1 tablespoon frozen orange juice concentrate, thawed
1 tablespoon finely grated orange peel
1 teaspoon fresh lemon juice
1 teaspoon finely grated lemon peel
½ teaspoon vanilla extract
2 tablespoons (¼ stick) unsalted butter, cut into 2 pieces
2 ounces Philadelphia-brand cream cheese, cut into 2 pieces
4 ounces high-quality white chocolate (such as Lindt or Perugina), finely chopped
1 cup sifted unbleached all purpose flour (sifted, then measured)
½ teaspoon salt
½ teaspoon ground ginger
2 extra-large eggs, room temperature
⅔ cup sugar
4 ounces high-quality white chocolate (such as Lindt or Perugina), very coarsely chopped
Glaze
⅔ cup powdered sugar
2¼ teaspoons Grand Marnier or other orange liqueur
2¼ teaspoons frozen orange juice concentrate, thawed
BROWNIES: Position rack in center of oven and preheat to 350°F. Butter sides of 9×9×2-inch metal baking pan. Fold 18×12-inch piece of aluminum foil in half crosswise. Line pan with foil, leaving overhang on 2 sides. Butter foil. Dust pan and foil with flour; tap out excess.
Mix apricots, Grand Marnier, orange juice concentrate, orange peel, lemon juice, lemon peel, and vanilla in medium bowl. Melt butter and cream cheese in heavy small saucepan over low heat, stirring constantly. Remove from heat. Add finely chopped white chocolate and let stand 5 minutes. Stir gently to combine. Cool.
Sift flour, salt, and ginger into small bowl. Whisk eggs and sugar in large bowl until thickened, about 1 minute. Whisk in cream cheese mixture. Fold in apricot mixture and coarsely chopped white chocolate. Fold in dry ingredients. Spread batter in prepared pan. Bake until tester inserted into center comes out clean, about 25 minutes. Transfer pan to rack and cool.
GLAZE: Mix all ingredients in small bowl. Spread glaze evenly over brownies. Let stand until glaze sets, about 20 minutes. Using foil as aid, lift brownies from pan. Fold down foil sides. Cut into squares.
DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.Presentation Tip: Top It OffFor another pretty presentation, drizzle the glaze over the brownies and sprinkle with chopped dried apricots or chopped crystallized ginger (or both).
Healthy doses of lemon juice and lemon peel give these bars their extra-tangy flavor. To get the most juice out of the lemons (or any other citrus), firmly roll room-temperature fruit along the countertop with your palm before squeezing. Makes 32
CrustNonstick canola oil spray
1½ cups unbleached all purpose flour
½ cup powdered sugar
⅛ teaspoon salt
¾ cup (1½ sticks) chilled unsalted butter, cut into ½-inch cubes
1 teaspoon vanilla extract
Filling
2½ cups sugar
6 large eggs, room temperature
1 cup strained fresh lemon juice
3 tablespoons unbleached all purpose flour
2½ tablespoons finely grated lemon peel
Powdered sugar
CRUST: Position rack in center of oven and preheat to 350°F. Line 9×9×2-inch metal baking pan with aluminum foil, leaving 1-inch overhang on 2 sides of pan. Spray with nonstick spray. Blend flour, sugar, and salt in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Add vanilla and process until dough begins to come together. Press dough evenly onto bottom of prepared pan. Bake crust until golden brown, about 26 minutes.
FILLING: Whisk sugar and eggs in large bowl to blend. Whisk in lemon juice, then flour. Strain into another bowl. Mix in lemon peel.
Reduce oven temperature to 325°F. Pour filling over hot crust. Bake until sides are set and filling no longer moves in center when pan is shaken, about 35 minutes. Cool on rack. Cover and chill at least 4 hours or overnight.
Using foil as aid, lift dessert from pan. Fold down foil sides. Cut into 16 squares. Cut each square diagonally in half, forming triangle. Sift powdered sugar over.
DO AHEAD: Can be made 1 day ahead. Refrigerate in airtight containers.
Raising the BarTransform the humble bar cookie into a dramatic dessert.INFINITE SUNDAES: Top warm bar cookies with scoops of ice cream, chocolate or caramel sauce, dollops of whipped cream, and sprinklings of chopped salted peanuts.BROWNIE BITES: Slice a pan of chocolate brownies into ½-inch cubes. Using a toothpick, dip each brownie bite into melted dark or white chocolate. While the chocolate is still wet, dip into chopped nuts, sprinkles, or crushed cookie crumbs. Place the brownie bites on a rimmed baking sheet lined with aluminum foil and chill until the chocolate sets.THE LAYERED LOOK: Make a parfait by layering chopped brownies or bar cookies with lightly sweetened whipped cream and fresh berries. Use a medium-size clear bowl or arrange in small clear glasses to make individual servings.CHOP SHOP: Dice cookies and sprinkle them over ice cream.BAKED ALASKAS: Top bar cookies with scoops of ice cream and freeze until firm (up to 2 days ahead). Place the cookie-ice cream combos on a foil-lined baking sheet. Make a simple meringue (see the baked Alaska recipes on pages 521-24) and swirl it over the combos, leaving about ¼ inch of space between the bottom of the meringue and the baking sheet. Bake in a 500°F oven until the meringue browns in spots (no more than 5 minutes), or use a kitchen torch to brown the meringues.
The buttery coconut crust tempers the tang of the lemony filling in these delicious bars. For a tropical twist, substitute fresh lime juice and lime peel for the lemon in the filling. Makes 16
Crust
1 cup unbleached all purpose flour
¼ cup sugar
¼ teaspoon salt
¾ cup sweetened flaked coconut, toasted, cooled
6 tablespoons (¾ stick) chilled unsalted butter, cut into
½-inch cubes
Filling
¾ cup sugar
2 large eggs
¼ cup fresh lemon juice
1 tablespoon finely grated lemon peel
1 teaspoon unbleached all purpose flour
½ teaspoon baking powderPinch of salt
¼ cup powdered sugar
CRUST: Preheat oven to 350°F. Line 8×8×2-inch metal baking pan with aluminum foil, leaving overhang on 2 sides of pan. Butter foil. Blend flour, sugar, and salt in processor. Add coconut and butter; process until mixture resembles fine meal and begins to clump together. Gather dough into ball. Press dough evenly over bottom of prepared pan. Bake crust until golden at edges, about 25 minutes.
FILLING: Meanwhile, combine sugar, eggs, lemon juice, lemon peel, flour, baking powder, and salt in processor. Blend filling until smooth.
Remove crust from oven. Pour filling evenly over hot crust. Return to oven and bake until filling begins to brown at edges and is just set and springy to touch in center, about 30 minutes. Transfer pan to rack; cool lemon bars completely.