Fruity Blondies

It's been a busy week as my boyfriend's nephew and his girlfriend were visiting us from Chicago. It was lots of fun showing them around the city especially because they had never been to California before. Since they were in town, I did a little baking and decided to bake up a batch of cranberry and raisin blondies, a recipe I've had my eye on for some time now. If you are a blondie fan (and I’m not talking about the 70’s rock band here), I think you will find many things to like about this bar cookie which is filled with not only luscious cranberries, but rum-soaked golden raisins too. You could probably make them even more decadent by adding some butterscotch chips or chocolate chunks, but I decided not to this time. I also left out the nuts because I wanted the focus to be more on the juicy cranberries and raisins. Coming out of the oven, I was worried that the blondies were going to be a little on the dry side. The baking time said anywhere from 35 to 45 minutes but you know how ovens can vary, so I opted for the 35 minute baking time. Still though, I prefer a chewy, gooey blondie and these were just a tad drier than I liked, almost with a tea cake-like texture. So, my recommendation is to keep an eye out on the baking time and check how they’re coming along perhaps at the 28-30 minutes mark. I enjoyed the butterscotch flavor of these blondies very much, and found the cranberries and raisins added quite a tasty and pretty touch.

Fruity Blondies (adapted from Gourmet's Best Desserts)

ingredients--

1 C cranberries, rinsed, picked over and chopped

1 and 3/4 cups plus 2 tablespoons firmly packed dark brown sugar

1/3 cup raisins

1/4 cup rum (light or dark will work)

1 stick (1/2 cup) unsalted butter

2 large eggs, lightly beaten

1 teaspoon vanilla

1 and 3/4 cups AP flour

1/2 teaspoon baking powder

1/2 teaspoon salt

directions--

1. Butter/grease an 8X8-inch pan and preheat oven to 350 degrees F.

2. Toss the cranberries with 2 tablespoons brown sugar in a small bowl and let the mixture stand for 15 minutes.

3. Combine the raisins and rum in a small saucepan; bring the liquid to a boil and simmer the raisins, covered, for 5 minutes or until they have absorbed the rum. Let cool.

4. Melt the butter in a saucepan over moderately low heat; add the remaining 1 and 3/4 cups brown sugar, cook the mixture, stirring, until it is just bubbly. Transfer the mixture to a heat-proof bowl and allow to cool for 15 minutes. Beat in the eggs and vanilla, add the flour, baking powder and salt and stir the batter until it is combined well. Fold in the cranberry mixture and raisins, and turn the batter into the baking pan, spreading it evenly (batter will be very thick).

5. Bake it in the middle of the oven for 35-45 minutes or until a cake tester inserted in the center comes out clean. (Check at 30 minute mark so you do not over bake).

6. Allow the pan to cool on a rack and cut into bars.

Yields about 30 small bars

My Improvised Blondies

I was inspired to bake some blondies recently after practically drooling over Joe's Maple Butterscotch Macadamia Nut Blondies which he posted on his website, Culinary in the Desert, last week. I loved how he used toasted macadamia nuts (one of my boyfriend's favorites), and maple extract in the recipe to create a blondie with a little kick in it. Well, I was determined to follow the recipe to a tee so on Sunday, I set out in search of the ingredients. I went to my local Trader Joe's where I picked up the macadamia nuts but could not find any maple extract. Still determined, I headed over to Pavillion's where once again, I struck out in finding this apparently elusive item. They carried the ubiquitous vanilla extract of course, I spotted a few bottles of almond extract, and heck, even rum extract was on the shelf, but no maple was to be found. I asked the friendly store clerk who politely asked me if I tried Trader Joe's yet? I smiled and nodded. Feeling let down, I drove home. It was a hot day and I really didn't feel like driving to a third store so I decided to make the blondies anyway using...maple syrup! I know what you're thinking. It's not the same. It's definitely not as potent as the extract. But you know what? The blondies were a hit nonetheless. First of all, they smell delicious. I wish this could be a scratch and sniff entry because then you'd know what I'm talking about. The taste of the blondie is rich and chewy with hints of maple and butterscotch. Sure I'm still on the lookout for some maple extract, but in the meantime, I think I'll have another blondie.

OOEY-MY-GOODNESS! MINTY BLONDIES

Maybe it was because of the cold, windy weather but tonight I felt like making something rich, sweet, ooey and gooey. Before I go on though, did you know that the word "gooey" is found in the dictionary meaning "covered with goo" and "sticky", but yet "ooey" is not? What's up with that? I mean, don't these two words go together, like, say, peanut butter and jelly? Anyways, I thought that was an interesting tidbit since the recipe I'm about to share certainly is just that...ooey and gooey. So in all fairness, I'll make up my own definition of "ooey"--how about decadently delicious? That's how I would describe these Blondies that I baked. Blondies are way up there on my list of a fun and easy dessert to whip up. This version, adapted from Cooks Illustrated, was especially cinchy to prepare because I didn't need to use my electric mixer AND, I only dirtied up two mixing bowls.

Now that's my kind of recipe! I decided to fancy them up a bit by chopping some of the pastel Fannie May meltaways I got for Easter along with white chocolate. I was hoping the pretty pastel colors of the mints would come through in the finished product but that didn't happen as they pretty much melted. The end result however were a batch of Blondies that definitely was not lacking in either the ooey or gooey factor. Blondies happen to be one of my boyfriend's favorite treats which is always a good reason to make them.
Minty Blondies (adapted from Cooks Illustrated):

1 and 1/2 cup AP flour
1 tsp baking powder
1/2 tsp salt
12 tbsp unsalted butter (1 and 1/2 sticks), melted and cooled
1 and 1/2 cup light brown sugar

2 large eggs lightly beaten
4 tsp vanilla
4 oz bittersweet chocolate (I used about 1 cup of Fannie May meltaways, coarsely chopped)
4 oz white chocolate chopped
1 cup pecans (or walnuts)--optional
1 cup shredded coconut--optional

Preheat oven to 350 degrees
Grease an 8X8 baking pan
Mix the flour, baking pwdr, and salt in a medium bowl and set aside.
Mix the melted butter and brown sugar together until combined in a large bowl. Add eggs and vanilla and mix well.
Fold in the dry ingredients with a spatula until just combined. Fold in the chocolate, pecans, and coconut and pour into the prepared pan, smoothing top with a spatula.
Bake approx. 25minuts until the top is shiny, cracked and golden in color.
DO NOT OVERBAKE.
Cool to room temperature on wire rack before cutting and eating!
Makes about 28 bars.