Imagine a blondie that tastes like rum balls or like bourbon chocolate pecan pie (with the emphasis on the bourbon and the chocolate). That is what these boozy blondies taste like. They could be an interesting dessert choice for Thanksgiving (well, for the adult guests), but you also might want to save these for Purim (again, for the adults).
I made these for sheva brachos this past weekend, and I am dutifully complying with requests to post the recipe.
I saw this on Smitten Kitchen (originally published in The Guardian).
Changes that I made: left out the cheese and rosemary; used regular sesame seeds, baked in a 9″ round silicone pan (lined both bottom AND sides with parchment); baked it a bit longer than the recipe said; and used 3 extra large plus 4 large eggs instead of 10 medium eggs or 8 large eggs. Oh, I forget to measure the amount of oil before adding it to the onion to saute them. I think I added maybe a couple of Tablespoons of oil to the onions and then I added another 4 Tablespoons of oil to the batter. (more…)
The January 2010 Daring Bakers’ challenge was hosted by Lauren of Celiac Teen. Lauren chose Gluten-Free Graham Wafers and Nanaimo Bars as the challenge for the month. The sources she based her recipe on are 101 Cookbooks and www.nanaimo.ca.
This month’s DB challenge has two parts: (1) making homemade graham crackers, and (2) using the crushed crumbs to make Nanaimo Bars.
Smitten Kitchen posted about Marcella Hazan’s tomato sauce with butter, and it seemed like the perfect thing to serve over spaghetti for dinner.
The recipe is very simple: a 28 ounce can of good quality Italian tomatoes simmered with an onion cut in half and 5 Tbl. of butter (plus salt to taste). (more…)
Pragmatic Attic 