Brown Bag Brownies

From the kitchen of One Perfect Bite...This is a perfect brownie to tuck into a school lunch box or family picnic hamper. These bars are moist and densely chocolate, but they keep their shape and are neater to eat than most others I've tried. The brownies are simple to make and almost impossible to spoil. However, overbaking them will produce a brownie that is dry and quite ordinary, so do mind the time as these bake. This is one of those recipes that is perfect for beginning bakers to tackle and more experienced cooks will appreciate the ease with which the brownies come together. I do hope you'll give the recipe a try. Here is how the brownies are made.

Easy Everyday Frosted Fudge Brownies

From the kitchen of One Perfect Bite...I fall back on this recipe whenever I'm short of time and I've committed to bring a dessert or cookies to a gathering. These brownies are very easy to make and the frosting allows some creativity in the way you flavor and finish them. I love to ice these bars with peppermint frosting, but they are equally good when made with any of the extracts suggested in the recipe below. While I doubt you'll have a problem with leftovers, the brownies will keep for several days if they are well-wrapped and stored in an airtight container. I do hope you will try them. I'm of the opinion that there is always room for one more brownie recipe. Here is how this moist and rich version is made.

S'More Bars

From the kitchen of One Perfect Bite...There is a man in the Old Testament,  who in his youth served as a cup-bearer to the king. His name was Nehemia and he was tasked with sampling any food or drink meant for the monarch. If Nehemia didn't keel over, the food was deemed safe to eat and it was served to the king. I've had my own version of cup-bearers for several years now and it just dawned on me that when we move they won't be around to eat and review the desserts I make. One of our neighbors has teenage sons who burn calories so efficiently that desserts which impact my scale have no affect on theirs. Ergo, for better than five years, all goodies made here are sampled and then sent downhill for the boys to consume and review. Last night my cup-bearers called with a request. They wanted me to bring S'Mores to a get-together the neighbors have on Oscar Sunday. The recipe is so simple to make that I was more than happy to comply. These bars are very sweet, but kids, and those who love sweet things, seem to like them. I personally need a campfire to fully appreciate their wonder, but I can't resist these kids. You guessed it, they got their S'Mores while the rest of us shared a golden layer cake with milk chocolate icing. I wanted to post this easy recipe for those of you who are addicted to this old-fashioned treat, but have no recipe to make the cookie bars. The bars keep for several days if they are stored in an airtight container, but in my experience they will be gone before they can stake. Here is how the bars are made.

Peanut Butter Fudge Bars

From the kitchen of One Perfect Bite...I'm trying to work my way through opened pantry stores in anticipation of our upcoming move. I had a partially used jar of peanut butter and a half bag of chips that I wanted to finish up before the big day arrives, and these bar cookies, an adaption of a recipe I found on Smitten Kitchen, seemed the perfect way to utilize them. The recipe is straight forward and I think you'll find the bars quite easy to make. One bite of them will send those who love peanut butter to the Valhalla of the goober world. I do hope you'll give this homely treat a try. Here is how the bars are made.

Countdown to Christmas - Cranberry and White Chocolate Blondies

From the kitchen of One Perfect Bite...Cookies for the neighbors have been packed and wrapped and we'll drop them off tomorrow afternoon. Most of the cookies I've shared with them are barely sweet, so I wanted to top the tins with one sweet confection that I know will please those who have a ravenous sweet tooth. While these cookies are a last minute addition, the Silver Fox has given them two thumbs up, so, despite limited testing, I am comfortable sharing the cookies with the neighbors and the recipe with you. These fall into the easy-peasy category of holiday cooking and they are perfect for those of you who are looking for a last minute filler for your holiday cookie trays. They are so simple to make, that I have no special insights or techniques to share with you, other than to say, if you like sweet things, or your sweet things like sweet things, this recipe will not disappoint you. Do give it a try. Here is how this simple white chocolate brownie is made.

Cranberry and White Chocolate Blondies...from the kitchen of One Perfect Bite courtesy of Taste of Home magazine

Ingredients:
Blondies
3/4 cup butter, cubed
1-1/2 cups packed light brown sugar
2 eggs
3/4 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1/2 cup dried cranberries
6 ounces white baking chocolate, coarsely chopped
Frosting
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 tablespoon grated orange peel, optional
6 ounces white baking chocolate, melted, divided use
1/2 cup dried cranberries, chopped

Directions:
1) Preheat oven to 350 degrees F. Grease a 9 x 13-inch baking pan. Set aside.
2) Melt butter in a microwave. Stir in brown sugar. Transfer to a large bowl and cool to room temperature.
3) Beat in eggs and vanilla.
4) Combine flour, baking powder, salt and cinnamon in a separate bowl. Gradually add to butter mixture. Stir in cranberries and chopped chocolate (batter will be thick).
4) Spread batter in prepared pan. Bake at for 18-21 minutes or until a toothpick inserted near center comes out clean (do not over bake). Cool on a wire rack.
5) To make frosting: Beat cream cheese, confectioners' sugar and orange peel in a large bowl until blended. Gradually add half
of melted white chocolate and beat until blended. Frost blondies. Sprinkle with cranberries. Drizzle with remaining melted white
chocolate. Cut into bars. Store in the refrigerator. Yield: 2-1/2 dozen.

                    

                                                    Older Posts

             One Year Ago Today:                                                                    Two Years Ago Today:

          Lentil and Chickpea Soup                                            Slovenian Mushroom Soup - Gobova Juha

                 Three Years Ago Today:                                                           Four Years Ago Today: 

                Salt Cod and Tomato Stew                                                            Southern Nut Cake

Pecan and Chocolate Chip Squares

From the kitchen of One Perfect Bite...I had to smile when I found this recipe on Yahoo's Shine. They were featuring this bar cookie, originally developed for Food and Wine magazine, as part of a collection called "Back-to School Cookie Bars". Now, unless the editor's children are a great deal different than mine were, this cookie will not end up in many lunch boxes. It's a pretty grown-up treat and I think the kids would be happier with the oatmeal or peanut butter variety. Their, teachers, however, would be delighted to have one or two of these flavorful gems along with  their morning coffee. I'm not a big fan of sweet treats, but these cookies have a European sensibility that I really enjoy. They are bearly sweet and the dominant flavor in the cookies is that of the toasted pecans. If you prefer, hazelnut or walnuts can be used instead of pecans, but I'm really partial to the pecan version. The cookies would be wonderful with tea or a glass of sippin' sherry and if you prefer less sweet treats I know you will enjoy these. As you skim the recipe, you'll see that the cookies are made whole wheat pastry flour. If you have it, fine. If not, use all-purpose flour. I think the health benefits of whole wheat pastry flour are overstated, but I keep it on hand because I like the flavor it imparts. These cookies are very easy to make and they transport beautifully. I do hope you'll give the recipe a try. Here is how the cookies are made.

Pecan and Chocolate Chip Squares...from the kitchen of One Perfect Bite courtesy of Food and Wine magazine

Ingredients:
1 cup pecans
4 tablespoons unsalted butter, softened
2 tablespoons canola oil
1/4 cup + 2 tablespoons granulated sugar
1/4 cup +  2 tablespoons light brown sugar
1 large egg
1 teaspoon pure vanilla extract
1-1/2 cups whole wheat pastry flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup semisweet chocolate chips

Directions:
1) Preheat oven to 350 degrees F and and line bottom of a 9-by-13-inch baking pan with parchment paper.
2) Spread pecans in a pie plate and toast for about 8 minutes, until golden. Chop pecans and let cool.
3) In bowl of a standing electric mixer, beat butter and oil with granulated sugar and brown sugar until creamy. Beat in egg and vanilla until smooth.
4) In a small bowl, whisk flour with baking soda and salt. Add dry ingredients into mixer at low speed. Add chocolate chips and pecans and beat just until incorporated.
5) Transfer dough to prepared baking pan and press into an even layer. Bake for about 20 minutes, until lightly browned and nearly set in the center. Let cool completely, then run a knife around edges and invert rectangle. Peel off paper and invert onto a cutting board. Cut and serve. Yield: 24 squares.

If you have enjoyed your visit here, I hope you'll take a minute to...

      

One Year Ago Today: Orange Pumpkin Sheet Cake

Two Years Ago Today: Maida Heatter's Popovers

Three Years Ago Today: Tomato Clafouti

Four Years Ago Today: Moroccan Shepherd's Pie

Perfectly Portioned and Packable Brownie Bites

From the kitchen of One Perfect Bite...I had planned to make an elaborate dessert tonight, but the clock and I were not in sync and reality dictated I move a bit further down the food chain and come up with something simple, or simply forget about dessert. My first thought was an ice cream sundae, but as I played with the idea it became more elaborate and I mentally added a brownie base and some hot fudge sauce to to my original idea. We had picnicked earlier in the week and I still had some brownie bites, made for that occasion, in my freezer. The bites are nothing more than brownies that are baked in muffin tins and the recipe I use was developed by America's Test Kitchen. It makes 12 uniform brownies that tote well in a mess-free fashion. The cake-like brownies may look dry, but they are actually moist and keep well for 2 to 3 days. They make a perfect base for a sundae or can be eaten out of hand, and, because they are portion controlled and ready to serve, they are perfect for meetings or large group get-togethers. They can be made without special equipment, so they are great candidates for baking in the poorly equipped kitchens usually found in summer cottage rentals. I really like the idea of brownies baked in this fashion and I think those of you who try this technique will like it too. Here is how the brownie cups are made.

Perfectly Portioned and Packable Brownie Bites...from the kitchen of One Perfect Bite courtesy of America's Test Kitchen

Ingredients:
8 tablespoons unsalted butter
3 oz. unsweetened chocolate, chopped
1 cup sugar
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon salt
2/3 cup all-purpose flour
1/2 cup pecans or walnuts, toasted and chopped

Directions:
1) Preheat oven to 350 degrees F. Grease a 12-cup muffin tin.
2) Microwave butter and chocolate together in bowl, stirring occasionally, until melted and smooth, about 2 minutes; let mixture cool slightly.
3) In large bowl, whisk sugar, eggs, vanilla, baking powder, and salt together. Whisk in melted chocolate mixture until combined. Gently stir in flour with rubber spatula until just incorporated.
4) Portion batter evenly into greased 12-cup muffin tin and sprinkle with nuts. Bake brownies 18-20 minutes at 350F, rotating pan halfway through baking. Let brownies cool slightly in pan before removing. Yield: 12 brownies.

If you have enjoyed your visit here, I hope you'll take a minute to...

      

One Year Ago Today: Warm Strawberry Crumb Cake

Two Years Ago Today: Pear Sorbet

Three Years Ago Today: Thai Gingered Noodle Salad

Four Years Ago Today: Lemon Tea Cookies

Swedish Raspberry and Almond Bars

From the kitchen of One Perfect Bite...Those of us who love to cook amass recipes the way Midas did gold. Despite efforts to contain them, our collections grow at an alarming rate. Tucked in among them, however, you'll usually find a handful of well-worn treasures that, having stood the test of time and taste, have been granted best of class status and become family favorites. The bar cookies I'm featuring today are in that category. They were originally the creation of an unknown Swedish housewife who, using a bit of butter and sugar, managed to produce a buttery cookie so memorable that its reputation crossed an ocean and entered the kitchens of the new world where they are still enjoyed today. I first had these cookies as a child when war time rationing forced them to be made with margarine. Margarine back then was an interesting affair. It came in a block that looked like lard. Each block contained a packet of coloring that was worked into it until it was uniformly yellow. Believe it or not, the job of mixing often fell to children who vied for the task. These cookies are so good that even margarine could not spoil them, but when they are made with butter they become an unforgettable treat. The base of the cookies is a shortbread that is covered with a layer of raspberry or apricot jam. The jam is covered with a meringue and is finished with a topping of sliced almonds. The recipe for the cookies, which appears below, comes from Taste of Home magazine. I add almond extract and a bit of salt to the shortbread, but other than that I stick with the recipe, which is foolproof. These bars are a personal favorite of mine and I highly recommend them to you. I know you'll enjoy them. Here is how they are made.

Swedish Raspberry and Almond Bars...from the kitchen of One Perfect Bite courtesy of Taste of Home magazine

Ingredients:
3/4 cup butter, softened
3/4 cup confectioners' sugar
1-1/2 cups all-purpose flour
3/4 cup seedless raspberry jam
3 egg whites
6 tablespoons granulated sugar
1/2 cup flaked coconut
1 cup sliced almonds, divided
Additional confectioners' sugar

Directions:
1) Preheat oven to 350 degrees F. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add flour and mix well. Press onto the bottom of a greased 13 x 9-inch baking pan.
2) Bake 18-20 minutes or until lightly browned.
3) Spread jam over crust. In a large bowl, beat egg whites until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold in coconut and 1/2 cup almonds. Spread over jam. Sprinkle with remaining almonds.
4) Bake 18-22 minutes or until golden brown. Cool completely on a wire rack. Dust with confectioners' sugar. Yield: 2 dozen.

Cook's Note: I add 1/2 teaspoon salt and 1/4 teaspoon almond extract to the cookie base.

One Year Ago Today: Strawberry and Pineapple Freezer Jam

Two Years Ago Today: Pasta Picnic Salad

Three Years Ago Today: Limeade Concentrate

Four Years Ago Today: Buttermilk Jewel-Toned Tarts

Hazelnut Cake

From the kitchen of One Perfect Bite...Oregonians love hazelnuts. The nuts, also known as filberts, are a major crop in Oregon and, while they are expensive in other areas, that is not a problem for those of us who live here. We are close to the orchards where they are grown and manage to avoid the transportation cost that are factored into their market price. I've come to love hazelnuts and use them a great deal in my cooking. Their flavor is more subtle than that of a walnut or pecan and that makes them wonderful to use in desserts and sweet breads. I am always open to new recipes that use them and the one for this cake grabbed my attention when I stumbled on it. I found the recipe in an dog-eared copy of Food Editors' Hometown Favorites Cookbook and decided to give it a try. Before I get into particulars, I must tell you that while I think the cake is lovely, I found the frosting in this recipe to be cloyingly sweet. If you have a sweet tooth, I suspect you'll love it. If your tastes are more like mine, I think you'll find a less sweet icing more to your liking. The cake is light and fragrant and has a lovely crumb. The hazelnuts give it remarkable flavor that is heightened by using hazelnut, rather than vanilla, extract. This is not an easy cake to make and I would not attempt it without the assistance of a heavy-duty stand mixer. Is it worth the time and effort? The cake is nice, but I would take a pass on the icing. Speaking of which, the base recipe produces a cream colored frosting. I added some cocoa powder to it to make it more photogenic. When I first began this blog, I posted a recipe for a much simpler hazelnut cake that was finished with a nutella glaze. You can find that cake, here. I actually prefer it to the one I'm featuring tonight, but I'll let you be the judge.  Here's how the cake is made.

Hazelnut Cake...from the kitchen of One Perfect Bite courtesy of Food Editor's Hometown Favorites Cookbook

Ingredients:
Cake
2 cups sifted flour (sift before measuring)
1 teaspoon baking soda
1/2 teaspoon salt
5 eggs, separated
1/2 cup unsalted butter, room temperature
1/2 cup regular or butter flavored shortening
2 cups granulated sugar
1 teaspoon hazelnut or vanilla extract
1 cup buttermilk
1/3 cup coconut (more if desired)
1 cup finely chopped toasted hazelnuts
Cream Cheese Icing
12 ounces  cream cheese, softened
6 ounces  butter, room temperature
6 cups sifted confectioners' sugar
1-1/2 teaspoons hazelnut or  vanilla extract

Directions:
1) Preheat oven to 350 degree F. Spray three 9-inch round cake pans with flour-added cooking spray. If using dark cake pans, preheat oven to 325 degrees F.
2) Combine already-sifted flour with baking soda and sift again. Stir in salt and set aside.
3) Beat egg whites in a mixing bowl until stiff. Set aside.
4) Cream butter and shortening in a large mixing bowl. Add sugar and beat for 3 to 5 minutes. Add hazelnut or vanilla extract, then add egg yolks, one at a time, beating well after each addition.
5) Turn mixer speed to low. Add flour and buttermilk alternately, starting and ending with flour. When batter is uniform, fold in the egg whites in three parts (this helps keep the batter airy). Stir in the coconut and hazelnuts.
6) Divide batter among all three pans and bake for 25 minutes or until a skewer inserted in cakes comes out clean. Cakes will not dome. That is not a problem.
7) Prepare icing. Stir cream cheese, butter and some of the sugar together, then beat until smooth. Slowly add remaining sugar. Beat until smooth and creamy. Beat in vanilla. Spread icing between cake layers and on top of cake. Yield: 10 servings.

One Year Ago Today: Lemon Glazed Walnut Bars

Two Years Ago Today: Corn Soup a la Patricia Wells

Three Years Ago Today: Indian Dosas

Apple Raisin Bars

From the kitchen of One Perfect Bite...If you like your treats moist and sweet I think you'll love these apple-raisin bars. They are soft, almost doughy, and are similar to a fudge brownie in texture. While they are very easy to make, they are quite moist and you might want to bake them for a longer time than is suggested in the recipe. The bars will be easier to cut if they are refrigerated before slicing, and, even then, it is unlikely that they will resemble those I first saw in Family Circle Magazine. The crust is crackly and the bars can be crumbly when you take them from the pan. My first batch was almost pudding-like. I thought I had made an error in their assembly, but after searching for other photos of the bars, I could see that it mine was not an isolated experience. Based on appearance alone, it probably would be best not to serve these to the queen when she comes for tea. That being said, those of you who love sweet, sweet things, probably will love these bars. While I found them cloying, my taste testers gave them a thumbs up and the bars were gone before the day was done. Here's how they are made.

Apple-Raisin Bars...from the kitchen of One Perfect Bite courtesy of Family Circle Magazine

Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
1-1/2 teaspoons cinnamon
1/2 teaspoon salt
2 cups packed light-brown sugar
2 eggs
1/2 cup (1 stick) butter or margarine, softened
1 teaspoon vanilla extract
1-1/2 cups diced Golden Delicious apple
3/4 cup raisins

Directions:
1) Heat oven to 350 degrees F. Liberally coat a 13 x 9 x 2-inch baking pan with nonstick cooking spray; set aside.
2) In a medium-size bowl, whisk together flour, baking powder, cinnamon and salt; set aside.
3) In a large bowl, with an electric mixer on medium speed, blend together sugar, eggs, butter and vanilla for 3 minutes or until smooth.
4) Reduce speed to low and gradually add flour mixture; mix for 2 minutes or until just incorporated. Stir in diced apples and raisins and spread into prepared pan.
5) Bake for 35 minutes or until a toothpick inserted in center comes out clean. Cool completely before cutting into bars and serving. Yield: 12 bars.

One Year Ago Today: Rice and Asparagus Soup

Two Years Ago Today: Savory Rice Squares with Poblano Peppers and Pepper Jack Cheese

Three Years Ago Today:  Ginger Tea

Peanut Butter Bars

From the kitchen of One Perfect Bite...I made these peanut butter bars for the nursing staff, but they never made it to the hospital. The bars were too crumbly to transport,  so, I sent them down the hill for my teen taste testers to sample.  They were gobbled up, and their mom asked for the recipe, so I know the cookies were a hit, at least with the younger set.  The cookies are very easy to make and the cranberries make them a bit unusual. When soaked and added to the batter, they taste like tiny pockets of jelly that have been folded into the cookie dough. There are no tricks or pitfalls associated with making these bars. The recipe was developed in the test kitchens of Better Homes and Gardens, so it has been thoroughly tested. They, however, caution against using natural peanut butter to make these bars. There are additives and emulsifiers in the commercial product that affect the taste and way the cookies bake. I have never had natural peanut butter break or separate when I cook with it, but I have found it to be less sweet than its commercial cousin. I suspect their  caution is based on one of those two factors. This is a cookie of substance and not one you'd want to serve with tea.  The bars, however, would be wonderful for a picnic or family movie night. I do hope those of you with children or grandchildren traipsing through the kitchen will give these a try. They will immortalize you name. Here's the recipe.

Peanut Butter Bars...from the kitchen of One Perfect Bite courtesy of Better Homes and Gardens

Ingredients:
1/2 cup dried cranberries
1/4 cup boiling water
1/4 cup butter, softened
1/2 cup chunky peanut butter
1/3 cup packed brown sugar
1 cup all-purpose flour
1/2 cup finely chopped peanuts
2 (3 ounce) package cream cheese, softened
1/4 cup granulated sugar
1 egg
2/3 cup chunky peanut butter
1 tablespoon lemon juice

Directions:
1) Preheat oven to 350 degree F. Grease an 8 x8 x 2-inch baking pan; set aside. In a small bowl combine cranberries and water. Cover and let stand 20 minutes. Drain well.
2) In a large mixing bowl beat butter and 1/2 cup peanut butter with an electric mixer until well combined. Beat in brown sugar. Beat in flour on low speed (mixture will be crumbly). Stir in peanuts and drained cranberries. Reserve 1 cup of crumb mixture. Press remaining crumb mixture into bottom of the prepared pan. Bake for 12 minutes.
3) Meanwhile, for filling, in a medium bowl beat cream cheese and granulated sugar with an electric mixer until smooth. Add egg, 2/3 cup peanut butter, and lemon juice; beat until well combined. Spread evenly over crust. Sprinkle reserved crumb mixture over top, pressing lightly into filling.
4) Bake about 25 minutes more or until top is lightly browned and edges are puffed. Cool on a wire rack. Cut into bars. Makes 16 bars.

One Year Ago Today: Venetian Risi e Bisi (Rice and Peas)

Three Years Ago Today: Garlic Herb Rolls

Buckeye Brownie Bars

From the kitchen of One Perfect Bite...I don't often use cake or brownie mixes in my cooking. This recipe is a contradiction that I'm drawn to when I'm short of time and need something that can be thrown together quickly. The chocolate and peanut butter in these bars guarantee that they will be popular, and for reasons that I have yet to determine, the combination seems to mask other artificial flavors that I swear I can  taste in other baked goods made with mixes.  These brownies are named after a chocolate and peanut butter confection that is popular in many areas of the country at Christmas time.  While these bars are easy to make, the dough is sticky and can be difficult to work with. I've found it helpful to keep my hands wet while patting it into place. I also try to make these a day before I plan to serve them. I think they slice in a far nicer fashion if they have time to firm up before being cut. I suspect many of you have already tried these bars, but I wanted to feature the recipe for those who may have missed it when it was first published by Better Homes and Gardens. I think you'll like these brownie bars. Here's the recipe.

Buckeye Brownie Bars ...from the kitchen of One Perfect Bite courtesy of Better Homes and Gardens 

Ingredients:
1 (19.5-oz.) package brownie mix
2 eggs
1/3 cup cooking oil
1 cup chopped peanuts
1 (14-oz.) can sweetened condensed milk
1/2 cup creamy peanut butter

Directions:
1) Preheat oven to 350 degrees F. Lightly grease a 13 x 9 x 2-inch baking pan. Set aside.
2) In a large bowl, combine brownie mix, eggs, and oil. Beat with an electric mixer on medium speed until combined. Stir in peanuts. Remove half of the brownie mixture and set aside. Spread remaining brownie mixture evenly into prepared pan.
3) In a medium bowl, whisk together sweetened condensed milk and peanut butter until smooth. Spread evenly over brownie mixture in pan. Separate the remaining brownie mixture into pieces, flatten them with your fingers, and place them on top of the brownie mixture in pan.
4) Bake for 25 to 30 minutes or until top is set and edges are lightly browned. Cool completely in pan on a wire rack. Cut into bars. Makes 32 bars.

One Year Ago Today: Boulettes - Meatballs in Tomato Sauce

Two Years Ago Today: Eggs in Purgatory

Three Years Ago Today: Lemon Rice Cake with Warm Blueberry Sauce