Bready or Not Original: Date Sugar Chocolate Chip Bars
I bought a bag of date sugar for a recipe and then had to figure out what else to make to use up the bag. Cue my experimentation with cookies, which then led to a superior version: these Date Sugar Chocolate Chip Bars.
The date sugar I used was very light and powdery in texture. It tastes sweet in a different way than other sugars, and tends to create a dense texture, kind of like brown sugar. I didn’t get any aftertaste from it.
My husband took my experiments to work, and people gobbled them up. These bars taste different, yes, but are also still delicious, and so people still ate them even though they didn’t know what made them strange.
Bready or Not Original: Date Sugar Chocolate Chip Bars
Equipment
- plastic wrap
- 8×8 or 9×9 pan
- aluminum foil
- nonstick spray
Ingredients
- 1/2 cup unsalted butter (1 stick) room temperature
- 3/4 cup date sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup semisweet chocolate chips
- 1/2 cup chopped dates
Instructions
- Cream together the butter and date sugar. Add the egg and vanilla. Scrape the bottom of the bowl to incorporate everything.
- In another bowl, combine flour, baking soda, baking powder and salt.
- Slowly add the dry ingredients to the wet, mixing until no white streaks remain. Fold in chocolate chips and date pieces.
- Wrap the dough in plastic wrap and place in fridge to chill for at least 8 hours, overnight, or a few days. Alternatively, it can also be frozen and then thawed in the fridge.
- When it’s baking time, line an 8×8 or 9×9 pan with foil. Apply nonstick spray or coat with soft butter. Preheat oven at 325 degrees.
- The cold dough will be quite stiff. Leave at room temperature for 20-30 minutes, then break into pieces to press into prepared pan, forming a thick, even layer.
- Bake for 20-25 minutes, until the middle passes the toothpick test.
- Let cool completely. Use foil to lift contents onto a cutting board. Slice into bars. Store in a sealed container at room temperature.
OM NOM NOM!
Chicken Soup for the Soul: Celebrating the Spirit of America is out today!
A very personal story of mine has been reprinted in a new Chicken Soup for the Soul collection, out today. Celebrating the Spirit of America begins with my piece “I Pledge Allegiance.” It’s a story about my relationship with my grandpa–a World War II veteran–and how after I lost him when I was 11, I still carried with me his deep love for this country.
This story was first published in another Chicken Soup book over a decade ago.
I am of the firm belief that we must maintain hope in America and all it can be, no matter the darkness of the present moment. In the words of the publisher: “No politics. Just what unites, not what divides us.”
You can find this new release wherever books are sold, and specifically at Sam’s Club, Walmart, and Barnes & Noble.
New Book Announcement: A MANOR BEYOND THE MIST
I’m thrilled to announce I’ll have another book out late next year. A Manor Beyond the Mist is a stand-alone cozy fantasy featuring an American photographer and her beloved sentient plant. They are drawn into odd magical shenanigans, and need to figure out why.
Bready or Not Original: Bourbon Walnuts
Making homemade Bourbon Walnuts is pretty easy, and is a lot more cost-effective than buying them from a store!
You don’t need fancy bourbon for this recipe. Basic is fine. The bourbon adds a wonderful refreshing flavor. I know I’ll likely be asked if it can be omitted from the recipe, too. The answer: probably? The walnuts will still likely taste fine, but the lower amount of liquid will mean it cooks faster, so keep a close eye on things and reduce cook time as appropriate.
I doubt I will surprise anyone when I say that I enjoy candied nuts like this alongside cheese and other accompaniments. That said, these walnuts are versatile. Use them in a salad, or on ice cream, or as a snack for a road trip or during a work day.
Bready or Not Original: Bourbon Walnuts
Equipment
- rimmed baking pans
- aluminum foil
- medium pot
Ingredients
- 2 cups whole walnuts
- 1/2 cup brown sugar packed
- 3 Tablespoons bourbon
- 2 Tablespoons water
- 3 Tablespoons unsalted butter
- 1/4 teaspoon ground cinnamon
- sprinkle cloves
- sprinkle kosher salt
Instructions
- Preheat oven at 350 degrees. Line a rimmed baking pan with aluminum foil.
- Place all ingredients in a medium pot. Stirring all the while, bring to a boil. Immediately reduce heat to cook at a simmer for 5 to 10 minutes, until mixture has thickened to coat the walnuts.
- Spread the nuts evenly on the prepared baking pan. Bake for about 15 minutes, until the coating is quite thick.
- Transfer to another rimmed baking pan or plate that is heat-resistant, and use a spatula to stir and toss the walnuts for a couple minutes to break apart any large clumps and start the cooling process.
- Enjoy eating as soon as they are cool enough to handle. Let cool completely before placing in a sealed container at room temperature. Walnuts will keep for several weeks.
- Enjoy eaten straight, with cheese, in salads, on ice cream, or in various other ways.
