Disaster After Disaster

What happens when you make Divinity for the first time in your life & it doesn't turn out because you didn't whip it enough?? Well, you can't waste it & throw it away, so you try to find some kind of use for it. In my case, I tried to use it as "marshmallows" to make Rocky Ledge bars! How brilliant am I? Well, not so brilliant when it doesn't turn out. The Divinity was a failure because I did not whip it until the gloss/shine was gone & the rocky ledge bars just didn't cut clean. I thought the ratios seemed a little off, there was awfully a lot of filling to flour ratio. Plus I added some nuts & pineapples, so I'm guessing that contributed to a bar that was a little harder to cut. Not sure I'm brave enough to try either one again, but I'm hoping I will. Joe didn't seem to have any problems with his bars? Hmm, sometimes baking just makes you wonder what exactly went wrong!?!?!? Too bad that can be quite difficult to answer at times. Plus I cut the recipe in half, because a 9X13 pan is always too much! I make all these changes, then I complain about it not turning out as anticipated! That's the story of my baking life. :)

Outrageous Caffeine Infused Brownies

These brownies seem to be very very popular. I've made them before following the original recipe - using just chocolate chips & walnuts. This time I had some left over caramel & thought it would be a great addition to this already fabulous brownie recipe. Instead of instant coffee, I used instant espresso & added some cappuccino chips.
Outrageous Brownie Variations:
Tartelette
Culinary in the Desert
Smitten Kitchen

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Outrageous Brownies

1/2 pound unsalted butter (2 sticks)

8 oz + 6 oz semisweet chocolate chips, divided

3 oz unsweetened chocolate

3 large eggs

1 tblspn instant espresso powder

1 tblspn real vanilla extract

1 cup sugar

1/2 cup + 2 tblspn AP flour, divided (1/2 cup for batter & 2 tblspn in the chips)

1 1 /2 tsp baking powder

1/2 tsp salt

1 cup walnuts, toasted & roughly chopped
1/3 cup caramel candy, chopped smaller pieces
1/3 cup cappuccino chips

• Melt together the butter, 8 oz semisweet chocolate chips, & unsweetened chocolate in a double boiler over low heat. Allow to cool.
• Preheat oven to 350F. Line a 9X13 pan with parchment paper, grease & flour. Set aside.
• Stir together the eggs, instant espresso, vanilla & sugar. Stir in the liquid chocolate mixture.
• Whisk together 1/2 cup of the flour, baking powder & salt. Add to cooled chocolate mixture.
  
• Toss the 6 ounces of chocolate chips, nuts, caramels & cappuccino chips with 2 tablespoons flour to coat. Then add to the chocolate batter.
  
• Pour into prepared pan.
• Bake for about 30 minutes, or until tester just comes out clean.
  
• Halfway through the baking, rap the pan against the oven shelf to allow air to escape from between the pan & the brownie dough.
  
• Cool thoroughly, refrigerate well & cut into squares.
• Makes 15 medium sized squares.

**I got to sample some the day after & these are fabulous indeed. I haven't had many brownies, but the texture is perfect, in my opinion. The brownies were not too fudgy & dense, they were the perfect balance of cakey & light, considering the small amount of flour used, with just the right amount of chocolaty. My only complaint?...when the chocolate/sugar hit my teeth, I think I got a slight sugar/caffeine rush! OUCH, I think I have a cavity.

Thanksgiving Cookies I

Pecan Bars/Squares, not sure what the difference is other than maybe how one cuts the cookies? After running into Deb's review of these Pecan Squares, I decided they seemed quite appropriate for Thanksgiving this year. This cookie spread (I, II & III) is for my boyfriend's family...I hope they enjoy it. Unfortunately I won't be able to join him this year, I'll be staying in Dallas to spend Thanksgiving with my family. I heeded Deb's advice & opted to use another shortbread crust recipe. It was hard choosing something, since I lack experience with shortbread, but decided on Nicole's crust, it seemed simple & manageable, therefore lowering my screw-up probability. I had a difficult time deciding between the crust for her Lemon Meringue Bars or her Sour Cream Lemon Shortbread Bars. I would agree with Deb that the zest makes the cookies! I personally love citrus fruit zest. I gave my parents a small sample & they absolutely loved these bars!

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Pecan Bars
Crust:
1 cup AP flour
1/4 cup sugar
1/2 tsp lemon zest

6 tblspns butter, chilled & cut into chunks (freeze for 15 minutes)

Topping:
1 stick unsalted butter
1/4 cup honey
3/4 cup light brown sugar, packed
1/4 tsp lemon zest
1/4 tsp orange zest

1 tblspn heavy cream
8 ounces pecan halves (~1 cup), lightly toasted & roughly chopped

• Preheat oven to 350F. Toast pecans, coarsely chop & set aside. Line bottom of 8-inch pan with parchment paper.
• To make the crust, combine flour, sugar & lemon zest in the bowl of a food processor.
• Pulse in butter until butter is well distributed & the mixture resembles moist sand.
  
• Pour into a 8×8-inch baking dish & spread evenly.
  
• Press down to create a firm, even layer. If necessary, use the bottom of a glass to press down on the crust.
• Bake for 15 - 20 minutes or until edges are slightly golden & set. Allow to cool.
• Meanwhile, for the topping, combine the butter, honey, brown sugar, & zests in a heavy-bottomed saucepan.
• Cook over low heat until the butter is melted, using a wooden spoon to stir.
• Raise the heat & boil for 3 minutes. Remove from the heat.
• Stir in the heavy cream & pecans.
• Pour over the crust, trying not to get the filling between the crust and the pan.
• Bake for 25 - 30 minutes, until the filling is set.
• Remove from the oven & allow to cool.
• Once cooled, wrap in plastic wrap & refrigerate until cold. Cut into bars and serve.

**I think I may reduce the amount of butter for the topping next time. Since I did all sorts of things with sizing down & changing the recipe, the center crust was a little moist & definitely more buttery. I personally would like the center to be drier & more similar to the edges of the pan. Or I may try a different shortbread crust recipe next time.

Peanut Butter

These peanut butter bars are REALLY SIMPLE & delicious to whip up in a jiffy (I didn't even plan ahead & defrost my ingredients). Personally, I think they're better than peanut butter cookies. The texture is chewy, thick, rich & the peanut butter flavor is prominent - although not much is used...this is a great way to use up that small amount of peanut butter leftover. Although I reduced the amount of sugar, it was still a little on the sweet side for my taste since raisins are pretty sweet all on their own. I'm normally not a big fan of raisins, but I find them quite enjoyable when they're cut into smaller pieces, personal preference I guess. Plus I can't tell they're raisins! :)

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Peanut Butter Raisin Bars
1/4 cup creamy unsweetened peanut butter (2 ounces)
1/4 cup salted butter (4 tblspns)

1/2 cup sugar (little less next time)
1 large egg
2 tsp vanilla extract

1/2 cup AP flour
3/4 tsp baking powder

3/4 cup raisins, chopped
dark chocolate chips, for sprinkling

• Preheat oven 350F. Butter & flour 6X9 glass pan, set aside. **It may be wise to line the bottom of the pan with some parchment paper.
• Combine peanut butter & butter in a saucepan over medium-low heat until melted. Allow to cool.
• Add sugar, egg & vanilla extract. Stir to combine.
• Add flour & baking powder.
• Fold in chopped raisins.
• Spread batter into prepared pan & sprinkle the top with some chocolate chips (optional) - press them into the batter slightly.
• Bake for ~25 - 30 minutes, till the top is lightly golden brown & a toothpick inserted in the center comes out clean.
• Allow to cool completely before cutting into bars.
• Makes 8 small bars or 6 large ones.
  

Pumpkin Eater

Inspired by the quickly changing fall weather & Culinary Concoctions by Peabody, I attempted to make gingerbread pumpkin bars. A few ingredient changes made my results look nothing like her bars & probably tasting completely different from the original recipe. Having said that, my results tasted like pumpkin cheesecake pie, sandwiched between two crusts. My boyfriend wasn't a big fan, but after some chilling time in the fridge, I thought they tasted like eating pumpkin pie. It wasn't a chewy cookie he bit into, but still, a mouth full of fall aroma in every bite? Who can complain? Side note: So, expectations were shattered, at least I'm trying out more brown rice flour baking. Come on, pretend to enjoy it even if you didn't want pie! Just kidding, honesty isn't bad, but I am externally motivated. *Hint, hint.*

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Gingerbread Pumpkin Pie Bars
For the bars:
1 cup brown rice flour
1/8 cup tapioca flour
1/4 tsp xanthum gum
3/4 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon
1/8 tsp ground ginger
1/8 tsp fresh grated nutmeg
1/16 tsp ground cloves

8 tblspns unsalted butter, softened (1 stick)
1/2 cup brown sugar
1/8 cup molasses

3 tblspns rolled quick oats

For the filling:
3 ounces cream cheese, softened
7 ounces pumpkin puree
1/4 cup brown sugar
1/2 tsp vanilla
1/4 tsp cinnamon
1/8 tsp ground ginger
1/8 tsp fresh grated nutmeg
1/16 tsp allspice
1 Ener-g egg replacer (1 1/2 tsp, no water) (or cornstarch)

• Preheat oven to 350 & oil 8X8 (or 9X9) glass pan, set aside.
• To make the bars: In a medium bowl, whisk together flour, gum, baking soda, salt, cinnamon, ginger, nutmeg & cloves.
• In a large mixing bowl, beat together butter, sugar & molasses until creamy.
  
• Add dry ingredients & mix just until combined. Reserve 3/8 cup of this mixture & place in a small bowl. Add the oats to the reserved mixture & mix until combined - set aside.
• Scoop the remaining mixture into prepared pan to create bottom layer.

• To make the filling: In a large mixing bowl, beat cream cheese until smooth. Add pumpkin, sugar, vanilla, cinnamon, ginger, nutmeg, allspice & "egg" - mix until combined.
  
• Scoop the mixture over the uncooked base & spread evenly.
  
• Crumble reserved oat mixture over filling.
  
• Bake until the topping is a golden brown, about 25-30 minutes.
  
• Remove from oven & place on a wire rack to cool completely. Refrigerate for at least 1 hour before cutting & serving.
  

**Eat within 2 days, will become soggy with long storage.

Something We Feel Less Guilty Eating!

Sheesh...such high standards & expectations!! How does a girl manage to meet all your healthy requirements & still feel unrestricted & bake up a YUMMY treat? Well, it ain't easy, but with Dreena Burton's help, I managed to put something half way decent together. Coconut Raspberry Squares...these aren't quite a bar & they aren't quite a cookie, I guess it's somewhere in between a granola bar & a fruit breakfast bar/fig newton, except with lots of coconut. My bottom layer didn't come out as thick as I see in her picture, but they tasted good nonetheless...not too rich, not too buttery, not too oily, & not too sweet, just a healthier treat! :)

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Coconut Jam Squares
Bottom Layer:
1 cup flour (1/4 cup spelt flour + 1/4 cup barley flour)
2 tblspns sugar
1/8 tsp salt
2 tblpns oil (butter)

1 1/4 cup flaked coconut, unsweetened

1/4 cup vanilla rice milk
1/4 cup pure maple syrup
1/4 tsp coconut extract
1/4 tsp vanilla extract

Filling:
1/2 cup jam preserves (mixed berries)

Topping:
1/4 cup flour (brown rice flour)
pinch of salt
2 tblspns oil (butter)

1/2 cup rolled oats

• Preheat oven 350F and grease 8X8 pan with butter.
• For the bottom layer: in a medium bowl, add the flour, sugar, salt & butter, use a dough cutter to thoroughly combine. Stir in flaked coconut.
• To the dry mixture, add the milk, syrup & extracts. Stir till just combined.
• Press this mixture into prepared pan, press & flatten down with spatula.
• Spread jam over this layer.
• For the topping: in a clean bowl, use a dough cutter to coarsely combine flour, salt & butter to create coarse crumbs. Add in rolled oats & combine.
• Sprinkle topping over jam/preserves & slightly press down.
• Bake for about 30 minutes till top is light brown & jam bubbling. (Mine didn't bubble, I think the flour absorbed most of the moisture.)
• Remove from oven & allow to cool completely before cutting into squares.
• Makes 9 large squares or 12 - 16 smaller pieces.
  

Easy...No Bake! :)

Nostalgic of childhood snacks...these are chewy, simple & addicting! I got the recipe from Simple Treats. Instead of 6 cups of brown rice crispy, I used 5 & substituted the 6th cup with a mix of coconut flakes, sunflower seeds & dried cranberries. The result was a little too sweet for my taste, so an additional 1 to 1/2 cup of brown rice may have been ok. Plus I used about 3 tablespoons of oil, since that was easier. I don't think I cooked my syrup enough since it didn't end up very thick. As a result, it took a little longer for my treats to harden up, but that was easily remedied by placing them in the fridge. The combo of coco oil & brown rice syrup hardened up quickly. Although I didn't really eat rice crispy treats a lot when I was younger, I still enjoyed this simple no bake snack. I can imagine many variations with additional dried fruits, nuts & chocolate, etc.

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Brown Rice Crispy Treats
2 1/2 tblspns oil (coconut oil)
1/2 cup brown rice syrup
2 tblspns maple syrup
2 tblspns malt barley syrup
1/4 tsp salt

6 cups brown rice crispy cereal ( 5 cups brown rice + 1/3 cup flaked coconuts
1/3 cup sunflower seeds (pumpkin seeds)
1/3 cup dried cranberries)

• Oil/butter an 8X8 pan and put aside.
  
• In a medium saucepan, heat up the coconut/vegetable oil.
• Turn the heat to low & add the syrups & salt. Allow syrup to thicken and darken in color. Be careful as this may burn easily & is very hot.
  
• Pour the syrup into a large oiled bowl.
• Mix & combine the cereal + filling till thoroughly incorporated.
• Pour into prepared oiled pan. Press down to compress cereal.
  
• Allow to cool until hardened, 15 minutes - 1 hour. Refrigerate if necessary.
  
• Make 9 large squares.
  

Vegan Coconut Bars

I've been wanting to try these Vegan Coconut Bars for a few weeks now. They look sooo scrumptious in Karina's picture. Instead of chocolate chips, which have caffeine that we try avoid in the evening, we used carob chips, white chocolate chips & added a whole array of dried fruits & nuts. I agree that these tasted yummy chilled. I want to try this recipe again using slightly less tapioca flour.

Pandan Coconut Agar

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Pandan Coconut Agar
1 package agar powder, telephone brand
6 cups water
granulated sugar, to taste
1 cup pandan water
1 cup coconut milk
1/4 cup shredded coconut, unsweetened

• Dissolve one packet of agar powder with 6 cups of water.
• Bring to a boil & slowly add sugar to taste.
• To make pandan water, take a few pandan leaves & give them a quick rinse. In a blender, blend thoroughly with one cup of water. Sieve out the leaves & remaining should be a fragrant green water.
• Leave the agar liquid on the stove on very low heat. Mix part agar with part pandan/coconut milk.
• Create layers using desired mold. Wait in between layers for agar to slightly harden. Periodically sprinkle in shredded coconut to create a design.
  
• Refrigerate & enjoy when hardened or desired temperature is met.

Chunky Chunks

Yep, straight to the hips... :)
I wanted something that could easily be dumped into one pan and therefore decided to try this recipe I found on Cookie Madness' blog. Although mine didn't look exactly like hers, they still tasted really really yummy. I reduced the sugar and it was still a little too sweet for me. Instead of AP flour, I used a combo of quinoa, oat, & brown rice + arrowroot...this resulted in a chunky crumb dessert instead of bars (brown rice & oat = crumbly results). I added about 1/8 teaspoon baking powder, but will consider omitting this next time (rise & density was not an issue) unless using spelt. As a fun experiment, I want to continue playing around with different types of flours...maybe spelt next time. The edges were a crispy but chewy texture & the center was moist & rich with slightly flaky crisp tops...yummy! The ingredient combo in this recipe yielded a dessert that reminded me of peanut butter cookies & rich pecan pie...not sure if that's an accurate description. With reduced sugar, this would taste really good with vanilla ice cream, the molasses in the brown sugar + the rich flavorful butter reminds me of caramel - dulce de leche? The coconut was definitely an enjoyable bonus feature. My boyfriend & I want to give this another round using different filling combos.

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Chunky Chunks
3/8 cup toasted pecans, roughly chopped
1/4 cup unsweetened flaked coconut

1 ener-g egg replacer (little less than 1 1/2 tsp, lil' less than 2 tblspn warm H2O)
3/8 cup brown sugar (2/8 cup)
4 tblspn butter, melted & cooled (3 1/2 tblspn)
1 tsp vanilla extract (lil' less)

3/8 cup flour (2/8 oat & quinoa, 2 tsp arrowroot + 7 tsp brown rice)
1/4 tsp baking soda
1/8 tsp baking powder (omit)
1/8 tsp salt

1/2 cup white chocolate chips

• Preheat oven to 325F. Prepare small square/rectangle pan by lining with parchment paper (I used my 6X9 glass pan).
• Toast pecans and halfway through add coconut. Done when coconut has slightly brown edges and pecans smell fragrant. About 5 - 10 minutes total. Allow to cool completely.
  
• In a medium bowl, whisk together "egg" & brown sugar. Add butter & vanilla, mix well.
  
• In separate bowl, combine flour, soda, powder, salt & whisk together; stir into wet ingredients.
• Incorporate pecans, coconut & chocolate chips into batter.
• Spread evenly in pan & bake for about 30 minutes, till toothpick comes out with moist crumbs. Allow to cool completely on wire rack.
• Makes 4 large squares/rectangles.