This week's Tuesdays With Dorie recipe for Applesauce Spice Bars are technically bar cookies, but as you can see in these photos, mine turned out thick and cake-like.
The reason - I totally misread the pan requirements and used a smaller 8"x8" pan (versus a 9"x13" pan called for in the recipe). Aside from the pan snafu, I did follow the recipe with the following notes (for the full recipe, please visit Something Sweet by Karen):
- increased baking time to 35 minutes
- used a Granny Smith apple
- doubled the amount of cinnamon and allspice
- soaked the dark raisins in rum (it really helped plump and rehydrate them)
- in addition to soaking the raisins in rum, I opted to add 1 tbsp of dark rum into the batter
- doubled the brown sugar glaze recipe. Instead of pouring the hot glaze over the cake, I let the glaze cool. At room temp the glaze was much thicker, and this was spread like frosting over the cake.
I loved how soft and moist this bar turned out, and I'm glad that I added the raisin and pecans, as it gave it some textural interest. I loved the flavors of cinnamon and allspice, and they went wonderfully with the apples.
My only minor issue with this recipe was the sweetness --- it was really too sweet for my personal taste, which I think was contributed by the glaze.
Still, this bar didn't go to waste at my house, as we enjoyed it a la mode with Dorie Greenspan's Vanilla Ice Cream.
There are a lot of things that I liked about this recipe, and I'm definitely going to give it another try with a couple of adjustments (ie. omitting the glaze and using the proper pan).
Thanks Karen of Something Sweet by Karen for a terrific selection this week. Karen is always cooking and baking delicious treats which she shares through her beautiful blog.
I can't believe I'm actually writing this, but next week will be MY turn to host Tuesdays With Dorie. I'm looking forward to baking and visually feasting with all of you!