Baked NYC Peanut Butter Krispy Bars

Source: http://www.bravotv.com/foodies/recipes/peanut-butter-krispy-bar

To make a 9x13 pan (Half of a half-sheet pan?)

Ingredients

For the crispy crust:

• 7/16 cups Water
• 3/8 cups Corn Syrup
• 1/2 cup sugar
• 105g of Rice Krispies
• 85g Butter

For the milk chocolate peanut butter layer:

• 225g Peanut Butter
• 225g Nutella
• 215g Milk Chocolate

For the chocolate icing:

• 225g Bittersweet Chocolate
• 50g Butter
• 1 1/2 tsp Corn Syrup

Directions

Make the crispy crust:
Lightly spray a paper towel with nonstick cooking spray and use it to rub the bottom and sides of an 8-inch square baking pan.
Put the cereal in a large bowl and set aside.
Pour 1/4 c water into a small saucpan. Gently add the sugar and corn syrup *do not let any sugar or syrup get on the sides of the pan) and use a small wooden spoon to stir the mixture until just combined. Put a candy thermometer in the saucepan. Cook over medium-high heat and bring to a boil; cook until the mixture reaches the soft ball stage, 235 degrees F.
Remove from the heat, stir in the butter, and pour the mixture over the cereal. Working quickly, stir until the cereal is thoroughly coated, then pour it into the prepared pan. Using your pands, press the mixture into the bottom of the pan (do not press up the sides). Let the crust cool to room temperature while you make the next layer.

Make the milk chocolate peanut butter layer:
In a large nonreactive metal bowl, stir together the chocolate and the peanut butter. Melt in a double bowler. Remove the bowl from the pan and stir for about 30 s to cool slightly. Pour the mixture over the cooled crust. Put the pan in the refrigerator for 1 hour, or until the top layer hardens.

Make the chocolate icing: Melt the chocolate, corn syrup, and butter in a double bowling. Remvoe the bowl and stir for 30 s to cool slightly. Pour the mixture over the chilled milk chocolate peanut butter layer and spread into an even layer. Put the pan in the refrigerator for 1 hour or until the topping hardens.

Cut into 9 squares and serve. The bars can be stored in the refrigerator, covered tightly, for up to 4 days.

To make 8x8 square pan:

For the crispy crust:

• 1 3/4 c rice krispies
• 1/4 c sugar
• 3 Tbsp light corn syrup
• 3 Tbsp unsalted butter, melted

For the milk chocolate peanut butter layer:

• 5 oz good quality milk chocolate, coarsely chopped
• 1 c creamy peanut butter

For the chocolate icing:

• 3 oz dark chocolate (60-72% cacao), coarsely chopped
• 1/2 tsp light corn syrup
• 4 Tbsp (1/2 stick) unsalted butter

Make the crispy crust:
Lightly spray a paper towel with nonstick cooking spray and use it to rub the bottom and sides of an 8-inch square baking pan.
Put the cereal in a large bowl and set aside.
Pour 1/4 c water into a small saucpan. Gently add the sugar and corn syrup *do not let any sugar or syrup get on the sides of the pan) and use a small wooden spoon to stir the mixture until just combined. Put a candy thermometer in the saucepan. Cook over medium-high heat and bring to a boil; cook until the mixture reaches the soft ball stage, 235 degrees F.
Remove from the heat, stir in the butter, and pour the mixture over the cereal. Working quickly, stir until the cereal is thoroughly coated, then pour it into the prepared pan. Using your pands, press the mixture into the bottom of the pan (do not press up the sides). Let the crust cool to room temperature while you make the next layer.

Make the milk chocolate peanut butter layer:
In a large nonreactive metal bowl, stir together the chocolate and the peanut butter. Melt in a double bowler. Remove the bowl from the pan and stir for about 30 s to cool slightly. Pour the mixture over the cooled crust. Put the pan in the refrigerator for 1 hour, or until the top layer hardens.

Make the chocolate icing: Melt the chocolate, corn syrup, and butter in a double bowling. Remvoe the bowl and stir for 30 s to cool slightly. Pour the mixture over the chilled milk chocolate peanut butter layer and spread into an even layer. Put the pan in the refrigerator for 1 hour or until the topping hardens.

Cut into 9 squares and serve. The bars can be stored in the refrigerator, covered tightly, for up to 4 days.

NOTES:

• More like a reeses cup with a crispy bottom
• SUPER rich, so only make 8x8" serving
• Without thermometer, the 'soft-ball' stage was hard to find; rice krispies ended up crunchy, not gooey like rice krispy treat.

Paula Deen Pumpkin Gooey Butter Cake

Source: http://www.foodnetwork.com/recipes/paula-deen/pumpkin-gooey-butter-cakes-recipe/index.html

Cake:

• 1 (18 1/4-ounce) package yellow cake mix
• 1 egg
• 8 tablespoons butter, melted

Filling:

• 1 (8-ounce) package cream cheese, softened
• 1 (15-ounce) can pumpkin
• 3 eggs
• 1 teaspoon vanilla
• 4 tablespoons butter, melted
• 6 oz. box powdered sugar
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• Pinch of cloves
  

Directions

Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.

Serve with fresh whipped cream.

Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.

For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.

For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.

Notes:

• BETTER than pumpkin pie (crust)
• This recipe has reduced the amount of butter (orig 8 Tbsp) and sugar (orig 1 lb.) in the pumpkin filling b/c original was too sweet and rich.
  

Broccoli Almond Salad in Radicchio Cups

1 lb broccoli
1 lemon
1/2 low-fat buttermilk
1 Tbsp apple cider vinegar
1 tsp honey
1/2 tsp Dijon mustard
Pinch of kosher salt, or to taste
Pinch of freshly ground black pepper, or to taste
2 Tbsp sliced almonds, toasted
1 Tbsp golden raisins
4 radicchio leaves
2 c. shredded romaine lettuce

Cut the florets from the head of broccoli into bite0size pieces. Use a sharp paring knife to peel off the tough outer layer of the stem. Cut the stem lengthwise in half and then slice about 1/4 inch thick. (Makes about 4 c. florets and sliced stem). Blanch (10 s) and shock broccoli 2 min). Drain broccoli.
Grate 1 tsp zest from the lemon. Set the zest and the lemon aside.
In a small bowl, combine buttermilk, vinegar, mustard, honey, lemon zest, salt, and pepper. Whisk until combined.
Stir the almonds and raisins into the broccoli. Add the dressing and toss to combine. Cover and refrigerate for at least 30 minutes and up to 3 hours before serving.
To serve, place 1 radicchio leaf on each of four plactes. Fill each radicchio leaf with shredded romaine. Spoon the broccoli salad on top. Squeeze 1-2 tsp of lemon juice from th reserved lemon over each salad. Serve.

Blueberry Crumb Bars

Site: http://smittenkitchen.com/2008/07/blueberry-crumb-bars/

Yield: 32 squares (4x8) in a 9"x13" pan

2/3 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup cold unsalted butter (2 sticks or 8 ounces)
1 egg
1/4 teaspoon salt
Zest of two lemons and juice of one lemon
6 cups frozen blueberries
1/3 cup white sugar
2 Tbsp cornstarch

1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch pan.

2. In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and lemon zest. Use a fork or pastry cutter to blend in the butter and egg. Dough will be crumbly. Pat half of dough into the prepared pan.

3. In another bowl, stir together the sugar, cornstarch and lemon juice. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.

4. Bake in preheated oven for 45 minutes, or until top is slightly brown. (This took an extra 10 to 15 minutes in my oven.) Cool completely before cutting into squares.

NOTES:

• If using fresh blueberries, cut back cornstarch to 4 tsp.
  
• Very popular! Better than the Karen DeMasco raspberry bars.
  

Celery Root and Fuji Apple Slaw with Cider Dressing

Serves 4

1 medium head celery root (about 1 lb)
2 medium Fuji apples
2 Tbsp plus 2 tsp fresh lemon juice (from 1 lemon)
1/4 chopped fresh Italian parsley leaves
2 Tbsp apple-cider vinegar
1 Tbsp whole-grain mustard
1 Tbsp canola/grapeseed oil
1 1/2 tsp honey
1 head Belgian endive
Pinch of kosher salt, or to taste
Pinch of freshly ground black pepper, or to taste

Use a sharp paring knife to peel the celery root. Use a large, sharp knife to cut the peeled celery root into thin matchsticks. Cut 1 1/2 of the apples into matchsticks the same size as the celery root. Put the apples and celery root in a large bowl and toss with the 2 Tbsp lemon juice.
In a medium bowl, combine the parsley, apple cider vinegar, mustard, oil, honey, and 1/4 c water. Whisk until well blended. Pour the dressing over the celery root and apples and toss to continue. Cover and refrigerate for at least 20 mins and up to 1 hour.
Gently separate the leaves of the Belgian endive. Set 12 whole leaves aside for serving. Stack the remaining leaves and thinly slice them crosswise. Add the sliced endive to the celery root salad. Thinly slice the remaining 1/2 apple and toss it with 2 tsp of the lemon juice. Set aside.
To serve, lay 3 endive leaves on each of four plates. Toss the celery root and apple slaw with a spoon and season with salt and pepper, if desired. Place a mound of slaw on each plate on top of the endive leaves. Garnish each salad with the apple slices and serve.

White Bean, Roasted Tomato, and Rosemary Soup

Three SuperFoods in one bowl: beans, tomatoes, and spinach. If you make the soup ahead or are not necessarily going to serve it all during one meal, place some fresh and scallions into each bowl and ladle the hot soup over, instead of adding these to the batch. The soup will store and reheat better without these ingredients.

Serves 6

2 c. dried canellini beans
1 (28 oz) can whole Italian plum tomatoes
6 garlic cloves, peeled
2 Tbsp olive oil
1 medium onion, diced (1 c.)
4 c. Chicken/Vegetable stock
1/2 tsp kosher salt, or to taste
1/8 tsp freshly ground black pepper, or to taste
4 sprigs fresh rosemary
4 sprigs fresh thyme
1 bay leaf
2 c fresh spinach leaves, chopped
1/2 c thinly sliced scallions (white and green parts)

Rinse the beans in cold water and pick over them, discarding any stones or debris. Place them in a large bowl and pour in enough cold water to cover by 2 inches. Let stand overnight. Drain the beans and set aside.
Preheat the oven to 400F.
In a 2-qt baking dish, pour in the tomatoes with their juice and add the garlic. Drizzle with 1 Tbsp of the olive oil. Roast, uncovered, until the tomatoes and garlic are slightly browned in spots and the liquid has reduced, about 45 minutes. Transfer the tomatoes, garlic, and pan juices to a blender or food processor and blend just until the mixture is slightly chunky, working in batches if necessary. Set the mixture aside.
In a 3-qt saucepan, heat the reamining 1 Tbsp olive oil over medium heat. Add the onion, reduce the heat to medium-low and cook, stirring occasionally, until the onion is translucent, 4-5 mins.
Stir in the beans, stock, and a pinch each of the salt and pepper. Raise the heat to medium-high and bring the mixture to a simmer. Tie the rosemary and thyme sprigs and bay leaf in cheesecloth and add them to the pot. Reduce the heat and simmer, covered, until the beans are tender, 1 to 1 1/2 hours.
Remove and discard the herb bundle. Stir the roasted tomato puree into the soup and bring it back to a simmer. Add more stock if necessary so the soup has a brothy texture. Stir in the remaining salt and pepper. Remove the pan from the heat, and stir in teh spinach and scallions. Serve hot.

Warm Flourless Chocolate Cake with Orange Sauce

Serves 8

FOR THE SAUCE:
1 c fresh orange juice (from 3 oranges)
2 tsp cornstarch
1 Tbsp half-and half
1 Tbsp Grand Marnier

FOR THE CAKES
8 oz good-quality dark chocolate with 60-70% cacao, chopped
1 large egg
2 very ripe bananas, sliced (1 1/4 cups)
1/2 c mashed yam (from 1 baked, peeled yam) or canned pumpkin
1/4 c honey
1 Tbsp grated orange zest
1 tsp pure vanilla extract
3 large egg whites
Pinch of kosher salt
1 orange, peeled and separated into segments for serving

Preheat the oven to 350 F. Spray eight 4 oz ramekins with cooking spray and well coated and place them on a baking sheet. (Dust with cocoa powder?)
Prepare the sauce. In a small saucepan, pour all but 1 Tbsp of the orange juice and place over low heat. In a small bowl, stir the cornstarch into the reserved 1 Tbsp orange juice until smooth. When the juice comes to a simmer, whisk in the cornstarch and juice slurry and continue to whisk for 30 s until thickened. Remove the pan from the heat and let cool for 15 minutes. Whisk in the half-and-half and the Grand Marnier. Set aside to keep warm or chill; the sauce can be served warm, at room temperature, or chilled.
Make the cakes. Make a double bowler and melt the chocolate. Combine the egg, bananas, yam, honey, orange zest, and vanilla in a blender and process until very smooth. Add the banana mixture to the chocolate and stir togehter until just combined. Set aside.
In mixing bowl, whip egg white and salt until soft peaks form. Carefully fold the egg whites into the chocolate mixture until just incorporated. Do NOT overmix; it is fine if streaks of white remain.
Spoon the mixture into the ramekins to about 1/4 inch from the top. Bake until the tops are set when a ramekin is gently nudged and the centers are slightly puffed, 8019 minutes. Transfer the ramekins to a cooling rack. When the ramekins are cool enough to handle, run a pairing knife around the edges and turn over onto eight dessert plates. The center of the cake should be nice and soft.
Drizzle the sauce around each cake and garnish with orange segments. Serve.

NOTES:

• Grate the orange zest for the cakes before juicing the oranges for the sauce

Golden Door Hot Cocoa

Serves 6

3 c. 1% milk
1/4 c. unsweetened Dutch-processed cocoa powder
1/4 c. nonfat/low-fat dry milk
1/4 c. raw sugar
2 Tbsp dark chocolate chips
1/4 tsp ground cinnamon

Put the milk into a medium saucepan and heat over medium-low heat to just below a simmer. Remove from the heat. Add the cocoa powder, dry milk, sugar, chocolate chips, and cinnamon and whisk until the dry milk is dissolved and the chocolate is melted, about 30 s.

Serve immediately or return to low heat to keep warm. Whisk again before dividing among six espresso cups. Serve.

Bahamian Rum Cake

CAKE:
3 cups (420 g) AP flour
1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1/4 tsp freshly grated nutmeg
1 c (8 oz/225 g) unsalted butter, at room temp
2 c (400 g) granulated sugar
3 large eggs, at room temp
2 large egg yolks, at room temp
1 Tbsp vanilla extract
3/4 c (180 mL) canned Thai coconut milk

COCONUT-RUM SYRUP
3/4 c (180 mL) canned Thai coconut milk
6 Tbsp (75 g) granulated sugar
1/2 (125 mL) dark rum

GLAZE
4 Tbsp (2 oz/60 oz) unsalted/salted butter cut into pieces
6 Tbsp (90 mL) heavy cream
6 Tbsp (90 g) dark brown sugar
Pinch of salt
1 Tbsp dark rum
(1/2 c) 40 g dried large-flake coconut, toasted

DIRECTIONS
Preheat oven to 350F. Coat a 10-c Bundt cake or Tube pan with butter/nonstick cooking spray, dust it with flour, tap out the extra.
To make the cake, into a medium bowl, sift together the flour, baking powder, baking soda, 3/4 tsp salt, and the nutmeg.
In a stand mixer fitted with the paddle attacchment, beat together the 1 cup butter and 2 c granulated sugar on medium speed until light and fluffy, 3 to 5 minutes.
In a small bowl, beat together the egg, egg yolks, and vanilla. With the mixer running, slowly dribble the egg mixture into the butter mixture, stopping the mixer and scraping down the sides of the bowl as needed, until the eggs are completely incorporated (The mixture may look curdled, which is normal). Gently stir in 1/3 of the flour mixture, then about half of the 3/4 cup coconut milk. Mix in about half the remaining flour mixture, followed by the remaining coconut milk. Finally, gently stir in the remaining flour mixture just until combined.
Scrape the batter into the prepared pan and bake until the cake feels just set in the center, 55-60 minutes.
While the cake is baking, make the coconut-rum syrup. In a medium saucepan, warm the 3/4 cup (180 mL) coconut milk and the 6 Tbsp (75 g) granulated sugar, stirring until the sugar dissolves. Remove from the heat and add the 1/2 cup (125 mL) rum.
When the cake comes out of the oven, leave it in the pan and poke it with a wooden skewer about 60 times. Spoon 2/3 of the coconut-rum syrup over the cake, letting it soak in gradually. Let the cake cool completely.
Invert the cake onto a cake plate. Brush/spoon teh remaining coconut-rum syrup over the cake.
To make the glaze, in a small saucepan over high heat, bring the 4 Tbsp butter, the cream, brown sugar, anda pinch of salt to a boil. Cook, stirring to dissolve the sugar, for 1.5 minutes. Remove from the heat, stir in the 1 Tbsp rum, and let cool completely. Once cool, stir in the toasted coconut.
Spoon the glaze over the top of the cake, encouraging it to run down the sides of the cake (if the glaze seems too thick, rewarm it slightly).

STORAGE: The cake can be stored at room temperature for up to 4 days, preferably under a cake dome.

Mediterranean Eggplant and Barley salad

Source: http://smittenkitchen.com/2007/03/recipe-liberation-day/

Makes 4 (main course) or 8 (side dish) servings

1 1/2 lb eggplant, cut into 1/2-inch cubes
3/4 lb zucchini, cut into 1/2-inch cubes
10 tablespoons extra-virgin olive oil (NOT NECESSARY)
1 teaspoon salt
1 teaspoon black pepper
1 cup chopped scallion (from 1 bunch)
1 1/2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne (note: I used 1/8 tsp. and it was plenty spicy; adjust to taste)
1 1/4 cups pearl barley (8 oz)
1 (14-oz) can reduced-sodium vegetable or chicken broth (1 3/4 cups)
3/4 cup water
2 tablespoons fresh lemon juice
1 garlic clove, minced
1/4 teaspoon sugar
1/2 lb cherry tomatoes, quartered
1/3 cup Kalamata or other brine-cured black olives, pitted and halved
1/2 cup thinly sliced red onion, rinsed and drained if desired
1 cup chopped fresh flat-leaf parsley
1/2 cup chopped fresh mint

Roast eggplant and zucchini: Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.

Toss eggplant and zucchini with 5 tablespoons oil, 3/4 teaspoon salt, and 3/4 teaspoon pepper in a bowl, then spread in 2 oiled large shallow (1-inch-deep) baking pans. Roast vegetables in oven, stirring occasionally and switching position of pans halfway through baking, until vegetables are golden brown and tender, 20 to 25 minutes total. Combine vegetables in 1 pan and cool, reserving other pan for cooling barley.

Cook barley: Heat 2 tablespoons oil in a 3- to 4-quart heavy pot over moderately high heat until hot but not smoking, then cook scallion, cumin, coriander, and cayenne, stirring, until fragrant, about 1 minute. Add barley and cook, stirring until well coated with oil, 2 minutes more. Add broth and water and bring to a boil. Reduce heat and simmer, covered, until all of liquid is absorbed and barley is tender, 30 to 40 minutes. Remove from heat and let stand, covered, 5 minutes. Transfer to reserved shallow baking pan and spread to quickly cool, uncovered, to room temperature, about 20 minutes.

Make dressing and assemble salad: Whisk together lemon juice, garlic, sugar, and remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and 3 tablespoons oil in a large bowl. Add barley, roasted vegetables, and remaining ingredients to bowl with dressing and toss until combined well.

Notes:

• Chop eggplant and zucch very small! or else they will be out of proportion to the barley salad
• Really excellent and filling grain salad