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Weekend Update

2010 April 13
by Jennifer

I’m finally kicking up my feet after the busy weekend.  Our time with My Man’s parents was just wonderful.  We were so glad they could leave their serene beach-side life in Hilton Head, SC and make a trip back to steamy, pollen covered Atlanta.

We went to Soho on Friday night for dinner which was just great.  Although we had a reservation, we had to wait a bit for a table.  As soon as we were seated they told us to choose any two appetizers on the menu,on the house.  Who can hold a grudge after free calamari and mussels?

On Saturday night we dined at our house.  The menu was titled “dazzle the new in-laws with my cooking skills but spend minimal time cooking because it’s too pretty outside to be inside.”  It featured

  • Grilled Salmon with a Sweet and Spicy Rub (this is one of our go-to salmon recipes)
  • Fancy Grits, cooked slowly with milk and chicken broth instead of water
  • Spinach salad with strawberries, toasted pecans and gorgonzola
  • Grainy crusty bread from Fresh Market

I didn’t take a picture of the beautifully plated food because I didn’t want the in-laws to think their son had married a nut.  They will figure that out soon enough.

All I managed to photograph was dessert.  And I’ll tell you these were EASY and delicious and came together in minutes.  I recommend serving them warm with vanilla ice cream.

Infinitely Adaptable Blondies

Adapted from Smitten Kitchen

Ingredients

  • 1 stick of butter, melted
  • 1 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • Pinch salt
  • 1 cup all-purpose flour

Further additions, use one or a combination of:

  • 1/2 to 1 cup toasted chopped nuts
  • 1/2 to 1 cup chocolate chips or white chocolate chips
  • 1/2 cup toffee
  • 1/2 cup mashed bananas
  • 1/2 cup dried fruit, especially dried cherries or apricots
  • Top with a vanilla butter cream, chocolate, or peanut butter frosting

Directions

Preheat oven to 350°F.  Butter or Pam an 8×8 pan. Mix melted butter with brown sugar – beat until smooth. Beat in egg and then vanilla.   Add salt, stir in flour. Mix in any additions (above). I added about a half cup of Ghirardelli bittersweet chocolate chips.

Pour into the prepared pan. Bake at 350°F 20-25 minutes, or until set in the middle. Check around 20 minutes, especially if you like a little gooeyish middle bar or two.  Cool on rack before cutting them.  Or just eat one right out of the oven. When no one is looking.  Then cut the blondies once they cool, plate um up and no one will know.

Right after My Man and I got engaged, his parents came in town to scope my family out celebrate.  Here is how my mom, my sister and I felt about the prospect of meeting these people who would soon be family (of course I had already met them but posed for the pic nonetheless).

I can now say with authority that I am truly blessed and honored to share my new last name with such amazing, loving and generous people.  We really enjoyed our time together this weekend.*

*No, the M.I.L and the F.I.L. don’t read the blog.**  That bit is genuine. Who do you think I am?

**But it certainly couldn’t hurt to sing their praises…you know, just in case.

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2 Responses leave one →
  1. Michelle permalink
    April 15, 2010

    Those blondies sound delicious. Loving the recipe ideas you have on here…now just need some time and discipline to go make them!

  2. April 15, 2010

    Thanks Michelle! All of the recipes I am drawn to are EASY! And most happen to be on the healthy side…(not this one, unfortunately, but there are worse things)
    This one come together really quickly, a nice change up to your typical chocolate chip cookie!

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