One Pan Blondies (and yarn)
A couple weeks ago I had a hankering for some blondies. I have a few different recipes (Vanilla Garlic, Smitten Kitchen that I go to regularly, well as regularly as I make blondies) but I had also bookmarked this recipe, and that day it caught my eye because you only need one pan. A 10″ cast iron skillet (how awesome are 10″ cast iron skillets?). I did end up using a second pan to toast my pecans, but if I had decided on nuts ahead of time I could have done that before I melted the butter. Oh, and the other joy of blondies, it is a cookie you can make from frozen butter (I generally have a couple pounds of butter in the freezer) and it is so very adaptable to mix-ins. Since I didn’t quite follow theKitchn recipe I’m going to write out my version.
Blondies riffed from theKitchn Skillet Blondies
1/2 cup (1 stick) unsalted butter
1 cup firmly packed dark brown sugar
1 large egg
1 1/2 teaspoon vanilla extract
1 1/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/4 teaspoon baking powder
1 teaspoon espresso powder
3/4 cup semi-sweet chocolate chips
1/2 cup toasted, lightly chopped pecans (or your favorite nut)
1/2 cup unsweetened coconut flakes
1/4 cup candied* or crystallized ginger, chopped (aim for chocolate chip size)
Preheat the oven to 350 F.
Toast your nuts in the cast iron skillet in the oven. This takes around 5 minutes depending on the nut, shake a few times, sniff often. Remove the nuts from the pan and set the pan on the stove-top. Add your stick of butter and let it melt. Once it is melted add the brown sugar and stir (until dissolved says the recipe, mine never dissolved so I just made sure it was well mixed). While that happens grab everything else and chop or measure as needed. Pour and scrap the butter-sugar mixture into a bowl, let it cool a little bit before add the egg and vanilla extract. Add your dry ingredients (flour, baking soda, baking powder, salt, espresso powder) and stir together. Mix in your mix-ins. The chocolate chips will probably melt a little bit. Pour back into the cast iron skillet, you will probably need to press it down a little bit to make sure the batter is an even thickness. Bake around 20-25 minutes. Let it cool before slicing.
* I’m partial to a Trader Joe’s product called “Uncrystallized Candied Ginger” and it’s generally sold along side their dried fruits (when they stock it at all, which sadly they don’t).
I already have plans for tweaking the next batch, but one thing that is definitely staying is the candied ginger, every bite I got with a bit of ginger was so awesome (admittedly, I am a ginger-aholic – but it didn’t scream ginger to me, just a nice warmth and zing) I sliced it into 12 or 16 wedges and only had a few leftover (the picture above is the morning after baking).
What about that yarn? Well I brought these to what is normally my knit night, though that evening my LYS was hosting a yarn tasting of Shibui yarn. We got to check out sample garments and play with mini skeins of 7 different Shibui yarns. One of the sweaters caused me to exclaim, “I want to swim in a bathtub full of this!” it was so luscious and soft and drapey. I didn’t get very far on my own swatches and so I’m still quite a bit undecided about exactly what combination I want to work with the most (or what project) but I think that Silk Cloud will probably be in that mix.
This photo below gives a slightly better representation of the three mixes I swatched so far.