School has been crazy lately, so my food had been mostly Girl Scout Cookies. Which I don't mind, really.
But I did get a chance to make a nice meal with Claire the other night.
We made this pasta with eggplant and ricotta in the summer, and were in need of a little flashback.
Then there was the last minute Samoa Blondies which really hit the spot.
Samoa Blondies
From The Newlywed Kitchen Cookbook
10 tbsp unsalted butter
1 cup dark brown sugar, packed
¼ cup granulated sugar
1 large egg
2 tsp vanilla extract
¼ tsp kosher salt
1 ¼ cup flour
1 ¼ cup sweetened flaked coconut
1 ¼ cup bittersweet or semisweet chocolate chips
Preheat the oven to 350 degrees. Line and grease an 8×8 baking dish.
In a pan over high heat, heat the butter until it browns and smells nutty. (Keep an eye on it, so it doesn’t burn.) Let the butter cool for a few moments, until just barely warm.
In a large mixing bowl, mix together the browned butter, brown sugar, and granulated sugar. With a wooden spoon, mix in the egg, vanilla, and salt. Slowly mix in the flour, coconut, and chocolate chips until blended. Try not to eat too much of the batter.
Pour the batter into the greased baking dish, and smooth the top with a rubber spatula. Bake for 25-30 minutes—do not overbake! The center should still be soft. Let the blondies cool before turning them out onto a cutting board and slicing into squares.
From The Newlywed Kitchen Cookbook
10 tbsp unsalted butter
1 cup dark brown sugar, packed
¼ cup granulated sugar
1 large egg
2 tsp vanilla extract
¼ tsp kosher salt
1 ¼ cup flour
1 ¼ cup sweetened flaked coconut
1 ¼ cup bittersweet or semisweet chocolate chips
Preheat the oven to 350 degrees. Line and grease an 8×8 baking dish.
In a pan over high heat, heat the butter until it browns and smells nutty. (Keep an eye on it, so it doesn’t burn.) Let the butter cool for a few moments, until just barely warm.
In a large mixing bowl, mix together the browned butter, brown sugar, and granulated sugar. With a wooden spoon, mix in the egg, vanilla, and salt. Slowly mix in the flour, coconut, and chocolate chips until blended. Try not to eat too much of the batter.
Pour the batter into the greased baking dish, and smooth the top with a rubber spatula. Bake for 25-30 minutes—do not overbake! The center should still be soft. Let the blondies cool before turning them out onto a cutting board and slicing into squares.
