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ISO: ISO bites size dessert ideas to take to a "play in the park" TIA
- Thread starter barb_b
- Start date
In Search Of:
Barb, Blackberry-Almond Tea Cakes could be a possibility.
http://food.sunset.com/sunset/recipefinder.dyn?action=printerFriendly&recipe_id=1194605
http://food.sunset.com/sunset/recipefinder.dyn?action=printerFriendly&recipe_id=1194605
Another - Raisin Tea Cakes
http://www.calraisins.org/recipes/printRecipe.cfm?ID=115&Measure=Imperial
http://www.calraisins.org/recipes/printRecipe.cfm?ID=115&Measure=Imperial
Rec: Black Bottom Pecan Praline Bars posted by Josh
Other ideas, Barb...lemon bars, tassies, miniature cheesecakes, brownies, fruit tartlets, cookies.
Josh said: These are a big winner. Medrich calls for a half recipe of any of the basic brownie recipes she presents in the book, made with 1 Tablespoon less sugar. I'm not done experimenting with different brownie layers,
but based on the reaction of everyone who's tried these (including two of my wife's co-workers, who have both asked if I would sell them a batch), this combination works beautifully. Also, Medrich points out that refrigerating a brownie mixture (at least the ones in the book) for a few hours or, ideally, overnight, improves them noticeably. Her recipes did not specify, though, whether or not the brownies should be baked cold if the batter was refrigerated first. I wrote to Ms. Medrich and she was kind enough to reply
that there was no need to bring the batter back to room temperature first, but that the baking time would probably increase slightly. However, for this recipe, I would advise that if you refrigerate the brownie layer
prior to putting on the praline layer and baking, that you DO bring it back to room temperature first. Otherwise, the top layer may finish baking before the brownie layer.
Black Bottom Pecan Praline Bars
“Bittersweet,” Alice Medrich
Makes 1 9” pan (25 brownies)
FOR THE BROWNIE LAYER:
5 ounces semisweet chocolate (unlabeled or 50-62%, such as Hershey’s Special Dark)
2-1/2 Tablespoons butter
1/3 Cup sugar (MINUS 1 Tablespoon)
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1 cold large egg
1/4 Cup all-purpose flour
FOR THE PRALINE LAYER:
1/4 Cup all-purpose flour
1/4 teaspoon baking soda
4 Tablespoons unsalted butter, melted
1/4 Cup plus 2 Tablespoons packed brown sugar
1/4 teaspoon salt
1 large egg yolk
1/2 teaspoon pure vanilla extract
1-1/4 Cups coarsely chopped pecans or walnuts
A 9” square baking pan
FOR THE BROWNIE LAYER:
Combine chocolate, butter, and sugar in a medium heat-proof bowl set in a wide skillet of barely simmering water. Stir frequently until the chocolate is melted and mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test.
Remove the bowl from the skillet. Stir in the vanilla and salt with a wooden spoon. Add the egg. Stir in the flour and beat with a wooden spoon or rubber spatula until the batter is smooth, glossy, and beginning to come away from the sides of the bowl, 1 to 2 minutes.
Line the bottom and sides of the baking pan with parchment paper or foil, leaving an overhang on two opposite sides. (If you’re going to bake the bars right away, position a rack in the lower third of the oven and preheat the oven to 350 degrees F). Spread the brownie mixture in a thin, even layer on the bottom of the lined pan. Set aside.
(NOTE: Recipe may be made to this point and refrigerated several hours, preferably overnight. Bring pan out of refrigerator to warm to room temperature before continuing.)
FOR THE PRALINE LAYER
Mix the flour and baking soda together thoroughly and set aside.
Combine the melted butter, sugar, and salt in a medium bowl. Stir in the egg yolk and vanilla, then the flour mixture, and finally the nuts. Drop spoonfuls all over the top of the brownie batter (they will spread and cover the brownies entirely during baking).
Bake until the edges of the topping are well browned and cracked, 20 to 25 minutes. Let cool completely in the pan on a rack.
Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 25 squares.
hAndyman said: Thanks to Josh for posting Black Bottom Pecan Praline Bars. These were really good. The ones I took with me (in the car) that froze were even better! Thanks Josh!
Josh said: Andy, I'm really glad to hear how much you liked 'em. I agree that they're also excellent frozen first!
Other ideas, Barb...lemon bars, tassies, miniature cheesecakes, brownies, fruit tartlets, cookies.
Josh said: These are a big winner. Medrich calls for a half recipe of any of the basic brownie recipes she presents in the book, made with 1 Tablespoon less sugar. I'm not done experimenting with different brownie layers,
but based on the reaction of everyone who's tried these (including two of my wife's co-workers, who have both asked if I would sell them a batch), this combination works beautifully. Also, Medrich points out that refrigerating a brownie mixture (at least the ones in the book) for a few hours or, ideally, overnight, improves them noticeably. Her recipes did not specify, though, whether or not the brownies should be baked cold if the batter was refrigerated first. I wrote to Ms. Medrich and she was kind enough to reply
that there was no need to bring the batter back to room temperature first, but that the baking time would probably increase slightly. However, for this recipe, I would advise that if you refrigerate the brownie layer
prior to putting on the praline layer and baking, that you DO bring it back to room temperature first. Otherwise, the top layer may finish baking before the brownie layer.
Black Bottom Pecan Praline Bars
“Bittersweet,” Alice Medrich
Makes 1 9” pan (25 brownies)
FOR THE BROWNIE LAYER:
5 ounces semisweet chocolate (unlabeled or 50-62%, such as Hershey’s Special Dark)
2-1/2 Tablespoons butter
1/3 Cup sugar (MINUS 1 Tablespoon)
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1 cold large egg
1/4 Cup all-purpose flour
FOR THE PRALINE LAYER:
1/4 Cup all-purpose flour
1/4 teaspoon baking soda
4 Tablespoons unsalted butter, melted
1/4 Cup plus 2 Tablespoons packed brown sugar
1/4 teaspoon salt
1 large egg yolk
1/2 teaspoon pure vanilla extract
1-1/4 Cups coarsely chopped pecans or walnuts
A 9” square baking pan
FOR THE BROWNIE LAYER:
Combine chocolate, butter, and sugar in a medium heat-proof bowl set in a wide skillet of barely simmering water. Stir frequently until the chocolate is melted and mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test.
Remove the bowl from the skillet. Stir in the vanilla and salt with a wooden spoon. Add the egg. Stir in the flour and beat with a wooden spoon or rubber spatula until the batter is smooth, glossy, and beginning to come away from the sides of the bowl, 1 to 2 minutes.
Line the bottom and sides of the baking pan with parchment paper or foil, leaving an overhang on two opposite sides. (If you’re going to bake the bars right away, position a rack in the lower third of the oven and preheat the oven to 350 degrees F). Spread the brownie mixture in a thin, even layer on the bottom of the lined pan. Set aside.
(NOTE: Recipe may be made to this point and refrigerated several hours, preferably overnight. Bring pan out of refrigerator to warm to room temperature before continuing.)
FOR THE PRALINE LAYER
Mix the flour and baking soda together thoroughly and set aside.
Combine the melted butter, sugar, and salt in a medium bowl. Stir in the egg yolk and vanilla, then the flour mixture, and finally the nuts. Drop spoonfuls all over the top of the brownie batter (they will spread and cover the brownies entirely during baking).
Bake until the edges of the topping are well browned and cracked, 20 to 25 minutes. Let cool completely in the pan on a rack.
Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 25 squares.
hAndyman said: Thanks to Josh for posting Black Bottom Pecan Praline Bars. These were really good. The ones I took with me (in the car) that froze were even better! Thanks Josh!
Josh said: Andy, I'm really glad to hear how much you liked 'em. I agree that they're also excellent frozen first!
Rec: Chocolate Dutch Minicakes, and more (click link)
http://63.123.232.200/HyperNews/get/archive_swap35301-35400/35316/3.html
http://63.123.232.200/HyperNews/get/archive_swap35301-35400/35316/3.html
Bake your favorite brownies in mini muffin tins. Press in a Rolo, or Reeses mini or Junior mint or
Tofifay or hunk of Symphony Chocolate after baking while still hot. Sprinkle with powdered sugar when cool or drizzle with melted white chocolate. Easy and travels well and very nice presentation.
Tofifay or hunk of Symphony Chocolate after baking while still hot. Sprinkle with powdered sugar when cool or drizzle with melted white chocolate. Easy and travels well and very nice presentation.
Brownie Miniatures.....Here's a recipe that I use.
Brownie Miniatures
1/3 cup (75 mL) packed brown sugar
1/4 cup (50 mL) butter
3 oz (90 g) semi sweet chocolate
1/2 tsp (2 mL) vanilla
1 egg, lightly beaten
1/3 cup (75 mL) all purpose flour
24 chocolate Rosebuds
In saucepan, over low heat, melt sugar, butter and chocolate, stirring until chocolate is
just melted. Remove from heat and let cool for 1 minute; blend in vanilla and egg. Gently fold in flour just until blended. Spoon into tiny paper baking cups. Bake in 350°F (180°C) oven for 10 to 12 minutes or until set. Remove from oven; set Rosebud on top of each; let cool. (Store in airtight container for up to 1 week or in freezer for up to 3 months.) Makes about 2 dozen.
Brownie Miniatures
1/3 cup (75 mL) packed brown sugar
1/4 cup (50 mL) butter
3 oz (90 g) semi sweet chocolate
1/2 tsp (2 mL) vanilla
1 egg, lightly beaten
1/3 cup (75 mL) all purpose flour
24 chocolate Rosebuds
In saucepan, over low heat, melt sugar, butter and chocolate, stirring until chocolate is
just melted. Remove from heat and let cool for 1 minute; blend in vanilla and egg. Gently fold in flour just until blended. Spoon into tiny paper baking cups. Bake in 350°F (180°C) oven for 10 to 12 minutes or until set. Remove from oven; set Rosebud on top of each; let cool. (Store in airtight container for up to 1 week or in freezer for up to 3 months.) Makes about 2 dozen.