Lovin' From the Oven

Dorie Greenspan’s Chewy, Chunky Blondies

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I told you I’d be backkkk (with a really good recipe, too)! As always, when I have no idea what to bake, I turn to my trusty Dorie Greenspan. This time, these blondies caught my eye because they had toffee and chocolate! Score! Blondies are basically brownies, but more of a cookie texture and blonde instead of brown. 🙂 I always thought the name was so cute.

These tasted amazing, straight out of the oven and after they’ve cooled. I can only imagine how good they’d be with a bowl of ice cream. Mmm.. that’s definitely pizookie status! I left out the coconut and nuts, just because I wasn’t feeling either at the moment, but feel free to add them in to your liking. Heck, add whatever you want it… it’s just one of those recipes that can be easily adapted. Enjoy!

Chewy, Chunky Blondies
(Source: Dorie Greenspan “Baking: From My Home to Yours” p.109)

2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 sticks (8 ounces) unsalted butter, at room temperature
1 1/2 cups (packed) light brown sugar
1/2 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
6 ounces bittersweet chocolate, chopped into chips, or 1 cup store-bought chocolate chips
1 cup butterscotch chips or Heath Toffee Bits
1 cup coarsely chopped walnuts (I left this out)
1 cup sweetened shredded coconut (I left this out as well)

Getting Ready: Center a rack in the oven and preheat the oven to 325 degrees F. Butter a 9Ă—13-inch baking pan and put it on a baking sheet.

Whisk together the flour, baking powder, baking soda and salt.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until smooth and creamy. Add both sugars and beat for another 3 minutes, or until well incorporated. Add the eggs one by one, beating for 1 minute after each addition, then beat in the vanilla. Reduce the mixer speed to low and add the dry ingredients, mixing just until they disappear into the batter. Using a rubber spatula, stir in the chips, nuts and coconut. Scrape the batter into the buttered pan and use the spatula to even the top as best you can.

Bake for about 40 minutes, or until a knife inserted into the center of the blondies comes out clean. The blondies should pull away from the sides of the pan a little and the top should be a nice honey brown. Transfer the pan to a rack and cool for about 15 minutes before turning the blondies out onto another rack. Invert onto a rack and cool the blondies to room temperature right side up.

Cut into 32 bars, each roughly 2-1/4 x 1-1/2 inches.

Chocolate Walnut Fudge

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I’ve definitely tried my share of fudge recipes. One of my best friends is fudge connoisseur and always insists on having fudge. For him, it’s always the same thing… plain chocolate fudge- no add ins, no extra flavoring, no toppings. How boring, right? Well, my boyfriend’s cousin graduated the other day and I decided to make some fudge to add into his celebration basket that I was giving him. Luckily for me, he’s not a picky one so I could add whatever I wanted. In my opinion, fudge isn’t fudge without some walnuts.. so that’s exactly what I made.

This is my favorite fudge recipe so far out of the 3298209384 fudge recipes that I’ve tried. I found this recipe on allrecipes.com a while ago with over a thousand reviews, so I knew I had to try it. With the many times that I’ve made this recipe, I’ve come to edit it myself and create my perfect fudge. I put the marshmallow creme in the end instead of the beginning and use all semisweet chips instead of a mixture of milk chocolate and semisweet (that’s really up to you). The 5 minutes of boiling is the most important part! You must let the ingredients boil for that long, but stir the entire time! Fudge is really easy/fast to make, it’s just a bit tedious and tiring because you have to stir so much. The end result is totally worth it, I promise!

  • 1 (7 ounce) jar marshmallow creme
  • 1 1/2 cups white sugar
  • 2/3 cup evaporated milk
  • 1/4 cup butter
  • 1/4 teaspoon salt
  • 3 cups semisweet chocolate chips
  • 1/2 cup chopped nuts
  • 1 teaspoon vanilla extract

DIRECTIONS

  1. Line an 8×8 inch pan with aluminum foil. Set aside.
  2. In a large saucepan over medium heat, combine sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.
  3. Remove from heat and pour in marshmallow creme and semisweet chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.

Andes Chocolate Mint Cookies

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Is it just me or has time been FLYING lately? We’re already in 6th week! Goodness! Where does the time go? I graduate in 37 days!!! I just bought my cap and gown last week and my senioritis has officially kicked in… who am I kidding, I’ve had a bad case of senioritis ever since freshman year. My schedule has been so busy lately with midterm after midterm, baking & mailing out cookies, making my grad invites (see below), and spring cleaning! I actually got my boyfriend to vacuum and clean the bathroom today, which is probably one of my biggest accomplishments of my life. Haha.

Speaking of my boyfriend, his birthday just passed two days ago and I had the hardest time figuring out what to get him. I couldn’t bake him anything because he’s dieting (ridiculous, I know.. it’s like I’m dating a girl. Shhhh don’t tell him I said that) and he already has everything that he wants! I was going to buy him a Gucci wallet but then he wouldn’t appreciate it nearly as much as I would since he doesn’t know anything about brand names and can care less for them. He actually thinks it’s ridiculous, but of course being the girl that I am, I tend to differ. I have this die hard love for Chanel and have made quite the collection in the past couple of years. I long for the Chanel Cerf Tote and the Chanel Medallion Tote, which I think I’ll be selling a purse to get soon. Basically… he’ll never understand why I pay so much for a purse when I can get a decent working purse for less than ten bucks. Honestly, I have no idea either… all I know is that it makes me so gosh darn happy.

I ended up buying him some RVCA t shirts and shorts, and a button up t shirt. He needs to update his wardrobe and he hates shopping… so it all worked out nicely. I then took him to a restaurant called Buenos Aires Grill for dinner and it was delicious! One of the best salmon and sauteed vegetables plates that I’ve had (he had the rib eye steak with creamed spinach.. we’re big on our meat, can you tell?). I’m getting hungry just talking about it. Moving on…

This is actually one of the cookies I made to mail out this month, along with two others. This is my favorite cookie– it’s hard to eat just one! The cookie is not too sweet or too chocolatey; they’re soft and crumbly with the perfect amont of sweetness. I’m an avid fan of mint chocolate, so you should definitely give this recipe a try if you are, too! I’ve made this recipe before on my blog, found HERE. However, they were posted a million years ago and I didn’t post recipes back then. So here it is!

  1. Heat oven to 350°F.
  2. Over low heat, combine butter, sugar and water. Heat until melted and add chocolate chips until partly melted. Remove from heat and stir. Pour into large mixing bowl. Let stand 10 minutes to cool slightly.
  3. Beat in eggs one at a time on high speed. Reduce mixer to low speed and add flour, salt and baking soda. Beat until well-blended.
  4. Chill one hour.
  5. Roll into balls, place two inches apart on parchment paper-lined baking sheets. Bake for 10 minutes.
  6. Place an Andes Mint half on top after taking them out from the oven. Allow to melt slightly and spread with a spoon.

I took a lot of time making/decorating my graduation invitations because I’m a grandma like that and love scrapbooking & stationary. It’s also way cheaper than buying announcements from the school.. I mean, $40 for 25 cards?! I would’ve needed 50, spending $80 total just on cards… and they’re not even pretty! They’re actually pretty bland… so no, thank you. I’d much rather make my own since they’re more personalized and unique that way. I just had to share with you how they turned out!

This is how it looked all put together, how it would look when taking it out of the envelope:

take off the band and it slowly opens up…

there’s the invitation placed inside!

and voi-la! my invite. 🙂 (don’t mind the blur, I took out my personal info)

It’s so close I can feel it!

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