Délices du jour – Celebrating the sweetness of books at ASD MS/HS Library

Charity event ! – sort of. I baked three goodies to support our school library, enticing new and old faculty alike to attend a gracious afternoon presentation on the manifold services offered by our librarians. The house of Chezbonneau loves libraries. For friends who have visited our home, it’s a little like walking into a library itself.

délices photo


  1. Trésors des Sept Nains (Treasures of the Seven Dwarfs) – Squares of light and dark brown sugar studded with dark French walnuts

  2. Roues de charrette (Wagon wheels) – Oatmeal cookies with raisins, coconut, toasted almonds

  3. Petits bananiers  (Little Banana Trees) – Small cakes of banana, coconut, and pecans
* All recipes are slight detours from those found in The Complete Magnolia Cookbook. Banana Bread with Coconut and Pecans, Walnut Brown Sugar Squares, Oatmeal Raisin Almond Cookies

M. le patissier de Chezbonneau has made all three of the above-mentioned recipes before. Each recipe was modified a bit in some small way. Each recipe called for light brown sugar. I substituted at least 1/4 cup of light brown sugar with dark brown sugar just to give the recipes a little more rustic depth. I did the same with the flour, using 1/4 cup of whole wheat flour in the mixture for the cookies and banana bread. I also altered the way the deserts were cooked for the  “Trésors des Sept Nains”. The squares should be baked in a single pan then cut afterwards. I cooked them in pan of 12 single squares. I reduced the bake time by almost 1/2 since the small squares cook through to the middle much faster. They turned out AWESOME ! – crunchy on the outside and chewy on the inside.

Franciscans – An oatmeal cookie with a dark brown twist

I have some stories to tell in the coming days about the outdoor bread oven in Chezbonneau, France, but for the moment, my story is about a cookie. The story begins with the recipe for Magnolia’s “Oatmeal Peanut Butter Chip Cookie“, but takes a detour to become something quite a bit different. The detour was purposeful.


  1. Remove the peanut butter chips for a simple oatmeal cookie.
  2. Replace light brown sugar with dark brown sugar.
  3. Increase the brown sugar and decrease the amount of refined white sugar.
  4. Increase the amount of cinnamon by just a bit.


tate-lyle-dark-brown-soft-sugar  dark brown sugar  quicker-oats


Chezbonneau’s recipe for a dark, moist, chewy, hint-of-molasses oatmeal cookie

1 cup all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

11/2 sticks unsalted butter, softened

1 cup firmly packed DARK brown sugar

1/4 cup sugar

1 large egg, at room temperature

11/2 teaspoons vanilla extract

21/2 cups quick-cooking oats

DIRECTIONS (as per Magnolia’s cookbook)

Preheat oven to 350 degrees.

In a small bowl, combine the flour, baking soda, salt, and cinnamon. Set aside.

In a large bowl, cream the butter with the sugars until smooth, about 2 minutes. Add the egg and vanilla, and beat well. Add the dry ingredients and mix thoroughly. Stir in the oats. Drop by rounded teaspoonfuls onto ungreased cookie sheets, leaving several inches between for expansion. Bake for 11–13 minutes. (I SUGGEST NO MORE THAN 11 minutes for a moist, chewy cookie.) Cool the cookies on the sheets for 5 minutes, and then remove to a wire rack to cool completely.


I have had a hard time getting the oatmeal evenly distributed into this relatively dry batter. I decided to use the dough hook on my mixer to see if that might do the trick, and it did a great job – no over-beating, even distribution of oatmeal late in the game.



IMG_2256  franciscan