Bon Appetit Desserts (169 page)

2 tablespoons Grand Marnier or other orange liqueur

1 tablespoon frozen orange juice concentrate, thawed

1 tablespoon finely grated orange peel

1 teaspoon fresh lemon juice

1 teaspoon finely grated lemon peel

½ teaspoon vanilla extract

2 tablespoons (¼ stick) unsalted butter, cut into 2 pieces

2 ounces Philadelphia-brand cream cheese, cut into 2 pieces

4 ounces high-quality white chocolate (such as Lindt or Perugina), finely chopped

1 cup sifted unbleached all purpose flour (sifted, then measured)

½ teaspoon salt

½ teaspoon ground ginger

2 extra-large eggs, room temperature

⅔ cup sugar

4 ounces high-quality white chocolate (such as Lindt or Perugina), very coarsely chopped

⅔ cup powdered sugar

2¼ teaspoons Grand Marnier or other orange liqueur

2¼ teaspoons frozen orange juice concentrate, thawed

BROWNIES
: Position rack in center of oven and preheat to 350°F. Butter sides of 9×9×2-inch metal baking pan. Fold 18×12-inch piece of aluminum foil in half crosswise. Line pan with foil, leaving overhang on 2 sides. Butter foil. Dust pan and foil with flour; tap out excess.

Mix apricots, Grand Marnier, orange juice concentrate, orange peel, lemon juice, lemon peel, and vanilla in medium bowl. Melt butter and cream cheese in heavy small saucepan over low heat, stirring constantly. Remove from heat. Add finely chopped white chocolate and let stand 5 minutes. Stir gently to combine. Cool.

Sift flour, salt, and ginger into small bowl. Whisk eggs and sugar in large bowl until thickened, about 1 minute. Whisk in cream cheese mixture. Fold in apricot mixture and coarsely chopped white chocolate. Fold in dry ingredients. Spread batter in prepared pan. Bake until tester inserted into center comes out clean, about 25 minutes. Transfer pan to rack and cool.

GLAZE
: Mix all ingredients in small bowl. Spread glaze evenly over brownies. Let stand until glaze sets, about 20 minutes. Using foil as aid, lift brownies from pan. Fold down foil sides. Cut into squares.

DO AHEAD
:
Can be made 1 day ahead. Store airtight at room temperature.

Double-Lemon Bars

Healthy doses of lemon juice and lemon peel give these bars their extra-tangy flavor. To get the most juice out of the lemons (or any other citrus), firmly roll room-temperature fruit along the countertop with your palm before squeezing.
Makes 32

Nonstick canola oil spray

1½ cups unbleached all purpose flour

½ cup powdered sugar

⅛ teaspoon salt

¾ cup (1½ sticks) chilled unsalted butter, cut into ½-inch cubes

1 teaspoon vanilla extract

2½ cups sugar

6 large eggs, room temperature

1 cup strained fresh lemon juice

3 tablespoons unbleached all purpose flour

2½ tablespoons finely grated lemon peel

Powdered sugar

CRUST
: Position rack in center of oven and preheat to 350°F. Line 9×9×2-inch metal baking pan with aluminum foil, leaving 1-inch overhang on 2 sides of pan. Spray with nonstick spray. Blend flour, sugar, and salt in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Add vanilla and process until dough begins to come together. Press dough evenly onto bottom of prepared pan. Bake crust until golden brown, about 26 minutes.

FILLING
: Whisk sugar and eggs in large bowl to blend. Whisk in lemon juice, then flour. Strain into another bowl. Mix in lemon peel.

Reduce oven temperature to 325°F. Pour filling over hot crust. Bake until sides are set and filling no longer moves in center when pan is shaken, about 35 minutes. Cool on rack. Cover and chill at least 4 hours or overnight.

Using foil as aid, lift dessert from pan. Fold down foil sides. Cut into 16 squares. Cut each square diagonally in half, forming triangle. Sift powdered sugar over.

DO AHEAD
:
Can be made 1 day ahead. Refrigerate in airtight containers.

Lemon-Coconut Bars

The buttery coconut crust tempers the tang of the lemony filling in these delicious bars. For a tropical twist, substitute fresh lime juice and lime peel for the lemon in the filling.
Makes 16

1 cup unbleached all purpose flour

¼ cup sugar

¼ teaspoon salt

¾ cup sweetened flaked coconut, toasted, cooled

6 tablespoons (¾ stick) chilled unsalted butter, cut into

½-inch cubes

¾ cup sugar

2 large eggs

¼ cup fresh lemon juice

1 tablespoon finely grated lemon peel

1 teaspoon unbleached all purpose flour

½ teaspoon baking powder

Pinch of salt

¼ cup powdered sugar

CRUST
: Preheat oven to 350°F. Line 8×8×2-inch metal baking pan with aluminum foil, leaving overhang on 2 sides of pan. Butter foil. Blend flour, sugar, and salt in processor. Add coconut and butter; process until mixture resembles fine meal and begins to clump together. Gather dough into ball. Press dough evenly over bottom of prepared pan. Bake crust until golden at edges, about 25 minutes.

FILLING
: Meanwhile, combine sugar, eggs, lemon juice, lemon peel, flour, baking powder, and salt in processor. Blend filling until smooth.

Remove crust from oven. Pour filling evenly over hot crust. Return to oven and bake until filling begins to brown at edges and is just set and springy to touch in center, about 30 minutes. Transfer pan to rack; cool lemon bars completely.

Using foil as aid, transfer lemon bars to work surface. Fold down foil sides. Cut into bars. Sift powdered sugar over.

DO AHEAD
:
Can be made 5 days ahead. Refrigerate lemon bars in single layer in airtight containers.

White Chocolate and Lime Cheesecake Bars

Here’s a no-bake bar cookie that’s just perfect for a summer barbecue. Chocolate curls are an easy way to dress up your desserts and impress guests—just soften a chocolate bar briefly on low power in the microwave, then run a vegetable peeler along one long side.
Makes 9

7 ounces high-quality white chocolate (such as Lindt or Perugina), chopped

27 chocolate sandwich cookies (about 11 ounces)

½ cup chilled heavy whipping cream

1 8-ounce package Philadelphia-brand cream cheese, room temperature

3 tablespoons sugar

3 tablespoons fresh lime juice

1 tablespoon finely grated lime peel

Lime slices or lime twists

White chocolate curls (optional)

Line 8×8×2-inch metal baking pan with aluminum foil, leaving overhang on all sides. Stir chopped white chocolate in medium metal bowl set over saucepan of barely simmering water until melted and smooth. Remove bowl from over water. Finely grind cookies in processor. Add 2 tablespoons melted white chocolate and blend until mixture clumps together. Firmly press mixture onto bottom of prepared pan. Chill while making filling.

Beat cream in medium bowl until peaks form. Beat cream cheese, sugar, lime juice, and lime peel in large bowl until smooth. Beat in remaining melted white chocolate. Fold in whipped cream in 2 additions; spread over prepared crust. Chill until filling is slightly firm, at least 2 hours. Using foil as aid, lift cheesecake from pan. Fold down foil sides. Cut into bars. Garnish with lime slices or twists and white chocolate curls, if desired.

Apricot-Walnut Bars

Crisp shortbread crust topped with a moist apricot cake makes a delicious dessert, but these bars would also be terrific as a breakfast or brunch treat.
Makes 1½ dozen