White-Chocolate Blondies with Raspberries by Laurent Schott

In the oven.

All done!

Thank you so much to Laurent Schott for this great recipe!  It is wonderful.  I have seen bunches of blondie recipes that use both white chocolate and raspberries but not the almonds in this recipe.  I think the almonds give it a wonderful taste and texture.  They are not so overpowering as other nuts might be.  This is definitely not the easiest blondie recipe you'll make but it could quite simply be the best.  My other favorite type of blondies are the ones that replicate chocolate chip cookies.  They are very yummy but very different from this blondie recipe.  This one comes from Laurent Schott's Seven Sins of Chocolate cookbook.  I have had this cookbook sitting on my coffee table for a few years now.  I have made and posted about Laurent Schott's Marble Cake probably two years ago.  I am also interested in making the chocolate Madeleines and a few other recipes in the book.  Some of the desserts look wonderful but are way over my head as far as techniques, ingredients and cooking tools.  For instance, I do not own the proper pan to use when making brioche. I had intentions of buying a brioche pan at one time or another but I never did buy it.  Oh well, maybe some day in the future I will own a brioche pan.  Anyway, I finally made this blondie recipe and it was delicious.  Try it for the "yum" factor.  I had to bake the blondies for about 40 minutes so watch them carefully!

White-Chocolate Blondies with Raspberries
by Laurent Schott

Makes 20 Blondies

6 oz white chocolate, chopped
1 cup plus 6 tablespoons (2-3/4 sticks) unsalted butter at room temperature
5 large eggs
1-3/4 cups granulated sugar
1 cup chopped natural almonds
1-3/4 cups all-purpose flour
1 cup fresh raspberries
2 tablespoons confectioners' sugar

Preheat oven to 350 degrees.

Melt the chocolate in a heatproof bowl set over a pan of barely simmering water (the bowl must not touch the water).  {I used a double boiler} With the bowl still over the water, add the butter and whisk until smooth.  Whisk in the eggs, one at a time, and then the sugar.  Remove the bowl from the saucepan.  Stir in the flour until combined.  Mix in the almonds.

Butter the sides of a rectangular pan -- 13 inches long by 9 inches wide and 1 inch deep -- and line the bottom with baking parchment.  Spread the batter in the pan and sprinkle with the raspberries.  (You can vary the shape of the blondies by using differently shaped cake pans and molds.  For round blondies, spoon batter into unlined, globe-shaped silicone molds with 3-1/4 inch diameters.)

Bake until golden brown and a wooden toothpick inserted into the center comes out clean, about 25 minutes (less if making the round blondies).  Cool in the pan on a wire cake rack.  Invert to unmold the entire blondie, peel off the paper, and cut into 20 pieces.  Garnish with a light sprinkling of confectioners' sugar.

Enjoy!

The Creative Cook

Zucchini Sausage Squares

I am not sure where I found this recipe but it was a lifesaver.  I had a pound of bulk sausage in my freezer and a zucchini in my refrigerator.  I just didn't know what to do with them until I found this recipe.  Believe me, the ingredients were a total surprise to me.  I would never have thought to put zucchini together with sausage and mozzarella cheese.  The most unusual aspect of this recipe to me is the prepared mustard on top of the crescent rolls.  Initially, when I read the recipe I thought they were referring to the powdered mustard but when I went back and reread it and it said "prepared" mustard I was completely taken aback. I think the recipe calls for way too much butter.  There is really no need to  use half a cup of butter!  Just reduce it to a few tablespoons or better yet use a tablespoon or two of olive oil.  I had to cook this casserole for at least 35 minutes.  It was just not browned by 20 minutes of cooking.  Personally, I don't like black pepper so I substituted white pepper.  To be honest, I didn't think the prepared mustard was necessary but my husband said he enjoyed the mustard taste.  I was really surprised to hear him say that since he never uses mustard.  You will have to try the recipe and decide for yourself. I used yellow mustard but I suppose spicy brown mustard would work just as well with the flavors.  Maybe even better. 


Zucchini Sausage Squares


5 small zucchini - cut into 1/4 slices
1 large onion, chopped
1/2 cup butter
1 pound bulk Italian sausage, cooked and drained
2 teaspoons minced fresh parsley
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
2 eggs
2 cups (8 ounces) shredded mozzarella
1 tube (8 ounces) refrigerated crescent rolls
2 Tablespoons prepared mustard

In a large skillet, sauté the zucchini and onions with the butter. Stir in the sausage, parsley and seasonings. In a large bowl, combine the eggs, cheese and sausage mixture.

Unroll crescent rolls in a greased 13 x 9 baking dish. Press onto the bottom and sides to form a crust, seal seams and perforations. Brush with mustard. Spoon sausage mixture on top. Bake uncovered at 375 degrees for 18-20 minutes or until crust is golden brown. Enjoy!

Serves 6-8.

Enjoy!

The Creative Cook