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Butterscotch Blondie Bars with Peanut-Pretzel Caramel

28 Mar

So, when is enough enough, and when is it overkill?  That is a question I ask myself constantly – mostly at work, but pretty much in all situations.  I learned years ago that there is a big difference between good enough, and too much.  The difference can actually mean good enough somewhere else – if you understand where I am going with this.  The time we invest in going overboard could be time actually well spent somewhere else.  In a world (at least like mine), where there is never enough time – it is an important question to ask, and I think the most successful people are the ones that know exactly how much time to spend to get the biggest return.  I admit that sometimes it is luck, but I have to believe this is something you can get good at over time.

Take food for example, the time it takes to make homemade caramel vs. buying a jar in the store, in my opinion, is well worth it.  I have had some good purchased caramel, but it is nothing like what I can make using sugar, butter and cream.  Homemade pretzels though that you are going to crush up and cover with caramel after placing on the blondies – in my opinion, not worth the time.  I’m sure you can make some pretty amazing pretzels, but that my friend, seems like overkill.  This recipe from Bon Appetit, well worth every minute I put into them – the chewy blondies, the salty pretzels combined with the sweet homemade caramel – it was over the top, but wonderful at the same time.  I guess sometimes overkill is the way to go…as long as you leave some time for the next amazing quest.

Ingredients

Blondie:

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 3/4 cup (1 1/2 sticks) unsalted butter
  • 2 cups (packed) light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

Peanut-pretzel caramel:

  • 4 cups roasted unsalted peanuts
  • 2 cups sugar
  • 1/4 cup honey
  • 1/4 cup (1/2 stick) unsalted butter
  • 1/2 cup heavy cream
  • 1 1/2 cups 1 1/2″-wide thin twisted pretzels, coarsely crushed

Special equipment: A 13x9x2″ metal baking pan

Preparation

For blondie: Preheat oven to 350°F. Line baking pan with parchment paper, leaving a 1″ overhang on long sides of pan. Whisk flour, baking powder, and salt in a medium bowl; set aside. Stir butter in a medium skillet over medium heat until browned bits form at bottom of pan, 7–8 minutes. Transfer to a medium bowl. Add brown sugar. Using an electric mixer, beat until well combined and mixture resembles wet sand, 2–3 minutes. Add eggs and vanilla; beat until fluffy and well combined, about 2 minutes. Add dry ingredients; beat until smooth (batter will be thick). Using an offset or regular spatula, evenly spread batter in prepared pan.

Bake blondie until golden brown, edges pull away from sides of pan, and a tester inserted into center comes out with a few moist crumbs attached, 20–25 minutes. Let cool completely in pan on a wire rack.

For peanut-pretzel caramel: Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper. Spread peanuts over sheet in an even layer. Bake, stirring frequently, until golden brown and fragrant, 5–7 minutes. Set aside.

Stir sugar and 1/2 cup water in a large saucepan over medium-low heat until sugar dissolves. Increase heat; boil without stirring, occasionally swirling pan and brushing down sides with a wet pastry brush, until caramel is deep amber, 12–15 minutes. Add honey; return to a boil, stirring often, about 1 minute longer. Add butter; stir until blended. Add cream (mixture will bubble vigorously); whisk until smooth. Stir in peanuts and pretzels. Pour over cooled blondie. Chill until cool, about 30 minutes.

Run a knife around short sides of pan to release blondie. Using parchment-paper overhang, lift from pan. Cut lengthwise into 4 strips. Cut each strip crosswise into 10 bars.

DO AHEAD: Chill for up to 1 week in an airtight container. Bring to room temperature before serving.

For a printer-friendly version of this recipe, please click here:  Butterscotch Blondie Bars with Peanut-Pretzel Caramel

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Caramel Brownies

8 Jan

Have you ever made something following a recipe that just didn’t turn out at all like the picture?  Ok, maybe I should rephrase the question – is there anyone out there who this hasn’t happened to?  I have to admit, I choose my recipes very carefully, and for the most part, I get lucky.  Before I had this blog, I actually didn’t care as much what my creations looked like – as long as they tasted good.  All of a sudden appearance has become extremely important.  The last thing I want to do is spend hours making something that tastes incredible, but takes a horrible picture – then I am left convincing you that you HAVE to make it – even though it looks horrendous.  I actually recall doing that a couple of times, and I swear, it is not easy.  Beautiful pictures take us in, in fact you can almost taste the food with your eyes.  There are times though when the picture just does not do the food justice.  Such a sad statement.

Back to the brownies – now, I have never really made a bad batch of brownies – until Thanksgiving week.  I made the worst brownies ever – they were caramel brownies, and you would think, how could they be bad?  Well, they were – even my family agreed these were not worth eating.  I swear it was the first batch of brownies I ever had to just give to the compost bin – and I do not waste food, but I just could not waste the calories on these crumbly brown squares.  Soon afterwards, I found this recipe in Cooking Light – another batch of Caramel Brownies.  I figured there was no way this could happen again.  As I was making these brownies though, I knew something was just not right.  The topping was a little runny, and did not cover the brownies well.  I decided all was not lost though, since there was another layer of chocolate to drizzle on top.  The problem was that the chocolate was just too runny – so as I tried to drizzle it on top, it basically just ran all over the caramel, and looked horrible.  There was only one last thing to try, and that was to spread the chocolate and cover the caramel completely.  The chocolate didn’t cover the caramel though as well as I hoped, but at that point I didn’t care.  I took a bite, and they were so delicious.  Much moister and chewier than the other caramel brownies, and the layer of dark chocolate on top was just the perfect balance with the sweet caramel.  So – even though these look nothing like the picture in the magazine, they tasted great – and none of them got close to the compost bin, thank goodness!

Ingredients

Brownies:

  • 3 19/50 ounces all-purpose flour (about 3/4 cup)
  • 1 cup granulated sugar
  • 3/4 cup unsweetened cocoa
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon baking powder
  • 6 tablespoons butter, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Cooking spray

Topping:

  • 1/4 cup butter
  • 1/4 cup packed brown sugar
  • 3 1/2 tablespoons evaporated fat-free milk, divided
  • 1/4 teaspoon vanilla extract
  • 1/2 cup powdered sugar
  • 1 ounce bittersweet chocolate, coarsely chopped
  • 1/8 teaspoon coarse sea salt

Preparation

Preheat oven to 350°.

To prepare brownies, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through baking powder) in a large bowl, stirring well with a whisk. Combine 6 tablespoons butter, eggs, and 1 teaspoon vanilla. Add butter mixture to flour mixture; stir to combine. Scrape batter into a 9-inch square metal baking pan lightly coated with cooking spray. Bake at 350° for 19 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in pan on a wire rack.

To prepare topping, melt 1/4 cup butter in a saucepan over medium heat. Add 1/4 cup brown sugar and 1 1/2 tablespoons milk; cook 2 minutes. Remove from heat. Add vanilla and powdered sugar; stir with a whisk until smooth. Spread mixture evenly over cooled brownies. Let stand 20 minutes or until set.

Combine 2 tablespoons milk and chocolate in a microwave-safe bowl; microwave at HIGH for 45 seconds or until melted, stirring after 20 seconds. Stir just until smooth; drizzle over caramel. Sprinkle with sea salt; let stand until set. Cut into squares.

For a printer-friendly version of this recipe, please click here:  Caramel Brownies

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Oatmeal Coconut Squares with Chocolate Chips

28 Dec

What do you do when dinner about 30 minutes away from being done, and you have no fresh baked goods in the house for dessert?  Well, most people would just say – there is no dessert.  In my family, that doesn’t go over so well.  That is not to say that we have fresh baked goods every night for dessert – but it was a weekend, and we decided to take a vote.  What do you think won?  Of course the fresh baked goods.

I took out one of my old recipe binders, where I cut out recipes in magazines and actually put them in a photo album, with all intentions of making them.  I did this for years, until I decided – out of sight out of mind – and that’s when I started piling my recipes on the counter (and later on in the pantry) – so they were always in my face when I was looking for something to make.  I was in search of a very quick and easy recipe that my kids could make without my help – and that we had all the ingredients.  After flipping pages for almost 10 minutes, I found it – the Oatmeal Coconut Squares from Gourmet Magazine – years and years ago.  We had all the ingredients, and the recipe was so easy, I just let them loose.  They were the perfect quick and easy dessert – and I think my 6 year old did most of the work – my 9 year old supervised, which is a role she loves playing in the kitchen.  So – if you don’t feel like making dessert tonight – go and get a little person to make this for you.  You and your little person will thank me for it!

 Ingredients

  • 1 cup old-fashioned rolled oats
  • 1/2 cup all-purpose flour
  • 1/2 cup packed dark brown sugar
  • 1/2 cup chocolate chips (milk or semisweet)
  • 1/2 cup sweetened flaked coconut
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 5 tablespoons unsalted butter, melted and cooled
  • 1 large egg
  • 1/2 teaspoon vanilla

Preparation

Preheat oven to 350°F.

Line a 9-inch square metal baking pan with a 12- to 14-inch-long sheet of foil, letting excess hang over sides, and butter foil in pan.

Toss together oats, flour, brown sugar, chips, coconut, baking powder, and salt in a large bowl. Beat together butter, egg, and vanilla with a fork in another bowl, then stir into oat mixture until incorporated. Spoon batter into baking pan, patting evenly.

Bake in middle of oven until set, about 25 minutes. Remove from pan by lifting ends of foil. Cool on a rack, then cut into 16 squares.

For a printer-friendly version of this recipe, please click here:  Oatmeal Coconut Squares with Chocolate Chips

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White Chocolate and Peppermint Brownies

7 Dec

This time of year everyone is thinking about the holidays, and for those of us that love food – the projects that will happen in the kitchen.  The choices are endless, and I even find myself overwhelmed on what to select.  I have a list of favorites, but always want to try new recipes.  That is always the struggle.  The other struggle is trying to find things that I can make easily, but that look and taste fantastic.

The other day I was talking to my boss about baking, and she went into her bag and pulled out her folder of holiday recipes.  It was hard for me to leave her office without looking through each and every recipe – but I had to be strong – I already have too many things on my list as it is!  She has some really great recipes – some were so old and used, you could tell they had weathered the test of time – with food stains that decorated the white spaces.

So in the spirit of making something new and something simple, I went ahead and tried these White Chocolate and Peppermint Brownies that were park of the America’s Test Kitchen Holiday Cookies from 2010.  They were visually appealing enough for my daughter to choose them as one of her birthday party treats, and fortunately did not take hours to make, like these.  They were fabulous, and super easy.  I loved how you just sprinkle the chocolate chips on top as soon as they get out of the oven, then a few minutes later they are soft enough to spread.  I also took one more shortcut – as I was shopping for Hello Kitty’s hair tie decorations, I found a container of already chopped peppermint candy – I couldn’t resist.

These were a huge hit with the kids, and a huge time saver for me.  These will definitely go into the “make again” category for the holidays.  Now if only I could save enough time to make some of my bosses recipes this holiday season…let’s see.

Ingredients

  • 3 ounces unsweetened chocolate, chopped
  • 1/2 cup (1 stick) unsalted butter, plus more for the pan
  • 1 cup sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1 cup (6 ounces) white chocolate chips
  • 1/3 cup chopped peppermint candies (about 15 candies)

Preparation

Heat oven to 350° F. Butter an 8-inch square baking pan. Line with 2 crisscrossed pieces of foil, leaving an overhang on all sides; grease the foil.

In a large microwave-safe bowl, combine the butter and unsweetened chocolate. Microwave on high in 30-second intervals, stirring between each, until melted and smooth. Let cool slightly.

Combine the sugar, baking powder, salt, eggs, and vanilla in a medium bowl until smooth.  Add the chocolate mixture and whisk until smooth.  Stir in the flour and mix until just combined (do not overmix).

Spread the batter in the prepared pan and bake until a toothpick inserted in the center comes out clean, 22 to 27 minutes.

Remove the brownies from the oven and sprinkle with the white chocolate chips, and let sit until chips have softened but not melted, about 5 minutes.  Using a spatula, smooth the chocolate evenly over the top of the brownies, then sprinkle ground peppermint candies over the chocolate.  Cool completely for about 2 hours.

Holding the paper overhang, lift the brownies out of the pan and transfer to a cutting board. Cut into 16 squares.

For a printer-friendly version of this recipe, please click here:  Peppermint White Chocolate Brownies

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Classic Fudge Brownies

19 Nov

It has been a while since I posted some good chocolate brownies, so I figured it was time.  Everyone loves brownies, and this time of year they seriously are your best friend.  There is no quicker dessert to whip up than a batch of brownies.  I do have a few quick desserts up my sleeve that I plan to post over the next couple of week, that are not brownies, but for the most part brownies are the go-to dessert when you need to make something quick, that everyone will love.

This time of year I always end up over-extending myself.  I always think I can do more than I can actually do.  With family coming into town, and Thanksgiving around the corner, I have decided to be ultra-organized this year.  I have every meal planned out – including dessert – and when I am going to make everything.  Most people think this is the way I am all the time – but surprisingly I am not.  Here it goes…I am not a procrastinater, but I do everything at the last moment – as we call it at work, “just in time.”  I am seldom early for anything, because I don’t like to waste a minute of time.  I try to cram things into every bit of spare time I have during the day.  It is a problem, yes, I admit it – and I am slowly realizing that I cannot keep this up.  So, let’s see how I do as the ultra-organized host this year.  As long as I don’t cram things in that are not planned, I think I will be fine..we shall see how it goes.

I found this recipe in Cooking Light, and after adapting it to my families preferences, I gave it a try.  Boy were these terrific.  They were super fudgy with a deep chocolate flavor, and there is no way you would ever know that this was a light recipe.  The best part was how easy they were.  Serve these with some vanilla ice-cream and caramel sauce, and you have an amazing dessert that your guests will rave about.  Give yourself a break this week…without sacrificing on anything, even calories!

Ingredients

  • 3 19/50 ounces all-purpose flour (about 3/4 cup)
  • 1 cup granulated sugar
  • 3/4 cup unsweetened cocoa
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup bittersweet chocolate chunks, divided
  • 1/3 cup fat-free milk
  • 6 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 2 large eggs, lightly beaten
  • Cooking spray

Preparation

Preheat oven to 350°.

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt) in a large bowl. Combine 1/2 cup chocolate and milk in a microwave-safe bowl; microwave at HIGH 1 minute, stirring after 30 seconds. Stir in butter, vanilla, and eggs. Add milk mixture and 1/2 cup chocolate; stir to combine.

Pour the batter into a 9-inch square metal baking pan coated with cooking spray. Bake at 350° for 19 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in the pan on a rack. Cut into squares.

For a printer-friendly version of this recipe, please click here:  Classic Fudge Brownies

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Peanut Butter Cup Blondies

22 Oct

I love baking with peanut butter, in fact, I love to do just about anything with peanut better - and not the grind-it-yourself stuff – I am addicted to Jiffy Peanut Butter.  I know it is not good for me, and I know it has a lot of sugar, but it is just so creamy and delicious, I can’t give it up.  My younger daughter is also addicted to peanut butter, in fact, I make her a peanut butter sandwich every day for lunch – yes, every day.  I love that I get to lick the knife after I spead the peanut butter onto the bread, my nightly treat.

We are actually pretty lucky that she is allowed to bring peanut butter sandwiches to school – with all the allergies these days, especially to peanuts, there are many schools that are nut-free.  This summer she attended a camp that was nut-free, so I bought some sunbutter (sunflower seed butter) and I figured with some jam, she would never know the difference.  Boy was I wrong – she wouldn’t eat the sandwich…I still have a huge jar of sunbutter in the pantry that I don’t think will ever get eaten now, and I can see why.  I took a big spoon of it thinking it couldn’t be that bad, but if you are used to creamy peanut butter, you are in for a surprise.  I have tried other nut butters, and the only one that seemed edible to me was almond butter, but even that wasn’t nearly as good as my Jiffy.

I found this recipe in Cooking Light – and for 153 calories a piece, I had to give these a try.  They were exceptional for a light recipe - I swear you would never know.  Nice and soft, and extremely peanut buttery – they were awesome.  I can’t wait to make them again -  and the best news is that if you are bringing these some place where there may be kids with allergies, the peanut butter cups will give it away.  There is no hiding the peanut butter in these…

Ingredients

  • 5 3/5 ounces all-purpose flour (about 1 1/4 cups)
  • 1 cup granulated sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup creamy peanut butter
  • 1/4 cup butter, melted and cooled slightly
  • 2 tablespoons 2% reduced-fat milk
  • 1 teaspoon vanilla extract
  • 2 large eggs, lightly beaten
  • 1/4 cup semisweet chocolate chips
  • Cooking spray
  • 4 (0.75-ounce) peanut butter cups, coarsely chopped

Preparation

Preheat oven to 350°.

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients (through salt), stirring well with a whisk. Combine peanut butter and next 4 ingredients (through eggs), stirring well. Add peanut butter mixture to flour mixture; stir until combined. Stir in chocolate chips.

Scrape the batter into a 9-inch square metal baking pan lightly coated with cooking spray, and arrange the peanut butter cups over batter. Bake at 350° for 19 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in pan on a wire rack.

For a printer-friendly version of this recipe, please click here:  Peanut Butter Cup Blondies

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Dulce de Leche Cheesecake Bars

22 Sep

Late again…I swear I will get back to my regular rhythm this weekend.  Maybe if I keep telling myself that it will happen?  I decided to abandon the messy kitchen, or making lunches for the girls tomorrow just to post this entry.  I figured if I didn’t do it now, it would never get done, so here it goes.  Don’t worry, they will have lunch to eat at school, it just might be very late before I get to it…

Have you ever noticed that food always tastes more delicious when it is free?  It always amazes me that when I take the girls to CostCo, they eat everything – every little sample that they give out – and they love every bite.  As soon as I buy it and serve it to them at home, they won’t eat it.  I have learned my lesson – they can eat whatever they want when we go there, but I never buy anything I wasn’t planning to buy before I entered the store.  I have to admit, at work – when there is food lying around in the kitchen, it really doesn’t matter what it happens to be, I will eat it.  Yes, because it is free.

I saw this recipe in Bon Appetit a long time ago.  This was one of those recipes that sat in my pantry for months upon months, waiting for me to find the right time to make them.  As I have mentioned before, only half of my family loves cheesecake, and this is an expensive recipe to make unless you are planning to eat the whole thing.  I wanted to make sure I brought it somewhere it would be eaten.  So – I brought it to our block party.  I have to admit they were pretty awesome - cheesecake and caramel, two tastes that belong together. They were gone pretty quickly, so I think everyone else felt the same way – but then again, they were free…

Ingredients

Crust

  • Nonstick vegetable oil  spray
  • 2 1/4 cups finely ground graham  crackers (from about 17 whole graham crackers)
  • 2 tablespoons  sugar
  • 1/4 teaspoon ground  cinnamon
  • 10 tablespoons (1 1/4 sticks)  unsalted butter, melted

Filling

  • 3 8-ounce packages  Philadelphia-brand cream cheese, room temperature
  • 1 cup sugar
  • 3 large eggs
  • 1/2 cup purchased dulce de  leche*
  • 2 teaspoons vanilla  extract

Glaze

  • 2/3 cup purchased dulce de  leche*
  • 3 tablespoons (or more) heavy  whipping cream
  • Fleur  de sel

*A thick, sweet sauce made from caramelized sugar in milk or  from sweetened condensed milk; available at some supermarkets and specialty  foods stores and at Latin markets.

Preparation

Crust

Preheat oven to 350°F. Coat 13x9x2-inch metal baking pan with  nonstick spray. Mix graham cracker crumbs, sugar, and cinnamon in medium bowl.  Add melted butter; stir until coated. Transfer crumb mixture to pan. Press  evenly onto bottom of pan. Bake until crust is light golden, about 10 minutes.  Cool completely on rack.

Filling

Blend cream cheese and sugar in processor until smooth and  creamy, about 1 minute, stopping occasionally to scrape down sides of bowl. Add  eggs 1 at a time, processing 3 to 5 seconds to blend between additions. Add  dulce de leche and vanilla; process until blended, about 10 seconds. Spread  batter evenly over cooled crust. Bake until just set in center and edges are  puffed and slightly cracked, about 38 minutes. Transfer to rack; cool  completely.

Glaze

Heat dulce de leche and 3 tablespoons cream in microwave-safe  bowl in 10-second intervals until melted. Stir to blend, adding more cream by  teaspoonfuls if too thick to pour (amount of cream needed will depend on brand  of dulce de leche). Pour glaze over cooled cheesecake; spread evenly.  Refrigerate until chilled, about 1 hour (glaze will not be firm).

DO  AHEAD Can be made 2 days ahead. Cover; chill.

Cut cheesecake lengthwise into 4 strips, then crosswise into 6  strips, forming 24 bars. Sprinkle bars with fleur de sel.

For a printer-friendly version of this recipe, please click here:  Dulce de Leche Cheesecake Bars

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Peanut Butter and Jelly Bars

4 May

When I was a kid, I hated peanut butter and jelly sandwiches.  I know – isn’t that a staple in a kids life?  I only liked peanut butter sandwiches, and I would actually stress out when going to someone’s house, worried that they would serve jelly with their peanut butter sandwiches.  If I got super lucky, they would serve the peanut butter with fluff, but that didn’t happen very often…much to my disappointment.

Now that I have kids of my own, I have one that LOVES peanut butter and jelly and peanut butter and fluff – and one that really only likes the peanut butter and fluff.  Neither one of them carried after my tradition of just peanut butter – but then again, I always have fluff in the house, and who wouldn’t love that?

I saw this recipe in Bon Appetit - and I have to admit, that for a split second, I thought about replacing the jelly with fluff – but my adult mind kicked in and I realized that these bars with jelly would be awesome, they would be much too sweet with fluff.  These were fantastic, just the way the recipe read.  They were so soft and chewy, and even though to this day I still don’t like peanut butter and jelly sandwiches, these bars were something else…

Ingredients

  • Nonstick vegetable oil spray
  • 1 1/2 cups unbleached all-purpose flour
  • 1/2 teaspoon baking powder
  • 3/4 cup smooth peanut butter
  • 3/4 cup (packed) golden brown sugar
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3/4 cup grape jelly or other jelly or jam
  • 2/3 cup coarsely chopped salted dry-roasted peanuts

Preparation

Preheat oven to 350°F. Line an 8x8x2-inch metal baking pan with heavy-duty foil, leaving 2-inch overhang around edges and pressing firmly into corners and up sides of pan. Coat foil with nonstick spray. Whisk flour, baking powder, and 1/4 teaspoon salt in small bowl. Using electric mixer, beat peanut butter, sugar, and butter in large bowl until smooth. Add egg and vanilla; beat on low-speed until smooth. Add flour mixture; beat on low-speed just to blend. Transfer half of dough to prepared pan (about scant 1 1/2 cups). Place remaining dough in freezer for 10 minutes. Using fingertips, press dough evenly onto bottom of pan. Spread jelly over in even layer. Remove dough from freezer; using fingertips, break into grape-size pieces and scatter over jelly layer. Sprinkle chopped nuts over.

Bake bars until top is golden brown, about 30 minutes. Cool bars completely in pan on rack.

Using foil overhang as aid, lift bars from pan. Gently peel foil from edges. Cut into 16 squares.

DO AHEAD Can be made 3 days ahead. Store in an airtight at room temperature.

For a printer-friendly version of this recipe, please click here:  Peanut Butter and Jelly Bars

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Pistachio Baklava with Cinnamon Honey Syrup

13 Apr

I have always wanted to make Baklava.   I remember my first taste of Baklava, it was amazing – all of those layers of luscious honey and nuts – I couldn’t believe I had been missing out on this secret treat.  That was about 10 years ago – and ever since then I have been thinking about how I was going to make it myself.

Fast forward 10 years – here I am, with my blog, always looking for the next challenge to post.  I saw a recipe in Bon Appetit that Molly Wizenberg posted and I felt like she was writing about me.  The thought of making Baklava just scared me!  I had to face my fears…but not with that recipe.  I needed something with cinnamon and honey – and her recipe was orange cardamom.  Not my thing.  But, I decided I was going to do it anyway.  I bought the phyllo – and better than that – I bought pounds of pistachios.  My husband and I spent an hour shelling those pistachios - and they were all ready for me.  And then they sat in the pantry…for weeks.  He kept asking me when I was going to make it?  There was something just not right.  I even took the phyllo out of the freezer all prepared to make it one day – and chickened out.  Back to the freezer it went.

Then I saw it – another recipe in Bon Appetit – this one with cinnamon honey syrup – that was it – I was going to combine both recipes and come up with a winner.  One that would taste ridiculous.  So I did it – and it was not easy, and I had to work very quickly – so quickly, that by the time my daughter came downstairs to help me – I was practically done.  The one trick I learned?  Don’t worry about the phyllo staying in one piece – it’s no big deal it if breaks, you will never know!

The final result was INCREDIBLE!!!!  I felt like a huge weight had been lifted off my shoulders – I DID IT!!!  I just wanted to shout to the world – I CAN MAKE A BAKLAVA – and it was sick.  It was the most amazing dessert I have ever made.  I brought it into work – and everyone loved it, I was so proud.  Who ever thought that making a dessert could be so rewarding?  But it was…it was the best feeling ever.

Ingredients

  • 2 cups plus 8 tablespoons sugar, divided
  • 2/3 cup honey
  • 1 cup water
  • 2 cinnamon sticks
  • 12 ounces shelled pistachios, toasted (scant 3 cups)
  • 2 teaspoons ground cinnamon
  • 1 cup (2 sticks) unsalted butter, melted
  • 18 14×9-inch sheets fresh phyllo pastry or frozen, thawed (from one 16-ounce package)

Preparation

Simmer 2 cups sugar, honey, water and cinnamon sticks in saucepan over medium heat, stirring to dissolve sugar. Boil over medium heat until reduced to approximately 2 cups, about 15 minutes. Cool syrup.

Place nuts and 2 tablespoons sugar in processor. Using on/off turns, process until most of nuts are finely ground (the largest pieces should be the size of small peas). Mix nuts, 6 tablespoons sugar, and cinnamon in medium bowl.

Preheat oven to 350°F. Brush 13x9x2-inch glass baking dish with some of melted butter. Place 1 phyllo sheet folded over on bottom of dish. Brush lightly with melted butter. Repeat 5 more times with phyllo and melted butter. Sprinkle half of pistachio mixture (about 1 1/2 cups) evenly over phyllo. Place 1 phyllo sheet (folded over) over nuts; brush lightly with butter. Repeat 5 more times with phyllo sheets and melted butter. Sprinkle remaining pistachio mixture evenly over. Place 1 phyllo sheet atop nuts folded in half; brush with butter. Repeat 5 more times with phyllo sheets and melted butter.

Using sharp knife, cut diagonally through top phyllo layer from top left corner to bottom right corner. Cut top layer of phyllo into 1-inch-wide rows parallel to both sides of first cut. Turn pan and cut rows about 2 1/4 inches wide, forming diamond pattern.

Bake baklava until golden brown and crisp, 50 to 55 minutes. Drizzle syrup evenly over hot baklava. Cool in pan on rack. Recut baklava along lines all the way through layers.

For a printer-friendly verison of this recipe, please click here:  Pistachio Baklava with Cinnamon Honey Syrup

DO AHEAD Baklava can be made 2 days ahead. Store airtight at room temperature.

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Cocoa Brownies with Browned Butter

26 Mar

I have decided that there are just too many good brownie recipes.  I have posted so many on this blog, and every one of them were outstanding.  The problem is now, how can I decide which one to make again?  So – my plan is only to make new brownie recipes – never go back.  At some point, I would love to have a brownie bake-off with all the brownie recipes that I post – doesn’t that sound amazing?  Who wants to come?

Ok – back to the Tower of Treats.  In case this is the first time you are hearing about this, click here and catch up – so far I have posted the Peanut Butter Cupcakes and the Vanilla Bean Caramels.  It had been a while since I made a tray of brownies, and I felt that the Tower of Treats was begging for some chocolate.  Then I remembered the other month – and the wonderful chocolately brownies that were on the cover of Bon Appetit - and I had my fourth treat.  These were so ridiculously delicious, and so easy to make – they are the perfect dessert for any night of the week.

Ingredients

  • Nonstick vegetable oil spray
  • 10 tablespoons (1 1/4 sticks) unsalted butter, cut into 1-inch pieces
  • 1 1/4 cups sugar
  • 3/4 cup natural unsweetened cocoa powder (spooned in to cup to measure, then leveled)
  • 1 teaspoon vanilla extract
  • 2 large eggs, chilled
  • 1/3 cup plus 1 tablespoon unbleached all-purpose flour

Preparation

Position rack in bottom third of oven; preheat to 325°F. Line 8 x 8 x 2-inch metal baking pan with foil, pressing foil firmly against pan sides and leaving 2-inch overhang. Coat foil with nonstick spray. Melt butter in medium saucepan over medium heat. Continue cooking until butter stops foaming and browned bits form at bottom of pan, stirring often, about 5 minutes. Remove from heat; immediately add sugar, cocoa, 2 teaspoons water, vanilla, and 1⁄4 teaspoon (generous) salt. Stir to blend. Let cool 5 minutes (mixture will still be hot). Add eggs to hot mixture 1 at a time, beating vigorously to blend after each addition. When mixture looks thick and shiny, add flour and stir until blended. Beat vigorously 60 strokes. Transfer batter to prepared pan.

Bake brownies until toothpick inserted into center comes out almost clean (with a few moist crumbs attached), about 25 minutes. Cool in pan on rack. Using foil overhang, lift brownies from pan. Cut into 4 strips. Cut each strip crosswise into 4 brownies.

DO AHEAD: Can be made 2 days ahead. Store airtight at room temperature.

For a printer-friendly version of this recipe, please click here:  Cocoa Brownies with Browned Butter

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