Though we've never been able to choose sides on the vanilla-versus-chocolate debate, blondies as unique as these render the traditional brownie somewhat uninspired.
Frites & Fries' recipe for Butterscotch and Whiskey Bars inventively pairs the dulcet butterscotch with a not-so-subtle dash of whiskey (a quarter cup!), adding a pleasurably harsher nuttiness to what becomes a complex, sweet-savory confection. The grown-up recipe aims to please both those with a penchant for sweets and those with a weakness for whiskey -- and provides an easy, soul-warming wintery treat.
The flexible blondie serves as a vessel to showcase whatever ingredients you favor, from cranberry and white chocolate, to coconut and lime. What are your favorite blondie additions? Share your recommendations in the comments!
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'Savory Baking: Warm and Inspiring Recipes for Crisp, Crumbly, Flaky Pastries'
by Mary Cech
Photography by Noel Barnhurst Chronicle Books -- 2009 Buy it on Amazon
Baking doesn't have to be a sweet thing, as Mary Cech proves in her new cookbook "Savory Baking." The veteran pastry chef turns traditional pastries upside down with recipes for seafood strudel, Yukon gold brown betty and caprese-salad-filled profiteroles in this mouthwatering book.
You don't have to throw out everything you know about baking to feel at home in Cech's kitchen. Instead, you'll use your skills to whip up creative twists to the classics.
See what we tested and find out whether the book's worth buying after the jump.
These visibly sweet and sticky Glazed Apple Bars reinterpret the traditional apple pie in hand-held form. Crispy and crumbly, they taste delicious savored on their own or indulgently paired with vanilla-bean ice cream and topped with caramel, as blogger Sweetnicks relished them.
And the best part? The recipe uses only pantry staples, requiring but a few apples, flour, butter, vanilla, sugar, salt and cinnamon. So get baking, and celebrate fall with this luscious seasonal recipe.
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Towering, craggy and full of inviting nooks and crannies, this mountain of white chocolate and sour cherry scones is one that cries out to be scaled.
Baked by the estimable David Lebovitz, they are, as OutKast might sing, the prototype for the perfect scone, studded with an abundance of cherries, dusted with just the enough sugar for a satisfying crunch and harboring untold depths of white chocolate.
Lebovitz admits to devouring almost two batches in the space of a week; based upon the evidence presented above, who could blame him?
These measuring spoons from Beehive Kitchenware are undeniably lovely: their silvery sheen and restrained floral imprint make them the kind of kitchen utensil that belongs on a wall, not in a crowded drawer. And because they're pewter, they've got real heft: these are spoons whose style matches their substance.
But. There are those who would argue that the winsome charms of these spoons are rendered all but irrelevant by the thin copper ring that holds them all together. It's a small detail, yes, but to many measuring spoon users, a polarizing one.
Plenty would argue that the ring is an unnecessary annoyance that makes it all but impossible to keep all of the spoons clean, even when you're only using one. Other, pro-ring users would counter that a couple extra dirty spoons is a small price to pay for the convenience of knowing where all of your spoons are, all the time -- whether they're jammed in that overcrowded drawer or displayed on the wall as proudly as a Picasso. So vote, and hit the comments to defend your pick:
Oh, rhubarb. While a stalk of asparagus or bunch of ramps may inspire foodies to rhapsodize about the promise and bounty of spring, it's rhubarb that so neatly captures the caprice and delicacy of the new season. Treat the green and fuchsia stalks right and they'll reward you with bright, sweet-tart benevolence. Do them wrong and risk the slings and arrows of sour mush. The line between edible and execrable is a precarious and fine one, and should be approached with caution.
Slicing onions makes us cry hot burning tears of pain (which is why we now cut them while wearing goggles), but this photo reminded us yet again that, where onions are concerned, "no pain, no gain." This is particularly true when the results are these gorgeous white onion and pecorino tarts.
Baked by Madalene, the mastermind behind The British Larder, the tarts contrast the lush sweetness of caramelized onions with the sharp bite of pecorino, providing delectable proof that opposites do indeed attract. They are stunning in their simplicity: Rather than (ahem) tart them up, Madalene opts to showcase the onion's whorled, earthy beauty. These look less like tarts than some sort of exotic blossoms, and right now we're plotting ways to make them bloom in our own kitchen.
As a kid, I was possessed by a raging sweet tooth. When I finally kicked that addiction, I thought my days of lavish baked goods were behind me, but it turns out that's not the case. However, now I'm not sitting down to eat a bunch in one sitting -- I'm a slave to making them.
With 12 friends who all have birthdays in May, this is the busiest baking month for me. The requests for my tender, moist, yellow cake layered thick with dark chocolate ganache, toasted coconut or dulce de leche filling start coming in around the end of April.
So much of baked goods' appeal hinges on their visual charm. Since my Granny passed on her cake decorating kit to me this year, I thought I'd see if I could remember what she taught me, even though I'm not an ace with the pastry bag like she is. I found that decorating cakes isn't hard, and you don't have to be a pro like Granny to make something simple and gorgeous for the birthday guy or gal.
Read on for Jennifer's sweet, simple cupcake recipes and decorating tips.
Sure, many folks go to an Alice B. Toklas place when creative brownie making is mentioned, but for a goody two-shoes like me (with a cop pal as my afternoon's company to boot!), there's much swoony satisfaction in a recipe that highlights some of my favorite legal vices. I'm hardly the first to alight at bacon brownies, but I decided to borrow a step from the bourbon balls I'm often rolling up 'round this time of year for holiday party purposes. A double-soak -- once pre and once mid-toasting of a half cup of pecans in bourbon, and a swap-in of the nut-infused bourbon for the traditional vanilla brings a slightly tipsy edge to a deeply fudgy brownie. A grind of fresh black pepper (inspired by a Chanterelle Staff Meals brownie recipe, which credited the technique to Maida Heatter) strums the palate to life; a subtle note of smoked salt lets the bolder bacon sing.
Had there not been half a foot of snow atop my grill cover, I'd have seen what came of an attempt to tobacco-smoke the pecans and chocolate, but for now, these are more than sufficiently wicked.
It's old news that sexist stereotypes have long been used to sell everything from cigarettes to cars to chicken wings. But this new Hardee's (the fast-food chain also called Carl's Jr.) commercial, which I saw on prime time last night, is particularly sick-making.
Fort those of you who can't watch YouTube at work, I'll summarize: A bunch of 20-something dudes are sitting on a couch in a Generic Bachelor Pad (dart board on wall, football posters), watching NASCAR. Another guy, clad in flannel shirt and baseball cap, ambles up from the kitchen, looking pleased with himself and holding a tray of excellent-looking, golden biscuits. "Hey guys, who wants some fresh biscuits?" he asks.
Towering, craggy and full of inviting nooks and crannies, this mountain of white chocolate and sour cherry 
It's old news that sexist stereotypes have long been used to sell everything from cigarettes to cars to chicken wings. But this new 
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