What's a good dessert to make that Won't go bad in a car for 4 hours?

Yes I need a dessert that won't go bad in a car for four hours am be making a four hour trip and there will. Be no refrigerator on the way there it's to a thanksgiving gathering

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  • 6 years ago
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    You can make an apple pie, a pecan pie, a coffee cake, a pumpkin loaf cake, brownies or many other cakes and pies that do not require refrigeration.

    This is a delicious brownie recipe. If you are concerned about them being too warm during you long car ride, refrigerate the brownies overnight and then pack them in an insulated bag with one of those frozen gel packs. Whole foods has some really nice insulated bag and they are quite reasonable. You could even give the bag to your host or hostess along with the brownies.

    Rich, dark, chewy and fudgy brownies made from scratch. These brownies are flavored with cocoa powder and brown butter and feature a beautifully swirled, flaky top.

    The Very Best Brownies

    Yield: 16 browinies

    Ingredients

    •10 tablespoons unsalted butter, cut into ½-inch slices

    •1¼ cups pure cane sugar

    •¾ cup natural unsweetened cocoa powder

    •½ teaspoon fine-grain sea salt

    •¼ teaspoon baking powder

    •½ teaspoon espresso powder or very finely ground coffee (optional)

    •2 cold large eggs

    •1½ teaspoons vanilla extract

    •⅔ cup white whole wheat flour (or flour of choice)

    •2 ounces dark or semi-sweet chocolate, roughly chopped (or ⅓ cup chocolate chips)

    Instructions

    1.Preheat the oven to 325 degrees Fahrenheit with a rack in the lower third of the oven. Line an 8-inch square baking pan with two criss-crossed pieces of parchment paper, making sure that the paper is long enough to go up the sides a couple of inches. Grease the parchment paper.

    2.Brown the butter: Melt the butter in a medium-sized saucepan over medium heat. Continue to cook the butter, while whisking constantly, until it’s a pale golden brown and the particles suspended in it are reddish brown. This usually takes me about 10 minutes.

    3.Remove the pan from heat and stir in the sugar. Then add the cocoa powder, sea salt, baking powder and espresso powder. Stir until the ingredients are thoroughly incorporated. Let the mixture cool for 5 minutes.

    4.Add the eggs one at a time, beating vigorously with a wooden spoon or silicone spatula after each one. When the mixture looks thick, shiny and well blended, add the vanilla extract and the flour. Stir until you no longer see streaks of flour. Then beat vigorously (put those arm muscles to work!) for 50 strokes with the wooden spoon or spatula.

    5.At this point, the mixture should be no more than slightly warm (if not, let it cool for a few more minutes). Fold in the chocolate chunks or chips.

    6.Spread the batter in the lined pan, then use a knife to make light swirls in the top of the batter. Bake on the lower rack for about 25 minutes, until a toothpick inserted in the center comes out almost clean. Cool the brownies in the pan on a baking rack.

    7.Once the brownies are completely cool, lift the edges of the parchment paper and transfer the brownies to a cutting board. Use a sharp chef's knife to cut the brownies into 16 or 25 squares.

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