Daily Archives: 8/20/2008

Unplugged my Fiber

So it turns out that some Verizon newbie decided to just unplug my fiber the other day and that’s why it wasn’t working. The repair guy had it fixed in seconds and then mentioned that there were some other houses out as well. This guy had unplugged about five of them. It really makes you have to wonder what was going on in the guys (or girl’s) head when he was unplugging the fiber lines from the switch.

I was fairly productive working from home today until about 2 and then went to Disneyland. Larilyn and Jessica were going and they invited me along. It was pretty crowded, but I think we all had a good time. I hadn’t been in months, either since I was there with Ashley or with Kelsey and Mandi.

In any event, I need to get to sleep, so that’s all for tonight!

Dot’s Blondies

As I have received multiple requests for this recipe, I figure I’d better post it for everyone else who was too shy to ask!

Dot’s Blondies are a mom’s secret weapon | The San Diego Union-Tribune

Dot’s Blondies With Chocolate Chips

Makes 2 dozen

  • 2 sticks unsalted butter (plus more for greasing the pan)
  • 1 pound (2 cups firmly packed) light brown sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour (see note)
  • 2 large eggs
  • 1 cup semisweet chocolate chips
  • 1 cup chopped pecans, optional

Preheat the oven to 350 degrees. Grease a 9-inch-by-12-inch baking pan well with butter. Set the pan aside.

Melt the two sticks of butter in a 2-quart microwave-safe bowl covered with a paper towel. Remove the bowl from the microwave, and add the brown sugar. Stir well. Add the baking powder, salt and vanilla extract, stirring until completely incorporated. Stir in the flour, again stirring until it is well mixed.

Crack the eggs into a small bowl, and beat them well with a fork or whisk. Add the eggs to the batter and stir with a spoon until they are completely incorporated. Stir in the chocolate chips (and the nuts, if using).

Spread the batter in the greased pan. The batter will be stiff and sticky. You may have to spread it to the edges of the pan with the back of a spoon, but don’t worry too much about getting it exactly even, as the batter will spread as it bakes.

Bake until the top begins to get golden brown and the blondies just begin to pull away from the sides of the pan, about 20 to 25 minutes. (Baking time will vary depending on your oven and the type of pan.) Do not overbake. Cool for at least 20 minutes, and cut into small squares. Store in an airtight container or cover well with plastic wrap. These bars freeze very well and improve in flavor after the first day.

Note: To get the proper texture, do not use an electric mixer. You do not need to sift the flour, but spoon the flour into the measuring cup so as not to pack it down too much. Use the spoon handle to brush away extra flour and level the top of the measuring cup.

Start to finish: 7 minutes preparation, plus approximately 20 to 25 minutes baking time and 20 minutes cooling time.

Per blondie: 216 calories (41 percent from fat), 10 g fat (6 g saturated), 38 mg cholesterol, 2 g protein, 31 g carbohydrates, 1 g dietary fiber, 59 mg sodium.

Note: For the housewarming party I doubled the receipe and put it in an 11 x 13 glass pan I believe. I cooked them for much longer than the intended time, trying to get the inside cooked and pulled them out when the edges and top looked like it couldn’t take any more time in the heat. I also made them the day before as I think they need about 12 hours to cool so they don’t fall apart as you try to eat them. They are great hot out of the oven as well though!