Autumn is here…at least the apples are here! The colours are just starting to turn and all of the fall harvest is starting to appear at the farmers market. With all of the different varieties of apples out there you really have to try every apple recipe you can get your hands on. This recipe for Apple Brownie with Maple Frosting is just the one to bring out all of those fall flavours. For this brownie I used MacIntosh apples, but any tart apple would work just fine.
Blueberry Zucchini Crumb Bars are the magical meeting of two worlds – fruit and vegetable! When the zucchini is cooked with lemon juice in this recipe it magically transforms into bits of apple. I’m not kidding you – everyone will swear that it is apple in with the blueberries, but you will know it really is zucchini. So it is the perfect backdrop for all of those zucchinis that are soon to show up dropped on your doorstep by the neighbourhood garden fairies.
Lemony Lemon bars – the perfect combination of shortbread crust and lemon topping- my two favourite things. Bars are an easy and quick dessert to make and the more variations you have in your repertoire the better! The more lemon desserts there are the better as well, especially if you are a lemon lover. When we visited Positano, Italy a while back it was there that I saw the largest lemons ever. They were the size of grapefruits and smelled divine. They were growing on trees everywhere, it was so incredible. Definitely a reason to go back and visit again, and will definitely have to be somewhere where I have access to a kitchen to bake with those amazing lemons.
Date Squares – the name might make you think of your Grandmother or potluck dinners but for me Date Squares are one of my favourite bar recipes. Dates have been cultivated since ancient times and date palms are one of the oldest fruits. Dates are also a very nutritious food as they contain iron, magnesium and calcium and are also very high in dietary fibre. Then add in oats and Date Squares have to be one of the most healthy desserts ever!
There have been many posts and recipes about mixing chocolate chip cookie dough and brownie batter but up until today I had never tried the combination. All of this time missing out on this fabulous combination!!!! What was I thinking. Chocolate Chip Cookie Brownies are a magical thing- a soft chocolatey bottom with a slightly crunchy cookie topping and very decadent.
Pumpkin season!! And yet another pumpkin recipe and yes this Pumpkin Crumb Bars is another bar recipe! But…this bar recipe is like a Date Square gone Pumpkin. The difference is in the filling – this bar filling is a fluffy custardy pumpkin filling that is just delicious layered between the oatmeal base and crumb topping. Speaking of that crumb topping, it is a little over the top with the addition of pecans and toffee bits added in. You can’t go wrong with making this bar for dessert.
With fall almost upon us, it is the perfect time for another recipe with rich pumpkin flavour and an added bonus- brown sugar fudge topping. Bars and squares are so easy to whip together, they transport well and what’s even more important you can make the serving size whatever you desire. Be careful with these Pumpkin Bars with Brown Sugar Fudge Frosting though as you will be tempted to cut the entire pan into 4!
Strawberry season here in Northern Ontario doesn’t last long – only about 2 to 3 weeks so we pick as many as we can and of course eat as many as we can. Strawberry sauce, strawberry lemonade, strawberry milkshakes and Strawberry Oatmeal Squares. Strawberry Oatmeal Squares are a yummy way to use these beautiful berries. At first glance this looks like a delicious dessert, but I think this is a wonderful healthy breakfast (without the ice cream that is). Large flake oatmeal and berries- how much better could your breakfast be?
Yummy and decadent- 2 words that describe these Toffee Chocolate Bars. With a shortbread base layered with caramel then covered with melted chocolate then sprinkled with toffee bits – a match made in heaven. I prefer to use Belgian milk chocolate chips as those are my family’s preference, but you can use whatever type of chocolate makes you happy.
Autumn is coming whether we like it or not, so that calls for celebrating all of the flavours that come with the season. The season of apples is upon us !!!! There is so much that can be done with applespies,cakes,crisps and cakes. But this recipe is for a square that has apples in it.
Along with the apples there is cinnamon and molasses- 2 of my favourite flavours of autumn. The molasses gives such a tangy sweetness to the squares. The apple is a Ginger Gold, fresh Ontario fruit from our farmer’s market. This was the first time I had used this type of apple in baking and it worked beautifully. This apple will be making an appearance in future apple episodes, for sure.There is also raisins which give a little chewy texture to the squares. You could substitute dried cranberries for the raisins if you want, I am sure they will be just as delicious.
This square makes a fantastic afternoon snack and I actually had it for breakfast this morning. Well, it does have apples and raisins in it, so it is healthy, right? If you are serving them on a platter, they look pretty dusted with icing sugar. But if you want to add more flavour to your decoration, sprinkle with maple sugar, a little Cana
- ⅔ cup salted butter
- 1½ cup packed brown sugar
- ¼ cupCrosby's Fancy molasses
- 1 cup raisins
- 4 eggs
- 2 cup all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- 1½ tsp cinnamon
- 2 cup loosely packed grated apples
- Preheat oven to 350℉ and line a 9x13 pan with parchment paper.
- Melt butter and brown sugar in a large saucepan. Bring the mixture to a boil over medium heat, stirring with a wooden spoon. Remove from heat. Stir in the molasses and raisins.
- Cool until warm.
- Mix in the eggs with the wooden spoon until well incorporated.
- In a separate bowl whisk together the flour, baking powder, baking soda and cinnamon.
- Add to the saucepan and stir until about half mixed in, then add in grated apples. Continue stirring until well blended.
- Spread into parchment lined pan and bake at 350℉ for 25 - 30 minutes or until a toothpick inserted in the middle comes out clean.
- Place on cooling rack. Sprinkle with maple sugar or icing sugar before serving.