The description of this magnificent sweet is a direct quote from the creator of “Dark Shadows”, Lisa Yockelson, the author of Baking Style (Wiley 2011) where the recipe first appeared. A few months ago, I shared the story of Andrew’s first encounter with Ms. Yockelson. Called “Andrew’s Jillion Dollar Sharing Cookie”, it was the tale of how Andrew went to a book signing, mostly to see the renovations made to an apartment on Central Park West. It was there that Lisa Yockelson’s book, “Baking by Flavor”(Wiley 2002), was having its debut. Somehow this encounter led to a massive renovation of our entire house as Andrew took up baking with a vengeance.
|Christmas cookies at our house|
I am still reeling from his record-breaking Christmas bake-off of 2011 when he produced over 1000 cookies in 14 varieties. But it hardly stopped there. He also made three different cakes on four different occasions. You can see Ms. Yockelson’s influence is unbroken. And the arrival this holiday season of her latest book “Baking Style” (Wiley 2011) set off another flurry of incredible treats including “Dark Shadows”.
|Jonathan Frid, the first Barnabas Collins|
For the Buttery cocoa batter:
Serving: 20 large squares or 40 bars
Cool the sweet in the pan on a cooling rack. It is absolutely critical that you refrigerate your Dark Shadows for 1 hour at a miniumum, or until firm enough to cut. If you have used the foil liner, lift the block of bar cookies out of the pan by the edges of the foil. Using a very sharp knife that you’ve warmed under very hot water, cut the sweet into 20 squares, or cut each square in half to create bars. Use a long, heavy chef’s knife. (Peel away the cut squares from the foil.) Remove the squares or bars from the pan, using a small offset metal spatula. Or run amok, and break the big block into odd-shaped pieces and fragments. Store in an airtight tin. Just before serving, whisk the confectioners’ sugar and cocoa powder in a small mixing bowl to combine well, then sift the topping over the tops of the squares or bars. Or, sift plain confectioners’ sugar over the tops of the squares or bars.