How many people have you unfriended because they constantly ask you to play candy crush?
How many people have you unfriended because they tag you in the most random post at least twice a week?
How do you stop those “tasty” videos from showing up in your feed? Like, are people really cooking that stuff?
Perhaps Facebook is no longer for me. Do people still keep in touch with you if you permanently delete Facebook from your life? Is that like deleting the people too?
Also, my phone no longer auto corrects the words, “Ratchetness” and “Gurl Bye”. That could mean so many things.
Let’s talk about Blondies -AKA- brownies without the chocolate.
Is it ok to call them that? I’ve got a lot of questions today.
I’ve teamed up with the good folks at Reynolds Kitchen to be a 2016 Reynolds Ambassador and show y’all how to use some of their products in the most delicious ways.
I have this sort of strange idée fixe – you could say- to line every pan/ baking sheet with either parchment paper or aluminum foil. I’m sure this stems from watching my grandmother have this same fixation with Reynolds Wrap so many years ago.
So the strange looks that I get when I walk in with 18 rolls of Reynolds parchment paper don’t really faze me because guess whose cakes will never stick to the bottom of that cake pan.
*insert raises hand emoji*
Not to mention, the idea of scrubbing pans to remove the grit and grime left behind, gets a “Honey Bunches Of NO” from me.
Fast and easy clean up, evenly baked cookies and slide off your blondies before shoving them in your face. These are things that make me happy.
So does brown butter and pecans squares of gooey Blondies.
One of the simplest baked goods you can whip up with one bowl is a pan of buttery rich Blondies. This recipe calls for a quick browning of the butter to add caramel depth to the flavors, along with a nutty pecan crunch and hints of rosemary.
Easily substitute walnuts or almonds for the pecans. Try white chocolate chips and dried cranberries. There are limitless possibilities when it comes to different combinations you can use to enhance these Blondies.
Pecan Rosemary Blondies
Prep Time: 10 mins | Cook Time: 20 mins |Yields: 10 Blondies
10 tablespoons unsalted butter
1 cup packed dark brown sugar
1 large egg
2 teaspoons vanilla extract
1 cup all-purpose flour
½ tsp. salt
½ cup chopped pecans
2 tablespoons chopped fresh rosemary
Preheat oven to 350
Line a 8 x 8 in baking pan with Reynolds Parchment Paper.
Using a small skillet, cook the butter over medium heat for about 6 minutes or until lightly browned, stirring occasionally. Be sure to keep an eye on this.. you want the butter slightly brown not burned..
Pour browned butter into a bowl to cool for about 5 minutes.
In a large bowl, combine the butter, eggs and vanilla stirring with a whisk until combined. Gently stir in flour, salt, pecans, and rosemary stirring just enough to incorporate all the ingredients.
The batter will be very thick, somewhat cookie-like (this is ok.. I promise)
Spoon batter into prepared baking pan, smooth the top with a spatula.
Bake at 350 for 20 minutes or until a wooden toothpick inserted in the center comes out clean Cool in pan and cut into squares.
* Check the Blondies after about 15 minutes. Everyone’s oven cooks differently and you don’t want to over bake. Obtaining a gooey, chewy like center is the end game for these delicious bars.
* Store Blondies in an airtight container at room temperature for up to 3 days. If refrigerated they should last up to a week. You can also freeze them for up to a month.*
*Full Disclosure: Reynolds Brand provided me with some goodies and compensation to further my obsession with their products. However, the opinions are my own formed over decades of using their products.*