Mondays in the kitchen with Foster’s

30 Sep

A new project! Last night at BTF (break the fast) dinner for the Kips, Lizzo and I came up with a genius plan/project.  I had made these yummy blondies from the Foster’s Market cookbook.

fosters 002

This is the second time I’ve made a Foster’s recipe for Lizzo (she is so lucky).  We’ve both blogged about our love obsession with Foster’s several times. I really love the recipes in the cookbook, so I decided that I am going to cook my way through the book* – Julie and Julia style! (With less butter and less cat hair). Since Mondays are already Gossip Girl day, I’m going to be doing the cooking for viewing parties for Lizzo and anyone else who wants to join. And I will of course post pictures and recipes as I go. Consider this the first edition of Mondays in the Kitchen with Foster’s!

*I’m totally not as crazy as Julie, so I’m going to skip recipes that I have no interest in.

FOSTER’S MARKET BLONDIES (the recipe is about as unhealthy as it gets, but good for post-fasting!)

4 cups all-purpose flour
1½ tsp baking powder
½ tsp salt
2 1/2 sticks unsalted butter, softened
4 cups firmly packed light brown sugar
4 large eggs
1 Tbs pure vanilla extract
2 cups (12 ounces) semi-sweet chocolate, butterscotch or peanut butter chips
2 cups finely chopped pecans

1. Preheat oven to 325°F. Lightly grease the bottom and sides of a 17 x 12 x 1- inch pan (a half-sheet pan) and set aside.

2. Sift together the flour, baking powder, and salt in a bowl, stir to mix, and set aside.

3. Combine the butter and brown sugar in a separate bowl and cream together with an electric mixer until light and creamy.

4. Add the eggs, one at a time, blending thoroughly after each addition until well blended. Add the vanilla and continue to beat until light and fluffy.

5. Stir the flour mixture into the butter and sugar mixture and combine just until the dry ingredients are moist and blended. Do not overmix.

6. Fold in chips and pecans to blend. Pour the batter into the prepared pan.

7. Bake 45 to 50 minutes, until a toothpick inserted in the center comes out clean. Remove from the oven and cool 30 to 40 minutes before cutting. Trim the edges and cut into 2½ x 3-inch bars. (For a smaller blondie, cut the bar in half down the center or on the diagonal.)

Yield: 2 dozen 3 1/2 x 3-inch blondies


One Response to “Mondays in the kitchen with Foster’s”

  1. lizzo83 September 30, 2009 at 6:37 pm #

    You can skip the recipes you’re not interested in and maybe duplicate the recipes that are awesome … (tarragon chicken salad). Can’t wait!!

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