I’ve been tagged for a second time! This time by Pam over at Cave Cibum who, coincidentally, will be sending me a package as part of Stephanie’s Blogging by Mail event. It’s so much fun to get to know so many great food bloggers by way of these events!
So, for those of you curious about my food likes and dislikes… this one’s for you!
My five favorite foods: Chocolate, gelato, mashed potatoes, edamame, quinoa
My five least favorite foods: Pickled beets, lima beans, rhubarb, cilantro, green olives (unless they’re stuffed with blue cheese or are part of the olive relish on a muffaletta)
Something I’ve never cooked, but really should have: Tiramisu
What I ate today: coffee, blondies (I won’t tell you how many, but you’ll see later why), veggie stir-fry, popcorn, diet Coke, and a big-ass burger from Red Robin
My last meal on Earth: Sauerbraten, potato dumplings, rotkraut, brotchen with butter, and the most enormous slab of chocolate cake
And… now I get to tag Tara over at Should You Eat That? with this meme so that I can get a little insight into her food world (because she’ll be getting a package from me!). I’m also going to send some virtual food blogger hugs her way, as she’s been dealing with quite a difficult loss in her life.
Of course, I wouldn’t leave you without a little food porn! I’ve been trying hard to get into the kitchen more this week and most of the ventures have been successful. This is my stand-out recipe of the week… it’s fantastic AND the prep all happens in one bowl!
I’ve been jonesing for blondies lately, and I found an amazing one bowl recipe from the cookbook How to Cook Everything over at Smitten Kitchen. This is such a flexible recipe, you can really add whatever you have on hand. It also doubles and… ahem… triples very easily. They’re even good when you forget about them and overbake them a little, though slightly undercooked is my preference.
I added milk and semi-sweet chocolate chips and cashews to this batch and I’m already dreaming about what I’ll put into the next one! This is such a keeper of a recipe! No need to think far enough ahead to have room temperature butter on hand… open to whatever you want to mix in… no muss, no fuss!
(from How to Cook Everything by Mark Bittman by way of Smitten Kitchen)
8 tablespoons butter, melted
1 cup brown sugar
1 teaspoon vanilla or 1½ teaspoons almond extract
1 cup all-purpose flour
Preheat oven to 350 degrees F. Butter an 8×8 pan.
Mix melted butter with brown sugar – beat until smooth. Beat in egg and then vanilla.
Add salt, stir in flour. Mix in any additions (see below for ideas).
Pour into prepared pan. Bake 20-25 minutes, or until set in the middle. Allow to cool on a wire rack before cutting them.
Suggested add-ins (one or a combination of):
1/2 to 1 cup chopped nuts, toasting them first for even better flavor
1/2 to 1 cup chocolate chips
1/2 teaspoon mint extract in addition to or in place of the vanilla
1/2 cup mashed bananas
1/4 cup bourbon, scotch or other whiskey; increase the flour by one tablespoon
2 tablespoons of espresso powder with the vanilla
1/2 cup dried fruit, especially dried cherries
Top with a vanilla butter cream or chocolate peanut butter cream frosting