Looking for something sweet that is super easy to make, feeds a crowd and is delicious? Well, I found it for you. As you can tell I am pretty much obsessed with Sarah Carey’s videos from Martha Stewart Everyday Living. She is just so cute and I love her sense of humor. She is just a natural in front of the camera and I cannot wait to share her videos with my classes and discuss them. It is going to add so much to their cooking experience that I cannot give them in 45 minutes. But, there is a big downside. These teens are going to want to eat the food!!! I am sharing these bars with my classes on Friday as a first week treat. Really I’m using it as a bribe to keep them from changing classes. Oh, who am I kidding? I really should be preparing something disgusting because I have 33 students in all four of my classes. It is going to next to impossible to teach this many in a lab, but hopefully they will be all little angels and it will be a breeze. I will keep you posted.
Category Archives: Bar Cookies
- Line pan with parchment paper
- Measure salt, baking powder and flour
- Melt 1 stick of butter and add 1 cup brown sugar
- Add 1 teaspoon vanilla
- Add 2 eggs one at a time
- Add dry ingredients
- Pour in pan
- Cook over medium heat 3 tablespoon brown sugar and 2 tablespoons butter until it bubbles
- Remove from heat. Add 1 cup powdered sugar, 1 teaspoon vanilla, and 1 tablespoon water. Stir.
- Spread over cooled blondies.
- Sprinkle with 1/2 cup chopped pecans.
- 1 cup all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 8 tablespoons (1 stick) unsalted butter
- 1 cup packed light brown sugar
- 1 teaspoon vanilla
- 2 eggs
- Topping: I doubled the topping recipe for a 9 inch pan
- 3 tablespoons packed light brown sugar
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla
- 1 cup confectioners’ sugar
- 1/2 cup chopped pecans
- Heat oven to 350° F. Grease an 8-inch square baking pan. I used a 9 inch pan.
- Line the pan with 2 crisscrossed pieces of parchment, leaving an overhang on all sides.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a medium saucepan, melt the butter over medium-low heat.
- Remove from heat and mix in the brown sugar and vanilla.
- One at a time, mix in the eggs; mix in the flour mixture until just combined (do not overmix).
- Spread the batter into the prepared pan and bake until a toothpick inserted in the center comes out with moist crumbs clinging to it, 20 minutes in a 9 in pan, but longer 25 minutes for an 8 inch pan. Cool completely in the pan. I put mine in the freezer for quick cooling.
- Make the praline topping: In a small saucepan, heat the brown sugar and butter over medium heat, stirring occasionally, until bubbling, about 2 minutes.
- Remove from heat and whisk in the vanilla, 1 tablespoon of water, and confectioners’ sugar until smooth.
- Spread over the cooled blondies and sprinkle with the pecans.
- Let the topping set, 10 to 15 minutes.
- Holding both sides of the paper overhang, lift the cake out of the pan, transfer to a cutting board, and cut into 16 squares. Store the blondies in an airtight container at room temperature for up to 5 days.
I cannot decide if this sinful concoction should be tagged as candy or as a cookie. Whatever the tag it is one bar that you are going to want to prepare when the chocolate bug bites! It’s easy. The hardest part is lining the baking sheet with parchment paper which has a mind of its own sometimes. So you start with graham crackers to line your baking sheet. I think I have said this before that manufactures are reducing the size of the product or the container. Have you noticed that your favorite cookie or cracker is somewhat smaller now? What about a gallon of ice cream? It is no longer a gallon. I noticed when shopping for evaporated milk that the number of ounces in the can has been reduced. In some cases it could wreck a recipe, but not it this case. Anyway these bars are so good that you just have to try them. It makes a bunch and they are quite rich, but freeze them for up to three months. Then you’ll have a little chocolate hanging around in case of an emergency! You know what I mean.
These could be the best brownies that you have ever had. They are chewy, chocolaty, nutty, and absolutely out of this world! With the added caramel frosting it puts them way over the top. I will confess that at first I did not have such good results with this recipe. In fact, it was rather dismal. I get crazy when a recipe does not go like I think it should. You might say to the point of being obsessive. Perfection sometimes is my downfall. I don’t want to settle for mediocre.
In looking for something a new and exciting recipe to share with my tennis team the photo of these brownies in my 2006 Southern Living Cookbook would not stop dancing in my head. I made them, but not with the results that I had anticipated. I did take the less than perfect brownies to my tennis match and one of our opponents walked over to GI Joe and me blubbering , ” I just want to tell you that after eating these brownies, I would like to marry you.” So then I was on a mission to make them perfectly! By the way I could have been this guy’s mother.
Without intending to I am cooking my way through my Macon Jr. League Gracious Goodness cookbook. There is not a recipe that I have tried that has not exceeded almost perfection. Here is yet another one that I first cooked in the sweltering heat of July. You know one of those days when anything cool feels good going down. There’s nothing better than tangy cool lemon pie and what makes this one even better is the oatmeal crust. And to top it all, there is no fork required.
A couple of weeks ago I had more than 7 cups of fresh blueberries in my refrigerator just waiting for me to make a decision on the outcome of their wonderful sweetness. There’s just so many muffins, pancakes, loaf breads and just toppings for yogurt and cereal plus additions to salads, smoothies and just popping a handful in your mouth. In other words, something new and exciting was needed. I found it! These bars are really good. They are not too sweet and don’t over power the fresh flavor of the blueberries. You can make them even more decadent by adding ice cream or some sweet whipped cream. I found them delectable just the way they were!
For the past two weeks I have not posted as often as I wanted to, but for a good reason. The Athlete has been home for the last ten days and I just wanted to spend as much time with him as I possibly could. I spent a lot of time in the kitchen and will be sharing some really good recipes with you in the coming weeks. For you to enjoy I have composed the top ten posts that were viewed this year. I was so surprised at the #1 post! By the way the top photo is my favorite dessert of 2010. Happy New Year to all of you!