Come do a baking experiment with me! In this video, we try making a five layer cookie bar we saw on Instagram from Fitwaffle Kitchen! This one is great for people who are a little nervous about baking as you can use pre-made ingredients and practice layering.
Ready to give it a try? Great! You’ll need a batch of cookie dough (made from scratch or bought premade) – can be sugar cookie, chocolate chip, or other , a jar of Nutella, a jar of Biscoff cookie butter, a baking pan, non-stick spray or parchment paper, and something to spread with (butter knife, spoon, rubber spatula, offset spatula). That’s it! At Casual Confections, there are very few fails, lots of accidental successes, and plenty of tasty tasty mistakes. Let’s do this!
5 Layer Cookie Bar – Fitwaffle Kitchen 1 batch of cookie dough 1 jar of Nutella 1 jar of Biscoff cookie butter
Preheat oven to 350ºF
Spray 8×8 baking pan with non-stick spray or cover with parchment paper. Press down enough cookie dough to cover the bottom of the pan. Spread a layer of Nutella over the top of the cookie layer. Press a second layer of cookie dough on top of the Nutella. Spread a layer of Biscoff cookie butter over the cookie dough. Then add the rest of the dough on top of the cookie butter. If it does not cover edge to edge, it is ok.
Bake for 30-40 mins on a middle rack. If your top layer is browning too fast, place a piece of foil loosely over the top. Remove from oven and let cool in the pan. Cooling may take a while as the bars are thick. Leave out to cool at room temperature or place in the fridge. Once cooled, run a knife or spatula around the edges to loosen it up. Flip bars onto a cutting board. Slice and serve.
Pi Day is coming up and I have a small-portion dessert to help us celebrate! Gather these ingredients and tools and get ready to bake up a tasty treat! Video link for bake-along will be posted later this week.
Copycat Recipe Chili’s Paradise Pie
Ingredients: 3 Tbsp butter 1/3 cup graham cracker crumbs 1/4 cup + 3 Tbsp granulated sugar 2/3 cup semi-sweet chocolate chips (separated into 2 1/3 cups) 1/2 cup flour 3/4 tsp baking powder 1/3 cup milk 1 Tbsp canola or vegetable oil 1 tsp vanilla extract 1/4 cup shredded coconut 1/4 cup chopped walnuts
Optional toppings: Vanilla ice cream Hot fudge Caramel sauce 1/4 cup chopped or crushed walnuts
Notes: I left out the salt (personal choice) and nuts (better visuals for the trials I selected) for my experiments.
Determine what trials you’re going to run. For example, if you’re going to test how different amounts of flour change your cookies, then you won’t want to add the full amount of flour right away. Planning ahead will help you determine how you will modify the recipe.
I had a control and three changes: baking powder instead of baking soda, no baking soda or baking powder, and too much sugar.
Prepare labels that you can attach to your bowls and your cookie sheet so that you can keep track of your batches.
I broke my experiments out using two batches of cookies for a quick and easy breakdown but you can break down a single batch.
2 ¼ cups of flour split into two is 1 cup and 2 Tbsp of flour
1 tsp of baking soda split into two is ½ tsp of baking soda
I had four bowls of dry ingredients:
1 cup and 2 Tbsp of flour + ½ tsp of baking soda (control)
1 cup and 2 Tbsp of flour + ½ tsp of baking soda (too much sugar)
1 cup and 2 Tbsp of flour + ½ tsp of baking powder (baking powder instead of baking soda)
1 cup and 2 Tbsp of flour (no baking soda or baking powder)
I added the butter, sugars, vanilla extract, and eggs as instructed. I then separated out the wet dough into even batches, one part for each bowl of dry ingredients. One section of wet dough was kept in the mixer and had another 1/4 cup of granulated sugar added to it before moving on. (too much sugar)
Slowly add one bowl of dry ingredients to one bowl of wet ingredients. Once the two bowls are combined, mix in the chocolate chips and, if using them, nuts.
Section your cookie sheet(s) and be sure to label them so you can track which recipe baked up in which way. Scoop your dough onto the cookie sheet. Try to keep the size of the dough balls as similar in size as possible for a better comparison of how they baked up.
Science notebook: record what you notice during the experiment
Do your dry ingredients look different from each other once combined?
Do your wet ingredients look different from each other once mixed?
When your wet and dry ingredients are combined, do your doughs look different? What is the texture of each dough?
When you scooped out the dough, did your dough change texture?
What did each cookie look like before it was baked?
What did each cookie look like after it was baked? (please wait for cookies to cool to room temperature before examining with touch and taste)
Mouth-feel (how it feels in your mouth while eating)
Why other experiments can you try based on your results? What do you think will happen based on what you saw in these trials?
Why did the changes happen? Investigate the chemistry of how ingredients combine and react to different conditions.
Preheat oven to 375F.
Combine the flour, baking soda, and salt in a small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon (I use a 1 ½ Tbsp sized ice cream scoop) onto ungreased baking sheets.
Bake for 9 to 11 minutes (start at 9 mins and then increase time if needed in small increments) or until golden brown (the golden-brown color may not be achieved depending on the trial you’re running. Be sure to run all trials at the same temperature and time). Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
The combination of COVID-19 and pregnancy has kept me out of the bakery since March 2020. Now that the baby is here, it’s time to pivot to keep this baking train going while we work together to get some control over the spread of COVID-19.
This morning, Casual Confections’s channel went live on YouTube! The videos will evolve as time goes on and I play with style and approach. The first four videos are part of a series titled Nibbles of Knowledge. These are very short videos providing tidbits for baking. The channel will also include videos of baking experiments whose recipes will later be posted to the blog, some longer form videos that expand on the Nibbles, and more!
Be sure to subscribe and set notifications so you don’t miss a video. I look forward to you baking along with me!