Boston Crème Blondies

Sometimes I’m really on top of it.

And sometimes I’m posting one year’s football fare the following January.

I’ll let you decide which way this post is leaning!

Do you even remember who played in THE pro football game of 2017?

I wouldn’t have if it weren’t for the food photos still stored on my camera.

The answer: New England Patriots and Atlanta Falcons. The winner: New England Patriots with a score of 34-28. No, I did not remember the result of the game, thankfully the Internet knows everything.

To celebrate the big game, I thought it’d be fun to cook something associated with each team. For Atlanta, I went with something peach. (Peach Chipotle Meatballs you’ll be seeing next week.) For New England, Boston Crème Blondies!

blondies (Wal)

Just look how little that baby boy is!!

Boston Crème Blondies

Ingredients:

  • 3/4 C brown sugar
  • 1/3 C softened butter
  • 1 1/2 tsp vanilla extract, divided use
  • 1 egg
  • 1 C flour
  • 1 tsp baking powder
  • 1/8 tsp salt
  • 3 egg yolks
  • 6 tbsp sugar, divided use
  • 4 1/2 tbsp cornstarch
  • 1 1/2 C milk
  • 1/4 C semisweet chocolate chips
  • 1/4 C heavy cream

Steps:

  1. Preheat oven to 350 degrees F. Line an 8″ x 8″ baking pan with parchment paper.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the brown sugar, butter, and 1 tsp vanilla. Add the egg and mix until combined.
  3. In a small bowl, whisk together the flour, baking powder, and salt. Add to the creamed butter mixture and mix until incorporated.
  4. Press blondie batter into the prepared pan and bake 20-22 minutes. Cool.
  5. In a small bowl, whisk together the egg yolks, 3 tbsp sugar, and 1/2 tsp vanilla. Add the cornstarch and whisk until smooth.
  6. In a small saucepan over medium heat, combine milk and 3 tbsp sugar. Bring to a gently boil.
  7. Temper the egg yolks by adding 1/2 C, slowly, to the egg yolks, stirring constantly. When warm, pour the eggs into the saucepan over medium heat, stirring constantly until thickened. The mixture should coat the back of a spoon. Remove from heat and let cool in the pan for 10 minutes, stirring halfway through. Spread over the blondie base. Refrigerate until completely cooled.
  8. Make the ganache: Put chocolate chips and heavy cream in a microwave safe bowl. Microwave in 20 second increments, stirring, until the chocolate is melted. Allow ganache to cool only slightly, pour over the blondies. Let set before cutting into bars. (Option to cut squares first and drizzle with the chocolate.)

*This recipe is adapted from Holly at https://www.spendwithpennies.com/boston-cream-bars/*

Boston Creme Blondies | Sew You Think You Can Cook | http://sewyouthinkyoucancook.com

SRC: Double Chocolate Cookies

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It’s Secret Recipe Club Reveal Day! In the Secret Recipe Club, each participating blogger is assigned a blog from another participating blogger and secretly searches their site for something to recreate. The accompanying blog post then goes live on reveal day! So while I was immersed in my assigned blog, someone else was picking through mine! I’m so excited to be part of this group, to see what on my blog peaks other’s interests and to stumble upon new blogs and new recipes.

It’s actually a miracle I’m even posting with The Secret Recipe Club today! We moved to California from Ohio last month and I felt quite confident that skipping out of April’s SRC reveal day would be the only break necessary to get through the travel.

I had no problem selecting and making my dish for today’s reveal, but I did have a problem blogging it! We got the keys to our new home April 16th, moved in April 18th, and received delivery of our goods on April 19th. I’m supposed to get internet installed today. Hopefully that happens. It’ll be a while before I get a chance to stop by and check out all of the other SRC posts today, but you can see them via the link at the bottom of my post.

Everything I’ve been doing has been via mobile, except for the rare occurrences when I was able to get away from the boys and sit at a coffee shop with wifi. I actually never left the house, if I had to drive, without my computer so I could at least type up blog posts (this one included) in Word so that when I did get a moment of internet bliss I could quickly and efficiently schedule some posts!

We met a few of our neighbors after moving in and one of them generously and thoughtfully brought over a 6 pack of beers from local breweries that he put together. I knew I’d be searching through my assigned blog, Dessert Before Dinner written by Stephanie, for a thank you treat. The Jalapeno Beer Cheese Bread caught my eye, but it was another SRC post. I knew everyone loves cookies so I decided on her White Chocolate Chunk Chocolate Cookies. I put most of the cookies in a large mason jar and tied it with a bow. It’s a good thing I did, too, because I found these cookies to be insanely addictive. I definitely broke my “only two cookies at a time” rule and even sneaked one for breakfast the following morning.

Double Chocolate Cookies for Secret Recipe Club from Sew You Think You Can Cook (1)

This recipe makes 18-20 cookies.

Double Chocolate Cookies

Ingredients:

  • 1 stick butter, softened
  • 1/3 C sugar
  • 1/3 C brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 C flour
  • 1/4 C + 2 tbsp cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 C white chocolate chips

Steps:

  1. Preheat oven to 350 degrees F.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and both sugars until fluffy.
  3. Add the egg and vanilla and mix until combined.
  4. In a bowl, whisk together the flour, cocoa powder, baking soda, and salt. Add to the stand mixer and mix until combined. Fold in the white chocolate chips until evenly distributed in the dough.
  5. Drop spoonfuls of the cookie dough onto two baking sheets. Bake 10-13 minutes. Allow cookies to cool 5 minutes on the pan before removing to a cooling rack.

*This recipe is adapted from Stephanie at http://dessert-before-dinner.blogspot.com/2011/07/white-chocolate-chunk-chocolate-cookies.html*

Double Chocolate Cookies for #SecretRecipeClub from Sew You Think You Can Cook (2)

To see the other bloggers who participated in the Secret Recipe Club this month click here:

Black & White Cookies

I have two cookbooks dedicated solely to cookies yet I never really think to make them! It’s not until an event pops up that requires cookies to be made that I remember I have these books.

There was a service event at church calling for homemade cookies. I searched through my Pinterest boards and found a couple of recipes that intrigued me, but when it came time to bake them I realized I didn’t have all of the ingredients as I’d thought, and then I continued reading and didn’t have time to chill the dough long enough either. So I opened up The Gourmet Cookie Book: The Single Best Recipe from Each Year 1941-2009 on a mission to find a recipe that would make at least 2 dozen cookies, could be made quickly, and with what I had on hand. The recipe I chose is from December 2005.

Black and White Cookies are, according to the cookbook, somewhat of a favorite in NYC. I’ve never had the classic half black half white cookie so I can’t confirm that these tasted like the real deal or not. I know they don’t look like the real deal though because I don’t have the talent or patience to frost 28 cookies, so I used piping bags and went wild.

Mini Black and White Cookies

Ingredients for cookies:

  • 7 tbsp butter, softened
  • 1/2 C sugar
  • 1 egg
  • 1 1/4 C flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/3 C buttermilk
  • 1/2 tsp vanilla extract

Ingredients for icing:

  • 2 3/4 C powdered sugar
  • 2 tbsp corn syrup
  • 2 tsp lemon juice
  • 1/2 tsp vanilla extract
  • 4-6 tbsp water
  • 1/4 C cocoa powder

Steps:

  1. Preheat oven to 350 degrees F. Grease 2 baking sheets.
  2. In the bowl of a stand mixer, cream together butter and sugar until fluffy. Add the egg and beat until combined.
  3. In a bowl, whisk together the flour, baking soda, and salt.
  4. In another bowl or glass, whisk the buttermilk and vanilla.
  5. Alternately add the dry and wet ingredients to the butter, beginning and ending with the dry.
  6. Place spoonfuls of dough onto prepared baking sheet and bake 6-8 minutes, rotating pans halfway. The cookies are done when they’ve puffed and the edges are a pale gold. Allow cookies to cool on a cooling rack.
  7. Make the icings: Whisk together the powdered sugar, corn syrup, lemon juice, vanilla, and 2 tbsp water. Add more water if needed. Divide icing in half and stir the cocoa powder into one half.
  8. Frost the cooled cookies: Classically they are half white and half black. If you pipe like I did you can get away with a half batch of icings.

*This recipe is adapted from The Gourmet Cookie Book: The Single Best Recipe from Each Year 1941-2009*

Black and White Cookies | Sew You Think You Can Cook

Disclaimer: This post contains affiliate links.

SRC: Apple Cinnamon Muffins

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It’s Secret Recipe Club Reveal Day! In the Secret Recipe Club, each participating blogger is assigned a blog from another participating blogger and secretly searches their site for something to recreate. The accompanying blog post then goes live on reveal day! So while I was immersed in my assigned blog, someone else was picking through mine! I’m so excited to be part of this group, to see what on my blog peaks other’s interests and to stumble upon new blogs and new recipes.

This month I was assigned the blog Life on Food written by Emily. (Emily was charged with my blog last month!) Emily has been blogging since 2008 so there was an incredible recipe index to search through. She has a few different ways to search through her files: by course, by key ingredient, alphabetically, and the most intriguing by cooking method.

I took the alphabetical route and almost stopped at “A”! I didn’t, though, and after making my way through I had 11 recipes to decide between! I was all set to make Maple Cinnamon Quick Bread until I realized it was a previous SRC post. As I had cinnamon on the brain, I wanted to make her Apple Cinnamon Donuts (although mine would have been mini muffins) but I couldn’t fine apple cider in stores just yet – don’t worry, it’s almost fall. As you can see I took the “next best thing” and went with Apple Cinnamon Muffins.

In retrospect I should’ve gone with a savory item on my list because the amount of baking that’s been happening in my kitchen is completely uncharacteristic of me! Caramelized Brussels Sprouts will definitely need to happen next time my in-laws are in town, Angel Hair with Corn, Feta, and Tomato would be perfect for this summer’s produce, and that 1905 Dressing sounds like a much healthier option to muffins…

IMG_5369But who doesn’t love muffins!? Especially when they’re bursting with apples! My little man definitely approved.

This recipe makes 12 large muffins.

Apple Cinnamon Muffins

Ingredients:

  • 1 stick butter, softened
  • 1 C sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 C flour
  • 1 C white whole wheat flour
  • 3 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 C unsweetened applesauce
  • 1 apple, peeled and diced

Steps:

  1. Preheat oven to 350 degrees F. Line a muffin tray with liners.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar. Add the egg and vanilla and beat until combined.
  3. In a medium bowl, whisk together flours, baking powder, baking soda, salt, cinnamon, and nutmeg.
  4. Alternate adding the dry ingredients and the applesauce to the stand mixer, beginning and ending with the dry ingredients. Fold in the diced apple.
  5. Divide batter evenly between the 12 muffin tins. Bake 12-15 minutes, until a toothpick inserted comes out cleanly.

*This recipe is adapted from Emily at http://lifeonfood.blogspot.com/p/recipes.html?recipe_id=6043170*

Apple Cinnamon Muffins for Secret Recipe Club from Sew You Think You Can Cook

To see the other bloggers who participated in the Secret Recipe Club this month click here:

CIC: Cashews and Coffee

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I can’t believe I am actually posting with the Crazy Ingredient Challenge today! I loved seeing the winning flavor combination of Cashews and Coffee but simply kept forgetting about actually making my dish.

I immediately though of a play on a frappuccino, because you hear coffee you think Starbucks (or at least I do since my best friend is a store manager). I really wasn’t sure how to make that happen and simply pushed it out of my mind. But then I saw a commercial for cashew milk last week and this month’s challenge came screaming back to me. To be that guy in the almond milk commercials, “I don’t know what it tastes like so I don’t want to try it.” It’s not that I don’t want to try it, it’s that I don’t want to be stuck with a half gallon of cashew milk if I don’t like it!

Back to the drawing board and I thought of brownies. I know a lot of people add instant espresso to their chocolate desserts to intensify that chocolate flavor. And I only have a measly two recipes for brownies on this site. It’s a dessert I tend to forget about, but absolutely adore when I have them. These rich, fudgy brownies are studded with salty cashews for a perfect late night craving buster.

Fudgey Cashew Brownies

Ingredients:

  • 7 tbsp butter
  • 8 oz semisweet chocolate chips
  • 1 tsp instant espresso coffee
  • 1/4 tsp salt
  • 3/4 C sugar
  • 1/4 C brown sugar
  • 2 eggs
  • 1 1/2 tsp vanilla extract
  • 1/2 C flour
  • 1/2 C chopped cashews

Steps:

  1. Preheat oven to 350 degrees F. Line an 8×8 (or 9×9) pan with foil and spray with cooking spray.
  2. Place butter, chocolate, espresso powder, and salt in a large glass bowl over a double boiler. Warm over low heat until butter and chocolate are melted together. Remove from double boiler (and heat).
  3. Mix in the sugars until combined. Mix in the eggs and vanilla until smooth. Stir in the flour until there aren’t any lumps. Fold in the cashews.
  4. Pour batter into prepared baking pan. Bake 22-25 minutes, until the brownies are set. Place pan on a cooling rack. Let brownies cool before cutting.

*This recipe is adapted from Yvonne at http://www.seriouseats.com/recipes/2013/10/one-bowl-espresso-cashew-brownies-recipe.html*

Fudgey Cashew Brownies for Crazy Ingredient Challenge from Sew You Think You Can Cook

To see the other bloggers who participated in this month’s Crazy Ingredient Challenge click on the link below.

Cinnamon Peanut Butter and Honey Popcorn

When we went to the Farmer’s Market in Virginia we picked up a carton of cinnamon peanut butter. If you’re a frequent reader then you know of my cinnamon obsession. How was I to pass up cinnamon peanut butter?! This peanut butter created by Sprelly is thick in texture so I thought the best way to use it would be to heat it up to make it more spreadable. I thought about making an ice cream with it (and still might!) but when my friend was hosting a “Going to the Movies” game night I knew immediately that I’d make popcorn! Funnily enough, she was also providing four different popcorn flavors to munch on – one of which was a peanut butter and honey. I’m pretty sure we followed the same recipe! Her peanut butter coating did coat the popcorn better, and I’m going to guess that’s because she used a creamy peanut butter. This popcorn can be stored in an air tight container and will stay fresh 2-3 days.

Cinnamon Peanut Butter and Honey Popcorn

Ingredients:

  • canola oil, enough to coat bottom of pot
  • 1/2 C unpopped popcorn kernels
  • 1/4 C honey
  • 1/4 C cinnamon peanut butter
  • 1 tsp vanilla bean paste (I used Nielsen-Massey)
  • salt, to taste

Steps:

  1. Put canola oil in pot over medium high heat along with 2-3 kernels of popcorn. Cover and stand by. Once you hear the kernels pop, add the 1/2 C of popcorn. Cover and cook over medium heat until popping slows. Gently shake the pot during the popping process so as not to burn the popcorn at the bottom. Remove from heat and remain covered until popping has ceased, unless you want to be pelted with popcorn. (If you have another method of popping popcorn, feel free to use it.) Place popcorn in a large bowl. Note: It is highly suggested you remove any unpopped kernels as they’ll be hard to pick out once mixed with the peanut butter coating. 
  2. In a small saucepan over medium heat, combine honey and sugar. Allow to simmer two minutes. Immediately add the peanut butter and vanilla. Whisk until smooth, if the mixture hardens simply reheat. You can also add some more honey if needed.
  3. Pour peanut butter mixture over popcorn and toss to coat.
  4. Spread popcorn onto baking sheets to allow it to set. Store in an air tight container for up to three days.

*This recipe is adapted from Rachel at http://www.rachelcooks.com/2013/07/08/peanut-butter-popcorn/*

Cinnamon Peanut Butter and Honey Popcorn  Sew You Think You Can Cook

*This recipe is adapted from Rachel at http://www.rachelcooks.com/2013/07/08/peanut-butter-popcorn/*

Countdown to 2015: Dessert

countdownto2015I skipped yesterday’s countdown of snacks and appetizers because when I went to create that blog post I discovered that in 2014 that category was severely lacking. I did a series of popcorn recipes though so go check them out!

Looks like I’ll need to make some more snack food next year!

This blogging countdown party is hosted by Sarah at Fantastical Sharing of Recipes. Scoot on over to her page to see more round-up recipes.

Today’s countdown though is all about dessert. Desserts are definitely the highest grossing posts on Sew You Think You Can Cook. And having joined #BundtBakers this year I have plenty of recipes to choose from!

So how did I pick my favorites? I do not have a very big sweet tooth and when it comes to cravings I reach for salty snacks over chocolate. When I bake I tend to enjoy a slice the day I make it and I’m content. My husband is the one who polishes off the desserts over the week. And/or I send them with him to work or take them to friends. So, this list encompasses the desserts that I ate more than once.

Candy Cane Bundt Cake

Chocolate Kahlua Bundt Cake

Cinnamon Cheese Cake Ice Cream

Cinnamon Pavlova

Eggnog Cookies

Fresh Apple Cake

Olive Oil Cupcakes

Roll-out Sugar Cookies

S’more Brownies

 2014 Dessert Round-up