Tuesday, February 26, 2008

Back again for a brief second

Hi there. Two posts in one day; you would think I wasn't getting anything else done. I actually am though. It is proving to be a fun & productive day. That doesn't usually happen with all three kids here; it is usually one or the other. Anyway, turns out Ainslee isn't' well enough to go to school, but isn't so sick that she is confined to bed. She has been up and about most of the morning - thank goodness. So, in honor of her not-too-sick-day I have made a big pot of soup for dinner & a little dessert - Apricot Blondies.

Wanna make them too: 1 1/2 cups AP flour, 1 1/2 tsp. baking powder, 1/2 tsp baking soda, 1/4 tsp salt, freshly ground pepper (just a dash); 1 stick unsalted butter - softened, 3/4 cup plus 2 Tbsp. light brown sugar, 2 tsp. vanilla extract, 1 large egg, 1/2 cup dried apricot chopped, 1/2 cup white chocolate chips (I actually used milk chocolate), 1/2 cup salted roasted almonds chopped (I used unsalted, blanched sliced almonds). 1. Preheat oven to 325 degrees. Butter an 8 inch square baking dish. In a small bowl whisk the flour with the baking powder, baking soda, salt & pepper. 2. In a large bowl, using a handheld electric mixer, beat the butter with the brown sugar and vanilla at medium speed until creamy. Beat in the egg until smooth. At low speed, beat in the apricots, chocolate chips and almonds, then beat in the dry ingredients. 3. Using a spatula, scrape the dough into the prepared pan, pressing into an even layer. Bake in the lower third of the oven for 40-45 mins, until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool.

Okay, now I am off to try and restore some order to the guest room.

1 comment:

Katie said...

those look so good! thanks for sharing the recipe.