January 21, 2011 § 8 Comments
Well, I’ve realized I have no idea what I’m doing in this bloggy thingy and have found that it probably isn’t all together cool for me to post actual recipes on here without permission of the author (or publisher if it’s in a book) of the recipes. If anyone out there (all two of you that are reading this) knows anything about the rules could you leave it in the comments? Until I figure it out, I’m just going to post pictures, and book links and page numbers, OR recipes I just make up. I don’t want to take anyone’s “property” away.
So, this recipe (I’m not going to publish) is going back to Dorie Greenspan and her book that I mentioned a couple of days ago, Baking From My Home to Yours (page 109). I made these little darlings for the June Bug’s 7th birthday. I was trying to offer her well wishers something sweet to eat other than a giant coconut cake. (It’s her favorite, but not the way I made it this year. Lesson learned.) They actually have a little coconut in them too, but you wouldn’t know unless you were looking for it. It’s like a chunky, brownie texture with a chocolate chip cookie cake flavor. A little salty, a good bit sweet.
Again, can I just say how much I like they way she writes? Her descriptions are so helpful. For example:
“The blondies (when done) should pull away from the sides of the pan a little and the top should be a nice honey brown.”
You know exactly what it should look like, now. Isn’t that so much more descriptive than “a deep, golden brown”? Maybe it’s just me…
And why obsess over blondie descriptions when you can take the high, lofty road and spend a lot of time lusting over this ? All you have to do, is appeal to my vanity, and I’m sold (well, not in actuality as it’s so expensive! but, in my heart, yes).