5. canada: nanaimo bars [and a moment of solitude]

'Solitude' is a condition that I'm well-acquainted with as of late. I've been back at the apartment since last Sunday and have the place to myself. Not only that, I have more or less all of grounds to myself, save for those poor, overachieving, GPA-boost-seeking souls here for J-term.

As for me, I'm here working part-time, which is actually getting me nowhere whatsoever since I spend every waking hour that I'm home with my feet propped up on a table laid with half-read books, a carelessly discarded PS3 controller in desperate need of charging, and the Mac open to tabs of Facebook, Tastespotting, and Amazon.com for easy-access online shopping.

[Needless to say, any money I've made so far has already been spent on the first four novels in A Song of Ice & Fire, two new scarves, and about three cartons of eggs I picked up last week for breakfasts.]

In any case, "solitude" has never been a word I've found melancholy or deplorable, or one associated with the social status of an elderly cat-lady. In fact, I love being alone. It's a characteristic my mother has found baffling ever since my toddler years, when I was perfectly content to sit by the window in my crib and engage in whatever musings strike a 2-year-old without the need to cry out for mom's attention or caregiving. I'm not sure why, but I just rarely feel lonely, and very much enjoy having hours upon hours to spend doing whatever I want.

Lately, that has been books. Now, I'm not one for new year's resolutions. I mean, I make them, in my head of course, with all intention to break them as quickly as possible and save myself the later self-loathing. So, in an effort to keep up tradition, I mentally drew up a list of unachievable resolutions. The list included the usual - lose 20 pounds, will myself to sleep earlier than 3am on weeknights, do a better job of keeping in touch with family, etc. etc. But I also made one serious resolution that I do actually intend on keeping: read more.

[I figure, if I'm going to be up until 3am anyway, I could at least spend it doing something intellectually stimulating, instead of just lying in bed, staring up at the ceiling, making tragically desperate wishes for TARDISes and a 4.0 gpa.]

I mean, I realize that it has only been 8 days, but having read literally about 1,000 pages of literature since the start of 2012, I think I'm doing rather well so far. In any case, it's more than I'd read for pleasure during the totality of the 365 days of 2011. Currently I'm in the middle of George R.R. Martin's Game of Thrones and absolutely loving it. I work my 5-hour shifts every morning, come home by 3pm, and spend the remainder of the day alternating between novels and BBC television.

[Sherlock's back on for series 2 and I've definitely seen the first episode at least 5 times; another feat, seeing as how it was released exactly 7 days ago. Also not very surprising since this is me we're talking about.]

Today, though, has been a bit lazy. I haven't actually read at all yet, and spent the morning cooking, submitting philosophy papers to random journals, reading up on summer internships, and baking. First time baking in a little while, and so I settled on something I've always wondered about:  nanaimo bars.

Nanaimo bars are a delightful little treat from one of my favorite countries in the world, Canada. I actually did not realize prior to actually making them that they don't actually require any baking. [This was, in fact, so surprising that I felt the need to use the word "actually" thrice in the previous sentence.] Instead, they just chill out, layer by layer, in the fridge until they settle. It's a rather casual baking experience, which was even more welcome since I've tried my very best to move as little as possible today. The end result is a bit sweet for my tastes, but undeniably worth it for the ease of preparation.

Nanaimo Bars
Adapted from bakedbree
Yields 16 squares

For the crust, you'll need:

• 1/2 cup [1 stick] butter
• 1/4 cup brown sugar
• 3 tbsp cocoa powder
• 1 egg, lightly beaten
• 2 cups graham cracker crumbs
• 1/2 cup walnuts, chopped
• 1 cup coconut flakes

For the middle layer, you'll need: 

• 1/4 cup [1/2 stick] butter, softened
• 2 cups powdered sugar
• 2 tbsp vanilla custard powder
• 1/4 cup heavy cream

For the chocolate layer, you'll need:

• 1/4 cup [1/2 stick] butter
• 4 oz semisweet chocolate

To prepare the crust:

Line an 8x8-inch square pan with aluminum foil, but do not grease. In a medium, heat-proof bowl, melt butter, brown sugar, and cocoa over a double-broiler [or microwave]. While the mixture is hot, whisk constantly while slowly pouring in the beaten egg. Be vigilant about whisking as to avoid scrambling the egg. Switch to a wooden spoon, add in graham cracker crumbs, walnuts, and coconut, and mix until the mixture comes together in a sort-of dough. Dump the dough onto the base of the pan and press it evenly along the base. Stick the pan in the fridge for 45-60 minutes.

To prepare the middle layer: 

Cream the butter, powdered sugar, and custard powder in a bowl. Slowly pour in the heavy cream and beat on medium speed until light and fluffy, about 5 minutes. Pour filling onto the chilled crust and spread evenly with a spatula Stick the pan back into the fridge for another 45-60 minutes.

To prepare the chocolate layer:

Melt the chocolate chips and butter in a heat-proof bowl until the mixture is smooth and shiny. Once the middle layer has firmed up, pour the chocolate on top and spread it evenly with a spatula. Chill the bars in the fridge for at least 60 minutes before removing from the pan and slicing. Cut into 16 squares and serve. Bars can be refrigerated for up to 5 days.

Yes, I realize that geographically, it makes no sense to move from Afghanistan to Canada, and that I hadn't actually planned on hitting Canada in my gastronomic journey around the world for quite some time, but I like spontaneity. [And many of the Asian desserts that I have on my list require fruit that is not currently in season, so I figured that jumping around from country to country keeps things interesting and prevents me from going against nature.] 

As for the bars themselves, I love the crust on these; it has everything I love about an unhealthy food item. Graham crackers, nuts, coconut, butter, and brown sugar. I mean, it really just doesn't get any better. The middle layer I'm less keen on, but it's more a fault of my personal character [I don't like the taste or texture that accompanies custard powder] than the actual bars. But sandwiched between such a delightful crust and a guaranteed-to-be-delicious ganache layer, I couldn't stop myself from nibbling on the bars as I sliced them up. 

A fine dessert, over all.

As I said before, I have no problem with solitude. I rarely feel lonely and am perfectly content being able to sit like a log on my sofa in PJs for the entirety of the day with nothing but my books, my BBC Sherlock, and my David Tennant to keep me company. But when one has the house to herself, one also runs into the problem of having all of one's dessert to herself. This may not seem like a bad thing to those not in the house who may actually want to partake in said dessert, but for the one all alone in the house, it is a bad news bears situation. Consequently, I've layered the bars up in some tupperware, stuck them in the freezer, and plan on taking them home with me when I head back next weekend to share with the family.

Of course, that's not to say that I've kept a couple in the fridge for some dessert after tonight's dinner, but no one has to know about that.

apple pie cheesecake bars [and holiday nights with old friends]

Cranberry-cinnamon tea. 

I arrived home yesterday evening to an empty house, parents both out and about and Yusra off with friends. I didn't expect anything different, really, and so took my suitcase and backpack upstairs to a room that's been vacant for weeks, freshly cleaned for my arrival. After gracelessly dropping my things haphazardly in the space next to my bedside table, I put my hands on my hips and looked around, letting the breeze wafting in through the half-open window chill my bare arms, still adjusting to the new house. A deep sigh, closing my eyes for just a moment to let everything sink in, breathing out the stresses from a semester of constant work, and then back downstairs for a glass of water and, perhaps, a piece of fruit.

And it was then that I noticed that almost every inch of counter space was covered in gift baskets and fruit bowls, obligatory gifts from drug reps and secretaries at my father's office. [It's Christmas season, after all.]

And then I grinned.


As mundane and predictable as most of them are, full to the brim with boxes of stale pretzels and commercially-cloned milk chocolate truffles, the odd basket or two is full of delightful surprises. A small bottle of olive oil, caramels wrapped in colorful foil [the ones that only seem to make an appearance this time of year and virtually disappear from existence for the remaining eleven months], a wheel of chevre, a tin of cranberry-cinnamon tea.

I horde all of these for myself, naturally, as the rest of my family is content with the chocolate and crackers [which, admittedly, I enjoy quite a lot as well] and have little interest in odd teas and cheeses. It's bizarre, but it's the little things from gift baskets that really solidify this time of year. The end of a semester. A break from academics. A time to spend the day away in pajamas and a sweatshirt, lounged upon the sofa with a book, iPod plugged into Aine Minogue and Dean Martin, perhaps a mug of cranberry-cinnamon tea at hand.

And occasionally, a Christmas party or two.

Matt's parents graciously invited me to their home this evening for a small party, which was in and of itself one of the most delicious events I have ever attended. There is never a shortage of incredible food whenever Matt's family is involved, particularly when smoked brisket, turkey and cranberry, and the most diverse selection of homemade cookies are at one's fingertips.

When I was first told of the party, I immediately jumped at the opportunity to bake something as a thank-you, to which Matt's parents happily accepted. And so, for days I pondered about what would be worthy enough for individuals which such impeccable taste, and eventually decided on these: apple pie cheesecake bars, which I dedicate utterly and unconditionally to Matt's incredible family.

Apple Pie Cheesecake Bars
Adapted from The Girl Who Ate Everything.
Makes 24-32 bars.

For the crust, you'll need:

• 2 cups flour
• 1/2 cup firmly packed brown sugar
• 2 sticks butter, softened and cut into cubes

For the cheesecake layer, you'll need:

• 3 8-oz packages cream cheese, softened
• 3/4 cup sugar
• 3 eggs
• 1 tsp vanilla

For the apple layer, you'll need:

• 3 large apples, peeled, cored, and cut into small cubes [Grannysmith, Gala, and Golden Delicious are ideal, or any combination of the three]
• 2 tbsp sugar
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg, or a few pinches of freshly grated nutmeg

For the streusel topping, you'll need:

• 1 cup flour
• 1 cup brown sugar
• 1/2 cup rolled oats
• 1 stick butter, softened

For the caramel, you'll need:

• 3/4 cup sugar
• 3/4 cup water
• 1/2 cup heavy cream

To prepare the bars:
Preheat oven to 350 degrees Fahrenheit and line a 9x13-inch pan with aluminum foil. Grease the bottom and sides of the foil. In the bowl of a food processor, combine flour and brown sugar. Add in butter and pulse until dough has the consistency of bread crumbs. Pour dough onto bottom of the pan and press evenly. Bake for 15 minutes, until golden brown. Do not turn off the oven.

While the crust is baking, prepare the cheesecake layer by beating cream cheese and 1 cup sugar on medium-high speed until light and fluffy, 3-5 minutes. Add eggs, one at a time, until incorporated, scraping down the sides of the bowl as necessary. Add vanilla. Pour the cheesecake filling onto the baked crust, spreading evenly with a spatula.

Toss the apples, 2 tbsp sugar, cinnamon, and nutmeg together in a bowl. Spoon the apples evenly over top of the cheesecake filling.

In a large bowl, combine the flour, brown sugar, and oats and mix until well-blended. Using a pastry cutter or your hand, mix the butter into the flour mixture until crumbly. Sprinkle the streusel evenly on top of the apples. Bake the bars for 40-45 minutes, until cheesecake is set. Let bars cool to room temperature, and then refrigerate for at least 2 hours.


To prepare the caramel: 
In a medium saucepan over medium flame, whisk together sugar and water. Allow syrup to come to a boil, and then reduce to a simmer until the syrup reaches an amber color, 7-12 minutes. Watch the syrup closely as it will quickly burn after it has started to color. Once syrup reaches the correct color, slowly pour in the heavy cream, whisking constantly while doing so. The syrup will sizzle and foam up spectacularly, but will calm down soon after. Remove saucepan from the heat and continue whisking until mixture has reached the consistency of smooth caramel. Let caramel cool 15-20 minutes before using on the bars.


Once dessert has refrigerated for at least 2 hours, slice them into bars and arrange on a serving tray. Right before serving, drizzle a generous amount of caramel on top of the bars.

There's really nothing pie-like about these, save that I made them with apples and it's currently autumn, but the name has a rather nice ring to it. Plus, with his face muffled in my shoulder in an enormous, snuggly hug, Matt mumbled that they tasted like apple pie wrapped in a cheesecake. The contented grin on his face when he pulled away and dove into his second bite was inspiration enough for the title.

Matt's mother was thrilled, Matt's father thought they were delicious, the other guests loved them, and my heart soared. More than anything, I wanted to give back a small bit of the kindness Matt and his family have shown me for over a decade.

Hopefully this was a little victory, but above all, a big thank you.

"Dining with one’s friends and beloved family is certainly one of life’s primal and most innocent delights, one that is both soul-satisfying and eternal"
Julia Child

pumpkin bars with maple cream cheese frosting

Thanksgiving feels like it was ages ago, though it was just last week that I was huddled around our dining table, 14 unnervingly-cheerful family members by my side, reaching for my second [or was it third?] helping of turkey and Butterbeer.

What I wouldn't do to have some leftover turkey here at the apartment so as to stop chewing on my own hand whenever I get hungry. The lack of quality food and utter depression that accompanies it can only mean one thing: we've approached finals season.

Presumably, I spend most of my days holed up in my room or at a coffee shop, frantically reading hundreds of pages of Spanish literature and philosophy that I shirked during the semester, writing the best-quality term paper[s] I can a week before the due date, and waking up every morning praying that I'm back in my fluffy bed at home, having left all final exams and papers behind me.

Okay, admittedly, it's not that tragic. Mostly it's been painful not being able to play PS3 when AC:R sits next to my television remote forlornly, abandoned and neglected, wondering how it got stuck with a good-for-nothing college student who really should have read that 200-page Spanish novel 2 weeks ago when it was assigned rather than spending hours doing so yesterday in order to write a paper due next week.


...not that I'm, you know, bitter or anything.

Pumpkin Bars with Maple Cream Cheese Frosting
A bakedbeen original
Makes 18-24 bars

For the pumpkin bars, you'll need:

• 4 eggs
• 1 cup vegetable oil
• 1 1/2 cups light brown sugar
• 1 15-oz can pumpkin [not pumpkin pie filling]
• 2 cups flour
• 2 tsp baking powder
• 1 tsp baking soda
• 2 heaping tsp cinnamon
• 1/2 tsp nutmeg
• a few shakes of cloves
• 1 tsp salt
• 2/3 cup crushed pecans
• 1/4 cup raisins

For the maple cream cheese frosting, you'll need:

• 8 oz cream cheese, softened
• 4 tbsp butter, softened
• 1 1/2 cups powdered sugar
• 1/3 cup maple syrup
• 1 tsp vanilla

To prepare the pumpkin bars:
Preheat oven to 350 degrees Fahrenheit and line and grease a 9x13-inch baking pan. In a large bowl, beat eggs, oil, brown sugar, and pumpkin until fluffy, 4-5 minutes. In a separate bowl, sift flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.  Using a wooden spoon, hand-mix the dry ingredients into the wet ingredients. Be careful not to over-mix. Once mixed, toss in the pecans and raisins and give the batter another turn. Pour the batter into the prepared pan for 25-30 minutes, until set. Let cool completely before frosting.


To prepare the maple cream cheese frosting:
In the bowl of an electric mixer fitted with paddle attachment, beat butter and cream cheese on medium-high speed until light and fluffy, about 5 minutes. Lower mixer speed to low and slowly add in powdered sugar. Mix until combined. Add maple syrup and vanilla. Increase mixer speed to medium-high and beat for another 3-5 minutes, until fluffy. Refrigerate until frosting reaches spreading consistency, about 30 minutes. 

Once bars are cool, spread the cream cheese frosting evenly over top. Garnish with whole or crushed pecans, if desired. Refrigerate at least 45 minutes before slicing.

Luckily, after a week of unprecedented amounts of catch-up and studying, Noosh and I got to spend the afternoon and evening out, shopping in pleasantly nippy, chilly weather and meeting up with good friends for an extraordinarily entertaining little dinner party.

For the occasion, I decided to bake. I felt as though I hadn't baked in years, although I made about 4 desserts for our Thanksgiving dinner last week. I'll blame it on finals-prep having drained the life and joy out of me.

But I digress: baking. Pumpkin bars with maple cream cheese frosting, to be precise. For some reason I have this delusion that baking with pumpkin after Christmas is just blasphemous, since pumpkin is the epitome of fall deliciousness and happiness, and the only thing I want to do when winter rolls around is stuff a pillow over my head and hibernate for 3 months. So I figured: I only have two more weeks at the apartment, I have a can of pumpkin in my pantry, and it would be going against nature for me to use it after I'm back for intercession; might as well put it to delicious use.

I always view pumpkin in the same light I do carrots, when it comes to baking. They both have a sort of mild, dense, earthy quality about them which pairs wonderfully with spices, nuts, and dried fruits. Pumpkin bars I've had in the past are typically made with just pumpkin and spices, and have a really pleasant cake-y quality to them. But I like my pumpkin bars heartier, so always add ground nuts [what's more fitting than pecans?] and raisins to give them some body and a sort of rustic, cold-weather touch. Maple added to the frosting to tie it all together, and you're left with a beautiful fall dessert.

Simple, but comforting. As is spending an evening after a stressful week with good friends and good food.

And with a happy belly and residual smile from a wonderful night, the next two weeks don't seem quite so daunting.

[short and sweet] sea salted chocolate-caramel shortbread bars

You know, an unexpected earthquake and hurricane really liven things up during an otherwise dull first week of term.

Though, admittedly, I didn't realize the earthquake was actually an earthquake until making it to Starbucks and finding myself amongst noisy chatter concerning the coming of the apocalypse. I just thought it was, you know, construction. Not to mention the irony of Hurricane Irene hitting this weekend [by irony I mean the name; as if I didn't already have Sherlock on the brain 20 hours a day, it somehow finds a way to permeate every aspect of my existence]. Life is full of unexpected surprises, I suppose.

Anyway, first week is over, and I'm heading home for the weekend. On my way back, I'll be making a pit-stop in the city to visit Brinay and bring her a [not-so-surprise] treat for her birthday this weekend. Sea salted chocolate-caramel shortbread bars. I asked Brinay a few days ago what she would want if I, hypothetically of course, happened to bake her something for the occasion. All she said to me was "chocolate," but that was more than enough.

I happened across a recipe for chocolate dulce de leche bars on the interweb, but altered the recipe to my own tastes. Mainly with the addition of sea salt on top. Chocolate is wonderful for its versatility, and I wanted to try something new. Chili powder was an option as well, though I think that's best suited for a dessert a little...grander. A mousse or cake, perhaps. But birthday bars? Nah. For these, I kept 'em short, sweet, and just a little bit salty.

Sea Salted Chocolate-Caramel Shortbread Bars
Adapted from Nutmeg Nanny

For the shortbread crust, you'll need:

• 1 stick unsalted butter, softened
• 1/3 cup brown sugar
• 1 tsp vanilla
• pinch of salt
• 3/4 cup flour
• 1/4 cup almond meal
• 1/4 cup ground pecans

For the chocolate-caramel topping, you'll need:

• 1 cup heavy cream
• 1 14-oz can dulce de leche
• 4 egg yolks
• 4 oz semisweet chocolate, chopped
• approximately 1/2 tsp sea salt, to sprinkle

Preheat oven to 375 degrees Fahrenheit and line and grease an 8x8-inch square pan. To prepare the crust, beat butter, sugar, and vanilla until smooth and fluffy. Add in flour, almond meal, pecans, and salt, and mix until the dough comes together. Press dough evenly onto the base of the pan. Bake for 13-15 minutes, until crust is golden-brown. Let cool at least 30 minutes.

To prepare the chocolate topping, simmer heavy cream and dulce de leche in a medium-sized saucepan over medium heat. Whisk mixture until dulce de leche is completely melted. In a separate bowl, whisk egg yolks. Slowly pour about 1/4 cup of the hot caramel mixture into the egg yolks, while still whisking, to temper them. Pour the hot egg yolk mixture back into the saucepan, and mix until the chocolate begins to thicken. Continue whisking at a simmer for 4-5 minutes, until mixture is thick enough to resemble pudding. Remove the pan from the heat and whisk in the chocolate.

Let the chocolate mixture cool 10-15 minutes before pouring on top of the cooled crust. Chill the bars, uncovered, for an hour. Sprinkle the sea salt evenly over top of the chocolate, and then return the bars to the fridge and chill for another two hours before slicing. Store bars in the fridge for up to 3 days.

These are quite delicious. The topping is soft, almost the consistency of a dense mousse, and each bite melts in your mouth in the most pleasant way. You want to use a very small amount of sea salt on top, since sea salt itself has such an intense depth of flavor. Just a hint is enough to make you think there's something more than just chocolate, but hardly enough to make you realize it until you lick your lips and taste traces of saltiness left behind.

A new dimension to ordinary chocolate bars. One I'm hoping Brinay will enjoy when I see her in a few hours.


As for the semester, I'm anticipating a busy one. I've already been confronted with more reading than I expected having to do on a week-to-week basis, none of which I'm too excited about. Still, not having class on Fridays helps.

And I mean, if one of your required readings is a biography of Leonardo da Vinci, it can't be all bad. I anticipate many days of tea, scones, and art history in my future.

toffee blondies in a jar

A few weeks ago, I was having a conversation with MattMatt about personality types and the like, which is somewhat unsurprising given that the two of us often speculate on the nature of mankind together [when I'm not teaching him how to virtually assassinate Templars on an HD console]. I'm not actually quite sure how the topic came up to begin with, but it panned out interestingly.

[For example, how between the middle of high school and now, my personality has almost completely flipped from an ENTJ to an INFJ, both of which were highly accurate given their respective time periods. And how Matt's an ENFP (from what I remember), which to me is also spot-on.]

Regardless, I remember Matt telling me how there are five primary ways that we [humans] express love and affection.

1. spending time together
2. verbal exchanges of affection
3. physical exchanges of affection
4. physical actions to show affection
5. buying and giving gifts

I found this quite interesting. One, because I had never heard it before; and two, because I think humankind is such a fascinating entity. An entity which I'm always trying to figure out, at least when I can shove my cynicism aside, though for the most part one that I think will always remain, in some ways, an enigma.


Not to mention that philosophy, although enlightening in regards to many areas of contemplation, has only made me more skeptical about how I think about the matter. But perhaps that's the point.

Anyway, I digress. If I had to choose, I think I'd fall into categories 4 and 5 of the above. Doing things for others and giving things to others. Not that I'm morally opposed to the other three in any way, I am just more of a doer than a...speaker? Cuddler? Extrovert? I could also be completely misguided as to my own character, since I'm always learning new things [both positive and negative] about myself, but it doesn't change the fact that I do love giving gifts. At least, those with some shred of sentimental value.

Which is why I bake, of course. It's not like I do it for my own health [quite the contrary, in fact, seeing as how it's just about the worst thing I could be doing for my own health], but I like to see others' faces light up when I give them something I've made just for them. I put a lot of thought into what I decide to bake for others, based on their personality or our friendship, what they like and what they don't, their hobbies and interests, etc.

And yet, sometimes I get bored with the baking. Especially for my good friends. Not that they dislike dessert, but sometimes I just want to do something different. And so I decided to try.

In a few days' time, I will be boarding a plane. It will be my first time on a plane in two years, I believe, which is somewhat of a long time for me [given how my family used to travel to Pakistan every other year to see family before the political climate became somewhat unfavorable and Yusra and I started having to do real schoolwork]. This time, though, I'm leaving for Europe, Valencia to be precise, to hone my fluency [or lack thereof] in the Spanish language. I'll be living with Liz in a homestay, one street away from Zach, and attending university five days a week, studying history of modern Spanish art and phonetics. A short visit, granted, but 4 weeks is all I need to fall in love with a country and make a vow to return.

I realize that I'll be back home before I know it [much to my dismay], but as soon as I am I'll be helping my parents move into their new house, and it'll be scarcely a week after that I'm back at my apartment, interning and working part-time [with frequent, short trips back home on the weekends, of course] until the fall semester begins. Not a whole lot of time to be spent with friends, unfortunately. So before my departure, I decided I wanted to leave a few parting gifts to the Fab Four, of the dessert variety, because at this point they expect nothing different from me, though this time with a small twist: toffee blondies in a jar.

I've seen this done in the past, though I myself had never tried it prior to this past weekend, when I prepared a jar to give to Brinay as a gift. It turned out much better than I thought it would [I also anticipate the worst, most of the time], and she seemed to love the idea, so I knew I had discovered something pretty neat. The concept is simple: layer all of the dry ingredients artfully [i.e. alternating colors, somewhat akin to sand art] in a quart-sized mason jar, and attach a small card with the appropriate quantities of wet ingredients and baking directions, so that the receiver is actually the baker. An inversion of my traditional baked-good-present, but one that I think is really fun for whomever I'm giving it to. Plus, it's easy as peas to bake: all you need to do is dump the contents of the jar into a large bowl, whisk the wet ingredients together, and mix them with the dry ingredients until they come together in a batter. Pour the batter into a prepared pan, and bake in a preheated oven for half an hour for deliciousness.

Toffee Blondies in a Jar
Adapted from bakedbree
Recipe makes one mason jar

You'll need:

• 1 quart-sized mason jar [can be found in any craft store]
• 1 cup brown sugar
• 1/2 cup mini chocolate chips 
• 1 cup flour
• 1 tsp baking powder
• 1/4 tsp salt
• 3/4 cup chopped pecans or walnuts
• 1/2 cup toffee chips

• 1/4 cup [1/2 stick] butter, melted
• 2 eggs, lightly beaten
• 1 tsp vanilla

To prepare the mason jar:
Carefully layer the brown sugar, chocolate chips, flour, baking powder, salt, chopped nuts, and toffee chips. This is most easily done with a 1/4 cup measure, as this will pour the contents most effectively through the opening of the jar. Try to gently level out the ingredients with each addition.

To prepare the blondies [note: this is what you'll want to write on the notecard, along with the measurements of the wet ingredients]:
Preheat oven to 350 degrees Fahrenheit. Line and grease an 8x8-inch square pan.
In a large bowl, whisk the melted butter, eggs, and vanilla until blended. Dump the contents of the jar into the bowl, and mix with the wet ingredients until fully incorporated. Pour the batter into the prepared pan and bake for 25-30 minutes, or until blondies start to pull away from the sides of the pan. Cool in the pan and cut into 16 bars.

I love how these things look; they're just adorable. Nitya, Hannah, and Noosh loved them as well, and so I was more than pleased. I'm sure they'll taste divine too, though perhaps in future I'll add a layer of coconut flakes. Or peanut butter chips. Cocoa powder for brownies, too.

Oh! The possibilities are endless! This is definitely a treat I'd like to expand upon in future.

Hope you enjoy them as much as we did :)

7-layer bars

Yes, I know, I've done 'em before. But the world could always use more of these amazing bars. That could be why they're often called "magic bars" [and no, they are in no way related to the concept of "special brownies," for all you eager bakers out there].

So I have for you today, "magic", "amazing", "miraculous", whatever-you-want-to-call-it, old-fashioned, 7-layer bars.

Why are they called 7-layer bars, you ask? Well, as the name implies, they are comprised of exactly 7 ingredients:

1. butter
2. graham crackers 
3. chocolate chips
4. toffee bits [though people often substitute with peanut butter chips or butterscotch chips]
5. shredded, sweetened coconut
6. chopped nuts [usually pecans]
7. sweetened condensed milk 

In other words, mouthwatering. These bars have been around for ages, and if you've ever been to a middle school bake sale, you've probably eaten them. They're appealing to younger kids [probably more so their mothers] because there is virtually no mixing involved: everything is just layered on top of the graham cracker crust. Which also means that I have exactly 1 bowl to wash, so I am a huge fan of these.

But don't be fooled by how simple these are; the flavors are anything but. I would love to meet whoever came up with this combination of ingredients and marry them, because these are perfect. I actually can't gush about these bars enough. I am absolutely in love with them.

[And it was only while baking these that I regretted having given up sugar.]

7-Layer Bars
Adapted from any foodblog ever

You'll need:

• 1 stick butter, melted
• 1 1/2 cups graham cracker crumbs [about 12 whole crackers, processed finely]
• 1 semisweet cup chocolate chips
• 1 cup toffee chips [can be substituted with peanut butter morsels or butterscotch chips]
• 1 cup shredded coconut [sweetened]
• 1/2 cup chopped nuts [pecans or walnuts]
• 1 14-oz can sweetened condensed milk

Preheat oven to 350 degrees Fahrenheit. Line a 9x13-inch pan with parchment paper and grease the bottom and sides.

Combine graham cracker crumbs and butter, and press mixture evenly onto the base of the pan. Sprinkle chocolate chips, toffee chips, coconut, and nuts evenly over the graham cracker crust. Evenly pour sweetened condensed milk over the bars. Bake for 20-25 minutes, until condensed milk looks set but not over-browned.

Let cool completely before cutting. Store in an airtight container for up to one week.

I baked this batch for one of my favorite people on the planet, Nimra, whom I hadn't seen since our epic weekend in NYC back in October. She and her family came down to visit and stayed with Bismah and Zain. I met the three for lunch earlier today after far too long without seeing each other, and it was lovely. Plus, Nimra and Bismah couldn't keep their hands off the bars, so I figure it was a success. I did try to assure them that these are actually the easiest things to bake on the planet, so perhaps they'll attempt 'em sometime in future. All in all, a successful afternoon.

But come on; old friends, good [Italian] food, beautiful weather, what more could you want?

dulce de leche cheesecake bars [take two]

Midterms, baking. Baking, midterms. It's a tough life when you have to somehow alwayschoosebakingoverstudying decide between one or the other. On Wednesday evening I broke up the monotony of studying Spanish lit by baking.

This is my second attempt at dulce de leche cheesecake bars. Not the first wasn't good, but I didn't realize until I looked over the recipe that it calls for gelatin. And I'm just so damn tired of gelatin. So I figured I'd make up a new recipe. This one has a graham cracker crust [because, what can I say, I'm obsessed], a cheesecake filling infused with dulce de leche, and a salted dulce de leche swirl topping. Believe it or not, it's not too sweet. It's actually almost not sweet enough, based on what you would expect. In the best way possible.

Why dulce de leche? Well, I officially got into the Valencia study abroad program on Sunday, las fallas are happening this month, I went to a Spanish poetry reading on Monday night, watched Biutiful on Tuesday night, and had two Spanish midterms this week. I've been in a rather culturally Hispanic mood.

Mostly, though, it's because these were baked for two individuals:

1. Rudhdi as a congratulations for making SR: I'm so proud of you, Roods, and never doubted you for one second. You truly deserve it, dear; you'll be a phenomenal SR next year :)
2. My darling Hannah, because I've promised to send you baked goods for months now and miss you terribly. I will be shipping these off as soon as I'm back in Cville next week, so you should have them delivered within the next 7 days or so. Love you and hope everything's going well!

artificial lighting is the bane of my existence. can't wait for sunny days.

Dulce de leche, for all you folk who have heard the name and know it's delicious but don't have any clue as to what the heck it is, is more or less sweetened condensed milk that has been heated until it caramelizes. Yes. Liquid caramel. Addicting too, might I add.

[ALSO, can I just say that if I walk into one more grocery store, ask someone where I can find dulce de leche, and have them give me a look of utter blankness and ask me to repeat myself, I'm going to snap. It can be found in the Hispanic/International food aisle, just by the way.

Though, I suppose you could bypass the irritation of having grocery store clerks completely misunderstand you and direct you to the evaporated milk section by heating up your own dulce de leche from scratch. But I'm not patient skilled enough for that.]

Dulce de Leche Cheesecake Bars
Adapted from my brain. And components of old recipes.


For the crust, you'll need:

• 2 cups graham cracker crumbs [about 12 full wafers, crushed]
• 1 tbsp granulated sugar
• 8 tbsp butter, melted

For the cream cheese filling, you'll need:

• 3 8-oz packages of cream cheese
• 5 tbsp granulated sugar
• 2 generous tbsp of dulce de leche
• 1 tbsp vanilla 
• 2 eggs

For the salted dulce de leche swirl, you'll need:

• 1/2 cup dulce de leche
• 1/8 tsp salt
• 2 tbsp reserved cream cheese filling

Preheat oven to 325 degrees Fahrenheit. Line and grease a 13x9-inch pan with aluminum foil.

To prepare crust, combine graham cracker crumbs and sugar in a bowl. Pour in melted butter and mix well. Pour crumbs into the prepared pan and press evenly across the base. Bake for 10 minutes, until crust is golden brown. Allow crust to cool.

Meanwhile, prepare cream cheese filling. Beat cream cheese on medium speed until smooth. Add in sugar, dulce de leche, and vanilla. Mix until blended. Add in eggs, one at a time, and beat until incorporated. Reserve two tbsp of the filling, and pour the remainder on top of cooled crust and spread evenly with a spatula.

To prepare dulce de leche swirl, mix dulce de leche and salt. Add in reserved cream cheese filling and mix well until filling is smooth. Drop dollops of filling evenly on top of cream cheese filling, leaving generous amounts of space in between. Using a knife, cut swirls through the dollops, being careful not to draw up any of the crust. Bake for about 30 minutes, until bars are soft and springy to the touch. Let cool completely on a cooling rack, and then refrigerate for at least 4 hours [preferably overnight] before cutting.

Bars, covered, will keep well in the fridge for up to a week, in the freezer for up to 3 months. To freeze bars, wrap tightly with plastic wrap, then once more with aluminum foil. To defrost, move bars to the refrigerator and let dethaw overnight.

My swirls never turn out as well as I wish they would. It's something I need to work on. Also should have thought of some way to dilute the caramel further. I thought about microwaving, but that seemed counter-intuitive. 

Anyway, I am finally done with midterms, for the week. Now I get a supposed week off, which translates into me going home for the weekend before coming back to Cville to study for upcoming midterms, outline upcoming papers, and work for 20 hours.

I can't deny that the thought of me being unable to actually sleep in is depressing. In fact, it cuts me a little inside. But I need the money. Baking doesn't come cheap, ya know.

...sometimes I don't think it's worth it.

And then I bake something like this and that thought melts away.

Edit:

Also, I'd love to thank Tastespotting for featuring me! I've always loved the site, and find many of my best recipes from bloggers who have contributed, so I'm very honored to be a part of it! So for all of you have stumbled upon my blog via Tastespotting, welcome! It's lovely to have you, and I hope you'll be back for more! :)

chocolate chip cookie dough cheesecake bars

I've had the most epic headache all weekend. Woke up in excruciating pain yesterday, took as many meds as I could find through blurry vision, threw a cold, wet rag over my forehead and eyes, and went back to sleep for as long as possible. Pain lessened, I was able to function relatively normally for the remainder of the day and night, then woke up this morning with a dull ache, yet again. Though, not half as bad as yesterday's.

You know what I think it is? Spring fever. Forrull. Which is odd, as I've never really had spring fever before. I even looked it up: "weariness (despite an adequate amount of sleep), sensitivity to changes in the weather, dizziness, irritability, headaches, and sometimes aching joints and a lack of drive are the most common" [thank you wikipedia].

It makes total sense, seeing as how I have never felt less motivated to do something productive in my LIFE. I just want to sleep off this headache for about a week straight. I think that'll be good for me. A mental health week. Full of napping and baking.

Amidst my lack of motivation this weekend, I found some time [i.e. threw astronomy aside] to bake. Chocolate chip cookie dough cheesecake bars, to be precise. These are for Jeremy, who turns 20 on Tuesday. He and Zack are often on the receiving end of leftover desserts that Noosh and I can't bear to keep in the apartment [lucky them], but for the most part they've been peanut-butter-and-chocolate based. So this time I decided to shake things up a bit.

This recipe has a few components, but isn't difficult at all.

Chocolate Chip Cookie Dough Cheesecake Bars
Adapted from browneyedbaker

For the crust, you'll need:

• 1 1/2 cups graham cracker crumbs [about 8 whole graham crackers]
• 5 tbsp butter, melted

For the cookie dough layer, you'll need:

• 5 tbsp butter, melted and cooled
• 1/3 cup brown sugar
• 1/4 cup flour
• 1/2 tsp vanilla
• 1/3 cup semisweet chocolate chips

For the cheesecake layer, you'll need:

• 10 oz cream cheese, at room temperature
• 1/4 cup granulated sugar
• 1 tsp vanilla
• 1 egg 
• 1/2 cup semisweet chocolate chips
• 1 tsp flour

For the ganache, you'll need:

• 10 oz semisweet chocolate chips
• 5 tbsp heavy cream

Preheat oven to 325 degrees Fahrenheit. Line and grease an 8x8-inch square pan. To prepare crust, combine melted butter and graham cracker crumbs. Mix thoroughly and pour onto the base of the pan. Spread crumbs evenly, pressing them into the base, and bake for 6 minutes, until lightly golden brown. Let cool on a wire rack.

To prepare cookie dough layer, combine cooled, melted butter and sugar and mix until well blended. Add in flour and mix. Add in vanilla and chocolate chips. Pour cookie dough on top of the cooled graham cracker crust and spread evenly. Refrigerate while making the cheesecake filling.

To prepare cheesecake filling, beat cream cheese and sugar on medium speed until smooth. Scrape down the sides of the bowl, add in vanilla and egg, and beat until well blended. Toss the chocolate chips in about a tsp of flour, and then stir into the cream cheese mixture. Pour filling on top of the cookie dough base. Bake at 350 degrees for about 45-55 minutes, until the filling has set. Let cool completely on a wire rack.

To prepare ganache, combine chocolate and heavy cream in a microwave-safe bowl and melt [about 1 minute in the microwave]. Let cool at least 4-5 minutes. Pour ganache over cooled cream cheese, and spread evenly. Refrigerate bars for at least 2 hours before cutting. Store bars in the refrigerator.

Man these are delicious. Yes, I did eat one. And maybe a little more than one. But it was worth every carbohydrate.

Helps that I got rid of them this evening too.

But that's besides the point.

Ready for this week to be over already.

And it hasn't even started?

Ugh, motivation, don't leave me just yet...

Happy birthday, Jerm :)

super bowl football truffles

Super Bowl Sunday.

Honestly? I don't care much for the Super Bowl. And it's not because I'm a girl, and I can't appreciate the game, and I don't know what's going on. On the contrary, I much enjoy watching football, and can follow it pretty well [it's not that difficult, to be honest]. But being at school, I don't have time to keep up. I actually kept up with NFL pretty well in high school [senior year is when I discovered that my father actually also watches football, so there was lots of bonding happening], but at college my interest has dwindled.

It may help that our team did atrociously my first year, and since then I haven't given the sport a second thought.

Now, I use Super Bowl Sunday as an excuse to release pent up aggression, yelling for a team that I really have no strong attachment to [particularly this year, since the Giants aren't playing], and eating copious amounts of game day foods. Chili, nachos, wings, pizza, brownies.

Well, that's a lie. Low-carbing isn't really conducive to enjoying game day foods. But we are having some friends come over in a few hours for a nice evening of potluck dinner, playing video games, and alternating between the Super Bowl and the Puppy Bowl. And even though I can't be eating them [though, let's be real, I'm going to try one], I've made some Oreo truffles for the occasion.

Maybe we'll even be able to keep our attention on more than just the first quarter with these in front of us.

[Unlikely.]

Noosh as my hand model.

Super Bowl Football Oreo Truffles
Adapted from bakerella

You'll need:

• 1 package Oreos, or any such cream-filled chocolate cookie
• 1 8-oz package of cream cheese, room temperature
• 5 oz melting chocolate
• 2 oz melting white chocolate

Cover a large baking dish with parchment paper. Using a food processor, grind Oreo cookies to fine crumbs. Mix crumbs with cream cheese. Shape dough into football-shaped balls and place parchment paper. Refrigerate for at least 45 minutes. Melt melting chocolate [if you don't have melting chocolate, melt 5 oz of chocolate chips with 1 tbsp of shortening] and dip truffles into chocolate. Place back on the parchment paper and refrigerate for an additional 30 minutes, until chocolate sets. Melt white chocolate and pour into a plastic or piping bag. Snip one corner and pipe football designs on firm truffles. Refrigerate until serving.

So cute. So easy. So yummy.

Perfect for a lazy Super Bowl Sunday afternoon.

chocolate peanut butter squares

,I've said before how peanut butter and chocolate is one of my all-time favorite combination of flavors. I was reminded of why when I baked these. Peanut butter chocolate squares for my dear friend Angie.

Just a small gift. I hadn't seen Angie in ages it felt, so I popped by earlier today with these. Crunchy, creamy, chocolate-y, yummy.

Chocolate Peanut Butter Squares
Adapted from Once Upon a Chef

For the crust, you'll need:

• 2 cups Nabisco chocolate wafers [I used about 12 full Nabisco Chocolate Graham Crackers]
• 4 tbsp butter, softened

For the filling, you'll need:

• 2 cups confectioner's sugar
• 6 packed tbsp brown sugar
• 1 1/3 cups smooth peanut butter
• 6 tbsp butter, softened
• pinch of salt

For the ganache, you'll need:

• 12 oz bittersweet chocolate chips
• 6 tbsp heavy cream

Preheat oven to 375 degrees Fahrenheit. Line and grease an 8x8-inch square pan. To prepare crust, pulse wafers and butter in a food processor until it forms fine crumbs. Pour crumbs into the pan and press evenly into the base of the pan. Bake crust for 8 minutes. Let cool completely on a wire rack.

Meanwhile, prepare peanut butter filling. Combine all ingredients in the bowl of a stand mixer and mix with paddle attachment on low speed until the filling comes together. Do not whip or overmix. Put bowl in fridge until using.

To prepare ganache, combine chocolate and heavy cream in a microwave-safe bowl and melt [about 1 minute in the microwave]. Let cool at least 4-5 minutes before using.

To assemble squares, pour 1/4 of the ganache on top of the cooled crust and spread evenly with a spoon [this will allow the peanut butter to stick to the crust]. Put pan in freezer until ganache hardens, about 5-10 minutes. Once firm, pour peanut butter filling on top of crust. If firm, you can use your hands. If it's still soft, use a spoon to spread it evenly. Pour the remaining ganache over the filling and spread evenly. Cover pan with plastic wrap and put in freezer for at least an hour, until squares set [or keep pan in the fridge for at least 3 hours] before cutting. Store squares in the fridge and serve cold.

I was worried about using chocolate graham crackers, because I wasn't sure what to expect in terms of taste. But they worked out splendidly. They didn't hold together super well though, so I'll up the amount of butter used in the crust in future [I only used 3 tbsp for the crust in this batch]. The filling was divine, and ganache is always phenomenal. Good quick recipe to keep in your repertoire.

I really just hate the lighting in my apartment. It's probably due to the fact that all light comes from lamps or the window, seeing as how there is no ceiling light. Noosh and I were discussing the merits of having a little food photography station set up in the living room.

That, though, maybe a bit more expensive obsessive than I'm willing to pay admit.

gooey butter cake

New look, new dessert, new semester.

I've spent the last two weeks relishing Cville without students. Campus has been so quiet that walking across it to and from the apartment shuttle has been relaxing in and of itself. Then, coming home and bundling up in a hand-knit quilt, cooking and baking, watching Netflix, visiting friends, having friends visit... it's been lovely.

But, alas, all good things must come to an end, and a new semester starts in 2 days. I came home briefly this past weekend to exploit my mom's credit card on groceries and pick up Assassin's Creed to see my amazing family, which was nice after a 25-hour work week. Though, I must say, I do love my apartment dearly. And Noosh is back now, too, so it's home again. I'm even pretty excited about the upcoming semester, which is admittedly nerdy to the max, but I can't help it that I actually signed up for classes that I'm excited about. [History of Marx? Unsolved Mysteries of the Universe? Is it any wonder that I managed to find all of the philosophically-driven college requirements offered?]

Really though, I think it's the lack of Symbolic Logic alone that has me anticipating a good semester.

That, and I have a bunch of dessert recipes lined up to try.

Oh, and Spain in 5 months, but that's no big deal [read: I'm counting down the days desperately].

Today was Raj and Hershil's birthday. Twenty years old. Goodness. Everyone's turning twenty, and leaving me in the dust! But that's alright. [I just get to stay wrinkle-free for longer.]

For the occasion, I baked them some famous gooey butter cakes. These rich cakes, though, more like bars because it's impossible to eat an actual slice of this thing without dying of sugar overdose, originated in St. Louis in the 1930's. They started out as coffee cakes, rather than dessert cakes, but over time the yellow-cake-and-cream-cheese-topping variation turned it into a sugary-sweet, after-dinner treat.

Gooey Butter Cakes
Adapted from Paula Deen's The Ladies & Sons Just Desserts 

For the cake, you'll need:

• 1 18.25-oz package yellow cake mix [i.e. one box]
• 1 egg
• 1 stick [8 tbsp] butter, melted

For the filling, you'll need:

• 1 8-oz package cream cheese, softened
• 2 eggs
• 1 tsp vanilla
• 1 stick butter, melted
• 16-oz powdered sugar
• 1 1/2 cups toffee bits, optional
• 1 1/2 cups chocolate chips, optional
• 1 cup chopped nuts, optional

Preheat oven to 350 degrees and grease a 13x9-inch baking pan.

To prepare the cake, combine cake mix, egg, and butter and mix well with an electric mixture. Pat the mixture evenly into the base of the pan. Set aside.

To prepare the filling, beat cream cheese until smooth. Add eggs, one at a time, and beat until incorporated. Add vanilla and butter and beat until blended. Turn mixer speed to low and slowly add powdered sugar until mixture is smooth. Toss in nuts, toffee, or chocolate [or any combination thereof] and stir into mixture, if desired. Pour the filling on top of the cake. Bake for 45-55 minutes, until filling has set, but is still slightly gooey [do not overbake]. Wait for cake to cool to room temperature before cutting into bars.

For this batch, I added some toffee bits, which is my standard adaptation of Paula's recipe [though sometimes I'll toss in half a cup of chopped pecans as well]. I don't know, I just like the crunch of the toffee, and the nuts help to offset the sweetness a little bit. I've never tried a chocolate variation of this, though, but I'm sure it would taste just as phenomenal.

The first time I ever baked these was a few years back, for a dear old friend who loved them. So much so that I'm pretty sure I baked these for him a number of times, and the repeated practice is how I initially got really into baking bar desserts. They're just so portable, and versatile, and make excellent gifts, and are delicious.

That, and Nitya referred to these as "applesauce bars," for reasons I'm not quite sure of, seeing as how there is absolutely no applesauce in them, nor do they taste at all like apple. Maybe it's the consistency? Except that it's not? -shrug- She always was an odd one...

Happy birthday, boys :)

luscious lemon bars

Jessica visited Cville yesterday! I haven't seen that girl in...half a year? More than that? Failed skype dates, busy schedules, being about 10 hours apart, yadda yadda yadda. So she decided to visit; came over in the evening, stayed the night, we grabbed some breakfast [i.e. 32 ounces of iced coffee] this morning, and then parted ways as I went to work and she went to visit other friends.

Not gonna lie, about 2 months ago she sent me a message asking if I could mail her some food after a tough week. And I said "Yes! Of course!"

...and then I got busy, promptly forgot, and ended up not doing it.

But after she told me that she was coming by, I knew this was my moment of redemption.

Luscious Lemon Bars
Adapted from The Cookie & Biscuit Bible

For the crust, you'll need:

• 1 1/4 cups all-purpose flour
• 7 tbsp unsalted butter, chilled and cut into cubes 
• 1/2 cup confectioner's sugar

For the topping, you'll need:

• 2 eggs
• 1 cup granulated sugar
• grated zest of one lemon
• juice of one large lemon, about 1/3 cup [add bottled lemon juice as needed]
• 1 tbsp all-purpose flour
• 1/2 tsp baking soda
• confectioner's sugar, for dusting 

Preheat oven to 350 degrees Fahrenheit. Line an 8x8-inch square cake pan with aluminum foil, and grease the bottom and sides.

To prepare crust, process flour, butter, and confectioner's sugar in a food processor or stand mixer on high speed until mixture firms into a dough. Add cold water, one tbsp at a time, if dough isn't coming together. Press dough evenly into the base of the tin and spread smoothly using the back of a spoon. Bake for 12-15 minutes until crust is lightly golden. Set aside and let cool.

To prepare topping, whisk eggs until frothy. Add sugar little by little, whisking in between additions. Whisk in lemon juice, zest, flour, and baking soda until mixture is smooth. Pour onto cooled crust. Bake for 20-25 minutes, until set and golden. Leave bars to cool completely before cutting. Refrigerating until serving. Sprinkle confectioner's sugar on top, right before serving.

I love lemon bars. I think everyone else on the planet does, too. The shortbread-like crust, the silky smooth, tart, bright yellow topping, the combination of both textures when you take a bite. What's not to love?

The particular cookbook I used for this recipe has about 4 other 'lemon bar' recipes, all unique. I want to try them all and figure out which are the best. When I initially made this following the book's ratios and took a test bite, though, I found the bars to be slightly too sweet and not tart enough [though, the lack of actual sugar for the past while may have contributed to the massive sugar rush that ensued]. Nevertheless, the ratios I've typed above are altered to how I would bake them in future.

...should have sprinkled some powdered sugar on top. curse my impatience.

Hmm. I really need some new serving plates. So I don't resort to white, paper plates for contrast. Plates that make everything else seem more orange than they actually are. Or maybe that's just my coffee table. Ugh. -overly dramatic sigh-

Photographic aesthetics aside, I hope these made up for my forgetfulness last semester, Jess!

toffee bars

There are a few things I want to do in my life.

Well, I mean, there are a lot of things I hope to do in my life.

But there are a few things I would kill to do. Travel the world, travel the world to eat, open a bakery, meet iron chef Michael Symon and Anthony Bourdain, have both of the aforementioned invite me over for dinner, have a dessert Throwdown with Bobby Flay, etc. etc. But you know what else I would love to do more than anything? Voice a Disney princess.

How epic would that be?!

unfortunately finished this before rapunzel became an official princess :( but she's here in spirit!

While driving home at 11 pm tonight, I was blasting and singing along to my Disney playlist. Mostly to keep me from falling asleep at the wheel, but also because any time is a good time for Disney music. Particularly the "Tangled" soundtrack. So addicting! Plus, Zachary Levi and Mandy Moore do a phenomenal job voice acting and singing.

Oh man, I would just love to do that. But as much as I love all things Disney, that is not what this post is about.

Toffee bars. Hershil came over to the apartment last night to help me bake before we went to see Black Swan [which is an incredible movie, by the way, but also the one most disturbing things I've seen]. It was quite fun, duking it out on the Wii while these were in the oven, chatting about anything and everything. Thank goodness he's taking J-term classes, because there are only so many reruns of Iron Chef I can watch before the ability to list their dishes within the first five minutes makes the entire hour of programming rather dull.

Now, I love this recipe. In fact, it was the first recipe I tried from The Cookie & Biscuit Bible, and compelled me try more immediately afterward. I've gifted these a few times in the past, because they're always a huge hit. Luckily, this time was no different.

These babies went to my good friend, DUSTIN HIGGINS, despite his poor taste in movies and rap music [Avatar and Lil Wayne, really?], as a promised, belated birthday gift. I spent the evening with him and Beth after I got off of work, which was a fantastic way to break up the monotony of my workweek. Especially after a fun evening with Hershil yesterday. Two for two, man, I'm on a roll.

Toffee Bars
Adapted from The Cookie & Biscuit Bible

You'll need:

• 1 pound [4 sticks] of butter, softened to room temperature
• 1 1/2 cups of brown sugar
• 2 egg yolks
• 1 1/2 tsp vanilla
• 4 cups flour
• pinch of salt
• 1 1/2 cups semisweet chocolate chips
• 1 cup chopped pecans or walnuts [this is optional, but highly suggested]

Preheat oven to 350 degrees Fahrenheit and grease and flour a 9x13-inch pan. Beat butter and sugar on medium speed until fluffy. Add in egg yolks and vanilla and beat until fully incorporated. Lower speed and slowly add flour and salt. But until just mixed. Pour batter into pan and spread and press down evenly with the back of a spatula. Bake for 25-30 minutes, until top is golden-brown.

As soon as shortbread is out of the oven, sprinkle chocolate chips evenly over top. Wait 2-3 minutes for chocolate to begin melting, and then use a knife to spread chocolate evenly across the top of the shortbread. Sprinkle chopped nuts on top of the chocolate. Let cool at least 30 minutes before cutting.

Bars keep well in an airtight container for up to a week.

I seriously love these things. They're not overly sweet, sort of melt in your mouth, and the nut crunch on top is delightful. Plus, Dustin, Beth, and Hershil loved 'em, so I was pretty satisfied.

I actually didn't eat any from this batch, which was both extremely depressing and extremely difficult. I'm working on low-carbing it for a few weeks, just to kind of clean the refined flour and sugar out of my system [after the past few...months...of gastronomic frivolity]. But boy, did they smell good when they came out of the oven.

Ugh. I'm one more omelette away from just buying a baguette and eating it whole.

No.

I will persevere. 

...maybe.

Let's just say, it's a good thing that there are none of these left in the apartment...