Let’s talk about baking, because if there’s one thing I’ve learned, it’s that baking is both an art and a science. On one hand, you’ve got to get the measurements just right—like a chemist in a lab coat—but on the other, it’s all about creativity. Think of it as painting with flavors, textures, and aromas. And when it comes to combining those elements in a way that’s both unique and irresistible, there’s no one better than pastry chef and cookbook author Paola Velez. Her latest cookbook, Bodega Bakes, is a treasure trove of recipes that blend her classical training with a love for American classics, but with a distinct twist from the Bronx and the Caribbean islands. It’s a collection of flavors you won’t find anywhere else, and trust me, these recipes are worth every calorie. So, let’s dive in!
Carrot Cake Bars: A Chewy, Crunchy Delight That Serves 18
When it comes to carrot cake, we’re not just talking about a slice of ordinary sweetness. These carrot cake bars are packed with flavor, texture, and a hint of spice that will leave you craving more. Each bite is a delightful combination of chewy, crunchy, and moist goodness. So, gather your ingredients and let’s get baking!
Here’s what you’ll need:
1 large egg
1⁄4 cup sugar
1 cup brown sugar
1⁄2 cup unsalted butter, melted
1 tsp. vanilla
1 tsp. dark rum
8 carrots, chopped and pureed
1⁄2 cup dark raisins
3⁄4 cup flour
2 tsp. cinnamon
1 tsp. kosher salt
1 tsp. nutmeg
1 tsp. ginger
3⁄4 tsp. baking powder
1⁄2 tsp. chili powder
1⁄8 tsp. mace
1 1⁄2 cups popped rice cereal
1 cup chopped walnuts
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Now, let’s break it down step by step:
1. Preheat your oven to 350°F. Line a 9 by 13″ baking pan with parchment paper. In a mixing bowl, whisk together the egg, sugar, and brown sugar. Add the melted butter, vanilla, and dark rum, and mix until smooth. Fold in 1 1⁄2 cups of carrot puree and the dark raisins.
2. In a separate bowl, whisk together the flour, cinnamon, kosher salt, nutmeg, ginger, baking powder, chili powder, and mace. Gradually add the dry ingredients to the wet ingredients, mixing until fully combined.
3. Pour the batter into the prepared pan. Place dollops of cream cheese swirl* on top, then sprinkle with popped rice cereal and chopped walnuts. Bake for 25 to 30 minutes, or until the bars are golden brown and set.
*For the cream cheese swirl: In a stand mixer, beat 8 oz. cream cheese, 1 tsp. buttermilk powder, 1⁄2 tsp. kosher salt, and 1⁄8 tsp. citric acid on low speed for 3 minutes.
PER SERVING: 282 cal, 6g protein, 23g carbs, 2g fiber, 11g sugar, 20g fat
Torta de Limón: A Light and Lemon-Fresh Cake That Serves 10
