YAY! for Christmas!!

For Christmas Eve dinner I made a Yule Log Cake. I make one almost every year. This is the recipe I use:


CAKE

• 3 eggs
• 1 C sugar
• 1/3 C water
• 3/4 C flour
• 1/4 C cocoa powder
• 1 tsp baking powder
• 1/4 tsp salt
• 1 recipe Fudgy Icing
• 1 recipe Chocolate Mousse
• 
  

DIRECTIONS

Preheat oven to 375°

Line a jelly-roll pan with wax paper, grease paper.

Beat eggs until thick and lemon colored. Beat in sugar, then water and vanilla. Sift together dry ingredients. Gradually beat into egg mixture. Mix until smooth.

Pour into prepared pan. Bake 15 minutes. Let cool 5 minutes then turn out onto tea towel sprinkled liberally with powdered sugar. Slowly roll up cake and towel. Let cool.

When cool, gently unroll cake. Spread Chocolate Mousse on cake and re-roll. 

To decorate, pipe fudgy icing with a rose tip in long and short stripes to resemble bark.

CHOCOLATE MOUSSE

6 oz chocolate, chopped

2 cups whipping cream, divided

3 2 T sugar

DIRECTIONS

Bring 3/4 cup cream to a boil, pour over chocolate, stir until melted. Let cool.

Whip remaining 1 1/4 cups cream and sugar to stiff peaks. Fold into chocolate. 

FUDGY ICING

1/3 cup butter, softened

1/3 cup cocoa powder

2 cups powdered sugar

1 tsp vanilla

1-3 T hot water

Beat butter, cocoa, and sugar. Add vanilla and enough water to make it pipable. 

FUDGY ICING

YAY! for Sans Rival Cake!!

Catherine of Munchie Musings was our November Daring Bakers’ host and she challenged us to make a traditional Filipino dessert – the delicious Sans Rival cake! And for those of us who wanted to try an additional Filipino dessert, Catherine also gave us a bonus recipe for Bibingka which comes from her friend Jun of Jun-blog.

I made a cashew sans rival with a chocolate french buttercream (from my own recipe, it uses whole eggs not just yolks). The meringue came together quickly and easily. I traced 5 4"(ish) circles on parchment and piped a half recipe onto the rounds. I baked them for about 20 minutes and let cool. I cut a cardboard round about 5" (I just traced bowls for the circles so the sizes are approximate) to stack the cake onto.

The project wasn't too difficult or time consuming. The buttercream I used wasn't as solid as I would have liked, and if someone was paying me for it or I was trying to impress someone I would have added a second coat of buttercream after the first was cold (this makes it easier to get sharp corners with soft icing)

YAY! for Candy!!!

The August 2011 Daring Bakers’ Challenge was hosted by Lisa of Parsley, Sage, Desserts and Line Drive and Mandy of What the Fruitcake?!. These two sugar mavens challenged us to make sinfully delicious candies! This was a special challenge for the Daring Bakers because the good folks at http://www.chocoley.com offered an amazing prize for the winner of the most creative and delicious candy!

The first candy I made was taffy, from this recipe.

I made root beer and orange with citric acid for tartness.

The second candy I made was dulce de leche bonbons, with Ikea ice cube trays as molds.

I cooked down sweetened condensed milk until thick and caramel colored and let it cool while I tempered chocolate.

Then I put the chocolate in the mold, scraped, and let it drip and set. Then I put in the filling and topped with more chocolate.

The third candy I made was a homemade mounds bar.

I mixed together:

1 can sweetened condensed milk

1 stick softened butter

2 14-oz bags sweetened shredded coconut

and chilled for a couple of hours in the fridge. Then I scooped (with my #70 scoop) and shaped into rounds, and chilled again until it was firm (overnight)

Then I dipped using my special dipping forks:

They're just Wilton forks, but I bent them to the angle I prefer.

Then I rigged my special chocolate dipping tool:

Yep, it's a rice cooker. I like that I can turn it on to melt, and take the chocolate off to cool, and put it on Keep Warm to keep the chocolate fluid. I couldn't find my chocolate thermometer, so I used the infrared instead.

The last candy I made was a gummy candy that starts with Jello

Once again I used my handy-dandy Ikea ice molds. Next time I would use less gelatin, as it had a really firm texture.

YAY! for Baklava!!

Baklava is one of my favorite WOW desserts, something that's easy, delicious, and impressive. I usually use Alton Brown's recipe, except for the rose water, and make the syrup with orange blossom honey. Erica of Erica’s Edibles was our host for the Daring Baker’s June challenge. Erica challenged us to be truly DARING by making homemade phyllo dough and then to use that homemade dough to make Baklava. I do like it better with the store-bought phyllo, but it was fun to make my own.

YAY! for Plated Desserts!!!

The May 2011 Daring Bakers’ challenge was hosted by Emma of CookCraftGrow and Jenny of Purple House Dirt. They chose to challenge everyone to make a Chocolate Marquise. The inspiration for this recipe comes from a dessert they prepared at a restaurant in Seattle.

I decided to go all out with the plating because I haven't done plated desserts since school. I made a half recipe by rounding up on the egg yolks, and didn't need all the meringue, but made it anyway. With the left over meringue I made these.

I borrowed the plate from work, and made a couple of less attractive ones for eating. I really wanted to do mine in a different shape and thought a heart would be fun. I made a croquante of hazelnuts, but forgot to put it on before pictures, so it's not there, but was really tasty.

YAY! for Maple Mousse

The April 2011 Daring Bakers’ challenge was hosted by Evelyne of the blog Cheap Ethnic Eatz. Evelyne chose to challenge everyone to make a maple mousse in an edible container. Prizes are being awarded to the most creative edible container and filling, so vote on your favorite from April 27th to May 27th at http://thedaringkitchen.com!


I made a maple-flavored caramel mousse (made a caramel sauce with maple flavor instead of using maple syrup, I didn't want to buy anything for the challenge) in a florentine cookie cup. I tried to do a chocolate cup with a balloon, but the balloons popped (messy messy messy) and then tried to do a chocolate cup with a tartlet pan, but they didn't come out (grrr), so florentine cups it was! They were really good and reminded us of Hudson Bay Bread, which we always took on trips when I was growing up.

YAY! for Panna Cotta!!!

The February 2011 Daring Bakers’ challenge was hosted by Mallory from A Sofa in the Kitchen. She chose to challenge everyone to make Panna Cotta from a Giada De Laurentiis recipe and Nestle Florentine Cookies. I made mine a raspberry panna cotta with chocolate ganache with heart shaped florentine cookies.




I changed the recipe a bit to make it raspberry flavored:


1/2 cup raspberry puree
1/2 tablespoon unflavored powdered gelatin
1 cup whipping cream (30+% butterfat)
1/2 cup half and half
1/3 cup granulated sugar

Pour the puree into a saucepan and sprinkle gelatin evenly and thinly over the top Let bloom for 5 minutes.
Put the saucepan over medium heat on the stove and heat until the gelatin is melted.
Add the cream, half and half, and sugar and heat until the sugar is dissolved.
Remove from heat and cool before pouring into ramekins.
I used creme brulee dishes, so they set in about an hour and a half.

They were creamy and not too sweet, but the fat content got in the way of our enjoying the dessert, it kind of coated our mouths and stopped us from tasting anything else.


So, I tried again, with yogurt instead of cream to keep the texture and loose the fat, and it was much better. I made a Meyer lemon panna cotta with raspberry sauce and chocolate filigree.



Lemon Panna Cotta

1/2 cup meyer lemon juice
1/2 tbs gelatin
1/3 cup sugar
zest of 3 lemons
1 cup Greek style yogurt
1/2 cup half and half

Sprinkle the gelatin over the lemon juice in a saucepan. Let sit for 5 minutes.

Blend the sugar and lemon zest in a food processor until fragrant, add to gelatin mixture. Heat over medium heat until the sugar is dissolved.

Measure the yogurt into a mixing bowl. Add the half and half slowly, stirring after each addition to avoid making yogurt lumps. Add the warm gelatin mixture and stir to combine.

Pour into serving dishes and chill 1-2 hours, or until set.

Top with raspberry sauce and chocolate filigree if you'd like!

YAY! for Fancy French Desserts!!

The January 2011 Daring Bakers’ challenge was hosted by Astheroshe of the blog accro. She chose to challenge everyone to make a Biscuit Joconde Imprime to wrap around an Entremets dessert.

I did mine to be kind of like a Princess Cake, with raspberry and custard and marzipan.


I piped the colored paste in a scroll design to mimic the pink marzipan rope often around the bottom of a princess cake. I made an almond genoise and layered it with a gelatin set vanilla bavarian cream and a gelatin set raspberry mousse. I topped it with the traditional green marzipan and roses.



I decided to do a square because I knew I couldn't make a single piece go all the way around like I would want (and the design would be harder to match up) so I built a cardboard frame, wrapped it in plastic and put it on a square plate to set in the fridge. I forgot to take a picture of it in the frame, but I took one after I removed the cake.


It was delicious, and fun to make.

YAY! for Tarts!!

The 2010 November Daring Bakers’ challenge was hosted by Simona of briciole. She chose to challenge Daring Bakers’ to make pasta frolla for a crostata. She used her own experience as a source, as well as information from Pellegrino Artusi’s Science in the Kitchen and the Art of Eating Well.

I added orange zest to my crust and made a cranberry jam. I cut out circles of dough, piped jam on top, and pinched corners to make tiny tartlets. Everyone loved them.

Pumpkin Souffle

I ran my thumb around the top edge of the ramekins, which is supposed to help them rise straight, but they didn't anyway. I'm blaming the oven.

Pumpkin Souffle
1/4 c milk
1 1/2 tsp cornstarch
1/8 tsp grated nutmeg
1/4 tsp ground cinnamon
1/8 tsp ground cloves
1/8 tsp ground ginger
1 1/2 tsp sugar
6 T pumpkin
3/4 c egg whites
Pinch of cream of tartar
1/3 c sugar

Preheat oven to 400F
Prep 8 ramekins by spraying with pan spray and coating with sugar.
Mix together the first 7 ingredients in a small saucepan. Heat over med-high heat until thick, stirring constantly. Add pumpkin, remove to medium mixing bowl, let cool.
In a super-clean bowl beat the egg whites with cream of tartar until frothy. While beating, add the sugar gradually. Beat until stiff peaks form.
Fold some of the whites into the pumpkin mixture to lighten, then the rest in two batches.
Spoon into ramekins, scraping off the top. Run your thumb around the edge, if you think your oven won't interfere and make them bake wonky anyway.

These are excellent with caramel sauce on top.

YAY! for doughnuts!!

The October 2010 Daring Bakers challenge was hosted by Lori of Butter Me Up. Lori chose to challenge DBers to make doughnuts. She used several sources for her recipes including Alton Brown, Nancy Silverton, Kate Neumann and Epicurious.

I decided to use Alton Brown's recipe as a pattern and used it to make a recipe for pumpkin spice doughnuts in cinnamon sugar.


Pumpkin Yeast Doughnuts

2 1/2 oz butter
1 cup canned pumpkin
3/4 cup milk
1/2 cup sugar
2 eggs
1 1/2 T instant yeast
1 1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/4 tsp cloves
22 oz AP

Oil for frying

Cinnamon sugar

In a saucepan melt butter. Add pumpkin, milk, and sugar and heat to lukewarm. Pour into bowl of stand mixer fitted with the paddle. Add eggs, mixing well. Add yeast, salt, and spices. Mix well, scraping down the bowl. Add flour in two stages, mixing until no flour is visible, scraping down occasionally. Change to the dough hook and mix at a medium low speed for 3-4 minutes. Remove the bowl, oil the top of the dough, cover with cling film, and refrigerate overnight.

Roll dough out on a well floured surface, cut with doughnut cutter or 2 round cutters, place on floured surface and cover with a towel for 30 minutes.

Heat oil in a deep frying pan or electric frying pan to 350F, place doughnuts in hot oil (don't crowd the pan) and cook for about one minute on each side. Remove to a paper lined sheet pan to drain then shake with cinnamon sugar.

YAY! for food on a stick!!

The August 2010 Daring Bakers’ challenge was hosted by Elissa of 17 and Baking. For the first time, The Daring Bakers partnered with Sugar High Fridays for a co-event and Elissa was the gracious hostess of both. Using the theme of beurre noisette, or browned butter, Elissa chose to challenge Daring Bakers to make a pound cake to be used in either a Baked Alaska or in Ice Cream Petit Fours. The sources for Elissa’s challenge were Gourmet magazine and David Lebovitz’s “The Perfect Scoop”.

I made my pound cake with hazelnut meal in place of some of the flour to match my chocolate hazelnut ice cream and then decided to put it on a stick! Everything's better on a stick. They were melty but yummy.

Chocolate Hazelnut Ice Cream

8 ounces hazelnuts, toasted and cooled
3/4 cup sugar
1/8 teaspoon salt
4 1/2 cups whole milk
3 tablespoons cornstarch
4 ounces dark chocolate

Grind nuts with sugar in food processor. Place in saucepan with milk and salt and bring to a boil. Cover, remove from heat and let steep for 20-30 minutes. Strain in a fine sieve.

Pour the milk into a clean saucepan, reserving about 1/4 cup. Mix reserved milk with cornstarch, whisk into saucepan. Bring the milk to a boil and let boil a couple of minutes. Pour into a sealable container and cover the top surface with cling film. Let cool several hours or overnight.

Process in ice cream machine according to manufacturer's directions.

YAY! for Ice Cream!!

The July 2010 Daring Bakers’ challenge was hosted by Sunita of Sunita’s world – life and food. Sunita challenged everyone to make an ice-cream filled Swiss roll that’s then used to make a bombe with hot fudge. Her recipe is based on an ice cream cake recipe from Taste of Home.-

When I saw the title I thought it would be for an ice cream filled swiss roll, and that was exciting. Then I saw it involved a whole lot more and lost excitement.

I made mine with chocolate cake, chocolate whipped cream, milk chocolate ice cream, strawberry ice cream and fudge. I like chocolate.
It wasn't something I'd ever make again, it was way too involved for the result, which I could have gotten by making the cake and serving it with ice cream, but it tasted fine.

YAY! for Chocolate!!

The June 2010 Daring Bakers’ challenge was hosted by Dawn of Doable and Delicious. Dawn challenged the Daring Bakers’ to make Chocolate Pavlovas and Chocolate Mascarpone Mousse. The challenge recipe is based on a recipe from the book Chocolate Epiphany by Francois Payard.

They were pretty good.

I made my chocolate meringues (they weren't really like pavlova at all) a day ahead and they kept really well. I made homemade ricotta with whole milk instead of doing mascarpone cheese because I don't like it. The ricotta beat really smooth and was okay for a mousse. I think I prefer the chocolate mousse I usually use better, but just because it takes less work.
I made my sauce with a caramel creme anglaise, which I make by using pre-caramelized sugar in a regular creme anglaise recipe.
For pre-caramelized sugar just cook sugar on the stove until light amber, pour out onto a silpat to cool and blitz in the food processor until finely ground. Use an equal weight to replace plain sugar in any custard recipe (makes great ice cream) or for easier brule making.

I found that they were better an hour after assembling than they were right away. The mousse softens the meringue so it's not so chewy and tough.

I might make them again, but I'm not sure.

Chocolate Raspberry Tian

The 2010 March Daring Baker’s challenge was hosted by Jennifer of Chocolate Shavings. She chose Orange Tian as the challenge for this month, a dessert based on a recipe from Alain Ducasse’s Cooking School in Paris

I chose to make raspberry and chocolate instead of orange. We don't like marmalade in our house so I made raspberry jam and put ganache in the whipped cream (chocolate mousse! yum!!) I made one big tian in a springform pan instead of small ones. It didn't look as nice as I would have liked and I added the ganache too soon and it broke, which is why it looks kinda funny. But it tasted good.

YAY! for the Olympics!!!

The January 2010 Daring Bakers’ challenge was hosted by Lauren of Celiac Teen. Lauren chose Gluten-Free Graham Wafers and Nanaimo Bars as the challenge for the month. The sources she based her recipe on are 101 Cookbooks and www.nanaimo.ca.
I chose to make my crackers with actual graham flour (any other way would be a "graham-style cracker" rather than an actual graham cracker)

I made a peanut butter filling for the Nanaimo Bars by using half a recipe of Reese's Bars, so the recipe for the bars was:

Bottom Layer
1/2 cup butter
1/4 cup sugar
5 T unsweetened cocoa
1 egg, beaten
1 1/4 cups graham cracker crumbs
1/2 cup peanuts, roasted unsalted, finely chopped
1 cup old-fashioned rolled oats

Melt unsalted butter, sugar and cocoa in top of a double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in
crumbs, nuts and coconut. Press firmly into an parchment lined 8 by 8 inch pan.

Middle Layer
1 C graham cracker crumbs
1/2 C butter, melted
1 1/2 C powdered sugar
1/2 C peanut butter

Add cracker crumbs to melted butter. Then add sugar and peanut butter. Mix well. Spread on top of Nanaimo layer.

Top Layer
4 ounces semi-sweet chocolate
2 T butter
Melt together, spread on top of peanut-butter layer.

Chill bars until firm. Lift the parchment to pull bars out of the pan to cut into squares.

YAY! for Cannoli!!

The November 2009 Daring Bakers Challenge was chosen and hosted by Lisa Michele of Parsley, Sage, Desserts and Line Drives. She chose the Italian Pastry, Cannolo (Cannoli is plural), using the cookbooks Lidia’s Italian-American Kitchen by Lidia Matticchio Bastianich and The Sopranos Family Cookbook by Allen Rucker; recipes by Michelle Scicolone, as ingredient/direction guides. She added her own modifications/changes, so the recipe is not 100% verbatim from either book.

We made three fillings: Orange, Lemon, and Spice, all with our own homemade ricotta cheese. Yum!
The cheese fillings we'll probably make again, the cannoli shells, probably not.

DB October 09- Parisian Macarons

The 2009 October Daring Bakers’ challenge was brought to us by Ami S. She chose macarons from Claudia Fleming’s The Last Course: The Desserts of Gramercy Tavern as the challenge recipe. Unfortunately, it seems nearly everyone found this recipe to be quite problematic, and as a result the recipe I'll be posting will not be the challenge recipe.
I didn't really succeed the way I would have liked to, but at least a few came out looking kinda okay. They're pretty flat, but they have feet, not tutus, and are mostly round. My batter ended up runnier than I had thought and the first tray ran all together to make one big blob (still with feet, YAY! feet!!). The second tray had far fewer macarons piped onto it, but due to uneven heat in the oven (and despite a stack of half-sheet-pans) they rose a bit unevenly and some are much taller on one side than the other.
The recipe I used comes from Helen of Tartelette ( http://www.mytartelette.com )

Basic French Meringue Macarons
100g weighed egg whites- I used the whites in a carton from Trader Joe's- room temperature
2 tsp of powdered egg whites- I used Wilton Meringue Powder
50 g sugar
200 g powdered sugar
110 g Almond meal- this also came from Trader Joe's and wasn't blanched, but I like the speckle-y look
Paste food color- I used orange gel color by Wilton

1. In a clean bowl with clean beaters whip the egg whites and meringue powder to a foam, then gradually add the sugar. Whip until stiff peaks form
2. In a food processor, grind together the almond meal and paste color. I added the powdered sugar after the color and almond meal were evenly combined to aerate and eliminate lumps.
3. Pour the almond meal and sugar onto the meringue and quickly mix, using as few strokes as needed. It should look glossy and be pipeable.
4. Fill a pastry bag or zipper bag fitted with a half inch round tip with the batter and pipe small rounds onto parchment paper on upside-down baking sheets. Bang the pan of shells down onto the countertop to release bubbles.
5. Preheat the oven to 300 degrees F (150C). Let the macarons sit out for an hour and bake for 10-12 minutes. Let them cool before removing from the parchment. Let cool completely before filling.
6. Pipe filling onto half the shells and top with remaining shells.

Home-made Candy Corn

I came across this recipe on Serious Eats ( http://www.seriouseats.com/recipes/2009/10/how-to-make-homemade-candy-corn-halloween-recipe.html?ref=se-bb2 ) and just had to try it. I made a bunch of candy corn and then with the rest of the candy decided to make pumpkins. I think I undercooked the sugar mixture even though I used a thermometer, so next time I'll cook it longer. The candy was so soft the pumpkins, which I originally made as tall and narrow flattened themselves out to what you see here within 15 minutes. They were so soft I couldn't even take them off the baking liner without freezing them first.


1 cup granulated sugar
2/3 cup light corn syrup
1/3 cup salted butter
2 1/2 cups confectioners' sugar, sifted
1/3 cup powdered milk
1 teaspoon vanilla
red and yellow food coloring



Sift powdered sugar, milk powder and salt and reserve in a medium mixing bowl.

In a heavy-bottomed saucepan (wide and shallow is preferable, as is nonstick or enamel coated), bring granulated sugar, corn syrup, fat and vanilla up to a boil over high heat. When you begin to see bubbles, reduce heat to medium-high and cook for five minutes, stirring frequently with a heat-proof silicon or rubber spatula. A candy thermometer will read 225-230 degrees, just before thread stage. You want to set a timer or use the thermometer - this is very important.

Remove pan from heat, and gradually add powdered sugar mixture to pan, incorporating with spatula. Make sure that mixture is completely integrated. Let mixture cool until slighty warm to the touch, about 20 minutes (again, a timer is helpful here).

With a knife or pastry cutter, cut dough into three equal pieces, placing each in a small bowl. Now here's where it gets interesting (and messy): Put on an apron or shirt that you don't mind getting stained.

Add three drops of yellow food coloring to one piece of dough and begin kneading until smooth and color is evenly distributed. You can this a few different ways: Wearing rubber gloves (however, latex was a disaster), covering your hands with plastic wrap or placing dough and coloring in a Ziploc-style bag and knead the bag. Set on parchment or wax paper or on a silicone baking mat.

For the second piece, use a combination of red and yellow coloring to make orange, using the same procedure. Knead the third piece until smooth but keep uncolored.

Clear a large work space to roll out each piece of dough, which, when rolled into a thin rope, can get quite long. If rope gets too long, trim with a paring knife or pastry cutter.

Push three ropes together to form a long rectangle. Use sharp knife to trim ends and sides to make a straight angle. Starting at one end of the rope rectangle, cut small triangle shapes. Place each candy on parchment or wax paper to keep from sticking to your work surface.

Store at room temperature in airtight container, separating layers with parchment or waxed paper.
http://blog.washingtonpost.com/mighty-appetite/2007/10/getting_handy_with_candy_corn.html

June DB- Bakewell Tart Bars

The June Daring Bakers' challenge was hosted by Jasmine of Confessions of a Cardamom Addict and Annemarie of Ambrosia and Nectar. They chose a Traditional (UK) Bakewell Tart... er... pudding that was inspired by a rich baking history dating back to the 1800's in England.


I decided to make mine with seedless raspberry jam (from the supermarket) and to make mine in a rectangular pan. I cut them into bars to serve at a lunch buffet tomorrow and plan to dip them in chocolate. I topped mine with a florentine cookie batter and re-baked for a caramel-y crunch.

Shortdough Crust
225g (8oz) all purpose flour
30g (1oz) sugar
2.5ml (½ tsp) salt
110g (4oz) unsalted butter, cold (frozen is better)
2 (2) egg yolks (I used one whole egg)
2.5ml (½ tsp) almond extract (optional) (I used vanilla extract)
15-30ml (1-2 Tbsp) cold water
Blitz flour, sugar, and salt in food processor. Add butter and pulse until it become fine crumbs. Lightly beat the egg with the extract. Add to processor, pulse to combine. Keep processor running while slowly pouring in water until just combined (I didn't need all the water)
Wrap in plastic and chill 30 minutes before rolling out and fitting in the bottom of an 11x7" cake pan coated with pan spray and lined with baking paper.
Spread with jam. Chill while making frangipane.


Frangipane
125g (4.5oz) unsalted butter, softened
125g (4.5oz) icing sugar
3 (3) eggs- room temperature!
2.5ml (½ tsp) almond extract
125g (4.5oz) ground almonds
30g (1oz) all purpose flour


In a standing mixer beat butter and sugar until fluffy and pale yellow. Add eggs, one at a time, beating well after each. Add almond extract. If your eggs aren't cold it will form a smooth paste. Add almonds and flour and mix until well blended. Pour into jam covered pastry shell.
Bake at 400F for about 30 minutes. While it's baking make the florentine batter.


Florentine batter:
1 cup butter
1/2 cup sugar
3 T honey
3 T heavy cream
2 cups sliced almonds

In a heavy sauce pan combine all but the almonds, bring to a boil and boil until thickened. Quickly stir in almonds, spread over baked frangipane filling and bake at 425 for 8-10 minutes or until browned.

I let mine cool and then froze it to make it easier to cut into perfect bars.