prep time: 10 minutes
cook time: 10 minutes
servings: 25 - 27 cookies
ingredients:
3/4 cup flour
1/2 cup almond flour
2 tablespoons arrowroot
2 tablespoons sugar
1 tablespoon dried lavender
1/2 teaspoon salt
1/2 teaspoon baking soda
1 stick unsalted butter - cut into 1/2-inch pieces, chilled
1 large lemon - zested
2 tablespoons honey
1 tablespoon fresh lemon juice
steps:
1. place an oven rack in the center of the oven. preheat to 350 degrees. line a baking sheet with parchment paper.
2. in a food processor, pulse together the flours, arrowroot, sugar, lavender, salt, and baking soda. add the butter and lemon zest. pulse until the mixture forms a coarse meal. add the honey and lemon juice. pulse until the mixture forms a soft dough.
3. form the dough into 1-inch round balls and press into discs, about 1 1/2-inches in diameter and 1/2-inch thick. arrange in a single layer on the baking sheet.
4. bake until light brown around the edges, 9 - 11 minutes. cool for 5 minutes on baking sheet. transfer to cooling rack and cool completely.
- food network
Showing posts with label dessert. Show all posts
Showing posts with label dessert. Show all posts
1.28.2015
1.23.2015
lavender cake
prep time: 5 minutes
cook time: 18 minutes
servings: 24 cupcakes
lavender buttercream ingredients:
4 pounds butter, softened
8 ounces shortening
8 cups confectioners' sugar - sifted
4 tablespoons vanilla extract
2 tablespoons lemon extract
3/4 teaspoons anise extract
4 tablespoons cherry liqueur
1 tablespoon vodka
20 drops lavender oil
3 - 4 drops purple food color gel
lavender cake ingredients:
2 1/2 cups cake flour
8 tablespoons vanilla instant pudding mix
1 tablespoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
5 eggs
2 teaspoon vanilla extract
1 cup milk
1/4 cup half-and-half
3/4 cup butter
1 1/2 cups sugar
3 ounces sour cream
2 tablespoons mayonnaise
25 drops lavender liquid herbal extract
1/4 teaspoon star anise extract
3 drops purple food color gel
lavender buttercream steps:
1. in a 5-quart mixer with the paddle attachment, cream the butter and shortening together. on first speed add the sifted powdered sugar in 3 parts. let each part incorporate into the butter mixture before adding the next. once sugar is added beat mixture for 8 - 10 minutes.
2. add the vanilla, lemon, anise, cherry liqueur, vodka, and lavender and incorporate completely. add food gel to desired shade.
lavender cake steps:
1. preheat oven to 300 degrees. prepare a cupcake pan with 24 cupcake liners.
2. combine the flour, pudding mix, baking powder, baking soda, and salt in a medium bowl.
3, combine the eggs and add vanilla extract into a second bowl.
4. combine the milk and half-and-half into a third bowl.
5. in a 5-quart mixer with the paddle attachment, cream the butter until fluffy. add the sugar and mix until fluffy. add the eggs. add the sour cream and mayonnaise and incorporate completely.
6. add the flour mixture and milk mixture, alternating until all is combined. continue to mix until batter is smooth.
7. add lavender, anise, and food coloring gel. mix well.
8. fill cupcake liners using a 2-ounce scoop. bake until golden brown and fluffy, about 17 minutes. let cool completely before frosting.
- food network
cook time: 18 minutes
servings: 24 cupcakes
lavender buttercream ingredients:
4 pounds butter, softened
8 ounces shortening
8 cups confectioners' sugar - sifted
4 tablespoons vanilla extract
2 tablespoons lemon extract
3/4 teaspoons anise extract
4 tablespoons cherry liqueur
1 tablespoon vodka
20 drops lavender oil
3 - 4 drops purple food color gel
lavender cake ingredients:
2 1/2 cups cake flour
8 tablespoons vanilla instant pudding mix
1 tablespoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
5 eggs
2 teaspoon vanilla extract
1 cup milk
1/4 cup half-and-half
3/4 cup butter
1 1/2 cups sugar
3 ounces sour cream
2 tablespoons mayonnaise
25 drops lavender liquid herbal extract
1/4 teaspoon star anise extract
3 drops purple food color gel
lavender buttercream steps:
1. in a 5-quart mixer with the paddle attachment, cream the butter and shortening together. on first speed add the sifted powdered sugar in 3 parts. let each part incorporate into the butter mixture before adding the next. once sugar is added beat mixture for 8 - 10 minutes.
2. add the vanilla, lemon, anise, cherry liqueur, vodka, and lavender and incorporate completely. add food gel to desired shade.
lavender cake steps:
1. preheat oven to 300 degrees. prepare a cupcake pan with 24 cupcake liners.
2. combine the flour, pudding mix, baking powder, baking soda, and salt in a medium bowl.
3, combine the eggs and add vanilla extract into a second bowl.
4. combine the milk and half-and-half into a third bowl.
5. in a 5-quart mixer with the paddle attachment, cream the butter until fluffy. add the sugar and mix until fluffy. add the eggs. add the sour cream and mayonnaise and incorporate completely.
6. add the flour mixture and milk mixture, alternating until all is combined. continue to mix until batter is smooth.
7. add lavender, anise, and food coloring gel. mix well.
8. fill cupcake liners using a 2-ounce scoop. bake until golden brown and fluffy, about 17 minutes. let cool completely before frosting.
- food network
1.19.2015
basil ice cream
prep time: tbd
servings: tbd
toffee almond ingredients:
3/4 cup skinless almonds - roughly chopped
2 tablespoons sugar
pinch of salt
ice cream ingredients:
1 large handful fresh basil
3 egg yolks
1/4 cup white wine
1/3 cup sugar
1 1/2 cups heavy cream
basil (garnish)
cream (garnish)
honey (garnish)
toffee almonds (garnish)
toffee almonds steps:
1. put the almonds in a dry frying pan and turn heat to medium. lightly toast the almonds by gently shaking the pan every 30 seconds or so. toast until nutty scent begins to rise and they are slightly golden.
2. sprinkle in sugar and salt. shake the pan around to spread out the sugar; about 45 seconds. pour the mixture over parchment paper and allow to cool and harden. break into pieces.
ice cream steps:
1. in a food processor, blend together the eggs, sugar, basil, white wine, and lime zest.
2. create a double boiler and turn heat on low and let water come to a simmer. pour egg mixture into top bowl and whisk until starts to thicken.
3. take bowl off the boiler and set aside. whisk cream in another bowl until begins to hold a shape. stir a dollop of cream into the egg mixture. gradually fold whipped cream into the egg mixture into a dollop at a time.
4. line a loaf pan with parchment paper and pour in the mixture. smooth over the top and place in the freezer for 2 1/2 - 3 hours. garnish with drizzle of fresh cream and honey, a few sprigs of basil, and candied almonds.
- unknown
servings: tbd
toffee almond ingredients:
3/4 cup skinless almonds - roughly chopped
2 tablespoons sugar
pinch of salt
ice cream ingredients:
1 large handful fresh basil
3 egg yolks
1/4 cup white wine
1/3 cup sugar
1 1/2 cups heavy cream
basil (garnish)
cream (garnish)
honey (garnish)
toffee almonds (garnish)
toffee almonds steps:
1. put the almonds in a dry frying pan and turn heat to medium. lightly toast the almonds by gently shaking the pan every 30 seconds or so. toast until nutty scent begins to rise and they are slightly golden.
2. sprinkle in sugar and salt. shake the pan around to spread out the sugar; about 45 seconds. pour the mixture over parchment paper and allow to cool and harden. break into pieces.
ice cream steps:
1. in a food processor, blend together the eggs, sugar, basil, white wine, and lime zest.
2. create a double boiler and turn heat on low and let water come to a simmer. pour egg mixture into top bowl and whisk until starts to thicken.
3. take bowl off the boiler and set aside. whisk cream in another bowl until begins to hold a shape. stir a dollop of cream into the egg mixture. gradually fold whipped cream into the egg mixture into a dollop at a time.
4. line a loaf pan with parchment paper and pour in the mixture. smooth over the top and place in the freezer for 2 1/2 - 3 hours. garnish with drizzle of fresh cream and honey, a few sprigs of basil, and candied almonds.
- unknown
10.15.2014
powdered sugar beignets
prep time: tbd
cook time: tbd
servings: 45 beignets
ingredients:
1 2/3 cups bread flour
1/2 cup pastry flour - sifted
1/2 cup water
1/2 cup + 2 tablespoons whole milk
1 cup unsalted butter - cubed
2 teaspoons sugar
1 1/2 teaspoon slat
1 vanilla bean - split and seed scraped out
9 eggs
canola oil for frying
powdered sugar for coating
steps:
1. combine the flours in a medium bowl and set aside. in a large saucepan, heat the water, milk, butter, sugar, salt, and vanilla seeds over medium-high heat. bring to a boil, whisking occasionally. add the flour mixture and stir vigorously with a wooden spoon for about three minutes, until a shiny paste, free from lumps, forms.
2. transfer the batter to the bowl of a stand mixer fitted with the paddle attachment and mix on medium-low speed. add the eggs, one at a time, beating well after each addition. continue mixing on medium speed until the batter cools to a warm room temperature.
3. meanwhile, in a dutch oven heat 3-inches of canola oil to 375 degrees. using a soup spoon, scoop up 2 - 2 1/2 tablespoons of batter and ease it into the hot oil using another spoon. don't crow the pot. fry in batches of 4 - 8 depending on the size of the pot. fry for about 5 minutes, agitating and flipping the beignets to the cook evenly. in any of the beignets fill with air and on't want to flip, use a spider, or another long handled skimmer, to hold them under the oil for about 30 seconds. repeat as needed until you can flip and fry them like the others.
4. the beignets will begin to expand almost immediately, but they need to expand a second time, inflating so much that they tear on one side. after the second inflation, continue to brown them well.
5. transfer to a bowl lined with paper towels to drain any excess oil, then coat with powdered sugar. serve hot.
- goop, september, 2014
cook time: tbd
servings: 45 beignets
ingredients:
1 2/3 cups bread flour
1/2 cup pastry flour - sifted
1/2 cup water
1/2 cup + 2 tablespoons whole milk
1 cup unsalted butter - cubed
2 teaspoons sugar
1 1/2 teaspoon slat
1 vanilla bean - split and seed scraped out
9 eggs
canola oil for frying
powdered sugar for coating
steps:
1. combine the flours in a medium bowl and set aside. in a large saucepan, heat the water, milk, butter, sugar, salt, and vanilla seeds over medium-high heat. bring to a boil, whisking occasionally. add the flour mixture and stir vigorously with a wooden spoon for about three minutes, until a shiny paste, free from lumps, forms.
2. transfer the batter to the bowl of a stand mixer fitted with the paddle attachment and mix on medium-low speed. add the eggs, one at a time, beating well after each addition. continue mixing on medium speed until the batter cools to a warm room temperature.
3. meanwhile, in a dutch oven heat 3-inches of canola oil to 375 degrees. using a soup spoon, scoop up 2 - 2 1/2 tablespoons of batter and ease it into the hot oil using another spoon. don't crow the pot. fry in batches of 4 - 8 depending on the size of the pot. fry for about 5 minutes, agitating and flipping the beignets to the cook evenly. in any of the beignets fill with air and on't want to flip, use a spider, or another long handled skimmer, to hold them under the oil for about 30 seconds. repeat as needed until you can flip and fry them like the others.
4. the beignets will begin to expand almost immediately, but they need to expand a second time, inflating so much that they tear on one side. after the second inflation, continue to brown them well.
5. transfer to a bowl lined with paper towels to drain any excess oil, then coat with powdered sugar. serve hot.
- goop, september, 2014
9.29.2014
salted chocolate tart
prep time: tbd
servings: 8
ingredients:
1 cup heavy cream
8 ounces bittersweet chocolate - chopped
2 tablespoons hazelnut liqueur
9-inch graham-cracker pie crust
1/4 cup toasted hazelnuts - chopped
1 teaspoon flakey sea salt
steps:
1. in a medium saucepan, bring cream to a simmer. off heat, whisk in chocolate until melted, then stir in liqueur. pour into crust. chill until set, about 2 hours.
2. sprinkle with nuts and salt.
- rachael ray magazine, july/august 2014
servings: 8
ingredients:
1 cup heavy cream
8 ounces bittersweet chocolate - chopped
2 tablespoons hazelnut liqueur
9-inch graham-cracker pie crust
1/4 cup toasted hazelnuts - chopped
1 teaspoon flakey sea salt
steps:
1. in a medium saucepan, bring cream to a simmer. off heat, whisk in chocolate until melted, then stir in liqueur. pour into crust. chill until set, about 2 hours.
2. sprinkle with nuts and salt.
- rachael ray magazine, july/august 2014
4.14.2014
pumpkin spice latte pie
prep time: tbd
cook time: tbd
servings: 8
crust ingredients:
2 1/2 cups flour
2 tablespoon sugar
1 teaspoon salt
1 tablespoon apple cider vinegar
16 tablespoons unsalted butter - cut into pieces
1/2 cup ice water
filling ingredients:
6 ounces semi-sweet chocolate chips
4 tablespoon unsalted butter - cut into pieces
1 15-ounce can pumpkin puree
1 12-ounce can evaporated milk
3 large eggs
3/4 cups brown sugar
1 teaspoon vanilla extract
1 tablespoon cornstarch
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/4 cup milk chocolate chips - melted
crust steps:
1. preheat oven to 350 degrees. in a bowl of a food processor, combine the flour, sugar, and salt. add the butter and pulse until the mixture resembles a coarse meal. combine the vinegar and ice water. slowly add the ice water to the flour mixture and pulse until mixture just comes together. divide into two portions and wrap in plastic wrap. refrigerate for at least 30 minutes.
filling steps:
1. in a medium saucepan over medium heat, combine the butter and chocolate chips. melt, stirring frequently, until chocolate and butter are melted and smooth. remove from heat.
3. in a second bowl, combine the pumpkin, evaporated milk, eggs, sugar, vanilla, cornstarch, cinnamon, ginger, nutmeg and salt. stir until well combined and smooth. add the chocolate butter mixture to the pumpkin mixture, stirring until smooth and well combined.
4. remove one of the dough portions from the fridge. roll out onto a lightly floured surface into a 1/4-inch thick circle. transfer to a 9-inch pie pan. crimp the edges with your fingers. pour the filling mixture into the unbaked pie shell. bake for 55 - 60 minutes or until the edges are set and the center is still slightly jiggly. cool for 30 minutes on wire rack. refrigerate for at least 8 hours.
5. before serving, drizzle with melted chocolate.
- food 52
cook time: tbd
servings: 8
crust ingredients:
2 1/2 cups flour
2 tablespoon sugar
1 teaspoon salt
1 tablespoon apple cider vinegar
16 tablespoons unsalted butter - cut into pieces
1/2 cup ice water
filling ingredients:
6 ounces semi-sweet chocolate chips
4 tablespoon unsalted butter - cut into pieces
1 15-ounce can pumpkin puree
1 12-ounce can evaporated milk
3 large eggs
3/4 cups brown sugar
1 teaspoon vanilla extract
1 tablespoon cornstarch
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/4 cup milk chocolate chips - melted
crust steps:
1. preheat oven to 350 degrees. in a bowl of a food processor, combine the flour, sugar, and salt. add the butter and pulse until the mixture resembles a coarse meal. combine the vinegar and ice water. slowly add the ice water to the flour mixture and pulse until mixture just comes together. divide into two portions and wrap in plastic wrap. refrigerate for at least 30 minutes.
filling steps:
1. in a medium saucepan over medium heat, combine the butter and chocolate chips. melt, stirring frequently, until chocolate and butter are melted and smooth. remove from heat.
3. in a second bowl, combine the pumpkin, evaporated milk, eggs, sugar, vanilla, cornstarch, cinnamon, ginger, nutmeg and salt. stir until well combined and smooth. add the chocolate butter mixture to the pumpkin mixture, stirring until smooth and well combined.
4. remove one of the dough portions from the fridge. roll out onto a lightly floured surface into a 1/4-inch thick circle. transfer to a 9-inch pie pan. crimp the edges with your fingers. pour the filling mixture into the unbaked pie shell. bake for 55 - 60 minutes or until the edges are set and the center is still slightly jiggly. cool for 30 minutes on wire rack. refrigerate for at least 8 hours.
5. before serving, drizzle with melted chocolate.
- food 52
4.02.2014
lime squares with raw sugar shortbread
prep time: tbd
cook time: tbd
servings: 12
crust ingredients:
2 1/2 cups flour
1/2 cup raw sugar
1 teaspoon salt
4 ounces cold unsalted butter - cubed
topping ingredients:
1/3 cup flour
2 tablespoon dried chamomile + extra for garnish
freshly grated zest and juice of 4 - 5 limes - combined
4 large eggs
1 cup granulated sugar
1/2 teaspoon salt
crust steps:
1. combine flour, sugar and salt in a bowl and toss to combine. rub in butter until dough comes together in clumps; add a trickle of cold water if mixture seems dry. press dough into a 9 x 13-inch baking pan. prick all over with a fork and refrigerate for at least 30 minutes.
2. heat oven to 350 degrees. bake chilled dough until golden and toasted, 15 - 20 minutes.
topping steps:
1. sift flour and chamomile together. repeat to eliminate any chamomile leaves or buds.
2. strain the lime zest form the juice; discard zest. in a bowl, whisk eggs together. slowly whisk in strained lime juice, sugar and salt. add dry flour mixture and mix well.
3. pour topping over crust and bake for 20 minutes, then check to see if filling has set. if loose, bake another 5 minutes and check again. filling will continue to thicken as it cools. once cooled, cut into squares or bars. serve dusted with chamomile flowers.
- new york times, march 2014
cook time: tbd
servings: 12
crust ingredients:
2 1/2 cups flour
1/2 cup raw sugar
1 teaspoon salt
4 ounces cold unsalted butter - cubed
topping ingredients:
1/3 cup flour
2 tablespoon dried chamomile + extra for garnish
freshly grated zest and juice of 4 - 5 limes - combined
4 large eggs
1 cup granulated sugar
1/2 teaspoon salt
crust steps:
1. combine flour, sugar and salt in a bowl and toss to combine. rub in butter until dough comes together in clumps; add a trickle of cold water if mixture seems dry. press dough into a 9 x 13-inch baking pan. prick all over with a fork and refrigerate for at least 30 minutes.
2. heat oven to 350 degrees. bake chilled dough until golden and toasted, 15 - 20 minutes.
topping steps:
1. sift flour and chamomile together. repeat to eliminate any chamomile leaves or buds.
2. strain the lime zest form the juice; discard zest. in a bowl, whisk eggs together. slowly whisk in strained lime juice, sugar and salt. add dry flour mixture and mix well.
3. pour topping over crust and bake for 20 minutes, then check to see if filling has set. if loose, bake another 5 minutes and check again. filling will continue to thicken as it cools. once cooled, cut into squares or bars. serve dusted with chamomile flowers.
- new york times, march 2014
3.17.2014
guinness chocolate cream pie
prep time: tbd
cook time: tbd
servings: 8 - 10
crust ingredients:
1 1/2 cup flour
1/2 teaspoon salt
2 tablespoon sugar
1/2 cup cold butter - cut into cubes
1 tablespoon lemon juice
1/3 cup ice water
chocolate filling ingredients:
10 ounces dark chocolate - chopped
8 egg yolks
1/4 cup cornstarch
3/4 cups granulated sugar
2 1/2 cups heavy cream
1 cup guinness stout
1 teaspoon vanilla extract
crust steps:
1. in the bowl of a food processor, pulse the flour, salt, and sugar together until well blended. scatter the butter pieces on top of the flour mixture and blend until the butter is the size of small peas. add the lemon juice and a tablespoon at a time, ad the water, pulsing after each addition until the dough just comes together. form the dough into a disk, wrap in plastic wrap and refrigerate for at least one hour.
2. lightly flour your work surface. roll the dough out to a large circle and gently place into a deep 10-inch pie tin. crimp the edges and freeze for 15 - 30 minutes.
3. preheat the oven to 400 degrees. line the partially frozen pie crust with foil and fill with pie weights. bake for approximately 20 minutes and remove the foil and weights. return the crust to the oven for an additional 5 - 10 minutes, until golden. set aside to cool completely.
filling steps:
1. place the chopped chocolate in a bowl and set aside. in a medium bowl, whisk together the egg yolks and cornstarch. set aside.
2. mix the sugar, heavy cream and guinness together in a medium-sized saucepan. over medium heat, bring the mixture just below a simmer. slowly start to add the hot cream mixture to the eggs, whisking constantly. after you've added half of the hot cream to the eggs, pour the egg mixture back into the saucepan and lower the heat. stirring constantly, cook unitl the mixture thickens, about 10 minutes.
3. strain the guinness custard over the chopped chocolate, catching any stubborn egg bits. add the vanilla extract and whisk until smooth. pour filling into the cooled pie shell.
4. smooth the top of the pie with a rubber spatula or spoon and refrigerate for at least four hours.
- food 52, december 2012
cook time: tbd
servings: 8 - 10
crust ingredients:
1 1/2 cup flour
1/2 teaspoon salt
2 tablespoon sugar
1/2 cup cold butter - cut into cubes
1 tablespoon lemon juice
1/3 cup ice water
chocolate filling ingredients:
10 ounces dark chocolate - chopped
8 egg yolks
1/4 cup cornstarch
3/4 cups granulated sugar
2 1/2 cups heavy cream
1 cup guinness stout
1 teaspoon vanilla extract
crust steps:
1. in the bowl of a food processor, pulse the flour, salt, and sugar together until well blended. scatter the butter pieces on top of the flour mixture and blend until the butter is the size of small peas. add the lemon juice and a tablespoon at a time, ad the water, pulsing after each addition until the dough just comes together. form the dough into a disk, wrap in plastic wrap and refrigerate for at least one hour.
2. lightly flour your work surface. roll the dough out to a large circle and gently place into a deep 10-inch pie tin. crimp the edges and freeze for 15 - 30 minutes.
3. preheat the oven to 400 degrees. line the partially frozen pie crust with foil and fill with pie weights. bake for approximately 20 minutes and remove the foil and weights. return the crust to the oven for an additional 5 - 10 minutes, until golden. set aside to cool completely.
filling steps:
1. place the chopped chocolate in a bowl and set aside. in a medium bowl, whisk together the egg yolks and cornstarch. set aside.
2. mix the sugar, heavy cream and guinness together in a medium-sized saucepan. over medium heat, bring the mixture just below a simmer. slowly start to add the hot cream mixture to the eggs, whisking constantly. after you've added half of the hot cream to the eggs, pour the egg mixture back into the saucepan and lower the heat. stirring constantly, cook unitl the mixture thickens, about 10 minutes.
3. strain the guinness custard over the chopped chocolate, catching any stubborn egg bits. add the vanilla extract and whisk until smooth. pour filling into the cooled pie shell.
4. smooth the top of the pie with a rubber spatula or spoon and refrigerate for at least four hours.
- food 52, december 2012
1.27.2014
salted caramel cupcakes
prep time: tbd
cook time: 22 - 23 minutes
servings: 12 cupcakes
cupcake ingredients:
1 1/2 cups flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1 cup dark brown sugar
1/2 cup sugar
1/2 cup unsalted butter - softened
2 large eggs - at room temperature
1 teaspoon vanilla
1/2 cup whole milk
frosting ingredients:
1/2 cup salted butter
1 cup dark brown sugar
1/3 cup heavy cream
1/2 teaspoon salt + more as needed
2 - 3 cups powdered sugar - sifted
salted caramel candies - garnish
cupcake steps:
1. preheat oven to 350 degrees. line muffin pan with paper liners, set aside. in a large bowl, whisk together the flour, baking powder, and salt. in a separate medium bowl, beat the butter and sugars together at medium-high speed until light and fluffy, 2 - 3 minutes. add the eggs and vanilla. beat until combined. slowly mix in the dry ingredients until no flour remains, scraping down the sides of the bowl as needed. slowly stir in the milk. do not over mix the batter.
2. fill each cupcake liner about 2/3 full, diving the batter between all 12 cupcakes. bake cupcakes for 22 - 23 minutes, or until a toothpick inserted in the center of the cupcake comes out clean. let cupcakes cool before frosting, about an hour.
frosting steps:
1. melt the butter in a small saucepan. once melted, add brown sugar and heavy cream. stir constantly over medium heat until sugar is dissolved. add salt. allow to bubble for 3 full minutes (no longer). remove from heat and allow to slightly cool, about 15 minutes. do not place in the refrigerator to cool.
2. with a hand mixer at medium speed, beat in powdered sugar 1 cup at a time until your reach the desired consistency. add a little heavy cream if you'd like the frosting a little creamier. add more salt if the frosting tastes to sweet.
3. frost cooled cupcakes and adorn with salted caramel candies.
- sally's baking addiction
cook time: 22 - 23 minutes
servings: 12 cupcakes
cupcake ingredients:
1 1/2 cups flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1 cup dark brown sugar
1/2 cup sugar
1/2 cup unsalted butter - softened
2 large eggs - at room temperature
1 teaspoon vanilla
1/2 cup whole milk
frosting ingredients:
1/2 cup salted butter
1 cup dark brown sugar
1/3 cup heavy cream
1/2 teaspoon salt + more as needed
2 - 3 cups powdered sugar - sifted
salted caramel candies - garnish
cupcake steps:
1. preheat oven to 350 degrees. line muffin pan with paper liners, set aside. in a large bowl, whisk together the flour, baking powder, and salt. in a separate medium bowl, beat the butter and sugars together at medium-high speed until light and fluffy, 2 - 3 minutes. add the eggs and vanilla. beat until combined. slowly mix in the dry ingredients until no flour remains, scraping down the sides of the bowl as needed. slowly stir in the milk. do not over mix the batter.
2. fill each cupcake liner about 2/3 full, diving the batter between all 12 cupcakes. bake cupcakes for 22 - 23 minutes, or until a toothpick inserted in the center of the cupcake comes out clean. let cupcakes cool before frosting, about an hour.
frosting steps:
1. melt the butter in a small saucepan. once melted, add brown sugar and heavy cream. stir constantly over medium heat until sugar is dissolved. add salt. allow to bubble for 3 full minutes (no longer). remove from heat and allow to slightly cool, about 15 minutes. do not place in the refrigerator to cool.
2. with a hand mixer at medium speed, beat in powdered sugar 1 cup at a time until your reach the desired consistency. add a little heavy cream if you'd like the frosting a little creamier. add more salt if the frosting tastes to sweet.
3. frost cooled cupcakes and adorn with salted caramel candies.
- sally's baking addiction
12.31.2013
mocha oreo cookie balls
prep time: tbd
servings: tbd
ingredients:
1 8-ounce package cream cheese - softened
1 1/2 teaspoons instant espresso powder
2 tablespoon kahlua
1 15.75-ounce package of oreo chocolate cream cookies - finely crushed (about 3 cups)
chocolate bark or chocolate candy melts - melted
gold disco dust - garnish
chocolate-covered coffee beans - garnish
steps:
1. line a baking sheet with parchment and set aside. in a large mixing bowl, mix the cream cheese, espresso powder and kahula until smooth. stir in the cookie crumbs until blended.
2. shape into 1-inch balls and place on a parchment lined baking sheet. freeze for 10 minutes.
3. remove cookies from freezer and dip them in the melted chocolate. place back on the parchment lined pan and sprinkle with the disco dust and place a coffee bean on each. allow chocolate to set.
- unknown
servings: tbd
ingredients:
1 8-ounce package cream cheese - softened
1 1/2 teaspoons instant espresso powder
2 tablespoon kahlua
1 15.75-ounce package of oreo chocolate cream cookies - finely crushed (about 3 cups)
chocolate bark or chocolate candy melts - melted
gold disco dust - garnish
chocolate-covered coffee beans - garnish
steps:
1. line a baking sheet with parchment and set aside. in a large mixing bowl, mix the cream cheese, espresso powder and kahula until smooth. stir in the cookie crumbs until blended.
2. shape into 1-inch balls and place on a parchment lined baking sheet. freeze for 10 minutes.
3. remove cookies from freezer and dip them in the melted chocolate. place back on the parchment lined pan and sprinkle with the disco dust and place a coffee bean on each. allow chocolate to set.
- unknown
12.15.2013
dark chocolate and pomegranate bark
prep time: tbd
cook time: tbd
servings: 8 servings
ingredients:
5 ounces dark chocolate pieces
2 tablespoon minced crystallized ginger
1 cup fresh pomegranate seeds
steps:
1. fit a heatproof bowl over a pot of simmering water, making sure the water doesn't touch the bottom of the bowl. place the chocolate in the bowl and stir until fully melted, about 5 minutes. remove the bowl from the pot and stir the crystallized ginger and half of the pomegranate seeds into the melted chocolate.
2. line a small baking sheet with parchment paper. pour melted chocolate mixture on the the sheet. use a spatula to smooth the chocolate into one even layer 1/4 inch thick. sprinkle chocolate with remaining pomegranate seeds and sea salt.
3. chill for 20 - 30 minutes or until firm. break or cut into pieces and store in an airtight container, separating the layers with wax paper. best served the same day.
- new york times, december 2013
cook time: tbd
servings: 8 servings
ingredients:
5 ounces dark chocolate pieces
2 tablespoon minced crystallized ginger
1 cup fresh pomegranate seeds
steps:
1. fit a heatproof bowl over a pot of simmering water, making sure the water doesn't touch the bottom of the bowl. place the chocolate in the bowl and stir until fully melted, about 5 minutes. remove the bowl from the pot and stir the crystallized ginger and half of the pomegranate seeds into the melted chocolate.
2. line a small baking sheet with parchment paper. pour melted chocolate mixture on the the sheet. use a spatula to smooth the chocolate into one even layer 1/4 inch thick. sprinkle chocolate with remaining pomegranate seeds and sea salt.
3. chill for 20 - 30 minutes or until firm. break or cut into pieces and store in an airtight container, separating the layers with wax paper. best served the same day.
- new york times, december 2013
12.08.2013
bea hamburger's butter cookies
prep time: tbd
cook time: 20 minutes
servings: tbd
ingredients:
1/2 pound butter
3/4 cup confectioner's sugar
2 cups flour
1 teaspoon vanilla
1 egg yolk
your favorite jam
steps:
1. in a mixer, combine the butter and sugar until it forms a cream. add the flour, vanilla and egg yolk. blend well and chill.
2. preheat the oven to 350 degrees. roll the dough into small balls and place onto a cookie sheet about 1 inch apart. dip your thumb into the center to create an indent. place a small about of jam in the indentation. bake for 20 minutes.
- goop, december 2013
cook time: 20 minutes
servings: tbd
ingredients:
1/2 pound butter
3/4 cup confectioner's sugar
2 cups flour
1 teaspoon vanilla
1 egg yolk
your favorite jam
steps:
1. in a mixer, combine the butter and sugar until it forms a cream. add the flour, vanilla and egg yolk. blend well and chill.
2. preheat the oven to 350 degrees. roll the dough into small balls and place onto a cookie sheet about 1 inch apart. dip your thumb into the center to create an indent. place a small about of jam in the indentation. bake for 20 minutes.
- goop, december 2013
8.02.2013
sweet corn ice cream with blackberry verbena sauce
prep time: tbd
cook time: tbd
chill time: 5 hours
servings: 1 1/2 pints
ingredients:
4 ears fresh corn - shucked
1 1/2 cups milk
2 cups heavy cream
1 cup + 1 tablespoon sugar
6 large egg yolks
1/4 teaspoon salt
1/4 cup sour cream
2 sprigs lemon verbena or 1/2 teaspoon grated lemon zest
1 1/2 cups blackberries
steps:
1. using a large knife, slice the kernels off the corn cobs and place in a large saucepan. break cobs in half and add to pot along with milk, cream and 1/2 cup sugar. bring mixture to a boil, stirring, then remove from heat. let stand to infuse for 1 hour, then discard corn cobs.
2. using an immersion or regular blender, puree kernel mixture. return mixture to a simmer, then turn off heat. in a small bowl, whisk egg yolks, 1/8 teaspoon salt and another 1/4 cup sugar. add a cup of hot cream mixture to yolks, stirring constantly so they don't curdle. add yolk mixture to saucepan, stirring. cook over medium-low heat, stirring constantly, until custard thickens enough to coat the spoon, about 10 minutes.
3. pass custard through a fine sieve, pressing down hard on the solids. discard solids. whisk in sour cream until smooth. let custard cool in an ice bath, then cover and chill for at least 4 hours.
4. meanwhile, in a small saucepan, combine remaining 5 tablespoons sugar, lemon verbena (or zest) and 1/4 cup water and bring to a simmer. let cook, stirring occasionally, until sugar melts and syrup thickens slightly, about 7 minutes. add blackberries and cook for 5 - 7 minutes longer, until fruit just softens, but doesn't fall apart. let cool, then discard berries.
5. freeze corn mixture in an ice cream maker according to manufacturer's directions. serve with blackberries and syrup on top.
- new york times, july 2013
cook time: tbd
chill time: 5 hours
servings: 1 1/2 pints
ingredients:
4 ears fresh corn - shucked
1 1/2 cups milk
2 cups heavy cream
1 cup + 1 tablespoon sugar
6 large egg yolks
1/4 teaspoon salt
1/4 cup sour cream
2 sprigs lemon verbena or 1/2 teaspoon grated lemon zest
1 1/2 cups blackberries
steps:
1. using a large knife, slice the kernels off the corn cobs and place in a large saucepan. break cobs in half and add to pot along with milk, cream and 1/2 cup sugar. bring mixture to a boil, stirring, then remove from heat. let stand to infuse for 1 hour, then discard corn cobs.
2. using an immersion or regular blender, puree kernel mixture. return mixture to a simmer, then turn off heat. in a small bowl, whisk egg yolks, 1/8 teaspoon salt and another 1/4 cup sugar. add a cup of hot cream mixture to yolks, stirring constantly so they don't curdle. add yolk mixture to saucepan, stirring. cook over medium-low heat, stirring constantly, until custard thickens enough to coat the spoon, about 10 minutes.
3. pass custard through a fine sieve, pressing down hard on the solids. discard solids. whisk in sour cream until smooth. let custard cool in an ice bath, then cover and chill for at least 4 hours.
4. meanwhile, in a small saucepan, combine remaining 5 tablespoons sugar, lemon verbena (or zest) and 1/4 cup water and bring to a simmer. let cook, stirring occasionally, until sugar melts and syrup thickens slightly, about 7 minutes. add blackberries and cook for 5 - 7 minutes longer, until fruit just softens, but doesn't fall apart. let cool, then discard berries.
5. freeze corn mixture in an ice cream maker according to manufacturer's directions. serve with blackberries and syrup on top.
- new york times, july 2013
7.26.2013
peach melba pie
prep time: tbd
cook time: tbd
servings: tbd
crust ingredients:
1 stick + 1 tablespoon butter
1/3 cup ice water
1 1/2 teaspoon vinegar
1 1/2 teaspoon sugar
1/2 teaspoon salt
1 1/2 cups flour
cream - for brushing crust
coarse sugar - for finishing crust
filling ingredients:
2 1/4 pounds peaches
2 tablespoons brown sugar
2 tablespoons cornstarch
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 teaspoon lemon zest
crust steps:
1. cut the butter into 1/2-inch cubes and place in the freezer. in bowl, put the water and sir in the vinegar, sugar and salt until dissolved, and place in the freezer to chill.
2. measure the flour into a chilled bowl. remove the butter from the freezer and, using a pastry cutter, cut into the flour until the mixture resembles a coarse meal. use your hands to break up any large pieces of butter.
3. sprinkle the flour and butter with the water and vinegar, a little at a time, tossing the mixture at first and then pressing together with a spatula, until the dough just comes together. pat the dough into a disk, wrap with plastic, and chill for at least 1 hour in the fridge.
4. use a rolling pin to roll out the dough and then fit it into a buttered pie plate. trim the excess edge of the dough so that the overhang barely touches the counter. save the trimmings, and form them into a square or rectangular disc. wrap both the bottom shell and the disc of scraps with plastic wrap and chill for at least 30 minutes.
5. roll out the disc of scraps into a rectangular shape and then cut strips of lattice for the top crust. shill the strips on a sheet pan in the refrigerator or freezer until ready to use.
filling steps:
1. slice the peaches in half, then remove the pits and slice into 1/4-inch wedges. mix in the sugar, salt, cinnamon and zest, and then add in the cornstarch. mix gently until the cornstarch is fully incorporated. preheat the oven to 400 degrees. pour the filling into the shell.
2. weave the strips of chilled lattice over the top of the filling. trim the overhang of the lattice strips, and roll the edge of the bottom crust tightly up around the pie. press the outer crust between two knuckles of one hand and the thumb of the other to flute. brush all the exposed crust with cream, and sprinkle liberally with coarse sugar and dash of salt. if the pastry has gotten a bit warm from fluting and waving the lattice, place it directly into the freezer for 10 - 15 minutes. bake the pie on a sheet pan lined with parchment for 15 minutes. then reduce the heat to 350 degrees and bake for an additional 45 - 50 minutes, or until the crust is golden brown and the filling is bubbling.
three babes bakeshop via apartment 34, july 2013
cook time: tbd
servings: tbd
crust ingredients:
1 stick + 1 tablespoon butter
1/3 cup ice water
1 1/2 teaspoon vinegar
1 1/2 teaspoon sugar
1/2 teaspoon salt
1 1/2 cups flour
cream - for brushing crust
coarse sugar - for finishing crust
filling ingredients:
2 1/4 pounds peaches
2 tablespoons brown sugar
2 tablespoons cornstarch
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 teaspoon lemon zest
crust steps:
1. cut the butter into 1/2-inch cubes and place in the freezer. in bowl, put the water and sir in the vinegar, sugar and salt until dissolved, and place in the freezer to chill.
2. measure the flour into a chilled bowl. remove the butter from the freezer and, using a pastry cutter, cut into the flour until the mixture resembles a coarse meal. use your hands to break up any large pieces of butter.
3. sprinkle the flour and butter with the water and vinegar, a little at a time, tossing the mixture at first and then pressing together with a spatula, until the dough just comes together. pat the dough into a disk, wrap with plastic, and chill for at least 1 hour in the fridge.
4. use a rolling pin to roll out the dough and then fit it into a buttered pie plate. trim the excess edge of the dough so that the overhang barely touches the counter. save the trimmings, and form them into a square or rectangular disc. wrap both the bottom shell and the disc of scraps with plastic wrap and chill for at least 30 minutes.
5. roll out the disc of scraps into a rectangular shape and then cut strips of lattice for the top crust. shill the strips on a sheet pan in the refrigerator or freezer until ready to use.
filling steps:
1. slice the peaches in half, then remove the pits and slice into 1/4-inch wedges. mix in the sugar, salt, cinnamon and zest, and then add in the cornstarch. mix gently until the cornstarch is fully incorporated. preheat the oven to 400 degrees. pour the filling into the shell.
2. weave the strips of chilled lattice over the top of the filling. trim the overhang of the lattice strips, and roll the edge of the bottom crust tightly up around the pie. press the outer crust between two knuckles of one hand and the thumb of the other to flute. brush all the exposed crust with cream, and sprinkle liberally with coarse sugar and dash of salt. if the pastry has gotten a bit warm from fluting and waving the lattice, place it directly into the freezer for 10 - 15 minutes. bake the pie on a sheet pan lined with parchment for 15 minutes. then reduce the heat to 350 degrees and bake for an additional 45 - 50 minutes, or until the crust is golden brown and the filling is bubbling.
three babes bakeshop via apartment 34, july 2013
7.18.2013
fruit tart
prep time: 25 minutes
bake time: 10 minutes
servings: 16
ingredients:
1 16 - 18-ounce package refrigerated sugar cookie dough - softened
1 8-ounce package cream cheese - softened
1/4 cup sugar
1/2 teaspoon almond extract
1 cup fresh blueberries
1 cup fresh raspberries
1 cup halved fresh strawberries
steps:
1. press cookie dough onto an ungreased 12-inch pizza pan. bake at 350 degrees for 10 - 15 minutes until golden brown. cool on a wire rack.
2. in a small bowl, beat the cream cheese, sugar, and extract until smooth. spread over crust. arrange berries on top. refrigerate until served.
bake time: 10 minutes
servings: 16
ingredients:
1 16 - 18-ounce package refrigerated sugar cookie dough - softened
1 8-ounce package cream cheese - softened
1/4 cup sugar
1/2 teaspoon almond extract
1 cup fresh blueberries
1 cup fresh raspberries
1 cup halved fresh strawberries
steps:
1. press cookie dough onto an ungreased 12-inch pizza pan. bake at 350 degrees for 10 - 15 minutes until golden brown. cool on a wire rack.
2. in a small bowl, beat the cream cheese, sugar, and extract until smooth. spread over crust. arrange berries on top. refrigerate until served.
3.17.2013
chocolate whiskey cake
prep time: tbd
cook time: 20 - 25 minutes
servings: tbd
ingredients:
1/2 cup unsalted butter
1/4 cup dark cocoa
6 tablespoons whisky
1 cup white sugar
1 egg
1 tablespoon vanilla
1/4 cup buttermilk
1 cup flour
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/8 teaspoon salt
whipped cream
steps:
1. preheat oven to 350 degrees. grease and flour a round 8-inch cake pan. in a saucepan, melt the butter over low heat. whisk in the cocoa until smooth. whisk in the whiskey until smooth. remove from heat.
2. whisk in the sugar, egg, vanilla, and buttermilk. stir in the flour, baking soda, baking powder and salt.
3. pour into the prepared pan and bake for 20 - 25 minutes until a tooth pick inserted into the center comes out clean. cool on a rack before flipping out of the pan.
4. serve with whipped cream.
- a good appetite blog
cook time: 20 - 25 minutes
servings: tbd
ingredients:
1/2 cup unsalted butter
1/4 cup dark cocoa
6 tablespoons whisky
1 cup white sugar
1 egg
1 tablespoon vanilla
1/4 cup buttermilk
1 cup flour
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/8 teaspoon salt
whipped cream
steps:
1. preheat oven to 350 degrees. grease and flour a round 8-inch cake pan. in a saucepan, melt the butter over low heat. whisk in the cocoa until smooth. whisk in the whiskey until smooth. remove from heat.
2. whisk in the sugar, egg, vanilla, and buttermilk. stir in the flour, baking soda, baking powder and salt.
3. pour into the prepared pan and bake for 20 - 25 minutes until a tooth pick inserted into the center comes out clean. cool on a rack before flipping out of the pan.
4. serve with whipped cream.
- a good appetite blog
1.28.2013
black pepper and bourbon caramel chews
prep time: tbd
cook time: tbd
servings: 50 pieces
ingredients:
2 cups sugar
2 cups heavy cream
6 tablespoons honey
2 tablespoons bourbon
1/4 teaspoon sea salt
4 tablespoons butter
2 teaspoons black pepper
steps:
1. line an 9-inch square baking pan with parchment and coat with cooking spray. in a medium heavy-bottomed pot over medium heat, combine sugar, cream, honey, bourbon and salt. clip a candy thermometer to the side of the pot. cook mixture, stirring frequently, until it reaches 245 degrees, 15 - 30 minutes, depending on the size of the pot. quickly stir in butter and pepper.
2. pour mixture into prepared pan. let cool completely until it is set to a semi-firm consistency, about an hour. cut into 50 rectangular pieces and wrap in parchment paper, cellophane or other candy wrappers, twisting ends to seal.
- new york times
cook time: tbd
servings: 50 pieces
ingredients:
2 cups sugar
2 cups heavy cream
6 tablespoons honey
2 tablespoons bourbon
1/4 teaspoon sea salt
4 tablespoons butter
2 teaspoons black pepper
steps:
1. line an 9-inch square baking pan with parchment and coat with cooking spray. in a medium heavy-bottomed pot over medium heat, combine sugar, cream, honey, bourbon and salt. clip a candy thermometer to the side of the pot. cook mixture, stirring frequently, until it reaches 245 degrees, 15 - 30 minutes, depending on the size of the pot. quickly stir in butter and pepper.
2. pour mixture into prepared pan. let cool completely until it is set to a semi-firm consistency, about an hour. cut into 50 rectangular pieces and wrap in parchment paper, cellophane or other candy wrappers, twisting ends to seal.
- new york times
1.25.2013
almond and goat cheese candy bars
prep time: tbd
cook time: tbd
servings: 18 bars
ingredients:
5 tablespoons + 1 teaspoon butter, softened
1/3 cup sliced almonds
1/4 teaspoon salt + more as needed
3/4 cup smooth almond butter
2 tablespoons softened goat cheese
1 1/2 cups confectioner's sugar
4 ounces bittersweet 72% chocolate - coarsely chopped
steps:
1. line an 8-inch square baking pan with parchment paper. melt 1 teaspoon butter in a small skillet over medium heat. add almonds and a pinch of salt. cook, stirring occasionally, until almonds are golden, about 5 minutes. pour into a bowl.
2. in an electric mixer, beat together almond butter and goat cheese. beat in almond flour. stop mixer and scrape down sides. beat in sugar, 1/4 teaspoon salt and 5 tablespoons butter until combined. scrape down sides and beat once more to combine. spread into pan.
3. bring a pot of water to a simmer. place chocolate in a heatproof bowl. place bowl over pot of simmering water and cook, stirring, until the chocolate is completely melted. scrape chocolate into the pan over the almond butter mixture and spread evenly. scatter almonds over chocolate. let cool to room temperature. cover with foil and chill until firm. cut into bars.
- new york times
cook time: tbd
servings: 18 bars
ingredients:
5 tablespoons + 1 teaspoon butter, softened
1/3 cup sliced almonds
1/4 teaspoon salt + more as needed
3/4 cup smooth almond butter
2 tablespoons softened goat cheese
1 1/2 cups confectioner's sugar
4 ounces bittersweet 72% chocolate - coarsely chopped
steps:
1. line an 8-inch square baking pan with parchment paper. melt 1 teaspoon butter in a small skillet over medium heat. add almonds and a pinch of salt. cook, stirring occasionally, until almonds are golden, about 5 minutes. pour into a bowl.
2. in an electric mixer, beat together almond butter and goat cheese. beat in almond flour. stop mixer and scrape down sides. beat in sugar, 1/4 teaspoon salt and 5 tablespoons butter until combined. scrape down sides and beat once more to combine. spread into pan.
3. bring a pot of water to a simmer. place chocolate in a heatproof bowl. place bowl over pot of simmering water and cook, stirring, until the chocolate is completely melted. scrape chocolate into the pan over the almond butter mixture and spread evenly. scatter almonds over chocolate. let cool to room temperature. cover with foil and chill until firm. cut into bars.
- new york times
1.23.2013
salted licorice brigaderios
prep time: tbd
cook time: tbd
servings:3 dozen
ingredients:
1 7-ounce box soft black licorice
1 14-ounce can sweetened condensed milk
1 1/2 ounces unsweetened chocolate - coarsely chopped
chocolate sprinkles
coarse sea salt
steps:
1. in a food processor, grind licorice until finely chopped, about 30 seconds. transfer to a heavy-bottomed saucepan and add 1/4 cup water. cook gently over medium-low heat, stirring frequently, until licorice is shiny and almost melted, 5 - 7 minutes.
2. add condensed milk and bring to a simmer, stirring. scrape mixture back into food processor and add chocolate. process until as smooth as possible, about 1 - 2 minutes. scrape mixture into a bowl and chill until very cold, at least 3 hours.
3. pour sprinkles into a bowl. roll teaspoons of licorice mixture into balls and drop them into the sprinkles, turning to coat. place balls into paper candy cups and sprinkle tops with salt.
- new your times, october 2012
cook time: tbd
servings:3 dozen
ingredients:
1 7-ounce box soft black licorice
1 14-ounce can sweetened condensed milk
1 1/2 ounces unsweetened chocolate - coarsely chopped
chocolate sprinkles
coarse sea salt
steps:
1. in a food processor, grind licorice until finely chopped, about 30 seconds. transfer to a heavy-bottomed saucepan and add 1/4 cup water. cook gently over medium-low heat, stirring frequently, until licorice is shiny and almost melted, 5 - 7 minutes.
2. add condensed milk and bring to a simmer, stirring. scrape mixture back into food processor and add chocolate. process until as smooth as possible, about 1 - 2 minutes. scrape mixture into a bowl and chill until very cold, at least 3 hours.
3. pour sprinkles into a bowl. roll teaspoons of licorice mixture into balls and drop them into the sprinkles, turning to coat. place balls into paper candy cups and sprinkle tops with salt.
- new your times, october 2012
12.14.2012
heath bar blondies
prep time: 10 minutes
cook time: 30 minutes
servings: 16 bars
ingredients:
1 cup flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt
1 cup brown sugar
1 stick butter - melted
1 egg
1/4 teaspoon vanilla
1 cup coarsely chopped heath bars
steps:
1. preheat oven to 350 degrees. grease a 9 x 9-inch backing pan. in a large mixing bowl, sift together flour, baking powder, baking soda and salt, set aside.
2. in a large bowl, beat together brown sugar and butter. add egg and vanilla. stir flour mixture into the butter mixture along with the heath bars. mix until combine. pour batter into pan.
3. bake for 20 - 30 minutes. check after 20 and if edges are cooking faster than middle, cover edges with tin foil and continue to bake. allow to cool completely. cut into squares.
- unknown.
cook time: 30 minutes
servings: 16 bars
ingredients:
1 cup flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt
1 cup brown sugar
1 stick butter - melted
1 egg
1/4 teaspoon vanilla
1 cup coarsely chopped heath bars
steps:
1. preheat oven to 350 degrees. grease a 9 x 9-inch backing pan. in a large mixing bowl, sift together flour, baking powder, baking soda and salt, set aside.
2. in a large bowl, beat together brown sugar and butter. add egg and vanilla. stir flour mixture into the butter mixture along with the heath bars. mix until combine. pour batter into pan.
3. bake for 20 - 30 minutes. check after 20 and if edges are cooking faster than middle, cover edges with tin foil and continue to bake. allow to cool completely. cut into squares.
- unknown.
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