We’re eating spicy ginger brown butter blondies and vanilla ice cream drizzled with ginger salted caramel and garnished with crystallized ginger.
K. So I know I promised in my last (of many) Wordless Wednesday’s a post on Puerto Rico…. and I still fully intend to give you one! But I thought that you guys might just like an actually recipe on this here food and recipe blog. 😉 And you thought all I did was travel around for shameless self-promotion of the FoodPornDaily Cookbook. You’re only partially right! Although it’s been a challenge, I have found time over the past two months to get into the kitchen and whip up a couple of things, albeit not as frequently as I might have liked.
These blondies were initially inspired by a tweet I read about someone making ginger and bacon cookies! The first rendition I made we actually brown butter blondies with toasted hazelnuts and bacon lardons. Sound freaking delicious, right? Thing is… ever time I ate one (and I ate many, for the record) I kept wishing that all the add-ins weren’t there and that I was just eating the damn blondie. By itself…with out the bacon. GASP! (Seriously – when do I ever suggest making something without bacon? It’s unheard of!) So back to the kitchen I went! A couple of batches later I had perfected the recipe, gained a couple of pounds in blondie weight and had my roommate demanding that I was not allowed to make yet another batch due to his lack of self control around the delicious little devils. That’s just what I like to hear!
Anyway – if you make up a batch of these, I implore not to over cook them! They will look just barely set directly in the middle when they are perfectly cooked. Overcooking just a touch won’t hurt them, but they might not be shear heaven either. 😉 Betcha can’t eat just one!