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Old 01-12-2012, 10:04 PM   #41
 
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Chocolate chip cookies tonight
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Old 01-12-2012, 10:09 PM   #42
 
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I had a wildberry acai toaster pastry from Nature's Path. I love those little things.

Tomorrow I'm hoping to bake something, I just don't know what yet!
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Byron,GA> Charleston, SC> Jacksonville, FL> Guilford, CT> Rohnert Park, CA! A southern drawl in sunny Cali! .
The amount of time from slipping on the peel and landing on the pavement is exactly one bananosecond.
I do have a secret yen for pink in unexpected places. ~ninja dog
I've decided that I'll never get down to my original weight, and I'm OK with that--After all, 8 pounds 2 oz. is just not realistic.
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Old 01-12-2012, 10:11 PM   #43
 
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^Lemon bars.
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Old 01-12-2012, 10:15 PM   #44
 
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I was thinking of doing the lemon curd tomorrow. If I spread that on lemon bars is that too much? Or lemon drizzle cake.

I seriously need to get to know a few more neighbors because I want to bake, bake, bake and I don't know enough people to give it away to.
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Byron,GA> Charleston, SC> Jacksonville, FL> Guilford, CT> Rohnert Park, CA! A southern drawl in sunny Cali! .
The amount of time from slipping on the peel and landing on the pavement is exactly one bananosecond.
I do have a secret yen for pink in unexpected places. ~ninja dog
I've decided that I'll never get down to my original weight, and I'm OK with that--After all, 8 pounds 2 oz. is just not realistic.
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Old 01-12-2012, 10:20 PM   #45
 
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Well, these lemon bars, which is what I had in mind, have you make a lemon curd, but it all goes in there. And don't worry, the leftover egg whites are the exact number you need for coconut macaroons.
Or just make some lemony tuiles.
Lottie + Doof » Lemon Bars

There's no reason to not make the low-fat lemon curd to go with some scones or ricotta pancakes though. Lemons last a while, after all.
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Old 01-12-2012, 10:29 PM   #46
 
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I've really been wanting a lemon squeezer like the one in those pictures. I use a reamer now, but the squeezers look so much easier. Those bars look really good.
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Byron,GA> Charleston, SC> Jacksonville, FL> Guilford, CT> Rohnert Park, CA! A southern drawl in sunny Cali! .
The amount of time from slipping on the peel and landing on the pavement is exactly one bananosecond.
I do have a secret yen for pink in unexpected places. ~ninja dog
I've decided that I'll never get down to my original weight, and I'm OK with that--After all, 8 pounds 2 oz. is just not realistic.
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Old 01-13-2012, 08:56 AM   #47
 
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Quote:
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Chocolate chip cookies tonight
Here too! Although I might add some toffee bits as well.
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Old 01-15-2012, 08:24 PM   #48
 
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Made these last night with walnuts

Pecan Butterscotch Bars
from Kim's Treat Truck
Makes 9 to 12 bars
Ingredients
¾ cup (1 ½ sticks) butter
2 cups dark brown sugar (I used 1 1/2C)
1 ½ cups flour
1 teaspoon salt
2 teaspoons baking powder
2 eggs
2 teaspoons vanilla extract
1 cup chopped pecans (or walnuts)
Directions
Preheat the oven to 350F and grease a 9 by 9-inch pan (or double the recipe and use a 9 by 13-inch pan).
In a small saucepan over low heat, melt the butter. Add the brown sugar and stir.
In a medium bowl, mix the flour, salt, and baking powder.
Pour the butter-sugar mixture into the flour mixture and stir until combined. Add the egg and vanilla and stir well. Add ½ cup of the nuts and stir.
Pour the batter into the pan. Sprinkle the remaining nuts on top and pat them into place.
Bake for about 25 to 30 minutes. They may look underdone, but they’ll be chewily delicious when cool.
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Byron,GA> Charleston, SC> Jacksonville, FL> Guilford, CT> Rohnert Park, CA! A southern drawl in sunny Cali! .
The amount of time from slipping on the peel and landing on the pavement is exactly one bananosecond.
I do have a secret yen for pink in unexpected places. ~ninja dog
I've decided that I'll never get down to my original weight, and I'm OK with that--After all, 8 pounds 2 oz. is just not realistic.
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Old 01-15-2012, 08:29 PM   #49
 
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I made butterscotch blondies. I have some tweaking to do on the recipe. They're more light & airy whereas I prefer a more dense & chewy blondie.

I'll have to try that recipe Spring, sans nuts. We don't like nuts here :0
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Old 01-15-2012, 08:43 PM   #50
 
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These were dense, chewy and EXTREMELY sweet, whew.

If you want a sugar coma, these are your bars!
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Byron,GA> Charleston, SC> Jacksonville, FL> Guilford, CT> Rohnert Park, CA! A southern drawl in sunny Cali! .
The amount of time from slipping on the peel and landing on the pavement is exactly one bananosecond.
I do have a secret yen for pink in unexpected places. ~ninja dog
I've decided that I'll never get down to my original weight, and I'm OK with that--After all, 8 pounds 2 oz. is just not realistic.
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Old 01-15-2012, 09:14 PM   #51
 
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Quote:
Originally Posted by goldy View Post
I made butterscotch blondies. I have some tweaking to do on the recipe. They're more light & airy whereas I prefer a more dense & chewy blondie.

I'll have to try that recipe Spring, sans nuts. We don't like nuts here :0
Make sure there's no leavening in the recipe if you want dense and chewy.
I've come to like blondies better than brownies, but my blondie of choice contains no chocolate at all, nor butterscotch chips as traditional ones do. Just brown butter, toasted pecans, brown sugar and/or maple depending on the mood, eggs, flour, and a good dose of vanilla and salt. Sometimes cacao nibs go in there, though.
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Old 01-15-2012, 09:21 PM   #52
 
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I have a blondie recipe I like a lot. It's basically the same as my brownie recipe without the chocolate. Flour, egg, brown sugar, vanilla extract, salt & butter. I think it might call for some regular sugar too. This recipe didn't use any leavening agents, however it didn't use brown sugar, only regular sugar and butterscotch chips. It had more butter than I believe it needed, but the lightness of it likely came from it calling for two, and not just one, eggs. I made an 8x8 recipe.
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Old 01-15-2012, 09:35 PM   #53
 
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Use brown sugar instead of granulated. The moisture in the brown sugar makes for chewy textured baked goods. Plus it should be in there for butterscotch flavor, which granulated sugar doesn't really provide. The eggs are fine. You'll end up with dry blondies most likely if you cut one out.
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Old 01-15-2012, 10:22 PM   #54
 
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I've never had blondies but now I'm inspired...Mmmm
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Old 01-15-2012, 10:57 PM   #55
 
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Quote:
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I've never had blondies but now I'm inspired...Mmmm
I think classic blondies are just okay --- mostly just sweet. Brown butter makes them special and irresistible. It just plays up caramel notes so well and makes for a more complex flavor.
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Old 01-15-2012, 11:20 PM   #56
 
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Dove Chocolate Dulce de Leche ice cream. I wish the ratio of chocolate to dulce de leche was reversed, favoring the way under represented chocolate It does seem like it would be good mixed with coffee though.
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Old 01-16-2012, 08:07 AM   #57
 
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Just had to report back that the blondies are much more dense today than last night I will still try tweaking the recipe a bit & see what I get
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Old 01-17-2012, 05:07 PM   #58
 
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Waiting for this baby to cool:



It's a lemon and almond bundt. It gets brushed with a demerara sugar and lemon juice syrup for a crunchy extra-lemony kick. It should technically age a day to really let the syrup penetrate and the flavors to meld, but I'm not waiting that long. Heck, even my mother was like "aren't you going to cut it?" Uh, not until it cools! But it is taking up a lot of resolve to wait even for that.
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Old 01-17-2012, 05:10 PM   #59
 
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I love a big bundt. (you knew that was coming)
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Byron,GA> Charleston, SC> Jacksonville, FL> Guilford, CT> Rohnert Park, CA! A southern drawl in sunny Cali! .
The amount of time from slipping on the peel and landing on the pavement is exactly one bananosecond.
I do have a secret yen for pink in unexpected places. ~ninja dog
I've decided that I'll never get down to my original weight, and I'm OK with that--After all, 8 pounds 2 oz. is just not realistic.
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Old 01-17-2012, 05:23 PM   #60
 
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Cool enough!


Hello sunny lemony goodness!
Because this cake is made with the one bowl method of mixing instead of creaming, it's got the characteristic melt-in-your-mouth tenderness and butteriness that creaming just can't equal. Plus one bowl method is faster.
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