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Leave Your Links: Easy Candy Bar Tart
I hope you all had a wonderful 4th of July! How did you like this decadent tart?
In the Oven: Easy Candy Bar Tart
Posting date is July 6th! Happy baking!
Note that there’s an error in the book – the baking interactions for the crust are omitted, but they’re included here.
Easy Candy Bar Tart
Yield: One 9-inch tart
For the Chocolate Cookie Crust
30 chocolate wafer cookies (about6 ounces)
1 tablespoon sugar
3 ounces (3⁄4 stick) unsalted butter, melted
For the Caramel Walnut Filling
1 cup sugar
1⁄3 cup heavy cream
21⁄2 ounces (5 tablespoons) unsalted butter, softened, cut into 1⁄2-inch cubes
1⁄2 teaspoon pure vanilla extract
1⁄2 teaspoon fleur de sel
2 cups walnuts, toasted
For the Chocolate Glaze
4 ounces good-quality dark chocolate (60 to 72%), coarsely chopped
3 ounces (3⁄4 stick) unsalted butter, softened, cut into 1⁄2-inch cubes
1 teaspoon light corn syrup
Make the Chocolate Cookie Crust
Preheat the oven to 300 degrees F. Lightly coat a 9-inch springform pan with nonstick cooking spray.
In a food processor, pulse the cookies into a very fine powder. You should have about 1 1⁄2 cups. Place the crumbs in a medium 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 the prepared pan and press it into the bottom and up the sides (just shy of 1 inch high). You can use the back of a large spoon or the bottom of a glass to even out the crust.
Bake the crust crust until it’s set (about 10 minutes) or until just fragrant. Put it in the refrigerator while you make the filling.
Make the Caramel Walnut Filling
In a medium saucepan with high sides, combine the sugar with 1⁄4 cup water. Stir the mixture gently so you don’t splash any of it up on the sides of the pan. Cook over medium-high heat, stirring until the sugar dissolves. Increase the heat to high, and, without stirring, allow the mixture to boil. Once it begins to turn a rich amber color, remove it from the heat and slowly stream in the cream. After the mixture stops bubbling, return the pan to very low heat and whisk in the butter. Continue whisking gently until the caramel is uniform and slightly thickened, about 2 minutes. Stir in the vanilla and fleur de sel.
Remove the pan from the heat and stir in the walnuts. Pour the filling into the prepared crust and chill the tart for at least 1 hour.
Make the Chocolate Glaze
Place the chocolate, butter, and corn syrup in the bowl of a double boiler over medium heat. Using a rubber spatula, stir the mixture until the chocolate and butter are completely melted and smooth. Remove the bowl from the water and stir the glaze to release excess heat.
Pour the glaze over the tart and use an offset spatula to smooth it out to the edges—try to cover the entire surface of the tart. Refrigerate the tart for 1 hour to set the glaze before slicing and serving.
Serve slightly chilled or at room temperature. The tart can be stored, tightly covered, in the refrigerator for up to 3 days.
Excerpted from Baked Elements: Our 10 Favorite Ingredients by Matt Lewis and Renato Poliafito. Copyright © 2012 by Matt Lewis and Renato Poliafito. Excerpted by permission of Stewart, Tabori & Chang, an imprint of Abrams. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
In the Oven: Lemon Lime Bars
Next up on the schedule: bars with creamy citrus curd on a crisp coconut-graham crust! Posting date is December 1.
- For the graham-coconut crust
- 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
- For the lemon lime filling
- 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
- 1/3 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.
In the Oven: Peanut Butter Crispy Bars
Your ovens get another week off — we’re making peanut butter-chocolate rice cereal treats! Posting date is November 3.
- 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
- 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.
In the Oven: Honeycomb Bars
Next up on the schedule is a recipe that works as well for breakfast as it does for dessert — Honeycomb Bars. Posting date is May 19.
- FOR THE SWEET TART DOUGH
- ½ cup (1 stick) unsalted butter, softened
- ½ cup sugar
- 2 teaspoons heavy cream
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 1½ cups all-purpose flour
- Pinch of salt
- FOR THE HONEYCOMB BAR FILLING
- ¾ cup dried cherries, chopped
- 1/3 cup diced candied orange peel (see page 28)
- 2 tablespoons cake flour
- Pinch of salt
- 1 1/3 cups sugar
- 1¼ cups heavy cream
- 1/3 cup honey
- ½ cup (1 stick) unsalted butter
- Shot of brandy or bourbon
- 2½ cups sliced almonds, toasted
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until combined.
- In a small bowl whisk together the heavy cream, egg yolk, and vanilla. Add this to the butter and sugar mixture and beat until incorporated. Scrape down the bowl and add the flour and salt until just combined.
- Turn out the mixture onto a lightly floured surface and form into an oblong disk. Wrap the disk tightly in plastic and refrigerate for 30 minutes.
- Preheat the oven to 350 degrees F. Butter the sides and bottom of a 9-by-13-inch glass or light-colored metal baking pan.
- Roll out the dough into a large rectangle roughly the shape of the pan. Transfer the dough to the pan, and press into the bottom of the pan (do not press up the sides). Don’t worry if you aren’t able to roll out a perfect crust. The dough is quite forgiving and can be pressed, in pieces, into the pan by hand. Cover the dough with a sheet of parchment paper (see page 95). Place dried beans or pie weights over the dough and bake for 10 minutes. Remove the beans and parchment paper and bake for another 5 minutes. Transfer from the oven to a cooling rack. Keep the oven on while you make the filling.
- In a medium bowl, toss together the dried cherries, orange peel, cake flour, and salt. Set aside.
- In a large saucepan over medium heat, stir together the sugar, heavy cream, honey, and butter. Clip a candy thermometer to the side of the pan and bring the mixture to the soft ball stage, approximately 240 degrees F. Do not stir the mixture while it is coming to this stage.
- Once the mixture reaches 240 degrees F., add the brandy and remove from the heat.
- Fold the dry ingredients and the almonds into the hot sugar mixture and pour the mixture into the sweet tart crust. Spread the filling evenly, and smooth the top.
- Bake for about 15 minutes or until the bar is golden and bubbly.
- Remove from the oven and allow to cool completely before cutting.
- Bars can be stored at room temperature, covered and sealed, for up to 4 days.
Recipe Schedule
Baked: New Frontiers in Baking (finished May 17, 2020)
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- September 24, 2017 – Pumpkin Chocolate Chip Loaf, p. 43
- October 8, 2017 – Banana Cupcakes with Vanilla Pastry Cream, p. 70
- October 22, 2017 – Classic Apple Pie, p. 93
- November 5, 2017 – Peanut Butter Cookies with Milk Chocolate Chunks, p. 140
- November 19, 2017 – A Trio of Truffles, p. 169
- December 3, 2017 – Cinnamon Mocha, p. 190
- December 17, 2017 – Sour Lemon Scones, p. 27
- December 31, 2017 – The Whiteout Cake, p. 55
- January 14, 2018 – Butterscotch Pudding Tarts, p. 104
- January 28, 2018 – Black Forest Chocolate Cookies, p. 142
- February 11, 2018 – Adult Hot Chocolate, p. 191
- February 25, 2018 – Vanilla Marshmallows, p. 161
- March 11, 2018 – Maple Walnut Scones, p. 29
- March 25, 2018 – Baked Bars, p. 122
- April 8, 2018 – Dark Chocolate Ice Cream, p. 178
- April 22, 2018 – Grasshopper Cake, p. 57
- May 6, 2018 – Baked Brown Cow, p. 187
- May 20, 2018 – Chipotle Cheddar Biscuits, p. 35
- June 3, 2018 – Tuscaloosa Tollhouse Pie, p. 98
- June 17, 2018 – Pistachio Cherry Biscotti, p. 147
- July 1, 2018 – Icebox Towers, p. 80
- July 15, 2018 – Iced Raspberry Tea Granita, p. 195
- July 29, 2018 – Sour Cherry Slump, p. 44
- August 12, 2018 – Sweet and Salty Cake, p. 67
- August 26, 2018 – Brewer’s Blondies, p. 129
- September 9, 2018 – Monster Cookies, p. 145
- September 23, 2018 – Vanilla Bean Affogato, p. 185
- October 7, 2018 – Marble Bundt Cake, p. 36
- October 21, 2018 – Almond Green Tea Cupcakes (Fortune Cupcakes), p. 76
- November 4, 2018 – Vanilla Bean Caramel Apples, p. 166
- November 18, 2018 – Pumpkin Whoopie Pies, p. 151
- December 2, 2018 – Bourbon Chocolate Pecan Pie, p. 97
- December 16, 2018 – Lemon Drop Cake, p. 63
- December 30, 2018 – Easy Homemade Granola, p. 47
- January 13, 2019 – Espresso Martini, p. 186
- January 27, 2019 – Millionaire’s Shortbread, p. 124
- February 10, 2019 – Oatmeal Cherry Nut Cookies, p. 146
- February 24, 2019 – Lemon Lemon Loaf, p. 41
- March 10, 2019 – Upstate Cheesecake, p. 85
- March 24, 2019 – Peanut Butter Pie with Cookie Crust and Easy Hot Fudge, p. 100
- April 7, 2019 – Chocolate Chip Cookies, p. 139
- April 21, 2019 – Pecan and Almond Chocolate Toffee, p. 164
- May 5, 2019 – Milk Chocolate Malt Ball Cake, p. 60
- May 19, 2019 – Honeycomb Bars, p. 126
- June 2, 2019 – Sour Cream Coffee Cake with Chocolate Cinnamon Swirl, p. 38
- June 16, 2019 – Mocha Fudgesicles, p. 176
- June 30, 2019 – Orange Almond Blueberry Muffins, p. 31
- July 14, 2019 – Banana Espresso Chocolate Chip Muffins, p. 32
- July 28, 2019 – Chocolate Stout Milkshake, p. 188
- August 11, 2019 – Pear Plum Crisp, p. 113
- August 25, 2019 – Raspberry Crumb Breakfast Bar, p. 130
- September 8, 2019 – Green Tea Smoothie, p. 192
- September 22, 2019 – Baked Tricolor Cookies, p. 154
- October 6, 2019 – Banana Pecan Piloncillo Ice Cream, p. 174
- October 20, 2019 – Red Hot Velvet Cake with Cinnamon Buttercream, p. 53
- November 3, 2019 – Peanut Butter Crispy Bars, p. 133
- November 17, 2019 – Classic Diner-Style Chocolate Pie, p. 102
- December 1, 2019 – Lemon Lime Bars, p. 119
- December 15, 2019 – Malted Milk Chocolate Sauce, p. 180
- December 29, 2019 – Classic Sugar Cookies, p. 148
- January 12, 2020 – German Chocolate Cake, p. 83
- January 26, 2020 – Coconut Snowball Cupcakes, p. 73
- February 9, 2020 – Lemon-Almond Meringue Tarts, p. 109
- February 23, 2020 – Root Beer Bundt Cake, p. 87
- March 8, 2020 – Almond Granita, p. 194
- March 22, 2020 – S’more Nut Bars, p. 118
- April 5, 2020 – Flourless Chocolate Cake with Chocolate Ganache Glaze, p. 50
- April 19, 2020 – Hazelnut Cinnamon Chip Biscotti, p. 14
- May 3, 2020 – Brown Sugar Caramel Sauce, p. 179
- May 17, 2010 – The Baked Brownie, p. 117
Baked Occasions (finished September 10, 2017)
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- November 9, 2014-Election Palmiers, p. 208
- November 23, 2014-Campfire Cookies, p. 237
- December 7, 2014-Date Squares, p. 240
- December 21, 2014-Wintermint Cake, p. 244
- January 4, 2015-Hair of the Dog Cake, p. 28
- January 18, 2015-Gingersnaps with Lemon Sugar, p. 229
- February 1, 2015-Toffee Coffee Cake Surprise, p. 44
- February 15, 2015-Cherry Almond Crisp, p. 65
- March 1, 2015-Chocolate Texas Sheet Cake with Peanut Butter Frosting, p. 72
- March 15, 2015-Blood Orange Tiramisu, p. 74
- March 29, 2015-Light and Lemony Jelly Roll with Raspberry Cream Filling, p. 79
- April 12, 2015-Easter Coconut Sheet Cake, p.86
- April 26, 2015-Buttery Pound Cake with Salty Caramel Glaze, p. 93
- May 10, 2015-Ultralemony Lemon Bundt Cake with Almond Glaze, p. 113
- May 24, 2015-Red Wine Chocolate Cupcakes with Chocolate Glaze, p. 117
- June 7, 2015-Rainbow Icebox Cake with Homemade Chocolate Cookies, p. 125
- June 21, 2015-Dad’s Black Cocoa Bundt with Butter Whiskey Glaze, p. 132
- July 5, 2015-Orange Buttermilk Picnic Cake with Chocolate Chips, p. 142
- July 19, 2015-Gonzo Cake, p. 146
- August 2, 2015-Everyone’s Favorite Birthday Cake, p. 156
- August 16, 2015-Brioche Ice Cream Sandwiches, p. 161
- August 30, 2015-Nonnie’s Blueberry Buckle, p. 165
- September 13, 2015-Orange Pancakes with Honey Butter, p. 175
- September 27, 2015-Chocolate Rice Crispy “Cake” with Homemade Marshmallow “Icing”, p. 181
- October 11, 2015-Peanut Butter and Jelly Crumb Morning Muffins, p. 186
- October 25, 2015-Individual Baked Alaskas with Vanilla and Coffee Ice Cream, p. 193
- November 8, 2015-Chocolate Espresso Tapioca Pudding with Kahlua Whipped Cream, p. 220
- November 22, 2015-Brown Butter Apple Cranberry Galette, p. 212
- December 6, 2015-Whipped Shortbread, p. 231
- December 20, 2015-Brown Sugar Oatmeal Whoopie Pies with Maple Marshmallow Filling, p. 242
- January 3, 2016-Brutti Ma Buoni, p. 30
- January 17, 2016-Dolly’s Doughnut, p. 36
- January 31, 2016-Chinese Five Spice Scones, p. 41
- February 14, 2016-Conversation Heart Cakes, p. 50
- February 28, 2016-Pistachio White Chocolate Cheesecake, p. 67
- March 13, 2016-St. Patrick’s Drunk Bundt Cake, p. 77
- March 27, 2016-Mega Easter Pie: a Meat and Cheese Utopia, p. 84
- April 10, 2016-Mae’s Crescent Cookies, p. 236
- April 24, 2016-Hippie Cake, p. 90
- May 8, 2016-Derby Cookies, p. 107
- May 22, 2016-Strawberry Supreme Cake, p. 100
- June 5, 2016-Chai Spice Trifle with Mixed Berries, p. 120
- June 19, 2016-Brown Sugar Shortcakes with Brown Sugar Syrup, Mixed Berries, and Whipped Cream, p. 128
- July 3, 2016-Nanaimo Ice Cream Bars, p. 138
- July 17, 2016-Cheesy Bastille Day Beer Bread, p. 144
- July 31, 2016-Traditional Linzer Cookies, p. 238
- August 14, 2016-Salted Caramel Souffle, p. 158
- August 28, 2016-Chocolate Chip Hush Puppies, p. 168
- September 11, 2016-Frozen Swiss Chocolate Pie, p. 172
- September 25, 2016-Mini Chocolate Brownie Cupcakes, p. 178
- October 9, 2016-Pumpkin Swirl Cheesecake Chocolate Brownies, p. 189
- October 23, 2016-Milk Chocolate Malted Brownies with Chocolate Ganache, p. 195
- November 6, 2016-Chocolate Cinnamon Chipotle Sugar Cookies, p. 204
- November 20, 2016-Sweet Potato Tart with Gingersnap Crust and Heavenly Meringue, p. 217
- December 4, 2016-Pink Peppermint Stick Ice Cream with Homemade Hot Fudge, p. 249
- December 18, 2016-Orange Pineapple Walnut Fruitcake, p. 257
- January 1, 2017 –Baked Ultimate Birthday Cake, p. 24
- January 15 ,2017-Caramel-y Banana, Peanut Butter, and Chocolate Bread Pudding, p. 32
- January 29, 2017-Nutella Chip Cookies, p. 48
- February 12, 2017-Vanilla Bean Angel Food Cake with Milk Chocolate Glaze, p. 54
- February 26, 2017-The New Orleans, p. 56
- March 12, 2017-Kitchen Sink Dutch Baby, p. 61
- March 26, 2017-Tricolor Cake, p. 252
- April 9, 2017-S Cookies, p. 227
- April 23, 2017-Caramel Candy Popcorn Balls, p. 96
- May 7, 2017-Black Forest Cupcakes, p. 104
- May 21, 2017-Old-School Oatmeal Chocolate Chip Cookies, p. 110
- June 4, 2017-Salted Caramel Chocolate Cupcake Shakes, p. 260
- June 18, 2017-Peanut Butter Butterscotch Cookies, p. 233
- July 2, 2017-Hot Chocolate Pudding Cake, p. 135
- July 16, 2017-Exceedingly Chocolate Crinkles, p. 230
- July 30, 2017-Peanut Butter Blossoms, p. 228
- August 13, 2017-Chocolate Pop Tarts with Peanut Butter and Jam Filling, p. 199
- August 27, 2017-Lebkuchen, p. 234
- September 10, 2017-Peppermint Chocolate Chip Meringues, p. 232
Baked Elements (finished October 26, 2014)
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- September 16, 2012-Brookster, p. 189
- September 30, 2012-Whole-Wheat Cinnamon Sugar Pretzels, p. 133
- October 14, 2012-Oatmeal Peanut Butter Chocolate Chip Scones, p. 31
- October 28, 2012-Toasted Pumpkin Seed Brittle, p. 94
- November 11, 2012-Caramel Coconut Cluster Bars, p. 62
- November 25, 2012-Pumpkin Almond Cake with Almond Butter Frosting, p. 97
- December 9, 2012-Spicy Brownies, p. 136
- December 23, 2012-Holiday Spice Cake with Eggnog Buttercream, p. 144
- January 6, 2013-Malted Milk Chocolate Pots de Crème, p. 118
- January 20, 2013 –Lemon Pistachio Cornmeal Muffins, p. 54
- February 3, 2013-Cheesy Focaccia with Caramelized Onions & Sautéed Spinach, p. 168
- February 17, 2013-Lacy Panty Cakes with Whiskey Sauce, p. 80
- March 3, 2013-Honey Banana Poppy Seed Bread, p. 212
- March 17, 2013-Lemon Shaker Pie, p. 51
- March 31, 2013-Cheddar Corn Soufflé, p. 153
- April 14, 2013-Sunrise Key Lime Tarts, p. 43
- April 28, 2013-Triple Rum Black Pepper Cake, p. 82
- May 12, 2013-Alfajores, p. 68
- May 26, 2013-Malted Madeleines, p. 123
- June 9, 2013-Cream Cheese Chocolate Snacking Cookies, p. 167
- June 23, 2013-Banana Mousse Parfaits, p. 201
- July 7, 2013-Malted Vanilla Milk Shakes, p. 117
- July 21, 2013-Oopsy Daisy Cake, p. 28
- August 4, 2013-Lime Tarragon Cookies with White Chocolate Lime Topping, p. 48
- August 18, 2013-Whiskey Peach Upside-Down Cake, p. 87
- September 1, 2013-Mile-High Chocolate Cake with Vanilla Buttercream, p. 175
- September 15, 2013-Orange Almond Ricotta Cheesecake, p. 150
- September 29, 2013-Brown Butter Snickerdoodles, p. 138
- October 13, 2013-Pumpkin Cheesecake Bars/Homemade Pumpkin Puree, pp. 107, 100
- October 27, 2013-Devil Dogs with Malted Buttercream Filling, p. 114
- November 10, 2013-Good Morning Sunshine Bars, p. 22
- November 24, 2013-Antique Caramel Cake, p. 60
- December 8, 2013-Chocolate Velvet Walnut Fudge with Olive Oil and Fleur de Sel, p. 193
- December 22, 2013-Chocolate-Chip Orange Panettone, p. 181
- January 5, 2014-Lemon Lime Champagne Granita, p. 46
- January 19, 2014-Simple Chocolate Whiskey Tart with Whiskey Whipped Cream, p. 85
- February 2, 2014-Bale Bars, p. 37
- February 16, 2014-Lime Angel Food Cake with Lime Glaze, p. 41
- March 2, 2014-Banana in a Blanket, p. 209
- March 16, 2014-Classic Crème Brûlée with Caramelized Brown Sugar, p. 66
- March 30, 2014-Peanut Butter Chocolate Whirligigs, p. 34
- April 13, 2014-Cinnamon Chocolate Soufflés, p. 141
- April 27, 2014-Classic Carrot Cake with Cinnamon Cream Cheese Frosting, p. 130
- May 11, 2014-Lemon and Black Pepper Quiche, p. 159
- May 25, 2014-Bananas Cake, p. 198
- June 8, 2014-Poppy Seed Pound Cake with Brown Butter Glaze, p. 156
- June 15, 2014-Turtle Thumbprint Cookies, p. 74
- June 22, 2014-Bourbon, Vanilla, and Chocolate Milk Shakes and Simple Chocolate Syrup, pp. 78, 192
- June 29, 2014-Banana Whoopie Pies, p. 202
- July 6, 2014-Easy Candy Bar Tart, p. 71
- July 13, 2014-Lemon Pecorino Pepper Icebox Cookies, p. 162
- July 20, 2014-Banana Caramel Pudding with Meringue Topping, p. 206
- July 27, 2014-Cinnamon Spritz Sandwich Cookies, p. 146
- Aug 3, 2014-Milk Chocolate Malt Semifreddo with Chocolate Syrup, p. 121
- Aug 10, 2014-Vanilla Bean Malt Cake, p. 126
- Aug 17, 2014-Chewy Chocolate Mint Cookies with Chocolate Chunks, p. 184
- Aug 24, 2014-Chocolate Banana Tart, p. 204
- Aug 31, 2014-Crunchy Peanut Butter Banana Bread and Homemade Peanut Butter p. 26, pp. 25, 26
- Sept 7, 2014-Chocolate-Chunk Pumpkin Bread Pudding, p. 102
- Sept 14, 2014-Candy Bar Cookies, p. 179
- Sept 21, 2014-Chocolate Cheesecake Muffins, p. 164
- Sept 28, 2014-Tunnel of Hazelnut Fudge Cake, p. 186
- Oct 5, 2014-Pumpkin Harvest Dunking Cookies, p. 110
- Oct 12, 2014-Chocolate Mayonnaise Cupcakes, p. 173
- Oct 19, 2014-Pumpkin Cinnamon Rolls, p. 104
- Oct 26, 2014-S’More-Style Chocolate Whiskey Pudding with Whiskey Marshmallow Topping, p. 90
Baked Explorations (finished June 2, 2013)
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- November 21, 2010-Nutella Scones, p. 30
- December 5, 2010-Sweet & Salty Brownies, p. 93
- December 19, 2010-Monkey Bubble Bread, p. 23
- January 2, 2011-Almond Joy Tart, p. 65
- January 16, 2011-Farm Stand Buttermilk Doughnuts, p. 26
- January 30, 2011-Double-Chocolate Loaf with Peanut Butter Cream Cheese Spread, p. 50
- February 13, 2011-Red Velvet Whoopie Pies, p. 117
- February 27, 2011-Devil’s Food Cake with Angel Frosting, p. 133
- March 13, 2011-Salt & Pepper Sandwich Cookies, p. 100
- March 27, 2011-Malted Crisp Tart, p. 71
- April 10, 2011-Carrot Coconut Scones with Citrus Glaze, p. 33
- April 24, 2011-New York- Style Crumb Cake, p. 43
- May 8, 2011-Tomato Soup Cupcakes with Mascarpone Frosting, p. 154
- May 22, 2011-Cowboy Cookies, p. 91
- June 5, 2011-Orange Creamsicle Tart, p. 74
- June 19, 2011-Rosemary Apricot Squares, p. 121
- July 3, 2011-Blackberry Pie, p. 77
- July 17, 2011-Peaches & Dream Pie, p. 67
- July 31, 2011-Mom’s Olive Oil Orange Bundt, p. 36
- August 14, 2011-Grasshopper Bars, p. 97
- August 28, 2011-Coffee Ice Cream, p. 181
- September 11, 2011-Caramel Apple Cake, p. 138
- September 25, 2011-Honey Corn Muffins, p. 41
- October 9, 2011- Oatmeal Chocolate Chip Cake with Cream Cheese Frosting, p.39
- October 23, 2011- Chocolate Mint Thumbprints, p. 88
- November 6, 2011-Pumpkin Cheddar Muffins, p. 25
- November 20, 2011-Boston Cream Pie Cake, p. 135
- December 4, 2011-Baked French Toast, p. 48
- December 18, 2011-Buckeyes, p. 172
- January 1, 2012-Stump de Noël & Meringue Mushrooms, p. 144
- January 15, 2012-Pecan Tassies, p. 82
- January 29, 2012-Speculaas, p. 114
- February 12, 2012-Chocolate Whoopie Pies, p. 108
- February 26, 2012-Caramel Popcorn with Peanuts & Chocolate, p. 189
- March 11, 2012-Peanut Butter & Jelly Bars, p. 119
- March 25, 2012-Chocolate Coffee Cake with Dark Chocolate Ganache, p. 151
- April 8, 2012-Marshmallow Chocolate Cups, p. 178
- April 22, 2012-Maple Cupcake with Maple Cream Cheese Frosting, p. 160
- May 6, 2012-Malted Waffles, p. 46
- May 20, 2012-Peanut Butter & Banana Cream Pie, p. 60
- June 3, 2012-Strawberry Jell-o Salad, p. 183
- June 17, 2012-Aunt Sabra King’s Pudding Bars, p. 124
- July 1, 2012-Mississippi Mud Pie (B), aka Muddy Mississippi Cake, p. 156
- July 15, 2012-Simple Blueberry Parfaits, p. 186
- July 29, 2012-Quick Skillet Snack Cake, p. 147
- August 12, 2012-Sawdust Pie, p. 63
- August 26, 2012-Heartland Turtle Bars, p. 99
- September 9, 2012-Lady Praline Chiffon Cake, p. 149
- September 23, 2012-Whiskey Pear Tart, p. 78
- October 7, 2012-Burnt Sugar Bundt Cake with Caramel Rum Frosting, p. 141
- October 21, 2012-Joe Froggers, or Ginger Rum Molasses Cookies, p. 127
- November 4, 2012-Buttermilk Pie with a Hint of Maple Syrup, p. 59
- November 18, 2012-Baked Cheese Grits, p. 35
- December 2, 2012-The No-Bake Peanut Butter Cookie, p. 185
- December 16, 2012-Soft Candy Caramels, p. 196
- December 30, 2012-Classic Shortbread with Fleur de Sel, p. 103
- January 13, 2013-Bananas Foster Fritters, p. 176
- January 27, 2013-Sunday Night Cake, p. 163
- February 10, 2013-Chocolate Ginger Molasses Cookie, p. 105
- February 24, 2013-Vanilla Bean & Milk Chocolate Budino, p. 192
- March 10, 2013-Malted Milk Sandwich Cookies, p. 106
- March 24, 2013-Chocolate Peanut Butter Fondue, p. 175
- April 7, 2013-Aunt Sassy Cake, p. 165
- April 21, 2013-Black & White Cookies, p. 111
- May 5, 2013-Chocolate Hazelnut Spread, p. 198
- May 19, 2013-Cornmeal Griddle Cakes, p.45
- June 2, 2013-Mississippi Mud Pie (A), aka Coffee Ice Cream Tart, p. 69
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In the Oven: Butterscotch Pudding Tarts
Posting date for these possibly boozy tarts is January 14!
- For the oat wheat pie crust
- 1 cup rolled oats
- 1/2 cup whole wheat flour
- 1 cup all-purpose flour
- 1/4 cup firmly packed dark brown sugar
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into cubes
- 1/4 cup milk
- For the butterscotch pudding
- 6 large egg yolks
- 3/4 cup granulated sugar
- 1/4 cup heavy cream
- 1/2 cup firmly packed dark brown sugar
- 1/3 cup cornstarch, sifted
- 1 teaspoon salt
- 3 cups whole milk
- 1 vanilla bean
- 1 tablespoon unsalted butter
- 2 tablespoons whiskey
- To assemble the tarts
- 1 Butterfinger candy bar, broken into small pieces
- Put the rolled oats in a food processor and process for about 30 seconds, until ground but not powdered. Add the flours, brown sugar, and salt and pulse until combined.
- Add the butter and pulse until the butter pieces are small and the dough looks crumbly, like coarse sand. Add the milk and pulse for a few seconds.
- Scoop the dough out of the food processor and form it into a large disk. Wrap tightly in plastic and refrigerate for at least 1 hour and up to 3 hours.
- Dust a work surface with a sprinkling of flour. Unwrap the disk of chilled dough and put it directly on the work surface. Cut the dough into eight equal pieces, about 2 ounces each, and gently shape each piece into a smooth disk. The dough will be sticky. Make sure to turn the dough over (use a spatula or a bench knife) as needed and keep the working surface floured. Put the dough disks in the refrigerator for 10 minutes.
- Using a rolling pin, roll each dough ball into a 6-inch round just over 1/8 inch thick. Place a round over a 4-inch tart pan and very gently press the dough into the pan. Roll the rolling pin over the pan to trim off excess. Repeat with the remaining dough rounds. Use any excess dough trimmings to make a ninth tart shell or freeze them for another time.
- Preheat the oven to 325 degrees F.
- Put the tart pans in the freezer for 30 minutes.
- Remove the tarts from the freezer, then arrange on a baking sheet and gently prick the dough with a fork.
- Bake on the baking sheet until golden brown, 12 to 15 minutes, rotating the baking sheet halfway through the baking time.
- Transfer the tart pans to wire racks and let cool completely.
- Put the egg yolks in a large heatproof bowl and set aside.
- In a small saucepan, combine the granulated sugar and 1/4 cup water and stir gently with a heatproof spatula; do not splash the sides of the pan. Cook over medium heat until the sugar is dissolved, then increase the heat to medium-high and cook until the mixture begins to turn a dark amber color. Swirl the pan, if necessary, to create an even color, but do not stir. Remove from the heat, let stand for 1 minute, then use the heatproof spatula to stir in the cream. Pour the caramel into a small bowl. Set aside.
- In another small saucepan, combine the brown sugar, cornstarch, and salt. Stir in the milk and whisk to combine.
- Cut the vanilla bean in half lengthwise, and, using the tip of the knife or a small teaspoon, scrape the seeds into the saucepan with the milk. Add the vanilla bean to the milk as well. Cook over medium-high heat, whisking occasionally, until the mixture comes to a boil. Remove from heat and add the caramel. Whisk together until combined, then pour one third of the mixture over the eggs. Keep whisking the egg mixture and add another third of the hot milk mixture. Transfer the egg mixture back to the saucepan with the milk mixture and, whisking constantly, bring to a boil over medium-high heat. Boil for 2 to 3 minutes, or until very thick.
- Remove from the heat and add the butter and whiskey.
- Keep whisking vigorously for about 1 minute to cool the pudding slightly. Let the pudding sit for about 15 minutes, then remove the vanilla bean.
- Whisk the pudding one more time until smooth. Divide the pudding equally among the tart shells and sprinkle some of the crumbled candy bar over the pudding. Cover the tarts with plastic wrap and put them in the refrigerator for about 2 hours before serving.
In the Oven: Toffee Coffee Cake Surprise
Surprise! We’re making a coffee cake next, for Groundhog Day. Posting date is February 1 – let’s bake!
- For the Toffee (30 ounces/850 g, approximately 4 cups)
- 1 cup (150 g) whole almonds, darkly toasted (see page 19)
- 8 ounces (2 sticks/225 g) unsalted butter, plus more for the pan
- ½ cup plus 2 tablespoons (125 g) granulated sugar
- ½ cup plus 2 tablespoons (140 g) firmly packed dark brown sugar
- 3 tablespoons corn syrup
- 1 teaspoon pure vanilla extract
- ½ teaspoon kosher salt
- 8 ounces (225 g) good quality dark chocolate (60 to 72% cacao), coarsely chopped
- For the Toffee Coffee Cake
- 6 ounces (1 ½ sticks/170 g) unsalted butter, cool but not cold, cubed
- 2 cups (255 g) all-purpose flour
- 1 cup (130 g) cake flour
- 1½ cups (330 g) firmly packed dark brown sugar
- ¾ cup (150 g) granulated sugar
- 1 tablespoon pure vanilla extract
- ¾ teaspoon kosher salt
- 4 ounces (115 g) homemade toffee (see above), or 3 Skor or Heath bars, chopped very finely (see Baked Note)
- ½ cup (75 g) coarsely chopped toasted almonds (see page 19)
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 1 large egg
- 2 large egg yolks
- 1½ cups (345 g) sour cream
- 3 tablespoons confectioners’ sugar, for dusting
- Butter a 9-by-13-by-2-inch (23-by-33-by-5-cm) glass or metal baking pan (do not use nonstick spray).
- In the bowl of a food processor, pulse the almonds until they are super finely chopped, almost but not quite powdery. Place in a bowl and set aside.
- Place the butter in a medium pan over low heat. When the butter is halfway melted, add the granulated and brown sugars, the corn syrup, and 2 tablespoons water. Cook over low heat, stirring very gently with a silicone or rubber spatula, until completely combined. Stop stirring. Clip a candy thermometer onto the side of the pan and turn the heat up to medium-high. The mixture will start to bubble and turn brown. If the browning seems uneven, gently swirl the pan during the cooking process, but do not stir. After 10 to 15 minutes, when the mixture is just under 300°F (150°C), remove the pan from the heat and remove the candy thermometer. Stir in the vanilla and salt. Pour into the prepared pan. After the mixture has evened out, wait 1 minute, then sprinkle the chocolate pieces all over the toffee. Wait for the chocolate to melt, about 3 minutes, then use an offset spatula to spread the chocolate into an even layer. Sprinkle the ground almonds over the chocolate in an even layer and ever so gently press them into the chocolate. Freeze the pan for about 30 minutes.
- Remove the pan from the freezer and break the toffee into pieces with a sharp knife. Measure out 4 ounces (115 g), chop it very finely, and set aside; save the remainder of the toffee for another use. Store for up to 1 week between layers of parchment in an airtight container at cool room temperature.
- Preheat the oven to 350°F (175°C). Generously spray the inside of a 10- or 12-cup (2.4- or 2.8-L) Bundt pan with nonstick cooking spray; alternatively, butter it thoroughly, dust it with flour, and knock out excess flour.
- In the bowl of a standing mixer fitted with the paddle attachment, beat the butter, both flours, the brown and granulated sugars, the vanilla, and salt on medium speed until the mixture resembles sandy crumbs, 2 to 3 minutes.
- Scoop out 2⁄3 cup (90 g) of this crumb mixture and place it in a large bowl. Stir in the reserved ounces (115 g) toffee and the almonds and set aside.
- Sprinkle the baking powder and baking soda over the remaining crumb mixture in the mixing bowl. Beat on medium speed for 15 seconds to incorporate. Add the egg and egg yolks and beat on medium speed until combined. Scrape down the sides and bottom of the bowl. Add the sour cream and beat until smooth. Scrape down the sides and bottom of the bowl and beat again for seconds.
- Spoon half the batter into the prepared pan. Smooth the surface with an offset spatula. Spoon the dry toffee/nut mixture on top of the batter in an even layer, keeping it in the center of the batter, away from the sides of the pan. (If some of the toffee mixture touches the sides, nudge it gently back toward the center as best you can.) Cover with the remaining batter and smooth the top with an offset spatula.
- Bake, rotating the pan halfway through the baking time, until a toothpick inserted in the center comes out clean, 45 to 55 minutes, depending on your Bundt pan size or shape. Transfer the pan to a wire rack to cool for about 30 minutes. Use a small knife or very small spatula to loosen the sides of the cake from the pan. Turn the cake out onto the rack and let it cool completely. Sift confectioners’ sugar over the cake and serve.
Excerpted from Baked Occasions: Desserts for Leisure Activities, Holidays, and Informal Celebrations, by Matt Lewis and Renato Poliafito. Copyright © 2014 by Matt Lewis and Renato Poliafito. Excerpted by permission of Stewart, Tabori & Chang, an imprint of Abrams. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.