Polka Dot Blondies

I realize that I haven't published any recent baking options for the college menu repertoire, and I hesitate a little, because baking entails special equipment, ingredients, and usually,  "close attention" to measurements and details.  Thus, I have tried to utilize recipes that have standard ingredients and cookware which you likely already own due to the other recipes that have been featured.  

If you have attempted any, or all, of the recipes, you should hopefully, have a solid cookware arsenal at your disposal.

Today's sweets is a twist on an old favorite--Blondies--but, this one is made for peanut butter lovers with caramel (Rolo) chocolate pieces.  It is decadent to say the least.  As with most baking, it's not difficult, it just requires a stepwise approach. In this case a two-step process of prepping the dry ingredients and a liquid counter-part.

Read the recipe and take your time. See what you think.  Total Cost:  approx $8

(Adapted from Two Peas & Their Pod)

Equipment:

9" x 13" Pyrex dish

Mixing Bowl

3-qt Sauce pan

Whisk or Fork (to use like a whisk)

Flat rubber spatula

Ingredients:

Liquid Mixture:

1/2 cup unsalted butter

2 cups light brown sugar

1/2 cup Creamy Peanut Butter

2 large eggs

1 tsp vanilla

Dry Mixture:

2 1/2 cups all-purpose flour

1 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1 cup Rolo candies, unwrapped

Instructions:

1. Wash your hands.

2. Preheat the oven to 350F degrees.

3. Grease with a small amount of butter or spray your baking dish with PAM spray.

4. Prepare liquid mixture by melting the butter in the saucepan over MEDIUM heat.

5. Add the brown sugar, stirring constantly until smooth.

6. Remove from heat and stir in the peanut butter until smooth.  Set aside to cool.

7. Prepare dry mixture by combining flour, baking powder, baking soda and salt in a large bowl.

8. Once the liquid mixture is cooled, add one egg at a time and combine thoroughly

9. Add the vanilla and combine until smooth.  It will look like a liquid, grainy paste.

You now have everything ready to move on!!

Dry and Liquid

10. Add the liquid gradually to the dry ingredients.  This will entail some upper extremity strength.

11. The batter becomes quite thick, use your hands to combine if needed. 

12. Spread the cookie-dough into the baking dish.

13. Top with Rolo candies and press them into the batter.

14. Bake for 30 minutes until edges and top are golden brown. Then let cool.  

Note:  The center on these bars remains fairly moist because of the peanut butter.  Got Milk?

Strawberry-Dark Chocolate Almond Shake

Some days call for a little self-indulgence (yes, college kids don't have enough of that already!).  But, seriously, is everyone gone and you have time to create something delicious that really shouldn't be shared?  Try this:  Strawberry-Dark Chocolate Almond Milkshake.

Mind you...this is not some super thick Dairy-Queen Blizzard or Culver's Concrete Shake that requires a spoon.  This is just milk thickened and taken to a new, incredible, and indescribable level.  Grab a movie, enjoy the empty apartment, sit back and sip this one.

Equipment:

Magic Bullet-type blender

Ingredients:

3/4 cup Dark Chocolate Almond Milk

1/4 cup milk  (you choose 1%, 2% or whole)

2 tsp vanilla

1/3 -1/2 cup chocolate ice cream

1/2 to 2/3 cup frozen strawberries (a handful)
1 Tablespoon of heavy whipping cream, not whipped (optional)
Redi-Whip (optional)

Instructions:

1. Wash hands.

2. Plan throughout the year for freezing items, like fruits, so that if you can't eat them fresh, you can pull them out of the freezer later.

3. Stuff your blender  with the above ingredients in any order.

4. Press the button.

5. Drink the concoction.

6. AHHHHHHHH!

Note:

If you want to make this into a protein shake, go for it:  

--add 1 scoop Chocolate Whey Protein 

--use 1% Low-fat milk

--use reduced fat chocolate ice cream or yoghurt

--skip the heavy cream

If you want a thicker and richer shake:

--add more ice cream 

--add more heavy cream. 

--add chocolate syrup

If you don't like fruit with chocolate, there's definetely something wrong with you...so what...skip the fruit and enjoy the rest!  Again, no alcohol needed, but maybe a trip to the gym.

Sea-Salt Caramel Chocolate Chip Bars

I'm not sure what I was thinking when I started this recipe today...other than how much our son liked these bars on one of his home visits. He subsequently asked if I would post it and I added it to the queue.


The recipe is not hard, but for someone who doesn't cook much it may be a little challenging since it has a few intermittent, prep-steps, and requires some degree of focus and multi-tasking.

About half way into making the recipe, I realized he's not gonna have a hand mixer (much less a KitchenAid stand mixer or flour sifter)...all the things I take for granted.

Oh well...the rest of you with mixers might enjoy it nonetheless.
I found this recipe on Pinterest from twopeasandtheirpod blog. Enjoy!

Equipment:

1. 11" x 7" Pyrex dish.
2. KitchenAid Hand or Stand Mixer
3. Borrowed, if necessary.
4. Whisk or sifter.
5. Rubber spatula
6. Preheated oven 325 degrees.

Spray the pyrex dish with PAM 'Original' Non-stick spray and set aside.

                                                                   
Ingredients:
a.  Whisk together and set aside:

2 1/8 cups of all-purpose flour
1/2 tsp of salt
1/2 tsp of baking soda

 

b.  Cream together well:

12 Tablespoons (1 1/2 sticks) of unsalted butter, melted and cooled
1 cup light brown sugar
1/2 cup granulated (regular white) sugar
1 large egg
1 large egg yolk
2 teaspoons of vanilla extract

On low speed, add a. (the dry-ingredients) in steps, slowly to b. (the butter, sugar, egg and vanilla mixture).
Mix well between additions and ensure properly incorporated.
Use spatula to scrap down walls of bowl between additions of dry ingredients.
At this point it will be a dense, thick and heavy dough.


c. Fold into dough with the spatula :

1 3/4 cup mid-size dark chocolate morsels / chocolate chips

At this point, you and your roomates may just decide to enjoy the cookie dough and skip the baking altogether.  I have put some of the dough into a ramekin or cupcake holder by itself--quite tasty.

d. Combine in a microwave proof bowl and melt in microwave.  Stir frequently, about every 20 secs, until it becomes liquid caramel sauce.

14 caramels, UNWRAPPED
2-3 Tablespoons heavy cream

Assembly:

1. Divide the dough (or what's left of it) and press half of it into your prepared pyrex dish.
2. Drizzle a few strands of the caramel sauce over the dough.
3. DO NOT COVER THE ENTIRE SURFACE WITH CARAMEL SAUCE.
4. Sprinkle with a few flakes of sea salt.
5. Break up remaining spoonfuls of remaining dough onto the caramel layer.
6. DO NOT WORRY IF SECOND LAYER HAS A FEW SMALL GAPS.
7. Drizzle a tiny amount of caramel over top.
8. Sprinkle flakes of sea salt.


Bake at 325 degrees for 30 minutes until golden brown and edges begin to pull away.  If you like a more gooey, cookie dough consistency, bake it a little less.