Cake Batter & Sprinkle Bark. I think I’ve found my sugar & sprinkles soul sister recently.
I really do. The funny thing is, I had popped by Jessica’s blog from time to time when I would spot her yummy treats linked by friends on twitter, but I didn’t really get a chance to sit down and really take a good long look through her recipes until this past week. That’s when I came across the sprinkled masterpiece of epic proportion: her cake batter chocolate bark. Much like Jessica, I wasn’t what I’d really consider a “bark person” until this recipe came along, but what’s so fabulous about it, aside from the obvious delightfulness, is that it took me 5 minutes active time to make this (and about 5 to eat it–whoops). That’s the incredible thing about this, and about bark recipes in general: you take existing chocolate (of any kind, but the better the chocolate, the better it will be, since it’s really the only ingredient), melt it down, spread it out, add some bits & bites of yumminess, set it, break it and . . . ta-da! .html from eightymphmom.com.
Bake sale week: magic smores bars. Bake sale week: magic s’mores bars These are the classic magic bars my mom used to make with a recipe she got from a can of condensed milk (I think it was Borden’s brand).
With the graham crackers and chocolate, it always seemed obvious to vary the recipe to be like s’mores by replacing the coconut with mini marshmallows. But I’ll warn you — they’re very sweet. I usually make half the pan with 1 cup of marshmallows (which the kids prefer), and the other half of the pan with 1 cup of coconut (for the grown-ups). magic s’mores bars 10 ounces (300g) graham crackers (18 whole crackers, or two cellophane wrapped stacks) 1 1/2 sticks (12 tablespoons) unsalted butter, melted 1 pinch of kosher salt 1 14 ounce can (400g) sweetened condensed milk 1 1/2 cups (250g) semisweet chocolate chips 2 cups (I have no idea how much they weigh—just throw a couple of handfuls on!)
1. Bake sale week: raspberry lemonade bars. I know this seems like a bit of a cop out, seeing as last year I made those lime bars, but the name of these just makes you want one, doesn’t it?
It’s like one last throw back to the summertime captured in a cookie. raspberry lemonade bars for the crust: 9 tablespoons unsalted butter (1 stick, plus one tablespoon) 1/4 cup (50g) superfine sugar (or regular granulated) 1 cup (100g) of unbleached all-purpose flour pinch salt for the filling: 1 1/2 cups (287g) superfine sugar (or regular granulated) 3 egg whites 1 egg 2/3 cup (150mL) freshly squeezed lemon juice (from 3 lemons) 2 tablespoons lemon zest (from 2 lemons) 2/3 cup (65g) unbleached, all-purpose flour pinch of salt 1-2 cups (150-275g) of frozen raspberries, defrosted 1 tablespoon confectioner’s sugar 1. 2. 3. 4.