Crunchy Chunky Chewy

This was the first recipe out of Dorie Greenspan's Baking: From My Home to Yours that I got to try out. I have to highly recommend this book; it's the best baking book I've ever seen. I was so excited to cook these blondies that I promptly mis-measured the sugar and screwed up my first try.



Thankfully, the second ones turned out great, thick, chewy, crunchy, and filled with delicious-ness. However, be sure to keep a cautious eye on them because they can brown very quickly on top.



Dorie Greenspan's Chewy, Chunky Blondies
Makes about 32 bars

2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, at room temperature
1 1/2 cups light brown sugar, packed
1/2 cup white sugar
2 large eggs
1 teaspoon pure vanilla extract
6 ounces bittersweet or semisweet chocolate, chopped, or 1 cup store-bought chocolate chips
1 cup butterscotch chips or toffee bits
1 cup coarsely chopped walnuts
1 cup sweetened shredded coconut

Preheat the oven to 325 degrees; butter a 9-by-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 at a time, 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.

Bake for about 40 minutes, or until a knife inserted into the center of the blondies come 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 blodies to room temperature right side up.

The Easter Coco-Bunny

This coconut cake I made for Easter was very pretty, but not very good. So, I'm not even listing the recipe. Here are the pretty, pretty pictures, though. However, the Seven-Minute Frosting was good; I'll post that.





Seven-Minute Frosting
Makes frosting for 2 layers

2 egg whites
1 1/2 cups sugar
1/4 teaspoon cream of tartar
1/3 cup water
1 1/2 teaspoon vanilla
1/4 teaspoon salt

Beat egg white, sugar, cream of tartar, water, and salt in the top of a double boiler, using an electric mixer at top speed.

After one minute, cook over boiling water while continuing to beat with the mixer. Continue cooking and beating the mixture until firm enough to hold peaks.

Remove from heat, beat in the vanilla, and beat until thick enough to spread well.

When Class Gives You Lemons

During the Cake and Cookie chapter in my Foods class, I noticed that we skipped quite a few recipes; specifically, these lemon squares. I'd never had lemon bars before I made these in my Foods class, so I came home and put these together. During the next class, we backtracked and I got assigned to make these for a grade, which was great because I got to change some of the sugar content and make modifications.



These squares have a really great crumbly crust and a crispy coconut topping. The filling is a little runny immediately after being cooked, but after refrigeration for a few hours, the lemon flavor really comes out. As I mentioned before, I cut the sugar the second time around and the topping wasn't so overwhelmingly sweet.



These would be really great cut into dainty squares and served at a party or shower or something dainty like that. Also, be sure to keep these covered and refrigerated if you don't finish them all in one go.



Lemon Squares
Makes 16 squares

1/2 cup butter
1 cup flour
1 teaspoon baking powder
1 egg
4 egg yolks (or 2 eggs)
2 tablespoons butter
1 cup sugar
2 teaspoon lemon zest
1/4 cup lemon juice
1 egg
1/2 cup sugar
2 cups grated coconut

Preheat oven to 350 degrees; grease a 9-inch square pan.

Mix butter, flour, baking powder, and egg together; press into a uniform layer in the bottom of baking pan.

In the top part of a double boiler, mix together the beaten yolks, butter, sugar, lemon zest, and juice. Stir constantly while heating over boiling water until thickened.

Spread uniformly over the bottom layer in the pan.

Beat remaining egg well with the sugar and add coconut. Spread evenly as a topping. Bake for 20 to 25 minutes.