New Family Classic - Salted Maple Blondies

Today, I am very excited to record another irresistible dessert that will undoubtedly make our family rotation. Conceived in a moment of desperation wherein I was craving something chewy, buttery, sweet and salty (what's new?), these Salty Maple Blondies were thrown together with the ingredients we had on hand in a pinch, and with the help of one of my favorite baking resources. More on that below. While Brownies are usually where it's at for me, I have been known to love a good Blondie, and the recipe I will share here is special for a variety of reasons. 

Salted Maple Blondies

Much like our house recipe Brownies, I don't prefer the cake-y variety, so I was thrilled when these came out extra chewy, sweet, and, as I had purposely intended, a little salty. They're also fully customizable (great with nuts or without, perfect with milk or dark chocolate), and they even give off some pretty strong cookie dough vibes, if you're into that kind of thing. Before we start, I have to give a shout to a wonderful resource that I turn to often, the Ovenly Cookbook. It's one of my go to dessert cookbooks and the Blondie Recipe you see today was adapted from their recipe, Ooey Gooey Honey Blondies, which I am sure are also fantastic.  

We used Maple Syrup instead of honey and upped the salt content by using salted butter. We keep ours in the fridge so they are always chewy but firm. They also cut cleanly and beautifully when chilled, which is a trick I use on my brownies too. All in all, if you make this one bowl recipe, you're in for salty, sweet and buttery bliss. I prefer them cut in small squares or skinny bars as they are quite rich. Their salted maple character gives me the urge to serve them as a sweet after a country-style brunch with lots of bacon, but that is a story for another day. In short, you should try 'em! 

Salted Maple Blondies

Adapted from the Ovenly Cookbook's Honey Blondies

Serves 8

Ingredients:

Softened Salted Butter (for preparing the pan)

1 Stick + 2 Tablespoons Salted Butter

1 Cup packed Dark Brown Sugar (or, preferably, a 50/50 mix of Light Brown and Dark Brown)

1/4 Cup Vermont or other Pure Maple Syrup

1 Egg at room temperature

1 teaspoon Salt

1 teaspoon Pure Vanilla Extract or, my favorite, Vanilla Bean Paste

1 Cup plus 2 Tablespoons All Purpose Flour

1/2 Cup Milk or Semisweet Dark Chocolate (bars cut into chunks or chips)

1/3 Chopped Raw Pecans or Walnuts (Optional)

Method:

Preheat your over to 350 and line a 8x8 Baking Pan with foil and then grease with salted butter.

In a small pan, melt the butter over a low flame until melted. Allow it to cool. In a big bowl, use a whisk to blend the melted butter, brown sugar(s), maple syrup, egg, salt, and vanilla extract until well blended and without lumps. Now add the flour and mix until incorporated, chocolate chunks, and blend again until they are well distributed, using a spatula.

Spread  the batter into a pan and smooth it out all the way to edges. Sprinkle nuts on top if you so choose. 

Bake for 28-30 minutes until the center has firmed up and the edges are golden brown. Cool and place in the fridge for 2 hours (don't skip this step). Even more preferably you can put it right into the freezer for a half hour before cutting. This will speed the process up and ensure they are the best possible texture.  

Use the foil to lift out of the pan and onto a cutting surface. Cut into bars or 2x2 inch squares. Store in the fridge and serve chilled as you enjoy. 

Summery Side - Israeli Couscous with Scallions & Dried Cherries

Around this time each year, I get to thinking about new ways to zhush up an old favorite in our house - Couscous. Couscous is our standby summer side because it's a wonderful make-ahead dish that tastes great at room temperature and lends itself to all kinds of creativity. 

Israeli Couscous with Scallions & Dried Cherries, Photo:NK

I love that it feeds a crowd, and with the right accoutrements, I find it far and away more exciting than your everyday traditional pasta salad. 

With all those barbecues and summer parties around the corner (we'll tell you about our Memorial Day celebration very soon), you can never have too many ideas for potluck dishes. 

As far as types of couscous go, we strongly prefer Pearl Couscous, also known as Israeli. This larger variety holds up really well and just feels a bit more stick-to-your-ribs than its smaller-grained cousin (I should mention that "regular" cous cous is actually more a grain - semolina to be exact - than a pasta, per se). For more ideas and info, check out last year's special Couscous recipe HERE. 

I hope you'll also stick around for today's latest colorful twist on this scrumptious side. I used dried cherries and lots of scallions to create a tart and savory dish that ended up being quite satisfying (with tons leftover for later in the week). It also made a welcome accompaniment to my the tasty roast beef dinner my husband cooked up for me. 

Israeli Couscous with Scallions & Dried Cherries, Photo: NK

Here's how to make it:

Israeli Couscous With Scallions & Dried Cherries 

Serves 5-6

Ingredients:

2 Cups Dried Pearl aka Israeli Couscous (approx. an 8.8 oz box)

2 Tablespoons Olive Oil, divided

2.5 Cups Free Range Organic Chicken Broth (or Vegetable Broth)

3 Ounces Dried Cherries, finely chopped

4 Whole Scallions, both white and green parts, thin sliced

1 Large Clove Garlic, finely minced

Lemon Juice, 3 squeezes - optional

1/2 teaspoon Salt

Lots of Black Pepper

Method:

1. In a large saucepan, toast the Couscous by swirling one Tablespoon Olive Oil in the bottom of the pan over medium heat. Add the dried Couscous and stir fairly constantly until the grains begin to become slightly golden but not black. This should take 2 or 3

Fast to prepare and feeds a crowd, Photo: NK

minutes but watch it closely to avoid burning. Pour the toasted Couscous into a bowl and set aside. Toasting brings out more flavor and makes the small, round pearls even more visually appealing. 

2. In the same large saucepan, bring Broth to a boil and add the Couscous. Turn flame down to a simmer, cover the pot, and cook about 6-8 minutes, stirring occasionally, until Couscous is cooked through and the liquids have disappeared. Ideally it should still have some bite to it, and be somewhat al dente. 

3. Now add minced Garlic and remove from the heat. Place in the refrigerator to chill. This can be done a day in advance. 

4. When ready to finish, stir in the Scallions, Dried Cherries, three squeezes of Lemon Juice and the remaining Tablespoon of Olive Oil. Give it a good stir. Add the Salt a quarter teaspoon at a time so you can adjust it to your taste. Finish with ample Black Pepper. Stir again and store in the fridge until ready to serve. This will keep well overnight and for several days after. The flavors should have time to blend before serving as the definitely get better and better with time.

Enjoy! 

All-American Starters - Southern Cheese Board: Pimiento Cheese, Candied Bourbon Pecans & Bacon Cheese Truffles

Hope y'all had a great Thanksgiving! Could you hear this Yankee saying that in my best Southern accent? We sure did, and as usual, we were treated to a great meal from start to finish. It's become custom for me to be in charge of holiday hors d'oeuvres, and this year was no different. It will also surprise nobody that I chose to present a cheese plate (I just love cheese), or that said cheese plate would be themed. What can I say, I like continuity. It's kind of how I roll. 

I'm still feeling inspired by our family's recent South Carolina culinary adventure, so the foods of the South have been on my mind. With Thanksgiving being the quintessential American holiday, it just made sense to showcase some treats inspired by the American South.   

Southern Cheese Board with Pimiento Cheese, Bacon Cheese Truffles, and Candied Bourbon Pecans,
+ Crab Salad on Cucumber Chips, Photo: NK

From classic Pimiento Cheese, to Candied Bourbon Pecans, to Bacon Covered Gorgonzola Truffles, I think I succeeded in hitting each sweet, savory and salty note that I'd aimed for. Was it a little rich? Oh yes, but each component to this year's Southern Cheese Selection can stand nicely on its own if you prefer. Feel free to pick and choose whether to make all the elements or just one or two. Side Note: sinfully delicious sweet and salty bourbon pecans make a great homemade holiday gift!

Elements For The Perfect Southern Cheese Plate:
Pimiento Cheese (Recipe Below) - served with celery and Ritz Crackers for dipping.
Sweet and Salty Candied Bourbon Pecans (Recipe Below) - scattered about for a sweet, crunchy counterpoint.
Gorgonzola Bacon Truffles* (Click HERE for Recipe) Gorgonzola isn't really southern but bacon sure is.
Assorted Fruits and Garnishes -Tart green grapes, super ripe Pears (which go wonderfully with the bacon truffles), apples and apple slices, celery tops (for decoration), and flat-leaf parsley for color.

+ Need an extra hors d'oeuvre? Try our perennial favorite, Crab Salad with Cucumber Cups (pictured above, recipe HERE).  

Gorgonzola Bacon Truffles, Photo: NK

Note* I attempted to adapt the Gorgonzola Bacon Truffle recipe using low-fat cream cheese and gorgonzola dolce which was not pre-packed/crumbled. It didn't work too well! My truffles weren't firm, even after chilling. The result was still delicious, so I decided to serve them on a cracker so that guests wouldn't have to attempt scrape them off the plate. Part of cooking is thinking on your feet!      

In short, I'd recommend following Southern Living's recipe to the letter, as I suspect my ingredient choices did not offer a dense enough in consistency to begin with. I also recommend chilling the mixture in the freezer before rolling out the truffle balls. 









Sweet and Salty Candied Bourbon Pecans
Lightly Adapted from Justapinch.com/Recipe by Pat Duran

Candied Bourbon Pecans, Photo: NK

Yield: 4 Cups

Ingredients:
4 Cups Pecan Halves (we used Diamond brand)
1 stick Salted Butter (not margarine)
1 1/4 Cup Dark Brown Sugar
1 teaspoon high quality Cinnamon
1 teaspoon Salt
1/4 Cup Bourbon
1/4 - 1/2 teaspoon Cayenne Pepper (depending on how spicy you prefer)

Method:

1. Preheat the oven to 350. Lay pecans on a rimmed baking sheet and bake for 10 minutes  until fragrant. Move toasted pecans to a bowl and set aside.

2. In a large, heavy skillet (cast iron if possible), melt the butter over medium heat, stirring it as it melts or else it will brown. Add toasted pecans and stir to coat well. Next, add the brown sugar, salt and cinnamon. Turn down the flame just a touch and continue to stir constantly for a full 10 minutes. Do not leave the nuts unattended. The sugar will gradually liquify and candy the nuts.

3. Now, add the bourbon slowly and carefully as it could flame, then stir to combine for about 2 minutes. Sprinkle nuts with optional Cayenne if you choose. Remove skillet from the heat and pour pecans onto a baking sheet that has been lined with parchment paper. Spread them into a single layer as best you can. Allow to cool for 20 minutes and break up any clumps. Cool completely before serving or packaging.

NOTE: Pecans can be stored in an airtight container at room temperature for up to 1 week. 

Next up, the star of the show, everyone's favorite - Pimiento Cheese. For the uninitiated, pimiento cheese is a delightful blend of cheddar cheese, mayonnaise, and diced pimiento peppers. There are many variations from here, but I chose to adapt Andrew Knowlton's grandma's very straightforward recipe. A dash of worcestershire and some Tabasco made it my own. The result was a vaguely spicy but not overpowering and of course, it was gobbled up in no time flat. On the chance you have any leftover, toss it into macaroni for a quick mac 'n cheese, or spread on some toast for an improvised grilled cheese. The possibilities are endless. 

Classic Pimiento Cheese

Something for everyone, Photo: NK

Lightly Adapted from Andrew Knowlton/Bon Appetit
Yield - 3 Cups (enough for about 10 people) 

Ingredients: 
1 1/2 Cups (packed) Sharp Yellow Cheddar, finely grated
1 1/2 Cups (packed) White Cheddar, finely grated
1 Cup Low Fat Mayonnaise
1/3 Cup jarred Pimiento, drained and chopped
1/4 teaspoon Cayenne Pepper
1/2 teaspoon Worcestershire Sauce
2 dashes Tabasco Sauce (optional)
Salt and Pepper
Celery Sticks or Ritz Crackers to serve

Method: 
Mash all ingredients together and stir very well. Taste for seasonings. Add a few dashes of pepper and add  salt only if needed - the worcestershire should provide enough salinity. Chill until cold for at least 2 hours or up to 3 days. Serve with celery sticks and/or Ritz crackers. 

Bonus - check out my mom's beautifully presented spinach dip served in a cabbage! She uses the classic Knorr Recipe (don't skip the water chestnuts!). It's one of my favorites! 
Enjoy, and i hope everyone had a great holiday!

Knorr Classic Spinach Dip, Photo: NK