Showing posts with label Cookies and squares. Show all posts
Showing posts with label Cookies and squares. Show all posts
Today is the Toddster's Birthday. He requested a fruitcake for his birthday. That is his favourite of all cakes. He's just an old fashioned guy with old fashioned tastes.
No chocolate fudge cakes for him . . . no Victoria sponges . . . no raspberry celebration cakes. Just a plain old fruit cake and he's a happy camper.
This is the second dessert I made the other day when I had the Sister Missionaries over and let me tell you . . .
This is the second dessert I made the other day when I had the Sister Missionaries over and let me tell you . . .
I got plenty of oohs and ahhs over these too. Blackberry Pie Squares. Scrumdiddlyumptious!
Picture this . . . a buttery shortbread cookie type of base . . . topped with fresh blackberries . . . topped with a rich sour cream filling . . .
Picture this . . . a buttery shortbread cookie type of base . . . topped with fresh blackberries . . . topped with a rich sour cream filling . . .
and a final topping of the shortbread mixture, crumbled this time . . .
baked until the whole thing melds together in a fabulously moreish bake . . .
baked until the whole thing melds together in a fabulously moreish bake . . .
crisp on the bottom, rich and fruity in the centre, short and crumbly on top . . .
I'll just have a smidgen you tell yourself . . . just a tiny little square . . . and then . . .
You cut yourself another little square . . . and then just a tiny sliver . . . and then you sneak down the stairs at two in the morning and you cut yourself a tiny bit more . . . because . . .
YOU JUST CAN'T LEAVE IT ALONE! It's that good. Yessum! And you are asking yourself . . . who ate all that cake?
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I'll just have a smidgen you tell yourself . . . just a tiny little square . . . and then . . .
You cut yourself another little square . . . and then just a tiny sliver . . . and then you sneak down the stairs at two in the morning and you cut yourself a tiny bit more . . . because . . .
YOU JUST CAN'T LEAVE IT ALONE! It's that good. Yessum! And you are asking yourself . . . who ate all that cake?
Trust me when I tell you that you are really, REALLY going to enjoy these scrumptiously delicious bars. Resistance is truly futile!
Blackberry Pie Bars
Yield: 16
Prep time: 15 MinCook time: 55 MinTotal time: 1 H & 10 M
Delicious bars with a buttery crumb base and topping, stogged full of beautiful black berries and a sour cream filling. The topping is lightly spiced with cardamom and cinnamon.
Ingredients
For the base and crumb topping:
- 210g of plain flour (1 1/2 cups)
- 165g of sugar (3/4 cup)
- 1/8 tsp salt
- 6 ounces of unsalted butter, very cold, cut into cubes (3/4 cup)
- you will also need 1/2 tsp ground cinnamon and 1/4 tsp ground cardamom
For the filling:
- 2 large free range eggs
- 225g of sugar (1 cup)
- 60g of dairy sour cream (1/2 cup)
- 35g plus 2 TBS plain flour (1/4 cup plus 2 TBS)
- pinch salt
- 450g of blackberries (16 ounces or 1 pound)
Instructions
- Preheat the oven to 180*C/350*F/ gas mark . Line an 8 inch square baking pan with some baking paper, leaving an overhang. Spray the baking paper with non-stick spray.
- Put the flour, sugar, and salt for the base into a food processor. Blitz for about 30 seconds to combine ingredients. Add the cubed butter an pulse until you have a crumbly mixture with bits the size of small peas. Remove 115g (3/4 cup) of it and set it aside for later. Pour the rest into the prepared baking dish and press into the pan firmly. Bake for 12 to 15 minutes or until the edges just begin to turn brown. Cool completely.
- Whisk together the eggs, sugar, sour cream, flour and salt for the filling until well blended. Stir the cardamom and cinnamon into the reserved crumb mixture. Spread the berries into a single layer over the cooled crust. Spoon the sour cream mixture evenly over top. Sprinkle over the reserved spiced crumb mixture to cover evenly. Bake in the heated oven for 45 to 55 minutes, or until the filling is just beginning to turn golden and is set. Cool completely on a wire rack and then chill prior to serving.
- Serve with or without lashings of cream or clotted cream!
I have to say that these are my all time favourite cookie/bar/square/slices! I haven't made them in a very long time, and I don't know why. I used to bake these quite often when my children were growing up. They are absolutely gorgeous and therein lies the clue. When the children were around I had lots of hungry mouths to help me eat them . . . with only two people in the house now, it's a huge temptation that I don't need to indulge in overly frequently! They are THAT good!
I was recently sent some new products from Bacofoil to try out. A box of their new Foil Lined Parchment Paper and one of their new Non-stick Kitchen Foil. I thought the parchment lined foil would be perfect for these squares!
BacoFoil Lined Parchment is the perfect combination of BacoFoil on one side to insulate and promote even heating and non-stick baking parchment on the other to help protect your food from sticking. How often have you started to bake something, only to discover that you don't have the required size of pan in the cupboard? Happens to me a lot. I normally take a risk, cross my fingers and bake it in another size pan, but with this new parchment BacoFoil Lined Parchment that will no longer be a problem . . .
You can fold this special foil to create the right sized pan you need! It was really easy to do! I did lay it onto a baking sheet to give it support, just like you would with a silicone baking pan.
The results were fabulous! Not only did my Walnut Slices bake up beautifully, but they did not stick (this can be a problem with meringue toppings) and they were the perfect size.
Once they were cooled, I was quickly able to just pull the foil from beneath them as I lay them on top of a cutting board and then I was able to cut them into lovely perfect slices. I was well impressed with the performancof the BacoFoil Lined Parchment. I would buy this. 10 out of 10! And there is no pan to wash up afterwards. A real bonus!
These are a beautiful slice to serve as a teatime, coffee break or elevensies treat! With their buttery cookie like base . . .
And their chewy, almost butter-tart like topping, they just cannot fail to please! I replaced some of the brown sugar this time with some maple sugar that my sister had sent me, for a bit of a maple walnut flavour. We are nuts about the flavour of Maple and Walnuts together in our house!
If you love walnuts, then you will quite simply adore these delicious bars! They are incredibly moreish, that's the only danger . . . very difficult to resist. I hope you will give them a go. Then you'll see exactly why they are my all time favourite slice! Perfect with that break-time cuppa, or a nice cold glass of milk. ☺
*Marie's Favourite Walnut Meringue Slice*
Makes one 8 by 12 inch pan
(How many servings you get out of it is up to you)
These have long been my absolute favourite bars. I've been making these since my kiddies were kiddies! Delicious brown sugar cake base, gooey brown sugar and nut meringue topping. From the old Fannie Farmer Cooking School Book.
Gorgeous.
114g butter, softened (1/2 cup)
400g soft light brown sugar (2 cups packed), divided
2 tsp vanilla, divided
1/2 tsp salt
2 large free range eggs, separated
175g of plain flour (1 1/4 cups)
1 1/2 tsp baking powder
115g of chopped walnuts (1 cup)
Preheat the oven to 160*C/300*F/ gas mark 3. Butter an 8 by 12 inch baking tin really well. Set aside.
Cream together the butter and half of the sugar (200g/1cup) until light and smooth. Beat in the salt along with half of the vanilla and the egg yolks. Sift together the baking powder and flour. Stir this into the creamed mixture to combine well. Spread into the prepared pan.
Whisk the egg whites with an electric whisk until soft peaks form. Continue to whisk, whilst adding the remaining brown sugar a bit at a time. Whisk until all is incorporated. Stir in the chopped walnuts and remaining 1 tsp of vanilla. Spread this mixture over the cake base in the tin.
Bake in the preheated oven for 35 minutes. Allow to cool completely in the tin before removing and cutting into bars. (The suggested size of the bars is 1 inch by 4 inches)
BacoFoil, non-stick kitchen foil is a smart and simple solution for when you are cooking a meal that had a tendancy to stick to the pan. Nothing sticks to it. It's great for grilling, baking, roasting and even freezing. There is less mess. (Don't you just HATE HATE having to clean a pan that food has stuck on to. Especially sticky barbeque sauces, etc.) It saves on the washing up and it is food safe and hygenic. It also aids in controling the calories as there is no need to add oil or butter.
I did us simple Hobo Dinners. There is no recipe really. You just simply take as many large squares of foil as there are people you are wanting to feed. Layer on sliced potatoes and onions into the middle of the square. I used a mix of new and sweet potatoes. I topped with a mixture of onions and shallots. Seasoned with some salt, black pepper and a few dollops of harissa paste. I placed a frozen burger patty on top of each pile of veg and then I sealed it all shut in the foil, like a little pressie, waiting to be opened.
After that you can place them onto a tray and bang them into a 180*C/350*F/ gas mark 4 oven, or onto the barbecue grill to roast/grill. About 35 to 40 minutes later . . . open the foil a bit and top with some cheese, bang them back in to melt the cheese and this is what you end up with . . .
A delicious compact meal for one, or two, or three, or four . . . with no washing up required. That is unless you are a Toddster. His sensabilities would not allow him to eat out of the foil. (Isn't that the best part of camping???)
He had his on a plate with some coleslaw on the side. What a wuss! ☺
My mixture did stick a bit so I wasn't 100% impressed with this foil. Just so you know.
Many thanks to Chloe and the people at BacoFoil for sending me these new products to try.
Visit BacoFoil for more information.
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Find them on Facebook
Although I was sent these poducts to try for free, any and all opinions are completely my own and unbiased.
I hate it when you spend good money on something to eat and then when you get it home, it tastes like cardboard. I bought a bag of apples the other day, and not just any old apple either . . . Pink Ladies. When I got them home and bit into one, it had about as much flavour as a piece of paper. ZIP!
There was no sweetness to it . . . none of that juiciness that you would expect from an apple. Perhaps I am just spoiled . . . or maybe it is just apples at this time of year. In any case I was really disappointed and I had spent almost £3 on 4 apples. If the price of petrol wasn't so high I would have gone back to the store with them., but instead I just grumbled about it and that was that.
It was the same as a punnet of pears that I bought, supposedly home-ripening. HAH! A week later, they are still as hard as rocks, and I took a bite from one today and it was BLECH! I seriously doubt they will ever ripen. It's positively criminal. I can't wait until the apples, plums and pears are ready on our trees!
I had gotten some Granny Smith's to make Todd an apple pie with, but today I didn't feel like making a pie and I made this apple tray bake instead, which is (in my opinion) just as good if not better than an apple pie, and I think a whole lot easier and I was feeling rather lazy . . .
With their buttery short bread base and sweet apple filling, not to mention that short buttery crumble topping, these always go down a real treat. You can use whatever flavour of jam you want in them. Today I used raspberry jam because that is what I had on hand. They turned out fabulous! As always. Not quite pie . . . but then again, I never heard anyone complaining either!
*Apple Crumble Tray Bake*
Makes one 8 inch square pan
Delicious apple bars with a shortbread type base, a layer of raspberry jam, a sweet apple filling and a moreishly butter topping. Glaze or not as desired.
For the base:
187g of plain flour (1 1/3 cups)
2 TBS granulated sugar
1 tsp salt
4 ounces unsalted butter, at room temperature (1/2 cup)
For the filling:
4 medium tart apples, peeled, cored and coarsely chopped
5 TBS granulated sugar
1/4 tsp cinnamon
dash each of ground cardamom and freshly grated nutmeg
2 tsp corn flour (corn starch)
2 TBS lemon juice
2 heaped dessertspoons of raspberry jam (about 1/4 cup)
For the topping:
70g plain flour
3 TBS granulated sugar
4 TBS unsalted butter, softened
pinch each salt, cinnamon, cardamom and nutmeg
Preheat the oven to 180*C/350*F/ gas mark 4. Butter an 8 inch square baking pan. Line with baking paper, leaving an overhang. Butter the paper. Set aside.
Sift the flour for the base into a bowl. Whisk in the sugar and salt. Drop in the butter and rub it in with your finger tips until you have a mixture resembling bread crumbs.
Press this evenly into the prepared pan, pressong down firmly. Bake for 10 to 13 minutes, until lightly brown around the edges.
To make the filling, put the apples into a skillet along with the sugar and spices. Cover over medium heat, stirring occasionally, until the apples are tender, but still holding their shape. Whisk together the corn flour and lemon juice. Stir this into the apple mixture. Cook and stir until the mixture thickens. Remove from the heat and set aside to cool.
Make the crumble topping by whisking the flour, sugar and spices together in a small bowl. Rub the butter in with your fingers until you get a clumpy mixture.
After the initial baking of the crust, remove it from the oven. Loosen the jam with a fork and then spread it evenly over the hot base. Top with the apple filling. (I use my hands to spread it out evenly) Top with the crumble topping, scattering it evenly over top. Bake for 25 to 30 minutes until golden brown. Allow to cool completely in the pan before lifting out and cutting into squares to serve.
An optional glaze can be made by whisking together 65g (1/2 cup) of icing sugar and enough lemon juice to give you a smooth and drizzable mixture. Drizzle this decoratively over top of the apple bake and allow to set prior to cutting.
One of my favourite baking ingredients has to be dates. They have a natural sweetness that is almost caramel-like in taste and they add a wonderful touch when stirred into cakes and cookies. I love eating them out of hand . . . mmmm . . . Medjool dates are my favorites.
I always treat myself to a box at Christmas and in all truth they shine above all other Christmas treats for me. If you have never tried a lovely sticky date, filled with some parmesan cheese, rolled in bacon and then baked, then you have not lived. Fabulously delicious. It's that salty/sweet thing.
These squares I have baked for you before, but some things just bear repeating I think . . . and my photos were not so good when I first showed you these either. I have grown in skill and I have a much better camera now. I really wanted to re-do them, so that you could see them for the truly wonderful squares/slices that they are.
They have a moist, almost blondie-like texture . . . not too sweet, but stogged full of dessicated coconut, and those caramel flavoured bits of dates, they don't need to be too sweet. The dates really shine!
And then there is that tart/sweet lemon glaze icing that just sets everything off beautifully. I always add a touch of lemon to my Date/Matrimony Squares. Dates and lemon . . . so good together! If you like dates, you will love, LOVE these bars/slices! Quick and simple to make. Delicious to taste. Break out the tea cups, coz these are perfectly scrumptious little bites to enjoy with that mid morning cuppa!
*Date Slice*
Makes one 8 by 12 inch pan
Printable Recipe
If you like the flavour of dates and coconut, then this slice is for you. Moreishly moist and datey cake, beneath a tangy lemon icing. What's not to like! You can add 1/4 cup of chopped pecans or walnuts for an extra bit of flavour and texture if you wish.
100g of dessicated coconut (1 1/3 cup)
198g caster sugar (1 cup)
170g self raising flour (1 1/4 cup)
90g of butter (6 1/4 TBS)
1 large egg
125g of stoned dates, finely chopped (generous 3/4 cup)
2 TBS whole milk
1 tsp vanilla extract
For the lemon icing:
130g of sifted icing sugar (1 cup)
1 TBS butter
the juice of one lemon
Pre-heat the oven to 180*C/350*F/gas mark 4. Line the baking tin with baking paper and lightly grease. Set aside.
Melt the butter. Once melted cool and then whisk in the milk, vanilla and the egg to combine well.
Sift the flour into a bowl. Whisk in the castor sugar, the coconut and the dates. Pour the butter mixture over top and mix well with a fork. Spread evenly into the prepared tin.
Bake for 25 minutes until risen and golden brown. Remove from the oven to a wire rack to cool.
To make the icing whisk the icing ingredients together until smooth. Spread over the cooled cake. Cut into squares to serve.
I confess to having a certain fondness for Brownies. Little fudgy bites of chocolate gooey-ness that I have a difficult time to resist. The Toddster could take them or leave them. (He's not human!) I don't make them very often as a result of that because if I do, then I am the only one in the house that will eat them, and I don't need to be eating them!
The second Sunday of every month we have a munch and mingle at church after all of our meetings. It's an opportunity for us to meet together and socialize and share some refreshments. Sometimes there is soup and rolls. Always lots of sandwiches, and cakes and bakes. Brownies are the perfect thing to take for me, because then I can enjoy them, without eating the whole pan myself.
This is a deliciously different version. You have an almost bar cookie bottom . . . chewy and chocolatey . . . topped with a deliciously crunchy and buttery cinnamon streusal topping. A very simple recipe . . .
Easy to make and even easier to eat I'm afraid. I confess I rather inhaled a whole strip by myself before I could pack them away. They just kinda got in my mouth. Not all at once mind . . . one at a time . . . a nibble here and a nibble there while I was photographing them and before I knew it . . . one whole row was gone. Oh, I am such a naughty girl . . . ☺
It's a good thing they aren't staying here is all I can say!
*Streusel Topped Brownies*
Serves 8If desired drizzle melted chocolate over top prior to serving.
For the topping:
overhang to lift out the brownies when done. Butter the foil. Set aside.
Bake for 30 to 35 minutes until a toothpick inserted in the centre comes out clean. Allow to cool for at least 10 to 15 minutes before lifting out of the pan. Cut into squares to serve.
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