Oatmeal Fudge Bars

I found the recipe on a cool blog in my google reader called The Cookbook Junkie. I like reading The Cookbook Junkie because there are always recipes from cookbooks that I don't have that sound good. This was a very delicious recipe and despite the lengthy directions, it didn't take very long at all. It tasted like a combo of oatmeal cookies and brownies. Very rich!

Oatmeal Fudge Bars
The America’s Test Kitchen Family Baking Book

Crust and topping
1 cup quick-cooking oats
1 cup packed light brown sugar
3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
8 tablespooons (1 stick) unsalted butter, melted and cooled

Filling
1/4 cup all-purpose flour
1/4 cup packed light brown sugar
2 teaspoons instant espresso or instant coffee (I omited)
1/4 teaspoon salt
1 1/2 cups semisweet chocolate chips
2 tablespoons butter
1 large egg

For the crust and topping: Adjust an oven rack to the middle position and heat oven to 325 degrees. Line an 8-inch square baking pan with a foil sling: Fold two sheets of aluminum foil so they are as wide as the pan. Lay the sheets in the pan, perpendicular to each other, with the extra foil hanging over the edges. Push the foil into the corners, smoothing wrinkles. Grease the sides and bottom.

Whisk the oats, brown sugar, flour, baking powder, baking soda and salt together in a large bowl. Stir in the melted butter until combined. Reserve 3/4 cup of the oat mixture for the topping.

Sprinkle the remaining oat mixture into the prepared pan and press into an even layer with the bottom of a measuring cup. Bake the crust until light-golden brown, about 8 minutes. Let the crust cool completely on a wire rack, about 1 hour.

For the filling: Whisk the flour, sugar, instant espresso and salt together in a medium bowl. Melt the chocolate chips and butter together in the microwave, stirring often, 1 to 3 minutes. Transfer the chocolate mixture to a large bowl and let cool slightly. Whisk in the egg until combined. Stir in the flour mixture until just incorporated.

Adjust an oven rack to the middle position and heat the oven to 325 degrees. Spread the filling evenly over the cooled crust and smooth the top. Sprinkle with the reserved oat topping. Bake the bars until a toothpick inserted into the center comes out with a few moist crumbs attached and the filling begins to pull away from the sides of the pan, 25 to 30 minutes, rotating the pan halfway through the baking.

Let the bars cool completely in the pan, set on a wire rack, about 2 hours. Remove the bars from the pan using the foil, cut into squares and serve.

It's A Bundt -- Pear Spice Cake

I love a bundt. Every time I make a bundt cake, I think of the movie My Big Fat Greek Wedding, where the fiance's parents bring over the bundt cake to the Greek parents. They had never seen one before and didn't know what to make of it.

I had this recipe starred in my Google reader from 2 sources, Dinner and Dessert and Joy the Baker. I just happened to have some leftover pears and whipped cream from Valentine's Day weekend and some leftover buttermilk from making cornbread, so this seemed to be the perfect thing to bake today. It is a very yummy recipe!

Pear Spice Cake with Walnut Praline Topping

from Joy the Baker, who adapted it from Gourmet magazine

2 cups all-purpose flour

1 1/2 teaspoons cinnamon

1 1/2 teaspoons ground allspice

1 1/2 teaspoons freshly grated nutmeg

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

2 sticks (1 cup) unsalted butter, softened

1 cup sugar

3 large eggs, separated (I just used the whole eggs in the batter & didn't make the egg whites)

1 teaspoon vanilla

1 cups buttermilk

3 pears, peeled, cored and diced into roughly 1/2-inch pieces (I used 2 pears)

1 cup walnuts (3 ounces), toasted , cooled, and finely chopped (I used 1/2 cup pecans)

Put oven rack in middle position and preheat oven to 350°F. Butter and flour bundt pan.

Sift together flour, baking soda, baking powder, and salt into a bowl. Beat together butter, sugar, cinnamon, allspice, and nutmeg in another bowl with an electric mixer at medium-high speed until fluffy, about 3 minutes in a standing mixer or 4 with a handheld. Add yolks 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to low, then add flour mixture and buttermilk alternately in batches, mixing well after each addition. Fold in pear pieces and chopped walnuts.

Beat egg whites in another bowl with cleaned beaters until they just hold stiff peaks, then fold whites into batter gently but thoroughly.

Spoon batter into pan, smoothing top, and bake until a wooden pick or skewer comes out clean, 40 to 50 minutes. Cool cake in pan on a rack 10 minutes, then invert onto rack and cool completely.

Walnut Praline Topping

3/4 cup (packed) golden brown sugar

1/2 cup butter

1/4 cup whipping cream

1 cups walnuts, roughly chopped, toasted (I used about 1/2 cup pecans)

Stir golden brown sugar, whipping cream and 1/2 cup butter in heavy medium saucepan over medium-high heat until smooth. Boil 3 minutes, stirring often. Stir in walnut pieces. Spoon warm topping over warm cake. Serve warm or at room temperature.

Salted Pecan Carmel Blondie Cake

Valentine's Day dessert was a delicious new recipe that I found while looking through The Washington Post Food section. It was a yummy combination of blondie + homemade caramel sauce + toasted pecans. I give this a thumbs up!

Salted Pecan Carmel Blondie Cake

from The Washington Post

For the blondie base

• 2 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 8 ounces (2 sticks) unsalted butter, at room temperature, plus more for greasing the foil
• 1 1/2 cups packed light brown sugar
• 1/2 cup sugar
• 2 large eggs
• 2 teaspoons vanilla extract

For the topping

• 1 1/4 cups heavy whipping cream
• 3/4 cup water
• 2 cups sugar
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1 1/2 cups pecan halves (I used pecan pieces instead of halves)
  
• 1 tablespoon plus 1 teaspoon unsalted butter, melted
• 1 tablespoon sugar
• 3/4 teaspoon salt

For the blondie base: Preheat the oven to 350 degrees. Line the sides and bottom of a 13-by-9-inch baking pan with a piece of aluminum foil that is long enough to extend over two ends of the pan. Use butter to grease the foil.
Combine the flour, baking soda and salt on a sheet of wax paper or parchment paper.

Combine the butter and sugars in the bowl of a stand mixer or hand-held electric mixer; beat on low speed for about 1 minute, until smoothly blended.

Add the eggs and vanilla extract, beating to incorporate, then add the flour mixture; beat just until the mixture is smooth.

Spread the batter evenly in the prepared pan.

Bake until a toothpick inserted in the center comes out clean, about 30 minutes.

Cool the bars in the baking pan on a wire rack, about 1 hour.

For the topping: Heat the cream in a small saucepan. Do not let it boil; adjust the heat to keep it warm while you cook the sugar.

Combine the water and sugar in a heavy medium saucepan over low heat. Cover and cook, stirring occasionally, for about 5 minutes, until the sugar dissolves. Uncover, increase the heat to medium-high and bring to a boil. Cook for about 6 minutes without stirring until the sugar turns a dark golden color. Watch it carefully so it does not begin to burn. Remove from the heat.

Slowly add the hot cream. The mixture will bubble up, so be careful. Slowly stir until smoothly combined. Add the salt and vanilla extract, stirring to incorporate. Let cool for about 1 1/2 hours, until the caramel is thick enough to cling to the cake. The cooled sauce can be covered and refrigerated for up to 1 week.

Preheat the oven to 325 degrees. Line a baking sheet with parchment paper.

Combine the pecans and melted butter in a medium bowl, stirring to coat the nuts evenly. Sprinkle the sugar and salt over the nuts, stirring to coat evenly. Scrape the nuts onto the prepared baking sheet, spreading them in a single layer. Bake for a total of 15 minutes, stirring once after 8 minutes. Let cool completely.

To assemble: Use the foil to lift the cooled blondie slab from the pan. Cut the slab in half crosswise, creating 2 pieces that each measure 9 by 6 1/2 inches. Trim off the edges evenly. Slide one half-slab onto a serving plate. Tuck wax paper strips just an inch or so under the bottom of the cake all the way around to keep the plate clean. Spread about 1/2 cup of caramel sauce over the top of the cake and place about 1/2 cup of pecans over the sauce. 

Transfer the remaining cake, bottom side up, over the filling, centering it carefully. Spread about 3/4 cup of caramel sauce over the cake, letting some drip down the sides. Spoon the 
remaining pecans over the top and drizzle 1/4 cup caramel sauce over the nuts. There will be about 1/2 cup of sauce remaining.

Use a large, sharp knife to cut the cake. Serve with additional caramel sauce, if desired.

Recipe Source: From cookbook author Elinor Klivans.

Apple Spice Bars

These bars are seriously some of the best ever! The recipe is from Katie's blog, Good Things Catered. I know that anytime I make a recipe of hers, it will come out delicious! I made these once before, but my husband got to them before I could take a picture.

Apple Spice Cookie Bars

from Good Things Catered

2 c. plus 2 Tbsp all purpose flour

2 tsp baking powder

1/4 tsp salt

2 tsp ground cinnamon

1/8 tsp nutmeg (I used more like 1/4 tsp)

1/8 tsp allspice (I used more like 1/4 tsp)

small pinch ground cloves (I omitted since I didn't have any)

1/2 c. butter, melted

1 c. packed brown sugar

1 c. white sugar

2 eggs

1 Tbsp vanilla extract

2 apples, cored and diced (a little less than 2 c.) (I used 3 small Honeycrisp apples)

cinnamon sugar for sprinkling

-Preheat oven to 350 degrees and line 9x13 pan with foil and baking spray.

-In medium bowl, combine flour, baking powder, salt, cinnamon, nutmeg, allspice, and cloves.

-Whisk to combine well and set aside.

-In bowl of stand mixer, combine sugars and butter and beat on medium high until light and fluffy, about 1 minute.

-Add eggs, one at a time, beating well to combine.

-Add vanilla extract and beat to combine.

-Turn mixer on slow and fold in flour mixture a little at a time until just combined.

-Fold in apples.

-Spread mixture evenly into prepared pan and sprinkle top generously with cinnamon sugar.

-Place in oven and bake until cooked through, when top slightly bounces back to the touch, about 30 minutes.

-Remove from oven and let cool completely before removing from pan, cutting and serving. (bars will be very soft)

Strawberry Meringue Cake

So this was an interesting recipe...I made this cake to go with our cookout last weekend. I had high hopes for the recipe but it just didn't come out right. The cake part was very good - dense like a pound cake - and the strawberries + whipped cream combination was good. However, the meringue layer just didn't work. I don't know if it wasn't cooked enough or what, but the meringue was spongy and not crisp.

Strawberry Meringue Cake
from Joy of Baking

Cake Batter:
4 large egg yolks
1 cup (100 grams) sifted cake flour
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup (1 stick) (114 grams) unsalted butter

1/2 cup (100 grams) granulated white sugar
1 teaspoon pure vanilla extract
1/4 cup (60 ml) milk

Meringue Layer:
4 large egg whites
1/4 teaspoon cream of tartar
1/2 cup (100 grams) granulated white sugar
1/2 teaspoon pure vanilla extract

Topping:
1 cup (240 ml) heavy whipping cream
2 tablespoons (28 grams) granulated white sugar
1 pound (454 grams) fresh strawberries, sliced (Add a little sugar if necessary)
Confectioners Sugar (powdered or icing) for dusting top of cake

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Grease and flour two - 8 x 1 1/2 inches (20 x 3.75 cm) round cake pans. Set aside.
Cake: Separate the eggs while they are still cold, placing the yolks in one bowl and the whites in another bowl. Cover the two bowls with plastic wrap and allow the eggs to come to room temperature before using (about 30 minutes).

In a mixing bowl sift together the flour, baking powder, and salt. Set aside.

In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 2 minutes). Add the sugar and beat until light and fluffy (about 3 minutes). Add the egg yolks, one at a time, beating well after each addition. Scrape down the sides of the bowl and then beat in the vanilla extract.

With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Divide the batter evenly between the two cake pans, smoothing the tops with an offset spatula. Set aside while you make the meringue layer.

Meringue: In a clean bowl of your electric mixer, or with a hand mixer, beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually beat in the sugar and continue to whip until stiff peaks form. Beat in the vanilla extract.
Divide the meringue between the two cake pans, gently smoothing the tops with an offset spatula. Bake for approximately 25 - 30 minutes, or until a toothpick inserted in the center of the cake comes out clean. The meringue layers will have turned a light brown and will be crisp to the touch but soft inside. Place the pans on a wire rack to cool. When completely cooled, remove from pans.

Shortly before serving whip the cream with the sugar until soft peaks form. Slice the strawberries and, if necessary, add a little sugar to sweeten them. Place one of the cake layers, meringue side down, on a serving platter. Spread or pipe half of the whipping cream onto the cake and top with half the strawberries. Gently place the second cake layer, cake side down so the meringue layer is facing up, onto the first layer. Spread or pipe the rest of the whipping cream and then strawberries on top of the meringue. Dust with confectioners (powdered or icing) sugar. If not eating immediately, cover and place in the refrigerator until serving time. The assembled cake will hold in the refrigerator for a few hours.

Serves 8 - 10.

Valentine's Dinner 2008

Happy Valentine's Day 2008! For dinner this year, I decided to go with one of our favorite shrimp recipes, Spicy Shrimp Scampi and roasted asparagus. For appetizers, I came up with an idea to take crescent dough and fill it with a piece of brie and cranberry sauce, and make a mini muffin tart. I baked them in the oven for 10 minutes to brown them and melt the cheese. And for dessert, what better than Funfetti Cake with Strawberry Fluff icing. I also used pink sugar crystals to make a heart decoration.

Cranberry Brie Bites

Spicy Shrimp Scampi with AsparagusFunfetti Cake with Strawberry Fluff Icing

Hershey's Ultimate Brownies

Upon seeing so many yummy brownie recipes online, I am now on a quest for the perfect brownie. I found a recipe in my Hershey's cookbook for Ultimate Brownies and figured that would be a good start. The brownies were pretty yummy and the addition of chocolate chips gave them a little bonus! They were so good plain that I didn't bother with frosting them.

Ultimate Chocolate Brownies

3/4 cup HERSHEY'S Cocoa
1/2 teaspoon baking soda
2/3 cup butter or margarine, melted and divided
1/2 cup boiling water
2 cups sugar
2 eggs
1-1/3 cups all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips

1. Heat oven to 350°F. Grease 13x9x2-inch baking pan or two 8-inch square baking pans.

2. Stir together cocoa and baking soda in large bowl; stir in 1/3 cup butter. Add boiling water; stir until mixture thickens. Stir in sugar, eggs and remaining 1/3 cup butter; stir until smooth. Add flour, vanilla and salt; blend completely. Stir in chocolate chips. Pour into prepared pan.

3. Bake 35 to 40 minutes for rectangular pan, 30 to 35 minutes for square pans or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Cut into squares. About 36 brownies.

Funtastic New Year

Yeah, I know, it's been a LONG time since I have posted anything new. The holidays were a blur with traveling and getting sick for a month. So now that it's 2008, I thought we'd start the new year off with some Fun...Funfetti Brownies.

In case you have not tasted the yummyness that are Funfetti Brownies, they are a package mix of brownies with little colored bits of candy that you mix in. A tasty treat even though it's not homemade.

Banana Chocolate Chip Cake

I have been wanting to make dessert for awhile, but decided to make something that wasn't too sweet and was semi-healthy. They even had ripe bananas in a special bag labeled for baking at the grocery store. So I decided to make Banana Coffee Cake with Chocolate Chip Streusel from Bon Apetit magazine. I have used this recipe in the past and it was very tasty.

Banana Coffee Cake with Chocolate Chip Streusel

1 1/4 cups semisweet chocolate chips (about 8 ounces)
2/3 cup (packed) golden brown sugar
1/2 cup chopped walnuts
1 tablespoon ground cinnamon
1 1/2 cups all purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 large egg
1 1/3 cups mashed very ripe bananas (about 3 large)
3 tablespoons buttermilk

Preheat oven to 350°F. Butter and flour 8x8x2-inch metal baking pan. Stir chocolate chips, brown sugar, walnuts, and cinnamon in small bowl until well blended; set streusel aside. Sift all purpose flour, baking soda, baking powder, and salt into medium bowl. Using electric mixer, beat sugar, room temperature butter, and egg in large bowl until fluffy. Beat in mashed bananas and buttermilk. Add dry ingredients and blend well.

Spread half of batter (about 2 cups) in prepared baking pan. Sprinkle with half of streusel. Repeat with remaining batter and streusel. Bake coffee cake until tester inserted into center comes out clean, about 45 minutes. Cool coffee cake in pan on rack.