Scale down your desserts for just two! These Mud Hens for Two from Dessert for Two’s new cookbook will be celebrated by your tastebuds, and save your from your jeans!
Dish Count :: 1 Loaf Pan, 2 Mixing Bowls
One of Ben’s largest complaints about my baking is that I take the majority of it to work for the guys I work with instead of leaving it home for him to take in his lunches during the week. It’s more of an act of self preservation than anything else. I am my own worst enemy when it comes to being alone with baked goods. If there is a pastry and me alone in a room, I will be making out with it in 5.13 seconds. But these Mud Hens from Christina’s new book Dessert for Two – totally means I can keep everything I bake!
A total win!
Christina’s blog was one of the first ones I started reading when I started my blog, and I loved her small batch mentality and Texas flair. We instantly bonded over agriculture and the Palouse, she working with wheat and my husband being from the Palouse. People who deal in wheat know the “Palouse” and can instantly geek out over rolling hills and golden grain. Friends at first tweet.
With her book out now – and making a splash in the bookstores! – I got a copy from my farm loving friend and had to make these mud hens ASAP. Being small batch I even went so far as to make them entirely by hand – the one egg white meringue included. If you are looking for a way to get buff arms like Mrs. First Lady Michelle this is your way to do it!! Whisking egg whites is no joke, but man it is so worth it!
Best of all – Ben and I got to keep them all! And we devoured them in record time.
Mud Hens for Two
- 1 Tbsp Shortening
- 4 Tbsp Butter, room temperature
- 6 Tbsp Sugar
- 1 Egg, separated
- 1/2 cup + 1 Tbsp Flour
- 1/8 tsp Baking Powder
- 1/8 tsp Salt
- 2 Tbsp Chocolate Chips
- 1/4 cup Chopped Pecans
- 1/4 cup Mini Marshmallows
- 2 Tbsp Light Brown Sugar
Preheat oven to 350 degrees, and grease a 9x5x3 loaf pan with shortening.
In a medium bowl, using an electric mixer (or spatula like I did), beat together remaining shortening, butter, and sugar. Beat until completely combined. Add in egg yolk and continue to beat.
Sprinkle the flour, baking powder and salt over the top and beat until the dough comes together in a mass. At first it will be crumbly, but keep beating and it will firm up. Spread the dough evenly in the bottom of the prepared loaf pan using a spatula.
Sprinkle the chocolate chips on top of the dough, lightly pressing into the dough. Them spirnkle the marshmallows and pecans.
Using an electric mixer (or a whisk like I did), beat the egg white until stiff. Add the brown sugar and fold it in well. Spread it on top of the nuts and marshmallows. Don't worry if the marshmallows gets all mixed up in the meringue - that is good.
Bake for 22-24 minutes, until the meringue is golden brown. Let cool in the pan for one hours before removing and slicing. Christina sliced into two LARGE bars, I sliced ours into six smaller ones.
Cookbook - Dessert for Two Mud Hen Bars
*fine print* Christina sent me a copy of her fantastic book, which I am happy to promote here on my site and support. This post contains an affiliate link to Amazon. I’m just so stinkin’ happy to show off my blogging friends!