The Cronut Has Risen: A Kitchen Miracle

29 October, 2014 | | Leave A Comment

Yes, I did it.

I made Cronuts(tm) at home. To be specific, At-Home Cronuts, courtesy of Dominque Ansel’s new book, The Secret Recipes. And I wrote about the crazy, deep-fried experience for Newsweek.

Buns To Die For

31 March, 2014 | | Leave A Comment

I haven’t made yeasty cinnamon buns since I left cooking school. I never thought of yeast as my thing, and have avoided working with it. To be honest, I was a little afraid of its temperamental nature. But earlier this month I had the chance to interview the delightful stylist, cooking and craft maven Paul Lowe, aka, Sweet Paul, for Publisher’s Weekly.

Sweet Paul’s new cook- and craft-book debuts April 1. Its pages are filled with stunning photographs, recipes and crafts. The key to his recipes and crafts are innovation and simplicity, simplicity, simplicity. Reading through it is a happy respite from daily life, not to mention a relief from the usual books of this sort that have projects that require hours, if not days, to complete.

I got off the phone with Sweet Paul so inspired by him that I hurried to the kitchen, clutching my iPad with a pdf version of the cookbook his kindly publicist had sent me.  Thanks to a bread maker I’m testing for my column in Newsweek (a new machine from Zojirushi, with gluten-free settings), I actually had yeast in the house. A recipe for skillingsboller looked so tempting, and Paul made it sound so easy, I had to make it.  For those of you whose Norwegian isn’t what it used to be, skillingsboller are cinnamon buns.

I would like to sleep on these.

Sweet Paul’s skillingsboller are a notch above, flavor-wise, thanks to the addition of grated marzipan to the cinnamon-sugar filling.  Because I’m me, I added mini chocolate  chips. My house smelled like the Ikea café for hours after I baked them, which is a very good thing as far as I’m concerned. So, while my children slept quietly in their beds, not knowing what they were missing, their selfish mother consumed warm cinnamon buns without waking them. On airplanes they say in case of emergency, put your oxygen mask on before you help your children. I feel the same way about cinnamon buns.

The recipe is effortless. It only requires patience while the dough quietly rises twice. The result is a not-to-sweet, sticky-on-the-bottom, soft-and-gooey at the very center bun.

Thank you, Auntie Gunnvor.

The recipe is from Paul’s Auntie Gunnvor, who says she won her boyfriend’s heart and stomach with these rolls. One taste of them and he knew he needed to marry her. He was a smart man.

Auntie Gunnvor’s Skillingsboller

Excerpted from SWEET PAUL EAT & MAKE, © 2014 by Paul Lowe Einlyng. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

Buns

2 3⁄4 cups unbleached all-purpose flour, plus more for kneading and rolling the dough

1⁄4 cup granulated sugar

1⁄2 teaspoon salt

1 large egg, at room temperature

1 tablespoon active dry yeast

1 cup whole milk, warmed

5 tablespoons cold butter, grated

Vegetable oil for bowl

Filling

6 tablespoons (3⁄4 stick) butter, softened

1⁄4 cup granulated sugar

1 tablespoon ground cinnamon

1½ cups (10 ounces) grated marzipan

1 cup slivered almonds, toasted

1 large egg, beaten with

1 tablespoon water

Here’s What You’ll Do: 

1. To make the buns: In a stand mixer fitted with a dough hook or in a large bowl with a wooden spoon,
combine the flour, sugar, salt, egg, yeast, and milk and mix well until the dough comes together.

2. Knead the dough for about 10 minutes in the mixer or turn it out onto a lightly floured work surface
and knead for 15 minutes by hand. If it feels too sticky, add more flour, 1 tablespoon at a time.

3. If necessary, turn the dough out onto a lightly floured surface. Add the grated butter, little by little,
kneading it into the dough until it is all incorporated and the dough is smooth and elastic.

4. Place the dough in a large oiled bowl, cover with a towel, and place in a warm spot. Let rise until
doubled, about 1 hour.

5. On a lightly floured surface, roll the dough out with a rolling pin into a 12-x-16-inch rectangle.

6. To make the filling: Spread the dough with the butter. Sprinkle the sugar, cinnamon, marzipan, and
almonds evenly over the butter.

7. Roll the dough up along the long side into a log and cut it into 12 equal pieces.

8. Place the pieces on a baking sheet about 1⁄2 inch apart, cover with parchment paper, and let rise in a
warm spot for 1 hour, or until doubled in size.

9. About 20 minutes before you plan to bake, preheat the oven to 350°F, with a rack in the middle
position.

10. Brush the rolls with the egg wash and bake for 20 minutes, or until golden brown.

11. Cool on a wire rack and serve.

Although Julia Child said to never apologize…I must apologize for these photos taken in the weird, murky light of my kitchen at night. For beautiful, natural light photographs, there is no one better than Sweet Paul, which makes these all the more disappointing

This is the cover. See all the pretty photos?

Check out my post later this week, when I make a lemon curd-filled cake with vanilla glaze…because it’s spring, isn’t it? At the very least, we should eat like it’s spring!

Substitute Teacher

20 November, 2013 | | 2 Comments

You know how I’m always going on about using whole wheat flour instead of plain white, and how nice and sanctimonious it makes me feel? Well now you can do it with the same ease. Whole Foods has given us all a little gift for the season with their Easy Substitutions Chart, which offers alternative choices for sugars, flour, fats, eggs and milk. Fancy using date sugar instead of refined? Tofu in place of egg? This chart’s got it all. Well, at least most of it.

The Secret of the Frying Game

18 November, 2013 | | Leave A Comment

In this week’s Newsweek is my review of the Waring Indoor Turkey Deep Fryer. I was only terrified of the thing for about 30 percent of the time I used it, which considering it’s a turkey deep fryer, is pretty good. I also learned what 50 Shades of Grey has to do with turkeys, and turned out a pretty delicious bird. You can find the review here.

Let me know if you have tried one yourself or have any deep-frying questions. And be sure to check back, because with this thing in my house, Nutella donuts cannot be far away.

Not-Tricky Last-Minute Treats

29 October, 2013 | | Leave A Comment

You’re here because you volunteered to bring something to a Halloween party or bake-sale and have only just remembered. Six weeks ago it seemed like a grand and generous idea to bake up a little something for the party, right? That’s what happened to me, and that’s how these little critters were born.

These recipes use Immaculate Baking Company’s* coconut macaroon dough as a short-cut. If you can’t find that near you, or think coconut is scarier than the thought of zombie apocalypse, you can easily substitute Mallomars or Oreos to make the spiders. Unlike my Rice Krispie treat Jack o’Lanterns, which take a few hours to make, the ghosts can be done in a half-hour, start to finish, clean-up included. The spiders take a little more time because the chocolate has to dry. Either way, you’ll be out of the kitchen faster than a kid ditches raisin boxes on Halloween.

A smoosh and a quick cut, cut, cut and you’ve got a ghost.

Spiders, patiently waiting, as spiders do.

Legs are worth waiting for.

Macaroon Ghosts and Spiders

What You’ll Need:

  • 1 package Immaculate Baking Coconut Macaroons*, Mallomars or Oreos
  • 6 ounces semi-sweet chocolate chips
  • 1 Tbsp oil
  • Googly eye sprinkles or M&Ms
  • Pretzel sticks

To Make Ghosts:

1. Preheat oven to 350 degrees F.

2. Break the macaroon dough apart into individual cookies. Using the heel of your hand, smoosh the macaroon down, to make it thinner and longer. Shape the macaroon into a ghostly shape. Using a sharp knife, cut two little triangles from the bottom edge of the cookie. (Save the triangles and roll them all into one  ball and bake them along with the other cookies. This can be your treat. I think you deserve a treat.) Push chocolate chips into the ghost point-side down to form two eyes and a mouth. I had mini and regular chips at home, so I used the mini ones for the eyes.

3. Bake for 7 minutes or until just turning golden at the edges. Cool on a rack.

To Make Spiders:

1. Bake the macaroons according to the package instructions. Let them cool completely before completing the next steps. If using Oreos* skip to step two. If using Mallomars: They already come dipped in chocolate (which is why we love them), so to stick the eyes on, just microwave a small amount of chocolate to use as edible glue. Dab some on the back of the eye/M&M and put them in place.

2. Using a double-boiler, or a heat-proof bowl over simmering water, melt 6 ounces of chocolate. Add one tablespoon of flavorless oil (canola, vegetable, Crisco or coconut oil are good choices) and stir until blended.

3. While the chocolate is melting, set up the drying rack for the spiders. Place a cooling rack over a cookie sheet. This will allow any excess chocolate to drip off. The pan makes clean-up easier. I line mine with wax paper because I really hate to wash anything extra.

4. When the chocolate has melted, use two forks to dip the macaroon into the chocolate. Coat the entire macaroon.

5. Place the chocolate-covered macaroon on the rack. Place two googly-eye candies, or M&Ms on the spider. Repeat with the remaining cookies.

6. When the chocolate coating is dry, use a wooden skewer to poke eight holes for the pretzel legs. This will keep them from breaking when you push them in. Then gently stick 8 pretzels sticks into the sides of the cookie. Spooky, no? Ach, these spiders couldn’t hurt a fly. They’re too cute.

Please note: Immaculate Baking Company occasionally sends me new products to try, which I do, because I’ve long realized that people don’t always have the time or desire to bake up a storm from scratch like some of us crazies enjoy. My feeling is, if you’re going to use ready-made doughs and mixes, use those with the best quality ingredients, which is why I fell in serious like a while back when I first saw them on the shelves of my local Whole Foods.

Eating the Rainbow

22 October, 2013 | | Leave A Comment

Rainbow cupcakes make you feel like a unicorn is dancing in your head. In a good way. So when daughter wanted something surprising to bring in for her school birthday celebration, rainbow cupcakes with cream cheese frosting were her second suggestion. (Her first suggestion was a live goldfish for each kid.)  Her hope was kids would see the plain white icing, yawn at the normalcy, then peel off the wrapper and say “Zowie!”

No one knows what lurks beneath this innocent vanilla frosting.

Rainbow cakes never cease to please. People are happy just to look at them, let alone eat them. The possibilities for color combinations are endless. You don’t even have to go rainbow: bake them in sports team colors or holiday colors instead. (Red and green anyone?) Son suggested we make a camouflage cake for his birthday.   While not beautiful, murky greens and browns are easy to make with food coloring, as anyone whose ever tried to blend food colors together can attest.  Whatever colors you choose, making a rainbow cake can be quite enjoyable, once you get over the sheer number of dishes involved.

You can use this recipe to make a half-sheet cake, or layers for a cake, but I think my daughter was right when she said that the cupcakes were, and I quote: “Waaaaaaaaaay cuter.” So they are. The cake recipe is my go-to-super-easy-all-in-one-bowl-you-will-never-use-a-cake-mix-again vanilla cake recipe. It is delicious on its own. It is also delicious and darn it, waaaaaaaaaaay cuter with loads of food coloring. By loads of food coloring, I mean you do need to be liberal in your squeezings of food coloring. You can buy yourself intense dyes in a wide-range of colors from Wilton, but good old gel food coloring tubes from the grocery store will also add intense color and blend easily. I am partial to the neon food colors I can get at my A&P.

Happy blobs of batter destined for rainbow cupcake greatness.

 

Vanilla Rainbow Cupcakes

Makes 36 cupcakes or one half-sheet pan and 12 cupcakes. Or halve the recipe if you’re not feeding a crowd.

What You’ll Need for the Cake:
  • 2 cups granulated sugar (16 ounces)
  • 16 ounces unsalted butter, softened
  • 1 Tbsp real vanilla extract (almond or lemon extract would also work)
  • 8 eggs, lightly beaten
  • 3 1/4 cup self-raising flour* (16 ounces)
  • 2 tsp baking powder
  • 1 Tbsp plus 1 tsp milk
What You’ll Do:

Preheat the oven to 350 degrees F.
1. Whisk together the dry ingredients in a bowl. If making your own self-rising flour, don’t forget to add the additional baking powder that my cake recipe calls for.
2. Beat the butter and sugar until fluffy. Add in the eggs gradually. Blend in the vanilla extract and scrape down the sides of the bowl.
3. Add half the flour mixture, mix until just blended; repeat with the rest of the flour. Add the milk, scrape down the sides and give the batter 20 more seconds of blending.
4. Divide the batter evenly into as many bowls as you have food coloring for. Stir in the food coloring you wish and blend well. You don’t want to end up with odd streaks of food coloring in your cake. It may look interesting, but it will taste terrible.
5. Place a cupcake wrapper in each hole of your cupcake pan. Drop teaspoonfuls of colored batter into each cup, layering them as you go. Keep dropping blobs of color into each pan until you’ve reached three-quarters of the way up each cup. Drop the pan once, from a height of about 4 inches to level the cakes.
6. Bake for 15-18 minutes, until the center of each cupcake springs back when pressed.
7. Let cool. Ice with vanilla cream-cheese frosting, or your favorite icing.

Cream Cheese Frosting

What You’ll Need:
  • 12 ounces unsalted butter, chilled
  • 24 ounces cream cheese, chilled
  • 1 1/2 cups confectioners’ sugar, sifted
  • 1 tsp real vanilla extract
What You’ll Do:

1. Cut the butter into chunks and put in the mixing bowl of a stand-mixer. Of course you can use a hand mixer if that’s all you have. If you only have a large wooden spoon, that I hope you have strong arms for your sake!
2. Beat the butter for 3 to 4 minutes on medium speed, until it becomes softened and no chunks remain. You want it to look smooth.
3. Cut the cream cheese into chunks. With the mixer on medium speed, add the chunks one at a time, until perfectly blended. Scrape down the sides on occasion.
4. Add the vanilla and some of the confectioners’ sugar and mix on low speed. Continue to add the sugar, turning the machine on and off each time. If you leave the mixer running when you add the sugar, you will get clouds of sugar billowing up your nose. When all the sugar has been added, turn the mixer to medium and beat for 3-4 more minutes until the frosting is soft and fluffy.
5. If you want to make this ahead of time, leave it in a cool place, but NOT the refrigerator, or you will not enjoy spreading the icing on the cupcakes.

*To convert 16 ounces of flour into self-raising flour, mix 3 1/4 cups of all-purpose flouru with 1 Tablespoon baking powder and 1 teaspoon salt.

I thought only leprechauns stole rainbows. 

 

 

Cobbler-ing it Together

22 August, 2013 | | 2 Comments

I’m a pretty lazy cook to begin with, but this summer—after spending what felt like two months making my brother’s wedding cake—I have really taken it easy.

This fruit cobbler, made with mixed berries and topped with chocolate chip cookie dough, is about the easiest thing you could bake and call your own. All the ingredients can sit happily in your refrigerator until that moment when you suddenly find yourself in need of a warm, comforting dessert.

What makes it so last minute is that I cheat. Cheat, I say. Me, the baker-blogger who is obsessed with teaching people how to bake from scratch cheats and uses ready-made cookie dough in this recipe.

Other people did the work for me. That’s not lazy. That’s clever.

Maybe it shouldn’t be called cheating. It’s efficient! It’s economical! It means I can make a homey dessert in about five minutes! It feels a tad weird to break out a package of cookie dough, but I’m also a realist, and know that we are not always blessed with time to whip up a full-blown dessert.

Happy little lumps of dough, ready to turn into cookies.

This is a recipe begging for experimentation. Try sugar cookies as a topping instead of chocolate chip. Use a mixture of fruits, such as raspberry and peach. Whatever your fruit combo, throw in a couple of teaspoons of corn starch or tapioca starch (or even flour if you’ve nothing else), to help thicken the sauce.

Chocolate Chip Cookie Berry Cobbler

What You’ll Need:
  • 2  16-ounce bags frozen mixed berries, thawed and drained*
  • Zest of one orange (if you’re feeling fancy)
  • ½ cup granulated sugar
  • 1  tsp tapioca starch or corn starch
  • 1 14-ounce package  chocolate chip cookie dough (I used Immaculate Baking’s dough)
What You’ll Do:

1. Preheat the  oven to 350 degrees Fahrenheit.
2. Empty the bags of mixed berries into a baking dish. I used one  8 1/2-inches wide and 2 inches deep, and don’t recommend one any bigger  unless you are planning to alter the recipe.
3. Sprinkle the sugar, tapioca and orange zest on top, and mix to coat the berries.
4. Break the cookie dough into pieces and dot over the top of the berry mixture.
5. Bake about 25 minutes until berries are bubbly and cookies are baked through and browned. If things seem to be taking a ferociously long time to bake, loosely cover the pan with aluminum foil to encourage it along.

Serve it warm with a scoop of vanilla ice cream and you will be on your way to baking stardom.

*Of course you can use fresh fruit if you have it. A mixture of blueberries and chunks of peach, or apples and raspberries, or blackberries, raspberries and blueberries. Or whatever strikes your fancy, quite obviously.

Looking for more after-school treats? Howsabout some easy-to-make Whole-Wheat Blonde Brownies?

Please note: I have been known to write blogs that also appear on the Immaculate Baking website. And Immaculate Baking also sends me coupons so I get a little money off the cost. So, on occasion, I see what is possible to invent with their products; products which I enjoyed before they even sent me any coupons. Take a look at my homemade toaster pastries (aka, what copyright lawyers know as similar to PopTarts).

 

Some More S’mores

5 July, 2013 | | Leave A Comment

My s’mores bars are my go-to favorites for all the “please come and bring something besides yourself” invitations that seem to proliferate this time of year. S’mores epitomize American summer food and have the right blend of goo, chocolate and chewiness that make for a good dessert. I had every intention of making them for the Fourth of July potluck we were going to this year, but woke up with two hours to spare before the party (For the record, it was an 11 AM parade-viewing party. I don’t typically sleep until 6 pm, if that’s what you were thinking. Sniff.).  Unfortunately, the s’mores bars not only take time to make, but thanks to their thick caramel-chewiness, take a long time to cool.

With little time to spare and a lot of chocolate and marshmallows in my kitchen, I decided to throw caution to the wind and see if I could invent a s’mores cookie. I adapted a favorite chocolate chip cookie recipe, swapping out crushed graham crackers for some of the flour, replacing almost all the chocolate chips with broken-up milk chocolate bars and topping them with marshmallows. (As far as chocolate is concerned, Hershey’s, although I dislike it as a candy bar, provides the most echt s’mores experience.)

Certainly not the world’s most beautiful cookie, but definitely a delicious one.

The result was a thin, chewy cookie with a delicate graham flavor. Most of the marshmallows melted to create a layer of nutty caramel flavor. The chunks of Hershey bar and the occasional semi-sweet chocolate chip made it into a really nifty cookie, if I do say so myself. I made it to the party on time. Heck, I even had time to shower and put on clean clothes.

I am pleased to say they were a hit, with one very kind woman telling me she’d eaten six at one go. Bless her. I’m not sure I recommend that unless you have insulin nearby. But I don’t want to be a party pooper.

If you’re into lily-gilding–and have more than two hours until your party– thanks to their tuile-like thinness, thees cookies could be turned into some wickedly good ice cream sandwiches.

Next up on my cooking agenda is making the wedding cake and all the desserts for my brother’s wedding next week. Please send good vibrations (but not so strong they knock the cake over) my way.

Three or four mini marshmallows top each cookie.

S’mores Cookies

Makes 5 dozen

What You’ll Need

1 cup (2 sticks) unsalted butter at room temperature

2/3 cup firmly packed dark brown sugar

1 cup granulated sugar

2 large eggs

1 tablespoon vanilla extract

1 1/3 cup all-purpose flour

1 1/3 cup finely crushed honey graham crackers*

1 1 /4 teaspoons baking soda

1 teaspoon salt

6 Hershey bars (or other milk chocolate bars totalling about 9 ounces), broken into half-inch long pieces.

1/2 cup semi-sweet chocolate chips

5-6 ounces mini-marshmallows

What You’ll Do:

1. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. (Parchment- or Silpat-lined baking sheets will make clean-up so much easier, with less crusty marshmallow to scrape off the pan.)

2. In a medium-sized bowl, whisk together the flour, graham cracker crumbs, baking soda and salt and set aside.

3. Using an electric mixer, cream the butter with the white and brown sugars on medium speed until light and fluffy, about one minute. Add the eggs, one at a time and blend for one minute. Add the vanilla.

4. Add the flour mixture and beat until just incorporated. Toss in the chocolate bar chunks and chocolate chips and mix for 20 seconds or so, until the candy is well-distributed throughout the dough.

5. Scoop teaspoon-sized balls of dough onto the baking sheet, leaving about 2 1/2 inches per cookie, because these babies like to spread. Press 3-4 marshmallows into the dough, slightly flattening the cookie as you do so. Bake in the preheated oven until the cookies are a toasty golden brown. Unlike real s’mores, these cookies do not taste good when burned.

6. Let the cookies rest for a few minutes on the cookie sheet before removing them to a cooling rack.

*I crushed one of the three packages inside the box of graham crackers to get 1 1/3 cup. This is about 8 graham cracker rectangles. If you can’t get graham crackers, something like McVitie’s digestive biscuits will work just as well.

Postscript: My mother just called to thank me for the s’mores cookies I’d left her. She said she enjoyed them very much for their–and I’m quoting–”crispitude.” Hope you like that too.

 

 

 

 

 

 

Heckuva Job, Browndie!

20 March, 2013 | | Leave A Comment

I’ve been haunted by the philosophical story my father always told about Buridan’s ass: A thirsty and hungry jackass is put between a bale of hay and a bucket of water. Unable to choose which one to have first, he starves to death. Which, simply put, inspired me to create the Browndie.

I didn’t want to be forced to choose which dessert I wanted more, a chocolatey brownie, or a chewy butterscotch-studded blondie. No no! After my success marrying brownies and banana bread, I thought I’d give a brownie-blondie wedding a try. What a happy couple!

If you can manage it, try to make both batters at the same time. I prep all the ingredients in advance and give each group of ingredients their own special part of the counter.  You could also enlist the help of a loved one to make the other recipe. Both of these batters are made by hand, so as the Castro convertible ads used to say: ‘It’s so easy, even a child can do it!”

Apologies for the ‘meh’ lighting. That’s what comes from a fiendish need to bake at night in a poorly lit kitchen.

I baked half of the browndies in a mini-muffin pan, and the other half in an 8 x 8-inch pan. You can do it however you wish. The ones baked in the muffin pan had crunchier tops and make a nice alternative to cupcakes for a kid’s birthday party; the ones in the square pans were fudgier and easy to prepare. If the thought of fussing with individual muffin cups makes you insane (it sort of did me), then just use a 10 x 13-inch pan and make the whole thing at once.

Getting the batter into the muffin tins was annoying, but if you are of a more peaceful nature than I, you will be pleased with the crun-chewy results.

I used only whole wheat flour in the blondies, plus two tablespoons of ground flax seed. Not only does it keep the blondies from being too cloyingly sweet, it also makes me feel less guilty about feeding them to my kids. If you can find whole wheat pastry flour use that. Arrowhead Mills—which I find at Whole Foods—is more finely ground than regular flour, so finicky kids (Shout out to my daughter!) won’t have any textural issues with the flour.

Even in the strange light of my night kitchen you can see the whole wheat goodness.

After a few of these in  my tum, I’m beginning to think my indecisive nature has its merits. Enjoy.

Blondies

You’ll Need:
  • 14 Tablespoons (7 ounces) unsalted butter
  • 1 cup whole wheat flour (I used Arrowhead Mills w.w. pastry flour)
  • 1 teaspoon baking powder
  • 1/8 teaspoon Kosher salt
  • 2 Tablespoons ground flaxseed
  • 1 ½ cups light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • Butterscotch chips and semi-sweet chocolate chips  (I use about 1/3 cup of each)
What You’ll Do:

1. Preheat the oven to 350° Fahrenheit.

2. Grease the pan/s you’ll bake the browndies in (see note above).

3. Melt the butter in a large, heat-proof bowl over simmering water.

4. Meanwhile, in a small bowl, whisk together the flour, baking powder and salt. Set aside.

5. When the butter is melted, remove from heat and stir in the brown sugar. You will need to beat the butter and sugar together with some real gusto in order to properly blend the two. For a minute or so the butter and sugar will not come together and you will think I have lied to you. Be patient but strong and keeping stirring. Soon all the butter will be absorbed and the mixture will look like slightly gritty caramel.

6. Add the eggs in, one at a time, beating until each one is absorbed. Stir in the vanilla.

7. Add the flour mixture in and stir until just blended. Add in the butterscotch chips and chocolate chips (if using–and why wouldn’t you?).

Brownies:

You’ll Need:
  • 3 ounces unsweetened chocolate
  • 1 stick (4 ounces) unsalted butter
  • 1 ½ cups granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • ½ cup all-purpose flour
  • Chocolate chips (I use Ghiradelli 60% cocoa)
What You’ll Do:

1. Melt the butter and unsweetened in a large, heatproof bowl over simmering water.

2. Remove the bowl from the heat, and stir in the sugar until thoroughly blended.

3. Add the eggs in one at a time, beating until each one is absorbed.  Stir in the vanilla.

4. Add the flour mixture in three additions. When blended, add in the chocolate chips.

Make the browndies:

If you are make them in mini-muffin tins, use about a teaspoon of each batter. I put the chocolate brownie batter on the bottom and then topped it with the blondie batter. The muffin cup will be about three-quarters full. Bake for 15-20 minutes until light brown on top and a toothpick inserted in the middle comes out clean, or with moist crumbs.

If you are planning to bake them in a pan, layer the chocolate brownie on the bottom, then smooth the blondie batter over the top. Bake for 30-40 minutes until golden brown on top and a toothpick inserted in the middle comes out clean, or with moist crumbs.

 It’s the start of Browndie Stonehenge, of course.

Watch this Space

19 March, 2013 | | Leave A Comment

Coming soon to a blog near you: The Browndie. Yes, folks, after two many days away from my beloved blog, I promise to return this week with a marriage made in dessert heaven. The union of which I speak? That of a chewy, butterscotch-y blondie and deep, dark, chocolatey brownie. Who’s with me? Check back soon!