Blondies have more fun!

What makes blondies more fun? The brown butter of course! One of my coworkers doesn't love chocolate so, I've been exploring non-chocolate treats. I have been wanting to make blondies for awhile and I found the best recipe. This is one of those recipes where you know you've nailed it. It is so lucious, rich, chewy, and sweet. It's all about nailing the brown butter! All you have to do is keep cooking the butter until it becomes golden caramel brown. 

Brown butter is as easy as...

one...

two...

three!

Without further adieu, here is the recipe:

Brown-Butter Toffee Blondies

adapted from The Martha Stewart Show, March 2008

Ingredients

• 1 1/4 cups (2 1/2 sticks) unsalted butter, plus more for pan
• 2 1/4 cups all-purpose flour, plus more for pan
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons salt
• 2 cups packed light-brown sugar
• 1/2 cup granulated sugar
• 3 large eggs
• 2 1/2 teaspoons pure vanilla extract
• 1 cup chopped white chocolate bits
• 1 cup toffee bits
• 1 cup chopped walnuts (about 4 ounces) (optional)
• Confectioners sugar, for dusting (optional)

Directions

1. Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan. Line bottom of pan with parchment paper; butter and flour parchment paper.
2. In a saucepan over medium heat, cook the butter until it turns golden brown; remove from heat, and let cool. Whisk together flour, baking powder, and salt.
3. In the bowl of an electric mixer, combine browned butter and both sugars; stir with a wooden spoon until combined. Attach bowl to mixer; add eggs. Using the paddle attachment, beat on medium-high speed until light and fluffy, about 3 minutes. Add vanilla, and beat to combine. Add flour mixture, white chocolate, and toffee bits. (Now is the time to get creative and add in whatever mix-ins make you happy!) Mix until thoroughly combined, and pour into prepared pan.
4. Bake until a cake tester inserted in the center comes out clean, 35 to 40 minutes (do not overbake). Transfer to a wire rack to cool completely before turning out of pan onto a cutting board. Peel off parchment paper; cut blondies into 3-inch squares or into suit shapes with 1 1/2- to 2-inch cookie cutters. Just before serving, dust half with confectioners' sugar, if desired

Yum!

Don't throw the turkey out just yet...

One of the most crucial ways to get delicious Thanksgiving leftovers is by properly storing your food. This guide over at Food2 is really straightforward for storing your Thanksgiving leftovers.  I posted a few leftover recipes yesterday, but for those who want to use ever last piece of the bird, not spend too much time, and get a really big return...try this Bird to the Last Drop from Alton Brown; and for those who are a bit more ambitious, I like this Next Day Turkey Soup from Michael Chiarello.

This is only the beginning!

Whatever you do, don't let all your delicious labor go to waste! For any specific food storage questions, be sure to check the food safety guidelines set by the government.

...and After

Leftoverpalooza begins...

Let me take you back to Season 5 Episode 9 of F.R.I.E.N.D.S. --The One With Ross's Sandwich. I have always wondered how good a sandwich must have been to cause Ross to have a total mental break. I've seen a few hacks of the sandwich, but this is one is the yummiest recipes I've seen.

• Turkey Pot Pie: Do yourself a solid and make (buy) extra pie dough to be used for the perfect cold night treat. You can even prep these ahead of time and freeze them to be baked off later. I made these a few weeks ago...just substitute for whatever you have on hand.
• Brussels Sprouts, Potatoes, and Turkey Hash: Need a little something to boost you before/after you hit the Black Friday sales. 
• Go south of the border with a healthy, hearty White Chili.
• Top rated leftovers from Food Network.
• Make a tasty Vietnamese sammy with a Turkey Banh Mi. 

What is your favorite thing to do with leftovers?

Thanksgiving Before...

Last minute help!

The store is out of/I forgot the...

• Big Turkeys! So you've procrastinated and your store is out of a big enough turkey to serve your guests. Here are some alternatives:
• Get 2-3 smaller birds. That way you don't have to thaw or cook as long and there is more of every part to go around. People tend to fight over drumsticks
• Go for cornish hens. This little birds will make your guests feel really special when you present everyone with their own bird. See this recipe.
• A lot of stores will stock turkey roasts. Some with all white meat and some with both white and dark meat. Here is a great tried and true recipe.
• Shallots...use garlic at half the amount, or use a bit of minced yellow onion. Or a mix of both.
• Buttermilk: for buttermilk use 1 cup milk + 1 tbsp lemon juice or vinegar
• Sour Cream: I usually use a bit of plain yogurt...but here are a few more substitutes
• Fresh herbs vs dry herbs: Sara Kate over at The kitch'n has great answers

Does this look right?

So you're mid-recipe and you ask yourself..."Does this look right?" Food 52's Emergency Hotline app is here to save the day. Once you download the app, you can snap a photo of whatever you're doing through the app and next thing you know, someone is there to answer your question. No more undercooking or burning your caramel just because no one is around to help.

Don't forget to tap into these other resources we did a post on Turkey Hotlines a few years back.

So you want to make perfect mashed potatoes...

Mashed potatoes are one of the simple staples of a holiday meal. Sure we may all like it a little different...some like it rustic with a bit of chunks in it, others (ME) like it smooth and creamy, but there are a few tips that will help make any mashed potato recipe better.

1. Pick the right potato. When making mashed potatoes, you want it a starchy potato that will break down. Think russet and Yukon gold potatoes. Reds are okay too, for a more rustic feel. (I favor the Yukon golds!)
2. Prep your potatoes. Peel your potatoes the night before wash and peel your potatoes. Then put them in water to soak overnight.
3. Remember the basics. When you cut your potatoes, make sure you take the time to cut them in equal sizes. They will cook more evenly. Be sure to warm your milk or cream before adding it to the potatoes.
4. Season them properly. When boiling your potatoes, the water should be salted properly...as in it should taste like the ocean. 
5. Taste. Taste. Taste. Taste the water you cook it in. Taste the potatoes after you mash or mill them, so you know what they need to boost the flavor. (like cream, sour cream, buttermilk, herbs, pepper, salt.)

One of the best recipes I've seen that combines all these techniques is this Guaranteed Non-Gummy Mashed Potato Recipe from Mission Street Food from Gilt Taste.


Extra credit: Looking to add a little something extra to your mashed potatoes? Try adding a bit of freshly grated nutmeg or throw in a bit of cream cheese at the end for extra creaminess and tang. Feeling extra daring, try doing a wasabi mashed potatoes.


P.S. Those of you working with frozen turkeys...start thawing it in the fridge. Seriously.

Thanksgiving: Shopping List

by Laura

Happy Thanksgiving Week! The big meal is only a few days away so it's shopping list time! I find it easy and efficient to make a master ingredient list and check all your recipes against that list to guarantee you have enough of each ingredient for the meal!

There are a few items I think should be on everyone's list:

• Chicken stock- professionals and home cooks alike know you can never have too much chicken stock- it can save dry turkey, dry stuffing and lumpy gravy! Keep a pot warm on your stove during your prep! (For vegetarians substitute chicken stock for vegetable stock)
• More Chicken Stock- seriously you can never have too much! 
• Heavy Cream- it adds that something to texture and richness of well...anything! It's a big meal so go for it! 
• Kosher Salt- It's the cleanest tasting and affordable way to bring the flavor out of any dish! 
• Unsalted Butter- Most people have salted butter on hand, but unsalted butter lets you control the salt level and therefore can be used to make your own butters (honey butter or garlic butter)
• Ice- there's no such thing too much ice!
• Cheese & Crackers- when things in the kitchen don't go according to plan (it happens to the best of us!) you can through the cheese and crackers out to your ravenous crowd to give yourself some extra time!

I'm sure there are many other items you think are must haves, fantastic! Add them to your list and make sure you have a lot of it on hand!

p.s. don't forget the chicken stock...you'll thank me!
p.p.s Thawing a frozen turkey takes a lot of time. The safest method is to thaw turkey in the refrigerator. Be sure to plan ahead: It takes about 3 days for a 20-pound turkey to fully defrost.

From around the web...Thanksgiving style

I've decided to turn my blogging laziness into a positive by starting a new regular post called "From Around the Web"...clever, right?

Without further adieu, here are some things I wish I had written about Thanksgiving:

• If you're in Seattle, here are great spots to order pies for Thanksgiving...it's still not too late!
•  5 easy ways to spruce up box stuffing
• Costco brings you Turducken or "Tur-duc-hen"
• Hate pumpkin pie like me...try these puddings or pumpkin mousse pie or
• Having vegetarians this year?
• Dining out for Thanksgiving if you're in Denver or Seattle or NYC or Chicago

and oh yeah...ONE WEEK UNTIL THANKSGIVING!!!!