November 5, 2013

Figgy Port Streusel Bars + The Cookie Rumble (with KitchenAid giveaway!)

Streusel Bars

It is not an exaggeration for me to say that Dorie Greenspan is my baking idol. And I am not saying that because I want to win any sort of contest. It is the honest to goodness truth that I love her writing and her work and deeply admire her dedication baking in the home kitchen. So, when I was invited to join in the Cookie Rumble with Dorie, Jacques Torres, and Fonseca BIN 71, I couldn’t say no! For my entry I am submitting these tasty salted butter blondies topped with figs poached in port and a brown sugar streusel.

Fig Port Streusel Bars

What I find fascinating about the contest is the requirement to develop a cookie that pairs well with port. It is rare that I develop recipes to pair with alcohol and the idea is so fun. My idea was to make a salty butter bar topped with sweet figs poached in a port and smattering of streusel. The salty butterscotch flavor would provide the perfect contrast to a small glass of dark, rich alcohol.

KithenAid Hand Mixer

Since the contest is being sponsored by KitchenAid I used this awesome new hand mixer I was sent to make the bars. My new kitchen has so little counter space I am having trouble finding places for all of my big stand appliances. This hand mixer is genius because it is small enough to tuck away on my temporary kitchen island. I am thrilled that today my friends at KitchenAid are also giving away a hand mixer to one lucky reader. Check out the entry requirements below. And, if you want to enter the Cookie Rumble here is where you can enter: Click Here. The winner wins 2 tickets to the 2014 Aspen Food + Wine Classic, a KitchenAid Freestanding Induction Range, and a 7 Quart Stand Mixer. Nice!

To Enter to Win the KitchenAid Hand Mixer:

1) Leave a comment sharing your favorite dessert to pair with alcohol (if you drink). Or, your favorite sophisticated cookie flavor.

2) Subscribe to Kelsey Banfield on Facebook

3) Contest runs from November 5th at 7:00am ET through November 12th at 7:00am ET. Winner will be announced in the Friday November 15th newsletter. US Residents only please. Good luck!

(Disclosure: I received the hand mixer and bottle of port from Kobrand. The recipes, opinions, and photographs are my own.)

Figgy Port Streusel Bars
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  • 10 small Mission Figs, quartered
  • ¾ cup port
  • 1 stick unsalted butter
  • 1 cup light brown sugar
  • 1 teaspoon kosher salt
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 1 cup unbleached all-purpose flour
  • For the streusel:
  • ¼ cup unbleached all-purpose flour
  • ¼ cup light brown sugar
  • ½ teaspoon ground cinnamon
  • 1 pinch kosher salt
  • 2 tablespoons unsalted butter, melted and cooled


  1. Preheat the oven to 350 degrees F. Butter the bottom and sides of an 8x8 glass baking dish.
  2. Add the figs and port to a small saucepan. Bring the port to a simmer and poach the figs for about 10 minutes, or until the liquid has reduced by half. Drain the figs and allow them to cool.
  3. In a mixing bowl beat the butter and sugar until fluffy. Then, beat in the salt, egg, and vanilla extract. Finally, stir in the flour until just combined. Set side.
  4. Make the streusel by combining the flour, brown sugar, cinnamon, and salt in a bowl. Then stir in the cooled butter until small pebbles form.
  5. Press the batter into the prepared baking dish. Then top the batter with the poached figs, scattering them evenly over the top. Sprinkle the top with the streusel. Bake the blondies for about 22 to 25 minutes, or until the top is golden brown and a cake tester inserted comes out clean. Allow to cool for at least 10 minutes. Slice and serve.