Bars Archive

Monday, June 29, 2009

cherry brown butter bars

cherry brown butter bars

I don’t know what’s happening to me — maybe it’s third trimester dwindling energy levels and an accompanying desire to get the most bang from my feeble bursts of productivity — but all of a sudden, I find myself saying that I don’t want to cook this thing or that because it’s not practical. Practical! Who am I? Certainly not the girl who baked a wedding cake last summer in her tiny, overheated kitchen. Certainly not a person who has [shh, can't tell you]-making and a 12-layer cake on her summer cooking agenda.

sweet cherries

Take this recipe, for example. It was originally a delicious-looking raspberry brown butter tart from this month’s Bon Appetit magazine. And although I usually associate brown butter with winter cooking — hazelnut brown butter cakes, brown butter shorties, pear crisps and brown butter with chestnuts and brussels sprouts, yes please. — and although I’ve never met a dessert tart I didn’t like, all I could think was “these would be so much more practical as a bar cookie!” Practical, there’s that word again. It’s all over for me, isn’t it?

cherry pittingpits and stemscherries a-pittedliquid ingredients Continued after the jump »

Tuesday, October 28, 2008

peanut butter crispy bars

peanut butter crispy bars

People, these things are nothing but trouble, so whatever you do, don’t do this:

rice krispies

Do not start with a bowl of vaguely healthful and intensely fortified bowl of Snap, Crackle and Pop.

simmering sugar

Do not boil some sugar, because obviously unsweetened cereal will not do.

foggy lens

(Try not to do this to your lens, either, when you take a picture.)

Continued after the jump »

Tuesday, September 2, 2008

raspberry breakfast bars

raspberry breakfast bars

We had a decadent weekend in the North Carolina mountains, and I never wanted to come home. The air up there is so delicious and clean, I never realized how cautiously I inhale in New York City, not that you can blame me if you’ve ever gotten a curbside whiff on a humid summer day after a long holiday weekend with no trash pickup.

south carolina peacheswaterfall 1mollywe are totally smitten

But up there, everything is a delight. We hiked, we played with the sweetest Schnauzer there ever has been, we ate proper vinegar barbecue, the best peaches in the world (from South Carolina!) and even hit some stores and a craft fair. And oh, how we cooked. Alex and I get a little hog-wild when we see a kitchen bigger than 60-square feet with not one, not two but three large counters and a grill that resides outside. Like, on a giant porch and everything! It took a mighty amount of restraint to not take a tour of the entire smittenkitchen.com archive, but we did make a good dent in just 72 hours, with the kefta kebabs, dimply plum cake, napa salad with buttermilk dressing, pork tenderloin and noodle salad, grilled eggplant with caponata salsa and even the big crumb coffee cake, updated for late summer with a blueberry filling, made a showing.

Actually, it stole the show. I am currently angling an excuse to make it again. Like the fact that it’s Tuesday and I haven’t had lunch yet.

teardrop tomatoesbarbecueah, small townslate cherries

Continued after the jump »

Tuesday, July 29, 2008

blueberry crumb bars

blueberry crumb bars

I uploaded pictures of this recipe yesterday onto Flickr, but didn’t get to telling you all about it because I was feeling a little lackadaisical after that whole seven days in a row of posting thing. Three hours later, I received this comment: “Omg, post the recipe already!”

Hmmph! I thought. The natives are getting restless.

blueberries, rinsedmaking the pastrypatting down the basespreading the blueberry filling

But who could blame them? Just look at these things! And, oh, to taste them. (As I just did. Because the memory of their deliciousness was vague and I had to. For the sake of clarification.) They’re tart and buttery and fruity and tangy and crumbly… And well, I understand why anyone would get impatient. Can you imagine how much people would revolt if they knew that I had baked these a whole five days ago and have kept them from you since?

It could get ugly.

ready to bakejust from the ovenblueberry crumb barsblueberry crumb bars

Continued after the jump »

Wednesday, February 6, 2008

dulce de leche cheesecake squares

dulce de leche cheesecake squares

Dulce de leche, where have you been my whole life? Oh, sure, I knew what you were and I understood implicitly that you were a good thing. I knew that you were practically the national dish of Argentina and I knew I wanted to be the national dish of, well, anywhere, one day but I hadn’t yet taken you into my arms and my belly. I hadn’t yet really tasted you. I am sooo going to have to make up for lost time.

dulce de leche cheesecake squares

The thing is, and I know this sounds a little funny, but I love dairy products–like milk and cream, especially when they’re full fat and super-fresh and hormone free. I love the little smell that wafts off freshly steamed milk. I can absolutely taste the difference between skim and two percent, and simply cannot abide the former and only occasionally the latter. And I would rather have one tablespoon of cream over anything–baked apples, swirled into oatmeal–than 14 of something so-called good for me. And yes, I have digressed, but I just wanted to set this up:

Dulce de leche is the embodiment of everything I love about dairy products and everything everyone loves about caramel together. Like one or the other weren’t good enough, let’s just mash this up and die happy. Minus the dying part.

Continued after the jump »


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