Blondies

I made these white chocolate goodies for the 3rd Annual Fiesta of Deliciousness. And yes, the crazy name fits perfectly with the crazy event. A friend of mine started the Fiesta a few years ago. The only rules are you have to bring the best most delicious thing you can think of and bring enough to share. And the most important rule: Everything is supposed to be homemade. We usually fill whatever house we are in, and spend the entire evening eating, chatting, and playing games. The best part about the Fiesta is that you really have no idea what food will show up, but it's gonna be good. This year we had a lot of casseroles and soups, which was perfect for the chilly November evening. 

I am a huge fan of dark chocolate- like really dark. The darker the better. Because of this, I do not typically like white chocolate since it's at the opposite end of the chocolate spectrum. These are a fun alternative to regular brownies, however. I also happen to be related to several people who love white chocolate anything, so I figured I should have a few white chocolate recipes in my arsenal. This recipe is easy to under-bake because their color is so light and when they start browning on top, it seems like they should be done. Just make sure they really are before taking them out of the oven.

Blondies
Makes 12

7 tablespoons butter, chopped, plus extra for greasing
4 1/2 oz. white chocolate, broken into pieces
3/4 cup plus 2 tablespoons superfine sugar
3 eggs, lightly beaten
1 teaspoon vanilla
3/4 cup hazelnuts or macadamia nuts, chopped
3 1/2 oz. white chocolate chips
1 1/3 cups plus 4 teaspoons all-purpose flour

Preheat the oven to 350°F. Grease a shallow 9 inch pan with butter and line the bottom with baking paper.

In a small saucepan or a double broiler, heat the butter and the chocolate together over low heat until the chocolate is just melted, then remove from the heat and stir gently until smooth. In a large bowl, combine the sugar and eggs, then stir in the chocolate mixture, vanilla, nuts, chocolate chips, and flour, using a wooden spoon. Pour into the prepared pan.

Bake in the hot oven for 25 to 30 minutes, or until the top is golden brown. The cake should also be firm around the edges but still moist in the middle. Remove from the oven and let the cake cool in the pan completely. Remove the cake from the pan and cut into 12 squares.

Double Tree Chocolate Chip Cookies

Once, when I was in high school, we stayed at a Double Tree for an event, and I was introduced to the Double Tree Chocolate Chip cookie for the first time. I think over the course of the two days that we were there, my friend and I ate more cookies than we did regular food. So healthy, but hey, we were sophomores so it was fine. I still crave them on a regular basis.

And when those cravings appear, and we don't have the time to go on vacation (since it is usually the middle of the week), out comes this recipe. There are several quirky ingredients, but they are all worth it! It is similar to a regular chocolate chip cookie recipe, but these cookies have a little something more. My brother-in-law stayed with us for a couple days last weekend, so these scrumptious cookies made an appearance. My husband is always wanting me to make things in "man-sized" portions. He wants man-cakes, not just pancakes, and just one cookie should fit on a plate, not several. That makes these cookies absolutely perfect. Hopefully, they remind you of the warm cookies from the Double Tree, and as you eat them, imagine that you are not at home, but on vacation somewhere. That's what I did!

Makes 16 to 20 cookies
1/2 cup rolled oats
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon cinnamon
1 cup (2 sticks) butter, softened
3/4 cup brown sugar, packed
3/4 cup granulated sugar
1 1/2 teaspoons vanilla
1/2 teaspoon lemon juice
2 eggs
3 cups semisweet chocolate chips
1 1/2 cups chopped walnuts

Preheat oven to 350°. Grind oats in a food processor or blender until fine. Combine the ground oats with the flour, baking soda, salt, and cinnamon in a medium bowl.

Cream together the butter, sugars, vanilla, and lemon juice in another medium bowl with an electric mixer. Add the eggs and mix until smooth.

Stir the dry mixture into the wet mixture with a wooded spoon and blend well. Add the chocolate chips and the nuts to the dough and mix until the ingredients are well incorporated.

Spoon rounded 1/4-cup portions of dough onto an ungreased cookie sheet. Place the scoops about 2 inches apart. You do not need to press the dough flat.

Bake for 16 to 18 minutes or until the cookies are light brown and soft in the middle. Let cool for a few minutes, then transfer to a cooling rack. Store in a sealed container when cool to keep the cookies soft.

Source: Originally from Todd Wilbur's The Best of Top Secret Recipes (2003)

Double Chocolate Muffins

November is here! And I was a little shocked to discover that snow came with it this afternoon. Last year it was snowing in October, and I am thankful that winter held off as long as it has for us this year. There really is something special about the first snowfall, however. It always makes me wish that my day was free to sit with a cup of tea and a book next to the fireplace and to occasionally glance out the window and watch the sky hurl giant snowflakes down at the earth. Maybe someday!

And while sitting by the fireplace drinking tea, I would also eat one of these Double Chocolate Muffins. I am always drawn to chocolate muffins but rarely buy them. I just can't eat sweet things for breakfast. They were fun to make and even though they aren't my first pick for a breakfast muffin, they make wonderful snacks any time during the day. As soon as they were gone, I immediately started planning on when I was going to make them again. They will definitely make an appearance when Christmas rolls around. These muffins would travel well, so I'm planning on bringing them to my parents' and my in-law's when we visit for the holidays. I can't wait!    

Double Chocolate Muffins
Makes 12 muffins

2 oz. unsweetened chocolate
1 /3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon lemon juice
1 cup milk
1 teaspoon vanilla
1/2 cup (1 stick) butter, softened
1 cup packed brown sugar
1 large egg
1 cup chocolate chips

Preheat the oven to 350°. Grease a 12-muffin pan or line with paper liners.

Melt and cool the 2 oz of chocolate. In a separate bowl, whisk together the flour, baking soda, and salt. In a small bowl, combine the lemon juice, milk and vanilla.

Beat the butter in a large bowl until creamy, about 30 seconds. Gradually add the brown sugar and beat on high speed until lightened in color and texture, 4 to 5 minutes. Beat in the egg.

Next, beat in the chocolate just until blended. Add the flour mixture in three parts, alternating with the milk mixture in 2 parts. Beat on low speed or stir with a rubber spatula until smooth. Scrape the sides of the bowl as necessary. Stir in the chocolate chips.

Divide the batter among the muffin cups. Bake for 25 to 30 minutes, or until a toothpick inserted in 1 or 2 of the muffins comes out clean. Let cool for 2 to 3 minutes in the pan, then remove to cool completely on a wire rack. Enjoy!

 Source: Adapted from Joy of Cooking (2006)