Since Monday was a holiday and no one in the family had to work we all decided to go cherry picking. I had seen Facebook posts from Lodi Blooms which is only about 40 minutes away so it seemed like the perfect place to go. I’ve been to a couple other places where you pick your own fruit but the experience was nowhere near as fun as this place. Maybe it’s because I went right on time and the fruit was plentiful, perfectly sweet and crunchy. Either way everyone in the family picked A LOT.
I know we won’t be able to eat it all unless some of it gets cooked so I had to figure out what to make. I didn’t want to make anything that took too long so I decided to make blondies. These are so decadent from the chocolate and the bursts of cherry is just so delicious! The ingredients are simple and it’s super quick to make!
1 cup (2 sticks) of melted butter
2 cups of brown sugar, packed
2 large eggs
4 tsp vanilla extract
1 tsp salt
2 cups all purpose flour
2 cups halved cherries
1 1/2 cups semi-sweet chocolate chips
Preheat oven to 350º
Grease and flour a 9×13″ pan (I used a pyrex)
Melt the butter in a microwave in 20 second increments until it is completely melted. Put the butter in a large bowl and mix in the brown sugar until it’s blended in completely. Crack 2 large eggs into the bowl and whisk until fully incorporated. Add the vanilla extract and stir. Add the flour and salt until everything is mixed in well. Fold in the chocolate chips and cherries. Pour into the prepared pan and bake for about 35 minutes or until the center looks cooked all the way and inserting a toothpick that comes out clean.
My blog is so awfully neglected, but I made it a goal today to make a come back and post another macaron recipe! I’m a lot better at posting my pics on Instagram. So if you miss me you can follow me there. 🙂
If you love to bake, it’s best if you own a food scale. I own this one that was purchased at Target:
- 100 Grams Egg Whites (3 egg whites)
- 50 Grams White Sugar (1/4 cup)
- 200 Grams Confectioner’s Sugar (1 and 2/3 cups)
- 110 Grams Ground Almond Flour (1 cup)
- Line a baking sheet with a silicone baking mat.
- Beat egg whites in the bowl of a stand mixer fitted with a whisk attachment until whites are foamy; beat in white sugar and continue beating until egg whites are glossy, fluffy, and hold soft peaks. Sift confectioners’ sugar and ground almonds in a separate bowl and quickly fold the almond mixture into the egg whites, about 30 strokes.
- Spoon a small amount of batter into a plastic bag with a small corner cut off and pipe a test disk of batter, about 1 1/2 inches in diameter, onto prepared baking sheet. If the disk of batter holds a peak instead of flattening immediately, gently fold the batter a few more times and retest.
- When batter is mixed enough to flatten immediately into an even disk, spoon into a pastry bag fitted with a plain round tip. Pipe the batter onto the baking sheet in rounds, leaving space between the disks. Let the piped cookies stand out at room temperature until they form a hard skin on top, about 1 hour.
- Preheat oven to 285 degrees F (140 degrees C).
- Bake cookies until set but not browned, about 10 minutes; let cookies cool completely before filling.
It’s best if you can weigh out your ingredients for exact measurements every time. If you’re using a dark non-stick cookie sheet it takes 10 minutes. Also, reynolds non-stick wrap works really well, they pretty much slide off when they’re done. If you’re using a professional heavy duty baking sheet and silicone mat it takes 17 minutes to finish baking. I am also using a gas oven, depending on what kind of oven you’re baking in times may also vary.