Category Archives: Wine and Unwind

Nutty Naughty Bars

Bars, Wine and Unwind December 2, 2015 Leave a comment

Naught Bars

He’s making a list, he’s checking it twice,
He’s gonna find out who’s naughty or nice,
Santa Claus is coming to town!

 I think naughty is the way to go, don’t you?

After a brief hiatus, the Backstage Baker returns with an indulgent treat suitable for the season.  He served them last week at the first Wine and Unwind for the cast and crew of Lazarus, the new musical currently on at the New York Theater Workshop.  By David Bowie and Enda Walsh, directed by Ivo Van Hove and starring Michael C. Hall, it’s based on the novel “The Man Who Fell to Earth.”  Let’s just say Book of Mormon it ain’t!  But go see it, if you can get tickets.  (Which you can’t because it’s sold out.)  Maybe it’ll move to Broadway . . .

James tells me that this recipe comes from his cousin Patti who lives in Ghana.  Here are her notes:
Be sure to add macadamia nuts cut in half, and whole or pieces of
cashews to the mix. I add a bit more vanilla than they mention. These
bars are good without the nuts, but when I make them with nuts, people
are actually rolling their eyes and moaning when they bite in.
Cambodians and Africans too,  flip for these bars. My driver gobbles
them, so I have to freeze half as soon as they cool, or I wouldn’t
have any for myself.

Life is different in Ghana, no?

Naughty Bars

2 sticks butter (1 cup)
2 cups packed brown sugar
2 tsp baking powder
1/4 tsp salt
1 1/2 tsp vanilla
2 cups flour
2 eggs
1/2 cup combination of macadamia nuts and cashews

Preheat oven to 350°. Grease a 9×13-inch pan with butter and set aside.

In a large microwave-safe glass bowl, melt the butter on high for 30 seconds (or until butter is almost completely melted), covering the bowl with a paper towel to avoid splatters.

Using a wooden spoon or sturdy spatula, mix in the brown sugar and stir until combined. Add the baking powder, salt and vanilla — mix well. Gradually add the flour —the batter will be stiff – and mix until completely incorporated. Whisk the eggs well in a small bowl, and then add to the batter, mixing well one last time.

Spread the batter in the prepared pan (a spatula works well for this) and bake until golden around the edges and the center is still soft, about 30 minutes.

DO NOT OVER BAKE!

Let cool completely before cutting into small squares. They go together quickly and there are NEVER any left over!

Michael Esper
Michael Esper who plays Valentine enjoying some naughtiness

 

Cristin MillotiCristin Milioti who play Elly tasting the Naughty Bars.

Raspberry Almond Bars

Bars, Wine and Unwind April 27, 2015 Leave a comment

Raspberry Almond Bars

I’ve blogged more than 50 recipes, the vast majority of which come directly from James our Backstage Baker, and I cannot believe that I haven’t already blogged this recipe.  It is a terrible oversight on my part because this is one of my very favorites, and a staple in my personal pantheon of baked goods.   These bars are always popular and always disappear first from any dessert table! Do try them for your next church social or PTA bake sale.

James baked these early Sunday morning (before a 1pm matinee!  Who does a 1pm matinee?) to the delight of the Hamilton cast.

Poor Jersey had to wait for her walk until they were cooling . . .

Jersey

Raspberry Almond Bars

Ingredients:

1/2 cup butter
1 package vanilla chips (10 or 12 oz)
2 eggs
1/2 cup sugar
1 teaspoon almond extract
1 cup all-purpose flour
1/2 teaspoon salt
1/2 cup seedless raspberry jam
1/4 cup sliced almonds

Method:

Preheat oven to 325 degrees F.  Grease a 9″ x 9″ pan.

1.   In a medium saucepan, melt butter.  Remove from heat and add 1 cup vanilla chips.  DO NOT STIR.

2.  In  small bowl, beat eggs until foamy.  Gradually add sugar.  Stir in chip mixture and almond extract.

3.  Combine flour and salt.  Add to egg mixture just until combined.  Spread half of this batter in your pre-greased pan.  Bake at 325* for 15 – 20 minutes.

4.  In a small saucepan over low heat, melt jam then spread over warm crust.  Stir remaining chips into batter and drop by teaspoonfuls on top of jam layer.  Sprinkle with almonds and bake for 30 – 35 minutes until toothpick comes out clean.

5.  Cool thoroughly on wire rack before you even attempt to cut into bars.  (I can never wait, and my bars always looks ragged.  Don’t be like me.  WAIT!)

Daveed

Daveed Diggs (Lafayette/Thomas Jefferson) digging in

Anthony Ramos

Anthony Ramos (Laurens/Philip Hamilton) achieving nirvana

Betsy Struxness

Betsy Struxness (Ensemble) posing with what’s left

Brownie Batter-Stuffed Cupcakes with Fluffy Peanut Butter Icing

Cakes, Chocolate, Muffins, Wine and Unwind April 21, 2015 Leave a comment

Brownie Stuffed Cupcakes 2
These were served at the Easter Sunday Wine and Unwind, hence the pink bunny rabbit.

These are so impossibly decadent that I will let the recipe speak for itself:

Brownie Batter-Stuffed Cupcakes

Ingredients:

For the brownie batter portion (to keep it simple, you can also use a boxed brownie mix):

3/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/3 cup vegetable oil
1/2 cup boiling water
2 cups white sugar
2 eggs
1/3 cup vegetable oil
1 1/3 cups all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt

In a large bowl, stir together the cocoa and baking soda. Add vegetable oil and boiling water. Mix until well blended and thickened. Stir in the sugar, eggs, and remaining 1/3 cup oil. Finally, add the flour, vanilla and salt; mix just until all of the flour is absorbed.

Set aside (DO NOT BAKE YET!!)

For the cupcake portion:

1 (18.25 ounce) package chocolate cake mix (you could also use white or yellow)
2 tablespoons canola oil
1 1/3 cups water
3 egg whites

Method:

1.  Preheat an oven to 350 degrees F.  Using mini-muffin pans, line 48 muffin cups with paper liners.

2.  Mix the cake mix, 2 tablespoons canola oil, 1 1/3 cup water, and 3 egg whites in a large bowl with an electric mixer on low speed until combined. Mix on medium speed for 2 minutes.

Now there are two ways to proceed:

3.  For a chewier brownie interior, spoon the brownie batter into prepared muffin cups, filling each cup 1/3 full. Spoon the cake batter over the brownie batter, until muffin cups are each 2/3 full.

4.  For a more molten brownie interior, start by adding 1 tablespoon of cake batter to each paper lined cup, then your brownie batter then top with cake batter. This will make them easier to remove from the liner too.  (This was James’ preferred method.)

5.  Bake in the preheated oven until the tops spring back when lightly pressed, about 20 minutes.

Fluffy Peanut Butter Frosting:

Ingredients:

1/2 cup butter, softened
1 cup creamy peanut butter
3 tablespoons milk, or as needed
2 cups confectioners’ sugar

Method:

Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes so it is nice and fluffy. James piped the icing on to the cooled cupcakes using his trusty pastry bag and a flower tip, and topped that with jellybeans.

Needless to say, they were a big hit with the Hamilton cast.

Stuffed cupcakes
I mean, really, what else is there to say?

Chocolate Macaroon Tart

Tarts, Wine and Unwind March 29, 2015 Leave a comment

IMG_2326

It’s Wine and Unwind time!  Now that “Hamilton” is up and running and only rehearsing 12 hours a week (in addition to an eight-show a week performance schedule) James has time to bake again.  Ahem.

Anyway, this tart was so popular that I barely had time to snap a few pictures before it was gone gone gone.  (I did manage to score a tiny slice and it was velvety smooth and delectable.  Good thing everyone else devoured it too, or else.)

It’s also gluten-free, so you can serve it to just about anyone.  A useful recipe to have in your repertoire in this day and age, no?

Chocolate Macaroon Tart

Ingredients:
10  ounce(s) (soft ) coconut macaroon cookies
1 cup heavy or whipping cream
8 ounces semisweet chocolate, finely chopped
2 tablespoons orange-flavored liqueur, such as Grand Marnier or Triple Sec
1 teaspoon vanilla extract
1/2 teaspoon confectioners’ sugar
1  navel orange, for garnish

Method:

1.  Preheat oven to 350°F.  Using a 9-inch tart pan with removable bottom, spray with nonstick cooking spray.

2.  In food processor with knife blade attached, pulse macaroons until fine crumbs form. Pour crumbs into prepared pan and press crumbs onto bottom and up side of pan. Bake crust 10 minutes or until golden-brown; cool completely on wire rack (about 30 minutes).

3.  In 1-quart saucepan, heat 3/4 cup cream to boiling on medium. Remove from heat. Add chocolate; with wire whisk, whisk until melted and smooth. Stir in liqueur and vanilla. Pour chocolate mixture into tart shell. Refrigerate 2 hours or until set.

4.  When ready to serve, in small bowl, combine sugar and remaining cream. With electric mixer on medium speed, beat cream until soft peaks form.

For extra credit:
With vegetable peeler, from orange, remove strips of peel measuring approximately 3″ by 1/2″. With paring knife, scrape off and discard white pith from peel; very thinly slice peel lengthwise. One at a time, wrap each strip around chopstick or pencil and hold 10 to 15 seconds or until curled. Garnish tart with whipped cream and citrus curls.

IMG_2328Lin-Manuel Miranda taking his tart very seriously.

IMG_2327Sidney Harcourt, a member of the Hamilton ensemble, digging in.

IMG_2325The glamor of theater!  Thanks Anna Wintour for the Veuve Cliquot!!

 

Red Velvet Bars

Bars, Wine and Unwind February 25, 2015 Leave a comment

 

REd VelvetRed Velvet Bars . . .  going fast!

Our Backstage Baker outdid himself on this one!  He’s been sitting on this recipe since Christmas, but just hasn’t had the time to bake it.  So, last Saturday, after getting home from Hamilton at midnight, he baked the following for the next day’s Wine and Unwind. (Have I mentioned that our Backstage Baker only needs about two hours of sleep a night?)   Coincidentally, there was a marriage proposal onstage after the show on Sunday, so the Valentine-red bars were perfect!

The proposalAwwww . . .

In other news, Hamilton is moving to Broadway!  Look for a July 13 opening at the Richard Rodgers Theatre. Here’s the New York Times review & David Brooks’ recent editorial raving about the show. Who knew these gentlemen were such fans of the rap?

Red Velvet Bars with Cream Cheese Frosting

Ingredients:

For the bars:

3⅓ cups flour
¼ cup unsweet­ened cocoa
½ teaspoon salt
1 teaspoon bak­ing pow­der
1 cup but­ter, softened
1½ cups sugar
2 eggs
2 teaspoons vanilla extract
2 tablespoons red food coloring gel

Cream Cheese Frosting:

2 8-oz bricks cream cheese, softened
½ cup butter, softened
2 1/4 cups sifted powdered sugar
1 1/2 teaspoon vanilla

Method:

1.  Preheat oven to 350 degrees.

2.  Line a 9×13 inch pan with aluminum foil.   Spray the foil with cooking spray so that the bars easily lift out and are easy to cut.

3.  In one bowl, whisk together flour, cocoa, salt, and baking powder. Set aside.

4.  In another bowl, cream the butter and sugar until light and fluffy.  Beat in the eggs, vanilla, and food coloring until combined.

5.  Mix in the flour mixture gradually until a soft dough forms. Press into the bottom of the 9×13 inch pan. Bake for about 20 minutes until the edges start to pull away from the sides and a toothpick entered into the center comes out clean. Allow to cool completely before frosting.

Red Velvet Bars 1The red velvet base

6.  To make the cream cheese frosting:  Beat together the cream cheese and butter.  Add the powdered sugar and vanilla and continue beating until smooth.  Frost the top of the bars.

Red Velvet bars 2Mmmm . . . frosting!

Seth StewartHamilton Ensemble member Seth Stewart Wining and Unwinding

Phillipa SooPhillipa Soo (aka Eliza Hamilton)

Jasmine Cephas-JonesJasmine Cephas Jones (aka Peggy Schuyler/Maria Reynolds)

 

Salted Caramel Brownies

Bars, Chocolate, Wine and Unwind February 5, 2015 Leave a comment

Okay, before we get down to the recipe promised above, let’s talk HAMILTON!   (For those of you just joining the blog, that is the name of James’ current show, playing at the Public Theater.)    Now, I don’t think it’s appropriate to share theater reviews on a baking blog, (mostly just because Hamilton has not  officially opened,) so this is not me doing that.  But just allow me to say that this was just about the most life-changing show I’ve ever seen.  (And I’m more cynical than Ben Brantley, John Simon and Michael Riedel all rolled into one.  For those of you unfamiliar with Michael Riedel, check out his latest column here.  MeOW!)

And, oh, while I’m at it, check out the Wall Street Journal on Hamilton here and this New Yorker article here. Read ’em and weep, friends, because the whole run is sold out.  But maybe Michael Riedel is right and you’ll be able to catch the show on Broadway soon!

But enough not reviewing Hamilton — there’s a Salted Caramel Brownie recipe to share.

James managed to send me the following in the midst of tech rehearsals, so I’ll just share his story in its entirety:

“My friend Harriet Weil, a production manager, who I first met working at the Shakespeare Theatre in DC, always finds time to send brownies to my tech rehearsals when she knows I am too busy to bake. This year, she sent up two kinds:  Salted Caramel Brownies and Cream Cheese Brownies. There was a line of cast and crew at my tech table on our break. They were all gone so fast that I could not even get  one photo!  I decided to try Harriet’s recipe the next week for our first Wine and Unwind, and the results were wonderful. Here is the recipe and a photo of my attempt at the Salted Caramel Brownies”:

The recipe called for a brownie mix. Below is a variation of my fudgy brownie recipe, but any brownie recipe should work.

Ingredients:

1½ cups (3 sticks) butter
12 oz. unsweetened chocolate
3¾ cups sugar
6 large eggs
1½ cups all-purpose flour
20 caramels, unwrapped
2 tablespoons milk
Sea Salt — flaky type, like Maldon, is most desirable
Caramel filled chocolate candies, like Dove. (Optional. I added this to the recipe.)

Method:

1.  Preheat oven to 350°.  Grease a 9″ x 13″ pan using oil or non-stick spray

2.  Melt butter and chocolate in a saucepan over low heat.  Remove from heat and whisk in sugar.  Add eggs one at a time, blending well after each addition.  Stir in flour until it is is just blended.  (Note, if you use a brownie mix, just make the mix according to the package directions and ignore this step.)

3.  Spread half the batter into prepared oiled pan.  Add caramel filled chocolate candies on top of batter. Use as many or as few as you desire.   Spread remaining half of the batter on top of the candies.

4.  Caramel sauce:  Place 20 unwrapped caramels and milk in a microsafe bowl and heat on high for 1 minute.  If the caramels are still stiff,  heat for an additional 20-30 seconds until the mixture is smooth and creamy.  Spread caramel sauce over brownie batter and swirl using a butter knife.

5.  You may add a little sea salt on top before baking. Bake about 30-35 minutes, until a toothpick plunged into the center comes out clean.   Sprinkle sea salt on top as soon as they come out of the oven for an additional salty/sweet taste.

6.  Cool completely before attempting to cut into squares.

Chocolate Stout Peanut Butter Cups

Candy, Uncategorized, Wine and Unwind January 29, 2015 Leave a comment

Chocolate Stout PB cups

Just in time for Super Bowl Sunday — Chocolate Peanut Butter Cups with Stout!! This is one of those three-ingredient wonders — you know, those curious little recipes that crop up on Facebook from time to time and sound way too easy to work.

I made this test batch because I wanted try them out before I bring them to Hamilton  for Sunday’s Wine and Unwind.   If I do say so myself, they are pretty freaking good.  (My 13 year year old thinks they need more textural refuge, though, and suggests I use crunchy peanut butter next time.  It’s a fair critique.  I’ll try that and let you what the cast thinks.)

Oh, and one other little backstage-related detail — the peanut butter I used was “The Bees Knees” from Peanut Butter & Co.  The partner of one of the producers of Kinky Boots owns the company, and sometimes he sends a case or two to the theater for everyone to enjoy.  So I did.

Peanut Butter

Chocolate Stout Peanut Butter Cups

Ingredients:

3 cups of dark chocolate chips (60% cocoa content)
1 cup creamy peanut butter
1/3 cup stout or porter (espresso or smoked flavor would be divine!)

Method:

1.  Line mini-muffin tins with mini-muffin paper cups.  (should need about 24)

2.  Place chocolate chips in a glass bowl and microwave on high for 30 seconds at a time, stirring each time until melted.

3.  Spoon melted chocolate into muffin cups (about 2/3rds full).  Don’t use all the chocolate, as you will need a little bit to smooth off the tops after you’ve piped in your peanut butter.

4.  In a small bowl, beat peanut butter and stout until well combined.  Scrape peanut butter into a Ziploc bag, and cut off one corner to use as a make-shift pastry bag.  Insert cut-off corner into chocolate and squeeze out a good sized dollop.

5.  Top each cup with a small amount of the remaining chocolate to cover the peanut butter and create a smooth top.

6.  Chill until set, about 10 minutes.

I will confess that I used a couple of specialized tools to make this easier and the candies sleeker — a mini-cookie dough scoop really helps get the melted chocolate into the cups cleanly, and a pastry bag makes the peanut butter look very professional.  But really, a spoon and a Ziploc work just fine.  And how can you go wrong with these three ingredients?

Peanut Butter/Nutella Brownies

Bars, Chocolate, Wine and Unwind January 22, 2015 Leave a comment

The Cast and Crew of Hamilton
The cast and crew of Hamilton (photo by Joan Marcus)

 

Hamilton had its first preview on January 20, and the packed house went wild!  (The Public has a “First Performance Free for All” where the first row of every new show this season is given out by lottery.   Over 9,000 people signed up online to try to get those tickets!)  They’ve already extended the run at the Public through April 5, but I hear that even that new block of tickets is mostly sold out.  But still, give it a try here.

So the following degenerate recipe was featured at last week’s Wine and Unwind.  (I call them degenerate because I needed to find a synonym for decadent, which is highly overused in this blog.  A brownie batter featuring peanut butter AND Nutella?  If that’s not degenerate, I don’t know what is!)

Peanut Butter/Nutella Brownies

Ingredients:

1 cup butter (2 sticks), melted
2 cups granulated sugar
2 teaspoons pure vanilla extract
4 large eggs, room temperature
1 cup all-purpose flour
3/4 cup cocoa
1/8 teaspoon salt
1/2 teaspoon baking powder
1/2 cup Nutella
1/2 cup peanut butter

Method:

Preheat oven to 350 degrees F. and grease a 9″ x 13″ glass pan

1.  In a medium bowl combine all-purpose flour, cocoa (sift this in to get rid of lumps), baking powder and salt. Set aside.

2.  Over low heat, melt butter and stir in sugar until well combined.  Remove from heat and and vanilla extract.

3.  To the butter-sugar mixture add eggs, one at a time. With a wooden spoon vigorously mix in each egg until well combined.  Then whisk in the cocoa mixture until fully combined.

4.  In a microwave-safe bowl, add Nutella and peanut butter. Heat in the microwave in 20 second intervals until it just reaches a runny consistency.  (Be careful!  This mixture is so high in fat that it can scorch easily)   Stir into the batter.

5.  Pour the batter into your prepared 9 x 13 pan.  Bake for 30 minutes in a 350 degree oven.

Let brownies cool completely before cutting.  Makes approximately 20 brownies.

IMG_2319
Chris Jackson (who plays George Washington) and Lin-Manuel Miranda (who plays Alexander Hamilton)

 

Nina Jacobs from wardrobe enjoying a Sunday treat

Nina Jacobs from wardrobe enjoying a Sunday treat

 

Thayne Jasperson, a member of the ensemble

 Thayne Jasperson, a member of the ensemble

Almond Happiness Brownies

Chocolate, Wine and Unwind January 3, 2015 Leave a comment

The BB has taken a bit of a hiatus lately, what with the holidays and rehearsals for his new show, Lin-Manuel Miranda’s Hamilton at the Public Theatre.  (I’d say get your tickets now, but I understand it’s already sold out!  And it doesn’t open until January 20!)  Of course, this doesn’t mean James hasn’t been baking (and cooking), it just means he hasn’t been taking pictures of everything.

But that stops now with a very decadent recipe that does NOT fit into my New Years’ diet.  Maybe it fits into yours.   (Aw heck, who am I kidding?  I’ll be making these ASAP!)

Lin-Manuel MirandaLin-Manuel Miranda, the composer-lyricist and lead pouring Coquito for the Hamilton cast at Sunday’s Wine and Unwind.

ALMOND HAPPINESS BROWNIES

Ingredients:

*For the brownie layer:
3/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/3 cup vegetable oil
1/2 cup boiling water
2 cups white sugar
2 eggs
1/3 cup vegetable oil
1 1/3 cups all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt

*If you’re rushed for time, you can also just use 1 box of family size Chocolate Fudge brownie mix.  No one’s judging you!

For filling:
1 (14 oz.) can sweetened condensed milk
1 (14 oz.) bag coconut
1/4 C milk

For topping:
1 C chocolate chips, melted
1/4 C almonds (or other nuts), crushed

Method:

1.  Preheat oven to 350 degrees. Line (regular size, not mini) cupcake pan with paper liners. (Don’t skip the paper liners as these will stick).

2.  Make brownies: In a large bowl, stir together the cocoa and baking soda. Add 1/3 cup vegetable oil and boiling water. Mix until well blended and thickened. Stir in the sugar, eggs, and remaining 1/3 cup oil. Finally, add the flour, vanilla and salt; mix just until all of the flour is absorbed. Pour batter only half way up the liners.

3.  Bake in preheated oven for 12 minutes. While they are baking, mix the coconut, sweetened condensed milk and milk together.

4.  Remove brownies from oven and spoon on some sweetened coconut.  Place back in oven and continue to bake an additional 14-16 minutes.

5.  Remove from oven and allow to cool completely before removing them from the pan. Drizzle on the chocolate then sprinkle on the almonds.

 

Carleigh Bettiol and Sasha HutchingsCarleigh Bettiol and Sasha Hutchings enjoying some wine and goodies. Notice the prop table!

Jasmine Cephas JonesJasmine Cephas Jones and a nice shot of the Almond Happiness Brownies

Wine and Unwind — Raspberry Almond Bars

Bars, Gluten-free, Wine and Unwind June 25, 2014 Leave a comment

Image

I love this picture of James’ prop preset list — it’s American history boiled down into just a few, iconic things.  Puts it all into perspective one can grasp, doesn’t it?  (I also love that James laminates his preset list and physically checks off each item EVERY NIGHT.   Young stage managers take note and learn from a master!)

“All the Way” is winding down — last chance to see it is Sunday, June 29 so get your tickets now (if you can!)

For last week’s Wine and Unwind, James made one of my personal favorites — Raspberry-White Chocolate Almond Bars.  They manage to be decadent AND chocolate-free (it’s almost unimaginable that such a thing is possible.)  But their creamy sweetness is perfectly offset by the notes of raspberry and almond.  And the nutty crunch is exactly right — ooh, I may just have to make a batch right now!

 

Raspberry Almond Bars 2

Raspberry-White Chocolate Almond Bars

Ingredients:

1/2 cup butter or margarine
1 package (10 – 12oz) white chocolate chips
2 eggs
1/2 cup sugar
1 teaspoon almond extract
*1 cup all-purpose flour
1/2 teaspoon salt
1/2 cup seedless raspberry jam
1/4 cup sliced almonds

*For a gluten-free option, substitute the following for the 1 cup of all-purpose flour:
3/4 cup almond flour
1/4 cup coconut flour
1/2 teaspoon baking soda

Method:

1.  In medium saucepan, melt butter.  Remove from heat and add 1 cup of chips.  DO NOT STIR.

2.  In a small bowl, beat eggs until foamy.  Gradually add sugar.  Stir in almond extract and gently add butter/chip mixture.

3.  Combine flour and salt.  Add to egg mixture and stir just until combined.  Spread half of mixture in a greased, 9″ x 9″ pan.  Bake at 325* for 15 – 20 minutes (if you are making the gluten-free option, you may need to bake it longer.)

4.  While the crust is baking, heat jam in a small saucepan over low heat.  Spread jam over finished crust.  Stir remaining chips into batter and drop by tablespoons over jam layer.  Sprinkle with slice almonds and bake for 30 – 35 more minutes (again, you might need to bake it longer for the gluten-free version.)  You’ll know it’s ready when you stick a toothpick in the middle and it comes out clean.

5.  Cool on wire rack.  Wait to cut into bars until completely cool, otherwise it will fall to pieces and you’ll just have to shovel it all up with a fork.  Oops.