Berlin Blonde Recipes

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BLONDIES



Blondies image

Provided by Bobby Flay

Categories     dessert

Time 45m

Yield 18 to 36 squares

Number Of Ingredients 11

1 1/2 sticks unsalted butter, plus more for buttering the pan
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup light brown muscovado sugar
1/2 cup dark brown muscovado sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1 cup milk chocolate chips
1/2 cup coarsely chopped toasted almonds
1/4 cup plus 2 tablespoons toffee chips

Steps:

  • Preheat the oven to 350 degrees F. Butter and line a 9-by-9-by-2-inch baking pan with parchment paper, allowing a 2-inch overhang. Butter the lining too.
  • Whisk together the flour, baking powder and salt in a medium bowl and set aside.
  • Melt the butter in a medium saucepan; add both sugars and whisk until combined and the sugar is melted, about 5 minutes. Transfer the mixture to a medium bowl and let cool slightly. Whisk in the eggs and vanilla extract until combined. Add the flour mixture and whisk until just incorporated. Fold in the chocolate chips, almonds and toffee chips and transfer the mixture to the prepared pan.
  • Bake until the top cracks slightly and is firm to the touch and a skewer inserted into the center comes out with moist pieces clinging to it, 24 to 27 minutes. Remove to a wire rack and let cool completely. Remove the bars from the pan using the parchment handles, transfer to a cutting board and cut into 2-inch squares.

BERLIN BLONDE



Berlin Blonde image

Make and share this Berlin Blonde recipe from Food.com.

Provided by Boomette

Categories     Beverages

Time 2m

Yield 1 serving(s)

Number Of Ingredients 5

1 ounce rum
1 ounce Cointreau liqueur or 1 ounce triple sec
1 ounce fresh heavy cream
cinnamon
red maraschino cherry, to garnish

Steps:

  • Put all ingredients in a shaker.
  • Shake with ice, then strain in an iced cocktail glass.
  • Sprinkle with a little bit of cinnamon and garnish with a marasquin cherry.

Nutrition Facts : Calories 167, Fat 11, SaturatedFat 6.9, Cholesterol 40.8, Sodium 11.6, Carbohydrate 0.8, Protein 0.6

BLONDIES



Blondies image

Provided by Food Network Kitchen

Categories     dessert

Time 40m

Yield 18 squares

Number Of Ingredients 8

1 1/2 cups firmly packed light brown sugar
1 cup unsalted butter
2 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon fine salt
2 large eggs
1 teaspoon vanilla extract
About 1 1/2 cups butterscotch, semisweet chocolate, peanut butter, or white chocolate chips, optional

Steps:

  • Preheat the oven to 375 degrees F. Butter and flour a 9 by 13-inch glass baking dish.
  • Put the sugar in a large bowl. Melt the butter in a small skillet or in the microwave in a glass measuring cup. Stir the butter into the sugar until smooth, cool to room temperature.
  • Meanwhile, in another medium bowl, whisk the flour, baking soda, and salt together.
  • Beat the eggs and vanilla into the sugar mixture. Add the flour mixture a bit at a time and mix until a smooth thick batter forms. Fold in the chips, as desired.
  • Spoon the batter to the prepared dish and spread to evenly fill the dish. Bake until the blondies are light brown around the edges and a toothpick inserted in the center comes out clean, about 20 to 25 minutes.
  • Remove from the oven and let cool slightly. Invert onto a rack and cool completely. Cut into squares and serve.
  • Copyright 2005 Television Food Network, G.P. All rights reserved.

CHICKEN BLONDE



Chicken Blonde image

This recipe is from the cookbook, "Southern Living: 30 Years of Our Best Recipes". It is my favorite grilled chicken recipe. Microwaving is a shortcut that cuts the cooking time in half for this chicken that finishes on the grill.

Provided by cdmanning4

Categories     Poultry

Time 55m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/2 cups mayonnaise
1/3 cup apple cider vinegar
1/4 cup lemon juice
2 tablespoons sugar
2 tablespoons fresh ground pepper
2 tablespoons white wine worcestershire sauce
3 lbs broiler-fryer chickens, quartered

Steps:

  • Combine first 6 ingredients in a small bowl. Use a whisk to mix well. Place chicken in a large heavy-duty zip-top plastic bag. Pour 1 cup of sauce over the chicken. Cover and chill the remaining sauce. Seal bag securely and let marinate in refrigerator for 6 to 8 hours.
  • Remove chicken from marinade, discard marinade. Arrange chicken in a large baking dish with skin side down and thicker portion of chicken toward inside of dish. Cover with wax paper and microwave at HIGH for 10 to 12 minutes, turn and rearrange chicken after 5 minutes.
  • Grill chicken, uncovered , over medium-hot coals (350° to 400°) for 20 minutes or until done, turning once and basting with reserved sauce.

Nutrition Facts : Calories 772.6, Fat 51.4, SaturatedFat 14.7, Cholesterol 255.4, Sodium 240.2, Carbohydrate 9.7, Fiber 0.9, Sugar 6.8, Protein 63.7

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