Blondies

This last Monday our daughter invited several of her college roommates over to watch the Premier of the Bachelorette. Including our family there were 9 of us gathered in front of the TV waiting with bated breath to catch the first glimpse of the bachelors that were chosen. I was nervous just sitting on the couch watching them get out of the limo, I can't imagine how they felt. Some were goofy while others were cocky but we all agreed that she made the right choice by giving "Roberto" the first impression rose; he seemed to be the most at ease with himself.

I made Blondies a couple of hours before so we'd have a little something sweet to snack on. I baked them for 25 minutes and tested them when they came out and all looked good. I turned the oven off and waited until they cooled a bit. About 45 minutes later I cut into them and they were not fully cooked in the middle. I turned the oven back on and cooked them for 15 more minutes, checking every 5 minutes or so. I have to say they turned out fabulous! The top of them browned with spots, not sure why that happened but the taste and consistency couldn't have been better. The only disappointment I had was that I put them in the fridge to hurry the cooling process and I forgot about them. When the show was over I realized this but it was too late and they had already left. 

These bars taste like chocolate chip cookies on steroids. They are a little salty yet sweet; gooey and dense yet have a crunch to them. They literally tap into all the senses giving you complete satisfaction. I can only describe them as "Deliciousness".

This is my rendition of Bobby Flays Blondies that he had done on a Throw Down.

*  1 1/2  sticks butter (I used salted, but you can use unsalted)
*  1 2/2 cup flour
*  1 teaspoon baking powder
*  1/4 teaspoon salt (if using unsalted butter, increase to 1/2 tsp)
*  1 1/2 cup brown sugar
*  2 large eggs (room temperature)
*  1 1/2 teaspoons vanilla
*  3/4 cup milk chocolate chips (can add more if desired)
*  1/4 cup english toffee with milk chocolate (chopped)
*  1/2 walnuts (if desired)

Directions

Preheat oven to 350 degrees. Butter and line 9 x 9 x 2 inch baking pan with parchment paper, allowing a overhang to use as handles to get it out. I butter the pan itself before putting the parchment down so it will stay in place.

Whisk together the flour, baking powder and salt in a medium bowl.

Melt the butter in a medium saucepan; add both sugars and whisk until combined and sugar is melted, about 5 minutes.

Transfer the mixture to a medium bowl and let cool slightly. Whisk in the eggs and vanilla extract until well combined. (If you add the eggs when the mixture is still hot, you will end up with scramble eggs). I crack my eggs into a separate bowl then add to the mixture incase of egg shells. That's not the "crunchy" you want in these.

Add the flour and whisk until just incorporated.

Fold in the chocolate chips, english toffee and nuts and transfer mixture into the prepared pan.

Bake for 25 to 37 minutes or until the top cracks slightly and is firm to the touch and a skewer inserted into the center comes out with moist pieces clinging to it.  Remove to a wire rack and let cool completely. Remove the bars from the pan using the parchment handles, transfer to a cutting board and cut into 2-inch squares.

These were such a hit with my family that they were gone the next day. I think I'll go make another batch right now and freeze them for later.

Sour Cream Cheesecake

My two favorite times of the day are in the morning when Phil and I walk our dogs in the Back Bay and then come home for lattes. We sit out back by the pool while reading the Daily Walk Bible. There is something to be said of starting the day off right with the Lord.

The second is 4:00 p.m. when the kids are doing their homework and I'm in the kitchen getting dinner started. It's only good when I know what I am making, I think that's half the battle. When I'm standing there with the fridge open trying to decide, I inevitably end up making something sweet and gooey. I justify it by thinking that it will make the house smell delicious and I'll be able to concentrate better with it out of the way, like it was a necessity to have a dessert in the first place. (I think for someone who likes to bake this is just normal to them).

My cheesecake is a favorite to my family, in fact this is the most requested. I usually make it in a pie plate but I like the small square pan because the crust is not exposed to the heat making the edges too brown. If round is what you prefer then 1/2 way through the baking process you can wrap foil around the edge.

Preheat oven to 350 degrees.

Crust

1 1/2 gram-cracker crust  

1/4    cup melted butter

1/4   cup sugar

2 8 oz. cream cheese

2 eggs  (room temperature) 

1/2 cup sugar

1 tsp. vanilla

1/2 pint sour cream

1/4 cup powder sugar

1 tsp. vanilla

Line a 9x9 square pan with foil. Grease with butter.

In a bowl, combine gram-cracker crumbs, melted butter and sugar and mix well. Press in the bottom of prepared pan and chill in the fridge for 10 minutes.

Meanwhile, in a bowl beat the cream cheese until creamy. Add sugar, eggs and vanilla and beat until incorporated. Pour over the cooled crust. Bake for 25 to 30 minutes.

 

Turn oven up to 450 degrees.

Fold the sour cream, powder sugar and vanilla together and pour on top of cream cheese mixture.  

Bake for an additional 10 minutes. Cool & refrigerate.

It's important you don't get anxious and try and cut when it's warm (I've done this and it's not pretty). Cut when completely cool. It's actually better the next day. Serve with fresh fruit or it's delicious on its own.

 

Bon Appetit!

Oatmeal Cream Cheese Butterscotch Bars

If you want a quick dessert that is not only tasty but easy and quick to make, here it is. I got the recipe from Food Network (of course, my favorite place to try something new because they have been tested through and through). I would however cut back on the butterscotch chips to 1/2 of what is called for because they are very sweet and can over power a dish.

Ingredients
2 sticks unsalted butter, at room temperature, cut into pea-sized pieces
2 cups flour
1 1/2 cups old fashioned oats
1 tsp. cinnamon
1 (11 ounce) bag butterscotch chips (I used 1/2 and it was still pretty sweet)
1 (8 ounce) package cream cheese, room temperature
1 (14 ounce) can sweetened condensed milk
1 lemon, zested and juiced
1 tsp. vanilla extract

Directions

Preheat oven to 350 degrees. Butter a 9 by 13 pan. Line pan with parchment paper, over lapping to create handles for easy removal. Butter the paper and set aside. (Buttering the dish before putting the parchment paper down is an important step because it allows the paper to stick in the corners. This can be a very frustrating process if you don't).

In a food processor add the flour, oats and brown sugar and pulse to combine.

Add the 2 sticks of butter, the cinnamon and the butterscotch chips. Pulse until the mixture forms clumps when pressed between your fingers.

Transfer the mixture to a large bowl. Press half of the mixture into the bottom of the prepared pan in an even layer, reserve the other half. Bake in the preheated oven just until slightly golden and set, about 12 to 15 minutes. Remove from the oven and cool completely.

Beat together the cream cheese, condensed milk, lemon zest and juice and vanilla in an electric stand mixer fitted with a paddle, or with an electric hand mixer until no lumps of cream cheese remain. Be sure to scrape down the sides of the bowl every so often.

Spread evenly over the baked and cooled oatmeal mixture.

                                                  

Sprinkle the remaining half of the oatmeal mixture over the cream cheese. Bake until the top is golden, about 40 minutes.

Cool and chill before cutting. Run a knife around the edge of the pan, and using the parchment hangover for handles, transfer the bars to a cutting board. Cut into 2-inch squares with a sharp knife and serve.

This is so yummy served with vanilla ice cream.