3/28/2023 0 Comments Ulysses press![]() ![]() Spray a 9 x 9-inch pan with cooking spray or line with foil and spray with cooking spray for easy cleanup.Ģ. ![]() ![]() I hope it brings back memories of all your rocky road days like it does for me!ġ⁄2 cup (1 stick) unsalted butter, softenedġ (11.5-ounce) bag semisweet or milk chocolate chipsġ. My love of the ice cream inspired these bars: a rich chocolate cookie bar topped with a rocky road candy that tastes like fudge. ![]() I’d pick out the almonds and marshmallows to save for last, because they were the best part. It was one of my mom’s favorite flavors, so it was always in the freezer. I’ll never forget eating rocky road ice cream when I was young. I made these bars and thoroughly enjoyed them. Ulysses Press has given me permission to share the recipe and the book’s photograph for Rocky Road Cookie Fudge Bars along with my review of this cookbook. Payday Candy Corn Rice Krispies Treats from “Dessert Mash-Ups Cookbook by Dorothy Kern I would make them again, with or without the candy corn. I also tested freezing them and found they freeze well, too. I made them for Halloween treats and they were a hit. The twist on these perennial favorites is the addition of just a small amount of peanut butter, some peanuts, and the candy corn. Both recipes turned out well for me with no issues and both were tasty and are ones I would repeat. I selected two: Payday Candy Corn Rice Krispies Treats (pp 134-135), and Rocky Road Cookie Fudge Bars (pp. So, while a book might be lovely to look at and to leaf through, the real test comes when you make some recipes out of the book. There is also a useful alphabetized index at the back of the book. At the beginning of each chapter, there is a page that lists all the recipes in that category along with their page numbers. The book is well organized and categorized into eight chapters: Breakfast but Better Candy Concoctions Cookies, Brownies, and Bars Together at Last Pie Surprise Cake & Cupcake Creations New Takes on Cheesecake Double Dips and Holiday Mash-ups. I found the structure, content, and layout of this book well thought out with the reader in mind. Of note, all food photographs in the book are the work of the author, herself. The photographs are stunning and of high quality, making each recipe enticing to make. The other bonus with this book is that each recipe is accompanied by a full-page color photograph of the finished product so you know the goal you are aiming for when making a recipe. One of the things I most appreciated about the book is that, while it sometimes combines different ingredients in a recipe or “mashes” them up into something entirely different than you might think of (ever hear of lemon meringue pie fudge!), the recipes do not call for unusual ingredients that would be difficult to find. The directions are easy to understand, even for those less experienced with baking. Where there is more than one component to a recipe (e.g., a cake, streusel, and icing), each set of ingredients is listed separately along with individual sets of directions which makes preparation easier. Step-by-step clear directions call for the ingredients in the order in which they appear on the ingredients list found on the right-hand side of each page and each recipe provides the yield along with the preparation and baking times. Each recipe is introduced by a short paragraph that either comments about the recipe’s ingredients or gives the author’s personal story about, or connection to, the recipe. The book features over 50 recipes that are well laid out. Including this type of information in the cookbook would be motivating I believe for those, perhaps less confident in candy making, to try the candy recipes in Kern’s book. While candy making can be daunting for some, Kern takes away the trepidation by providing handy tips on candy dipping that both the novice and a more experienced candy maker would find useful. Additionally, the author also gives useful ingredient tips and suggestions along with storage and freezing tips. For example, there is a great section at the front of the book that provides a list of common pans any kitchen should have along with a list of useful gadgets and appliances. It’s actually a teaching book that is sure to be a good reference tool for bakers, particularly those less experienced in the realm of baking. I found this a delightful cookbook, all about desserts (what’s not to love about that speciality!). Kern is the blogger behind “Crazy for Crust” food blog and Dessert Mash-Ups is her first cookbook. Ulysses Press has offered me the opportunity to conduct a review of Dorothy Kern’s cookbook, Dessert Mash-Ups. ![]()
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