Tuesday, January 19, 2016

Adult Blondies and Heading Back to School

When I was in school, I went to western Kansas to live with my mom during the winter.  In Kansas the midday meal was the largest meal and it was called dinner.  We had 6 ladies that made dinner for the entire elementary, middle, and high school...probably a total of 200 children and adults.  This was long before the pre-packaged meals, mass produced hot or cold packs, and everything was made from scratch; from the hamburger buns to the spaghetti sauce.  And it was all delicious.  It was also all you could eat.  We would go through the kitchen line and each woman would serve part of the meal.  Meat, potatoes, a vegetable, homemade bread, salad or jello, and dessert. Then, when you had all been served, one of our ladies would bring left-overs to the lunch room and we would line up to get seconds of what ever was there.  Every. Single. Day.

One of my favorite desserts was blondies.  I loved the butterscotch chips, the sweet dense bar, oh it was heaven...and the beginning of my "sturdy" thighs.

The Baby Boy started his last spring semester of school.  He should graduate next December.  I wanted to make him a treat for the first day of classes, and what better treat than cookies.  I made these Adult blondies, a good mix of sweetness and the kick of bourbon.  The perfect school treat for a senior in college.

Butterschoth-Bourbon Blondies
Food Network Magazine, January 2016

Cooking spray
1.5 cups all-purpose flour
3/4 tsp. baking powder
1/2 tsp. kosher salt
1 stick butter, softened
3/4 cup butterscotch chips
3/4 cup lightly packed light brown sugar
1 extra large egg
1/2 tsp. vanilla extract
1/4 cup burbon

Preheat oven to 350°.
Spray a 9 inch square baking pan with cooking spray and line with parchment paper, spraying that too.

In a medium bowl, whisk the flour, baking powder and salt.

In a small microwave safe bowl, melt the butter and 1/4 cup of the butterscotch chips.  Stir until smooth.  Transfer it to the bowl of a stand mixer.

Beat the brown sugar into the butter mixture, then the egg.  Add the vanilla and bourbon and beat until combined.  Add the flour mixture and beat until incorporated.  Stir in the remaining 1/2 up butterscotch chips.

Spread the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out with not too much stuck to it.  You want to remove it from the oven when you think it is slightly under-done.  Let cool before cutting.

1 year ago:     Espresso Caviar with Chocolate Mousse and Choking down the Real Stuff
2 years ago:   Tattoos and Crock Pot Chocolate Nut Clusters
3 years ago:   Dog Sledding
4 years ago:   Birthday Resolutions and Carrot Martinis

January 19, 2016  Sunrise 10:17am  Sunset 3:47pm   Temp. H -2/ L -8°F

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