Dessert Shop Demo #3: Barley Flour Pumpkin Bars

Alaska Flour Company has the best dessert recipes for their Barley Flour, so we borrowed one and made it, 2 WAYS.

Because Halloween fell in the middle of the week, we decided to make these seasonal delights two ways to show how versatile a treat the bars can be. And now that pumpkin carving is over, pumpkin eating is in full swing!! We wanted to use fresh pumpkin puree in our bars, and the BRK Pressure Cooker was just the tool to help us make our own in a hurry. It's so easy, and fast, and depending upon the size of your pumpkin, makes enough puree to freeze for future entertaining opportunities!

Just cut the pumpkin in half, scoop out the 'guts'

place the steaming basket in the bottom of the pressure cooker, add water and seal the top. Bring the cooker up to pressure as directed and cook for 5 minutes. Release the steam, and tahdah! The flesh of the pumpkin should just fall out of the shell! 2 cups is all you need for each recipe, so we sealed up the rest in 2 cup portioned ziplocs.

Depending upon how you wish to top your bars, plan ahead enough to be able to make either your chocolate spiders of pinecones prior to serving.

4 eggs
2 cups sugar
2 cups fresh pumpkin puree
3/4 cup melted butter
2 cups Alaska Flour Company barley flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. cinnamon
1 cup chopped walnuts (optional)
1/4 cup butter
1/2 tsp. vanilla
1 1/4 cups powdered sugar (sifted)
1/2 tsp. cinnamon
1 tsp. milk
Preheat oven to 325. Cream  eggs and sugar.  Add the rest of the ingredients in the order given. Beat until well mixed. Pour into greased & floured 9x13 pan. Bake 35-40 minutes. Check for doneness with a toothpick.
Courtesy of Alaska Flour Company

For spiders: Melt chocolate & fill piping bag fit with a small round tip. Pipe four sets of legs onto a silpat or parchment, pipe large circle for body and small circle for head. Optional: use white chocolate to pipe eyes onto front of head, or designs into abdomen. Chill in freezer until ready to use.

Alternate topping: Melt 1 C butterscotch chips & 1 C milk chocolate callets, smooth over top. Melt white chocolate callets and fill piping bag fitted with a small round tip.

Pipe concentric circles on still melted top layer forming several ‘webs’. Using a toothpick or tip of a sharp knife, drag tip from center to last ring, radiating out, repeat 5-6 times around circles, spacing evenly to create web. Place spiders randomely amongs webs. Allow top to cool, use a sharp knife to cut and serve.

For Chocolate Pinecones: Use left over cake, brownies or ganache truffle center, formed into a ball about the size of a marble. Press sliced almonds into the ball, starting with small pieces at the center top and fan out to bottom. Place in fridge to firm.

Melt dark chocolate, using a dipping tool, dip ‘cones’- submerging completely. Gently tap excess chocolate from the cone and lay to cool on a silpat mat. The dipping tools proved to be essential here, as circular one craddles the cones and allows excess chocolate to drip off, and the two and three prong dipping forks are perfect for scooting the cone onto the parchment and positioning it upright so that it can cool with out smashing one side.

To garnish: lay thin mini pretzel sticks on top of frosted bars, or curl chocolate into ‘bark’. Pipe green pine needles onto stems, top with a pine cone.

Tools needed:
Decorating tips and bags            Pressure Cooker
Rose Double Boiler                       Silpat Mat or Parchment
Dipping Tool Set                           Electric Mixer

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