Gonzo Bars
Maybe it’s the rain outside…maybe it’s the smoke I see coming from my neighbors chimney (jealous!)…or, maybe it’s just the fact that it’s winter, and I’m in hibernation mode. Whatever it is, I’ve got a mad case of the munchies. Not just any kind of munchies though, I’ve got the sophisticated munchies. I want to shovel food into my mouth, but I want said food to be fancy and delicious. It’s actually the best kind of munchies to have. Instead of settling for trail mix (that I already ate all the good stuff out of), I’m going to give my insatiable appetite the cold shoulder and bake something taaaaaasty.
I literally have no idea how to describe these. My friend asked me what I was making, and the best I could come up with was the all intriguing, “duuuuhhhhhhhh, it’s kind of an…sort of a…it’s something.” Seriously though, it’s like describing what Gonzo is from the Muppets. You have to use a list of pre-existing animals to describe him. So, in honor of that beloved Muppet, I give you Gonzo Bars. Part snickerdoodle, part magic bar, part blackberry cobbler? Enjoy!
GONZO BARS:
Bake at 375 for about 20 minutes
Makes a 9″ x 9″ pan
Crust:
1/2 cup oatmeal
1 cup graham cracker crumbs
1/2 cup sweetened coconut flakes
2 tbs flour
1/2 cup melted butter
Combine ingredients and press into a greased and foiled 9″ x 9″ pan. Bake for about ten minutes
Ganache:
1 1/4 cup semi sweet chocolate chips
1/4 cup heavy cream
1 tbs vanilla extract
Just barely bring the heavy cream to a boil and pour over chocolate in a different bowl. Let sit for about 15 seconds then whisk! Add vanilla and whisk again until smooth.
Gently spread the ganache over the graham cracker crust and let cool.
Dough:
Combine:
1 1/2 cup flour
1/2 cup granulated sugar
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
Add:
3/4 cup butter (room temp)
1 tsp vanilla extract
Mix until combined into small clumps. Sprinkle a little more than half the dough on the cooled ganache.
Add:
1 1/2 cup blackberries
Throw on the blackberries and sprinkle the remaining dough on top. Bake for about 2o minutes or until nice and golden. Make sure you let this dish cool before taking it out of the pan. The chocolate ganache needs to harden, otherwise they will fall apart. It’s worth the wait. I promise.
‘Tis the Season Pumpkin Bars
This post is increeeeedibly late, and I apologize! Seems my days have been heavily saturated with pre, present and post Halloween partying. It’s not like you have much of a choice when Halloween decides to fall on a Wednesday. I mean, come on. You know I’m going to dress up the weekend before, the day of, and through no fault of my own, the weekend after. Needless to say life seems a little dreary now that I’m not constantly planning my costume, where to hang the cobwebs or where to plug in the black light. So, here you go kids. A classic for the November season…pumpkin bars!
PUMPKIN BARS:
Bake at 350 for about 30 minutes (I’m going to be totally honest and say it might be 40 minutes…I lost track)
Makes a 9″ x 9″ pan
Combine:
2 cups pumpkin puree
1 cup granulated sugar
1/2 cup vegetable oil
Add:
1 1/2 cups flour
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
1 tsp baking soda
Grease a 9″ x 9″ pan and line with aluminum foil. Grease again and throw the pumpkin batter in. So easy!
Bake it up and pop it out once cooled!
Whisk together and drizzle this here tastiness on top!
3/4 cup powdered sugar
2 tbs heavy cream
1 tbs vanilla extract
Chocolate, Banana Bars with Peanut Butter Frosting
Picture this…It’s Saturday morning and four of your friends are watching football. What football game you ask? I don’t know, because I don’t care. They, however, seem to think this game is one of the most important events of the year. So, I slap on my domestic housewife apron and head to the kitchen to do some baking. I mean, what else are you supposed to do when it’s raining out and you have a pack of hungry, sports crazy friends in your living room? My eyes are immediately directed to the fruit bowl. More specifically, the nasty bunch of bananas in the fruit bowl. And, when God gives you a fruit bowl full of overripe bananas, make some freaking chocolate, banana bars! That’s what I did at least. Then, I took some crunchy peanut butter (Adam’s, of course) and made some melt in your mouth frosting to schmear on top. Welcome to Tasty Town. If I could revisit Tasty Town, I might add half a cup of chopped pecans or walnuts. Just sayin…
CHOCOLATE, BANANA BARS:
Bake at 350 for about 25 minutes
Makes a 9″ x 9″ pan
Combine:
1/2 cup granulated sugar
1/4 cup brown sugar
1/4 cup vegetable oil
2 mashed bananas (or 3, if you’re really into bananas)
Add:
1 1/2 cup flour
1/4 cup dark cocoa powder
1/4 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp vanilla extract
3/4 cup half and half
Blend all that goodness up until it’s smooth, and pour it into a 9″ x 9″ greased pan. Or just mix it up real nice and chunky if you’re into chunky bananas. Once the bars are baked and cooled, slather copious amount of frosting on top! The bar itself isn’t too sweet, so the frosting really adds a nice sweet tooth satisfying kick!
PEANUT BUTTER FROSTING:
1/4 cup butter (half a stick)
1/2 cup peanut butter (chuuuuunky!)
1 cup powdered sugar
3 tbs half and half (or heavy cream)
Blend the butter and peanut butter until smooth, and then, add the milk and powdered sugar. You can keep adding milk until you have the consistency you like.
Maple, Pumpkin Cheesecake Bars!
We’re almost halfway through October, and I haven’t made anything with pumpkin in it yet?? And to think I call myself a baker. Shaaaaame. Shaaaame on me. I would take away my Halloween dress-up privileges, but I think we all know that would end in a good ol’ fashioned, foot stompin’ tantrum. Ahhhh pumpkin. I’ve got big plans for this weekend, too. Gotta head out to the ol’ pumpkin patch. Gotta pick myself a pumpkin. Then, I’ve gotta carve that pumpkin into some glorious Jack O’Lantern. Seriously, is there anything better than Fall? I know I’ll be taking that statement back after six, straight months of rain, but right now, I can’t even suppress my oozing Autumn cheer. Happy pumpkining!!!
MAPLE, PUMPKIN CHEESECAKE BARS:
Bake at 350 for 35 minutes
Makes one 9″ x 9″ pan
Graham Cracker Crust:
1 1/2 cup graham cracker crumbs (either Cuisinart crackers, or throw in a bag and go to town with a rolling pin)
6 tbs melted butter
Put the graham cracker crumbs in a bowl and add the melted butter. Grease a 9″ x 9″ pan and line with aluminum foil.
Lightly grease the foil, and press the crust into the pan. Bake for about ten minutes.
Make sure crust is cool before adding the cheesecake batter!
Pumpkin Cheesecake:
Combine:
2 cups cream cheese (I use whipped)
1 cup pumpkin puree
1/2 cup granulated sugar
1/4 tsp salt
1 egg
2 tbs half and half (or heavy cream)
2 tsp pumpkin spice
or…
*1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
* use these three spices if you don’t have pumpkin spice!
Blend until smooth.
Maple Cheesecake Marble:
1 cup cream cheese
1/4 cup granulated sugar
1 egg yolk
1 tbs maple syrup
Whisk until smooth
Pour the pumpkin cheesecake batter into the 9″ x 9″ pan. Next, dollop marble sized drops of the maple batter onto the surface. Using any slender, pointy utensil (knife, kebab stick), use the tip to swirl the dollops around the top of the cheesecake.
Place the cheesecake on a rack about 2/3 down the oven so the top doesn’t overcook. Bake for about 35 minutes, then turn the oven off and let sit for about ten with the door open. Next, let the cheesecake cool on the counter for about 15 minutes. Finally, place in the fridge and let cool for about two hours. The cheesecake should be solid enough to come out of the pan easily.
For best results, fill a tall cup with hot water and let the knife soak for a couple seconds before each cut. The hot knife will make smoother cuts in the cheesecake!
Enjoy!
Espresso Stout Brownies
Is there anything better than brownies? I feel like they’re a highly underrated dessert. That’s really all I have to say about this topic. Oh wait…there is one thing that’s better than brownies. Brownies with beer. Enjoy these delicious treats!
ESPRESSO STOUT BROWNIES:
Bake at 325 for 45 minutes
Makes a 9″ x 9″ pan of browwnies
Brownie batter:
In a large pot:
Melt 1/2 cup butter (one stick) on low heat
Add 4 oz semi-sweet chocolate chips and mix until smooth
Once melted, remove from stove, and let cool to room temperature
Add:
1 cup granulated sugar
2 tbs brown sugar
2 eggs
2 egg yolks
1 tsp vanilla extract
1/3 cup espresso stout
3/4 cup flour
1/4 tsp salt
1/2 cup semi-sweet chocolate chips (optional)
Cream cheese topping:
1 cup cream cheese
1/4 cup granulated sugar
1 egg yolk
1 tsp vanilla extract
Whisk until smooth.
Pour the batter into a greased 9″ x 9″ pan. Put the cream cheese topping into a piping bag (or Ziploc) and pipe stripes across the brownies.
Use a knife to drag perpendicular lines down the cream cheese
Bake it up!
Straight 2 the Face 