The coconut whipped cream is optional, but if you do choose to make it, be sure to place the can in the refrigerator the night before To make the vegan sweetened condensed milk simmer 3 cups of almond or soy milk with ½ cup of sugar for 2 hours until it is thick and about ½ cup volume I am using a 10" Tart Pan but you can make this into a pie just the same
Prepare a 9" X 13" pan with pan grease and parchment paper If you have a gluten intolerance be sure to use a pan grease that has NO FLOUR IT! For those just following a gluten free diet for diet purposes not allergies, you can use my pan grease recipe at your discretion I added oatmeal to my topping in the video not realizing that it would now NOT BE GLUTEN FREE! Woops! Im new to this GF stuff! LOL
Author: Gretchen's Bakery
Serves: 15 -20 bars
Gluten Free Bisquick 2¾ cup (entire contents of a 1lb box approx 454g)
Granulated Sugar 1½ cup (300g)
Salt 1 teaspoon (6g)
Cinnamon 1½ teaspoons
Cold Unsalted Butter 1 cup (226g)
Eggs Large 2 (100g)
Blueberry Preserves 1 cup (300g)
Orange Zest 1 orange (approx 2 teaspoons) *I know on the video I had 2 Oranges, but I only used 1
Orange Juice from 1 orange (approx 2 tablespoons)
1 Tablespoon Cornstarch (7g)
2½ cups Fresh Blueberries (or frozen will work just fine here)
In a large mixing bowl combine the gluten free mix with the granulated sugar, salt and cinnamon.
Grate in the cold butter with a box cheese grater.
Work the butter through the flour with your finger until it resembles coarse meal, be sure not to melt the butter.
Add the eggs and work it all to a sticky crumble dough that resembles streusel topping
Take out 1 cup of that dough and add ½ cup oats (quick cooking or rolled is your choice and it will no loner be gluten free if you use oats! WOOPS!) and ⅓ cup of chopped (untoasted) nuts of your choice. Reserve this for the topping for later.
Press the remaining dough into the bottom of the prepared 9" X 13" pan
Prepare the blueberry preserve layer by combining the orange zest with the juice of 1 orange and the cornstarch and whisk smooth
Add that to a heavy bottom sauce pot with the blueberry preserves and bring to a boil over medium heat stirring often.
Remove from the heat and add the fresh blueberries (if using frozen you can keep the heat on and stir to defrost the berries for about 1 minute)
Pour the entire blueberry preserve mixture over the cobbler base and then sprinkle the reserved cobbler, nut, oat mixture over the blueberries
Bake in a preheated 375°F oven for 25 minutes then turn the oven down to 325°F and bake for another 10-15minutes or until golden brown and the fruit layer is bubbly and thickened.
Cool completely before slicing into desired portions
Blueberry Cobbler bars can be stored for up to 5 days at room temperature in an airtight container or for longer (10 days) in the refrigerator.
You can freeze bars wrapped well for up to 1 month
The above recipe calls for 2¾ cups gluten free baking mix (or the entire box of Bisquick) this recipe below makes only 2¼ cups so in the interest of NOT making math mistakes, I would just double the recipe here and save the remaining GF mix for another recipe
I used the larger 6 ounce ramekins here and the recipe will yield 4. I know in the video it only made 2, that was because I HALVED the recipe You can use 4 ounce ramekins if you wish and get 6 portions, just keep in mind the deeper the ramekin; the longer the bake time so just watch it carefully and do not over bake, this is a delicate custard.
Author: Gretchen's Bakery
Serves: 4 - 6ounce ramekins
Heavy Cream 2 cups 480ml)
Whole Milk 1 cup (240ml)
Granulated Sugar 3 Tablespoons (37g)
*Plus more sugar for caramelizing
Vanilla Bean 1 pod seeds scraped (Or 2 teaspoons of Vanilla Bean Paste or Extract)
Egg Yolks 8 Large (144g)
Combine the heavy cream, milk, vanilla bean pod & it's seeds scraped in a heavy sauce pot over a high heat.
In a medium bowl whisk the egg yolks with the sugar and salt
Once the milk reaches a full boil slowly pour into the sugared yolks while whisking vigorously. This is called TEMPERING the yolks.
Next pour the entire mixture back into the sauce pot and return to the stove making sure to continue stirring constantly.
It is at this point I like to switch my utensil to a wooden spoon.
It is much easier to see when you have reached Nappe - meaning to fully cover the back of the spoon with a light coating of the custard. (170°F)
Once you have reached this stage of cooking, immediately pour the custard through a sieve into a bowl set inside an ice water bath. (which is just a larger bowl with some water and ice cubes * I did not do this in the video) this will ensure rapid cooling and prevent this delicate custard from cooking to scrambled eggs
Transfer to a pour-able measuring cup
Preheat your oven to 320°F and place the ramekins on a sheet pan.
Meanwhile, set a pot of water or tea kettle on the stove and bring the water to a boil. This hot water and larger pan will be used to create a water bath which will ensure that your custards bake gently and do not crack or bake too rapidly.
Bake for about 20 - 30 minutes or until no longer liquidy in the middle, similar to baking a cheesecake. (this will vary depending on the depth of your ramekins!)
Be sure not to over bake or you will have a cup full of scrambled eggs!
Cool the custards completely in the refrigerator (preferably over night) then sprinkle the tops generously with more granulated sugar
With yourblow torch or creme brulee torch caramelize the sugar. Be sure not to linger on one spot too long or you will have a burned black spots of sugar.
You may store the baked custards in the refrigerator for up to 4 days and simply caramelize before serving.
Many people ask if they can use desiccated coconut which is typically unsweetened, the answer is yes but you will may want to adjust the sugar by adding about ½ cup of confectioner's sugar to the recipe (or leave it out and have less sweet cookies, this is a very friendly recipe) I like the look of a compacted scooped macaroon and why I use a cookie scoop, you can roll these cookies by hand as well. Preheat oven to 350°f
Author: Gretchen's Bakery
Serves: 12- 1½ ounce cookies
Sweetened Flake Coconut 2½ cups (225g)
Sweetened Condensed Milk ⅔ cup (200g)
All Purpose Flour ⅓ cup (42g)
Vanilla Extract 1 teaspoon (5ml)
12 Unwrapped Hershey's Kisses *optional
Combine all ingredients in a large mixing bowl and mix together until uniform distributed and you have a sticky mass of coconut dough
Scoop with a 1½ ounce cookie scoop a compacted amount of macaroon paste and then place them spaced 1" apart onto a parchment paper lined sheet pan.
Bake in preheated 350°f oven for 10 minutes then add the Hershey Kiss to the top of each one and bake for another 8 minutes until golden browned.
Be careful not to over bake these or they will become crunchy (unless of course you like them that way, in which case, bake away)
Coconut Macaroons can be kept at room temperature in an airtight container for up to 8 days.
I’ll be honest, I wasn’t quite sure if I could pull it off, I mean c’mon~ it’s hard to beat that awesome little candy bar!
Well, I hate to break it to ya Twix ~ But move over Gretchen’s Bakery can take it from here!
Totally flaky, crispy and buttery shortbread cookie base, loaded with creamy vanilla bean soft caramel and chocolate.
Also known as the Millionaire Shortbread to my friends across the pond….. just to give those outside of the USA an idea of what we are dealing with here….
This is no joke, TWIX is serious business……
Now here’s one thing I found interesting.
I started dipping the twix cookie bars in tempered chocolate since~ that’s what a Twix IS right?
Fully dipped and covered in chocolate. But upon eating several (and by several I mean about 11) I decided that I preferred the taste of the lightly coated Twix bar better than the fully dipped in chocolate Twix bar!!!!???
Weird right?! I know! Especially me! The chocolate lover extraordinaire!
The fully dipped chocolate one was just too much and it overpowered the delicate shortbread and the creamy soft caramel that make up the entire EVERYTHING about TWIX.
So of course, you should try it both ways and decide for yourself, but whatever you do~ I KNOW you are going to love this recipe!
Grease a 9" X 12" pan with pan grease and line with parchment paper Preheat oven to 350°F
Author: Gretchen's Bakery
Serves: 4dz cookie bars
For the shortbread
All Purpose Flour 1½ cup (190g)
Unsalted Butter ¾ cup (170g)
Granulated Sugar ⅓ cup (67g)
Salt ¼ teaspoon
For the Caramel Layer
Granulated Sugar 1¼ cup (250g)
Sweetened Condensed Milk ⅔ cup (180g)
Water 7 Tablespoons (105ml)
Corn Syrup ½ cup + 3 Tablespoons (215g)
Unsalted Butter 7 Tablespoons (100g)
Salt ½ teaspoon (3g)
Vanilla Bean 1
First prepare the shortbread cookie base by creaming the sugar with the butter and salt just until combined, not light and fluffy.
Add the flour all at once and mix just until combined.
Turn the dough out into the prepared pan, the dough with be very crumbly and not very sticky, this is good.
Press it into all the edges and roll it evenly. As you roll and press the dough together it will come together more than what it started out as (see video)
Bake in preheated 350°F oven for approximately 20 minutes or until golden brown.
Cool while you prepare the caramel as follows
Combine the sugar, water, condensed milk and vanilla bean scraped of its seeds and include the pod in a large heavy bottom sauce pot and bring to a boil over high heat stirring constantly
Once it boils add the corn syrup and attach the candy thermometer and bring to 230°F stirring constantly
Once it reaches 230°F add the butter and then bring to 243°F while stirring constantly
When it gets to 243°F add the salt, remove the vanilla bean and then pour into the cooled shortbread cookie pan, spread to the edges.
Allow to cool at room temperature for at least 4 hours or preferably overnight (at room temperature) uncovered until it is completely cooled, then you can wrap it loosely with some plastic wrap
Spread the top of the cooled and set caramel with tempered chocolate, once it sets turn the entire bar out onto a cutting board (gently to avoid cracking the cookie base) then cut into desired portions.
Twix Cookie Bars are to be stored at room temperature for up to 2 weeks in an airtight container.
You can freeze them wrapped well for up to 2 months