Oh! I missed this corner; I was fighting a vicious virus that thought it could control me. It did for few days but I managed to kick its sore ass at the end. It was a funky week on which my body was composed of 50% blood 50% Tylenol. Sunday I had tickets to an Erykah Badu show and I almost gave up, because I felt horrible. But my hubby convinced me to take extra Tylenol and go. I’m glad I did. Because it was an amazing night started with the Greek theater at Griffith Park, Los Feliz. It’s the most beautiful theater I have ever seen. The show started with Janelle Monae who has some amazing vocal cords. She could get by on style alone, but the fact that she’s an incredibly versatile and skilled singer puts her on a different level. Then we had Lupe Fiasco (which is my favorite) and then Erykah, wow… she was dressed with something that looked like a yellow pajama pants but she is so ridiculously sexy that even pajama pants looked good on her. It was a great night. She is all sorts of awesomeness. Now back here, I have to say I’m a bit lost, I haven’t cooked much… besides soups. But today I forced myself to bake something to try to get my grove back. This is a recipe from the Williams Sonoma Baking book. For some reason I decided to bake it in a muffin tray and I strongly recommend you don’t. Because it ruined the texture. It tasted delicious but could be better, next time I’ll just follow the instructions. Enjoy.
White Chocolate Apricot and Macadamia Nut Blondies
- 8 Tbs. (1 stick) unsalted butter, at room temperature
- 1 1/4 cups firmly packed light brown sugar
- 2 tsp. instant espresso powder
- 1 tsp. vanilla extract
- 2 eggs
- 1-cup all-purpose flour
- 3/4 cup macadamia nuts, coarsely chopped
- 3 to 4 oz. white chocolate, coarsely chopped
- 4 or 5 fresh apricots
Preheat an oven to 350°F. Butter an 8-inch square baking pan. In a large bowl, combine the butter, brown sugar, espresso powder and vanilla. Using an electric mixer set on high speed beat until light and fluffy. Beat in the eggs one at a time, then continue beating until very fluffy, about 2 minutes. Reduce the speed to low, add the flour and mix in. Continuing to mix on low speed, fold in the nuts and white chocolate just until blended. Spread the batter in the prepared pan. Put the fresh apricot slices on top. Bake until a toothpick inserted into the center comes out clean, about 40 minutes. Transfer the pan to a wire rack and let cool. Cut into 24 bars. Wrap individually in plastic wrap and store at room temperature for up to 3 days.