Category: Bars

A new kind of cinnamon roll

8/2/2017

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Ingredients:

Dough

1 cup milk
2/3 cup sugar
1 and 1/2 tablespoons active dry yeast (2 standard size packets)*
1/2 cup (1 stick) unsalted butter, softened to room temperature
2 large eggs
1/2 teaspoon salt
4 and 1/2 cups all-purpose flour, plus more for dusting/rolling

Filling

½ cup sugar
¾ cup all-purpose flour
2 Tablespoons nonfat dry milk powder (or dry coffee creamer - do *not* omit)
¼ tsp salt
¼ cup unsalted butter (1/2 stick), cold & cut into 4 pieces
1 teaspoon vanilla extract
½ cup sprinkles (not nonpareils)
6 Tablespoons unsalted butter, softened to room temperature
1 Tablespoon ground cinnamon

Glaze

1 cup powdered (confectioners’) sugar
3 Tablespoons heavy cream
1 teaspoon vanilla extract

Directions:

Make The Dough: In a small saucepan, warm the milk over low heat until lukewarm (no need to use a thermometer, but to be precise: about 95 degrees F). Pour the warm milk into the bowl of a stand electric mixer fitted with the dough hook attachment and manually stir in the sugar and yeast. Cover with a towel and let stand until the yeast is foamy, about 5-10 minutes. Add the softened butter, eggs, and salt. Scrape down the sides and manually stir as needed. Chunks of butter will remain. Gradually add the flour and beat at medium speed until a soft dough forms. Increase speed to medium-high and beat until the dough is soft and supple, about 6 minutes longer. *If you do not have a stand-mixer with a hook attachment, knead the dough by hand in this step.
Transfer the dough to a lightly floured surface and knead it with your hands for about 2 minutes. Form the dough into a ball and transfer it to a lightly greased bowl. Cover the dough and let sit in a warm place until doubled in size, 1 to 2 hours.
Line the bottom of a 9x13 inch baking dish with parchment paper, leaving room on the sides. Turn the dough out onto a lightly floured work surface and, using a rolling in, roll into a 10x24 inch rectangle. I used a ruler for accuracy. Make sure the dough is smooth and evenly thick, even at the corners.
Make The Filling: In a food processor, combine the sugar, flour, milk powder, and salt. Process for 10 seconds. Add the pieces of butter and pulse for 10 more seconds. Add the vanilla over the top and pulse until the mixture is crumbly, about 10 more seconds. Toss in the sprinkles with a fork.
Spread dough with 6 Tablespoons of softened butter and top with cinnamon. Sprinkle 3/4 cup of the cake mix filling overtop. There will be some leftover. See below for suggested uses. Tightly roll up the dough to form a 24-inch-long log. Cut into 15 even rolls (about 1.5 inches in width each). Arrange them in the prepared baking pan, cut sides up. Cover the rolls and let them rise in a warm place until they are puffy, about 2 hours.
Preheat the oven to 400F degrees. Cover the rolls with aluminum foil and bake for about 25 minutes, until they are golden. Transfer the pan to a rack to cool for about 15 minutes.
Make The Glaze: In a small bowl, whisk the confectioner’s sugar, heavy cream, and vanilla until smooth. Add more sugar or cream, depending how thick you want the glaze. Pour glaze over the rolls and serve warm.

Note: It's very important that you measure precise.

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Dark Chocolate Raspberry Pie Bars

6/15/2017

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Prep: Preheat oven to 350F degrees.
Generously spray 9x13 inch baking pan with non-stick baking spray. Set aside.

Ingredients:

1 cup (2 sticks) unsalted butter, softened
2 cups all-purpose flour
1/2 cup packed light brown sugar
1/4 teaspoon salt
1 cup dark chocolate chips
1 cup mini semi-sweet chocolate chips
1 can (14 oz.) sweetened condensed milk
3/4 cup fresh raspberries, semi crushed

Directions:

STEP 1: In a large bowl, using an electric or stand mixer, mix butter until creamy.
STEP 2: Mix in brown sugar, flour and salt continue mixing until crumbly.
STEP 3: Press 1 3/4 cups of crumb mixture into prepared baking pan. Set remaining crumbs aside.
STEP 4: Bake for 10 to 12 minutes or until lightly golden.
STEP 5: While the crust is baking, pour sweetened condensed milk in small sauce pan and add one cup of dark chocolate chips. Stir over low heat until chocolate has melted and mixture is smooth.
STEP 6: Remove crust from oven and pour chocolate mixture over warm crust.
STEP 7: Sprinkle remaining crumbs evenly over chocolate layer. Spoon raspberries over crumb mixture and top with mini chocolate chips.
STEP 8: Bake for 20 to 30 minutes. Let cool before cutting into bars.

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The 12 Days Of Christmas Cookies Day 10

12/21/2015

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Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins

Ingredients

Makes: One 12x16 baking sheet

For the Base

1½ sticks butter (softened, not melted)
½ tsp salt
1¼ cup packed brown sugar
1½ cup flour
3 eggs
½ tsp baking powder
2 tblsp minced crystallized ginger or 1 teaspoon finely grated fresh ginger
1½ tsp vanilla extract
¾ –1½ cups Craisins (dry cranberries)
4 oz. white chocolate chips

For decoration

½ cup Craisins (dry cranberries)
2 oz white chocolate chips

Frosting

4 oz cream cheese
1 teaspoon vanilla extract
3 cups powdered sugar (put only 1½ - 2 cups if you do not like them very sweet)
4 tsp lemon juice (about 1 lemon)

Instructions

Preheat oven to 350F with the rack in the middle. Line a 12x16 inch baking sheet with foil or parchment paper. Set aside.

Make the Base:

Cream together brown sugar, salt & butter. Add eggs & vanilla extract, one egg at a time creaming the mixture in between. Add grated ginger, flour & baking powder and stir everything together. Add Craisins & white chocolate and fold them in. Using wet hands or wet spatula spread the batter evenly in a 12x16 inch baking pan. Bake for about 10 minutes until the middle is baked through. Do not overbake or the bars will be very dry. Allow to cool.

How to make the frosting:

Add the cream cheese, powdered sugar, lemon juice & vanilla extract to a bowl of a mixer. Using a beater or a whip attachment beat/whip everything together until creamy, about 4-5 minutes.
Place the white chocolate in a cup and microwave for about 40-50 seconds in 7-8 increments stirring with a spoon in between, until it just starts to melt. Continue stirring until all chocolate is melted. Transfer it to a ziplock bag and twist the end around the chocolate. When ready to drizzle, snip the end with scissors.

Assemble:

Spread the frosting over the cooled down crust. Sprinkle the craisins on top. Drizzle melted white chocolate on top. Allow the bars to set until the top of the cream cheese frosting is not sticky to the touch, about 2 hours. This will make it easier to cut the bars
Trim the ends of the bars, for even edges. Cut the bars into squares, then cut the squares diagonally into triangles.

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Caramel Creme Squares

9/28/2015

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Ingredients

* 1/2 Cup graham cracker crumbs
*1/3 Cup melted butter
*1/4 Cup sugar
*3 1/4 Cup milk (divided)
* 1 Large tub Cool Whip (divided)
* 1- 3.4 oz. box instant butterscotch pudding
*1- 3.4 oz. instant vanilla pudding
* Caramel syrup

Instructions

Begin by adding graham cracker crumbs and melted butter to a gallon bag. Mix well and then press into the bottom of 9x13 pan.
In a medium bowl, beat cream cheese, sugar and ¼ cup milk until well combined. Fold in one cup Cool Whip and spread over crust.
In a small bowl whisk together butterscotch pudding with 1½ cups milk until well combined and pour over cream cheese mixture. Refrigerate for 5 minutes before doing the next pudding layer.
Once set, whisk together vanilla pudding with 1½ cups milk until well combined and slowly pour over the butterscotch later. Refrigerate for at least five minutes.
Top with the rest of the Cool Whip and refrigerate for 3-4 hours before serving.
Cut into squares and top with caramel syrup. ENJOY!

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A new kind of cinnamon roll

Dark Chocolate Raspberry Pie Bars

The 12 Days Of Christmas Cookies Day 10

Caramel Creme Squares

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Archives

A new kind of cinnamon roll

Dark Chocolate Raspberry Pie Bars

The 12 Days Of Christmas Cookies *Day 10*

Caramel Creme Squares

Categories

Archives

The 12 Days Of Christmas Cookies Day 10