26-4 Fall Issue
Entertaining the Bakersfield Way by Miles Johnson
For the recondite-wary cook, an egg souffle might sound too complicated. Trust me when I say: if you can slice, dice, and stir (or “fold”), you can make a souffle your friends will marvel over.
Written by Bakersfield Magazine
Sure, Gimmee Some Sugar is known for its wonderful cakes and cupcakes, but the fabulous bakers at this local sweets shop have also been known to create some otherworldly desserts. Owner and Executive Pastry Chef Stephanie Caughell rose to our challenge to create a decadent one-of-a-kind treat for readers when she and her staff whipped up these Browned Butter Almond Blondies. “It’s a mouthful in name and in flavor,” Caughell joked. “It’s the ‘browned butter’ in these that makes the biggest impact on flavor. Our palates aren’t used to this because it’s more of a European thing.” Still, there’s no denying just how good these blondies are...and they’re even better when you realize they are made with local ingredients. Just make sure you’re seated before you take your first bite. Trust us.
Browned Butter Almond Blondies
Add extract to powdered sugar. Add heavy cream 1 tbsp. at a time and whisk together until mixture is pourable but not runny. Cover and set aside.
Preheat oven to 325 degrees (275 if using convection). Spray 9x13 inch baking pan. In a saucepan over medium heat, cook butter until it turns golden brown; remove from heat and let cool completely. Whisk together flour, baking powder, and salt. In electric mixer bowl, combine browned butter and both sugars; stir with wooden/plastic spoon until combined. Attach bowl to mixer; add eggs. Using paddle attachment beat on medium-high speed until fluffy, about three minutes. Add vanilla and combine. Add flour mixture and almonds. Mix until thoroughly combined, pour into prepared pan. Using clean fingers, drop pieces of topping/crumble onto top of batter (do not try to spread). Bake until cake tester inserted in center comes out clean, about 35 to 45 minutes (do not over bake). Cool completely in pan. Turn out onto parchment or cut in pan into 3-inch squares. Place each square in cupcake paper. Drizzle each with icing.
Article appeared in our 29-1 Issue - April 2012