I’ve been baking.
Aside from the sourdough starter that keeps on calling out my name every time I open the refrigerator ( see picture below)
– I have two men who keep looking for goodies for their lunches. BUT as soon as I make the goodies, they devour them, so there are none left for their lunches.
Conga bars or brookies or Chocolate -pecan bars- I don’t care what you call them- they taste really yummy and pack well for a lunch box dessert.
2 2/3 cups flour -All purpose
2 1/2 tsp baking powder
1/2 tsp salt
Sift these ingredients together in a small bowl and set aside.
2/3 cup butter or margarine
1 lb. light brown sugar
1 tsp vanilla
Cream the next 3 ingredients together until smooth.
Add, 1 egg at a time, alternatively with the dried ingredients, mixing well after each addition.
Then add 1 package of chocolate chips and 1 cup chopped pecans.
Dough will be quite stiff, smooth out into a greased 13×9 inch pan and bake in a pre heated oven (350 degrees F) for 30 minutes.
When lightly browned, remove from heat and allow to cool slightly before cutting into bars.
Don’t over bake these- they are so good when still a little tender inside!
I’ve been all over the blogosphere getting this recipe.
I saw it first here on Celia’s blog, Fig jam and Lime Cordial.
She found it on Joanne’s blog, Zeb Bakes, and she got it from a book by Tessa Kiros, Floating Cloudberries.
ANYWAY- it was in European measurements, grams, ml, etc.- so I had to go to a measurement conversion site- and I’m just so VERY glad they turned out as wonderful as I had hoped! Because they are delicious- and cute and I’m ever so happy I made them!
Do you see the owl eyes looking at you?
They look so good on a plate- but I took a couple of close ups as well.
The recipe I used ended up being approximate because I have no math skills anymore and the conversion chart kept giving me fractions that were hard to find a common denominator.
THEY taste really good- so I think I did alright.
1 FULL cup of milk, scalded
1/2 cup sugar
2 TBS instant yeast
1 lightly beaten egg
1 stick of butter- 4 oz
2 tsp. ground cardamom
1 tsp sea salt
1 1/2 lbs flour- about 4 1/2 to 5 1/2 cups
Stir all ingredients together in a large bowl with a sturdy spoon.
Since you are using instant yeast, make sure the milk is still warm/hot so that the yeast will be activated. Stir together until dough pulls away from the sides of the bowl and stays together in a lump, then flour your surface and dump dough onto counter and knead – adding flour as necessary- the dough should become silky and easy to work with within a couple of minutes. Add flour if the dough is too sticky. Knead for about 10 minutes.
Butter the bowl, form dough into a ball and place into the bowl after inverting it to butter the top. Cover with plastic wrap and let raise until double.
Interestingly, this dough is a VERY slow raiser- there was some discussion on Celia’s blog about the addition of cardamom retarding the process. I was glad I read this because otherwise it would have worried me that it took around 3 hours for the dough to raise sufficiently to roll out. Wait the time the dough needs- you will know it is ready when it leaves an indention when you poke the dough.
Now- divide in half and roll the dough into a large rectangle. Butter the surface with 2 1/2 TBS of soft butter and sprinkle with a sugar/cinnamon mixture. If you love cinnamon- put it on thick- and you can decide how much sugar you want to add at this point.
Roll up the dough from the long side so you have a long thin roll and cut it into triangles. Go to Celia’s blog to see her instructions- she even drew a picture.
It’s on my blog roll on the side bar, or at the beginning of this recipe.
Allow to raise for 45 minutes, covered with plastic, while your oven preheats to 350 degrees F and bake for about 15 minutes or until golden brown.
While they were still warm I coated them with a 10x/water glaze – just because I wanted them to photograph well- but Jordan said he really liked the glaze, so you may want to add it as well.
Glaze= 1/2 cup confectioner’s sugar and 1 or 2 TBSP of warm water mixed together.