slubs in the city

Slub (adj): Maverick; unorthodox; independent in behavior or thought.

are there any desserts that pay tribute to redheads?

6 Comments

Here’s an explanation for my train of thought concerning the title of this post: you’ve got your blondies and you’ve got your brownies, so are there any desserts (potentially having to do with strawberries?) that redheads everywhere could champion as their own? Not the most enlightened question that’s ever crossed my mind, surely, but valid nonetheless. Tip: do not search Google for any combination of the words “dessert” and “redhead”. You will only find porn. This is why we can’t have nice things.

Based on all the food blogs I’ve browsed in the past few months, here’s the formula I’ve deduced for posting about the culinary arts:

Quippy opening commentary + artsy photographs of the food prep process + drool-worthy picture of the final results + recipe and building instructions buried somewhere obscure within the post = successful blogging about food!

My commentary is lame, my recipe is front and center, I have too many crappy and unnecessary photographs, and I’ve included the nutritional content of this particular dessert, but none of that matters because these blondies taste awesome.

Blondies with Chips

Prep/Total Time:

  • Prep: 5 min.
  • Bake: 20 min. + cooling

Yield: 1 dozen (yeah right, more like a half-dozen if we’re being realistic about how big people normally cut these babies)

Nutrition Facts:

One serving (1 bar) equals:

  • 133 calories
  • 7 g fat
  • 2 g saturated fat
  • 18 mg cholesterol
  • 67 mg sodium
  • 17 g carbohydrate
  • 1 g fiber
  • 2 g protein

Ingredients:

  • ⅓ cup all-purpose flour
  • ⅓ cup whole wheat flour
  • ¼ cup packed brown sugar
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 egg
  • ¼ cup canola oil
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract
  • ½ cup semisweet chocolate chips

Directions:

Preheat the oven to 350°. In a small bowl, combine the flours, sugar, baking powder, and salt.

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In another bowl, whisk the egg, oil, honey, and vanilla.

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Stir liquid ingredients into dry ingredients until blended.

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Stir in chocolate chips (batter will be thick).

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Spread batter into an 8-inch square baking dish coated with cooking spray.

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Bake at 350° for 20-22 minutes or until a toothpick inserted near the center comes out clean.

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Cool on wire rack. Cut into bars.

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Enjoy!

con amor,

shan

[Photo credit: all me baby.]

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6 thoughts on “are there any desserts that pay tribute to redheads?

  1. At least there’s a cocktail named for redheads. But, alas, it wanders the same path as the rest of Google.

    Also, I’ve been noticing this a lot in the past year with food bloggers. They’re all about some random story that has NOTHING to do with the actual recipe itself and as my boyfriend exclaimed after reading one, “well there’s about three paragraphs of my life I’ll never get back.” Don’t get me wrong, I’m all for writing, but don’t you think there could be a little less emphasis on the person’s life and more on the food? But maybe this is what makes blogging, well, blogging. We readers get sucked into the lives of The Slubs, of Karina, The Gluten Free Goddess, and of many others. We must KNOW exactly what you do all day. Or something. Anyway, this recipe looks delicious and I may just have to try it.

    Kels

    • I think Caitlin told me about that cocktail…Redhead In Bed, I believe?…scandalous.

      I wrote a post about a recipe I tried a long time ago that began with a rambling and unnecessary introduction, and while I won’t change it now, looking back I realize how annoying that post actually was. You’re right, it takes a very special food blogger to find the secret balance between sharing a story about their personal life and sharing a recipe. Most often, though, I just want the recipe and don’t care much about the story — let’s be honest. Thanks for reading Kels!

  2. BUUUUT! The difference in this blog is that it’s NOT a blog about food, it’s not about recipes. I expect some sort of story or tangent to happen in your posts (and I love them). So I don’t mind a long-winded explanation of an epic-urean adventure on Slubs. It’s what you’re supposed to do! But on a lot of those blogs I just scroll scroll scroll scroll until I reach the recipe. It almost feels like stealing or cheating, to be honest.

    Anyway, I still read all your posts! Learned a lot about introverts ;). Since I live with one, this insight is very helpful.

    • Ha, gotcha. I totally relate to what you say about ACTUAL food blogs, though…all the scrolling and scrolling and scrolling and scrolling…

      Also, I’m glad you enjoyed the posts about introverts. I’ve been thinking a lot about the topic lately (being an introvert myself and struggling at times to communicate exactly what that means to other people), so I hope it leads to enlightenment about your own introverted partner. Although, if you figure out anything more about what it means to be an introvert, you should tell me, because I’m still a bit murky on the details…can’t figure out if Jaime’s an introvert, for example…

  3. What about Ginger-bread cookies? ha. haha.

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