookies are still soft to the touch.  Remove to wire rack and cool completely.  Store airtight at room temperature for up to 3 weeks.

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