BIZZY BAKES

This is a recipe, I took from my old blog, My Sweet and Savory.  I plan to make these for Shabbos and hope to post a new and better photo of the blondies. I have not made Dories' baked goods in a while and I love her recipes.  When I saw this, I decided that I could not wait any longer to indulge myself so hopefully, in a day or two, these will exist again in our house.  They are for my wonderful grandson and his wife who are joining on this Shabbos. Here is a photo of the new blondies.  Instead of covering the whole blondie with chocolate. I dropped spatters over it. Chewy Chunkie Blondies    -  From Baking from My Home  to Yours - Dorie Greenspan page 109 (adapted slightly) Ingredients: 2 cups all purpose flour 3/4 teaspoon baking powder 1/2 teaspoon bakiing soda 1/2 teaspoon salt 2 sticks margarine at room temperature (8 ounces) 1 1/2 cup light brown sugar (I use Brownulated) 1/2 cup sugar 2 eggs 1 tea...

This month, Kosher Connection is making desserts for Passover (Pesach).  I had planned to do this way before the holiday but had no time.  Here the deadline is due and my kitchen is not ready for Pesach but I have packed away all my baking and cooking wares.  My dilemma was how do I make this work. For those of you who don't prepare and celebrate this holiday, I am not sure, if you can understand the complexity of changing over one's kitchen. We literally pack up or shut down everything from the year and bring in different items, which we store from Pesach to Pesach.  I am fortunate, having an extra buffet that a relative gave us and I store myself there and do not go into that piece for the entire time between the annual holiday. I have already cleared out the cabinets, I will be using, and filled them with my Pesach pots and pans and gadgets, flatware, dishes, etc.  I purchased new spices and they are in place.  I got lots of potato star...

You are most likely going to see lots of Passover (Pesach) talk and recipes for the next two weeks, here and at My Sweet and Savory.  The holiday starts Friday night and I am spending this week, preparing and cooking. The first recipes, I generally make, when I start cooking are blondies, chicken soup and a chicken dinner.  This year, I made the blondies and soup and the best burger.  I hope to make all the blondie recipes, I can find to discover which is really the best, if there is such a thing. Why blondies?  As soon, as I can bake, my husband walks around, chanting, "Blondies, blondies, blondies....."  This is a grown man who waits all year for Passover blondies.  No, I will not make them during the year. To get ready for Passover, we literally change our kitchen completely, using different pots, pans, dishes, cookie sheets, flatware, serving pieces, etc.   (I want to make it clear, everyone does not do the same thing for Pesach.  I am...

Here we are on Monday, my muffin day and also a linky for muffins at Talking Dollars and Cents. Net.  I love making muffins because they are so easy, yet they are versatile and delicious.  Muffins are better than cupcakes, in my opinion, because they are usually less sweet. For this week I made a Cooking Light recipe which was actually for Toffee Blondies.  When, I started to set up the recipe, I was also making blondies.  That is until, I tried to put the batter into the square pan.  It was too thick and and too sticky and didn't fill the bottom of the pan.  Waste not, want not, I put the batter into 6 muffin cups and I got blondie muffins.  Muffin shapes with the texture and look of blondies. Butterscotch Blondie Muffins  ( Adapted) Ingredients: 1 cup packed brown sugar 1/4 cup butter, melted  1/4 cup egg substitute  2 teaspoons vanilla extract 1 cup all-purpose flour (I made mine gluten-free) 1/2 teaspoon baking powder...

In my home and surrounding areas, Blondies have actually been requested more than Brownies.  My neighbors are all discussing this.  Forget Iran, President Obama, the economy.  The topic of the day is, "Blondies."  Just turn on your radio.  You will hear a debate about which kind of blondie is the best.  One station was discussing the merits of blondies and brownies and took a batch over to Occupied NY, to have them tested.  I understand the results will be, on the news, tonight.  Just remember, those are my blondies and brownies, they are eating. Tonight for dessert, President Obama is being served blondies.  They did make them explode first, to make sure, they are safe to eat.  What kind of a world are we living in? Even the boys in my class have requested Blondies.  With all the mutterings, I have been hearing about blondies, of course, I made them. The only person who did not want blondies is my husband.  He likes th...

Blogging, unfortunately brought out the differences in my husband's likes and dislikes and mine.  Of course, I knew what they were but it hardly mattered.  I simply cooked what we both like and that was it.  We were both happy.  Now, I am all about trying new foods, making unique combinations, joining groups that choose the recipes and developing new likes.  Hubby is a simple eater, meat and potatoes, would be fine, every night.  Now, he hardly ever gets meat and potatoes. While, he is not unhappy and also has developed new tastes, our likes are still far apart.  One of these is chocolate.  I love chocolate and if he never had chocolate, he would be happy.  I love baking and making desserts so it does not really matter.  Actually, it is good because I won't eat much of anything.  I like what I make but I usually do not go back for the second or third piece.  Guess who does.  Yep - hubby. Blond Brownies Hubby who...

Previously, I posted Passover Blondies with Chocolate Chip s on Comfy Cook's Kosher Kitchen.  The recipe was from last year and I had no photos.  To rectify this, tonight, I baked more blondies but instead of the chocolate chips, I put in cranberries and almonds. Everyone who has a blog is old enough to know that life is not one smooth road and some of the bumps are really small but knock you around a bit.  Tonight was one of those nights.  Nothing really happened but those little bumps got in my way and changed my plans. This is the time of the year, when I do the most cooking and in some ways, the most challenging.  I think that is why those bumps seem bigger than they are.  When we change our kitchens for the Passover holiday, it means packing up your dishes, pots and pans, utensils and basically everything.  Sometimes, this happens by simply taping a cabinet and not using it.  Other items are completely removed to make space for the Pesach...