TKS Blondies

This recipe comes to me from Chef Christine of The Kitchen Studio Frederick.  My son and I have taken several cooking classes at TKS and my son did camps there for several years.  Christine is well-known for her chocolate chips and blondies as well as all her other amazing dishes!  

TKS Blondies

by Chef Christine

1/2 cup unsalted butter, melted

1 cup light brown sugar, packed

1 large egg

1 teaspoon vanilla

1 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/8 teaspoon baking soda

1/4 teaspoon salt

1/2 cup chocolate chips

1/2 cup chopped walnuts (optional, but they're delicious!)

Preheat oven to 350-degrees. Spray an 8" x 8" pan with non-stick cooking spray. Tear a piece of foil approximately 18" long, then fold to fit bottom of pan, leaving excess hang over opposite sides to form a sling. Spray foil lightly with non-stick spray.

Place melted butter, brown sugar, egg, and vanilla in a large bowl and stir to combine. Place the flour, baking powder, baking soda, and salt into the bowl, and stir well to combine (it will seem a bit dry, but just keep stirring until it is all just combined). Add chocolate chips and walnuts, then stir to combine again. Spread batter in pan and bake for 23-25 minutes, until center no longer jiggles when shaken, and edges are puffed and beginning to brown.

Remove pan from oven and place on a cooling rack for 10 minutes. Use sling to remove Blondies from pan and place on rack to cool completely before cutting.

Enjoy!

The Creative Cook

Chocolate Chip-Pretzel Bars

I found this recipe online at Food & Wine.com a few weeks ago.  I thought my son might enjoy them. He did. I made these cookie bars for an end-of-school get-together for him and his buddies.  I got rave reviews on them.  One of my son's friends said "it tastes like a pretzel rolled in a cookie" which is exactly right.  



Chocolate Chip-Pretzel Bars

CONTRIBUTED BY GRACE PARISI

·         ACTIVE: 15 MIN

·         TOTAL TIME: 45 MIN PLUS COOLING

·         SERVINGS: MAKES 2 DOZEN 2-INCH SQUARES

            2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1-1/2 sticks unsalted butter, softened
1 cup light brown sugar
1/2 cup sugar
 2 large eggs
 2 teaspoons pure vanilla extract
12-ounce bag bittersweet chocolate chips
1-1/2 cups mini pretzels, coarsely chopped
2 tablespoons chocolate sprinkles

        Preheat the oven to 350°. Line a 9-by-13-inch metal baking pan with parchment paper, allowing overhang on the 2 long ends.
       In a bowl, whisk the flour, baking soda and salt. In a large bowl, using a mixer beat the butter with both sugars at medium speed until light, 1 minute. Beat in the eggs and vanilla. At low speed, beat in the dry ingredients. Stir in the chips and pretzels.

        Spread the batter in the pan and top with the sprinkles. Bake for 30 minutes, until golden; the center will still be a little gooey. Transfer the pan to a rack and let cool completely.

        Run the tip of a knife around the side of the pan and lift the bar out using the parchment paper. Cut into 24 squares and serve.

MAKE AHEAD: The bars can be stored in an airtight container at room temperature for up to 2 weeks.

Enjoy!

The Creative Cook