Baking for the holidays

I know I’m WAY overdue for a post. (And Adam- if you’re reading this, thank you for always reminding me to update my blog when you see me!!)  I actually have a few recipes and photos that need to go up, but I’ve been having trouble with editing the photos.

In the mean time, here are two recipes that I baked on Christmas that I’d like to share.  Sorry that they’re bad iPhone photos and that I didn’t even photograph the steps!

First up, Chocolate-Glazed Toffee Bars from Saveur.  Originally found here.

 

Chocolate-Glazed Toffee Bars

MAKES ABOUT 16 BARS

INGREDIENTS

FOR THE DOUGH:

  • ⅔ cup flour
  • 1½ tbsp. sugar
  • ⅛ tsp. kosher salt
  • 4 tbsp. unsalted butter, cubed and chilled
  • 2 tsp. milk

FOR THE TOFFEE AND CHOCOLATE LAYERS:

  • ½ cup packed light brown sugar
  • 6 tbsp. unsalted butter
  • 2 tbsp. honey
  • 1 tbsp. milk
  • ⅛ tsp. kosher salt
  • 1¾ cups finely chopped pecans, lightly toasted
  • 1 tsp. vanilla extract
  • ¼ cup semisweet chocolate chips

INSTRUCTIONS

1. Make the crust: Whisk flour, sugar and salt in a bowl. Add butter and using a dough blender, two forks, or your fingers, cut butter into flour mixture, forming pea-size crumbles; stir in milk until dough forms. Add more milk, if necessary, until dough holds together but is not wet. Press dough into a parchment paper-lined 8” square baking dish; chill 15 minutes.

2. Heat oven to 350°. Bake crust until golden, 25 minutes; let cool.

3. Make the toffee layer: Bring sugar, butter, honey, milk, and salt to a boil in a 2-qt. saucepan over medium heat. Cook until sugar is dissolved and butter is melted, about 3 minutes. Remove from heat; stir in 1½ cups pecans and the vanilla. Spread toffee mixture evenly over the crust; bake until toffee is golden brown and bubbly, 17-20 minutes. Transfer the pan to a wire rack; let cool 5 minutes, then sprinkle evenly with chocolate chips. Let stand 5 minutes, then, using a spatula, smooth chocolate into an even layer; sprinkle immediately with remaining pecans. Let cool completely, and then refrigerate until firm; cut into squares.

The second batch of goodies I baked were Lime Bars.  I adapted the recipe just a bit, but it was originally found here.

 

Lime Bars

MAKES ABOUT 24 BARS

INGREDIENTS

FOR THE CRUST:

  • 18 tbsp. unsalted butter, at room temperature
  • ½ cup granulated sugar
  • 1¾ cup flour, plus more for dusting
  • ⅛ tsp. kosher salt
  • Confectioners’ sugar, for dusting

FOR THE FILLING:

  • 3 cups granulated sugar
  • 8 eggs, at room temperature
  • Zest of 9 limes, plus ½ cup of fresh lime juice
  • 1 cup flour

INSTRUCTIONS

1. Make the crust: Using an electric hand mixer, beat butter and granulated sugar until fluffy. With the motor running, slowly add flour and salt; mix until just combined. On a lightly floured surface; briefly knead dough until smooth. Using floured hands, press dough into a parchment paper-lined 9”x13” baking dish; chill 30 minutes.

2. Heat oven to 375°. Bake crust until golden, 15-20 minutes; let cool.

3. Make the filling: Whisk sugar, eggs, zest, plus the juice in a bowl until combined. Slowly whisk in flour until smooth; pour evenly over crust. Bake until the filling is set, about 30-45 minutes (original recipe said 30, but I needed much more time). Let cool completely, and then refrigerate until firm. Cut into squares and dust with confectioners’ sugar.

Enjoy! Hopefully I’ll post my pending recipes soon!