Almost-Famous Maple-Butter Blondies Recipe : Food Network Kitchens. Directions Make the blondies: Preheat the oven to 350 degrees F.
Line a 9-by-13-inch baking pan with foil, leaving an overhang on two sides; butter the foil. Pulse 1/2 cup walnuts in a food processor until almost fine (do not overprocess). Whisk the ground nuts, flour, baking powder, baking soda and salt in a medium bowl. Beat 10 tablespoons butter and the brown sugar with a mixer on medium speed until fluffy, about 2 minutes. Spread the batter in the prepared pan and bake until the blondies are light brown around the edges and spring back when pressed, about 30 minutes. Meanwhile, make the topping: Place the maple syrup and butter in a small saucepan over medium heat and cook until the mixture bubbles and thickens, swirling the pan, about 6 minutes. Use the foil to lift the blondies out of the pan, then cut into large bars. Photograph by Kana Okada.
Dreamy Apple Pie. It’s Pie Week here on PW Cooks, and I’ll be posting a new pie recipe every day for the next five days.
I’d better make friends with my Stairmaster, and fast. It’ll be difficult to reestablish the relationship. Apple Fried Pies Made With Puff Pastry. First, thank you to everyone who voted for me to make it to Round 4 of Project Food Blog!
I am so excited to be participating in this round because we are going to have one of my favorite evil treats!! The challenge: Sure, you can take a pretty picture. But your task here is to go above and beyond and use photography to create a step-by-step, instructional photo tutorial. It could be anything from how to bone a chicken to how to make your favorite recipe, but your photos need to guide the reader through the steps. Voting for this round is from October 11th to the 14th. In Texas we tend to like our food deep fried. A staple of most Texas childhoods is a good, old fashioned fried pie. Apple and Blueberry Crisp. I’ve been making crisps since I was a child.
They were one of the first things I learned to bake so they are special to me in the way a first love is special. I find that when the last of winter is behind me I start to crave fresh fruit desserts, and since this is easy and nearly fool-proof it is perfect to satisfy my cravings. It is important that the crisp have a crisp topping. I know it sounds silly to say that, but so many crisps have soggy, over blended tops that just clump up and get mushy. Or, the crisp is topped with pie crust which is, while delicious, not a true crisp. Below is the recipe I have been using for over fifteen years. Versatile and tasty, this crisp delivers comfort in a hurry! Blueberry Lime Fromage Blanc Tart. Ahhh, fresh blueberries!
One of the best parts of spring is the arrival in the markets of fresh, plump berries. I always get the itch to make a tart or pie with fresh berries at this time of year, and while shopping I also sampled some excellent fromage blanc. I decided instantly that they would be perfect in a dessert together. This tart is the perfect blend of mouthwatering tang from the cheese, bright citrus flavor from the lime, and earthy sweetness from the fresh blueberries. Bananas Foster. Those of you who’ve read my site for any length of time likely know that I hate, abhor, loathe, and recoil at the sight of bananas.
Chocolate Chip Coconut Brown Butter Cookies. I’m on something of a brown butter kick at the moment.
It is a really tasty kick, if I don’t mind saying. After the Chocolate Spice Cake with Brown Butter Frosting I was looking for another way to use brown butter in sweets. I decided on cookies, since they are my favorite thing to eat, and I decided to use some coconut because I had some in the pantry. Really, these cookies were created simply by looking in my pantry and picking out things I needed to use up!
These cookies are crisp on the outside and chewy on the inside. Chocolate Chip Coconut Brown Butter Cookies Yield 5 dozen 1 cup unsalted butter, browned and cooled 3/4 cup white sugar 3/4 cup brown sugar 2 eggs 2 teaspoons vanilla 2 1/2 cups flour 1 teaspoon baking soda 1/4 teaspoon salt 1 cup toasted coconut, lightly crushed 1 cup chocolate chips Heat the oven to 350F and line two baking sheets with parchment paper. In the bowl of a mixer combine the brown butter and sugars until well mixed. Stir in the coconut and chocolate chips.
Chocolate Chip Cardamom Oat Blondies. I have been something of a baby lately.
As you may know, I have been on a medical scavenger hunt for almost two months now. I have already endured numerous tests, trips to the emergency room, and visits to doctors and specialists. For as long as I can remember I have hated doctors. I may in fact have a slight ‘white coat’ phobia, despite all my doctors being lovely people who make me feel as comfortable as possible. Chocolate Chip Cookie Brownies. Gooey Chocolate Coconut Bars. I think I may have a little-itty-bitty problem.
It is not a serious problem, but it is a little consuming. I can’t seem to stop craving chocolate and coconut. With that said, please excuse me for yet another chocolate and coconut dessert. I pinky-swear that the next few desserts will be sans coconut, and I am pretty sure pinky-swears are legally binding. Coconut toffee tarts with Nutella topping. I have this bad habit of amassing baking ingredients because I never know what recipe will catch my fancy and I need to be prepared for that impulse bout of baking.
So when I "just happen" to be at Target, I might grab an extra package of chocolate chips, another 5 lb. of flour, a bag of sugar, etc. I won't even confess my acquisitive sins when I'm at Costco (that's right, those 4-lb. packs of butter do go into my cart on almost every visit). It's not such a bad habit, at least not until it hits a critical point when my pantry is stuffed and I can no longer fit anything in my freezer because of the masses of cookie dough, individually wrapped brownies, frozen bags of almonds, macadamias and pecans, and packages of coconut. Delicious Hot Chocolate. I love hot chocolate and really can’t be trusted around it. Here are a few varieties I whipped up recently. (If you’d like a late-afternoon/adult version, splash brandy or other booze into any of the varieties below.)
(But you didn’t hear that from me.) Add 2 cups of milk and 2 cups of half-and-half to a small saucepan. As you can see, this wasn’t my first batch of hot chocolate that day. Spiced Dark Chocolate Soufflé. I love things that look difficult but are in fact quite easy. Peppermint Ice Cream. I love making homemade ice cream. It’s one of my callings in life. For years and years, though, I used an old wooden ice cream maker that required ice and rock salt to be packed around the edges.