Yield Makes about 1 dozen
Add to Shopping List
Ingredients
- 1 1/4 cups (2 1/2 sticks) unsalted butter, plus more for pan
- 2 1/4 cups all-purpose flour, plus more for pan
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 2 cups packed light-brown sugar
- 1/2 cup granulated sugar
- 3 large eggs
- 2 1/2 teaspoons pure vanilla extract
- 1 cup chopped walnuts (about 4 ounces)
- 1 cup toffee bits
Directions
- Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan. Line bottom of pan with parchment paper; butter and flour parchment paper.
- In a saucepan over medium heat, cook the butter until it turns golden brown; remove from heat, and let cool. Whisk together flour, baking powder, and salt.
- In the bowl of an electric mixer, combine browned butter and both sugars; stir with a wooden spoon until combined. Attach bowl to mixer; add eggs. Using the paddle attachment, beat on medium-high speed until light and fluffy, about 3 minutes. Add vanilla, and beat to combine. Add flour mixture, walnuts, and toffee bits. Mix until thoroughly combined, and pour into prepared pan.
- Bake until a cake tester inserted in the center comes out clean, 35 to 40 minutes (do not overbake). Transfer to a wire rack to cool completely before turning out of pan onto a cutting board. Peel off parchment paper; cut blondies into 3-inch circles. Blondies can be stored in an airtight container at room temperature up to 3 days.
ingredients:ice cream
5 Tbsp. unsalted butter
3/4 cup (170g) brown sugar
1/2 tsp. kosher salt
2 cups (500 ml)heavy cream
3/4 cup (180 ml) whole milk
6 (101 g) large egg yolks
1/2 tsp. vanilla
buttered pecans
3/4 cup (170g) brown sugar
1/2 tsp. kosher salt
2 cups (500 ml)heavy cream
3/4 cup (180 ml) whole milk
6 (101 g) large egg yolks
1/2 tsp. vanilla
buttered pecans
buttered pecans
1 1/2 Tbsp.(25 g) unsalted butter
1 1/2 cups (150 g) pecans, chopped coarse
1/4 tsp. kosher salt
1 1/2 Tbsp.(25 g) unsalted butter
1 1/2 cups (150 g) pecans, chopped coarse
1/4 tsp. kosher salt
instructions:
for the ice cream:• melt the butter in a heavy saucepan. stir in brown sugar and salt. mix well.
• add 1 cup of heavy cream and the milk. warm mixture, but do not boil.
• pour the remaining 1 cup of cream into a glass bowl. place a strainer on top. set aside.
• ladle small portions of the hot cream mixture into the beaten egg yolks, whisking the whole time ( you don’t want the egg yolks to cook and curdle. whisk vigorously). keep adding the milk mixture until you temper the eggs. pour this mixture back into the saucepan.
• over low-medium heat, stir the mixture, constantly, with a heat proof spatula. the custard is ready when the mixture thickens and the coats the back of the spatula without disappearing. I like to run my finger along the back of the spatula. you know it is ready when your finger track remains on the back of the spatula for at least 10 seconds.
• pour the hot custard through the strainer into the bowl of cream. stir to combine. add the vanilla. cool completely and then place a piece of plastic wrap over the bowl, pressing the plastic wrap on the top of the custard. put in the fridge until cooled completely.
• put the custard in your chilled ice cream maker and mix for 30 minutes(I have a simple Cuisinart and it gets the job done).
• mix in the buttered pecans, transfer to a freezer safe container and let set.
for the ice cream:• melt the butter in a heavy saucepan. stir in brown sugar and salt. mix well.
• add 1 cup of heavy cream and the milk. warm mixture, but do not boil.
• pour the remaining 1 cup of cream into a glass bowl. place a strainer on top. set aside.
• ladle small portions of the hot cream mixture into the beaten egg yolks, whisking the whole time ( you don’t want the egg yolks to cook and curdle. whisk vigorously). keep adding the milk mixture until you temper the eggs. pour this mixture back into the saucepan.
• over low-medium heat, stir the mixture, constantly, with a heat proof spatula. the custard is ready when the mixture thickens and the coats the back of the spatula without disappearing. I like to run my finger along the back of the spatula. you know it is ready when your finger track remains on the back of the spatula for at least 10 seconds.
• pour the hot custard through the strainer into the bowl of cream. stir to combine. add the vanilla. cool completely and then place a piece of plastic wrap over the bowl, pressing the plastic wrap on the top of the custard. put in the fridge until cooled completely.
• put the custard in your chilled ice cream maker and mix for 30 minutes(I have a simple Cuisinart and it gets the job done).
• mix in the buttered pecans, transfer to a freezer safe container and let set.
for the buttered pecans:
• preheat oven to 350*
• melt the butter in a small skillet. add the pecans and coat. sprinkle with salt.
• spread nut mixture on a baking sheet and toast in the oven for 1o minutes. let cool completely before adding to the ice cream.
Meringue
Fill a medium saucepan 1/4 full with water. Set the saucepan over medium heat and bring the water to a simmer.
Combine the egg whites, sugar and cream of tartar in the heatproof bowl of an electric mixer and place over the saucepan. Whisk constantly until the sugar is dissolved and the whites are warm to the touch, about 3 minutes. Transfer the bowl to the electric mixer fitted with the whisk attachment and, starting on low speed and gradually increasing to high speed, whip until stiff, glossy peaks form, about 10 minutes. Add the vanilla and mix until combined. Immediately fill a pastry bag, fitted with a #5 star tip, with the meringue.
To assemble: Unmold the ice cream onto the cake and pipe the meringue onto the ice cream in a decorative fashion (or spoon the meringue over the ice cream and swirl with a rubber spatula). If the ice cream starts to soften, return the cake to the freezer for 15 minutes. Place in the oven and bake until the meringue just starts to brown, 1 to 2 minutes. Remove from the oven and serve immediately.
• preheat oven to 350*
• melt the butter in a small skillet. add the pecans and coat. sprinkle with salt.
• spread nut mixture on a baking sheet and toast in the oven for 1o minutes. let cool completely before adding to the ice cream.
Meringue
- 4 large egg whites, at room temperature
- 1 cup sugar
- Pinch cream of tartar
- 1/2 teaspoon pure vanilla extract
Fill a medium saucepan 1/4 full with water. Set the saucepan over medium heat and bring the water to a simmer.
Combine the egg whites, sugar and cream of tartar in the heatproof bowl of an electric mixer and place over the saucepan. Whisk constantly until the sugar is dissolved and the whites are warm to the touch, about 3 minutes. Transfer the bowl to the electric mixer fitted with the whisk attachment and, starting on low speed and gradually increasing to high speed, whip until stiff, glossy peaks form, about 10 minutes. Add the vanilla and mix until combined. Immediately fill a pastry bag, fitted with a #5 star tip, with the meringue.
To assemble: Unmold the ice cream onto the cake and pipe the meringue onto the ice cream in a decorative fashion (or spoon the meringue over the ice cream and swirl with a rubber spatula). If the ice cream starts to soften, return the cake to the freezer for 15 minutes. Place in the oven and bake until the meringue just starts to brown, 1 to 2 minutes. Remove from the oven and serve immediately.
No comments:
Post a Comment