Boston Cream Pie
Pastry Cream:
2 cups half-half
6 large egg yolks
1/2 cup sugar
pinch of salt
1/4 cup flour
4 tablespoons cold unsalted butter, cut into four pieces
1 1/2 teaspoons vanilla
Cake:
1 1/2 cups flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
6 tablespoons unsalted butter
1 1/2 teaspoons vanilla
3 large eggs
1 1/2 cups sugar
Glaze:
1/2 cup heavy cream
2 tablespoons light corn syrup
4 ounces bittersweet chocolate, chopped fine
Pastry Cream: Heat half and half in medium saucepan over medium heat until just simmering. Meanwhile, whisk yolks, sugar and salt in medium bowl until smooth. Add flour to yolk mixture and whisk until incorporated. Remove half and half from heat and whisking constantly, slowly add 1/2 cup to yolk mixture to temper. Whisking constantly, return tempered yolk mixture to half-and-half in saucepan.
Return saucepan to medium heat and cook whisking constantly, until mixture thickens slightly, about 1 minute. Reduce heat to medium-low and continue to simmer, whisking constantly, 8 minutes.
Increase heat to medium and cook, whisking vigorously, until bubbles burst on surface, 1 to 2 minutes. Remove saucepan from heat; whisk in butter and vanilla until butter is melted and incorporated. strain pastry cream through fine mesh strainer set over medium bowl. Press lightly greased parchment paper directly on surface and refrigerate until set, at least 2 hours and up to 24 hours.
Cake: Adjust oven rack to middle position and heat oven to 325 degrees. Lightly grease two 9 inch round cake pans with nonstick cooking spray and line with parchment. Whisk flour, baking powder, and salt together in medium bowl. Heat milk and butter in small saucepan over low heat until butter is melted. Remove from heat, add vanilla, and cover to keep warm.
In stand mixer fitted with whisk attachment, whip eggs and sugar at high speed until light and airy, about 5 minutes. Remove mixer bowl from stand. Add hot milk mixture and whisk by hand until incorporated. Add dry ingredients and whisk until incorporated.
Working quickly, divide batter evenly between prepared pans. Bake until tops are light brown and toothpick inserted in center of cakes comes out clean, 20-22 minutes.
Transfer cakes to wire rack and cool completely in pan, about 2 hours. Run small plastic knife around edge of pans, then invert cakes onto wire rack. carefully remove parchment, then reinvert cakes.
Assemble: Place one cake round on large plate. Whisk pastry cream briefly, then spoon onto center of cake. Using offset spatula, spread evenly to cake edge. Place second layer on pastry cream, bottom side up, making sure layers line up properly. Press lightly on top of cake to level. Refrigerate cake while preparing glaze.
Glaze: Bring cream and corn syrup to simmer in small saucepan over medium heat. Remove from heat and add chocolate. Whisk gently until smooth, 30 seconds. Let stand, whisking occasionally, until thickened slightly, about 5 minutes.
Pour glaze onto center of cake. Use offset spatula to spread glaze to edge of cake, letting excess drip decoratively down sides. Chill finished cake 3 hours before slicing. Cake may be made up to 24 hours before serving.
Tuesday, March 11, 2014
Monday, March 10, 2014
Pecan Pie
Pecan Pie
1 recipe Basic single-crust Pie dough fitted into a 9-inch pie plate and chilled
6 tablespoons unsalted butter, cut into 1-inch pieces
1 cup packed dark brown sugar
1/2 teaspoon table salt
3 large eggs
3/4 cup light corn syrup
1 tablespoon vanilla
2 cups pecans, toasted and chopped into small pieces
Adjust an oven rack to the middle position and heat the oven to 375 degrees. Line the chilled pie shell with a double layer of foil and fill with pie weights. Bake until the pie dough looks dry and is light in color, 25-30 minutes.transfer the pie plate to a wire rack and remove the weights and foil. Adjust the oven rack to the lower-middle position and reduce the oven temperature to 275 degrees. The crust must still be warm when the filling is added.
Melt the butter in a heatproof bowl set in a skillet of water maintained at just below a simmer. Remove the bowl from the skillet and stir in the sugar and salt until the butter is absorbed. Whisk in the eggs, then the corn syrup and vanilla until smooth. Return the bowl to the hot water and stir until the mixture is shiny, hot to the touch, and registers 130 degrees on an instant-read thermometer. Off the heat, stir in the pecans.
Pour the pecan mixture into the warm pie crust. Bake the pie until the filling looks set but yields like Jell-o when gently pressed with the back of a spoon, 50-60 minutes. Cool the pie on a wire rack until the filling has firmed up, about 2 hours; serve slightly warm or at room temperature.
1 recipe Basic single-crust Pie dough fitted into a 9-inch pie plate and chilled
6 tablespoons unsalted butter, cut into 1-inch pieces
1 cup packed dark brown sugar
1/2 teaspoon table salt
3 large eggs
3/4 cup light corn syrup
1 tablespoon vanilla
2 cups pecans, toasted and chopped into small pieces
Adjust an oven rack to the middle position and heat the oven to 375 degrees. Line the chilled pie shell with a double layer of foil and fill with pie weights. Bake until the pie dough looks dry and is light in color, 25-30 minutes.transfer the pie plate to a wire rack and remove the weights and foil. Adjust the oven rack to the lower-middle position and reduce the oven temperature to 275 degrees. The crust must still be warm when the filling is added.
Melt the butter in a heatproof bowl set in a skillet of water maintained at just below a simmer. Remove the bowl from the skillet and stir in the sugar and salt until the butter is absorbed. Whisk in the eggs, then the corn syrup and vanilla until smooth. Return the bowl to the hot water and stir until the mixture is shiny, hot to the touch, and registers 130 degrees on an instant-read thermometer. Off the heat, stir in the pecans.
Pour the pecan mixture into the warm pie crust. Bake the pie until the filling looks set but yields like Jell-o when gently pressed with the back of a spoon, 50-60 minutes. Cool the pie on a wire rack until the filling has firmed up, about 2 hours; serve slightly warm or at room temperature.
Triple-Chocolate Pumpkin Pie
Triple-Chocolate Pumpkin Pie
Crust:
2 cups finely ground graham cracker crumbs
3 ounces unsalted butter, melted
1 tablespoon sugar
2 tablespoon packed light brown sugar
1/2 teaspoon coarse salt
1/2 teaspoon ground cinnamon
3 ounces bittersweet chocolate, finely chopped
Filling:
6 ounces semisweet chocolate, chopped
2 ounces (4 tablespoons) unsalted butter, cut into small pieces
1 can (15 ounces) solid-pack pumpkin
1 can(12 ounces) evaporated milk
3/4 cup packed light brown sugar
3 large eggs
1 tablespoons cornstarch
1 teaspoon vanilla
1 1/2 teaspoons coarse salt
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
ground cloves
1 ounce milk chocolate, melted
Crust: Preheat oven to 350 degrees. Combine graham cracker crumbs, butter, sugars, salt, and cinnamon in bowl. Firmly press mixture into bottom and up sides of a 9-inch deep-dish pie dish. Bake until firm, 8-10 minutes.
Remove from oven, and sprinkle bittersweet chocolate over bottom of crust. Return to oven to melt chocolate, about 1 minute. Spread chocolate in a thin layer on bottom and up sides. Let cool on a wire rack. Reduce oven temperature to 325.
Make the filling: In a large heat-proof bowl set over a pot of simmering water, melt semisweet chocolate and butter, stirring until smooth. Remove from heat.
Mix pumpkin, milk, brown sugar, eggs, cornstarch, vanilla, salt, cinnamon, ginger, nutmeg, and a pinch of cloves in a medium bowl. Whisk 1/3 pumpkin mixture into chocolate mixture. Whisk in remaining pumpkin mixture until completely incorporated.
Transfer pie dish to a rimmed baking sheet. and pour pumpkin mixture into crust. Bake until center is set but still a bit wobbly, 55-60 minutes. Let cool. Refrigerate until well chilled, at least 8 hours. Before serving, drizzle melted milk chocolate on top. serve immediately.
Crust:
2 cups finely ground graham cracker crumbs
3 ounces unsalted butter, melted
1 tablespoon sugar
2 tablespoon packed light brown sugar
1/2 teaspoon coarse salt
1/2 teaspoon ground cinnamon
3 ounces bittersweet chocolate, finely chopped
Filling:
6 ounces semisweet chocolate, chopped
2 ounces (4 tablespoons) unsalted butter, cut into small pieces
1 can (15 ounces) solid-pack pumpkin
1 can(12 ounces) evaporated milk
3/4 cup packed light brown sugar
3 large eggs
1 tablespoons cornstarch
1 teaspoon vanilla
1 1/2 teaspoons coarse salt
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
ground cloves
1 ounce milk chocolate, melted
Crust: Preheat oven to 350 degrees. Combine graham cracker crumbs, butter, sugars, salt, and cinnamon in bowl. Firmly press mixture into bottom and up sides of a 9-inch deep-dish pie dish. Bake until firm, 8-10 minutes.
Remove from oven, and sprinkle bittersweet chocolate over bottom of crust. Return to oven to melt chocolate, about 1 minute. Spread chocolate in a thin layer on bottom and up sides. Let cool on a wire rack. Reduce oven temperature to 325.
Make the filling: In a large heat-proof bowl set over a pot of simmering water, melt semisweet chocolate and butter, stirring until smooth. Remove from heat.
Mix pumpkin, milk, brown sugar, eggs, cornstarch, vanilla, salt, cinnamon, ginger, nutmeg, and a pinch of cloves in a medium bowl. Whisk 1/3 pumpkin mixture into chocolate mixture. Whisk in remaining pumpkin mixture until completely incorporated.
Transfer pie dish to a rimmed baking sheet. and pour pumpkin mixture into crust. Bake until center is set but still a bit wobbly, 55-60 minutes. Let cool. Refrigerate until well chilled, at least 8 hours. Before serving, drizzle melted milk chocolate on top. serve immediately.
Chocolate Malt Ball Pie
Chocolate Malt Ball Pie
Crust:
1/3 cup butter, melted
1 1/2 cups finely crushed vanilla wafers
1/2 cup toasted chopped pecans
Finely crush vanilla wafers. Add melted butter and pecans. Mix well. Press mixture evenly onto bottom and sides of a pie plate. Bake at 375 degrees for 10 minutes or till edges are golden brown. Cool completely before filling.
Filling:
1/3-cup firmly packed light brown sugar
3 tablespoons cornstarch
1/4 tablespoons salt
1 1/2 cups milk
1/3 cups malted milk powder
6 ounces semi-sweet chocolate chips
1 cups crushed malt balls
1 teaspoon vanilla
1 cup whipping cream
1/4 cup powdered sugar
1 cup whipping cream
1/4 cup powdered sugar
1 tablespoon vanilla
In a medium saucepan, combine brown sugar, cornstarch, salt and malted milk; mix well. Slowly add milk and cook over medium heat until mixture boils and thickens; using a wire whisk, stir constantly. Remove from heat; stir in chocolate chips and vanilla until mixture is smooth. Refrigerate about 25 minutes or until cool.
In another bowl, beat 1 cup whipping cream until soft peaks form. Add the powdered sugar, beating until stiff peaks form. Fold whipped cream into cooled chocolate mixture. Stir in 1/2 cup of the chopped malt balls (reserving the other 1/2 cup for garnish). Pour into cooled pie crust.
In a small bowl, beat 1 cup whipping cream until soft peaks form. Add the powdered sugar and vanilla until stiff peaks form. Spread over pie filling. Sprinkle with reserved crushed malt balls. Refrigerate for at least 2 hours or until firm. Store in refrigerator.
Crust:
1/3 cup butter, melted
1 1/2 cups finely crushed vanilla wafers
1/2 cup toasted chopped pecans
Finely crush vanilla wafers. Add melted butter and pecans. Mix well. Press mixture evenly onto bottom and sides of a pie plate. Bake at 375 degrees for 10 minutes or till edges are golden brown. Cool completely before filling.
Filling:
1/3-cup firmly packed light brown sugar
3 tablespoons cornstarch
1/4 tablespoons salt
1 1/2 cups milk
1/3 cups malted milk powder
6 ounces semi-sweet chocolate chips
1 cups crushed malt balls
1 teaspoon vanilla
1 cup whipping cream
1/4 cup powdered sugar
1 cup whipping cream
1/4 cup powdered sugar
1 tablespoon vanilla
In a medium saucepan, combine brown sugar, cornstarch, salt and malted milk; mix well. Slowly add milk and cook over medium heat until mixture boils and thickens; using a wire whisk, stir constantly. Remove from heat; stir in chocolate chips and vanilla until mixture is smooth. Refrigerate about 25 minutes or until cool.
In another bowl, beat 1 cup whipping cream until soft peaks form. Add the powdered sugar, beating until stiff peaks form. Fold whipped cream into cooled chocolate mixture. Stir in 1/2 cup of the chopped malt balls (reserving the other 1/2 cup for garnish). Pour into cooled pie crust.
In a small bowl, beat 1 cup whipping cream until soft peaks form. Add the powdered sugar and vanilla until stiff peaks form. Spread over pie filling. Sprinkle with reserved crushed malt balls. Refrigerate for at least 2 hours or until firm. Store in refrigerator.
Lemon Chiffon Pie
Lemon Chiffon Pie
Crust:
9 whole graham crackers
3 tablespoons sugar
1/8 teaspoon salt
5 tablespoons unsalted butter, melted
Filling:
1 teaspoon unflavored gelatin
4 tablespoons water
5 large eggs, 2 whole, 3 separated
1 1/4 cups sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1 tablespoon grated lemon zest plus 3/4 cup juice(4 lemons)
1/4 cup heavy cream
4 ounces cream cheese, cut into 1/2 inch pieces, softened
Crust:
Adjust oven rack to lower-middle position and heat oven to 325 degrees. Process graham crackers in food processors until finely ground, about 30 seconds (you should have about 1 1/4 cups crumbs). Add sugar and salt and pulse to combine. Add melted butter and pulse until mixture resembles wet sand.
Transfer crumbs to 9-inch pie plate. Press crumbs evenly into bottom and up sides of plate. Bake until crust is lightly browned, 15-18 minutes. Allow crust to cool completely.
Filling:
Sprinkle 1/2 teaspoon gelatin over 2 tablespoons water in small bowl and let sit until gelatin softens, about 5 minutes. Repeat with second small bowl, remaining 1/2 teaspoon gelatin, and remaining 2 tablespoons water.
Whisk 2 eggs and 3 yolks together in medium saucepan until thoroughly combined. Whisk in 1 cup sugar, cornstarch, cornstarch, and salt until well combined. Whisk in lemon zest and juice and heavy cream. Cook over medium-low heat, stirring constantly, until thickened and slightly translucent, 4-5 minutes ( mixture should register 170 degrees). Stir in 1 water-gelatin mixture until dissolved. Remove pan from heat and let stand 2 minutes.
Remove 1 1/4 cups curd from pan and pour through fine-mesh strainer set in bowl. Transfer strained curd to prepared pie shell (do not wash out strainer or bowl.) Place filled pie shell in freezer. Add remaining water-gelatin mixture and cream cheese to remaining curd in pan and whisk to combine. If cream cheese does not melt, briefly return pan to low heat.) Pour through strainer into now-empty bowl.
Using stand mixer, whip 3 egg whites on medium-low speed until foamy, about 2 minutes. Increase speed to medium-high and slowly add remaining 1/4 cup sugar. Continue whipping until whites are stiff and glossy, about 4 minutes. Add curd-cream cheese mixture and whip on medium speed until few streaks remain, about 30 seconds. Remove bowl from mixer and, using spatula, scrape sides of bowl and stir mixture until no streaks remain. Remove pie shell from freezer and carefully pour chiffon over curd, allowing chiffon to mound slightly in center. Regrigerate for at least 4 hours or up to 2 days before serving.
Crust:
9 whole graham crackers
3 tablespoons sugar
1/8 teaspoon salt
5 tablespoons unsalted butter, melted
Filling:
1 teaspoon unflavored gelatin
4 tablespoons water
5 large eggs, 2 whole, 3 separated
1 1/4 cups sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1 tablespoon grated lemon zest plus 3/4 cup juice(4 lemons)
1/4 cup heavy cream
4 ounces cream cheese, cut into 1/2 inch pieces, softened
Crust:
Adjust oven rack to lower-middle position and heat oven to 325 degrees. Process graham crackers in food processors until finely ground, about 30 seconds (you should have about 1 1/4 cups crumbs). Add sugar and salt and pulse to combine. Add melted butter and pulse until mixture resembles wet sand.
Transfer crumbs to 9-inch pie plate. Press crumbs evenly into bottom and up sides of plate. Bake until crust is lightly browned, 15-18 minutes. Allow crust to cool completely.
Filling:
Sprinkle 1/2 teaspoon gelatin over 2 tablespoons water in small bowl and let sit until gelatin softens, about 5 minutes. Repeat with second small bowl, remaining 1/2 teaspoon gelatin, and remaining 2 tablespoons water.
Whisk 2 eggs and 3 yolks together in medium saucepan until thoroughly combined. Whisk in 1 cup sugar, cornstarch, cornstarch, and salt until well combined. Whisk in lemon zest and juice and heavy cream. Cook over medium-low heat, stirring constantly, until thickened and slightly translucent, 4-5 minutes ( mixture should register 170 degrees). Stir in 1 water-gelatin mixture until dissolved. Remove pan from heat and let stand 2 minutes.
Remove 1 1/4 cups curd from pan and pour through fine-mesh strainer set in bowl. Transfer strained curd to prepared pie shell (do not wash out strainer or bowl.) Place filled pie shell in freezer. Add remaining water-gelatin mixture and cream cheese to remaining curd in pan and whisk to combine. If cream cheese does not melt, briefly return pan to low heat.) Pour through strainer into now-empty bowl.
Using stand mixer, whip 3 egg whites on medium-low speed until foamy, about 2 minutes. Increase speed to medium-high and slowly add remaining 1/4 cup sugar. Continue whipping until whites are stiff and glossy, about 4 minutes. Add curd-cream cheese mixture and whip on medium speed until few streaks remain, about 30 seconds. Remove bowl from mixer and, using spatula, scrape sides of bowl and stir mixture until no streaks remain. Remove pie shell from freezer and carefully pour chiffon over curd, allowing chiffon to mound slightly in center. Regrigerate for at least 4 hours or up to 2 days before serving.
Turtle Brownies
Turtle Brownies
Caramel:
1/4 cup plus 2 tablespoons heavy cream
1/4 teaspoon salt
1/4 cup water
2 tablespoons light corn syrup
1 1/4 cups sugar
2 tablespoons unsalted butter
1 teaspoon vanilla
Brownies:
3/4 cup flour
1/2 teaspoon baking powder
8 tablespoons unsalted butter, cut into 1 inch pieces
4 ounces bittersweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
2 large eggs, room temperature
1 cup sugar
1/4 teaspoon salt
2 teaspoons vanilla
2/3 cup chopped pecans
1/3 cup semisweet chocolate chips
Caramel:
Mix the cream and salt in a small bow. Combine the water and corn syrup in a medium saucepan. Pour the sugar into the center of the saucepan, taking care not to let sugar crystals adhere to the sides of the saucepan. Gently stir with a clean spatula to thoroughly moisten the sugar. Cover and bring to a boil over medium-high heat. Cook, covered and without stirring, until the sugar is completely dissolved and the liquid is clear, 3-5 minutes. Uncover and continue to cook, without stirring but gently swirling the saucepan occasionally, until the caramel is a pale golden color, 3-5 minutes more. Reduce the heat to medium-low and continue to cook (swirling occasionally) until the caramel is light amber-colored and registers about 360 degrees on a candy or instant-read thermometer, about 1 -3 minutes longer. Remove the saucepan from the heat, add the cream to the center of the saucepan, and stir with a whisk or spatula until the bubbling subsides, being sure that your hand ins't directly over the saucepan (the mixture will bubble and steam vigorously). Stir in the butter and vanilla, transfer the caramel to a microwave safe measuring cup or bowl, and set aside.
Brownies:
Adjust an oven rack to the lower-middle position and heat the oven to 325 degrees. Line a 9-inch square baking pan with foil, allowing the extra foil to hang over the edges of the pan. Spray the foil-lined pan with nonstick cooking spray. Combine the flour and baking powder in a small bowl and set aside.
Melt the butter and bittersweet and unsweetened chocolates in a heatproof bowl set over a saucepan of barely simmering water, stirring occasionally until smooth; set aside to cool. When the chocolate has cooled slightly, whisk the eggs in a large bowl, add the sugar, salt, and vanilla, and whisk until incorporated. Whisk the melted chocolate mixture into the egg mixture. Add the flour mixture and stir until almost combined. Stir in the chopped pecans and chocolate chips.
Distribute half of the brownie batter in the prepared baking pan. Drizzle 1/4 cup of the caramel over the brownie batter. Drop the remaining brownie batter over the caramel layer; spread evenly and into corners of the pan. Drizzle an additional 1/4 cup caramel over the top. Using the tip of a butter knife, swirl the caramel and batter. Bake the brownies until a toothpick inserted into the center comes out with only a few moist crumbs attached, 35-40 minutes. Cool to room temperature on a wire rack, 1-2 hours.
Heat the remaining caramel (you should have about 3/4 cup) in the microwave until hot and pourable but still thick, 45-60 seconds, stirring once or twice. Pour the caramel over the brownies, and using a rubber spatula, spread the caramel to cover the surface. Refrigerate the brownies uncovered until fully chilled, at least 2 hours or overnight.
Remove from the baking pan. Cut into 25 evenly sized squares. Press a pecan half onto the surface of each brownie. Serve chilled or at room temperature.
Caramel:
1/4 cup plus 2 tablespoons heavy cream
1/4 teaspoon salt
1/4 cup water
2 tablespoons light corn syrup
1 1/4 cups sugar
2 tablespoons unsalted butter
1 teaspoon vanilla
Brownies:
3/4 cup flour
1/2 teaspoon baking powder
8 tablespoons unsalted butter, cut into 1 inch pieces
4 ounces bittersweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
2 large eggs, room temperature
1 cup sugar
1/4 teaspoon salt
2 teaspoons vanilla
2/3 cup chopped pecans
1/3 cup semisweet chocolate chips
Caramel:
Mix the cream and salt in a small bow. Combine the water and corn syrup in a medium saucepan. Pour the sugar into the center of the saucepan, taking care not to let sugar crystals adhere to the sides of the saucepan. Gently stir with a clean spatula to thoroughly moisten the sugar. Cover and bring to a boil over medium-high heat. Cook, covered and without stirring, until the sugar is completely dissolved and the liquid is clear, 3-5 minutes. Uncover and continue to cook, without stirring but gently swirling the saucepan occasionally, until the caramel is a pale golden color, 3-5 minutes more. Reduce the heat to medium-low and continue to cook (swirling occasionally) until the caramel is light amber-colored and registers about 360 degrees on a candy or instant-read thermometer, about 1 -3 minutes longer. Remove the saucepan from the heat, add the cream to the center of the saucepan, and stir with a whisk or spatula until the bubbling subsides, being sure that your hand ins't directly over the saucepan (the mixture will bubble and steam vigorously). Stir in the butter and vanilla, transfer the caramel to a microwave safe measuring cup or bowl, and set aside.
Brownies:
Adjust an oven rack to the lower-middle position and heat the oven to 325 degrees. Line a 9-inch square baking pan with foil, allowing the extra foil to hang over the edges of the pan. Spray the foil-lined pan with nonstick cooking spray. Combine the flour and baking powder in a small bowl and set aside.
Melt the butter and bittersweet and unsweetened chocolates in a heatproof bowl set over a saucepan of barely simmering water, stirring occasionally until smooth; set aside to cool. When the chocolate has cooled slightly, whisk the eggs in a large bowl, add the sugar, salt, and vanilla, and whisk until incorporated. Whisk the melted chocolate mixture into the egg mixture. Add the flour mixture and stir until almost combined. Stir in the chopped pecans and chocolate chips.
Distribute half of the brownie batter in the prepared baking pan. Drizzle 1/4 cup of the caramel over the brownie batter. Drop the remaining brownie batter over the caramel layer; spread evenly and into corners of the pan. Drizzle an additional 1/4 cup caramel over the top. Using the tip of a butter knife, swirl the caramel and batter. Bake the brownies until a toothpick inserted into the center comes out with only a few moist crumbs attached, 35-40 minutes. Cool to room temperature on a wire rack, 1-2 hours.
Heat the remaining caramel (you should have about 3/4 cup) in the microwave until hot and pourable but still thick, 45-60 seconds, stirring once or twice. Pour the caramel over the brownies, and using a rubber spatula, spread the caramel to cover the surface. Refrigerate the brownies uncovered until fully chilled, at least 2 hours or overnight.
Remove from the baking pan. Cut into 25 evenly sized squares. Press a pecan half onto the surface of each brownie. Serve chilled or at room temperature.
Lemon Bars
Lemon Bars
2 cups flour
1/2 cup powdered sugar
1 cup butter
4 eggs
2 cups sugar
1/2 teaspoon grated lemon rind
1/4 cup lemon juice
1/4 cup flour
1/2 teaspoon baking powder
Preheat over to 350 degrees.
Sift 2 cups flour and powdered sugar and cut into butter so that texture appears like coarse crumbs
Press into 13 x 9 inch pan. Bake for 20-25 minutes or until lightly browned.
Beat together eggs, sugar, lemon rind, and juice.
Mix 1/4 cup flour and baking powder together and stir into egg mixture.
Pour over baked crust
Return pan to oven and bake 25 minutes longer.
When removed from oven, sprinkle with additional sifted powdered sugar.
Cool and cut into bars.
Note: I never cook the bars for as long as it says. In both cases I usually cook at least 5 minutes less.
2 cups flour
1/2 cup powdered sugar
1 cup butter
4 eggs
2 cups sugar
1/2 teaspoon grated lemon rind
1/4 cup lemon juice
1/4 cup flour
1/2 teaspoon baking powder
Preheat over to 350 degrees.
Sift 2 cups flour and powdered sugar and cut into butter so that texture appears like coarse crumbs
Press into 13 x 9 inch pan. Bake for 20-25 minutes or until lightly browned.
Beat together eggs, sugar, lemon rind, and juice.
Mix 1/4 cup flour and baking powder together and stir into egg mixture.
Pour over baked crust
Return pan to oven and bake 25 minutes longer.
When removed from oven, sprinkle with additional sifted powdered sugar.
Cool and cut into bars.
Note: I never cook the bars for as long as it says. In both cases I usually cook at least 5 minutes less.
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