Saturday, November 12, 2011

Carrot bars in time for Christmas

The Maya Kitchen gives baking enthusiasts the best ideas for baking and selling this Christmas. Here's a carrot bar recipe that I learned from a class today that was taught by Ines Vargas-Javellana, granddaughter of the lady behind Vargas Kitchen which has made a name for its divine butter cakes. These yummy carrot bars are perfect for gift-giving or impressing members of your family. They're a nice variation to the usual carrot cakes and cupcakes.

Here's The Vargas Kitchen Recipe:

Preheat oven to 350F/177C. Line two baking sheets with parchment paper. Make filling using the following ingredients: two bars cream cheese, softened at room temperature; two ounces unsalted butter; 1/4 cup confectioners' sugar and one tsp. fresh lemon juice. With an electric mixer, beat cream cheese and butter until smooth. Add sugar and lemon juice, beat until combined. Cover and chill for at least 30 minutes.

For the bars itself, you need: 1/2 cup (1 stick) melted unsalted butter, 1/2 cup packed light brown sugar, 1/4 cup granulated sugar, one large egg yolk, 3/4 cup Maya all-purpose flour, 1/2 tsp. salt, 1 cup rolled oats and 3/4 cup packed finely grated carrots. In a large bowl, whisk together butter, sugars and egg yolk. In a medium bowl, sift flour and salt. Add flour mixture to butter mixture; stir until combined. Mix in oats and carrots.

Pour batter into prepared baking sheets. Bake until edges are crisp, rotating baking sheets halfway through, 15 to 18 minutes. Transfer mixture to a wire rack to cool.

Turn the baking pan over, bottom side up. Frost bars with 1 tsp. each chilled cream cheese filling and serve.