Bake Group: Dessert Bar

I’ve mentioned my wonderful friends before…and I think one of the funnest things we do together is our bake group.  It all started because we got a wonderful cookbook from Harry & Davids – and my genius friend though it would be fun to have all of us try a recipe from it – so we could tell which recipes were fabulous – and which ones were not so great – or too much hassle.  And the bake group was born.  Sometimes we choose a recipe book to sample, sometimes we choose a theme (like Halloween goodies)  This time…a dessert bar theme.  It was WONDERFUL!  So many fun recipes!  Here we go:


Raspberry Lemon Squares

They were my favorite.  I’m kind of a sucker for anything with raspberry or lemon – and together – well…perfection.

She got the recipe HERE.

Her tip:  When cutting the bars – use a hot knife to slice and it will cut through like butter.



Pastry Cream & Fresh Fruit Tart

Very Delicious!  The recipe was from the Miette: Recipes from San Francisco’s Most Charming Pastry Shop

(we did one bake group with this cookbook and we all want another.  EVERYTHING was delicious!!)  This Blog had the recipe – but I really recommend just getting the whole book!

Her tip:  Make it for a small group – because the recipe is involved and you don’t get many.



Mini Lemon Coconut Cheesecake

Very good!!  You can get the recipe HERE.

Her tip: she bought a mini cheesecake pan.  She recommends Norpro 3919 Mini Cheesecake Pan  The bottoms pop out like a tart pan making it easy to remove the cheesecakes. I think I need one in my life!



Banana Cream Pie Bites

These were delicious!  However – they did not hold together well.  You can get the recipe HERE.

Her tip:  Maybe use less milk than the recipe calls for (or some cornstarch) so you get a firmer pudding.  Apparantly – they like to slide right off of the banana. :0)



Coconut Lemon Curd Cake

This was mine.  I apologize for the horrible picture – and for some reason, I only took ONE! (I never do that!)

These were delicious.  I had to alter the recipe just a bit to make them dessert bar friendly.  I followed THIS RECIPE, but instead of putting the batter in the 2 rounds – I spread it onto a rimmed baking sheet lined with parchment and baked it for 25 minutes @ 350.  Then – using the Wilton Brownie Duo Cutter Mini Oval I cut out the pieces.  Doing it this way makes 48 mini cakes.  I just cut each rectangle in half and layered the lemon curd, then frosting, then coconut first in the center – then added the top back on, and repeated the layering on the top.  I sprinkled the top of the coconut with some edible baking glitter & garnished with a small lemon wedge.

My tip:  They were DELICIOUS when I made the first one and sampled it!  But- cutting them so far in advance dried out the cake a bit- so cut and layer as late as you can.



Petit Fours

These scare me.  They were delicious – but how do you get them to look so perfect??

Here is her recipe:

1 C butter                                                                1 egg

1/4 C. sour cream                                                1 tsp. almond extract

1/2 tsp. salt                                                           1 C. water

1 1/2 C. flour                                                         1 1/2 C. sugar

In large saucepan, bring butter and water to a boil.  Remove from heat.  Stir in flour, sugar, eggs, sour cream, extract and salt until smooth.  pour into a greased 15x10x1 pan.  Bake @ 375 for 20 mins or until golden brown.  Once cooled, level the cake and freeze. (Easier to frost a frozen cake) Frost the cake and cut the sheet in half.  Place the layers on top of eachother and cut into squares.  Place squares on a rack over a cookie sheet & cover with white chocolate or almond bark.

She sprinkled on some edible baking glitter, too. :0)

Her Tip: When coloring white chocolate or almond bark, use candy coloring – NOT regular food coloring to avoid clumps.  GENIUS!

I hope you will try some of your own…or even better: start a bake group of your own!!

7 thoughts on “Bake Group: Dessert Bar

  1. Hey, I’m so glad you enjoyed my Coconut Cake with Lemon Curd recipe! Thank you for sharing it with your readers and I like your little variation…fun idea to make it in the cookie sheet Texas sheet cake style. What a delicious party it must’ve been!

  2. Oh so much fun! Thanks for the recap here and for the lovely pictures I love having them all together. Now if we could just figure out how to no get sick after eating all that goodness!

  3. One more tip that is VERY important on the raspberry lemon squares is to COOL THEM COMPLETELY on counter before putting in fridge & then its best to keep in fridge for more than two hours. I put them in the fridge OVERNIGHT for the bake swap. I rushed them for mothers day & it was a messy mess. Also, I cut a heart out of cardstock & used it as a disposable stencil & heavily sprinkled powdered sugar on top.

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