These squares are dressed up with a sweet and tangy apple cider sauce and a dollop of low-fat ice cream; they also make a satisfying simple dessert or snack on their own. (Adapted from The Complete Vegetarian Handbook by Kathy Farrell-Kingsley; Chronicle Books, 2003.) Click here to visit the new home of KitchenDaily!
When I was in New York a few weeks ago we stopped by one of the most unique bakeries I've ever visited, Momofuku Milk Bar. Noted for their unusual concoctions like cookies made with potato chips, birthday cake truffles, and
I love cheesecake, but rather than go the traditional, predictable Springform pan route, I sometimes like to bake them in a rectangular pan and cut them into squares.
Luscious layers of cookie crust, whipped topping, creamy pudding, and chocolate in a dessert that's better-for-you? There's nothing uncool about these squares.
