Chocolate Pecan Chess Bars and Valentine's Crafts

It has been brought to my attention that I have been neglecting this space again.  While that may be true, I've been neglecting my homework also if that makes you feel any better.  I may have gotten a little carried away with all the craft preparations for the Valentine's party I had for the kids this weekend.  When glitter and gem stones are involved I somehow lose all track of time.

I sometimes wonder who the bigger kid is at these affairs.  I was setting everything up, getting all the packages open and before I knew it I was knee deep in decoupage and sequins.  I bought some vases at the dollar store and with a few tissue paper squares; sequins, mod podge (glue), and a little ribbon had quite the cute project ready for my little guests to make for themselves.

I had all the supplies necessary for the kids to make their own crowns.  I made a sample one for myself with no intention what so ever of sharing.  Imagine the horror when I saw my nephew running around with it manhandling it, hence the glitter all over it.  Let's just put it this way, he is lucky he is 1 and adorable or I may have to of had a little talk with him.  Crowns of this caliber don't just grow on trees you know. Wait a second; these were made of paper, so scratch that last statement.

Did I have fun with the desserts; let's just say there was homemade marshmallow fluff involved.  In my usual neglectful fashion though, photos were neglected to be taken.  So as an apology I'm offering you some decadent Chocolate Pecan Chess Bars that would be perfect for your Valentines.

Chocolate Pecan Chess Bars

Crust: 

1/2 cup unsalted butter, cut into 1/2-inch pieces 

1/2 cup granulated sugar 

2 cups all-purpose flour 

1/2 teaspoon salt 

Filling: 

1 cup granulated sugar 

8 ounces semi-sweet chocolate, melted 

1/2 cup unsalted butter, melted 

3 large eggs 

1 teaspoon vanilla extract 

1/2 teaspoon salt 

1/2 cup milk 

Topping: 

56 pecan halves, (3 1/2 ounces) or more if you’d like 

Preheat oven to 350 degrees F. 

Combine butter, sugar, flour, and salt in the bowl of a food processor and pulse until the mixture is barely stating to come together. Press the crumbs into a 9 x 13 x 2-inch baking pan and bake for 17 minutes. (If you don’t have a food processor, you could melt the butter and just mix all the ingredients together in a bowl and press in the pan.) Let cool for 10 minutes or so. 

Mix sugar, chocolate, butter, eggs, vanilla extract, salt, and milk together and pour over the baked crust. Place pecan halves evenly over the top of the chocolate batter. 

Bake for 20-25 minutes. 

Let cool and cut into squares for serving.

In the off chance I neglect you on Valentine's Day, let me just say how much I love having you stop by here.

Happy Valentine's Day,

Gina

{Meyer} Lemon Bars a winter birthday treat

2012 seems to have come and went.  I don't do the whole resolution thing on New Years.  I really don't think about New Years as a holiday; to me it's always been my brother Michael's birthday.  I've heard friends lament that they are robbed of their birthdays when their big day collides with the holidays.  I wanted to be sure Michael's birthday didn't get lost in the holiday shuffle this year, so I asked him what his birthday dessert request was and then quickly went about whipping it up.

He requested lemon bars and luckily for him I replaced my beloved dwarf Meyer lemon tree that I had to leave behind back in March when we moved.  I planted this tree in April and was surprised by the nice little crop of lemons I got.

Meyer Lemon Bars

Crust:
1 cup unsalted butter, room temperature, cut into 1/2" pieces
1/2 cup granulated sugar
2 cups all-purpose flour
1/4 teaspoon salt
Zest from one Meyer lemon

Filling:
4 large eggs
2 cups granulated sugar
1/2 cup all-purpose flour
1/2 cup freshly squeezed Meyer lemon juice
Zest from one Meyer lemon
2 teaspoons baking powder
1/2 teaspoon salt

Preheat oven to 350 degrees F.

Add butter, sugar, flour, salt, and lemon zest to the bowl of a food processor and pulse until still slightly crumbly but starting to come together.  You can also use a pastry cutter to do the same thing.

Spray a 9" x 13" pan with no-stick spray (for even easier removal of the bars cut a piece of parchment paper to fit on the bottom of the pan).  Spread the crust mixture over the bottom of the pan and press it down with your fingers.

Bake the crust for 15 minutes.

In a large bowl whisk together eggs, sugar, flour, lemon juice, zest, baking powder, and salt and pour over hot crust.  Bake for 25-30 more minutes or until the filling is set and no longer wobbly.

When completely cooled dust top with powdered sugar and cut into squares.

Meyer lemons are sweeter and milder than regular lemons.  I think they make the bars a touch sweeter and less tart, but feel free to substitute regular lemons if you can't find the Meyer ones in your area.

I know I can't get enough of these when they are in season here.  Matter of fact if you can't find them; maybe you should head over my way.  Besides you'd be just in time to enjoy the pig we will be grubbing on this Sunday.

My apologies for not returning comments and e-mails promptly the last few weeks.  Besides all the craziness of Christmas and another one right around the corner, I had to spend my precious free minutes fawning over my newest nephew my brother Michael and his wife gave me.

Don't be alarmed if you hear a loud crash and some crazy snoring.  It will just be me crashed out on the couch taking a long overdue winter nap.

Happy New Years!!!

Gina

Billionaire Bars and Foodbuzz Festival 2012

I saw a recipe for Billionaire Bars some time ago on Brown Eyed Baker and was eagerly awaiting a reason to whip up a batch.  My daughter who is away at college called at the last minute this week and told me she was coming home on Friday for a visit.  Bingo, I had a reason.

After reading the recipe something caught my eye immediately, the recipe called for packaged caramels.  I haven't eaten one of those things since I was a kid, plus I was being a tightwad and didn't want to go to the store for one more thing (besides I seriously doubt Billionaires got to be Billionaires by squandering their money).

Preheat the oven to 350 degrees F.

Shortbread Layer:
1/3 cup unsalted butter, cold, cut into 1/2-inch cubes
1/3 cup granulated sugar
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 cup all-purpose flour

Spray an 8-inch square baking pan with no-stick spray.  The original version calls for parchment but I was out and spray works fine (that's another 29 cents I'll be adding to my billionaire fund, thank you very much).

I think the less the butter is processed for shortbread the more tender it is, so I went with the food processor method.  Place the butter, sugar, vanilla extract, salt, and flour in a food processor and pulse until it is in small crumbs and barely sticking together.

Press into the bottom of the prepared pan with your fingers.  Use a fork and poke shallow holes into the dough. Bake 18-22 minutes or until edges are golden.  Set aside to cool.

Salted Caramel Layer:
1/2 cup granulated sugar
3 tablespoons water
1/4 cup heavy cream
Pinch flake sea salt

Add sugar and water to a small heavy skillet, heat on medium high heat until rapidly bubbling away.  Leave undisturbed until the edges of the caramel start to turn amber in color, turn off the heat and add the cream and salt and whisk until the caramel comes back together.  You may have to turn the heat back on for a minute if the caramel isn't really smooth.  Pour the caramel over the crust, tilt the pan to spread out and place in the fridge.

I know making caramel can be intimidating; if it doesn't sound like your thing, feel free to try the original version it calls for packaged caramels melted.

Cookie Dough Layer:
1/2 cup unsalted butter, softened
1/4 cup granulated sugar
1/2 cup light brown sugar, packed
2 tablespoons heavy cream
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/8 teaspoon salt
1/2 cup mini semi-sweet chocolate chips

Use an electric mixer to beat the butter, sugar, and brown sugar until light and fluffy. Add cream and vanilla, and mix well.  Add flour and salt, mixing until combined.  Stir in chocolate chips.  Use a small spatula to spread cookie dough evenly on top of caramel layer.  Place in refrigerator while making the ganache.

Dark Chocolate Ganache:
5 ounces dark chocolate, chopped into small pieces
1/3 cup heavy cream, heated until bubbles form around the edges

Place the chopped chocolate into a bowl and pour the hot cream over it and whisk until the chocolate is smooth. Pour ganache over the top of the cookie dough layer and place back in the fridge for 30 minutes or so until the bars are set.

Cut into squares in the pan.  The original recipes says if you put the parchment up the sides you can pull the bars out and cut them, I will have to try that next time although, mine weren't difficult to get out.

So with a few tweaks here and there I can say with confidence I'm pretty sure a billionaire wouldn't mind eating these.  I'm only speculating on that point but the Dollar-aires I'm usually in the company of ate the heck out of them.  My daughter brought home a few friends with her and these bars went fast.

Fine, quit twisting my arm, I'll fess up and tell you the truth - I'm a caramel snob, there you have it, yep it's true. I've had wonderful too die for caramels and I could never go back to eating those hard ones in the package; please don't hate me.

Foodbuzz Festival 2012 highlights:

Regardless of the fact Foodbuzz is now Federated Media or whether or not we are still featured publishers; we are still a community of like-minded individuals and we still need to support each other.  Besides the good Karma you are going to get back in return for being a good member of the community, you are helping support folks that are bringing us quality content and the majority of them are doing it on a negative income level.

I luckily me Gerry - Foodness Gracious.  I got some samples of the amazing caramels he was launching.

I met Greg - Sippity Sup.  He was so charming and knowledgeable I might add. I got to hear about the book on savory pies he has been working on for the last year, which I can't wait to check out.

A special thank you to Patty - Patty's Food and Azmina - Lawyer Loves Lunch, these two always make me smile and laugh.  Also it was wonderful meeting Wendy - The Weekend Gourmet in real life, she is a doll.  Happy to have found Marlene - Nosh My Way who doesn't live far from me at all.  Enjoyed sharing a wonderful dinner with Rachel - MuffinEgg and Jennie - Frolic and Detour new friends I hope to get to know better.

Enjoy,

Gina