Dutch Apple Pie Bars

Another year at SFW means more of our cook's delicious meals which means more leftover fruit at mealtimes. And you know what that means. Into the oven they go. This month, the fruit of choice has been apples. I've been collecting a few apples at a time a couple of days ago finally put them to use. As with the bananas, it's been hard to find new and exciting but girl-friendly ways to use them- how many apple cakes, pies, and crisps can you make? If we were talking crisps, my roommate from last year would say ALOT but.... it was time for something else. And so, the research began. I liked the idea of apple bars and found a few promising recipes in the cookie books on my shelf. The recipe I settled on was the Dutch Apple Pie Bars from the King Arthur Cookie Companion. Of course, I couldnt leave it completely alone. Instead I made some alterations based on my laziness these are time consuming as it is!) and what I had, or didnt have, on hand. How did they fare? First of all, I objectively dont know how you can go wrong with a bite size apple pie. And indeed, I left them in my room, untouched, and returned to a mostly empty pan- see picture below. The compliments I received on them were glowing-- these homey bars were quite a winner. The apples are cut in a dice, and the long bake softens them up into a nice smooth filling. The girls really loved them. Keep an eye on how much sugar you add, a couple of girls commented that they were a tad too sweet. So what did I do differently? Well, I omitted the cream from the filling, the almond extract from the topping, and instead of melting the margarine for the topping, I just cut it in to the flour to make a more crumbly topping. Feel free to do it either way. 

Banana Coffee Cake with Chocolate Streusel

Happy New Year! Jewish New Year, that is! We got back from a long three day stay in Shaalvim where we spent Rosh HaShana and Shabbat. It was intense and difficult what with wakeup and all, but the davening was beautiful and meaningful, even at 630 in the morning! This Shabbat was also E, my roommate and friend's twenty third birthday. (I'm sure not the best way for her to spend it...) I told her awhile back that she could choose anything she wanted for her birthday and she said banana bread with chocolate chips. To me, that's not a birthday cake... but for her birthday, her wish was my command, so I started collecting bananas and when they had gone bad, I froze them. I knew that there was no way things would be fresh until her birthday so I told her that the cake would have to be earlier. I dont think she was too bummed. So what did I make? Certainly not banana bread! I didn't have chocolate chips on hand and instead improvised something alot better which I think will become a signature. I decided to go with a banana cake baked in a 9x13 pan and topped with chocolate streusel. I have made streusel topped banana cake before, but I think the chocolate streusel was a stroke of genius, if I do say so myself. I recalled that the Tuesdays with Dorie group had just made a banana cake that was extremely flexible so I started there. I also remembered that Carole Walters had a recipe in her most recent book for chocolate streusel. And so, I put them together and this happy marriage became E's birthday cake, which she loved. It took a while for this to get finished because we kept it secret and it was also dairy, so people who had eaten meat couldnt partake of it. But it was finished the next day and everyone who had thoroughly enjoyed it, leaving but a few crumbs left in the pan. 

Peanut Butter Oreo Bars

Feeling stressed on Sunday, I knew that the thing that would relieve it all would be a good bake. But what to bake? That question always seems to add another layer of stress. One of the second years encouraged the peanut butter option. Seriously though, I have encountered more peanut butter and peanut butter baked goods last year and in the last month than I have in my life. It seems all these girls like to eat is peanut butter anything. Anyway, with a jar of peanut butter in hand, I set out to do some research. This was a particularly hard call to make seeing as my M.O is generally not to repeat recipes but once you've made PB everything, it's quite difficult to avoid. Still determined to bake, I flipped away through my cookbooks finally setting on a recipe from Paula Deen's Just Desserts. This is a book I picked up many summers ago and have kept on the back shelf until now. This is its first use. The original recipe makes a huge pan of peanut butter bars with a glaze. I, who can't leave well enough alone, decided to switch it up a bit. I omitted the glaze and the oatmeal from the recipe and instead added a full sleeve of chocolate sandwich cookies. My thinking that the marriage of peanut butter and chocolate is a winner led to the thought that who doesnt love a sandwich cookie? Boy, were my instincts good on this one. Not only did these run off the plate, some girls had as many as eight cookies! These were truly loved and I think that this is going to become a signature cookie for me. I will say that the cookies should be chopped on the smaller, less chunky side to ease spreading into the pan. This batter was a bit difficult to spread but is totally doable. The result is a generously sized batch of thin and chewy bites of peanut butter deliciousness. 

Chocolate Almond Biscotti

As I mentioned in the previous post, when I asked my sister what she wanted me to bring her for Shabbat she  said Orange Almond biscotti. Apparently, she had a craving. Unfortunately, I couldnt get my hands on oranges in time to make them so I asked her for an alternative suggestion. Without missing a beat she said, Chocolate Almond Biscotti. My response? Excellent choice. And so I popped open the Cookie Companion to the chapter devoted solely to these beloved Italian cookies and chose the recipe simply titled, Chocolate Almond Biscotti. Easy to make, biscotti are a twice baked cookie that are perfectly suited to a dip in your morning coffee, or whenever you're in the mood for a crunchy bite. The only suggestion I can offer is to chop the almonds on the smaller side so that they don't tear up the cookies when you're trying to slice them.

KAF's Challah

Another weekend, another challah. I spent this weekend at my sister's in Neve Daniel. It was so nice to spend a relaxing weekend away from work with her and family. Not to mention how cute my niece is.... Anyways, I asked what I could bake and she requested biscotti, as she had a craving, but more on that later. I also offered to bake challot, for reasons that readers of this blog know about already. (Anyone getting sick of seeing challot on the blog?! Don't answer that...) The recipe I chose this week is from the King Arthur Baker's Companion, my well loved and often used go-to baking book. I hadn't planned on using the recipe from here but stumbled upon it when I was looking for biscotti recipes and I figured, why not? This is the second recipe that I have seen thus far that uses a sponge. Let me say, this is quite untraditional. Normally, everything goes into a bowl at once. The sponge ferments for about forty five minutes, so really it was not a big deal at all. After that, everything goes into the bowl. The dough was a pleasure to knead and rose nicely also. It braided nicely as well and aside for my too tight braiding, the loaves were beautiful. I had never before used an egg white glaze but it works pretty well, although the result is more matte than with an egg yolk finish. As for the challot themselves, I really liked them. Alot. For an egg challah, they were not overly eggy at all and although there was more sugar than Im used to for this amount of flour, it wasnt too sweet either. It also had a nice doughy flavor that I havent had in a while. The texture was terrific, nice and fluffy and oh so delicious. It seems that I'm becoming an egg challah convert..... The recipe indicates that this makes one loaf, which would be quite large. I made one large six stranded loaf and one smaller three stranded loaf. Braid as you please! And check out this week's Yeastspotting!