Treat of the Week for Work: Chunky, Chewy Blondies

I know, you're going to ask me, why Jessica? It's not Friday yet, and you are clearly not organized enough to be posting in advance! Why is the treat up now? And the answer is really simple.

I'm taking a day off! On Friday, everyone will be getting up and doing their traditional morning routine a little less begrudgingly because the weekend is only a few hours away, but I'll already be there! I'll admit, I won't be sleeping in on my day off, but that's what it's for! To fully enjoy my free time with my Swiss visiting gal pal. And let me tell you, it is going to be SUCH a girly day. I'm getting excited just thinking about it, but I'll keep you hanging until Friday night when we get home and I can share our fun.

For now, these terribly addicting and should-be-illegal-in-all-50-states Blondies will have to satisfy you. These are adapted from Dorie Greenspan's Chunky, Chewy Blondies that were selected for Tuesdays with Dorie this week; I just couldn't resist the allure and had to whip up something similar to all the delightful confections that have been popping up in my RSS feed.

Best Blondies Ever. Period.

Adapted from Dorie Greenspan's Chunky, Chewy Blondies

Ingredients:

• 2 cups flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, at room temperature
• 1 cup light brown sugar
• 1/4 cup sugar
• 2 large eggs
• 1 (heaping) teaspoon pure vanilla extract
• 6 ounces 60% cocoa dark chocolate, broken into small chunks by hand
• 1 cup peanut butter chips
• 1 cup roughly chopped pecans
• 5 ounces dried apricots, chopped into small chunks

Directions:

1. Preheat oven to 325 degrees F.
2. Spray a 9 x 13 baking dish with cooking spray (I use Pillsbury butter + flour) or grease pan with butter.
3. Lightly mix together the flour, baking powder, baking soda, and salt.
4. Now, pull out your trusty KitchenAid Mixer (WHICH I AM IN LOVE WITH!) fitted with the paddle attachment and beat the butter on medium speed until smooth and creamy. Add sugars and beat until well incorporated.
5. Add the eggs one at a time, beating to combine before adding the next, then beat in the vanilla.
6. At low speed, add the dry ingredients and mix until just combined.
7. Using a spatula, stir in the chocolate, peanut butter chips, pecans, and apricots. Scrape the batter into the prepared pan and use the spatula to even out the top.
8. Bake for around 40 minutes, or until a knife inserted into the center of the blondies comes out clean.
9. Once cooled (after about an hour) cut into 32 squares.

Dorie's Tip: Transfer the pan to a rack and cool for about 15 minutes before turning the blondies out onto another rack. Invert onto a rack and cool the blondies to room temperature right side up.

Happy Baking!

Jessica

Whatchemacall-em's!

I'm sure you've had these under some crazy name, that you will uphold is the true and correct one, but I call them Russian Tea Cakes. They also go by Mexican Wedding Cookie, Snowdrop, Viennese Sugar Ball and Italian Butter Nut. But, whichever way you put it, they are delicious melting morsels of nutty goodness. :)I've made these many times over the years, with different nuts substituted in from almonds to walnuts to the pecans I used today. They're a simple shortbread-style cookie that is then rolled in powdered sugar. Twice. Yep, they're heavenly. One of my favorite things about making them is that there is no waiting necessary after they come out of the oven. You have to roll them in powdered sugar straightaway for the first coating and then wait till they cool a bit for the second time around. So you get to play with hot, sugary cookies (and not-so-sneakily eat a couple) and they don't have to look perfectly coated either time since you get 2 tries to perfect them! :)

These are typically a holiday cookie, but I don't really believe in baked goods having a set season. (With the exception of physically not being able to find some fruits during some seasons, of course) But if I want gingerbread and its halfway through July- you better believe I'll whip some up!

My second week of work was quite a success and I feel so good about being productive and I am REALLY happy to have a luxurious 3-day weekend ahead of me (we get Monday off!) so I am going to sit back and relax with one of my favorite movies (I know it's cliched!) Julie and Julia.

Russian Tea Cakes

(Recipe Courtesy of Emeril Lagasse, 2004)

Ingredients:

• 1 cup butter, at room temperature
• 2 teaspoons vanilla extract
• 1/2 cup sifted confectioners' sugar (Plus more for rolling cookies)
• 2 cups flour
• 1/4 teaspoon salt
• 1 cup finely chopped pecans

Directions:

1. Preheat the oven to 325 degree F.
2. Cream butter in a large mixing bowl. Add the vanilla then gradually add the 1/2 cup confectioners' sugar, beating until light and fluffy. Sift the flour, then sift again with the salt (I just whisked them together in a separate bowl). Add gradually to the butter mixture. Add the pecans and mix well.
3. Shape the dough into 1-inch balls and place 2 inches apart on ungreased baking sheets. Bake for about 20 minutes, or until edges are very lightly browned. Remove the cookies from the baking sheets and roll in powdered sugar while still hot. Cool on wire racks and roll cookies again in powdered sugar before serving. (About 1-2 hours later)
4. Once they are completely cooled, cookies may be stored in airtight containers for up to a week.

And since I have this wonderfully long weekend, I have some very special baking planned for my free time. :) I hope you enjoy the tea cakes!

Happy Baking!

Jessica