The first record I bought was Abba’s Arrival. The second was Blondie’s Parallel Lines. I was a little in love with Debbie Harry. Weren’t we all?
Blondie has stood the test of time. But these days Blondie is less of an aural treat and more of an oral one for me. I have at last discovered the Blondie (as opposed to the Brownie). It’s a squishy tray bake, like a chocolate brownie, but with a caramelly buttery flavour, almost like butterscotch. And of course the regular blondie can be pimped up, by adding all manner of bling. In this recipe I’ve added dark choc chips, brazil nuts, ginger and dried sour cherries. And they rock.
Pimped up blondies
- 100g butter, melted
- 150g dark muscovado sugar, bashed to get rid of all the lumps (or use a soft brown or light muscovado sugar)
- 1 large egg
- 1 tsp vanilla extract
- 140g plain flour
- 1/2 tsp baking powder
- 1/4 tsp bicarb of soda
- 1/2 tsp ground ginger
- pinch of salt
- 50g crystallised ginger, chopped into wee nibs
- 50g dark chocolate, chopped into wee nibs
- a handful of brazil nuts, chopped
- a handful of dried sour cherries (or cranberries)
Grease and line an 8″ square baking tray. Pre-heat oven to GM5.
- Mix together the flour, baking powder, baking soda, ginger and salt. Leave to one side.
- In another bowl, whisk together the sugar and melted butter – this is easiest with an electric beater. Don’t worry if it’s still a bit bumpy and grainy.
- Add the egg and vanilla and keep beating – it’ll change colour to a much lighter tan and will become fluffy and almost moussy.
- With a large metal spoon stir the flour mix into the buttery mix. Fold it in, without beating, or you will lose the lightness of the mix.
- Add the ginger, nuts, chocolate and cherries (or whatever you are pimping the mix with) and stir through.
- The mix will be relatively thick. Spoon it onto the baking tray, and spread it out.
- Bake for about 25 minutes, until the blondies are smelling too good to leave for a minute more, and they look golden brown.
- Remove from oven and cool for about 20 mins before removing from tray and cutting into slices.
Perfect with an afternoon coffee. A proper real strong coffee.
Other ways to pimp your blondies:
- Add smarties or M n Ms
- Add any dried fruit
- Try salted nuts if you enjoy that sweet-salt hit
- Gobs of peanut butter stirred through once the mix is in the tray
- Chopped up mint toffees
- Oh, just raid your cupboard, or the sweetie drawer (what you don’t have a sweetie drawer?) and see what inspires you
Is salted caramel still on trend? A couple of years ago it seemed to be everywhere. And I was happy. I love that combination of sweetness and saltiness. I adore peanut butter, adore it even more on hot buttered toast with marmite. Or incorporated into a sweet with chocolate and a biscuit base.
So, a simple salty, nutty caramel brittle is pretty much the perfect sweet to make. And it turns out it was pretty much the perfect home-made Christmas present to give to nephews too! (Although obviously not for you, if your nephews have nut allergies).
Salty nut brittle
- 340g mixed nuts, preferably not salted. The type of nuts doesn’t really matter, but why not buy a bag of peanuts, of brazil nuts and pecans. Or hazelnuts, and macadamia and almonds. Whatever you prefer.
- 400g sugar. Ordinary granulated sugar is fine, or you could use caster, or golden caster
- 120mls water
- 100g unsalted butter
- 100g golden syrup
- 1/2 tsp bicarbonate of soda
- Maldon sea salt (there are other brands, but please use a good quality salt in flakes, not ordinary table salt)
- Preheat oven to 350F / 180C / GM 4
- Spread the nuts onto a big baking tray, as big as you’ve got – you’re aiming to get them into a single layer, if possible
- Roast the nuts in the oven for about 8 minutes, give or take. You’re looking for a golden browniness, not burnt.. and there’s a relatively short window of opportunity between the two. To make it easier in a minute or two, pour the nuts onto a large sheet of greaseproof paper or kitchen foil, or a bowl (this is so that you can QUICKLY pour them from whatever receptacle they are in, into a pan of hot hot hot caramel later on). While you’re at it, get another sheet of greaseproof paper, and line the baking tray with it, and leave to one side. You’ll need it soon.
- Now put the sugar, water, butter and golden syrup into a heavy based saucepan, and gently heat, stirring till the butter is melted and the sugar has all dissolved.
- Pop a sugar thermometer into the pan, and leave it in there while the mixture heats up to the boil. Keep it boiling, and stir occasionally if you can’t stop yourself
- Keep an eye on that sugar thermometer, and as soon as it reaches 150C (which incidentally is between ‘soft crack’ and ‘crack’ on my thermometer) take it off the heat, and quickly stir in the bicarbonate of soda.
- It should all swoosh up a wee bit which is exactly what you want it to do. Work quickly – pour in the nuts and stir them in. And then pour the whole lot out onto a baking sheet, with a piece of greaseproof paper on it
- Use the back of a spoon to spread the mixture nice and thinly … but not TOO thin
- Sprinkle generously with sea salt flakes
- And now walk away for a while. Leave it be. Come back when it’s cool
- Break it up with your hands and store in an airtight container. Then hide it somewhere you can’t reach, just to save yourself from eating more than you really should
I popped great big shards of this into kilner jars as Christmas present this year, and they went down a treat. If the shards had been smaller, I might have considered dipping them in chocolate to add to the sugar-salt-nut treatiness. It wasn’t required, but just imagine it enrobed with lush dark chocolate. Mmm.
For more recipes, go to my index here.
I love Radio 4. I can’t remember what age I was when I first realised that it was what I wanted as the soundtrack to my life, but now it’s on whenever I’m cooking. And I cook a lot.
Weekends nearly always include Desert Island Discs, while I’m baking or making soup, or stew or something that’s caught my eye in a cookbook. I’ve never quite worked out what my eight discs would be, but it would probably include more 80s hits than I’d like to admit. And maybe some early Genesis. Years ago I decided my luxury would be a pack of cards, and my book would be a compendium of games of solitaire. But I think I’ve grown up since then, and doubt that I would want to while away my hours (days? weeks? months?) on my desert island perfecting game after game of solitaire. Or not. Because how many of the games would actually be all about chance and not about my skill level? How frustrating would that be?
Anyway, I’m no longer sure what my luxury would be – perhaps some endless supplies of glorious perfumes, so I could make my own hand and body lotions, with whatever I can forage (I’m imagining coconuts here) and then I could perfume them as I wished. Or I could just spritz myself with something delicious in times of need. One of my claims is that all situations can be improved with a spritz of perfume, and an application of lipstick. Many’s the time I’ve been seen to do this ‘double’ at my desk.
There’s a chocolate bar in the UK called a Bounty Bar. It’s a lovely soft coconutty thing, smothered in chocolate, either dark or milk. In the 80s the Bounty advert was set on a desert island, with beautiful people in cropped tops (it was the 80s remember) having a hedonistic time and eating Bounty bars. Well you would, wouldn’t you?
So, here is my recipe for my version of a Bounty Bar. It’s not really the same, but it is delicious. And very easy to make. And your friends will be very impressed when you give them a wee bag of your home made desert island bites.
Desert Island Bites
- 3 cups desiccated coconut
- 1/2 cup icing sugar
- 1/2 cup condensed milk
- 1/4 cup melted coconut oil
- a very large bar of good quality chocolate – milk or dark, whatever you prefer
- Mix coconut and icing sugar in a large bowl
- Add in the condensed milk and melted coconut oil
- Mix well together (using your hands is the easiest way to do this, perhaps the stickiest as well)
- Take about a teaspoon sized bit of the mixture and roll it in the palms of your hand to create a wee ball
- Place the ball of coconut truffle on a baking tray lined with greaseproof paper
- Do this again and again and again until all the mixture is used up
- Pop the balls in the fridge or freezer for about half an hour
- Meanwhile, melt your chocolate in a double boiler
- Now comes the messy bit. Drop the balls, one by one, into the melted chocolate and then rescue them out again with a couple of forks. They might need a sort of a shoogle to shake of excess chocolate.
- Pop the chocolate coated truffles onto another baking tray lined with greaseproof paper, and when you’ve done them all, pop them in the fridge. Unless your kitchen is as cold as mine ,in which case you won’t need to.
Serve with an espresso after you’ve had a lovely relaxing supper. Or put them in a nice wee box with some tissue paper, to make them look a bit chi-chi, and give them to a friend who needs a wee treat. Or head off to your desert island and be a hedonist.
For more recipes, go to my index here.