and I'm taking my time this year.
Relaxing and breezing through it.
I'm on no schedule this year.
And this year, for the first time,
I do not have the past years' index cards in front of me
with everything I did every day, to compete against.
I told you - this year I'm chillaxin.
I have another new cookie recipe today
which I'm a-lovin' on.
It's Butterscotch Blondies With Cashew/Peanut/Pretzel Caramel Topping.
With Cashew/Peanut/Pretzel Caramel Topping
1 1/2 cups flour
2 tsp baking powder
1 tsp kosher salt
1 1/2 sticks unsalted butter
2 cups packed light brown sugar
1 tsp vanilla
Heat oven to 350°.
Line a 9 x 13-inch baking pan with parchment paper, leaving a 1-inch overhang on long sides of pan.
Whisk flour, baking powder, and salt and set aside.
Stir butter over medium heat until browned bits form in bottom of pan, 5-6 minutes.
Transfer to medium bowl. Add brown sugar. Using an electric beater, beat until well combined and mixture resembles wet sand, 2-3 minutes. Add dry ingredients. Beat until smooth. Batter will be thick. Using an offset spatula, evenly spread batter in prepared pan.
Bake blondie until golden brown and edges slightly pull away from the sides, 20-25 minutes.
2 cups unsalted peanuts, roasted
2 cups cashews, roasted
2 cups sugar
1/2 cup water
1/4 cup honey
1/2 stick unsalted butter
1/2 cup heavy cream
1 1/2 cups pretzels coarsely crushed
Bake nuts at 350°, stirring frequently, until lightly browned and fragrant.
Stir sugar and 1/2 cup water in large saucepan over medium-low heat until sugar dissolves. Increase heat. Boil without stirring, occasionally swirling pan and brushing down sides with a wet pastry brush, until caramel is a nice amber, 10-12 minutes. Add honey, return to a boil, stirring, about a minute more. Add cream and whisk until smooth. (Mixture will bubble vigorously.) Stir in peanuts, cashews, and pretzels. Pour over cooled blondie and chill until cool.
Slice into bars or squares.
Browned bits of butter add lots of nutty flavor.