bakers rack : JOY OF BAKING
In baking, ingredients can appear in the most unexpected of places. Candy, for instance, usually relegated to a crystal bowl on the coffee table, becomes the absolutely frivolous component of a blond brownie, also known as a blondie.
Lurking in this buttery and creamy batter is a payload of chopped chocolate-covered mints. So the candy won't be lonely -- and in order to get some crunch and chocolate diversity -- add chopped walnuts and semisweet chips as well. The loaded blondies can be made well in advance of weekend guests and sit waiting in a tin on the counter. Or bake them and pop them into the cooler when you drive up to summer camp for visiting day.
The minty pop of chopped chocolate-covered peppermint patties will be the attention-getters here. The pieces form sweet pockets in the chewy squares. Of course, other types and flavors of candy can be swapped for the chocolate-covered mints -- toffee, nougat, caramel, or peanut butter bars all can be reduced to petite nuggets -- but the shadowy, tingly taste of the mint treats elevates the bar cookie to new heights.
Mint-passionate bakers can chop an additional 10 peppermint patties and scatter them over the top of the blondies before the final two minutes of baking. As soon as the pan goes from the oven to a cooling rack, use a narrow offset metal spatula to begin smoothing the melting candies, spreading them in patches here and there. Keep the top irregular, rather than attempting to extend it into a thin layer. These are quite luscious, good nibbles after a simple seafood dinner and excellent with iced tea while sitting in a lounge chair by the lake with your happy camper. -- LISA YOCKELSON
© Copyright 2006 Globe Newspaper Company.
Lurking in this buttery and creamy batter is a payload of chopped chocolate-covered mints. So the candy won't be lonely -- and in order to get some crunch and chocolate diversity -- add chopped walnuts and semisweet chips as well. The loaded blondies can be made well in advance of weekend guests and sit waiting in a tin on the counter. Or bake them and pop them into the cooler when you drive up to summer camp for visiting day.
The minty pop of chopped chocolate-covered peppermint patties will be the attention-getters here. The pieces form sweet pockets in the chewy squares. Of course, other types and flavors of candy can be swapped for the chocolate-covered mints -- toffee, nougat, caramel, or peanut butter bars all can be reduced to petite nuggets -- but the shadowy, tingly taste of the mint treats elevates the bar cookie to new heights.
Mint-passionate bakers can chop an additional 10 peppermint patties and scatter them over the top of the blondies before the final two minutes of baking. As soon as the pan goes from the oven to a cooling rack, use a narrow offset metal spatula to begin smoothing the melting candies, spreading them in patches here and there. Keep the top irregular, rather than attempting to extend it into a thin layer. These are quite luscious, good nibbles after a simple seafood dinner and excellent with iced tea while sitting in a lounge chair by the lake with your happy camper. -- LISA YOCKELSON
© Copyright 2006 Globe Newspaper Company.
