Snow day, again! Guess who is at work today and who is not? Right, I'm at home, and Mr. E is working at the hospital. I have a pile of work to do, which I thought I was going to do because Mr. E was going to pick up my mom this morning and bring her over to watch Sprout while I worked. You know this plan goes awry because I am blogging (and baking blondies) instead of working while Sprout
No real news to report...glad I am cycling...sad I have no news to report.
I will just share what I am baking today:
Blondies from Amy's Bread. This wouldn't be my baking experience without a few modifications. I use pecans instead of walnuts. They are so much better. I served toasted pecans as a snack to my father-in-law one time and he kept saying, "These walnuts are so good. I didn't think I like walnuts, but these are delicious!" That's because they were pecans. Use them.
* Need a 12 x 17 inch pan. This is called a baker's half sheet.
4 Cups unbleached All Purpose Flour
2 1/4 TSP Baking Powder
1 TSP Kosher Salt
2 Cups unsalted Butter, melted
3 1/2 Cups Dark Brown Sugar
4 Large Eggs
1 1/3 TSP. Vanilla Extract
2 Cups + 2 TBSP Semisweet chocolate chips
2 3/4 Cups toasted
1. Preheat oven to 350. Grease a 12 X 17 inch pan with softened butter or vegetable shortening. Cover with parchment paper.
2. In medium bowl, add the flour, baking powder and salt and whisk together. I never do this, I just add to the big bowl when ready.
3. In a large mixing bowl, combine the melted butter and brown sugar, stir to combine then allow the butter to cool slightly before continuing. Whisk in the eggs and vanilla. I whisk the eggs and vanilla together, then stir into the big bowl.
4. Fold the flour mixture into the sugar mixture and stir until it is almost combined then add 1/4 of the chocolate and
5. Spread the batter evenly into the prepared pan. Sprinkle the remaining chocolate chips evenly on top of bars. Bake for 10 minutes, then reduce the temperature to 325 and bake for 16 – 21 minutes, turning half way through front to back. This whole temperature switch never seeemed to make a difference, and I find that these have to bake way longer in your home oven than a commercial oven. Watch for golden browning on the top and edges. They are usually best baked when I think they've gone a little too long...but they haven't. If you like gooey, uncooked centers (what are you, a barbarian?), then you don't have to worry about extra baking time and the time stated in the recipe may work for you.
6. Allow the Blondies to cool completely on a wire rack before cutting into 25 bars. Cut the bars into any size you want.
Today I do not have enough brown sugar, so I am using the rest of my brown and then using white. I also use a scale to weigh instead of measure my ingredients and I highly recommend this practice!! I may not have enough eggs but I haven't checked yet. I don't have pecans, and though I do have walnuts, I think I will leave out the nuts this time. I would have walked across the street to the grocery store that is literally across the street, but I can't today because nobody came over to help me take care of Sprout and I am somewhat helpless alone with a toddler all day.
Happy Baking!!!! And eating. That is the real reason why I love to bake sweets.