Neapolitan Bars Food

NEAPOLITAN ICE CREAM

Steps:

• For the custard base and vanilla ice cream layer: In a medium saucepan over medium-low heat, combine the half-and-half and sugar. Stir it around to combine.
• Using a small paring knife, split the vanilla bean down the middle. Scrape out the caviar inside and add it to the pan along with the bean. Stir the mixture around and heat it up until it's hot but not boiling.
• Add the egg yolks to a medium bowl and whisk them vigorously until the yolks are slightly lighter in color, about 2 minutes.
• Remove the vanilla bean from the saucepan. Grab a ladle of the hot half-and-half mixture and drizzle it very slowly into the yolks, whisking constantly. This will temper the egg yolks so that they don't scramble when they're added to the saucepan. Add another ladle of the hot liquid, and when it's mixed in, pour the egg mixture slowly into the half-and-half mixture, stirring with a spoon until the mixture is thick and coating the spoon, 2 minutes or so.
• Set a fine-mesh strainer over a clean glass bowl and strain the custard. Don't worry if it looks a little lumpy! That just means you're perfectly imperfect. Add the heavy cream to the bowl and stir to combine. Divide the mixture into three pitchers; set aside one pitcher to work with for the chocolate ice cream layer, and chill the other two.
• For the chocolate ice cream layer: Melt the dark chocolate chips with the heavy cream over a double boiler. When the chocolate and cream mixture is smooth and melted, add 1 cup of the reserved custard and combine. Return this mixture back to the pitcher. (This step is to ease the mixing process to make it easier to pour back into the custard and could therefore be omitted.) Whisk the cocoa into the pitcher. Pour into an ice cream maker and churn as per the manufacturer's instructions. (This will take approximately 1 hour.)
• Line two 6-cup loaf pans with plastic wrap. Scoop half of the chocolate ice cream into each. Smooth them over and place in the freezer for at least 1 hour.
• To make the vanilla ice-cream layer, add the second pitcher of custard to the ice cream maker and churn according to the instructions. (Again, approximately 1 hour.)
• Remove the loaf pans from the freezer and spread half of the vanilla ice cream in each. Smooth and return to the freezer for at least 1 hour.
• For the strawberry ice cream layer: Combine the strawberries, sugar and red food coloring in a blender and puree until smooth (or you can stop just short of smooth if you want a little texture). Pour the pureed strawberries into the final third of the chilled custard mixtures and stir. Pour into the ice cream maker and churn.
• Remove the two pans from the freezer and scoop half of the strawberry ice cream into each, making the final layer. Smooth and return to the freezer for at least an hour.
• To serve: Remove the loaf pans from the freezer, turn them upside down onto a serving plate and remove the plastic wrap. Slice neatly with a knife that has been dipped in very hot water.

NEAPOLITAN HOLIDAY COOKIES

Steps:

• Preheat the oven to 350 degrees F. Coat 3 quarter-sheet pans (or three 13-by-9-by-2-inch jelly roll pans) with cooking spray. Line each pan with parchment paper and coat the paper with cooking spray as well.
• Place the almond paste in the bowl of a stand mixer. Break it up into small pieces with a fork. Fit the mixer with the paddle attachment and add the butter and sugar to the bowl. Beat the mixture on high speed until light and fluffy, about 7 minutes. Reduce the speed to medium, add the egg yolks, and beat until incorporated. Turn the mixer off and stir in the flour with a wooden spoon until well combined. Transfer the mixture to a medium bowl.
• Clean the mixer bowl thoroughly and fit the mixer with the whisk attachment. Beat the egg whites on high speed until stiff peaks form. Fold the egg whites into the batter until thoroughly blended.
• Transfer 1 1/2 cups of the batter to a medium bowl, then transfer another 1 1/2 cups of the batter to a second medium bowl. Add the red food coloring to one of the bowls and stir until the batter is tinted throughout. Add the green food coloring to the second bowl and stir until the batter is tinted throughout. Scrape each of the three batters into one of the prepared pans, using the spatula to spread the batter to the edges. Bake, rotating and switching the positions of the pans halfway through, until the edges are golden, 12 to 14 minutes. Let cool in the pans for about 5 minutes, then invert onto cooling racks and allow to cool completely.
• To assemble, place the green layer on a large cutting board or a large inverted baking sheet lined with wax paper. Spread the raspberry jam evenly over the top. Place the yellow layer on top and spread with the apricot preserves. If there are large chunks of apricots, remove and chop them up to make them more spreadable. Top with the red layer. Cover with plastic wrap and place a heavy cutting board on top to weight it down. Refrigerate overnight.
• Place the chocolate chips in a microwaveable bowl and melt in the microwave on low power about 2 minutes. Spread the chocolate on top of the cooled cake and let dry slightly. Trim the rim of the cake with a serrated knife to make clean edges. Cut the cake crosswise into twelve 1-inch-wide strips, then cut lengthwise into 1 1/4-inch strips. The cookies will keep, covered, up to 1 week.

NEAPOLITAN CREAM CHEESE BARS

Steps:

• Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, melted butter and 1 egg until soft dough forms. Press dough in bottom of pan. Bake 10 minutes. Cool 10 minutes.
• Meanwhile, in large bowl, beat cream cheese, sugar, vanilla and the remaining 2 eggs with electric mixer on medium speed until smooth. Spread over cookie base.
• Bake 30 to 35 minutes or until set. Cool 30 minutes. Spread frosting over cream cheese layer. Refrigerate about 2 hours or until chilled. For bars, cut into 6 rows by 6 rows. Store covered in refrigerator.

NEAPOLITAN CRISPY BARS

Steps:

• In a large saucepan, combine a third of the marshmallows (about 2 cups) and 1 tablespoon butter. Cook and stir over medium-low heat until melted. Remove from heat; stir in Cocoa Krispies and chocolate chips. Press into a greased 11x7-in. dish., In a saucepan, combine a third of the marshmallows and 1 tablespoon butter. Cook and stir over medium-low heat until melted. Remove from heat; stir in 2 cups Rice Krispies. Press into dish over chocolate layer., In a saucepan, combine remaining marshmallows and butter. Cook and stir over medium-low heat until melted. Remove from heat; stir in preserves and, if desired, food coloring. Stir in remaining Rice Krispies. Press into dish; cool. Cut into bars.

NEAPOLITAN SQUARES

Steps:

• Bottom Layer: Preheat oven to 350°F.
• Combine first four ingredients.
• Press into a greased 9"X9" pan with greased sides.
• Bake for 10 minute.
• Second layer: Combine coconut and condensed milk.
• Spread over bottom layer.
• Bake for 20 minutes or until a slight tinge of light brown begins to show on edges.
• Cool before frosting.
• Icing: Beat icing sugar, remaining butter and cherry juice together.
• You may need more juice to make it soft enough to spread.
• Spread over cooled bars.
• Cover tightly and store at least one day to soften.
• Can be use the same day as baked but will be more difficult to cut.
• Yield is 36 bars.
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• If you do not have cherry juice, use water with a bit of red food colouring with 1/4 tsp cherry or almond flavouring.

NEAPOLITAN CAKE BARS

Steps:

• Heat oven to 350°F. In large bowl, mash devil's food cake mix, 1/2 cup butter and 1 egg until well combined. Repeat in separate bowls with white cake mix and strawberry cake mix using remaining butter and eggs.
• Press devil's food batter in bottom of ungreased 13x9-inch pan.
• Press white batter on top of devil's food batter.
• Press strawberry batter on top of white batter.
• Bake 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool completely, about 45 minutes. Cut into bars.

NEAPOLITAN GOOEY CAKE BARS

Steps:

• 1.Preheat oven to 350 degrees F. Line a 13" x 9" x 2" baking pan with foil and spray with cooking spray.
• 2.In a large mixing bowl, combine the chocolate cake mix with one stick of butter and one egg. Mix until combined well. Press evenly onto the bottom of the prepared baking pan.
• 3.In another large mixing bowl, combine the white cake mix with one stick of butter and one egg. Mix until combined well. Press evenly over the chocolate layer in pan.
• 4.In a third large mixing bowl, combine the strawberry cake mix with one stick of butter and one egg. Mix until combined well. Press evenly over the white layer in pan.
• 5.Evenly drizzle the sweetened condensed milk over the strawberry layer.
• 6.Bake in the preheated oven for 40 to 45 minutes, until center is cooked through.
• 7.Let cool completely before removing from pan, peeling away foil and cutting into bars or squares.
• NOTE: Trim off all the edges after removing from pan but before cutting into bars/squares for a nicer/neater look.