Fig Bars

Ingredients:
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup sugar
1 large egg
2 large egg yolks
1 teaspoon pure vanilla extract
Zest of 1 lemon
2 1/2 cups all-purpose flour
Pinch of salt
3 cups dried Calimyrna figs
1/4 cup honey
1 cup red wine
1/4 teaspoon ground cinnamon
1/2 teaspoon finely ground pepper

Directions:
1. Cream butter and sugar with the paddle attachment of an electric mixer. Add egg, 1 egg yolk, vanilla, and lemon zest; mix well. Add flour and salt; mix on low speed until dough just comes together. Wrap dough in plastic, and chill until firm, about 1 hour.

2. To make the filling, combine figs, honey, wine, 1 cup water, cinnamon, and pepper in a small saucepan, and cook over low heat, stirring often, until reduced to a thick paste, about 10 to 15 minutes. Spread filling on a baking sheet to cool.

3. Divide dough in half. Roll out one half to fit a 10-by-15-inch baking sheet. Pick up dough by wrapping it around a rolling pin, and unroll it onto baking sheet.

4. Spread fig filling evenly over pastry. Roll out remaining half of dough, and cover filling. Trim excess pastry to make a perfect rectangle. Chill for 1 hour.

5. Preheat oven to 375 degrees. Use a paring knife to score dough lightly into 1-by-3-inch bars. Use a fork to prick holes in each bar. Make an egg wash by combining remaining egg yolk with 1 teaspoon water. Lightly brush bars with egg wash. Bake until golden brown, 25 to 30 minutes. Cut into bars, and let cool.

ENJOY! And MAKE ONE FOR YOURSELF~

Brownies Bits

Serve these sprinkle-coated brownie bits alongside Peanut Butter Cups as Halloween petits fours.

Ingredients
" Makes about 9 dozen "
Vegetable-oil cooking spray
6 ounces unsweetened chocolate, chopped
12 tablespoons (1 1/2 sticks) unsalted butter
2 3/4 cups sugar
3 large eggs
1 1/2 teaspoons pure vanilla extract
1 cup all-purpose flour
Pinch of salt
2 cups orange nonpareils

Directions
1. Preheat oven to 350 degrees. Lightly coat the bottom of a 9-inch square baking pan or dish with cooking spray. Line bottom with parchment paper, and set aside.

2. Melt chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth.

3. Put 2 cups sugar and eggs in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-low speed until fluffy, about 2 minutes. Add chocolate mixture. Beat on low speed until combined. Beat in vanilla, then flour and salt.

4. Pour butter into prepared pan. Bake until a cake tester inserted into center comes out mostly clean, 30 to 35 minutes (do not over-bake). Let cool in pan on a wire rack until cool enough to unmold, 20 to 25 minutes. Turn out onto a sheet of parchment paper, inverting the pan so brownies cool top side down. Peel off parchment paper; let cool completely.

5. Heat 3/4 cup water and remaining 3/4 cup sugar in a small saucepan over medium heat, stirring, until sugar is dissolved. Set aside.

6. Trim off hard edges of brownie square. Scoop out 1 tablespoon brownie, and roll into a ball with your hands, pushing crunchy surface pieces into center. Transfer to a clean work surface. Repeat to make more brownie bits. Generously brush brownie bits with sugar syrup. Roll in nonpareils to coat well. Brownie bits can be made up to 3 days ahead and refrigerated, tightly covered.