SAMOA Brownies

It's Girl Scout Cookie time ~ what's your favorite kind?  Mine is the Samoa: vanilla cookies coated in caramel, sprinkled with toasted coconut and laced with chocolate stripes, so so good!  I thought they'd be so good baked into a rich chocolate brownie too.  So I used a box of Samoa cookies and crumbled them in a food processor and topped the brownies halfway through the cooking process ~ then they just became one, deliciously one :)

Sprinkle Samoa cookie crumbs over brownie batter 1/2 way through the baking time, and gently press in, continue baking remainder of time

 

You can use your favorite brownie recipe or a store bought mix or this great recipe adapted  from "Baked-New Frontiers in Baking"

 

1 1/4 cups flour

1 tsp salt

2 Tbsps dark unsweetened cocoa powder

11 oz bittersweet chocolate chips

8 oz unsalted butter

1 tsp instant espresso gransules

1 1/2 cups granulated sugar

1/2 cup packed light brown sugar

5 large eggs, at room temp

2 tsps pure vanilla extract

1 box of Samoa cookies, crumbled in a food processor, until desired size

 

Preheat oven to 350 degrees.  Line a 9 x 13 " pan with parchment paper and spray with baking spray.  In a med bowl whisk together the flour, salt and cocoa powder.  Put the chocolate, butter and espresso in a large heat safe metal bowl set over a saucepan of simmering water.  Stir occasionally, until the chocolate and butter are completely melted and smooth.  Turn the heat off, but keep bowl over water and add the sugars.  Whisk until completely combined, then remove the bowl from the pan.  The mixture should be just about at room temp.  Add 3 eggs to the mixture and whisk until combined.  Add the remaining eggs and whisk until combined.  Add the vanilla and stir.  Sprinkle the flour mixture over the chocolate mixture, using a rubber spatula, fold the flour mixture into the chocolate mixture until no flour is visible.  Pout the batter into prepared pan and smooth the top.  Bake in center of oven for 15 mins, then remove from the oven and sprinkle crumbled Samoa cookies evenly over top, gently press in.  Rotate pan and return to oven and continue baking 15 more minutes.  Remove from oven and let completely cool on rack, then lift out of pan and cut into squares. 

An alternate delicious method is to reserve 12 cookies from the package for topping the brownies with halfway thru baking, the remaining of the pack crumble in a food processor and mix in the batter:

 

Enjoy!

 

Raspberry Linzer Bars with Sweet Almond Glaze

Juicy fresh raspberries are layered between a buttery sweet crust and topping infused with the bright flavors of  lemon zest, the final touch is a drizzle of almond glaze to make this a decadent Linzer delight!

 

  

Recipe

Crust

3 cups all purpose flour

3/4 cup granulated sugar

3/4 cup light brown sugar

1/2 tsp kosher salt

grated zest of 1 lemon

3 sticks (12oz)  cold unsalted butter, cut into chunks

Filling

4 cups fresh raspberries

1/3 cup granulated sugar

1 1/4 Tbsp cornstarch

Glaze

1 1/2 cups sifted confectioners sugar

5 Tbsps heavy cream

1/2 tsp pure almond extract

 

Line a 9 X 13" pan with parchment paper or aluminum foil and spray generously with baking spray.  Note - for thicker bars prepare in a 9 X 9" square baking dish.  Preheat oven to 350 degrees. In the bowl of a food processor fitted with a metal blade pulse together the flour, sugars, salt and lemon zest.  Add the butter and pulse until blended and a coarse meal.  Place 3/4 of the crust mixture onto the bottom of the pan and press firmly to make an even layer on the bottom and slightly up the sides.  I use the bottom of a 2" metal pie pan for easy pressing (see pic below).  Bake in center of the oven until golden brown, about 15 mins, ~ this is when your house will start smelling so good! Remove from oven and let cool.  Reserve the remainder of crust mixture in the refrigerator.

For the filling, stir together the raspberries, sugar and cornstarch, heat on med and simmer, stirring often, until the sugar dissolves and the berries are juicy but not completely broken down, about 2 mins.  Transfer to a metal bowl and let cool.  Spread the cooled filling over the crust.  Crumble the chilled crust mixture over the filling.  Bake about 25 mins until golden and bubbly.  Let cool completely.

For glaze, in a bowl combine the sugar, cream and extract.  Whisk together until combined.  Place glaze in a piping bag and snip a small opening in the end of bag with a scissor.  Pipe over the top of bars in a crisscross pattern.  Refrigerator until chilled, about 1 hour.  Cut into bars.

  Recipe adapted from Sugar Mama's Bakeshop from book "Home Baked Comfort"

Original Recipe and lots more delicious ones can be found in this book, available here:

http://astore.amazon.com/rosscoubak-20/detail/1616282002

Enjoy!

Summer Berry Pie Bars

It's Berry season, which means time for fresh delicious berry desserts!   This is an easy and versatile recipe, you can use any combination of berries to your liking.  This time I used 1/2 blueberries, and 1/2 strawberries -quartered.  Serve these at your next summer celebration, they will not last long!

 

Recipe:
Crust and Topping ~
1 1/2 cups flour
3/4 cup sugar
pinch of salt
1 1/2 sticks cubed cold unsalted butter
Filling ~
3 cups fresh berries ~ you can use 1 type or mix any combination of blackberries, blueberries, raspberries, strawberries
2 large eggs
1 cup sugar
1/2 cup sour cream
1/3 cup flour
pinch of salt

Instructions:
Line a 9 X 13" pan with parchment paper up along the sides and spray with baking spray.  Preheat oven to 350 degrees.  Combine the flour, sugar and salt in the bowl of a food processor and process until combined, add the butter and process for 30-60 seconds, until evenly distributed and the mixture is crumbly.  Set aside 1 cup of this mixture for the topping.  Press remaining mixture into the bottom of the pan.  Bake the crust for about 15 minutes or until golden brown.  Let cool.  While cooling make the filling:  Whisk the eggs in a large bowl, then add sugar, sour cream, flour and salt.  Gently fold in the berries.  Spoon the mixture evenly over the crust.  Sprinkle the reserved topping evenly over the filling.  Bake for about 45-60 minutes, until the top is lightly browned.  Let cool, then cut into bars. 
Recipe adapted from:  Blackberry Pie Bars Recipe from the book: "The Pastry Queen"

Original recipe and lots of other great recipes can be found in this book, available in my store:

 

http://astore.amazon.com/rosscoubak-20/detail/1580085628

Enjoy!

Snow Capped Cocoa Brownies

I was inspired by the recent snow blizzard of 2013 to come up with a fun winter themed dessert .  We had almost 3 feet of snow here on Long Island and were snowed in for a couple days which = plenty of time to bake and down time with my family :).  I had some extra boxes of Snow-Caps ~ little semisweet chocolate morsels covered in white non-pareils candies ( love these)  and thought these would be great as a  topping for rich cocoa brownies, and they were!  Enjoy these with hot cocoa or a glass of milk :)

 



Recipe:
1 1/4 sticks unsalted butter
 1 1/4 cups sugar
3/4 cup plus 2 Tbsps unsweetened cocoa powder (I used dutch processed)
1/4 tsp salt
1/2 tsp pure vanilla extract
2 large eggs
1/2 cup flour
1 3.1 oz Nestle Sno-Caps Semi-Sweet Chocolate Nonpareils
Instructions:
Line an 8 " baking pan with aluminum foil, letting the sides overhang.  Spray bottom and sides with baking spray.  Preheat oven to 325 degrees.
Combine the butter, sugar, cocoa and salt in a med heatproof bowl and set it over a pot of barely simmering water.  Stir with a wooden spoon until butter is melted and the mixture is smooth.  Remove from heat and let cool to a warm temperature.  Stir in the vanilla, then
 add the eggs one at a time and stir with the spoon vigorously after each.  When well blended add the flour and stir until blended and smooth.  Pour into pan and spread evenly.  Bake for 12 minutes, then remove from oven and sprinkle Sno-Caps over.  Continue baking for another 10-15 mins until a toothpick comes out slightly moist with batter.  Let cool completely.  Then lifting by edges of aluminum foil, pull out of pan.  Cut into 16 squares.

Enjoy!

So Good Brownie Tarts

These brownies are fudgy and delicious, they are so good and easy ~ one bowl prep!  I made them in these individual tart pans to fancy them up for Valentines, and decorated them with Valentine M and M's and Valentine stencils   They can be made in a pan as well and cut into squares.

4 1 oz unsweetened chocolate baking squares
3/4 cup unsalted butter (1 1/2 sticks)
1 1/2 cups granulated sugar
1/2 cup firmly packed light brown sugar
4 large eggs, room temp
1 cup flour
1 tsp pure vanilla extract
1/8 tsp salt
Preheat oven to 350 degrees.  Spray 2 4 cavity tart pans with baking spray, or line a 9 X 13 " pan with aluminum foil overhanging the sides, and spray with baking spray.  
Microwave chocolate squares and butter in a large microwave-safe bowl at high 1 1/2-2 mins - stirring at 30 second intervals, until melted and smooth.  Whisk in sugars.  Add eggs, 1 at a time, whisking just until blended after each.  Whisk in flour, vanilla and salt.  For individual tarts I scooped 1 1/2 icecream (40z) scoops into each and smoothed top.  Or pour batter into 9 X 13" pan and smooth top.  If desired top with Valentine colored M & M's or sprinkles.  Bake tarts for about 20 mins, or until toothpick comes out with a few moist crumbs - you don't want to overbake or you'll have a hard brownie.  For the pan bake about 40 mins or until toothpick comes out with a few moist crumbs.  Let cool on wire rack, then lift out of pans.  Decorate with Valentine stencils, covering tart and sprinkling powdered sugar over.
Recipe adapted from Southern Living

Or drizzle them with chocolate and top with berries

I used these stencils, available here:

http://astore.amazon.com/rosscoubak-20/detail/B004I1L1RI

And these tart pans, available here:

http://astore.amazon.com/rosscoubak-20/detail/B003W0UW30

Enjoy!

German Chocolate-Pecan Pie Bars

The first fall issue for Southern Living Magazine is always a great one, and this one might be their best.  I flagged so many recipes including: the Mini Bourbon and Cola Bundt Cakes, lots of great apple recipes ~ Caramel Apple Ice-Cream Tarts and Caramel Apple-Brownie Cheesecake.  But the first one I had to try was toward the back of the magazine - the best for last ~ German Chocolate Pecan Pie Bars, I was sold by the name alone, but the picture is amazing.  And this recipe gave me the perfect opportunity to try my new Rodelle Gourmet Baking Cocoa for the chocolate shortbread crust!  These flavor combinations make for quite a rich, sweet, chocolaty and nutty bar!  

Recipe
3 cups pecan halves and pieces
1 3/4 cups flour
3/4 cup powdered sugar
3/4 cup cold butter, cubed
1/4 cup Rodelle Gourmet Baking Cocoa
1 1/3 cups semisweet chocolate chips
3/4 cup cup packed brown sugar
3/4 cup light corn syrup
1/4 cup butter, melted
3 large eggs, beaten
1 cup sweetened coconut
Preheat oven to 350 degrees.  Bake pecans spread out in a single layer on pan for 8 mins, stirring halfway through.  Line the bottom and sides of a 13X9 pan with aluminum foil, then spray with baking spray.  Pulse flour, powdered sugar, butter and cocoa in a food processor about 6 times until mixture resembles coarse meal.  Press mixture on bottom and 1/4 inch up sides of prepared pan.  

Bake at 350 for 15 mins.  Remove from oven and sprinkle chocolate chips over crust, let cool completely about 30 mins.

Whisk together the brown sugar, corn syrup, melted butter and eggs until smooth.  Stir in the coconut and toasted pecans.  Spoon and spread mixture onto prepared crust.

Bake at 350 for 20 to 25 mins or until golden and set.  Cool completely on a wire rack.  Lift bars using ends of foil as handles.  Cut into squares with a serrated knife.  Store in an airtight container.
Recipe source:  Southern Living Sept 2012 Magazine

Yum, these were good, so rich they would be good ala mode with vanilla icecream too :)

You can find Rodelle's delicious baking cocoa here:

http://astore.amazon.com/rosscoubak-20/detail/B0042M7PS2

Enjoy !

Lemon Bars 3 Ways

Yummy lemon bars - sweet and tart lemony filling with a tender buttery crust, made even better with whipped cream and berries!

 

Or simply dusted with confectioners sugar

 

Cut into a heart shaped with a cookie cutter and topped with raspberries



My favorite lemon bar recipe can be found here and in this Barefoot Contessa book, amongst many other great recipes:

http://www.foodnetwork.com/recipes/ina-garten/lemon-bars-recipe/index.html
http://astore.amazon.com/rosscoubak-20/detail/0609606441

Southern Pecan Pie Bars

I love pecan pie and making it into a bar form makes it fun and even easier to eat :)  Here's two great versions and their recipe sources (sorry - I do not have permission to share these)
These thick rich and gooey bars above are a knock out version of the pecan pie in a bar!  The recipe source is from the book "Desserts from the famous Loveless Cafe" Simple Southern Pies, puddings, cakes, and cobblers from Nashville's Landmark Restaurant.  I got this book for Christmas and am loving all its country style goodies :)  Next on my list to make from this book is the Chocolate Cookie-Peanut Butter Pie and Strawberry Cupcakes.  Check out the book here:

http://astore.amazon.com/rosscoubak-20/detail/1579654347


Another great pecan pie bar is from Taste of Home recipes, they are a little less dense and have more of the gooey texture like a pie, the recipe can be found in book below ~ Taste of Home Church Supper Desserts:

http://astore.amazon.com/rosscoubak-20/detail/0898218381

Enjoy!

Oreo Brownies

I've loved Oreo cookies for as long as I can remember.  I don't indulge too much as an adult now but I do love to add them in to recipes, and adding them to brownies sounded like a match made in heaven.   So I took an already great brownie recipe -Barefoot Contessa's Outrageous Brownies tweaked it just a bit and added Oreos to it.   This is a moist and flavorful brownie you will love!!!!  Sorry about the little blur in the corner, must have got butter on the lens ;)

You can use your favorite brownie recipe or a store bought mix for this recipe,
Here's where you can find the recipe for Barefoot Contessa's brownies, I halved the recipe to have it fit in a 9X13 pan
http://www.foodnetwork.com/recipes/ina-garten/outrageous-brownies-recipe3/index.html

3/4 - 1 cup Oreo cookie pieces, 1 tsp flour
A few Oreo cookies broken up for topping

Line a 9 X 13"baking sheet with parchment paper and spray with baking spray.  Preheat oven to 350 degrees.  Prepare your brownie mixture.  Toss the cookie pieces with 1 tsp flour and fold into the batter.  Pour batter into baking sheet.
Bake for 15 minutes, then top and press in cookie pieces.  Bake for about 10-15 mins more or until toothpick comes out clean.  Let cool then cut into squares.

Enjoy!

Raspberry Crumble Bars

These are my 2nd Raspberry Bars, a bit of a different recipe then the crumb one.  This one is  with oatmeal and pecans and has a little more texture a little less butter crumb.  It also is much easier and less prep because 1 mixture is used for both the crust and crumble.  They are both really good.   You can substitute other fruit preserves like blueberry, strawberry or peach too!  

 

Recipe
2 sticks unsalted butter, room temperature, sliced into squares
1 1/2 cups flour
1/2 cup sugar
1/2 cup light brown sugar
1 cup old fashioned oats
1/2 cup finely chopped pecans.
1/4 tsp salt
1 egg
1 cup raspberry preserves


Preheat oven to 350 degrees, spray an 8 in square pan with baking spray
In the bowl of a stand mixer fitted with a paddle, add the flour, sugars, oats, pecans and salt and mix to combine.  Add the butter and egg and beat on low until blended, scraping the bowl as needed, keep beating until mixture resembles wet sand.  Reserve 2 cups of the crumb mixture for the topping.  Spread the remaining mixture on bottom of the prepared pan and use hands to press crumbs evenly into bottom.  Bake until starting to brown about 20 minutes.  Spread raspberry preserves over warm crust, then sprinkle remaining crumb mixture evenly over preserves.   Bake for an additional 30 mins or until preserves are bubbling around edges and top is golden brown.  Cool and cut into squares.
Adapted from Cooks Illustrated

                                                                           Enjoy!

Pecan Treats from the Gourmet Cookie Book

   

Did you know that I liked pecans?  Well I do a lot.   I like them in chocolates, in coffee cakes, in pralines, in pies, in apple desserts, in cheesecakes, in icecream, in bars, in cookies . . . . ok, you get the point :)

When I first got my hands on this cookbook "The Gourmet Cookie Book - The single best recipe from each year 1941-2009", I scoured the pages and flagged about 20 recipes, including: chocolate coconut squares, pecan tassies, mocha toffee bars, strawberry tart cookies, cranberry turtle bars, dutch caramel cashew cookies, 
greek butter cookies, linzer bars, and mini black and white cookies just to name a few - there are so many good ones! Guess what I found from the year 1981?  Cloudt's Pecan Treats!!  They looked like pecan pie bars but are more like a candy, the author describes them this way:  "The enormously rich and nutty squares will remind you of a French nut tart, but they require a fraction of the effort." Needless to say this was the first recipe I tried from this delicious book!  

Recipe
Shortbread crust
1 1/2 sticks unsalted butter, softened
3/4 cup sugar
3/4 tsp salt
1 large egg plus 2 Tblsp lightly beaten egg
2 3/4 cups flour
Pecan mixture
1 1/3 cups packed light brown sugar
1 stick unsalted butter, cut into pieces
1/2 cup lyles golden syrup
1/4 cup half and half
3/3/4 cups chopped pecans
Preheat oven to 375.  Cream together 1/ 1/2 sticks butter with sugar and salt until light and fluffy in a stand mixer fitted with a paddle attachment.  Add the eggs and blend.  Add the flour and mix just until blended.  Press this mixture evenly into a 15 1/2 by 10 1/2 inch sheet pan.  Bake on the middle rack of oven for 15-20 mins, until golden, let cool.
In a large heavy saucepan, combine brown sugar, remaining butter, syrup, and half and half and bring to a boil over medium heat, stirring.  Stir in pecans and let the mixture cool.  Spread this pecan mixture evenly over the shortbread base and bake on middle rack for 15 minutes, or until top is bubbly. Let cool, then cut into 2 inch squares.

Recipe adapted from "The Gourmet Cookie Book"

 

Enjoy!

Book available in My Baking Store:
http://astore.amazon.com/rosscoubak-20/detail/0547328168

Raspberry Crumb Bars

These Raspberry Bars are rich, buttery and crumbly.  Try them with cool whip or vanilla icecream too!

Recipe
Crust
15 Tbsp unsalted butter (1 stick + 7 Tbsp), melted
2 cups flour
Filling
3/4 cup raspberry preserves, mixed smooth with a fork
Topping
1 cup plus 1 Tbsp flour
3/4 cup light brown sugar
8 Tbsp unsalted butter (1 stick), at room temp, cut into small cubes


Preheat oven to 350 degrees.  Line a 9 X 13 " baking pan with parchment paper or aluminum foil, overhanging the sides for easy removal of bars later.  Crust: mix the butter and flour with a fork until combined and forms a dough. 

 Spread crust on bottom of pan, use a large piece of waxed paper to evenly press down crust.

 Bake crust for 15 mins until lightly golden and let cool completely.  Topping: Using a pastry blender, food processor or your fingers, mix together the flour and brown sugar, then cut in the butter until mixture resembles coarse crumbs. 

 Spread the raspberry preserves onto the cooled crust, leaving about a 1/4 in of the crust on edges showing.  Sprinkle crumbs over the preserves ~ it will seem like a lot of crumbs, but get 'em all on there for a nice crumbly top

 Bake for 15 mins or until golden brown.  Allow to cool, then cut with a serrated knife.  Sprinkle with Confectioners sugar if desired.

Enjoy!