Ina Garten Bar Cookie Recipes

Barefoot Contessa Peanut Butter & Jelly Bars Recipes

WebPreheat the oven to 350 degrees. Grease a 9 x 13 x 2-inch baking pan. In the bowl of an electric mixer fitted with the paddle attachment, cream the …

1. Preheat the oven to 350 degrees. Grease a 9 x 13 x 2-inch baking pan. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light yellow, about 2 minutes. With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until well combined.
2. In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until combined.
3. Spread two thirds of the dough in the prepared pan, using a knife to spread it evenly. Spread the jam evenly over the dough. Drop small globs of the remaining dough evenly over the jam. Don’t worry if all the jam isn’t covered; the dough will spread when it bakes. Sprinkle with the chopped peanuts and bake for 45 minutes, until golden brown. Cool and cut into small squares.

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Spicy Hermit Bars Recipe Ina Garten Food Network

WebFeb 2, 2017 · Directions. Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper. Place the butter and brown sugar in the bowl …

1. Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.
2. Place the butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 2 minutes, until light and fluffy. With the mixer on low, add the egg, scrape down the bowl, then mix in the molasses.
3. Sift together the flour, baking soda, ground ginger, cinnamon, cloves, and salt. With the mixer on low, slowly add the dry ingredients to the butter mixture, mixing just until combined. Mix in the raisins and crystallized ginger. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
4. Turn the dough out onto a very lightly floured board, form it into a disk with lightly floured hands, and cut it in half. Roll each half into a log 12 inches long and place them 3 inches apart on the prepared sheet pan. Bake for 20 minutes; the logs will still be soft in the center.

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