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!
24 comments:
They look great with the chopped apple - I love how you left them in large chunks. I chopped mine so much you can barely see them. I agree - the glaze was fantastic, but the cake was sweet enough as it - it's nice to know you can do a quick caramel glaze for something else though. Nicely done!
I like your adjustments. Good ideas!
www.salad-in-a-jar.com
Hey, at least you used a square pan. I messed up and made muffins!!
Can't wait for the lime pie - mmmmm.
I thought these were too sweet too so I reduced the sugar. You bars look really good with the large chunks of apple.
too much sweetness? nah. kudos to you for doubling the cinnamon. that should always be done, don't you think? :)
I should have let the glaze cool too - I poured mine over the cake hot as instructed and it just soaked in, making it really sticky. Yours came out so pretty!!
Looks really good! I could be wrong but I thought doubling the glaze a brillant idea. Of course that's generally ny fave part!
~ingrid
Great looking bars!! I doubled the glaze and loved it! Can't wait for next week! :-)
-Amy
www.singforyoursupperblog.com
I love how nice and tall your bars are from baking them in the smaller pan. They look fantastic!
Looks fabulous.
Linda, you make everything look good.
I would love a piece, thank you very much!
*drool
apple anything is always my fav! these look scrumptious!
love love love the subject for this challenge!
lovely photos as always
I didn't get to make the glaze, but yours looks quite yummy. And you can't go wrong by pairing just about anything with Vanilla ice cream.
Looks great with the ice cream. YUM!
Your bars look delicious! I thought they were much more cake-like anyhow, so it makes sense to bake them thicker like a cake. And I am SO jealous of your vanilla ice cream--it would have been the perfect addition!
thx for those great tips!
I cooked mine in a smaller pan too, although on purpose! :D Yours look great!!!!
Used my round springform and they came out cake like, thin, but cake like.
Yours look great. And with the ice cream, perfect.
Wow, those look wonderful! I really like the thicker version rather than the ones that have been made in 13x9 pans. And your glaze looks like a wonderfully soft brown sugar caramel - yum!
I like the thicker cakes! So I think your small pan was a smart idea!
they look good!! baking in a smaller pan isn't a bad idea--i liked the cakiness. i've already made next week's pick, and am looking forward to the post!
I love your thicker bars! Mine were cake-like but not nearly as thick as yours. The glaze was super sweet, but I've got a serious sweet tooth, so I loved it :)
those look so perfect! they are perfect a la mode :)
my mouth is watering just looking at this!
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