Maple Walnut Blondies

Brownies are nice
But blondies have more fun!

This is a no frills kind of recipe
That you bake, slice, and eat
Directly from the pan
Like there is no one watching.

You will need a bowl, a whisk, a little muscle, and not much else. 

What makes this recipe special is the intense maple flavor.  I use locally produced Rocky Ridge Maple Syrup and

maple sugar that I picked up at The Larder in Doylestown.  Maple sugar has a pure maple flavor because it is made from maple sap.  You can see the difference in color and texture when compared to granulated sugar. Maple sugar is darker and moist, so it clumps a little. It is also twice as sweet as white sugar; a little goes a long way.

I love the combination of maple and walnuts.  I toast the walnuts in the oven for 10 minutes to bring out their flavor. While the walnuts cool,

I melt butter with brown sugar, and maple sugar, and whisk them together until combined.  The microwave is a great way to melt the butter quickly, but if the thought of nuking your food bothers you, use a small saucepan to melt the butter and sugar together over low heat.

A few eggs, maple syrup, and vanilla are whisked into the warm but slightly cooled, butter.  Who needs a gym when you can whisk your biceps into shape? Whisking is my upper body workout of choice.

Add all-purpose flour, baking powder, and a little salt to the butter.  I'm using my favorite Daisy Organic Flour, locally milled in Lancaster, PA.

Stir in the walnuts and pour into an 8x8 inch square baking pan, sprayed with non-stick baking spray.

Bake for 26-28 minutes.  Let cool and enjoy!  This recipe makes 16 blondies for normal families.  My family is far from normal.  It made 6 of us very happy. 

Maple Walnut Blondies  
12 Tablespoons unsalted butter
1 cup light brown sugar
¼ cup maple sugar
2 large eggs
2 Tablespoons maple syrup
2 teaspoons vanilla
1 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
¾ cup toasted walnuts, chopped*

Preheat oven to 350 degrees.

Spray an 8x8 inch square baking pan with non-stick baking spray.

Place butter, brown sugar and maple sugar in a medium glass bowl. Microwave in 30 second intervals until butter is melted. Whisk together melted butter and sugar until smooth. Let cool 5 minutes.

Whisk eggs into butter mixture until combined. Whisk in maple syrup and vanilla.  Add flour, baking powder, and salt. Whisk until combined. Add walnuts.

Place batter in prepared baking pan. Bake for 26-28 minutes or until a toothpick inserted in the center comes out with moist crumbs.

Let cool 45 minutes. Cut into 2x2 inch squares.

*To toast walnuts, bake in a 350 degree oven for 10 minutes.

Makes 16 blondies

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Simple Grilled Chicken With Red Onion Marmalade

When the thermometer dips below 20 degrees
Most people make warm, hearty fare
Like soup or stew

But not me
I'm in denial

So tonight I'm grilling dinner
Like it's the middle of August

My recipe began with a trip to the Stockton Market. This weekend-only farmers' market, located in the New Jersey river town of the same name, is unlike any I've seen.  Think hipster gourmet.  It is a food lovers' paradise with fresh organic produce, artisan breads, cheesecake, handmade pasta, organic and free range meats, and a tempting, diet-breaking array of macarons and pastries.

If veggies are your thing, check out these beauties from Milk House Farm Market,

 where I picked up some garlic, lettuce, and these red onions

for the marmalade.  If the idea of marmalade conjures up images of an arduous process of cooking, sterilizing jars, and temperature control, fear not.  This recipe is none of that.  In less than 30 minutes these sliced onions

balsamic vinegar, and brown sugar

Will cook down

To this magnificent sweet, caramelized, marmalade with just a hint of acidity.  It will look and smell like you put a lot more effort into dinner.

The marmalade will go nicely with the organic chicken breasts I scored from the back of the freezer.  I marinated the chicken with four simple ingredients:  olive oil, garlic, lemon juice and the best oregano

from the Cottage Spice Co. of Allentown.  This small, locally owned business has a storefront in the Lehigh Valley, and a stand at the Stockton Market. They pride themselves in offering the 'freshest' of dried herbs and spices. The oregano was bold and perfect for the marinade.  

Who says you can't achieve good grill marks with an indoor grill?  The key is getting the grill or grill pan very hot, as in dangerously close to setting off the smoke detectors.

It may be cold outside, but inside it tastes like summer.

Simple Grilled Chicken With Red Onion Marmalade

For chicken:
4 boneless chicken breasts (28 oz)
1/4 cup olive oil
3 cloves garlic, flattened but still intact
1 Tablespoon dried oregano
Juice of one lemon
Salt and pepper
For Marmalade:
(adapted from Brian Boitano)
3 Tablespoons olive oil
3 cups thinly sliced red onions
Salt 
6 Tablespoons balsamic vinegar
3 Tablespoons light brown sugar

Wash chicken. Pat dry. Pound the chicken to a ½ inch thickness and place in a freezer bag with the olive oil, garlic, oregano and lemon juice. Refrigerate for 1 hour.

In the meantime, make the marmalade. Heat a large non-stick skillet over medium heat. Add olive oil and let it get warm for 1 minute. Add onions. Sprinkle with salt. Cook until onions start to brown, about 5 minutes. Stir. Continue to cook another 5 minutes. Onions will be softened. Add vinegar and brown sugar. Stir. Increase heat to high. Bring to a boil and cook for 2-3 minutes or until sugar is dissolved. Reduce heat to low and simmer, stirring occasionally until liquid has reduced to a thick syrup, about 15 minutes. Remove from heat.

Preheat grill pan to high. Season chicken with salt and pepper. Cook chicken 4-5 minutes per side or until grill marks are achieved and chicken is just cooked through.

Serves 4

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Open Face Ham and Cheese Melt On Challah With Fried Egg

Did you ever have one of those days
When there is no time for breakfast
Because you overslept
And lunch is al fresco
In the car
As you eat a stale granola bar
Foraged from the bottom of your purse
While stuck in traffic?

Chin up
You made it home
It's time to make up for your less than stellar day
Gastronomically speaking.

How about a breakfast and lunch do-over?
You can call it dinner

Open Face Ham and Cheese Melt On Challah With Fried Egg

Any sandwich worth eating starts with a good loaf of bread, like this challah from Crossroads Bake Shop in Doylestown.  It is soft and a little sweet making it the perfect match for a salty slice of ham,

And Gruyere cheese.

Bake in the oven for 10 minutes

Or until the cheese is bubbly, the ham gets a crispy edge, and the challah is toasty.  I know this looks very appealing, but don't stop there.  We are making up for missed meals.  

Fry up some eggs in a little butter.  These are local eggs from Rick's Egg Farm in Upper Bucks County.

Cage Free + Hormone Free + Happy Hens = Very Delicious Eggs

And while you're at it, throw in some greenery, as in mixed micro greens from Blue Moon Acres in Buckingham. These light and peppery greens will more than make up for the salad you missed at lunch.

Be thankful.

Dinner was not from a vending machine.

Open Face Ham and Cheese Melt on Challah With Fried Egg

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4 thick slices of challah bread

4 teaspoons Dijon mustard (optional)

4-6 slices prosciutto or other thinly sliced ham

1 ¼ cups Gruyere cheese, grated

2-3 Tablespoons unsalted butter

4 large eggs

salt to taste

2 cups mixed micro greens 

• Preheat oven to 375 degrees. Place challah on a lined cookie sheet. Spread with mustard.  Divide ham evenly among the bread and top with cheese. Bake for 10 minutes until cheese is melted and challah is lightly toasted. Remove from oven.
• Place butter in a large skillet over medium heat.  When butter is melted, add eggs.  Season with salt.  Fry on both sides until desired doneness.  (If your skillet is not big enough, fry in two batches).
• Place fried eggs on top of the challah. Divide micro greens among the sandwiches. 

Serves 4

Blue Ribbon Chocolate Cake With Caramel Buttercream and Salty Pretzel Crunch - Part III The Frosting

This is the last stop on the road to the blue ribbon cake:  Part III - The Frosting.

I've made
And eaten
My fair share of frosting over the years
But my favorite, by far, is Swiss Meringue Buttercream
It involves whipped egg whites
And butter

Sure it takes a little effort
But this airy, fluffy frosting
Will rock your cake world

I'm using pasteurized organic egg whites

Cooked over a pot of simmering water until the sugar is dissolved

And whipped to marshmallow-y goodness.  Right now this is a delicious fat-free indulgence 

Until I add an obscene amount of butter.  Thankfully this cake serves up to 12 people, so the fat and sugar will be evenly distributed among my friends.  We are a close-knit group.  When one of us gains a pound, we all gain a pound.  

Once the butter is whipped into silky submission, I fold in a little of the caramel sauce.

Here is the frosting on cupcakes I made this weekend for my son's school event.

It really is dreamy with a pleasant caramel-y taste.

I had hoped for a deeper, caramel color but I did not want to risk making the frosting overly sweet.  

And now for the cake assembly....I line a cake stand with strips of parchment paper because frosting a cake is a messy job.

Each layer of cake gets frosting, crushed local pretzels from Good's in Adamstown, Pennsylvania,

And a drizzle of the remaining caramel sauce.

Here is the final cake.  Since presentation is part of the score, it helps to get a little fancy.

Pennsylvania has many talented bakers as you can see from the entries of the 2013 chocolate cake contest.  There were 67 cakes representing the blue ribbon winner from local agricultural fairs throughout the state.  No wonder they call this the Super Bowl of baking.  

I am over-the-moon thrilled to have won the state title representing Bucks County's Middletown Grange Fair.  Here is what remains of my cake after judging.

The Middletown Grange in Wrightstown, Pennsylvania is a grassroots organization that preserves and promotes local agriculture and very generously supports many groups in our community.  Be sure to check out their annual fair this summer.  It is held in August. 

Caramel Swiss Meringue Buttercream

Ingredients

• 1 1/4 cups pasteurized organic egg whites
• 2 1/2 cups sugar
• 5 sticks (20 ounces) unsalted butter, at cool room temperature
• 2 teaspoons vanilla
• 1/3 cup cooled caramel sauce
  

Cooking Directions

1. Place egg whites and sugar in a medium bowl over a pot of simmering water. Cook until sugar is dissolved, about 10 minutes.*
2. Pour hot egg white mixture to the bowl of a stand mixer fitted with the whip attachment. Whip until egg whites are thick and fluffy and resemble marshmallow fluff. 
3. Add butter, two tablespoons at a time. Continue to whip until buttercream is thick and creamy. Do not be alarmed if mixture looks soupy or curdled. Keep whipping, it will eventually come together.
4. Add vanilla and caramel sauce. Whip until combined.  

*If using unpasteurized egg whites, cook mixture to a temperature of 160 degrees.

The Entire Cake Recipe can be found here:

Blue Ribbon Chocolate Cake With Caramel Buttercream and Salty Pretzel Crunch

Blue Ribbon Chocolate Cake With Caramel Buttercream and Salty Pretzel Crunch - Part II The Caramel Sauce

If I were a therapist
The only prescription I would write
Is for a spoonful of warm, gooey caramel
Taken as needed
Because it doesn't matter what kind of day
Or week you've had
One dose of this
And your world will be nothing but rainbows, unicorns, and
Blue Skies

Blue Ribbon Chocolate Cake With Caramel Buttercream and Salty Pretzel Crunch

This is Part II of my blue ribbon chocolate cake:  The Caramel Sauce

You should know that I have two caramel sauce recipes.  One has butter, sugar, cream, and vanilla.  It is divine.

The other recipe is equally as good, but it is one that I only use when there is no refrigeration, as was the case this summer at the Middletown Grange Fair.  This is where my cake first won the blue ribbon in order to qualify for the state chocolate cake contest in Harrisburg.  Cake entries sit out all night, sans refrigeration, until judging the next morning. Did I mention that this was smack dab in the middle of August?  Cream was not an option.

So this was my Plan B caramel sauce recipe.  It has butter.

And brown sugar.  You can use light or dark.  Today I'm using dark brown sugar.  Instead of cream I'm using organic corn syrup.  I rarely use corn syrup because corn is on the high risk list of genetically modified foods.  Biotechnology scares me almost as much as clowns. This is a product from Wholesome Sweeteners.  It is certified not to be a GMO.

Corn syrup is useful in preventing the sugar from getting grainy and crystallizing.  It also gives the caramel a 'flowy' consistency.  If you're not into corn syrup, you can use agave or golden syrup.  The choice is yours.

The caramel sauce is pretty easy.  Melt some butter in a pan.  Add brown sugar and corn syrup.  Cook just until the sugar is melted.  It will be bubbly and lava like:

Do not cook the sugar too long because it can go from a caramel sauce to a caramel taffy pretty quickly.  Now add a smidge of baking soda.  Weird isn't it? Baking soda in caramel sauce.  It thickens the caramel and gives it viscosity. Apparently I was paying attention in 4th grade science class.  Cook the sauce 30 seconds longer and remove the pan from the heat.  It will not be really thick at this point, but give it 10-15 minutes, and it will be perfect.  Oh, don't forget to stir in some vanilla.

Caramel Sauce

½ cup unsalted butter

1/2 cup light brown sugar

½ cup organic corn syrup

pinch of salt

1/8 teaspoon baking soda

2 teaspoons vanilla

Place butter in a medium sauce pan over medium heat until melted.  Add sugar, corn syrup and salt.  Stir.  Cook over medium heat until sugar is just dissolved and mixture is bubbling.  Add baking soda. Sauce will bubble.  Stir and continue to cook 30 seconds longer.  Remove from heat.  Add vanilla.  Stir.  Let cool.  Sauce will thicken as it cools.

Stay tuned for Part III - The Frosting!

Blue Ribbon Chocolate Cake With Caramel Buttercream and Salty Pretzel Crunch - Part I The Cake

I dabble in competitive baking;

Sometimes I get lucky.

This is my winning entry for our state’s chocolate cake contest.

It is the culinary equivalent of a gold medal,

Which is great for me

Since I have zero athletic ability,

And the Olympics were never an option.

I am pictured with the lovely Drew An Brubaker, the Pennsylvania Fair Queen. I tried to trade my blue ribbon for the tiara, but no deal.

Of course, I stayed true to living la vita locavore:  Many of the ingredients are Pennsylvania produced.
The recipe has three parts:  The Cake, The Caramel, and The Frosting.   Today let’s talk cake.

My flour of choice is Daisy Organic Pastry Flour.  It has a fine texture and it is low in protein.  This flour is grown and milled in Lancaster County.  It is available at Kimberton Whole Foods market in Ottsville.

The difference between a hockey puck and a light, airy cake is in how you measure the flour.  I follow the three S rule: Stir, Spoon, and Sift.

Stir the flour before measuring to loosen any clumps;

Spoon the flour into a measuring cup instead of scooping the flour directly from the container;

Sift the flour and a good quality cocoa powder with the other dry ingredients in a final step to get rid of clumps.

Here is an unusual ingredient:  Potato starch.  This flour-like starch absorbs liquid like cake flour.  It keeps the cake moist but does not add gluten. The only difference?  Potato starch does not contain bleach!  

Unsweetened applesauce from Solebury Orchards gives the cake moistness and a slightly fudgy texture without imparting a detectable apple flavor.  Most people use applesauce in cake recipes to cut back on fat. I am not most people.          

Farm fresh eggs from Rick's Egg Farm in Kintnersville adds a nice local spin to this cake.  These eggs are antibiotic and hormone free.  Let the eggs hang out on the counter for a good 30 minutes before using them in this recipe.

This is a simple one bowl recipe which I bake in three separate cake pans.  Why? 

Because I suck at cutting cakes into even layers.

Don’t forget to spray the pans with natural baking spray and line them with eco-friendly parchment or silpat liners!  Go green or go home!

After baking, let the cakes cool, then cover and freeze overnight.  Cakes taste better the day after.  The flavors get all happy and bold.  Plus, a cold, semi-frozen cake is much easier to frost than a cake at room temperature.

Get a good night’s sleep because tomorrow we’re making caramel sauce!

Blue Ribbon Chocolate Cake With Caramel Buttercream and Salty Pretzel Crunch

Part I - The Cake
1 ½ cups Daisy Organic Pastry Flour (grown and milled in Lancaster, PA)

½ cup potato starch

½ cup cocoa powder

1 cup light brown sugar

1 cup sugar

1 teaspoon baking soda

1 teaspoon baking powder

1/8 teaspoon salt

2 large eggs from Rick’s Egg Farm (Kintnersville, PA)

3/4 cup buttermilk

½ cup Solebury Orchard unsweetened apple sauce (for moistness) (New Hope, PA)

½ cup safflower oil

2 teaspoons vanilla

3/4 cup half and half, heated to scalding

½ teaspoon espresso powder

• Line 3 (8) inch cake pans with parchment paper and spray with nonstick cooking spray. Preheat oven to 350 degrees.
• Sift the dry ingredients into a large bowl.  Stir. 
• Add eggs, buttermilk, applesauce, oil and vanilla.  Mix until combined. 
• Add espresso powder to half and half.  Stir.  Add to cake batter.  Mix until combined.  Divide evenly among cake pans.
• Bake for 18-20 minutes or until center springs back to the touch.