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Modern Priscilla Cookbook - Butterscotch Squares

Recently, Jeff and I were rearranging our cookbooks as we are running out of space to put them. We probably have over 200 and space is getting tight. Back a few years ago when Jeff's parents came to live with us, we cleaned out quite a bit of "stuff" from their house. Jeff's mom gave him some old cookbooks his aunts and grandmother used to use. One was the Modern Priscilla Cook Book - One Thousand Home Tested Recipes. As I flipped through the pages, there was notes about the recipes along with additional recipes written on the sides of the pages. The book is falling apart and has some missing pages, but from what I can gather, it was published in 1924. 

We laughed as we read about Fig Cake, Fruit Soup, Savory Rarebit and Scalloped Chicken. It was fun to think about what people made for recipes in the 1920s and 1930s. I also loved that they would paste other recipes into the book, whether on the back and front cover or on the actual pages, to show how they altered a recipe. 

Ah, altering recipes. Something that we as cooks and food bloggers do all the time. We take basic recipes and add our own twist. Even on this Butterscotch Squares recipe, I added butterscotch bits and bittersweet chocolate. It's fun finding old recipes and realizing where a certain recipe might have come from.

I had that moment when I was making the Butterscotch Squares. As they were baking, they began to smell like my grandmother's molasses squares. For as much as I made them when she was alive, I wish I could ask her where she got the recipe. I know there would have been a wonderful story behind that. Probably something like...it called for brown sugar and I didn't have any so I substituted white sugar and molasses. Then I was short on chocolate chips so I added a few butterscotch chips to the recipe...and so on.

I will say, this was a really easy recipe to make, especially since I made it in a large pan, so I didn't have a lot to clean up. Once the butter and sugar was melted and slightly cooled, I mixed the remainder of the ingredients and within 30 minutes they were baked and I was cleaned up. The butterscotch squares were delicious. They had a nice caramel taste and the little bit of butterscotch and chocolate chips added to the sweetness of the brownie. I added the butterscotch and chocolate chips because years ago, Stop and Shop used to sell butterscotch brownies. They were a blonde brownie with butterscotch chips, chocolate chips and walnuts. I was trying to capture that childhood moment. 

If you have an old cookbook you haven't used in a while, take advantage of opening the book and skimming through the pages. I'm sure there is a recipe you have used or a recipe you told yourself you would make some day lost somewhere in the pages. I found some really interesting recipes in the Modern Priscilla Cookbook that I can make as is, or alter as needed. It goes back to everything we do in history - "everything old is new again." Modern Priscilla could become the next Food Network Show!

Butterscotch Squares (I doubled the recipe)

Ingredients:

• 1/2 cup of butter
• 2 cups of brown sugar
• 2 egg
• 1-1/2 cups of flour
• 2 teaspoons of baking powder
• 1 teaspoon of vanilla
• 1/2 cup of chopped pecans
• 1/2 cup of butterscotch chips (optional)
• 1 cup of semi-sweet or bittersweet chocolate chips (optional)

Preparation:

1. Preheat oven to 350 degrees, slightly grease a 15x9 inch pan.

2. Melt the butter and sugar in a pan on the stove, over medium heat, until the two are combined.

2. Cool to lukewarm and then add eggs one at a time, incorporating each.

3. Add the vanilla, then stir in the flour and baking powder.

4. Once all ingredients are mixed, add the butterscotch chips, chocolate chips and pecans.

5. Turn ingredients into the pan and bake in the oven for 25-30 minutes or until slightly golden and a tooth pick comes out clean.

6. Remove from oven and place on a rack until cool. Cut into bars.

Makes about 24-36 bars.

Hermit Bars with White Chocolate Icing

Back a few weeks ago, I went crazy looking for a cookie recipe I made at Christmas. I looked through 10-15 cookbooks and dozens of magazines and couldn't find the recipe. Finally, I picked up a magazine that was rolled to another recipe and found what I was looking for. During that process, I began looking at a number of different desserts and recipes and came across this hermit bar recipe.

When I was growing up, I loved hermits. I loved the spicy flavors of cinnamon, ginger, nutmeg and cloves. It was strange, I think I was the only one of my friends who liked hermits. I sometimes think of hermits as "an adult" cookie. Sometimes you have to acquire a taste, especially when you say there is molasses in the cookie. I still haven't figured out people's fear of molasses but I do hear "I don't really like molasses" (quite often) when I have a spice cookie or bar.

When I decided to make the hermit bars, I kept thinking of my friend, Diane Dias, who makes these amazing cookies called Dipped Ginger Snaps. They are a hit when I make them during the holidays because people like the white chocolate dip. As I was making them, I thought I might have some fun and dip them in white chocolate, too. 

The hermit bar recipe was from the cookbook, The Great Christmas Cookie Swap by Good Housekeeping. It has 60 large batch recipes for people who attend cookie swap parties and need more than four dozen cookies. I have made a number of recipes from the book including Sally Ann Cookies and Cocoa Wedding Cake Cookies.  

The recipe was very easy to put together and there is nothing better than when you bake cookies in logs. With my convection oven, I can bake three cookie trays at once with 2 hermit logs each on the tray. Fifteen minutes later, I am basically done - including clean-up. When the first set of hermits came out of the oven, I put pictures of them on Instagram and started getting comments on how much people love hermits. Then I posted more photos on Facebook and by the time I was done, people were asking for the recipe. I was shocked at all the people who liked hermits. I took a batch (about 4 dozen) to a class I taught on Thursday night and people LOVED them. I feel bad that it has taken me a week to post this recipe. And the best part...people loved the white chocolate frosting!

If you are looking for an old-fashion cookie with a great spiced flavor - yes, there is molasses in them, too - try this recipe. You will be pleasantly surprised at how many people LOVE hermits.

Hermit Bars with White Chocolate Icing (Adapted from Good Housekeeping)

• 6 cups of flour
• 1 tablespoon of cinnamon
• 1-1/2 teaspoons of baking powder
• 1-1/2 teaspoons of baking soda
• 1-1/2 teaspoons of ginger
• 3/4 teaspoon of nutmeg
• 3/4 teaspoon of salt
• 1/2 teaspoon of cloves
• 3 cups of brown sugar, packed
• 1-1/2 cups (3 sticks) of butter, room temperature
• 1 cup of molasses
• 3 large eggs
• 3 cups of raisins
• 2 cups of white chocolate or vanilla chips
• 1 tablespoon of shortening

Preparation:

1. In a large bowl, mix together the flour, cinnamon, baking powder, baking soda, ginger, cloves, nutmeg and salt. Put aside.

2. Using a mixer, place the butter and brown sugar in the bowl and cream the butter and sugar together. About 2 minutes.

3. Add the molasses and blend, then add the three eggs, beat until well incorporated. About 1 minute.

4. Add the dry ingredients and blend until the mixture is almost together, add the raisins. Once the cookie dough has come together, remove from mixer.

5. Using 3-4 cookie sheets, place two hermit logs per tray. They should be 2 inches wide by 12 inches long and about 1 inch thick and 3 inches apart. These will double in size.

6. In a 350 degree oven, bake for 15-20 minutes. The tops will be almost dried and flattened (slightly cracked) with golden edges.

7. Remove from oven and place the cookie sheets on cookie racks and allow them to cool for 15 minutes. 

8. Remove cookies and place on a cutting board, cut the cookies on the diagonal to create bars, about 1 inch apart.

9. Using the microwave (on high) - place the white chocolate chips and shortening in a dish and microwave for 30 seconds, stir the mixture. Microwave for an additional 30 seconds and stir again. If all the chips are melted and smooth, you can start dipping. If they still need more melting, microwave in 15 second increments. You don't want to burn the white chocolate because it will seize.

10. Place aluminum foil on the cookie sheets and begin dipping the cooled hermits, placing them to dry on the foil. Dip the ends or the sides in the cookies. I dipped the ends on a few, the sides of a few and left some plain. If the white chocolate starts to get stiff, microwave for 15 seconds to loosen the mixture.

Hope you LOVE them as much as we did! 

Raspberry 7 Layer Bars with Chocolate, Coconut and Almonds

 

I love 7 Layer Bars. For the most delicious dessert you could imagine, they are the oddest combination of ingredients. Think about it...graham crackers, chocolate chips, butterscotch chips, coconut, condensed milk, walnuts and let's not forget...a stick of butter. If someone tried to explain a 7 Layer Bar to you, with everything that is in it, you might refuse to try it. But put it in your mouth and you are hooked. 100% sugar addiction. What is it about the combination of chocolate, butterscotch and coconut.

As I was baking on Saturday, I was thinking about a bar I make that is similar to a 7 layer bar called Peanut Butter Chocolate Coconut Bars. I wanted to make a few more bar cookies for my cookies trays and I had 3 bags of coconut. I already made 7 Layer Bars and I was thinking about using some chocolate cookie crumbs I had left from Thanksgiving. That would make a great base for a bar cookie. Then, for some strange reason, I was looking at a jar of raspberry jam and thought...coconut, raspberry, chocolate...this might work. I grabbed an 8 x 13 pan and began melting a stick of butter. Before I get ahead of myself, I'll give you the ingredients you need.

1. Let's get the ingredients - 

• 1 stick (1/2 cup) of butter
• 1-1/2 cups of chocolate cookie crumbs with 1 tablespoon of sugar added
• 1 cup of mini semi-sweet chocolate chips
• 3 cups of shredded coconut, sweetened
• 1 can (14 ounces) of condensed milk
• 1/2 cup of raspberry jam
• 1 cup of sliced almonds

2. Preheat your oven to 350 degrees.

3. Melt the stick of butter in an 8 x 13 bar pan. I put it on the stove for a minute and let it melt.

4. Sprinkle the chocolate crumbs over the butter. I use a cup first and then add 1/4 cup at a time to fill in so the bottom is covered. Gently pack down crumbs with a fork.

5. Sprinkle the cup of mini chocolate chips evenly over the crust, then the coconut.

6. In a small bowl, mix the condensed milk with the jam. Pour the mixture over the coconut. 

7. Finish with the sliced almonds.

8. Bake for 30-35 minutes or when the sides begin to brown and the top is slightly golden.

9. Take out of oven and cool. I find if I run a knife around the pan after about 15 minutes, they are easier to cut out.

10. Enjoy...and share!

So, I started by serving them to some friends who came for dinner. When the first thing out of their mouth is , "Oh, my GOD! These are delicious! They taste like Almond Joys with a hint of raspberry", you know they are good. We cut more sliced and enjoyed the sugary goodness. Yes, like 7 Layer Bars, these are ADDICTING!

I posted the photo on instagram this morning and my daughter, Danielle, called, "I'm coming home this week, save me some of those!" The requests are starting to come in, I think I'm going to have to make another pan of Raspberry 7 Layer Bars. 

If you are looking for something different, that looks great with its holiday colors, think Raspberry 7 Layer Bars with Chocolate, Coconut and Almonds. You can't go wrong!

 

Shortbread Blondies - Blond Butterscotch Brownies with a Chocolate Shortbread Base

At the beginning of 2013, I started looking at food trends for the new year. I came across an article that talked about Blond Brownies being a dessert trend. One blond brownie recipe I love is Bobby Flay's Throwdown Blondies. For the past few months, I have been trying to find a different type of spin on a blond brownie.

As I was looking up a recipe for brownies the other day, I came across a recipe we made about a year ago, Shortbread Brownies. It has a shortbread based crust with a chewy brownie top. They were delicious. I started to think, what if I used a chocolate cookie base and put a blond butterscotch brownie on top? That could be really good. I started my experimentation on Friday night and I can admit that the first attempt was not good.

As a food blogger/baker/cook, I can appreciate trying to create new recipes, the problem is that we sometimes go overboard. Here, let me explain. I found a chocolate shortbread recipe which I thought would make a perfect base. Once I partially baked the base, I decided to put a thin layer of butterscotch (butterscotch chips) and then added the blond brownie batter. After 35 minutes, I took the brownies from the oven and they looked perfect. I waited for them to cool and couldn't wait to cut them. I cut the first corner and put a piece into my mouth...they were OK. I started cutting into the middle of the pan and realized - 1. They weren't finished cooking...raw in the middle 2. The thin layer of butterscotch was too thick and made the bar too sweet 3. The cookie base was too thick and separated from the bar due to the butterscotch. So, into the trash they went. First attempt - DISASTER. What I learned...don't overly complicate the recipe, I didn't need the butterscotch chips.

During Saturday, I searched for a chocolate shortbread cookie base which didn't have eggs. I was looking for something drier and not as thick. I found a great recipe on Bake or Break that was used to make Coconut Bar with Chocolate Shortbread Crust. I liked the Blond Butterscotch Brownie recipe I used during my first attempt which was through Taste of Home. Back to the kitchen to try this again. The chocolate cookie based baked up nicely and then I added the blond brownie top. I made sure that I toothpick checked the brownies so that they were fully cooked.

I cut into the brownies and tested a piece...PERFECT. They were buttery, chocolate, slightly crunchy, slightly chewy, sweet with a little bit of salt. This recipe combination definitely worked. I brought some into work, and gave one to my regional director as she was leaving for a meeting. She called me 5 minutes later from her car, "You are evil", she said. "Those were so good, I love the sweet and salty taste." I had great responses to these bars and am definitely making them again. I'll be adding this recipe to my next Summer Cook-Out Recipes for 2013. Give them a try, I bet you can't eat just one!  

Chocolate Shortbread Crust (Base) Ingredients:

3/4 cup of flour
1/3 cup of light brown sugar, packed
1/4 cup of unsweetened cocoa powder
1/4 of teaspoon salt
6 tablespoons of butter, cold, cut into small pieces

Preparation:

1. Preheat oven to 350 degrees
2. Place all dry ingredients into a small bowl.
3. Add the pieces of butter and blend with a pastry blade or two knives. The mixture will look crumbly.
4. Place mixture in a greased 13 X 9 baking pan. Shake the pan to even the crumbed mixture and then press firmly into place. It will resemble a slightly dried crust.
5. Bake for 8 minutes, remove from oven and allow to sit for 5 minutes.

Blond Brownie Ingredients:

1/2 cup of butter, melted and cooled
2 eggs
1 teaspoon of vanilla
2 cups of flour
2 cups of brown sugar, packed
2 teaspoons of baking powder
1/4 teaspoon of kosher salt
1 cup of semi-sweet mini chocolate chips
1/2 cup of Heath Bar toffee bits

Preparation:

1. In a small bowl, whisk melted butter, eggs and vanilla together.
2. In a separate large bowl, combine the flour, brown sugar, baking powder and salt.
3. Add the egg and butter mixture to the dry ingredients. Mix until the batter comes together. The batter will be thick. NOTE: We mixed this for a few minutes to get it well blended.
4. Add the chocolate chips and Heath Bar bits. Mix until combined.
5. Spread over the chocolate shortbread base.
6. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean.
7. Cool on a wire rack. Cut into bars. Yield: 2 dozen.

The 12 Cookies of Christmas - Day 5 - Double Peanut Butter Paisley Brownies

We are a little behind, but we have Day 5 of our 12 Cookies of Christmas. Sometimes it's hard coming up with another recipe around the holidays. We make quite a few cookies and get caught up making traditional and family favorites along with our newest recipes.

I brought out my ingredient basket that holds all the flavored chips. You will find everything from Ghiradelli bittersweet chocolate chips, white chocolate chips, and mini chocolate chips to butterscotch chips, chocolate mint chips and Reese's Peanut Butter Chips. I always make the chocolate peanut butter chip cookies from the back of the bag. Surprisingly, I thought I highlighted the recipe, but looking back in the archives, I guess I didn't. They had a great recipe for Double Peanut Butter Paisley Brownies and I figured I'd give it a try. I love peanut butter, why not a peanut butter brownie!

The best part of the recipe for me was the swirling in of Hershey's Chocolate Syrup. That is my all time favorite staple for

1. Coffee

2. Chocolate Shakes

3. Topping for Ice Cream

4. Dips for Fruit (chocolate covered bananas!)

5. Drizzle for mixed drinks

Oh, the list could go on and on! 

But, to swirl it into a peanut butter brownie recipe...HEAVEN! We are talking Reese's Peanut Butter Cups...in brownie form. I had the recipe mixed and in the oven in less than 10 minutes. There are a few things I would note. As a suggestion on the original website, if you get the syrup on the sides of the pan, it will burn. When you are adding the chocolate syrup, keep it within a 1/2 inch of the sides of the pan. Also, the cook time was a bit longer than I thought. We cooked our Double Peanut Butter Brownies for about 50 minutes. Time will vary according to your oven, but at 35 minutes, ours wasn't done.

The best time to eat any of these deliciously gooey bars is when they are warm. The peanut butter chips were still soft, the chocolate syrup was gooey and the overall flavor melted in your mouth. Jeff's comment, "It takes just like a Reese's Peanut Butter Cup." I think he'll be adding that to his nightly bowl of vanilla ice cream...and don't forget the Hershey's chocolate syrup.

It started with ME and ended very MERRY.

Ingredients for Reese's Peanut Butter Swirl Brownies:

1/2 cup (1 stick) of butter, softened
1/4 cup of creamy or chunky peanut butter
1 cup of packed light brown sugar
1 cup of white sugar
3 eggs
1 teaspoon of vanilla
2 cups of flour
2 teaspoons of baking powder
1/4 teaspoon of salt
1-2/3 cups (10-oz. pkg.) of REESE'S Peanut Butter Chips

1/2 cup of HERSHEY'S Chocolate Syrup

Preparation:

1. Heat oven to 350°F. Grease 13x9x2-inch baking pan.

2. Beat butter and peanut butter in large bowl. Add granulated sugar and brown sugar;
beat well. Add eggs, one at a time, beating well after each addition. Blend in vanilla.

3. Stir together flour, baking powder and salt; mix into peanut butter mixture, blending well.

4. Stir in peanut butter chips. Spread half of batter in prepared pan; spoon syrup over top,
keep within 1/2 inch of the sides, when it touches the sides, it can burn.
Carefully top with remaining batter; swirl with metal spatula or knife for marbled effect.

5. Bake 35 to 40 minutes (we went 45-50, but start with the lesser time) or until lightly browned.

6. Cool completely in pan on wire rack. Cut into squares. Makes 24 to 36 brownies.

Written by Tricia White

The 12 Cookies of Christmas - Day 2 - Crunchers

I figured we could start Day 2 with a really easy recipe called Crunchers. I say easy because you blend a few ingredients together, add saltine crackers and before you know it, you have this crunchy, gooey, chocolaty, peanut butter delight.

I found this recipe on Pinterest. I had read an article that this recipe was one of the top pinned recipes one week (or maybe I dreamed it!). I looked it up and pinned it on my "I want to make that!" board. The recipe is similar to the toffee bar recipes which blend brown sugar and butter, some saltines and melted semi-sweet chocolate. I figured this might taste a bit like a candy bar (by the time I was through) and I was right...the caramel crunch reminded me of nougat and the dark glaze mixture of chocolate, peanut butter and butterscotch chips was that wonderful candy bar coating.

There are two things I would suggested - 

1. Make the bars on the day you will be serving them, I found they cut and actually looked better. They are good for about a week.

2. Keep them refrigerated if you like the crunch, if you like them chewy, they can stay at room temperature.

I would love to know how you like these bars. People have absolutely loved them and this was the second time I made these bars over the past few weeks. It's a nice twist on traditional saltine toffee bars.

Recipe for Crunchers from Little B. Cooks

Ingredients:
1 box of saltine crackers
1 cup of butter
2 cups of graham cracker crumbs
1 cup of packed brown sugar
1/4 cup of white sugar
1/2 cup of milk
1/2 cup creamy or crunchy peanut butter
1/2 cup of butterscotch morsels
3/4 cup of semi-sweet chocolate morsels

Preparation:
1. Line a 9x13 baking dish with aluminum foil, leaving extra hanging over both ends, and spray with cooking spray. 
2. Line the bottom of the dish with saltine crackers.
3. Melt the butter in a medium saucepan, then stir in the graham cracker crumbs, both sugars and milk. Bring to a boil, then continue to boil for 5 minutes stirring constantly.
4. Remove from heat and spread half of the butter mixture over the saltines.
5. Place another layer of saltines evenly over the butter mixture, then spread the rest of the butter mixture over the saltines, and top with another layer of saltines.
6. In a small saucepan combine the peanut butter, chocolate & butterscotch morsels.
Melt over medium-low heat, stirring constantly. When completely melted spread evenly saltines.
7. Cover the dish with plastic wrap and place in the refrigerator for at least 2 hours.
8. Remove from pan using the foil overhang, then cut into bars.

Makes about 24-30 bars

Written by Tricia White

Blackberry Oatmeal Breakfast Bars

Last year we decided to plant a few blackberry bushes next to our slightly seasoned (3 years old) raspberry bushes. They took off, growing and branching out all last summer. This year, Jeff pruned them before the season and they went CRAZY! the blackberry bushes doubled. We kept laughing at all the blossoms saying, we are going to have a ton of blackberries. Well, maybe not a ton but we have had numerous 6-8 cup pickings and we have found some delicious recipes to use them with. 

This morning, as Jeff was making our favorite Classic Buttermilk Pancakes with Blueberries, I was looking for a recipe for blackberries. I was also watching Jeff steal some of my blackberries for the pancakes. I had one of each and I think the pancakes with blackberries were better. (YUM!) 

I found this Blackberry Breakfast Bars on Oregon-Berries.com. It looked easy and had some of my favorite ingredients: brown sugar, oatmeal and cinnamon. I started by cooking the blackberries with sugar, water, lemon juice and cinnamon. While that was cooking I was able to make the crust - flour, brown sugar, oats, cinnamon and baking soda. I melted the butter, mixed it into the dry ingredients and had the crust in the oven before the blackberry filling was cooked. 

They smelled amazing coming out of the oven. I couldn't wait to get a knife into them and have a taste. After walking the dog, the blackberry bars had cooled and we cut a few squares. They were crunchy and chewy and the sourness of the blackberries was balanced with the sweet crust and topping. It is definitely one of those recipes that makes you cut a sliver to taste, and then another sliver...and then one more sliver because they are soooo good!

They may be a breakfast bar, but they are also a great snack. Blackberries are good for you, as is oatmeal. It makes breakfast better than a muffin or a slice of toast. Also, think different flavors - you can substitute blueberries, raspberries, strawberries, apples, peaches, and or pears for the blackberries. You can also mix a few together. I'll let you decide. No matter how you make them, you'll love them.

Blackberry Oatmeal Breakfast Bars - Adapted from Oregon-Berries.com

Filling:

4 cups fresh blackberries
4 tablespoons of sugar
4 tablespoons of water
2 tablespoons of lemon juice
1 teaspoon of cinnamon

For filling - In a medium saucepan combine berries, sugar, water, lemon juice, and 1/2 tsp. cinnamon. Bring to a boil. Reduce heat and simmer, uncover, for about 8 minutes or till slightly thickened. Remove from heat.

Oatmeal Bar Base and Topping:
2 cups of rolled oats
1-1/3 cups of brown sugar, slightly packed
2 cups of flour
1/2 teaspoon of cinnamon
1/4 teaspoon of baking soda
1 cup of butter, melted

For crust - In a mixing bowl, stir together flour, oats, brown sugar, 1/4 teaspoon cinnamon, and baking soda. Stir in melted butter, mix until thoroughly combined. Set aside 2 cups of the oat mixture for top. Press remaining oat mixture into an ungreased 13x9x2-inch pan. Bake in a 350° oven for 15-20 minutes or until slightly golden.

Carefully spread filling on top of baked crust. Sprinkle with reserved oat mixture. Lightly press oat mixture into filling. Bake in the 350° oven for 15-20 minutes more or until topping is set and golden.
Cool in pan on a wire rack. Cut into squares. Makes 36 bars.

Shortbread Brownies - The Best Brownies Ever

Delicious...ABSOLUTELY delicious. That's basically it - buttery, crunchy, fudgy. Need I say more?

We made these brownies at Easter. Even though we had a cheesecake and carrot cake on the dessert menu, I needed to have some finger desserts, especially since there was no chocolate involved in the other two desserts. Plus, Easter is the holiday of chocolate. Hail to the chocolate bunny!

I was getting some last minute items at the supermarket when I came across Better Homes and Garden's Best Loved Reader Recipes. I flipped through the magazine and saw some quick desserts, onto the conveyor belt and into the bag it went. When I got home, I realized these recipes spanned from 1930 to today, which I thought was quite interesting. The Shortbread Brownies were the 2005 winner of the Best Brownies Ever category sent in by Rachel Strange from Huntsville, AL.

Well, it did combine two of my favorites 1. A shortbread crust that looked like a chocolate chip cookie and 2. Fudgy brownie. I have had chocolate chip brownies before where they incorporated chocolate chip cookie dough with the brownie mix. They are good, but shortbread can be crunchy which equals better.

This recipe was easy to put together as it works in two parts, create the shortbread, then add the brownie mix. I know I always talk about recipes being easy, but I believe most recipes can be mixed, baked and cleaned up in about the same time it takes you to open and prepare a boxed mix. Which would you rather have? Homemade or box mix.

Everyone loved the brownies. As I mentioned they were fudgy with bits of buttery crunch. The texture and flavor were amazing almost to the point of addicting. You have one bite, then you want more. Add a glass of cold milk, it's like heaven. (Listen to the chocolate angels sing!)

Try making a batch of these shortbread brownies. It would be a great time to try them out on family and friends because I think they are going to become a staple for this year's summer functions.

Ingredients:

Shortbread Crust
1 cup of all-purpose flour
1/4 cup of packed brown sugar
1/2 cup of butter
1/4 cup of mini-semisweet chocolate pieces
Fudge Brownies
1-1/3 cups of white sugar
3/4 cup all-purpose flour
1/2 cup of unsweetened cocoa powder
1-1/2 teaspoons of baking powder
1/2 teaspoon of kosher salt
3 eggs
1/3 cup of butter, melted
1 tablespoon of vanilla
1/2 cup of mini-semisweet chocolate pieces

Preparation:
1. Preheat oven to 350 degree F. Line a 9x9x2-inch baking pan with foil; set aside.

2. To make the shortbread crust, place the 1 cup of flour and the ¼ cup of brown sugar into a medium bowl. Cut in the 1/2 cup butter until mixture resembles coarse crumbs. Stir in the 1/4 cup of chocolate pieces. Press into prepared pan. Bake for 8 minutes.

3. To make the brownie mixture: Place the 1-1/3 cups of granulated sugar, 3/4 cup of flour, the cocoa powder, baking powder, and salt into a large bowl. Mix to incorporate.

4. Add the eggs, melted butter, and vanilla; beat by hand until smooth. Stir in the 1/2 cup chocolate pieces. Spread brownie mixture over shortbread crust in pan.

5. Bake an additional 35-40 minutes, the top will be dry and slightly cracked. Cool the brownies in the pan on a wire rack. Lift brownies out of pan by lifting up on foil. Cut into bars.

Makes 24 bars of mouth watering delight!

 

Chocolate-Stout Brownies with a Bittersweet Chocolate Glaze

Last Friday night, I invited some friends to a Pinterest Party. There is nothing better than delicious food, some great girlfriends and teaching them how to "pin" their favorite pictures, ideas and websites. It started when a few people had asked me for invitations into Pinterest, then came the comments on Facebook. How do I use this? How do I pin pictures? How do I sign in? Will you have a party?

In my real life, I teach social media marketing. Whenever there are new networks setting trends, I'm usually fully engaged. I try and learn as much as I can, knowing that in a very short period of time, I will be teaching people how to use the network. If you would like, you can follow me on Pinterest.

I was looking for a brownie recipe and came across a chocolate-stout brownie recipe from Bon Appetit. The combination of beer and chocolate piqued my interest so I was going to try these chocolaty treats. The picture reminded me of a Texas sheet cake. I was heading to the liquor store so grabbing a can of Guinness Stout would be easy. 

The brownies were easy to make, but watch the stout while you are reducing it on the stove. As mine started to boil, it bubbled over (ugh! what a mess). Once I got it under control, it reduced fairly quickly. As I read the reviews on the Bon Appetit website, people suggested that the cooking times were incorrect. I have a convection oven and mine took about 45 minutes. In a conventional oven, I might go closer to an hour. I started checking at 35 minutes but they do take longer than suggested.

The brownies came out perfect. We used bittersweet chocolate which gave the brownies a very dense and rich taste, not overly sweet. Everyone enjoyed them saying they loved the wonderful chocolate flavor that wasn't overpowering. I did make an observation though, they tasted better the second day. If you have the opportunity to make them a day ahead, I would make that suggestion. I found they were still dense, but less sticky. The next day, everyone kept eating little slivers of the brownies, trying not to admit they wanted a big piece. The chocolate-stout brownies disappeared with ice cream as well as large glasses of milk.

Who says beer and chocolate aren't a good combination.

Ingredients:

1 cup of stout beer (we used Guinness - * UPDATE * Recently we used a Spiced Sweet Stout called Mexican Radio from Bluejacket in DC - AMAZING! Don't be afraid to try different types of stout.)

12 ounces semisweet or bittersweet chocolate, chopped

1 cup of butter

1-1/2 cups of sugar

3 large eggs

1 teaspoon of vanilla

3/4 cup of flour

1 teaspoon of kosher salt

Glaze

4 ounces of bittersweet or semi-sweet chocolate, chopped (or bits)

2 tablespoons of butter

1/4 teaspoon of kosher salt

1/4 cup of reduced stout

Preparation:

1. Preheat oven to 350°. Line a 9x9x2" metal baking pan with aluminum foil, leaving a 2" overhang.

2. Bring stout to a boil in a medium sauce- pan, watch to make sure it doesn't boil over; cook until reduced to 1/2 cup, about 12 minutes.

3. Let cool. Reserve 1/4 cup of stout for glaze.

4. Stir 12 oz. chocolate and 1 cup butter in a medium metal bowl set over a saucepan of simmering water until melted and smooth.

5. Whisk sugar, eggs, and vanilla in a large bowl to blend. Gradually whisk in chocolate mixture, then 1/4 cup stout from pan.

6. Fold in flour and 1 1/4 tsp. salt. Pour batter into prepared pan.

7. Bake brownies until surface begins to crack and a tester inserted into center comes out with a few moist crumbs attached, 35-40 minutes. (We cooked ours a bit longer more like 50-60)

8. Transfer pan to a wire rack and let cool for at least 20 minutes.

Glaze:

1. Stir remaining 4 oz. chocolate in a medium metal bowl set over a sauce-pan of simmering water until melted and smooth.

2. Add reserved 1/4 cup reduced stout, remaining 2 Tbsp. butter, and 1/4 tsp. salt; whisk until well blended.

3. Pour warm glaze over brownies. Let stand at room temperature until glaze is set, about 40 minutes.

 

Chocolate Zucchini Brownies with Chocolate Frosting

Zucchini, zucchini and more zucchini. Yes, we have lots of zucchini. We have made a few loaves of zucchini bread, mixed zucchini in an amazing ratatouille and have grilled it as a side dish with dinner. I will be sharing these recipes with you in the upcoming weeks.

While I was looking for recipes for zucchini and summer squash, I came upon this recipe in Allrecipes.com. Hmm...dessert with zucchini, better yet, chocolate dessert with zucchini. I need to try this zucchini brownie recipe.

As I started to make the recipe I noticed there were no eggs, first sign that there is something wrong with the recipe. For me, it was perfect! I love taking recipes and adding new and exciting twists so I needed to figure out something with the liquid and consistency. I started byadding 2 eggs, using to different types of sugar and adding kahlua rather than vanilla. When I made the frosting, I added half and half instead of milk and got a fudgier frosting that was amazing.

The cake was moist and fudgy and the frosting was rich and delicious. It doesn't have the consistency of a brownie but the cake does have somewhat of a denseness. The chocolate zucchini brownies didn't last long at our house, but then again, do any? It's great as a snack cake and even better with ice cream...coffee ice cream for me!

Too much zucchini, looking for something tempting, this is the best of both worlds...eating your vegetables as dessert.

Ingredients:

Zucchini Brownies
1/2 cup of canola oil
1 cup of white sugar
1/2 cup of Demerara sugar (washed raw cane sugar - light brown granular)
2 eggs
1 tablespoon of Kahlua
2 cups of all-purpose flour
1/2 cup of unsweetened cocoa powder
1 1/2 teaspoons of baking soda
1 teaspoon of Kosher salt
2 cups of shredded zucchini
1/2 cup of chopped walnuts

Frosting
6 tablespoons of unsweetened cocoa powder
1/4 cup of butter
2 cups of confectioners' sugar
1/4 cup of half and half
1/2 teaspoon of vanilla extract (or kahlua...depending on the audience)

Preparation:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.

In a large bowl, mix together the oil, sugars, eggs and kahlua until well blended.
Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. This mixture will be thick and a bit stiff. Add zucchini and walnuts. Spread evenly into the prepared pan.
Bake for 25 to 30 minutes until brownies spring back when gently touched.

To make the frosting, melt together the 6 tablespoons of cocoa and butter; set aside to cool. In a medium bowl, blend together the confectioners' sugar, half and half and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.

Cook's Illustrated "The Best Raspberry Bars"

 

Sunday morning arrived and without speaking a word, Jeff and I silently began a Sunday morning "Bake-Off". He started with a delicious recipe of buttermilk pancakes which he added blueberries. I took the remaining blueberries and used them to make blueberry scones with a lemon icing. (Follow the Chocolate Chip Cherry Scone recipe and leave out the chips, cherries and walnuts and add 1 cup of blueberries and the rind from 1/2 lemon.) As we finished cleaning up, Jeff grabbed the last of the over ripe bananas and started making a streusel topped banana nut bread. In the All-Time Best Recipes Book from Cook's Illustrated was a great recipe for "The Best Raspberry Squares". With a pint of raspberries in the refrigerator, why not finish the morning with some...dessert!

I grabbed the mixer and started looking for my ingredents. Having a free standing mixer has made cooking and baking much easier for me, especially since I was an old-fashion mix-it-by-hand girl. The mixing of the butter into the flour mixture was so easy as I just added ingredients and watched the raspberry bars come together. I loved that these bars had both the jam and fresh raspberries. It gave the bars a tartness that went well with the shortbread and oatmeal sweetness.

Everyone loved the bars...I think for two reasons

1. It wasn't chocolate. For those of you who know me and have followed the blog, I love recipes with the main ingredient being chocolate.

2. They were a perfect sized snack. Not too tart, not too sweet. (Great with ice cream!)

My only problem with the bars was that I would have wanted more jam filling. The next time I make these, I will do 1-1/2 times the preserves, raspberries and lemon mixture.

Again, another easy recipe to take to a cook-out or party. A great "snack size" dessert that isn't your typical chocolate chip cookie or mini brownie.

Ingredients:
2 1/2 cups of unbleached all-purpose flour
2/3 cup of granulated sugar
1/2 teaspoon of salt
16 tablespoons (2 sticks) plus 2 tablespoons of unsalted butter, cut into 1/2-inch pieces and softened to a cool room temperature
1/4 cup of packed light or dark brown sugar (I used dark brown sugar)
1/2 cup of old-fashioned oats
1/2 cup of pecans, chopped finely
3/4 cup of raspberry preserves
3/4 cup of fresh raspberries (frozen can be used; just make sure they are thawed completely)
1 tablespoon of fresh lemon juice

Preparation:
1. Adjust the oven rack to middle position; heat oven to 375 degrees. Cut an 18-inch length foil and and fit into length of 13 x 9-inch baking dish, pushing into corners and up sides of pan; allow excess to overhang pan edges. Cut 14-inch length of foil and fit into width of baking pan in same manner.
Spray foil-lined pan with nonstick cooking spray. I used a non-stick pan and didn't have to put in the foil or cooking spray.

2. In a mixer fitted with a paddle attachment, mix flour, granulated sugar, and salt at low speed until combined, about 5 seconds. With machine on low, add 16 tablespoons of butter, 1 piece at a time; then continue mixing on low until mixture resembles damp sand, 1 to 1 1/2 minutes longer.

3. Measure 1 1/4 cups of the flour mixture into medium bowl and set aside; distribute the remaining flour mixture evenly in bottom of prepared baking pan. Using your hands or the flat-bottomed measuring cup, press the mixture into even layer to form bottom crust. Bake until edges begin to brown, 14 to 18 minutes.

4. While the crust is baking, add brown sugar, oats and nuts to the reserved flour mixture; toss to combine. Work in the remaining 2 tablespoons butter by rubbing the mixture between your fingers until butter is fully incorporated. Pinch mixture with fingers to create hazelnut-sized clumps; set streusel aside.

5. Combine preserves, raspberries, and lemon juice in small bowl; mash with a fork until combined but some berry pieces remain.

6. Spread filling evenly over hot crust; sprinkle the streusel topping evenly over filling. Return pan to the oven and bake until topping is a deep golden brown and fill in bubbling, 22 to 25 minutes. Cool to room temperature on wire rack, 1 to 2 hours; remove from baking pan by lifting foil extensions. Cut them into squares and watch them disappear!

Bon Appetit's Cocoa Brownies with Browned Butter and Walnuts

 

The February 2011 copy of Bon Appetit Magazine arrived yesterday and pictured on the cover were these amazing Cocoa Brownies with Browned Butter and Walnuts. Posted as "Best-Ever Brownies" and "Warning: You will eat the entire tray", I had a challenge on my hands. Eat the ENTIRE tray? These must be pretty good and probably a chocoholic delight.

The recipe was interesting as they have you brown the butter. The smell in the kitchen was amazing as I stirred the foam off the butter. When I added it to the cocoa and sugar it smelled like fudgy brownies. The rest was easy and before I knew it, 20 minutes and they were in the oven. Since I would be eating the tray of brownies, I tried some of the batter...DELICIOUS!

Once the brownies were slightly cooled, I cut into them having sat patiently while the house smelled like a chocolate factory. The brownies were dense, chewy and extremely fudgy. They reminded me of a flour less chocolate cake, but better. I loved the buttery taste which definitely came through with the browned butter. The walnuts were nice and chewy and completed that nutty brownie taste.

Sad to say, I didn't eat the whole tray (though I could have) but we fed 4 delighted people who all asked for seconds. We have a few left which I'm hoping to enjoy today probably warmed with some raspberry sorbet and chocolate sauce...Yum!

Ingredients

Nonstick vegetable oil spray
10 tablespoons of (1 1/4 sticks) unsalted butter, cut into 1-inch pieces
1 1/4 cups of sugar
3/4 cup of natural unsweetened cocoa powder (spooned into cup to measure, then leveled)
1 teaspoon of vanilla
2 large eggs, chilled
1/3 cup plus 1 tablespoon of unbleached all purpose flour
1 cup of walnut pieces

Preparation

Position rack in bottom third of oven; preheat to 325°F. Line 8x8x2-inch metal baking pan with foil, pressing foil firmly against pan sides and leaving 2-inch overhang. Coat foil with nonstick spray.

Melt butter in medium saucepan over medium heat. Continue cooking until butter stops foaming and browned bits form at bottom of pan, stirring often, about 5 minutes. Remove from heat; immediately add sugar, cocoa, 2 teaspoons water, vanilla, and 1/4 teaspoon (generous) salt. Stir to blend. Let cool 5 minutes (mixture will still be hot).

Add eggs to hot mixture 1 at a time, beating vigorously to blend after each addition. When mixture looks thick and shiny, add flour and stir until blended. Beat vigorously 60 strokes. Stir in nuts. Transfer batter to prepared pan.

Bake brownies until toothpick inserted into center comes out almost clean (with a few moist crumbs attached), about 25 minutes. Cool in pan on rack. Using foil overhang, lift brownies from pan. Cut into 4 strips. Cut each strip crosswise into 4 brownies.

The 12 Cookies of Christmas - Day 3 - Super Fudge Mint Brownies

 

Excerpts from "Diary of an EXTREME Chocoholic", that's probably what this blog article should be called. I started writing this while waiting for the super fudge mint brownies to come out of the oven. The smell of chocolate and mint was overwhelming and I couldn't stop thinking about the wonderful taste of batter as I proceeded to enjoy the remains from the inside of the bowl. If the mix was any indication of what the brownies would taste like, I may have died and gone to heaven.

I found the recipe for Super Fudge Brownies in Mrs. Field's Cookie Book - 100 Recipes from Mrs. Field's Kitchen. I was looking for an easy bar cookie recipe when I found this cookbook in my cabinet. When was the last time you heard of a recipe from Mrs. Field's, maybe when the $250 (or was it $2500 or $250K) chocolate chip cookie recipe was being circulated around the internet.

I decided to put a twist on this brownie recipe with some instant coffee, Kahlua Peppermint Mocha and a package of Andes Creme de Menthe Mints. I also added a little bit of salt...with all the sugar I needed a little bit of balance.

The brownies cooled overnight and I'm ready to tell you about them and yes, DEATH BY CHOCOLATE...mint chocolate to be exact. These are delightful. Very fudgy, very minty, very good! And yes, I did eat them for breakfast, should you even ask! They are very thick and don't give you many brownies, but my suggestion is to cut them into small bars, I got about 24+.

And a tip for all you brownie fans. The easiest way to cut brownies is with a plastic knife. The gooey insides don't stick when cutting.

This is a great festive brownie for the holiday and one more treat I will add to my 12 Cookies (and Bars!) of Christmas. Ho! Ho! Ho! Enjoy!

Ingredients:

6 ounces unsweetened baking chocolate
1 cup salted butter, softened
1 teaspoon of instant coffee
4 large eggs
2 cups granulated sugar
1 tablespoon of Kahlua Peppermint Mocha (or vanilla if you don't have it)
1/2 cup all-purpose flour
1/2 teaspoon of kosher salt
1 cup of Andes Mints, broken into pieces

Preparation:

Preheat oven to 325°F and grease an 8x8 baking pan.

Combine unsweetened chocolate, instant coffee and butter in a medium saucepan and melt over medium low heat, stirring constantly until pieces are almost melted.

Remove from the heat and stir until smooth.

In a large bowl using an electric mixer on medium speed, beat eggs until light yellow
in color--about 5 minutes.

Add sugar and blend on low until thoroughly combined, about 1 minute.

Add Kahlua Peppermint Mocha and melted chocolate to the egg sugar mixture, blend on low until smooth.

Add the flour, salt and mix thoroughly. Add the Andes Mints.

Pour batter into the greased pan. Bake on center rack of oven for 45-55 minutes.

The batter should be set and a toothpick inserted into the center should come out clean.
Do not over bake. Cool to room temperature. This recipe makes 12 average sized brownies or 24+ mini bars. I would go with the mini bars, these brownies are very rich.

Fudgy (Chocolate) Oatmeal Bars

 

As the holidays begin to set in (Halloween, Thanksgiving and Christmas), I am starting to look for a few new cookies and bars for my 12 Days of Cookies. I was thumbing through the last of my big index cards when I came across my fudgy oatmeal bars. I haven't made these in years, to the point that none of my kids could ever remember eating them.

The bars are chewy and crunchy with a strip of deliciously nutty fudge in the middle. (If that description doesn't tempt you to make these nothing will.) The bonus to these fudgy oatmeal bars is the word fudge. If you let the chocolate mixture cool and harden, you will have a great batch of fudge. I like the fudge made with marshmallow fluff the best, but for something you can put together quickly, this recipe works.

Making the bars are a little more time consuming since you have to make the chocolate filling and press out the crust, but they are worth every moment for the final results. Next to chocolate, in my world of sweets, oatmeal is probably my second favorite ingredient. It comes from my love of my grandmother's chocolate chip and raisin oatmeal cookies, Nannie's Oatmeal Cookies.

The long weekend is coming and I am getting ready to put together a Checklist for a Tailgate Party and these will definitely be included. Start your cookie test runs so that you can chose the favorites you want to share around the holidays!

Ingredients for the bars:

2 cups of brown sugar

1 cup of butter or margarine

2 eggs

1 teaspoon of vanilla

2-1/2 cups of flour

1 teaspoon of baking soda

1/2 teaspoon of salt

3 cups of regular (not instant) oatmeal

Ingredients for the chocolate filling:

2 cups of semi-sweet chocolate chips

1 can of sweetened condensed milk

2 tablespoons of butter or margarine

1 cup of chopped nuts (we like walnuts)

1 teaspoon of vanilla

1/2 teaspoon of salt

Preparation:

Start with the ingredients for the chocolate filling: Melt the chocolate, sweetened condensed milk and butter in a double boiler. Once the ingredients are melted and smooth, remove from heat. Stir in remaining ingredients of vanilla, salt and walnuts. Put aside to cool slightly.

Cream butter and brown sugar for the bars, Add eggs one at a time, blending well with each egg. Add the vanilla. Add the flour, soda and salt. Stir until blended and smooth. Add oatmeal and mix until oatmeal is well coated.

Grease a 11-12 x 16-1/4 cookie sheet. Press 1/2 to 2/3 of the oatmeal mixture into the bottom of the cookie sheet to create a bottom crust. Spread the chocolate mixture over oatmeal layer. With the remaining oatmeal, break it into tiny pieces (pea size) and sprinkle it over the chocolate mixture.

Bake at 350 degrees for 25-35 minutes. The bars are done when the crumb topping is golden brown. Remove from oven and cool for 1 hour. This will allow the chocolate to set. Cut into bars and enjoy!

Chocolate Chip Brownies

 

Brownies are like chocolate chip cookies. If you put "brownie recipe" into a Google search thousands of variations to this traditional treat can be found. My girlfriend Patty's mom, Ginny, used to make the best homemade brownies. My mouth waters thinking about them.

A few years ago, we found this chocolate chip brownie recipe and thought oatmeal as an ingredient would be an interesting combination. This brownie has a semi-sweet chocolate base with oatmeal and additional chocolate chips. It is a wonderfully chewy, nutty tasting brownie that gives you the impression there are nuts in the recipe. My only regret to this recipe is that I can't find the link to the website.

Ingredients

2 cups semisweet chocolate chips, divided

2/3 cup butter

1 cup sugar

2 eggs

1 tsp vanilla

1 1/4 cups flour

1 tsp baking powder

1 cup rolled oats 

Preheat oven to 350ºF.

Melt 1 cup of the chocolate chips and allow to cool slightly.

Cream together the butter and sugar. Add the eggs and vanilla, and beat until smooth. Add the melted chips and mix well. Stir in the flour, baking powder, rolled oats, and remaining 1 cup of unmelted chocolate chips.

Spread the batter in a lightly greased standard 9x13 inch baking pan (it will be thick), and bake 25 to 30 minutes or until brownies begin to leave the side of the pan. Cool before cutting into bars.

Alice's Molasses Squares with Chocolate, Butterscotch and Raisins

 
One of the baking influences in my life was my grandmother, Alice Richards. Whenever we went to visit, she always had some freshly baked sweets. My two favorites being Nannie's Oatmeal Cookies and her incredible molasses squares. If they weren't baked when we arrived, she normally placed us at the kitchen table and we became her baking assistants.

Molasses squares are very different tasting. Most times I don't like to use the word molasses because the minute I do the response is, "I don't really like molasses." If I told you that white sugar and molasses make brown sugar, then technically I could call these brown sugar squares.

For years, I would bring them to parties and when asked what they were I'd get that funny "I don't like molasses" response and people wouldn't touch them. After a while I would tell people they would have to try them and guess what they were called. People would taste them and guess the chocolate and raisins and then the plate full of desserts would disappear.

These squares are very sweet and slightly chewy. The flavors of chocolate with butterscotch add to the chewy raisins, I think they are better than a 7 Layer Bar.

With Valentine's Day on Sunday, bake yourself a batch of these squares. If you choose to share them, don't tell people what is in them, make them guess...you'll end up with a true molasses square fan.

Ingredients:

1 cup of white sugar

1/4 cup of molasses

2/3 cup of vegetable oil

2 eggs

A pinch of salt

1 teaspoon of vanilla

1 1/2 cups of flour

1 teaspoon baking soda

1/2 teaspoon baking powder

2 cups of chocolate chips

1 cup of butterscotch chips

1 cup of raisins

Preparation:

Pre-heat oven to 350 degrees and lightly grease a 9 x 13 brownie pan.

Mix together the sugar, oil, molasses, eggs and vanilla until well blended and smooth. Add the dry ingredients (flour, salt, baking powder and baking soda). Mix until blended, the batter will be a dark brown and very smooth. Add chocolate chips, butterscotch chips and raisins.

Place mixture into baking pan and cook for 45 minutes. If the top browns too quickly, tent a piece of aluminum foil over the pan. The squares are done when a toothpick comes out clean. Allow the squares to cool before slicing. The large amount of chocolate and butterscotch make them very gooey until they cool.

Slice into squares. These squares can be frozen for up to three months. Enjoy.

Bobby Flay's Throwdown Blondies

Last Friday I was home not feeling well. Wrapping myself in a blanket, I laid on the couch and started watching the Food Network. Yes, I am a Food Network junkie. I watch everything from Everyday Italian to Throwdown with Bobby Flay.

The Throwdown was quite interesting as Flay's challenge was against Sugardaddy's Sumptuous Sweeties and the food was blond brownies. Great, blondies my favorite. I have been in search of a good blondie for a long time. When most people taste a blondie, it tastes more like a chocolate chip bar cookie. Very few have a combination of dark and light brown sugars...and toffee chips which adds to the rich carmel goodness. Flay's blondies called for milk chocolate and almonds, but I'm a favorite of the traditional blend of dark chocolate and walnuts. So, mine weren't exactly Bobby's, but they were close.

These blondies were incredible and there were many to vouch for that vote...friends, clients and family members. This recipe is definitely a keeper.

Ingredients:

• 1 1/2 sticks unsalted butter, plus butter for pan
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup light brown sugar
• 1/2 cup dark brown sugar
• 2 large eggs
• 1 1/2 teaspoons vanilla extract
• 1 cup milk chocolate chips
• 1/4 cup plus 2 tablespoons toffee chips (I used Heath Bar Toffee Bits)
• 1/2 cup coarsely chopped toasted almonds

Directions:

Preheat oven to 350 degrees F. Butter and line a 9 by 9 by 2-inch baking pan with parchment paper, allowing a 2-inch overhang. Butter the lining too.

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 combined. Add the flour and whisk until just incorporated. Fold in the chocolate chips, toffee chips and almonds and transfer the mixture to the prepared pan.

Bake for 24 to 27 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.