Tuesday, February 24, 2009

Brown Sugar Cashew Blondies

I made these for a school bake sale my niece was participating in and they were a big hit. Very simple and fast to make even kids can do it.


Brown Sugar Cashew Blondies

2 large eggs
2 cups dark brown sugar
1 teaspoon vanilla extract
1 tablespoon corn syrup
1/2 cup melted butter
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup chopped toasted cashew nuts

Preheat oven to 350°F. Grease bottom of 9" x 13" pan. Sift together flour, baking powder and salt. Set aside.

Beat eggs until lemon-colored and bubbles are very fine. Add in brown sugar, vanilla extract, corn syrup and melted butter. At low mixer speed, slowly add in flour mixture. Fold in nuts by hand.

Transfer to prepared pan. Bake at 350°F for 40 minutes or until light golden brown. Cool completely. Cut into bars.

Makes 30 bars.

Tuesday, February 10, 2009

How Do I Love Thee?

I'm such a sucker for Valentine's. I buy into the hype and all that jazz. And why not? Remember that fuzzy feeling when someone remembers you and declares it? You know what I'm talking about.

Anyway, enough about me. To all you young and old lovers out there, why not bake someone you love these "I love you" cookies to say what you're too shy to say? Or for the romantic at heart, any day is a good day to send out these as a loving gesture of affection. The world needs more love to go around if you ask me.

For the recipe for roll out butter cookies and royal icing, look here.

Thursday, February 5, 2009

Chocolate Crinkles

Soft as a pillow when freshly baked and warm from the oven. Moist and tender crumb, rich and chocolate-y. Tastes heavenly; you can't stop at just one piece. Enough said.

Supermoist Chocolate Crinkles


2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup cocoa powder
1/2 cup butter
1 1/2 cups refined sugar
2 large eggs
1/4 cup fresh milk
confectioner's powdered sugar for coating cookies

1. Preheat oven to 350°F. Sift together flour, baking soda, baking powder, salt and cocoa powder in a bowl. Set aside.
2. Cream butter and sugar at medium speed of mixer till light and fluffy (about 10 minutes).
3. Add eggs one at a time.
4. At low mixer speed, add flour mixture alternately with the milk.
5. Refrigerate dough covered for 30 minutes.
6. Shape dough into one-inch balls then roll in powdered confectioner's sugar.
7. Place on greased cookie sheets 2 inches apart.
8. Bake at 350 F for 10 to 12 minutes. (Don't overbake.)
9. Transfer to rack to cool completely.

Makes 36 cookies.