Candied Blondies

Candied Blondies
Recipe adapted from Joy the Baker

Ingredients

• 1 stick butter
• 1 cup packed light brown sugar
• 1/2 teaspoon vanilla extract
• 1 large egg
• 3/4 cup all-purpose flour
• little less than 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1 cup candy (plain m&m's and 8 roughly chopped Reese's Mini PB cups for me)

Directions

1. In a medium bowl, whisk together flour, baking soda, and salt.  Set aside.
2. Melt butter in a large saucepan over low heat, stirring occasionally. Remove from heat and cool to lukewarm. 
3. Preheat oven to 350°F.  Use cooking spray to line a 9x9 baking pan. 
4. Whisk in brown sugar and vanilla to melted butter. Whisk in egg until mixture is glossy and smooth.
   Whisk flour mixture into butter mixture. Stir in candy pieces, reserving 1/4 cup of Reese's to sprinkle on top.  
5. Spread in pan and sprinkle with remaining 1/4 cup candy. Bake until a pick inserted in center comes out clean, about 30 minutes. Cool completely.

Beer Bread

Recipe borrowed from Food Network.

Doesn't the name of this intrigue you? Beer bread is very easy to make, and it's good by itself or with a dip. I've had it with both Tastefully Simple's packaged dip and Shaw's Ranch dip. Both of these seasoning packets have to be mixed with mayonnaise and sour cream. The Tastefully Simple package tasted better than Shaw's Ranch, but I have heard that Hidden Valley's Dill Dip works just as well, too! Bring this appetizer to a party or set out as an appetizer.


Beer Bread

Ingredients

• 3 cups self-rising flour
• 1/3 cup sugar
• 12 oz. beer of your choice (I used a Corona for this recipe.)
• 2 tablespoons melted butter
• pinch of salt

Directions

1. Preheat oven 375 degrees F.
2. In a large bowl, combine flour, sugar and beer.  Mix together with a wooden spoon until all the ingredients are incorporated.  The dough will be sticky.
3. Use cooking spray to coat a 9" x 9" pan.  Add the dough to the pan and use two forks to spread the dough to fit your pan.
4. Bake for 40 minutes.  In the last 3 minutes of baking, remove and brush the top of the bread with melted butter.  Return to the oven to bake for 3 more minutes.
5. To serve, slice into cubes for a dip or finger-length pieces for a stew.

Banana-Nut Bread

A remixed version of my Banana Muffins. I don't own loaf pans; so I used an 8" x 8" pan. This recipe from Good Housekeeping's The Great Bake Sale Cookbook is absolutely delicious. Definitely try it if you're a fan of banana!


Banana-Nut Bread

Ingredients

• 2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (1 stick) butter, softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1 1/2 cups (about 4 medium) ripe bananas
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1 cup nuts (I used 1/2 cup walnuts and 1/2 cup pecans for this recipe.)

Directions

1. Preheat oven to 325 degrees F.
2. Using a toaster oven, toast nuts at setting "Toast 1" for 1-2 minutes and set aside to cool.  Coarsely chop.
3. In medium bowl, whisk together flour, baking soda, cinnamon, and salt.
4. In a large bowl, use an electric mixer to beat butter and sugars until light and fluffy.  
5. Beat in eggs and gradually add flour mixture.
6. Fold in bananas and nuts.  Mix with a spatula.
7. Spray pan with baking oil.  Bake in 8" x 8" for 50-55 minutes until toothpick inserted in center comes out clean.  (Bake in loaf pan for about 1 hour.)  Cool bread in pan for 10 minutes.  Remove and cool completely.

Peas and Pasta Salad

I made this dish with the Neely's Roasted Asparagus Pasta Salad in mind. However, my refrigerator is seriously lacking the ingredients it requires.  I tried to improvise with a half tablespoon onion powder instead of the shallot, 1 tablespoon garlic powder instead of the garlic, and parsley flakes for the chives.  I even substituted peas for the asparagus and Parmesan for the goat cheese.  In the end, the dressing was overpowering, and i actually rinsed the dressed pasta under cold water for a couple seconds.  The end result was actually pretty good, but it was missing that punch that I'm sure the original recipe has.  Hopefully, I can overcome the lazy and cheap aspects of my personality to test the original recipe one day. 

Neely's Roasted Asparagus Pasta Salad
(original recipe serves 6 to 8)

Ingredients

• 1 pound pasta
• 1 pound asparagus, ends trimmed
• 4 tablespoons EVOO, and extra for drizzling
• salt and pepper
• 1 shallot, finely chopped
• 1 clove garlic, finely chopped
• 2 teaspoons Dijon mustard
• Zest and juice of 1/2 lemon
• 1/4 teaspoon crushed red pepper flakes
• Kosher salt and freshly ground black pepper
• 1/4 cup thinly sliced fresh chives
• 1 (4 oz.) container crumbled goat cheese

Directions

1. Preheat the oven to 425 degrees F.
2. Add pasta to a large pot of boiling salted water and cook until al dente. Drain in a colander and let cool.
3. Meanwhile, slice asparagus on the bias into 1/2-inch pieces. Place the asparagus on a sheet tray and drizzle with olive oil, and season with salt and pepper. Place in oven and roast for 10 minutes, until slightly tender. Remove and let cool.
4. In a small bowl, combine shallot, garlic, mustard, lemon zest, lemon juice, and red pepper flakes. Whisk in olive oil and season with salt and pepper. Add chives. Add pasta and roasted asparagus to a large bowl. Drizzle with dressing and toss. Add the crumbled goat cheese, toss and serve.

Crepes

These crepes can be used as a base for whatever you want to fill them with.  For my first crepe-making experience, I include fresh strawberries and whipped cream in my final product.  Of course, crepes are made with other fruits, cheeses, meats, etc.  Use your imagination...bon appétit!


Basic Crepes

Ingredients

• 1/2 cup flour
• 1 teaspoon sugar
• pinch of salt
• 3/4 milk
• 1 egg
• 1/2 tablespoon melted butter, cooled
• 1/2 tablespoon brown sugar
• 1/2 teaspoon vanilla extract
• dash of cinnamon
• cooking spray
• choice of filling: strawberries and homemade whipped cream (shown)

Directions

1. In a medium bowl, whisk together the flour, sugars, cinnamon, and salt.  Add the milk, egg, butter, and vanilla.  Whisk until combined.
2. Refrigerate in an airtight container for at least 1 hour or up to 1 day.
3. Spray a skillet with cooking spray and heat over medium-low heat.  Ladle a third of the mixture into the pan in a circular motion...the mixture will begin to cook immediately.
4. Cook for 2 minutes.  Using a spatula, loosen the edges and quickly flip the crepe.  Cook for another 1-2 minutes.  Repeat with the rest of the crepe mixture.

Serve with your choice of fillings.  If you're using fruit, you should try it with my Homemade Whipped Cream!