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In the Oven: Peanut Butter Crispy Bars

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Your ovens get another week off — we’re making peanut butter-chocolate rice cereal treats! Posting date is November 3.

Peanut Butter Crispy Bars
 
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Yield: 9 bars
Ingredients
For the crispy crust
  • 1¾ cups crisped rice cereal
  • ¼ cup sugar
  • 3 tablespoons light corn syrup
  • 3 tablespoons unsalted butter, melted
For the milk chocolate peanut butter layer
  • 5 ounces good-quality milk chocolate, coarsely chopped
  • 1 cup creamy peanut butter
For the chocolate icing
  • 3 ounces dark chocolate (60 to 72% cacao), coarsely chopped
  • ½ teaspoon light corn syrup
  • 4 tablespoons (½ stick) unsalted butter
Instructions
Make the crispy crust
  1. 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.
  2. Put the cereal in a large bowl and set aside.
  3. 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.
  4. 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.
Make the milk chocolate peanut butter layer
  1. In a large nonreactive metal bowl, stir together the chocolate and the peanut butter.
  2. 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.
Make the chocolate icing
  1. In a large nonreactive metal bowl, combine the chocolate, corn syrup, and butter.
  2. 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.
  3. Cut into 9 squares and serve. The bars can be stored in the refrigerator, covered tightly, for up to 4 days.

 

In the Oven: Red Hot Velvet Cake with Cinnamon Buttercream

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Next up on the schedule: the gentlemen bakers’ twist on a red velvet cake… with cinnamon frosting! Posting date is October 20.

Red Hot Velvet Cake with Cinnamon Buttercream
 
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Yield: One 8-inch cake
Ingredients
For the red hot velvet cake layers
  • ¼ cup dark unsweetened cocoa powder
  • 2 tablespoons red gel food coloring
  • ¼ cup boiling water
  • 6 tablespoons unsalted butter, softened, cut into small pieces
  • 2 tablespoons vegetable shortening, at room temperature
  • 1⅔ cups sugar
  • 3 large eggs
  • 1 cup buttermilk
  • 1 teaspoon pure vanilla extract
  • 2 ½ cups cake flour
  • 1 teaspoon fine salt
  • 1 tablespoon cider vinegar
  • 1 teaspoon baking soda
For the cinnamon frosting
  • 1½ cups sugar
  • ¼ cup all-purpose flour
  • 1½ cups milk
  • ¼ cup heavy cream
  • 1½ cups (3 sticks) unsalted butter, soft but cool, cut into small pieces
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons cinnamon
To assemble the cake
  • Red Hots (cinnamon imperials) candies for decoration
Instructions
Make the red hot velvet cake layers
  1. Preheat the oven to 325 degrees F. Butter three 8-inch round cake pans, line the bottoms with parchment paper, and butter the parchment. Dust with flour, and knock out the excess flour.
  2. In a medium bowl, whisk together the cocoa powder, food coloring, and boiling water. Set aside to cool.
  3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and shortening until smooth. Scrape down the bowl and add the sugar. Beat until the mixture is light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition.
  4. Stir the buttermilk and vanilla into the cooled cocoa mixture.
  5. Sift the flour and salt together into another medium bowl. With the mixer on low, add the flour mixture, alternating with the cocoa mixture, to the egg mixture in three separate additions, beginning and ending with the flour mixture. Beat until incorporated.
  6. In a small bowl, combine the vinegar and baking soda and stir until the baking soda dissolves; the mixture will fizz. Add to the batter and stir until just combined.
  7. Divide the batter among the prepared pans and smooth the tops. Bake until a toothpick inserted in the center of each cake comes out clean, about 30 minutes, rotating the pans halfway through the baking time. Transfer the cakes to a wire rack and let cool for 20 minutes. Invert the cakes onto the rack, remove the pans, and let cool completely. Remove the parchment.
Make the cinnamon frosting
  1. In a medium heavy-bottomed saucepan, whisk the sugar and flour together. Add the milk and cream and cook over medium heat, whisking occasionally, until the mixture comes to a boil and has thickened, about 20 minutes.
  2. Transfer the mixture to the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed until cool. Reduce the speed to low and add the butter; beat until thoroughly incorporated. Increase the speed to medium-high and beat until the frosting is light and fluffy.
  3. Add the vanilla and cinnamon and continue mixing until combined. If the frosting is too soft, transfer the bowl to the refrigerator to chill slightly, then beat again until it is the proper consistency. If the frosting is too firm, place the bowl over a pot of simmering water and beat with a wooden spoon until it is the proper consistency.
Assemble the cake
  1. Place one cooled cake layer on a serving platter. Trim the top to create a flat surface and evenly spread about 1¼ cups of the frosting on top. Top with the next layer, trim and frost the top, then add the third layer. Crumb coat the cake (see page 22) and put the cake in the refrigerator for 15 minutes to firm up the frosting. Frost the sides and top with the remaining frosting. Garnish the cake with the Red Hots and refrigerate again for 15 minutes.

 

In the Oven: Banana Piloncillo Ice Cream

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Time to track down some piloncillo and break out your ice cream makers for our next recipe! Posting date is October 6.

Banana Piloncillo Ice Cream
 
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Yield: One quart
Ingredients
  • 1 cinnamon stick
  • ¾ cup firmly packed, grated piloncillo
  • 8 very ripe bananas, peeled, wrapped in aluminum foil, and frozen
  • ½ cup heavy cream
  • ½ cup finely chopped toasted pecans
Instructions
  1. In a small saucepan over low heat, combine 2 tablespoons plus 1 teaspoon water and the cinnamon stick and simmer until fragrant, about 3 minutes. Add the piloncillo and stir until it is dissolved. Remove from the heat and let cool to room temperature.
  2. Unwrap the frozen bananas, chop them coarsely, and set them aside.
  3. Remove the cinnamon stick from the syrup and pour the syrup into a blender. Add the cream and bananas and blend until smooth and mushy.
  4. Pour into an ice cream machine and freeze, following the manufacturer’s directions. Add the pecans to the ice cream a few minutes before the cycle is finished, or consult the manufacturer’s directions about additions. Since the mixture is partially frozen, it will not take long to freeze—about 10 minutes.

 

In the Oven: Baked Tricolor Cookies

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Fire up your ovens again, we’re baking up some classic Italian-style cookies next. These can be customized to whatever color suits your fancy, as long as you don’t try to color the chocolate layer. Posting date is September 22!

Baked Tricolor Cookies
 
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Yield: 20 cookies
Ingredients
For the cookie layers
  • 1 cup all-purpose flour
  • 1⁄4 teaspoon salt
  • 7 ounces almond paste (recipe follows)
  • 3⁄4 cup sugar
  • 1⁄2 teaspoon pure almond extract
  • 3⁄4 cup (11⁄2 sticks) unsalted butter, softened
  • 3 large eggs
  • Grated zest of 1 orange
  • Orange food coloring (liquid or gel)
  • 2 tablespoons dark unsweetened cocoa powder, sifted
For the Filling
  • 2⁄3 cup apricot jam
  • 2 tablespoons amaretto liqueur
For the glaze
  • 6 ounces dark chocolate (60% cacao), coarsely chopped
  • 1 teaspoon light corn syrup
  • 1⁄2 cup (1 stick) unsalted butter, softened, cut into cubes
Instructions
Make the cookie layers
  1. Preheat the oven to 350 degrees F. Butter three 8-inch square baking pans. Line the bottom of each pan with parchment paper and butter the parchment. Dust with flour and knock out the excess flour.
  2. Sift the flour and salt together in a small bowl and set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat the almond paste, sugar, and almond extract together until small crumbs form. Add the butter and beat on high speed until the mixture is combined. Scrape down the bowl and add the eggs, one at a time, beating until each is incorporated. Add the orange zest and beat until combined. Add the flour mixture in three parts, beating on low speed after each additon until combined.
  4. Divide the batter among three small mixing bowls.
  5. In the first bowl, add a few drops of orange food coloring to the batter, and mix well. Continue to add a few drops of food coloring and mixing until the batter is medium orange in color.
  6. In the second bowl, add the cocoa powder to the batter and whisk until fully incorporated.
  7. Leave the third bowl plain.
  8. Pour each batter into a prepared pan and smooth the tops. Bake the layers for 12 to 15 minutes or until a toothpick inserted in the center of each layer comes out clean.
  9. Transfer the pans to a wire rack and cool for 20 minutes. Invert the cakes onto the rack, remove the pans, and let cool completely. Remove the parchment.
Make the filling
  1. In a small saucepan over low heat, stir the jam and amaretto until warmed through and completely blended, 3 to 5 minutes.
Assemble the tricolor cookies
  1. Place the chocolate layer on a serving rack and evenly spread half of the apricot jam over the top. Top with the plain (or white) layer and spread with the remaining apricot filling. Top with the orange layer and let the layers sit in the refrigerator for 5 minutes (or while you make the chocolate glaze).
Make the glaze
  1. 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.
  2. Spread the glaze over the top of the bar cookies, completely covering the orange layer (some glaze may spill down the sides of the cake). Place the tray in the refrigerator until the chocolate topping completely sets (about 1 hour). Remove the tray from the refrigerator, wait 30 minutes for the chocolate to warm up, and cut into 20 individual squares or use a small cookie cutter to create your own shapes.
Notes
How to store: The bars can be stored in the refrigerator, tightly covered, for up to 4 days.
How to make almond paste:
11⁄2 cups finely ground almonds
1 cup confectioners’ sugar, sifted
1⁄2 teaspoon pure almond extract

Put all the ingredients in a food processor with 2 tablespoons water and process until a paste forms. Remove from the food processor, wrap tightly in plastic, and refrigerate until ready to use. Extra almond paste, tightly wrapped, keeps well in the freezer.

 

In the Oven: Green Tea Smoothie

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Our ovens are getting a week off — but you’ll need to get out your blenders for some green tea smoothies! Posting date is September 8.

Green Tea Smoothie
 
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Yield: Two 8-oz. smoothies
Ingredients
  • 2 huge scoops (about 2 cups) premium vanilla frozen yogurt
  • 1⁄2 cup plain soy milk
  • 1⁄2 cup chopped honeydew melon
  • 1 tablespoon unsweetened matcha powder
Instructions
  1. Put the yogurt, soy milk, honeydew melon, and matcha powder in a powerful blender. Blend until smooth. Pour into two chilled glasses and serve immediately.

 

 

In the Oven: Raspberry Crumb Breakfast Bar

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We’re sticking to the fruit-based category for our next baked, and despite the title it’s not a strictly breakfast treat. Posting date is August 25!

Raspberry Crumb Breakfast Bar
 
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Yield: 24 bars
Ingredients
For the crust and crumb
  • 1 1⁄2 cups all-purpose flour
  • 1 cup firmly packed dark brown sugar
  • 1 1⁄4 cups rolled oats
  • 3⁄4 teaspoon salt
  • 3⁄4 teaspoon baking powder
  • 1⁄2 teaspoon baking soda
  • 1⁄2 teaspoon cinnamon
  • 3⁄4 cup (1 1⁄2 sticks) unsalted butter, cut into 1-inch pieces
For the raspberry filling
  • 1⁄4 cup firmly packed dark brown sugar
  • 1 tablespoon grated lemon zest
  • 1⁄2 teaspoon cinnamon
  • 2 tablespoons all-purpose flour
  • 1 pound raspberries, fresh or frozen
  • 1⁄4 cup fresh lemon juice
  • 2 tablespoons unsalted butter, melted and cooled
Instructions
For the crust and crumb
  1. Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-by-13- inch glass or light-colored metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up the two short sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.
  2. Put the flour, brown sugar, oats, salt, baking powder, baking soda, and cinnamon in a food processor. Pulse in short bursts until combined. Add the butter and pulse until loose crumbs form.
  3. Reserve 1 cup of the mixture and set aside. Pour the rest of the mixture into the prepared pan and use your hands or the back of a large wooden spoon to push the crust into an even layer in the bottom of the pan. The crust should touch the sides of the pan. Bake until golden brown, 12 to 15 min- utes. Transfer to a wire rack and let the crust cool. Keep the oven on while you make the raspberry filling.
Make the raspberry filling
  1. In a medium bowl, whisk the sugar, lemon zest, cinnamon, and flour together.
  2. Add the raspberries, lemon juice, and butter and use your hands to toss gently until the raspberries are evenly coated.
Assemble and bake the bars
  1. Spread the raspberry filling evenly on top of the cooled crust. Sprinkle the reserved 1 cup crust mixture evenly on top of the filling.
  2. Bake for 35 to 40 minutes, rotating the pan every 15 minutes, until the top is golden brown and the filling starts to bubble around the edges.
  3. Transfer to a wire rack to cool completely, then cut into squares and serve.
Notes
How to store: The bars can be stored in the refrigerator in an airtight container for up to 2 days.

 

In the Oven: Pear Plum Crisp

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Next up on the schedule is a colorful crisp! Posting date is August 11.

Pear Plum Crisp
 
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Yield: 4 servings
Ingredients
For the Fruit Filling
  • 2 medium Bosc pears, cored and cut into 1-inch pieces
  • 2 medium Bartlett pears, cored and cut into 1-inch pieces
  • 3 large plums, pitted and cut into thin wedges
  • Grated zest and juice of ½ lemon
  • Grated zest and juice of ½ orange
  • ½ teaspoon cinnamon
  • ¼ teaspoon freshly grated nutmeg
  • ½ cup firmly packed dark brown sugar
  • 2 tablespoons all-purpose flour
For the Oat Topping
  • 6 tablespooons cold unsalted butter, cut into pea-sized pieces
  • ¾ cup all-purpose flour
  • ¾ cup rolled oats
  • ¼ cup firmly packed dark sugar
  • ½ cup granulated sugar
To serve
  • Vanilla ice cream
Instructions
Make the fruit filling
  1. Preheat the oven to 350 degrees F.
  2. In a medium bowl, using a wooden spoon, toss together the pears, plums, and the lemon and orange zest and juice. Add the cinnamon, nutmeg, sugar, and flour and stir until just combined. Set aside.
Make the oat topping
  1. In a small bowl, using a wooden spoon, toss together the butter and flour until the butter pieces are evenly coated. Add the oats and both sugars, and using your hands or the back of a wooden spoon, rub the mixture together until it resembles coarse meal.
Assemble the crisp
  1. Pour the filling into one 8-by-8-by-2-inch pan, and completely cover the top of the filling with the oat topping.
  2. Bake in the center of the oven for 45 minutes. Remove from the oven, let cool for 20 minutes, and serve slightly warm with a scoop of ice cream.
  3. The crisp can be stored in an airtight container in the refrigerator for up to 3 days, and can be reheated in the microwave in 15-second bursts until warm.

 

In the Oven: Chocolate Stout Milkshake

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We’re going to step away from our ovens for a week and create some delicious boozy shakes next. Easy, but sure to be delicious and refreshing. Posting date is July 28!

Chocolate Stout Milkshake
 
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Yield: 2 (8-ounce) servings
Ingredients
  • 2 huge scoops (about 2 cups) premium chocolate ice cream
  • 1⁄2 cup whole milk
  • 1⁄4 cup very cold chocolate stout
  • 1 tablespoon malted milk powder
Instructions
  1. Put two tall (8-ounce or larger), heavy glasses in the freezer while you make the milkshake.
  2. Put the ice cream, milk, stout, and malted milk powder in a powerful blender. Blend until smooth. Pour into the chilled glasses and serve with spoons.

 

In the Oven: Banana Espresso Chocolate Chip Muffins

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We’re sticking with muffins for another week — but this time with bananas, espresso, and chocolate. Posting date is July 14!

Banana Espresso Chocolate Chip Muffins
 
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Yield: 12 muffins
Ingredients
  • 1½ cups mashed, very ripe bananas (about 4 medium bananas)
  • ½ cup sugar
  • ¼ cup firmly packed light brown sugar
  • ½ cup (1 stick) unsalted butter, melted
  • ¼ cup whole milk
  • 1 large egg
  • 1½ cups all-purpose flour
  • 1 teaspoon instant espresso powder
  • 1½ teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup (6 ounces) semisweet chocolate chips
Instructions
  1. Preheat the oven to 350 degrees F. Spray a 12-cup muffin pan with nonstick cooking spray.
  2. In a medium bowl, stir together the bananas, sugars, butter, milk, and egg.
  3. In another medium bowl, whisk together the flour, instant espresso powder, baking soda, and salt. Make a well in the middle of the dry ingredients. Pour the wet ingredients into the well and stir until just combined. Fold in the chocolate chips.
  4. Fill each cup about three-quarters full. Bake in the center of the oven for 20 to 25 minutes, until a toothpick inserted in the center of a muffin comes out clean.
  5. Move the muffin pan to a cooling rack, and let cool for 15 minutes. After 15 minutes, remove the muffins from the pan and let them finish cooling on the cooling rack.
  6. Muffins can be stored in an airtight container for up to 2 days.

 

In the Oven: Orange Almond Blueberry Muffins

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Bakers, we’re back to the ovens this round for some nutty, fruity, citrus-y muffins. Posting date is June 30!

Orange Almond Blueberry Muffins
 
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Yield: 12 muffins
Ingredients
  • Grated zest of 1 orange (about 1 tablespoon)
  • 1⁄2 cup fresh orange juice
  • 1⁄2 cup whole milk
  • 2 large egg whites
  • 4 tablespoons (1⁄2 stick) unsalted butter, melted and cooled
  • 1⁄4 cup sliced, blanched almonds, finely ground
  • 2 cups all-purpose flour
  • 3⁄4 cup sugar
  • 1⁄4 cup sliced almonds, toasted
  • 2 teaspoons baking powder
  • 1⁄2 teaspoon baking soda
  • 1⁄2 teaspoon salt
  • 3⁄4 cup blueberries
  • Handful of sliced almonds for decoration
Instructions
  1. Preheat the oven to 375 degrees F. Spray a 12-cup muffin pan with nonstick cooking spray.
  2. In a medium bowl, combine the orange zest, orange juice, milk, egg whites, and butter. Whisk until combined.
  3. In another medium bowl, combine the ground almonds, flour, sugar, toasted sliced almonds, baking powder, baking soda, and salt. Make a well in the middle of the dry ingredients. Pour the wet ingredients into the well, and stir until just combined. Fold in the blueberries.
  4. Fill each muffin cup about three-quarters full, and arrange 3 or 4 sliced almonds on top of the batter in a floral decoration. Bake in the center of the oven for 15 minutes, or until the edges are brown and a toothpick inserted into the center of a muffin comes out clean. Move the muffin pan to a wire rack, and let cool for 15 minutes. After 15 minutes, remove the muffins from the pan and let them finish cooling on the rack.
Notes
How to store: The muffins can be stored in an airtight container for up to 2 days.