no-fail blondies

IMG_1856I love a good chocolate chip cookie. Make it a blondie and that’s even better! However, baking either of these has never been my strong suit. Until, now… I think I have stumbled upon the perfect blondie recipe! Thanks Inspired Taste! And above all, they’re moist! Enjoy!

 

Ingredients
IMG_1851

  • 8 tablespoons (1 stick) unsalted butter, melted
  • 1 cup lightly packed dark brown sugar
  • 1 large egg
  • 
1 1/2 teaspoons vanilla extract
  • 1/8 teaspoon kosher salt
  • 1 cup all-purpose flour
  • 1 cup milk chocolate chips

IMG_1852

 

Directions

  • Heat oven to 350 degrees.
  • Butter or line an 8-inch by 8-inch baking pan with parchment paper. (I buttered)
  • In a medium bowl, stir melted butter and brown sugar until smooth. Stir in egg, vanilla, and the salt.
  • Add flour and stir until incorporated then mix in the chocolate chips.
  • Pour batter into baking dish and bake 20 to 25 minutes until a toothpick inserted into the middle comes out relatively clean.
  • Cool then cut into 16 squares.

 

IMG_1857tara’s tips: As you may be able to make out in the ingredients picture, I used salted butter–it’s all I had in the house and it was snowing out, so the trek to the grocery store wasn’t happening.

I used a 9×9 pan. (I’m pretty sure I have an 8×8, but I had already buttered the 9×9.)

Recently, while watching the Barefoot Contessa I learned that when making blondies, the toothpick should never come out completely clean. She said it was the secret to making good blondies. So the note above about the toothpick being ‘relatively’ clean–adhere to it.

The blondies should be stored covered in an airtight container up to 3 days at room temperature or up to a week in the fridge. You can also freeze up to 3 months.

And while on the subject of all things chocolate chip…I now have a chocolate chip cookie recipe that comes out delish, every time. Stay tuned for that one!

OMG, I Think I’m a Foodie!

foodieWe put labels on a lot of things–people included. There are many labels I would give myself: good listener, funny, creative, obsessive handbag connoisseur, and the list goes on and on. However, what I discovered after coming home from dinner with one of my girlfriends last week is I can add another label to myself–foodie. This one caught me by surprise, but after careful consideration–I don’t know why.

See, I always thought foodie’s were those people who chased the latest fads like food trucks and cupcakes; always went to the latest and trendiest restaurant openings; things like that. While the term may apply to those people, I think foodie covers a broader spectrum.  Here’s why I think I fall into it. I love to cook. I love to bake. (I’m good at both.) I like to go out to eat–including trying trendy new restaurants–but I also LOVE an eatery that’s considered a hole in the wall with good food. I love inviting friends over and having a theme for a meal and finding recipes to fill out the menu. And  yes, I watch the Food Network and buy food magazines (when the covers look particularly yummy).

When I say I watch the Food Network, I’m not watching Chopped or other cooking competition shows (though I was really into Iron Chef America for a while). I watch and DVR cooking shows. My 3 favorites are (in no particular order):

Every week I record and watch these 3 shows and then determine which recipes I’m going to try out. My list is growing substantially, to say the least. This was the final component that sealed my foodie fate. I am super excited to add this latest label to my repertoire of personal descriptors–and in turn, as I try out new recipes, I’ll let everyone know how they go. First up: The Pioneer Woman’s Crash Hot Potatoes