Cobblestone Blondies
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These are good. So. Damn. Good. The first time I made them, I cut off a huge chunk for my sister and told her to share with her boyfriend. I think he only got a few bites.
I know by looking at the recipe you’re probably thinking they must be super sweet, but they’re not–they’re just right. The toffee chips are barely noticeable, and the gooey browned marshmallows on top are just delicious.
Ingredients
1 cup flour
1 cup mini* semi-sweet chocolate chips
3/4 cup mini marshmallows
1/2 cup toffee chips
1/2 cup sugar
1/4 cup light brown sugar
6 tablespoons butter, at room temperature
2 eggs
1 teaspoon baking powder
1 teaspoon vanilla
Preparation
Preheat oven to 350. Grease an 8×8 inch baking dish. In a large bowl, cream together the brown sugar, sugar and butter. Add the eggs and vanilla, beat until fluffy. Add the flour, 2/3 of the chocolate chips**, 1/2 of the marshmallows, all of the toffee bits and the baking powder until thoroughly combined. Pour into a prepared pan and bake 20 minutes or until just set. Sprinkle evenly with remaining marshmallows and chips, return to oven for an additional 5-10 minutes or until a toothpick inserted (not through a marshmallow!) comes out clean.
Rachel’s notes: *Mini chips melt faster, but regular chips would work too. **If you are using regular sized chips, you might want to add the chips after the flour so they don’t get broken up.
My notes: The store was out of the name brand marshmallows so I had to use the generic ones. Not good–they wouldn’t melt or get gooey.
Recipe from Coconut & Lime.
The Yummiest Crumble Apple Pie Ever Ever Ever
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After last year’s attempt at a lattice crust (not so fun), I decided to try a crumble top this year. And I am so glad I did. This was the best apple pie I’ve ever had! The Granny Smith’s give it a nice tartness, and the crumble top has the perfect amount of sweetness. It’s safe to say I’ll be using this recipe again and again and again.
Ingredients
Crust
1 1/3 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes
1/4 cup frozen solid vegetable shortening, cut into 1/2-inch cubes
3 tablespoons (or more) ice water
1/2 teaspoon apple cider vinegar
Filling
3 1/4 pounds Granny Smith apples, peeled, cored, sliced 1/4 inch thick
2/3 cup sugar
2 tablespoons all purpose flour
2 teaspoons ground cinnamon
2 tablespoons unsalted butter, melted
Topping
1 cup all purpose flour
1/2 cup sugar
1/4 cup (packed) golden brown sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
6 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
Preparation
For crust:
Mix flour, salt, and sugar in large bowl. Add butter and shortening; rub in with fingertips until coarse meal forms. Mix 3 tablespoons ice water and vinegar in small bowl to blend. Drizzle over flour mixture; stir with fork until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; refrigerate 30 minutes.
Position rack in center of oven and preheat to 400°F. Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Trim overhang to 1/2 inch; turn edge under and crimp decoratively. Refrigerate while preparing filling and topping.
For filling:
Mix all ingredients in large bowl to coat apples.
For topping:
Blend first 5 ingredients in processor. Add chilled butter cubes; using on/off turns, cut in until mixture resembles wet sand.
Toss filling to redistribute juices; transfer to crust, mounding in center. Pack topping over and around apples. Bake pie on baking sheet until topping is golden, about 40 minutes (cover top with foil if browning too quickly). Reduce oven temperature to 350°F. Bake until apples in center are tender when pierced and filling is bubbling thickly at edges, about 45 minutes longer. Cool until warm, about 1 hour. Serve with ice cream.
Makes 8 servings.
Notes: I added a few Fuji apples for a little sweetness. Also, I have one of the most amazing inventions ever, that made preparing the apples the easiest thing ever. If you don’t have one, you must get one.
Recipe from Bon Appétit via Epicurious.
As Promised…
I finally used my cupcake courier over the weekend, and it is awesome! So much easier than filling up a bunch of Tupperware containers! See for yourselves…
If you’re interested in purchasing one, you can find them here.
Your Help Please–Recipes Needed!
I want to make cornbread muffins and a Dutch (crumble?) apple pie (the kind with the crumbly mixture on top) as part of our Thanksgiving dinner. Right now I’m looking at this apple pie recipe, but would love any recommendations, as well as a cornbread recipe.
Just A Note
I’m still here, I promise!
I’ve been sick with chronic Strep and tonsillitis lately so I haven’t been doing any baking. If the results of my latest Strep test are negative, I’ll have a tonsillectomy on November 21 which means you can expect new recipes again sometime in December. In the meantime, I’ll be eating lots of popsicles and looking at yummy stuff I can’t eat.
Okay, scratch that. The Strep came back which means my surgery has been postponed to December 19. Stay tuned for new recipes soon, as long as I am feeling well.
