No. 1 : Quick Recipe
Toasted Pecan Blondies
- 1/2 cup (1 stick) unsalted butter, melted
- 1 Cup Dark Brown Sugar
- 1 Large Egg, lightly beaten
- 2 Tsp Vanilla
- 1 Cup Whole Wheat Pastry Flour or All Purpose Flour
- 1/2 Tsp Baking Powder
- 1/8 Tsp Baking Soda
- Pinch of Sea Salt
- 1 Cup Coarsely Chopped *Toasted Pecans
Preheat the oven to350F. Lightly oil and flour an 8 X 8 inch pan. Whisk together the melted butter and sugar in a bowl. Add the egg and vanilla extract and whisk.
Add the flour, baking soda, baking powder, and salt and mix together, then add the pecans. Scrape into the pan and spread evenly. Bake for 25 minutes or until a toothpick inserted into the center comes out almost clean. Allow to cool and cut into squares.
No. 2 : Kitchen Scoop
To toast, (or roast) the pecans, spread them out on a sheet pan and slide them into a 400F for 5 minutes if your oven is preheated – 7 if it’s not hot yet.
No. 3 : Get Creative
This recipe is a “keeper” for many reasons: its delicious first of all, it only requires one bowl and no mixer to make 🎉 , you can swap out the pecans for dried fruit like dates, and lastly because it doubles or triples or even quadruples well! Simply 2,3, or 4 times the ingredients and make and bake. Flip out the entire pan of blondies and let cool completely. Wrap well and store in the freezer for up to six months – now they are perfect for last minute snacks or dessert.
No. 4 : Wine FIND of the Week
Quinta Das Carvalhas 10 Year Tawny Port
375ML About $19
This wine is very typical of tawny port – flavors and aromas of caramel, raisins and brown sugar. Tawny is a sweet wine with great acidity, easy to drink, and lighter than other port styles. Serve it chilled in a small glass and you’ll see why port creates such rabid fans. Another bonus? it will keep well in the fridge for 2 – 3 weeks, so when the blondies make another appearance at your table, you’ll have the perfect pairing!