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Champagne Problems On A Jello Shots Budget

13 May

I’m sitting at home along writing this post on a Monday evening, eating Cookie Butter out of a jar, reminiscing about the days when I was single, living alone, and eating various combinations of bad-for-me-and-definitely-not-meal-worthy “snacks” for dinner. As soon as I walked into my apartment from work, I’d wash my hands furiously (this is the one part of my night that has not changed and will not change as long as New York City remains the glorious petri dish of filth that it is), turn on the television, and start dinner– usually a bowl of cereal or something else equally pitiful. I’d zone out in front of a cooking show or a crappy procedural drama, barely paying attention, and then I’d go to sleep at a pathetically decent hour. My life was not that bad, but it was also not that great.
Those are the lame ol’ days that I try to remember when I go through rough periods now. As much as I sometimes miss living alone, I would never trade that for the guy and the life that I very fortunately have now. I’ve got a best buddy who has turned so many of my horrible days around with tiny surprises and giant hugs. I know how sappy I sound, believe me, and I hate me too for it, and believe me when I say that I do realize it could all go away tomorrow. But since my last post, I have had the blues in the absolute worst way for more reasons than I can count– I’ve had a nasty cough for what has felt like forever, I’ve had a million mini-crises related to my professional life, I’ve seen people I love get very hurt, and I’ve had people I love suddenly just sort of disappear from my life without explanation. Writing out what the past was like compared to the present helps sort it all out in my mind. A lot has changed, but things aren’t worse, they’re just different. In some ways (Hi Jimmy!), they’re better.

One of the many tiny surprises.

One of the many tiny surprises.

So, with that in mind, I’m going to hearken back to an earlier post and once again talk about celebration. As rough as life’s been, I’ve been fortunate to still have some things to celebrate, be grateful for, be happy about as of late (see: above Troll, which I will treasure forever, and no, you may not make fun of me for being so dorky about this. Ok, yes, yes you can). For this reason, I believe it is time to pop the bubbly.

Around Christmas, my parents came over to our apartment and very kindly gave my boyfriend and me a bottle of champagne (I guess the correct term would be “sparkling wine” because geography and whatnot, but I’m just going to be comfortable being wrong for the rest of this post, so purists, deal, please). My mom emphasized that we should always remember to celebrate, which was really touching, given that my parents have come to support and champion us even when we haven’t felt the same love elsewhere. I always kept those words in the back of my mind, and we mutually decided to save the bottle for a special occasion.

Then, after realizing that there was no way we’d be able to kill a bottle of Brut in a night, and that neither of us really drinks champagne all that much, and that there are only so many sort-of-mimosas one could make and imbibe, I decided to get creative. CHAMPAGNE. JELLIES.

Champagne Jelly Shots (makes about 18 1-ounce shots) 

2 envelopes of unflavored gelatin

1 cup of boiling water + 2 tablespoons of sugar, more if you’d like this sweeter

1  1/2 cups of champagne/sparkling wine/you know what I mean (Note: if you’d like to keep this booze-free, substitute some sparkling cider)

Raspberries or berries of your choice, if you please

Pour boiling water into a large, heatproof bowl. Sprinkle gelatin over water, and let cool slightly. Pour champagne or whatever bubbly drink you choose over the mixture, then stir gently to incorporate any clumps of gelatin that may have formed. Pour into mold of choice (I used a mini-muffin pan), and place a raspberry or berry of your choosing in the middle of each mixture. Refrigerate for at least an hour, until the jellies have set.

The following is a series of “artistic” photos that we took of these shots, because they’re friggin’ gorgeous looking.

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I feel like the photos don’t even do these justice, but let me tell you, these came out looking magical. The bubbles stayed put, giving these shots a sparkly, glowing look. Oh, so how’d they taste?

Um, AMAZING. The shots were bubbly, only very slightly sweet, and way more fun than just a regular ol’ glass of bubbly. But, uh, just slow your roll a bit with these, or you’ll end up downing five in the span of a minute and then waking up in the middle of the night with a faint recollection of drunk-dialing your parents. Not that that happened. Just saying it could.

Champagne Problems On A Jello Shots Budget

13 May

I’m sitting at home along writing this post on a Monday evening, eating Cookie Butter out of a jar, reminiscing about the days when I was single, living alone, and eating various combinations of bad-for-me-and-definitely-not-meal-worthy “snacks” for dinner. As soon as I walked into my apartment from work, I’d wash my hands furiously (this is the one part of my night that has not changed and will not change as long as New York City remains the glorious petri dish of filth that it is), turn on the television, and start dinner– usually a bowl of cereal or something else equally pitiful. I’d zone out in front of a cooking show or a crappy procedural drama, barely paying attention, and then I’d go to sleep at a pathetically decent hour. My life was not that bad, but it was also not that great.

Those are the lame ol’ days that I try to remember when I go through rough periods now. As much as I sometimes miss living alone, I would never trade that for the guy and the life that I very fortunately have now. I’ve got a best buddy who has turned so many of my horrible days around with tiny surprises and giant hugs. I know how sappy I sound, believe me, and I hate me too for it, and believe me when I say that I do realize it could all go away tomorrow. But since my last post, I have had the blues in the absolute worst way for more reasons than I can count– I’ve had a nasty cough for what has felt like forever, I’ve had a million mini-crises related to my professional life, I’ve seen people I love get very hurt, and I’ve had people I love suddenly just sort of disappear from my life without explanation. Writing out what the past was like compared to the present helps sort it all out in my mind. A lot has changed, but things aren’t worse, they’re just different. In some ways (Hi Jimmy!), they’re better.

 

One of the many tiny surprises.

One of the many tiny surprises.

 

So, with that in mind, I’m going to hearken back to an earlier post and once again talk about celebration. As rough as life’s been, I’ve been fortunate to still have some things to celebrate, be grateful for, be happy about as of late (see: above Troll, which I will treasure forever, and no, you may not make fun of me for being so dorky about this. Ok, yes, yes you can). For this reason, I believe it is time to pop the bubbly.

Around Christmas, my parents came over to our apartment and very kindly gave my boyfriend and me a bottle of champagne (I guess the correct term would be “sparkling wine” because geography and whatnot, but I’m just going to be comfortable being wrong for the rest of this post, so purists, deal, please). My mom emphasized that we should always remember to celebrate, which was really touching, given that my parents have come to support and champion us even when we haven’t felt the same love elsewhere. I always kept those words in the back of my mind, and we mutually decided to save the bottle for a special occasion.

Then, after realizing that there was no way we’d be able to kill a bottle of Brut in a night, and that neither of us really drinks champagne all that much, and that there are only so many sort-of-mimosas one could make and imbibe, I decided to get creative. CHAMPAGNE. JELLIES.

Champagne Jelly Shots (makes about 18 1-ounce shots) 

2 envelopes of unflavored gelatin

1 cup of boiling water + 2 tablespoons of sugar, more if you’d like this sweeter

1  1/2 cups of champagne/sparkling wine/you know what I mean (Note: if you’d like to keep this booze-free, substitute some sparkling cider)

Raspberries or berries of your choice, if you please

Pour boiling water into a large, heatproof bowl. Sprinkle gelatin over water, and let cool slightly. Pour champagne or whatever bubbly drink you choose over the mixture, then stir gently to incorporate any clumps of gelatin that may have formed. Pour into mold of choice (I used a mini-muffin pan), and place a raspberry or berry of your choosing in the middle of each mixture. Refrigerate for at least an hour, until the jellies have set.

The following is a series of “artistic” photos that we took of these shots, because they’re friggin’ gorgeous looking.

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(We kinda ran out of raspberries.)

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I feel like the photos don’t even do these justice, but let me tell you, these came out looking magical. The bubbles stayed put, giving these shots a sparkly, glowing look. Oh, so how’d they taste?

Um, AMAZING. The shots were bubbly, only very slightly sweet, and way more fun than just a regular ol’ glass of bubbly. But, uh, just slow your roll a bit with these, or you’ll end up downing five in the span of a minute and then waking up in the middle of the night with a faint recollection of drunk-dialing your parents. Not that that happened. Just saying it could.

New Year, New Me. Just Kidding, I’m Still Grumpy and Indian.

1 Jan

AND I STILL LOVE SUGAR. AHHHHHHHHHHHHHHHHHHHH!!!!!!!!!!!

Guys, I have been on a steady diet of cookies, maple syrup, chocolate chip Belgian waffles, peanut butter and Neuhaus chocolates since, like, I don’t even know when. I’ve lost all sense of time. I can’t grasp simple concepts anymore. Which one is the minute hand and which one is the hour hand? What’s a deductible? Can someone teach me how to properly use my Twitter? I can teach you how to Dougie in return.

elfeating

Me for the past few weeks. Except without the hat. That’s the only difference.

All of these problems are, very likely, sugar-induced. And I just don’t give a damn. Eventually I’ll probably wake up and start force-feeding myself whole grains and bell peppers again, but for now I’ll just stick to congratulating myself on begrudgingly taking down daily glasses of V-8 [with my aforementioned Belgian waffles]. 

So anyway, HAPPY NEW YEAR! 2014– wild, right? Maybe? I’m personally hoping it’s a much calmer year than the last. Here’s to a(n) emergency room/ulcer/scary crazy folk/general overall disaster and tragedy-free year for ALL of us, people! I really do wish you all the very best and cannot thank you enough for continuing to read and like this blog. One of my best friends touched my heart and made me tear up a little when he thanked me for my last post, in which I talked about the importance of celebration and gratitude. Moments like that are exactly what keep me celebrating and keep me grateful. So here’s to popping the literal or figurative bubbly all crazy year, loves.

And if you need a little something to accompany all of that Cristal, why not try these easy-peasy cookies? FIVE ingredients, a MILLION fans. Maybe not a million. In my case it was like twenty. But that’s because I only gave these to twenty people. That’s a 100% success rating, so it might as well be a million people. Feel me? Let’s make some easy meringues.

White and Dark Chocolate Chip Meringues (makes about 30 cookies)

3 large egg whites at room temperature

1/2 cup of granulated white sugar

1 teaspoon of vanilla extract

1/2 cup of white chocolate chips

1/2 cup of dark chocolate chips

Preheat your oven to 300°F and cover a large cookie sheet with parchment paper.

Using a hand mixer or stand mixer, beat egg whites on high until soft peaks begin to form. I think I’ve mentioned this before, but I’m going to stress it again: it is super important to be working with clean, dry instruments when making a meringue. I am not calling you gross or anything, but even the slightest bit of moisture can ruin a meringue. When you’re happy with your peaks, gradually add in sugar, a little bit at a time, then beat in vanilla until your peaks are very stiff.

Like so

Like so

The peaks should be so stiff that you’re able to hold the bowl almost completely upside-down without having any of your batter budge. Do this slowly if you’d really like to test it, and if the batter starts to slide down, keep beating. When you’re satisfied, gently fold in your chocolate chips.

Pretty!

Pretty!

Drop the mixture by tablespoon onto your cookie sheets. It’s easiest to use two, like this:

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You can keep the cookies fairly close together since they won’t really spread. Bake for 35 to 45 minutes, or just until the cookies are slightly browned and don’t look shiny. Mine took about 37 minutes to get there.

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Cute, right? And I’m betting that if you’re a sugar fiend like I am you probably have all of the ingredients on hand. ALSO these aren’t terribly bad for you– no butter, oil or egg yolks necessary! I think I may have accidentally convinced multiple people that this was a health food. Don’t do that. Especially since these taste anything but healthy.

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They’re crunchy on the outside, with a light, dreamy-creamy inside. Given that these are one-bowl-baking cookies, and given that there are so few ingredients, there really aren’t any excuses not to make them. Unless you’ve already had too much sugar. Um…but even then….

Bad Things Happen In Threes. Lemonade Jellies Happen In Ramekins. I Happen…To Be Freaking Out.

28 Jul

Last weekend I was strolling along the Hudson River with my boyfriend when the skies opened up and dumped a monsoon on us. Fortunately, there was a random tent nearby that we and a bunch of other drenched pedestrians discovered at precisely the right moment. The rain lasted about ten minutes, and then this happened.

rainbow

That, I thought, was a signal that all would be fine.

Instead, it ended up being a semicircular, multicolored middle finger directed squarely at me.

I’m not sure how comfortable I am talking about the exact three bad things that have happened. There may be even more than three, but typing them all out might result in me freaking out even more than I already have in the past, oh, six weeks or so. Yep. Six weeks of on-and-off nonsense.

This past week has been one of the most trying I’ve experienced in about seven years. I’ve had to deal with disturbed individuals whom I’ve never met contacting me through this blog, using something that’s very dear to me to basically, well, harass. You all know how well I deal with scary fools coming after me. It’s not cool. Plus, I am a boring person. Trust. I am also sort of broke, really quiet and pretty reserved until I am hungry or SUUUUPER pissed off. There is really nothing to be gained from randomly lobbing the crazy this way. So, if you’re reading this with the sole purpose of, I don’t know, being mean or causing trouble, this way to the egress.

Sylvapotamus has left the country for the week, leaving me stranded and lost and even sadder than I would be had she not left. Somebody help! Tell me a joke. A good one. Or a bad one, I don’t care. Just give me something to work with, people! I’ll give you a delicious, healthy, addictive dessert in return!

Basil Lemonade Jellies (makes six 1/2 cup servings)

adapted from Serious Eats

3/4 cup of freshly-squeezed lemon juice (about 4 to 5 large lemons)

1/2 cup of sugar

1 1/2 cups of basil leaves, loosely packed

1/2 cup of no-pulp orange juice

3 teaspoons of powdered gelatin

Fresh whipped cream or ice cream to serve, optional

6 small basil leaves for garnish, optional

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In a medium-sized saucepan, stir together lemon juice, 1 1/2 cups of water, and sugar over medium heat until the mixture reaches a boil. Stir until the sugar completely dissolves.

Tear basil leaves roughly and place in a small glass or metal bowl. Pour lemon juice mixture over basil leaves and let steep for at least 15 minutes.

Pour orange juice in a small saucepan and sprinkle gelatin over the top. Let sit for five minutes, then place pan over medium heat, stirring until gelatin is dissolved. Remove from heat.

Strain the basil out of the lemon juice mixture and stir juice into the gelatin-OJ mixture. Pour into six small ramekins or a 1-quart dish. Refrigerate until softly set, at least two hours, then serve, either with ice cream or whipped cream. I recommend ice cream. Or nothing. Or just not even thinking about it and going to town on these.

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So I cut the sugar down from what the original recipe called for, and I am so glad I did. The basil flavor came through very nicely, giving the jellies a very complex flavor. The tartness of the jellies combined with the sweet, cold creaminess of the vanilla ice cream I used made for a perfect, perfect summer dessert. I cannot wait to make these again.

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Note: The below was just brought to my attention, explaining almost all of the heartache I’ve been experiencing lately.

Oh f*ck you, Stamos.

In Which I Discover A Rather Healthful Dessert… And Slather It In Butter.

24 Apr
For all of us. You're welcome.

For all of us. You’re welcome.

Hopefully, by the time you read this, I will be en route to Denver, Colorado, in order to visit some lovely people and bask in the Rocky Mountain air. Hopefully, by the time you read this, I will not be mid-asthma attack, nauseous and angry due to the lack of oxygen in the air and a case altitude sickness. You can always count on me for a healthy dose of optimism cynicism.

Personally, the week was one big bag of failure. I think the ugly cry may have come to visit my abode about seventeen times. I also yelled at exactly five customer service representatives and five customer service supervisors. I seem to be falling apart?

There are, I know, bigger problems. Jesus, this week. 😦

For information on how to help victims of the Boston marathon, please click here!

All of this sadness, all of the chaos can just become too overwhelming. I could go on and on, but this is not my Livejournal,* this is a baking blog.

As you can all see from previous posts, this blog has been a bundle of jiggly lard lately. For this reason, and with the assumption that warm weather will, in fact, eventually debut in NY at some damn point, I have decided to go for a healthier dessert…. aaaand then coat it in butter. Also I chose pears because I had a few that I needed to use before they spoiled and you KNOW I was not able to let them go to waste. Pears cost dollars.

*I never had a Livejournal. I was a Xanga girl. Please do not Google this. I am sparing you, trust.

Sautéed Pears in a Balsamic Reduction With Roasted Pumpkin Seeds (SO FANCY! SO FRESH!)

2 pears of your choice, cored and sliced

2 tablespoons of butter

1 teaspoon of cinnamon

1 teaspoon of brown sugar, more if you like

1/4 cup of balsamic vinegar

1 tablespoon of roasted pumpkin seeds, optional

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Now, in a large lidded saucepan, melt your butter over medium heat. When fully melted, add pears. Try to lay slices with no overlaps, if possible. When the pear slices begin to heat up, add just enough water to barely cover them, and then cover the pan for five minutes.

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Meanwhile, in a small saucepan over medium-low heat, bring balsamic vinegar to a simmer. Swirl the vinegar in the pan for a few minutes, then let it simmer and lightly boil for about ten minutes. Remove from heat when it looks thick and appears to have reduced.

Back to your pears. Using a wooden spoon, carefully flip your slices, which should be lightly browned and softened by now. Sprinkle with cinnamon and brown sugar, then remove from heat, plate, and sprinkle more cinnamon and sugar, if you please (you please, trust me you please). Drizzle with balsamic reduction and add pumpkin seeds.

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Now, you would think, or at least I thought, this would be a disaster. I kind of thought the balsamic would take this thing to a place I would never ever want to visit. Instead, it took this thing to a place I’d like to turn into my summer home, if that makes sense.

No joke, as lame as this sounds, I felt super fancy eating this. Also, if I were a person who ever felt remorse over eating dessert– and I am not this person, but if I were– I would certainly not feel guilty over this delicious, light, sweet treat.

ANGRYPANTS! And Sweet Stuff Too.

29 Sep

That may have been the shortest title I’ve written in a while, and possibly ever. But, well, I kind of had a month-long silent breakdown.

What’s a silent breakdown, you ask? Well, it’s basically one in which you, well, I realize that Murphy’s Law can and will interfere with even the best best-laid plans. You want a Meyer’s candle? Well, screw you, we’re fresh out! You’d like a place to live? Ok, hand over your whole life story–dated, copied seven times and collated–and we’ll get back to you. Eventually. Maybe. You want to rent a U-Haul truck for your move once you find that place to live? Nope, sorry. Some lazy low-life is busy buying Scottish hookers with your credit card! (Yep, that really did just happen.)

And, you’re constantly being graded. Well, I am at least. Everyone’s got a number for me, from credit card companies to potential employers to doctors to family to people deciding where I’m going to sleep at night. Everyone is always grading and measuring and determining my worth, based on a scale of 1 to whatever and it makes me SAD. I’ve realized that the older I get, the more I am judged, and the more numbers are assigned to me and it makes me SAD.

Ok, I know, I’m whiny and annoying. This is actually what happens when you decide to refrain from complaining about everything for a week. You get all twitchy and irritated, because you can’t complain about how twitchy and irritated you are. Then your week’s up and you’re grumpy, tired and REALLY FRIGGIN’ HUNGRY FOR SOME SWEETS.

Now, on to the sweet stuff. There’s at least as much sweet stuff in this post as there is, um, unsweet stuff. For one…my boyfriend made me JAM!

THIS IS THE JAM HE MADE ME! The caps are obnoxious and extremely necessary because…LOOK HOW PRETTY!

So, we went to Vermont about a month ago and brought home this pear-vanilla jam that I became obsessed with. Then it was gone from my life (because we ate it all). Then, a few days ago, it was back in my life, for the dear wonderful man in my life had MADE it for me! And it’s amazing. I mean, do you know how long it takes to make this stuff? A long time! The effort, the taste, the everything about it made me cry, I was so happy.

On to more sweet stuff: we got a brand-spankin’ new and beautiful apartment! I can’t wait to move. It was, as some of you close readers may have gathered, an exhausting process, but we’re in and we’re thrilled and I want to hug everyone (except Stamos).

Are you sick of me yet? Please don’t be, because this next sweet thing is an actual, literal sweet thing. It’s angel food cake!

Now, I’m going to be honest: before making this, I was not a fan of angel food cake, probably because the only kind I’ve ever had was out of a box, and that box was kind of nastylicious. But, the boyfriend wanted some and I felt like learning something. So…here goes!

Angel Food Cake (makes one 9×5 loaf)

1/2 cup of egg whites, at room temperature

1/3 cup of granulated sugar

1/3 cup of all-purpose flour

1/4 cup plus 2 tablespoons of confectioner’s sugar

1/4 teaspoon of vanilla extract

So basically, I took a recipe and, thanks to my high school algebra class and a dearth of egg whites, cut it to a third. The original recipe that can be made in a tube pan (nope, still not entirely sure either) can be found here.

Preheat the oven to 350ºF and do NOT grease your 9×5 loaf pan. No, I’m serious. Leave it ungreased. Like, for reals, put the butter down homie.

In a medium-sized bowl, sift together flour and confectioner’s sugar, and set aside. Now, in a large bowl, beat your egg whites on low using a mixer until frothy, about 2 minutes. Then, gradually add in your granulated sugar and increase the mixer speed to medium. Beat until stiff peaks start to form, about 3 or 4 minutes, then add in your vanilla and beat on high for an additional 20 seconds.

Next, fold the flour/sugar mixture into your egg white mixture and gently mix until all ingredients are fully incorporated. Spread evenly into your loaf pan and send into the oven for 35 to 45 minutes, until the top of your cake is browned and springs back when you touch it.

Ok, this is the sort of weird part…in order to really get that fluffy fluff, you need to set this cake upside-down on a cool rack for about an hour.

“This isn’t a rack, Sad Shibow!” Yeah well, I’m awesome/special/poor.

This is not easy. This is not easy at all. But if you can do it, do it. I will now show you what went down in my household once our hour was up.

Freshly-whipped cream sandwich loveliness

…Aaaand about five minutes later. No exaggeration.

So…hit? I think so. Well, I know so. There have already been requests for a remake, even though this thing has barely been gone for 24 hours. Sometimes the classics will just get you.

Blondies Do Not Have More Fun, At Least When They’re With Me. I Know That’s An Awful Title, Please Hear Me Out Anyway.

7 Sep

I posted this on Facebook a while ago to express how I’ve been recently. There really aren’t any words that could do my feelings justice in quite the same way as the following clip.

 

Nothing else to say, really, because that about says it all. Friends, it’s a stressful time.

I know I’m usually kind of shady about what’s going on, but that’s usually because I’m not totally sure. This time around is not much different. We’re packing up our abode and will be out by the end of the month. Where to, you ask? That hasn’t really been all ironed out yet. And therein lies the problem.

Ok, don’t fret lovely people: I’m not going to be Homeless Sad Shibow. It doesn’t have the same flow that “Sad Shibow” does, and anyway I’m a delicate flower and would be eaten alive by the outdoors faster than you could say “Hey loser, could I have that rad icing decorator of yours since you sure as hell won’t be using it anytime soon.” So, no, I won’t be homeless, simply because this body ain’t built for it.

Anyway, shelter’s only one major problemo I’m dealing with. I still don’t really have much in the way of a “five year plan,” like most fancy folks do, or at least a plan that would seem practical. Oh, you’d like to hear this plan? So would I! Here goes:

1. Lots of monies. They can be in American dollars or Canadian dollars. Probably Canadian dollars because they’re made of maple syrup.

2. My own bakery. Maybe not. Probably not. Maybe a cafe? But one that’s not that busy. But it still has to generate lots of maple syrup.

3. Babies. Fat ones.

4. Houses. Yes, houses.

So as you can probably tell, that was more of a stream-of-consciousness exercise than it was a plan. In truth, I’m not sure how much I believe in plans, since things never work out quite the way I expected them to anyway. Alls I’m saying is…oh hell, I don’t know. Want to hear about the blondies I made? Yeah you do.

Blondies (makes 16)

1 cup of packed brown sugar

1/4 cup of butter

1 egg

2 tablespoons of skim milk

1 teaspoon of vanilla extract

1/2 cup of all-purpose flour

1/2 cup of whole wheat flour

1 teaspoon of baking powder

Pinch of salt

3/4 cup of chocolate chips

Preheat oven to 350°F and grease an 8×8″ square cake pan.

In a medium-sized saucepan, heat butter over low heat until fully melted. Stir in milk, sugar, beaten egg and vanilla.

What happens when to try to mix the ingredients directly in your pan. It was a bad day…and a bad idea (but pretty!).

When completely mixed, pour into a large bowl and add in the flours, baking powder, and salt. When you have your batter, fold in your chocolate chips and spread evenly in pan. Send into the oven for 20 to 25 minutes, until the top is golden brown. Cool in the pan for 5 minutes, then invert and leave on a separate surface until completely cooled. Then, cut into 16 square bars, get a glass o’ milk ready, and go to town.

Ok, so…I have a confession. I didn’t have any all-purpose flour in my apartment. I’m also lazy and tired and annoyed and didn’t want to go out and get a 5 pound bag of it when I knew I had whole wheat flour, and lots of it, at home. So I used a cup of whole wheat flour. And boy did my sly fox of a man notice. He allegedly “didn’t mind them,” but, well, I kind of did. That’s why mine are under the category of “Stuff Your Parents Would Like.”

For what they are, they’re good. I’ve never been crazy about blondies (I’ll let YOU make the jokes there), but I was pretty happy with them. But I’m not the only judge, so why don’t we check the math for some answers: I’m writing this four days after making these, there are zero blondies left and there is only one other person in my apartment. So I’d say they were kind of a hit with a certain someone else. 😉

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