56 posts tagged “american”
So a few weekends ago, my friend was having a birthday potluck that I was going to attend. I made plans to make these cookies and cream cupcakes that I have seen on many others' blogs. I found a recipe on We're So Starving for these cupcakes (came from the Edmonds Cookery Book), and I used the cupcake portion of the recipe while substituting in a buttercream frosting adapted from Cupcake Project that sounded simply amazing. Turns out that I had a headache the day of the potluck, so I ended up making these cupcakes and sending them off to the potluck with another friend (after keeping a handful for myself, of course).
These cupcakes were indescribably amazing, I think my eyes rolled to the back of my head with the first bite. The cupcake itself is moist and soft, and not too sweet. But better yet, with the chunks of oreos mixed into the cupcake batter, they baked up to be soft and cakey surrounding pieces of still somewhat crunchy oreo chunks, which made for the most wonderful texture combination I have ever had in a cupcake. And really the showstopper for this cupcake is the frosting. It is simply perfect - smooth and buttery, with the perfect amount of sweetness that makes each bite of the cupcake just right. It's the kind of cupcake that you could eat one of and want at least 3 more, because it's not overly sweet or rich at all. Not kidding at all, but at least three people who tried these told me that they were the best cupcake they've ever had, and I got requests to make more of them right away. Try these cupcakes for yourself, I promise you'll be glad you did!!
Cookies and Cream Cupcakes (makes 34 cupcakes)
cupcake recipe adapted from Edmonds Cookery Book "Fail-safe Cupcake" recipe
frosting recipe adapted from Cupcake Project
Ingredients:
Cupcakes:
2 stick + 2 tbsp unsalted butter, at room temperature
2 tsp vanilla extract
1 cup granulated sugar
4 eggs
2 cups all-purpose flour
4 tsp baking powder
1/2 cup milk
1 package Oreo cookies, crushed (divided amongst cupcake and frosting)
Buttercream Frosting:
1 stick + 6 tbsp unsalted butter, at room temperature
3 cups confectioner's sugar
2 1/2 tsp vanilla extract
2 tbsp milk
crushed Oreo cookies
Directions:
1. Preheat oven to 375 degrees F. Line cupcake pans with cupcake liners.
2. Cream butter, vanilla, and sugar together until light and fluffy.
3. Add eggs, one at a time, beating well after each addition. Don't worry if the eggs start to separate out from the butter after it sits for a few minutes, just stir it back together.
4. Sift flour and baking powder together, and fold into creamed mixture.
5. Stir in milk, then add crushed oreos. Choose the bigger oreo chunks for the cupcakes and leave the smaller chunks as well as the cookie dust for the frosting. I used maybe 4/5 of the crushed oreos from 1 package for the cupcakes, and the remaining for the frosting. Adjust as you see fit.
6. Spoon batter into cupcake liners until about 2/3 full. Bake for 15 minutes or until cakes spring back when lightly touched (they will be a bit browned on top). Transfer to wire rack to cool.
7. Meanwhile, prepare the frosting. Beat together the butter and powdered sugar until smooth.
8. Add the vanilla and milk, and beat for 1 minute more. Finally, fold in the oreo crumbs left over from the cupcakes, saving a handful to sprinkle on top of the cupcakes. The more you stir the oreo crumbs into the frosting, the darker it will get, so don't stir too much if you'd like your frosting to be more white (mine came out quite gray).
9. When cupcakes are completely cooled, frost them with the buttercream frosting, and sprinkle the tops with any leftover oreo crumbs. Serve the same day, or refrigerate to store (don't want to leave them out because of the butter in the frosting, but you can warm them to room temperature anytime and they will still be just as good) Enjoy!
During winter break when I was thinking about what Christmas-y things I wanted to bake, a lot of things that came to mind had really nothing to do with the holiday. (Have I mentioned yet that I'm really slow to update btw?) But something that I really really wanted to make again were the black and white cookies that NYC is known for, because I just really adore them. Their soft cakey cookie topped with a sweet and mildly tart combination of vanilla lemon and chocolate icing that has a perfect little crunch when you bite into it. It's divine really, especially when fresh. I've made black and white cookies once before, in the traditional giant cookie size. But for Christmas, I thought I would switch it up a little with mini cookies, sprinkled with Christmas colored sugars on the white side to jazz it up with some holiday spirit! I also decided to give a different frosting recipe a go, which turned out much better than the first recipe, in my opinion. These disappeared fast... I think their small size makes them really tempting to reach for whenever someone passes by the platter in the kitchen :P Anyway, with these cookies you can substitute any type of colored sugar for various holidays (pastels for Easter anyone??), or leave them naked for any occasion.
Mini Black & White Cookies (makes about 50) recipe from Epicurious
Ingredients:
Cookie base
1 1/4 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/3 cup buttermilk (substitute with 1/3 cup milk + 1/3 tbsp white vinegar or lemon juice, mixed and left alone for 5 min.)
1/2 tsp vanilla
7 tbsp unsalted butter, softened
1/2 cup granulated sugar
1 egg
Icings
2 3/4 cups confectioners sugar
2 tbsp light corn syrup
2 tsp fresh lemon juice
1/2 tsp vanilla
4-6 tbsp water
1/4 cup unsweetened cocoa powder
colored sugar for decorating as desired
Directions:
1. Preheat oven to 350deg F. Grease baking sheet or line with foil.
2. Combine dry ingredients (flour, baking soda, and salt) in a bowl. Separately, mix together buttermilk and vanilla.
3. Beat butter and sugar in a bowl with an electric mixer on med-high until pale and fluffy (~3 mins). Add egg and beat until smooth. Reduce speed to low and add flour mixture and buttermilk mixture in alternating batches, beginning and ending with flour mixture. Mix just until smooth.
4. Drop batter by rounded teaspoonfuls, 1 inch apart onto baking sheets. Bake until tops are puffy and edges are a pale golden (cookies should spring back when touched, see picture below, in the back). About 6-8 minutes total. Transfer to cooling rack with the flat sides up, the bottoms will be a golden brown.
5. Meanwhile, make the icings. Start with the vanilla icing: stir together confectioners sugar, corn syrup, lemon juice, vanilla, and 2 tbsp of water in a small bowl until smooth. Add more water (1/2 tsp at a time) as needed until icing becomes a spreadable consistency.
6. (This departs from the original recipe, but trust me from experience, it makes sense). Transfer 1/3 of the vanilla icing to a second bowl, and stir in cocoa powder. Add more water, 1/2 tsp at a time, to reach the same consistency as the vanilla icing. Cover surfaces of icing with saran wrap if not using right away.
7. When cookies are cool, use a butter knife or small spatula to spread vanilla frosting on one half of all the cookies, on the flat side (that's right, the rounded dome side is the bottom of the cookie!). If you frost the rounded side by accident the frosting will just slide off. Sprinkle on colored sugar as desired. Set on wire rack to harden a bit.
8. Finally, frost the other halves of each cookie with chocolate icing and let set completely. Happy munching!
Catching up on a few things first that I made before my trip to China... I never realized how difficult it would be to get back into blogging once you've taken a long break heh. That plus the fact that using dialup internet to upload food photos is just a pain!
I've always found homemade pound cakes to be incredibly delicious in a way that no store-bought equivalent could match. And it was those rare moments of delight, when a co-worker or friend brought in a homemade pound cake that made me want to try my own hand at it. I have heard great things about the use of sour cream in pound cakes, so I went in search of a simple sour cream pound cake recipe. I was looking for a classic, somewhat dense cake that was moist not but greasy, and rich in that buttery vanilla flavor so typical of pound cake. Of course, the recipes I encountered all seemed a bit on the scary side in terms of the amount of butter, sugar, and eggs that were used, so I tried to find a compromise between taste and healthiness.
By cutting the butter and sugar, and boosting moistness with extra sour cream, I found the results to be a much less guilty deliciousness :) The texture of the cake was a little lighter than regular pound cake, sort of like a combination of pound cake and angel food cake, yet it was still very moist. But it was the rich vanilla butter flavor that remained that pulled everything together for a satisfying experience. I put together an effortless apricot glaze to go with the pound cake, but I actually found it to be most delicious eaten alone, especially when fresh out of the oven, when the outer crust has a light crunchiness, yielding to a warm and soft melt-in-your-mouth cake inside. Oh, it's making my mouth water just to describe it. The cake is still great after it has cooled off, though you want to keep it sealed to retain the moisture, which thus softens the crust. So choose your own adventure... or have it both ways!
Ingredients:
1/2 cup butter
1 cup sugar
3 eggs
1 tsp vanilla
1 1/2 cups all-purpose flour
1/8 tsp baking soda
1/4 tsp salt
1 cup sour cream (use fat-free sour cream for less calories, may also substitute with plain or vanilla yogurt)
Directions:
1. Pre-heat oven to 325 degrees F. Grease and flour a 6 inch tube pan.
2. In a large bowl, cream together butter and sugar with an electric mixer until light and smooth, about 7 minutes. Beat in eggs one a a time, mixing for a minute after each addition. Stir in vanilla.
3. Combine flour, baking soda, and salt. Fold dry ingredients into creamed mixture just until smooth. Gently fold in sour cream. Spread batter into baking pan.
4. Bake for 1 hour and 10 minutes in oven. A toothpick poked into the cake should come out mostly clean. Remove from oven and cool cake in the pan for 10 minutes, before inverting gently onto a cooling rack. Dust with powdered sugar before serving if desired. Optionally, make an easy fruit glaze by stirring some fruit preserves with water to reach a glaze consistency, and spoon over slices of pound cake to serve.
Story time! So I'm feeling under the weather this weekend. I thought I was getting another wave of allergies, but then my throat started to feel sore, and pretty soon I was feeling weak and mildly feverish. I realized that I must have a cold of some sort. Since I had slept my way through most of Friday night, I woke up at around midnight thinking about what I could make for a late late dinner / snack that wouldn't drain me of all my energy.
The fridge is mostly empty since I haven't gone grocery shopping in a while. But in my cupboard I had an unopened bag of fine ground corn meal that I bought back when I was getting my wisdom tooth out and thinking of making grits. Well I never did get around to using it, and now grits sounded pretty good to me. Looking online for some good recipes, I noticed that most of them were savory grits, with cheese, gravy, sausage, etc. Unfortunately for me, my fridge was so empty that I didn't even have the usual milk that goes into grits. I did, however, have a single slice of American cheese and a little bit of spam. I discussed the prospect of making spam grits with my boyfriend, who thought it sounded gross and could not find a single recipe for it online. I personally thought I could invent a really cool spam grits dish, but alas, when I went to prepare it, I noticed that my spam was spoiled. Great.
So by this point I was starving to death and really annoyed that I had water boiling for my grits, but nothing to put in it. Finally, I decided that I would make a light grits with garlic and that one slice of cheese, and eat it topped with canned chili, which would provide most of the flavor. I guess in that sense it sort of takes on the role of polenta haha. So let me tell you, this was an exercise in persistence. When my water was at a full boil, I poured in all the corn meal I was going to use, at once, before reaching for tongs to stir with. Bad idea. That corn meal puffed up in a matter of seconds, absorbing all the water and forming these giant clumps with dry corn meal still in the middle. No matter how hard I stirred it and added water to thin it out, the messy clump in the pot was just not edible. So down the garbage disposal it went...
The second time I got smarter and turned down the heat before slowly adding the corn meal while stirring, and everything came out just fine - it was nice and smooth, with no clumps. Plus, my favorite part is that using finely ground corn meal shortened the cooking time dramatically. I was done in just 10 minutes! Now that's a good fast meal I could handle any day :) It's also relatively healthy too, since I don't use any milk or cream for the grits, and the chili is quite good for you with all its beans. I used canned chili here for convenience, but I'm sure it would be even better with home-made chili, if you have the patience that is!
Chili-topped Garlic Cheese Grits (serves 2)
Ingredients:
1/2 cup finely ground corn meal (it's like a powder rather than little gritty pieces)
2 cups water
1 slice American cheese
1 pat salted butter
onion powder, garlic powder, and salt to taste
canned chili
chopped raw onion for garnish
Directions:
1. Bring 2 cups water to boil in a small pot. Reduce heat to low.
2. Slowly add the corn meal to the water, while stirring constantly with a whisk to avoid lumps.
3. Cook on low for about 7-10 minutes, stirring often, and adding water as necessary to thin out the grits to your desired consistency (I prefer mine to be on the creamy, lightly viscous side). They absorb a lot of water so I think I added maybe an extra cup's worth of water before I reached a nice consistency. Season with onion powder, garlic powder, and salt to taste.
4. When grits is finished cooking, stir in a pat of butter and the slice of cheese, torn to pieces, stirring until melted and incorporated. Serve immediately, topped with warm canned chili and garnished with freshly chopped onions if desired.
I told you that my favorite sugar cookie recipe of all time was coming up, and now I'm finally delivering. This chewy sugar cookie recipe is one that I hold absolutely dear to my heart. It was one of the first cookies that I made successfully when I was in middle/high school, and everyone that tried it loved it. Just loved it. I made dozens and dozens of them for my family and friends, and they were always gobbled up with delight. To this day, my ex still asks me to make him these cookies heh. Of course, I'm not going to pretend that I invented some amazing recipe because I was a child baking prodigy. But it is different from the most popular sugar cookies that you'll find when you google "chewy sugar cookies". Admittedly, it is based on the recipe found here, one of the first entries on google. What I did, however, was to adapt the recipe to suit my family's Asian tongue.
As some you might know, Asians usually don't have much of a sweet tooth, especially when it comes to things like cookies and cakes. When I wanted to bake something at home, I wanted to make sure that my parents were going to eat it - that's part of the joy of baking! For one thing, they didn't like chocolate chip cookies much, because it was too sweet for them. So when I came around to making sugar cookies, the first thing I was quick to reduce was the sugar. Out of guilt, I also reduced the butter in the recipe (it's a little shocking how much the recipe calls for...). But I keep all the other ingredients at the same proportions, and add some almond extract for aroma. I love combining vanilla and almond extracts in my baking - it gives everything that little something extra. It's funny, because I didn't really understand the science of baking when I was younger, so I didn't really think about how altering the proportions of sugar and butter can really change the texture of the cookie. As a matter of fact, a few times I went back to the recipe to make cookies for some friends, and figured I'd go for the full sugar and butter content, only to end up with surprisingly disappointing cookies that didn't have that incredible chew I always liked. For the longest time I couldn't understand why, but now I finally do. It's a real relief.
These cookies have a really satisfying chew that doesn't go away after a day. In fact, they stay just the way they are for nearly a week, if you can keep them around that long hehe. I like to make the whole batch of dough and just bake half of it for about 3 dozen cookies, then freeze the rest for quick and easy cookies when I want them. These are not the cookie cutter sugar cookies that you'd want for decorating, they're best for just eating :) So now I'm sharing my absolute favorite sugar cookie recipe with you, I hope you'll like it!
Lucy's Favorite Chewy Sugar Cookies (makes 5-6 dozen 2" cookies) Adapted from Robbie's recipe
Ingredients:
2 3/4 cups all-purpose flour
1 tsp baking powder
1/8 tsp salt (use 1/2 tsp if using unsalted butter)
1 cup salted butter, softened
1 2/3 cups granulated sugar
2 eggs
1 1/2 tsp vanilla extract
1/2 tsp almond extract
Directions:
1. Sift together flour, baking powder, and salt in a bowl.
2. In another bowl, cream softened butter with sugar until fluffy. Add one egg at a time and stir until incorporated. Stir in vanilla and almond extracts.
3. Gradually add the flour mixture into the batter, stirring until well-mixed. Don't be afraid to stir it a lot. (Stirring the dough well will develop the gluten in the flour, which is important for chewy cookies!) When everything is incorporated, the dough will be heavy and slightly sticky. Cover it up and put it in the fridge for 30 minutes to chill.
4. Preheat oven to 350 degrees F. When the dough is done chilling, scoop out balls of dough about the diameter of a quarter, and place them on foil-lined baking sheets about 2 inches apart from one another.
5. Grease the bottom of a flat glass and gently flatten the dough balls until they are small discs about 1/3 inch thick. This will help your cookies spread evenly instead of mounding in the middle.
6. Bake for about 10 minutes, until the edges are just very slightly starting to become a golden-brown. Immediately remove from oven and let sit on the cookie sheet to finish baking for another 2 minutes. While cookies are still warm, remove from foil using a spatula and finish cooling on a cooling rack. They will be perfectly chewy starting from the moment they are cool enough to eat, until they are all gone :)
There are days when I just can't bear the thought of firing up a skillet and hovering over a stove for an hour just to make dinner. For those times, I like to rely on my trusty drumsticks and a coating of Shake 'n Bake to take over. But as the price of food as increased dramatically, I recently invested in a large (read: cheap) container of parmesan seasoned bread crumbs, and thought that maybe I could use it to make a substitute for Shake n' Bake (which runs for a couple of dollars for 8 servings or so). It was easy enough, since the bread crumbs were already seasoned, I just had to give my thawed drumsticks a toss in a ziplock of crumbs and it was ready for some oven action (375 degrees F for about 40 minutes or until juices run clear when poked).
The best part is that I can do the vegetables at the same time, by roasting a sweet potato in the oven simultaneously. Ah, how I love the sweet potato (I just can't stop calling it a yam, because I grew up thinking they were the same thing). Anyway, I like to cut the sweet potato in half lengthwise, leaving the skin on. Then I wrap up each half with foil, and lay them flat side up on a baking sheet for the same amount of time as the drumsticks (these things don't overbake anyway). They're ready when they are soft and start to leak caramelized liquid. You can stir up the flesh of the sweet potatoes with a little salted butter, brown sugar, and lots of cinnamon. Soooo delicious! And when you're all done, the only cleanup necessary is to ball up the foil and throw it away :)
Yesterday (which was just an hour ago) was my 23rd birthday - the beginning of the age when we are expected to suddenly go from college students to being grownups. How intimidating! Things have been going quite smoothly in my work life, and in the next few weeks I will make my final decision about which medical school I will be going to this fall. Maybe the continued schooling will give me an excuse to be a "student" for another few years :)
I had a chance to celebrate my birthday early with my family this week. We had a cake freshly decorated for us from the only Chinatown bakery that was still open at 8pm on a Sunday night, so I'm quite grateful that I got a cake at all haha. The decorator made me a bull out of whipped cream on top of the cake, since I was born in the year of the Ox. It was done quite well if I do say so myself - I really liked the cute chocolate accents :) I was originally tempted to make my own cake, but you never make your own birthday cake heh. The cake had a mixed fruit filling, and the sponge cake layers were soft. I wasn't terribly fond of the whipped topping, as it was more fluffy and marshmallow-y than I would have liked, but the flavors came together pretty well. My family and I enjoyed the cake with some freshly brewed aromatic white tea that my dad brought back from China this past week, mmm.
That said, the meal I had tonight was still as amazing as Shino's has always been. I didn't really notice the flavor of the brown rice. It might have been slightly more chewy, but it definitely was a subtle difference (grr, not one I'd want to pay for), which is good because I was so worried that brown rice would ruin the sushi experience. I had a regular salmon roll, a crispy eel roll (eel, avocado, cucumbers, flying fish roe, and topped with mayo and crispy tempura bits drizzled in unagi bbq sauce), and one of their specials, the Boston lobster roll (avocado cucumber roll topped with warm baked lobster mixed with chopped raw red onions in a wasabi butter sauce). The rolls were all amazing, with fresh and fatty fish that melted in my mouth. The lobster roll is one of my favorites because it has such a unique flavor - the wasabi butter sauce really brings together everything in that roll, and it really is a monster to behold with all that lobster! My boyfriend also got a shrimp tempura roll which he said was really good too. Mmm I really wish I could go back to the days when Shino's was cheaper...
After dinner we went to Cheesecake Factory for some dessert - the Godiva chocolate brownie sundae :) Deliciously rich and a perfect end to a wonderful birthday dinner. I never knew this, but apparently Edy's makes a special vanilla ice cream specifically for Cheesecake Factory to use in their desserts. I wonder what exactly is different about it...
Thanks for a nice birthday dinner Greg! Gosh, I still can't believe I'm 23 already... time just passes so fast. There are so many things I'm looking forward to this year, and I'm also sad to be leaving Boston in just a few months. It really is a wonderful city filled with an endless array of amazing places for every taste. I am certain that the years I have spent here will be fond memories I carry with me forever.
Updates have been sparse lately because I had a wisdom tooth out earlier this week and was not up for cooking nor blogging, but I'm happy to say that I'm back to eating solid foods again :) Last night I found myself once again the usual predicament of having ripening bananas and no desire to eat them as is. As luck would have it, I also happened to have a few boxes of instant pudding mixes in the cupboard, which I bought for my widsom tooth recovery period, and my boyfriend gave me an idea to make some sort of cake and pudding trifle to use up the bananas. He said he wanted a light sponge cake to go with the pudding and bananas, and I immediately thought of the Bostini cream pie that I had seen the Daring Bakers make not too long ago - a similar concept of a small sponge cake with a custard and topped with chocolate sauce. I decided to use the orange chiffon cake from this recipe, with some alterations to suit my pantry, which came together with surprising ease. With the speediness of instant coconut pudding to shave off even more time, this became one of the simplest "complex" desserts that I've ever made! I love the combination of flavors, from the coconut to the bananas, to the orange, and the chocolate - everything pairs so well and none of the flavors overwhelm each other. And I find layered desserts so elegant-looking, so I'm definitely making this for company sometime :)
Coconut Banana Trifle with Orange Chiffon Cake cake adapted from Scala's Bostini Cream Pie
(makes 6 individual servings)
Ingredients:
Orange Chiffon Cake
3/4 cup all-purpose flour
1/3 cup confectioner's sugar
2 eggs, separated
2/3 tsp baking powder
1/3 tsp salt
1/8 tsp cream of tartar
1/6 cup canola oil
1/3 cup orange juice
1/2 tsp vanilla extract
1/2 tsp almond extract
Filling
1 package instant coconut cream pudding
2 cups cold milk
2 ripe bananas, cut into slices
Chocolate Topping
1 oz. chocolate chips
1 tbsp salted butter
Directions:
1. Preheat oven to 325 degrees F. Spray a 6-hole muffin pan with cooking spray.
2. Sift together flour, sugar, baking powder, and salt. Add the egg yolks, oil, orange juice, vanilla and almond extracts, stirring together until just blended (dont' worry about lumps).
3. In a clean bowl, beat egg whites until frothy, and add in cream of tartar. Continue beating until soft peaks form. (I used a hand-held rotary beater for this in place of an electric one and it worked out great!)
4. Using a spatula, fold in the egg whites carefully into the batter in 3 separate additions. Ladle batter into the muffin pan, filling each well to the top.
5. Bake for 25 minutes, until tops of cakes spring back when lightly pressed with fingertips. Remove immediately from oven. Slide a knife around the edges of the cakes and flip over the muffin pan to release the cakes onto a cooling rack. They will have a golden brown skin around the edges, and you can either keep them for texture and color or trim it off for aesthetic appeal - I tried both and they both look and taste great.
6. While the cakes are baking, prepare the instant pudding according to directions and chill in the fridge. For the chocolate sauce topping, melt butter in the microwave, then stir in chocolate chips to melt. If they don't all melt, microwave for an additional 20 seconds and stir well.
7. To assemble dessert - slice up cakes into three layers. In a parfait glass or a goblet, alternate spoonfuls of pudding, banana slices, and cake layers, ending with a cake layer on top. Drizzle with chocolate sauce on top and garnish with banana slices. Serve immediately or chill until needed. Enjoy!
Although I strive to bake interesting and creative items when I can, there are certain classic baked goods that I want to make sure I've made at least once and succeeded at, if only to be able to whip out a simple dessert for a backyard BBQ somewhere down the road. I don't know how it happened, but I've never baked blondies before, even though I've eaten them countless times. And since I've changed my blog tagline to "everything tastes better homemade", well I'd better practice what I preach!
Blondies, like chocolate chip cookies and brownies, deserve a spot in every kitchen's recipe box. That's why I'm creating a new category of posts called "Essential baking repertoire" (or EBR for short) - nothing fancy, just simple, tried and true recipes that I can always turn to when I want something that is sure to please every time. So often food bloggers are so busy churning out new and innovative recipes that the traditional ones get left behind because they might seem "boring". But sometimes all I want is a good recipe for a no-frills, common dessert. Anyway, I'll slowly try and build up this category of posts (my favorite sugar cookie recipe is probably coming soon). I haven't decided if any other recipes I've posted thus far should be included. If you have any such recipes to share, or suggestions for things you'd like to see, please let me know! :)
So then, the main event of this week's baking was the blondie - sort of like a chocolate chip cookie in bar form. I have seen a zillion different variations of the blondie, some with coconut, some with white chocolate chips, some with nuts. I found my blondie EBR recipe on Allrecipes.com, one of my favorite places to go. A recipe site that has lots of reviewers is always useful in determining if a recipe will be a winner or a dud. The recipe calls for walnuts, which I omitted due to lack of availability (and also because I don't think traditional blondies should have nuts in them), and chocolate chips, for which I used half chocolate chips and half toffee chips, since I was low on chocolate chips. Other than that I followed the recipe down to the word, and boy does it make a sinfully chewy blondie...
Chocolate Chip Toffee Blondies (makes about 16 small squares) original recipe at Allrecipes.com
Ingredients:
1 cup all-purpose flour
1/2 tsp baking powder
1/8 tsp baking soda
1/2 tsp salt
1/3 cup butter
1 cup packed light brown sugar
1 egg
1 tbsp vanilla extract
1/3 cup chocolate chips of your choice (I prefer milk chocolate here)
1/3 cup English toffee bits
Directions:
1. Preheat oven to 350 degrees F.
2. Sift together flour, baking powder, baking soda, and salt.
3. Melt butter. Allow to cool briefly, and stir in brown sugar. Beat egg separately, and add to butter and sugar mixture. Stir in vanilla and mix well to get a creamy batter.
4. Gradually stir in flour mixture with the batter until well-mixed. Fold in most of the chocolate chips and toffee bits, reserving some to sprinkle on top of the blondies (or you can just add extra for the top).
5. Spread the batter evenly into an 8x8 inch baking pan (I used an 8" round pan because I don't have a small square pan). Sprinkle remaining chocolate chips and toffee bits on top of the batter if desired. Bake for 20-25 minutes until top is a light golden color and edges are crinkly and pulling away from the side of the pan. Remove from oven and cool completely before cutting.
Note: Recipe can be doubled to fit a 9x13 inch baking pan.
There's just something so exciting about having breakfast for dinner. Maybe it's just fun to have a little indulgence at dinnertime (breakfast = no veggies!). Although, the other day my boyfriend and I had breakfast for dinner mostly because we were bored of the usual rice + dishes fare, and too lazy to come up with anything special. So pancakes, eggs, and bacon it was! The thought of pancakes made me a bit giddy, as I always think of homemade pancakes as being fluffy and warm. But I realized that we had no milk in the house to make buttermilk, so I would only be able to make non-buttermilk pancakes, which wouldn't be as fluffy (buttermilk has the acidity that enhances the baking soda action, forming more air bubbles in the batter and therefore creating a light fluffy pancake). Still, I wanted a little something special about my pancakes, and came upon a recipe for coconut pancakes. Perfect! I had a can of unsweetened coconut milk just waiting to get some action.
Double Coconut Pancakes (makes 8 medium pancakes) Recipe from Cooking Light
Ingredients:
1 1/2 cups all-purpose flour
2 tbsp sugar
2 tbsp flaked sweetened coconut (I omitted this - I guess that means my pancakes weren't double coconut haha)
1 tsp baking powder
1/2 tsp salt
1 can (13.5 oz) can coconut milk (at room temperature)
1 tbsp butter, melted
1 large egg, lightly beaten
Directions:
1. Combine flour, sugar, coconut flakes, baking powder, and salt in a large bowl.
2. In a separate bowl, stir together melted butter, coconut milk, and egg.
3. Gradually stir coconut milk mixture into flour mixture, until a smooth batter forms.
4. Pour 1/4-1/2 cup of batter for each pancake onto a hot non-stick skillet or griddle. Cook until tops are covered with bubbles and edges look cooked, flip and cook other side until bottoms are lightly browned.
I found these pancakes to be perfect in flavor - with the rich aroma of coconut, but still with a light taste. They weren't fluffy like buttermilk pancakes, but were still soft and fork-tender. I drizzled some of my leftover bananas foster sauce on top, and mmmmm YUM!
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