White Chocolate Hazelnut Blondies

Have you heard about the national bake sale for Japan? It’s happening in multiple cities this Saturday, April 2, and Austin is one of those cities. As soon as word started spreading about organizing a bake sale in Austin, the positive response was overwhelming. There are currently over 100 volunteer bakers and about 40 businesses contributing to the Austin event. There will be five locations around town for the sale, and all donations will go directly to Americares for relief efforts in Japan. Each location will have an incredible variety of both sweet and savory treats on offer, and for anyone who is unable to take part in Saturday’s event, there’s an online giving page with FirstGiving where all donations also go directly to Americares.

To be able to contribute, in some way, to the recovery process in Japan by baking sounded perfect to me. The timing couldn’t have been better since I just received a review copy of the new book Milk and Cookies which is from the New York bakery of the same name. The book will be released on April 20. It presents recipes for cookie dough bases from which many varieties can be made. For instance, there’s vanilla base dough, dark chocolate base dough, oatmeal, peanut butter, and sugar cookie base dough. Each base has a chapter dedicated to it with different additions for several unique cookies. From the peanut butter base dough, you might make peanut butter-milk chocolate bites or peanut butter and jelly cookies. There are also chapters for special cookies like mocha-cherry drops, carrot cake cookies, and ice cream sandwich cookies, family favorites like biscotti and sfogliati crown pastries, and brownies and bars like Kahlua brownies and pecan bars. Last weekend, I decided to test a recipe for white chocolate blondies to find out if they were bake sale-worthy. The cookie dough itself was made with melted white chocolate, and after baking, the blondies were covered with a white chocolate glaze. The cut bars were chewy, and there were hazelnuts and chocolate chips to add crunch.

First, a pound of white chocolate, and yes, that’s a lot but this recipe makes a lot of blondies, was melted with butter. I used Callebaut white chocolate disks. Next, flour, baking powder, and salt were combined and set aside. Six eggs were mixed in a stand mixer, sugar was added, and then the cooled white chocolate mixture was incorporated. The dry ingredients were added, and last chocolate chips and toasted, chopped hazelnuts were stirred into the dough. The dough was baked in a large sheet pan and allowed to cool before the blondies were topped with a glaze made with cream and more white chocolate.

As a white chocolate fan, these blondies were a big hit with me. The white chocolate in the dough gave the crumb of the bars a dense but tender texture. The semisweet chocolate chips and hazelnuts added crunch and kept the bars from being too sweet. These will definitely be contenders for what I bring to the bake sale, but I have my eye on that peanut butter cookie chapter too.

Beet Dip with White Crudites

The adage “we eat with our eyes” is sometimes associated with visuals of gooey, melting cheese or thick, rich, chocolate sauce, but here, it came into play simply because of color. This is an uncomplicated dip made from just a few ingredients so it wasn’t the process of making it that was so interesting, but that bright pink color was something I couldn’t forget. I’m already a fan of beets whether they’re red, golden, or candy cane striped so I knew I’d like the flavor of grated beets in a sour cream dip. Mostly though, I wanted that color of a dip on the table surrounded by crisp, white vegetables like cauliflower, Belgian endive, and celery hearts. I saw the recipe in the December issue of Food and Wine, and I kept it in mind until I finally had an occasion to make it.

Red beets were peeled and then grated on a box grater. Meanwhile, finely chopped red onion was sauteed in some olive oil, and then the grated beets were added. Water was poured over the onion and beets, and the saute pan was covered so the vegetables could simmer for about five minutes. The cover was removed, red wine vinegar and honey were added, and the mixture was cooked while stirring until the liquid evaporated. Once cooked and allowed to cool a bit, the vegetables were combined with sour cream, and it was ready to serve.

A dip made with golden beets would have been just as delicious, but I might not have remembered it so well. And, certainly any vegetables could be served with this dip, but the pale, just barely green colors of those suggested made for a striking platter with the bowl of pink dip.

Pecan Pancakes with Mixed Berry Compote

While focusing more attention on healthy eating cookbooks lately, I hadn't baked much for a few weeks. That will change, of course, when my birthday rolls around next week. In the meantime, since not much baking has been happening, the thought of making pancakes was very appealing. As I pulled out the griddle, I realized it had been years since I last made pancakes. I don’t know how that happened. I guess I get easily distracted by scones, muffins, popovers, and every other baked good that adds a sweet component to a big breakfast or brunch meal, and I just overlooked pancakes for far too long. They are best when just made, but you can stow them in a warm oven while readying the rest of the morning meal. And, in this case, the berry compote for topping the pancakes can easily be made in advance. This recipe is one more from the breakfast chapter of Power Foods, and the intro touts the antioxidant properties of both the pancakes and the topping with ingredients like wheat germ, pecans, and berries.

The berry compote can simmer away while the pancakes are made, or it can be made in advance and then re-warmed for serving. Since berries aren’t in season just yet, I used a bag of frozen, mixed berries. The berries were combined with honey and lemon zest and left to simmer until thickened. For the pancakes, all purpose and whole wheat flours were whisked together with wheat germ, baking powder, baking soda, and salt. Separately, yogurt, melted butter, and an egg were combined and then added to the dry ingredients. Chopped pecans were added as well, and everything was mixed until just moistened. The batter was spooned onto a hot griddle brushed with melted butter, and this is a thick batter that needs some help in spreading. It requires some pushing with the back of a spoon to flatten into a cake. Then, they take only a few minutes of browning on each side.

I realized I kind of like flipping pancakes. I’d missed it. The batter sizzles on the griddle on the first side and then again after the flip. These were hearty, little pancakes with good, nutty flavor. And, the berry compote topping was sweet, tart, and just the right embellishment. I have a feeling I’ll be making pancakes more frequently now.