It’s moments like these that I’m so glad I don’t really tend to share this blog with people who actually, you know, know me.
Ten minutes ago, I had literally nothing to write about.
Okay, not literally–I hate it when people use that word in contexts where it adds absolutely nothing to what you’re trying to say.
For example: “It is literally raining really hard out there.”
As opposed to what–it metaphorically raining really hard?
Or, when using the word “literally” is actually counterproductive, as in:
“Oh, he was literally drop-dead gorgeous.”
Wait…so you dropped dead on the floor? Or was that Mr. Gorgeous to whom you were referring? Because sorry to say, I’m not really into necrophilia, sorry.
As a break from the super-fun Lit, Wit, and an Oven Mitt series I’ve been experimenting with lately, I finally have something to write about, thanks to a meeting I just had.
If you know anything about my advisor, you will know that he is not the hugs and warm fuzzies type. No, he’s not a terrible, unhuggable person. In fact, he’s very much a great person and one of the biggest characters you will ever have the pleasure to meet. I respect him a whole bushel and a tun.
But when you’ve just had your discussion section you’re teaching observed by him, and you walk into his office to discuss how it all went down, there will be a considerable amount of internal knee-knocking happening.
He invited me to sit down and started with this ominous opening.
“Your discussion section on Thursday…”
“…was…I can honestly say…”
(Meanwhile, I’m writhing in my chair–a residual effect of DYING from suspense.)
And then it comes.
“…the very best section I have ever, ever observed.”
I couldn’t have been more shocked if I was a real-life human embodiment of Pikachu.
I still think I’m a bit in shock about it, to be honest.
I must have melted a bit when I heard that coming from him…just like the butter in this recipe.
So there may be some hope for a first-time teacher, after all.
It also really doesn’t hurt to cling onto that hope as you sit down to print out your paper on phonological origins of nonsense, and to face a two-foot high pile of papers that still desperately need to be graded by…somebody. Volunteers are welcome. In the meantime, I’m going to totally ignore that pile and make another batch of these heart-melting blondies.
What is something that really made your day today?
White Chocolate Chocolate Swirl Blondies Adapted from Cookies and Cups Yield: 1 9×9-inch baking pan Ingredients:
- 1 1/2 cups white chocolate, divided in half
- 5 tablespoons butter or margarine
- 2 eggs
- 1 cup white sugar
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup semi-sweet chocolate chips (or any other variety)
- Preheat oven to 350 degrees F. Over medium-low heat, combine 3/4 cup white chocolate chips and butter in a saucepan. Stir frequently until chocolate just begins to melt. Remove from heat and stir vigorously until white chocolate has completely melted. (The butter may separate from the chocolate, but this is perfectly fine!) Set aside to cool.
- In a large bowl, beat together eggs, white sugar, and vanilla. Pour in white chocolate mixture and stir until combined. Add flour, baking powder, and salt; mix in until just incorporated. Fold in remaining white chocolate chips.
- In a microwave-safe bowl, place semi-sweet chocolate chips and microwave on HIGH at 15-second intervals, stirring vigorously between each interval until chips are completely melted. (Make sure you don’t overheat your chocolate–stop heating as soon as the chips begin melting, and finish the melting process by stirring.)
- Pour blondie batter into a lightly-greased 9×9-inch baking pan. Pour melted semi-sweet chocolate in a zig-zag fashion over the batter, then swirl with a knife. (The white chocolate will separate and rise after baking, so if you create too-subtle designs, they may be covered by the white chocolate.)
- Bake in preheated oven for 20-25 minutes, until a toothpick inserted comes out clean.
8 Replies to “White Chocolate Chocolate Swirl Blondies”
Hey, just read your bakebakebake entry over at LJ and meandered over here, as you suggested. I like your blog and I think I may start following you!
I’ll have to let you know how these turn out when I make them.
Thanks for taking the time to drop by and comment, zaramama! I’m glad you enjoyed reading and would love to have you follow! It’s always great to see a familiar face from cross-communities. And yes, definitely let me know the blondies turn out for you.
But was it literally the best he ever observed? 😉 Congrats. Have another of these great blondies to celebrate!
Oh gosh–I’d die if I was told it was only a metaphoric best. Glad to have you back, John! I would so totally have another…if I had any left. (Good thing Thanksgiving’s tomorrow!)
[…] To share your thoughts on what has made your day a bad or extremely good day (as mine was), and for more photos/stories, hop on over! […]
Hi, I followed you here from LJ – the bakebakebake community. I haven’t tried this recipe yet, so forgive my ignorance, but can I use an 8×8 glass baking pan instead of 9×9? Will it just be more dense, or will it throw the recipe off completely?
Hi zaramama! You could use an 8×8 baking pan, although I wouldn’t usually recommend glass since the baking times vary so much between glass and coated. If you do choose to use a smaller pan, you may want to turn down the heat 25 degrees and up the baking time a smidge to adjust for the size (as much as 10 minutes–you should check for doneness with a toothpick periodically). Hope this helps! And I hope you do get a chance to try this recipe, as it’s one of my favorites.
I think I’m going to try this next weekend. I’m trying to limit my home-baked treats to days beginning with “S.” Yeah, I was trying to do ALL treats on days beginning with “S” but the Tastycake chocolate cupcakes calling my name today had other ideas. Yeah, it was the cupcakes’ fault!