Black Bottom Samoa Cookie Bars

So who loves shortbread and chocolate and coconut and caramel as much as we do?  Honestly, it's one of the yummiest flavor combinations every.  So my daughter made these Black Bottom Samoa Cookie Bars for her boyfriend.  Then she left me alone in the room with the entire batch which was a big mistake.  Just kidding, I was good, but I snapped a quick photo so I could share them with you.  Enjoy.

Black Bottom Samoa Cookie Bars

makes 24 servings

Printable Recipe

Ingredients

• 20 tablespoons unsalted butter, softened

• 6 tablespoons granulated sugar

• 2 large eggs

• 2 1/4 cups all purpose flour

• 1/2 teaspoon pure vanilla extract

• 1/4 teaspoon baking powder

• 1/4 teaspoon fine salt

• 3 cups shredded coconut, toasted (directions below)

• 12 ounces chewy caramels (plus extra for snacking)

• 1/4 teaspoon fine salt

• 3 tablespoons whole milk

• 10 ounces melted semisweet or bittersweet chocolate

Directions

To make the shortbread crust:

1. Preheat oven to 350F.  

2. Make the crust by combining the softened butter and sugar in the bowl of a stand mixer. Use the paddle or BeaterBlade attachment; mix for 3 minutes.  

3. Add the eggs and vanilla; mix well.  

4. Sift the flour, baking powder, and salt to the butter/sugar mixture on low speed; mix just until all the ingredients are completely incorporated.  

5. Using well floured hands, press dough into ungreased 9x13 metal cake pan.  

6. Bake for 15 minutes, then cool while you make the filling.

To make the filling:

1. Reduce oven temperature to 300F.  

2. Toast the coconut in a single layer on a sheet pan for about 10 minutes, tossing once or twice.  

3. Remove from sheet pan and allow to cool slightly.  

4. Next place a glass or metal bowl over a pan of barely simmering water and gently heat the caramels, milk, and salt until the caramels are completely melted and the mixture is smooth.  

5. Remove from heat and stir in toasted coconut; spread evenly over shortbread crust.  

6. Allow the cool completely before cutting into 24 bars (clean knife blade between cuts to contain crumb mess).

To decorate:

1. Gently melt the chocolate and brush the bottom of each bar, then place on parchment or silpat liner.  

2. Pipe or drizzle remaining chocolate over the top of the bars.

3.  Refrigerate for a few minutes until chocolate firms.

Red Velvet Chocolate Ganache Cake

I was going through some old photos and came across this cake that I never got around to posting.  Great anytime of year, but especially appropriate for Christmas or Valentine’s Day. Enjoy!

Red Velvet Chocolate Ganache Cake

makes one double layer 8 or 9-inch cake

Printable Recipe

Ingredients

For the cake:

• 347g granulated sugar (12 1/4 ounces)

• 200g unsalted butter, softened (7 ounces, or 14 tablespoons)

• 312g all-purpose flour (11 ounces)

• 5g baking powder (1 teaspoon)

• 5g salt (1 1/2 teaspoons)

• 7g Dutch-processed cocoa, sifted (3 1/2 teaspoons)

• 210g buttermilk (7 1/2 ounces)

• 125g egg yolks (4 1/2 ounces)

• 10g pure vanilla extract (2 teaspoons)

• 60g red liquid food coloring (2 ounces or 4 tablespoons)

• 5g white distilled vinegar (1 teaspoon)

• 30g canola oil (2 tablespoons)

For the ganache:

• 800g heavy cream (3 1/4 cups)

• 800g bittersweet chocolate, chopped fine (1 3/4 pounds)

• pinch of salt

Directions

To make the ganache (do this at least 4-5 hours before assembling the cake):

1. Place the chopped chocolate in a large glass or stainless steel bowl; set aside.

2. In a medium heavy-bottomed sauce pan over med-high heat, heat the cream and salt until it the mixture starts to bubble around the edges of the pan.

3. Immediately pour over the chopped chocolate and whisk or stir gently to incorporate the two ingredients together (avoid using a wooden spoon which can trap moisture and cause the chocolate to seize). I like to pass the mixture through a fine sieve to be sure no lumps remain, but you don't have to be that particular. If you plan to assemble the cake tomorrow, drape a clean kitchen towel (not plastic wrap or foil) over the bowl and allow it to sit undisturbed on the counter until needed (it will thicken to the perfect spreading consistency overnight). If you plan to assemble the cake on the same day, transfer the ganache to a shallow sheet pan which will speed up the cooling process, stirring every so often to aid crystallization.

To make the cake:

1. Preheat oven to 350F and prepare two 8 or 9-inch round cake pans with flour/oil baking spray and line bottom of pans with parchment; wrap pans with insulated cake strips (not necessary, but will eliminate domed layers).

2. In a large bowl, combine the flour, baking powder, salt, and sifted cocoa powder; whisk to combine and set aside.

3. In another bowl, combine the buttermilk, egg yolks, vanilla, food coloring, vinegar, and canola oil; set aside.

4. In the bowl of a stand mixer fitted with the paddle attachment or Beater Blade, cream butter and sugar together until the color turns from yellow to cream.

5. Turn the mixer off and add 1/3 of the flour mixture; mix on low until combined.

6. Turn the mixer off and add 1/2 of the buttermilk mixture; mix on low until combined.

7. Repeat by adding 1/3 of the flour mixture, the remaining 1/2 buttermilk mixture, and finally the remaining 1/3 flour mixture.

8. Increase speed to medium and beat for 2 minutes.

9. Evenly distribute among the 2 prepared cake pans.

10. Place in the center preheated oven and bake for 25-30 minutes, or until the cake surface springs back when pressed and a toothpick poked in the center of the cake comes out clean (a few crumbs are okay).

11. Remove from oven when done and cool for 5-10 minutes before unmolding onto a rack to cool completely.

12. Fill and frost with prepared ganache. Serve chilled or at room temperature - we like it chilled.

Notes

• For even cake layers - wrap your cake pans with damp insulated baking strips - no more domed cakes!!

• To make the swirl design - place the cake on a turntable. While turning the cake, use the tip of a large offset spatula and start in the center, then pull towards the outside of the cake.

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