Strawberry Blondies

Friends,
I write to you in a slightly disappointed frame of mind today. Sadly, this is one of the posts where things did not going according to plan, and I feel like renaming the blog "On Soggy Mountain" or "On Mushy Mountain" as I bow my head in shame.

Sigh. I was so in love with the Twix Brownies earlier this week, I thought I'd attempt a blondie as a nice point of comparison between bar cookies. I also just wanted to eat an entire batch of these Strawberry Blondies from Love&Olive Oil (which I will now not be able to do. Grr.). It started out great; white chocolate, butter, eggs, strawberries, flour, pretty simple, or so I thought. Into the oven it went. Golden brown on the exterior, the knife came out clean, and out of the oven they came....

only to my sad realization that the underneath the enticing exterior lay a mushy, soggy, disappointing interior. Maybe it's a sign that I should ease up on the sweets (hah, right) but soggy or not, I could always use the extra photography practice.

I managed to grab a few decent shots, and I love this one with the new baby cupcake stand. Can you believe it was only $3? Now that's my kind of pricing for food props. It's still taking me awhile to learn all my angles, and I've started this new pinboard on Pinterest with food photography I aspire to/take inspiration from when I am attempting to photgraphy my not so splendid brownies.

I'll include the recipe here with the suggestion that lowering the oven temp to 325 (as opposed to 350) and increasing the cooking time may help you avoid a mushy mess of blondies. I'm off to find a recipe that will soothe (and feed) my fractured ego.

But as always, Happy Baking!

Strawberry Blondies Slightly Adapted Via Love&OliveOil

5 oz white chocolate, chopped
1/3 butter, cut into chunks
2/3 cup sugar
2 eggs
1/4 tsp baking powder
1/4 tsp salt
1 tsp vanilla
1 cup flour
1 cup strawberries, sliced

1. Preheat oven to 325 and line one 8x8 pan with aluminum foil and spray foil with cooking spray.
2. In microwave safe bowl, heat butter and white chocolate in 15 second increments, stirring chocolate and butter in between microwaving until melted. Stir in sugar.
3. Whisk in eggs and vanilla. Stir in flour, salt, and baking powder until just combined, then fold in strawberries.
4. Pour into prepared pan and bake at 325 for 40-45 minutes, or until set and toothpick comes clean out of the center.
5. Let cool completely before slicing into bars to serve.

Blueberry Pie Bars

Hello friends!

Who knew that while gallavanting through Portland I would actually get a chance to bake up something myself?

Well, I did. My boyfriend, Josh, had come to me a few days before vacation to tell me that his grandmother (a master baker if I ever knew one) wanted to know if I'd like to bake something for the family while I was up there.

I, of course, said yes, not realizing just how much his family loves food. By the time it came down to it, I was convinced they were as in love food as I was (a scary thought), and baking for a whole group of foodies was now slightly intimidating. Especially after experiencing Standard Baking Company, Two Fat Cats Bakery, and of course, Josh's grandma's out-of-this-world carrot cake. Oh, and his grandpa's sticky buns. All from scratch.

But, I had my plan. I knew blueberries were a big deal up in Maine, so I had bookmarked this recipe from Kirbie's Cravings for Blueberry Pie Bars. They seemed simple enough but still able to pack a punch, and I really was (as always) in it to win it.

Oh, and I almost forgot to mention: do you see these eggs?

Now you know me; as a college student I can't afford to jump on the organic bandwagon. But when I didn't have enough eggs and mentioned this to Josh's grandmother, she said simply "oh we will see if Karen's chickens laid any today."

Yes, my friends, these eggs came from a chicken that morning. They do not joke around up here about fresh ingredients. Josh's aunt Karen owns a few, and now I had the honor of utilizing the freshest eggs I could ever possibly hope to obtain in my blueberry pie bars. I love this place.

So, into the oven it goes, and thank you Kirbie's Cravings, because the scent of this quickly filled the house and even reached the adjacent porch. Soon I had questions of "how long until it'd be done?" "Do we have ice cream to go with it?"

We served them up with a small scoop of vanilla, and I have to say I, with everyone else at the table, cleaned my plate when it came to these. A golden, crispy top with an almost custard-like texture in the center, bursting with fresh blueberry flavor - these are a crowd-pleaser if I ever knew one. They went almost too quickly in my opinion, and so I think it may be necessary to double the recipe next time I make it.

So ends my wonderful vacation in Maine. Parting was of course, such sweet sorrow, but I can only hope that I will return to the food-loving city again soon so that I may explore even more of it's deep culinary treasures.

Blueberry Pie Bars Slightly Adapted Via Kirbie's Cravings

for the crust/topping:

1 1/2 cups flour

3/4 cup sugar

1/8 tsp salt

3/4 cup cold butter

for the filling:

1 cup sugar

2 eggs

1/2 cup sour cream

3/8 cup flour

1/2 tsp vanilla extract

16 oz fresh blueberries

**Preheat oven to 350 and grease one 9x9 in pan with butter/cooking spray**

1. Make the crust/topping. Sift together flour, sugar, and salt in a medium bowl. Cut cold butter into the flour mixture. Use pastry cutter or two knives to begin mixing butter into flour mixture, then use clean hands to continue until mixture resembles coarse crumbs. Save 1 1/2 cups of the mixture for the topping and use the rest to press into a well-greased 9x9 square pan.

2. Make the filling. Whisk together sugar and eggs in medium bowl until well combined. Whisk in sour cream and vanilla extract. Fold in flour until just combined then gently fold in blueberries. Pour filling on top of crust and bake at 350 for 45-55 minutes, until it just begins to brown around the edges.

3. Serve up like a cobbler while still warm OR let cool completely to cut into bars.