Tuesday, April 26, 2016

Seven Layer Bars

Seven Layer Bars are an amazing combination of digestives, chocolate, coconut and condensed milk.  I baked a batch to take to work with me and within an hour the entire box was gone. The recipe contains very simple ingredients and is super easy to put together . It is also a great project to make with kids.
   

Though I loved the bars as is, next time I would love to add a salty element to it like pretzels or crushed Ritz crackers. You could also use salted peanuts instead of the pecans.

Recipe Source - Brown Eyed Baker

1 1/2 Cups Crushed Digestive Biscuits
113 Grams Unsalted Butter (Melted)
1 Cup Chopped Pecans/Walnuts
1 Cup Chocolate Chips
1/2 Cup White Chocolate Chips
1/2 Cup Peanut Butter Chips/Butterscotch Chips
1 Cup Sweetened Shredded Coconut
1 Can Sweetened Condensed Milk
 
1. Line a 9X13 (or two 8x8 square pans) Baking tray with aluminium foil with an overhang on both the sides. Grease the foil with butter , making sure to go up the sides.
2. Preheat oven to 350 degrees F.
3. In a medium bowl, mix the crushed digestives with the melted butter. Pour the mixture into the prepared pan. There is no need to press it in as this is not a crust.
4. Next add a layer each of the pecans, semi sweet chocolate chips, white chocolate chips, peanut butter chips, and coconut over the biscuit layer.
5. Pour the entire can of the condensed milk all over the pan. Do not press any of the ingredients.
6. Place on the middle rach and bake for 25 minutes or until the top is golden brown. Cool in the pan on a wire rack till the bars come to room temperature.
7. Remove the bars using the foil handles and cut into bars. Store in an air tight container.

Happy Eating!!

Sunday, April 10, 2016

Cheesecake Bars


Cheesecake is one of my favourite desserts but sometimes you just want to eat it and not wait one full day for the cheesecake to bake and cool. These cheesecake bars are super easy to make and needs only an hours chilling in the fridge. I served them with a simple strawberry sauce made by macerating strawberries in sugar and mashing with a fork. They can be served plain or along with a variety of toppings and sauces like blueberry sauce, chocolate sauce, crushed Oreos, caramel etc.


The original recipe calls for a 9X13 pan but I made them in a slightly smaller pan to get thicker slices.
 
Recipe Source - Given as is from Joy of Baking

Ingredients
For the Crust
2 Cups Crushed Digestive Biscuits
113 Grams Unsalted Butter, Melted
For the Filling
454 Grams Cream Cheese (At room temperature)
1/2 Cup Granulated White Sugar
1 Tbsp Fresh Lemon Juice
1 Tsp Lemon zest
2 Large Eggs
1 Tsp Vanilla Essence
 
Method
  1. Preheat oven to 325 degrees F (160 degrees C) and place the rack in the center of the oven. Have ready a 9 x 13 x 2 inch (23 x 33 x 5 cm) baking pan that has been lined with aluminium foil across the bottom and up two opposite sides of the pan. Lightly butter or spray the foil with a non-stick cooking spray.
  2. In a small bowl combine the graham cracker crumbs, sugar, and melted butter. Press mixture evenly over the bottom of the prepared pan. Bake in preheated oven for 10 minutes. Set aside to cool.Increase the oven temperature to 350 degrees F (180 degrees C).
  3. In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth.
  4. Add the sugar, lemon juice, lemon zest, and vanilla extract and beat until smooth. 
  5. Add the eggs, one at a time, beating until incorporated. Scrape down the sides of the bowl, as needed. 
  6. Pour the cheesecake filling over the graham cracker base and bake for about 18 - 20 minutes or until the cheesecake batter is just set.
  7. Remove from oven and place on a wire rack to cool. Cover and place in the refrigerator for several hours to make the squares easier to cut. To cut into squares - place on a cutting board, remove the foil, and with a sharp knife, cut into 2 inch squares. Have a damp cloth on hand to wipe the knife between cuts. Garnish with fresh berries, if desired. Store leftovers in the refrigerator.
Happy Eating!!

Wednesday, April 6, 2016

Orange Chocolate Tiramisu Trifles


I am a big fan of the Dark Chocolate Orange bars from Lindt and love to incorporate them in baked goods. The chocolate is of fantastic quality and the orange flavour is just right. I made this Tiramisu trifle for a picnic in a larger pan and put the remaining cream and ladyfingers in these little glasses. They make for adorable presentation and are handy to serve at home.


I made a simple chocolate whipped cream using the dark chocolate and orange bar and dipped the ladyfingers in dissolved orange jelly (same as Jell-O in the US) to give them an intense orange flavour. Overall I was very happy with the way it turned out and so I am sharing this with you. You can scale this to any quantity you like. The below measurements yields a 8x6 glass dish with 4 inch high sides. I had just enough leftover to fill two mini glasses. Of course I forgot to photograph the dish and had to rely on these two the next day.

Recipe - Makes One 8x6 dish with 4 inch sides - An Everybunny Loves Food Original

Ingredients
2 Boxes Vanilla Flavoured Instant Pudding Mix
3 1/2 Cups Cold Milk
50 Grams Dark Chocolate Orange Bar (like Lindt)
1 Package Orange Flavoured Jelly
1 Cup Boiling Water
1 Cup Cold Water
2 Cups Whipping Cream
1/4 Cup Powdered Sugar (more or less as per taste)
1 Packet Ladyfinger biscuits (approx. 18 biscuits or as many as you need to fill the dish)
Cocoa Powder for dusting
Fresh Orange Segments for decorating

 
1. In a medium bowl, whisk together the cold milk and vanilla pudding mix. Mix well till smooth. Cover and place in fridge till needed.
2. Place the chocolate in a microwave safe bowl and melt in 15 second intervals. Keep aside to cool completely.
3. Dissolve the jelly in the boiling water and then add the cold water. Cool completely but do not let it set.
3. Place the whipping cream in the bowl of a stand mixer and whip on high till you get soft peaks.
4. With the mixer running slowly add the melted chocolate and whip to stiff peaks. Taste and add powdered sugar, adjust to the sweetness that you like.
5. Now its time to assemble the trifle, keep the trifle dish in front of you and the ladyfingers, orange jelly, pudding and whipped cream ready to use.
6. Dip one lady finger in the orange jelly liquid (do it very quickly, not more than 1 second). Place it on the bottom of the trifle dish. Repeat with the ladyfingers till you have one layer covering the bottom of the dish.
7. Spread two cups of the pudding evenly on the ladyfingers and then add one cup of the whipped cream layer.
8. Repeat the ladyfinger, pudding and whipped cream layers.
9. Dust the top with the drinking cocoa powder and decorate with fresh orange segments. Press a layer of cling film on top and place in fridge for at least 4 hours before serving. Serve Chilled.

Happy Eating!!