Tag Archives: bars

Almond Raspberry Triangles

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Almond Raspberry TrianglesAlmond Raspberry Triangles were one of the most popular petit fours in our petit four box.  Whether they are cut full size into squares or smaller triangles, this really easy to make bar is an unusual combination of flavors.  My son referred to it as a “sleeper”.  It is not the fanciest bar or petit four but certainly one of the best.

The base of these Almond Raspberry Triangles is shortbread that is pressed into the pan and topped with raspberry.  The crowning glory is a mixture of almonds, eggs. Amaretto, vanilla, almond extracts and butter that are quickly processed together and poured over the baked base. Continue reading

Mocha Kahlua Brownies

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

mocha-kailua-brownies.jpegOf all the brownies we made at the bakery or I have ever eaten for that matter, Mocha Kahlua Brownies are my favorite.  The brownie itself is of the fudgy variety with a deep, intense chocolate flavor highlighted with coffee undertones.

Mocha Kahlua Brownies couldn’t be easier to make, sophisticated taste.  The one thing that is important is to mix the batter on low so no air is incorporated. Continue reading

Pecan Bars

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Finished photoThese Pecan Bars are one of the most used recipes from the Culinary Institute of America. I have seen various versions of these Pecan Bars but this one is the one we used in the bakery. The key is to boil the filling to 240 degrees or the filling will sag when it is cut.   Otherwise this is the easiest of recipes to make.

While the CIA cuts these Pecan Bars into diamonds, we cut them into bars or into squares to avoid any loss of product.  We used the squares for petit fours and they never failed to please.  The baked bars or squares may be frozen.

For these Pean Bars, I don’t toast the nuts before using them as they bake in the oven.  Make these once and I’m sure you will be adding them to your favorites  list. Continue reading