You may think what I’m doing is a sin, but hopefully it’s just a gentle reminder - I’m repeating a yummy blog recipe, Blondies With Dark Roots. In my world it’s frighteningly easy (read lazy) to have a repertoire of recipes that get recycled again and again. But sometimes I look through my files and discover an old friend that’s been ignored.
That’s what happened last Thursday when I got to cook on Talk of the Town. Not that I’m an old pro at this stuff, but it’s hardly rocket science to figure out that recipes which 1) happen in one bowl, 2) are not loaded with bizarre ingredients, and 3) are definite crowd pleasers, seem to be the way to go for the proverbial four minutes of fame that TV cooking allows. It’s also a plus when the crew and TV guests get excited when they smell something delicious – is there any better way to create a confidence booster? The happy fact is that I don’t need too much boosting; the Channel 5 crew made me feels like family when I walked in the door. They only snickered a little at the recipe name, and no one looked at me like it was my personal namesake. This time I got to cook with Leland Staton and, other than apparently inviting viewers to call him up when they need Mexican vanilla, I think it went pretty well. He did all the stirring and I already had the ingredients in little containers so it looked like something a three year old could do. I phoned a friend to see if she had any “glamour” mixing bowls I could borrow. She did! Happy me! Anyway I’m glad I dug Blondies With Dark Roots out of the recipe archives. Maybe you’ll be inspired to do the same…they’ll go nicely with mint juleps on Derby Day coming up next weekend. Enjoy!
CLICK THIS LINK TO SEE TALK OF THE TOWN SEGMENT WITH SALLIE
Ingredients
2 sticks butter, melted
2 cups light brown sugar
2 eggs
½ tsp salt
1 tsp vanilla
1 Tbsp Jack Daniels (secret revealed!)
2 cups flour
1 cup chocolate chips
1 cup chopped pecans, lightly toasted (I do this in the pre-heating oven)
Directions
Preheat oven to 350 degrees.
Spray a 9 x 13 baking pan with cooking spray.
Mix butter and brown sugar to blend.
Add eggs, salt, vanilla, and bourbon.
Stir in flour to combine.
Mix in chocolate chips and pecans.
Pour into prepared pan and bake for about 30 minutes until edges are golden brown and center is set. Cool and cut into 24 generous squares.
© Deer One Publishing 2013
