Blackberry Crumb Bars

I made this last night for a small dinner party. It was my first try and the dessert was a hit. Once again, all praise for the lovely Ms. Martha Stewart.

6 tbsp unsalted butter, melted, and 1/2 cup (1 stick), room temperature, plus more for pan
1 3/4 cups all-purpose flour (spooned and leveled), plus more for pan
1/2 cup packed light-brown sugar
1/2 tsp salt
1/2 tsp baking powder
1 cup confectioners' sugar
1/2 tsp pure vanilla extract
2 large eggs
2 containers (5 oz each) blackberries

Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter and flour paper, tapping out excess.

Make topping: In a medium bowl, whisk together melted butter, brown sugar, and teaspoon salt; add 1 cup flour, and mix with a fork until large moist crumbs form. Refrigerate topping until ready to use.

In a medium bowl, whisk together remaining 3/4 cup flour, baking powder, and remaining teaspoon salt; set aside. In a large bowl, using an electric mixer, beat room-temperature butter, confectioners' sugar, and vanilla until light and fluffy; add eggs, one at a time, beating well after each addition. Reduce speed to low; mix in flour mixture. Spread batter evenly in pan; sprinkle with blackberries, then chilled topping.

Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 40 to 45 minutes. Cool completely in pan. Using paper overhang, lift cake onto a work surface; cut into 16 squares.

Banana-Walnut Chocolate Chunk Cookies

Martha Stewart makes my mouth water.

Ahem. I mean, her recipe makes my mouth water. Hee.

I received this recipe in the mail as a housewarming gift when I notified several of her magazines I was moving. I managed to pawn off two dozen on the neighbors or I would have eaten all of them myself. I think next time I'll add a little more banana--it's very subtle in the recipe and I'd like to be able to taste it a bit more.

1 cup all-purpose flour
1/2 cup whole wheat flour
1 tsp salt
1/2 tsp baking soda
3/4 cup unsalted butter, softened
1/2 cup sugar
1/2 cup packed light brown sugar
1 large egg
1 1/2 tsp vanilla
1/2 cup mashed banana (about 1 large)
1 cup old-fashioned oats
8 oz semisweet chocolate, coarsely cut into 1/4-inch chunks
1/2 cup coarsely chopped walnuts (the recipe calls for them to be toasted, but they taste just fine untoasted)

Preheat oven to 375 degrees.

Combine flours, salt and baking soda in a small bowl. Set aside.

Put butter and sugars into bowl of electric mixer fitted with paddle. Mix on medium speed until pale and fluffy. Reduce speed to low. Add egg and vanilla; mix until combined. Mix in banana. Add flour mixture; mix until just combined. Stir in oats, chocolate chunks and walnuts.

Using 1-1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing about 2 inches apart.

Bake cookies until golden brown and just set, 12 to 13 minutes. Cool on sheets 5 minutes and transfer to wire rack to complete cooling.

Can be stored in airtight containers up to 2 days if not all eaten immediately.