This month, I decided to ask everyone to make whatever recipe they wanted. Usually one member selects the recipe of the month, but I thought it would be fun to see what people made when given the chance. It is sometimes hard to find time to make the chosen recipe; either for lack of time, or lack of event that needs baked goods. I’m always looking for these events so M and I don’t eat ourselves into sugar comas. Don’t laugh, I’m not joking here. Food comas happen and sugar comas can happen too, thankfully not too often.
I know it has been a while since I last posted, so before I share with you the recipe pictured above, I’ll tell you a little about what’s been happening this past month….
Work was busy during the beginning of the month. It’s good to be busy. I’m pretty sure that M and I had something going on almost every night of the week before we left for vacation… and then we left for vacation. We visited family on the East coast, and set foot in the state of Texas to see more family courtesy of our unexpected layover. I didn’t bake anything 3/4 of the month, but made it all up the Sunday after we returned.
Since I am making our office birthday cakes now, I needed two for this past Monday. Yes, two. Why share on your birthday? And when my office has the opportunity for more cake, they will definitely take it. (The standing joke is screening new hires for birthday months we don’t currently have). I also needed a sample cake for a large party I’m doing next weekend. Ambitious yes, possible yes. I even had time for a movie, but I wouldn’t recommend it unless you have one of those squishy gel mats they advertise for chefs in the back of my design magazines. Tired feet.
So that Sunday I made ten six inch cake rounds, and assembled a single layer cake, a double layer cake, and a triple layer cake. The other layer is hanging out in the freezer for now. I guess you could say I made up for all of that non baking in one giant swoop. Satisfying. I’m not posting about cake though. I’m posting about Blondies. The ultimate cookie-bar-brownie-like dessert. They have chocolate chips, butterscotch chips, coconut flakes, and walnuts. That is a lot of stuff in one bite. They are extremely sweet and will probably give you cavities if you don’t brush you teeth, but I say worth eating. And worth passing out to your friends (remember – avoid sugar coma). I made these once before and it was a catastrophe. My oven would not ignite, my batter sat too long on the counter, and the leavening reacted too early. Later we learned to turn off the heater when we needed to start the oven – our 1920’s era apartment may not have the necessary electrical service required to support all of our gadgets. Someday I’ll have a kitchen of my own (with two ovens) and baking ten cakes in one day will literally be a piece of cake.
Be sure to check out the Easy Bake cOven blog for more recipe entries this month.
adapted from Baking From My Home to Yours, Dorie Greenspan
2 C flour
3/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
2 sticks butter
1 1/2 C light brown sugar
1/4 C sugar
1 tsp vanilla
1 C chocolate chips
1 C Butterscotch chips
1 C walnuts
1 C shredded coconut
Preheat oven to 325˚F. Butter a 9×13 inch baking pan. (I don’t have one so I used a 10×15 inch jelly roll pan – it makes thinner blondies – but for the thick version use a 9×13 pan).
Cream Butter for 3 minutes with the paddle attachment. Add sugars and cream again until light and fluffy. Add the eggs one at a time and mix for one minute in between. Add vanilla and mix until incorporated.
Mix the dry ingredients together and add slowly to the mixer. Mix on low speed until just combined. (this means there might be a little flour visible). Add chips, nuts, and coconut with a spatula – or if you are feeling risky you can use the mixer on low. Spread the batter into the pan and even out the top. Bake for 40 minutes or until the top is nice and golden and the bars begin to pull away from the sides of the pan. A knife tested in the center should come out clean unless you happen to stick it into a melted chocolate piece.
Cool on a wire rack for 15 minutes, invert, and turn topside up to finish cooling. Cut into bars – yields 32.