now, i believe i mentioned that my parents
had jetted off to europe about
3 weeks ago?
you may have wondered why there were
no photos from that time.
it was simply because i lacked a camera.
recently, though, i’ve been having fun
with my dad’s dSLR.
too much fun. i miss it now
because i can’t take pictures of the last
two macaron flavours (pistachio
and caramel with salted butter, in case
you haven’t drooled heard enough)
because i can’t find the charger.
maybe i’ll take pictures with my little
point and shoot, later.
darn. i’ve been spoiled by the lovely
dSLR. (plus, i discovered a 50mm
f 1.8 primary lens. i can take macro
photos with that! i definitely will try it out.)
but first, back to the two weeks my parents
as you may have noticed, i bake approximately
once a week.
on sundays, to be precise, because i always
bring it to school to pawn off to my sweet-hungry friends
and get review.
granted they aren’t very useful review, because
no matter what i make they always like.
(eg: i thought the zebra cakes were greasy,
but they liked them.
i thought the blondies were too sweet,
but they liked them.)
anyway, so i made blondies that week my p&s was absent
and didn’t take a picture.
a week later, i made the same thing
for the “english service project” party
(english service project is a charity project
in which students at our school volunteer
to teach people like the cleaners, kitchen workers,
security guards, etc. english.
i teach the cafeteria workers, if you were curious.
they know me very well.
especially the sandwich dude.
he’s always insisting on putting an extra piece
of meat in my sandwich, which i am not too happy about.
and the cafe people.
they already know how much i like them apples.
i buy one almost everyday.
oh, how i digress. sorry.)
anyway, i baked blondies, again.
i used this recipe from smitten kitchen.
except, i changed it up in the following ways:
- I bought a tube of Oreo cookies.
- I took all but four (I didn’t count them) and bashed the living daylights out of them with a mallet in a plastic bag.
- I combined it with about 1/2 stick of melted butter.
- I pressed the crust into the foil-lined 8×8 pan. (It didn’t quite cover the whole pan, but I didn’t care.)
- I mixed up the blondie mix and reduced the sugar from 1 cup to 1/2 cup. (That may seem like a lot, and maybe I reduced too much, but I figured the oreos were sweet enough.)
- I was originally planning to make oreo cheesecake with the Oreos, but it turns out that I needed 3 sticks of cream cheese. Darn. How stupid am I? There was only one in the fridge. So, to maybe add a little moisture, I added ~1 tablespoon of cream cheese. Mmm. I don’t know how it affected the flavour, though.
- I broke the remaining four Oreos into quarters and arranged them, 4×4 in the pan.
- The recipe made 16 Oreo blondies. (The non-Oreo ones I made before were with chocolate chips, the full amount of sugar, and I cut them into 36 teeny-tiny squares. I felt they were greasy and a little underbaked/sticky on the bottom.)
photos. you like photos. yes, no?
i have been playing with photoshop.
too often the white balance/tone of my photos turn out
too yellow or too blue.
in this case, they were too yellow.
i tried. please don’t blame me.
i’ve heard that food photography is the hardest type of photography.
honestly, any pointers?!
i like the way the white cream filling in the oreos
that were pressed on top
baked to be nice and golden.
(ugh, horrible blur and focus, i know.
i wish i had better photos)
but it held a surprise, underneath
all that gooey golden goodness…
(BLUR! DIE! DIE!)
is the crust.
yum yum yummy yummo.
(BLUR. i’m sorry.)
sigh. they were okay, i guess.
tasted just like a sweet cookie, with oreo flavour.
i think i may have cut back on the sugar
a bit too much, though.
next time i’ll just cut back maybe 2/3. or 3/4.
so there you go.
check out the recipe; i’m not posting my modifications.
there are too many.
they are definitely infinitely adaptable.
Recipe from Smitten Kitchen
Adapted from How to Cook Everything
8 tablespoons butter, melted
1 cup brown sugar
1 teaspoon vanilla or 1/2 teaspoon almond extract
1 cup all-purpose flour
- 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 (below).
- Pour into prepared pan. Bake at 350°F 20-25 minutes, or until set in the middle. I always err on the side of caution with baking times — nobody ever complained about a gooey-middled cookie. Cool on rack before cutting them.
Further additions, use 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
- Stir 1/2 cup dried fruit, especially dried cherries, into the prepared batter
- Top with a vanilla butter cream or chocolate peanut butter cream frosting
so that’s that. blondies. they are yummy.
oh, right, i forgot:
yes. i like the focus on this one.
Do you like blondies or brownies? Oh, and I’ve seen white chocolate brownies floating around amongst TWD bakers recently. I think it’s genius, by the way.