Take Me to the Tailgate!

Lizzy Bee brownies cooling on the rack.

Happy Thursday everyone! The weather is cooling off and that can only mean one thing - football season is upon us! It's time to place your fall orders at Lizzy Bee's Bakery for brownies, cookies, and cakes! However for right now, in honor of America's favorite pastime (and the tailgating that goes with it) here are a few desserts you can grab and eat in the back of your truck.

Coconut Blondies
Gourmet, March 1992

Ingredients

• 1 1/2 sticks (3/4 cup) unsalted butter, softened
• 1 1/2 cups firmly packed light brown sugar
• 2 large eggs
• 2 teaspoons vanilla
• 1/2 teaspoon salt
• 1 1/2 teaspoons double-acting baking powder
• 1 1/2 cups all-purpose flour
• 1 1/2 cups semisweet chocolate chips
• 2 cups sweetened flaked coconut, toasted and cooled

Directions

1. In a bowl with an electric mixer cream together the butter and the brown sugar, beating the mixture until it is light and fluffy, add the eggs, 1 at a time, beating well after each addition, and beat in the vanilla. I
2. n a small bowl whisk together the salt, the baking powder, and the flour, add the flour mixture to the butter mixture, and beat the batter until it is just combined. 
3. Stir in the chocolate chips and the coconut, spread the batter evenly in a buttered and floured 13- by 9-inch baking pan, and bake it in the middle of a preheated 350°F oven for 25 to 30 minutes, or until it begins to pull away from the sides of the pan and crumbs adhere to a tester. Let the mixture cool completely in the pan on a rack and cut it into squares.

Peanut Butter Crispy Bars

Baked, 2011

Ingredients

Crispy Crunch Layer:

• 1 3/4 cups crisped rice cereal
• Nonstick cooking spray
• 1/4 cup sugar
• 3 tablespoons light corn syrup
• 3 tablespoons unsalted butter, melted

Milk Chocolate Peanut Butter Layer:

• 5 ounces good-quality milk chocolate, coarsely chopped
• 1 cup creamy peanut butter

Chocolate Icing:

• 3 ounces dark chocolate (60 to 72 percent cacao), coarsely chopped
• 1/2 teaspoon light corn syrup
• 4 tablespoons (1/2 stick) unsalted butter

Directions
For the crispy crust layer: 

1. Put the cereal in a large bowl and set aside. Lightly spray a paper towel with nonstick cooking spray and use it to rub the bottom and sides of an 8-inch-square baking pan. 
2. Into a small saucepan, pour 1/4 cup water. Gently add the sugarand corn syrup (do not let any sugar or syrup get on the sides of the pan) and use a small wooden spoon to stir the mixture until just combined. Put a candy thermometer in the saucepan. Cook over medium-high heat and bring to a boil. Cook until the mixture reaches the soft-ball stage, 235 degrees F. Remove from the heat, stir in the butter and pour the mixture over the cereal. Working quickly, stir until the cereal is thoroughly coated, and then pour it into the prepared pan. Using your hands, press the mixture into the bottom of the pan (do not press up the sides). Let the crust cool to room temperature while you make the next layer. 

For the milk chocolate peanut butter layer: 

1. In a large nonreactive metal bowl, stir together the chocolate and the peanut butter. Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the mixture is smooth. Remove the bowl from the pan and stir for about 30 seconds to cool slightly. Pour the mixture over the cooled crispy crust layer. Put the pan in the refrigerator until the top layer hardens, about an hour. 

For the chocolate icing: 

1. In a large nonreactive metal bowl, combine the chocolate, corn syrup and butter. Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the mixture is completely smooth. Remove the bowl from the pan and stir for 30 seconds to cool slightly. Pour the mixture over the chilled milk chocolate peanut butter layer and spread into an even layer. Put the pan in the refrigerator until the topping hardens, about an hour. 
2. Cut into 9 squares and serve. The bars can be stored in the refrigerator, covered tightly, for up to 4 days.

Jam Thumbprints

Saveur (who adapted from Better Homes & Gardens Cookbook)

Ingredients

• 6 tbsp. unsalted butter, plus more for greasing
• 1⁄2 cup sugar
• 2 eggs, separated
• 1 tsp. vanilla extract
• 1 1⁄2 cups flour
• 1 cup finely chopped walnuts
• 1⁄3 cup jam or preserves, any flavor

Directions

1. Using an electric hand mixer, beat butter and sugar until fluffy. With the motor running, add egg yolks and vanilla until combined; slowly add in flour until a dough forms. Cover and chill for 1 hour.
2. Heat oven to 375°. Grease 2 baking sheets; set aside. Lightly beat egg whites; set aside. Shape dough into 1” balls. Roll balls in egg whites, then in nuts. Place 1” apart on prepared cookie sheets; using your index finger or the end of a wooden spoon, press into balls to create a deep well. Bake for 10 minutes until bottoms are light brown. Transfer to wire rack to cool. Fill center of each cookie with jam before serving.

Happy baking!