Take the bait and get bak­ing

Manawatu Guardian - - BITE - Becky Krys­tal

What is the cook­book equiv­a­lent of click­bait? Cook­bait, maybe? If you’ve ever been tempted by en­tic­ing cook­book names and mouth­wa­ter­ing pho­tos, you know what I’m talk­ing about. And you prob­a­bly know the dis­ap­point­ment that hap­pens when you buy the book, make a recipe and it’s only meh, if not a down­right fail­ure.

Well, there’s good news — al­most too good (stick with me here) — about this recipe from Chrissy Teigen’s Crav­ings: Hun­gry for More is it de­liv­ers, and then some. Flip­ping through the book it was love at first sight when I came across these Peanut But­ter Choco­late Chip Blondies. I knew this was some­thing I had to make. You might even say I craved it. Then, when I baked it and served it to my col­leagues, we de­voured it. We went back for sec­onds, plus lit­tle furtive bites and crumbs. You might say we were hun­gry for more.

We were so hun­gry for more — al­most to the detri­ment of sen­si­ble eat­ing. My ad­vice would be to make sure you have enough peo­ple on hand so that it goes fast enough that you won’t be able to go back for more help­ings. There’s noth­ing else to say. Take the bait, and bake with it.

PEANUT BUT­TER CHOCO­LATE CHIP BLONDIES In­gre­di­ents

8 Tbsp un­salted but­ter, at a slightly soft room tem­per­a­ture, plus more for the skil­let

2⁄3 cup crunchy peanut but­ter

3⁄4 cup packed light brown su­gar

2⁄3 cup gran­u­lated su­gar

2 tsp vanilla ex­tract

2 large eggs

1 1⁄4 cups flour

1 tsp salt

1 tsp bak­ing pow­der

2⁄3 cup peanut but­ter chips

2⁄3 cup choco­late chips

Method

Pre­heat the oven to 180C. Use but­ter to gen­er­ously grease the in­side of a 10-inch cast-iron fry­ing pan.

Com­bine the un­salted but­ter, peanut but­ter and both sug­ars in the bowl of a stand mixer or hand­held elec­tric mixer; beat on low speed un­til blended. In­crease the speed to medium; beat for about 2 min­utes un­til creamy, scrap­ing down the sides of the bowl once or twice as needed. Add the vanilla ex­tract, then beat in the eggs one at a time, thor­oughly in­cor­po­rat­ing af­ter each ad­di­tion. Stop to scrape down the bowl.

Whisk to­gether the flour, salt and bak­ing pow­der in a sep­a­rate bowl; al­ter­na­tively, you can sift them di­rectly into the mixer bowl. With the mo­tor off, add the flour mix­ture to the mixer bowl, then beat on low speed un­til just in­cor­po­rated, to form a soft dough. Add the peanut but­ter chips and choco­late chips; beat on low speed un­til evenly dis­trib­uted.

Spread the dough in the skil­let, smooth­ing the top. Bake (mid­dle rack) for 40 to 45 min­utes, un­til the crust is a lit­tle golden on the edges but the cen­ter is still soft. (The cookie might seem un­der­done when it comes out of the oven, but it will firm up as it cools).

Let cool for 15 to 20 min­utes in the skil­let, then cut into wedges or any por­tions you want. Serve warm or at room tem­per­a­ture.

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