I have so many profound, weighty things to share with you. But I’m going to hold off. Give you a little breather. Throw in a little fun. Make this Saturday yummy!
Yesterday I whipped up two new desserts for a little party I had. They were scrump-dilly-icious, if I do say so myself.
I’ll provide the links and the recipes right here. The only thing I can’t do is air-mail them to you. Because…they’re gone! Well, almost, but I won’t tell you that in case you live nearby and decide to stop in for a sample. So, yes, they’re gone. (TeeHee)
Before I give you the recipes, though, I have to give one piece of advice. Feed your family first! I know it’s tempting to put out a beautiful, full tray of something-or-others or a complete cake. But you must, must, must cut some for your husband and children first. It shows them you appreciate that they are going to hide away in a room watching old VHS tapes while you cavort with your friends. It makes them feel special. And, incidentally, it makes them more willing to hide away the next time. Be kind to your family first.
Okay, now on to the recipes:
Nobody bakes a cake as tasty as a Tasty Kake. Except me. This was spot-on for those round little chocolate covered spongy cakes with a layer of peanut butter. I taste-tested it about half a dozen times, and I can say they are fab!
- 4 eggs – beat to a lemony color
- 1 t. vanilla
- 1/4 t. salt
- 2 c. sugar
- 2 t. baking powder
- 2 c. flour
- 1 c. milk
- 2 t. melted butter
- 8 oz. milk chocolate bar (that’s 6 reg. Hershey bars)
- 1 c. creamy peanut butter
Use a baking sheet/cookie sheet with sides. Grease lightly or spray with non-stick cooking spray. Set aside. Mix first three ingredients together. Add sugar. Sift flour and baking powder together. [Or mix with a large kitchen fork if you can’t find the sifter you put somewhere special so you could always find it.] Add flour mixture alternately with milk. Add butter. Spread batter onto the cookie sheet. Bake at 350 for 20-25 mins.
Be very careful not to overbake! This layer should have a moist cake texture. Remove from oven and let cool for a few minutes; spread with peanut butter while still warm. [Let your five year old lick the spreading spatula and count it as lunch.] Continue cooling on a wire rack, then refrigerate for about an hour. [Strictly warn children and husband not to dip fingers in.]
Melt chocolate; spread melted chocolate over peanut butter. [Scrape out leftovers with finger and indulge before it hardens.] Refrigerate again to cool and set chocolate. [See previous family warning comment.] Cut into 2″x2 1/2″ squares. Store in pan, covered, or wrap individually in plastic wrap. Best if stored in refrigerator. [Still good if left out on counter overnight and enjoyed with chocolate blueberry tea.]
And while we’re adding a few inches to our waistlines, let’s go ahead and include the Brown Butter Toffee Blondies recipe here. I made this especially for my littlest sister, who doesn’t eat chocolate. Yes, we are blood-related and actually like each other, despite this major character flaw (wink wink).
Brown Butter Butterscotch White Chocolate Chip Blondies
[couldn’t resist making some changes]
Ingredients [my amended list]:
- 1 1/4 c. (2 1/2 sticks) unsalted butter
- 2 1/4 c. flour
- 1 1/2 t. baking powder
- 1 1/2 t. salt
- 2 c. packed light-brown sugar
- 1/2 c. granulated sugar
- 3 lg. eggs
- 2 1/2 t. vanilla
- big handful white chocolate chips
- big handful butterscotch chips
- Preheat oven to 350. Ready cookie sheet with sides.
- Brown your butter: cook in skillet over medium heat til it turns a pretty golden brown. This takes at least 10 minutes. You can step away early on, but don’t leave once the color starts to change. Scrape out all the butter and deposits (whatever the heck they are) into a small bowl and set in frig to cool. Go watch television or read a novel because this takes another 15 minutes and you’ll drive yourself crazy if you watch it.
- If you simply cannot walk out of the kitchen, whisk together flour, baking powder and salt and set aside.
- When the butter is finally coolish, combine it with both sugars in a big bowl and use beaters til it’s combined. Add the eggs and beat on med-high for 3 minutes, til light and fluffy. Add vanilla and beat for a few seconds to combine. Slowly add flour mixture, beating inbetween additions. Spread into pan.
- Bake about 30 mins, til knife in center comes out clean. Cut into small squares, because if you cut them big, you might not get one unless you squirrel a few away from your family and guests.
These are hugely fantastic! A little dry on the outside, for whatever reason. But yummy to the tummy. I bet you could throw them into the microwave for a few seconds to get rid of that dryish texture on top. Oh, wouldn’t they be good topped with toasted coconut?! Bing! That’s exactly what I’m going to try next time.