May 2010 archive

Cakery Friday: Rockin’ Raisin Bars



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As I have mentioned before: if you request it, it will come {my version of Field of Dreams}. So when my very good friend Talia requested something featuring raisins, I knew just what to make. These raisin bars have the perfect blend of gooey raisin filling and crumbly crust {like an apple crisp}! I even received customer feedback. Talia thought that they were great the day they were baked, but even better the next day {so this is a perfect recipe to make ahead of time}!

Gather all of the ingredients.



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Preheat oven to 350 degrees F and butter a 10 x 15 inch rimmed baking dish. Line the bottom of the dish with parchment paper and butter again.

To make the filling:

Place 2 cups of raisins and 1 cup of sugar in food processor. Pulse until chopped and slightly chunky.



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Transfer to a medium-sized saucepan. In a separate bowl whisk together 1 teaspoon of cornstarch with 1 cup of cold water; whisk mixture into the raisin mixture. Stir in 1/2 cup of apple juice. Allow the pan to simmer over medium-low heat, stirring occasionally, until the mixture thickens and the sugar has dissolved {about 6 minutes}. Allow to cool completely.



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To make the dough:

Whisk together 2 1/2 cups of all-purpose flour, 1/4 teaspoon of baking soda and a 1/4 teaspoon of salt. Set aside. In the bowl of an electric mixer place 1 1/4 cups of vegetable shortening. Mix on medium smooth until smooth. Add in 1 1/4 cups packed light-brown sugar, mix until pale in color, approximately 2-3 minutes. Add in 1 egg and 1 teaspoon of vanilla extract, and mix until just combined. Reduce speed to low and add in the flour mixture. Finally, mix in 2 1/2 cups of old-fashioned rolled oats.



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To assemble the bars:

Press half of the dough into the prepared baking sheet.



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Spread the raisin filling evenly over top of the dough.



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Crumble the remaining dough on top of the filling using your fingers {gently press it down so it covers the filling}. Bake, rotating the sheets halfway through, until the top is golden brown, approximately 35 minutes. Allow to cool completely in the pan on a wire rack. Cut into 2-inch squares.



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For a printer-friendly version of this recipe click here: Raisin Bars

Happy Baking!

xoxo,

Ali

Fabulously Frozen

It’s hot in Florida. I mean really really humid, muggy and hot. Sometimes it feels like there is no escaping the summer heat. Well, maybe there is something? How about these ridiculously cool ice sculptures from Don Chapelle. Ok, so he’s based in Boston, but I’m utterly chilled to the bone by these fantastic ideas in ice.



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I think I’m partial to the cookies and milk table on ice. Genius! Obviously, Cole was ogling the beer in ice shot glasses.

Stay frosty!

xoxo,

Niki

Cakery-tastic!

Cakery has so much cooking in the kitchen these days. There are plenty surprises up our sleeve {more to come on that very soon}. But for now, I wanted to share a few photographs of our cakes from last weekend!

This first cake was from Stephanie, who loves the colors red and black. Her mom wanted to create something fun for her 25th birthday party. We used boxes as an inspiration, stacking them for a birthday gift cake. Stephanie is not particularly a cake lover, so this cake was actually made up of layers of chocolate chip cookies, brownies and chocolate ganache!



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Bows were a big trend this weekend. The second cake was made for a baby naming for the sweetest baby! The green bow was designed to match the green in the party room.



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You can contact me at ali@paperyandcakery.com for any of your custom cake or cupcake needs!

xoxo,

Ali



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