Chocolate Chip Bars from 100 Afternoon Treats. I made half the recipe in an 8x8 The dough has the consistency of a cookie dough so i used a cookie scoop
Because there are just two of us, I like to make and freeze the crumble topping for Ina’s Apple Crisp and
then make small desserts with it out of available fruits. Last week we had baby Apple Crisps and this week baby Raspberry Crisps. Topped with Blue Bunny Vanilla Bean ice cream. Works better for us than a 9 x 13 pan of dessert!
This is such a good idea.
I think I heard it on Chowhound years ago, I’ve made it about every autumn since. Nice to have on hand.
ooh, I have that Chocolate Bundt recipe but never tried it. Must do!
sent
This sounds wonderful but isn’t it.
Thank you very much! And I’m probably going to try the chocolate whiskey cake too, so thank you for the link. I generally avoid giving cakes with alcohol to people unless I know them very, very well, but this also looks worth a try and I have someone in mind too…
I’m making a double recipe of pâté brisse from Dorie’s recipe, butter bits are hanging out in freezer a few minutes.
I ordered/received the 4” disposable tart molds … do you ever reuse them?
Finally found a bowl that is 5 ½ inches across.
I’ll practice until I get this right, really like the idea of individual desserts.
What recipe do you use for apple filling and crumble? So far I have 2 Granny Smith apples; I can buy more.
How long will they bake in oven?
Thanks!!!
You can’t reuse them to bake in again, they get a little brittle after baking.
think I said in the apple tart post that I cubed about 1/2 an apple in each, small cubes, and pressed them down into the frozen crust. Sprinkled with some granulated sugar, you can add cinnamon if you wish.
I don’t have a particular crumb topping, I added some walnuts, I chose not to add cinnamon, but you could if you like, or another spice.
These took about 25 minutes in total, rotating them and you might considering covering them if they brown too fast. I started them in a preheated 400* oven for ten minutes, reduced heat to 375*; and possibly reduced again to 350*.
Quite a while ago, I measured out dry ingredients to make something when my stepmother asked me to bake an appreciation gift for staff at the school where she was a longtime volunteer; long story short, a bunch of stuff happened and this was no longer needed, but I had this bowl of flour, baking powder and soda, and salt. So I made it into a big batch of muffins with blackberries and end-of-season peaches. They’re nice and tender thanks to a combo of brown butter and grapeseed oil plus sour cream, simply flavored with vanilla. I topped them with a cardamom-brown sugar streusel, a riff on a NYT recipe (lots of details on the BCOTM thread, along with a gift link).
I just finished 2 discs, wrapped in plastic wrap, into cold part of fridge until tomorrow.
When I roll out for tart pans, how to store in freezer; do they have to all be on one level? Do you wrap each in plastic wrap then put into a freezer ziplock?
I chill them in fridge until firm, wrap in Saran, then stack them in a zip-loc freezer bag and freeze.
Ty, Caitlin, I didn’t do any measuring at the time 
Good looking muffins!
Yes, like you I’ve often done things like this by feel (e.g. for crisp toppings), but in the spirit of BCOTM, I thought I’d use it as at least a starting point.
What brand of natural cocoa do you use? I might pay a visit to Pensey’s in Menlo Park soon and I could pick up a bag of theirs.
Doesn’t matter, go with whatever.
This sounds like a match https://www.epicurious.com/recipes/food/views/chocolate-whiskey-bundt-cake-232636
That’s it! It is easy to make and fabulous, and keeps getting better as it sits.
Sorry I haven’t responded sooner
Yes those are the cookies. I make two logs of dough and freeze them and slice and bake
I think they are as good as the rolled out dough and cookie cutter mode in the recipe,
