Category Archives: Squares and Loaves

Baking with B: Amy’s Classic Lemon Squares

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As we get older falling out of touch with old friends is a fact of life. Let’s face it: stuff happens. When we’re burdened with responsibilities we tend to pare life down to its essentials and sometimes it means losing contact with someone who was dear to us. Add in some misunderstandings and well, like I said…s#%! happens.

In my life, Amy is one of those people and once upon a time she asked me to make lemon squares for my blog because they’re her favorite. Luckily, a mutual friend of ours had a recipe that was tried, tested and true. We made some for her over the holidays and they were so good I thought I would share them with you as well. They’re super lemony without being too tart, and the buttery crust is surprisingly easy to make.

So cheers to you, Ameballs. We hope you liked your squares.

Amy’s Classic Lemon Squares (makes 36)

For the crust:

2 c. all-purpose flour

1/2 c. powdered sugar

2 tbsp cornstarch

1/4 tsp salt

3/4 c., plus 2 tbsp butter, chilled and cubed

For Filling:

4 eggs, lightly beaten

1 1/2 c. granulated sugar

3 tbsp all-purpose flour

1 tsp lemon zest

3/4 c. lemon juice

1/4 c. cream

powdered sugar (for dusting)

To make the crust, preheat oven to 350F. In a bowl combine flour, sugar, cornstarch and salt. Cut in butter until mixture is crumbly. Press mixture into the bottom of a greased 13x9x2 inch baking pan. Bake 18-20 minutes until the edges are golden.

While the crust is baking, prepare the filling: combine eggs, granulated sugar, flour, lemon zest, lemon juice and cream in a bowl. Remove crust from oven and pour filling over the top. Return to the oven to bake for 15-20 minutes more or until the center is set.

B’s Tip: Test if your lemon curd is set by giving it a little bit of a wiggle, wiggle. If it’s wobbly like Jello, it’s not quite ready.

Cool completely in pan on a wire rack before cutting into squares. Dust with powdered sugar, if desired. Cover and store in the refrigerator (or make them ahead of time and put them in the freezer!)

Baking with B appears every other Monday on the Keeping Busy with B Blog. Find out why I like baking so much here. For more of my baking, click here. And for even more recipe inspiration, check out my Pinterest full of food eye candy that will have you licking your computer. Promise.

This is one of those recipes that I would call a “classic”- one of those down-home, feel-good dishes that everyone should learn how to make! Find more timeless recipes like this click here.

Baking with B: Chocolate Pudding Brownies

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Isn’t it awesome when you can take something from your cupboard normally used for one thing and then make something completely different using that same thing?

If you don’t follow, then you obviously haven’t made these Chocolate Pudding Brownies where the secret ingredient is (not surprisingly) chocolate pudding. They’re super-soft and moist and honestly do kind of taste like chocolate pudding- if you bake them right, they have that soft, smooth pudding texture that gives the recipe its name. Apologies to brownie purists everywhere-my favorite brownie recipe is still this one-but for people that are short on time and looking for simple baking solutions, this is definitely one you should add to your roster.

Chocolate Pudding Brownies (makes 25 squares)

6 tbsp butter, softened

2/3 c. sugar

2 eggs

1 tsp. vanilla extract

1/2 c. all-purpose flour

1 box instant chocolate pudding powder (4-serving size)

Preheat oven to 350F. In a medium bowl, cream butter and sugar until smooth before beating in eggs, one at a time. Add vanilla. In a separate bowl, sift together flour and chocolate pudding powder. Combine with wet ingredients just until moistened. Spread evenly in a greased 8×8-inch pan and bake for 30 minutes until pick inserted in center comes out moist, not wet, with batter.

B’s Tip: Depending on how hot or cold your oven runs, you may want to check up on these babies frequently to make sure you don’t over-bake them. They’re still pretty tasty if you do, but the texture comes out kind of gummy and spongy instead of cake-y and moist.

These brownies are so ooey, gooey good that you should wait until they cool before cutting and serving, but if you just can’t wait why not pair one with your favorite ice cream or frozen yogurt for a brownie-licious sundae? Just add whipped cream and chocolate sauce and you’re good to go! Brownie points if you top it with a maraschino cherry. (See what I did there?!)

Happy baking!

B

Baking with B appears every other Monday on the Keeping Busy with B Blog. Find out why I like baking so much here. For more of my baking, click here. And for even more recipe inspiration, check out my Pinterest full of food eye candy that will have you licking your computer. Promise.

Baking with B: Rocky Road Sour Cream Brownies

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I confess I used to be one of those people that scoffed at the idea Valentine’s Day. Like those other haters, I believed it was too commercialized, and I resented feeling excluded all of those years I was single on February 14.

As I’ve gotten older and found it more difficult to keep up with all of my personal relationships, I’m starting to realize those greeting card companies might be onto something. There just aren’t a lot of opportunities for romance amidst today’s hustle and bustle unless you make the time for it. Sure, ideally you’d like to show your partner your appreciation every day, but now I think there’s something to be said for putting aside a day once a year for doing something special.

That’s why I’m starting to think Valentine’s Day is really for those in long-term relationships- those relationships that are filled with chores and kids and bills and all those other wonderful things life throws your way as an adult. Those couples need a day like this. They need a way to make things extra-special.

Kind of like these brownies. My chocolate brownies are kind of a staple in my household, and yet when do I ever get the opportunity to jazz them up a little? Valentine’s Day seemed like the perfect excuse to bake this ooey-gooey, junked-up version. The result? A brownie that’s perfect for your favorite chocoholic, or for anyone that you want to feel special.

Rocky Road Sour Cream Brownies (makes 25)

Brownie Base:

1/2 c. butter, melted

1 c. sugar

1/2 c. flour

1/3 c. cocoa

1/4 tsp baking powder

1/4 tsp salt

1/2 c. sour cream

Rocky Road Topping:

1/2 c. milk or semi-sweet chocolate chips

1/2 c. mini marshmallows

1/2 c. slivered almonds

Preheat oven to 350F. In a medium-sized bowl, cream together butter, sugar and vanilla. Beat in eggs one at a time until frothy, then use a spoon to add sour cream and mix well. In a separate bowl, combine flour, cocoa, baking powder and salt. Stir dry ingredients into wet ingredients until fully combined. Bake in a greased 8-inch pan for approximately 35 minutes.

Remove brownies from oven and sprinkle chocolate chips, marshmallows and almonds (in that order) over top, taking care to distribute evenly. Return to the oven and bake for 5-10 minutes more, or until marshmallows get puffy and golden. Let the brownies cool at least 10-15 minutes before cutting.

B’s Tip: The sour cream brownie base makes these treats really soft at first, so it’s based to wait until brownies are just about cool for the cleanest, neatest cuts. But who am I kidding? Chocolate is chocolate, and these taste good pretty much any which way.

Happy baking!

B

KBwB-Flower-50Baking with B appears every other Monday on the Keeping Busy with B Blog. Find out why I like baking so much here. For more of my baking, click here. And for even more recipe inspiration, check out my Pinterest full of food eye candy that will have you licking your computer. Promise.

Baking with B: 7 Days of Christmas Treats: Date Pecan Bars

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One of the worst things you can ask a baker to do is to make a recipe and then leave it alone, but trust me when I say that leaving these bars for a couple of days and giving them some space just might be the best thing you can do for them. The flavor soaks into everything, the topping solidifies and the result is a rich, nutty bar that I literally could not stop eating. (That is, of course, once I gave myself the chance.)

Date Pecan Bars (makes 36)

1 c. dates, chopped

1 tsp. baking soda

1/2 c. butter or margarine

3/4 c. boiling water

1/4 c. dark rum (or 2 tsp., 10 mL rum flavoring plus 1/4 c. water)

1 egg

1/2 c. granulated sugar

1 tsp vanilla

1 1/2 c. all-purpose flour

1 tsp. baking powder

Place dates in large mixing bowl. Sprinkle with baking soda and stir a bit to distribute. Add butter and boiling water. Continue to stir until butter has melted. Add rum, stir and set aside.

In small bowl beat egg, sugar and vanilla together well. Pour into date mixture. Measure in flour and baking powder. Stir well. Spread in greased 9×9-inch pan. Bake in 350F oven for 25 minutes. Remove from oven and spread with topping. Return to oven.

Topping:

1 c. brown sugar, packed

3 tbsp. butter or margarine

3 tbsp cream

1 c. chopped pecans

Crumble all ingredients together in bowl. As soon as you take squares out of the oven, spread over the top and return to oven for 15-20 minutes until golden brown. Cool. Cover with tight plastic or foil and put on an out of the way shelf in your cupboard so it can mellow out for a day or two.

Happy baking!

B

KBwB-Flower-50

Last year I counted down to Christmas by baking seven different types of Christmas cookies as per my favorite Swedish holiday tradition. This year I’m making it a thing, and sharing seven more delicious recipes with you. For more inspiration, you can check out more of my baking here. For even more recipe inspiration check out my Pinterest full of food eye candy that will have you licking your computer. Promise.

Baking with B: 7 Days of Christmas Treats: Midnight Mints

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Someone just told me that Nanaimo Bars are a Canadian thing (supposedly they were originally named for the place where they were invented- Nanaimo, B.C.). Am I a bad baker for not knowing this? Or a bad Canadian? Is this actually true? (Someone on the Internets please confirm. I’m dying to know.)

I’ve also read that Nanaimo Bars may also be called Millionaire Bars in the U.K. Is this also true? Are they the same thing?

No matter. I’ve always loved nanaimo bars and I love this minty version even more, especially because it was the one my mom used to make for the holidays when I was younger. Chocolate and mint is definitely a winning combination, which is why these bars win the award for baked goods that flew out of my house the fastest. (Thank goodness for hungry neighbors! They were gone in less than an hour.)

It sparked an interesting conversation among a few of us in the building on which families grew up eating the minty kind, and which families veered towards the more traditional recipe. I think both taste great, but you be the judge. Obviously, in this case, I’m very biased.

Midnight Mints (makes 36)

Bottom Layer

1/2 c. butter or margarine

1/4 c. granulated sugar

5 tbsp cocoa

1 egg, beaten

1 3/4 c. graham cracker crumbs

1/2 c. chopped walnuts

3/4 c. fine coconut

 

Middle Layer

1/3 c. butter or margarine

3 tbsp milk

1 tsp peppermint flavoring

2 c icing sugar

green food coloring

 

Top Layer

2/3 c. semisweet chocolate chips

2 tbsp. butter or margarine

 

To make the bottom layer, combine butter, sugar and cocoa in saucepan. Bring slowly to a boil. Stir in egg to thicken. Remove from heat. Stir in crumbs, nuts and coconut. Pack very firmly into greased 9×9-inch pan.

To make the middle layer, combine butter, milk, flavoring and icing sugar in bowl. Beat together well. Tint a pretty green. Spread over first layer.

To make the top layer, melt chocolate chips and butter in saucepan over low heat or hot water. Spread over second layer. Chill and store covered in refrigerator. This will keep well and will also freeze well. Cut into squares.

B’s Tip: These bars keep up to a week in the fridge but are probably best eaten within 2-3 days (if there’s any leftover!)

Happy baking!

B

KBwB-Flower-50

Last year I counted down to Christmas by baking seven different types of Christmas cookies as per my favorite Swedish holiday tradition. This year I’m making it a thing, and sharing seven more delicious recipes with you. For more inspiration, you can check out more of my baking here. For even more recipe inspiration check out my Pinterest full of food eye candy that will have you licking your computer. Promise.

Baking with B: 7 Days of Christmas Treats: Butterscotch Bars

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Do you find yourself scrambling to figure out what to make leading up to the Christmas holidays? Me too. It’s not so much a mater of not knowing what to serve- it’s having to pick and choose! There are so many tasty ideas for holiday foods out there- but what really gets me going is all that Christmas baking.

Part of my background is Swedish so holiday baking is a huge must in our family. It’s a tradition every year around Christmastime to bake seven different kinds of cookies. Why this is a tradition I have no idea but I can’t complain- I love to bake and I love to eat, so everybody wins as far as I’m concerned!

As we begin our countdown to Christmas, I’ll be sharing seven of some of my favorite cookie recipes so that you can get some ideas on what to bring- and what to eat- at your upcoming holiday dinner.

First up are these nummy butterscotch bars which I’m convinced should be a staple in every baker’s repertoire not just for the holidays, but all year round. Definitely a crowd-pleaser!

Butterscotch Bars (makes 36)

Bottom Layer:

whole graham crackers

 

Middle Layer:

3/4 c. butter or margarine

2/3 c. brown sugar, packed

1/2 c. milk

1 tsp. vanilla

1 1/4 c. graham cracker crumbs

 

Top Layer:

1 1/2 c. icing sugar

3 tbsp butter or margarine

1 1/2 tbsp water

1/2 tsp vanilla

Line ungreased 9×9-inch pan with whole graham crackers, trimming to fit. Combine butter, sugar, milk and vanilla in large saucepan. Bring to boil and simmer for 5 minutes. Remove from heat and stir in crumbs before pouring over crackers in the pan. Cover with layer of whole crackers, trimming to fit.

While the squares are cooling, beat together ingredients for icing in a small bowl. Add more water or icing sugar until mixture is spreadable, not runny. Use to ice squares once fully cooled. Cut into 36 squares and enjoy!

B’s Tip: This recipe keeps up to one week in the fridge and tastes even better once you’ve let it sit for a couple of days.

Happy baking!

B

KBwB-Flower-50

Last year I counted down to Christmas by baking seven different types of Christmas cookies as per my favorite Swedish holiday tradition. This year I’m making it a thing, and sharing seven more delicious recipes with you. For more inspiration, you can check out more of my baking here. For even more recipe inspiration check out my Pinterest full of food eye candy that will have you licking your computer. Promise.

Baking with B: Pretzel Shortbread Bars

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There’s just something about the combination of salty and sweet that’s just so addictive; I can’t describe it. I’m not really into anything like chocolate-covered potato chips (my tastes often veer towards the traditional) but anything that involves salted caramel, or anything like these tasty bars below is totally my jam. Or my salt. Or whatever.

Pretzel-Shortbread Bars (makes about 2 dozen)

3 1/4 cups salted miniature twist pretzels

1/2 cup all-purpose flour

1/2 teaspoon baking powder

1/2 c. unsalted butter, room temperature

1/2 cup sugar

1 large egg yolk

Preheat oven to 325F. While it’s pre-heating, pulse 1 ¾ c. pretzels in a food processor until powdery. Transfer 1/2 cup to a bowl; discard any remaining pretzel powder. Stir in flour and baking powder. Transfer remaining 1 1/2 cups pretzels to food processor, and pulse a few times until coarsely chopped.

B’s Tip: Don’t have a food processor? Do it the old-fashioned way like I did and crush the pretzels a handful at time by placing them in a sealed Ziploc bag and grinding them down with a potato masher. To make the powder, strain crushed pretzels through a sieve. Just return any remaining pretzel pieces to the bag and repeat the process until you have enough pretzel powder to mix in with your flour.

In a separate bowl, beat butter and sugar until pale and fluffy. Beat in egg yolk, then pretzel-flour mixture, bit by bit until well combined. Mix in 1/2 cup chopped pretzels. Grease a 4 1/4-by-13 1/2-inch fluted tart pan or pie plate and line the bottom with parchment. Press dough evenly into pan and top dough with 1/4 cup chopped pretzels, pressing slightly. Discard any remaining pretzels. Bake until pale brown and firm in the center, 25 to 30 minutes. Transfer pan to a wire rack, and let shortbread cool for 1 hour. Remove shortbread from pan, and cut into 1/2-inch-wide rectangles using a serrated knife.

B’s Tip: If you’re super organized and want to get things done ahead of time you can store these babies at room temperature for up to one week.

I have to admit- this was my first time making shortbread and it actually ended up being way easier than I thought. Sure, this recipe requires a fair amount of assembling, but the most difficult part was keeping them out of my mouth long enough to let my photographer shoot them for the blog!

Happy baking!

B

KBwB-BFlower-50

Baking with B appears every other Monday on the Keeping Busy with B Blog. Find out why I like baking so much here. For more of my baking, click here. And for even more recipe inspiration, check out my Pinterest full of food eye candy that will have you licking your computer. Promise.

Baking with B: Zucchini Bread

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This recipe brings back fond memories of the summer when I was eleven years old, and my family used to trek up to this old farmhouse outside of Toronto that was owned by some friends of ours.

Remember when you were a kid summer used to feel like it went on for years and years? That’s how it felt up at this farmhouse. My little sister and I used to float on our backs in the pool for hours, explored the neighboring cornfield and ran shrieking and laughing through the farmhouse’s ramshackle rooms.

And the zucchini bread. Oh, the zucchini bread. We gobbled this like it was banana bread, because it’s honestly so nutty and sweet and good you don’t even realize you’re eating zucchini. Then it was too late to protest when we served zucchini at dinner, because of course we ate it- it was in the bread- and thus began my love for zucchini, and this recipe which I have made over and over again since then.

Even my dad loved it. I still don’t think he figured out he was eating vegetables.

Zucchini Bread (makes one loaf)

1 ½ c. all-purpose flour

1 ½ c. whole-wheat flour

1 tsp baking soda

1 tsp baking powder

½ tsp cinnamon

1 ½ tsp nutmeg

1 tsp salt

½ c. raisins

3 eggs

1 c. oil

1 tbsp vanilla

1 ½ c. brown sugar

2 c. grated zucchini (about two small ones)

In a medium bowl, mix together flours, baking soda, baking powder, cinnamon, nutmeg and salt. Add in raisins and eggs. Beat until light and fluffy. Add oil, vanilla and brown sugar and stir well. Add zucchini last. Pour into greased 9×5 loaf pan. Bake at 350F for 45-60 minutes.

Happy baking!

B

KBwB-Flower-50

Baking with B appears every other Monday on the Keeping Busy with B Blog. Find out why I like baking so much here. For more of my baking, click here. And for even more recipe inspiration, check out my Pinterest full of food eye candy that will have you licking your computer. Promise.

 

Baking with B: White Chocolate Fudge Bars

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You guys know me and how I’m just a wee bit obsessed with brownies. My love affair started with chocolate, and continued with these butterscotch ones my mom used to make, and evolved so that I adapted the chocolate brownie recipe to suit the dietary needs of my vegan friends. Of course, this hasn’t stopped me from experimenting with even more flavor combinations (maybe I’ll share some more in an upcoming post?) but for now I couldn’t resist trying this chocolate, fudgey variety that taste just as good as they sound.

White Chocolate Fudge Bars (makes 16)

1/2 cup unsalted butter

8oz white chocolate chips (or your favorite white chocolate bar)

3/4 cups granulated sugar

2 eggs

1/2 teaspoon salt

1 teaspoon vanilla extract

1 cup all purpose flour

Preheat oven to 350F. Melt the butter with the white chocolate using a double boiler, by heating it in a glass bowl in the microwave, or by making your own makeshift double boiler.

B’s Tip: To make your own double-boiler, fill a small saucepan a third of the way full with water. Set a bowl on top (not plastic) and make sure it’s big enough to rest on the rim of the pot without fully being immersed in the water at the bottom. Place the butter and white chocolate in the bowl. Bring the saucepan to a boil on the stove. Stir gently and watch the mixture melt like magic!

Add sugar to the butter/chocolate mixture and mix well. Mix in the salt, vanilla, and eggs until incorporated. Stir in flour until well combined. Spread batter into a greased 8″ pan. Bake for 28 minutes. Let cool completely before cutting into squares.
Happy baking!

B

KBwB-BFlower-50

Baking with B appears every other Monday on the Keeping Busy with B Blog. Find out why I like baking so much here. For more of my baking, click here. And for even more recipe inspiration, check out my Pinterest full of food eye candy that will have you licking your computer. Promise.