After watching that 2 part Bob Dylan documentary( which was fabulous). I couldn't help but try this recipe when I saw it in the paper this morning. The frosting recipe is from Cook's Illustrated. The fudge bars were alitte dry- I think I would bake them no longer than the 25 minutes they suggest and see if that helps.( I was working on my computer at the same time and think I may have baked them a bit too long. The frosting is just as easy as they say and wonderful- tastes like the frosting that is used on the chocolate chocolate cake at Cafe Latte. I used semi-sweet chocolate and really like it. Recipe for the frosting is enough to frost a whole cake so make 1/3 of recipe for top of bars.
From Duluth News Tribune- Feb 2008
What was comfort food for Bob Dylan growing up in Hibbing? Since we often connect comfort food to what mom made when we were children, Aaron Brown of Bovey figures these fudge bars were comfort food for Dylan. Brown said the recipe comes from Dylan's mother,Beatty Zimmerman, who died in 2000. He contributed it to "C is for Comfort Foods" as an emissary of Hibbing's Dylan Days, which he co-chairs. "We presume these fudge bars are the very bars he ate as a boy, " Brown says. "We have no reason to believe otherwise."
Bob Dylan Fudge Bars
1/3 cup butter
1 cup white sugar
2 eggs
1teaspoon vanilla
1/4 teaspoon salt
6 tablespoons cocoa or 2 packages cocoa bake
1 cup cake flour
1/4 teaspoon baking powder '
1/4 cup milk
1/4 cup chopped nuts, optional
Chocolate frosting
Cream the butter, sugar, eggs, vanilla and salt until fluffy. Add cocoa to the well-creamed mixture. Hand·mix the flour, baking powder and milk to the creamed mixture. !fusing nuts,
add them to the mixture. Pour mixture into a greased and floured 9·inch·by-9-inch or 8·inch·
by·lQ·inch pan. Place in a 350·degree oven. Bake about 25minutes, until sides shrink from
sides; remove from oven and cool. When cool, frost with chocolate frosting.
Yield 16 Bars
What was comfort food for Bob Dylan growing up in Hibbing? Since we often connect comfort food to what mom made when we were children, Aaron Brown of Bovey figures these fudge bars were comfort food for Dylan. Brown said the recipe comes from Dylan's mother,Beatty Zimmerman, who died in 2000. He contributed it to "C is for Comfort Foods" as an emissary of Hibbing's Dylan Days, which he co-chairs. "We presume these fudge bars are the very bars he ate as a boy, " Brown says. "We have no reason to believe otherwise."
Bob Dylan Fudge Bars
1/3 cup butter
1 cup white sugar
2 eggs
1teaspoon vanilla
1/4 teaspoon salt
6 tablespoons cocoa or 2 packages cocoa bake
1 cup cake flour
1/4 teaspoon baking powder '
1/4 cup milk
1/4 cup chopped nuts, optional
Chocolate frosting
Cream the butter, sugar, eggs, vanilla and salt until fluffy. Add cocoa to the well-creamed mixture. Hand·mix the flour, baking powder and milk to the creamed mixture. !fusing nuts,
add them to the mixture. Pour mixture into a greased and floured 9·inch·by-9-inch or 8·inch·
by·lQ·inch pan. Place in a 350·degree oven. Bake about 25minutes, until sides shrink from
sides; remove from oven and cool. When cool, frost with chocolate frosting.
Yield 16 Bars
Foolproof Chocolate Frosting-
From Cook's Illustrated
makes bout 3 cups, enough to frost on 9 inch 2 layer cake
This frosting may be made with milk, semisweet, or bittersweet chocolate. For our Fluffy Yellow LayerCake, we prefer a frosting made with milk chocolate. Cool the chocolate to between 85 and 100 degrees before adding it to the butter mixture. The frosting can be made 3 hours in advance. For longer storage, refrigerate tlle fi'osting, covered, and let it stand at room temperature for 1 hour before using.
20 tablespoons (21/2 sticks) unsalted butter,
softened (60 to 65 degrees)
cup (4 ounces) confectioners' sugar
3/4 cup Dutch-processed cocoa
Pinch table salt
3/4 cup light corn syrup
1 teaspoon vanilla extract
8 ounces chocolate, melted and cooled slightly( see note)
This frosting may be made with milk, semisweet, or bittersweet chocolate. For our Fluffy Yellow LayerCake, we prefer a frosting made with milk chocolate. Cool the chocolate to between 85 and 100 degrees before adding it to the butter mixture. The frosting can be made 3 hours in advance. For longer storage, refrigerate tlle fi'osting, covered, and let it stand at room temperature for 1 hour before using.
20 tablespoons (21/2 sticks) unsalted butter,
softened (60 to 65 degrees)
cup (4 ounces) confectioners' sugar
3/4 cup Dutch-processed cocoa
Pinch table salt
3/4 cup light corn syrup
1 teaspoon vanilla extract
8 ounces chocolate, melted and cooled slightly( see note)
In food processor, process butter, sugar, cocoa, and salt until smooth, about 30 seconds, scraping
sides of bowl as needed. Add corn syrup and vanilla and process until just combined,S to 10 seconds. Scrape sides of bowl, then add chocolate and pulse until smooth and creamy, 10 to 15 seconds. Frosting can be used immediately or held (see note).
sides of bowl as needed. Add corn syrup and vanilla and process until just combined,S to 10 seconds. Scrape sides of bowl, then add chocolate and pulse until smooth and creamy, 10 to 15 seconds. Frosting can be used immediately or held (see note).
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1 comment:
you will never believe how easy and delicious this recipe is until you try it.
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