Sometimes right before I’m about to fall asleep a great thought will pop into my head. I don’t know why this happens. Perhaps my mind becomes completely clear and the great ideas start floating to the top like bubbles into the sky. Anyway, the reason for this statement is that a few weeks ago I purchased yet another cookbook – Martha Stewart’s Cookies. To justify the cost of another book I decided that I was bound and determined to make each and every one of the cookies in this book. I kept thinking about a name for my new challenge, but nothing was coming to mind. Finally the other night right as I was about to fall asleep I thought of how I found it odd in some of the old cookbooks I own they spelled the word cookie, cooky. Then that made me think of the word kooky and then kooky and cooky went together and voilà my challenge name came to life. Now that I have a name I would also like to invite any of my readers to join me in this challenge. If you own the cookbook and want to join in just ask…the more the merrier!
The first cookie I’m going to showcase is the brown butter toffee blondie. Which I guess technically is not really a cookie but it’s in the book so I’m going with it 🙂 These blondies were simple to make and tasted awesome. The brown butter brought a bit of nuttiness and the toffee gave it a bite of sweetness. Enjoy!
Also remember the Yoplait Stationary Giveaway!!! You have till August 12th to enter 🙂
Brown Butter Toffee Blondies:
2 1/2 sticks unsalted butter
2 1/4 all purpuse flour
1 1/2 t. baking powder
1 1/2 t. salt
2 C. light brown sugar – lightly packed
1/2 C. white sugar
3 large eggs
2 1/2 t. vanilla extract
1 C. walnuts – chopped (I left these out)
1 C. toffee bits
Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan. Line bottom of pan with parchment paper; butter and flour parchment paper.
In a saucepan over medium heat, cook the butter until it turns golden brown; remove from heat, and let cool. Whisk together flour, baking powder, and salt.
In the bowl of an electric mixer, combine browned butter and both sugars; stir with a wooden spoon until combined. Attach bowl to mixer; add eggs. Using the paddle attachment, beat on medium-high speed until light and fluffy, about 3 minutes. Add vanilla, and beat to combine. Add flour mixture, walnuts, and toffee bits. Mix until thoroughly combined, and pour into prepared pan.
Bake until a cake tester inserted in the center comes out clean, 35 to 40 minutes (do not overbake). Transfer to a wire rack to cool completely before turning out of pan onto a cutting board. Peel off parchment paper; cut blondies into 3-inch squares. Blondies can be stored in an airtight container at room temperature up to 3 days.
Source: Martha Stewart