Archive for February, 2012

February 8, 2012

Shonda’s Chocolate Chunk Blondies

Shonda's Chocolate Chunk Blondies

One of my favorite things about having this blog, is that it forces me to delve into my recipe archives to find the next great thing to cook. On my latest rummage session through some old recipe cards, I found this blondie recipe. When I was a manager for Williams-Sonoma many years ago, there was a woman who worked at the store named Shonda. She was a trained pastry chef. I can remember the decadent treats she would bring the staff to try. She was nice enough to share this blondie recipe with me, and I was lucky enough to find the recipe card. I have no idea where Shonda is today. The last time I saw her was almost 20 years ago. I hope she is well and still baking! Maybe she’ll stumble upon this blog one day and see this tribute to her famous blondies.

There’s nothing healthy about this dessert. They are rich and full of butter, but oh so good!

INGREDIENTS

  • 2 sticks unsalted butter
  • 2 cups light brown sugar
  • 2 beaten eggs
  • 2 tsp vanilla
  • 2 cups flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 8oz. bittersweet chocolate, chopped

* I used 2 Ghirardelli 4oz bittersweet bars of chocolate.

Preheat the oven to 350 degrees. Butter a 9×13 brownie/cake pan. I line the bottom with parchment paper, buttering the paper as well.

Put the flour, baking powder and salt in a bowl and set aside. Melt the butter in a large (4qt) saucepan. Add the brown sugar and stir until completely combined with the melted butter and it begins to bubble. Remove from the heat and allow to cool for about 15 minutes.

Using a wooden spoon, stir the beaten eggs and vanilla into the saucepan with the butter and sugar. Stir fast to help prevent your eggs from scrambling. Add the flour mixture and stir until it is just combined. Stir in the chopped chocolate and quickly transfer the mixture to the prepared baking pan and smooth the top. Don’t stir it too much when you add the chocolate, you don’t want it to melt completely through the batter.

Bake in the 350 degree oven for about 25 minutes or until a toothpick comes out clean. I generally bake on the convection setting in my oven, so these were done for me in 20 minutes.

Allow to cool for one hour before serving. Yum!

Advertisements
February 2, 2012

Crunchy Apple Slaw

Crunchy Apple Slaw

I was looking for a healthy, cold, side-salad that was both light and flavorful. Something that could stand up to a hearty meat dish and fit the bill for a Super Bowl menu. This apple slaw is sweet, crunchy, and zesty. It pairs perfectly with spicy hot wings or a messy rack of ribs. Because it’s mayo free, it would be a great choice for a summer picnic or outdoor BBQ. I made this super simple by using bagged pre-shredded cabbage and carrots. If you feel the need to shred your own, go right ahead. Purchasing the veggies pre-shredded cut the prep time easily in half. I don’t think it takes more than 20 minutes to throw this whole salad together.

INGREDIENTS (Serves 6-8 people)

  • 16oz package of shredded cabbage (might be called cole slaw mix)
  • 6oz package of shredded carrots
  • 2 granny smith apples, peeled, halved, cored & thinly sliced
  • 1/2 small red onion, thinly sliced
  • 3 tbsp apple cider
  • 1/4 cup cider vinegar
  • 1 tbsp honey
  • 1 tbsp + 2 tsp Dijon mustard
  • 1 tsp celery seeds
  • 2 tbsp grapeseed oil
  • Kosher salt & pepper to taste
  • Handful of chopped fresh parsley

In a large bowl, combine the cabbage, shredded carrots, apples and red onion. In a small container with a lid, combine the cider, cider vinegar, honey, Dijon mustard, celery seeds, grapeseed oil and salt & pepper. Put the lid on and shake to combine. Pour the dressing over the cabbage mixture and toss together. Sprinkle with the chopped parsley and serve.

You can make the dressing a day before, but this is best served immediately once combined. Serve this slaw with my Game Day Wings, it’s the perfect combination.

%d bloggers like this: