Wednesday, May 28, 2014

Blondies

Hi, I know I've been a little bit absent for a while now. Sorry, things have been really busy at our house. This is a recipe that I've done before, but I wasn't completely happy with it. I got it from the Six Sisters Stuff cookbook, but I adapted it a little bit and the results were greasy. So, back to the drawing board I went. I took out quite a bit of butter and it was tons better. When I made it this time, I used some leftover Easter candy chopped up, and they were amazing. Can't wait to try it with Cinnamon Chips and White Chocolate!

Blondies
Adapted from Six Sisters Stuff

6 tablespoons butter
1 cup packed brown sugar
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla
1/4 teaspoon Kosher salt
1 1/4 cup all purpose flour
1 1/4 cup chopped Easter chocolate (or whatever you'd like to substitute!)

Preheat oven to 350 degrees. Spray an 8 x 8 inch pan with nonstick cooking spray. The recipe says to line the pan also with parchment paper. I did, but I think that's just to turn them out of the pan to cut them. If you're okay with cutting them in the pan, you can skip the parchment.

Melt butter in a microwave safe bowl. Let the butter cool, you want it to be barely warm.

In a large bowl, combine the butter and sugars. I just stirred with a wooden spoon until it looked like they were no longer grainy. Next, stir in the egg, vanilla and salt with the wooden spoon. Lastly add the flour and chocolate until just blended.


Pour the batter into your prepared pan, smooth top with a spatula. Sprinkle extra candy on the top if you want to. If you want the blondies to be slightly gooey then bake them for 25 minutes, or you can always bake for 30 minutes to have them be firmer. Let cool, I used the fridge for a couple of hours, then slice into squares.



Thursday, May 8, 2014

Meatloaf

Meatloaf wouldn't normally be in my top ten things to eat, but this meatloaf is really amazing. I love the way that the sauce goes both in the meatloaf and on the top to give it an amazing flavor I usually half the meatloaf part for our family and leave the sauce whole, because we love it. One of the best things about it is that it's pretty quick and easy to put together. For baking, I put it on a quarter sheet pan and shape it into a loaf, I usually line the pan with foil that I've sprayed with baking spray, it's just so much easier to clean and you get a lot more crust on the top, and everyone knows that the crust on the top is the best part!

Meatloaf
adapted from Lion House Classics

For the meatloaf:
2 pounds lean ground beef
1 teaspoon salt
3 eggs, slightly beaten
3/4 cup panko crumbs
Meatloaf sauce





Mix the ground beef, salt, eggs, panko crumbs, and about half of the meatloaf sauce until well blended. Usually I would want to use my hands, but the sauce is hot, so be really careful. Mold on a quarter or half sheet pan. Bake at 350 degrees for 1 hour for two smaller loaves or 1 1/2 hours for 1 large loaf. Allow to stand for about 5 minutes before slicing and serve with the remaining sauce.




For the meat loaf sauce
1/2 cup chopped onion
2 tablespoons canola oil
1 can tomato soup

1 teaspoon Worcestershire sauce

fresh ground pepper, just grind some in
1/4 cup water

Cook the onion in the oil, or you can use shortening, until tender. Add the rest of the ingredients and simmer for a few minutes to blend the flavors.