It’s time to Bake Pink!!!! I am so excited about this series. And I challenge to Bake Pink! for Breast Cancer Awareness month which starts October 1st.
We know the statistics - 1 in 8 women will be diagnosed in their lifetime. Early detection and awareness is key.
Pink is the color of the month and I don’t mind - (it’s my favorite color actually) - by Baking Pink this month we can help raise awareness. Try these bars for your next bake sale, office bake, brunch - anything. If anyone asks you “why all your baking is pink” this month - then great it will start a conversation.
If these bars remind someone that it’s time to book a mammogram or get checked - then it was totally worth - grinding up those raspberries and putting these bars together.
Please share your photos - not only any recipes featured here on the blog but any other pink pastries you might dream up.
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Also Bluprint.com for more classes - search Colette Christian
Raspberry Bars with Raspberry Streusel - Yield 12
Equipment: Stand mixer fitted with the paddle attachment, 13”x 9” quarter sheet pan, parchment paper, spatula, whisk, fork
8 oz (227g) Unsalted butter - remove from fridge and let sit at one temperature for 15 minutes while you gather and mise out the rest of your ingredients.
2.75 oz (78g) Confectioner’s sugar
1 teaspoon Vanilla extract
7.875 oz (223g) Unbleached all purpose flour
3 Tablespoons (20g) Almond flour - blanched (no skins)
½ teaspoon Fine sea salt
16 ounces Raspberry Jam (I used Smuckers Seedless Raspberry)
6.75 oz (191g) All purpose flour
2.33 oz (66g) Granulated Sugar
3 Tablespoons Ground up freeze dried raspberries
½ t Baking powder
½ t Fine sea salt
4 ounces (113g) Unsalted butter
1 egg, beat until smooth - do not over whip
Lightly grease a 9 x 13” pan or a 9 x 13” quarter sheet pan and line with two strips of parchment paper - leaving a 1” overhang. Very light butter parchment paper at the bottom of the pan.
In a stand mixer fitted with the paddle attachment combine butter, confectioner’s sugar, and vanilla extract. Mix on low speed for one minute, then increase the speed to medium and mix until the butter and sugar are combined - 2 minutes. Do not over mix.
Whisk together flour, almond flour and salt. Add to the mixer and mix on low speed just until the dry ingredients disappear.
This is a soft dough - it needs to be chilled. On a piece of plastic wrap large enough to wrap the dough, pat the dough into a 5”x7 rectangle - wrap and chill for 2 hours.
After 2 hours, roll the dough out between 2 sheets of plastic wrap until it is 13”x9” large.
Holding the ends of the plastic wrap, invert the dough onto the parchment lined pan.
Remove plastic wrap and pat dough into the bottom of the pan. Prick dough with a fork.
This helps steam escape. Chill for 20 minutes
Preheat a 350 degrees until crust is a very light and golden - it should no longer look raw, (18-22) minutes. Remove from oven, place on a cooling rack and let cool completely.
In the meanwhile make Streusel:
Equipment for Streusel:
Stand mixer fitted with the paddle attachment or in a large bowl, pastry blender or bowl scraper used to cut the butter into the dry ingredients.
Combine flour, sugar, raspberry powder, baking powder, salt.
Cut in butter, either by using the mixing on low speed in the mixer or by cutting in the dough - when the butter is the size of corn flakes, add egg and mix in that in too.
Mix until the butter is no longer visible. Refrigerate until ready to use.
Scrap jam into a medium sized bowl and soften with a spatula. Spread over cooled crus
Top with streusel and baking for 25 minutes until the streusel is golden brown.
Let bars cool completely before slicing.
Store in an airtight container for up to 2 days.