Blueberry Peach Cobbler Donuts/Fritters

Who doesn't want donuts for breakfast? But, I have to admit, sometimes you just don't want to make the effort to get dressed and drive to the donut shop. Well, the good news is you don't have too! You can make amazing donuts at home in your pj's!

 

I've already posted the recipe for these amazing baked donuts made with homemade blueberry jam swirled in (click here). Soooo good! But the recipe I am sharing today is for fried donuts. Yum...fried.

 

A little more work, but definitely worth the effort.

Blueberry Peach Cobbler Donuts/Fritters
Makes about 9-10 donuts or 12-14 small fritters
Adapted from How Sweet Eats

Donut Ingredients:
2 1/4 cups all purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
4 tablespoons unsalted butter, melted
1/2 cup whole milk
1 large egg, lightly beaten
2 teaspoons vanilla extract
1 1/2 cups fresh blueberries, washed and dried
1/2 cup diced peaches (small dice), placed on a paper towel lined plate to remove excess moisture

Glaze Ingredients:
1 1/2 cups powdered sugar
1 tablespoon milk
splash of vanilla extract

Directions:

In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon and nutmeg. Whisk  to combine.

In a small bowl, combine the egg, milk and vanilla extract. Set aside.

Add the melted butter to the dry ingredients and stir to combine. The mixture should look like small crumbs.

Add the egg/milk mixture to the flour mixture and stir lightly just until almost combined. Add the blueberries and peaches and fold with a rubber spatula to combine.

Place the mixture on a floured surface and roll/pat the dough until about 1/2" thick. Cut into donut shapes using a biscuit or donut cutter. If using a biscuit cutter, cut holes in the center of each donut with a knife or a frosting piping tip like I did. An alternative option is to make fritters by just scooping the dough using a small scoop instead of rolling it out.

Heat oil in a large pot or deep fryer. I used my heavy Dutch oven with about 5" of oil. Oil temp should be about 375f.

Fry donuts 2 at a time until golden brown and cooked though, approx. 1 1/2 minutes each side, flipping when the first side is done. If making fritters, fry 3-4 fritters at a time.

Cooking time will vary. Checking for doneness after the first donut/fritter will give you a better gauge of the cooking time needed. Be sure to maintain 375f frying temp to prevent overbrowning and/or undercooking the donuts.

Drain donuts/fritters on a paper towel lined wire cooling rack.

Dust with powdered sugar or make the glaze and drizzle over the donuts/fritters when donuts are only slightly warm. If your donuts are too hot, the glaze will melt off. 

To make the glaze: Combine the glaze ingredients in a bowl and stir well. Adjust to desired consistency. The glaze should be thick but able to be drizzled with a fork or spoon. Add a little more liquid, a little at a time, if needed being careful not to add too much.

Enjoy!

These donuts are best enjoyed immediately after they are made.

4th of July Blueberry and Raspberry Pop Tarts for The Leftover's Club

Who doesn't want to eat pie for breakfast, right? And these homemade pop tarts (aka hand pies) are a good excuse!

 

 

 

This month's Leftovers Club swap was a 4th of July theme so I knew I wanted to make something with berries since we're at the height of berry season. For the "blue" in my Red, White & Blue treat, Blueberries was pretty much a no brainer, but for the "red" I decided to go with raspberries for a more tart option.

 

The dough is a little unique in that it is made using sour cream which gives the flavor a slight tang.

 

To further embrace the patriotic theme, I tried to cut cute little stars into the top by hand, but I will be the first to admit that I am not the most artistic person in the world, so my stars came out a bit distorted and I quit after 3 tries. Sorry for the deformed stars, Hetal!

 

 

I opted to leave the glaze off of the tarts since I was shipping them in the mail and didn't want them to get soggy. I highly recommend that you make a simple powdered sugar glaze and drizzle it over the top for a little added sweetness. After all, what's a pop tart without the glaze?

 

So let me tell you a little bit about my partner for this month's swap. Her name is Hetal, and her blog Pretty Polymath, has a lot of amazing recipes (including these cute little meringue cookies she sent to me). Plus she is a contestant on this season of Master Chef! How exciting is that? Go Hetal! I'm rooting for you, girl! I have always wanted to compete on Master Chef so you're my inspiration...

 

I hope Hetal enjoys my 4th of July inspired Pop Tarts as much as I enjoyed making them for her!

 

If you'd like to join in the of the fun of The Leftovers Club, sign up here! New members are always welcome!!

 

 

Blueberry and Raspberry Hand Pies
Makes 8 pies

Note:
If you decide to make both fillings, you will have some leftover. Either make more crust or just make one of the fillings.

Plan ahead, the dough should be refrigerated overnight if possible or at least for a few hours so it is well chilled.


Ingredients

Crust Ingredients:
2 cups all purpose flour
1/2 tsp salt
1/2 tsp baking powder
1 cup of very cold unsalted butter cut into tablespoon size pieces
1/2 cup very cold sour cream

Filling Ingredients

Blueberry Filling
1 cup fresh blueberries
3 tablespoons granulated sugar
1/4 tsp fresh lemon zest
1 tablespoon lemon juice
2 tablespoons water
1/2 tablespoon cornstarch

Raspberry Filling
6 oz fresh raspberries
3 tablespoons granulated sugar
2 tablespoons water
1 tablespoon cornstarch

Directions:

Make the pie crust

Combine the flour, salt and baking powder in a large bowl. Whisk to combine.

Add the butter and cut into the flour mixture with a pastry cutter until most of the butter is the size of peas. Stir in the sour cream with a rubber spatula just until combined. There may be some residual flour left at the bottom but that will get mixed in when you form the ball of dough.

Using your hands, quickly form the dough into a ball then turn out onto a lightly floured surface, then roll into an 8"x10" rectangle. Fold the long ends over like a letter, then repeat the rolling and folding process one more time. During this process you make need to use a bench scraper to scrape the dough from the surface and add more flour as needed to prevent sticking. Once you have done the folding and rolling process twice. Wrap the dough tightly in plastic wrap and refrigerate for several hours or overnight. Overnight preferred.

Make the fillings

Place all of the Blueberry Filling ingredients in a medium sized sauce pan and cook over medium low heat until thickened. This happens pretty quickly, but be sure to allow some time for some of the blueberries to break down. Your filling should be pretty thick (like the consistency of thick jam). If it seems too thick before the berries start to break down, add a little more water and cook just a little longer. Place the mixture in a bowl and allow to cool.

Clean out the sauce pan and make the raspberry filling. Combine the water and cornstarch in a small bowl and whisk to combine. Place the raspberries and sugar in the saucepan, then add the cornstarch water mixture and cook over low heat until the mixture comes to a boil, stir a few times then remove from heat and place the mixture in a bowl to cool.

After the dough has chilled several hours (or overnight) and your fillings have cooled, assemble the hand pies.

Preheat oven to 425F

On a lightly floured surface, roll the dough into a 14"x14" square. Cut into 16 squares. Place on a baking sheet and place in the refrigerator for 20 minutes. This will allow the dough to relax and get chilled again.

After 20 minutes, remove from fridge and brush the edges of 8 of the squares with egg wash, then place a tablespoon or more of filling in the center of 8 of the squares. Top with the remaining 8 squares of dough then crimp the edges with a fork. Brush with egg wash then sprinkle with turbinado sugar and cut a few small slits into the top. If you are using a small cookie cutter to cut a design in the tops, do this before you place the dough on top and do not cut any vent holes.

Place on parchment lined baking sheet and bake for 15-18 minutes or until golden brown. Remove from oven, cool on baking sheet for about a minute then remove to a cooling rack.

Drizzle with powdered sugar glaze before serving if desired.

Enjoy!

Adapted from King Arthur Flour and My San Francisco Kitchen

An InLinkz Link-up

My Favorite Meyer Lemon Blueberry Pancakes

 

Ok, I need your help with something.... do you find it annoying when people claim a recipe to be "the best"? I mean, is it ok to assume that they've tried every recipe in the world in order to proclaim that one to be the best? I admit I've used the term "the best" before, but I've since realized that it seems a bit presumptuous to do so. After all, I can't claim to have tried every possible Chocolate Chip Cookie in the world (although I think I've come close to it!). And frankly, people do have different taste; some like their brownies fudgy while some like theirs cakey. Some like crispy cookies while others prefer chewy. Some prefer Semi Sweet Chocolate, others prefer dark chocolate...

 

So after this life-changing epiphany, I've decided a more appropriate term for me to use is "My Favorite" and this Lemon Blueberry Pancake Recipe is just that - my favorite!

 

Moist, fluffy and bursting with fresh lemon and blueberry flavor. They're also easy to make; no whipping and folding in egg whites involved. So easy in fact, you could make them in your sleep! But don't do that, after all, who wouldn't want to wake up to this delicious stack of lemon blueberry deliciousness?

 

 

 

 

 

My Favorite Meyer Lemon Blueberry Pancakes

Makes serves 4-6

 

Ingredients:

1 3/4 cups all purpose flour

2 tablespoons granulated sugar

1 1/4 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 large eggs

1 cup milk

1 cup sour cream

1/4 cup unsalted butter, melted

1 teaspoon vanilla extract

1 1/2 cups fresh blueberries, rinsed and dried

3/4 teaspoon fresh meyer lemon zest (or regular lemon zest)

 

 

Directions:

 

In a large bowl, whisk together all dry ingredients until well combined.

 

In a separate bowl, whisk together the wet ingredients (egg, sour cream, milk, melted butter, vanilla extract) until well combined.

 

Make a well in the center of the dry ingredients. Pour in the wet ingredients then whisk until just combined (some lumps are ok). Do not overmix. Gently fold in the lemon zest with a rubber spatula.

 

Heat your griddle pan or skillet and spray with non-stick spray. Pour batter onto griddle to desired size and sprinkle on some of the blueberries. The pancakes are ready to flip when bubbles form on the edges of the pancake look dry.

 

Flip and cook until done. Tip: I like to adjust the flame while I'm making pancakes to ensure the pan doesn't get too hot. This prevents the outside of your pancakes from getting too dark while the inside is still raw. 

 

Serve warm with butter and syrup.

 

 

 

 

 

 

 

 

 

"Best of Summer" Pie and My Favorite Pie Crust Recipe

Since Summer seems to be far from over here in San Diego, I was inspired this weekend to take some of my favorite Summer fruit (peaches, nectarines and blueberries) and bake them into a pie. For me, pie is the ultimate Summer dessert. It's relatively easy to make, portable (take it to a party, barbecue or potluck) and you just feel good eating it!

This also gives me the perfect opportunity to share my favorite pie crust recipe with you. I've tested several pie crust recipes - all butter, all shortening, a combination of butter and shortening, but to me the all butter recipe wins hands down. You just can't beat the taste of butter. Butter really is better. While some may believe you need shortening to achieve the flaky texture that everyone loves, you really don't as long as you remember the 3 important rules for good pie crust - keep your ingredients cold, don't overwork your dough and use proper techniques. After a lot of testing, this recipe and method from Inspired Taste (via Cooks Illustrated) worked best for me. I love that it's made in the Food Processor which gives you consistent results. When it comes to research, you really can't beat Cooks Illustrated. They really get behind the science of why certain recipes and techniques work and they do all the research for you!

Click here for my favorite pie crust recipe.

 

Check out all the marbling in the dough...when the heat from the oven hits the moisture from the butter, it creates steam which results in a flaky c.rust

 

 

Now on to this delicious pie. The combination of peaches, nectarines and blueberries really is a winner, but feel free to use your favorite Summer fruit. The crust, as promised, is golden, buttery and flaky. I hope you'll give this "Best of Summer" Pie recipe a try!

 

 

"Best of Summer" Peach Nectarine Blueberry Pie
3 large peaches, peeled and sliced into 1/4" slices
2 large nectaries, peeled and sliced into 1/4" slices
3/4 cup fresh blueberries, washed and dried
1/4 cup brown sugar*
2 1/2 tablespoons all purpose flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Zest and juice from half of a fresh lemon
1 tablespoon unsalted butter, cut into small pieces
1 double crust pie crust
egg wash (1 egg beaten with 1 tablespoon cold water)
Sugar in the Raw for sprinkling on crust
* increase amount of brown sugar if your fruit isn't very sweet

Directions:

Place all of the fruit into a large bowl. Add the brown sugar, flour, cinnamon and nutmeg. Toss with a rubber spatula to coat. Add the lemon zest and juice and toss again. Set aside. Tip: Don't use fruit that is overly ripe or it will get too mushy during baking. Adding fresh lemon zest and juice to fruit fillings brightens the flavor of the fruit

Crack the egg into a small bowl or ramekin. Add 1 tablespoon cold water and whisk with a fork to combine. Set aside.

Roll out one disk of pie dough on a well floured surface. Carefully place into pie pan. Arrange the fruit mixture on top. Make sure the fruit is distributed as evenly as possible. Tuck the small chunks of butter into the filling.

Roll out the top crust and place on top of the fruit filling. Trim if needed, then fold under the edges of the bottom crust and crimp to seal and create a decorative border.

Place the pie in the refrigerator for 15 minutes. Tip: This gives the dough time to chill and relax.

While the pie is chilling, preheat oven to 400f and place a rimmed baking sheet in the oven to preheat it. Tip:  Preheating the baking sheet helps to bake the bottom crust. No soggy bottoms here!

After 15 minutes, remove the pie from the refrigerator and brush lightly and evenly with egg wash. Sprinkle crust with sugar and cut a few vent holes in the top. Tip: Brushing with egg wash and sprinking with sugar helps to create a golden crust and add sweetness and texture.

Place the pie on the preheated baking sheet in the oven. Bake at 400f for 15 minutes then reduce oven temperature to 350. Bake for another 45-50 minutes or until filling is hot and bubbly. Cover the edges of the pie crust with stripes of foil or a baking shield if the edges start to get too brown before it's ready to remove from the oven.

Remove from oven and allow to cool at least an hour and a half before slicing. This gives the filling time to thicken.

Store at room temperature for 1 day or lightly covered in the refrigerator for 2 days.

Baked Homemade Blueberry Jam Donuts with Lemon Vanilla Bean Glaze

There's no disputing the fact that Donuts are one of America's favorite breakfast treats. They're sweet, delicious and portable, but can leave you feeling a little guilty for eating them. Now you can enjoy a healthier version that's baked, not fried thanks to the donut pan! If you're a fan of donuts but are looking for a healthier alternative, I encourage you to get one (or two!).

 

Since I received my donut pan for my birthday last year, I've been putting it to good use. This recipe is one of my favorites. It combines two of my favorite ingredients - fresh blueberries and lemons. Since both the jam and the glaze have sugar in them, I cut out a lot of the sugar in the base recipe. I've even made it without any sugar in the batter and the results, in my opinion, were just as good.

 

This is also a great base recipe that can be customized however you want. Use a different type of fruit for the jam, change the flavor of the yogurt or subsitute sour cream, use orange juice and zest instead of the lemon or even meyer lemons when they're in season. The possibilities are as endless as your imagination!

 

(yeah, I totally took a few bites out of the one in the back...)

 

Baked Homemade Blueberry Jam Donuts with Lemon Vanilla Bean Glaze
Makes 14-16 donuts
Adapted from: Country Cleaver

Ingredients:
2 cups Cake Flour
1/2 cup granulated sugar
2 teaspoon baking powder
3/4 teaspoon salt
2 large eggs at room, lightly beaten
1/2 teaspoon vanilla extract
3/4 cup milk (I used whole)
1/2 cup blueberry greek yogurt (I used Chobani)
2 tablespoons unsalted butter, melted

Jam:
8 oz (1 cup) fresh blueberries, rinsed and dried
1/4 cup granulated sugar
1 tablespoon fresh lemon juice (Zest the lemon before juicing, save the zest for the glaze)
1/2 teaspoon cornstarch
1 teaspoon cold water

Glaze Ingredients:
1 cup powdered sugar
4 tablespoons milk
1/2 tablespoon fresh lemon juice
1 teaspoon fresh lemon zest
1 teaspoon vanilla bean paste

Directions:

Make the Jam

Combine the cornstarch and cold water in a small ramekin.

Place the blueberries in a small saucepan, add sugar and lemon juice and stir to combine. Cook over medium heat, stirring frequently, until most of the blueberries have broken down but some remain chunky (approximately 2 minutes)

Stir the cornstarch/water mixture to recombine and add gradually to the jam while stirring. Allow mixture to come to a boil, stirring frequently.

Place the jam in a small bowl to cool.

Make the Glaze

Place the powdered sugar, milk, lemon zest and vanilla bean and lemon zest in a medium size bowl. Whisk to combine. If glaze is too thick, add a little more lemon juice until you reach your desired consistency. Set aside while you make the donuts.


Make the Donut Batter

Preheat oven to 425 degrees f

Generously spray donut pan with non-stick spray

In a large bowl, whisk together the flour, baking soda and salt. Add the eggs, vanilla extract, melted butter, milk and yogurt. Whisk until well combined.

Pour about 1/4 - 1/3 cup of batter into each of the cavity of the prepared donut pan. Make sure the batter is in an even layer.

Dollop about 1 1/2 teaspoons of jam on top of the batter in each cavity.

Using a small, sharp knife, swirl the jam into the batter.

Bake for 5-6 minutes or until done (donut should spring back when lightly pressed). These donuts bake up pretty fast so be sure to check early.

Remove from oven. Cool in pan for 1 minute, then loosen and remove from pan. Place on a cooling rack placed over a baking sheet.

Since most donut pans only have 6 cavities, you'll need dto repeat the baking process until all of the batter is used, respraying the pan as needed.

Glaze while still warm.

Serve immediately or at room temperature. These donuts are best enjoyed the day they are made but can be stored tightly covered at room temperature of up to 1 day.

Black & Blueberry Buttermilk Cake

 

 

The weather in San Diego this past weekend was unusually warm which had me thinking of Summer fruit. It just so happens that Blackberries were on sale at Sprouts for only .99 cents a package so I had to indulge.

 

On their own, the blackberries were sweet and delicious; definitely some of the sweetest blackberries I have ever tasted, but I bought so many of them I wanted to incorporate them into a coffee cake/dessert. I also had some buttermilk in the fridge that was about to expire so I decided to make this Blackberry Buttermilk Cake which I am calling Black & Blueberry Buttermilk Cake because I ended up throwing in some Blueberries.

 

The cake is tender, moist and delicious. The addition of fresh lemon and orange zest compliments the fresh berries perfectly and made them taste even better! If you make this cake, which I sure hope you will, definitely do not skip out on the fresh citrus zest.

 

My husband brought some of the cake to work with him 3 days after I baked it and it was still moist, fresh and delicious. I don't recommend going beyond 3 days since fresh berries can spoil pretty quickly.

Black & Blueberry Buttermilk Cake

Ingredients:
3/4 cup unsalted butter at room temperature
2 1/3 cups sifted cake flour (sift the cake flour first, then measure out 2 1/3 cups)
6 ounces fresh blackberries and 3 ounces fresh blueberries
1/4 cup granulated sugar for the topping
1 1/3 cups granulated sugar for the cake batter
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
3 large eggs, room temperature
2 teaspoons vanilla extract
1/2 teaspoon fresh lemon zest
1/2 teaspoon fresh orange zest
1 cup well shaken buttermilk
Powdered sugar for dusting

Directions:

Position oven rack in the center of the oven and preheat to 350 degress F.

Butter a 9-10" springform pan. Place a circle of parchment paper at the bottom. Butter the parchment paper and lightly dust the entire inside of the pan with flour.**Alternatively you can use a 9"-10" cake pan, but please make sure you butter and flour the pan & use the parchment paper. This helps prevent the berries from sticking to the bottom of the pan.

Into a medium size bowl, sift together the flour, baking powder, baking soda and salt. Set aside.** Essentially you are sifting the flour twice - before you measure it and again in this step. Don't skip this step, it gives the cake its' light fluffy texture.

Sprinkle the berries in an even layer into the bottom of the prepared pan, then sprinkle 1/4 cup of sugar over the berries.

When this photo was taken, I realized I didn't have enough Blackberries so I filled in the gaps with blueberries. Hence the name Black & Blueberry Buttermilk Cake.

In the bowl of your electric stand mixer fitted with the paddle attachment (or in a large bowl using your electric hand mixer), cream together the butter and the 1 & 1/3 cups granulated sugar until light and fluffy (approximately 2 minutes).

Add the eggs, one at a time, mixing well after each addition and scraping down the bowl as needed.

Beat in the lemon and orange zests and the vanilla at low speed and mix just until combined.

At low speed, mix in the flour mixture and buttermilk alternating between the two. Start with 1/3 of the flour, mix just until combined, add 1/2 of the buttermilk, mix until just combined and repeat. Be sure to mix just until combined during this step so you don't overmix the batter.

Spread the batter in an even layer into the prepared pan.

Place on a baking sheet and bake for approxinmately 45-50 minutes. Since each oven is different, be sure to check for doneness at the beginning of the bake time (around 40 minutes). If the cake isn't done, repeat checking for doneness periodically until done. If your cake starts to brown too quickly, tent it with a piece of foil. The cake is done when it springs back when lightly pressed in the center or a toothpick in the center comes out clear. Be careful not to overbake.

Remove from oven and cool in pan on cooling rack for 15 minutes. Remove the sides from the springform pan and invert only a cooling rack. Carefully remove the parchment paper being careful not to pull off the berries.

Allow to cool a few minutes longer then dust generously with powdered sugar.

Place on a cake stand or platter and serve (dusting again with powdered sugar if needed).

 

 

Store leftovers tighly covered at room temperature. Since this cake is made with fresh berries, I recommend eating within 2 days although my husband brought our leftovers with him to work on day 3 and the cake was still moist and delicious. I wouldn't go any longer than that....

Fresh blueberry cheesecake bars with coconut crust

Hmmmm… who doesn’t love cheesecake!?  

Well, these Fresh Blueberry Cheesecake Bars are exactly that.  Yummy! 

I wanted to make some sort of cheesecake item for Easter this year.  Cheesecake is always a hit in our family -- (Faye has a recipe that is delicious!) Since I knew we were going to have quite a big group this year for Easter I wanted to make desserts that were easy to grab …… so this year my Easter basket included:  Oatmeal Peanut Butter Chocolate Cookies, homemade Vanilla Cupcakes with Buttercream Frosting and these delicious Fresh Blueberry Cheesecake Bars.

The bars were the perfect size to get your cheesecake fix without having to eat a whole cheese cake.  The cheesecake had a sweet vanilla-lemon flavor with a burst of blueberry in every bite, and the crust, with its addition of sweet coconut, added just enough texture to complete this bar.  I truly loved this cheesecake bar and will keep it in my ‘go-to’ file for the future. 

Enjoy  ….  And Happy Cooking everyone.

Fresh Blueberry Bars with a Coconut Crust

                                  (adapted from Better Home and Gardens recipe)

Ingredients:

Crust

½  cup unsalted butter

¾ cup crushed graham crackers

½ cup all purpose flour

½ cup ground pecans

¼  cup sugar

½ cup of flaked coconut (packed)

Filling:

12 oz cream cheese (1 ½ -8oz  packs), softened

2/3 cup sugar

4 eggs

1 tablespoons heavy whipping cream

2 teaspoons vanilla

1 teaspoon lemon juice

2 cups of fresh blueberries

Directions:

Preheat oven 350

1.       Line a 13x9x2 inch baking pan with foil.  Leave enough on the sides so you can easily lift bars from the pan once cooled.

2.       Starting with the crust:

a.        melt butter in small sauce pan at medium heat.  Continue to stir until butter is a light golden color. Remove from stove.

b.      In a bowl, mix together the graham cracker crumbs, flour, pecans and sugar.  Add coconut.

c.       Add butter to the mixture, stirring until all the ingredients are well combined.

d.      Pour crust mixture on to the 13x9x2 baking pan.   Spread out evenly to cover bottom and press down lightly.

e.      Bake crust for 10 minutes until crust is lightly brown. Remove from oven.

f.        While crust is baking, start the filling.

3.       Filling:

a.       In a large bowl, combine cream cheese and sugar, beating until well blended.

b.      Add eggs one at a time, beating after each addition.

c.       Add heavy cream, vanilla and lemon juice to the cream cheese egg mixture. Beat an additional 2 minutes.

d.      Pour cream cheese batter over warm crust

e.      Sprinkle the fresh blueberries evenly over cream cheese batter.

4.       Bake for 20 minutes at 350.  Check to make sure that the middle has set with either a fork or tooth pick. It should come out clean.

5.       Cool in the pan for about 30 minutes. Using foil edges, pull bars out of pan and cool another 30 minutes.

6.       Cover and refrigerate for a few hours or overnight.

7.       Cut into bars ( I got about 20, recipe states you should get 32)