OMG! I was just reading Nick Malgieri’s Modern Baker the other day, stopped on the Caramel Crumb bars recipe & read his note about this being his favorite cookie.
It’s obviously fate & I must make these.
But his molasses spice bars aren’t too shabby. I make 3 changes: 1, i use dried cranberries instead of raisins. 2, since I’m in pecan country I always replace walmuts with pecans. 3, mine sink. So I changed the 3/4 tsp baking soda to 1/2 tsp baking soda + 1/4 tsp baking powder & I’m much happier with the results.
Ha! I was just reading the molasses spice bars and wondering about them. I was planning to make the same exact changes! (except I didn't think about the baking soda/baking powder). Brilliant.
Sweet Elena’s bakery in Sand City CA (just up Highway 1 from Monterey) makes a tart of lemon curd in a shortbread cookie crust. I may borrow your shortbread crust and try to recreate that tart...that is, if I can restrain myself from eating the dough before I bake it. PS these cookies sound yummy!!
I’m confused….the narrative says 2 3/4 c flour with 1/4 withheld for topping but the recipe says 2 1/2c of flour with 1/4 withheld for topping. Which is correct?
OMG! I was just reading Nick Malgieri’s Modern Baker the other day, stopped on the Caramel Crumb bars recipe & read his note about this being his favorite cookie.
It’s obviously fate & I must make these.
But his molasses spice bars aren’t too shabby. I make 3 changes: 1, i use dried cranberries instead of raisins. 2, since I’m in pecan country I always replace walmuts with pecans. 3, mine sink. So I changed the 3/4 tsp baking soda to 1/2 tsp baking soda + 1/4 tsp baking powder & I’m much happier with the results.
Ha! I was just reading the molasses spice bars and wondering about them. I was planning to make the same exact changes! (except I didn't think about the baking soda/baking powder). Brilliant.
and by brilliant, I mean you!
Sweet Elena’s bakery in Sand City CA (just up Highway 1 from Monterey) makes a tart of lemon curd in a shortbread cookie crust. I may borrow your shortbread crust and try to recreate that tart...that is, if I can restrain myself from eating the dough before I bake it. PS these cookies sound yummy!!
Maybe make both?
AMAZING!!!! We love this bar! But, you’re kidding about the freezing part, right??!? None of it can last long enough to freeze!
And, yes…just ordered a small offset spatula!!
Ps. Big kisses to sweet Bosco❤️
Love the side pieces 👍
Caramel and shortbread—be still, my beating heart! My favorite things. Will be trying this very soon.
Bosco AND CARAMEL!!!! You had me at Caramel - then the picture of his Royal Highness!! How long will it take for me to get to where they are?!?!
I’m confused….the narrative says 2 3/4 c flour with 1/4 withheld for topping but the recipe says 2 1/2c of flour with 1/4 withheld for topping. Which is correct?
I should never rely on Bosco to proofread. My apologies! narrative is all wrong. Recipe is all right. And now both are corrected! Thank you!