honeydew pudding cake bars

last month when i visited my mom she gave me two very ripe honeydews and a cantaloupe to bring back home. i'm not a fan of honeydews or cantaloupes. i don't know, as a kid and even now as an adult, i just don't care for the fruit. of course both fruits aren't quite the same, but for the most part, i feel like they are. they have similar flavors or taste that my tastebuds can't be bothered with. but that's besides the point. my mom knew c and m loves cantaloupes. she threw in the honeydews too because i told her they would eat it. well, actually, the cantaloupe got eaten up that very week after we got back. the honeydew however stayed put, getting more ripe by the day. i eventually got around to cutting it up and discovered that it was way riped and super sweet. it had so much juice that i decided i would repurpose the pudding cake recipe i made a while back with the passionfruit juice. the end result? not too bad. instead of doing what i did last time, i decided i would turn these into bars instead. i figured i wasn't in any rush to eat it right away so i can afford to let these cool until they're ready to be cut into.

the verdict? it's definitely different from any kind of bars i (or you) have eaten. m loves it. he said it's got this custardy taste to it. i say it's gummy good because there's so little flour and lots of liquid in the mix. although i have to confess, there was this weird bitter aftertaste to it. i can't quite put my finger on why the recipe came out this way. not sure if it was the honeydew juice that was giving it this bitter aftertaste or something else. i've made this recipe a few times in the past with passionfruit juice and guava and all those times they turned out tasting just fine.

well, nevertheless, if you're curious to try it out, feel free to. it's still good and i'll probably make it again. yes... even with that weird bitter aftertaste. i say it just makes these pudding cake bars all that more interesting. :)





honeydew pudding cake bars

ingredients:

• 6 tablespoons butter, melted (and maybe a little bit more for greasing)
• 1-1/3 cup sugar
• 1-1/3 cup milk
• 2 eggs
• 1/2 cup honeydew juice or puree
• 1 tablespoon lemon juice
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• confectioners' sugar, for dusting

directions:

1. preheat oven to 350°F.
2. in a good-size bowl, throw in all the ingredients except for the confectioners' sugar and mix until everything is incorporated/combined.
3. pour mixture into a lightly greased ovenproof dish (i used an 8x8 nonstick pan) and bake for 1 hour or until golden.
4. let the pudding cake cool completely before cutting them into squares. then dust with confectioners' sugar to serve.

makes 16 squares. enjoy and happy eating! :)

peach with cream cheese crumb bars

i haven't been baking the last few days or week… actually, i can't remember the last time i baked before making these peach cream cheese crumb bars here. i just know it has been a while in my book. that's because i can't seem to find any time to bake! or want to bake. i'm always exhausted at night (that's when i usually do my baking). anyway, somehow i managed to get myself to make these crumb bars. i wanted to try out a recipe i saw on interest but didn't have any strawberries on hand. plus, i needed to use up the rest of whatever fruit we had in the fridge before it all spoiled.

so, the results? ahhh, yeah, these peach cream cheese crumb bars. the recipe below is really just martha stewart's blackberry crumb bars recipe that i've made many times in the past, but i just added a new layer to it, the cream cheese. it turned out pretty good. i do love my cream cheese. i think the cream cheese definitely added another layer of yumminess to this crumb bar recipe.

below's the recipe should you want to try and make it yourself. trust me, if you make it, you won't be disappointed. all that crumb toppings with the peach and cream cheese filling in the middle, then the bottom cake layer all together… mmmm…. so good. enjoy and happy baking and eating! :)


the crumb topping in this recipe is just delicious. i love how it adds a nice sweet crunch to the bars when you bite into it.


an overhead shot of the peach cream cheese crumb bars

peach with cream cheese crumb bars
recipe adapted from martha stewart

ingredients:

• 6 tablespoons unsalted butter melted, and 1/2 cup (1 stick), room temperature, plus more for pan
• 1-3/4 cups all-purpose flour (spooned and leveled), plus more for pan
• 1/2 cup packed light-brown sugar
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 cup confectioners' sugar
• 1/2 teaspoon pure vanilla extract
• 3 large eggs
• 1 bar (8 oz) cream cheese, softened
• 4 medium size peaches, cut up into tiny pieces (or you can slice them if you like – if you do that, maybe you might not need as many?!)

directions:

1. preheat oven to 350°f. butter an 8-inch square baking pan. line bottom with parchment paper, leaving an overhang on two sides; butter and flour paper, tapping out excess.
2. make topping: in a medium bowl, whisk together melted butter, brown sugar, and 1/4 teaspoon salt; add 1 cup flour, and mix with a fork until large moist crumbs form. refrigerate topping until ready to use.
3. make cream cheese layer/filling: in a separate medium bowl, mix together the 1/4 cup granulated sugar and cream cheese together until blended. then add in one egg and mix until everything is incorporated. set aside.
4. in another separate medium bowl, whisk together remaining 3/4 cup flour, baking powder, and remaining 1/4 teaspoon salt; set aside. in a large bowl, using an electric mixer, beat room-temperature butter, confectioners' sugar, and vanilla until light and fluffy; add the two eggs, one at a time, beating well after each addition. reduce speed to low; mix in flour mixture. spread batter evenly in pan; then pour in the cream cheese filling and spread evenly. once that's done, sprinkle with peach pieces, then chilled topping.
5. bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 40 to 45 minutes. cool completely in pan. using paper overhang, lift cake onto a work surface; cut into 16 squares.

note: while you prepare the cake, refrigerate the crumb topping. this will help give it a nubbly texture once baked. to store, keep in an airtight container at room temperature, up to 3 days.

12 days of christmas baking - day 11: peppermint bark

i was short on time this morning so for the 11th day of my christmas baking, i went with a no-bake holiday classic. yes, the ever so popular peppermint bark. typically you could just use white chocolate but today i decided that i'd do some milk chocolate version as well. i guess i could have combined both all in one so you get a little bit of each, but instead i did them separately. these are so good especially if you're a chocolate lover. the peppermint adds that nice christmas-y and festive feel to these chocolates. they really are delish! plus, it's so easy to make, you cannot pass up making these this holiday season.

below's the recipe should you be interested. i say go ahead and make some yourself! enjoy. :)


we love peppermint bark. this classic christmas candy is perfect for any day of the week or gift-giving... and they're so easy to make too!


here's another shot of these delicious peppermint bark :)

black & white peppermint bark
recipe adapted from all recipes

ingredients:
8 ounces high-quality semisweet chocolate, broken into pieces
2 teaspoons canola oil, divided
1/2 teaspoon peppermint extract, divided
8 ounces high-quality white chocolate, broken into pieces
25 peppermint candies or 6 candy canes, crushed

directions:

1. Lightly grease a 2 9x9 inch pan and line with waxed paper, smoothing out wrinkles; set aside.
2. Place the semisweet chocolate and 1 teaspoon of the canola oil in the top of a double boiler over just barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. When the chocolate is melted, stir in 1/4 teaspoon of the peppermint extract. Pour the melted chocolate into the prepared pan, and spread evenly over the bottom of the pan. Sprinkle half of the crushed peppermints over the chocolate layer. Refrigerate until completely hardened, about 1 hour.
3. Repeat the steps above for the white chocolate portion.

note: if you want to make them all in the same pan (similar to ghirardelli's), then instead of prepping 2 pans, use just one and pour the white chocolate mixture on top of the semisweet one (just make sure you cool the semisweet mixture completely first). then wait until they're set before breaking them. enjoy! :)

12 days of christmas baking - day 9: chocolate-almond saltine toffee

this is another great recipe and i'm definitely doing this again next year or whenever i feel like making toffee. actually, i'll be making them again in the next few days to send out to people in my yearly christmas baked goodies sent-outs. yes, every year i send random people my baked goods. i think these will do just fine during the delivery process (or so i hope).

this recipe is fantastic i say. i love how the saltine adds an extra crunch and the salty-ness of the cracker is definitely welcome. i love anything with a nice hint of salt. okay, below's the recipe should you be interested. they're pretty easy to make and took no time at all. enjoy!


these salted caramel chocolate pecan bars really hit the spot. so. good.


another shot of these delicious bars


the saltine really adds a little something to your typical toffee. very good!

chocolate-almond saltine toffee
recipe from food & wine

ingredients:
1 1/2 cups sliced almonds (6 ounces)
approximately 60 saltine crackers (not low-sodium)
1 1/2 cups sugar
3 sticks (3/4 pound) unsalted butter
2 tablespoons light corn syrup
1/2 pound bittersweet chocolate, chopped into 1/2-inch pieces

directions:
Preheat the oven to 350°. Spread the almonds on a baking sheet and toast for about 6 minutes, until golden.

Line a 12-by-17-inch rimmed baking sheet with a silicone mat or lightly buttered parchment paper. Arrange the saltine crackers on the baking sheet in a single layer, patching any holes with cracker bits; slight gaps are okay.

In a medium saucepan, combine the sugar, butter and corn syrup and cook over low heat until the sugar is melted. Brush the side of the pan with a moistened pastry brush to wash down any sugar crystals. Cook the syrup over moderate heat without stirring until it starts to brown around the edge, about 5 minutes. Insert a candy thermometer into the syrup and simmer, stirring with a wooden spoon, until honey-colored caramel forms and the temperature reaches 300°, about 6 minutes longer.

Slowly and carefully pour the caramel over the crackers, being sure to cover most of them evenly. Using an offset spatula, spread the caramel to cover any gaps. Let cool for 3 minutes, then sprinkle the chopped chocolate evenly on top. Let stand until the chocolate is melted, about 3 minutes, then spread the chocolate evenly over the toffee. Spread the almonds evenly over the chocolate. Freeze the toffee until set, about 15 minutes.

Invert the toffee onto a work surface and peel off the mat or paper. Invert again, break into large shards and serve.

MAKE AHEAD The chocolate-almond saltine toffee can be refrigerated for up to 2 weeks in an airtight container.

makes 2-1/2 pounds. happy eating. :)

12 days of christmas baking - day 8: salted caramel chocolate pecan bars

i have to say these are one of the best and easiest pecan bars i've ever made! actually, it's my first ever pecan bars i've ever made. ;) but that's besides the point. the point here is, these are so good, you must make some yourself! the salted caramel is just delish! and that added chocolate on top? yummy! everything about this bar is simply tummy-satisfying good. plus, it's so easy and simple to make with such few ingredients, why not?! so i say go ahead and make some today.

below's the recipe. do say you'll make some and let me know if you agree or disagree? i found this recipe on pinterest, and i'm so glad i did, because it is officially now a christmas/holiday keeper! actually, i may just make some throughout the year too. we'll see! enjoy. :)


these salted caramel chocolate pecan bars really hit the spot. so. good.


another shot of these delicious bars


i think i may have to make another batch of these before christmas!

salted caramel chocolate pecan bars
recipe adapted from southern living

ingredients:
1 cup chopped pecans
12 whole graham crackers
1 cup firmly packed brown sugar
1/2 cup butter
2 tablespoons whipping cream
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
1 cup chocolate chips

directions:

1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 10 to 12 minutes or until toasted and fragrant, stirring halfway through.
2. Line a 15- x 10-inch jelly-roll pan with aluminum foil; lightly grease foil. Arrange graham crackers in a single layer in prepared pan, slightly overlapping edges.
3. Combine sugar, butter, and cream in a medium-size heavy saucepan; bring to a boil over medium heat, stirring occasionally. Remove from heat, and stir in vanilla and pecans. Pour butter mixture over crackers, spreading to coat.
4. Bake at 350° for 10 to 11 minutes or until lightly browned and bubbly.
5. Immediately top warm bars with the chocolate chips. Let stand 3 minutes, and spread chocolate over bars. Then sprinkle with salt, and slide foil from pan onto a wire rack. Cool completely (about 30 minutes). Then chill for 20 minutes before breaking into bars and serving.

makes 4 dozen. happy eating. :)

12 days of christmas baking - day 4: cranberry apple crumb bars

cranberries are so festive this time of year. what's not to love about them?! nothing! since i had some left over cranberry from my cranberry apple breads i made sometime last week, i decided to make these cranberry apple bars. these are so delicious!

you can check out my blackberry crumb bars post for the recipe. basically, just substitute the blackberries for the cranberry and apples. i used 1 cup cranberries and 2 medium sized baking apples. of course, you can use whatever fruit you like for these as well. peach for one is a great fruit. the last time i made this recipe using peaches, oh man... they were soooooo good. no, really, like that good. the kind of good you wish you can replicate, but can't or not always. i have yet to make the peach kind again. i'm not sure it'll taste as good as that time. hmmm... maybe i'll have to consider it for some other time. :) enjoy the photos!

wild blackberry crumb bars

this was the blackberry crumb bars i made during labor day weekend earlier this month. on labor day c really wanted to go hiking so he insisted that we take him. we live pretty close to a state park with gorgeous view of the sf bay and beyond so going there for a hike was no biggie. plus we hadn't gone hiking in months (that was probably why c wanted to go).

halfway through our hike along this very overgrown trail we came across some bushes of wild blackberries. i'm not sure if c has ever had a freshly picked blackberry off the bush before so we picked a couple up and washed them for him. they were just ripe and perfectly sweet. we told ourselves we would get on with the hike and forget about the blackberries, but a few moments later we found ourselves picking a few blackberries here, a few there and before you know it, we had quite the handful of blackberries. let's just say all of our hands were full walking all the way back to the parking lot.

when we got home c said, "mommy, you could make a pie with that." i told him i could and i thought about it, but after a while, i couldn't be bothered to go through the process of making a pie crust. i'm not saying pie crusts are hard to make, i just didn't feel like making it that day. so long story short, i ended up making these delicious blackberry crumb bars. you see i've made these before but had never really made them with fresh blackberries. every time i thought about making them, i didn't have any fresh ones on hand and would always have to resort to the frozen kind. they would turn out alright, but not quite the same (now that i've had them with fresh ones).

these crumb bars turned out fantastic! c was so proud of himself for having been part of the berry picking and seeing an end result to it all.

below's the recipe should you be interested. i love these and cannot wait to make them again. you can substitute the blackberry for other berries. i'm sure another kind of fruit altogether will work just fine too. :)


mixing up the crumbly butter goodness topping


the unexpected find from our hike, fresh blackberries!


a closeup shot of the wild blackberries


a close-up of the finished delicious crumb bars out of the oven and cooling on the rack


a shot of it out of the pan, before cutting


i couldn't help it, i had to eat the first cut square before taking this picture. so good! hehehe


blackberry crumb bars
recipe taken from martha stewart

Ingredients

6 tablespoons unsalted butter melted, and 1/2 cup (1 stick), room temperature, plus more for pan
1 3/4 cups all-purpose flour (spooned and leveled), plus more for pan
1/2 cup packed light-brown sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup confectioners' sugar
1/2 teaspoon pure vanilla extract
2 large eggs
2 containers (5 ounces each) blackberries

Directions

Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter and flour paper, tapping out excess.

Make topping: In a medium bowl, whisk together melted butter, brown sugar, and 1/4 teaspoon salt; add 1 cup flour, and mix with a fork until large moist crumbs form. Refrigerate topping until ready to use.

In a medium bowl, whisk together remaining 3/4 cup flour, baking powder, and remaining 1/4 teaspoon salt; set aside. In a large bowl, using an electric mixer, beat room-temperature butter, confectioners' sugar, and vanilla until light and fluffy; add eggs, one at a time, beating well after each addition. Reduce speed to low; mix in flour mixture. Spread batter evenly in pan; sprinkle with blackberries, then chilled topping.

Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 40 to 45 minutes. Cool completely in pan. Using paper overhang, lift cake onto a work surface; cut into 16 squares.

Cook's Note: While you prepare the cake, refrigerate the crumb topping. This will help give it a nubbly texture once baked. To store, keep in an airtight container at room temperature, up to 3 days.