You may or may not have noticed that there were not guest posts the last two weeks….hmm Honestly, with everything that’s going on in my life and at work, I simply forgot to schedule any…..sigh. Of course I had the best intentions of using the post time to write some to tutorials on G+, but my good intentions were just not enough to finish the job.
I have to admit when I was on Foodbuzz
before its untimely death that finding new bloggers was much easier, there was such an influx of new bloggers that I had a steady stream of eager young foodies chompin’ at the bit. But then Federated Media felt that change would be a good thing (and in most cases it is), and the glorious food bloggers community of Foodbuzz didn’t really need to exist anymore…….and all was lost and darkness fell over the kingdom….sigh
More to come on that later…I promise!
But let’s not dwell on what was or could have been, but look to the future, and my friends I know I’ve told you this over and over again, but our future is at Google+. I’ve been having a great time meeting and engaging bloggers from all over the world, and my guest today is one of those very bloggers, Paula from Vintage Kitchen Notes.
I first met Paula a few months and have been seeing post after post of incredible treats like her Almond Butter Balls which have to be my all time favorite cookie, or her Cinnamon Chocolate Flan which is simply incredible! And let me tell you Paula is quite the prolific blogger, she will tempt you daily with her delicious creations!
So let’s get this party started as we begin the third year of my Friday Guest Post Series! So sit back, relax, put your feet up and get ready for some serious stomach rumblings as I give you………
Vintage Kitchen Notes
Hey everyone! My young blog is written in the southern part of the world, Buenos Aires, the wonderful city where I live. It´s exciting to be able to participate in a guest post for Chef Dennis and get to meet his friends and audience. I bumped into his blog a few months ago and consistently rely on him for recipes and social media advice. Who better right? His invitation was such a welcome surprise.
We just started our Spring here, so I debated quite a bit about what recipe to share with you. Something I didn’t anticipate is happening to me. I am as eager to bake fall dishes with apples and pumpkins as I am with the first asparagus and strawberries that are popping up here.
That led me to neutral ground and to these bars (or should I say wedges) which are one of my absolute favorites. I wouldn’t share anything with you all but one of my best recipes, the ones I want to have with my coffee or take to a friend´s house as a gift. And since the months begin and end at the speed of light, they will come in handy for a last minute holiday idea. Yes, they´re almost here. Those anticipated but kind of dreaded end-of-the-year months.
Coffee is a favorite flavor of mine. Though I agree with the fact that it smells better than it tastes, except for those first few sips of freshly brewed coffee minutes after I open my eyes, that all changes when combined with other flavors and sugar. It becomes a far better taste, think of a good coffee ice cream or coffee butter cream.
And though it brings out the flavor of dark chocolate, in a cake for instance, I root fervently for the white chocolate and coffee partnership. There´s just something about it. The extra sweetness of the white chocolate (this is not the time or the place for the `is white chocolate really chocolate´ debate, we´re guests today so let´s behave) cuts through the coffee perfectly. It enhances it while letting it remain center stage. The coffee liqueur and nuts, which in this case are hazelnuts and pecans, just add to the equation. I´m partial to a solid block of chocolate cut into chunks with a big knife, so that´s what I used here. That way you get big and small pieces which add texture to the final blondie. Chips get a bit lost in the batter but they will work if that´s all you have.
I first discovered these bars years ago, many years that is. The chocolate was supposed to be the star ingredient, but for me it was all about the coffee. Even those who shrivel their noses at the idea of coffee baked goodies are interested in these bars. Just say they´re white chocolate pecan bars and watch them eat. They can thank you later. As I’ve no doubt they will.
- 3 Tbs (45 g) instant coffee
- 1 Tbs (15 ml water
- 2 cups (360 g) firmly packed brown sugar
- ¾ cup (180 g) unsalted butter
- 2 large eggs
- 2 Tbs (30 ml) coffee liqueur (such as Kahlua)
- 2 cups (240 g) all purpose flour
- 2 teaspoons (10 g) baking powder
- ½ teaspoon (2.5 g) salt
- 5 oz. (140 g) white chocolate, cut into chunks
- ¾ cup (110 g) coarsely chopped pecans and hazelnuts, toasted
- Preheat the oven to 350ºF.
- Butter a 10-inch cake pan and line the bottom with parchment paper.
- Combine coffee and water in a small saucepan and stir until dissolved.
- Over low heat, add sugar and butter and stir until butter melts. Turn off heat and let mixture cool to room temperature, stirring occasionally. You can transfer it to a bowl to speed it up.
- Add eggs and coffee liqueur to butter mixture and whisk to combine.
- Sift flour, baking powder and salt directly onto butter mixture and stir to blend.
- Stir in chocolate and nuts.
- Bake until a tester comes out almost clean, about 35 minutes. Do not over bake or they will be tough.
- Cool in pan on a wire rack.
- Loosen sides with a knife, turn onto plate, peel off paper, cut into wedges and serve
I have to tell you those blondies would not be safe in this house! I would have them at all times of the day, until they were gone……sigh I think I’ll let my girls make these, that way I’ll have to show control…lol
Now before you forget, head on over to Vintage Kitchen Notes, and say Hola to Paula, just don’t forget to tell her Chef Dennis sent you! Make sure to give yourself enough time to go through her posts, I know you’re going to find so many that you’re going to want to recreate in your own kitchen!
Have a wonderful weekend my friends, and enjoy the season where ever you may be!