May 13: Apple Crumb Bars

Apple Crumb Bars

Ingredients:
Base:
3/4 cup firmly packed light brown sugar
3/4 cup old-fashioned oats
1 1/2 cups (6.8 oz) all-purpose flour
3/8 teaspoon baking soda
1/4 teaspoon salt
9 tablespoons (4.5 oz) unsalted butter, room temperature

Filling:
2-3 small Granny Smith apples, peeled, cored, and thinly sliced or chopped
2 teaspoons freshly squeezed lemon juice
1/2 teaspoon ground cinnamon
1/2 cup granulated sugar
1 1/2 tablespoons cornstarch
1/2 cup water
1/2 teaspoon vanilla extract
1 tablespoon unsalted butter
1/2 cup chopped pecans

1. Preheat the oven to 350 and place a rack in the center. Line a 9-inch square metal pan with nonstick foil or just spray the pan with flour-added baking spray.
2. Make the base: In a bowl or food processor, combine the brown sugar, oats, flour, baking soda, and salt. Cut in or process the butter until the mixture is coarse and crumbly. Reserve about 3/4 cup for the topping; pat the remaining into the bottom of the prepared pan. Set aside.
3. Make the filling: Toss the apples with 1 teaspoon of the lemon juice and arrange in a fairly even layer across the crust. Sprinkle with the cinnamon.
4. In a small saucepan, combine the sugar, cornstarch, and water and stir well. Cook over medium heat, whisking or stirring constantly, until the mixture begins to boil and thicken. It will go from cloudy to translucent. Remove from the heat and stir in the vanilla, butter, and remaining teaspoon of lemon juice. Pour over the apples. Sprinkle the reserved crumbs on top, then sprinkle the pecans over the crumbs.
5. Bake for 35-40 minutes, or until the top is lightly browned. Let the bars cool completely in the pan before slicing. For a cleaner cut, chill before slicing, then serve at room temperature.

Crumb ingredients

Filling ingredients (minus the water)

For the top layer

Bottom layer

Apples with lemon juice

Added the cinnamon

Added the vanilla and lemon juice

Filling

Crumb topping

Half with pecans, half without (before)

After

Thoughts: I never use freshly squeezed lemon juice. I always use the jar. I used probably an extra 1/4-1/2 teaspoon of cinnamon so it would cover the apples completely. The bar was very mushy. This could've been from cutting the bars when they were still warm. The taste was just ok...

September 30: Mulled Apple Cider Cookies

Mulled Apple Cider Cookies

Ingredients:
Cookies:
2 1/4 cups (10.1 oz) all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
8 tablespoons (4 oz) unsalted butter, room temperature
2/3 cup granulated sugar
1/3 cup firmly packed light brown sugar
1 large egg
1/4 cup apple cider or juice
1 cup finely chopped or shredded apple, peeled if desired
1 cup chopped walnuts or pecans, toasted

Icing:
1 1/2 cups confectioners' sugar
2 1/2 tablespoons (1.25 oz) unsalted butter, room temperature
1/2 teaspoon vanilla extract
4-5 tablespoons apple cider or juice

Dry ingredients

Addition of egg and apple cider

Addition of flour

Addition of MacIntosh apples

Addition of pecans

I guess I could've made it thicker...

Thoughts: I cooked these for 11 minutes and used an extra 1/2 cup of flour...frankly because I didn't read the directions properly. I didn't think it made a difference. The icing, however, came out a little grainy. Patrick and I both thought it was just ok. It was a moist cookie that you could definitely taste the apple cider.