Category Archives: Brownies/Bars

April 12, 2013 · 5:00 am

Mississippi Mocha Mud Brownies

mississippi mud mocha brownie // pale yellow

Stacey came in town for a week to visit!  Stacey loves many things, but two things she loves in particular are coffee and marshmallows.  When I saw this recipe I emailed it her and told her I would make the next time she was in town.  She came into town over spring break and Easter, so this brownie/cake monstrosity turned into the perfect Easter dessert.

Mississippi Mocha Mud Brownie // Pale Yellow

When I say monstrosity, I mean monstrosity.  This is one rich brownie, a small piece is all you need, although it is perfectly acceptable to eat a large piece. The original recipe calls it a cake, but personally, I find this much too rich for a cake.  The density and fudginess are more brownie-like.  Therefore, it is now a brownie.

Mississippi Mocha Mud Brownie // Pale Yellow

The day after Easter we went with some co-workers to Citi Field for the Met’s home opener.  It was a great day in the chilly Spring sun and the Mets won!  After spending all day in the sun and imbibing a few beverages, Stacey and I were a little hungry by the time we got home.  I ordered Chinese food and was patiently waiting for the food to be delivered.  Stacey did not have as much patience and pulled out these brownies to snack on.

Mississippi Mocha Mud Brownie // Pale Yellow

Needless to say, this much ooey, gooey, chocolate richness was too much before dinner for Stacey’s stomach.  The next day when I went to cut myself a snack from the leftover brownies they were unevenly delved into.  It appeared the top marshmallow/chocolate part had been scrapped off by someone’s fingers.  Stacey ardently claimed she used a fork to pick off the chocolate/marshmallow part, but Ruth and I were skeptical.

Mississippi Mocha Mud Brownie // Pale Yellow

Whether you enjoy these brownies elegantly served on a plate or from the pan, you are going to enjoy yourself.  The brownie part is deep and chocolatey with the lightest touch of espresso flavor.  The marshmallows on top are perfectly melted and extra sweet.  A bit of chocolate fudge topping keeps the marshmallows in place and finishes the dish off.  This is a brownie for all my chocolate & marshmallow loving friends!

Mississippi Mocha Mud Brownie // Pale Yellow

One Year Ago – Oatmeal Chocolate Chunk Cookies made with Brown Butter

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Mississippi Mocha Mud Brownies

Adapted from Bake at 350

Yield – 20-24 servings (9 x 13” pan)

1 cup (2 sticks) unsalted butter

1 1/2 teaspoons vanilla

1 teaspoon espresso powder

1/2 cup cocoa powder

4 eggs, room temperature

1/2 teaspoon salt

2 cups sugar

1 1/2 cups flour

For the topping:

10 ounces mini marshmallows

4 tablespoons unsalted butter

1/2 cup milk

1/2 teaspoon espresso powder

1/4 teaspoon salt

1/2 cup cocoa powder

4 cups powdered sugar

  1. Preheat the oven to 350 F and grease a 9×13” glass pan with shortening.  Dust with cocoa powder and shake out the extra.

  2. Melt the butter in the microwave and add to a large bowl.  Whisk in the vanilla and espresso powder.  Whisk in the cocoa, salt, and eggs.

  3. Whisk in the sugar and then stir in the flour until just combined.

  4. Pour the batter into the prepared pan and bake for about 30 minutes or until a toothpick inserted comes out clean.

  5. Immediately after coming out of the oven, sprinkle the marshmallows evenly on top.

  6. Make the topping by adding the butter, milk, espresso powder, salt and cocoa powder to a medium sauce pan.  Whisk to combine as the mixture comes to a simmer.

  7. Once simmering, whisk in the powdered sugar one cup at a time.  Pour the topping as evenly as possible over the marshmallows.

  8. Allow to cool completely before serving.

  9. This is a rich brownie, cut into small pieces.  Store in the fridge, but this is best eaten at room temperature.

Mississippi Mocha Mud Brownie // Pale Yellow

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March 27, 2013 · 5:00 am

Brownie Roll Ups

Brown Roll-ups // Pale Yellow

New York City can be a harsh place.  For example, the city boasts the largest public school system in the country and eighth graders go through an intense application process for high school.  First, motivated and competitive students take courses during seventh grade and summer vacation to get ready for the specialized high school admissions test.  If students score high, they are eligible to attend one of the prestigious high schools in the city.  Students and families tend to place a lot of pressure on attending one of these high schools.  These are great schools with astounding opportunity and academics, but there are plenty of of other schools that will prepare students equally well for life after high school.

Brown Roll-ups // Pale Yellow

While students await their test scores they select other schools to attend.  Keep in mind the high school directory is the size of a large phone book.  Students fill out applications and hope for the best.  Some schools have minimum requirements, some have special programs, and others are mostly lottery based.  Needless to say, this is an intense period of waiting for eighth graders.

Brown Roll-ups // Pale Yellow

In March, high school admittance letters are distributed during school.  Basically students are given a letter telling them where they will be spending the next four years in front of their classmates.  There are students ecstatic about getting into their first choice school, there are students crying because they did not make it into their first choice, and worst of all, their are students who did not make it into any high school and need to go through this process all over again.  Are you stressed yet?

Brown Roll-ups // Pale Yellow

Watching students experience the emotional highs and lows of this defining experience was exhausting.  It broke my heart to see so many of students disappointed and upset.  On the other hand, I was incredibly proud of so many students who watched their hard work and dedication pay off and get into the school of their choice.

Brown Roll-ups // Pale Yellow

We all needed a chocolate pick-me-up.  Big time.  I saw this recipe awhile ago and it sounded fun and delicious, a perfect treat for my students.  Unfortunately the brownie roll ups do not look as fantastic as they taste.  The brownie roll up looked a bit like a turd and the marshmallow filling was oozing out so I decided to cover it in chocolate.  Two batches of seized chocolate later I was ready to give up.  Luckily I persevered and used my last bag of chocolate and smeared it on top.  Still a little turd-y.  Enter pink sprinkles!  They’ll make everything better.

Brown Roll-ups // Pale Yellow

Who cares what something looks like when it tastes this good.  The brownie is rich and moist, yet thin enough to be properly enjoyed.  The marshmallow creme was not meant to be homemade (I forgot to buy some, so I quickly whipped up a batch) but was completely spectacular without any weird ingredients.  All together, this a rich and sweet and wonderful treat guaranteed to perk up (or celebrate) any occasion.

Brown Roll-ups // Pale Yellow

One Year Ago – Snickerdoodles

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Brownie Roll Ups

Adapted from Cookies and Cups

Yield – 16

1 cup semisweet chocolate chips

4 tablespoons unsalted butter

3/8 cup light brown sugar

3/8 cup sugar

2 eggs

1 teaspoon vanilla

1/2 cup flour

1/4 teaspoon salt

marshmallow creme

1 bag semisweet chocolate chips

1 teaspoon shortening

Optional – sprinkles

  1. Preheat the oven to 325 F.  Grease an 8 x 8” pan with shortening and then line the bottom with parchment paper.  Leave parchment paper hanging over the side.  Grease the parchment paper.

  2. In a medium saucepan melt the chocolate chips and butter.  Remove from the heat and whisk in the sugars.  Whisk in the eggs one at a time and then the vanilla.

  3. Stir in the flour and salt.

  4. Pour the batter in the pan and bake for 25-30 minutes or until a toothpick inserted comes out clean.

  5. Allow to cool completely.

  6. Cut the brownie into 16 pieces and roll each piece between two sheets of parchment paper until flat.  Trim if you desire a perfectly square shape.

  7. Spread a layer of marshmallow creme on the brownie and use the parchment paper to roll up.

  8. Place all the brownie roll ups on in the freezer while you melt the chocolate.

  9. Melt the chocolate in a double boiler and stir in the shortening.  Spread on the top of each brownie roll up.

  10. Add sprinkles if you’re feeling crazy

Homemade Marshmallow Creme

Adapted from Annie’s Eats

3/8 cup sugar

1/4 cup light corn syrup

1/8 cup water

pinch of salt

1 egg white

1/8 teaspoon cream of tartar

3/4 teaspoon vanilla

  1. Heat the sugar, corn syrup, water, and salt in a medium saucepan until the mixture reaches 240 F on a thermometer.  Stir as needed.

  2. In the bowl of a stand mixer with a whisk attachment, add the egg whites and cream of tartar.  Beat on medium-high speed until you have soft peaks.  Stop the mixer and wait until the sugar mixture is hot enough.

  3. Turn the mixer back on and stream in the sugar syrup on low speed.  Turn the mixer back to high speed and whisk for 6-7 minutes or until the bowl cools.

  4. Add in the vanilla and mix for another 2 minutes.Brown Roll-ups // Pale Yellow

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March 13, 2013 · 5:00 am

Date Bars

date bars // pale yellow

There are times when I have 5-6 recipes typed, photographed, and ready to be blogged.  There are other times I have one.  When that happens I know I’ll be doing some baking that weekend.

date bars // pale yellow

As much as I love baking for others and sharing my treats, it’s also lovely to only think about what I want to eat or what I want to try.  So often I’m obsessed with finding the perfect recipe for someone based on their personality and preferences, I forget about what I like to eat.  It’s okay to be a little selfish every now and then.  Plus, when Andrea and Ruth asked who I was baking for and I said, “the blog,” they became excited because they knew they were the ones benefiting!

date bars // pale yellow

I stumbled upon this recipe in an English cookbook I received as a gift from a friend an eternity ago. To be honest, I don’t know if I have ever made anything from the cookbook before.  In an effort to use all my cookbooks this year, I plucked this book off the shelf.

date bars // pale yellow

While leafing through, I paused at this recipe.  Not only did I have dates on hand (purchased for some vegan baking that never happened), but this recipe seemed perfectly simple and easy enough to throw together on a Saturday evening.

date bars // pale yellow

I’m glad I chose this recipe.  This is a terrible word, but these bars are just nice; not too sweet or heavy or flavorful.  The cake portion has a soft, light, moist texture and the date filling is a little bit creamy and sweet enough to hold everything together.  This is a cake bar that doesn’t feel like a dessert; this is definitely a snack cake that I imagine would be lovely for tea time or an afternoon luncheon.  I look forward to making this recipe again with different flavor notes; perhaps a touch of citrus or a bit more chocolate.  Who knows?  The possibilities could be endless!

date bars // pale yellow

One Year Ago: Irish Car Bomb Brownies

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Date Bars
Adapted from Sweet Food, page 53
Yield – 16 squares in an 8×8 pan

175 g (about 12) dates, deseeded and chopped
1 tablespoon brown sugar
2 teaspoons cocoa powder
10 g (1 tablespoon) unsalted butter
1 cup water
pinch of salt
125 g (9 tablespoons) unsalted butter, room temperature
125 g (1/2 cup) sugar
1 teaspoon vanilla
1 egg
250 g (2 cups) flour
1 teaspoon baking powder
1/8 teaspoon salt
powdered sugar

  1. Chop the dates and add them to a small saucepan with the brown sugar, cocoa, 10 grams of butter, water, and pinch of salt.  Bring to a simmer and cook for about 15 minutes or until the water is absorbed.  Spread the mixture on a plate and place in the fridge to cool.
  2. Prepare an 8 x 8” pan by greasing it and then laying down parchment paper with two overhanging sides.
  3. Cream together 125 grams of butter with the sugar until light and fluffy, about 2 minutes.  Beat in the egg and vanilla and scrape the bowl as needed.
  4. Sift together the flour, powder, and salt onto parchment paper.  Mix into the butter mixture by hand until just combined.
  5. Divide the dough in half and press half the dough into the prepared pan.  Cover with plastic and refrigerate for at least 30 minutes.  Knead the other half of dough into a ball, wrap in plastic, and place in the freezer.  Preheat the oven to 350 F.
  6. Evenly spread the date mixture over the bottom crust.  Use a grater to grate the remaining dough over the top evenly.
  7. Bake for 35-40 minutes or until the top is golden brown.
  8. Let cool completely, over night is easiest.  Sprinkle with powdered sugar before slicing and serving.date bars // pale yellow

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January 23, 2013 · 5:00 am

Chocolate Chip Cookie Dough Brownies

Chocolate Chip Cookie Dough Brownies // Pale Yellow

I made these three weeks ago.  Seriously.  December was a blitzkrieg of baking and I needed time to edit photos, type recipes, and post everything, there was an overwhelming amount of content.  PS, I just had to look up the definition of “blitzkrieg” to make sure I used it in a correct context, I did!  These brownies were made for our little NYE shindig along with the Vanilla Pudding Shots.  They were obviously well received and enjoyed by hostesses and guests alike.  How can you go wrong with a fudgy brownie base, rich cookie dough middle, and decadent chocolate glaze on top?  These puppies are made to impress.

chocolate chip cookie dough brownies // pale yellow

If you’ve been poking around the blog recently you will have hopefully noticed some changes.  I’ve been trying to clean things up by streamlining the categories and tags.  I have also fixed up New Foods -2012 and added Cookbooks – 2013.  These pages show my yearly projects.  Also, the Recipe Index is completed, I just need to keep updating it.  The last mini-project is to update the About page and add some pictures, hopefully that will get done soon.  I just want to make things look nice for you guys.

chocolate chip cookie dough brownies // pale yellow

Lately the number of visitors has sky-rocketed.  There is a lot of excitement and pressure that goes along with all the views.  I will try my best to continue posting fantastic and fun recipes, these bars are no exception.  The three layers look like they would be a lot of work, but they are not, trust me on this one.  The brownie layer comes together in a snap and while it is baking you can mix together the egg-less cookie dough.  Then, make some glaze, smooth on the cookie dough, pour the glaze on top and you’re done.  This recipe is a crowd-pleaser!

chocoalate chip cookie dough brownies // pale yellow

One Year Ago: Heath Toffee Cupcakes

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Chocolate Chip Cookie Dough Brownies
Adapted from The Cookie Dough Lover’s Cookbook by Lindsay Landis
Yield – 32 small brownies (8 x 8 pan)

Brownies
1/2 cup flour
1 tablespoon dark cocoa powder
1/2 teaspoon Kosher salt
3 1/2 ounces dark chocolate chips
6 tablespoons unsalted butter
2/3 cup packed light brown sugar
2 eggs
1 teaspoon vanilla

  1. Preheat the oven to 350 F and line the bottoms and sides of an 8×8 pan with parchment paper.  Make sure to leave overhang for easy removal.
  2. Sift together the flour, cocoa powder, and salt onto parchment paper and set aside.
  3. Melt the chocolate and butter in a medium bowl on top of a small pot of simmering water.  Stir until the mixture is melted.
  4. Whisk in the sugars until the sugars have dissolved.  Whisk in the eggs and vanilla.
  5. Fold in the flour mixture until just blended with a rubber spatula.  Pour into the prepared pan.
  6. Bake for 18-20 minutes or until a toothpick inserted inside comes out clean.  Let cool completely on a wire rack.

Cookie Dough
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup sugar
1/2 cup packed light brown sugar
2 tablespoons milk
1/2 teaspoon vanilla
3/4 cup flour
1/4 teaspoon salt
1/2 cup dark chocolate chips

  1. Beat together the butter and the sugars in the bowl of a stand mixer with a paddle attachment until pale yellow.  Beat in the milk and vanilla until light and fluffy.  Scrape the bowl as needed.
  2. On low speed mix in the flour and salt until just combined.  Mix in the chocolate chips.
  3. Spread the cookie dough over the cool brownies.

Chocolate Glaze
3 1/2 ounces dark chocolate chips
2 tablespoons unsalted butter

  1. Melt the chocolate and butter together in a glass bowl in the microwave in 20 seconds intervals until almost completely melted. Stir to melt the rest.
  2. Pour over the cookie dough and spread evenly.
  3. Refrigerate until set.  Use a sharp knife to cut the brownies into 16 squares and then cut each square at a diagonal for small bites.  These bars are rich, so smaller is better.

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January 9, 2013 · 5:00 am

Naughty Bars

Naughty Bars // Pale Yellow

Get your mind out of the gutter!  These bars are naughty because of all the butter, sugar, and chocolatey goodness. Meaning these are naughty to eat because there is not one healthful ingredient besides the oats.  Yet somehow in a dessert, it’s all going to be okay.  I know a lot of people go all “healthy” and “new year’s resolutions” in January, but I’m going to keep things real.  Let’s start the year with a naughty treat.

Naughty Bars // Pale Yellow

This recipe comes my friend Irene.  She has made this decadent treat for us several times at work and I thought it would be a delicious addition to the dessert tray I made for the family Christmas party.  This bar was the right decision!  I was asked several times about what the bar was and told how good it was.  The next day when my grandparent’s were over for lunch my grandpa wrapped one in a napkin and stuck it in his pocket for later!

Naughty Bars // Pale Yellow

Irene may make the naughty bars, but she doesn’t enjoy eating them.  I enjoy making AND eating them.  The crust is sweet and crunchy with a gooey, caramel layer on top.  Immediately following the caramel layer is the chocolate layer.  One would think the chocolate layer would harden considerably during the cooling phase, but it doesn’t!  The chocolate layer stays perfectly chewy and the crumble topping is a lovely finish to the bars.  Do yourself a favor, be naughty, it feels so good!

Naughty Bars // Pale Yellow

One Year Ago: Mini Red Velvet Cupcakes

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Naughty Bars
Adapted from Irene’s recipe
Yield – 30 bars

3 sticks unsalted butter, melted
1 cup brown sugar
2 cups flour
2 cups old fashioned rolled oats
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla
50 caramel squares (14 ounce bag) unwrapped
1/2 cup milk
10 ounces bittersweet chocolate chips

  1. Preheat the oven to 350 F and line a 13×9 pan with foil.
  2. Melt the butter and add in the brown sugar, flour, oats, soda, salt, and vanilla until combined.  Press half the mix into the pan.
  3. Bake for 10 minutes.
  4. Meanwhile wrap the caramels and melt with the milk in a small saucepan.  Pour the melted caramel over the baked mixture and then sprinkle the chocolate chips over the top.
  5. Crumble the rest of the oat mixture on top.
  6. Bake for another 20 minutes or until the top is golden brown.
  7. Let cool completely overnight in the fridge before slicing into bars.Naughty Bars // Pale Yellow

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January 4, 2013 · 5:00 am

Chocolate Chip Walnut Blondies

Chocolate Chip Walnut Blondies // Pale Yellow

When your flight is delayed by an hour and you’ve had several bourbons and ginger at the airport bar you are in no condition to make a complicated dessert.  Not that I know from personal experience or anything…

Chocolate Chip Walnut Blondies // Pale Yellow

Cupcakes and mini cheesecakes are out, wwwwwaaaaayyyyy too many steps.  Cookies require too many batches.  What does that leave you with?  Brownies or bars!  What I adore about bar recipes is they usually only require one bowl, can be thrown in the oven, and come together in no time.  Also, now that I know the most important tip in bar baking – letting the bars cool over night in the fridge before cutting – bars and brownies are the easiest.  A brownie just out of the oven may be one of the most delicious treats ever, but pretty looking bars need plenty of cooling time!

Chocolate Chip Walnut Blondies // Pale Yellow

These delicious, yet simple bars were made for the annual Aquinas girl Christmas get together.  Because of expanding families, this year we had a delightful lunch together with friends, husbands, and beautiful baby boys!  I wanted bring a treat and these blondies were the perfect choice for a casual get together.

Chocolate Chip Walnut Blondies // Pale Yellow

There are huge chunks of walnuts and dark chocolate with moist and rich batter in between.  Think of a warm chocolate chip cookie and you have some idea of what these bars tasted like.  I’ve always been on the fence about blondie recipes, something just always tasted off.  These blondies have made up my mind, brownies aren’t the only tasty baked good out there!  Substitute the chocolate chips and walnuts for other mix-ins and you could instantly have an endless array of bars at your finger tips.  It’s time to start baking!

Chocolate Chip Walnut Blondies // Pale Yellow

Print the Recipe!

Chocolate Chip Walnut Blondies
Adapted from Shutterbean
Yield – 24 small bars

1 cup (2 sticks) unsalted butter, room temperature
1 cup brown sugar, packed
1/2 cup sugar
2 eggs
2 teaspoons vanilla
1 tablespoon vegetable oil
2 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cups walnut halves
10 ounce bittersweet chocolate chips, I used Ghiraradelli 60%

  1. Preheat the oven to 350 F and line a 9×13 pan with parchment paper.  Grease the parchment paper with shortening.
  2. In a larger bowl beat together the butter and sugars until well combined and light & creamy.
  3. Beat in the eggs one at a time and then beat in the vanilla and oil.  Scrape the bowl as needed.
  4. Add the flour, salt, and soda to the bowl and mix until just combined.  Fold in the walnuts and the chocolate chips.
  5. Spread into the baking pan and bake for about 30 minutes or until the bars are set.  Do not overbake!
  6. Let cool completely on a wire rack.  I always cool overnight for easier cutting.Chocolate Chip Walnut Blondies // Pale Yellow

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November 26, 2012 · 5:00 am

Pumpkin Cheesecake Brownies

I spent Thanksgiving with Ruth’s brother, sister-in-law, and adorable nieces.  The meal was already planned and taken care of and was asked to make something with chocolate.  That is a request I can happily fulfill!

Obviously I went to Pinterest and poked around.  I was first looking for something chocolatey and then looking for a dessert that would easily travel by subway, train, and car.  Also, I needed a recipe I could make Monday night to eat on Thursday.  Clearly you can tell by the photos I was taking the pictures at night :-(   Personally, I wanted a dessert that was still in the spirit of fall and Thanksgiving.

Luckily, I found it, the perfect dessert!  Dark chocolate layer?  Check!  Spicy pumpkin layer? Check!  Could be made ahead?  Easy to travel with?  Yes and yes!  Bridget from Bake at 350 knows what she is doing and her blog is one of the first I started following.  Two Bridget recipes in row is alright in my book.

These brownies were well received, so much so we started eating them Wednesday night after Ruth and I arrived!  My favorite part was the rich spiciness from the freshly grated nutmeg, but I worried it would be too much for the little girls.  Luckily, even the little ones enjoyed the brownies asking for more bites, two bites in particular, because when you are two, you get two bites, obvi!  The deep, dense, rich sweetness from the brownies pair perfectly with the light and spicy pumpkin cheesecake.  This is a great dessert to add to any holiday table!

Print the Recipe!

Pumpkin Cheesecake Brownies
Adapted from Bake at 350
Yield – 9×13” pan (24-30 bars)

Cheesecake layer
16 ounces cream cheese, 1/3 fat at room temperature
1/2 cup pumpkin puree
3/4 cup sugar
2 teaspoons vanilla
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon allspice
1/4 teaspoon nutmeg, freshly grated
pinch of salt
1/4 cup sour cream
2 eggs

Brownie layer
12 tablespoons (1 ½ sticks) unsalted butter
2 cups sugar
1 cup cocoa powder, Hershey’s Special Dark
1 teaspoon Kosher salt
1/2 teaspoon baking powder
1 tablespoon vanilla
3 eggs
1 cup flour

  1. Preheat the oven to 325 F.  Grease a 9 x 13” pan and then cover with parchment paper.  Grease the parchment paper.
  2. Make the cheesecake layer first: In the bowl of a stand mixer, beat the cream cheese with the paddle attachment until smooth.  Beat in the pumpkin, sugar, vanilla, cinnamon, ginger, allspice, nutmeg, and salt.  Scrape the bowl as needed.
  3. Add in the sour cream and eggs and beat on low speed until well combined and smooth, set aside.
  4. Make the brownie layer:  Melt the butter in a medium saucepan and add the sugar.  Cook and stir until the mixture is shiny.
  5. Turn off the heat and stir in the salt, baking powder, cocoa, and vanilla.  Whisk in the eggs one at a time and then stir in flour until just combined.
  6. Pour about two-thirds of the brownie batter into the prepared pan.  Spread out evenly.
  7. Pour the pumpkin cheesecake on top of the brownie layer and gently spread over the top.
  8. Dollop the remaining brownie batter on the cheesecake.  Use a butter knife to swirl on top.
  9. Bake for 40-45 minutes or until the top is set.  Let cool and then refrigerate.  Cut into pieces and enjoy!

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October 29, 2012 · 5:00 am

Caramel Apple Crumb Bars

Sometimes you see a recipe and you know you’re going to making that one soon!  That’s what happened when I saw this recipe for caramel apple crumb bars! Talk about fall in every bite!!  Our Fall Fest party was the perfect opportunity to create a rich bar.  Easy for grabbing and eating.

PS – there is kind of a hurricane going on right now.  Whatever.  The fridge is stocked, I’m making some cinnamon rolls (pumpkin cinnamon rolls, no less!), I don’t have to go to work tomorrow, I’m ready.  Bring on Sandy.  As long as no one gets hurt and there isn’t too much damage, I’m looking forward to this storm.  I’m sure I’ll have more goodies to share as a result of this extra baking time.

These are some good bars.  The crust is crispy and crunchy and the apple filling is flavorful.  The caramel is a great companion to the apples and the crumb topping.  The bars received great reviews at the party.  I cut them small so everyone could grab a bar and snack away.  I highly suggest making some of these caramel apple crumb bars with the last of your fall apples!

Print the Recipe!

Caramel Apple Crumb Bars
Adapted from Annie’s Eats
Yield – 30-40 squares, small squares (9 x 13 pan)

1 1/2 cups flour
1 cup oats
1/3 cup sugar
1/3 cup brown sugar
3/4 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
12 tablespoons (1 1/2 sticks) unsalted butter, cold
1 egg yolk
1 teaspoon vanilla
2 tablespoons unsalted butter
6 small macoun apples
3 tablespoons sugar
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
10 ounces caramel candies
2 tablespoons heavy cream

  1. Preheat the oven to 375 F and line a 9 x 13 pan with foil.  Spray with cooking spray.
  2. In a large bowl whisk together the flour, oats, sugar, brown sugar, cinnamon, salt, and baking powder.
  3. Cut the butter into small pieces and use a pastry blender to cut the butter into the flour mixture.
  4. Add the egg yolk and the vanilla and stir to combine.  At this point I used my hands to knead the dough together.
  5. Press two-thirds of the dough into the bottom of your prepared pan.  Set aside the remaining third for the topping.
  6. Bake for about 12 minutes until the bottom is golden brown.
  1. Peel, core, and slice the apples.
  2. Melt the butter in a medium sauce pan.  Add in the apples, sugar, cinnamon, and nutmeg.  Stir to combine and let the mixture cook for about 10 minutes.
  1. Unwrap the caramel candies and place them in another small saucepan with the cream.  Stir and heat until the caramels are all melted.
  2. Carefully spread the caramel over the baked crust.  Spread the apple mixture evenly over the caramel.
  3. Sprinkle the remaining crumb crust over the top.
  4. Bake for 20-25 minutes or until the top is golden brown.
  5. Cool completely before cutting and serving.

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October 12, 2012 · 5:00 am

Mint Brownie Sundaes

How do you take the best you thing you ever made and make it better?

Easy, you add a brownie on the bottom and more fudge sauce on top!

After taking a few bites of the mint-fudge ice cream with brownie pieces, I knew how to make it better.  The ice cream is essentially a brownie sundae already, so why not make it into a full on brownie sundae.  A total sundae in a sundae sort of thing.  Sometimes I have really good ideas!

Making the sundae is easy if you have all of the components on hand.  The fudge sauce was  in the fridge left over from the banana cream pie with chocolate and peanut butter and obviously the ice cream was in the freezer.  I heated the fudge sauce on about an inch of water on a small pan to get it back to liquid consistency.  Once I remade the Baked brownies, it was sundae time.

Recipe (If you can call it that!) – small brownie, 1 scoop ice cream, drizzle with fudge sauce, eat and enjoy!

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October 5, 2012 · 5:00 am

Baked Brownies

I may have had to make these brownies twice. The first time I was on the phone with my mom and wasn’t really paying attention and I under baked the brownies hard core.  I tried to eat the corners and refrigerate them, but there was no going back.  I saved some pieces for a special purpose that I’ll share with you on next Friday, it’s life changing!

Until then, let me talk about my day: a student called my class boring.  BORING!  That upsets me.  Not only is science the best subject ever, but today was a lab day.  How can lab day be boring??  Measuring!  Triple Beam Balances! Calculating density!  I call that awesome.  If I had any of the these brownies left, he could see what boring is when he watches me eat the brownie in front of his face.

Anyway, my plan was to make some brownies for our janitorial staff at work.  My new classroom was a bit of a mess and they helped me get it into shape.  I wanted to show my appreciation and I wanted to make some brownies!

After eating a brownie at Baked, it was time to make them myself.  I’m so glad I finally did!  I’ve had the Baked cookbook for well over a year now and I have not gotten around to using it, big mistake!

The recipe is straight forward, they way brownies should be.  Be prepared, this makes a lot of brownies!  I cut them small because they are rich.  I find people are more likely to grab two small pieces than one big or medium piece.  The Baked brownies are extremely moist and fudgy.  This is not a cake like brownie.  The second batch was still a little under baked which tastes delicious, but can be difficult to cut.  These are some gooooood brownies!

Print the Recipe!

Baked Brownies
Adapted from Baked: New Frontiers in Baking, page 117
Yield – 24 brownies

10 ounces dark chocolate (I used Ghiraldi 60% chips)
1 cup (sticks) unsalted butter
1 teaspoon instant espresso powder
1 1/4 cup flour
1 teaspoon salt
2 tablespoons dark cocoa powder
1 1/2 cups sugar
1/2 cup brown sugar
5 eggs
2 teaspoons vanilla

  1. Preheat the oven to 350 F.  Grease a 9×13” pan with shortening and then coat with cocoa powder.  Shake out any extra cocoa powder.
  2. Melt the butter, chocolate, and espresso powder in a small bowl on top of a small pot of simmering water.  Stir to evenly distribute the heat.
  3. Meanwhile, in a small bowl whisk together the flour, salt, and cocoa powder.  Set aside.
  4. In another medium bowl whisk together the sugars.  Add the melted chocolate and whisk to combine.
  5. Add in the eggs one at a time and mix slightly after each egg.  Whisk in the vanilla and be careful to not over mix.
  6. Switch to a rubber spatula and mix in the dry ingredients.  Stir until just combined.
  7. Bake for about 30 minutes until a toothpick inserted in comes out with a little bit of batter.
  8. Cool completely before cutting and serving.

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