Archive for September, 2008

Chocolate Chip Blondies

I’ve mentioned how I like to bake when I’m dieting, right? These are impossibly rich, so yummy and so much easier than making cookies (SO incredibly easy)! I’ve tried finding a good blondie recipe and I think this one is my favorite so far.

And I know they are delicious because I took a bite of one, savored it in my mouth and then spit it in the sink. That’s not, uh, a problem, is it?

Anyway, I got this from one of my newest favorite blogs, Rookie Cookie. You can find her recipe here. Now I just need to adjust the measurements for a  9×13 pan!

Oh, and I can’t wait to try her Super Fudgy Brownie recipe.

Chocolate Chip Blondies

8 tablespoons (1 stick) unsalted butter, melted
1/2 cup packed light-brown sugar
1/3 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1 teaspoon salt
1 cup semisweet chocolate chips

Preheat oven to 350 degrees. Spray an 8-inch square baking pan with non-stick spray; line pan with a piece of parchment paper, leaving a 2-inch overhang on two sides. Spray paper.

In a large bowl, whisk butter and sugars until smooth. Whisk in egg and vanilla. Add flour and salt; mix just until moistened (do not overmix). Fold in 1/2 cup chocolate chips. Transfer batter to prepared pan; smooth top. Sprinkle with remaining chocolate chips.

Bake until top is golden brown and a toothpick inserted into the center comes out clean, 40 to 45 minutes. Set pan on a wire rack, and let cool completely. Using parchment overhang, lift cake from pan and transfer to a cutting board; cut into 16 squares. Store blondies in an airtight container at room temperature, up to 2 days.


Kristin’s Perfect Filet

Because if I don’t put it all here I’ll eventually delete the email by accident and then be very, very angry. And hungry.

Here are the instructions for making the BEST homemade filet (or any cut of meat) ever !!

You will need a cast iron skillet, a meat thermometer (the kind from Williams Sonoma with the cord that attaches to the display which sits outside the oven … they cost about $30, maybe less) and some meat, and whatever seasoning you like.
Preheat the oven to 400 and put the skillet on the stove on medium high, leaning towards high, and add some oil. Sear the meat.
Season the meat – a spiced rub or something on both sides, HEAVY on the seasoning.
Put the meat into the skillet, let it sizzle and sear for about 3 minutes. It forms a nice crust – don’t move it while it sizzles. After 3 minutes, flip it over, stick that thermometer probe into the steak (or one of the steaks) and put the whole thing – pan and meat – into the oven.
You’ll see the thermometer drop down into the 80s then gradually rise … cook to 145 degrees for medium rare. Take it out, let it rest, and serve it or slice it or whatever.

My NEW Favorite: Thick And Chewy Chocolate Chip Cookies

Not only are these cookies impossibly yummy, they’re also easier to make than my other favorite chocolate chip cookies – Score! And, since I couldn’t find a white chocolate chip macadamia nut cookie recipe that I liked, I actually just used the base of this cookie and replaced semi-sweet chocolate chips for white chocolate chips and added a cup of chopped macadamia nuts. A hit both ways!!

I still have one more chocolate chip cookie recipe to try, so we’ll see how long these reign as my favorites.

Thick and Chewy Chocolate Chip Cookies
(Source: Baking Illustrated, page 434)

Makes about 18 large cookies.

2 cups plus 2 tablespoons (10 5/8 ounces) unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled until warm
1 cup packed (7 ounces) light or dark brown sugar
1/2 cup (3 1/2 ounces) granulated sugar
1 large egg plus 1 egg yolk
2 teaspoons vanilla extract
1-1 1/2 cups semisweet chocolate chips

1. Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 325 degrees. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray.

2. Whisk the flour, baking soda, and salt together in a medium bowl; set aside.

3. Either by hand or with an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients and beat at low speed just until combined. Stir in the chips to taste.

4. Roll a scant 1/4 cup of the dough into a ball. Hold the dough ball with the fingertips of both hands and pull into 2 equal halves. Rotate the halves 90 degrees and, with jagged surfaces facing up, join the halves together at their base, again forming a single ball, being careful not to smooth the dough’s uneven surface. Place the formed dough balls on the prepared baking sheets, jagged surface up, spacing them 2 1/2 inches apart.

5. Bake until the cookies are light golden grown and the outer edges start to harden yet the centers are still soft and puffy, 15 to 18 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the sheets. Remove the cooled cookies from the baking sheets with a side metal spatula.

Personal Blog

Hi All!
I hope you enjoy the recipes! If you want to read about my random musings you can find me at
September 2008
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