tag:blogger.com,1999:blog-33488813156638306622024-03-13T17:01:19.344-07:00Dozen FloursSincere Acts of SweetnessJulia from Dozen Flourshttp://www.blogger.com/profile/17286364613015048949noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-3348881315663830662.post-61406918613094086622019-05-23T21:33:00.000-07:002019-05-24T08:22:49.528-07:00Sticky S'more Blondie Bars<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-hNE8UmSi1j8/XOdvmh-obpI/AAAAAAAAM8I/G0UYtICWuGI01MxbqBw2V6kUq4MDbPOGwCLcBGAs/s1600/20190523_070305.jpg" imageanchor="1"><img border="0" data-original-height="1600" data-original-width="778" src="https://3.bp.blogspot.com/-hNE8UmSi1j8/XOdvmh-obpI/AAAAAAAAM8I/G0UYtICWuGI01MxbqBw2V6kUq4MDbPOGwCLcBGAs/s1600/20190523_070305.jpg" /></a></div>
<br />
It's been almost four and half years since I last posted but I these bars were such a hit, I felt compelled to share the recipe. I hope you enjoy them!<br />
<br />
<div style="text-align: left;">
<b><span style="font-size: large;">Sticky S'more Blondie Bars </span></b></div>
<div style="text-align: left;">
Yield: 20-40? It all depends on how you cut the bars. </div>
<div style="text-align: center;">
<br /></div>
<b>Blondies</b><br />
2 2/3 cups all-purpose flour<br />
2 teaspoons baking powder<br />
1 teaspoon Kosher salt*<br />
1/2 cup of crushed graham crackers (I took one "block" and crushed them on the counter while they were still in the bag).<br />
2 cups packed brown sugar<b> </b>(light or dark works, but I prefer light brown)<br />
1 cup unsalted butter, at room temperature<br />
2 eggs, at room temperature<br />
1 tablespoon vanilla extract<br />
<div>
<br />
<b>S'more Topping</b><br />
1/4 to 1/2 a cup of crushed graham crackers<br />
6-8 oz of 72% dark chocolate, finely chopped. I used the BIG red Pound Plus bar from Trader Joe's but you can use any good quality chocolate. Don't use semi-sweet or milk chocolate. It will be too sweet. I don't recommend chips as they don't melt as evenly but you do you.<br />
1 bag of big marshmallows, cut-in-half (using clean scissors make this easy!). I used all but nine of the big marshmallows. You could also use small marshmallows. It's up to you!<br />
<br />
Make sure your oven's rack is in the center of the oven.<br />
<br />
Preheat oven to 350F. Lightly grease a 9 x 13-inch pan or spray with Pam for Baking (it's awesome!)<br />
<br />
Sift together flour, baking powder, and salt* and set aside. (*Only add the salt if you're using unsalted butter.)<br />
<br />
In a large bowl, beat together butter, sugar, eggs, and vanilla until smooth.<br />
<br />
Stir in the flour mixture in two or three batches. (Tip: I highly recommend mixing it by hand first before turning on the mixer or flour will get everywhere.)<br />
<br />
Add 1/2 cup of crushed graham crackers into the batter and mix well.<br />
<br />
Spread evenly in prepared pan (mixture will be thick and somewhat cookie-batter-ish.)<br />
<br />
Bake 25-30 minutes or until surface springs back when gently pressed.<br />
<br />
Take the blondies out of the oven and immediately spread the finely chopped chocolate on top. Let it sit for a minute or two and then spread the melted chocolate around. Then top with 1/4-1/2 cup of crushed graham crackers. It's up to you how much you want.<br />
<br />
Turn on your oven's broiler to high.<br />
<br />
Top the melted chocolate and graham crackers with the marshmallows, cut/sticky side down facing down towards the chocolate until the entire pan is filled with marshmallows. (Note: you may be tempted not to cut the marshmallows but it may make cutting the bars really tricky later.)<br />
<br />
Get a piece of tin foil ready. You may need to use it as a shield. It should be around 10-11 inches (wider than your pan)<br />
<br />
With your broiler on high, put the bars into the oven but keep the door open. <b>Put your phone down and watch your bars or they will burn!</b> Within about 20-30 seconds, you'll start to see the tops of the bars turn golden brown. When I made my bars, the middle part of the bars got brown faster than the edges so I shielded them with the tin foil so I could get the rest of the marshmallows brown without risk of burning the marshmallows in the center. Once you're happy with how brown they are, take them out of the oven and let them cool on a cooling rack. Run a knife around the edge of the pan to make sure nothing is sticking.<br />
<br />
<b>Tips for cutting the bars</b><br />
<ul>
<li>Don't be in a hurry. Take your time. </li>
<li>Get a clean wet cloth and a dry cloth ready.</li>
<li>I used a bench scraper but any metal straight edge would work (spatula?). If you don't have either, a sharp knife would work too.</li>
<li>Cut straight down and through to the bottom of the pan. The chocolate will be the hardest layer to get through so you may need to use some muscle. Pull the cutter up and out and wipe it down with the wet cloth (or wash it) and dry it. Repeat. Do this over and over until all the bars are cut. <b>Remember to take your time!</b> Don't be tempted to pull the knife through the blondies or the marshmallows stick to it, dragging blondie, graham crackers and super sticky marshmallow through your bars and things will get very messy and ugly. </li>
</ul>
<div>
If you need to stack the bars to transport them, put a piece of wax paper between layers to keep the bars from sticking together. This is especially in hot weather. </div>
</div>
Julia from Dozen Flourshttp://www.blogger.com/profile/17286364613015048949noreply@blogger.com2tag:blogger.com,1999:blog-3348881315663830662.post-31512184969335589552013-10-02T12:02:00.000-07:002013-10-02T12:52:15.571-07:00Flourless Chocolate Cake with Dark Chocolate Glaze<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-TAOTTMTcfIw/UQiK1WcSPbI/AAAAAAAAJn0/jQCjzOWCnPk/s1600/IMAG0819-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="550" src="http://3.bp.blogspot.com/-TAOTTMTcfIw/UQiK1WcSPbI/AAAAAAAAJn0/jQCjzOWCnPk/s640/IMAG0819-1.jpg" width="640"></a></div>
<div class="" style="clear: both; text-align: left;">
Many months ago I was asked to make this cake for my friend's husband Karl's fortieth birthday. To celebrate, they were meeting friends and family in <a href="http://www.whistlerblackcomb.com/" target="_blank">Whistler Blackcomb</a> for a big ski weekend and Karl had specifically requested something ridiculously chocolatey for his birthday cake. What is more decadent and over-the-top chocolate than a flourless chocolate cake? The melt-in-your-mouth truffle-like luxury of this cake was the perfect choice to celebrate Karl's 14,610 days of enduring on planet Earth. </div>
<a href="http://dozenflours.com/2013/10/flourless-chocolate-cake-with-dark.html#more">Continue Reading »</a>Julia from Dozen Flourshttp://www.blogger.com/profile/17286364613015048949noreply@blogger.com1tag:blogger.com,1999:blog-3348881315663830662.post-77808262302127809262013-09-05T20:07:00.000-07:002013-09-09T08:04:18.116-07:00OMG! Cookies <div class="separator" style="clear: both; text-align: center;">
<img border="0" height="436" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF3gHET9L-KXqW4fk48O4IhndvTzDCANeCCxi0_mcdgCJ-GmeQF9PVkMYEGkTzNopTgvptez_4JQrO1yHtFeKoNEsylY92BDTN0nRVgseA-JjuEpvCZYYnMvqM0NogV8mlfXfxeqYG8pmC/s640/IMG_0431.JPG" width="640"></div>
<a href="http://2.bp.blogspot.com/-CUmpyhB2Gvs/Uij4ByF4BMI/AAAAAAAAKkc/KHZMvwosq7E/s1600/omgcookies.png"></a>
<br>
<div class="separator" style="clear: both; text-align: center;">
</div>
OMG cookies received their name because the first thing that people say after they take a bite (and regain their composure) is, "Ohhhh my God/Gosh/Goodness!". This is usually followed by another exclamation of some variety, such as "Holy Smoke!", "Those are amazing!" and occasionally, "I'm in
heaven!". Apparently these cookies are a bit of a religious experience. But they also have this name because
it's much easier to say than "Salted Browned Butter Pretzel Butterscotch Chip and Chocolate Chunk Cookies", although at some point you'll probably have to
say that too.<br>
<a href="http://dozenflours.com/2013/09/omg-cookies.html#more">Continue Reading »</a>Julia from Dozen Flourshttp://www.blogger.com/profile/17286364613015048949noreply@blogger.com5tag:blogger.com,1999:blog-3348881315663830662.post-75421544577002791492009-04-01T14:51:00.000-07:002014-05-20T11:35:19.358-07:00Better Than Starbucks Lemon Pound Cake<div class="line">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFaOvEUjDTcGexdJLjD9ykRqN8My4WSBhwZV61v5m_y819_r4350LlkYiqHKcTYvXdKNYOTAWWLTRtpKEXhy6QbjGU17dh-yZX-SmZkUSVNRNgXPIcycxFftALDT1C6G7zQUrRtPPXa6kl/s1600-h/cakeandslice.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFaOvEUjDTcGexdJLjD9ykRqN8My4WSBhwZV61v5m_y819_r4350LlkYiqHKcTYvXdKNYOTAWWLTRtpKEXhy6QbjGU17dh-yZX-SmZkUSVNRNgXPIcycxFftALDT1C6G7zQUrRtPPXa6kl/s640/cakeandslice.jpg" height="640" id="BLOGGER_PHOTO_ID_5320522345712258610" style="display: block; margin: 10px auto; text-align: center;" width="480"></a>Several weeks ago, I had a bit of a baking dry spell and really felt the need to bake. Since my friend Scott just sits over the wall from me, I asked him for a baking assignment. He thought for a moment and then explained how he's really been into Starbucks Lemon loaf and suggested that I try to recreate it.<br>
</div><a href="http://dozenflours.com/2009/04/better-than-starbucks-lemon-pound-cake.html#more">Continue Reading »</a>Julia from Dozen Flourshttp://www.blogger.com/profile/17286364613015048949noreply@blogger.com176tag:blogger.com,1999:blog-3348881315663830662.post-56564880717042666162008-07-08T21:25:00.000-07:002013-04-23T10:17:51.244-07:00Strawberry Banana Brownie Cake<div class="" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxySCn0X6kN358pbWb2PYwnd14I_207g5NHltsRBmTAboIMCjFLX4yWE_VK9OYvLnDIbaocsdNQ9mG24WR2WtgfVc_Q8goVs5jjd_tJDchXfPpN9Fjl6jl2IZbWFtazj1XGwY37YqJ3po/s1600/foyc2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Click me for a closer view" border="0" height="640" id="BLOGGER_PHOTO_ID_5220869846525242962" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxySCn0X6kN358pbWb2PYwnd14I_207g5NHltsRBmTAboIMCjFLX4yWE_VK9OYvLnDIbaocsdNQ9mG24WR2WtgfVc_Q8goVs5jjd_tJDchXfPpN9Fjl6jl2IZbWFtazj1XGwY37YqJ3po/s640/foyc2.jpg" style="margin-top: 5px;" width="480"></a></div>
<br>
Scott is my next door neighbor and has been for the last five and a half years. I can't recall a time when I have see him without a big smile on his face. He's just a happy go lucky guy! Usually when I do see him, he's outside in the street playing games with his kids, which always warms my heart. You just don't see that very often anymore! Scott's a great neighbor, a loving husband, and super devoted dad; so when I found out it was his 40th birthday, I couldn't wait to make him something as fabulous as he is.<br>
<div class="line">
</div><a href="http://dozenflours.com/2008/07/scotts-forty-is-new-thirty-brownie.html#more">Continue Reading »</a>Julia from Dozen Flourshttp://www.blogger.com/profile/17286364613015048949noreply@blogger.com5tag:blogger.com,1999:blog-3348881315663830662.post-60967940693397977452008-06-30T18:22:00.000-07:002013-04-23T09:32:49.204-07:00Strawberry Nostalgia Cake <br>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXL2S_k7qSvGjVoiT2NcNeMaI6cKepuPfWbS12estgX-LRkTWVVZmf0O_CiRoCgoVnIT3hrd6a7dAZ08EILqSMO-_MWklh_1m-D1EnbWIMQGhmVwh5Rk0lvG59G6Gw5C9aOsCE6RGym0Q/s1600-h/snc6.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="640" id="BLOGGER_PHOTO_ID_5217915866987293138" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXL2S_k7qSvGjVoiT2NcNeMaI6cKepuPfWbS12estgX-LRkTWVVZmf0O_CiRoCgoVnIT3hrd6a7dAZ08EILqSMO-_MWklh_1m-D1EnbWIMQGhmVwh5Rk0lvG59G6Gw5C9aOsCE6RGym0Q/s640/snc6.jpg" style="float: center; margin-bottom: 10px; margin-left: 0px; margin-right: 10px; margin-top: 0px;" width="400"></a></div>
Today's was Linda's five year anniversary at our company. She's currently the office admin for our team, which is at least 200+ people. Today, we "surprised" her (I think she knew what was going on) by having a little party to acknowledge her career milestone and for all of us to say thank you for being so awesome.<br>
<br>
<br>
<a href="http://dozenflours.com/2008/06/lindas-strawberry-nostalgia-cake.html#more">Continue Reading »</a>Julia from Dozen Flourshttp://www.blogger.com/profile/17286364613015048949noreply@blogger.com9tag:blogger.com,1999:blog-3348881315663830662.post-87070044592783130362008-06-24T21:22:00.001-07:002013-04-23T10:28:40.507-07:00Behemoth Chocolate Chip Cookie Cake<div class="line">
<div class="separator" style="clear: both; text-align: center;">
<img alt="" border="0" height="640" id="BLOGGER_PHOTO_ID_5215674383220553298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS0Yt-R3975H1-YYLB4I8oZwL-lsssWWzOW-BlnSC7l_KnB9UiHkG68JzphK2qnMW2TytzE2J9Ab9s42ZPjLsPSBf97qS_xuTzcjLRFq50Yd7127utu2MZv193fd3i-eBz5Ue4E0zQGis/s640/closeupedge.jpg" style="margin: 0px 10px 10px 0px;" width="480"></div>
I learned it was Jeff's birthday during our weekly Monday morning meeting. Honestly, I hear the word "birthday" and its hard for me to focus after that.When the meeting was over, the first thing I did was send him an email to find out what special birthday treat he wanted; but he said he wasn't picky and I could surprise him. Yikes!<br>
</div><a href="http://dozenflours.com/2008/06/jeffs-behemoth-chocolate-chip-cookie.html#more">Continue Reading »</a>Julia from Dozen Flourshttp://www.blogger.com/profile/17286364613015048949noreply@blogger.com15tag:blogger.com,1999:blog-3348881315663830662.post-58565095905167829062008-02-14T22:01:00.000-08:002013-04-23T08:21:32.536-07:00Peanut Butter Chocolate Chip One-Bite Sandwich Cookies<img alt="" border="0" height="480" id="BLOGGER_PHOTO_ID_5167763458690537234" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv8Eh3k3Phn_Q7RRUDBpM5tKoStZJY1xBIl691HeutvJ59N38t_c0O9NTp5GZtVb7g180nHk9iJXYQEA2axT3g5RvCm4Byr_VdXNeskLKhyphenhyphenMcbsNT4Ce1cK0iJNYG3wZCDBf0BdzRqA8k/s640/IMG_1817.JPG" style="float: right; margin: 0px 0px 10px 10px;" width="640"> <br>
Okay, so yeah... it's been a few um, months since my last post. Sorry about that. But life has threw me a few curve balls and I didn't feel much like baking. One of the biggest changes has been that I am no longer working for the company that started the whole "Birthday Fairy" thing. I've since started over at a new company in a completely different industry. So far so good! I'm really enjoying the new job and the new folks that I get the pleasure to work with everyday.<br>
<a href="http://dozenflours.com/2008/02/im-baaack-peanut-butter-chocolate-chip.html#more">Continue Reading »</a>Julia from Dozen Flourshttp://www.blogger.com/profile/17286364613015048949noreply@blogger.com1tag:blogger.com,1999:blog-3348881315663830662.post-55666713390255407452007-07-02T09:13:00.000-07:002013-04-23T08:35:51.739-07:00Brenna's Mini Pineapple Upside Cakes<div style="text-align: center;">
<img 0px="" 10px="" height="400" margin:="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHTP_FvsK__z9EcjCv4RjCxK_HkbFa-JpS4Z5OGe-UAG085-qCyjimbW6dt-2gKXYYAD23LewxPDThSvFZeHSZhfBdIJP8xxuo7X50TSHwZP4eKSRy9wR21oqq9eqsiVdnUbTvBkSCH-s/s400/IMG_13999.JPG" width="394"></div>
Who doesn't love Pineapple Upside Cake? This simple recipe is been one of my favorites since I was little. I can still remember how it was served as part of school lunch in elementary school. I really hated school lunch, but when I saw Pineapple Upside Down cake on the menu, I'd beg my mom to let me buy lunch that day.<br>
<a href="http://dozenflours.com/2007/07/brennas-mini-pineapple-upside-cakes.html#more">Continue Reading »</a>Julia from Dozen Flourshttp://www.blogger.com/profile/17286364613015048949noreply@blogger.com2tag:blogger.com,1999:blog-3348881315663830662.post-67557717912195827012007-04-04T23:08:00.000-07:002013-04-22T17:42:40.078-07:00Ultimate Chocolate Trifle<div class="line">
<a href="http://4.bp.blogspot.com/_jDtP_FMBUgU/SZeS2PrG3zI/AAAAAAAAD3k/0wTfT90ljLw/s1600-h/stevechocotrifle.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5302868546869976882" src="http://4.bp.blogspot.com/_jDtP_FMBUgU/SZeS2PrG3zI/AAAAAAAAD3k/0wTfT90ljLw/s1600/stevechocotrifle.JPG" style="display: block; margin: 10px auto; text-align: center;"></a><span class="firstlet">I </span>think I might have driven Steve a little nutty with regard to him being in the office on his birthday. But I think he will agree that my badgering was worth it! For Steve's birthday his request was simple, "Something chocolaty". For a few months I've been waiting for the right time to unleash what I think might be the king of chocolaty-ness: A Chocolate Trifle. What's a Chocolate Trifle you ask? Well, it starts with chocolate chip brownies, which are then topped with chocolate mousse, and layered in fresh whipped cream. This process is then repeated twice and when you're finished, you're left with a pristine whipped cream surface on which to sprinkle little curls of decadent Swiss milk chocolate. If this isn't "something chocolaty", I don't know what is.<br>
</div><a href="http://dozenflours.com/2007/04/steves-ultimate-chocolate-trifle.html#more">Continue Reading »</a>Julia from Dozen Flourshttp://www.blogger.com/profile/17286364613015048949noreply@blogger.com3