Late(ly)

A few things have been keeping me busy recently...

And the people keeping me busy.  (Just replace the three guys in the back with Reid, Ben, and Tracy, and you've pretty much got it!)

Momma's anniversary dinner.  I have incredible, incredible friends.

I don't really drink beer.  But I needed one that night.  (Everybody seemed to enjoy that very much)

This was the state of my refrigerator for about a week.  I'm not ashamed.  Sometimes the grocery budget's a little slim and you've got to live in baked beans and parmesan cheese for a bit.  (That Redi-Whip is not mine. ...Not that there's anything wrong with that.  And the bananas were for cupcakes... Obvi.)

Then I flew to Kansas City to surprise my best friend for her birthday.  One word: AMAZING.  Why am I not moving to Kansas City again?

Baby bear is growing so FAST!

Then I came home and have been drowning my ache for KC and BF with baking.  Lots, and lots, and lots of baking...

Consider yourself updated.

Daily Doehle

I just realized an explanation is probably in order...

My last name (Doehle), is pronounced like "Daily".

Does that clear a few things up?  

(Pun-wise, I mean...)

Blondie's Blondies

I've been nursing this recipe all summer, derived from this one at Culinary in the Desert, tweaking here and there until now, when I know- that I know- that I KNOW-- that this is The Best Dessert I've had in a long time.

White Chocolate Walnut Blondies

A sweet, caramel-ey blondie (the secret's in the maple extract!) with soft hunks of white chocolate and the earthy crunch of walnuts, this bar cookie is the perfect transition from summer's light sweets to the warm, gooey desserts of fall.

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
12 tablespoons unsalted butter, softened
2/3 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon maple extract
1 cup white chocolate (chopped or in chips)
1/2 cup walnuts, chopped

Preheat the oven to 350

In a large mixing bowl, beat together butter, brown sugar and granulated sugar until light and fluffy. Beat in the eggs, one at a time, mixing until combined. Mix in the maple extract. Add the flour, baking powder, and salt, and stir until combined. Fold in the white chocolate and walnuts.

Line a 9" square baking pan with foil, overlapping the edges of the pan, then spray with nonstick spray.  Spoon batter into pan and then smooth the top (the batter won't spread very much in baking, so try and get it pretty even).  Bake until golden and puffed, about 30 to 40 minutes.

Allow to cool fully before lifting bars out of the pan using the edges of the foil.  Slice into 12 squares (or 6, or 4, or just get a fork and a tub of ice cream and go to town...).  Enjoy!