Tag Archives: dessert

The Family Sweet Marie Bar recipe (you will love me so much)

Pic 1 Final

When I say “family” I don’t mean this is some sort of East European treat– this I claim as my own though it is truly a Seaborn classic.  I feel that I have eaten enough of them over 17 years to have some ownership.

We are going camping this weekend and I made a batch of these.  The step-by-step is posted her at the foodnetwork.ca blog but here’s the basic recipe.   Takes no time.  You must make it.  Trust me on this one.  (and also– just go with the corn syrup and margarine, don’t screw with perfection.)

SWEET MARIE BARS

makes about 20-25
Ingredients:
1/2 cup peanut butter
1/2 cup brown sugar
1/2 cup corn syrup
1 tbsp. butter or margarine
2 cups Rice Krispies
1 cup salted peanuts
1 package real chocolate chips

Directions:

  1. Heat peanut butter, sugar, corn syrup and butter over low heat until mixture starts to boil.
  2. Remove from heat and add Rice Krispies and peanuts. Mix well.
  3. Press into a greased 8- or 9-inch square pan.
  4. Cover with chocolate chips while hot. As chips melt (give it a couple minutes) spread over the top.
  5. Let cool until chocolate solidifies and cut into squares.  If the chocolate is a little soft it’s ok, but if cut when still melted you will have quite a mess on your hands! (my mother-in law pops the pan into the freezer for 10-15 minutes to speed up the process)
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Easiest Bestest Shortbread–it’s a breeze. A melt-in-your-mouth breeze.

Shortbread threesome

Shortbread.  Who doesn’t love it?  And now you can make it in no time at all–the most challenging part will be holding the electric beaters.  Honest.   Holiday baking does not have to be hard.

Single shortbread

I spent a day baking with my friend Lianne and we made these at about 9:30 pm–after a long day of sparkles and sugar cookie mayhem with cookie meister Felix.  We almost decided it was just too late–and then suddenly they were done.  And being eaten at a pace where our metabolism didn’t stand a chance.

So thank you Ruth Krohnert, here is the recipe for “Melt in Your Mouth” Shortbread.

Shortbread recipe

Only one additional tip–depending on your oven you might want to check these at about 17-18 minutes.  You want them to remain pale white.

And you can make much cooler sprinkle colours (Martha Stewart cool)  than the store-bought–just follow Ruth’s instructions.

Screen Shot 2012-12-15 at 12.49.01 PM

Now, I’m not saying they are the most beautiful shortbread ever, I am sayin’ they’re bloody delicious.

So now that you have that all set, look at some of our sugar cookies.  Here is Felix making his masterpiece:

Felix works on cookie

And ok, I made these and do think they are kind of cute (yes, 2 out of the 30 I decorated made it to CUTE).

Sugar Cookie Santa and reindeer

Have a great weekend and I have two great posts coming up from Kelsie Parsons…..stay tuned.

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You and Your Stupid pie crust Mario Batali

Stupid Lemon Tart with Gooseberries

“You are such a jerk,” I yelled out at Mario Batali’s cookbook photo (but with more use of the word asshole)  as the almond crust dough from his lemon tart recipe crumbled in my hands.  I actually love this recipe for its lemon filling.  It’s like making a lemon curd but then you lighten in with whipped egg whites. But whenever I go to make it I have that little “itch” in the back of my mind reminding me that something is going to make me livid.   For one thing, the quantity of crust is way too big for the 9″ tart pan (in my opinion) and secondly, it never comes together–if you x-rayed this dessert-you’d find a patchwork quilt of dough pieces which would mirror the fragmented state of my pie sanity.

And what’s up with ambiguous instructions like, “the juice of three lemons”?  Big lemons, little lemons?   I guess he means “just right” lemons.   Sorry.  This pie crust makes me angry.  It’s not the lemons, it’s me.

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