Triple Triple Blondies

Triple chips. Triple nuts. Triple nerms. These blondies leave behind the walnuts and butterscotch chips, and have cashew, almond, and pecan along with (wait for it) caramel chips. What what???? I know, right? Well, let me tell you a story….

Wandering in the grocery a couple weeks back, I discovered that Ghiradelli makes a caramel chip. So of course I bought them, along with some dark and white chocolate ones.  I was thinking that they would be awesome in some blondies.

We’re going on a little hike and picnic today – probably one of the last days it will be enjoyable to be outside at this elevation for a while. So, along with the muffaletta, pasta salad and aranciata, we will need some blondies.  They are Himself’s favorite treat. I’ve given up trying to recreate a flavor from his memory and just bake what I think sounds yummy. And this definitely fit the bill.

These are really rich, so slice ‘em small. After I wrapped up ours for the picnic (Himself: “Wait. You’re packing only two? What if we have a blondie emergency?” He is such a dork.), I wrapped the rest and put them in a zippie bag in the freezer.  They’ll last a couple months that way, and a quick zap in the micro-onda and it’s instant deliciousness (perhaps with a scoop of vanilla [non-dairy] ice cream…) Plus, having them safely in the freezer keeps a tray of blondies whispering your name every time you walk past the kitchen counter. A win/win, so to say.

These are super. Super easy. Super fast. Super delicious.  And a one-bowl, one-spoon wonder, to boot. Give ‘em a whirl!

Triple Triple Blondies

INGREDIENTS
1 stick unsalted butter (½ c.)
1 c. dark brown sugar
1 egg
1 c. AP flour
1 tsp.Vanilla
½ tsp. Salt
⅓ c. each white, dark, and caramel chips (total 1 c.)
¾ c. nut mix (almonds/pecan/cashew)
(Opt) Kosher salt & sparkle sugar to dust the top

DIRECTIONS
Preheat oven to 350*. Grease a 8” square pan and lay in an Alton Brown-style parchment brownie sling.
Use a medium microwave safe bowl, and melt the butter. Add the brown sugar, vanilla, and salt, and stir to combine.  Stir in the egg. Set aside a half-handful of the chips and nuts, and add the rest along with the flour to the bowl and stir it vigorously (you want to develop a little bit of that gluten to get some chewiness).
Pour and smooth the batter in the pan, sprinkle with the reserved chips/nuts (and some flake salt and sparkle sugar, if you like). And bake 25-ish minutes until a tester comes out clean.  Don’t over bake – you want them just this side of cooked. Cool completely, then lift out the sling and slice in to at least 16 squares. Snarf ‘em right then and there, or wrap ‘em up and freeze ‘em.

Bon appetit!

Nutritional Information from VeryWellfit.com’s calculator, based on 16 blondies.  Each blondie has:
211 cal
13.1 . fat
150mg sodium
21.8g carbs (fiber 1.1g, sugar 14.5g)
2.5 g protein

Cinnamon Bun Scones

Butter, sugar, cinnamon - the three breakfast food groups.
Butter, sugar, cinnamon – the three breakfast food groups.

It is becoming apparent that I am mildly obsessed with scones. So much so, that I am contemplating giving them their own tab here on the Yum.

CBsconeCollage

These are delicious. Himself said they reminded him of an apple fritter (although there is no apple in there, just tons of butter and cinnamon.

CBcollage2c

For this swirl, you make your scone dough as usual, then roll it out and treat it like a cinnamon roll. This quick dough is more delicate than a yeast dough, though, so I needed to use my board blade to help roll it up, then slice it.
For the dough
2 c. AP flour, with 2 Tbsp reserved
¼ c. sugar
1 tsp baking powder
½ tsp baking soda
¼ tsp. salt
8 Tbsp unsalted butter (This is one stick. 7T cold & cubed, 1 set aside and melted)
1 egg yolk
¾ c. buttermilk or a mixture of half plain yogurt/half milk
1 tsp. vanilla extract
For the filling
2 Tbsp. powdered sugar
1 Tbsp. cinnamon
For the glaze
1 c. powdered sugar
1 Tbsp fresh orange juice
Orange zest, if you like
Instructions
You’ll need 2 bowls, and preheat the oven to 400*; line a baking sheet with parchment.
In one bowl, whisk together the egg yolk, vanilla and buttermilk.
In the second bowl, mix together the dry ingredients.
Cut in the 7 Tbsp butter with a pastry cutter until it’s pea-sized.
Gently mix in your liquid – you’ll have a lumpy, mostly mixed mess.
Dust your pastry board with the reserved 2 Tbsp flour and dump the dough mess on it.
Gently press the dough together to get a mostly homogenous lump. You may need to dust the board with a little more flour.
Gently roll the dough to about 12” x 24”.
Spread with the melted butter, sprinkle with the cinnamon and the powdered sugar.
Gently roll the dough long ways like for cinnamon rolls.
Cut in to 1” pieces and arrange on your baking sheet at least ½” apart. (Flour your knife w/ each pass) You’ll need to gently push them back into a circular shape before baking.
Bake for about 15 minutes until golden.
While they are baking, whisk together the glaze.
When you take the scones out of the oven, brush them with the glaze immediately while they are still hot.
Once they cool, you can drizzle them with some more icing if you like the whole drizzled look.

Servings 12
Calories 221
Fat 9 g
Sodium 121 mg
Carbs 33 g
Protein 3 g

Blondies

Blondie2

Blondies. Bill has this memory of earth-shatteringly good blondies from the Just Desserts bakery in San Francisco from [cough cough] years ago.

I can’t tell you how many recipes I’ve tried over the years, hoping to give him that little slice of bakery happiness…. but have yet to find THE ONE. 

Blondie  mis en place
Blondie mis en place

These are not them, but they are damn tasty.  They’re from Smitten Kitchen, with walnuts and (in honor of The City) Ghiradelli white and dark chocolate chips, some walnuts, and crystal sugar on top.

Alright – now that the photo’s up, it’s time to go make a pot of coffee to do these bad boys justice.

[yumprint-recipe id=’5′]