Banana Oat Cookie Bread Bar

If I have ever had a Vegas travel recommendation, it is this: go to thunder from down under. In case you don't know what it is and don't have access to google, let me give you a brief overview. It is a show held in a small, intimate venue where there are men who strip. Yes, it is just like Magic Mike. And yes, it was amazing. It turned out to be my best night in Vegas. Partially because my friend got pulled on stage. So did a grandma named Carol. You go girl.

Just to clarify, I was totally skeptical of this show. I am a very socially awkward and uncomfortable gal who says words like vagine the lagoon and perenus and bobz. I've said it before and I'll say it again, maturity has not hit yet. It was totally out of my 'comfort zone' but I screamed and blushed and sweat the whole time. Thank God my friends are awesome enough to make me to crazy, weird things. 

Being the skeptic that I am, these bars did not seem majorly appealing to me. They seemed too healthy with the whole all oats and no butter thing. But they were good, the kind of good that's a kick in the pants as an 'I told you so.' They were cakey but also slightly chewy with a crisp top. They were also great bait. My friend's brother had a new girlfriend so we asked him if he wanted some baked goods for late night studying. When we dropped it off we just barged into his quarters in the school to get 'cover from the rain' AKA bombard his girlfriend. She complimented my baking so I love her. Done.

Banana Oat Cookie Bread Bars

Adapted from Eat Live Run

I didn't know what to call these so they have a too long, weirdly arranged name. Sorry.

1/2 cup very ripe banana mashed (about 1 large banana)
1/3 cup grapeseed or canola oil
2/3 cup light brown sugar, packed
3/4 cup flour
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1 cup quick cooking oats

3/4 cup old-fashioned oats*
1 cup milk chocolate chips

Preheat the oven to 350º. Spray or butter an 8 x 8 inch pan, set aside. In a big bowl, mix together the banana, oil and brown sugar until it is smooth. In a smaller bowl, whisk together the flour, baking soda, salt, cinnamon, quick and old-fashioned oats until combined. Add the flour mixture to the banana mixture until just combined. Fold in the chocolate chips. Spread the batter into the prepared pan. Bake for 22-25 minutes or until the edges are golden. Makes 16 squares. 

* I ran out of quick oats but I preferred the texture of the two oats. The original recipe calls for 2 cups of quick oats. 

Nutella Coconut Caramel Pecan Bars

Canada is awesome. The one little problem is Thanksgiving. We get to celebrate way ahead of the States, all the way in early October. This gives us a few months to rest before the Christmas turkey rolls in. 

But the issue is the internet. Before food blogs came into my life, American Thanksgiving slipped by without me even knowing. Now the minute November strikes, I know something bad this way comes. Every food website becomes a turkey/potato/pie palooza.

Americans, this is my plea. Please stop making every-dang-thing you bake and cook look amazing. The drool has ruined my keyboard. Since there is nothing I can do about this, the only option is to give in and bake. And bake I did. This little number is like a pecan pie but one that likes to party with nutella and coconut on a shortbread dance floor. 

Nutella Coconut Caramel Pecan Bars

Adapted from my favourite shortbread and very loosely from beloved Buns in the oven

crust

2/3 cups flour

1/3 cup cornstarch

1/3 cup icing sugar

1/4 tsp kosher salt

1/2 cup butter, softened

filling

1 egg

1/4 cup brown sugar, packed

1/4 cup salted caramel or caramel sauce

2/3 cups sweetened flaked coconut

2/3 cups pecans toasted, some left whole and some halved

3/4 cup nutella

Preheat the oven to 300º. In a bowl, sift together the flour, cornstarch, icing sugar and salt. Set aside. In a larger bowl, beat the butter. Dump in half the flour mix and stir until almost combined. Add the rest of the flour mix and stir until just combined. Press the dough into a ungreased 8 x 8 inch pan*. Bake for 20 minutes, until it starting to look dry on the top but not golden or coloured. Meanwhile this is cooking, beat together the egg, brown sugar and caramel sauce. Fold in the coconut and pecans. Spread the nutella over the hot crust. I let it sit on the crust so it would loosen then I spread it around. Pour the pecan mixture over top of the nutella. Return the pan to the oven for about 20 to 25 minutes, until the pecan mixture looks set. Remove from the oven. Immediately run a knife around the edges. Allow to cool completely then slice into squares and enjoy! Makes 12-16 squares. 

* My pan is boss. It is has a removable bottom. This is a life saver. Instead of having to panic about lifting things out of it or trying to get them from sticking, all I gotz to do it pop it out. If you do not possess this, perhaps line the pan with parchment paper to make your life a little easier. Or be a rebel, and do not do a thing. 

Pumpkin Swirl Brownies

I hope these don't seem weird to you but if they do, may I something stranger to make these sound good? For Halloween one year, I dressed up as a cat ballerina. Not a cat or a ballerina, but a cat ballerina.* Talk about compromise at its finest! Compromise can be a beautiful thing. Instead of having to choose between two (awesome) options, you get to have both. Like cats and ballerinas or pumpkin and chocolate. 

This pumpkin and chocolate brownie idea has been floating around for a while but there were mixed reviews for every recipe that came my way. One said that it was too gummy and the flavours did not work, the other said that the pumpkin was too watery and the brownie was too dry. Compromise time. Take my favourite brownie and jack up the pumpkin swirl and voila, we have the perfect mix.

Pumpkin Swirl Brownies

Idea from Martha, brownie recipe from here, filling adapted from Betty Crocker

brownies

1/3 cup Dutch-processed cocoa
2 tsp instant coffee 

1/2 cup + 2 tbsp boiling water
2 ounces unsweetened chocolate, very finely chopped
1/4 cup (1/2 stick) unsalted butter, browned!
1/2 cup + 2 tbsp canola oil
2 large eggs
2 large egg yolks
1 tbsp vanilla 
2 1/2 cups sugar
1 3/4 cup all-purpose flour
3/4 tsp kosher salt
1 1/2 cup milk chocolate chips

filling

3 oz cream cheese, room temperature

3 tbsp brown sugar, packed

1/8 tsp kosher salt

1 tsp cinnamon

a couple big pinches of allspice

1 egg yolk

1/2 cup pumpkin puree

Adjust oven rack to lowest position and heat oven to 350º. Butter (or non-stick spray) a 9" x 13" baking pan then line with foil with an overhang so the brownies can be lifted from the pan. Butter or cover with non-stick spray. 

filling Beat the cream cheese, sugar, salt and spices together until combined. Beat in the egg yolk. Mix in the pumpkin until fully combined, set aside.

brownies Whisk cocoa, instant coffee and boiling water together in a large bowl until smooth. Add the unsweetened chocolate and whisk until chocolate is melted. Whisk in butter and oil. (The mix will look curdled and weird, it's hokay.) Add eggs, yolks and vanilla and continue to whisk until smooth and combined. Whisk in sugar until fully incorporated. Add flour and salt and mix in with a rubber spatula until combined. Fold in chocolate. Spread about half of the batter into prepared pan. Grab the filling and drop big spoonfuls over the brownie batter. Pour the rest of the brownie batter on top. Run a knife through the batter a few times to marbleize it. Bake until toothpick inserted halfway between the edge and center comes out with just a few moist crumbs attached, 30 to 35 minutes. Transfer pan to wire rack and cool 1 1/2 hours. Using foil overhang, life brownies from pan. Return to wire rack and let cool completely, about an hour. Cut and serve. Makes 18 brownies.

 

* At least when my future children want to be avocado bats and easter reindeer I will know what is up.

Chocolate Peanut Butter Banana Rice Krispie Squares

"Hello? Is it me you're looking for?" That's me, Lionel Richie beeteedubz, saying sorry. I brought squares to make it up to you! But let me tell you a little story about how these bars came to be. It all started back when this shining ray of light was brought to banana bread for the first time back in the late twentieth century. I'm totally not being dramatic at all.

Banana bread has always been my favourite thing to eat. I can down a loaf and the remaining batter, that was purposely left in the bowl, in less than twenty four hours. It's been done and it is never pretty. It involves a lot of rolling on the ground, staring at a treadmill and then falling asleep. Regardless, we always find our way back to each other. But I'm still always searching for new ways to bake bananas. 

 In my long list of banana recipes to bake, there was this. It contains everything that is right in the world: chocolate, peanut butter and bananas. It's like a rice krispie square on 'roids. In the best possible way.

Chocolate Peanut Butter Banana Rice Krispie Squares
From Bakers Royale (check this site out, it will blow your mind.. and stomach) 

rice krispie square
6 cups Rice Krispies
5 cups marshmallows
2 tablespoons butter
1/2 banana (2.5 oz, approximately ½ of 1 large size one)
1/2 cup creamy peanut butter
½ cup semi-sweet chocolate chips

topping
1 ½ cup mini marshmallows
1 tablespoon butter
½ banana (2.5 oz, approximately ½ of 1 large size one)
2 tablespoons creamy peanut butter
2 tablespoons semi-sweet chocolate chips

To make the squares: Place marshmallows, butter, banana, peanut butter and chocolate chips in a non-stick pan and melt over low heat. Stir to combine. Quickly add marshmallows and Rice Krispies and stir to combine. Press mixture into an 11 x 13 pan. Set aside.
To make topping: Place marshmallows, butter, banana and peanut butter in a non-stick pan and melt over low heat. Stir to combine. Pour topping over Rice Krispie mixture. Melt chocolate and pour small dots of it throughout the topping. (Or be a dork like me and mix the chocolate into the topping.) Using a knife gently pull it through the chocolate dots to create a swirl pattern. Chill in the refrigerator for at least 2 hours fo the topping to set. Makes 24 bars.

 

Hot Fudge, Peanut Butter and Caramel Bars

How to turn twenty: 1. Lie around all day, doing nothing, in various locations around your home like your bed, deck, kitchen floor, etc. 2. Bake something from one of your many cookbooks because that's why you bought them and it is getting pretty ridiculous that half your room is covered with them. But this is just a theory. 3. Try White Russians on for size, Big Lebowski style. Get a little too loopy, Big Lebowski style. Wear your Big Lebowski shirt that your awesome big brother got you, Big Lebowski style. 

Finally step 4. Pay the consequences for taking step three too seriously but reap the benefits of accomplishing step two. How I will miss these four steps as university starts today and drinking White Russians in class is frowned upon. Maybe if they are disguised as iced lattés, it could work. Only joking! ..unless you agree in which case I'm totally serious. Kidding (?)

These would be amazing if they were dipped in a White Russian. Last drink reference, promise. These bars are pretty glorious themselves. They have all of the key ingredients of a Peanut Buster Parfaits from DQ minus the ice cream. If you throw a scoop of ice-cream on top, you got yourself a deal. One key thing here, which isn't necessary but actually is, is the caramel. This caramel. It truly makes everything and anything better. It would even be good in a White Russian (don't fight it.)

Hot Fudge, Peanut Butter and Caramel Bars
Adapted from beloved Buns In My Oven and Martha Stewart's fudge sauce

base
1/2 cup butter, softened
1 cup sugar
3 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt 
hot fudge sauce*  
1/4 cup heavy cream
1 1/2 tbsp corn syrup
3 ounces semisweet chocolate, finely chopped
rest of the top
1/2 cup peanut butter (chunky it up)
1/2 cup caramel sauce*
1 cup dark brown sugar

Preheat oven to 350 degrees. Line a 9x13 (I did two 8 x 8 inch pans) baking dish with parchment. In the bowl, cream together the butter and sugar until light and fluffy. Add 1 whole egg and the yolks of 2 eggs. Set aside the egg whites for the topping. In a small bowl combine the flour, baking powder, and salt. Add to the butter mixture and beat until fully incorporated. Spread the batter in the prepared baking dish. It will be thick, so just use your fingers to smoosh it all around the pan. 

Combine heavy cream and corn syrup in a medium saucepan and place over medium heat. Cook until bubbles barely break the surface. Remove from heat. Add chocolate and whisk until melted. Measure out 1/2 cup of the hot fudge sauce (there will be extra) and place it in a separate bowl. Add the peanut butter and mix until fully combined and is a pourable consistency.

Pour over the batter in the baking dish and spread to cover. Pour the caramel over as well. Beat the 2 egg whites until stiff peaks form. Fold in the brown sugar gently. Spread this over the hot fudge and peanut butter. Bake for 30 minutes or until the top is golden brown and the bottom crust is cooked through, but not crunchy. Cool and then cut into bars and serve. Makes about 32 squares.

* You can totes use store bought fudge sauce but why do that? And homemade caramel sauce is the bomb too. Do it up.

Peach and Lime Cream Crumb Bars

Hey good lookin'. No I'm talking to you, not the crumbly bars. Yeah this sounds creepy. Yeah, it's been a while.. but I come bearing goods! Fine, they were made out of default because a certain someone (Bacon) purchased four limes for four beers not realizing that each beer doesn't need a whole lime. Oh and hotels do not provide knives.

It seemed pretty inappropriate for me to make myself a drink filled with fresh limes and sweet vodka on a Tuesday morning. Sitting there defeated, it hit me and I hit the butter. One of my favourite summer recipes came from my friend's Mum, a friend of a friend one could say, who took it from Fine Cooking. A few switch ups later, these were born.

Give into summer and let your house smell of juicy peaches.

Peach and Lime Cream Crumb Bars
Adapted from Fine Cooking

8 oz. (1 cup) salted butter, softened; more for the pan
13-1/2 oz. (3 cups) all-purpose flour
1-1/2 cups old-fashioned rolled oats (not quick oats)
1-1/3 cups packed light brown sugar
1 tsp. kosher salt
1 tsp. baking powder
1 large egg, separated
14-oz. can sweetened condensed milk
1/2 cup fresh lime juice
2 tsp. grated lime zest
3 cups room-temperature peaches, sliced into 1/4 inch wedges then sliced into 1/4 inch pieces, pat some of the juice away

Position a rack in the center of the oven and heat the oven to 350°F. Line a 9x13-inch metal baking pan with foil, leaving a 1-inch overhang on the ends. Lightly butter the bottom and sides of the foil. In a large bowl, combine the flour, oats, sugar, salt, and baking powder. Using your fingers, blend the butter completely into the flour mixture. Transfer 2 cups of crumb mixture to another bowl and reserve for the topping. Blend the egg white into the remaining crumbs and then press the mixture into the bottom of the pan to form a level crust. You can tamp it with the bottom of a measuring cup to even it out. Bake the crust until it starts to form a dry top, 10 to 12 minutes. Meanwhile, in a medium bowl, whisk the condensed milk, lime juice, lime zest, and egg yolk. Let this mixture stand for 5 minutes; it will begin to thicken. Sprinkle the peaches evenly over the hot crust and then drop spoonfuls of the lemon mixture over the blueberries. Spread gently with a spatula to distribute a little more evenly, but take care not to crush the berries; it’s fine if the lemon mixture isn’t perfectly even. Bake until the lemon mixture just begins to form a shiny skin, 7 to 8 minutes. Sprinkle the reserved topping over the lemon-blueberry layer, pressing the streusel between your fingers into small lumps as you sprinkle. Bake until the filling is bubbling at the edges and the topping is brown, 25 to 30 minutes. Let the bars cool in the pan on a rack until just warm, about an hour. Carefully lift them out of the pan using the foil overhang and transfer to a wire rack to cool completely. Remove the foil and cut into 24 bars when cool. The bars may be stored at room temperature for a few hours but otherwise should be kept in the refrigerator. Makes 24 bars.

S'more Rice Krispie Squares

You know quite a bit about me. After all, this blog is a written outlet of my life and the things that get baked up along the way. But what about you? If you are anything like me, you scour the internet for new recipes from your favourite blogs. You love baking at any hour of the day. You jump from blog to blog reading and watching until you force yourself to do something slightly more productive but think "screw that." But these are just assumptions.

Tell me about you. Let's start with something easy. Do you have a movie that you know like the back of your hand?

S'more Rice Krispie Squares

These are so easy and the perfect way to hit up some s'mores.. all day.

3 cups large marshmallows

1 heaping tablespoon butter

2 tsp vanilla

3 cups rice krispies

1 cup graham crackers, broken into coarse pieces

1 cup milk chocolate chips

Butter a 8 x 8 inch square pan. In a large, microwave-safe bowl, place the marshmallows, butter and vanilla in the microwave until the marshmallows begin to soften, about a minute. Mix with a spatula and microwave for another minute until the marshmallows are fully melted. Add the rice krispies until just mixed together. Add the graham cracker chunks and chocolate chips to combine. Press the mixture into the prepared pan. Allow to cool and devour. Makes 16 smaller squares.

P.S. My brother thinks these are ridiculous.

(Vegan) Caramel Rocky Road Bars

I am immobile. For the first time in two years I attempted the Grouse Grind. Along the way I told my brother he had four options. 1. I turn around, 2. I go in to cardiac arrest, 3. He pushes me off a cliff to end my misery or 4. I trek out into the forest to find a bear to maul me and I put myself out of misery. Did I mention that I hate hiking? 

By the end though it was as if my body was so numb with pain and rain that I felt like Rambo coming out of that forest. I told my brother he should have carried me around the corner with blood on his cheeks and a bandanna on his head to impress our Paps. He did not think this was a brilliant idea. Stupid logic always ruins great ideas. These bars were a great idea to devour post-hike-that-nearly-murdered-me. This photo looks like a chocolate caramel burial ground. And I mean that in the best possible way. These bars are so chewy and get way better two to three days later. But I unfortunately only had one square left that was hidden after three days so good luck with that.

(Vegan) Caramel Rocky Road Bars

Adapted from Alice Medrich

1 2/3 cup all-purpose flour

1 cup plus 2 tbsp sugar

1/4 cup + 2 tbsp natural cocoa powder

1 tsp baking soda

1/4 tsp kosher salt

1 cup cold water

1/4 cup vegetable/canola oil

1 tbsp distilled vinegar

2 tsp vanilla

6 ounces (dairy-free to be vegan) milk chocolate chips

1 cup coarsely chopped pecans

1/2 cup (vegan) quartered chewy caramels

15 marshmallows, quartered

Preheat oven to 350º. Line a 9 x 9 pan with foil and butter and flour it. Whisk the flour, sugar, cocoa powder, soda and salt in a large bowl. In a smaller bowl combine the water, oil, vinegar and vanilla. Pour the liquid mix over the flour mix. Mix with a spatula until just smooth. Fold in half the chocolate, half the pecans and all the caramels. Scrape the batter into the pan evenly. Distribute the marshmallows over the top with the cut sides up. Press slightly into the bars. Sprinkle the remaining chocolate and nuts over top. Bake for 20 to 25 minutes until the batter no longer jiggles when nudged. Cool on a rack. Lift the edges of the foil to transfer to a cutting board. Slide a metal spatula underneath the bars to remove the foil.  (I clearly did not do this. I just cut and devoured as I went.) Cut into squares. Serve warm or at room temperature. Keep in an airtight container for 3 days. Makes sixteen squares.

Oatmeal Bars

"I'll be bawk." Annnnnnd I'm back. Sorry for leaving you high and dry but I was out of the country. The continent for the matter. For the past six weeks I was in Europe. You probably couldn't tell because of the frequent posts and because of my high level of stealthness. But near the end of the trip things were winding down and then coming home was a hassle so blogging fell to the side lines. But I'm bawk and with oatmeal bars to top it off. 

I will tell you all about my trip next time but for now there are more pressing matters. These bars. These were on my mind before I left but due to time constraints they weren't made until I returned. It's the stuff dreams (mine anyways) are made of. Were talking caramel, chocolate and peanut butter. Ho baby. Welcome home.

Oatmeal Bars

A near twin of Martha's recipe

48 soft caramel-candy cubes
1/2 cup heavy cream
2 cups old-fashioned rolled oats
2 cups all-purpose flour
1 cup packed light brown sugar
3/4 teaspoon baking soda
1 teaspoon kosher salt
10 ounces (2 1/2 sticks) unsalted butter, cut into small pieces
1 cup milk chocolate chocolate chips 

1 cup peanut butter chips

 

Preheat oven to 350º. Coat a 9-by-13- inch baking pan with cooking spray. Line with a 9-by-21-inch sheet of parchment paper, leaving a 2-inch overhang on each short side. Put caramels and cream in a small saucepan; cook over medium heat, stirring occasionally, until caramels are melted, about 5 minutes. Let cool. Stir together oats, flour, brown sugar, baking soda, and the salt in a large bowl. Blend in butter with a fork or your fingertips until mixture resembles coarse meal; press half of mixture onto bottom of lined pan. Bake until just set and starting to color around edges, about 20 minutes. Let cool in pan on a wire rack 5 minutes. Sprinkle crust with chocolate chips; drizzle with caramel mixture. Top with remaining crumb mixture. Bake until pale golden, 20 to 25 minutes. Let cool completely in pan before cutting into squares. Makes 24 squares.

Toasted Coconut Rice Krispy Squares

My brothers do not like coconut. They like it in certain cookies were it is subtle but when it is straight coconut, it is a no go. But since my friends love coconut, they are a great outlet for my coconut lovin'. The PLL (Pretty Little Liars) finale was not to long ago and I brought these babies along. That finale was awful. Every story line was not concluded and everything was a straight mess. I mean come on. Normally the show concludes one issue and begins another (See vampire diaries, daws, etc.). Sweet heavens, kill me now.

Apologies. It was late, they weren't going to last until the morning and the camera was in Mexico (long story).

I clearly have a poor choice in TV shows but why fight it when one can embrace it. The worst of it was is when we ran to the computer to see when the series would start again we freaked out that weren't going to be home. Because we would be in Europe. We took a step back at that point and realized we were morons and then our minds shifted to how excited we were for Europe. Oh, if I only had a life. (Imagine that being sung Wizard of Oz style.)

Toasted Coconut Rice Krispy Squares

1/2 cup sweetened shredded coconut

3 tbsp butter

5 cups marshmallows

1 tsp vanilla

4 cups rice krispies

Preheat the oven to 350º. Butter a 8 x 8 pan. On a baking sheet, spread out the coconut. Bake the coconut for 3 to 4 minutes, tossing halfway through. Do not leave it unattended as it can burn in a heartbeat. While the oven is heating up, place the butter in a small saucepan over medium heat. Stir occasionally until brown bits begin to form on the bottom. Remove from heat. Place the marshmallows in a bowl big enough to fit in the microwave. Microwave the marshmallows for about 30 seconds, until they start to melt. Add the butter. Stir around and microwave for another 30 seconds or until the marshmallows are completely melted. Stir in the vanilla. Stir in the rice krispies until fully combined. Press into the prepared pan. Sprinkle the coconut on top and press into the bars. Allow to set, if you can, and dig in. Makes 16 bars.  

Maple Pecan Bars

An Ode to Pecans by Me:

Pecans are amazing

I love them in baking

They're perfect for grazing

My heart they are shaking

I am not an English major, don't worry. The poem does not make complete sense but neither does love so take that. Sorry, pecans change me. The story of how these bars came into being: Mornings are not my thing. I'm known for being silent and ready to kill during the first two hours post wake-up. During this anger period one morning, I calmed myself by baking these babies. Baking makes me happy.. unless it goes wrong then all beware my wrath.

Since pecans are one my favourite things, it was the natural choice to brighten my day. I was completely surprised when my little cousin loved these. For some reason it is my belief that all children hate nuts. I did, my baby broha still does and even my big brother too. Limited references granted but it still surprises me. Anyways, if you love pecans these are for you. There are pecans in the crust and halves and whole pecans on top. That's right.

Maple Pecan Bars
Adapted from an old Pillsbury recipe

crust
1 1/3 cup flour
1/2 tsp baking powder
1/3 cup butter, softened
1/2 cup dark brown sugar, firmly packed
1/3 cup pecans, toasted and finely chopped
topping
2 eggs
3/4 cup maple syrup
1/4 cup dark brown sugar, firmly packed
3 tbsp flour
1 1/2 tsp maple (or vanilla, depending on your preference) extract
1 tsp kosher salt
1 cup pecans, halved and whole

crust Preheat the oven to 350º. Butter a 9 x 13 inch pan. Sift together the flour and baking powder. In a separate bowl beat together the butter and brown sugar. Add the flour mix and combine until it is like fine sand. Use your hands to get it all together. Toss in the pecans. Press into the bottom of the pan. Bake for 8 minutes.

topping While the crust bakes, whisk the eggs until foamy. Add the maple syrup, brown sugar, flour, vanilla and salt until combined. Stir in the pecans. Pour over the hot crust. Bake for 25 minutes, it will set once it is completely cooled. Makes 24 bars.

Browned Butter Hazelnut Blondies

This Summer is going to be legendary. Actually it will technically be this Spring. Enough of the technicalities, back to the awesomeness. Two of my bromigos and myself are going to Europe baby! It's been planned for a bit now but today seemed like a good day to mention it. I've been a few times before but never with my friends on our lonesome. 

Why today did I mention this? For some odd reason blondies seem like a American dessert. Yet when I think of hazelnuts, I think of Europe. Yes that is odd but hazelnuts is in Nutella which is eaten a lot over there and hazelnuts are in Ferrero Rochers which sound European. Therefore when I added the hazelnuts it made this American dessert transform into something European. A solid analysis if I may say so myself.

Browned Butter Hazelnut Blondies
Adapted from Martha

blondies
1/3 cup butter
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
1 3/4 cups packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1/3 cup hazelnuts, toasted, skins rubbed off with a kitchen towel, and chopped 

2/3 cup milk chocolate chips

Preheat oven to 350 degrees. Butter an 8-by-11-inch baking pan*. Line with parchment paper. Butter parchment. Melt butter in a sauce pan over medium heat and stir occasionally until brown bits start to form at the bottom. Remove from heat. Whisk flour, baking powder, and salt. Beat butter and sugar until combined. Beat in eggs and vanilla. Add flour mixture, and stir until combined. Stir in hazelnuts and chocolate chips. Press dough into pan. Bake until a toothpick comes out with a few moist crumbs, about 25 minutes. Let cool 15 minutes. Cut into squares. Serve with additional Nutella. Blondies can be stored in an airtight container up to 2 days. Serves 24.

* Who has an 8 x 11 pan? I used a 8 x 8 pan and a loaf pan. I reckon an 9 x 9 would be better.

Salted Chewy Brownies

Have I mentioned I like salt? Seriously, it is dangerous. Granted putting salt on desserts is the hip thing right now but it doesn't make it any less valuable! It simply proves how awesome it is. That is why I always use kosher salt in baking (except below) because you can actually taste it. 

These were great. Chewy but not raw fudgy. Nor were they cakey and dry. They are great but so is everything that comes from The Test Kitchen. Ugh. This isn't related to brownies but if you watch Dawson's Creek, read on. Pacey Witter is love. Joey and him should get married and have lots of babies. And Dawson should go jump off a cliff. Season four better turn things around.  

Salted Chewy Brownies

Adapted from America's Test Kitchen Magazine March & April 2010

1/3 cup Dutch-processed cocoa
2 tsp instant coffee
heaping 1/2 cup boiling water
2 ounces unsweetened chocolate, very finely chopped
1/4 cup (1/2 stick) unsalted butter, melted
1/2 cup + 2 tbsp canola oil
2 large eggs
2 large egg yolks
2 tsp vanilla 
2 1/2 cups sugar
1 3/4 cup all-purpose flour
3/4 tsp table salt*
1 1/2 cup milk chocolate, roughly chopped 
1 cup pecans, toasted and roughly chopped (optional)
1 tsp fleur de sel

Adjust oven rack to lowest position and heat oven to 350º. Line a 9" x 13" baking pan with foil with an overhang so the brownies can be lifted from the pan. Coat with non-stick spray. Whisk cocoa, instant coffee and boiling water together in a large bowl until smooth. Add the unsweetened chocolate and whisk until chocolate is melted. Whisk in butter and oil. (Mixture may look curdled.) Add eggs, yolks and vanilla and continue to whisk until smooth and combined. Whisk in sugar until fully incorporated. Add flour and salt and mix in with a rubber spatula until combined. Fold in chocolate and pecans (if using). Scrape batter into prepared pan. Sprinkle the fleur de sel over top. Use all of it, if not more than 1 tsp. Bake until toothpick inserted halfway between the edge and center comes out with just a few moist crumbs attached, 30 to 35 minutes. ** Transfer pan to wire rack and cool 1 1/2 hours. *** Using foil overhang, life brownies from pan. Return to wire rack and let cool completely, about an hour. Cut into 2-inch squares and serve.

* It killed me not to use kosher and I don't think the table salt made a difference. Kosher would work as well.

** My brownies were finished after 28 minutes.

*** If the brownies were baked in a glass pan, remove them from the pan after 10 minutes and allow them to cool completely on a wire rack. Glass pans with continue to cook the brownies if they stay in the pan.

Rocky Ledge Re-vamped

Another favourite bar! Every year these come out of the oven at least once. Every year is different too but this is the best yet. Subtle changes make a big difference I tell yarrr. It is a new year, a new me. The new me is pirate. Anyway, these little changes made them better when they were already the best. Such changes like big instead of little marshmallows, additional peanut butter cups and honey roasted peanuts, chopped chocolate instead of chips, more vanilla, more pan space, more more more. In this case, as with most, less is not more.

 

May I present, the bars to die for, Rocky Ledge Bars.

Re-Vamped Rocky Ledge Bars

Adapted from Martha Stewart Cookies

1/2 cup (1 stick) butter, room temperature, plus more for pan
2 1/4 cups all-purpose flour
2 1/4 teaspoons baking powder
1 teaspoon kosher salt
1 1/2 cups packed dark-brown sugar
3 large eggs
1 tbsp pure vanilla extract
1 cup large marshmallows, quartered
1 cup milk chocolate, coarsely chopped
1 cup white chocolate, coarsely chopped
1 cup mini peanut butter cups, halved

1 cup honey roasted peanuts
1 cup soft caramel-candy cubes, quartered

Preheat oven to 350 degrees. Lightly butter two 8x 8 inch baking pans. Line with parchment paper, allowing a 2-inch overhang on the longer sides. Brush parchment with butter (not overhang). Whisk together flour, baking powder, and salt in a medium bowl. Mix butter and brown sugar until fluffy. Add eggs and vanilla; mix until well combined. Mix in flour mixture until combined. Fold in half of each of the marshmallows, chocolates, peanuts, peanut butter cups and caramels. Divide and spread batter into prepared pans. Scatter remaining marshmallows, chocolates, peanut butter cups, peanuts and caramels on top. Bake until top is golden brown and a cake tester inserted into the center comes out clean, about 25 to 30 minutes. Let cool on a wire rack. Lift out of pan, and transfer to a baking sheet. Refrigerate until set, at least 30 minutes. Remove parchment, and cut each pan into about 16 small or 8 large triangles. Bars can be stored in an airtight container at room temperature up to 1 week. Makes 16 or 32 triangles.

Despite the previous pirate talk, I am not a big new years resolution gal. But I do apologize if these ruin yours.

Lemon Squares

How was your Christmas? It was probably freakin' awesome. Thank gawd Christmas is in the Winter time eh? It would be eight long gray months if there was nothing to brighten it. Pretty sure that was intention, to bring some form of joy during the mess that is Winter. Everyone in the world right now does not want to see or eat any baked goods or anything ultimately sweet related but I shall sacrifice myself to bring more sweetness in the world. That is how noble I am. 

These are my favourite lemon squares. Nothing compares on my standards. They are so bloody lemony, it is not even funny. If you feel the need to step it up even more, which is nearly impossible, add some lemon zest to the crust. They may cause throats to burn in the best possible way. The only way. It is an authoritarian regime around here.

My Favourite Lemon Squares

From Martha Stewart Cookies
 

crust
1 3/4 cups all-purpose flour
12 tablespoons (1 1/2 sticks) butter, frozen
3/4 cup confectioner's sugar, plus more for dusting
3/4 teaspoon kosher salt
filling
4 large eggs, lightly beaten
1/4 cup half and half cream
3 tablespoons all-purpose flour
1 1/3 cups granulated sugar
3/4 cup freshly squeezed lemon juice (about 4 to 6 lemons)
1/4 teaspoon kosher salt 

Preheat oven to 350 degrees. Butter a 9-by-13-inch glass baking dish; line dish with parchment paper. crust Grate butter on a cheese grater with large holes. In a separate large bowl, whisk together flour, confectioners' sugar, and salt. Add butter; stir with a wooden spoon until combined and mixture looks crumbly. Use your hands if necessary. Transfer mixture to baking dish; press evenly onto bottom with your hands. Chill crust in freezer 15 minutes. Bake until slightly golden, 16 to 18 minutes. Meanwhile, make filling: In a large bowl whisk together eggs, sugar, flour, and salt until smooth. Stir in lemon juice and cream. Pour filling mixture over hot crust. Reduce oven temperature to 325 degrees and bake until filling is set and edges are slightly golden brown, about 18 minutes. Let cool completely on a wire rack. Grip paper; lift out dessert, and set on cutting board. With a sieve, dust with confectioners' sugar. Cut into squares. Makes 24 squares.

Overnight (Lighter) Brownies

Now that the painful picture from last post is over and done with, some brownies are in order. I pre-ordered this book because of all the hype and it is clearly worth it after this recipe, Chewy Gooey Crispy Crunchy by Alice Mendrich. I love making stuff ahead of time. For example, yesterday I woke up and popped some brownies in the oven. Then ate them for breakfast. Hot. Perfect, no?

Not only should you buy this book but you should make these. Or at least make the recipe tonight and bake them tomorrow.

Overnight (Lighter) Brownies
By Alice Medrich

1 cup flour
1/4 tsp baking powder
1/4 tsp kosher salt
4 1/2 tbsp butter
1/2 cup + 1 tbsp natural cocoa
1 1/4 cup sugar
2 tsp pure vanilla extract
1 tsp instant coffee dissolved in 1 tsp water
1 egg
2 egg whites
fleur de sel*

Line a 8 x 8 square pan with tin foil so that there is an over hang of about 2 or 3 inches. That way you can lift the puppies out when they are done and less cleaning aka genius. In a small bowl, mix the flour, baking powder and salt together with a whisk or fork and set aside. In a medium saucepan, melt the butter over medium heat until it is sizzling. Remove from heat and immediately add the cocoa. Stir until it is smooth. Add the sugar and mix until it is combined, it will look like really dark brown sugar. It will have cooled down a bit so the eggs don't cook. Stir in the vanilla, coffee mix, egg and egg whites until it is smooth and glossy. Stir in the flour mixture. Pour the batter into the prepared pan and smooth it out evenly. Cover with plastic wrap and let it sit in the fridge overnight or for at least a few hours. When ready to bake, let the pan sit at room temperature for 30 minutes. Preheat the oven to 350º now. Bake the brownies for 15 to 18 minutes until a toothpick comes out with crumbs and thickened batter but not thin and liquidy batter. You do not want to overcook these. Allow the brownies to cool on a wire rack in the pan.** Remove from the pan and slice into 16 squares. These are best right out of the oven or from the freezer, in my opinion.

* The brownies in the photo do not have fleur de sel on them because I gave these ones to my neighbor but the ones I ate were loaded with fleur de sel. I reckon that is very unhealthy all that sodium. But that is why I have really low blood pressure so I can eat buckets of salt.

** I have no self restraint as I have previously mentioned several times, and waited about twenty minutes to remove them from the pan and cut them. Well I ate a brownie while slicing because so much stuck to the knife. But no matter, looks aren't everything, they still tasted great!