Last Saturday, my son and I were able to attend the Cooking and Baking for the Holidays Class at the Maya Kitchen Culinary Center where Chef Patron Inez Vargas Javellana from the famous Vargas Kitchen did demos on delicious treats like Food for the Gods, Carrot Bars, Red Velvet Cake, Sylvannas and Rhum Cake. The Vargas kitchen is well known for its homemade, moist, buttery, utterly divine buttercake packed in that distinct blue and white box.
Here are the recipes that Chef Inez whipped up that day. While my son got busy in another room learning to make sushi for Mama. Will post about that soon. Meanwhile, here is the link to the photos taken that day.
For The Filling:
2 ounces bar cream cheese, room temperature
2 ounces unsalted butter, room temperature
1/4 cup confectioners’ sugar
1 teaspoon fresh lemon juice
1 teaspoon vanilla
Food coloring red, yellow, green
Glad wrap sandwich bag
For The Bars:
1/2 cup (1 stick) unsalted butter, melted
1/2 cup packed light-brown sugar
1/4 cup granulated sugar
1 large egg yolk
3/4 cup MAYA All-Purpose Flour
1/2 teaspoon salt
1 cup rolled oats
3/4 cup packed, finely grated, peeled carrots
Preheat oven to 350°F/ 177°C. Line two baking sheets with parchment paper. Make filling: With an electric mixer, beat cream cheese and butter until smooth. Add sugar and lemon juice; beat until combined. Cover; chill until firm, at least 30 minutes.
Meanwhile, make bars: In a large bowl, whisk together butter, sugars, and egg yolk. In a medium bowl, whisk together flour, and salt. Add flour mixture to butter mixture; stir until combined. Mix in oats, & carrots.
Pour batter onto prepared baking sheets. Flatten with the palm of your hand. Bake until edges are crisp, rotating baking sheets halfway through, 15 to 18 minutes. Transfer cookies to a wire rack to cool.
Turn half the cookies over, bottom side up; dollop each with about 1 teaspoon chilled cream-cheese filling. Top with remaining cookies, pressing gently to spread filling to edges. Serve immediately.
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