Baking for Two

Big is out of town, so I am cooking for myself again.  I must admit, this week I have been busy canning and freezing vegetables and haven’t felt much like cooking.  I did make some Sopa De Fideo  on Wednesday.  It was delicious!

I am a lover of sweets but have always hated to bake for myself because that means I have to eat it all!  I grew up with my parents telling my brother and I to eat everything on our plates.  I guess I still feel that way and will not waste food. 

When I was at the library a couple weeks ago, I found the book, Small Batch Baking.  The book has recipes for Cakes, Tarts, Pies, Cookies and even some breads and muffins.  Most recipes serve 2.

I enjoyed making the recipe. It was quick and easy to pull together.  The brownie was moist and chewy and very flavorful.  I am looking forward to trying many more of the recipes!

White Chocolate Blondies
Adapted from Small Batch Baking
by Debbie Maugans Nakos

Makes 4 Brownies – Serves 2 – 4

Ingredients:

Unsalted butter, at room temperature, for greasing the loaf pan

1/2 cup all-purpose flour
1/4 tsp baking powder
1/8 tsp salt
1/2 cup firmly packed light brown sugar
3 TBL well beaten egg
1 TBL unsalted butter, melted
1/2 tsp pure vanilla extract
1/3 cup coarsely chopped almonds, lightly toasted
1/3 cup white chocolate chips

Pan required – 1 standard loaf pan (9 X 5 inches)

Directions:

Place a rack in the center of the oven and preheat the oven to 350 degrees F. 

Line the bottom of the loaf pan with a strip of aluminum foil to fit down the length and up the short sides, with enough extra length to extend over the edges by about 1 1/2 inches.  Lightly grease the foil and set the pan aside.  (Note:  I used a small square corning ware dish and used parchment paper to line the bottom and up the sides.)

Place the flour, baking powder, and salt in a medium-size mixing bowl and whisk to blend

Place the brown sugar, egg, butter and vanilla in a small bowl and whisk to blend. 

Add the egg mixture to the flour mixture and whisk until blended.  Stir in the white chocolate chips and the almonds.

Spoon the batter into the prepared pan, and bake until the top is golden and dry, 22 to 23 minutes.

Remove the pan from the oven and transfer it to a wire rack.  Let the brownies cool completely in the pan.  Then, use the edges of the foil to lift the brownies out of the pan and cut into 4 bars.