A bit of sunshine in bar form? Leave your links here!
Next up on the schedule: bars with creamy citrus curd on a crisp coconut-graham crust! Posting date is December 1.
- 1 cup sweetened shredded coconut
- 2 cups graham cracker crumbs (about 15-17 crackers)
- 2 tablespoons firmly packed light brown sugar
- ½ cup (1 stick) unsalted butter, melted
- 11 large egg yolks
- 3 large eggs
- 1¾ cups sugar
- ¾ cup fresh lemon juice
- 2 tablespoons fresh lime juice
- 2 tablespoons grated lemon zest
- 2 tablespoons grated lime zest
- ¾ cup (1½ sticks) unsalted butter, softened and cut into 1-inch pieces
- ⅓ cup heavy cream
- Preheat the oven to 300 degrees F. Butter the sides and bottom of a 9-by-13-inch baking pan or spray it with nonstick cooking spray.
- On a parchment-lined baking sheet, spread out the coconut. Put the baking sheet in the oven and toast the coconut until it starts to turn golden brown, 7 to 10 minutes. Remove from the oven, toss the coconut, and return it to the oven for 3 more minutes.
- Put the graham cracker crumbs in a large bowl, add the toasted coconut and the brown sugar, and toss with your hands until combined. Add the melted butter. Use your hands to combine the mixture, then turn it out into the prepared pan. Using your hands, press the crust into an even layer on the bottom and up the sides of the pan. Use the bottom of a measuring cup to create a perfectly even crust.
- Put the crust in the refrigerator for 15 minutes, then bake for 10 minutes, or until golden brown. Let the crust cool before adding the filling.
- Increase the oven temperature to 325 degrees F. Put the egg yolks, eggs, sugar, lemon and lime juices, and lemon and lime zests in a large, clean metal pot. Whisk until combined. Cook over medium heat, whisking constantly, until the mixture registers 180 degrees F. on a candy thermometer, about 10 minutes.
- Remove from the heat and whisk in the butter and cream. Pour through a fine-mesh sieve directly into the cooled crust. Use a rubber spatula to press the curd through the sieve.
- Make sure the curd is evenly distributed. Tap the pan gently against the counter to make a level layer.
- Bake for 8 to 10 minutes, until the filling is just set. Transfer to a wire rack and let cool to room temperature. Wrap the pan in plastic (do not let the plastic touch the filling) and put it in the refrigerator for at least 2 hours. Cut into squares and serve.
- The bars will keep in the refrigerator, tightly covered, for 2 days.
Only raves for this chocolate pie!
Ah, sorry — I’ve been out of town and I spaced out on the fact that it was a Baked Sunday Mornings weekend! If you’ve got pie, leave your links here!
We’re leaving our ovens off again to make a classic chocolate pie – but it wouldn’t be a Baked pie without whiskey or malt powder (or both!). Posting date is November 17.
- 30 chocolate wafer cookies (about 6 ounces)
- 1 tablespoon sugar
- 6 tablespoons unsalted butter, melted
- ½ cup sugar
- 3 tablespoons chocolate malt Ovaltine
- 1 teaspoon salt
- ¼ cup cornstarch
- 5 large egg yolks
- 2 cups whole milk
- ½ cup heavy cream
- 5 ounces dark chocolate (60 to 72% cacao), coarsely chopped
- 2 ounces milk chocolate, coarsely chopped
- 2 teaspoons whiskey
- 1 teaspoon pure vanilla extract
- Whipped cream or vanilla bean whipped cream
- In a food processor, grind the cookies to a very fine powder. You should have about 1½ cups. Put the crumbs in a bowl and stir in the sugar.
- Pour the butter over the crumb mixture and mix until well combined. The mixture will feel wet. Turn the crumb mixture out into a 9-inch pie plate and press it into the bottom and up the sides. You can use the back of a large spoon to even out the crust.
- Freeze the crust while you make the filling.
- In a medium saucepan, whisk together the sugar, Ovaltine, salt, and cornstarch. Add the egg yolks and whisk until combined. The mixture will look like a thick paste. Slowly pour in the milk and cream, whisking constantly.
- Bring to a boil over medium heat, whisking constantly to prevent the mixture from burning on the bottom of the pan. Boil for 30 seconds, then remove from the heat.
- Add the chocolates, whiskey, and vanilla and whisk until combined. Continue to whisk for a few minutes to cool the mixture slightly. Let the mixture stand for 15 minutes at room temperature. A thin skin may form during this cooling period. Simply whisk the mixture again until the skin is gone. Pour the filling into the frozen pie shell.
- Refrigerate the pie for 4 hours before serving, topped with whipped cream, if desired.
It’s no wonder these have been a long-time favorite at the bakery. Thumbs up all around!
Better than traditional Rice Krispy treats?
Your ovens get another week off — we’re making peanut butter-chocolate rice cereal treats! Posting date is November 3.
- 1¾ cups crisped rice cereal
- ¼ cup sugar
- 3 tablespoons light corn syrup
- 3 tablespoons unsalted butter, melted
- 5 ounces good-quality milk chocolate, coarsely chopped
- 1 cup creamy peanut butter
- 3 ounces dark chocolate (60 to 72% cacao), coarsely chopped
- ½ teaspoon light corn syrup
- 4 tablespoons (½ stick) unsalted butter
- Lightly spray a paper towel with nonstick cooking spray and use it to rub the bottom and sides of an 8-inch square baking pan.
- Put the cereal in a large bowl and set aside.
- Pour ¼ cup water into a small saucepan. Gently add the sugar and corn syrup (do not let any sugar or syrup get on the sides of the pan) and use a small wooden spoon to stir the mixture until just combined. Put a candy thermometer in the saucepan. Cook over medium-high heat and bring to a boil; cook until the mixture reaches the soft ball stage, 235 degrees F.
- Remove from the heat, stir in the butter, and pour the mixture over the cereal. Working quickly, stir until the cereal is thoroughly coated, then pour it into the prepared pan. Using your hands, press the mixture into the bottom of the pan (do not press up the sides). Let the crust cool to room temperature while you make the next layer.
- In a large nonreactive metal bowl, stir together the chocolate and the peanut butter.
- Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the mixture is smooth. Remove the bowl from the pan and stir for about 30 seconds to cool slightly. Pour the mixture over the cooled crust. Put the pan in the refrigerator for 1 hour, or until the top layer hardens.
- In a large nonreactive metal bowl, combine the chocolate, corn syrup, and butter.
- Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the mixture is completely smooth. Remove the bowl from the pan and stir for 30 seconds to cool slightly. Pour the mixture over the chilled milk chocolate peanut butter layer and spread into an even layer. Put the pan in the refrigerator for 1 hour or until the topping hardens.
- Cut into 9 squares and serve. The bars can be stored in the refrigerator, covered tightly, for up to 4 days.
Our bakers are fans of red velvet cake, but like to pair it with cream cheese frosting. And we have some rogue lemon-almond meringue tarts this week!
What do you think of this cake, bakers — hot or not? Leave your links here!