Individually I like all the ingredients in this recipe, but I wasn't wowed by the finished product. I found it too moist and wet, especially after the second day. I loved the glaze (it tasted just like pralines), but I think a maple cream cheese frosting (pictured above) would have been a better match with the spices.
Do I sound negative?
I don't mean to be discouraging, a lot of people love these bars, but I just like 'cakier' baked goods. If I tried it again, I would add more flour to the batter, include a crisp shortbread crust, and pair it with a maple cream cheese frosting. I guess I would also have to come up with a new name, because if I made all those changes they wouldn't be Dorie's Applesauce Spice Bars anymore. :)
Here are the apples, raisins and pecans waiting patiently for their dip in the batter.
The dry stuff...
Everything all mixed together...
Just out of the oven. I cut the recipe in half, and baked it in a 8" x 8" pan.
Cooking the glaze.
On the TWD website a lot of people mentioned that there was not enough glaze so I cooked twice as much (yum). They also mentioned that the glaze was thin and runny, so I cooked the syrup an extra 2 minutes. I may have gone overboard the cooking, because my glaze was a little brittle after it cooled.
The finished Applesauce Spice Bars with Brown Sugar Glzae.
No comments:
Post a Comment