Blondies via the New York Times Cooking

Friday, November 4, 2016


Blondies from NY Times
Blondies

I can't believe it's already November! What what!? Here are some yummy blondies I made recently...to celebrate a fixed oven!

The oven is back!!!!!! Made these blondies from the NY Times Food Section...going to try them tomorrow morning. Yay! Heat! Oven! I've missed you!My oven died for a few weeks. The repair person cancelled an appointment, then that got rescheduled, only to find out that the problem was electrical. Then we had to ask around for an electrician and that person finally came out to fix the issue. But...YES! The oven is back! Sweet.

I just got the digital subscription to the New York Times. I already get the digital edition of the Los Angeles Times so more often than not, you'll find me reading the news my phone! I'm exploring more of the Food Section in the New York Times and this recipe looked great!

P.S. I've missed blogging. Things got busy in my life and motivation waned. I also post a lot to social media and don't want to write up a post. But as I type this and as I browse older posts, I love the diary format of the blog. It doesn't matter if one person to 100 people read it, it matters to me when I look back through the years. Trips taken, Meals consumed, Bundt cakes made. So, I hope to post more... they'll probably be quicker posts. My blog was never about capturing the best photo (man, there are tons of other blogs out there that are so much prettier) but it's about capturing me trying to bake from scratch and keep some memories. I hope I can write up some posts during my lunch hour or at least be a little more efficient. We'll see! Take care and see you soon! - mary the food librarian


Blondies from NY Times
I really like Blondies because they are easy to cut and go. Sometimes scooping dough can take time so spreading it out in a pan makes life easy.

Blondies from NY Times
You need to bring this to a meeting a work. I guarantee your co-workers will love you.

Blondies
adapted from the New York Times

½ cup (1 stick) unsalted butter
½ cup granulated sugar
1 tablespoon molasses
1 ⅓ cups flour
¼ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 egg, lightly beaten
⅓ cup semi-sweet chocolate chips (recipes called for white chocolate chips but I don't really care for white chocolate, I used Nestle chocolate chips)
¼ cup Heath Bar Toffee Bits (recipe called for coarsely chopped Heath Bar)
½ cup walnuts, coarsely chopped (recipe called for pecans but I didn't have any so I used walnuts)

Instructions
1. Prepare a 8-inch square pan. I make a parchment sling, sprayed with baking spray, for easy removal.
2. Preheat the oven to 325 degrees.
3. Melt the butter (1/2 cup or 1 stick) in a saucepan. Remove from head and stir in the sugar and molasses, and transfer the mix to a large bowl to cool.
4. In another bowl, whisk together the flour, baking powder, baking soda and salt.
5. When butter mixture is cool, whisk in the egg until slightly fluffy.
6. Fold the flour mixture, then the chocolate chips, Heath bar and nuts.
7. Spread the batter into the pan with an offset spatula.
8. Bake until golden brown and a toothpick inserted into the middle comes out clean, 27 to 30 minutes.
9. Cool then cut into squares.
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4 comments:

dokiquilts said... [Reply to comment]

glad you're back--i've missed reading your blog!!

Kelly said... [Reply to comment]

Looks great! And yes - you were missed. I think of you/your recipes when I make a bundt cake. :)

alibaba37 said... [Reply to comment]

This made election day much better, a post from Mary! I sure wish I was your coworker, I'm sure you're loved with or without the treats you provide. Nice hearing from you.

Sunshine said... [Reply to comment]

:). Always a fan no matter what! I may even make these they look so easy.

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