TWD: Applesauce Spice Bars

Tuesdays with Dorie is brought to us this week by Karen at Something Sweet by Karen. I made these bars last week to serve along with the Brownie Buttons at our open house. I wasn't there for the open house, but there were hardly any goodies left when we got home, so I'd say they were a hit.

The changes I made to the original recipe were fairly minimal - I browned the butter and used pecans. I also used a Fuji apple because it was what I had on hand, and left out the raisins because I didn't have any on hand. My toddler really loved these, but wasn't as big of a fan of the nuts in them. I would most likely made these again, but may try making them without the nuts and just add some more apple or something instead - or maybe cinnamon or toffee chips for something a little different!

All in all, we really enjoyed these (the glaze was of course the best part for me :)

Make sure to check the TWD blogroll for lots more apple-y goodness!

Not much of an update on the preggers front here at this point. Still sick, still tired. Still job searching and still being stressed out (but trying not to be). Anyway, I don't really want to dwell on it too much today, but I did want to say that I'm so grateful to you all for being here and for your support! I really hope to get a bit more back into the swing of things soon! I have several things that I've made when I've felt up to it that I want to share with you, so hopefully the energy to get the posts done and think of something even remotely inspired to say will start sparking in my brain soon.

Love you all! Thanks so much!!

TWD: Caramel Crunch Bars - Two Ways

For Tuesdays with Dorie this week Whitney of What's Left on the Table? chose the Caramel Crunch Bars.  I have had this one bookmarked since I got the book, but just never got around to making it.   Before I get into all that though, I just wanted to wish everyone a Happy Mardi Gras today!  I will be making a New Orleans inspired dinner tonight, complete (hopefully) with a homemade King Cake (barring any disasters throughout the day that is).  At least if I don't get to make the King Cake, our friends can still munch on some of these delicious bars.

I know now that I will make this many more times.  It was easy and delicious.  It lends itself to lots of interpretation as you can see above.  The cookie base is buttery, with a dark, caramel-like flavor from the brown sugar.  I used good milk chocolate for my finely chopped chocolate in the cookie base and for the chocolate / toffee bit version above I used bittersweet chocolate and some milk chocolate on top (since the only toffee bits I could find were actually more like just broken up Heath candy bars instead of just the toffee).

In the future, I will probably just make some toffee with nuts myself since I think that is way I would have really, really loved this.  Also, though the original recipe calls for espresso powder in the cookie base, since I don't have any of that and never do, rather than leave it out, I decided to grind up about a teaspoon of cocoa nibs in a spice grinder and substitute that.  I scored some of the new cocoa nibs that local Utah Chocolatier, Art Pollard, is making over at Amano Artisan Chocolate. I love their chocolates and the fact that they are right here in our little State, so it was an extra special treat to use them.  They have several different varieties, but for my first go around I decided to use the Ocumare.

For my ice cream filled variation on the caramel crunch bars I topped the cookie base with white chocolate and then sprinkled it with some of the cocoa nibs.  After the cookies were all set I sandwiched two cookies each with some Strawberry Sour Cream Ice Cream I made (I will be posting that recipe soon - promise!  It comes from The Perfect Scoop by David Lebovitz). The ice cream was simple and so fun to make.  It was dreamy and refreshing to eat too and I know I will be making it again in the future.

Be sure to check out the Tuesdays with Dorie blogroll to see everyone else's creations this week.  I am sure there are insane amounts of chocolate-y goodness running around out there to enjoy.  I am just grateful that I will still have a couple of these to nibble on while viewing.

Chocolate Chip Cookie Bars

The recipe, mentioned in my Operation Baking GALS post - as promised!

CHOCOLATE CHIP COOKIE BARS
(From King Arthur Flour)

2 3/4 cups unbleached flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup (10 2/3 tablespoons, 5 1/4 ounces) butter
2 1/4 cups firmly packed brown sugar
3 large eggs
18 ounces chocolate chips
1 cup (4 ounces) chopped walnuts or pecans (optional, I did not use)

Preheat the oven to 350°F. Grease a 9 x 13-inch pan.

In a large bowl, whisk together the flour, baking powder and salt. Set aside.

Melt the butter, and add the brown sugar, stirring until smooth. Allow the mixture to cool slightly. Add the eggs one at a time, beating well after each addition. Add the flour mixture, then the chocolate chips and nuts. Scoop the batter into the prepared pan.

Bake the bars for 30 to 35 minutes, until their top is shiny and golden. Don't overbake, or the bars will be dry; a cake tester inserted in the center will not come out clean. Remove the bars from the oven, and allow them to cool to room temperature before cutting.